Friday, June 26, 2020

What month is the tea picking season?

There are hundreds of modern Chinese famous teas. According to the production process, they are mainly divided into six categories: green tea, yellow tea, oolong tea, black tea, black tea, and white tea. It is divided into spring tea, summer tea, autumn tea and winter tea according to the season of picking. So, what month is the tea picking season? When tea is harvested, the picking time will vary depending on the region and variety of tea production. Let's take a look below.

The picking time of different tea leaves is different. It can be roughly divided into the following four time periods:

1. From late March to mid-May

The temperature in the spring is moderate, the rainfall is sufficient, and after the tea tree has rested for half a year in winter, the tea buds in spring are rich, green in color, soft in leaf quality, and rich in vitamins, especially amino acids. Representatives are: Lu'an melon tablets, oolong tea.

2. Early May to early July

The summer weather is hot, and the new shoots of the tea tree are growing rapidly, which makes the content of water extracts that can dissolve the tea soup relatively reduce, especially the reduction of amino acids, etc. makes the tea soup taste and aroma is not as strong as spring tea. The representative is: Pu'er tea.

3. Mid-August

The climate conditions in autumn are between spring and summer. Tea trees grow in the second season of spring and summer, and the content of new shoots is relatively reduced. The size of the leaves is different, the bottom of the leaves is crisp, the leaves are yellow, and the taste and aroma are relatively calm. Representatives are: Tieguanyin, Yuemeixiang.

4. Late October

Winter tea grows after the autumn tea is harvested and the climate gradually turns cold. Because the new shoots of winter tea grow slowly and the contents gradually increase, the taste is mellow and the aroma is strong. The representative is: frozen top oolong.

So, how to pick tea?

The object of tea tree picking is the new shoots, which are the main nutrient organs of the tea tree and the "factory" for the production of nutrients in the tea tree. To resolve this contradiction, Guan Jian implements reasonable picking. Reasonable picking is based on the growth characteristics of tea trees, and correctly solve the relationship between tea tree leaf harvesting and leaves. Through picking, the combination of increased yield and improved quality was combined with the increase of production in the current season and the extension of the economic age of the tea tree.

Tea picking methods and steps: (1) picking in time according to the standard; (2) keeping leaves reasonably; (3) mastering the mining period; (4) collecting and transporting fresh leaves; (5) tea picking skills.

Tea picking standards:

Chinese tea is rich and colorful, with unique quality characteristics. Therefore, the requirements for tea picking standards vary greatly, and can be divided into four situations.

(1) Fine and tender

Teas produced using this picking standard are mainly used to make premium teas. Such as high-grade West Lake Longjing, Dongting Biluochun, Junshan Silver Needle, Huangshan Maofeng, Lushan Cloud, etc., the fresh leaves have high tenderness requirements, generally it is the picking of tea buds and one bud and one leaf, and the new shoots of one bud and two leaves. The predecessors called "Wheat", "Flag Gun" and "Lianxin" tea, which means this. This kind of picking standard takes time and effort, the output is not much, and the seasonality is strong. Most of them are picked in the early stage of spring tea.

(2) Moderate mining

Teas produced using this picking standard are mainly used to make bulk teas. Such as eyebrow tea, bead tea, Gongfu black tea, red crushed tea, etc. for domestic and export, fresh leaves are required to be moderately tender. Generally, one bud and two leaves are used as the main, and one bud and three leaves are taken together with young paired leaves. This kind of picking standard has better tea quality, higher output, and good economic efficiency. It is currently the most popular picking standard in China.

(3) Mature mining

The tea leaves harvested and cut using this picking standard are mainly used for making side-selling tea. In order to meet the special needs of the frontier brother nations, the standard for picking fuzhuan tea raw materials is to wait for the new shoots to stop growing, and when the lower part is basically mature, one bud four and five leaves and two and four leaves are picked. In order to adapt to the special tea drinking habits of Tibetan compatriots with ghee, Nanlubian tea requires a mellow taste and a pleasant aftertaste. Therefore, the picking standard needs to be mature when the new shoots are mature, and only one or two pieces of the new branch base are cut with a knife when the lower part is aging All branches above the leaves. This picking method has few picking batches and few chemical products.

(4) Special mining

This kind of standard picking tea is mainly used to make some traditional special tea. Like oolong tea, it requires a unique taste and aroma. The picking standard is that when the new shoots grow to the top buds and stop growing, and the top leaves are not "open", it is more appropriate to pick two to four leaves, commonly known as "open surface mining". For example, when picking fresh leaves is too tender, the oolong tea is reddish-brown, gray and dark, with low fragrance and astringency; when picking fresh leaves is too old, the appearance is thick, the color is dry, and the taste is light. According to the analysis of the ingredients contained in the fresh leaves, it is most suitable for picking the mid-open noodles of the second and third leaves to make oolong tea. This picking standard, there are not many picking batches throughout the year, and the output is not high.

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