The significant chemical constituents estimating the quality of green tea were compared and analyzed in the tea shoots of native Korean tea plants. The tea shoots of different varieties among native tea plants were plucked in Waun-ri, Yongjang-ri, others in eight tea-growing places, and Yabukita, for the comparison, which is excellent Japanese variety.
The contents of Yongjang-ri tea shoots were 0.55% lower in total nitrogen, 41.14 ㎎% lower in vitamin C and 0.56% higher in tannin than the average of the other eight places. The contents of ash, caffeine and water extract showed no difference between the tea shoots. Tea shoots of Waunri had similar compositions compared with those of Yabukita and other eight places in the chemical constituents.
It is considered that the tea leaves in Yongjang-ri would be different variety comparing with other eight places in the view of characters and constituents. And it is thought that tea leaves in Waun-ri would be the large leaf variety of same genealogy because tea leaves in Waun-ri was different from the other eight places in characters, but was similar to in constituents.
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