Review of Climate Change's Impacts on Tea Quality

Abstract

Subsequent to water, tea is the most consumed beverage worldwide. Tea could be identified as one of the oldest drinks prevailing since prehistorical era. This article's objective is to expedite that there is any significant impact on the major four aspects of Tea namely quality—aroma, taste, color, and yield with climate change. While observing on how climate patterns affect the Tea yield and quality, Tea farmers who has long cultural traditions of managing tea plantations are among the most knowledgeable people according to the literature review. Warmer temperatures, increased weather unpredictability such as higher rain variability, and altered plant phenology, such as earlier bud burst, are just a few of the reported alterations. These tea growers assert that such weather variations directly affect commercial tea gardens. An early tea harvest is linked to higher temperatures. Extreme droughts, which are thought to have become more common recently, are associated with drier tea leaves with less blossoming. It is also said that tea harvested during a drought has a substantially stronger flavor and scent. Farmers report that tea harvested during exceptionally rainy periods has lovely leaves and increased blooming but a relatively watered-down flavor and scent. The drought this spring has benefited tea production since consumers enjoy the robust aroma and sticky-sweet aftertaste of the beverage. In the absence of any other changes, a rise in average temperatures imposed on by global warming will lessen the production of tea plantations. Climate change will have a higher impact on tea yield than any other tea characteristics, such as aroma, taste, or color. In addition to immediate benefits such research studies, actions to lessen the vulnerability of tea plantations to heat and precipitation variability will also aid in climate change adaptation.

Keywords: Climate Change, Aroma, Color, Taste, Yield