Do you know summer tea, autumn tea, and winter tea?
Spring tea (from mid-March to early May, it is also divided into the first spring and the second spring)
Every year from December to the next year, the Ching Ming Festival is the season of spring tea growing. The tea tree grows to a dormant state in winter, and the growth rate is slow. It has not sprouted since spring.
After the rest of the winter, after the spring, the rainfall is abundant and the temperature is moderate, so that the spring leaves of the spring tea are strong, the color is green, the leaves are soft, the taste is fresh and the aroma is strong.
Summer tea (harvested from mid-May to late June and harvested from early July to mid-August, commonly known as June white)
The growing season of summer tea is the hottest time of the year, and the leaves of tea tree grow rapidly. Summer tea is bitter, and its tea polyphenols and anthocyanins are called "natural antioxidants" and have the effect of delaying aging.
A large amount of tea polyphenols, anthocyanins and theophylline lead to a strong taste of summer tea. Compared with spring and autumn tea, it is not suitable for green tea. Therefore, most tea farmers choose to make black tea.
In the whole fermentation process, black tea not only reduces the astringency of summer tea, but also retains its antioxidant substances. The black tea after the finished product is sweet and mellow.
Autumn tea (harvested from early September to late October, commonly known as white bamboo shoots)
The climatic conditions in autumn are between spring and summer. The growth and picking of tea trees in spring and summer are relatively reduced. The content of tea and buds is relatively reduced. The content of tea polyphenols is between spring and summer.
In autumn, the precipitation is low and the climate is dry. The tea aroma can be maintained to the maximum during the growth, harvesting and production of tea.
In the autumn cold dry temperature, the quality of the tea leaves is kept intact and more aroma. Autumn tea is only a lot more than spring tea.
Winter tea (from late October to late November, Wuyi rock tea does not pick winter tea, oolong tea rarely picks winter tea)
Winter tea and spring tea are the best two season teas of the year. The thickness of spring tea is like that of Yang Guifei. The sweet smell of winter tea is like the lightness of Zhao Feiyan.
Tea trees belong to the period of accumulation of nutrients in winter, with fewer buds, but they are more fatty and extremely precious.
It also contains gamma aminobutyric acid, a very important inhibitory neurotransmitter in the central nervous system. Only tea grown in high altitude areas can form this substance, which can improve sleep, anti-fatigue and relieve body and mind. Discomfort.
Winter tea is a tea made in winter, and winter tea is expensive on the market. The food is rare, and the winter tea bud leaves are fat and strong, and after being frosted, it produces a more sweet taste.