Analysis of theanine, glutamic acid, aspartic acid and arginine in tea – amino acids as quality markers

The main amino acids in tea are theanine, glutamic acid, aspartic acid and arginine. If the content of amino acids in the tea is high, the taste will be fresh, refreshing and sweet.

In this application note, MembraPure GmbH demonstrates how analysis of the free amino acids in tea can be used as a measure of quality.