The harvesting time for Pu'er Spring Tea is from November of the current year to March of the following year, while Autumn Tea is harvested from October to November. Spring Tea boasts a lustrous appearance, rich and fragrant aroma, full-bodied taste with a lasting sweet aftertaste, and soft, thick leaves. In comparison, autumn tea has a color and flavor that falls between spring and summer teas, with a moderate aroma and soft leaves often exhibiting a coppery green hue. The leaves are lighter, thinner, and smaller, with more interleaf pairs and noticeable serrations on the Leaf edges.

Differences Between Pu'er Spring Tea and Autumn Tea

The amount of contained substances in tea and their synergistic effects determine the taste and style of the tea. There are differences in the contained substances between spring and autumn teas, which directly result in different tastes.

Spring tea contains a rich variety of substances, making its broth fuller and more substantial, with a richer taste and a fresh, rich aroma. It also has a higher value for storage and transformation over time.

Autumn tea does not contain as many substances as spring tea, so its broth is naturally less rich. However, this also means it has lower bitterness and astringency, giving the tea a sweeter taste. The overall taste is relatively mild, and when combined with the soft aroma of autumn tea, it creates a unique flavor distinct from spring tea.

There are many differences between Pu'er spring and autumn teas, but each has its own characteristics. Some tea enthusiasts often compare spring and autumn teas, asking which one is better. Let's continue to explore this question.

Which Is Better: Pu'er Spring Tea or Autumn Tea?

Many autumn teas have a thinner taste than spring teas and a less prominent aroma. Some say that if an autumn tea can reach half the quality of a spring tea, it is considered satisfactory. However, such a classification is overly simplistic and overlooks many meaningful details. Some autumn teas have aromas that are not weaker than those of spring teas but have their own unique characteristics instead.

Some autumn teas have a more pronounced bitterness compared to spring teas, which is related to the increased content of tea polyphenols and Caffeine from summer to autumn. This bitterness will gradually transform during storage, so there's no need to view it as a drawback.

In terms of taste, autumn teas tend to be gentler. Therefore, in regions where teas are known for being bold and powerful, the gap between autumn and spring teas can be significant. However, some teas have rich layers and complexity, and the mellow nature of autumn teas may help achieve a balanced taste.

In general, the evaluation of a tea is directly related to the evaluation criteria. If we don't set overly narrow standards and consider multiple aspects of a tea's characteristics, many autumn teas can be quite pleasant surprises.

Experience shows that many autumn teas undergo faster transformations than spring teas, or they can more easily achieve a smooth and rich taste. This is related to the differences in the contained substances between autumn and spring teas. However, in terms of a timeline, storing both spring and autumn teas simultaneously is a wise choice.