Based on the analysis of mineral composition of three high quality of black tea (Qeemen black tea of China, Darjeeling black tea of India, Highland tea of Sri Lanka), and ordinary black tea, the effects of physico-chemical properties of the soils and natural graphical environment factors on quality of teas was studied. Results showed that high quality black tea was mainly produced in red soil, red yellow soil and intermountain alluvial terraces formed by fluvial outwash, with loose soil texture and high soil organic matter content. Cu plays an irreplaceable role in maintaining and enhancing the activity of polyphenol oxidase. Maintenance of the activity of polyphenol oxidase was a guarantee of fine quality of black tea. Enrichment of K contributes to regulation of moisture evaporation, and hence the ability of drought resistance. Meanwhile, K also improves the tea in taste and fragrance. Dry-wet alternating monsoon climate was conductive to formation of the flavor of fine black tea.