How to distinguish spring tea, summer tea and autumn tea?

The ancients said? Spring tea is bitter and summer tea is astringent, so it tastes good. Autumn white dew (autumn tea)? . In most tea-producing areas of China, tea tree growth and tea harvesting are seasonal. Usually, tea leaves are divided into three seasons according to the picking time: spring, summer and autumn.

In fact, due to the development of modern tea-making technology, what is spring tea? Bitter? More sought after and more delicious. Autumn tea is between spring tea and summer tea in soup color and taste, with mild aroma, which is generally not as good as spring tea in nutrition.

0 1. Spring tea

Generally speaking, the tea collected from the buds and leaves that germinate for the first time after overwintering is called spring tea. Spring tea is rich in nutrition, so it has thick mesophyll, high content of aromatic substances and vitamins, fresh taste, strong aroma and compact shape. Spring tea germinates in late March and is harvested in four seasons. Grain Rain is spring tea from mid-late April to early May, and its output accounts for 40-45% of the total annual output.

02. Summer tea

Tea produced and processed in summer is called summer tea! The new shoots of summer tea grow quickly, but they are easy to age. The contents of amino acids and vitamins in tea decreased obviously, while the contents of anthocyanins, caffeine and tea polyphenols increased obviously, and the taste was bitter. Summer tea is picked from early June to early July.

03. Autumn tea

Autumn tea, as its name implies, is the tea produced in autumn. There is little precipitation in autumn and the climate is dry, which can maintain the aroma of tea to the greatest extent during the growth, picking and production of tea. The tea brewed at cold and dry temperature not only keeps the internal substances intact, but also has less water content and is more fragrant. Autumn tea is between spring tea and summer tea in soup color and taste, with mild aroma, which is generally not as good as spring tea in nutrition.

Therefore, spring tea has the advantages of oily color, rich aroma, sweet taste and soft and thick leaves. There are also general spring teas that are heavier, hairy, with thin veins and inconspicuous serrated edges.

As far as black tea is concerned, the temperature is low and humidity is high in spring tea, which makes it difficult to ferment, while the temperature is high and humidity is low in summer tea, which is beneficial to the red fermentation of black tea, especially in hot weather, which makes the contents of tea polyphenols and caffeine in tea increase obviously. Therefore, both dry tea and tea soup are ruddy and full of flavor. It is only because the amino acid content in tea leaves decreases in summer, which has a certain influence on the fresh and refreshing feeling of black tea.

Tea-producing areas in South China are located in the tropics, and there is no clear division of four seasons. Therefore, in addition to spring tea, summer tea and autumn tea, tea can be divided into the first round, the second round, the third round and the fourth round according to the growth order and picking time of new shoots.