Introduce the nutritional value of high mountain green tea

　　High mountain green tea has high nutritional value. The large temperature difference between day and night causes the tea plants to undergo substantial photosynthesis during the day to maintain normal material circulation at night, resulting in richer substances within the high mountain tea, and naturally better taste. Higher altitudes mean more blue and violet light.

　　High-altitude areas are often shrouded in mist, and the quality of sunlight and light received by tea plants differs from that on flatlands. High-altitude regions have shorter sun exposure and more diffuse light, resulting in more red and yellow light and more blue and violet light in the light quality. Red light benefits the formation of tea polyphenols, while blue and violet light promotes the formation of amino acids and proteins. This gives the tea a more fragrant and lingering aftertaste.

　　Higher altitudes mean fertile soil. High-altitude areas are mainly composed of humus-rich sandy soil, with deep soil layers and suitable acidity. Lush vegetation and abundant fallen branches and leaves form a thick ground cover. This not only makes the soil loose and rich in organic matter and minerals, but also allows tea plants to grow vigorously in this ecological environment, producing fat buds and leaves rich in nutrients. The tea processed from these leaves naturally has a high aroma and fresh taste.

　　Higher altitudes mean less pollution. High-altitude tea plantations maintain a better ecological balance. Tea plants, relying on their own resistance, rarely suffer from pest damage. Many tea plantations never use pesticides, resulting in extremely low pesticide residue in the tea leaves. Mountain tea plantations have abundant fertilizer sources and rarely use chemical fertilizers, preserving the excellent physical and chemical properties of the soil and the superior quality of the tea. In remote areas, the air quality is excellent, with virtually no pollution.