Identification of Spring Tea, Summer Tea and Autumn Tea

In winter, the main growth part of tea plant is in the root, while the synthesis of amino acids is synthesized in the root of tea tree and then transported to the top. After hibernation, tea trees store a lot of nutrients; weak sunlight in winter and spring 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, strong taste, soft and thick leaf bottom. There are general spring tea are relatively fat and heavy, more hairs, fine veins of the leaves, leaf edge sawtooth is not obvious.

In summer, with high temperature and strong light, tea trees grow fast, which is conducive to the carbon metabolism of tea and produce a large number of bitter tea polyphenols. General summer tea is suitable for fermented tea, which has sufficient tea polyphenols converted into theaflavins, theaflavins and theaflavins. The shape of summer tea is generally light and wide leaves, thin and long tender stalks, more leaves, thicker veins and obvious serrated edges.

Autumn tea soup color, taste between spring tea and summer tea, mild aroma, soft leaves often copper green. The leaves are light, thin and small, with more clamps and obvious serrated edges.