Abstract
Sencha (ordinary green tea) of high, middle and low grade, and Gyokuro (finest green tea) were subjected to chemical analysis as well as organoleptic test. Three grams of tea were infused three times with 180ml of boiling water for the test. The correlation of the chemical analysis on catechins, amino acids, caffeine and soluble matter with the results of organoleptic test on the liquors were studied. The results of organoleptic test by fifteen panels indicated that the first infusions of sencha of high and middle grade, and Gyokuro were significantly flavorous, while the third infusions from all of samples were poor. The desirable liquors were rich in various constituents including catechin gallates, caffeine and amino acids, and showed compraratively high rate of amino acids to other constituents.
