Why are there "spring, summer, autumn and winter" types of tea?

The reason why there are spring, summer, autumn and winter is mainly based on the season when we pick tea. At present, many people are more interested in spring tea because they think it tastes better. Generally speaking, spring tea refers to the tea when the tea tree germinates for the first time after winter, and the tea made from this kind of tea is called spring tea. Spring tea is rich in nutrients of tea tree, so its mesophyll is usually thick and the content of vitamins and cellulose is high. Generally speaking, spring tea begins to germinate in late March every year, and it is picked in April to make tea, which usually accounts for about 40% of the annual output of tea.

Summer tea, as its name implies, is tea processed in summer. This kind of tea is a little longer than spring tea. Therefore, the content of amino acids and vitamins in tea is a little less than that in spring tea, but the content of tea polyphenols in tea will increase obviously, so this kind of tea will be bitter compared with spring tea, and usually the picking time is June-July.

Autumn tea refers to tea picked in autumn. Because of the dry climate in autumn, autumn tea can retain the aroma of tea to the greatest extent after brewing. Therefore, although autumn tea is not as nutritious as spring tea, it is still very good in terms of color and taste of tea soup. Moreover, the aroma of autumn tea is more intense, and many people also like to drink autumn tea.

But different from the first three, winter refers to the process of tea growth in winter, and the growth parts of tea trees are mainly concentrated in the roots in winter. Nutrients are transported by tea trees and finally to the tea part. After a whole winter adjustment, the nutrients contained in it will be completely preserved in the spring tea of the next spring.