Tea is a natural product, and nature is closely related to the transformation of nature. The natural environment is changing rapidly, and different climates will also affect the growth and quality of all things. Spring, summer, autumn and winter teas are named according to the picking period and season, spring tea, usually picked between March and May; summer tea, usually picked between May and August; autumn tea, Usually picked between August and October; winter tea, usually between October and November.

Spring Tea

Spring tea is harvested from the buds and leaves of tea trees that germinate for the first time after the dormant period, and is the most productive tea season in a year. It is precisely because of the rest that it can accumulate sufficient nutrients and vitamins, the leaves are mostly thick green, plump and soft, with a strong taste, high aroma and less pesticide residues, and the taste is more mellow and rich. Spring tea can be divided into "Mingqian tea", "Yuqian tea" and "Guyu tea". The temperature in spring is moderate, it is warming up, and the rainfall is sufficient. Based on this natural advantage, spring tea is also rated as the top grade.

Summer Tea

In summer, the temperature is hot, the rainfall and sunshine are relatively large, and the tea buds grow rapidly. Based on its growth rate, summer tea can usually be picked twice, so it has a higher yield. Due to strong sunlight and ultraviolet rays, the content of tea polyphenols and caffeine increases, and the taste is more bitter. Because of the high content of tea polyphenols, it can be converted into theaflavins, thearubigins and theabrownins during the fermentation process. It can effectively reduce the bitterness and astringency, and convert it into a sweet fragrance with a mellow taste.

Autumn Tea

Autumn temperatures are cool and the weather turns dry and cold. Autumn tea can also be picked twice, and the picking period coincides with the Bailu Festival, also known as "Bailu Tea". The tea picked before the Bailu solar term is called "early autumn tea", otherwise it is "late autumn tea". Due to the picking in the first two seasons and the shorter growth time of autumn tea, the internal nutrient accumulation is less, and the taste will be weaker than that of spring tea. In autumn, the temperature drops, which is suitable for the accumulation of aromatic substances. At the same time, the dry climate reduces the water content in the tea leaves. Therefore, the aroma of autumn tea is preserved to the maximum extent, and the characteristics of high fragrance and rhythm are obtained.

Winter Tea

In winter, the temperature drops sharply, and the tea tree begins to prepare to enter the dormant period. Due to the decrease in temperature and sunlight, the growth of tea buds is slow, and there is more time to absorb nutrients. The aromatic substances can be condensed while the polyphenols are inhibited, the aroma is clear, the bitterness is reduced, and the astringency is reduced. Soft and sweet. Winter tea has an elegant aroma and a mellow taste.