The choices of tea include spring tea, summer white tea and autumn tea. Tea picking is very particular about the seasons. Spring tea is generally harvested when one bud has four leaves or one bud has five leaves. Summer tea is harvested when one bud has three leaves or one bud has four leaves. Autumn tea is harvested when one bud has two leaves or one bud has three leaves.
Spring tea is the best. Pick before the Qingming Festival (the fourth or fifth day of the Gregorian calendar). Also known as Mingqian tea. At this time, the tea trees are no longer pest-infested, and the tea can be called a "green" food. After the Qingming Festival, it is the time when insects grow, so most of our country's tea farmers use pesticides. You can imagine the following...
Tea making process:
Green tea: It is a tea that does not go through any fermentation process during production. It is directly dried, rolled and dried after picking. The taste is fresh and mellow, refreshing and pleasant. Due to different production methods, it can be divided into pot-fried green tea, such as Longjing, Biluochun, and steamed green tea cooked with high-temperature steam, such as Japanese Sencha, Gyokuro, etc. The former has a rich aroma, while the latter has a fresh and green feel. .
Yellow tea: The production method is similar to that of green tea, but during the processing, the tea leaves and tea soup are light yellow and slightly fermented. The degree of fermentation is about 10-20%. The taste is sweet, such as Junshan Yinzhen, Mengding Huangya, etc. etc. are all well-known tea models.
White tea: After picking the tea leaves, the tea leaves are only slightly fermented to about 10-30%, and then sun-dried or directly sun-dried without any frying or twisting. It has fine hairs and a light and smooth taste, which is very unique. The specialty products of Fujian, China, are Baihao Silver Needle and Shoumei Peony, etc. are all famous teas.