The spring tea season is the top priority every year for tea farmers in Jingmai Mountain, Pu'er. As the temperature warms up, the ancient tea trees in Jingmai Mountain have sprouted new buds recently, exuding an alluring fragrance. Tea farmers have begun to mine spring tea, and the fresh "golden leaves" will be on the market soon.

Spring tea is a tea made from the buds and leaves that sprout in spring after overwintering. Because the tea tree is rich in nutrients, spring tea has thick mesophylls, high content of aromatic substances and vitamins, fresh taste and strong aroma. Generally, green tea is green in color, black tea is dark and moist, and has better quality, so it is loved by people.
The spring tea harvesting period for ancient tea from Pu'er Jingmai Mountain Ancient Tea Forest is generally around mid-March. Because this year's climate conditions are different from previous years, the large-scale picking season of Jingmai spring tea this year will be from the end of March to the beginning of April. However, some of them have already "preempted" the tenderness and strive for spring. Although the quantity is not large, tea farmers have picked the "freshest" tea leaves and are waiting for ancient tea lovers to come and drink this year's "Ancient Tea Spring". Since the large-scale picking of Jingmai spring tea has been postponed this year, the tea farmers have enough time to make preparations before tea picking, vigorously promote the transformation of ecological tea gardens, take care of the ecological tea gardens before the spring tea is fully harvested, clean the factory buildings, and make full preparations for frying spring tea. In the spring of March, tea leaves are fragrant. In March, Jingmai Mountain is filled with green twigs and buds, and the fragrance of tea permeates the entire Jingmai Mountain. We go to Pu'er because of love, and go to Jingmai in search of fragrance. Let's promise to visit Jingmai Mountain where the fragrance of tea overflows, and the spring of Jingmai is waiting for you. (Source: Lahu Lancang)

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