Before we know it, the season for spring tea has arrived again. Early teas in places like Yibin are already freshly available on the market, ready for people to enjoy.
People often say, “Tea should be fresh, wine should be aged.” Is this really true? Is spring tea safe? Is new tea better than aged tea? How should tea leaves be stored properly? What kind of water is best for brewing new tea? These questions often perplex us. Today, let's explore these questions together and clarify them one by one.
Spring Teas Have Fewer Pests and Diseases
With severe smog and air pollution nowadays, some people doubt that drinking tea can still be considered safe and reliable. Pesticide residues, heavy metals, and harmful microorganisms are the primary safety concerns in tea.
It is understood that at present, pyrethroid pesticides are mainly used for pest control in tea gardens in China. These pesticides are difficult to dissolve in water, so very little of them dissolve into the tea infusion, less than 10% of what is detected in dry tea.
Furthermore, in many tea-growing regions in China, especially those known for high-quality green teas, pests and diseases occur less frequently during the spring due to the low temperatures. Therefore, there is no need to use pesticides.
In addition, the most critical indicator of heavy metal content in tea is lead. The leaching rate of heavy metals into tea infusions is very low, for example, only 18% after three consecutive brews. China has strict regulations regarding the heavy metal content in tea. During the processing of tea, high-temperature frying or baking is carried out, which virtually eliminates the presence of harmful microorganisms.
Generally speaking, the average daily tea consumption per person in China is less than 10 grams, which is a low intake. Coupled with the low leaching rates of pesticides and heavy metals into the tea infusion, the intake of pesticides and heavy metals through tea consumption is less than 5% of the daily allowable intake for humans. Therefore, drinking tea is safe.
Spring Tea Is Not Just Green Tea
Many people assume that spring tea is only green tea, but in fact, spring tea is primarily made from young shoots and is more commonly associated with green tea, but other types of tea are also harvested during this period.
Tea is categorized by season into spring, summer, and autumn teas. Generally speaking, spring tea refers to tea produced from the first flush of buds and leaves after the winter dormancy, or any tea harvested before the end of May. Besides well-known green teas such as West Lake Longjing, Dongting Biluochun, Huangshan Maofeng, and Lushan Yunwu, oolong teas like Anxi Tieguanyin are usually harvested between late April and early May. Pu'er teas from the Banzhang region in Yunnan start being picked around mid-to-late March. Thus, spring tea is not limited to green tea.
Is New Tea Always Better Than Aged Tea?
In everyday life, there is a saying that “tea is valuable when it's fresh.” However, not all new tea is better than aged tea. Freshly picked spring teas are too fresh and contain higher levels of unoxidized polyphenols and aldehydes, which can strongly stimulate the gastrointestinal mucosa, potentially causing digestive discomfort for those who drink it.
Moreover, new teas have higher contents of caffeine, active alkaloids, and various aromatic compounds, which can easily cause excitement in the nervous system. Drinkers may experience symptoms of “tea intoxication,” such as weakness in the limbs, cold sweats, and insomnia. Individuals with neurosis, heart disease, or cerebrovascular diseases should be particularly cautious.
Therefore, experts recommend that after purchasing spring tea, it should be stored for a while, preferably for at least half a month, to allow the polyphenols to oxidize naturally and reduce their irritation to the gastrointestinal tract. The taste will be richer, the aftertaste better, and it will be gentler on the stomach. For example, newly processed Longjing tea stored in a lime vat for one or two months will have an even better aroma. Pu'er tea, Liubao tea, Fuzhuan tea, and oolong tea can also maintain their fragrant aroma and rich flavor if stored properly, even after a year.
Spring Tea Can Be Stored in the Refrigerator
Spring tea is made from the freshest and tenderest buds and leaves of the tea plant, preserving the most original substances and nature of the tea, making it particularly delicate. Therefore, proper storage to preserve freshness is crucial. If stored improperly, the tea can lose its freshness, changing its color, aroma, flavor, and appearance, reducing its value for consumption. On the other hand, well-preserved tea can retain its quality even after one or two years, maintaining its aroma and flavor just like new tea upon brewing.
Experts introduce that the four major factors affecting the preservation of tea are temperature, humidity, oxygen, and light. Therefore, ideal conditions for storing tea include low temperature, low humidity, no oxygen exposure, and avoiding light.
Most commercial tea products come packaged. After purchasing tea, do not open the package. For home storage, the tea can be directly placed in the refrigerator for chilling, which is often quite effective. Freezing provides even better results. For warehouse storage of tea products, a refrigerated warehouse maintained between 1°C and 5°C is both economical and suitable for long-term preservation of tea quality.
When storing tea in the refrigerator, it is important to prevent contamination by odors from other foods in the fridge. The tea must also be dry, with a low moisture content. The container used to store the tea must be clean and odorless, and it should not be mixed with other foods to avoid contamination that could damage the aroma of the tea.
Additionally, when buying spring tea, remember not to purchase excessively moist tea, as it is more difficult to store and prone to mold.
Spring Water Is Best for Brewing Tea
The water used for brewing tea should be clean and tasteless, with a pH between 5.5 and 7, and a hardness below 10 degrees.
There are many types of water, and spring water is best for brewing tea, followed by purified water and others. Soft water is preferable due to its lower mineral content. Hard water contains more minerals, which can darken or discolor the tea infusion. Excessive calcium in the water not only darkens the tea infusion but also makes it bitter. The hardness of the water affects its pH, and tea infusions are highly sensitive to pH, especially in alkaline water, where catechins can undergo autoxidation, darkening the tea infusion and even turning it red-brown.
Tasting the first cup of tea in spring, feeling the breath of spring in the teacup, is indeed delightful. After reading this article, do you now understand the characteristics of spring tea and related knowledge?