Autumn tea tea, summer tea and how to identify

Autumn tea tea, summer tea and quality characteristic, can go to describe from two aspects.
(1) dry see
Mainly from the dry tea color, fragrance, form a judgement on three factors. Every green tea color green, red brown zeeuw embellish, heavy solid tea strong, or have more white hair, and black tea, green tea gives a feature of tight strip knot, gunpower particles circle, and fragrant, is a quality characteristic of fresh tea.

Color dark green tea, black tea colour and lustre is ruddy, tea light loose, wide soft wide, long tea, black tea, green tea by loose, gunpower particles loose bubble, aroma is slightly rough and old, are the quality characteristics of summer tea.

Green color yellow, green, black color dark red, sizes and tea leaves thin, thin, aroma is more gentle, is a sign of autumn tea.

(2) the wet look

The review is to open the tea soup, to make a further judgment. Every bubble tea after sinking fast, powerful lasting aroma, taste mellow; Yellow, in the green tea shang segong is cash circle; The bottom of the tea leaves thick, soft normal bud leaves the bulls, for fresh tea.

After every tea brewing, sinking slowly, aroma is lower; Green, green tea flavor owe thick slightly astringent, rinsing with copper in the leaves green bud; Black tea taste strong owe great looked red and dark, and the red leaves; The bottom of the tea leaves thin, hard, lobe larger, to the clamp for summer tea.

Every bubble tea aroma is not high, after taste bland, with copper green buds, leaves leaf size, leaf bulls to the clamp, for autumn tea.

The identification of fresh tea, summer and autumn tea tea

1, summer and autumn tea tea, fresh tea

Fresh tea, summer and autumn tea tea division, mainly according to the seasons and the interval of the tea new shoots grow.

Climate conditions in our country, in addition to a few areas of south China tea area, the most of the tea-growing region, tea tree growth and tea fuel is seasonal, jiangbei district tea tea tightly in late period of early may to September, jiangnan tea tea tightly period for late march to the middle of October, southwest area tea tea tightly deadline for late January to early December. Tea belongs to subtropical and temperate zone, including the jiangbei tea area, jiangnan area and west page tea area, according to the tightly time, usually divided into spring, summer, autumn three seasons of tea. But season tea division standard is not consistent. Some solar term points: clear to grain full of fresh tea, grain full to slight heat summer tea, slight heat to the cold dew for autumn tea; Some time points: the fuel for fresh tea prior to the end of June, in early June to July of fuel for summer tea, tightly after mid-july for autumn tea. Tea in south China area, due to the tropical, the four seasons is not clear, almost all the year round has tea tightly, therefore, in addition to the points of fresh tea, summer tea and autumn tea, and tea new shoots grow successively, tightly sooner or later, is divided into head round rounds, two tea, tea tea, tea round.

Tea tree due to the climate, variety, and the influence of cultivation management condition, every year the quarterly tea usually sooner or later, the inconsistent. Generally speaking, always delayed gradually from south to north, north-south differences between 3 to 4 months. In addition, even if is the same tea area, even the same piece of tea plantations, years and years, can also be due to reasons such as climate, management, 5 — 20 days.

Because tea season is different, tea tree growth conditions are different, therefore, even in the same piece of tea garden tightly into a different tea tea season, both in shape and tastes have bigger difference. In green tea, for example, because the spring moderate temperatures, rainfall, and tea tree in the fall and winter of the first a long period of rest, the body nutrition is rich, so, not only the spring bud in fatness, colour and lustre is green emerald green, the leaves soft, white baekho evident, and some effective components related to improve the tea quality, especially the content of amino acids and vitamins also relatively rich, make more fresh, the taste of fresh tea aroma is more strong, the health care effect is more apparent. In addition, during the period of fresh tea generally no harm of diseases and pests, no need to use pesticides, pollution-free tea, so tea, especially the early tea, is often the best green tea quality in a year. So, many senior famous green tea, such as west lake longjing, dongting “biluochun”, huangshan maofeng tea, lushan clouds, etc., were not from the early stage of the fresh tea. Summer tea, because the fuel when the hot season, although tea new shoots grow quickly, with thick “tea of summer to the night”, but it’s easy to aging. Tea significantly reduce the content of the amino acid, vitamin, use make summer anthocyanins, caffeine in tea, tea polyphenol content significantly increased, so that the taste is bitter. Between spring and summer autumn climate, in the late autumn tea, the climate is more moderate, but often lack of rainfall, can make the fuel of tea appear relatively old. Especially tea tree after harvest of tea and tea in the summer of nutrient deficiency, therefore, collect and process the tea, with poor material appears, in this case, not only weak tea flavor, fragrance and owe is high, the leaf color is yellow. The so-called “delicious in the autumn of the millennium”, in fact, said the tea “taste and light”.

For black tea, because tea during the low temperature, humidity is big, the fermentation is difficult, and the temperature is higher during the summer tea, humidity is small, good tea fermentation become red, especially due to the hot weather, make tea in the tea polyphenols, caffeine content increased significantly, as a result, dry tea and tea soup all looked ruddy, also had a strong taste. Just because the amino acid content in summer tea reduce, the formation of the fresh taste of black tea has a certain influence.

2 autumn tea, tea, summer tea and quality characteristic

Autumn tea tea, summer tea and quality characteristic, can go to describe from two aspects.

(1),

Mainly from the dry tea color, fragrance, form a judgement on three factors. Every green tea color green, red brown zeeuw embellish, heavy solid tea strong, or have more white hair, and black tea, green tea gives a feature of tight strip knot, gunpower particles circle, and fragrant, is a quality characteristic of fresh tea.

Every color dark green tea, black tea colour and lustre is ruddy, tea light wide, tender stem long, wide and loose black tea, green tea, gunpower particles loose bubble, aroma is slightly rough and old, are the quality characteristics of summer tea.

Every green yellow and green color, dark red color, black tea tea is differ, leaves thin, thin, aroma is more gentle, is a sign of autumn tea.

When to buy tea can also be combined with the occasional clip can be mixed in the tea camellia judge is He Ji tea, tea fruit. If there is a tea tree young fruit found in tea, its approximate mung bean size, so, can be judged for fresh tea. If the young fruit is close to the pea-sized, then, can be judged as summer tea. If the tea fruit has more than 0.6 cm in diameter, then, can be judged for autumn tea. However, when the autumn tea due to the diameter of the fresh tea fruit has reached 1 centimeter or so, few inclusions commonly. Since late July, until that year in August, is the tea bud stage, while in the flowering period for tea tree of September 11, so whoever found in tea mixed with dry tea tree bud period or dry tea tree flowers, when for autumn tea. Just, machining process, the tea through the screening and pick carved, rarely with some tea tree flower, fruit. In judgment season tea, therefore, must make a comprehensive analysis, can avoid onesideness.

(2), wet look

The review is to open the tea soup, as further judgment. Every bubble tea after sinking fast, strong fragrance lasting, taste glycol; Yellow, in the green tea tang yan cash circle; The bottom of the tea leaves thick, soft normal bud leaves the bulls, for fresh tea.

After every tea brewing, sinking slowly, aroma is lower; Green, green tea flavor owe thick slightly astringent, rinsing with copper in the leaves green bud; Black tea taste strong owe great looked red and dark, and the red leaves; The bottom of the tea leaves thin, hard, lobe larger, to the clamp for summer tea.

Every bubble tea aroma is not high, after taste bland, with copper green buds, leaves leaf size, leaf bulls to the clamp, for autumn tea.

High mountain and plain tea screening

Almost all people know that tea, tea mountain. High mountain compared with plain tea, the aroma of the former is extremely high, especially thick.
1, mountain why make good tea

Gong in China through the ages, the history of the tea, tea, traditional and contemporary famous tea new initiatives, mostly from the mountains. Why a good tea mountain? Chen Xianggu poetry in Ming dynasty yue: “fog bud absorbs fat”, said the quality of the high mountain so good, because in the cloud and mist absorption because of the “dragon”. So, many of the famous tea in China, named after the mountain and the cloud of much more special. Such as jiangxi lushan mist tea, zhejiang cloud top tea in China, hubei bear cave cloud tea, the height of the cloud and mist tea in anhui, jiangsu huaguo mountain mist tea, hunan nanyue clouds tea, etc. In fact, the mountains, is a good tea, is the superior tea produced by the ecological environment. According to research, tea tree’s rainy damp in the southwest of the country of origin of the original forest, after a long period of historical evolution, gradually formed the thermophilic, happy event is wet, the life of the shade. The secret of the mountain a good tea is excellent ecological conditions, there is just meet the requirements of tea is performed. This is mainly manifested in the following three aspects:

(1) in the environment of the misty mountains, tea tree growth, it is because light is affected by the fog bead, make the red, orange, yellow, green, indigo and purple seven kinds of visible light red and yellow light was strengthened, so that the tea tree bud leaves in amino acid, chlorophyll and water content increased obviously; 2 it is due to the lush mountain forests, tea tree with light time is short, low intensity, diffuse light, more conducive to nitrogen compounds in tea, such as chlorophyll, total nitrogen and amino acid content increased; Three is due to the high mountain of lush trees, the vast sea of clouds, the humidity of air and soil to improve, so that the tea bud leaf photosynthesis of sugar compounds condensation is difficult, not easy to form cellulose, tea tree new pin can be over a longer period of time to keep fresh and coarse old not easily. In this case, the color, aroma, taste of tea, tenderness, improve, especially for the quality improvement of green tea, very good.

(2), the mountains, lush vegetation, litter, and formed a thick layer of mulch on the ground, such not only loose soil texture, good, structure, and the soil organic matter content is rich, complete all the nutrients they need to tea, picked from the growth in the soil of tea new shoots, especially rich active ingredients, processing of the tea, high taste rich, of course.

(3), mountain air temperature to improve the tea tastes good. Generally speaking, each rise 100 meters above sea level, and the temperature reduced roughly 0.5 degrees Celsius. Determine the activity of enzyme in tea tree and temperature. Modern scientific analysis showed that the tea new shoots of tea polyphenols and catechins content with the increase of altitude, temperature and reduce, thus makes tea astringency of ease; While the content of amino acid and aromatic substances in tea increases with altitude raise the temperature of the lower, this is for the tea taste fresh glycol provides a material basis. The aromatic substances in tea processing complex chemical changes will happen in the process, have some fragrance of flowers, such as benzene ethanol can form rose incense, jasmone can form jasmine, linalool can form yulan, phenyl propyl alcohol can form a daffodil incense, etc. Many high mountain had some special fragrance, its reason lies in here.

From the top, mountain tea, but due to a result of the combined action of the alpine climate and soil. If when making exquisite workmanship, more will be the icing on the cake. , of course, as long as the mild climate, abundant rainfall, clouds, temperature, and soil fertility, soil quality is good, if not mountains, but have the mountain ecological environment, will also produce good quality of tea.

But everything has a limit. The so-called mountain tea, is compared with the ground is not the higher the mountain, tea is better. According to a survey of major mountain tea producing area, most of these tea concentrated between 200-600 meters above sea level. More than 800 meters above sea level, because the temperature is low, often tea tree growth, and vulnerable to white disease harm, with this kind of tea new shoots out of tea, drink up dry mouth, poor sense of smell.

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