Why good tea comes from high mountain areas?

Published: Monday 16 October, 2017

The higher the mountain, the thinner the air, and the lower the air pressure. Tea trees grow at high elevation are different from others because the transpiration of tea in high mountain speed up accordingly, in order to reduce transpiration of shoots, they have to form a kind of resistin to suppress the excessive transpiration of water, and that is a valuable component of aromatic oil of tea.


The high mountains are often filled with cloud and mist throughout the year, for instance, Lushan Mountain in Jiangxi province is in foggy weather for about 188 days annually, and because of fog, tea trees are short of direct light from the sun. And the diffuse and weak lights just right match with the shade-enduring feature of tea trees. Due to the frequent fog weather in high mountains, the air there is of high humidity, and the long wave blocked by clouds can not pour on the plants, but the short wave can pass through the clouds to reach the plants. The tea trees are irradiated by this short wave light, which is beneficial to the synthesis of aromatic substances in tea. It is true that the tea grown on the mountain has a strong aroma.


Also, the low temperature in mountain areas is a favorable condition for the growth of tea. When the temperature is low, the tea leaves grow slowly. In this way, it is beneficial to the accumulation and preservation of the components in tea, such as tannic acid, sugar and aromatic oil.


Moreover, most places where tea is planted are sandy soil of appropriate pH value, which is deep but well ventilated. Fertilized by fallen leaves from lush trees, the soil is rich in organic matter. This is also a factor contribute to the high quality of tea growing  in high mountain areas. In addition, in high mountain areas, the environment is rarely polluted by human beings. The tea growing away from pollution is surely excellent in quality.