The factors affecting the nutritional and pharmacological quality of tea are not only the content of trace elements and the soil composition in the tea producing area, but also the content of amino acids, the main component, which is closely related to the meteorological conditions
Alpine Yunwu Tea increases the amino acid content as the latitude increases.
 The research and analysis show that the amino acid content of fresh leaves is negatively correlated with the temperature and sunshine during the tea picking period, and positively correlated with the precipitation and air relative humidity