Where tea is picked, spring tea is the best between February, March and April. It tastes fresh, strong and foam resistant, has stronger aroma and more obvious health care effect. Therefore, spring tea is often the best quality in a year. Especially before and after the valley rain in the Qingming Dynasty, it is called “pre Ming Tea” as the top grade. As the climate warms up, spring tea from the main tea producing areas in the South has entered the market one after another, and tea merchants are busy.