Excess heat above 35 degrees Celsius can damage tea bushes in several ways, ultimately impacting the quality of the made tea. Here are the key effects:
Reduced growth and yield: Prolonged exposure to high temperatures inhibits photosynthesis and plant metabolism, leading to stunted growth and decreased productivity.
Leaf withering: Heat stress causes tea leaves to wilt and wither, affecting their appearance and texture.
Increased susceptibility to pests and diseases: Heat-stressed tea bushes become more vulnerable to pest infestations and diseases, compromising their health and productivity.
Alteration of chemical composition: Extreme heat modifies the chemical composition of tea leaves, potentially affecting the flavor, aroma, and other desirable qualities of the tea.
The impact on the quality of made tea can vary, depending on the severity and duration of heat exposure. Here are the potential effects:
Flavor and aroma changes: Heat stress can disrupt the balance of chemical compounds responsible for the characteristic flavors and aromas of tea, resulting in a loss of delicate flavors or the emergence of undesirable ones.
Bitterness and astringency: High temperatures increase the concentration of tannins and other bitter compounds in tea leaves, leading to a more bitter or astringent taste in the brewed tea.
Color changes: Heat stress can alter the pigments in tea leaves, potentially affecting the color of the brewed tea, making it darker or less vibrant.
Decreased overall quality: The combination of various factors, such as altered flavor, aroma, and appearance, contributes to an overall decrease in the quality of made tea.
While tea bushes have some natural resilience to cope with heat stress, prolonged exposure to extreme temperatures can have detrimental effects on their health and, consequently, the quality of the tea they produce.
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