China is known for its tea-drinking style, and its tea-drinking culture has a long history.
As the most respected treasure of the four seasons tea, spring tea has become one of the healthy tea drinks loved by people due to its natural quality and rich nutritional value.
There is a wide range of research on spring tea, but there are few people about the "deliciousness" of spring tea and the natural laws behind it.
The reason why spring tea has such an excellent taste and nutritional advantage is that it grows under the sunshine and rain of spring after the frost and cold of the harsh winter, which gives it a vivid green luster, soft leaves, excellent texture, and extremely high content of natural nutrients.
In addition, the picking time of spring tea is also crucial, and the appropriate picking time determines the quality of spring tea.
In the southern tea region, the peak spring tea picking period generally occurs between the rainy season and the summer solstice (i.e., mid-to-late April to early May).
In general, the picking time of spring tea has gone through different regions and latitudes and longitudes, showing a trend of gradual postponement from south to north.
Based on the influence of spring tea picking time, the active substances and taste substances of fresh leaves in various places showed a gratifying rich accumulation and strong taste level.
It is worth mentioning that the first Shuiman green tea in early spring is usually quietly produced from January to February, which further enhances and enriches the appearance and internal quality of the tea produced in the major tea regions and tea seasons.
The definition of the Guyu solar term and the midsummer season provides a reference interval for the production area of southern tea, which has a high universality.
Due to the particularity of geographical location, the different tea producing areas and the tea produced in specific seasons have formed a sharp contrast and distinction in both appearance and internal quality.
The good taste of spring tea is inseparable from its ecological environment, and it depends on the skills and wisdom of working people.
The living and flavouring elements of each leaf can reach their best when catalyzed by the right time to pick, presenting an enviable accumulation of richness and vivid flavor levels.
Try different tea products and you will find that the world of tea taste buds is so colorful.
I hope that Wuyi tea man Chen Xin's article can give you a better understanding of Chinese tea.
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This article was originally written by Chen Xin, a Wuyi tea person, if you want to know more about the wonderful tea knowledge, come and pay attention to Chen Xin, a Wuyi tea person. Thanks for reading.
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