How many seasons of tea are picked in a year? What's the difference in tea from season to season? Which season is the best for tea?

When was this tea picked? The answer to this simple question tells us a lot of things, including:

The expected quality of the taste of tea

The cultural value of tea

The authenticity of the product

Tea is well taken care of in the process of production and is not polluted.

As early as the Tang Dynasty in China, the tea harvested for the first time in a year had the greatest value. This is mainly due to cultural reasons; the first batch of tea shipped from Sichuan had to pass through the Central Plains through the difficult road or Zhejiang, and arrived at the court before the Qingming Festival, and the emperor would send the tea to the Temple of Heaven as a sacrifice to the emperor's ancestors. The first to arrive is always the best, because he is the first to arrive.

The price of spring tea is still the highest and is famous for its good taste.

The unique taste of Chunpao tea is related to the chemicals inside the tea, as the tea tree wakes up from winter dormancy and responds to the lower temperatures of the season.

Dormancy concentrates nutrients on the growth of new leaves. During this period, due to the limited sunshine time, low air temperature and foggy hillside, the new tea will remain small. The earliest tea-making period does not produce much tea, so scarcity is also a factor in the value of spring tea.

Unlike the first kind of tea this year, tea grown in summer is vulnerable to a large number of insects without the use of pesticides and lacks the complexity and sweetness of amino acids rich in tea grown in spring.

In many areas, summer tea is never picked because the quality of the final product is very low. In places where summer tea is made, it is often seen that tea makers devote less energy to production because they know that tea tastes bad and can be sold at a lower price in the market. and the extra cost of careful picking and production cannot be justified. This is especially true in China.

The picking time of many high-quality tea is very short. Missing this time is a disaster for this year's crops. Sometimes this window is significantly affected by the weather. For example, in the cold early spring, Anji white tea is a sweet tea containing amino acids, which shows a distinct yellow in the first few weeks of spring.

Once the temperature rises above 25 degrees Celsius (77 degrees Fahrenheit), the leaves of shrubs turn green and lose their unique chemical composition. Baijiguan, a variety with the same changeable temperament, has only four days to harvest-the leaves in the first two days are very different from those in the next two days. Several consecutive days of rain during this time can have a disastrous effect.

Adding weather information about the harvest season may provide a more detailed and interesting perspective on harvest decisions and the final taste of the tea.