1. Picking time: Ming Qian tea is picked before the Qingming Festival, and it is generally picked before April 4 in spring every year. The Minghou tea is picked after the end of the Qingming Festival and before the start of the valley rain, and is generally picked between April 4 and April 20.
2. Raw materials: When the tea is harvested before the Ming Dynasty, the growth rate of the tea tree is slow, so the picking standard is mainly a complete bud tip, and there is basically no erosion of pests and diseases, so the quality is better. After the Ming Dynasty, not only the tip of the bud is picked, but also the first bud, one or two leaves or three leaves that grow on the tea tree, and the fresh leaves that have been eroded by insect pests need to be screened.
3. Yield: Due to the slow growth rate of tea before the Ming Dynasty and strict requirements for picking time, there are fewer tea buds that can meet the picking standard, so the yield is low. In the Ming Dynasty, due to the gradual rise in temperature, the growth rate of tea trees accelerated, and there were more tea buds that could be picked, so the yield was higher.
4. Cost-effective: Ming Qian tea has higher requirements for tea buds, and tea making is generally handmade, and the loss of tea buds during tea making is large, so it is higher. Minghou tea has relaxed the requirements for tea buds, and it can be made by hand when making tea, and it can also be combined with manual and machine, so it is relatively low and cost-effective.
5. Taste: The tea buds of Ming Qian tea are fresh and tender, the contents and nutrients in the tea are rich, and the taste is mainly fresh and tender, and the entrance has a sweet aftertaste. Although the tea buds of Minghou tea are relatively old, the contents are relatively reduced, but the taste is fresh and mellow in the mouth, the aroma is pure, and the main highlight is the refreshing feeling of the tea soup.