What is the growing condition of oolong tea?

Anxi Tie Guan Yin Oolong Tea.jpgThe influence of different harvesting seasons on the quality of oolong tea is extremely significant. Generally, the quality of spring tea is the best, followed by autumn tea, and the quality of summer tea is the worst. After the dormant period in winter, the tea tree accumulates abundant nutrients. In the spring, the climate is warm and the rainfall is abundant, which is conducive to the nitrogen metabolism of the tea tree, so that the fresh leaves contain abundant substances, especially aromatic substances, amino acids, theanine and water. Sexual components, high content, and the anthocyanins and ester catechins that affect the scent of oolong tea are relatively low.

Therefore, the spring oolong tea has a high aroma, a strong taste and a good quality. During the summer heat, the temperature is high, the tea tree grows rapidly, and the carbon metabolism in the body is strong, which is conducive to the accumulation of tea polyphenols. Especially under high temperature conditions, the ester catechins, anthocyanins and green odor substances in the fresh leaves of tea increased, and the terpene substances which can form the good aroma of oolong tea and the ionone with elegant aroma were significantly reduced. Therefore, the oolong tea produced in the summer heat season is low in aroma, bitter and bitter, and of poor quality.

In autumn, the weather is high and the temperature difference between day and night is large, which is especially beneficial to the formation and accumulation of floral and fruity aromatic substances. For example, the content of phenylacetaldehyde and phenylethyl alcohol is increased, so the oolong tea made in autumn is particularly sharp and long-lasting. However, in the autumn tea fresh leaves, the content of the tea taste is obviously less than that of spring tea. Therefore, the autumn oolong tea often has a weak taste and is not resistant to brewing. This is the reason why its quality is not as good as spring tea.