Theanine was first isolated from green tea in 1950. It is a characteristic amino acid of tea and one of the tea flavor substances. It has a strong positive correlation with the quality of green tea, with a correlation coefficient of 0.787~0.876. Among more than 20 kinds of amino acids in tea, Theanine accounts for 50%~60% of the total amino acids in tea; After research, it was found that except for trace amounts detected in plants such as Camellia, mushrooms, and Camellia oleifera, it has not been found in other plants. |