The tea plant grows in a variety of climates and it is difficult to specify an ideal climate. The monsoonal climate of Northeast India with alternate wet and dry seasons and the high elevation of subtropical mountains in China, India, and Sri Lanka provide optimal conditions for tea production. Climate change is expected to decrease not only the quality of tea, but also the quantity of tea production: as a consequence of increased soil erosion, pests, and diseases that are becoming more resistant. In addition to this; changing climate conditions impact the concentration of secondary metabolites, which are most important for the quality of tea. The dilution of phytochemicals as a consequence of more frequent extreme rains seems to explain the changes of the tea taste that tea farmers in Yunnan (South China) are experiencing. As tea is thought to have originated as an understory plant in the tropical rainforests, it is likely that its photosynthetic apparatus is adapted to function with maximum capacity under shade. Generally, tea grows well within a Ta range of about 18-25°C. Air temperatures below 13oC and above 30oC have been found to reduce shoot growth. The rate of shoot initiation in tea increases linearly with rise in temperature from the base (threshold) temperature (Tb) to an optimum temperature (To) and thereafter decreases linearly with further increases in temperature up to the maximum or ceiling temperature (Tce). Reduction of shoot extension, leaf area expansion, stem diameter, internode elongation and number of lateral branches of woody plants including tea, have been reported to be associated with SWD.