L-茶氨酸天然存在于绿茶中，是茶叶中特有的游离氨基酸。由L-谷氨酸高压加热制成吡咯烷酮羧酸，加入无水单乙胺，高压加热制得。伴有甜昧，在干茶中占重量的1%-2%。
L-茶氨酸天然存在于绿茶中，是茶叶中特有的游离氨基酸。由L-谷氨酸高压加热制成吡咯烷酮羧酸，加入无水单乙胺，高压加热制得。伴有甜昧，在干茶中占重量的1%-2%。
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