High mountains and high waters make a long way for good tea.

Tea-seeking road is often eighteen bends of mountain road, from main road to small road, from cement road to muddy road, from car to motorcycle to walking. Various routes and modes of travel are constantly changing in order to find good tea. Usually, good tea has the same characteristics. It's hard to find, do and walk. Everything is on the high mountain. The most puzzling thing on the mountain is the cloud, which not only makes us unable to see through, but also makes tea more mysterious and rich in connotation.

Chen Xiang, a Neo-Confucianist in the Northern Song Dynasty, once said, "Fog buds suck up all the balm." This means that alpine camellia absorbs the "dragon fat fragrance" in the cloud, so the quality is higher. Since ancient times, many famous teas in China have been named after local mountains or places, plus the word "Yunwu Tea". For example, Huaguoshan Yunwu Tea in Jiangsu, Ding Dong Yunwu Tea in Taiwan Province, Nanyue Yunwu Tea in Hunan, Lushan Yunwu Tea in Jiangxi, Huading Yunwu Tea in Zhejiang, Xiongdong Yunwu Tea in Hubei, Gao Feng Yunwu Tea in Anhui and so on.

Between the clouds on the mountain, tea can be smoked freely, away from the bustling downtown, away from air pollution, with appropriate humidity and sufficient sunshine time, which are the basic conditions for good tea in the clouds on the mountain.

Because of the high mountains and wide seas, the quality of tea trees receiving solar radiation and illumination is different from that of the flat land. Long-wave light is blocked by clouds and reflected in the clouds, while short-wave light is mainly blue-green light with strong penetrating power, which acts on tea trees, thus synthesizing more alkaloids and phenols.

The low temperature and stable climate in mountainous areas mean that the growth of tea trees is slow, the endoplasm of tea leaves is richer, and the cumulative content of phenols and organic substances in tea leaves is higher. Temperature determines the activity of tea enzymes, and then affects the transformation and accumulation of tea contents.

The analysis of quality components of tea raw materials at different altitudes shows that tea polyphenols and catechins decrease with the elevation, while amino acids increase with the elevation, which provides a material basis for the fresh and sweet taste of tea.

There is plenty of rain and sunshine. In mountainous areas below 2000 meters above sea level, rainfall increases with the elevation. The research shows that the sugar compounds formed by photosynthesis are difficult to condense and cellulose is difficult to form in the case of sufficient water in tea trees. This can keep the fresh leaves of tea raw materials fresh and tender for a long time, but not coarse and old. At the same time, abundant rain can also promote the nitrogen metabolism of tea trees and increase the total nitrogen content and amino acid content in fresh leaves. All these are conducive to maintaining the tenderness of tea and improving the taste of tea.

Compared with the flat land, the tea tree growing on the high mountain has enhanced the red and yellow light among the seven visible lights of red, orange, yellow, green, blue and purple due to the increase of humidity and dew. Red and yellow light are beneficial to increase the contents of chlorophyll and amino acids in tea, and are indispensable substances for improving the color and taste of tea.

High vegetation coverage. Compared with the flat land, there are more trees in the mountains. Lush vegetation is not only conducive to regulating the temperature and increasing the ground coverage, thus improving the temperature and humidity conditions of tea gardens and increasing soil fertility. More importantly, the illumination of alpine tea gardens has reached the suitable conditions for tea tree growth. But people think that the tea garden with trees on the Shanyang slope has the best quality of tea.

Modern research shows that although photosynthesis and organic matter production of tea trees need some light, weak light is suitable, especially more diffuse light is needed. However, the alpine tea garden is shaded by trees, and the tea tree grows under the condition of more diffuse light, which has a far-reaching impact on the biochemical changes of organisms, especially the increase of nitrogen compounds, which is very beneficial to improve the quality of tea.

Tea plant diseases and insect pests are few, the mountain temperature is low, and the temperature difference between day and night is large, which is certainly not suitable for the growth and reproduction of diseases and insect pests! Therefore, the area that can really produce organic tea or ecological tea is often the alpine tea garden!

Mountain water is long, mountain clouds produce good tea. May all the good teas on the mountain be treated well and appreciated.