The characteristics of seasonal teas based on Chinese concepts

  1. Spring tea

In the winter, the main growing part of tea tree is concentrated in the root. The amino acid is synthesized at the root of the tree and then transferred to the top of the tree. After hibernation, the inside of the tree has hidden many nutritious substances. The sunlight is weak in the winter and summer. Therefore, the growth of the tree is slow. This is why some of the aroma substances have been formed during this period. Thus, after the resting in the winter, the substances contained by the spring tea are the richest. They have the advantages of shiny color, strong aroma, strong taste, sweet aftertaste, and soft but thick leaves. Normally, the spring tea is strong and fat. It normally has many hairs, find leaf vein, and the serrated leaf edges are not clear. This is the tiny difference between the spring tea and the tea in summer and autumn.

After the winter, the first batch of spring tea, which is the Minqian Tea, has the best quality, strong aroma, and rich content inside. The tea made of these tastes thick and settled, which has high collection value.

  1. Summer tea

The summer tea is collected at the hottest season, where it is said that the trees turn thick over the night in the summer. Even though the trees grow fast, but they are aging easily. Therefore, the summer tea need to be collected in time. Because the growth speed is too fast, the absorption of nutritious substance cannot catch up with it. Therefore, the summer tea seems only have the appearance with no real content inside, meaning the content might not as strong as it looks outside. The amount of amino acids and vitamin contained inside the tea is reduced significantly, which makes the amount of tea anthocyanins, caffeine and tea polyphenols increased dramatically. The taste of the summer tea will feel more bitter.

The taste of the summer tea is slight thin. Because of the fast growth over the night, the root is not strong enough. The nutritious substances absorbed from the soil are not enough. Therefore, the summer tea is thin with obvious bitterness, which is not easily to be eliminated. Normally, the summer tea is used as supplement for the factories, who have large productions.

  1. Autumn tea

The quality of the autumn tea is only after spring, which is right in between the spring and summer. In the later stage of Autumn tea, even though the temperature is relatively mild, the amount of rain is normally insufficient. It will make the tea leaves collected look dry and old. Especially, the tree has been through the collection in the Spring and Summer. The inside of the tree has shown nutritional deficiency. Therefore, the content of the tea seems poor. In such circumstance, the autumn tea looks skinny and weak. The thickness of the leave is lowered obviously. The taste of the autumn tea is weaker; the bitterness of the tea is also weaker. However, there is advantage of the autumn tea. The most attractive feature of the autumn tea is its aroma. The aroma is strong, coupled with its low bitterness, the tea tastes something different.

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