What season is the best tea to pick?

The tea leaves before Qingming are the best. It was famous before the Ming Dynasty.

In fact, tea is divided into spring tea, summer tea, autumn tea, and winter tea, and the taste and aroma of tea are different depending on the picking season.

Spring tea: The tea fragrance is the strongest, sweet and moisturizing

Spring tea is harvested from mid-March to early May every year. In spring, tea trees that have been dormant for a whole winter begin to sprout.

As the saying goes, "spring tea is as expensive as gold". Among the tea leaves of the four seasons of the year, the spring tea is the most popular. After a winter of hibernation, the tea tree accumulates the most nutrients in the spring.

Because the temperature is suitable, the aroma is not easy to disperse, which is also the reason why spring tea is the most fragrant. The spring rainfall is abundant and the temperature is moderate, and the tea leaves grown at this time are fat and full, the leaves are soft and tender, and the leaf buds are more, and occasionally mixed with miscellaneous fruits the size of mung beans.

Summer tea: The tea fragrance is light, bitter and clear

Summer tea is harvested from mid-May to late June and from early July to mid-August. There is a saying that "spring tea is fragrant, summer tea is bitter", and the tea tree absorbs a lot of water in summer and does not need to absorb too many nutrients to maintain growth. Therefore, the tea leaves picked in this season are often loose in appearance, the tea leaves are light and fluffy, the stems are slender and long, and the leaf veins are thicker.

In terms of taste, because of the abundant water, less nutrients, and more caffeine, the aroma is not as strong as spring tea, and it is more bitter and clear.

Autumn tea: The tea fragrance is introverted, mild and light

Autumn tea is generally harvested from early September to late October. Different from the aroma of spring tea and the bitterness and elegance of summer tea, the appearance of autumn tea is light and thin, and there are occasionally some tea buds mixed in the cords, with more folio leaves. In terms of taste, autumn tea is between the richness of spring tea and the bitterness of summer tea, with a mild taste, a flat aroma, and a thin taste although bitter and astringent, more peaceful and introverted.

Winter tea: elegant and delicate, light and graceful

Winter tea is harvested from late October to late November. Contrary to what many people think, winter tea is not actually heavy, but rather the most elegant tea of the year. For tea lovers, spring tea and winter tea are probably the two best quality teas of the year.

Autumn harvest and winter storage", the tea trees in winter stop growing, the leaves are light green, the aroma of the tea soup brewed is elegant and delicate, and the bitterness is lower, and it is praised by the tea people as Zhao Feiyan in the tea - light and graceful.

The picking of tea is seasonal, according to the growth law of tea trees and the picking time of tea, tea can be divided into spring tea, summer tea and autumn tea, so when is the best tea to drink? Why do you think that Qingming tea and Guyu tea in spring tea are the best.

Qingming tea is a tea made from the young shoots picked during the Qingming Festival, and it is the earliest first tea of the year. Due to the moderate temperature in spring, abundant rainfall, and spring tea is generally free of pests and diseases, no need to use pesticides, tea is pollution-free, rich in a variety of vitamins and amino acids; It is fragrant and mellow, peculiar and elegant, and it is the best product of the year. Emperor Qianlong of the Qing Dynasty went down to the south of the Yangtze River to make Longjing tea, praising it as "tender before the fire, old after the fire, only the best product to ride the fire."

The Guyu tea refers to the spring tea harvested in the Guyu season, also known as the second spring tea. In addition to picking young buds, there are also one bud and one young leaf or one bud and two young leaves, which is the best product of the year with Qingming tea. Xu Cishu of the Ming Dynasty mentioned in "Tea Shu" that "Qingming is too early, Lixia is too late, and the time is moderate before and after the valley rain."

It can be seen that Ming Qian tea and Guyu tea are highly regarded by everyone because they are picked earlier and have good quality.

Compared with Qingming tea and Guyu tea, the summer is hot, the tea tree grows very fast, easy to get old, there is a saying that "tea to the beginning of summer and one night rough", although the weather is mild in autumn tea, but the weather is dry, the tea tree picked in spring and summer is not only insufficient in quality but also easy to wither and old, the quality of tea is naturally not as good as spring tea, but the spring tea is not necessarily the best tea in the year, when is the best tea in the year?

Although spring tea is good, but affected by factors such as weather changes or poor management of tea gardens, not every tea garden can produce delicious spring tea, and the quality of tea before Ming Dynasty and Guyu tea is also good or bad. Some people think that Qingming tea and Guyu tea are the earliest new teas of the year, and they pursue freshness and drink them when they buy them, but new tea often has a fire smell, which is actually very hurtful to the stomach, and even green tea should not be drunk freshly. In addition, black tea and white tea are more fragrant the more they are stored, and the taste is more mellow and nutritious after a long time.

Therefore, it is really hard to say when the tea is the best, there is good tea all year round, and different seasons are suitable for drinking different teas, and there is no need to rush to drink tea.

Spring tea, especially early spring tea, is often the time of year when the tea quality is best and the best time to pick. Spring rain abundant, mild temperature, plus tea tree after a winter dormancy, the roots have accumulated rich nutrients, so that the spring tea tree growth is particularly vigorous, spring shoot buds and leaves are thick, the color is green, the leaf quality is soft, the young buds and leaves are hairy, and the active ingredients related to the formation of tea quality, such as amino acids, soluble pectin, vitamin C and aromatic oil content are enriched, which not only makes the tea taste mellow and delicious, rich in aroma, and has a better health care effect.

When is the best time to drink the tea leaves, the leaves picked in the morning before Qingming are the best, tender and fragrant.

The tea leaves picked in spring are the best, and the tea leaves picked in spring are full and thick in texture and fresh in taste.

Tea leaves are picked in three seasons:

Such as spring tea, summer tea, autumn tea, some will also have winter tea, spring tea for early March and early May;

Summer tea is from late May to late July;

Autumn tea is harvested from late September to early October;

Among them, the quality of spring tea is good, autumn tea is second, and summer tea is poor.

Of course, different tea products also have seasons suitable for picking, such as green tea in spring, and even more so before tomorrow.

Tieguanyin, spring water and autumn fragrance, such as white tea of white tea, early spring tea of Pu'er, etc.

Generally speaking, tea is divided into tea picked before the Qingming Festival and tea picked after the Qingming Festival. Everyone's taste is different, and most people like to drink tea picked before the Qingming Festival.

I think it would be better to pick the tea leaves in the spring, because the spring tea is the first season of the new year, and it contains the Tsinghua in winter, so the taste will be even better.

I think the tea picked in March is the best, because this time is the tender bud tea, and the tea picked at this time will be more fragrant and taste better.

It was probably around the Qingming Festival, because the tea leaves at that time were the most tender, and they also grew a little shape.

The best time to harvest autumn tea is from August to January.

Since the climatic conditions in autumn are between spring and summer, the autumn is high and cool, which is conducive to the synthesis and accumulation of aromatic substances in tea. Tea trees are grown and picked in spring and summer, and the contents of new shoots are relatively reduced, the leaf sizes are different, the bottom of the leaves is brittle, the leaf color is yellow, and the taste and aroma appear relatively peaceful.

The picking time of different tea leaves is different, which can be roughly divided into the following four time periods:

1. Late March to mid-May:

The temperature in spring is moderate, the rainfall is sufficient, and the tea tree has been recuperating for half a year in winter, so that the spring tea buds are plump, the color is emerald green, the leaf quality is soft, and it is rich in vitamins, especially amino acids. The representatives are: Lu'an melon slices, oolong tea.

2. From the beginning of May to the beginning of July:

In summer, the hot weather and the rapid growth of new shoots and leaves of tea trees make the content of water extract that can dissolve tea soup relatively reduced, especially the reduction of amino acids, which makes the taste and aroma of tea soup less strong than spring tea. The representatives are: Pu'er tea, maple tea.

3. Mid-August:

The climatic conditions in autumn are between spring and summer, the tea tree grows in spring and summer, the content of the new shoot buds is relatively reduced, the leaf size is different, the bottom of the leaf is brittle, the leaf color is yellow, and the taste and aroma appear relatively peaceful. The representatives are: Tieguanyin, Yue Meixiang.

4. Late October:

Winter tea is grown after the autumn tea is harvested and the climate gradually turns colder. Because the new shoots of winter tea grow slowly and the contents gradually increase, the taste is mellow and the aroma is strong. The representative is: frozen top oolong.

Growing Environment:

The natural conditions for tea cultivation include landform, climate, soil type, etc. The terrain is mainly hilly, and the drainage conditions should be good. Abundant precipitation, small annual temperature difference, large temperature difference between day and night, long frost-free period, good light conditions, such climatic conditions are suitable for the growth of various types of tea trees, especially for the growth of large-leaf tea trees.

From the end of winter to the beginning of summer, there is more sunshine, and the rain in summer and autumn is foggy (Yunnan tea area), and less sunshine is conducive to the overwintering and nutrient accumulation of tea trees, and is conducive to the quality of summer and autumn tea. Brick red soil, brick red soil, mountain red soil or mountain yellow soil, brown forest soil, these soils are deeply developed and have a good structure, which is suitable for the growth of tea trees.

There are many kinds of tea, there are spring tea and summer tea, all of their collection time is different, spring tea generally starts to pick in March every year and generally lasts for half a month, and the time of summer tea is relatively long. Generally, it is not until June that you realize that there are other things to do until August, and the picking time is not certain, and it varies according to the climate conditions in different places.

Tea leaves can be picked in every season, but some teas are better picked in specific seasons:

Longjing tea generally starts from spring tea, about a time before and after, and ends before the beginning of summer;

Jasmine tea, which is better picked in the summer;

Frozen top oolong, it is more suitable to pick in winter.

Generally about 10 days before the Qingming Festival, it can be best when there is dew in the morning, and according to the variety of tea, some are more tender and better, and some need to be older in color.

Tea can be picked all year round, and the tea picking season mainly includes:

The tea leaves harvested before late March to mid-May of that year are spring tea, and the spring tea is of good quality after half a year of winter recuperation due to the rain.

From the beginning of the month to the beginning of July, the tea leaves are harvested in hot summer weather, and the new shoots and leaves of the tea trees grow rapidly, and the taste is more bitter.

The tea leaves harvested after the middle of the month have a cooler climate and a better aroma of tea, which is called autumn tea.

4.After the autumn tea is harvested, the climate gradually turns colder, and the winter tea is harvested in late October.

Extended Information: The Difference Between Four Seasons Tea.

The appearance and soup color of spring tea are relatively good, and generally tea drinkers are proud to drink spring tea.

In summer, the weather is hot, the tea grows faster, and the tea is more bitter.

Autumn tea has a better climate, and the taste and aroma appear relatively peaceful, which is the main tea season.

The growth of winter tea leaves is slow, the content gradually increases, the taste is mellow, and the aroma is strong.

Note: Tea can be picked in all seasons, and in some places, in order to control the production of tea and ensure the quality of tea, only spring and autumn parade tea leaves are picked a year. Spring tea and autumn tea are the main tea picking seasons, of course, there are also tea and winter tea, and the purchase should be carefully distinguished.

Most of the growth of tea trees in China is seasonal, as far as the general red and green tea producing areas are concerned, the length of tea picking time throughout the year varies from region to region, and the short is only 5 to 6 months, such as the northern tea area; It can be up to 9 to 10 months, such as southern Yunnan, southern Guangdong, southern Fujian and other places; Some areas can even pick tea all year round, such as Hainan Island; The central tea region with the widest tea production area has a tea picking time of 7 to 8 months. Because the tea tree has the alternation of growth activities and rest in a year, the formation of spring, summer, autumn three seasons of tea, the tea picked are called spring tea, summer tea, autumn tea, a few areas in the south of the four seasons picking winter tea, generally called the tea season. Depending on the season, the quality of tea is different, and there are also differences.

The division of each season is as follows: Spring tea, solar terms Qingming Xiaomanqian, early to mid-April, early to mid-May. Summer tea, after the solar term is small and full, around the beginning of autumn, late May and early August.

Autumn tea, the beginning of the autumn season, before the cold dew or frost, in early to mid-August, in early to mid-October.

All year round, only winter does not pick tea, and spring, summer and autumn can be picked, spring because of the winter savings, the spring tea is the most abundant. So spring tea is the best quality tea. Summer tea and autumn tea are slightly inferior to spring tea, and ** are also lower than spring tea.

Tea leaves are harvested in two seasons, in March-April in spring and in September in late summer.

Reasonable picking of tea is one of the important measures to obtain stable yield, high yield and high quality. Reasonable tea picking is to pick tea according to factors such as tea tree varieties, climatic conditions, tree age, growth potential and different fertilizer and water levels, combined with market demand, tea picking and retention combination, not only to harvest tea, but also to ensure the normal growth of tea trees, to achieve the purpose of sustained high yield and high quality.

Spring tea picks famous and high-quality tea raw materials, mostly single bud, one bud and one leaf or one bud and one leaf exhibition, if 5% reaches the mining standard, you can pick tea. Picking famous tea requires the raw materials to be delicate and even, and generally picking one bud and one leaf for the first time, one bud and one leaf for the first time or a single bud. Bulk red stripe tea, green tea, and black broken tea require the raw materials to be medium tenderness, and generally pick one bud.

The second and third leaves are mainly and the tender pair of leaves.