Theanine was the most abundant amino acid in all tea varieties accounting for 30–50% of the total amino acids. Its average contentin white and green teas (about 9.75 mg/g) was very similar. GABA was observed to be good criteria to differentiate white tea from other types of tea with relative high content (on average 0.95 mg/g). To confirm the differentiations between the tea variations a one-way