What makes one mountain one tea?

Posted by naturalpuerh on November 15th, 2019

Pu-erh ripe tea is a kind of tea which is made from Yunnan broad-leaved sun-dried green tea and processed by warm-pile fermentation.Pu 'er ripe tea is mild in nature and has the functions of nourishing the stomach, protecting the stomach, warming the stomach, lowering blood fat and losing weight.

Pu-erh tea trees have different tastes on each hill. Different growth environments determine the different tastes of Pu-erh tea. Under the joint action of soil, light, temperature and water, they determine their ultimate taste.
First, the soil:
Pu-erh tea tree, like the slightly acidic soil with loose soil, deep soil, drainage and good ventilation. Although it can survive in different types of soil, it is best to have a pH value of 4.5 to 5.5.
The tea tree is native to the primeval forest area of ​​the Yunnan-Guizhou Plateau and is an acidic soil. The long-term phylogeny has gradually formed the genetic characteristics of acidity. At the same time, the roots of tea tree are rich in organic acids. The roots of tea tree have strong buffering ability to acidity, but the buffering ability to alkaline is weak. There are many fungal hyphae or mycorrhiza in tea roots, which can help Tea roots break down organic matter in the soil, and the mycorrhiza itself can only grow in an acidic environment.
This determines that in the acidic soil, the tea tree can effectively absorb many soil nutrients, and thus supply to each piece of tea, the tea soup we drink will be mellow.
Second, the sunshine:
Pu-erh tea trees, like other plants, use photosynthesis to obtain the energy necessary for their fertility from solar radiant energy. The tea tree originated from the dense forests in the southwestern part of China. During its evolution, it formed a habit of adapting to fertility under conditions of diffuse light. The new shoots of tea grown under diffuse light are rich in content, good in tenderness and high in quality.
The light intensity is not only related to the yield of tea, but also has an important influence on the quality of tea. Whether it is spring tea or autumn tea, under certain shading conditions, the tea shows an increase in amino acid content and a decrease in tea polyphenol content, which is conducive to the bitterness of green tea. Reduce the good taste of freshness and freshness.
The ultraviolet light in the light belt has a certain influence on improving the water color and aroma of the tea soup. The ultraviolet rays radiated by the mountain are more than the flat, so that the aroma of the mountain tea is much better than the scattered light of the ultraviolet radiation of the flat tea, which brings us more A high-sweet and pure tea taste.
Third, the temperature:
Temperature mainly affects the vitality of tea trees. Tea trees prefer a warm environment. In 20~25°C, the most suitable for tea tree growth, and different Pu-erh tea tree varieties have different preferences for temperature. Generally, tea leaves of small leaf type have better cold resistance and drought resistance than big leaf tea trees.
In addition, the temperature of the soil is closely related to the growth and development of tea trees. The soil at 10~25°C is most beneficial to the growth of tea roots, providing a good environment for tea trees to absorb nutrients.
Fourth, moisture:
In the birth of tea trees, moisture is an indispensable condition. The younger the body of the tea tree, the higher the water content. Under the condition that heat and nutrients meet the growth requirements, water is the dominant factor affecting tea yield. The annual rainfall of tea trees is 1500mm, and the monthly rainfall in the growing season is above 100mm. Drought will reduce the yield of tea, and too much rainfall will cause the tea tree to rot. Generally, the soil in which the tea tree grows has a water content of 80%, and the air humidity of more than 80% can effectively improve the quality of the tea.
Most of the year-round misty mountains, or close to rivers, lakes, water and steam blending areas, therefore, Yunnan's three major Pu-erh tea production areas: Xishuangbanna, Lincang, Pu-erh, are basically distributed on both banks of the Lancangjiang River.

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