Heads up on spring 2015 teas: They need time!
Hey all!
Spring in China this year has been very rainy. This has led to an increase of moisture in the leaves. Because of this, you may notice a thin, almost muted body in spring 2015 teas. This effects specifically black tea, but is across the board, really.
Most of the spring teas this year will need some time to cure. Some areas were more rainy than others and will need more time, but in general you should see great improvements to most teas in the 2-3 month range, with some teas becoming best around the 6-month mark.
If you have any questions about this, please ask them here and I’ll try my best to answer them! :-)
Cheers,
Brenden
What parts of the processing change/are longer?
Also, would slightly more leaf remedy this thinness? Out of curiosity.
I believe it’s mostly a longer drying time, but the processing has to stay pretty consistent, so there ends up being a bit more moisture in the end still.
More leaf somewhat remedy’s the thinness, but the flavor will remain relatively muted until the tea has cured longer.
A similar thing happens with fresh-pressed pu-erh. The water vapor from the steaming process remains in the leaves for several months after pressing. You’ll notice a wateriness to pu-erh that has been pressed recently, which leads to a thinner body and muted flavor.
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