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
Most areas in northern China have low temperature and little rain in spring, and the growth of tea is slow.
 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