In the world of white tea, there's a pair of “sisters,” the Spring Shoumei and the Autumn Shoumei. The Spring Shoumei takes the stage first, followed closely by the Autumn Shoumei. Although twins can be hard to distinguish, there are ways to tell these two apart. Here are four typical differences that will help you clearly identify the Spring Shoumei and the Autumn Shoumei.
The first difference lies in the harvest season. From their names alone, we can roughly understand that the Spring Shoumei is harvested during spring, starting around early April and ending before the beginning of summer, lasting about 20 days. During this time, temperatures gradually warm up but remain cool. Each leaf of the Spring Shoumei is full of the essence and vitality of spring. However, due to the harsh winters and the rainy spring (when tea leaves are not picked), the production of Spring Shoumei is relatively low, though its quality is top-notch.
The Autumn Shoumei, on the other hand, is harvested throughout the entire autumn season, from mid-to-late August until October. The longer harvest period means that more Autumn Shoumei is produced. In spring, when temperatures are low, the tea plants grow slowly, the sunlight is gentle, and the air is humid, which helps retain chlorophyll in the leaves and enhances their tenderness and freshness. In autumn, the climate is mild, the tea plants grow vigorously, the days are long with plenty of sunny weather, which allows for the accumulation of more pectin in the leaves, making them thicker. Therefore, the Spring Shoumei is more delicate and slender, while the Autumn Shoumei is mature and stable.
Secondly, there are differences in appearance. Both the Spring and Autumn Shoumei are harvested as one bud with three or four leaves, still attached to the stem. However, due to climatic influences, they differ in color and shape. The Spring Shoumei has a predominantly green appearance, with plump and robust buds and slender, tender leaves, rich in white down on the back of the leaves. Due to the low spring temperatures, the leaves are thin and tender, like a delicate beauty, fresh and refined. The leaves of the Autumn Shoumei come in a variety of colors, such as yellow-brown, dark green, olive green, bronze, and silver-white, resembling camouflage. After summer growth, the leaves of the Autumn Shoumei are wider and thicker, the stems are coarser, and the white down on the back of the leaves is less dense than in the Spring Shoumei, giving it a rugged yet graceful appearance.
Thirdly, there are differences in aroma. Different climates influence the aromas of the two teas. The Spring Shoumei has a fresh and elegant aroma, mainly characterized by floral and downy scents, with a hint of grassiness. Due to the low spring temperatures and slow growth of the tea plants, fewer aromatic substances accumulate, but the aroma is pure and lasts. When brewed with boiling water, the floral fragrance lingers, changing in layers, like being in a springtime sea of flowers. The Autumn Shoumei, after brewing, has a rich and mature aroma, mainly sweet floral and herbal scents, with weaker downy notes. Under the intense heat of summer, the Autumn Shoumei accumulates more aromatic substances, resulting in a strong and lasting aroma, giving off a sense of stability and restraint.
Finally, there are differences in taste. The experience of drinking the Spring Shoumei and the Autumn Shoumei is quite different, and only through personal tasting can you better appreciate these differences. The tea soup of the Spring Shoumei is lighter in color, fresh and crisp on the palate, with a subtle sweetness, as if you were in the forest on a spring morning. The tea soup of the Autumn Shoumei is slightly darker, with a soft and mellow taste, full-bodied and sweet, with a lasting aroma and a long aftertaste. The sweetness of the Spring Shoumei is refreshing, while that of the Autumn Shoumei is soft, like an innocent schoolgirl compared to a sweet young woman who has entered society. The Spring Shoumei is picked in the cold spring, preserving large amounts of amino acids, making the tea soup fresh and pure. The Autumn Shoumei, influenced by the high summer temperatures, contains a rich layer of aromatic substances, adding thickness and depth to the tea soup.
A friend once said that to distinguish between the Spring Shoumei and the Autumn Shoumei, all you need is a live-stream PK, where you can observe their appearances. It's an interesting idea, but they are siblings after all, so why compare? Although they have differences, they ultimately converge. If it really came down to a PK, it would be hard to say which would be more popular!