“Spring Tea is bitter, summer tea is astringent, for the best flavor, choose autumn dew (referring to Autumn Tea)” is a summary of the qualities of spring, summer, and autumn teas. It also holds significance in distinguishing and identifying them. To identify spring, summer, and autumn teas, one needs to understand why such distinctions exist, which naturally leads to methods of differentiating between them.
Distinguishing Spring, Summer, and Autumn Teas
Dry evaluation: This primarily involves judging the color, aroma, and shape of the dry tea leaves. Any Green Tea with a lustrous green color and black tea with a lustrous dark color, where the leaves are plump and substantial or have a lot of white down, and where the black and green teas have tight twisted strands and the spherical teas have compact granules, and the aroma is rich and fragrant, are characteristic features of spring tea.
Any green tea with a dull color and black tea with a bright red color, where the leaves are light and loosely formed, the young stalks are wide and long, and the twisted strands of black and green teas are loose, the spherical teas have loose granules, and the aroma is slightly coarse and old, are characteristic features of summer tea.
Any green tea with a yellow-green color and black tea with a dark red color, where the leaves vary in size and are light and thin, and the aroma is relatively mild, are indicative of autumn tea.
Wet evaluation: This involves evaluating the brewed tea, which helps further determine its characteristics. Any tea that sinks quickly after brewing, has a strong and lasting aroma, and a full taste; where green tea has a yellowish green color and black tea has a bright golden rim; and where the infused leaves are soft and thick, with many normal buds and leaves, indicates spring tea.
Any tea that sinks slowly after brewing, has a slightly lower aroma; where green tea has a less robust and slightly astringent taste, a greenish color, and infused leaves that include copper-green buds and leaves; and where black tea has a stronger but less refreshing taste, a dark red color, and brighter infused leaves; and where the infused leaves are thin and harder, with more paired leaves, indicates summer tea.
Any tea that, after brewing, has a low aroma, a bland taste, and infused leaves that include copper-green buds and leaves, where the leaf sizes vary, and there are many paired leaves, indicates autumn tea.
Many factors influence tea quality, and it is difficult to summarize them all. For ordinary consumers, it is not easy to distinguish at a glance, and it requires practical experience to develop the ability to do so. However, there are patterns to follow.
In summary, spring tea, due to its rich nutrients, has plump leaves, tightly compacted strands, a robust taste, and a better aroma. Summer tea grows quickly, with hard and thin leaves, resulting in coarse and loosely formed strands, a bland taste, and a poorer aroma. Autumn weather is intermediate between these two extremes, often experiencing more Drought, and the growth rate is also intermediate, with the quality being intermediate as well.