Ⅰ 求介紹中國茶文化的英語文章
The Culture of The Chinese Tea
-
"When a guest comes to my home from far away on a cold night, I light bamboo to boil tea to offer him."
— Ancient Chinese poem
China is the home country of tea. Before the Tang Dynasty, Chinese tea was exported by land and sea, first to Japan and Korea, then to India and Central Asia and, in the Ming and Qing dynasties, to the Arabian Peninsula.
After Ming and Qing Dynasty, tea culture seemed to take on a tendency of returning to the most basics in nature with less people deliberately seeking quality water and less occasions on which tribute tea was blindly elaborated. People paid more attention to and placed more stress on the pure flavor of tea and its inherent taste through which spiritual pursuit could be realized, solace to soul could be obtained and the pursuit for a supreme bourn that human being and nature had been integrated into one entity could be attained
Chinese tea culture
Chinese tea culture has a long history.Tea culture entered its most prosperous ear in Tang and Song Dynasty, which had evolved into a condition that the fashion drinking tea had extended all over the country and tea had thus won the status as national beverage. And at that moment Luyu who was honored as 「 the Saint of Tea」 and his masterpiece The Scripture of Tea appeared which promoted the Chinese tea culture to an altitude that had never been previously attained. Those continually emerging eminent figures in the tea instry propelled an intentional pursuit for water, tea, tea set and decoction in tea drinking to such an extreme elegance, perfection, delicacy and sophistication, so much so that in late Tang and Song Dynasty, an extravagant fashion was formed and occurred in tea culture.
Tea culture is of much elegance. In the contemporary society, tea culture plays a role of enriching cultural and leisure life, promoting the development of tea-related economy and trade, and propelling culture exchange between nations. In the 21st century, tea culture will grow to an even larger scale, involve an even wider range of fields, perform an even stronger function and bring an even closer integration of tradition and modern times which will in turn promote tea culture to an international level
Chinese tea is part of Chinese culture.Many people likes drinking tea,and a lot of kinds of tea have become famous.Tea has a long history in China.There are a variety of good tea which attract many foreigns.So we must do more to improve Chinese tea and add up more history stories and culture to it.At the same time ,we should prevent some bad tea from damaging the fame of Chinese tea.Only by doing so can Chinese tea become more and more popular and valuable.
That the fashion drinking tea had extended all over the country and tea had thus won the status asnational beverage. And at that moment Luyu who was honored as 「 the Saint of Tea」 and his masterpiece The Scripture of Tea appeared which promoted the Chinese tea culture to an altitude that had never been previously attained. Those continually emerging eminent figures in the tea instry propelled an intentional pursuit for water, tea, tea set and decoction in tea drinking to such an extreme elegance, perfection, delicacy and sophistication, so much so that in late Tang and Song Dynasty, an extravagant fashion was formed and occurred in tea culture.
The Chinese people, in their drinking of tea, place much significance on the act of "savoring." "Savoring tea" is not only a way to discern good tea from mediocre tea, but also how people take delight in their reverie and in tea-drinking itself. Snatching a bit of leisure from a busy schele, making a kettle of strong tea, securing a serene space, and serving and drinking tea by yourself can help banish fatigue and frustration, improve your thinking ability and inspire you with enthusiasm. You may also imbibe it slowly in small sips to appreciate the subtle allure of tea-drinking, until your spirits soar up and up into a sublime aesthetic realm. Buildings, gardens, ornaments and tea sets are the elements that form the ambience for savoring tea. A tranquil, refreshing, comfortable and neat locale is certainly desirable for drinking tea. Chinese gardens are well known in the world and beautiful Chinese landscapes are too numerous to count. Teahouses tucked away in gardens and nestled beside the natural beauty of mountains and rivers are enchanting places of repose for people to rest and recreate themselves.
Ⅱ 求關於描寫中國茶館茶樓的英文文章
Tea House
A tea house or tearoom is a venue centered on drinking tea. Its function varies widely depending on the culture, and some cultures have a variety of distinct tea-centered houses or parlors that all qualify under the English language term "tea house" or "tea room."
In China, a tea house is traditionally quite similar to the American "cafe", albeit centered around tea rather than coffee. People gather at tea houses to chat, socialize, and enjoy tea. Young people often meet at tea houses for dates. Especially, the Guangdong (Cantonese) style teahouses are very famous abroad, such as in New York, San Francisco, etc. These tea houses not only serve tea, but also dim sum, people can eat different kinds of food when they drink tea.
There are tea houses in japan,too. In Japanese tradition a tea house can refer to a structure designed for holding Japanese tea ceremonies. This structure and specifically the room in it where the tea ceremony takes place is called chashitsu. The architectural space called chashitsu was created for aesthetic and intellectual fulfillment.In Japan a tea house can also refer to a place of entertainment with geisha. These kinds of tea houses, called ochaya, are typically very exclusive establishments. The most notable ochaya is the Ichiriki Ochaya.
Ⅲ 茶文化的英語簡介＋翻譯（80詞以內）
中國是茶的故鄉，也是茶文化的發祥地。茶的發現和利用，在中國已有四五千年歷史，且長盛不衰，傳遍全球。茶已成為全世界最大眾化、最受歡迎、最有益於身心健康的綠色飲料。茶融天地人於一體，提倡「天下茶人一家」。
China is the home of tea, is the birthplace of tea culture. The discovery and utilization of tea in China, has a history of four thousand or five thousand years, and long fill do not decline, spread throughout the world. Tea is one of the world's most popular, the most popular, beneficial to the physical and mental healthy green drinks. Tea into the world in one, advocate" tea, a world".
茶文化包括茶葉品評技法、藝術操作手段的鑒賞、品茗美好環境的領略等整個品茶過程的美好意境。其過程體現形式和精神的相互統一，是飲茶活動過程中形成的文化現象。它起源久遠，歷史悠久，文化底蘊深厚，與宗教結緣。全世界有一百多個國家和地區的居民都喜愛品茗。有的地方把飲茶品茗作為一種藝術享受來推廣。各國的飲茶方法相同，各有千秋。中國人民歷來就有「客來敬茶」的習慣，這充分反映出中華民族的文明和禮貌。
Tea culture including tea tasting techniques, art appreciation, operation means of tea a better environment for the taste of the tea of my mood. The process of form and spirit of unity, is the process of the formation of the tea culture phenomenon. It originated long ago, has a long history, profound culture, and religious activity. The whole world has more than 100 countries and area residents are fond of tea. Some places tea tea as a kind of enjoyment of the arts to promote. The tea is identical, each has its own merits. The Chinese people have always had a "guest to tea" custom, which fully reflects the Chinese national civilization and politeness.
Ⅳ chinese tea 的英文文章，介紹中國的茶文化！急！
茶來自中國，中國人種茶飲茶已有4000多年的歷史了。說到茶的種類，種類真是多啊，特別是龍井茶享譽世界。喝茶用的茶杯，茶壺一般是用陶瓷做的。喝茶可以在很多地方喝，像餐館、家裡、上班休息的時候。但在茶館喝是最有意境的。喝茶還有很多好處，像有利於健康，醒腦提神，綠茶還防癌。茶文化歷史悠久，我們要把它傳承下去。
Tea from China, Chinese tea drinking tea has 4000 years of history. When it comes to the types of tea, is really more species, especially longjing tea is famous in the world. Cup of tea, tea POTS are usually made of ceramic. Tea can be drunk in many places, such as restaurants, home, work and rest. But in the teahouse to drink is one of the most artistic conception. Tea has many benefits, like healthy, refreshing refreshing, green tea is also a preventive against cancer. Tea culture has a long history, we have to pass it on.
Ⅳ 求！！！一篇有關中國茶文化的英語作文（加中文翻譯）
歷史
中國人種茶飲茶已有4000多年
種類
種類多，龍井茶享譽世界
茶具
陶瓷茶壺，茶杯
喝茶的地方
茶館，餐館，家庭，上班休息
喝茶的益處
有利健康，醒腦提神，綠茶防癌
參考範文
It
is
4,000
years
since
the
Chinese
began
to
grow
and
drink
tea.
There』re
many
kinds
of
tea
in
China,
of
which
Longjing
Tea
is
famous
all
over
the
world.
Tea
is
usually
drunk
in
tea
sets.
A
tea
set
is
made
up
of
a
tea
pot
and
some
teacups,
which
are
both
made
of
china.
Most
Chinese
are
fond
of
drinking
tea.
Tea
is
served
not
only
at
tea
house
and
restaurants
but
also
at
home.
People
also
drink
tea
ring
breaks
at
offices
or
factories.
It
has
been
discovered
that
drinking
tea
does
a
lot
of
good
to
people』s
health.
A
cup
of
tea
can
make
you
relaxed
and
refreshed.
And
it』s
said
that
green
tea
can
prevent
cancers.
That』s
why
tea
is
becoming
more
and
more
popular
with
people.
Ⅵ 茶文化英文資料
如何品茶? ---中國是茶的故鄉，茶文化是中華五千年歷史的瑰寶，如今品茶文化更是風靡全世界。這不僅僅是因為喝茶對人體有很多好處，更因為品茶本身就是一種極優雅的藝術享受。品茶，高於飲茶解渴，「品」字包含了品評、鑒賞、仔細體驗茶給人的身心感受。
品茶的五要素是「茶、水、器、境、藝」。要品好茶，好茶葉、好水、好茶具、好環境、好技藝缺一不可。
茶葉是基礎。不同茶具有不同的香味特色，不同民族、不同地區、不同的人有不同茶類的消費習慣。
茶的色、香、味要溶於水後，才能供人享用。茶是紅花，水是綠葉。水質能影響茶葉的香味。建議茶客不用自來水，多用礦泉水、純凈水或者桶裝水。
過去花茶為什麼在北方暢銷？原因之一是以前水質不好。北方的水質大多鹼性太重，只好用這種口味重的花茶掩蓋水的味道，尤其在陝北，一部分人飲用香味更重的玉蘭花茶。
現在為什麼綠茶、烏龍茶(安溪鐵觀音)在北方銷量增加？原因主要是水質的改善。現在北方的城鎮居民大多飲用桶裝礦泉水，這樣的水泡出的茶香味很好，於是，人們更加重視品茶葉本身的香味。
茶具能保持茶葉的香味，更好地展示茶葉的色與形，茶具本身又具有較高的欣賞價值。常用的主要有陶瓷茶具、玻璃和紫砂茶具。
瓷器以白瓷為上，它不吸水，傳熱、保溫性適中。雪白的瓷器能襯托出鐵觀音茶水美麗的顏色。
玻璃茶具價廉、透明，用來沖泡「君山銀針」、「西湖龍井」、「碧螺春」時，茶葉在水中舒展、翻滾的情景，可一覽無余。
紫砂茶具質地緻密堅硬，有透氣性，能保持茶葉的本色，造型千姿百態，可供人欣賞。
要充分享受品茶的妙處，還要有良好的品茶環境，環境的首要條件是潔凈雅緻。古人常選擇花間、松下品茶。現代人則在各種中高檔茶館。其實，現代人的家庭條件和茶館條件相當，只要您有雅興，在家裡和家人或朋友一起品茶，又別有一番情趣。
茶藝指泡茶的技藝，茶葉用量、水量、水溫、時間、次數。一般泡鐵觀音用7克茶、浸泡時間因個人口感而定，一般在30-60秒出湯、可連續泡7次左右；而泡綠茶用3克茶、150毫升85攝氏度的水、沖泡5分鍾、最多泡3次。其實，最好的泡茶方法應該是用白瓷壺或蓋碗泡上30秒-1分鍾，再倒入小杯中品嘗，這樣可以保證消費者喝到最後的一口茶的香味質量都與第一口相當，這就是為什麼烏龍茶(安溪鐵觀音)的香味大家感到比較好的秘密。而傳統的泡茶方法由於茶葉在長期的水熱作用下早已變黃，茶水帶有水悶味，早已沒有茶葉的鮮爽味了。
安溪茶藝的主要內容：
賞茶：從干茶的色澤、老嫩、形狀，觀察茶葉的品質。
聞茶香：鑒賞茶葉沖泡後散發出清香（包括留在碗蓋上的「蓋香」）
觀茶湯：欣賞茶葉在沖泡時上下翻騰、舒展之過程，茶葉溶解情況及茶葉沖泡沉靜後的姿態。
品茶味：品賞茶湯的色澤和滋味
沏茶工序
一、燙壺：
在泡茶之前需用開水燙壺，一則可去除壺內異味；再則熱壺有助揮發茶香。
二、置茶：
一般泡茶所用茶壺壺口皆較小，需先將茶葉裝入茶荷內，此時可將茶荷遞給客人，鑒賞茶葉外觀，再用茶匙將茶荷內的茶葉撥入壺中，茶量以壺之三分之一為度。
三、溫杯：
燙壺之熱水倒入茶盅內，再行溫杯。
四、高沖：
沖泡茶葉需高提水壺，水自高點下注，使茶葉在壺內翻滾，散開，以更充分泡出茶味，俗稱"高沖"。
五、低泡：
泡好之茶湯即可倒入茶盅，此時茶壺壺嘴與茶盅之距離，以低為佳，以免茶湯內之香氣無效散發，俗稱"低泡"。一般第一泡茶湯與第二泡茶湯在茶盅內混合，效果更佳；第三泡茶湯與第四泡茶湯混合，以此類推。
六、分茶：
茶盅內之茶湯再行分入杯內，杯內之茶湯以七分滿為度。
七、敬茶：
將茶杯連同杯托一並放置客人面前，是為敬茶。
八、聞香：
品茶之前，需先觀其色，聞其香，方可品其味。
九、品茶：
"品"字三個口，一杯茶需分三口品嘗，且在品茶之前，目光需注視泡茶師一至兩秒，稍帶微笑，以示感謝。
如何選購好茶葉
茶葉的品質好壞，在沒有科學儀器和方法鑒定的時候，可以通過色、香、味、形四個方面的來評價。而用這四個方面來評定茶葉質量的優劣，通常採用看、聞、摸、品進行鑒別。即看外形、色澤，聞香氣，摸條索，開湯品嘗。具體如下：
看色澤----不同茶類有不同的色澤特點。綠茶中的炒青應呈黃綠色，烘青應呈深綠色蒸青應呈翠綠色，龍井則應在鮮綠色中略帶米黃色；如果綠茶色澤灰暗、深褐，質量必定不佳。綠茶的氣色應呈淺綠或黃綠，清澈明亮；若為暗黃或混濁不清，肯定也不是好茶。紅茶應烏黑油潤，湯色紅艷明亮，有些上品工夫紅茶，其茶湯可在茶杯四周形成一圈黃色的油環，俗稱「金圈」；若湯色暗淡，混濁不清，必是下等紅茶。烏龍茶則以色澤青褐光潤為好。
看外形----從茶葉的外形可以判斷茶葉的品質，因為茶葉的好壞與茶採摘的鮮葉直接相關，也與制茶相關，這都反應在茶葉的外形上。如好的龍井茶，外形光、扁平、直，形似碗釘；好的珠茶，顆粒圓緊、均勻；好的工夫紅茶條索緊齊，紅碎茶顆粒齊整、劃一；好的毛峰，茶芽毫多、芽鋒露等等。如果條索鬆散，顆粒松泡，葉表粗糙，身骨輕飄，就算不上是好茶。
聞香氣----各類茶葉本身都有香味，如綠茶具清香，上品綠茶還有蘭花香、板栗香等，紅茶具清香及甜香或花香；烏龍茶具熟桃香等。若香氣低沉，定為劣質茶；有陳氣的為陳茶；有霉氣等異味的為變質茶。就是苦丁茶，嗅起來也具有自然的香氣。花茶則更以濃香吸引茶客。
嘗滋味----或者叫茶葉的滋味，茶葉的本身滋味由苦、澀、甜、鮮、酸等多種成分構成。其成分比例得當，滋味就鮮醇可口，同時，不同的茶類，滋味也不一樣，上等綠茶初嘗有其苦澀感，但回味濃醇，令口舌生津；粗老劣茶則淡而無味，甚至澀口、麻舌。上等紅茶滋味濃厚、強烈、鮮爽；低級紅茶則平淡無味。苦丁茶入口是很苦的，但飲後口有回甜。
特徵如下：
春茶、夏茶和秋茶的品質特徵，可以從兩個方面去描述。
(1)干看
主要從干茶的色、香、形三個因子上加以判斷。凡綠茶色澤綠潤，紅茶色澤烏潤，茶葉肥壯重實，或有較多白毫，且紅茶、綠茶條索緊結，珠茶顆粒圓緊，而且香氣馥郁，是春茶的品質特徵。
綠茶色澤灰暗，紅茶色澤紅潤，茶葉輕飄松寬，嫩梗寬長，且紅茶、綠茶條索鬆散，珠茶顆粒松泡，香氣稍帶粗老，是夏茶的品質特徵。
綠茶色澤黃綠，紅茶色澤暗紅，茶葉大小不一，葉張輕薄瘦小，香氣較為平和，是秋茶的標志。
（2）濕看
就是對茶葉進行開湯審評，作出進一步判斷。凡茶葉沖泡後下沉快，香氣濃烈持久，滋味醇厚；綠茶湯色綠中顯黃，紅茶湯色紅艷現金圈；茶葉葉底柔軟厚實，正常芽葉多者，為春茶。
凡茶葉沖泡後，下沉較慢，香氣稍低；綠茶滋味欠厚稍澀，湯色青綠，葉底中夾雜銅綠色芽葉；紅茶滋味較強欠爽，湯色紅暗，葉底較紅亮；茶葉葉底薄而較硬，對夾葉較多者，為夏茶。
凡茶葉沖泡後香氣不高，滋味平淡，葉底夾有銅綠色芽葉，葉張大小不一，對夾葉多者，為秋茶。
--------------------------------------------------------------------------------
春茶、夏茶與秋茶的識別
1、春茶、夏茶與秋茶的劃分
春茶、夏茶與秋茶的劃分，主要是依據季節變化和茶樹新梢生長的間歇而定的。
在我國氣候條件下，除華南茶區的少數地區外，絕大部分產茶地區，茶樹生長和茶葉採制是有季節性的：江北茶區茶葉採制期為5月上旬至9月下旬，江南茶區茶葉採制期為3月下旬至10月中旬，西南茶區茶葉採制期限為1月下旬至12月上旬。屬於亞熱帶和溫帶地區的茶區，包括江北茶區、江南茶區和西頁茶區，通常按採制時間，劃分為春、夏、秋三季茶。但季節茶的劃分標準是不一致的。有的以節氣分：清明至小滿為春茶，小滿至小暑為夏茶,小暑至寒露為秋茶;有的以時間分:於5月底以前採制的為春茶,6月初至7月上名採制為的夏茶,7月中旬以後採制的為秋天茶.我國華南茶區,由於地處熱帶,四季不大分明,幾乎全年都有茶葉採制,因此,除了有春茶、夏茶和秋茶之分外，還有按茶樹新梢生長先後、採制遲早，劃分為頭輪茶、二輪茶、三輪茶、四輪茶的。
茶樹由於受氣候、品種，以及栽培管理條件的影響，每年每季茶的採制的遲早是不一致的。大體說來，總是自南向北逐漸推遲的，南北差異達3-4個月。另外，即使是同一茶區，甚至同一塊茶園，年與年之間，也可以因氣候、管理等原因，相差5-20天。
由於茶季不同，茶樹生長狀況有別，因此，即使是在同一塊茶園內採制而成的不同茶季的茶葉，無論是外形和內質都有較大的差異。以綠茶為例，由於春季氣溫適中，雨量充沛，加上茶樹經頭年秋冬季較長時期的休養生息，體內營養成分豐富，所以，春季不但芽中肥壯，色澤綠翠，葉質柔軟，白毫顯露，而且與提高茶葉品質相關的一些有效成分，特別是氨基酸和多種維生素的含量也較豐富，使得春茶的滋味更為鮮爽，香氣更加強烈，保健作用更為明顯。加之，春茶期間一般無病蟲危害，無須使用農葯，茶葉無污染，因此春茶，特別是早期的春茶，往往是一年中綠茶品質最佳的。所以，眾多高級名綠茶，諸如西湖龍井、洞庭碧螺春、黃山毛峰、廬山雲霧等等，均無自春茶前期。夏茶，由於採制時正逢炎熱季節，雖然茶樹新梢生長迅速，有「茶到立夏一夜粗」之說，但很容易老化。茶葉中的氨基酸、維生素的含量明顯減少，使用使得夏茶中花青素、咖啡鹼、茶多酚含量明顯增加，從而使滋味顯得苦澀。秋季氣候介於春夏之間，在秋茶後期，氣候雖較為溫和，但雨量往往不足，會使採制而成的茶葉顯得較為枯老。特別是茶樹歷經春茶和夏茶的採收，體內營養有所虧缺，因此，採制而成的茶葉，內含物質顯得貧乏，在這種情況下，不但茶葉滋味淡薄，而且香氣欠高，葉色較黃。所謂「要好吃，秋白露」，其實，說的是茶葉「味道和淡」罷了。
對紅茶而言，由於春茶期間氣溫低，濕度大，發酵困難，而夏茶期間氣溫較高，濕度較小，有利紅茶發酵變紅，特別是由於天氣炎熱，使得茶葉中的茶多酚、咖啡鹼的含量明顯增加，因此，干茶和茶湯均顯得紅潤，滋味也較強烈。只是由於夏茶中的氨基酸含量減少，對形成紅茶的鮮爽味有一定影響。
2、春茶、夏茶與秋茶的品質特徵
春茶、夏茶和秋茶的品質特徵，可以從兩個方面去描述。
（1）、干看
主要從干茶的色、香、形三個因子上加以判斷。凡綠茶色澤綠潤，紅茶色澤烏潤，茶葉肥壯重實，或有較多白毫，且紅茶、綠茶條索緊結，珠茶顆粒圓緊，而且香氣馥郁，是春茶的品質特徵。
凡綠茶色澤灰暗，紅茶色澤紅潤，茶葉輕飄松寬，嫩梗寬長，且紅茶、綠茶條茶條索鬆散，珠茶顆粒松泡，香氣稍帶粗老，是夏茶的品質特徵。
凡綠茶色澤黃綠，紅茶色澤暗紅，茶葉大不不一，葉張輕薄瘦小，香氣較為平和，是秋茶的標志。
在購茶時還可結合偶爾夾盡可雜在茶葉中的茶花、茶果來判斷是何季茶。如果發現茶葉中夾有茶樹幼果，其大小近似綠豆時，那麼，可以判斷為春茶。若幼果接近豌豆大小，那麼，可以判斷為夏茶。若茶果直徑已超過0.6厘米，那麼，可以判斷為秋茶。不過，秋茶時由於鮮茶果的直徑已達到1厘米左右，一般很少會有夾雜。自7月下旬開始，直至當年8月，為茶花蕾期，而9-11月為茶樹開花期，所以凡發現茶葉中雜有干茶樹花蕾期或干茶樹花朵者，當為秋茶了。只是，茶葉在加工過程中，通過篩分、揀剔，很少會有茶樹花、果夾雜。因此，在判斷季節茶時，必須進行綜合分析，方可避免片面性。
（2）、濕看
就是對茶葉進行開湯審評，作為進一步判斷。凡茶葉沖泡後下沉快，香氣濃烈持久，滋味醇；綠茶湯色綠中顯黃，紅茶湯色艷現金圈；茶葉葉底柔軟厚實，正常芽葉多者，為春茶。
凡茶葉沖泡後，下沉較慢，香氣稍低；綠茶滋味欠厚稍澀，湯色青綠，葉底中夾雜銅綠色芽葉；紅茶滋味較強欠爽，湯色紅暗，葉底較紅亮；茶葉葉底薄而較硬，對夾葉較多者，為夏茶。
凡茶葉沖泡後香氣不高，滋味平淡，葉底夾有銅綠色芽葉，葉張大小不一，對夾葉多者，為秋茶。
--------------------------------------------------------------------------------
高山茶與平地茶的甄別
幾乎是所有的茶人都知道，高山出好茶。高山茶與平地茶相比，前者的香氣特別高，滋味特別濃。
1、高山為何出好茶
古往今來，我國的歷代貢茶、傳統名茶，以及當代新創制的名茶，大多出自高山。高山為什麼出好茶呢？明代陳襄古詩曰：「霧芽吸盡香龍脂」，說高山茶的品質所以好，是因為在雲霧中吸收了「龍脂」的緣故。所以，我國的許多名茶，以山名加雲霧命名的特別多。如江西的廬山雲霧茶，浙江的華頂雲霧茶，湖北的熊洞雲霧茶，安徽的高峰雲霧茶，江蘇的花果山雲霧茶，湖南的南嶽雲霧茶等。其實，高山之所以出好茶，是優越的茶樹生態環境造就的。據考證，茶樹的原產地在我國西南部的多雨潮濕的原始森林中，經過長期的歷史進化，逐漸形成了喜溫、喜濕、耐蔭的生活習性。高山出好茶的奧妙，就在於那裡優越的生態條件，正好滿足了茶對生長的需要。這主要表現在以下三方面：
（1）、茶樹生長在高山多霧的環境中，一是由於光線受到霧珠的影響，使得紅橙黃綠藍靛紫七種可見光的紅黃光得到加強，從而使茶樹芽葉中的氨基酸、葉綠素和水分含量明顯增加；二是由於高山森林茂盛，茶樹接受光照時間短，強度低，漫射光多，這樣有利於茶葉中含氮化合物，諸如葉綠素、全氮量和氨基酸含量的增加；三是由於高山有蔥郁的林木，茫茫的雲海，空氣和土壤的濕度得以提高，從而使茶樹芽葉光合作用形成的糖類化合物縮合困難，纖維素不易形成，茶樹新銷可在較長時期內保持鮮嫩而不易粗老。在這種情況下，對茶葉的色澤、香氣、滋味、嫩度的提高，特別是對綠茶品質的改善，十分有利。
（2）、高山植被繁茂，枯枝落葉多，地面形成了一層厚厚的覆蓋物，這樣不但土壤質地疏鬆、結構良好，而且土壤有機質含量豐富，茶樹所需的各種營養成分齊全，從生長在這種土壤的茶樹上採摘下來的新梢，有效成分特別豐富，加工而成的茶葉，當然是香高味濃。
（3）、高山的氣溫對改善茶葉的內質有利。一般說來，海拔每升高100米，氣溫大致降低0.5攝氏度。而溫度決定著茶樹中酶的活性。現代科學分析表明，茶樹新梢中茶多酚和兒茶素的含量隨著海拔高度的升高，氣溫的降低而減少，從而使茶葉的濃澀味減輕；而茶葉中氨基酸和芳香物質的含量卻隨著海拔升高氣溫的降低而增加，這就為茶葉滋味的鮮爽甘醇提供了物質基礎。茶葉中的芳香物質在加工過程中會發生復雜的化學變化，產生某些鮮花的芬芳香氣，如苯乙醇能形成玫瑰香，茉莉酮能形成茉莉香，沉香醇能形成玉蘭香，苯丙醇能形成水仙香等。許多高山茶之所以具有某些特殊的香氣，其道理就在於此。
從上可見，高山出好茶，乃是由於高山的氣候與土壤綜合作用的結果。如果在製作時工藝精湛，那就更會錦上添花。當然，只要氣候溫和，雨量充沛，雲霧較多，溫度較大，以及土壤肥沃，土質良好，即使不是高山，但具備了高山生態環境的地方，同樣會生產出品質優良的茶葉。
但任何事物都是有一定限度的。所謂高山出好茶，是與平地相比而言的並非是山越高，茶越好。對主要高山名茶產地的調查表明，這些茶山大都集中在海拔200-600米之間。海拔超過800米以上，由於氣溫偏低，往往茶樹生長受阻，且易受白星病危害，用這種茶樹新梢制出來的茶葉，飲起來澀口，味感較差