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Why is the high elevation produces good tea?

In every moment, we human inhale oxygen and release carbon dioxide. As for plants, there are two different ways. During day time, plants intake carbon dioxide and release oxygen. They carry out photosynthesis and produces energy and other constitutends. On the contrary, at night, plants intake oxygen and release carbon dioxide, just like us. At night, plants consume energy they produced in a day time and trying to grow. In other words, plant is a manufacturer in a day time and a consumer at night. At higher elevation, the temperature drops tremendously at night and the concentration of oxygen is low. Under the circumstances, plants are forced to slow down the metabolism and they are unable to consume the substance they produced in a day time. Consequently, plants contain more constituents which makes the taste of tea becomes thick and rich.

When I source Phoenix Oolong or Yunnan tea, we care a lot about the altitude. The tea from higher elevation gives soft and creamy drinking sensation with multi-layer of thick flavour.
However, once nitrogen fertilizer is used, the growing speed of tea trees is accelerated. As a result, the taste of tea becomes thin and tea significantly reduces the high-mountain characteristic.

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