Hi guys, I have a question for all of you.
Why the autumn harvest is generally considered of lower quality than the spring harvest? If so, it can be generally applied within the world of Pu-Erh, or are there exceptions?
it doesnt apply only to tea but many chinese herbs. in the chinese medicine point of view, autumn harvest is not good for leave materials, but good for harvesting root materials etc, temporary senescence sets in to prepare for winter, the plant withdraws most nutrients and good stuffs from the leaves and converts them into storage compounds into roots or storage organs for winter use and for germination/sprouting in spring
with sunlight declining, pigmentation in the leaves will change as well, resulting in a change in flavour, and perhaps touch of delicateness to the tea. i often make the mistake of ignoring autumn teas or winter ones (being a biologist myself) but the key deciding factor is still in the brew. i have tasted some excellent autumn TGY, huang jin gui etc which made me a little less cynical.
if its autumn tea, well picked, well made with good fragrance and taste, it will be better than some of the poorly made plantation rubbish from spring etc.