七十年代以来,随着各种现代分析仪器的问世。使得有关茶叶生化方面的研究取得了许多新进展。对于在茶叶品质(味、香、色)中起主导作用的一些化学成份结构、含量和它们受施肥、遮光的影响,也已经逐步探明。日本是一个广泛消费绿茶为主的国家,多年来在这些方面一直进行着深入、细致的研究工作。本文拟将日本近年在这方面的研究资料作一综述,以供参考。 Since the seventies, with the advent of various modern analytical instruments. Making the biochemical aspects of tea research has made many new developments. The structure and content of some chemical components that play a leading role in tea quality (flavor, aroma and color), and their influence on fertilization and shading have also been gradually ascertained. Japan is a country that consumes a large amount of green tea and has conducted in-depth and meticulous research in these fields for many years. This article intends to review Japan’s research data in this area in recent years for reference.