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What Season Is The Best Quality Of Green Tea?

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What is the world's first monograph on tea science?

What is the world's first monograph on tea science?

2023-03-25 15:38:48

The first monograph on tea science in China and the first monograph on tea in the history of the world is "The Classic of Tea" written by Lu Yu. Explain the tea in detail

How To  Process Black Tea?

How To Process Black Tea?

2023-03-11 15:34:05

One of important process for the black tea is fermentation, use the suitable fermentation machine could control good quality of black tea.

What is the difference between the different drying processing methods in green tea?

What is the difference between the different drying processing methods in green tea?

2023-03-04 15:34:43

Different green tea drying methods, different machines, green tea strands, and green tea aroma are all different, welcome your contact for more details.

When did green tea start being available?

When did green tea start being available?

2023-02-25 14:55:48

How to process a special needle type green tea, welcome your contact for more details!

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What Season Is The Best Quality Of Green Tea?

2023-02-18 15:02:39

According to the production time, green tea production is generally divided into spring tea, summer tea and autumn tea, and spring tea is generally of better quality. The quality characteristics of green tea and spring tea: the taste is fresh and mellow, the tea tree has accumulated nutrients through a winter, the nutrients are sufficient, and the content of active ingredients in the tea tree is rich; second, the aroma is high, and the temperature in spring is relatively low, which is conducive to the synthesis of aromatic substances in the tea And accumulation, so the aroma is higher.

With the improvement of tea tree varieties and the improvement of technology, the quality of summer tea and autumn tea in some areas is also very good.

Among them, the famous green tea Biluochun in spring was listed as a tribute in the Tang Dynasty. The ancients also called Biluochun "Kung Fu Tea" and "New Blood Tea". For the high-grade Biluochun tea buds, 0.5 kg of dry tea requires 60,000 to 70,000 tea buds. After frying, the dry tea strips are tightly knotted, the pekoe is exposed, the color is silver-green, green and attractive, curled into snails, and it is produced in spring, so it is called "Biluochun". After the tea is brewed, white clouds roll in the cup, and the fragrance is striking. It is a famous tea in China. The shape of Biluochun is inseparable from the Pearl Type Tea Roast Shaping Machine . By continuously stirring the tea leaves at high temperature, the curly Biluochun green tea is obtained in the pot.