Seasonal classification of tea

Published: Friday 01 March, 2019

Spring tea: refers to the tea produced before the end of March to mid-May. The spring temperature is moderate, the rainfall is sufficient, and the tea tree has been replenished for half a year in winter, making the spring tea buds rich, green and green, with soft leaves and rich in vitamins, especially amino acids. It not only makes the spring tea taste fresh, but also has a pleasant aroma and health benefits.
Summer tea: refers to the hot summer tea from the beginning of May to the beginning of July. The new shoots of the tea tree grow rapidly, which makes the water extract of the dissolved tea soup relatively reduced. Especially the reduction of amino acids makes the taste and aroma of the tea. Not as strong as spring tea, because the anthocyanin, caffeine and tea polyphenols with bitter taste are more than spring tea, not only the purple buds have different color, but also the bitter taste.
Autumn tea: It is the tea that is harvested after mid-August. The climatic conditions in autumn are between spring and summer. The tea trees grow in spring and summer, and the contents of new shoots are opposite. The leaves are different in size, the leaves are brittle, the leaves are yellow, and the taste and aroma are relatively calm.
Winter tea: Production started around the end of October. Winter tea is grown after the autumn tea is harvested and the climate gradually turns cold. Due to the slow growth of new shoot buds in winter tea, the content of the ingredients gradually increases, so the taste is mellow and the aroma is strong.