All the year round, spring, summer, autumn and winter, different seasons, different climate, tea quality is obviously different.

• Spring Tea

About April 15 - May 20

In spring, temperature is suitable, climate is warm, sunshine is moderate, rainfall is abundant with good wet conditions, all of these is conducive to the growth of tea plants. What’s more, through the whole winter’s recuperation, spring tea leaves contains particular rich essence, so spring tea is the best.

Spring tea leaves’ Mesophyll is thick, soft, and the tea buds are plump, leaf vein is fine, so it contains high protein, amino acids and pectic substances, but fewer polyphenols. Spring tea leaves also contain hexenal, pentenol, and other fragrance substances. Its plasticity is high, cohesive force is large, very conducive to shaping.

Spring tea leaves’ aroma is fragrant and sweet, tastes mellow and thick, fresh and brisk. Dried tea leaves are black and smooth, the phyllotaxis is red and bright; soup color is green and yellow, clear and bright. Processed tea bar or semicircle ball tea, tea leaves are tight and plump, older leaves and young leaves evenly distributed, tea stem is thick, the veins is smooth without bumps. So, most of the famous tea is made from spring tea.

• Summer Tea

About June 15 - July 20

In Summer, temperature is high, the sunshine is strong, tea plants grows fast, so it contains high cellulose and easy to get aging. Mesophyll is thinner but leaves are thick and hard, leaf veins are stiff but buds is small, new shoots’size and leaves texture are obvious uniform. Summer tea contains more polyphenols, anthocyanins, catechins, protein, amino acids, but less pectic substance.

Generally, summer tea aroma is poor, but the soup is still clear, taste is still strong, therefore, in order to improve its character, after small green leafhopper suck and natural oxidation, most of summer tea is produced to be Gui Fei oolong which is with special honey sweet flavor.

• Autumn Tea

About September 15 - October 20

In autumn, stronger sunshine but less rain, tea plant transpiration is strong, all of these is easy to lead tea plant’s inner water imbalance.

Symmetry leaves increase, normal buds decrease, shoots are relatively thin and hard, fresh leaves are also easy to get aging, but the aroma is more prominent with special autumn feature after season reversal. If the rain in autumn is moderate, plus suitable watering management, the quality of autumn tea, between spring and winter, also can receive the affirmation and lover of messes.

Why is Autumn tea special sweet?

In the crisp Autumn, rain is less, water is thin and sweet, so the tea aroma is strong and long, tastes sweet and mellow.

• Winter tea

About November 15 - December 20

Harvested between the late of October and the middle of November, the tea is called Dong Zai Tea in Taiwan. Winter tea and spring tea are the best quality tea in the year. Winter tea tastes delicate, lower bitter, anti-foam is its big advantage. Winter tea aroma is fine and smooth, with typical winter cool fragrance and high mountain aroma, featured with mild taste.

Compared with spring tea, winter tea color is lighter, with more impurities, overall color is uneven, the main reason is rain is short in winter and climate is cold and dry, causing the moisture inside tea leaves insufficient. However, after its second half growth, when meets day and night temperature difference, winter tea quality also become quite well.

Different season, different tea, but good tea always meets good mind.Hope we all enjoy good tea happily.