Pu-erh spring summer and autumn tea picking time

Let us talk about when and how the picking time of Pu-erh tea spring tea, summer tea and autumn tea.

Pu-erh Spring Tea:

The spring tea picking time is from mid-April to early May, after a long winter growth, many nutrients are stored inside; the sun is weak in winter and spring, and the tea tree grows slowly, which is the formation of certain aroma substances in tea. The main factor. However, the main growth part of the tea tree is at the root, and the synthesis of amino acids is synthesized at the root of the tea tree and then transported to the top. After a winter of cultivation, the content of spring tea contains the most abundant, with the advantages of lustrous oil, rich aroma, strong taste and sweetness, and soft and thick leaf bottom. There are also general spring teas that are relatively strong and heavy, with a lot of hair, fine veins and no obvious saw tooth edges. This is a very different point of spring tea and summer.

After lurking for a winter, the first spring tea, the tea before QinMing festival, is the best quality, the aroma is rich, the internal quality is rich, the tea soup has a heavy feeling, the taste is calm and restrained, and it has a very collectible value.

Pu-erh Tea Summer Tea:

The summer picking time is: from early August to late August. However, summer

 is the hottest season of the year. It is also the season of summer tea picking. 

Due to the abundant soil composition, the new shoots of tea trees grow rapidly.

 There is a saying that "tea is growing up to one night in the summer", but it is 

easy to age. Therefore, when picking summer tea, it is generally preferred to 

pick tea before 10 am or after 5 pm. Because the tea grows too fast and the 

nutrient intake is insufficient, the summer tea is a bit illusory and the endogenous

 content is reduced. For example, “the content of amino acids and vitamins in

 the tea is significantly reduced, making the anthocyanins in summer tea, The 

content of caffeine and tea polyphenols increased significantly, which made 

the taste look bitter."

Summer tea tastes weak, due to a long night, the roots are not strong enough,

 and the nutrients absorbed from the soil are not enough, resulting in the 

thinness of summer tea soup, obvious bitterness, especially the astringency is

 not easy. Generally, summer tea is used by manufacturers with large output. 

In the blending, about 99% of summer tea is used as raw material for cooked

 pu-erh.

Pu-erh Autumn Tea:

The general picking time of autumn tea is: from late September to early 

October, because the autumn climate is between spring and summer, which

 leads to the quality of Pu-erh autumn tea is second only to Pu-erh spring tea

 and higher than Pu-erh summer tea. In the autumn, although the climate is 

mild, the rainfall is often insufficient. The original tea tree has been harvested

 by spring tea and summer tea, and the nutrients in the body are deficient, 

which makes the picked tea appear more old. Therefore, the content of 

autumn tea is not enough, which leads to the autumn tea leaves being thinner

 than the spring tea, especially the thickness of the leaves is obviously 

reduced, the taste of the soup is weak, the taste is weak, and even the 

bitterness is weak, and there is a feeling of lightness like water.

In fact, autumn tea also has different characteristics than spring tea and 

summer tea. Autumn tea has the most attractive high fragrance, high aroma,

 and a kind of imposing manner, coupled with its bitterness, it is also a taste. 

The joy of harvest is gone.

For more infomation visit http://www.naturalpuerh.com  

Aged Means a Lot for Pu-erh

As a kind of post-fermented tea, Pu-erh tea can become the true Pu-erh tea after aging and alcoholization. Therefore, time is the only way for Pu-erh tea. Without the time of storage, Pu-erh tea cake can only It is a semi-finished product.

How long is the age of aging enough? There seems to be no standard answer. In the scientific research report, it is pointed out that Pu-erh tea new tea must be placed for 15 days to 30 days to drink, because the newly processed tea contains high content of tea polyphenols and caffeine. It is not irritating, so it is not suitable for drinking. In addition, in the drinking, the new cake tea has just been finished. After the second pressing cake is steamed, the moisture content is high, which suppresses the original aroma of the tea. It needs to be ventilated and dried after a certain period of time. The taste of the tea will slowly appear, so many experienced tea sellers will have to sell the tea after it has been pressed into a cake for 1-3 months, so that even if the customer tastes directly after purchasing it, There will be no scent, and the water will be heavy. If customers get tea, they can drink without waiting for time.

Pu-erh tea has always been spread by everyone because of the Yuechen 

Yuexiang. "Chen" is the role of time. The different time in Pu-erh tea is the 

change of taste. From the beginning, the green grass fragrance (green taste 

after killing) To all kinds of flavors such as: honey, orchid, rock sugar, etc., and

 then with the lengthening of time: such as chestnut incense, lotus, sweet, etc., 

then long will be like: musk, wood Fragrant, ginseng and so on. In addition to the

 change in aroma, the color of the tea soup is also from the yellow to the golden

 translucent to the yellow. The taste is also bitter and refreshing to sweet and 

moist. The fascination of its taste is reflected in the effect of time.

But the year is also a double-edged sword. With positive aging, there is also a

 reverse catalysis. The development of many things has such a law, and the 

reverse effect of time in Pu-erh tea is also numerous. The fiery heat of the old 

tea market also leads to the "catalytic effect" of Pu-erh tea, which is mainly 

reflected in:

1. Wet warehouse makes old tea, accelerates the aging of Pu-erh tea through

 high temperature and high humidity environment, and shortens the effect of 

normal time on Pu-erh tea. Catalysis is the growth of seedlings, not only 

destroys the quality of tea, but also makes the various microbes of tea exceed

 the standard. Long-term consumption will cause great harm to the human body.

2, false years, the definition of the year has no standard, the standard of Pu-erh

 tea industry is very irregular before 2005, no production date is a common 

phenomenon, but this also leaves a lot of old tea years can be "operational 

space" The year can be said according to the needs.

3, the year is only a selling point, the year should be a record of tea aging, it is

 indeed the mark of Pu-erh tea, but there are also some of the years as a 

selling point, the actual situation is the tea aging time and selling points The

 time involved is completely inconsistent. Of course, this situation is only a 

marketing tool, and it has no use.

I have said so much about the good and bad of the year in Pu-erh tea. In fact,

 it is still the positive effect of Pu-erh tea. Every year, I like some Pu-erh tea 

that I like. As time goes by, I will accompany us. The old one has a lovely and

 warm tea in addition to one year.

For more info visit http://www.naturalpuerh.com 

Pu-erh Tea Stablity

Through continuous identification, the stability of tea can be obtained. The higher the stability, the more abundant the endogenous quality of the tea is. In the later storage, it can be stabilized in the late stage, so it can prove a lot. The tea shop said that the cheap new tea is very irritating after being bought back. After a few years of aging, it is good to drink. It is time that the original tea does not have the internal quality.

I would like to ask what kind of substance to use for aging; therefore, I have been insisting on our tea making concept to make tea seriously. The tea should be taken from the richness of the internal quality, the endogenous quality is strong and the tea is stable, and the tea stability can be obtained later. Aged Pu-erh tea is alive, and tea also has a gestation period like a human, infancy, juvenile, adolescent, strong, middle-aged, old-aged tea will slowly die, It’s not that tea can be stored for hundreds of years. Those things that have become antiques have long since passed away. In addition to our production, the storage of tea is also very important. This method is verified by many years of tea selection and tea storage. Got it.

Since ancient times, the appearance of the match has been due to the fact that the terraced tea grown in each mountain has the problem of insufficient taste and poor internal quality, but the taste of each mountain has complementary advantages, so the tea of ​​each mountain is spelled according to different proportions. Matching, so that they complement each other to enhance the taste, reduce the cost of raw materials, but no matter how the combination can only be matched to get the basic taste of the standard, it is impossible to spell out the characteristics of the region.

For more info visit http://www.naturalpuerh.com 

Five Unique Features of Pu-erh

Pu-erh tea is favored by the majority of tea lovers because it has five unique features that other teas cannot be copied:

Unique climate:

Because tea has the characteristics of loving light and warmth, it can also be said that the adequacy of sunlight and rain dew determines the variety of tea. The average temperature in Yunnan adapted to tea trees is 15-22 °C, and the average humidity is above 85 °. Therefore, the special climate in which sunlight, clouds and rain alternate, has created the special connotation of Yunnan Pu-erh.

Unique soil:

Tea tree growth is most suitable for acidic and moist humus. Because humus soil can not only maintain sufficient water, there are many natural organic fertilizers and three essential elements of plant life - "nitrogen", "phosphorus" and "potassium". These three elements must be dissolved in the acidic and humid soil environment, and then absorbed by the tea tree, involved in the growth of tea trees and the oxidation, decomposition and recombination of various organic inclusions. Yunnan is yellow and red soil is acidic, belongs to volcanic ash, basalt nature, rich in trace elements, and its natural proportion is most suitable for the growth of large leaf species.

The only trace element effect:

Trace elements are necessary conditions for biological growth. The lack of 

trace elements can cause many diseases, such as heart disease, liver disease,

 atherosclerosis, mental retardation, and weakened immunity. Trace elements 

are also a key factor in measuring the variety and quality of tea. Yunnan's soil 

is rich in organic matter and trace elements, and the natural ratio is reasonable,

 which has created the unique connotation of Pu-erh tea. Moreover, these trace

 elements have been merged into water-soluble substances by tea trees, and 

the trace elements which are soaked are more easily absorbed by the human 

body.

The only traditional processing technology:

Pu-erh tea into the original tea craft, the local farmers picked the tea and gently

 fry it at low temperature, then simmer it in the sun. This traditional processing

 method retains the active enzymes in various proteins and organic substances

 in Pu-erh tea. During the process of aging, the organic substances in the tea 

undergo oxidation, hydrolysis, differentiation and synthesis to form new soluble

 substances in tea. The substance is highly soluble, non-irritating to the 

stomach, and easily absorbed. Therefore, Pu-erh tea has the practical effects 

of eliminating thirst, relieving fatigue, refreshing, and eliminating greasy oil. It 

has been confirmed and accepted by a large number of experiments and cases.

 Therefore, Pu-erh tea is called "like tea, non-tea, medicine, non-medicine", 

unique in the world.

The only "tea ancestors":

After all, Pu-erh tea was originally the only tea in the world. As everyone knows, Yunnan is the hometown of tea. It has been unearthed for fossils of more than 10 million years. Tea trees of more than a thousand years are everywhere. Nowadays, its descendants have been blossoming and have their own merits. However, traced back to the source, the world's tea, from Yunnan. This uniqueness is the most fundamental and unique of Pu-erh.

For more infomation visit http://www.naturalpuerh.com