{"id":14293,"date":"2022-03-13T09:29:31","date_gmt":"2022-03-13T08:29:31","guid":{"rendered":"https:\/\/www.vinhood.com\/uncategorized\/te-e-terroir\/"},"modified":"2023-04-26T17:53:12","modified_gmt":"2023-04-26T15:53:12","slug":"te-e-terroir","status":"publish","type":"post","link":"https:\/\/www.vinhood.com\/en\/magazine-en\/te-e-terroir\/","title":{"rendered":"Tea and terroir"},"content":{"rendered":"<div class=\"fusion-fullwidth fullwidth-box fusion-builder-row-1 fusion-flex-container fusion-parallax-none nonhundred-percent-fullwidth non-hundred-percent-height-scrolling lazyload\" style=\"--awb-background-position:center top;--awb-background-repeat:repeat-y;--awb-border-radius-top-left:0px;--awb-border-radius-top-right:0px;--awb-border-radius-bottom-right:0px;--awb-border-radius-bottom-left:0px;--awb-padding-top:10px;--awb-padding-right:30px;--awb-padding-bottom:10px;--awb-padding-left:30px;--awb-flex-wrap:wrap;\" data-bg=\"https:\/\/www.vinhood.com\/wp-content\/uploads\/2019\/07\/element_articolo_2mid-1000.png\" ><div class=\"fusion-builder-row fusion-row fusion-flex-align-items-flex-start fusion-flex-content-wrap\" style=\"max-width:1996.8px;margin-left: calc(-4% \/ 2 );margin-right: calc(-4% \/ 2 );\"><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-0 fusion_builder_column_1_1 1_1 fusion-flex-column\" style=\"--awb-bg-size:cover;--awb-width-large:100%;--awb-margin-top-large:0px;--awb-spacing-right-large:1.92%;--awb-margin-bottom-large:20px;--awb-spacing-left-large:1.92%;--awb-width-medium:100%;--awb-spacing-right-medium:1.92%;--awb-spacing-left-medium:1.92%;--awb-width-small:100%;--awb-spacing-right-small:1.92%;--awb-spacing-left-small:1.92%;\" id=\"magazine-article\"><div class=\"fusion-column-wrapper fusion-column-has-shadow fusion-flex-justify-content-flex-start fusion-content-layout-column\"><div class=\"fusion-text fusion-text-1\" style=\"--awb-text-transform:none;\"><p><span style=\"font-weight: 400;\">The French word <\/span><i><span style=\"font-weight: 400;\">terroir <\/span><\/i><span style=\"font-weight: 400;\">is traditionally used to indicate a well-defined geographic area in which soil, climate, botanical varieties, tradition, and history contribute to producing a specific wine that can by identified by its unique territorial characteristics.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">But today <\/span><i><span style=\"font-weight: 400;\">terroir<\/span><\/i><span style=\"font-weight: 400;\"> is no longer exclusive to the oenological world and has become a concept that\u2019s used for other agricultural products as well, like olives, vegetables, cheeses, cured meats, and, in our specific case, teas. The criteria that bring these so-called \u201ctypical products\u201d to our tables are summed up in this very broad concept.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Just like with wines, the specific, unique, and inimitable character of a tea can be traced to its place of origin. The taste and aroma of a tea is strongly affected by:<\/span><\/p>\n<ul>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">climate and humidity;<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">type and location of the terrain;<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">composition and quality of the soil;<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">biodiversity (flora and fauna);<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">human influence (specifically, the traditional cultivation, harvesting, and processing techniques that have been passed down from generation to generation).<\/span><\/li>\n<\/ul>\n<p><span style=\"font-weight: 400;\">We\u2019re now going to examine how every single factor mentioned above has an impact on tea.<\/span><\/p>\n<h2><b>CLIMATE\u00a0<\/b><\/h2>\n<p><span style=\"font-weight: 400;\">Tea grows abundantly between the Tropics of Cancer and Capricorn, an area characterized by a warm and humid climate. The harvests are also influenced by the alternating seasons. During colder and drier months growth is slower, allowing the leaves greater time to develop complex and subtle aromas. Meanwhile, during the warm summer months, rapid growth causes simpler and flatter flavors, less complex aromas, and, often, a bitter taste to emerge. Elevation also contributes to creating aromatic complexity.\u00a0 Furthermore, climate determines the production potential and the effective yield of each harvest, season after season, year after year.<\/span><\/p>\n<h2><b>TERRAIN<\/b><\/h2>\n<p><span style=\"font-weight: 400;\">Tea is one of the most demanding tropical crops in terms of soil conditions. The many different kinds of soil in which tea is successfully cultivated makes it difficult to create a general classification of suitable terrain. The type (rocky, clayey, hilly, flat, well-drained&#8230;) and the chemical composition of the terrain (rich in or lacking minerals, with an optimal acidic pH between 4.5 \u2013 5.5) are factors which impact or determine the unique characteristics of the <\/span><i><span style=\"font-weight: 400;\">terroir<\/span><\/i><span style=\"font-weight: 400;\">. The orientation of the plantations and their exposure to sunlight also influence the taste and aroma of a cup of tea. For example, from tea gardens with a northern and western exposure, where the sun is less intense, we expect a high quality harvest year round.<\/span><\/p>\n<h2><b>BIODIVERSITY<\/b><\/h2>\n<p><span style=\"font-weight: 400;\">A <\/span><i><span style=\"font-weight: 400;\">terroir<\/span><\/i><span style=\"font-weight: 400;\"> is a complex ecosystem thanks to the presence not only of the tea plants, but also of spontaneous vegetation (like flowers, grass, conifers, and fruit trees), animals, insects, bacteria, and fungi.<\/span><\/p>\n<h2><b>HUMAN INFLUENCE<\/b><\/h2>\n<p><span style=\"font-weight: 400;\">Why is it so difficult to define a <\/span><i><span style=\"font-weight: 400;\">terroir<\/span><\/i><span style=\"font-weight: 400;\">? Simple: because the environment is difficult to modify and therefore the tea plant must adapt to the various characteristics of the region in which it grows and develops. <\/span><b>It\u2019s not just a question of the perfect terrain for cultivating Camellia Sinensis. The concept of <\/b><b><i>terroir<\/i><\/b><b> extends well beyond natural factors. <\/b><span style=\"font-weight: 400;\">We often forget that, like wine, producing tea is similar to creating a work of art, and only the hands of a master, aided by science and by proper farm management, can ensure that potential turns into success. Without this overall vision and collective knowledge, tea products would be entirely lacking in identity and character. <\/span><b>The human factor, therefore, explains the reason why both <\/b><b><i>premium<\/i><\/b><b> teas and those of inferior quality can be found in the same production areas.\u00a0<\/b><\/p>\n<p><b>Let\u2019s now take a look at the most well-known and most esteemed <\/b><b><i>terroirs<\/i><\/b><b> in each of the tea-producing countries.<\/b><\/p>\n<p><img decoding=\"async\" class=\"lazyload aligncenter size-full wp-image-13709\" src=\"https:\/\/www.vinhood.com\/wp-content\/uploads\/2022\/03\/Inner_te_terroir2.jpg\" data-orig-src=\"https:\/\/www.vinhood.com\/wp-content\/uploads\/2022\/03\/Inner_te_terroir2.jpg\" alt=\"piantagioni di t\u00e8\" width=\"800\" height=\"400\" srcset=\"data:image\/svg+xml,%3Csvg%20xmlns%3D%27http%3A%2F%2Fwww.w3.org%2F2000%2Fsvg%27%20width%3D%27800%27%20height%3D%27400%27%20viewBox%3D%270%200%20800%20400%27%3E%3Crect%20width%3D%27800%27%20height%3D%27400%27%20fill-opacity%3D%220%22%2F%3E%3C%2Fsvg%3E\" data-srcset=\"https:\/\/www.vinhood.com\/wp-content\/uploads\/2022\/03\/Inner_te_terroir2-200x100.jpg 200w, https:\/\/www.vinhood.com\/wp-content\/uploads\/2022\/03\/Inner_te_terroir2-300x150.jpg 300w, https:\/\/www.vinhood.com\/wp-content\/uploads\/2022\/03\/Inner_te_terroir2-400x200.jpg 400w, https:\/\/www.vinhood.com\/wp-content\/uploads\/2022\/03\/Inner_te_terroir2-500x250.jpg 500w, https:\/\/www.vinhood.com\/wp-content\/uploads\/2022\/03\/Inner_te_terroir2-600x300.jpg 600w, https:\/\/www.vinhood.com\/wp-content\/uploads\/2022\/03\/Inner_te_terroir2-700x350.jpg 700w, https:\/\/www.vinhood.com\/wp-content\/uploads\/2022\/03\/Inner_te_terroir2-768x384.jpg 768w, https:\/\/www.vinhood.com\/wp-content\/uploads\/2022\/03\/Inner_te_terroir2.jpg 800w\" data-sizes=\"auto\" data-orig-sizes=\"(max-width: 800px) 100vw, 800px\" \/><\/p>\n<h2><b>CHINA AND ITS <\/b><b><i>TERROIRS<\/i><\/b><\/h2>\n<p><span style=\"font-weight: 400;\">The territory dedicated to the cultivation of tea is so large and influenced by such a wide variety of climatic and geographic conditions, that we can more or less divide China into four macro-areas: southwest, southeast, and the areas situated respectively north and south of the Yangzi Jiang river. Because of each region\u2019s unique and distinctive characteristics, the teas often take the name of the region in which they were cultivated and processed.\u00a0<\/span><\/p>\n<p><span style=\"font-weight: 400;\">The<\/span><b> production area in the southwest<\/b><span style=\"font-weight: 400;\"> includes the provinces of Guizhou, Sichuan, and Yunnan. The last of these, with its ancient and wild plants, is considered tea\u2019s \u201ccradle\u201d, the mountains where it all began, and is world famous for its <\/span><a href=\"\"><span style=\"font-weight: 400;\">Pu\u2019er<\/span><\/a><span style=\"font-weight: 400;\"> fermented black teas and its Dian Hong oxidized red teas (known as black tea in the West).<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Guangdong, Fujian, and Guangxi are located in the <\/span><b>southeastern region<\/b><span style=\"font-weight: 400;\">. Here we find the great classics of the six tea families and, in particular, white teas (Bai Hao Yin Zhen, <\/span><a href=\"blank\" target=\"_blank\" rel=\"noopener\"><span style=\"font-weight: 400;\">Bai Mu Dan<\/span><\/a><span style=\"font-weight: 400;\">) and oolong teas (Da Hong Pao, <\/span><a href=\"\"><span style=\"font-weight: 400;\">Rou Gui<\/span><\/a><span style=\"font-weight: 400;\">, <\/span><a href=\"blank\" target=\"_blank\" rel=\"noopener\"><span style=\"font-weight: 400;\">Anxi Tie Guan Yin<\/span><\/a><span style=\"font-weight: 400;\">).<\/span><\/p>\n<p><span style=\"font-weight: 400;\">The provinces of Henan, Gansu, Shandong, and the northernmost parts of Anhui, Jiangsu, and Hubei are located in the <\/span><b>area north of the Yangzi Jiang river<\/b><span style=\"font-weight: 400;\">. These gardens represent the most recent tea production areas due to their more rigid climate and steep slopes. Nevertheless, very interesting green teas are produced here, like the <\/span><a href=\"blank\" target=\"_blank\" rel=\"noopener\"><span style=\"font-weight: 400;\">Liu An Gua Pian<\/span><\/a><span style=\"font-weight: 400;\"> and Huo Shan Huang Ya, to name the most popular.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">The provinces of Zheijiang, Hunan, Jianxi, and the southernmost parts of Anhui, Jiangsu, and Hubei are located in the <\/span><b>area south of the Yangzi Jiang river<\/b><span style=\"font-weight: 400;\">. It\u2019s been calculated that this area is responsible for approximately two thirds of China\u2019s tea production. Hills with good exposure to the sun and a well-drained terrain guarantee a harvest of high quality teas, in particular the Long Jing, Angi Bai Chai, and Huang Shan Mao Feng green teas and the very famous <\/span><a href=\"\"><span style=\"font-weight: 400;\">Keemun<\/span><\/a><span style=\"font-weight: 400;\"> oxidized red teas. To simplify, <\/span><i><span style=\"font-weight: 400;\">premium<\/span><\/i><span style=\"font-weight: 400;\"> Chinese oxidized red teas feature a complex <\/span><i><span style=\"font-weight: 400;\">bouquet<\/span><\/i><span style=\"font-weight: 400;\">, in which floral scents and notes of honey, cocoa, leather, and cooked fruit blend together perfectly and harmoniously. Meanwhile, the green teas release a sweet floral and nutty fragrance (in particular walnut and chestnut) and, in some cases, pleasant and subtle smokey notes. You can find more information on the aromatic profiles of tea in this <\/span><a href=\"\"><span style=\"font-weight: 400;\">article.<\/span><\/a><\/p>\n<h2><b>INDIA AND ITS <\/b><b><i>TERROIRS<\/i><\/b><\/h2>\n<p><span style=\"font-weight: 400;\">In India there are four main <\/span><i><span style=\"font-weight: 400;\">terroirs:<\/span><\/i> <a href=\"blank\" target=\"_blank\" rel=\"noopener\"><span style=\"font-weight: 400;\">Darjeeling<\/span><\/a><span style=\"font-weight: 400;\">, <\/span><a href=\"blank\" target=\"_blank\" rel=\"noopener\"><span style=\"font-weight: 400;\">Assam<\/span><\/a><span style=\"font-weight: 400;\">, Nilgiri, and the Kangra Valley. Other than these four, the emerging production areas are located in the northeastern part of the country: Meghalaya, Mizoram, Sikkim, and Manipur. The most well-known and popular in the world market are:<\/span><\/p>\n<ul>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Darjeeling teas, considered the Champagne of Indian teas, which feature intense notes of muscatel, a medium body, and a lively quality;<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Assam teas, known for their strong body and intense malted and honey notes.<\/span><\/li>\n<\/ul>\n<h2><b>SRI LANKA AND ITS <\/b><b><i>TERROIRS<\/i><\/b><\/h2>\n<p><span style=\"font-weight: 400;\">The seven major regions of Ceylon tea are: Kandy, Dimbula, <\/span><a href=\"blank\" target=\"_blank\" rel=\"noopener\"><span style=\"font-weight: 400;\">Nuwara Eliya<\/span><\/a><span style=\"font-weight: 400;\">, Uda Pussallawa, Uva, Ruhuna, and Sabaragamuwa. The different elevations, the monsoon rains, and the climate (varying from cold and dry to hot and humid) contribute to producing a wide selection of very exotic teas that range from light and citrusy to full-bodied and balsamic.<\/span><\/p>\n<h2><b>JAPAN AND ITS <\/b><b><i>TERROIRS<\/i><\/b><\/h2>\n<p><span style=\"font-weight: 400;\">In Japan, the concept of <\/span><i><span style=\"font-weight: 400;\">terroir <\/span><\/i><span style=\"font-weight: 400;\">primarily applies only to the <\/span><i><span style=\"font-weight: 400;\">grands crus<\/span><\/i><span style=\"font-weight: 400;\">.<\/span> <span style=\"font-weight: 400;\">In fact, almost the entire production is the result of <\/span><i><span style=\"font-weight: 400;\">blends<\/span><\/i><span style=\"font-weight: 400;\"> of teas from different gardens in the same area or sometimes even from other prefectures. Shizuoka is the primary production area and features teas with a very complex aromatic profile. Then come the prefectures of Kyoto (its Uji teas are popular all around the world), Kagoshima (of note are the gardens in <\/span><a href=\"blank\" target=\"_blank\" rel=\"noopener\"><span style=\"font-weight: 400;\">Miyazaki<\/span><\/a><span style=\"font-weight: 400;\">, Kirishima, Fukuoka, and Saga), Nara, and Mie. Whether it\u2019s a <\/span><i><span style=\"font-weight: 400;\">single origin<\/span><\/i><span style=\"font-weight: 400;\"> green tea or a <\/span><i><span style=\"font-weight: 400;\">blend<\/span><\/i><span style=\"font-weight: 400;\">, in the cup it will be a bright yellow-green color and offer refreshing and aromatic sensations as well as the typical grassy, marine, and umami taste that characterizes Japanese teas.<\/span><\/p>\n<p><img decoding=\"async\" class=\"lazyload aligncenter size-full wp-image-13711\" src=\"https:\/\/www.vinhood.com\/wp-content\/uploads\/2022\/03\/Inner_te_terroir3.jpg\" data-orig-src=\"https:\/\/www.vinhood.com\/wp-content\/uploads\/2022\/03\/Inner_te_terroir3.jpg\" alt=\"t\u00e8\" width=\"800\" height=\"400\" srcset=\"data:image\/svg+xml,%3Csvg%20xmlns%3D%27http%3A%2F%2Fwww.w3.org%2F2000%2Fsvg%27%20width%3D%27800%27%20height%3D%27400%27%20viewBox%3D%270%200%20800%20400%27%3E%3Crect%20width%3D%27800%27%20height%3D%27400%27%20fill-opacity%3D%220%22%2F%3E%3C%2Fsvg%3E\" data-srcset=\"https:\/\/www.vinhood.com\/wp-content\/uploads\/2022\/03\/Inner_te_terroir3-200x100.jpg 200w, https:\/\/www.vinhood.com\/wp-content\/uploads\/2022\/03\/Inner_te_terroir3-300x150.jpg 300w, https:\/\/www.vinhood.com\/wp-content\/uploads\/2022\/03\/Inner_te_terroir3-400x200.jpg 400w, https:\/\/www.vinhood.com\/wp-content\/uploads\/2022\/03\/Inner_te_terroir3-500x250.jpg 500w, https:\/\/www.vinhood.com\/wp-content\/uploads\/2022\/03\/Inner_te_terroir3-600x300.jpg 600w, https:\/\/www.vinhood.com\/wp-content\/uploads\/2022\/03\/Inner_te_terroir3-700x350.jpg 700w, https:\/\/www.vinhood.com\/wp-content\/uploads\/2022\/03\/Inner_te_terroir3-768x384.jpg 768w, https:\/\/www.vinhood.com\/wp-content\/uploads\/2022\/03\/Inner_te_terroir3.jpg 800w\" data-sizes=\"auto\" data-orig-sizes=\"(max-width: 800px) 100vw, 800px\" \/><\/p>\n<h2><b>TAIWAN AND ITS <\/b><b><i>TERROIRS<\/i><\/b><\/h2>\n<p><span style=\"font-weight: 400;\">Thanks to its mountains, which exceed 2000 meters asl, the abundant rain, and tropical climate, Taiwan gives us delicate, velvety teas with fragrant notes of flowers, fruit, butter, and vanilla. Excellent teas like <\/span><a href=\"blank\" target=\"_blank\" rel=\"noopener\"><span style=\"font-weight: 400;\">Dong Ding<\/span><\/a><span style=\"font-weight: 400;\"> oolong tea and Sun Moon Lake oxidized red teas come from the Nantou district. Oolong teas in the style of Bao Zhong (literally \u201cwrapped in paper\u201d, from the ancient custom some merchants had of presenting these twisted tea leaves in paper) are produced near Taipei, while the best Bai Hao (<\/span><a href=\"blank\" target=\"_blank\" rel=\"noopener\"><span style=\"font-weight: 400;\">Oriental Beauty<\/span><\/a><span style=\"font-weight: 400;\">) come from the Hsinchu district, located in the northwestern part of the island.\u00a0 Speaking of Taiwan\u2019s outstanding products, the Gao Shan are high mountain (<\/span><i><span style=\"font-weight: 400;\">high-altitude <\/span><\/i><span style=\"font-weight: 400;\">or <\/span><i><span style=\"font-weight: 400;\">high grown<\/span><\/i><span style=\"font-weight: 400;\">)<\/span> <span style=\"font-weight: 400;\">teas. The most popular grow between 1,000 and 1,700 meters asl along the slopes of the Ali Shan and Li Shan mountain ranges. A way to truly pamper your palate!\u00a0<\/span><\/p>\n<p><span style=\"font-weight: 400;\">In addition to the primary production areas described above, other countries to discover and keep an eye on are <\/span><a href=\"blank\" target=\"_blank\" rel=\"noopener\"><b>Vietnam<\/b><\/a><b>, Indonesia, Korea, Nepal, <\/b><a href=\"\"><b>Kenya<\/b><\/a><b>, Malawi, Uganda, Rwanda, Iran, <\/b><a href=\"blank\" target=\"_blank\" rel=\"noopener\"><b>Georgia<\/b><\/a><b>, Turkey, and Argentina.\u00a0<\/b><\/p>\n<p><span style=\"font-weight: 400;\">In conclusion, <\/span><b>every cup of tea tells a story made up of places, landscapes, traditions, and culture.<\/b><\/p>\n<\/div><\/div><\/div><\/div><\/div>\n","protected":false},"excerpt":{"rendered":"<p>What is terroir and how does it affect the aroma and flavor of tea? Can this technical term be extended to tea production or is it specific to the world of wine production?<\/p>\n","protected":false},"author":6,"featured_media":13714,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[102,83,652],"tags":[495],"solution_tag":[],"class_list":["post-14293","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-curiosity-and-education","category-magazine-en","category-public-post","tag-the"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.1.1 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Tea and terroir - Vinhood<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.vinhood.com\/en\/magazine-en\/te-e-terroir\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Tea and terroir - Vinhood\" \/>\n<meta property=\"og:description\" content=\"What is terroir and how does it affect the aroma and flavor of tea? 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