茶籽从灌浆后期开始逐步进入乳熟期与成熟。在整个乳熟期阶段,种仁随着乳熟程度的逐步提高,其干物质(主要是淀粉,脂肪、蛋白质等)不断形成与增长,水分含量相应下降,种子逐渐趋于充实饱满与成熟,其发芽能力也就得到加强与完善,这就是茶籽在乳熟期阶段的基本生物学特性。但不同品种及其在不同的乳熟阶段中,干物质的形 Tea seed gradually entered milky maturity and maturity from the late filling stage. During the whole milk stage, with the gradual increase of milk degree, the dry matter (mainly starch, fat, protein, etc.) continued to form and grow, the moisture content decreased correspondingly, and the seed gradually became full and mature. Its ability to germinate will also be strengthened and perfected, which is the basic biological characteristics of tea seed during the milk stage. However, the different cultivars and their dry matter forms during different stages of milk ripening