Chemical constituents in the different parts of tea shoots were investigated for green tea. "Okro". The contents of total nitrogen, caffeine and vitamin C at the leaves were decreased with growing, while those of total amino acid and chlorophyll were the highest at the 5th leaves and in the 3rd leaves, respectively. The content of tannin ranged from 8.63% to 12.29%. The content of tannin at the 1st leaves was the highest as 12.29% and that of the 4th leaves was the lowest as 8.63%. The contents of free amino acids at the stem was the highest as 4,675 mg/100g and most of amino acids except for theanine were greater at the lower part and mast of amino acids contents were higher at the stem than at the leaves. The content of fatty acids at the 2nd leaves was the highest as 3.594 mg/100g and that at stem was the lowest as 1.376 mg/100g. The contents of palmitic acid and stearic acid were the highest in the 5th leaves and those of oleic acid, linoleic acid and linolenic acid were the highest at the 2nd leaves. In conclusion, the 5th leaves among tea shoots plucked before the 2nd shading for 15 days could be used to manufacture Okro.
(0)
(0)