Variation of the Chemical Constituents during the Development of Tea Shoots

Abstract

The chemical constituents of tea shoots on the dferent stages of growth as to the first and the third crop were determined. During the developmnt of tea shoots the contents of total nitrogen, tannin, caffeine, soluble nitrogen, amino acids decreased.
On the end of the first flush, the contents of theanine, arginine and serine decressed remarkablg among amino acids and amides.
Younger shoots were rich in catechin gallates and poor in (-)-epigallocatechin than more developed ones.
The contents of phosphorus, potassium, zinc and copper were rich in the young leaves, while those of calcium, manganes and alminum were rich in the matured leaves.