Why is high-mountain cloud-and-mist tea of such good quality?

That high mountains and cloud and mist can produce good tea is something people have come to recognize gradually through long years of production practice. Green tea from cloudy and misty mountains has a high aroma, a rich and full flavor, is fresh and brisk, and is of good quality. The reasons for this are mainly related to the ecological factors of high mountains.

First, in tea gardens at a certain altitude, with high mountains and dense forests, abundant rainfall, moist air and plenty of scattered light, a unique set of ecological conditions is formed, resulting in deep and fertile soil, short sunshine hours and high relative humidity there; the tea plants are nourished by mist and dew all year round, which exactly suits their growth characteristics of liking warmth and moisture and tolerating shade.

Second, the temperature difference between day and night in high mountains is large; more photosynthetic products are synthesized during the day, while respiration is weaker at night, thereby increasing the content of effective components in the fresh leaves.

Third, because scattered light is mainly composed of short-wavelength blue and violet light, it can promote the formation and accumulation of caffeine and nitrogen-containing aromatic substances in tea leaves.

Because they grow under such superior ecological conditions, the tea plant buds and leaves are plump and strong, the leaf texture is tender and soft, and the white down is clearly visible, which provides the material basis for the excellent quality of green tea.