It is interesting for people to name teas with seasons in China, and the general attitude is that spring tea is the best tea, and summer tea the worst. However, what is the TRUTH?
A more useful approach is to recognize that there are in fact three distinct growing seasons with their own advantages and disadvantages. Spring, Summer, and Autumn. Tea is picked in all three seasons, and there are interesting elements to each.
SPRING
This is often the most renowned picking season for tea, especially in the oldest tea origins. Spring buds are the most highly prized because they contain all the flavour and nutrients stored up over winter, making them succulent, richly textured, and particularly aromatic. The very best spring teas will encapsulate spring freshness – they’re typically floral, green and very refreshing; often with light and delicate velvety bodies.
Spring tea is prized for its sweet mild flavor and lingering aftertaste. For green tea, this means a much more subdued profile with less of the intense grassy flavors. Across most green tea growing regions, you are going to see a very light-bodied, sparkling brew with a perfectly sweet aftertaste.
SUMMER
Summer teas are usually scorned by the tea community. The more sun the tea gets, the more intense its flavor, until it reaches a point where it becomes bitter. But, if you control the amount of sunlight, you can achieve interesting summer profile tea. A good summer crop will be very hearty, but not bitter. Summer picking is preferred for making teas with stronger, more robust flavors.
AUTUMN
Autumn teas are often considered secondary to spring pickings, but in some cases their complexity is just as enthralling. Autumn tend to produce thicker, strong leaves which are full of aromatic oils and can be much heartier than the fresh spring flourishes. Autumn Tieguanyin is very buttery and creamy. Autumn harvest green tea is often more crisp and well balanced. The best autumn teas maintain some of the sweet and floral qualities of their spring counterparts.
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Post time: Mar-22-2022
