The quality characteristics of tea depend on what factors are there? what are the natural reasons for good tea quality?

Tea tasting can determine the method scientifically and step by step. Let's divide the ingredients of good tea into five categories. 1. Raw tea and tea varieties suitable for production and the growth stage of tea determine the most suitable types of tea for production. From the top, different varieties of tea have different tastes and aromas. Each variety has different levels of polyphenols, amino acids, caffeine, carbohydrates and aromatic ingredients. Larger varieties of tea contain more bitter polyphenols, so they are suitable for making black tea. The high oxidizability of black tea makes bitter polyphenols less bitter. Medium and small tea contains less polyphenols, which is more suitable for oolong tea and green tea. two。 Tea farm environment tea environment includes sunlight, air, soil and water; all necessities for growth. Sunshine hours, light intensity, temperature, rainfall, weather, humidity, altitude, latitude and local topography further affect the quality of tea. Any change in conditions will put pressure on the tea tree. For example, Gaoshan tea is constantly under pressure due to low temperatures and may be completely damaged by frostbite. At low elevations, tea can be affected by mosquito bites, torrential rain, high temperature and humidity.

3. The maintenance of tea farms requires the management of fertilizers, pesticides, weeds, pest control, pruning and irrigation. Proper management and strict hygiene regulations will further improve the quality of tea. Improper application of chemical fertilizer not only worsens the healthy soil, but also reduces the quality and quantity of tea trees. Weeds should be managed with tea trees to keep moisture and soil together during heavy rain. In order to ensure the health of tea, tea can not be harvested completely, but tea must be properly trimmed to keep the best quality and quantity every year. 4. Tea making skills with all arrangements and the arrival of good weather, the raw materials of tea depend on the skills of tea pickers and tea makers. Tea with different maturity has different inherent characteristics, which determines the most suitable kind of tea. The tea maker must be able to control the processing of tea according to the conditions of raw materials and environment (humidity, temperature, sunshine, time of day). Tea makers must be able to react and constantly adjust their processing methods in order to extract the best tea from raw tea. The final steps such as removing stems, yellow leaves, baking and mixing tea will further improve the quality and always provide quality products. 5. Stored tea is basically a kind of processed practical information. It requires proper dry storage; away from sunlight, moisture and air. Proper storage will age the tea, which will make the tea different from the fresh tea. Aging is usually good for oolong and black tea, but not good for green tea. The key to making good tea is not just height, picking only buds or drinking fresh tea within 3 months. It starts with the classic five elements; land, water, air, fire, ether, extends to everyone's work, from pruning, weeding, picking, processing to the final stage of storage. Understanding it is like growing vegetables, planting trees, and making jam, each element involves other elements; it's a natural cycle!