The Start of Winter signifies the beginning of a period where all things enter a state of rest and storage. Plants wither, insects hibernate, and the activities of all things tend towards cessation. Before the courtyard, winter snow inspires poetry; around the hearth, so do wine and tea. Though the weather is cold, we are fortunate to have warm tea to nourish our bodies and provide solace.
Living between heaven and earth, humans must strive for balance between yin and yang. An excess of yang brings heat, and one's diet should then include more yin-natured foods to balance the internal yin and yang. An excess of yin brings coldness, requiring the intake of yang-natured foods for the same purpose of achieving balance. This is also the rationale behind “eating warming tonics in autumn and winter.”
The demand for tea or the regulatory effect of tea on the body is, in essence, a manifestation of human respect for and adherence to nature. Therefore, it is crucial that we follow natural laws, adjust our habits according to seasonal changes, and drink tea scientifically in different seasons.
Tea Should Be Warm-Natured in Autumn and Winter
Due to global warming, the distinct characteristics of winter are no longer obvious in the southern regions, and even winter exhibits some traits of autumn. In this season, as the climate cools, various bodily functions decline or contract, which are the physical changes brought about by the autumn and winter seasons.
So, what does the body need to replenish during the transition from autumn to winter, considering both bodily changes and seasonal shifts?
As the season changes and the body enters a state of contraction, there will be temporary rest or decline in certain bodily functions. As part of the natural balance, during the adjustment process of the body, using tea—a product of nature—can help us adjust better.
Tea, by nature, is cold and yin. Through various processes such as high-temperature stir-frying, fermentation, roasting, and aging, the nature of tea can gradually change. The yin substances in tea gradually oxidize and transform, leading to a balance between yin and yang, making tea mild rather than purely yin.
Among seasonal teas, Oolong Tea is the best choice for restoring and adjusting the body. Oolong tea is mainly produced in Fujian Province and includes Tieguanyin, Dahongpao, and other varieties. As a semi-Fermented tea, oolong tea combines the characteristics of Green Tea and black tea.
In early winter, when temperatures have not significantly dropped and the body is gradually contracting, two needs must be met: first, to quench internal heat, lightly fermented tea is the best choice.
At the same time, with colder mornings and evenings, the body requires nourishment, kidney care, and warmth. The excessive intake of high-protein and fatty foods in autumn and winter can lead to accumulation. At this time, some of the functions of oolong tea become apparent, namely, its ability to aid digestion and reduce greasiness, with very noticeable effects. Therefore, we say that oolong tea is the best choice for autumn and winter, as it can regulate the body in two ways simultaneously.
As the weather gets colder in winter, we can gradually increase the consumption of fermented teas, as they are warm-natured and beneficial for generating body heat, keeping warm, and nourishing the stomach.
For those who enjoy Pu'er tea, when choosing raw Pu'er tea at this time, try to select older teas. Raw Pu'er tea that has been aged for three to five years has undergone partial fermentation and can better adapt to the body's adjustment needs in this season.
In this season, we can also appropriately increase the consumption of black teas or ripe Pu'er teas, as they are warm-natured teas. Their characteristic is warmth. On cold days, drinking a pot of hot or warm tea can quickly warm up the body, playing an excellent role in adjusting the body and its functions.
How to Distinguish the Yin and Yang Attributes of Teas?
Generally, the drier the tea leaves and the lighter the color after steeping, the stronger the yin nature. Conversely, the darker the color (reddish-brown or black), the weaker the yin nature.
We can roughly classify teas as follows:
Teas with Strong Yin Nature and Tending Towards Coldness: White teas aged for a short time (within 3 years), green teas (sun-dried, oven-dried), raw Pu'er teas aged for a short time (within 8 years), dark teas aged for a short time (within 8 years, excluding ripe Pu'er teas), Tieguanyin (semi-yang, light fragrance type), and single-cone teas (light fragrance type).
These types of tea produce a pale yellow to green infusion, have a fresh aroma, and a high degree of freshness. Green teas and light fragrance Tieguanyin usually require refrigerated storage. The above-mentioned aging times are for reference only.
Teas with Predominantly Yin Nature
Teas with Weaker Yin Nature but Still Stronger Than Yang: Green teas (stir-fried, steamed), yellow teas, lightly fermented black teas, oolong teas (single-cone, fragrant Tieguanyin, rock teas, Taiwanese high mountain teas, lightly roasted), white teas aged for a moderate time (around 5 years), raw Pu'er teas aged for a moderate time (around 10 years), dark teas aged for a moderate time (around 10 years, excluding ripe Pu'er teas), and lightly fermented ripe Pu'er teas.
The characteristics of these teas are as follows: the dry leaves are a deeper color, tending towards brownish yellow. Roasted oolong teas often exhibit a dark bluish-gray hue with a reddish tint, while black teas tend towards golden yellow. The tea infusions from these teas are generally golden yellow to Orange yellow. They have a richer aroma, a lower degree of freshness, a slightly thicker mouthfeel, and a higher sweetness level.
Teas with a Mild Nature
Some teas that undergo deeper processing have the weakest yin nature and a mild character, tending towards a balance between yin and yang. Such teas include: black teas (deeply fermented), oolong teas (single-cone, charcoal-roasted Tieguanyin, rock teas, Taiwanese oolongs, deeply fermented, heavily roasted), white teas aged for a long time (over 8 years), raw Pu'er teas aged for a long time (over 20 years), dark teas aged for a long time (over 20 years, excluding ripe Pu'er teas), and deeply fermented ripe Pu'er teas.
The dry leaves of these teas are typically very dark, tending towards reddish-brown and black. The tea infusions from these teas are generally red to brown. They have a lower aroma, a rich mouthfeel, and a high sweetness level.
How to Drink Tea According to Season and Time of Day?
According