Abstract: In this study, three representative varieties of Guizhou, Fuding, Jinguanyin, and Qiancha No. 1 were treated with withering. Based on HPLC analysis of the dynamic changes of free amino acid content in fresh tea leaves at different withering stages and combined with taste activity value and special amino acids analyze, the aim of this study was to explore the change of free amino acids in different varieties during the withering period and deeply understanding the suitability of varieties. The results showed that the content of free amino acids showed an overall upward trend during withering; the average proportion of essential amino acids was Qiancha No.1 (33.200%), followed by Jinguanyin (31.451%) and Fuding (24.666%). Moreover, the medicinal amino acids of Qiancha No.1 was the highest (48.234%) and followed by Fuding (41.412%) and Jinguanyin (40.971%). Furthermore, the average proportion of umami amino acids was Qiancha No.1 (26.19%)> Fuding (25.14%)>Jinguanyin(22.23%), and the average proportion of sweet amino acids was Qiancha No.1 (22.47%)> Fuding (15.63)%)>Jinguanyin(13.70%). Besides, the average proportion of bitter amino acids was Qiancha No.1 (27.23%)>Jinguanyin(26.53%)>Fuding (20.45%). In addition, the umami taste composed of theanine and glutamic acid, the sweet taste composed of alanine and serine, and the bitter taste composed of histidine and methionine which was related to the withering time. This study clarified the differences of varieties in the withering period and the changing laws of different flavor amino acids which provide a theoretical basis for improving the withering process and enhancing the quality of Guizhou green tea.
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