Spring and winter usually means the first time after germination shoots of tea plucking and spring tea made of tea is called. Spring tea because tea rich in nutrients, so mesophyll hypertrophy, aromatic substances and high vitamin content, taste heavy and mellow, intense aroma.
Spring tea, summer and autumn teas division, which is mainly seasonal and intermittent growth of tea shoots determined.
Quality Comparison
Spring tea, summer tea and tea quality characteristics of autumn can be described from two aspects.
Dry read: mainly from the dry tea color, flavor and shape to be judged on three factors. Where the color of Green Run, Run black color zeu, tea, real fat weight, or more pekoe and , is tight knot, tight Gunpowder round particles, and flavorsome, the quality characteristics of the spring.
Where the color of dark , red color, wide pine tea buoyant, tender stem width to length, and , articles scattered Article Socon, Gunpowder loose foam particles, thick aroma Shaodai old, is the quality characteristics of summer tea.
Where the color yellow, and , is dark red, tea sizes, leaf sheets thin thin, the aroma is more peaceful, is a sign of autumn tea.
Wet look: that is to open soup tea review, as a further check. Where the tea after brewing sinking fast, strong lasting aroma, taste alcohol; green in liquor color was yellow, soup color Yan cash cycle; tea infusion soft thick, more than normal shoots were for the spring tea.
Where tea brewing, the sinking slowly lower aroma; is slightly astringent taste due to thick, green soup color, the bottom of the mixed aeruginous shoots; strong taste less cool, dark tea color is red, the bottom than the red Leung; tea infusion thin hard on the clip leaves more persons, for the summer tea.
Where the tea after brewing is not high aroma, taste bland, the bottom there are the aeruginous shoots and leaves sheets of different sizes, folder leaves on many persons, for the autumn tea. |
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