The factors that affect the nutrition and pharmacological quality of tea, in addition to the content of trace elements and the soil components in the tea-producing area, the amino acid content of its main components is closely related to meteorological conditions. Research analysis shows that the amino acid content of fresh leaves is related to the temperature during the tea harvest period, sunshine It is negatively correlated with precipitation and air relative humidity. If the following are true, the conclusions that can weaken the above analysis are:. ['Most regions in northern China have low temperatures and little rain in spring, and tea grows slowly.', 'Alpine cloud mist tea increases with increasing latitude.', 'Famous teas are mostly grown in clouds, humid air, and mild climates.', 'In the Pingchuan area in summer, the sunshine time is long, the rainfall is abundant, and the amino acid content of fresh leaves increases.']