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茶叶中氨基酸种类有20多种以上,其总量达4％左右,甚至有的茶叶含量更高。由此可见,氨基酸在茶叶化学成分中占有举足轻重的地位。茶叶中氨基酸极易溶解于水,不少氨基酸都有着一定的香气和鲜味,对茶汤品质影响极大,特别是某些氨基酸以及它们的降解和转化产物都直接影响茶叶品质。因此,氨基酸是茶叶品质不可多得的重要化学成分之一,有“影响品质成分”之
More than 20 kinds of amino acids in tea, the total amount of about 4%, and even some tea content higher. Thus, amino acids occupy a decisive position in the chemical composition of tea. Amino acids in tea easily dissolve in water, many amino acids have a certain aroma and flavor, a great impact on the quality of tea, in particular, certain amino acids and their degradation and transformation products have a direct impact on tea quality. As a result, amino acids are one of the most important chemical components of tea quality, with “affecting quality components”