2016年9月26日星期一

Bingdao ancient village picking autumn tea

      This season is autumn,Bingdao ancient village tea farmer begin pick autumn tea.
      Autumn tea is the tea picking between twenty-four the solar term autumn begins to white dew, also called "The valley flowers tea". Autumn weather conditions between spring and summer, after tea tree the spring and summer of the two growing season, picking, the relative reduction of the contents of the new shoot, leaf color is yellow, bud leaves relatively thin, and the size is differen, clash leaf much, leaf is thin, the leaf margin saw tooth obviously; contains the material content is few, taste peace, water is thin and sweet, higher aroma.
      Spring and autumn tea is the biggest difference in taste, autumn tea is not bitter, leaves with dew, it is the top grade. Ming Dynasty Xu Cishu(许次纾) in the book<Tea Shu>(《茶疏》)say that:"Previous no have people pick tea in the autumn, in recent years there has been. Autumn July and August to pick a time again, called the early spring, quality is very good.(往日无有于秋日摘茶者,近乃有之。秋七八月重摘一番,谓之早春,其品甚佳)" <Xiaochuangyouji>(《小窗幽记》)author Jiru Chen(陈继儒) also write:"Wu people picking spring tea in October,very much like the sunny day(吴人于十月采小春茶,此时不独逗漏花枝,而尤喜日光晴暖)."
      In terms of the same quality, spring better endurance, more resistant to brew, autumn tea aroma is better, lingering charm rich. "Spring water Autumu aroma", Seeing the name of a thing one thinks of its function(顾名思义),spring tea tea soup taste enough, lingering charm enough, good taste and long aftertaste, autumn tea aroma is high, long lasting. Which is good, really hard to say clearly,  to see the tea friends of the tastes and preferences.