We already know that climate and elevation affect the way a tea tastes, but new research points to weather as being a contributing factor as well.
According to Professor Selena Ahmed from Montana State University—a member of the research study team—certain antioxidant compounds in tea that’s grown in southwest China fell up to 50 percent during a monsoon. Income from the sale of this tea also dropped as the tea farmers believed it to be inferior to that grown during drier seasons.
For comparison, the team also studied tea grown during an extreme drought.
