Tea Is Not Always Fresher Better
Spring is ideal for drinking floral teas. Floral teas are warm in nature, helping to dispel cold accumulated in the body during winter and promote the rise of yang energy. With strong aroma, floral teas are fragrant without being overwhelming, refreshing without being dull, invigorating the mind and eliminating spring fatigue, enhancing overall physiological efficiency. From a nutritional perspective, there are many considerations when drinking tea. Improper tea consumption can still affect health. As spring tea season approaches, many people seek new harvest teas, often preferring freshly stir-fried leaves. However, this preference is misguided.
New tea refers to tea processed from the first few batches of fresh leaves harvested in spring. To ensure freshness, some tea farmers begin harvesting before Qingming Festival, producing what is known as "pre-Qingming tea." Tea harvested before the Rain Water solar term is called "pre-Rain tea." Some consumers delight in tasting new tea and eagerly purchase pre-Qingming and pre-Rain teas. However, the belief that fresher tea is always better is a misconception. New tea contains higher levels of caffeine, active alkaloids, and aromatic compounds, which can overstimulate the nervous system, causing adverse effects in those with neurasthenia or cardiovascular diseases. Additionally, new tea contains higher levels of unoxidized polyphenols and aldehydes, which strongly irritate the gastric mucosa. People with poor gastrointestinal function, especially those with chronic gastrointestinal inflammation, may experience stomach pain, bloating, constipation, or dry mouth after drinking new tea.