Spring tea and Fall Tea
It’s that time of the year again when you can enjoy spring tea. Pu-erh tea is divided into spring tea, summer tea and autumn tea. The tea made from Pu-erh tea extracts picked in March-May each year is spring tea, and the tea picked in October-November is autumn tea. Today, Longyuan Jun will talk about spring tea and fall tea.
Which is better, spring tea or fall tea?
In terms of the efficacy and flavor of tea, spring tea is undoubtedly one of the most highly rated, followed by autumn tea. The reason is still the richness of the substance to judge, spring tea is certainly richer than the fall tea.
Every year after the fall tea picking, the tea tree began to enter a longer recuperation period, from the beginning of the fall temperatures until the early spring of the cold air is not dispersed, because of the lower temperatures, tea tree respiration is weakened, the tea tree to retain, accumulate more nutrients for the next year’s spring tea sprouting growth to provide sufficient nutrition.
Characteristics of spring and fall tea
Spring tea is rich in substances, so the soup quality is more full with a sense of thickness, taste is more intense, aroma fresh and fragrant, later storage transformation value is higher. Autumn tea containing material is not as rich as spring tea, soup quality is naturally not as rich as spring tea, but it is also so that the autumn tea is low in bitterness and astringency, instead of appearing to be a higher degree of sweetness of the tea, the overall taste style is more peaceful, coupled with the soft aroma of the autumn tea, so that the autumn tea is another different from the unique taste of the spring tea.
Spring tea and autumn tea have their own taste, each with its own unique flavor, Yunnan Puerh tea, drinking tea on the spring and autumn seasons, Puerh tea fresh on the spring tea, sweet on the autumn tea. The high fragrance and sweetness of autumn tea is worth tasting, and autumn tea is extremely good as daily rations and gifts.
Spring plucked tea, due to the winter and spring seasons of rest, breeding, coupled with the early spring weather warming, everything is recovering, so that the tea tree to absorb enough nutrients, fresh leaves hold tenderness is better, the tea leaves containing substances rich, so the spring tea tea tea broth is usually shown as delicate water, full and mellow, but also due to the high humidity in the spring air, the fresh leaf water content is more than the elimination of water is not as good as the spring, so some of the spring tea there is a lack of high aroma; and the autumn climate is relatively dry, autumn high and cool, autumn tea fresh leaves eliminate water smoothly, the aroma is naturally high, but the autumn tea after brewing is not as delicate as spring tea, more than the spring tea also slightly astringent. The climate is relatively dry, high and cool in the fall, autumn tea fresh leaves eliminate water smoothly, the aroma is naturally high, but the autumn tea brewing water quality is not as delicate as spring tea, spring tea is also slightly astringent.
Overall, the author feels that the evaluation criteria are directly related to the evaluation of a tea. If this criterion is broader, the characteristics of a tea can be assessed in a more comprehensive way. In the author’s experience, Puerh spring tea and autumn tea have their own merits, and tea lovers can choose according to their personal taste. In addition, the 2025 Puerh spring tea will be available soon, so I hope tea lovers can drink their favorite spring tea.
Spring tea and autumn tea are two of the largest Puerh tea systems. If you know how to drink spring tea and know how to drink autumn tea, then you really know Puerh tea!