Characteristic amino acids in tea leaves as quality indicator for evaluation of Wuyi Rock Tea in different cultured regions

Characteristic amino acids in tea leaves as quality indicator for evaluation of Wuyi Rock Tea in different cultured regions

Free amino acid compositions in Wuyi Rock Tea leaves from Yu (authentic rock region), Guiyan (semi-authentic rock region) and Qishan (ordinary region) tea plantations were analyzed. Results showed that contents of 18 free amino acids were 1.6-2.0 times higher in Yu and Guiyan than that in Qishan. T...

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Bibliographic Details
Main Authors:	Xiaoli Jia, Jianghua Ye, Haibin Wang, Li Li, Feiquan Wang, Qi Zhang, Jiebo Chen, Xinyu Zheng, Haibin He
Format:	Article
Language:	English
Published:	Julius Kühn-Institut 2018-07-01
Series:	Journal of Applied Botany and Food Quality
Online Access:	https://ojs.openagrar.de/index.php/JABFQ/article/view/9019

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