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The growing period of spring tea is the longest, and the raw materials are the most abundant. From this perspective, this is one of the reasons why many people used to consider spring tea as the best. However, the tea-making process is greatly influenced by the climate, especially in recent years, when adverse weather has posed significant challenges to tea production. Moreover, about a month after the completion of spring tea processing comes summer, when high temperatures are not conducive to tea storage. Therefore, spring tea tends to spoil more easily.
Autumn tea is harvested under the best weather conditions - crisp and refreshing autumn air, resulting in an abundance of fine teas. With the same procedures, it is much easier to produce high-quality autumn tea compared to spring tea. Additionally, after the production of autumn tea, winter arrives, bringing temperatures that are more suitable for tea preservation, making it less prone to spoilage.
"Spring water, autumn fragrance" implies that the spring tea has a rich broth flavor, strong charm, excellent taste, and long-lasting aftertaste, while autumn tea boasts a high aroma and enduring charm... Which is better? Each has its own merits, depending on personal preference.
Spring tea, after the tea plants have rested and accumulated nutrients throughout the winter, contains higher levels of various effective substances, thus having a strong aroma, fresh and invigorating taste, and good quality; Summer tea, due to the high summer temperatures and strong photosynthesis, contains increased polyphenolic substances, making it more bitter and astringent than spring tea; Autumn tea, after two seasons of harvesting, experiences a significant reduction in nutrients, leading to a lighter and thinner taste.
For most teas, especially green tea, spring tea is preferred. However, black tea in summer is not inferior to spring tea and can sometimes be even better.
The method to distinguish between spring tea and summer/autumn tea is to examine the appearance and taste the flavor. Spring tea has a superior color and shape. Teas with loose strands, porous granules, lacking luster, flat, straight, improper color, and light in weight are summer teas. Teas with uneven bud and leaf sizes, thin leaves, light and thin texture, yellow-green color for green tea, and dark red color for black tea are autumn teas.
Tea that, after brewing, emits a strong aroma, has a rich and mellow taste, and presents a clear and bright broth is spring tea; tea with insufficient aroma, lighter and more bitter taste, greenish broth for green tea, and dark red broth for black tea is summer tea; tea with low aroma, light and thin taste, and mixed buds and leaves in the bottom is autumn tea.
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