Influence of tea cultivars, processing technology and seasons on the quality of Oolong tea were investigated.The free and bound alcoholic aromas in tea leaves were tested.

• 研究了茶树品种、加工工艺和季节对乌龙茶品质的影响，结果表明：鲜叶中醇系香气总量有明显的季节性差异，游离态为春季>夏季>秋季，键合态为春季>秋季>夏季；