The area of origin, climate and soil conditions all play a role towards the inherent qualities of the tea leaves, which influence the taste of the infusion. The growth and development of the tea plants are closely linked to the soil quality and its nutritional composition, such as the presence of essential elements. The same plant grown in different soil types will result in nuances in both fragrance and taste.
The impact on taste as a result of differing geographical conditions is distinct. For example, high-mountain tea from a particular region is influenced by both the local mountainous soil and the thinner, cooler and cleaner air of the mountains that result in its characteristic scent and taste. This is loosely termed as the air of the mountains and holds the key to reviewing teas and making professional recommendations.