Spring tea is favored by people because the nutritional content of tea leaves is higher at this time. After a winter of rest, the amino acid and vitamin content in the tea trees in spring is higher, giving the tea a unique aroma. During the long snow-frozen period, spring tea is nourished by rain, dew, clouds, and the earth, and accumulates energy for a season. The essence is absorbed into the entire buds, creating a high degree of fragrance and freshness.
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