Tieguanyin is divided into spring tea, autumn tea, summer tea and winter tea according to the different climates of spring, summer, autumn and winter. “Spring water autumn fragrance” refers to spring tea and autumn tea, spring tea pays attention to water, autumn tea pays attention to aroma, each has Features. But in terms of tea, autumn tea is the best of the year. Spring tea is second, winter tea is also good, summer tea is the best quality. However, the interval between the autumn tea and the winter tea is short, and many tea friends can’t distinguish the difference between autumn tea and winter tea.
The difference one:
Dry tea is tight and the cup is crispy for autumn tea. When discriminating, take a little dry tea and throw it into the bowl. The sound of crisp sound is autumn tea. If the sound is dull, it should be winter tea. The reason is that the authentic autumn tea Tieguanyin has a tight shape and has thick, solid and heavy shape features. The throwing cup has a natural sound, while the winter tea has a loose and light shape, and there is no sense of weight. The cupping sound is of course relatively dull.
The Difference two:
Dry tea is green and shiny is autumn tea. The color and gloss of dry tea is also one of the more intuitive methods of identification. Tieguanyin autumn tea, the color of its dry tea should be green, so it is not difficult to identify. The color of the winter tea is dark green or the combination of dark green and green looks very conspicuous.
The difference is three:
The high-yield, continuous and powerful is the autumn tea. After the Anxi Tieguanyin autumn tea brewing, the biggest characteristic of its scent is that the autumn tea is the most striking compared to other seasons of tea. Winter tea, the fragrance is much worse than the autumn tea. Generally, the winter tea is not high in flavor, just fluttering, even if the aroma is high, it does not last long. Therefore, it is very good to identify from the scent.
The Difference four:
The autumn tea leaves are soft and lustrous. Take out two or three pieces of tea leaves that have been brewed several times, and take a closer look. If the bottom of the leaf is concave, it can generally be regarded as the autumn Tieguanyin; if the bottom of the leaf is small and thin, the toughness is poor, and the elasticity is also poor. Tea, because the growth period of winter tea is not long, and the growth of tea leaves is slow due to the drop in temperature, the bottom of tea leaves cannot be as thick and soft as autumn tea.
The Difference five:
Autumn tea soup tastes elegant and refreshing, mellow and sweet, soup color is yellow or yellowish green, commonly known as “mung bean water”; winter tea soup is more turbid than a little floc with poor light transmittance, the same amount of tea soaked for 1 minute, Not only the bitterness, but also the feeling of heaviness is not easy to transform (some bad quality has a cut throat), not enough to resist the aroma and water are falling quickly, the fragrance of the water is not consistent with the dry fragrance and the cover, and there is A unique soup flavor of winter tea.