High mountain tea gardens are usually located in mountainous areas with higher altitudes, and the temperature is relatively low. This low-temperature environment slows down the growth of tea leaves, which is beneficial to maintaining nitrogen-containing compounds in new shoot tissues, thereby promoting the formation of amino acids and aroma substances. At the same time, high mountain tea gardens have abundant rainfall, high relative humidity, and dense vegetation, which reduce the evaporation of the soil and tea trees, inhibit the synthesis of cellulose, and keep the buds and leaves tender.
There are many clouds and fog in high-altitude areas. After sunlight is filtered by clouds and fog, the lighting time is reduced, the light intensity is weakened, and the diffuse light is increased. Tea trees grow better in conditions with more diffuse light. In addition, the large temperature difference between day and night also contributes to the nutrient accumulation of tea trees. During the day, the temperature is high and the sunshine is sufficient, which is conducive to the accumulation of photosynthetic products; at night, the temperature is low, and respiration consumes less organic matter, allowing more nutrients to be accumulated in the tea tree.
Vegetation and soil: Natural air conditioning and fertilizer. The high vegetation coverage rate in high-altitude tea areas is conducive to regulating air temperature and ground coverage, thus improving the temperature and humidity conditions and soil fertility of tea gardens. The lush forest can also withstand the wind speed on the high mountains and avoid mechanical damage to the tea leaves. Usually, high mountain areas are dominated by humus sand and gravel soil, with deep soil layers and suitable acidity. There is a layer of litter on the ground. The tea tree soil has high humus content, sufficient fertility, and all the nutrients needed by the tea tree.
Pollution and pests and diseases: The pure ecological environment of the high mountain tea gardens are far away from human habitation, preserving the original ecological environment and avoiding domestic pollution and commercial pollution. In such an environment, tea trees are greener and more ecological. A good ecological balance and avoid human intervention in everything from resistance to pests and diseases to natural fertility. Many tea gardens never spray pesticides, making tea safer.
Characteristics of high mountain tea: Ingredients and brewing resistance. High mountain tea contains more amino acids, tea polyphenols, trace elements and aromatic substances, so high mountain cloud tea is more resistant to soaking. New shoots of mountain tea can be kept fresh for half a month, spring tea can stay tender for up to a month, and lowland tea shoots need to be picked as soon as possible. The temperature difference between day and night in high mountain tea areas is large, which is not conducive to the reproduction and growth of diseases. After being collected and stored, high mountain tea has a large space for quality changes, has high mellow and sweetness, is durable in brewing and has good aroma.
Characteristics of finished high mountain tea: Appearance and taste: Finished high mountain tea has fat buds and leaves, oilier color, good tenderness and lots of hairs. The aroma is fresh, crisp, and floral, with a unique ethereal air that can only be found in high mountains. It tastes delicious. The high mountain tea buds and leaves are high in amino acids and vitamins. These substances are also called MSG in the tea soup, so the tea is particularly delicious. The natural ecology of high mountain tea growth is better, with a complete biological chain, and pesticides and fertilizers are rarely used.