中图法分类号　S 571.9;S 685.99

Evaluation on Tea-process Fitness of Eight Yellow

Camellias Based on Tea Polyphenols and Amino Acids

Liang Ji　Yang Zhende　Lu Tianling　Huang Sumei

　Abstract　The contents of tea polyphenols and amino acids in fresh leaves of Camellia nitidissima,C.nitidissima form longistyla,C.euphlebia,C.pingguoensis,C.tunghinensis.C.pubipetala,C.ptilosperma,C.

longganensis var.grandis were examined for estimating the tea-process fitness of the yellow camellias,and the two common teas (Xianhui tea and Fuyun green tea) from market were also employed . The results showed that tea polyphe nols and amino acids were different between the camellias. C. pubipetala had the highest tea polyphenols(11.7%,yong leaves) in all species, lower than Xianhui tea(18.25%) and Fuyun green tea(16.62%),but it had the highest co