The Most Important Factors Behind The Quality Of Chinese Tea

Tea merchants often talk about high quality tea products that they offer. However, the factors that embody quality tea are not clearly defined. We are going to discuss about some of the factors that make up the quality of Chinese tea, and focus on the cultivation stage of tea production. In general, these factors can be categorized as agricultural practice, ecological factors, and tea tree characteristics.

One of the most important factors when it comes to tea production is the agricultural practice. Unfortunately, many of the tea products available in the market are from non-organic ways. The disorganized use of fertilizers or pesticides results to termination of useful parasites and predators, and to the downgrade of top soil. Non-organic methods may seem to increase production and profit for farmers, but the results disrupt the natural process of ecosystem. Thus, the leaves that are produced have a bland taste. Authentic teas must be produced from tea trees that are cultivated organically. However, the organic method of tea production generates less numbers. Thus, organic teas are more costly compared to non-organic teas.

Moreover, agricultural practice also affects the health properties of teas. Tea trees are capable of absorbing chemicals in their environment. Thus, non-organic tea can be harmful to a person's health because of the synthetic fertilizers and pesticides used. The great thing is that Vintage Tea Company goes the extra mile to ensure that the teas offers are only made from organic farming methods. You will surely get the value of what you pay for.

The next thing to consider is environmental issues. Tea trees are capable of growing in various locations. However, the location will also determine the quality of the leaves. An area that has a comparatively high level of humidity is an ideal location for producing quality leaves. Humidity is an important factor to consider, because there is more control of the temperature of an area. In contrast, the temperature in dry areas has the tendency to cool own or heat up quickly, and the temperature in wet locations has the tendency to cool down and heat up at a slow pace. It is important to grow tea trees in a stable climate to produce uniform leaves with nutrients.

In addition, high quality leaves are also from elevated areas. This is when the air is cooler at higher altitudes, because air force is lower. Subsequently, there is also a decrease in the capability of air to grasp water. When the air rises, it makes bigger and cools down. Thus, clouds form and produce rain or snow storm. The side of the mountain that faces the wind gets the higher amount of rain, while the side away from the wind is dry in comparison. Tea plantations are usually located on the side of the mountain facing the wind, as tea trees love water. Higher altitudes also prolong the growth of tea trees so that they can have more flavors and aromas.

The last factor for high quality Chinese tea is the tea tree characteristics. There are varieties of tea trees that exist, but Camellia sinensis is the only plant species responsible for growing non-herbal leaves. Various types of aromas and flavors can be produced. Some leaves are used for green teas, while others are better for making black teas.

Ancient and local varieties of teas have more flavors than the recent ones. An example of these is the Shi Feng Longjing tea. Every tea tree in the Shi Feng area is subjected to similar climatic environment and a range of the same agricultural methods. Despite this, you would still notice that Longjing tea from recent Cultivar 43 has less intricate taste and trace compared with those that were produced from native cultivar or Qunti Cultivar. This is because the growth of older tea trees and local cultivars are slower. Thus, the leaves are able to develop a more unique and intricate taste. The local cultivars are also better at absorbing the soil content of an area. Unfortunately, local and native cultivars are being replaced with newer cultivars to produce more leaves, but with lesser flavor and taste.

In conclusion, it is immensely rare to find leaves cultivated using ideal methods. Most farmers now use non-organic methods that depend on synthetic fertilizers. They also substitute native cultivars with recent varieties. Such methods help them cultivate tea trees faster and with more by-products. Locations at lower altitudes are also being used as cultivated areas, but pesticides are necessary to ward off parasites and pests. The substandard ways of cultivating tea trees and producing leaves are due to the competitiveness in the tea market and the low-level of consumer consciousness. Unfortunately, it is not impossible that authentic tea will become rare in a few years.