[{"data":1,"prerenderedAt":25},["ShallowReactive",2],{"article-es-春茶品鉴入门-行茶基础步骤-3098":3},{"id":4,"locale":5,"slug":6,"type":7,"title":8,"summary":9,"content_html":10,"video_url":11,"cover_url":12,"author":13,"category":14,"status":15,"published_at":16,"created_at":17,"updated_at":18,"alternates":19},67,"en","春茶品鉴入门-行茶基础步骤-3098","article","Introduction to Spring Tea Tasting: Basic Steps for a Tea Session","From the characteristics of spring tea and tea-session preparation to the brewing and tasting process, this guide helps beginners build a repeatable, recordable method for tasting spring tea.","\u003Cp>When the spring tea season arrives, many beginners are drawn to terms such as “pre-Qingming,” “first harvest,” “high-mountain,” and “organic.” At the introductory stage, the most important thing is not to immediately buy the most expensive tea, but to establish a stable tea-session routine: how to prepare the equipment, how to dose the tea leaves, how to pour water, how to assess aroma, and how to judge flavor. Once the routine is stable, brew the same tea repeatedly and compare different tea types side by side; only then will tasting ability improve naturally.\u003C\u002Fp>\n\u003Cfigure class=\"portal-article-figure\">\u003Cimg src=\"https:\u002F\u002Fguanshanshuyuan.cn\u002Fimages\u002Farticles\u002Ftea_leaves.jpg\" alt=\"春茶新芽\" loading=\"lazy\" decoding=\"async\" \u002F>\u003Cfigcaption>春茶新芽\u003C\u002Ffigcaption>\u003C\u002Ffigure>\u003Ch2>I. First Understand Spring Tea: Freshness, Body, and Tea Type Selection\u003C\u002Fh2>\u003Cp>According to publicly available information, spring tea is often summarized by two characteristics: “freshness” and “body.” Freshness mostly comes from the rich amino acids in spring tea shoots, which create a refreshing sensation; body refers to a full flavor with relatively pronounced sweet aftertaste and lingering finish. Tea types suitable for focused spring tasting usually include green tea, lightly fermented black tea, and lightly roasted oolong tea: green tea best expresses clean freshness and aroma; lightly fermented black tea often carries floral or sweet, mellow notes; lightly roasted oolong tea more easily shows flavor depth and fruity sweetness.\u003C\u002Fp>\u003Cp>At the beginner stage, do not equate spring tea with expensive tea. Origin, tree age, plucking standard, and processing all affect price. Rather than chasing famous mountain names, it is better to start by drinking what feels comfortable and learning to tell differences apart.\u003C\u002Fp>\u003Cfigure class=\"portal-article-figure\">\u003Cimg src=\"https:\u002F\u002Fguanshanshuyuan.cn\u002Fimages\u002Farticles\u002Fpicsum_10.jpg\" alt=\"清茶一盏\" loading=\"lazy\" decoding=\"async\" \u002F>\u003Cfigcaption>清茶一盏\u003C\u002Ffigcaption>\u003C\u002Ffigure>\u003Cfigure class=\"portal-article-figure\">\u003Cimg src=\"https:\u002F\u002Fguanshanshuyuan.cn\u002Fimages\u002Farticles\u002Fpicsum_10.jpg\" alt=\"清茶一盏\" loading=\"lazy\" decoding=\"async\" \u002F>\u003Cfigcaption>清茶一盏\u003C\u002Ffigcaption>\u003C\u002Ffigure>\u003Cfigure class=\"portal-article-figure\">\u003Cimg src=\"https:\u002F\u002Fguanshanshuyuan.cn\u002Fimages\u002Farticles\u002Fpicsum_10.jpg\" alt=\"清茶一盏\" loading=\"lazy\" decoding=\"async\" \u002F>\u003Cfigcaption>清茶一盏\u003C\u002Ffigcaption>\u003C\u002Ffigure>\u003Ch2>II. Preparation Before a Tea Session: Making Tastings Comparable\u003C\u002Fh2>\u003Cul>\u003Cli>\u003Cstrong>Equipment preparation:\u003C\u002Fstrong> Beginners can use one gaiwan or one small teapot, along with a fairness pitcher, tasting cups, a tea holder, a tea scoop, and a tea towel. The equipment does not need to be expensive, but it must be clean and free of off-odors.\u003C\u002Fli>\u003Cli>\u003Cstrong>Water choice:\u003C\u002Fstrong> Prefer clean, soft or filtered water without off-flavors. If tap water has a noticeable chlorine smell, it will affect aroma and liquor texture.\u003C\u002Fli>\u003Cli>\u003Cstrong>Tea sample management:\u003C\u002Fstrong> Store different tea types separately to avoid cross-contamination of aromas. Each time you sample, record the tea name, harvest season, tea type, and approximate leaf dosage for later review.\u003C\u002Fli>\u003Cli>\u003Cstrong>Environment:\u003C\u002Fstrong> Avoid tasting in places with heavy cooking fumes, strong perfume, or stuffy rooms. A quiet, well-ventilated space with soft light makes it easier to observe liquor color and assess aroma.\u003C\u002Fli>\u003C\u002Ful>\u003Cfigure class=\"portal-article-figure\">\u003Cimg src=\"https:\u002F\u002Fguanshanshuyuan.cn\u002Fimages\u002Farticles\u002Ftea_garden.jpg\" alt=\"茶园春色\" loading=\"lazy\" decoding=\"async\" \u002F>\u003Cfigcaption>茶园春色\u003C\u002Ffigcaption>\u003C\u002Ffigure>\u003Cfigure class=\"portal-article-figure\">\u003Cimg src=\"https:\u002F\u002Fguanshanshuyuan.cn\u002Fimages\u002Farticles\u002Ftea_garden.jpg\" alt=\"茶园春色\" loading=\"lazy\" decoding=\"async\" \u002F>\u003Cfigcaption>茶园春色\u003C\u002Ffigcaption>\u003C\u002Ffigure>\u003Cfigure class=\"portal-article-figure\">\u003Cimg src=\"https:\u002F\u002Fguanshanshuyuan.cn\u002Fimages\u002Farticles\u002Ftea_garden.jpg\" alt=\"茶园春色\" loading=\"lazy\" decoding=\"async\" \u002F>\u003Cfigcaption>茶园春色\u003C\u002Ffigcaption>\u003C\u002Ffigure>\u003Ch2>III. Basic Tea-Session Steps for Spring Tea Tasting\u003C\u002Fh2>\u003Cp>The following routine is suitable for everyday tasting. It does not seek performance; the focus is to make each brew recorded and comparable.\u003C\u002Fp>\u003Cul>\u003Cli>\u003Cstrong>1. Clean hands and settle the mind:\u003C\u002Fstrong> Wash and dry your hands first. Do not use strongly scented hand cream before a tea session. Settling the mind is not mysticism; it simply brings attention back to the tea liquor.\u003C\u002Fli>\u003Cli>\u003Cstrong>2. Warm the cups and vessels:\u003C\u002Fstrong> Use hot water to warm the gaiwan, fairness pitcher, and tasting cups. Warming reduces heat absorption by the vessels and helps aroma present consistently. After pouring out the warming water, keep the vessels as clean as possible.\u003C\u002Fli>\u003Cli>\u003Cstrong>3. Appreciate the dry tea:\u003C\u002Fstrong> Place a small amount of tea leaves in the tea holder and observe the leaf shape, color, cleanliness, broken particles, and aroma. Spring dry tea is not necessarily better when more delicate, and you should not judge by attractive color alone. For green tea, look for a fresh, clean aroma, dryness, and absence of stale notes; for black tea, look for sweet aroma and leaf completeness; for oolong tea, look at roast level and whether the aroma is pure.\u003C\u002Fli>\u003Cli>\u003Cstrong>4. Dose the tea leaves:\u003C\u002Fstrong> Choose the leaf amount based on vessel size and tea type. Beginners should follow “less rather than more”: brew lightly first, then increase gradually. Avoid handling leaves directly with your hands; use a tea scoop or tea spoon.\u003C\u002Fli>\u003Cli>\u003Cstrong>5. Rinse or awaken the tea:\u003C\u002Fstrong> Different tea types are treated differently. Green tea usually does not need a deliberate rinse, so as not to lose its fresh, brisk character. Lightly fermented black tea and lightly roasted oolong tea can be quickly rinsed with a small amount of hot water to help the leaves open. The rinse water is generally not drunk; whether to rinse should depend on the tea type and personal taste.\u003C\u002Fli>\u003Cli>\u003Cstrong>6. Pour water:\u003C\u002Fstrong> The pouring method affects the strength of the tea liquor. Green tea benefits from a gentler water stream, avoiding a harsh blast on tender buds. Black tea and oolong tea can use slightly higher water temperature to help release aroma and flavor. Beginners can start by pouring slowly along the vessel wall so the leaves are heated evenly.\u003C\u002Fli>\u003Cli>\u003Cstrong>7. Decant the liquor:\u003C\u002Fstrong> The first infusion should usually not steep for long; decant it relatively quickly. Extend steeping time in later infusions according to taste. Decant as thoroughly as possible so leftover water does not make the next infusion bitter or astringent. If a brew is too strong and bitter, shorten the next steep; if it tastes thin, slightly increase the time or leaf amount.\u003C\u002Fli>\u003Cli>\u003Cstrong>8. Share the tea:\u003C\u002Fstrong> Pour the tea liquor into the fairness pitcher, then divide it among tasting cups so each cup has a similar strength. While sharing, pay attention to changes in liquor color, aroma retention on the cup, and aroma.\u003C\u002Fli>\u003Cli>\u003Cstrong>9. Observe the liquor color:\u003C\u002Fstrong> Observe under natural light or soft white light. Green tea liquor is usually clear and bright; black tea liquor tends to be bright; oolong tea liquor varies with roast level. Liquor color is not the only standard, but cloudiness, dullness, or unusual suspended particles should be treated with caution.\u003C\u002Fli>\u003Cli>\u003Cstrong>10. Assess aroma:\u003C\u002Fstrong> First smell the hot aroma from the lid or fairness pitcher, then the warm aroma, and finally the cool aroma. Hot aroma helps identify the aroma type; warm aroma helps judge whether it is fine and delicate; cool aroma helps judge persistence and whether off-notes are present. Spring tea often shows floral, bean, chestnut, fruit, and sweet aromas. Do not force a name; it is enough to distinguish “fresh,” “sweet and mellow,” “roasty,” and “stale.”\u003C\u002Fli>\u003Cli>\u003Cstrong>11. Taste:\u003C\u002Fstrong> Sip in small mouthfuls, letting the tea liquor stay in the mouth briefly to experience freshness, sweetness, astringency, bitterness, body, thinness, sweet aftertaste, and lingering finish. Do not simply swallow, and do not drink too much at once. If you notice obvious throat tightness, prickling, a sour or spoiled smell, or moldiness, stop drinking.\u003C\u002Fli>\u003Cli>\u003Cstrong>12. Examine the wet leaves:\u003C\u002Fstrong> After brewing, examine the wet leaves to judge the raw material and processing. Whether the leaves are soft, even, and lively is more important than simply whether they are “tender.” For green tea, check whether the leaves are fresh and lively; for black tea, check whether oxidation is even; for oolong tea, check leaf opening and whether the roast is natural.\u003C\u002Fli>\u003Cli>\u003Cstrong>13. Re-steep and adjust:\u003C\u002Fstrong> The steeping endurance of spring tea varies by tea. Before each re-steep, record “which infusion, steeping time, and flavor changes.” If the tea becomes weak quickly after the third infusion, the tea may be thin in quality; if it remains stable over many infusions, its soluble contents are relatively sufficient.\u003C\u002Fli>\u003C\u002Ful>\u003Ch2>IV. An Actionable Checklist\u003C\u002Fh2>\u003Cp>After each tasting, use the following checklist for a quick review.\u003C\u002Fp>\u003Cul>\u003Cli>\u003Cstrong>Dry tea:\u003C\u002Fstrong> Is it dry, free of mold, free of off-odors, and not overly broken?\u003C\u002Fli>\u003Cli>\u003Cstrong>Aroma:\u003C\u002Fstrong> Does it feel fresh? Is the aroma only on the surface, or does it merge into the tea liquor?\u003C\u002Fli>\u003Cli>\u003Cstrong>Liquor color:\u003C\u002Fstrong> Is it clear and bright? Are there unusual dullness or cloudiness?\u003C\u002Fli>\u003Cli>\u003Cstrong>Flavor:\u003C\u002Fstrong> Does it feel comfortable on the palate? Are freshness, sweetness, bitterness, and astringency balanced? Does bitterness dissipate quickly?\u003C\u002Fli>\u003Cli>\u003Cstrong>Body sensation:\u003C\u002Fstrong> After drinking, do you feel dry mouth, throat tightness, or stomach discomfort? If so, reduce the strength or stop drinking.\u003C\u002Fli>\u003Cli>\u003Cstrong>Wet leaves:\u003C\u002Fstrong> Are they soft, even, and lively?\u003C\u002Fli>\u003Cli>\u003Cstrong>Re-steeping:\u003C\u002Fstrong> At which infusion does it begin to weaken? At which infusion is it most balanced?\u003C\u002Fli>\u003C\u002Ful>\u003Ch3>Common Beginner Mistakes\u003C\u002Fh3>\u003Cul>\u003Cli>\u003Cstrong>Looking only at price:\u003C\u002Fstrong> Not all spring tea is as expensive as gold. Price is affected by many factors, including harvest time, yield, region, cultivation method, and processing.\u003C\u002Fli>\u003Cli>\u003Cstrong>Chasing only “pre-Qingming”:\u003C\u002Fstrong> Pre-Qingming can be a reference concept, but comfort in the mouth and processing quality matter more than the label.\u003C\u002Fli>\u003Cli>\u003Cstrong>Looking only at appearance:\u003C\u002Fstrong> Beautiful dry tea does not mean good flavor, and excessive pursuit of tenderness may cause you to overlook steeping endurance.\u003C\u002Fli>\u003Cli>\u003Cstrong>Using the same water temperature for all teas:\u003C\u002Fstrong> Green tea, black tea, and oolong tea have different characteristics, so water temperature, pouring, and decanting rhythm should be adjusted accordingly.\u003C\u002Fli>\u003Cli>\u003Cstrong>Mistaking astringency for “tea energy”:\u003C\u002Fstrong> A mild astringent sensation is acceptable, but persistent throat tightness, mouth prickling, sourness, or spoiled notes are usually not good signs.\u003C\u002Fli>\u003C\u002Ful>\u003Cp>The core of beginner spring tea tasting is to break “tastes good” into observable, recordable, repeatable steps. First stabilize the tea-session routine, then compare different tea types, and finally form your own taste reference frame. This way, even without chasing famous teas, you can drink more clearly during the spring tea season.\u003C\u002Fp>\n\u003Csection class=\"portal-sources\" style=\"margin-top:2em;font-size:14px;line-height:1.7;color:#5c5850;\">\u003Cp style=\"margin:0 0 0.5em;font-weight:600;\">References\u003C\u002Fp>\u003Cul style=\"margin:0;padding-left:1.25em;\">\u003Cli style=\"margin:0.25em 0;\">\u003Ca href=\"https:\u002F\u002Fpost.smzdm.com\u002Fp\u002Fa4q2w78l\u002F\" rel=\"noopener noreferrer\" target=\"_blank\">又是一年春茶季；春茶高品质口粮清单_绿茶_什么值得买\u003C\u002Fa>\u003C\u002Fli>\u003Cli style=\"margin:0.25em 0;\">\u003Ca href=\"https:\u002F\u002Fzhuanlan.zhihu.com\u002Fp\u002F132455684\" rel=\"noopener noreferrer\" target=\"_blank\">春茶，您知道多少？ - 知乎\u003C\u002Fa>\u003C\u002Fli>\u003Cli style=\"margin:0.25em 0;\">\u003Ca href=\"https:\u002F\u002Fwww.sohu.com\u002Fa\u002F998299939_122471764\" rel=\"noopener noreferrer\" target=\"_blank\">春茶的魅力与真相：2026年春茶上市时间及推荐好茶\u003C\u002Fa>\u003C\u002Fli>\u003C\u002Ful>\u003C\u002Fsection>\n\u003Csection class=\"portal-disclaimer\" data-portal-disclaimer=\"1\" style=\"margin-top:2.5em;padding-top:1.25em;border-top:1px solid #e8e4dc;font-size:14px;line-height:1.7;color:#7a756c;\">\u003Cp style=\"margin:0;\">Disclaimer: This article is compiled from publicly available online sources for educational purposes only and does not represent the official position of Guanshan Academy. If you believe your rights have been infringed, please contact us for removal.\u003C\u002Fp>\u003Cp style=\"margin:0.75em 0 0;\">Contact: \u003Ca href=\"mailto:chenxj.g@gmail.com\">chenxj.g@gmail.com\u003C\u002Fa>\u003C\u002Fp>\u003C\u002Fsection>","","https:\u002F\u002Fguanshanshuyuan.cn\u002Fimages\u002Farticles\u002Ftea_leaves.jpg","Guanshan Academy","tea","published","2026-09-28T21:44:58.393549+08:00","2026-09-28T21:47:24.726267+08:00","2026-09-28T23:21:25.195807+08:00",[20,22],{"locale":5,"path":21},"\u002Fen\u002Farticles\u002F春茶品鉴入门-行茶基础步骤-3098",{"locale":23,"path":24},"zh","\u002Farticles\u002F春茶品鉴入门-行茶基础步骤-3098",1790609025428]