How to identify autumn tea?

Autumn tea is tea picked between beginning of autumn and Bailu in the twenty-four solar terms, also called "Guxiang tea"; From August to the Millennium solar terms, the picked tea is called early autumn tea; During the first ten days from Bailu to 10, the picked tea is called late autumn tea. There were not many records of autumn tea in the past. Since the late Tang Dynasty, people have had the habit of drinking autumn tea. Autumn tea really became popular, probably from the Song Dynasty. At that time, Lu You, who knew how to keep in good health, also loved autumn tea very much. He wrote some poems to record autumn tea. His "neighbor's father builds fields to harvest early crops, and Xigu cage sells autumn tea" is easy to understand, catchy and easy to spread and remember. After the Ming Dynasty, people had a deeper understanding of autumn tea, and paid more attention to and loved drinking autumn tea. The crisp weather, pleasant climate, long sunshine and little rain in autumn are beneficial to the formation of aromatic substances. The tea produced this season is tight, thin, light and green. The brewed tea soup is elegant in color, slightly sweet in taste, light or high in aroma (some of which have special floral fragrance), soft in leaf bottom, with copper-green buds, different in leaf size, more sandwiched leaves and obvious serrated leaves.