Tea is categorized by season into spring, summer, and autumn varieties. Typically, spring tea refers to the tea harvested and processed before the end of May; summer tea is collected and made from early June to early July; and tea picked after mid-July is considered autumn tea.

Generally speaking, spring tea is superior to summer and autumn teas. Due to the moderate spring temperatures and ample rainfall, tea plants have had a long period of rest and rejuvenation during the previous autumn and winter, accumulating abundant nutrients. The relatively lower spring temperatures favor the synthesis and accumulation of nitrogenous compounds in the tea leaves, resulting in higher levels of free amino acids, proteins, and other nutrients, while containing less polyphenols. This makes spring tea more refreshing in taste, richer in aroma, and more beneficial for health. Additionally, spring tea is typically free from pests and diseases during its growth period, eliminating the need for pesticides and ensuring the tea is uncontaminated. Therefore, spring tea, particularly the early harvests, often represents the best quality Green Tea of the year.

Summer tea, harvested during the hot season, has significantly reduced amino acid and vitamin content, leading to a bitter and astringent flavor. Autumn tea, although picked during milder weather, often suffers from insufficient rainfall, causing the leaves to appear withered, lacking in aroma, and yellow in color. Neither are as nutritious as spring tea.

How to Select Spring Tea
First, observe with your eyes.
Primarily inspect the shape, color, and uniformity of the dry tea. Green tea should be green, with a vibrant emerald green being ideal, as it indicates a closer resemblance to its natural original color. If the tea appears dark, it is likely not fresh.
In terms of shape, tightly curled leaves generally indicate a richer and more complex flavor, while needle-shaped or flat leaves may offer lesser flavor but better visual appeal. The uniformity of the dry tea reflects the consistency of the raw material quality. If there is inconsistency, it suggests the presence of other tea fragments, tea dust, or foreign matter.

Second, feel with your hands.
When purchasing loose dry tea, gently pinch it between your thumb, index, and middle fingers to gauge its dryness. If it feels dry, the tea has been well-preserved; if it feels moist, the tea may have been exposed to moisture.
Additionally, feeling the weight can help determine whether the tea is dense or light. Generally, denser teas contain more substances and offer better flavor.

Third, sniff with your nose.
The aroma of dry tea can also be smelled, allowing you to perceive the primary scent and determine if there are any off odors. Any odors such as oil, mold, acidity, smoke, or scorching indicate that the tea has been contaminated during processing or storage.

Fourth, Brew in a cup.
The common method of brewing green tea involves using a glass or porcelain cup, adding 3 grams of tea, and then pouring in 150 milliliters of purified water at 80°C to 90°C, tasting after 5 minutes. Before tasting, you can smell the aroma, which should be pure and without any off odors; a high and rich fragrance is optimal. Spring tea tends to be fresher and more flavorful.
The color of the tea infusion can also reflect the quality of the tea, with clear and bright colors being preferred. If the infusion turns red or reddish, it could indicate improper processing or prolonged storage.