茶多酚和氨基酸是与茶叶品质关系最为密切的两种生化成分。过去对这两种生化成分的研究,大多数侧重于品种间的或不同生育期的差异上,对于它们的遗传变异的研究报告,目前见得不多。茶树同工酶的研究始于本世纪60年代初,现己取得了某些可喜的进展,但较多地集中在茶树品种的亲缘关系 Tea polyphenols and amino acids are the two biochemical components most closely related to tea quality. In the past, most of the studies on these two biochemical components focused on the differences among breeds or on different growth stages, and there are few reports on their genetic variation at present. Tea tree isozyme research began in the early 60s of this century, some encouraging progress has been made, but more focused on the genetic relationship between tea varieties