Results showed that the content of GCG in five tested tea cultivars was more than 1.5% among 200 tea germplasms, and it was increased continuously during the green tea processing.

• 结果表明；在200份茶树种质中发现GCG的含量大于1.；5%25的茶树种质有5个;绿茶加工过程中GCG含量有持续增加的趋势；温度是影响茶叶GCG含量的关键因素;