Climate Change and Impact Assessment for the Quality of Guzhang Maojian Tea

In order to grasp the impact of climate change on tea and better develop tea meteorological services, according to the daily meteorological observation data of the National Meteorological Station of Guzhang County from 1981 to 2015 and the quality inspection data of the Tea Research Institute, fuzzy mathematics method and weighted index are used to study the occurrence and development of tea and its impact on Guzhang Maojian tea. The results showed that the annual average temperature increased obviously, the average date of daily mean temperature passing through 10 °was March 24, and the climate tendency rate was -3.8d/10a, and the changes of precipitation and sunshine hours tended to be consistent with those of tea growing season. The main meteorological disasters affecting the production of Guzhang Maojian tea are high temperature heat damage, frost, in which the high temperature heat damage is mainly mild to moderate, most of which occurs in July to August, and the frequency increases after 2000, which has an effect on summer and autumn tea, the number of frost days shows a decreasing trend, and the tendency rate is 1.123 d/10a, which is beneficial to the growth of tea. Climate change had no effect on tea quality. Dryness was less than 0.5, relative humidity was more than 80%, spring tea quality was high, total tea polyphenols, amino acids, caffeine and catechin were 22.41 ~28.85%, 3.79 ~ 7.96, 3.66 ~ 4.63% and 13.28 ~ 19.71, respectively. The quality of autumn tea comes next, and that of summer tea comes next. The research results can provide scientific basis for optimizing tea production layout and adapting to climate change.