What is the difference between spring tea and autumn tea? What kind of tea do you like?

Due to the different tea seasons, the growth of tea trees is also different. Therefore, even the tea leaves collected in the same tea garden in different tea seasons have great differences in appearance and quality.

Spring tea is a delicate bud leaf picked by tea trees before the end of April in the following year's solar calendar after accumulating nutrients for a winter. Chaze in autumn is a summer for picking tea. After a short rest, the tea picked in July and August in the solar calendar is autumn tea.

Due to different seasons and different growth cycles, the content of tea trees in spring tea and autumn tea is quite different.

There are differences in appearance between spring tea and autumn tea: spring tea has a long growth period, and tea contains many substances. Fresh leaf buds are soft as satin, dry tea is thick and hard to handle; However, the growth period of autumn tea is short, the tea content is relatively small, and the dry hairy tea is thin, crisp and soft to the touch.

There is a difference in taste between spring tea and autumn tea: spring tea is rich in aroma, long and full, rich in flavor and high in sweetness, which leads to salivation, sweetness and great bubble resistance; Autumn tea has a light fragrance, light taste and low sweetness, which rarely achieves the purpose of promoting fluid production and returning sweetness, and its anti-foaming property is also poor.

The ecological environment of spring tea and autumn tea is different: the growing period of spring tea covers one winter and one spring, the climate is cold, insects are not easy to grow, almost no pesticides are used to kill insects, and tea is safe; After a hot and insect-infested summer, autumn tea has the habit of killing insects with pesticides, and there are some pesticide residues in tea, so the health attitude is not good.

As far as Pu 'er tea is concerned, Pu 'er tea brewed from spring tea is extremely thick, which is conducive to storage and collection, while autumn tea is light and bitter, so it is just right to drink now.

Boduo Miyun only makes spring tea and never uses autumn tea. Tea has been made for more than ten years, and the stored tea is more mellow. And after the test of mid-term tea, gradually step into the threshold of old tea, aging becomes more subtle, more mellow, full of sweet tea flavor, and the taste of soup is getting better and better.

In the origin of Pu 'er tea, it is a problem that consumers can't ignore: all people who make Pu 'er tea keep tea (just a matter of more or less), and merchants generally sell new tea, but after the guests leave, they secretly brew old tea (to relieve the tension and fatigue of the stomach) to "comfort and reward" themselves. What kind of tea do you like? See what kind of tea people drink. Is it not clear?

Just after the Spring Festival, everyone ate fat and swallowed essence, all kinds of delicacies, and they were full and indigestion. At this time, if you really have a bubble of incomparable old students, you will be bloated and greasy in three minutes!

My hometown is on the mountainside of Phoenix Mountain, where Phoenix Dan Cong tea is abundant. Not long ago I also introduced some knowledge about drinking tea. Tea is divided into four categories according to seasons, which tea farmers call spring tea, tea department, autumn leaves and snowflakes. Spring tea can be divided into the first spring and the second spring, and the output of spring tea accounts for more than 60% of the annual output. Spring tea is better in early spring, with lingering fragrance in Gan Chun. Summer and autumn tea, because of its high temperature, strong light, short growth period, more sweet and less fragrant, and strong tea, will give people a bitter feeling. Snowflake is a kind of tea picked in winter, and its output is very small (about 3-5% of the annual output). Of course, the price of snowflake is also the highest, which is twice the price of similar tea. There are few real snowflakes on the market. For people who like tea in general, I think spring tea can satisfy your taste. I suggest you don't pursue high-grade tea, what's more, it is difficult for ordinary people to distinguish clearly. As the old saying goes, the best tea is to your taste. Don't be fooled by the tea merchants.

The leaf area of the same kind of tea is smaller than that of autumn tea, the strip shape is thinner than that of autumn tea, and the proportion of bud heads is higher and stronger. Spring tea stems are thick and short, autumn tea stems are slender, spring tea spacing is short, autumn tea leaves are long, spring tea leaves are thick and autumn tea leaves are thin, spring tea leaves are soft and elastic, and autumn tea leaves have dermatoglyphics, that is, they are hard. There are fewer yellow leaves in spring tea and more yellow leaves in autumn tea.

There is also a difference between eating soup. The fragrance of spring tea is heavy, while that of autumn tea is light. Spring tea tastes full, the soup has a heavy texture, and autumn tea tastes light. Many teas taste a little water, and the texture of soup will be sparse. The sweetness and salivation of spring tea are much stronger than that of autumn tea, and the grass green taste of spring tea is heavier than that of autumn tea. These are basically to distinguish spring tea from autumn tea.

Method.

I like to drink spring tea of Pu 'er tea.

1. Spring tea is generally produced in March-April every year, and the output is relatively high, accounting for about 40% of the annual output. Appearance: the rope is tight, the body bone is heavy, the color is oily, and the tea leaves are densely hairy! Endoplasm: high pectin content, high amino acid content, good freshness, high water extract content, strong taste and sweet taste!

2. Autumn tea is generally produced in August-June every year, 10, and the output is low, accounting for about 25% of the annual output. Appearance: the rope is thick and loose, the body bone is light and floating, the color of tea bars is not oily or slippery, showing a relatively yellow color, and there is little hair on the tea bars. Endoplasm: low pectin content, low amino acid content, poor freshness, low water extract content-about 5% less than that of spring tea-15%, less thick and refreshing taste, less bitterness, weak sweetness, slightly higher soluble sugar and better sweetness!

Many consumers like to drink (taste) spring tea! My favorite tea is: according to the requirements of high-quality technical standards, spring, summer and autumn teas are blended in a proper proportion with multi-producing areas (hills) and multi-grades, and carefully processed by professional manufacturers!

In the same tea forest, spring tea is slightly thicker and autumn tea is softer. But for different tea forests, it is impossible to compare. Some autumn teas are far better than spring teas. Especially for different tea varieties, except in humid areas and ultra-high altitude areas, autumn tea of all true drinking varieties in the same area is better than spring tea of all medicinal gourds and their hybrids.

Author: Lin Lang think tank

People who drink tea well need to consider the season and time when choosing tea. Generally speaking, tea is divided into three seasons, including spring tea, summer tea and autumn tea. The ancients once concluded that spring tea is bitter, summer tea is astringent, delicious, and autumn dew.

Spring tea generally refers to tea collected from the buds and leaves of tea trees that germinate for the first time after wintering. In spring, after a winter's rest, with the natural sun of heaven and earth, everything is revived, tea conforms to the general trend of heaven and earth, and the accumulated nutrients and aromatic substances are sufficient. Spring is neither cold nor hot, and it is relatively easy to pick tea, so the quality of spring tea is fully manifested in two aspects: on the one hand, it is endogenous, mellow and fresh; On the one hand, it smells good and tastes long. This is why spring tea is more expensive.

Autumn tea, as its name implies, is the tea produced in autumn, also known as "valley scented tea". The quality of autumn tea is second only to that of spring tea, and the autumn climate is between spring and summer. In the late autumn tea, although the climate is mild, the rainfall is often insufficient, which will make the harvested tea look old. Autumn tea was launched in September, 10, and early autumn tea was launched in September, and it was launched on a large scale from 10.

Because of the good nitrogen metabolism of tea trees, the content of amino acids in spring tea is obviously higher, and the content ratio of catechins is correspondingly higher. In spring tea, there is another feature that pectin is rich, which has a vital relationship with the shape, color, alcohol and sweetness of tea soup.

The climatic conditions of autumn tea are between spring and summer. After tea trees grow and are picked in spring and summer, the content of substances in tea leaves and buds is relatively reduced, and the content of tea polyphenols is between spring and summer. Only from the tea taste, autumn tea is much calmer than spring tea. In the current tea consumption market, spring tea is the top grade, which can be divided into: early spring, pre-Ming tea, conventional spring tea, second spring tea and so on. I won't go into details here. Due to different geographical conditions, climate at that time, picking time and other conditions, the contents of various substances in spring tea are very different, so it is impossible to list them one by one. Terraces (shrubs), trees and wild tea have the highest content of substances.

From the appearance, the leaves of spring tea are fat and heavy, very textured, and there are more white hairs, while the leaves of autumn tea are slightly smaller and the texture is not as heavy as that of spring tea.

In terms of endoplasm, tea trees are rich in nutrients, polyphenols, amino acids, sugars, etc. after a whole winter's accumulation and spring's "moisturizing", making people feel rich and full when brewing. Autumn tea has experienced a hot summer, with the temperature gradually decreasing and the precipitation gradually decreasing, which is relatively dry. This climate is conducive to the formation and accumulation of aromatic substances in tea.

Moreover, such a climate is conducive to maintaining the aroma to the greatest extent in the process of picking and making tea. However, the quality of tea is still relatively complete, and tea has less water content, so it is more fragrant. This is also the origin of the "spring water and autumn fragrance" often mentioned in Pu 'er tea.

From the perspective of cost performance, the price difference of the same tea, spring tea and autumn tea is great. There are many people who love tea, but not everyone can accept the expensive price of spring tea. Although the content of autumn tea is not as rich as that of spring tea, it still has the unique taste and characteristics of tea in that place, and autumn tea is naturally popular.

Tea is generally harvested three times a year, four times a year, and only one time a year in a few tea areas. The most obvious difference between spring tea and autumn tea should be reflected in oolong tea and green tea. Take Tieguanyin as an example, only autumn tea can drink Guanyin rhyme, while green tea and cooked tea are so different in taste and taste that it is easy to distinguish them.

Spring tea has experienced a long growth process and temperature changes in three seasons. Tea is rich in trace elements and has the best taste. Spring tea is generally used to make tea, and some kinds of tea include autumn tea such as oolong tea. Autumn tea has a short growth cycle and high temperature in summer, so there are not many varieties suitable for autumn tea. I like spring tea. It should be picked soon. I am looking forward to tasting this year's new tea.