That means drink more tea, drink light tea, and avoid drinking teas that have just been made and still carry a fiery energy, such as autumn Tieguanyin. Although it is a seasonal tea, because it has just been produced, it inevitably has some fire energy. Newly made tea becomes smoother after being stored for two or three months. If you have this spring's Tieguanyin or Phoenix Dancong on hand, drinking it now is also suitable for the season.

So-called smoothness, firstly, refers to tea that is smooth and not astringent; secondly, it should suit one's own constitution and personal taste preferences—smooth to the mouth and pleasing to the heart; thirdly, of course, it would be even better if it also fits one's psychological price point, offering high cost-effectiveness.

So-called warmth: After Cold Dew, the weather gradually turns cool and cold. Especially for female tea friends, who often wear thin clothes for beauty's sake, plus their special monthly period, their constitution tends to be cold. They should therefore drink more and persist in drinking warm-natured teas, such as Black Tea, ripe Pu-erh, Dark Tea, and heavily oxidized traditional process rock teas. These four types of tea are all better if they have been stored for some time. If they can meet the characteristic of being "aged," that's even better.

The editor here recommends a few seasonal teas for tea friends.

1. Yiwu Ripe Pu-erh

This is a ripe Pu-erh from 2011, naturally stored for over 4 years. I really liked it after tasting, and then I找来 (found) a good friend who has been immersed in Pu-erh for many years to taste it together. We reached a consensus that the aroma, soup texture, and fermentation were all very satisfactory. As a daily drinker tea, it's already quite good for everyday drinking, with high cost-effectiveness. It has been recommended to tea friends for quite a long time, and many have given positive feedback and recognition.

2. Over Ten-Year Aged Da Hong Pao

This is an over ten-year aged Da Hong Pao from a famous brand in Wuyi Mountain. Time transforms an old tea from bitter and astringent to sweet and fragrant. Drinking it is not only a comfort to the taste buds but also makes one sigh at the charm of time—from frivolous to deep, from shriveled to full, from tense to calm, everything is in time, step by step releasing the fragrance of life. It is also more of a浓缩 (concentration) of one's spiritual inner world. Within the amber-colored old tea, one enjoys a mood as if precipitated by years.

3. Chenpi Pu-erh Tea

Its health effects combine the benefits of Xinhui Chenpi and Pu-erh tea. For Chenpi Pu-erh tea (Jie Pu tea, Gan Pu tea), those using Guangdong Xinhui citrus as raw material are the best. It regulates Qi and harmonizes the middle, strengthens the spleen and stomach, dries dampness and transforms phlegm, disperses accumulation and relieves stagnation; combined with Pu-erh tea, whether in appearance or connotation, it is a浑然天成 (natural blend),堪称一绝 (can be called a unique masterpiece).

4. Yunnan Black Tea (Dian Hong Gongfu)

Yunnan Black Tea (Dian Hong Gongfu), in terms of appearance and form, includes Golden Thread Dian Hong, Dian Hong Golden Needle, Dian Hong Golden Bud, Wild Dian Hong, Dian Hong Cake... Dian Hong Gongfu, made from large-leaf varieties, has a strong,醇厚 (mellow) taste, is耐冲泡 (withstands multiple infusions), has a bright red soup color, and is abundant with pekoe. Its quality characteristics are "plump and tight, golden pekoe revealed, and high fragrance with rich taste." The price ranges from three四百 (three four hundred) to three五千 (three five thousand) per斤 (jin, catty), so choosing can be difficult for us, let alone ordinary tea friends. So we have to choose the person first, then the tea; if the person is right, the tea is right.

5. Ninghong Dragon Beard Tea

Ninghong Dragon Beard Tea rose simultaneously with Ninghong Gongfu during the Qing Daoguang period. It was named "Dragon Beard Tea" because the finished tea "wears a red robe, and its shape resembles beard"; the entire Dragon Beard tea then sinks in a bundle at the base of the tea soup, while the buds and leaves spread upwards, resembling a fresh chrysanthemum flower, sometimes sinking, sometimes floating, novel and beautiful, hence the saying "chrysanthemum at the bottom of the cup, spear in the palm." When brewing, first find the thread end at the base, gently pull off the outer colored thread along it, maintaining the integrity of the whole bundle. This gentle unwrapping is very much like "undressing," isn't it? Friends all say that when I brew her, I am molesting her. You know, fine tea has always been compared to a beautiful woman! Thus arose the流行 (popular saying) in tea circles: "Undress to brew the beauty."

6. Aged White Tea

Aged White Tea can be brewed or boiled. It has less of the coolness of new tea and more of the warmth, smoothness, and醇厚 (mellow soup) of old tea. The soup color is bright red, with a soft, sweet mellowness reminiscent of date or glutinous rice fragrance. Facing the afternoon sunlight, the wine-red soup color becomes even more enticing, rippling through the window. The whole body and mind feel warm, very comforting.