Wu Tse-jui highlights the fact that China has a continental climate, meaning that the air has less moisture, which means that tea-leaf cells can lose their vitality very quickly. Taiwan on the other hand has a maritime climate, so that tea leaves retain their original taste even after withering and undergoing the shajing process.
吳則叡指出，大陸屬於大陸型氣候，空氣中的含水量較少，短時間內茶葉細胞就失去活力；台灣屬於海洋性氣候，茶葉經過萎凋、殺青，仍能保有原味的品質。