Leaf alcohol exists in almost all green plants, and the so-called symbol of the “green” of plants is reflected in the smell of leaf alcohol. Although leaf alcohol has been a link in the human food chain since human history, its presence was not detected in camellia oil until 1895. In 1917, it was discovered that leaf alcohol existed in Japanese peppermint oil, and its structure was roughly determined. Stoll and Rouve determined that the structure of leaf alcohol was cis-3-hexen-l-ol. Leaf alcohol was also found in the fermentation of black tea around 1920, and around 1930, Japanese chemical workers also found it in the fresh leaves of tea. Leaf alcohol has been found in many higher plants, such as jasmine large, jasmine small, mint, citronella, viola, tomato, tea, thyme, mangosteen, geranium, chicken mulberry, strawberry, grape, kiwi, Pomelo, raspberry, sweet-scented osmanthus, jasmine, violet leaves, red clover, radish, raspberry and black locust, etc. The content of leaf alcohol in the leaf oil of acacia and mulberry can reach 50%, and nearly 30% in green tea. The natural extraction method of leaf alcohol can be isolated and extracted from these plants, mainly extracted from essential oils, and then purified by reacting with corresponding phthalates or allophanates, and the obtained cis-isomer accounts for 95%. Essential oils extracted from plants are themselves limited in quantity, and essential oils often contain a wide variety of compounds. Therefore, it is very difficult to extract and separate a certain specific compound (such as leaf alcohol), and the yield of extraction is also very small. Obviously, extracting leaf alcohol directly from natural plants cannot meet the demand for leaf alcohol, which is also extremely uneconomical in practice.