For Chen Xin, a tea man, there is no standard answer to this question. But from a scientific point of view, the relevant institutions suggest that we drink tea scientifically, combining everyone's taste, region and physique. If we must determine the answer, from the perspective of tea properties, mature black tea and Pu 'er tea, which have been stored for many years, are relatively mild and suitable for drinking in autumn and winter. A cup of hot tea in autumn and winter is in hand, and this picture is warm when you think about it. )

Spring and summer are more suitable for green tea and fresh raw tea stored in Pu 'er. First of all, their fermentation degree is low, the proportion of amino acids is high, and their character of clearing heat and relieving summer heat is more suitable for spring and summer. Green tea is a kind of tea that pursues freshness. It's the perfect moment to drink it when it's just picked in summer.

To be precise, you can drink any kind of tea all year round. There are no absolute rules. It is relatively appropriate to drink tea scientifically in combination with your taste habits and physical condition.

Black tea Black tea is known as the queen of tea. The characteristics of red soup and red background make it named black tea, but in a country with different time zones from Wuyishan, the birthplace of black tea, there is a beautiful misunderstanding, which makes black tea named "black tea"

/kloc-In the 8th century, with the introduction of China tea to the world, afternoon tea culture became the trend of European aristocrats. At that time, there was no special word to describe this kind of tea, so everyone named it after the color of tea soup. Since then, black tea has been called "black tea" in European countries.

At the same time, black tea is a fully fermented tea. Because of its special enzymatic reaction, the content of tea polyphenols in tea is reduced by more than 90%, so the tea quality of black tea is relatively warm.

Enzymatic reaction makes black tea produce special substances such as thearubigins, which makes black tea taste sweeter than ordinary tea and more suitable for drinking in cold autumn and winter.

Green tea green tea is named after the green soup and the green background.

Green tea is the only one of the six teas that has not been fermented. It is this special process that makes green tea retain a large number of natural substances in tea, such as tea polyphenols, chlorophyll, amino acids, catechins and so on.

It is these natural substances that make green tea green in appearance, refreshing in tea soup, high in aroma and long in taste, and make the taste of green tea more easily accepted by the public, making it the largest tea product in China.

Amino acids and caffeine in polyphenols have the effects of promoting fluid production and clearing away heat. A cup of new tea in hot summer brings freshness and cooling off summer heat, which can make tea lovers feel great comfort.

It is precisely because of the non-fermentation characteristics of green tea that the preservation of green tea is more delicate. At room temperature, certain aerobic activities will take place in tea, which will change the color of tea from green to yellow, and the loss of amino acids will also make tea lose its freshness.

Green tea is not suitable for long-term storage except cold, and its taste will be greatly reduced in winter or the next year.

Therefore, it is generally recommended that you drink green tea in spring and summer.