Tea garden soil conditions on the aroma of tea mainly in: the soil is loose and breathable and water retention capacity of the tea plant itself:
The loose permeability and water retention capacity of the soil determines the growth status of the tea tree itself; more organic fertiliser in the tea garden can both improve the soil conditions and enhance the aroma quality; some of the effective micronutrients contained in the soil will bring about an effect on the formation of volatile aroma components of the tea leaves.
Experiments show that: the effective potassium mass fraction in the soil will affect the change of the mass fraction of volatile substances in tea, phosphorus and magnesium will also improve the quality of tea by affecting the synthesis of aromatic substances and promoting the Meladic reaction.
Growing environment and flavour: The high latitude and altitude of the growing environment have the direct effect of lower temperatures, which results in a tea plant that is characterised by small leaves, tightly packed tissues, low polyphenol content, reduced enzyme activity, but higher chlorophyll and protein content.
In this climate, if there is plenty of moisture, the taste quality of green tea is good.
As the seasons change, the internal composition of the tea tree changes dramatically, which directly affects the presentation of the flavour. Early spring tea flavour is particularly mellow and fresh because after the winter dormant period of material accumulation, the spring climate is mild, the moisture is suitable, the tea tree's amino acid and pectin content is high, and the polyphenol content is low, forming a rich and harmonious flavour characteristics.
The physical properties of the soil in the tea plantation affect the root development of the tea tree. Soil looseness, air permeability and good water permeability, is conducive to the development of the root system and soil beneficial microorganisms, accelerate the soil biological cycle, accelerate the soil nutrient enrichment, storage and transformation of the use of soil nutrients to ensure the absorption of nutrients by the root system to increase the richness of flavour presentation.