How to distinguish Pu er Spring Tea What is Pu er Spring Tea?

1. Spring tea Pu'er:

Spring tea is the tea picked and processed during the beginning of spring to the beginning of summer during the 24 solar terms. Spring tea is divided into "Ming Qian Tea", "Rain Pre Tea", and "Spring Tail Tea". Ming Qian tea refers to the spring tea produced before the Qingming Festival, collectively referred to as early spring tea.

Tea leaves before the Ming Dynasty are a treasure, the buds and leaves are delicate and white", and early spring tea is the best tea of the year. It can be divided into two categories: "Tougang Tea" (also known as "Toubang Tea") and "Ergang Tea" (also known as "Erbang Tea"). "Tougang tea" is the first spring tea that germinates and is harvested for the first time in a year, and "Ergang tea" is the spring tea prepared after the second budding, also known as "spring tip".

The tea before the rain is the spring tea picked before the "Gu Yu" festival, also known as "spring tea". The tea leaves picked from "Guyu" to "Lixia" are called "Chunwei tea".

2. Identification method of spring tea:

In terms of the identification method of spring tea, we all know that in winter, the main growth part of the tea tree is in the root, and the synthesis of amino acids is in the root synthesis of the tea tree and then transported to the top. After hibernation, the tea tree stores many nutrients inside; Weak sunlight exposure and slow growth of tea plants in winter and spring are the main factors for the formation of certain aroma substances in tea. Therefore, spring tea has the advantages of oily color, rich aroma, rich taste, and soft and thick leaf bottom.

There are also general spring teas that are relatively fat and heavy, with more hairs, fine leaf veins, and unclear leaf margins.

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3. Identification of autumn tea Pu'er:

Autumn tea, is the twenty-four solar terms between the beginning of autumn to the white dew between the picking and processing of tea, Yunnan is also called "Guhua tea", the appearance is similar to summer tea, the white is slender and shiny, the leaf color is slightly yellow, and the inner quality is better than summer tea. When identifying autumn tea Pu'er, we can take a closer look at the soup color and taste of autumn tea between spring tea and summer tea, the aroma is peaceful, and the bottom of the leaves is soft and often patina-green. The leaves are light and thin, with more clamped leaves, and the leaf margins are serrated.

Dry look: Before brewing, carefully ** tea shape, color, and aroma. The spring tea buds are fat and strong, the leaf veins are fine, the leaf edge is serrate, the color is fresh, and the aroma is rich and fresh.

Wet look: After the tea leaves are brewed, further judgment is made by smelling the fragrance, tasting the taste, and looking at the bottom of the leaves. When spring tea is brewed, the tea sink faster, the aroma is rich and long-lasting, and the taste is more mellow.

The soak degree can reach 15-20 bubbles, and its leaf bottom body bones are heavy.

Distinguishing Pu'er tea spring tea mainly starts from two aspects: one is dry, and the other is wet. Dry look refers to the shape, color, and aroma of the tea before brewing.

The leaves of spring tea are generally tightly wrapped, appearing fat and thick, the leaf veins are fine, the leaf edge is unclear, and some have more hairs, the color is fresh, and the aroma is rich and fresh. Wet viewing refers to further judgment by smelling, tasting, and looking at the bottom of the leaf after the tea is brewed. When spring tea is brewed, the tea sinkings quickly, the aroma is strong and long-lasting, and the taste is mellow; Summer tea and autumn tea sink more slowly when brewing, and the aroma is not high.

What is Pu'er Spring Tea?

Taking Pu'er spring tea as an example, Yunnan will use "early spring", "positive spring" and "late spring" (picking time) to distinguish spring tea, generally speaking, early spring before Qingming Festival, Qingming to Guyu is positive spring, and after Guyu is late spring.

As far as the tea picking time is concerned, Yunnan's Pu'er spring tea is more special, due to the differences in the altitude, latitude, and tea tree varieties of the major mountains, the actual tea picking time fluctuates slightly, so that there is a charming mountain and a taste.

Pu'er spring tea and autumn tea have their own merits.

1. Pu'er spring tea: refers to the finished tea base that is picked and processed during the beginning of spring to the beginning of summer during the 24 solar terms, mainly relying on wind and a small amount of rain to sprout.

The characteristics of spring tea: the color is oily, the aroma is rich, the taste is thick and sweet, the bottom of the leaves is soft and thick, some spring teas are more fat and heavy, there are more hairs, the leaf veins are fine, and the leaf edge is unclear.

Nutritional value: Spring tea is high in amino acids.

2. Pu'er autumn tea: also known as Boqiao Guhua tea, refers to the finished tea picked and processed between the beginning of autumn and the white dew of the 24 solar terms.

Characteristics of autumn tea: the aroma is peaceful, the bottom of the leaves is soft and often patina. The leaves are light and thin, with more clamped leaves, and the leaf margin is distinctly serrate.

Pu'er spring tea, Fusui and autumn tea have their own merits.

1. Pu'er spring tea: refers to the finished tea picked and processed during the beginning of spring to the beginning of summer during the 24 solar terms, which mainly relies on wind and a small amount of rain to sprout.

The characteristics of spring tea: the trouser hall is oily in color, fragrant and fragrant, the taste is thick and sweet, the bottom of the leaves is soft and thick, some spring teas are more fat and heavy, there are more hairs, the leaf veins are fine, and the leaf edge is unclear.

Nutritional value: Spring tea is high in amino acids.

2. Pu'er autumn tea: also known as Guhua tea, refers to the finished tea picked and processed between the beginning of autumn and the white dew of the 14th solar term of the Erhu shed.

Characteristics of autumn tea: the aroma is peaceful, the bottom of the leaves is soft and often patina. The leaves are light and thin, with more clamped leaves, and the leaf margins are serrated.

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

The first is dry looking. It is mainly judged from the color, aroma and shape of dry 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 aroma is slightly coarse and old, which is the quality characteristics 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.

The second is wet looking. It is to evaluate the tea leaves as a further judgment.

After brewing, the tea sinks quickly, the aroma is strong and long-lasting, and the taste is mellow; The green tea soup is yellow in green, and the black tea soup is bright in cash; 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.

The same is Pu'er tea, but spring tea and autumn tea are very different, what is the difference?