Tea species

Tea Cultivar depends on many factors related to plant genetics and cultivation environment, which is summarized as follows:

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1. Genetics of the tea tree

All tea comes from the Camellia sinensis family of plants, but it is divided into main lines, e.g.

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Camellia sinensis var. sinensis (small leaf) - popular in China, Japan, Taiwan, smut flavor

Camellia sinensis var. assamica (large leaves) - popular in India, Sri Lanka, dark taste

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Breeders will choose to mix to achieve new strains that taste, smell, or are resistant to weather and disease.

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2. Climate (Climat)

Temperature and humidity affect flavors, such as the cold air in the mountains makes the tea grow slower, accumulating a sweeter taste and more aroma.

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Mist areas cover or rain frequently. Often gives tea with a complex smell and little astringency.

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3. Soil condition (Soil)

Soft acid soil (pH 4.5-6) suitable for growing tea

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Soil minerals such as magnesium, potassium affect taste and smell.

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Example: Volcanic soil in Kagoshima of Japan gives dark Umami flavor and fresh aroma.

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4. Altitude (Altitude)

Tea grown on high ground (> 800 meters) grows slower, making the leaves thicker and storing flavor well.

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Mountain tea often has a sweet, fresh taste and a long-lasting aroma.

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Example: Taiwanese oolong tea from Alishan Mountain or matcha from a high plantation in Wazuka.

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5. Cultivation Method

Sun planting vs. umbrella cover planting (Shading) is very fruitful, for example Gyokuro and Matcha use umbrella cover to add amino acids (L-theanine), making it sweet and Umami.

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Pruning, organic fertilizer or chemical fertilizer can change the taste.

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