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處暑是二十四節氣的第十四個節氣，意味著天氣逐漸進入氣象意義上的秋天，中國長江以北地區氣溫逐漸下降。今年的處暑始于
8月23日。
在冷高壓的影響下，冷空氣逐漸下沉，空氣越來越干燥，中國東北、華北、西北雨季迎來尾聲，同時率先開始了一年之中最舒適宜人的天氣。用“秋高氣爽”來形容處暑期間的氣候再恰當不過了。
所謂“春困秋乏夏打盹”，剛剛過去的盛夏大量消耗了人體的能量，若未能及時有效的補償就會失去較多“老本”。 秋季人的機體進入到周期性的休整階段，秋乏便是正常的生理反應。此時更加需要勞逸結合，注意休息。
處暑節氣前后的民俗多與祭祖及迎秋有關。自古以來，人們常在中元節當晚（農歷七月十五日，今年陽歷9月5日）通過放河燈（又名蓮花燈）的方式對已故的親人們寄以吊唁，并對活著的親人送出祝福。
處暑以后是漁業收獲的時期，沿海地區常會在此節氣舉行多種形式的祭海祈福活動。浙江省沿海地區每年都會隆重舉辦一年一度的開漁節，決定在東海休漁結束的那一天，以盛大的開漁儀式歡送漁民出海，期盼漁業豐收。
“七夕”是我國的傳統節日中最具浪漫色彩的一個節日，為每年的農歷七月初七，今年陽歷8月28日。相傳在這一天，牛郎與織女會在鵲橋團圓相會。因節日活動的內容是以乞巧為主，也被稱為“乞巧節”。
民間有處暑吃鴨子的習俗，其因是老鴨味甘性涼。做法也花樣繁多，有白切鴨、檸檬鴨、子姜鴨、烤鴨、荷葉鴨、核桃鴨等。北京至今還保留著這一習俗，通常處暑當日，北京人就會到店里去買處暑百合鴨等。
The traditional Chinese lunar calendar divides the year into 24 solar terms. End of heat, the 14th solar term of the year, begins on Aug 23 this year and ends on Sept 6.
Regions north of the Great Wall will enter autumn in early September. People can enjoy the scenery as it changes gradually from summer to autumn.
A Chinese saying goes: "People tend to feel sleepy in spring, doze in summer and feel tired in autumn." "Autumn weariness" is a sign that the body needs rest, since people have consumed excessive energy in the summer. 
Many folk activities around end of heat is related to remembering the ancestors. Since ancient times, Chinese people have floated lotus lamps in rivers on the 15th day of 7th lunar month to remember the deceased, and send their blessings to their loved ones.
End of heat is a season of harvest for fishermen. Fishing Season Festival is held annually along the coastline of East China Sea in Zhejiang province. The festival is held on the day when the fishing ban ends.
Double Seventh Festival is a Chinese festival that celebrates the annual meeting of Niulang the cowherd and Zhinyu the weaver girl on a bridge of magpies in Chinese mythology. It falls on the seventh day of the seventh lunar month.
Eating duck during the end of heat is
a folk tradition, for duck is "cool" in nature by traditional Chinese medicine. There are many ways of cooking duck, such as roast duck, duck with lemon, smoked duck with walnut dressing and sautéed duck with ginger shoots. 
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