Bailu tea set photography

The ancients said, "Spring tea is bitter and summer tea is astringent, so it tastes good and autumn dew." In the description of the quality of Tieguanyin, there is a saying that "spring water and autumn fragrance". Not to mention whether these descriptions are accurate, it can be seen that tea in different seasons has different quality characteristics in people's cognition. When you buy tea, you will also pay attention to when the tea is.

We often hear that "spring tea is as expensive as oil". In fact, tea is produced all year round. What's the difference between spring, summer, autumn and winter tea?

catalogue

1/ When will the tea in the four seasons be harvested?

2/ What are the characteristics of tea in different seasons?

3/ Which season produces the best quality tea?

When will the tea of the four seasons be harvested?

spring tea

Generally speaking, it refers to tea made from newly germinated buds and leaves of tea trees after wintering. Spring tea germinates in late March and is harvested from late March to mid-May, and the yield accounts for 40-45% of the total annual output. Spring tea is subdivided into pre-Ming tea, pre-Rain tea and Grain Rain tea.

summer tea

Refers to the tea collected from early May to early July, and the tea collected from mid-July to early August is called summer tea, which is generally called summer tea.

Autumn tea

Tea picked between beginning of autumn and Bailu in the 24 solar terms is also called "Guxiang Tea". Tea picked before the Millennium solar term in August is called early autumn tea, and tea picked from Millennium to early October is called late autumn tea.

Dongcha

10 collection began in late June. Winter tea grows after autumn tea harvest, and the climate gradually turns cold.

What are the characteristics of tea in different seasons?

Spring tea-fresh and refreshing.

The moderate temperature and abundant rainfall in spring, coupled with the long-term recuperation of tea trees in winter for half a year, make the tea buds full, the color green and the leaves soft in spring. Compared with summer and autumn tea, spring tea is richer in content, especially amino acids, which makes spring tea rich in aromatic substances and tastes more mellow and fresh.

On the other hand, after a cold winter, there are often fewer pests when tea sprouts in spring, less pesticides are used in spring, and the price of spring tea is higher.

Summer tea-rich flavor

The picking of summer tea coincides with the hot summer, and the new shoots of tea trees grow rapidly. The contents of anthocyanins, caffeine and tea polyphenols in summer tea are increased, but the contents of amino acids are less, which makes the taste bitter than that in spring and autumn tea.

Although many people think that summer tea tastes worse than spring and autumn tea. However, if summer tea is made into black tea, enough tea polyphenols in summer tea will be converted into theaflavins, thearubigins and theabrownins, and the bitterness and astringency of black tea will be reduced, and even it will have obvious sweetness and mellowness.

Autumn tea-high fragrance

"Autumn dew" in "bitter spring tea, astringent summer tea and fragrant autumn dew" refers to autumn tea.

Because of the relatively dry climate in autumn, tea leaves can maintain the aroma of tea leaves to the greatest extent in the process of growth, picking and production. After the harvest of spring tea and summer tea, the body lacks nutrition. Therefore, the content of autumn tea is poor, the thickness of leaves is obviously reduced, and the taste and bitterness of soup are weak. Autumn is suitable for oolong tea, with good aroma and long lasting appeal. The so-called "spring water and autumn fragrance" refers to the high fragrance of autumn tea. Compared with spring and summer tea, autumn tea tastes light, not bitter or astringent, so the ancients will say that autumn tea tastes good.

Winter tea-fragrant fresh water

Winter tea is also called winter slices. The new shoots and buds of winter tea grow slowly, the content increases gradually, and the aroma is rich. Not all tea farmers are willing to pick winter tea, because it will affect the yield and quality of spring tea. The output of tea picked in winter is extremely limited, which is very precious and expensive in the market.

Winter tea is generally characterized by excellent aroma, even more charming than autumn tea. It tastes light and hardly bitter, but it has a unique taste and is sought after by many people.

Which season produces the best quality tea?

Traditionally, tea in spring is considered the best. Spring tea leaves are fresh and tender, rich in substances, and are suitable for making all kinds of tea regardless of appearance, taste and aroma.

But tea in other seasons can't be said to be inferior to spring tea, each with its own characteristics.

Spring is especially suitable for making green tea, which is tender and fresh and can fetch a good price.

It is suitable for making black tea in summer, but the quality of other teas is poor;

Autumn is suitable for oolong tea, with high aroma and little bitterness;

Making tea in winter is a luxury, with small output but unique flavor.

Therefore, in fact, people who love tea don't have to blindly pursue which season of tea, because its quality is also related to the level of tea-making technology, and the quality of tea can only be known after drinking it.