Forty-one green tea samples including Korean, Japanese, Chinese, and Vietnamese green tea were collected from the market. The tea samples were analyzed for total nitrogen(T-N), total free amino acid(FAA), tannin, caffeine, chlorophyll, vitamin C, individual free amino acid and sensory teste. The content of T-N in Japanese green tea(4.41~6.05%) was higher than that of other green tea including Korean green tea(3.15~5.37%). The content of FAA in Japanese green tea was the highest as 1,652~3,791mg/100g, and that of Vietnamese green tea was the lowest as 1,671mg/100g. The content of tannin in Korean green tea(11.30~15.01%) was lower than that of Chinese(15.45~17.33%) and Vietnamese (20.61%). The content of caffeine in Korean green tea was the lowest as 3.28~2.68%, and that of Vietnamese was the highest as 3.31%. The content of chlorophyll in Japanese green tea mading stemmed tea was higher than that of Korean, Chinese, and Vietnamese mading pan-fire blanched tea. The content of vitamin C in Korean green tea(201.8~402.3mg/100g) was the higher than that of Japanes(195.3~378.5mg/100a), Chinese(193.3~341.5mg/100g), and Vietnamese(276.6mg/100g). Eleven kinds of individual amino acid was isolated from forty-one green tea which the content of aspartic acid, glutamic acid, theanine, and arginine occupied over 80-90%. In scoring test, Korean pan-fire blanched tea as 58.7~78.9 point received higher point compared to Japanese(55.3~76.2 point), Chinese(50.1~72.0 point), and Vietnamese(70.5 point). Results of this study suggest that Korean pan-fire blanched tea show excellent in terms of abundance of T-N and FAA, and less contents of tannin, and good sensory teste.
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