茶树新梢的叶细胞或组织内富含各种氨基酸、短肽及酰胺等类物质。它们的组成和含量,与茶的品质密切相关,是茶叶生物化学的重要研究内容。近年来,可鉴别的茶内氨基酸达20余种,其中,茶氨酸(Theanine)约占茶叶中游离氨基酸总量的40—50％。不少茶叶生物化学工作者认为茶氨酸是茶的特征氨基酸,并将它作为评价鲜叶与绿茶品质的重要标志。然而,对于红茶氨基酸的研究工作还仅限于测定总量及 Tea shoots leaf cells or tissues rich in a variety of amino acids, peptides and amides and other substances. Their composition and content, closely related to the quality of tea, are important research topics in tea biochemistry. In recent years, more than 20 kinds of amino acids have been identified in tea, of which theanine accounts for 40-50% of the total amount of free amino acids in tea. Many tea biochemists believe that theanine is the characteristic amino acid of tea, and it will serve as an important indicator to evaluate the quality of fresh leaves and green tea. However, the research on black tea amino acids is still limited to the determination of total amount and