How to distinguish whether Pu 'er raw tea is spring tea or autumn tea?

Spring tea is picked and processed in the 24 solar terms from beginning of spring to Changchun. Spring tea can be divided into "tea tomorrow", "tea before rain" and "tea at the end of spring". Tea before Ming Dynasty refers to the spring tea produced before Tomb-Sweeping Day, collectively referred to as early spring tea. "Tea before the Ming Dynasty was a treasure, and the buds were tender and white." Early spring tea is the best tea in a year. It can be divided into "Tougang Tea" (also known as "Toubang Tea") and "Ergang Tea" (also known as "Erbang Tea"). "Tougang tea" is the first spring tea sprouted and picked in a year, and "Ergang tea" is the spring tea made after the second germination, also called "spring tip". Tea before rain is spring tea picked before Grain Rain Festival, also called "spring tea". Tea collected from "Grain Rain" to "Changxia" is called "spring tea".