What is the difference between Pu 'er spring tea, autumn tea and summer tea?
spring tea
Due to the different tea seasons, the appearance and quality of tea collected and processed are obviously different. For Pu 'er raw tea, due to the moderate temperature and rainfall in spring and the recuperation of tea trees in autumn and winter in the first year, the buds and leaves in spring are full, the color is green, the leaves are soft and the buds and leaves are rich. Some effective substances related to quality, especially amino acids and corresponding total nitrogen content and vitamins, not only make the taste fresh and refreshing, but also have mellow aroma, and the content and proportion of tea contents are also very harmonious. Spring tea is also divided into
summer tea
Due to the high temperature in summer, the leaves of tea buds grow rapidly, which makes the content of soluble water extracts in tea soup decrease relatively, especially the decrease of amino acids and total nitrogen, which makes the taste and aroma of tea soup not as fresh as that of spring tea. Colleagues, due to the high temperature, the content of bitter anthocyanins, caffeine and tea polyphenols is higher than that of spring tea, which not only increases the purple bud leaves, but also makes the tea have different colors and the tea soup is bitter.
Due to the high content of tea polyphenols in summer, theaflavins, thearubigins and theabrownins were also produced by the enzyme activity during the processing, which was beneficial to the formation of more black tea pigments, and the phenol-ammonia ratio of tea in summer also increased. Therefore, black tea, dry tea and tea soup made from summer tea are more ruddy in color and stronger in taste.
Autumn tea
The climatic conditions in autumn are between spring and summer. After growing and picking in spring and summer, the content of new leaves is relatively reduced, the leaves are different in size, the leaves are crisp and thin, and the taste and aroma of tea are relatively peaceful.
Distinguish:
1, Pu 'er spring tea is defined according to the processed tea picked in the 24 solar terms from beginning of spring to Changchun. Spring tea can be divided into "tea tomorrow", "tea before rain" and "tea at the end of spring". Tea before Ming Dynasty refers to the spring tea produced before Tomb-Sweeping Day, collectively referred to as early spring tea. "Tea before the Ming Dynasty was a treasure, and the buds were tender and white." Early spring tea is the best tea in a year. Pu 'er tea before the Ming Dynasty can be divided into two types: first-class tea and second-class tea. "Tougang tea" is the first spring tea sprouted and picked in a year, and "Ergang tea" is the spring tea made after the second germination, also called "spring tip". Tea before rain is spring tea picked before Grain Rain Festival, also called "spring tea". Tea harvested from Grain Rain to Changchun is called "Spring Tail Tea".
2. Pu 'er tea is defined according to the processed tea picked in beginning of autumn during the 24 solar terms. Pu 'er summer tea is a kind of summer tea, which takes Yunnan big leaf species as raw materials and is harvested during the period from awning seed to summer in the twenty-four solar terms. Strong flavor, also known as "thin black stripes", is beneficial to the carbon metabolism of tea leaves and produces a large number of bitter tea polyphenols because of the high temperature and strong sunlight in summer. Generally, summer tea is suitable for fermented tea, and enough tea polyphenols can be converted into theaflavins, thearubigins and theabrownins. The appearance of summer tea is generally light and wide leaves, slender and tender stems, leafy clips, thick veins and obvious sawtooth leaves.
3. Pu 'er Autumn Chaze is a kind of tea picked and processed between beginning of autumn and Bailu in the twenty-four solar terms. Yunnan is also called "Gushan Tea", which is similar to summer tea in appearance, fine and shiny, with yellowish leaves and superior internal quality. The soup color and taste of Pu 'er autumn tea and Pu 'er valley tea are between spring tea and summer tea, with mild aroma and soft copper-green leaves. The leaves are thin, with many sandwiched leaves and obvious serrated edges.
4. Pu 'er winter tea is tea collected after 24 solar terms, collectively referred to as winter tea, also called "bottom tea". White hair is bright, leaves are yellow and less oily, perennial leaves are many, and the endoplasm is light. Picking was rare in the past. Except for a small amount of picking in low-heat areas, most tea-growing areas in Yunnan hardly produce winter tea. The main growth site of Pu 'er winter tea tree is in the root, and the synthesis of amino acids is carried out at the top after the synthesis of tea tree roots. After hibernation, many nutrients are stored in tea trees. In winter and spring, weak light and slow growth of tea trees are the main factors for the formation of some aroma substances in tea. Therefore, spring tea has the advantages of oily color, rich aroma, sweet taste and soft and thick leaves. There are also general spring teas that are heavier, hairy, with thin veins and inconspicuous serrated edges.