Abstract
Gyokuro, high-grade green tea, contains a lot of amino acids. Umami is a very impor-tant taste for such high-grade teas. Amino acids and organic acids were analyzed in Gyokuro tea infusions. The model solution that imitates umami taste of the Gyokuro infusions was prepared according to the analytical data. It was estimated that glutamic acid, theanine and citric acid are important for umami taste of Gyokuro as results of the organoleptic omission tests from the model solution.
