"Why Does Tea Taste Different?"... The Reason Behind Its Increasing Bitterness

More Bitterness, Less Sweetness
"It's Not the Same as Before," Say Farmers

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Climate change, including global warming, is affecting the environment for tea cultivation and altering the taste of tea.

According to the Daily Mail in the UK on the 11th (local time), the aid organization Christian Aid reported in a new report that "climate change is making tea leaves taste rougher and reducing the consistency of their flavor."

The report stated that "rising temperatures in major tea-producing countries such as Kenya, India, and Sri Lanka are affecting the taste of tea," and also expressed concerns that "disruptions in tea leaf harvesting could lead to price increases and supply instability."

Dr. Neha Mittal, a researcher at the University of Leeds in the UK, pointed out that "as climate variability increases, it becomes more difficult for tea brands to maintain consistency."

The taste and aroma of tea are determined by a balance of various components such as catechins, amino acids, and polyphenols. As temperatures rise, substances that create bitterness increase, while sweetness decreases, causing tea to taste more bitter.

Tea achieves its optimal flavor when grown at appropriate rainfall levels and temperatures between 13°C and 30°C. However, it has become difficult to maintain these conditions due to climate change. Disasters such as droughts, floods, and crop diseases and pests are also causing reductions in tea production and declines in quality.

Claire Nasike Akello, climate adaptation lead at Christian Aid, predicted, "Currently, the taste of tea is becoming increasingly rough. In the long term, tea could become a more bitter and expensive beverage."

In fact, a farmer growing tea in Kenya said, "The leaves have become smaller than before, and the taste has become weaker. The rain does not come on time, and dry days are becoming longer."

A farmer running a tea farm in Wales, UK, also added, "Irregular rainfall and sudden frosts are having a negative impact on the leaves. When a stable cultivation environment disappears, it becomes difficult to maintain consistent tea quality."

This content was produced with the assistance of AI translation services.