Abstract
In this experiment, CH-1 was used as material to study its main biochemical components and the suitability of green tea. The results showed that the content of the water extract, caffeine and tea polyphenols in CH-1 were significantly higher than those in FD, which were higher 0.44%~12.29%, 3.03%~7.05%, 11.39%~20.46%, respectively. A lower level of amino acid but a proper phenol-ammonia ratio of catechins in CH-1 contributed to a good quality of green tea made by CH-1, which was consistent with the results of sensory evaluation.
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