Abstract:

In order to explore the biochemical basis of regional differences in the quality of Fenghuangdancong oolong tea
in this study, fresh tea leaves from five Baxiandancong mature tea gardens located at different altitudes ranging from 300 to
1 100 m in Fenghuang town, Chao’an county were analyzed for biochemical components. Results showed that there were
significant differences in biochemical quality among Baxiandancong tea leaves from different altitudes. Compared to lowmountain
tea at elevation of 300–400 m, the difference between high-mountain (800–1 000 m elevation) and mid-mountain
tea (500–700 m elevation) was relatively smaller. Biochemical components of high-(mid) mountain tea leaves, such as
water extracts, polyphenols, caffeine, soluble sugar, catechins, flavonoids, and gallic acid, ester-type catechins (EGCG,
ECG and GCG), etc were significantly higher than those of low-mountain tea. High-mountain fresh tea leaves contained
dehydrolinalool, cis-linalool oxide, neroli, α-terpineol, L-parsley alcohol, 2,6-dimethyl-1,3,5,7-octatetraene, trans-β-
ocimene, cis-β-ocimene,terpinene, D-limonene, 3-ethyl-1,4-hexadiene, tetradecane, β-ionone and benzaldehyde significantly
higher than those of low-mountain tea. Low-mountain fresh tea leaves contained higher levels of β-linalool, trans-nerolidol,
cis-3-hexene caproate, cis-jasmone, ketones, indole and O-ethylmethylbenzene. These results can provide a reference
for further study on regional differences in the quality of Fenghuangdancong tea and modified process to improve its
low-mountain tea quality.

Key words: Fenghuangdancong tea, altitude range, quality differences, biochemical components