There is no standard answer to this question for the tea man Chen Xin personally. However, from the scientific point of view, the relevant institutions suggest that we drink tea scientifically, combining everyone's taste, region and everyone's physique. If we must determine the answer, from the perspective of tea properties, black tea and Pu 'er tea, which are ripe and stored for many years, are mild and suitable for drinking in autumn and winter. A cup of hot tea is in hand in autumn and winter, and this picture is warm when you think about it. )

But spring and summer are more suitable for green tea and fresh raw tea stored in Pu 'er. First of all, their fermentation degree is low and the proportion of amino acids is high, and their personality of clearing away heat and relieving summer heat is more suitable for spring and summer, and green tea is a tea product that pursues freshness. Drinking it in the summer that has just been picked and made is the most perfect moment.

To be precise, it is ok to drink any kind of tea all year round. There is no absolute rule. It is relatively most appropriate to drink tea scientifically according to your own taste habits and physical condition. Black tea Black tea is known as the queen of tea.

the characteristics of its red soup and red background make it named black tea, but there is a beautiful misunderstanding in a country with different time zones from Wuyishan, the birthplace of black tea, which makes black tea named "black tea"

In the 18th century, as China tea went global, afternoon tea culture also became the trend of European aristocrats. At that time, there was no special word to describe this tea, so people named it after its tea soup color. Since then, black tea has been called "black tea" in European countries

At the same time, black tea is a fully fermented tea. Because of its special enzymatic reaction, the amount of tea polyphenols in tea has decreased by more than 9%, so the tea quality of black tea is relatively warm.

thearubigins and other substances are produced in black tea by enzymatic reaction, which makes black tea taste sweeter than ordinary tea and more suitable for drinking in cold autumn and winter. Green tea

Green tea is named after its green soup and green bottom.

green tea is the only one of the six major teas that has not been fermented. It is this special process that makes green tea retain a large number of natural substances in tea, such as tea polyphenols, chlorophyll, amino acids and catechins.

It is these natural substances that make green tea green in appearance, refreshing in tea soup, high in fragrance and long in taste, and make the taste of green tea more acceptable to the public, making it the largest selling tea in China.

Amino acids and caffeine in polyphenols have the effects of promoting fluid production and clearing away heat, and a cup of new tea can bring freshness and relieve summer heat in hot summer, which can make tea lovers feel great comfort.

It is also because of the unfermented characteristics of green tea that the preservation of green tea is more delicate. At room temperature, tea leaves will undergo certain aerobic activities, which will make the color of tea leaves turn from green to yellow, and the loss of amino acids will also lose the freshness of tea leaves.

green tea is not suitable for long-term storage except that it is cool and refreshing, and its taste will be greatly reduced when it is stored in winter or the next year.

Therefore, it is generally recommended that you drink green tea in spring and summer.