Why is spring tea of high quality? What is better about spring tea than summer and autumn tea? 4 advantages determine quality

Spring tea refers to the tea leaves that are picked in spring every year, generally from mid-March to the end of May. Due to the cold winter experienced in the growth process, the tea trees have accumulated a lot of nutrients, coupled with the warm and humid climate conditions in spring, which makes the quality of spring tea particularly prominent.

You may have heard the saying "spring tea is fragrant, summer tea is astringent, and autumn tea is light", so why is the quality of spring tea particularly high? What is better about spring tea than summer and autumn tea? Next, let's unravel these mysteries together.

First, the advantages of spring tea

1. There are many young shoots: the temperature is moderate and the humidity is high in spring, which is conducive to the germination of tea buds. There are many young buds in spring tea, thick leaves, rich in amino acids, tea polyphenols and aromatic substances, which make spring tea rich in aroma and fresh in taste.
2. Rich in nutrients: After recuperation in winter, the tea tree has accumulated sufficient nutrients, and the content of amino acids, tea polyphenols, caffeine and other nutrients in spring tea is high. These ingredients not only enhance the taste of spring tea, but also have a variety of health care functions, such as antioxidant, refreshing, lipid-lowering and so on.
3. Pleasant aroma: The temperature in spring is moderate, the aromatic substances in the tea are fully volatile, and the aroma of spring tea is particularly strong. Whether it is green tea, black tea or oolong tea, the aroma of spring tea is more persistent and rich than that of summer and autumn tea.
4. Fresh taste: Spring tea has a high content of amino acids, and the tea soup is fresh and sweet, without the bitterness of summer tea and the bland feeling of autumn tea. Take a sip of spring tea, as if you can feel the breath of spring.

2. Comparison between spring tea and summer tea

Summer tea refers to the tea leaves that are picked from June to August every year, due to the high temperature in summer, the rapid growth of tea trees, and the increase in fiber content in the tea leaves, resulting in a relatively low quality of summer tea.

1. Taste: Due to the fast growth rate, high content of tea polyphenols, low content of amino acids, and heavy bitterness of tea soup, the taste is not as fresh and sweet as spring tea.
2. Aroma: The temperature is high in summer, the aromatic substances in the tea are easy to volatilize, and the aroma of summer tea is relatively light, not as strong as the aroma of spring tea.
3. Appearance: The summer tea leaves are larger, thicker, and have fewer buds, and the appearance is not as compact and beautiful as spring tea.
4. Nutrition: The nutrients in summer tea are not as rich as spring tea, and the health care function is relatively weak.

3. Comparison between spring tea and autumn tea

Autumn tea refers to the tea leaves that are picked from September to October every year, and the tea trees grow slowly due to the gradual decrease in autumn temperatures, and the quality of the tea leaves is between spring tea and summer tea.

1. Taste: The taste of autumn tea is improved compared to summer tea, but it is still not as fresh and sweet as spring tea. Autumn tea soup is relatively bland, without the layering and richness of spring tea.
2. Aroma: The temperature gradually decreases in autumn, the aromatic substances in the tea are not accumulated enough, and the aroma of autumn tea is not as strong and long-lasting as spring tea.
3. Appearance: Autumn tea leaves are thicker, and the buds are not as many as spring tea, but they are slightly better than summer tea, and the appearance is relatively compact and beautiful.
4. Nutrition: The nutrients in autumn tea are between spring tea and summer tea, and the health care function is not as significant as spring tea.

4. Why is the quality of spring tea particularly high?

1. Climatic conditions: The temperature is moderate in spring and the rainfall is abundant, which is conducive to the growth of tea trees and the accumulation of nutrients. The warm and humid climatic conditions make the spring tea buds and leaves thick, with a strong aroma and a fresh taste.
2. Nutrient accumulation: After winter recuperation, tea trees accumulate a large amount of nutrients. These nutrients are quickly converted into nutrients in the tea in the spring, making the quality of spring tea particularly high.
3. Picking time: Spring tea is picked for a short period of time, usually around a month. Tea farmers carefully select the young buds to ensure the high quality of spring tea.
4. Production process: The production process of spring tea is exquisite, and the tea farmers carefully handle each piece of tea to ensure that the aroma and taste of the tea are retained to the greatest extent.

5. How to buy spring tea?

1. Color: High-quality spring tea is bright green and bright, with complete leaves and many buds. Don't choose tea leaves that are dull in color and have a lot of broken leaves.
2. Smell: High-quality spring tea has a strong and long-lasting aroma, with fresh floral and fruity aromas or tender buds. If the aroma of the tea is weak or has a peculiar smell, the quality is poor.
3. Taste: The high-quality spring tea soup is fresh and sweet, without bitterness, and has a long-lasting sweetness. If the tea soup is bitter or tasteless, it means that the tea is of poor quality.
4. Look at the place of origin: high-quality spring tea is usually produced in famous tea producing areas, such as West Lake Longjing, Dongting Biluochun, Huangshan Maofeng, etc. The quality of tea in these producing areas is guaranteed.

Sixth, the drinking method of spring tea

1. Brewing time: There are many buds in spring tea, and the brewing time should not be too long, usually in 1-2 minutes. Avoid the tea soup being too strong and affecting the taste.
2. Water temperature control: The brewing water temperature of spring tea is generally around 80-85°C, and too high water temperature will destroy the nutrients and aroma in the tea.
3. Drink in moderation: Although spring tea is of high quality, it is also necessary to pay attention to drinking it in moderation. Drink 2-3 cups a day, not excessively, so as not to affect sleep.
4. Storage Method: Spring tea should be sealed and stored away from direct sunlight and humid environments. Tea leaves can be stored in an airtight jar in a cool, dry place.

In general, spring tea is of particularly high quality due to its superior climatic conditions, rich nutrient accumulation, and fine picking and production processes. Compared with summer tea and autumn tea, spring tea has a strong aroma, fresh taste, and rich nutrition, making it the best among teas.