狮峰龙井、庐山云雾、黄山毛峰、君山银针等名茶,无不产于名山大川。为什么在云雾多的高山中能出好茶呢?这是由于茶叶的品质是与茶树的生长环境分不开的。野生的茶树长期生长在热带地区的森林里,形成了它们好阴喜湿的生物学特性。高山区昼夜温差大、白天温度高,光照足,有利于行光合作用;晚上温度低、呼吸作用缓慢,减少了有机物的消耗。高山区薄雾迷漫,阻留了红外线的直射,而紫外线却能顺利通过。使漫射光增多,有利于茶叶中含氮物的形成,也增加了氨基酸、蛋白质、咖啡碱、芳香油、茶素、维生素C等的含量。在高山温湿条件下,糖类缩合困难,不易形成纤维素,细 Lion Peak Longjing, Lushan cloud, Huangshan Mao Feng, Junshan Silver Needle and other tea, all produced in the mountains and rivers. Why is it possible to make good tea in the high mountains and clouds? This is because the quality of tea is inseparable from the growth environment of tea trees. Wild tea trees have long been growing in the forests of the tropics, forming their biological character of good yin-dampness. High temperature difference between day and night in high mountains, high temperature during the day, light sufficient, is conducive to photosynthesis; night temperature is low, breathing slow, reducing the consumption of organic matter. High misty mountains, blocking the direct infrared light, while the UV can pass smoothly. So that increased stray light is conducive to the formation of nitrogenous matter in tea, but also increased the content of amino acids, proteins, caffeine, aromatic oils, catechin, vitamin C and so on. In the mountains under the conditions of temperature and humidity, sugar condensation difficult, not easy to form cellulose, fine