The Golden Altitude of White Tea

(Fuding, China)

Sometimes new tea drinkers wonder why white tea from different areas can be so different.

As we know, the temperature decreases with an increase in altitude. The temperature determines the activity of enzymes in tea trees, thus affecting the transformation and accumulation of tea chemicals.

With an increase in altitude, tea polyphenols and catechins decrease, while amino acids increase. These processes contribute to the fresh and sweet taste of tea.

Low temperature can make tea trees grow a little bit new and slowly, keep a fairly long tenderness, and the disparity between day and night is more conducive to the accumulation of contents. The altitude is closely related to the quality of tea, but the altitude still has a certain limit to produce good tea, because for approximately every 100 meters rise in altitude, the temperature decreases by about 0.6 degrees C.

Tea gardens with too high an altitude are most susceptible to bad weather. In winter, low temperatures may result in freeze damage, and in summer high temperatures may result in drought-related damage. These extremes in conditions may significantly affect the synthesis of substance components in tea, resulting in poor taste and bitterness.

The origin of Fuding white tea, Fuding, is located at 26-27 degrees north latitude. Due to the local special geological environment, the altitude of tea is generally not more than 800 meters. Therefore, the altitude of the Alpine Tea of Fuding white tea is generally about 450-800 meters. (Note: The field of Five Petals Tea is located in the village with an altitude of 450-650 meters, which is exactly the golden altitude for the growth of white tea, and hence an mostly sought natural resource for excellent tea quality.)

[原创]Edited translation by from posting of The Five Petals Tea Hut.