Influence of altitude of planting on the quality of black teas produced under south Indian conditions was studied. The experiment was carried out at three different altitudes viz., 2125, 1150 and 950 meters above mean sea level. Green tea leaves were analysed for individual catechins. The CTC (crush, tear and curl) black teas manufactured were analysed for theaflavins (TF), thearubigins (TR), water extract, crude fibre, individual TFs and aroma composition. The results showed that the altitude of planting had significantly affected the catechin composition of green tea leaves. Black teas from higher altitude had higher levels of TFs and its fractions, aroma composition and water extract. Crude fibre remained unaffected by the changes in the altitude.c
