The content of tea polyphenols, amino acids, and caffeine in tea leaves is the most important characteristic for distinguishing tea plant varieties.

Different tea plant varieties have different contents of tea polyphenols, amino acids, and caffeine. Analyzed by leaf size:

Tea polyphenol content shows: large leaf > medium leaf > small leaf pattern.

Amino acid content shows: medium leaf > small leaf > large leaf pattern.

Caffeine content shows: large leaf > small leaf > medium leaf pattern.

The relationship between these components and the variety has guiding significance for tea processing.

Large-leaf varieties have strong carbon metabolism, vigorous tea polyphenol metabolism, high total tea polyphenols, catechins, esterified catechins, and great potential for forming theaflavins, making them suitable for red tea and Pu-erh tea.

Small and medium-leaf varieties have vigorous nitrogen and amino acid metabolism, with high levels of ammonia, amino acids, and theanine, resulting in a refreshing aroma and taste, making them suitable for green tea.