When is the best time to pick the tea leaves

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.

About 10 days before Qingming, it is generally best to pick in the morning when there is still dew.

Spring begins, and if you're talking about tenderness, it's up to you to make tea. Some should be as tender as possible, and some should be older, like Tieguanyin, which is not too tender.

I don't know what kind of tea you are asking?

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.

In the course of the day, fresh leaves picked between 12 p.m. and 4 p.m. are fresh and refreshing, and the quality is the best. Due to the different time of picking fresh leaves, it affects the inclusions and sun-dried green inside the fresh leaves, and also affects the formation of the quality of Tieguanyin. Early green is the green tea picked before 10 a.m., and most of the fresh leaves are dewed, and the quality of the tea made is poor; Morning green is the tea green picked after 10 a.m. to 12 noon, because the tea tree has disappeared after a period of sunlight, the quality of tea is better than early and late green; Late green tea is picked after 4 p.m., because after picking fresh leaves, can not use the sun to dry green withering, miss the best time to dry green, tea quality is poor, overall better than early green; Therefore, you should try to choose afternoon green as the raw material.

The quality of tea picked in the north wind weather is better, and the production of high-quality Tieguanyin should be made with continuous sunny weather in the afternoon green fresh leaves, so as to achieve the best quality.

The time of tea picking is in the spring of each year, due to the abundant rain in spring, the temperature is mild, and the tea tree has accumulated rich nutrients in the roots after the dormancy of winter, so that the spring tea tree grows vigorously, and during this period the tea will form amino acids and soluble pectin, which not only makes the tea taste mellow and delicious, the aroma is rich, and the health care effect is better, so the tea is best picked in the spring.

Tea is mainly produced in Xishuangbanna, Lincang, Pu'er and other regions of Yunnan Province, generally starting to mature in mid-March, and harvesting begins in April and May, and after harvesting, it will be marketed in June and July every year.

Tea picking time.

The time of tea picking is in the spring of each year, due to the abundant rain in spring, the temperature is mild, and the tea tree has accumulated rich nutrients in the roots after the dormancy of winter, so that the spring tea tree grows vigorously, and during this period the tea will form amino acids and soluble pectin, which not only makes the tea taste mellow and delicious, the aroma is strong, and the health care effect is better, so the tea is best picked in the spring.

Tea harvesting method.

Tea harvesting can be used to pinch the method of picking, more suitable for delicate standard picking, it is to use the index finger and thumb of the right hand to clamp the bud tip of the new shoot and 1-2 pieces of delicate spring skin transport leaves gently and forcefully pinch down, you can also use the palm of the hand up or down with the thumb, index finger with the middle finger to clamp the new shoot to pick the internode part of the upward picking.

Post-harvest processing of tea leaves.

After the tea is picked, first put the fresh leaves into the pot, turn or turn in the pot with your hand or bamboo sweep until the tea leaves become soft and can be out of the pot, and then put the fried tea leaves in the bamboo basin, repeatedly soft with your hands, and then put the soft tea leaves on the roasted tea cage to hold the brigade.