Abstract: The digital multiple chemical fingerprints of nine groups of flat-shaped green tea produced in different district of Hangzhou, Lishui and Xinchang city, and made from three cultivars, including Longjing 43, jat and Yingshuang, were made by conjoining of two HPLC chromatograms, after the sample preparation procedure being optimized for better extraction and less isomerization. Also validation analysis was made by using 14 tea samples collected independently from above mentioned districts, and similarities between those 9 kinds of pattern fingerprints were analyzed. The result showed that those established pattern fingerprints well represented the characteristic attributes of those origin samples respectively. Distinct differences were found between the pattern fingerprints of samples from different district using same cultivar, or from different cultivar made in same district, but the difference between the former was not obviously as much as that between the latter. So it was reminded that premier green teas should be made from one optimum cultivar or at least several similar suitable cultivars to guarantee the unification of the flavor and the character.

Key words: green tea, chemical fingerprint, producing district, cultivar