How to identify, the identification of spring tea, summer tea and autumn tea 15

The quality characteristics of spring, summer and autumn tea can be described from two aspects.

1) The dry look is mainly judged from the three factors of color, aroma and shape of the dry revolutionary tea. Where the color of green tea is green, the color of black tea is black, the tea is fat and heavy, or there are more white hair, and the black tea and green tea are tightly knotted, the bead tea particles are round and tight, and the aroma is rich, which is the quality characteristic of spring tea.

The color of green tea is gray, the color of black tea is ruddy, the tea leaves are light and loose, the young stems are wide and long, and the black tea and green tea are loose, the bead tea particles are loose, and the aroma is slightly coarse and old, which is the quality characteristic of summer tea.

The color of green tea is yellow-green, the color of black tea is dark red, the size of the tea leaves is different, the leaves are light and thin, and the aroma is relatively peaceful, which is the symbol of autumn tea.

2) Wet viewing is to evaluate the tea leaves and make further judgments. After brewing, the tea sinks quickly, the aroma is strong and lasting, and the taste is mellow; The color of green tea soup is yellow in green, and the color of black tea soup is red and bright; The bottom of the tea leaves is soft and thick, and there are many normal buds and leaves, which is spring tea.

After the tea leaves are brewed, the sinking is slower and the aroma is slightly lower; The taste of green tea is not thick and slightly astringent, the soup color is green, and the bottom of the leaves is mixed with copper-green buds and leaves; The taste of black tea is strong and unrefreshing, the soup color is red and dark, and the bottom of the leaves is red and bright; The bottom of the tea leaves is thin and hard, and the leaves are more, which is summer tea.

Where the aroma of tea brewing is not high, the taste is bland, there are copper-green buds and leaves at the bottom of the leaves, the size of the leaves is different, and the leaves are more, for autumn tea.

If you look at it wet, the easiest way is to look at the old tenderness, and the spring tea buds and leaves are the most tender. Because the leaves of the tea tree are getting older and older with spring, summer, and autumn. In addition, autumn tea may be mixed with camellia and tea fruit.

Appearance: The temperature is relatively low in winter and spring, and the spacing between the buds and leaves of the tea tree is small. The spring tea buds at the bottom of the leaves are also more delicate and lighter in color than autumn tea.

Autumn tea has more fat buds and leaves because of the abundant rain and the temperature suitable for the growth of tea trees. The color is also heavy. The distance between the buds and the leaves is longer.

Taste: Autumn tea soup is thin and has a high aroma; Spring tea has a mellow soup and a lower aroma than autumn tea.

Division: 1. Divided according to the solar terms: Qingming to Xiaoman is spring tea, Xiaoman to Xiaoxia is summer tea, and Xiaoxia to cold dew is autumn tea.

2. According to time: spring tea is harvested before the end of May, summer tea is harvested from early June to early July, and autumn tea is harvested after mid-July.

Differences: 1. Different ingredient content:

Spring tea: rich in amino acids and vitamins.

Summer tea: the content of amino acids and vitamins was significantly reduced, which significantly increased the content of anthocyanins, caffeine and tea polyphenols in summer tea.

Autumn tea: Poor in contents.

2. The taste is different.

Spring tea: fresh and fragrant.

Summer tea: bitter taste.

Autumn tea: the taste is weak and the aroma is not high.

1. Spring tea. Spring tea is the tea from late March to mid-May of that year, the spring temperature is very moderate, the rainfall is sufficient, the leaf quality is very soft, and rich in amino acids, the tea at this time is very fat.

2. Summer tea. Summer tea refers to the tea leaves picked from the beginning of May to the beginning of July, the summer weather is hot, the new tea leaves of the tea tree grow rapidly, the taste and fragrance of the tea soup at this time are not as strong as the spring tea, and its color and taste are more bitter.

3. Autumn tea. Tea leaves harvested after mid-August have different leaf sizes, crisp leaves at the bottom of the leaves, yellow leaves, and very bland taste and aroma.

4. Winter tea. Harvesting began in late October, the climate at this time is relatively cold, the temperature is relatively low, the bottom of the tea at this time is thin, the color of the leaves is yellow-green, and the lack of gloss, the taste of the processed tea is light, the taste is light.

In the growth cycle of tea trees, due to the influence of climate change in different seasons and the growth and decline of tea trees' own nutrition, the quality of fresh leaf raw materials is also different, and the quality of the tea processed from this is naturally different. Tea people have summed up a widely spread saying about the natural quality of tea according to different seasons:"Spring tea is bitter, summer tea is astringent, it should be delicious, autumn white dew".

Here"Autumn white dew", refers to the autumn tea picked before and after the white dew.

The seasonal identification of tea is mainly distinguished from two aspects: dry and wet.

Dry look mainly from the color, fragrance, shape of dry tea to distinguish spring tea, summer tea and autumn tea. The quality characteristics of spring tea are that the color of green tea is green, the color of black tea is black, the tea leaves are fat and heavy, or there are more white tea, and no matter green tea or black tea, the cord-like ones are very tight, the bead tea particles are round and tight, and the aroma is fragrant; The quality characteristics of summer tea are that the color of green tea is gray, the color of black tea is ruddy, the tea leaves are light and loose, the young stems are wide and long, and the green tea and black tea are loose, the bead tea particles are loose, and the aroma is slightly coarse and old; The quality characteristics of autumn tea are green tea color, dark red color of black tea, tea leaves of different sizes, light and thin leaves, and relatively peaceful aroma. In addition, dry look can also be combined with the occasional camellia and tea fruit that are destroyed in the tea leaves to determine what season the tea is.

The tea leaves of spring tea are occasionally sandwiched with young tea tree fruits, which are similar in size to mung beans; The young fruits in the tea leaves of summer tea are close to the size of peas; The diameter of the tea fruit in the tea leaves of autumn tea can reach centimeters, which can be used as a method to determine why the tea leaves are broken and the tea leaves are in season. In addition, if it is an autumn tea, the tea leaves will occasionally be mixed with dried tea tree buds or dried tea tree flowers.

The so-called wet view is to evaluate the tea leaves in the soup, take out a small part of the tea to be judged for brewing, and make further judgments through the endoplasmic characteristics of the tea. Under normal circumstances, the tea brewed by Chunrong sinks faster, the tea aroma is strong and lasting, the tea taste is mellow, the bottom of the tea leaves is soft and thick, and there are more normal buds and leaves. Taking black tea and green tea as examples, the black tea soup color as spring tea is red and bright, while the green tea soup is yellow in green.

After the tea leaves are brewed, the sinking is slower and the aroma is slightly lower; The taste of green tea is not thick and slightly astringent, the soup color is green, and the bottom of the leaves is mixed with copper-green buds and leaves; The taste of black tea is strong and unrefreshing, the soup color is red and dark, and the bottom of the leaves is red and bright; The bottom of the tea leaves is thin and hard, and for those with more leaves, it is summer tea that meets these conditions. After brewing, the tea leaves of autumn tea are often not fragrant, the taste is flat, there are copper-green buds and leaves at the bottom of the leaves, the size of the leaves is different, and there are more between the leaves.

Only by combining dry and wet can we more accurately distinguish what season tea it is. ;