Abstract
Throughout the second and third plucking seasons in 1955, the growth of shoot, yield of leaves, qualities of tea, and amount of chemical constituents in the leaves were surveyed, using three green tea. varieties (Yabukita, Miyoshi, Natsumidori, and Tamamidori) and one black tea variety (Benihomare).The relation between the maturity of leaves, which was indicated by the ratio of bhanji leaves and called in Japanese as Debirakido %, and the above-mentiored observed data was investigated and it was proved that the best plucking time could not be decided after the.leaves had exceeded over 90% of Debiraki in every tea variety.
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