In tea shops or teapots where tea leaves are stored, you can often see the inscription "Picking dishes three years ago". People who didn't know about tea before, such as Bian Xiao, certainly don't know what it means. After working in Shaanxi supply and marketing network, they contacted many tea companies, tasted all kinds of tea, and then gradually learned a lot about tea. "Three before" refers to the picking time of tea, which is divided into before the club, before the dawn and before the rain.
The front of the club refers to the Spring Festival, which is about half a month earlier than Tomb-Sweeping Day. The tea collected at this time is particularly delicate and precious. In the Tang Dynasty, the purple bamboo shoots tribute tea that the imperial court required to be transported to Chang 'an every Qingming Festival was a typical "pre-social tea".
Before Ming refers to before Tomb-Sweeping Day, but because the temperature in many places before Tomb-Sweeping Day is still relatively low, the number of germination is limited and the growth rate is slow, so the yield is very small. So there is an old saying that "tea is as expensive as gold before tomorrow". Tea before tomorrow is the only full, even and round bud. After making tea, the soup is bright and has no bitterness.
Before the rain refers to the arrival of Chinese tea in Grain Rain after Tomb-Sweeping Day. Although tea before rain is not as delicate as tea before tomorrow, the buds and leaves grow faster and the accumulated contents are richer because of the rising temperature. Therefore, tea before rain often tastes fresh and strong, characterized by thin and short leaves, rich aroma, slightly bitter taste and heavy nature.
So why is spring tea more expensive? Bian Xiao summed up three reasons:
It's still early
The saying that "picking three days early is a treasure, and picking three days late is grass" and the market's pursuit of "before tomorrow's tea" can already be seen that the value of spring tea is early. Early harvest is to ensure the quality of spring tea. Tea farmers must race against time and spring to exploit spring tea. Because if you pick it a few days later, the tea buds will grow and grow quickly, and the quality of tea will decline. And the most concerned "tea before tomorrow" is precisely because it was harvested earlier, so it was listed earlier and seized the spring tea market.
It's more expensive than cheap.
Spring tea generally refers to tea collected from the buds and leaves of tea trees that germinate for the first time after wintering. However, the spring in China is not suitable for the growth of tea as expected, and a "cold spring" may make all the hard work of tea farmers in vain. So spring tea is limited by time and climate, and its annual output is limited. Things are rare and expensive. Obviously, the amount of spring tea is small and expensive.
The key is good quality.
After the autumn tea is over, the picking for one year basically stops, and after the tea is pruned in winter, the tea tree enters a long dormant period. During this period, tea trees germinated from early spring after conditioning, with long growth period and rich endosperm; With the approach of spring and the late winter and early spring, the temperature difference is large, and organic matter accumulates in tea, making the quality of spring tea full and heavy; Plenty of sunshine and rising temperature in spring are beneficial to the formation of aromatic substances. Under a series of favorable conditions, spring tea presents the characteristics of strong taste, high aroma and freshness.
This year, Shaanxi Supply and Marketing Network has reached a strategic cooperation with Pingli Tea Industry, and will jointly launch a series of spring teas. We will select three kinds of spring teas from a 600-mu standard organic tea garden, carry out customized picking, and make a total of 1000 copies, trace the source of each tea, so that the products are few and refined, and give the best tea to the most critical one!