Summertime is a special time for Pu-erh tea drinkers. Not only is it a wonderful time to drink refreshing cold-brewed tea, but 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, summer 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 a bright, delicious tea with a strong returning sweetness.
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.
Drought conditions in 2017 & 2019 have caused our Spring Harvest tea in both years to be extraordinary. 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 & 2019 Spring Harvest Teas, click the links below:
2017 Mountain Oasis Spring Harvest Raw Pu-erh
2017 Jingmai First Spring Harvest Raw Pu-erh Tea Family
2019 Jade Leaves Raw Pu-erh
If you have any more questions about our Spring Harvest Teas, feel free to contact us at info@denongtea.com.
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