Lower Temperature = Higher Aroma

High mountain areas are cooler. Each ascent of 100 meters brings about a temperature decrease of about 0.6 degrees Celsius in higher altitudes. In cooler temperatures, tea leaves grow slower. Cool temperatures reduce the growth speed of tea leaves which results in higher retention of nitrogen compounds that enhance flavor.

Tea leaves cultivated at elevated altitudes develop a higher quantity of aromatic compounds. Real high mountain tea emits a stronger aroma that persists longer than tea from flat lowland areas.

Bigger Day-Night Temperature Difference = Better Taste

Tea plants at higher elevations experience greater temperature differences between day and night. The tea plant uses sunlight during daylight hours to synthesize nutrients through photosynthesis.

As the temperature drops during nighttime hours the stomata located on leaf undersides close their tiny breathing pores. The plant uses less energy when it closes its stomata at night which leads to lower respiration rates. The plant retains more nutrients from the day because it uses less energy at night.

As a result, the tea leaves accumulate higher levels of proteins together with amino acids and vitamins. High mountain tea has a more potent flavor and supports multiple brews due to its superior strength.

Better Natural Environment = Less Pollution

The region of high mountain areas generally features rich vegetation with many trees and plants. The immediate vicinity of the tea plants maintains moisture thanks to this effect. The natural shade produced by surrounding vegetation creates optimal light conditions which enable tea bushes to flourish. Tea plants that exhibit good health and growth tend to be more robust and experience fewer pest-related issues.