1992•Korean Journal of Food Science and TechnologyRequires access

Analysis of Theanine Contents in Commercial Green Tea

Sung-Hee Choi, Mee‐Ra Rhyu

Abstract

The theanine contents of commercial green teas manufactured by the different harves times(1st tea, 2nd tea and 3rd tea) and processes(steamed and parched teas) were determined by amino acid analyzer. There were remarkable differences in the theanine contents among teas of the different harvest times. The theanine content in 1st steamed green tea was 2235 mg% and one in 1st parched green tea was 2106 mg%. The theanine contents in 2nd, 3rd tea were gradually decreased. There were slight differences in the theanine contents among teas of the different process.

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Key concepts: Theanine, Green tea, Chemistry, Food science, Camellia sinensis, Horticulture, Biology