What should I pay attention to when picking spring tea?

When picking spring tea, you should pay attention to:

1, mining is generally in the middle of April. When there are 10- 15% new shoots in the tea garden, it can be mined after reaching the picking standard. Generally, the two solar terms, tea before Ming Dynasty (that is, before Tomb-Sweeping Day) and Grain Rain Tea (from April 19 to April 2 1 as Grain Rain), are better than green tea. The specific time is related to the climate. If the temperature drops during this period, it may be later.

2. Do it in time. "Picking three days early is a treasure, and picking three days late is grass", picking in batches for many times, starting first and then picking.

3. When picking by hand, flat leaves and deformed bud leaves should be picked as much as possible. Young tea trees should be "mainly cultivated, supplemented by harvesting, topping and protecting edges, high harvesting and low cultivation, and light harvesting and high awning"; Adult tea "focuses on harvesting, supplemented by cultivation, and combines harvesting and cultivation". Don't pinch tea leaves with your nails or your hands when picking. Strictly guard against bright leaves, picking bud leaves, not breaking branches, and not caressing the old and tender.

4. The picking time of each kind of tea is related to the quality of finished tea. Generally speaking, picking should be carried out in sunny days, and it is generally not picked in rainy days. Usually pick it in the morning, pick it at noon and eat it the same day.

Extended data:

Selection skills of spring tea:

1, appearance

The tea leaves of spring tea are generally tightly wrapped, appearing plump and thick, some hairy, bright in color and rich in fragrance. Summer tea and autumn tea in Chaze are loose, dark in color and mild in fragrance, which are quite different from spring tea.

2. Check the color of the soup

During the storage of tea, some substances that make up the color of tea will slowly decompose or oxidize, making the color of green tea dim. However, the increase of theabrownin in the following year will make the green tea soup turn yellow and brown, and lose its original bright color; When spring tea is brewed, the tea leaves sink faster, with rich and lasting aroma and mellow taste; When summer tea and autumn tea are brewed, the tea leaves sink slowly and the aroma is not high.

3. Taste the fragrance of tea

During storage, various substances that make up the taste of tea decompose and volatilize, and some condense into water-insoluble substances. So no matter what kind of tea, the taste of new tea is mellow and fresh, while the taste of old tea is light and not refreshing.

Baidu encyclopedia-spring tea