As soon as the hibernation season is over, the spring tea just coming down this year will be on the market. As the weather gets warmer, the tea trees that have accumulated nutrients for the whole winter will sprout new buds and smell tea. So, what's the point of drinking spring tea? My suggestion is that there is no need to "wash tea" when drinking spring tea. Spring tea has three advantages First, it is nutritious. After a winter's rest and savings, spring tea buds and leaves are fat and tender, green and bright, rich in tea polyphenols, caffeine, vitamin C, amino acids, selenium and zinc. Second, good taste. Spring tea is rich in amino acids, giving people a fresh and sweet taste with a pungent aroma. Third, safety. No pesticides are applied in winter and in early spring, especially tea trees in the mountains. The tea made with the first course of water is good. Why? The nutrition of tea is mainly in the first tea making. When we drink tea, we not only drink the taste of tea, but also drink the nutrients in tea, that is, the nutrients dissolved into tea after brewing in hot water. Do you know whether the first tea is nutritious or the second and third tea is nutritious? Modern tea research has found that the tea made with boiling water for the first time has the best nutrition. Because in the tea brewed for the first time, 85% of the tea polyphenols and 95% of the caffeine in the tea are dissolved in the tea. I'm really afraid of getting dirty. There are ways Tea brewed with boiling water for the first time has the highest nutritional value, and the main nutrients in tea are basically dissolved in tea. If you pour the first tea as tea, it's too bad, because the nutrient essence of tea is poured out. In fact, spring tea is relatively safe and tea is relatively clean. There is no need to "wash the tea". If you really have doubts, use cold boiled water to "wash" it. (outlook new era)