Thank you,

Due to the different tea seasons and the different growth conditions of the tea trees, even if the tea leaves are harvested in the same tea plantation in different tea seasons, there is a big difference in both the appearance and the inner quality of the tea.

Spring tea is picked before the end of the fourth month of the next solar calendar after the tea trees have accumulated nutrients over the winter; autumn tea is picked after a summer of tea picking, after a short break to recuperate, around the seventh and eighth months of the solar calendar for the autumn tea.

Spring tea and fall tea due to the different seasons, the length of the growth cycle, the tea tree's contents have a big difference.

Spring and autumn tea appearance is different: spring tea growth period is long, the tea leaves contain more material, fresh leaf buds are soft like satin glossy, the dry hair tea is thick, thick, hard and heavy texture in the hand; while the autumn tea growth period is short, the tea leaves contain relatively less material, the dry hair tea is thin, easy to crumble and feel soft and light.

Spring and Autumn tea taste differences: spring tea aroma full, tea rhyme long flavor enough, strong tea gas, sweetness and high sweetness and cause tianjin sweetness, very resistant to bubbling; autumn tea aroma light, taste thin sweetness low, very few to achieve tianjin sweetness, and the degree of resistance to bubbling is also a little worse.

Spring and Autumn tea ecological environment is different: spring tea growing period covers a winter and spring, cold climate and not easy to bugs, almost no pesticides to kill insects, tea safety is higher; fall tea after a high temperature bugs in the summer, the tea area more than the habit of pesticides to kill insects, tea has a certain amount of pesticide residue, the attitude is not good.

In terms of Pu-erh tea, spring tea produced by the Pu-erh tea thick and matchless grade high and conducive to the storage collection, autumn tea flavor thin bitter taste low conducive to the present drink.

Bodo honey rhyme only do spring tea, never use a fall tea. Doing tea for more than a decade, the more the tea stored, the more mellow, the more fragrant. And after the test of the mid-term tea, gradually stepped into the threshold of the old tea, aging the more exquisite, more obvious aroma and sweetness back to the tea gas enough, the sweetness and taste good, soup soft water sweet with smooth mouth, the taste is getting better and better.

In the Pu'er tea origin, a consumer can not be ignored: all do Pu'er tea people are stored tea (just more and less of the problem), the business is usually marketed as a new tea, and after the guests left, they can not help but sneak bubble old tea to drink (soothe the stomach of the tension and fatigue), "consolation, treats, rewards"! I'm not sure if I'm going to be able to do that. You say, like to drink what tea is good? Look at those who do tea drink what tea, is not clear!

Just after the Spring Festival this time, we eat fat and swallow fine, a variety of delicacies into the abdomen, straight to support the roll belly round indigestion. At this point, if you really come on a bubble of heavy weight and unparalleled old sheng Pu, instant three moments of bloating and grease all go carry on!

Old home in the abundance of Phoenix monocotyledonous tea Feng Huangshan mountainside, not long ago, also introduced to drink tea some of the relevant knowledge. Tea according to the season is divided into four categories of spring, summer, fall and winter, tea farmers called spring tea, Department of tea, autumn leaves, snow flakes. spring tea and the first two spring points, spring tea production accounts for more than 60% of annual output, spring tea in the first spring is better, Ganchun stay fragrant, aftertaste, summer and fall seasons of the tea, due to high temperatures, strong light, short growing period, more Gan less fragrant, tea is more concentrated, it will give a person Gan with a feeling of bitterness, the snow piece of tea harvested in the winter, the production is very small (about 3-5% of annual production) Snow flakes are harvested in winter, the production is very small (about 3-5% of the annual production), snow flakes have a longer growing period, absorbing more nutrients, the natural aroma is strong, the tea has just been brewed out of the house fragrance. Of course, the price of snow is also the highest, is the same kind of tea 2 times the price, the market is also very few real snow sold, generally interested in drinking tea friends, I think the spring tea has been able to satisfy your palate, it is recommended that you do not go to the pursuit of what the high block of tea, not to mention that the average person is also very difficult to distinguish between the clear, or that the old adage that suitable for your tastes is the best tea never let the tea merchants to fool you, you should not let the tea merchants to fool you. The most important thing to remember is that you should not let the tea merchants fool you.

The same kind of tea spring tea leaf area is smaller than the autumn tea, stripes than the autumn tea fine, buds accounted for a high proportion and more robust, spring tea tea stems thick and short, autumn tea stems long and thin, spring tea leaf spacing is short, autumn tea leaf spacing is long, spring tea leaves will be thicker, the autumn tea is thinner, the spring tea leaves are softer than the elasticity, the autumn tea leaves have a sense of leather texture, that is, a little bit more hard, the spring tea, yellow flakes in the very little, the yellow flakes in the autumn tea many The yellow flakes in spring tea, autumn tea in a lot of spring tea, the overall color is lighter, while the color of autumn tea is darker, this is from the appearance of the point of view.

Open the soup to drink is also a difference, spring tea aroma is strong and more heavy, autumn tea aroma is light and more floating, spring tea tea flavor full, soup texture is thicker, autumn tea tea flavor is lighter, many teas with a little bit of water, soup texture will be more sparse some of the spring tea, sweetness, shengjin than the autumn tea to be a lot more intense, spring tea, new tea, grass green flavor than the autumn tea, the heavier, these are basically the identification of spring tea and autumn tea. These are basically the main

method of identifying spring tea and autumn tea.

I like to drink Puerh tea spring tea

1, spring tea is generally produced in March - April each year, the production of high output, accounting for about 40% of the annual output. Appearance: tightly knotted cords, very heavy and solid body bones, oily color, and a lot of hairs on the tea leaves! Internal quality: high pectin content, high amino acid content, freshness is very good, high water leachate content, taste is strong and refreshing, sweetness is strong!

2, fall tea is generally produced from August - October each year, production is low, accounting for about 25% of the annual output. Appearance: the ropes are thicker and looser, the body bone is lighter, the color of the tea strip is not smooth, showing more yellow, less hair on the tea strip. Internal quality: pectin content is low, amino acid content is low, freshness is poor, water leachate content is low - about 5% - 15% less than the spring tea, the flavor is not strong and fresh, bitter and astringent taste is reduced, the sweetness is weak, the tolerable sugar is slightly higher, the taste presents the table sweetness is better! Good!

3, many consumers like to drink (taste) spring tea! I like to drink tea is: according to the requirements of high-quality technical standards, the use of multiple origins (hills) and multiple grades, the spring, summer and fall tea according to the appropriate proportion of blending, after professional manufacturers carefully processed refined finished tea!

For the same tea plantation, spring tea is a little stronger, while autumn tea is softer. But for different tea forests, it is impossible to compare, and some autumn tea is much better than spring tea. Especially for different tea species, except for those in shady and humid areas and at high altitudes, all the autumn teas of the real drinking species in the same area are better than all the spring teas of the medicinal guaru and its hybrids.

By Lynn Wisdom

Drinking tea is very fine people on the choice of tea is necessary to take into account the time of the season, in general, the tea is divided into three seasons, there are spring tea, summer tea and autumn tea. The ancients had a summary: spring tea bitter, summer tea astringent, to be good, autumn white dew.

Spring tea generally refers to the tea tree after the winter after the first sprouting buds and leaves harvested tea. Spring tea after a winter of rest and recuperation, coupled with the natural yang qi of heaven and earth, everything is recovering, tea with heaven and earth momentum, the accumulation of nutrients and aromatic substances are very full. The spring is neither cold nor hot, picking tea is also more relaxed, so the quality of spring tea in two aspects are fully expressed: on the one hand, the inner quality, mellow and fresh; on the one hand, the aroma, high and long. This is also the reason why spring tea is more expensive.

Autumn tea, as the name suggests, is the fall production of tea, also known as "valley flower tea". Autumn tea quality is second only to spring tea, fall climate between spring and summer, in the late fall tea, the climate is milder, but the rain is often insufficient to make the tea leaves made from the picking appears more withered. Autumn tea listing time will generally be listed in September and October, September listing is the early fall tea, October will start a large-scale listing.

Spring tea, because the nitrogen metabolism of the tea tree is good, so the amino acid content of the tea is significantly higher, and the ratio of catechin content is correspondingly high. In the spring tea, there is also a characteristic of rich pectin content, which is crucial to the appearance of the tea leaves, color, and the tea broth presented by the mellow and sweet.

Autumn tea fall climate conditions between spring and summer, the tea tree by the growth of spring and summer seasons, picking, tea leaves, buds, a little bit of material content is relatively reduced, the content of tea polyphenols between spring and summer, the fall tea tea only in terms of the tea gas, but also compared to the spring tea is much more peaceful. In the current tea consumer market, more than spring tea for the top grade, and spring tea is divided into: early spring, pre-mingqian tea, spring tea, two spring tea, etc., will not repeat here. Spring tea in the tea content of various substances and due to geographical, climate, picking time and other conditions vary greatly, can not be listed to explain. Terrace (shrubs), trees, wild tea tea content of substances in the tree spring tea is the most.

From the appearance, the spring tea leaves are more fat and heavy, very textured, and have more white hairs, while the autumn tea looks a little smaller leaves, and the texture is not as thick as the spring tea.

From the inside, spring tea after a whole winter accumulation and spring "moisturizing", the tea tree contains a wealth of nutrients, polyphenols, amino acids, sugar and other content, brewed out of the feeling of thick and full. The autumn tea experienced a hot summer, the temperature gradually decreased, precipitation is gradually reduced, more dry, such a climate is conducive to the formation of aromatic substances in the tea and accumulation.

And this climate is conducive to the tea picking and production process to maximize the maintenance of aroma. The tea leaves are also made with a more intact inner texture and contain less water, which makes them more aromatic. This is also the origin of the "spring water and autumn fragrance" often said in Pu'er tea.

From the cost-effective point of view, the same tea, spring tea and fall tea prices are very different. Many people love tea, but not everyone can accept the expensive price of spring tea. Although the autumn tea is not as rich as the spring tea, but still have the unique taste and characteristics of that place tea, autumn tea is naturally popular.

Tea picking is usually three picking a year and four picking a year, a small number of tea areas only one picking a year. The difference between spring and autumn tea in the variety of the most obvious should be reflected in the oolong tea and green tea, it, take Tieguanyin, only autumn tea to drink Guanyin rhyme, green tea is spring tea and ripe tea flavor, taste, too much difference, it is easy to distinguish.

Spring tea after a long growth process, after three seasons of temperature changes, tea is rich in trace elements, the best taste, do tea generally choose spring tea, individual tea species have fall to do tea such as oolong tea. Autumn tea growth cycle is short, the summer temperature is also high growth rate is fast, suitable for autumn tea varieties are not many. I drink tea like spring tea, spring tea will soon be picked, very much looking forward to tasting this year's new tea