The effects of pruning and altitude on the fatty acid composition of tea (Camellia sinensis (L.)) shoots

Abstract

The levels of fatty acids (FA) in the young shoots of tea clone S 15/10 decreased with time after pruning in Kenya. This explains the general flavour quality improvement as the next pruning time approaches. In clones 6/8, TN 14-3 and S 15/10, within a radius of 10 km, the FA values varied with location. The FA levels marginally increased with reduction in altitude, but the relationship was not significant. Implications of the results are discussed. Authors' summary