Which kind of tea is the best in spring, summer, autumn and winter?

As the ancients said, "Spring tea is bitter, summer tea is astringent, it should be delicious, autumn White Dew." Regardless of whether these descriptions are accurate, it can be seen that tea in different seasons has different characteristics in people's perception. People who know a little bit about tea will pay attention to when it is produced when they buy tea.

Some teas produce only one or two seasons a year, while others are produced all the year round. What are the differences among spring, summer, autumn and winter teas?

When are the teas of the four seasons picked?

Spring tea

It generally refers to the tea made from the newly germinated buds of tea trees after overwintering. Spring tea sprouts in late March and is harvested from late March to mid-May, accounting for 40-45% of the total output of the year. Spring tea is subdivided into Mingqian tea, Yuqian 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

The tea picked between the Beginning of Autumn and White Dew in 24 solar terms is also called "Gu Hua Tea". The tea picked by White Dew before the solar terms in August is called early autumn tea, and from White Dew to early October, the tea picked is called late autumn tea.

Winter tea

Production began around the end of October. Winter tea grows after the autumn tea is picked and the climate turns cold gradually.

What are the characteristics of tea in different seasons?

Spring tea-- tastes fresh

Moderate temperature in spring, sufficient rainfall, coupled with tea trees after half a year of winter rest and recuperation, make spring tea buds fat, green color, soft leaves. Compared with summer and autumn tea, spring tea is richer in substances, especially amino acids, which makes spring tea taste more mellow and fresh.

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

Summer tea has a strong taste

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

Although many people think that summer tea is not as good as spring and autumn tea. However, if the summer tea is made into black tea, the sufficient tea polyphenols in summer tea are converted into theaflavins, theanubicin and theaflatins, and the bitter taste of the black tea is reduced, and even there is obvious sweetness and mellow taste.

Autumn tea-- high aroma

The "autumn White Dew" in the above-mentioned "spring tea is bitter, summer tea is astringent and tastes good, autumn White Dew" refers to autumn tea.

Due to the relatively dry climate in autumn, tea can maximize its aroma in the process of growth, picking and production. After the harvest of spring tea and summer tea, the body nutrition is deficient, therefore, the taste of autumn tea soup is thin, the sense of bitterness is also weak. Autumn is suitable for making oolong tea. The so-called "spring water and autumn fragrance" refers to the high aroma of autumn oolong tea. Compared with spring and summer tea, autumn tea tastes slightly less bitter and not astringent, so the ancients would say that autumn tea tastes good.

Winter tea-- fragrant and light

Winter tea is also called winter slices. The growth of new shoots of winter tea is slow, the content of substances is gradually increased, and the aroma is strong. Not all tea farmers are willing to pick winter tea, because it will affect the yield and quality of spring tea. The output of winter tea is very limited, very precious, and the price is high in the market.

Winter tea is generally characterized by excellent aroma, even more charming than autumn tea, but weak taste, almost no bitterness, and unique taste, which is sought after by many people.

Which season produces the best quality tea?

It is traditionally believed that spring tea is the best. Spring tea leaves are fresh and tender, rich in substances, suitable for making all kinds of tea, regardless of the shape, taste and aroma are of high quality.

However, tea in other seasons is not necessarily inferior to spring tea, and each has its own characteristics.

Spring is especially suitable for making green tea, which can be sold at a good price.

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

Autumn is suitable for making oolong tea with high aroma and less bitter taste.

Making tea in winter is more extravagant, the output is less, but the flavor is unique.

Therefore, in fact, tea friends do not have to blindly pursue which season of tea, because its quality is also related to the growing environment of tea trees, the level of tea garden management, tea-making technology and so on.

Do not use a single standard to define tea, tea is good or bad only drink to the mouth to know, and the season can only be used as an auxiliary factor to judge the style and quality of tea.

Which season of tea do you like?