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Currently, two cultivars (‘Hoshinomidori’ and ‘Kiraka’) and two lines (‘Morokozawa’ and ‘Yamabuki’) were cultivated as “white leaf teas” in Japan. Of these four white leaf teas, contents of several chemical compounds of new shoots in the first crop season were compared with those of ‘Yabukita’ as a common green leaf tea cultivar. Values of chlorophyll meter were quite lower in white leaf tea (0.6-8.1) than ‘Yabukita’ (32.7). Of all white leaf teas, the content of free amino acids was extremely high, more than 1.8 folds of ‘Yabukita’. In catechins contents, ‘Morokozawa, Hoshinomidori’ and ‘Kiraka’ were lower than ‘Yabukita’, but ‘Yamabuki’ was similar to ‘Yabukita’.

Chemical Composition of New Shoots in the First Crop Season of “White Leaf Tea” Cultivated in Japan