Almost all tea people know that high mountain tea has better aroma than
highland tea. The aroma of high mountain tea is particularly high and the
flavor is particularly strong.
1. Why does Takayama produce good tea. Throughout the ages, most of our tribute teas, traditional teas, and contemporary newly-created teas are mostly from high mountains. Why does Takayama make good tea? The ancient poetry of aged aroma in the Ming Dynasty said: "Mist buds suck up fragrant dragon fat", saying that the quality of high mountain tea is good because of the absorption of "dragon fat" in the cloud. Therefore, many famous teas in my country are named after the mountains and clouds. Such as Lushan mist tea in Jiangxi, Huading mist tea in Zhejiang, Xiongdong Mist tea in Hubei, Gaofeng Mist tea in Anhui, Huaguoshan Mist tea in Jiangsu, Nanyue Mist tea in Hunan, etc. In fact, the reason why high mountains produce good tea is created by the superior ecological environment of tea trees. According to research, the origin of the tea tree is in the rainy and humid primary forest in southwestern my country. After a long period of historical evolution, it has gradually formed a habit of temperature, humidity and shade. The secret of good tea in the mountains lies in the superior ecological conditions there, which just meets the growth needs of tea. This is mainly manifested in the following three aspects:
(1) The tea tree grows in the misty environment of high mountains. First, due to the influence of the fog beads, the red-yellow light of the seven visible lights of red orange yellow green blue indigo purple is strengthened, so that the amino acids and chlorophyll in the bud leaves of the tea tree And moisture content increased significantly; secondly, due to the luxuriant alpine forests, the short exposure time of tea trees, low intensity, and more diffuse light, which is conducive to the increase of nitrogen-containing compounds in tea, such as chlorophyll, total nitrogen, and amino acid content; third, due to There are lush forests in the high mountains and vast seas of clouds. The humidity of the air and soil is increased, which makes it difficult to condense the sugar compounds formed by the photosynthesis of tea tree buds and leaves, and it is not easy to form cellulose. The new tea trees can be kept fresh and long-term. Not easy to grow old. In this case, it is very beneficial to improve the color, aroma, taste and tenderness of the tea, especially to improve the quality of green tea.
(2). The alpine vegetation is lush, there are many littered leaves, and the ground forms a thick mulch, which not only has loose soil texture and good structure, but also rich in soil organic matter content, the tea tree needs all kinds of nutrients, from The new shoots picked from the tea tree growing on this soil are particularly rich in active ingredients. The processed tea leaves are of course high in flavor and taste.
(3) The high mountain temperature is beneficial to improve the internal quality of tea. Generally speaking, for every 100 meters of elevation, the temperature will decrease by about 0.5 degrees Celsius. The temperature determines the activity of enzymes in the tea plant. Modern scientific analysis shows that the content of tea polyphenols and catechins in the new shoots of tea trees decreases with the increase of altitude and the decrease of air temperature, thereby reducing the strong astringency of tea; and the content of amino acids and aromatic substances in tea However, as the altitude increases, the temperature decreases, which provides a material basis for the refreshing glycol of tea. The aromatic substances in the tea will undergo complex chemical changes during the process, resulting in the fragrant aroma of certain flowers, such as phenylethanol can form rose fragrance, jasmone can form jasmine, agarwood alcohol can form magnolia, phenylpropanol can Formation of narcissus, etc. The reason why many mountain teas have certain special aromas lies in this.
It can be seen from the above that the good tea produced in high mountains is the result of the combined action of the climate and soil of high mountains. If the craftsmanship is excellent at the time of production, it will be even more icing on the cake. Of course, as long as the climate is mild, the rainfall is abundant, the cloud is more, the temperature is higher, and the soil is fertile and the soil quality is good, even if it is not a high mountain, a place with a high mountain ecological environment will also produce high quality drinking.
1. Why does Takayama produce good tea. Throughout the ages, most of our tribute teas, traditional teas, and contemporary newly-created teas are mostly from high mountains. Why does Takayama make good tea? The ancient poetry of aged aroma in the Ming Dynasty said: "Mist buds suck up fragrant dragon fat", saying that the quality of high mountain tea is good because of the absorption of "dragon fat" in the cloud. Therefore, many famous teas in my country are named after the mountains and clouds. Such as Lushan mist tea in Jiangxi, Huading mist tea in Zhejiang, Xiongdong Mist tea in Hubei, Gaofeng Mist tea in Anhui, Huaguoshan Mist tea in Jiangsu, Nanyue Mist tea in Hunan, etc. In fact, the reason why high mountains produce good tea is created by the superior ecological environment of tea trees. According to research, the origin of the tea tree is in the rainy and humid primary forest in southwestern my country. After a long period of historical evolution, it has gradually formed a habit of temperature, humidity and shade. The secret of good tea in the mountains lies in the superior ecological conditions there, which just meets the growth needs of tea. This is mainly manifested in the following three aspects:
(1) The tea tree grows in the misty environment of high mountains. First, due to the influence of the fog beads, the red-yellow light of the seven visible lights of red orange yellow green blue indigo purple is strengthened, so that the amino acids and chlorophyll in the bud leaves of the tea tree And moisture content increased significantly; secondly, due to the luxuriant alpine forests, the short exposure time of tea trees, low intensity, and more diffuse light, which is conducive to the increase of nitrogen-containing compounds in tea, such as chlorophyll, total nitrogen, and amino acid content; third, due to There are lush forests in the high mountains and vast seas of clouds. The humidity of the air and soil is increased, which makes it difficult to condense the sugar compounds formed by the photosynthesis of tea tree buds and leaves, and it is not easy to form cellulose. The new tea trees can be kept fresh and long-term. Not easy to grow old. In this case, it is very beneficial to improve the color, aroma, taste and tenderness of the tea, especially to improve the quality of green tea.
(2). The alpine vegetation is lush, there are many littered leaves, and the ground forms a thick mulch, which not only has loose soil texture and good structure, but also rich in soil organic matter content, the tea tree needs all kinds of nutrients, from The new shoots picked from the tea tree growing on this soil are particularly rich in active ingredients. The processed tea leaves are of course high in flavor and taste.
(3) The high mountain temperature is beneficial to improve the internal quality of tea. Generally speaking, for every 100 meters of elevation, the temperature will decrease by about 0.5 degrees Celsius. The temperature determines the activity of enzymes in the tea plant. Modern scientific analysis shows that the content of tea polyphenols and catechins in the new shoots of tea trees decreases with the increase of altitude and the decrease of air temperature, thereby reducing the strong astringency of tea; and the content of amino acids and aromatic substances in tea However, as the altitude increases, the temperature decreases, which provides a material basis for the refreshing glycol of tea. The aromatic substances in the tea will undergo complex chemical changes during the process, resulting in the fragrant aroma of certain flowers, such as phenylethanol can form rose fragrance, jasmone can form jasmine, agarwood alcohol can form magnolia, phenylpropanol can Formation of narcissus, etc. The reason why many mountain teas have certain special aromas lies in this.
It can be seen from the above that the good tea produced in high mountains is the result of the combined action of the climate and soil of high mountains. If the craftsmanship is excellent at the time of production, it will be even more icing on the cake. Of course, as long as the climate is mild, the rainfall is abundant, the cloud is more, the temperature is higher, and the soil is fertile and the soil quality is good, even if it is not a high mountain, a place with a high mountain ecological environment will also produce high quality drinking.
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