茶氨酸(N-乙基-γ-L-谷氨酰胺)自1950年日本学者酒户弥二郎首次从绿茶中分离并命名,作为茶叶的特征性物质之一,由于在茶树的氮素代谢,茶汤滋味等方面有着特殊的作用,国内外茶学学者近年来从茶树代谢、含量与品质方面,茶氨酸的生产、分离获取以及药理功能等方面进行了大量的研究。 Theanine (N-ethyl-γ-L-glutamine) was first isolated from green tea in 1950 by Japanese scholar Yojiro Miju and named as one of the characteristic substances of tea, , Tea taste and other aspects have a special role in tea scholars at home and abroad in recent years from the tea metabolism, content and quality, production, separation and accession of theanine and pharmacological functions and other aspects of a large number of studies.