中国茗茶那个品种茶叶最好

1"

Saw a question online.

"Why do you say 'spring tea is bitter, summer tea is astringent, it is better to drink it, autumn white dew'?"

Someone gave an alternative answer.

"Spring tea is the tea before the Qingming Festival. There is more caffeine in the tender buds. After soaking for a long time, it will be bitter, but not astringent. However, the quality of summer tea is relatively poor, and it tastes bitter and astringent. As for autumn, the temperature is not high. The spring is cold and the weather conditions are mild, so the quality of the tea produced is better…”

Obviously, this statement is full of flaws.

Spring tea is much more than Mingqian tea.

According to the classification of the twenty-four solar terms, Beginning of Spring, Rain, Insects, Spring Equinox, Qingming, and Grain Rain are all included in the category of spring.

The tea produced during this period is a veritable spring tea!

Besides, "spring tea is bitter" is too narrow.

A day's plan is in the morning, and a year's plan is in the spring.

After a long winter, after a full recuperation, the new buds and leaves of the tea tree in spring are rich in nutrients and especially in umami.

"Xian" is the portrayal of spring tea, what does it have to do with bitterness?

If a spring tea is only bitter and not fresh, its quality is too low!

As for the "Qiu Bailu", it is not applicable to all major tea types.

Except for Tieguanyin and white tea, Bailu tea is rarely mentioned.

It can be seen that in the previous paragraph, the understanding of spring tea is really too one-sided.

In the spring of March, the pink and willows are green, the birds sing and dance, and all things recover.

In spring, what most tea drinkers look forward to is the return of spring tea.

In February and March of the spring breeze, the stone stove hits the fire to try the new tea.

Since everyone in the tea circle says that spring tea is good, what kind of spring tea is the most important?

"2"

One, green tea.

Among the six major types of tea, green tea is the most widely distributed type of tea.

Green tea is found in all major tea producing areas.

From Hainan to Guangxi, from Hunan to Sichuan.

From Longjing and Biluochun in Jiangsu and Zhejiang, to Xinyang green tea and Rizhao green tea...

Wide distribution, large output, and far-reaching influence.

It is determined that every spring, the king of spring tea topics in the tea circle must belong to green tea.

Green tea's emphasis on spring tea is reflected in all aspects.

Pay attention to picking tea early.

Drinking green tea, many people pay attention to the timely and early taste.

This kind of consumer psychology has forced Spring Tea to continue to "seek early".

In many green tea producing areas, you can often hear the saying that three days early is treasure, and three days late is grass.

What's more, in order to seek early, many places have begun to promote early-born varieties on a large scale.

Wu Niu Zao is a typical one.

At the same time, when some tea shoppers buy early spring green tea, they buy it with the mentality of "grabbing the first fragrance".

To tell the truth, being so "seeking early" really means the sword is slanted.

Early does not mean good, buy the right quality, and you can drink good tea.

Pay attention to the delicate appearance.

Green tea, with very few exceptions.

For example, Taiping Houkui, Lu'an Guapian, etc., should pick relatively mature leaves as raw materials.

Most of the remaining green teas pay special attention to the tenderness of the buds and leaves.

The more tender, the better the appearance and the better viewing.

When brewing green tea in a glass, pour a small amount of dry tea into it, and let it slowly stretch under the hot water.

Visually, it is undoubtedly a beautiful enjoyment.

"3"

Second, white tea.

Regarding the picking of white tea, there are two seasons a year.

They are spring tea season and autumn tea season.

Among them, the spring tea season is the most important season for white tea, with the most complete varieties and the greatest impact on economic benefits.

It is different from Qiu Shoumei's absolute home position in the autumn tea season.

From the beginning to the end of the spring tea season of white tea, many important guests will appear one after another.

Looking in the general direction, there are white silver needles, white peony, and spring eyebrows.

But further subdivided, taking Baihao silver needle as an example, it can be divided into head picking rice needle, ecological silver needle, waste silver needle, wilderness silver needle and so on.

The earth rejuvenates, everything recovers, and the tea tree grows fast.

The buds and leaves between the branches will change drastically every two or three days.

For this reason, the rhythm of picking and making tea in the spring tea season is much busier than the autumn tea season.

And after being silent for a whole winter as a tea tree, it ushered in an explosion of growth.

In Chunbaicha, there are many eye-catching flash points.

In terms of appearance, Chunbai tea has the largest number of pekoe.

Silver needles with silver needles, the whole body is covered with silver needles. The buds and leaf backs of White Peony and Chunshoumei are also covered with thick pekoe.

In terms of color, Chunbai tea is dominated by "green".

The ancient name of Baihao Yinzhen is "Green Snow Ya".

The standard appearance of white peony, the buds are white and green, and the young leaves are thin and narrow.

The leaves of Chunshoumei have rich layers of green, ranging from grass green, sand green, dark green to dark green.

In terms of tea fragrance, the spring white tea in the new tea stage is particularly fragrant and moving.

This is not surprising, considering the large number of pekoe, the fragrance of hao is naturally more intense!

In terms of tea flavor, the freshness of spring white tea is unforgettable.

Due to the special craftsmanship of white tea, it is not rubbed or finished, but only withered and dried.

The natural flavor is preserved as much as possible.

When you drink it, the tea taste is naturally extra sweet, fresh and soft.

In terms of umami, there is no doubt that Spring White Tea can be far ahead and take the lead!

"4"

Three, black tea.

The black tea that takes the high-end route is mainly spring tea.

Taking Zhengshan Souchong and Jin Junmei as examples, the local black tea processing in Tongmu mainly focuses on the spring tea season.

The Tongmu area is located in the Wuyi Mountain National Nature Reserve, with high altitude, high forest coverage and excellent ecological conditions. It is the cradle of Souchong and Jinjunmei.

Different from other black teas, Tongmu black teas (including Jinjunmei and Zhengshan Souchong) have a strong freshness and a full-bodied taste.

This fresh and mellow taste benefits from three aspects.

The local ecological environment of Tongmu is good.

The Tongmu area has high mountains and deep valleys and dense forests, and has a good ecological regulation of high mountains and small areas.

The local black tea in Tongmu is mainly spring tea, and the content of fresh and refreshing substances is higher.

It is precisely because of this extreme fresh, mellow and refreshing flavor that the local black tea of Tongmu has been popular in the tea circle for many years.

But when it comes to local spring tea picking, there is something special.

That is, due to the high local altitude, the average altitude is more than 1,000 meters.

In early spring, when the temperature is still low, tea trees germinate slowly.

For this reason, the tea picking time of authentic Jin Junmei and Zhengshan Souchong is slightly later than that of other black teas.

Basically, it will not be mined until around April, depending on the weather conditions of the year.

In April, the world is full of fragrance, and the peach blossoms of the mountain temple begin to bloom.

It is the true portrayal of Tongmu black tea.

For spring tea picking, whether it is black tea or other teas, the tea picking time should not be early.

It's neither too early nor too late, the season is just right.

Only the essence of the season can produce good tea!

"5"

Fourth, oolong tea.

Take Tieguanyin (South Fujian Oolong) and Wuyi Rock Tea (North Fujian Oolong) as examples.

In terms of picking time, Tieguanyin has a spring tea season and an autumn tea season.

In a nutshell, spring water and autumn fragrance are the flavor characteristics of Tieguanyin.

Tieguanyin harvested in spring has richer internal quality and more prominent soup taste.

After entering the autumn tea season, the autumn is high and airy, and the light is sufficient, which is more likely to produce a high and fragrant tea fragrance.

Slightly different from Tieguanyin, the mainstream of Wuyi rock tea processing is only spring tea.

It is different from green tea which pays attention to the delicate shape of buds and leaves.

The picking of oolong tea, whether it is Tieguanyin or Wuyi rock tea, pays attention to open-face picking.

The mature and relatively mature leaves should be used as raw materials.

Considering the requirement of "mining on the surface", most rock teas are mined one after another until around Guyu.

From before and after Grain Rain to before the beginning of summer, it is a critical period for rock tea picking and primary production.

On the spring tea season of rock tea, the duration is concentrated in April and May.

By May 1st, most of the rock tea varieties have been picked.

By mid-May, the picking of individual late-growing varieties (tea varieties that germinate later) is also completed.

So far, the annual spring tea season of rock tea has officially come to an end.

Considering that the processing of rock tea is complicated and cumbersome, according to tea farmers, in order to take care of the quality, they only make spring tea.

Judging from the actual tea production situation, the raw materials of rock tea picked in April and May should be made green as soon as possible.

Next is roasting. In addition to June and July, when some light-fired teas were launched, most of the rock teas are still in the critical period of roasting.

Before the Mid-Autumn Festival, and in the second half of the year, a large number of well-baked teas can be officially unveiled.

Considering the long processing cycle of rock tea and the cumbersome process.

Summer and autumn are the peak seasons for new sales of rock teas. How can you spend your energy to make tea?

"6"

Finally, let’s talk briefly about Pu’er.

The main producing area of Pu'er tea is Yunnan, and the high-end tea is mainly spring tea.

This is evident by referring to the prices of tea greens on major hills.

The price of spring tea is much higher than that of autumn tea.

What's more, some are several times higher.

Spring tea has sufficient nutrients, flavor and endogenous accumulation.

The finished Pu'er product (raw Pu'er) will have a more domineering flavor.

However, there are also some tea drinkers who do not like tea drinkers who taste too overbearing, and prefer to appreciate the softness and high cost performance of autumn tea.

Lin Lin always looked down, and it was not difficult to understand a little.

Spring tea season, for many teas, is the most important main production season of the year.

In the tea circle, what kind of tea is the most particular about spring tea?

There is no standard answer to this question.

For each tea, it has its own "spring" that shines with brilliance and charm!