First, the impact of tea varieties on tea quality:
High chlorophyll content is suitable for making green tea，
Low chlorophyll content is suitable for making black tea.
Different varieties have different aromatic content in fresh leaves.
Among them, the aroma of black tea is most closely related to the variety.
Black tea made from fresh leaves of Chinese type tea trees is mostly geraniol.
Black tea made from Assam type tea trees fresh leaves is mostly aromatic.
Arbor type: tea polyphenols are abundant.
Shrub type: rich in amino acids.
Second, the influence of tea cultivation conditions on tea quality:
Southern Tea Area: made as black tea, red
Northern tea area: made as green tea, green light
Sufficient water: consistent color, oily
Insufficient water: dry
Alpine tea garden: good for the accumulation of aroma substances
Aroma and Season: Spring>Autumn>Summer
Spring tea tastes mellow and fresh, especially early spring tea.
The ratio of summer tea phenol to ammonia is increased, and the taste of black tea is good.
Single nitrogen fertilizer: made as green tea
Mixed application of nitrogen and phosphorus: made as black tea
Tea shape: spring tea> autumn tea> summer tea