Features and advantages of Taiwan high mountain tea
Taiwan high mountain tea is widely loved by tea lovers in the world mainly because of its good quality and taste, including: the tea is soft, thick with pectin, green in color, tea soup is translucent, sweet and rich, not bitter or astringent, The taste is sweet...wait. And these good quality and taste are derived from the unique geographical conditions and natural environment of Taiwan's high mountain tea area. These include:
1. The water vapor and mist in the mountain tea area is the favorite of tea trees
Taiwan’s climate, especially in summer, has a southeast wind. The southeast wind will transfer the water vapor from the sea to inland Taiwan. So if the tea plantation is in a plain area, it is very flat, so the water vapor will only pass by once and not stay, so the tea plantation in the plain area is not easy to accumulate this water vapor. Even if thick clouds accumulate over the plain area, and then it rains, this rainwater is not the tea tree’s favorite, because the tea tree’s favorite is not the rain falling in the soil, but the clouds floating in the air. Fog, water vapor, mountain haze, these things.
However, when this southeast wind blows up the mountain, the water vapor also climbs up the mountain slope. As the altitude continues to increase, the amount of condensed water vapor increases, resulting in clouds, mist, water vapor, and mountains. The high mountains have become a natural barrier, encircling, keeping, and sealing up the favorite things of these tea trees. That’s why the mountain fogs up in the afternoon. Fog is a manifestation of sufficient cloud, fog, water vapor, and mountain haze. This environment is the favorite environment of tea trees, which allows tea trees and tea to grow well.
In other words, the tea gardens in the plains only have rainwater at most, while the tea gardens in the high-altitude areas will have the cloud, mist, moisture, and mountains that tea trees love. The growth environment is different, the quality of tea will be different, and the quality of high mountain tea will be better than that of plain tea.
2. High mountain tea is neither bitter nor astringent and has a better taste
Another point is that if the tea plant has more comprehensive photosynthesis, the bitter and astringent substances derived from the tea such as catechins, theophylline and caffeine will be relatively higher. Because it is not easy to accumulate this cloud and fog on the ground, the sun is very strong in summer, and it is basically full daylight. Therefore, the derived catechins, theophylline, caffeine and other bitter and astringent substances will be particularly rich, and they are not tasty. In addition, caffeine is a substance that can stimulate the body's excitement, and flat tea is full of sunlight and photosynthesis. The richer the caffeine of tea, so some people drink low-altitude flat tea, it is not easy to fall asleep at night, this is the truth .
As for high mountain tea? Because the high mountain tea area will be foggy in the afternoon, causing clouds, fog, water vapor, and mountains to condense in the high mountains in the afternoon, blocking the strong sunlight and ultraviolet rays, etc., so the high mountain tea area will only have half of the sun in the afternoon. With weak sunlight, photosynthesis is not comprehensive. That is to say, there is sunlight in the high mountain tea area in the morning for complete photosynthesis, allowing tea trees to grow, but in the afternoon, the mountains are usually easy to accumulate this cloud and fog, so it is half-day or weak. Therefore, the tea plants in the high mountain tea area will have lower levels of bitter and astringent substances such as catechins, theophylline, and caffeine. Relatively there are "theanine" and "soluble nitrogen" that contribute to the sweetness of tea. The proportion of high-altitude tea is increased, so high-altitude tea tastes better, and it tastes less bitter. This is the advantage of tea taste caused by the unique conditions of high mountain tea.
3. The average temperature in the high mountain tea area is low, and the temperature difference between day and night is large, which helps produce high-quality tea
There is a big difference in temperature between day and night in high-altitude areas, the sun is also very hot during the day, and the temperature on the mountains decreases rapidly at night. The tea plants especially prefer this kind of growth environment with large temperature differences between day and night. Therefore, the high-altitude tea produced by high-altitude tea gardens is of better quality one of the reasons.
Another factor is the low average temperature in high mountain tea areas. Those who like to drink tea will notice that spring tea is usually more expensive and the quality is better? The reason is that the spring and winter seasons, especially the high mountain tea area is very cold, and the cold is also beneficial to the quality of tea. Because the growth rate of tea is slow, this slow growth will also help improve the quality of tea. Not only is the tea soft, thick, pectin-rich, and green in color, but the tea soup is sweet and fragrant, not bitter or astringent, and tastes good. It is sweet and resistant to brewing.
Of course, flat land is cold in winter, but the climate is very dry, and the temperature difference between day and night is not as great as that of high mountains, so the tea produced is not as good as high mountain tea.
4. Taiwan high-mountain tea has good quality, good taste, and it is rare and expensive
So why is high mountain tea always more expensive? Simply put, high mountain tea is of good quality, good taste, not bitter or astringent. Furthermore, according to the statistics of the Council of Agriculture, Taiwan imports about 30,000 metric tons of tea, and the annual output of local tea is only about 10,000 metric tons, and even less of the 10,000 metric tons of real high mountain tea. In other words, due to the high quality of the tea and the large amount of output, the price of high mountain tea will also be more expensive under the principle of rare things.