Wu Tse-jui indicates that because winter tea grows slowly it is lubricated for a longer period, which makes its leaves especially short. On the other hand, spring tea goes through a hibernation period in winter that helps to make it particularly fragrant.
尤其以冬茶和春茶最受歡迎，吳則叡指出，冬茶由於成長慢、滋潤時間長，因此茶葉特別甘醇；春茶則由於過了冬眠期，茶的香氣較佳。