How to distinguish Pu 'er tea from spring tea, summer tea and autumn tea?

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. Pu 'er tea before the Ming Dynasty can be divided into two types: first-class tea and second-class 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 picking from "Grain Rain" to "Long Summer"

Pu 'er tea is defined according to the processed tea picked in beginning of autumn during the 24 solar terms. Pu 'er summer tea is a kind of summer tea, which takes Yunnan big leaf species as raw materials and is harvested during the period from awning seed to summer in the twenty-four solar terms. Strong flavor, also known as "thin black stripes", is beneficial to the carbon metabolism of tea leaves and produces a large number of bitter tea polyphenols because of the high temperature and strong sunlight in summer. Generally, summer tea is suitable for fermented tea, and enough tea polyphenols can be converted into theaflavins, thearubigins and theabrownins. The appearance of summer tea is generally light and wide leaves, slender and tender stems, leafy clips, thick veins and obvious sawtooth leaves.

Pu 'er Autumn Chaze is a kind of tea picked and processed between beginning of autumn and Bailu in the twenty-four solar terms, and Yunnan is also called "ancient scented tea", which is similar to summer tea in appearance, fine and shiny, with yellowish leaves and superior internal quality. The soup color and taste of Pu 'er autumn tea and Pu 'er valley tea are between spring tea and summer tea, with mild aroma and soft copper-green leaves. The leaves are thin, with many sandwiched leaves and obvious serrated edges.

Pu 'er winter tea is a kind of tea collected after the twenty-four solar terms, collectively referred to as winter tea, also known as "bottom tea". White hair is bright, leaves are yellow and less oily, perennial leaves are many, and the endoplasm is light. Picking was rare in the past. Except for a small amount of picking in low-heat areas, most tea-growing areas in Yunnan hardly produce winter tea. The main growth site of Pu 'er winter tea tree is in the root, and the synthesis of amino acids is carried out at the top after the synthesis of tea tree roots. 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 heavier, hairy, with thin veins and inconspicuous serrated edges.