Tea leaves were harvested from the two cultivating sites in May, July and September. Tannin and caffeine, main factors for the quality of tea products, were analyzed and compared with the wild tea leaves and the cultivated. Aroma components of two varieties of tea leaves harvested in September were analyzed by gas-chromatographic method. The results obtained were as follows.
1. Tannin contents were 10-14% same as Chinese tea variety and increased gradually to September and showed no difference between the wild tea leaves and the cultivated.
2. Caffeine contents were 1.5-3% same as other Chinese variety and showed no difference between the wild tea leaves and the cultivated.
3. Aroma components showed nearly similar patterns between two different tea varieties and were identified as phenol, iso-butyl aldehyde, n-butyl aldehyde, iso-valer aldehyde, n-butyl alcohol, iso-amyl alcohol, iso-valeic acid, benzaldehyde, n-valeric acid and linalool among 32 peaks.
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