Five factors of Pu-erh tea raw materials

Everyone knows that Pu-erh tea raw material has many producing areas, and the taste of tea in each producing area is different. So what causes the different taste of Pu-erh tea raw material? It is a natural factor. Many natural factors affect the taste and quality of tea in different producing areas. So what are the natural factors that affect the quality of Pu-erh tea? Let ’s follow along with the editor.

1. Soil.

The soil suitable for Pu-erh tea raw material growth is sandy soil with a thickness of more than one meter, pH value between 4.2 and 6.5, and the soil color is red or brick red. For example, the black soil of Northeast is suitable for the growth of food crops.
2. Annual rainfall.

The annual rainfall is 1500 millimeters. For example, in Xishuangbanna Autonomous Prefecture, there are no obvious four seasons, only dry and wet land. The annual rainfall is between 1200 and 2500 millimeters.

3. Sunlight.

Sunlight is the first condition for tea trees to grow. Tea trees have a strong preference for ultraviolet rays. The so-called alpine clouds produce good tea. High altitudes and low latitudes are the conditions for good tea. Of course, there are exceptions. Meters, but the Lancang River flows from the valley to the front of Xigui Village, changing the statement of high altitude and low latitude, but this is just an example.

4. Air temperature.

The average daily temperature of good Pu-erh tea raw material should be around 10 degrees, and the average annual temperature is between 16 and 26 degrees.

5. Floor type.

The landforms include altitude, slope, etc. As the altitude increases, humidity and temperature have obvious changes. In a certain height of mountain areas, there is abundant rainfall, many clouds and fog, and high air humidity. Of course, the higher the ultraviolet, the better. At a certain height, the aroma of too high tea leaves is high, but the soup quality is weak.
Natural factors and conditions affect the quality of tea, but it cannot be said that the quality of a tea depends entirely on natural factors, as well as the influence of factors such as the later manufacturing process and storage, so it should be treated reasonably.

 

 

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