| Summary: | 碩士 === 國立嘉義大學 === 農藝學系研究所 === 105 === This study aims to clarify the possible correlation among altitude, crop seasons, and soil condition on high mountain tea sensory quality and chemical components from Xi-Ding district in Chiayi Alishan, Taiwan. Spring, summer, and winter crop season of Oolong tea in 2014 collected from six different altitudes were chosen which localized at 900 meters to 1500 meters. The result showed that altitude was found negatively correlated with different catechins (ECG, EGCG, EC, EGC), caffeine, and free amino acid; while it was positively correlated with tea aroma and taste by sensory evaluation. Season is as another controlled factor in this study determined the level of catechins, caffeine, and free amino acid. It showed that “Spring tea” contained the highest level of catechins, caffeine, and total free amino acid. In terms of tea quality, “Spring tea” were evaluated with the best aroma however “Winter tea” with the best tasting quality. In the analysis of soil compositions, such as pH, organic matter, phosphorum, potassium, calcium, and magnesium contents did not observed to have significant influence on tea aroma and taste. However, for the fact that soil contains complex elements, the amount of any content would not generalize as a potential factor affecting the quality of tea. This study shows that altitude has the greatest impact on tea quality, followed by crop seasons. Soil condition wasn’t shown to affect tea quality.
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