闽台不同海拔乌龙茶品质差异研究

为研究闽台两地不同海拔乌龙茶的品质差异，分别对产自福建海拔高度为40、100、200、500、1000 m的铁观音茶和台湾海拔高度为40、1200、1500、1800、2200 m的乌龙茶品质进行感官审评及内含成分分析。结果表明，铁观音和乌龙茶感官品质得分随着海拔高度的升高而提高，产自海拔1000 m的铁观音和海拔2200 m的梨山乌龙茶品质最好，平地产乌龙茶品质相对较差；茶叶中的氨基酸含量随海拔高度的升高而增加，海拔1800 m以上的奇莱山和梨山乌龙茶氨基酸含量达到4.36%和4.27%。低山产和高山产乌龙茶内含成分差异明显，茶多酚、咖啡碱含量和酚/氨值随海拔高度的升高而下降。在海拔均为1200 m左右的台湾阿里山和福建漳平，相同品种制成的乌龙茶品质相当。

Research on Oolong Tea Quality Differences at Different Altitude between Fujian and Taiwan

To investigate the quality differences between disparate oolong teas from Fujian and Taiwan, the authors conducted the research of sensory evaluation and chemical components analysis on Tieguanyin from altitude of 40, 100, 200, 500, 1000 m in Fujian and oolong tea from altitude of 40, 1200, 1500, 1800, 2200 m in Taiwan. Results showed that, while the sensory quality improved with the increase of altitude, Tieguanyin at 1000 m altitude and Lishan oolong tea at 2200 m altitude were of the best, fiat land oolong tea was relatively inferior in sensory quality; the amino acid content went up with the increase of altitude, oolong tea from Qilaishan and Lishan whose altitudes were over 1800 m were as high as 4.36% and 4.27% respectively. Differences were distinct in low mount and high mount oolong tea that tea polyphenol, caffeine, phenol and ammonia levels declined with the increase of altitude. In Ali Mountain, Taiwan and Zhangping, Fujian, same variety oolong teas, which were at 1200 m altitude high mountains, share similar quality.