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茶叶香气与其品质有着十分密切的关系。而在茶叶香气成分中，醇系香气物质占据了重要地位。试验表明，岭头单丛茶鲜叶中含量较多的香气物质有芳樟醇及其氧化物，以及香叶醇和萜品醇；在肉桂茶香气中，橙花叔醇、芳樟醇及其氧化物、香叶醇这３种醇类香气物质的含量共占香气成分
Tea aroma and its quality has a very close relationship. In the aroma components of tea, alcohol-based aroma substances occupy an important position. Experiments show that the Lingtou Dancong tea leaves contain more aroma substances linalool and its oxide, as well as geraniol and terpineol; cinnamon tea aroma, nerolidol, linalool and its Oxide, geraniol alcohol content of the three kinds of aroma substances accounted for a total of aroma components