The simple character for tea contains profound truths about the cycle of nature.
The character for tea, when broken down, means “human among grass and wood,” implying that human nature is hidden within plants and that humans transform through their interaction with them.
Adapting to the natural flow of time is the foundation of health preservation.
Today, Cup Xiaocha selects 14 solar terms from the 24 solar terms and introduces 14 corresponding teas along with their benefits.
There are specific considerations for drinking tea during different seasons.
Adjust your tea-drinking habits according to natural changes.
Tees picked at different times of the year have distinct characteristics, which can either nourish or drain, stimulate or calm, depending on the state of the person and the season. These seasonal teas adjust the body's imbalances to achieve harmony between yin and yang.
As winter turns into spring and summer gives way to autumn, each tea has its own unique properties.
14 Seasonal Teas, Corresponding to 14 Benefits
1. Pre-Ming Tea
Leaves picked before the Qingming (Pure Brightness) solar term are known as Pre-Ming Tea.
Pre-Ming Tea is the first harvest of spring. After a dormant winter, the buds break through the bark, much like the first milk from a mother who has just given birth—tender yet full of vitality.
Like a newborn, this tea is mild but possesses a strong regenerative power, earning it the name “infant tea.” It embodies the virtue of infants and is considered the pinnacle of teas.
Those who do not understand its value may dismiss it due to its mild taste, unaware that the absence of flavor surpasses even the most flavorful, like thunder heard in silence.
2. Qingming Tea
Leaves picked between the Qingming and Guyu solar terms are called Qingming Tea.
During the period from Qingming to Guyu, the sky is clear and the earth bright, and the improved sunlight raises the ground temperature.
The saying goes, “Qingming should be clear, Guyu should be rainy,” referring to weather conditions favorable for plant growth: the sunlight at Qingming increases the Soil temperature, encouraging sprouting, while the rain at Guyu nourishes the growth.
At Qingming, the clear sky and bright earth signify the rise of yang energy, stimulating the growth of plants. Qingming Tea captures this energy.
3. Guyu Tea
Leaves picked after Guyu and before Li Xia are known as Guyu Tea.
During the Guyu solar term, temperatures across most of China start to warm up, and Humidity increases. Many regions receive their first heavy rain, crucial for plant growth.
At this time, the southern regions are covered in lush greenery, with fragrances wafting over thousands of miles, showcasing a vibrant scene. It is also an important time for tea farmers to pick, collect, and process tea leaves.
Guyu represents the initial nourishment of grains. Plants come alive with water, awakening from the cold of winter, and dormant energies are swiftly activated. Guyu Tea captures this energy.
4. Li Xia Tea
Leaves picked after Li Xia and before Xiao Man are known as Li Xia Tea.
After Li Xia, temperatures rise significantly, and all living things enter a period of vigorous growth. The southern regions approach the plum rains season, with increased rainfall frequency and volume.
Li Xia marks the transition of yang energy from “birth” to “growth.”
The leaves of plants spread out and thicken, and the aroma of tea intensifies. “Infant tea” matures into “maiden tea,” now with a distinct character yet still shy and reserved; the tea in one's mouth has a light fragrance, not overpowering, but refreshing. Li Xia Tea captures the natural energy of early summer.
5. Xiao Man Tea
Leaves picked after Xiao Man and before Mang Zhong are known as Xiao Man Tea.
Xiao Man signifies that yang energy is full but not yet at its peak. At this time, most areas in the south have temperatures above 22°C and enter a rainy season.
Xiao Man Tea has the character of a beautiful young woman, attractive without being overly flashy. Xiao Man Tea captures the natural energy of rising yang that has not yet reached its zenith.
6. Mang Zhong Tea
Leaves picked after Mang Zhong and before Xia Zhi are known as Mang Zhong Tea.
After Mang Zhong, temperatures are higher, and rainfall increases, coinciding with the ripening of plums, hence the term “plum rains season.” During this time, the growth of summer tea approaches its peak, and the color of the leaves deepens.
Mang Zhong marks the period when yang energy is nearing its peak. The taste of this tea is rich without being Astringent, leaving one feeling uplifted and clear-headed after drinking. Mang Zhong Tea captures the vibrant and upward energy of midsummer.
7. Xia Zhi Tea
Leaves picked after Xia Zhi and before Xiao Shu are known as Xia Zhi Tea.
As the saying goes, “Xia Zhi is the beginning of yin in a year.” After Xia Zhi, most regions in China experience temperatures above 22°C.
The high temperatures and ample sunlight provide the most abundant yang energy of the year, a critical period for plant growth.
During this stage, the tea leaves become thick and dark, full of character and aroma. The taste is slightly bitter at first, then sweet as the water returns. This is due to the principle of “extremity leading to reversal.” Over the 15 days from Xia Zhi to Xiao Shu, yang energy is at its peak but contains an element of restraint. Yang energy produces sweetness, and its descent brings bitterness.
At Xia Zhi, yang energy reaches its peak. When things reach their fullness, they begin to age. Xia Zhi Tea captures the energy of the peak period when yang begins to withdraw.
8. Xiao Shu Tea
Leaves picked after Xiao Shu and before Da Shu are known as Xiao Shu Tea.
Xiao Shu falls in the sixth month of the lunar calendar, marking the “long summer,” associated with the earth element, which generates dampness. It signifies the entry into the hottest and most humid part of the year. After Xiao Shu, the southern regions are in a hot and humid season.
The humid heat is beneficial for the maturation of plants, a testament to the wonders of nature.
With the sky and earth filled with abundant yang energy and moisture providing hydration, plants grow vigorously. At this time, the tea leaves become lush and carry a rich aroma.
Xiao Shu Tea captures the combined forces of heaven and earth, characterized by heat and humidity.
9. Da Shu Tea
Leaves picked after Da Shu and before Li Qiu are known as Da Shu Tea.
Da Shu is a continuation and intensification of Xiao Shu.
This is a key period for the maturation of plants, preparing them for a fruitful autumn harvest, ensuring a full and robust yang energy. Da Shu Tea has an initial taste of slight bitterness followed by a lingering sweetness, with