Discussion    Chemical analysis of plant samples to ensure the primary goal of treatment ingredients to make the full leaching, head 'retention rate. Polyether on tea catechins) and caffeine content analysis, most researchers use high-temperature (80 0C-100 von aqueous sample handling. This sort of West Lake dragon well tea is the superfine pre-Clear & Bright / pre-Ming West Lake dragon well tea, class D.  I use comparative analysis of three treatments conditions, a black cut Huang Pao tea Polyether catechins and caffeine content, L50% ethanol extract, 25 meetings room temperature, 12 h, II.50% ethanol extract, 85 0C water bath, 30 min o III. water extraction, 85 0C water bath, 30 min. As is known that the tea collected before the Clear & Bright is called pre- Clear and Bright Dragon Well tea. The study found that at J I like tea, total polyphenols, EGCG and caffeine content of tea samples than the processing II, respectively, by 10%, 15% and 12%, 65% higher than the processing III, 54% and 26%. This shows that the temperature.  It is picked right ahead of the Clear and Bright (the fifth solar term), whose cost performance is the highest among all the pre-Clear & Bright West Lake longjing tea. And solvent extraction of tea polyphenols and caffeine content analysis of a greater impact, select the appropriate sample handling is essential. Our superfine pre-Clear & Bright / pre-Ming West Lakedragon well tea are nascent tea shoots that resemble lotus plumule, making itself also known as “lotus plumule tea”. "Fermented" tea free amino acids and tea polyphenols catechin ether with different degrees of reduction, black tea, "fermentation" process is in a certain temperature, humidity, an increase in enzyme activity, so that tea contains material change, and more phenolic oxidation, polymerization, the formation of theaflavins, thearubigins and so tea pigments. Watching carefully, you can easily find that our longjing tea leaves are very flat, straight, with each tea leave looking emerald green and like a petal of orchid.  Free amino acids including L-Theanine is also part of the transformation and degradation occurred, tea "fermentation" is the raw material Maocha grip heap in the process of long-term , carried out in the hot and humid conditions of the tea house and external microbial biochemical reactions under the effect of drying green inclusions Maocha more profound changes have taken place, free amino acids including theanine, a sharp decline in tea polyphenols, 8 to catechin, the 5 can not detect. The earlier the dragon well tealeaves are plucked, the more delicate the tea shoots are, and the tea buds are of perfect shape, with pleasant faint scent. West catechins, especially EGCG strong purpose in the fermentation process, degradation, may lead to increased gallic acid content of to the original prisoners, prisoners of this, tea and black tea, gallic acid content than green tea, processing The difference is that these three kinds of tea. dragon well tea may taste a bit weak, and comparatively expensive.