In this paper, different Tieguanyin trees with varous tree ages were chosen to study the quality differences among Tieguanyin tea samples produced in April 2013 and October 2013. The results showed that the total score of tea aroma, taste, soup color and the brewing test total score increased firstly and then decreased as the tea trees' age increased, but there were no significant changes in the tea leaf. Correlation analysis on products in April and October indicated that the total score of tea aroma , taste and brewing test was negatively correlated with tea trees Ages in a significant way. The quadratic regression analysis suggested that theoratically , the aroma of tea was best when the tea tree age was between 9.3 and 9.9 years , the taste of tea was best between the tree age of 11.4 and 11.7, the soup color was best between the tree age of 6.4 and 9.9, while the total score of brewing test was at its highest between the tree age of 10.55 and 10.6 years.%以同一地区不同树龄铁观音茶树为研究对象，探讨2013年4月和10月制得的不同树龄铁观音茶叶的品质差异，结果表明，随着茶树树龄的增加，制得的茶叶香气、滋味、汤色及内质审评总分呈现先上升后下降的趋势，而叶底则表现较为均匀。4月与10月相关性分析结果表明，茶树树龄与茶叶的香气、汤色、内质审评总分达到显著的负相关。二次回归分析结果表明，理论上当9.3~9.9年树龄的茶树，茶叶香气最佳，11.4~11.7年树龄的茶树滋味最佳，6.4~9.9年树龄的茶树汤色最佳，当树龄在10.55~10.6年时茶叶内质审评总分最高，品质最佳。
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