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Theanine was isolated from green tea for the first time in 1950. It is a characteristic amino acid of tea and one of the flavor substances of tea. It has a strong positive correlation with the quality of green tea, with a correlation coefficient of 0.787~0.876. Among the more than 20 kinds of amino acids in tea, theanine accounts for about 50% to 60% of the total amino acids in tea leaves; studies have found that in addition to trace amounts detected in tea plums, mushrooms, camellia oleifera and other plants, in other plants not yet found.



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