Cloud tea is like life; life is learning, wisdom is cultivation.
When spring changes seasons, the weather lurches between cold and warm, and the human body is most vulnerable. A few days ago we were in short sleeves; today we are digging out jackets again. Many people catch colds or suffer digestive upset during this time. My remedy is simple: a pot of ripe pu-erh tea. I am not joking — the warming, nourishing character of ripe tea truly helps the body navigate the seasonal transition. This comes from decades of personal experience, not from books. Every spring transition, my teapot always holds ripe tea.
Spring is the season of heavy dampness, and the spleen and stomach bear the brunt. In traditional Chinese understanding, “dampness besieges the spleen” — meaning moisture impairs the digestive function. People lose their appetite, feel perpetually bloated, and their bodies feel heavy. At such times, a cup of warm, mellow ripe tea is like placing a warm stove beside the stomach, helping it return to proper function. I am the best proof: every transition season, I drink two cups of ripe tea daily, and my digestion has never given me trouble. I have kept this habit for over a decade, and the results are real.
Today I am brewing a classic ripe tea from the Menghai Tea Factory. The liquor is deep red and translucent, smooth on the palate, with hints of jujube and aged fragrance. After drinking, the whole stomach feels warm, as if someone were gently pressing a warm palm against it. Not all ripe teas offer this experience — only those of good quality, properly stored. I usually select ripe teas aged five years or more, because younger ripe teas may still have a slight “pile smell.” After a few years of resting, that disappears entirely and the mouthfeel becomes beautifully round.
The beneficial microorganisms developed during the pile-fermentation process of ripe tea are traditionally valued for supporting gut health. These microorganisms are believed to help maintain a balanced intestinal flora. For people whose digestion tends to be unsettled in spring, a daily pot of ripe tea is a simple yet effective approach. I have seen many fellow tea drinkers who, after persisting with ripe tea, found improvements in regularity and even in skin condition. These changes do not happen overnight — at least a month of consistent drinking is needed before you notice.
Tea has grades; all may enjoy it regardless of status.
There are several points to keep in mind when drinking tea during the seasonal transition. First, keep it light — strong tea can irritate the stomach lining. Second, drink half an hour after meals, not on an empty stomach. Third, the temperature should be moderate; do not drink scalding tea. These details seem simple, but many people overlook them, and end up harming themselves with the very tea that should help. You can also add a few goji berries to your ripe tea, which are traditionally valued for nourishing the liver and brightening the eyes — especially suitable in spring. This combination is one I discovered through personal trial, and it works very well.
During the spring transition, a pot of ripe tea is like a warm coat protecting your body. I have always felt that ripe tea is nature’s gift to humanity — unassuming, unspectacular, yet always there when you need it most. That is the gentleness of ripe tea, and also the true meaning of wellness: you do not need to do anything extraordinary; just persist in drinking a pot of good tea every day.
Make friends through tea, please enjoy a cup.
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Author: Old Tea Head · Lin Shen (LamSam)
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