How to distinguish Pu 'er spring 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 harvested from Grain Rain to Changchun is called "Spring Tail Tea".

2, spring tea identification method:

In the identification method of spring tea, we all know that in winter, the main growth part of tea tree is in the root, and the synthesis of amino acids reaches the top after the synthesis of tea tree root. After hibernation, many nutrients are stored in tea trees. In winter and spring, weak light and slow growth of tea trees are the main factors for the formation of some aroma substances in tea. 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 fat and thick, hairy, with thin veins and unknown serrated edges.

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3, autumn tea Pu 'er identification:

Autumn tea is picked and processed between beginning of autumn and Bailu in the twenty-four solar terms. It is also called "ancient scented tea" in Yunnan, and its shape is similar to that of summer tea. Bai Hao is slender and shiny with yellowish leaves, and its internal quality is better than that of summer tea. When identifying autumn tea Pu 'er, we can carefully look at the soup color and taste of autumn tea, which is between spring tea and summer tea. The fragrance is mild, the leaves are soft and often copper green. The leaves are thin and thin, with many leaves sandwiched and obvious serrated edges.