Due to the influence of seasonal climate such as temperature, rainfall and sunshine during the annual growth and development cycle, and the differences in the nutritional conditions of tea trees, the natural quality of the processed tea leaves has changed accordingly.
In the main tea producing areas in China, the division of spring tea, summer tea and autumn tea is generally carried out intermittently from the seasonal changes combined with the growth of new buds. Usually, spring tea refers to the end of May of that year that tea leaves are harvested; summer tea refers to the tea that was produced from the beginning of June to the beginning of July; the tea that was harvested in the middle of July, are the autumn tea. Due to the different tea seasons, the tea leaves are obviously different in appearance and quality.
For green tea, due to the moderate temperature in spring and abundant rainfall, the spring buds are strong, the color is green, and the leaves are soft, which is related to quality. Enrichment of substances, especially amino acids and corresponding total nitrogen and multivitamins, makes green tea taste fresh and strong aroma. Therefore, spring is often the best period for green tea.
In summer, due to the hot weather, the new buds grow rapidly, which makes the content of water extract dissolved in tea soup relatively reduced, especially the reduction of amino acid and total nitrogen, making the taste of tea soup less fresh and the aroma is not as strong as spring tea. On the contrary, due to the bitter astringent anthocyanin and tea polyphenol content higher than that of spring tea, the color of the tea is different, and the taste is bitter.
The climatic conditions in autumn are between spring and summer. The tea trees grow and pluck in spring and summer. The content of new buds are relatively reduced. The size of leaf leaves is different. The leaves are brittle and yellow.
Of course, in terms of the quality of black tea, the content of polyphenols in summer tea is more favorable for the formation. Therefore, the black tea, dried tea and tea soup made from summer tea are more rosy and have a stronger taste.
In the main tea producing areas in China, the division of spring tea, summer tea and autumn tea is generally carried out intermittently from the seasonal changes combined with the growth of new buds. Usually, spring tea refers to the end of May of that year that tea leaves are harvested; summer tea refers to the tea that was produced from the beginning of June to the beginning of July; the tea that was harvested in the middle of July, are the autumn tea. Due to the different tea seasons, the tea leaves are obviously different in appearance and quality.
For green tea, due to the moderate temperature in spring and abundant rainfall, the spring buds are strong, the color is green, and the leaves are soft, which is related to quality. Enrichment of substances, especially amino acids and corresponding total nitrogen and multivitamins, makes green tea taste fresh and strong aroma. Therefore, spring is often the best period for green tea.
In summer, due to the hot weather, the new buds grow rapidly, which makes the content of water extract dissolved in tea soup relatively reduced, especially the reduction of amino acid and total nitrogen, making the taste of tea soup less fresh and the aroma is not as strong as spring tea. On the contrary, due to the bitter astringent anthocyanin and tea polyphenol content higher than that of spring tea, the color of the tea is different, and the taste is bitter.
The climatic conditions in autumn are between spring and summer. The tea trees grow and pluck in spring and summer. The content of new buds are relatively reduced. The size of leaf leaves is different. The leaves are brittle and yellow.
Of course, in terms of the quality of black tea, the content of polyphenols in summer tea is more favorable for the formation. Therefore, the black tea, dried tea and tea soup made from summer tea are more rosy and have a stronger taste.