From a nutritional perspective, the freshest nutrients are not necessarily the best. After spring tea is initially processed, its polyphenols, alcohols, and aldehydes have not been fully oxidized, which can be harsh on the gastrointestinal tract. Drinking large quantities of new tea may lead to adverse reactions such as diarrhea and bloating. The life experience of tea farmers can also offer some insight. Director Zhou Jiajun told reporters that Xinyang tea farmers typically do not drink the new tea immediately after it is made; they usually wait about half a month. They say that by doing so, the tea is less of a strong irritant to the stomach, and its aroma and flavor become mellower and richer. In fact, letting the tea sit for a period of time allows its phenols and alcohols to undergo further oxidation.
Experts also note that besides the above precautions, one must also consider their own constitution when drinking tea. He explained that individuals with a "cold stomach" constitution, often characterized by a thick, white tongue coating, cold hands and feet, and an aversion to cold, should not drink too much green tea. It is better for them to drink black tea in moderation. For such individuals, consuming large amounts of green tea could worsen existing gastritis or stomach ulcers.