Each of us has our own preferences for the taste and taste of Pu-erh tea. However, the quality evaluation of Pu-erh tea has recognized influence factors. From the tea tree to the tea cup of each consumer, during this period, there will be a large number of factors affecting the quality of tea products. What kind of natural environment should a good Pu-erh tea have?
I. Effects of different altitudes on tea quality
All It is said that high mountains and clouds make good tea, in fact, there is a certain truth to this sentence.
The main reason why the high mountains produce good tea is that the tea trees growing in the high mountain environment are affected by the unique natural climatic conditions, ecological environment and other factors of the high mountains. The unique contained substances, the high quality of the fresh leaves of the tea leaves, and the mature tea-making technology have finally achieved the high-quality characteristics of alpine tea.
1. It is beneficial to keep the shoots and leaves soft and fresh.
The high-altitude climate is relatively mild and the temperature is lower, which is conducive to the metabolism of nitrogen in tea trees, thereby forming more nitrogen-containing compounds such as proteins and amino acids, and the tea flavor Relatively fresh.
2. It is beneficial to the concentration of Pu’er tea soup.
The temperature difference between day and night on the high mountains is larger, the organic matter accumulated during photosynthesis during the day is more, and the temperature is low at night, and the respiration consumes less, and the organic matter in tea accumulates more, making tea. When the content of water extract is high, the concentration of tea soup is good.
3. Pu’er tea at high altitude has a better aroma
Because of the high altitude, the The strong blue and violet light is conducive to the production of amino acids, vitamins, proteins and other components by plants, and is conducive to the formation and accumulation of aroma substances.
At the same time, the production of tea polyphenols, catechins and cellulose decreases or slows down with increasing altitude, maintaining the tea leaves to a greater extent. of freshness and taste.
Second, the influence of different latitudes on tea quality
Latitude It mainly determines the difference in the number of sunshine hours, intensity, spectrum, and climate and environmental changes such as temperature and precipitation, which have a very obvious impact on the metabolism of substances in tea.
Under the action of sunlight and temperature, the atmospheric and soil moisture change accordingly, which directly affects the soil parent material and forms different soil types, thus making the metabolic types and directions of tea plants different.
1. Low latitudes are suitable for fermented tea.
In regions with lower latitudes, the greater the angle of noon sunlight, the stronger the intensity of sunlight and the higher the temperature. Therefore, the higher the annual average temperature, the more light radiation the surface receives.
The longer the annual growth period of tea leaves, the more conducive to the carbon metabolism of tea leaves and the formation of polyphenols, while the content of nitrogen compounds is relatively reduced, so it is more suitable for fermented tea products, such as Pu’er tea.
In this area, the lower the latitude, the better the quality of tea, and the more flavorful the tea. There are many famous tea gardens, such as Banzhang, Man’e, Jingmai, Hekai, Banpen, Nannuo, Yiwu, Yibang, Manzhuan, Geden, Mangzhi, Youle, etc.
2. High latitudes are suitable for green tea.
High latitude, small direct angle of the sun, weak sunshine, low temperature, and low surface light radiation, so that the synthesis and accumulation of tea polyphenols and nitrogen compounds are less. Therefore, the tea leaves in the higher latitude areas are more suitable for making green tea.
Of course, it is not that the lower the latitude, the better the tea quality, because the comprehensive conditions such as altitude and soil must also be considered, and the combination of low latitude and high altitude is better.
Third, the influence of different climates on tea quality
Climate is mainly manifested in three aspects: rainfall, Changes in light, temperature, and climate directly affect the yield and quality of tea.
Tea trees are shade-tolerant, perennial, evergreen, and leafy crops, and climate affects tea quality. Formation, the impact is very large, the best growth soil water holding capacity of tea trees is 70-90% is the most suitable, too much or too little is detrimental to the quality of tea.
1. In drought and less rainy climate, the inner quality of tea leaves is weak.
Soil water deficit, temperature rise, sunshine intensity increase, high concentration of soluble sugars in leaf tissue It will be consumed in large quantities to resist the bad external environment.
2. In the climate of waterlogging and rainy, the inner quality of tea is weak.
In years of waterlogging and rainy, soil moisture increases, temperature drops, sunlight intensity weakens, and tea photosynthesis and metabolism accelerate, which is not conducive to the accumulation of substances in tea, which is why summer tea has a weaker endoplasm. p>
3. Rain, light, and suitable temperature The climate is conducive to improving the yield and quality of tea.
The most suitable soil water holding capacity is 70-90%, and suitable temperature and light can promote the growth of tea leaves and the formation of tea polyphenols.
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