Summertime is a special time for Pu-erh tea drinkers. Not only is it a wonderful time to drink refreshing cold-brewed tea, it is also generally the time of year when the newly harvested spring teas start to become ready for drinking. For Pu-erh enthusiasts who like to stay on the cutting edge of the tea world, this is an incredibly exciting season. As we've discussed before, Denong’s Spring Harvest tea is characteristically quite vibrant, with sumptuous, verdant leaves that can be brewed into bright, delicious tea with a strong hui gan.
Because of the moisture involved in the Pu-erh tea production process, tea drinkers are generally recommended to wait about three months before drinking newly pressed tea cakes. For spring harvest teas, this means that the late months of summer and early months of autumn are when Spring Harvest Tea cakes are meant to be enjoyed. And when a harvest is a delicious as this year’s harvest was, the tea becomes well worth the wait.
Drought conditions earlier this year have caused our 2017 Spring Harvest tea to be one of the most extraordinary generations of Pu-erh tea ever produced. Because of the limited amount of water in the region, only the strongest of the tea trees were able to produce tea, making the resulting limited supply of tea an exceptionally potent, robust crop. To learn more about each of our incredible 2017 Spring Harvest Teas, click the links below:
If you have any more questions about our Spring Harvest Teas, feel free to contact us at firstname.lastname@example.org.