The Seasonal Symphony of Tea: Adapting Your Brew to the Elements

Question: How do you adapt your tea routine based on the weather or season?

The ritual of preparing and enjoying tea is deeply intertwined with our environment. While we often reach for a comforting cup regardless of the mercury’s reading, the subtle yet significant impact of weather and season on the tea itself can inform our choices, leading to a more attuned and satisfying experience.

The Influence of Seasons on Tea’s Essence

Research highlights that harvest season plays a critical role in shaping the biochemical components and volatile compounds of tea leaves [7]. These compounds are the very essence of tea’s taste and aroma. Studies investigating tea clones in regions like Southwest Ethiopia have shown that seasonal variations, including temperature and rainfall, directly influence yield and leaf quality [6]. This suggests that the inherent characteristics of the tea you’re drinking are, in part, a product of the season in which it was grown and harvested. For instance, different harvest times can lead to varying levels of key substances such as L-glutamate and L-theanine, which contribute to flavor profiles, and ester catechins, which can impact astringency [3].

Tailoring Your Brew to the Weather

In colder months, the inclination is often towards warmer, more robust infusions. Darker teas like black tea, known for its complex flavors, can be particularly comforting. While not explicitly stated for weather adaptation, the presence of compounds like thearubigins in black tea contributes to its characteristic malty and spicy notes [1]. These deeper flavor profiles might be perceived as more grounding and warming during chilly weather. Conversely, as temperatures rise, lighter, more delicate teas come into their own. White teas, with their nuanced flavors and aromas influenced by harvest season [7], can offer a refreshing and subtle experience. The volatile compounds that define these teas can vary significantly depending on when they were picked, suggesting a natural alignment with seasonal preferences.

Brewing Parameters and Seasonal Considerations

Beyond the type of tea, brewing parameters themselves can be subtly adjusted. While specific studies on weather-based brewing adjustments are limited, the general understanding of how temperature affects extraction is relevant. For instance, research in coffee, which shares some botanical and processing similarities with tea, notes the significance of water temperature in influencing sensory acceptance and quality attributes [2]. Therefore, in cooler weather, one might opt for a slightly higher water temperature or a longer steeping time to extract more of the tea’s warming compounds. Conversely, during warmer periods, a cooler water temperature or a shorter steep can prevent the over-extraction of bitter compounds and preserve the delicate notes, especially in green or white teas. The pH of a beverage can also be influenced by processing methods, with some coffee co-products exhibiting different pH values based on their origin [2]. While direct links to seasonal tea brewing are not established, this highlights the complex interplay of factors that define the final cup.

Embracing the Seasonal Palette

The world of tea offers a vast spectrum of flavors and aromas, each influenced by the conditions under which it was cultivated and processed. By acknowledging the impact of seasons and weather on these intricate biochemical and volatile compounds, we can make more informed choices. A robust black tea might be the perfect companion on a frosty morning, while a light, fragrant white tea could be ideal for a warm afternoon. This mindful approach to tea selection and preparation allows us to harmonize our daily ritual with the rhythms of nature, transforming each cup into a truly seasonal experience.

References

[1] — Ernesto Illy, Luciano Navarini — Neglected Food Bubbles: The Espresso Coffee Foam. — 2011-Sep — https://pubmed.ncbi.nlm.nih.gov/21892345/ [2] — Katarína Poláková, Alica Bobková, Alžbeta Demianová, Marek Bobko, Judita Lidiková, Lukáš Jurčaga, Ľubomír Belej, Andrea Mesárošová, Melina Korčok, Tomáš Tóth — Quality Attributes and Sensory Acceptance of Different Botanical Coffee Co-Products. — 2023-Jul-11 — https://pubmed.ncbi.nlm.nih.gov/37509767/ [3] — Qiuming Li, Qingcai Hu, Xiaoxi Ou, Jihang He, Xinru Yu, Yunzhi Hao, Yucheng Zheng, Yun Sun — Insights into “Yin Rhyme”: Analysis of nonvolatile components in Tieguanyin oolong tea during the manufacturing process. — 2024-Oct-30 — https://pubmed.ncbi.nlm.nih.gov/39253009/ [4] — Faguang Hu, Haohao Yu, Xingfei Fu, Zhongxian Li, Wenjiang Dong, Guiping Li, Yanan Li, Yaqi Li, Bingqing Qu, Xiaofei Bi — Characterization of volatile compounds and microbial diversity of Arabica coffee in honey processing method based on different mucilage retention treatments. — 2025-Jan — https://pubmed.ncbi.nlm.nih.gov/39974542/ [5] — Jianfeng Liang, Hailin Wu, Mingfei Lu, Ya Li — HS-SPME-GC-MS untargeted metabolomics reveals key volatile compound changes during Liupao tea fermentation. — 2024-Oct-30 — https://pubmed.ncbi.nlm.nih.gov/39280217/ [6] — Tesfaye Benti, Adugna Debela, Yetenayet Bekele, Sultan Suleman — Effect of seasonal variation on yield and leaf quality of tea clone (Camellia sinensis (L.) O. Kuntze) in South West Ethiopia. — 2023-Mar — https://pubmed.ncbi.nlm.nih.gov/36925555/ [7] — Fan Huang, Haijun Wu, Fan Luo, Yingchun Wang, Yulong Ye, Yiyun Gong, Xianlin Ye — Effect of Harvest Seasons on Biochemical Components and Volatile Compounds in White Teas from Two Cultivars. — 2025-May-18 — https://pubmed.ncbi.nlm.nih.gov/40428574/