茶叶生化在茶叶科学领域中是属于比较年轻的学科,虽然早在十九世纪就有人应用化学的手段分析茶叶中的某些化学成分,但是,分离茶叶中茶多酚获得儿茶素以及发现茶氨酸却是本世纪二十年代和五十年代的事情,茶叶中香气物质的系统分离鉴定,直到六十年代以后 Tea biochemistry in the field of tea science is a relatively young subject, although as early as the 19th century, some people use chemical means to analyze some of the chemical composition of tea, however, the separation of tea polyphenols to obtain catechins tea and found that tea However, the amino acid is the thing of the 20s and 50s of this century, the systematic separation and identification of aroma substances in tea until after the 1960s