Abstract: Analysis of sensory evaluation and the chemical components on Tieguanyin from altitude of 40m, 100m, 200m, 500m, 1000m in Fujian and Oolong tea from altitude of 40m, 1200m, 1500m, 1800m, 2200m in Taiwan show that, while the sensory quality improves with the increase of altitude, Tieguanyin at 1000m altitude and Lishan oolong tea at 2200m altitude are of the best, flat land oolong tea is relatively inferior in sensory quality; the amino acid content goes up with the increase of altitude, oolong tea from Qilaishan and Lishan whose altitudes are over 1800m are as high as 4.36% and 4.27% respectively. differences are distinct in low mount and high mount oolong tea., Tea polyphenol, caffeine, phenol and ammonia levels decline with the increase of altitude。