What teas should be made in four seasons? What kind of tea does Four Seasons Spring Tea belong to?

Tea is also a traditional Chinese medicine. Traditional Chinese medicine believes that tea has a bitter, sweet and cool taste, and enters the heart, lungs and stomach. The tea can clear the head, the middle can eliminate food stagnation, and the lower can be conducive to urine.

It has the main effects of clearing the head, removing polydipsia, dissolving phlegm, eliminating appetite, diuresis and detoxification, and is a natural health drink. There are four seasons of spring, summer, autumn and winter in a year, and tea also has a difference in cold, hot, warm and cool taste, so the four seasons of tea drinking are also particular.

Spring is warm, yang energy rises, yin energy falls, and everything recovers. After a long winter, people are prone to "internal heat accumulation", so they should pay attention to driving away cold and evil spirits, and strengthening yang and strengthening qi, and it is advisable to drink flower tea at this time. Because the aroma of flower tea is strong, fragrant but not floating, refreshing but not turbid, it has the effect of regulating qi, opening depression, dispelling filth, and neutralizing, which can promote the growth of yang energy in the body, and can invigorate the spirit and eliminate spring sleepiness.

Summer is hot, the red sun is scorching, the climate is hot, sweating a lot, easy to cause water and electrolyte balance disorders, so you must replenish a lot of water, at this time it is advisable to drink green tea. Because green tea has a bitter and cold taste, fresh and refreshing, it has the functions of relieving heat and relieving fever, quenching thirst and eliminating food and diuretic, drinking it in the summer season is very good for health.

Autumn is cool, there is a sign of slaughter, the air is gradually dry, people are prone to **, nasal cavity, throat dry and uncomfortable "autumn dry" symptoms, at this time it is advisable to drink tea. Because the color of the tea is green, the inner quality is rich, and it is not cold or dry. Drinking it in autumn can moisturize the skin, remove dryness, nourish the lungs, clear away heat, cool the blood, and is very beneficial to health care in autumn.

Winter is cold, cold wind, cold and frozen, cold air, human body is in a state of retraction, metabolism is slow, easy to suffer from "cold disease", at this time it is advisable to drink black tea. Because the black tea leaves are red and the soup is red, mellow and sweet, it can nourish yang energy, increase heat and warmth, add milk or sugar, and the aroma is not received. It can also remove oiliness, soothe the stomach and intestines, and help to maintain health in winter.

In addition, some teas, such as jasmine tea, Longjing tea, Pu'er tea, Biluochun, etc., can be drunk all year round without having to stick to the change of seasons.

Song of the Four Seasons of Drinking Tea": Drinking flower tea in spring, because drinking flower tea in spring can help people diffuse the cold in the collective for a long time in winter; Drink green tea in summer, because drinking green tea in summer can remove fire and dissolve phlegm, and can also reduce inflammation and sterilization; Drink oolong tea in autumn, because drinking oolong tea in autumn has the effect of moisturizing the throat, moisturizing the skin and muscles, and clearing the heat accumulated in the body; Drink black tea in winter, because drinking black tea in winter can generate heat and warm the abdomen and enhance the body's ability to resist cold.

Four Seasons Spring Tea belongs to oolong tea.

Four Seasons Spring Tea is flat, Four Seasons Spring Tea is also known as Hui Tsai Tea, tea is peaceful, the earliest and popular in Taiwan, now commonly found in tea shops, is a kind of oolong tea with a low degree of fermentation, because the tea tree has strong cold resistance, high yield, obvious aroma, four seasons can be picked and made and other characteristics and is famous, and therefore named Four Seasons Spring Tea.

Spring tea has four seasons in a year, and tea can be picked in four seasons: spring tea, summer tea, autumn tea, and winter tea. The temperature difference between the tea area from north to south is large, and the four seasons in the south are not distinct, so the tea picking festival is very different.

Spring tea means tea picked in spring. On the solar term, the spring tea is picked from Qingming to Xiaoman, and the time is as big as before the end of May. And it is better to pick before the Qingming Dynasty, commonly known as "Ming Qian tea".

Picking time "Van Tea, between February, March, and April." The time period described in the text should be the lunar calendar, and it is the time of spring tea picking. 、

Tea characteristics Spring is the season of recovery of all things and blooming flowers, after the tea tree has been dormant in winter, it is caressed and moistened by the warm spring breeze and continuous spring rain, the branches and leaves are shady, the tea buds are fat and plump, and the color is verdant and dark green.

Tea efficacy Spring tea is rich in amino acids and a variety of vitamins, with a fresh taste and strong aroma.

Summer TeaSummer Tea, as the name suggests, is tea picked in summer.

Picking time: Tea is made from early June to early July.

Planting environment Summer tea is commonly known as "rain tea". Due to the hot climate in summer, high temperatures, strong sunlight, and abundant rainfall, new shoots of tea trees grow rapidly.

Tea taste Tea contains a lot of tea polyphenols, so the tea made has a bitter and astringent taste.

Autumn tea is made by picking and processing after mid-July.

Tea characteristics In late July, it has entered early autumn, due to the lack of rain in late autumn, the leaves have withered and aged, and after spring and summer picking, the nutrients in the tea have been poor. In the southwest of Yunnan Province, there is a kind of autumn tea called "Guhua Tea", which is quite charming.

Tea taste At that time, the autumn fields were fragrant with grain flowers, perhaps because the tea absorbed the fragrance of grain flowers, and there was a faint fragrance of grain flowers in the brewed tea soup. This tea can be called a must-have in tea, and it is very difficult to find.

Winter tea and winter tea are an unattainable variety for tea farmers in the north and south tea areas of the Yangtze River, and it is also an unfamiliar term for many tea customers.

Classification of winter tea Winter tea is divided into autumn buds and winter buds, and the quality of winter buds and winter picking. Winter tea is also called winter piece, at the end of the 30s of the 20th century, Mr. Feng Shaoqiu, the founder of Yunnan Yunnan Hong, first arrived in Fengqing, western Yunnan for the late autumn and early winter, in his "Yunnan Red History" for Fengqing winter tea such an account: "along the Yangtze River north and south of the region does not produce winter tea, and Yunnan Shunning (Fengqing) in the early winter can still produce such high-grade red and green tea, which is valuable.

Winter tea production Winter tea is also relatively high due to its low production. However, from a botanical point of view, the picking of winter tea is a kind of conditioning and recuperation that acts against the sky and is contrary to the plant, which is a bit of autumn and spring, and should not be a lesson.

Four seasons spring is oolong tea. Sijichun, also known as Huizai tea, is a tea species discovered by Muzha tea farmer Zhang Wenhui through bud mutation, the dormancy period of Sijichun and winter is short, the yield is large, and it can be picked seven to eight times a year.

The quality of spring tea in the four seasons of spring is the best, and after the dormant period in winter, the content of amino acids, proteins and nitrogen-containing compounds in the tea leaves is higher. The aroma of the Four Seasons Spring Tea is strong, with the fragrance of gardenias, but I don't know that the spring tea has an obvious cold fragrance.

Features:

The biggest feature of the Four Seasons Spring is that its fragrance is very sufficient, especially after the New Year every year, the tea leaves of the Four Seasons Spring at this time think of the most fragrant and rich, its taste is similar to the fragrance of the gardenia sold in the past, but the limbs are not pungent, it seems to be more durable, the smell makes people feel pleasant, and there will be no mildew of the bad taste.

The reason why Four Seasons Spring Tea is called Four Seasons Spring Tea is because this plant has a very high adaptability to water and soil, can be continuously produced throughout the year, with high yield, strong aroma, high quality, and extremely short dormancy time in winter, which is a very suitable and cost-effective tea species for modern tea farmers, so it is widely cultivated.