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An Empirical Study on the Increase in Purchase Intention of Novel-tea Beverage among Young Consumers: Based on the Perspective of Customer Perceived Value YAN Pengxiang, PENG Kang, CHEN Fuqiao, JIANG Renhua Journal of Tea Science    2024, 44 (6): 1023-1036.   DOI: 10.13305/j.cnki.jts.2024.06.009 Abstract （1391）      PDF（pc） （415KB）（1036）       Knowledge map    Save In recent years, the novel-tea beverage industry has developed rapidly, becoming the third largest form of tea consumption after traditional loose-leaf tea and fast-moving bottled tea. The rapid expansion has intensified competition within the industry, making it crucial to increase customers’ purchase intention and frequency for the long-term healthy development of the industry. This study constructed an analytical model for enhancing the purchase intention of young consumers of novel-tea beverage from the perspective of customer perceived value. Though empirical research based on 1 900 consumer survey data points, the study examined the impact of product innovation, scene experience and brand exposure on customers’ purchase intention. The findings are as follows: (1) Product innovation, scene experience and brand exposure all positively influence customers’ purchase intention. (2) Functional value, experiential value and emotional value enhance the effects of product innovation, scene experience and brand exposure on purchase intention. (3) Product innovation, scene experience and brand exposure all positively affect purchase frequency, though there is some discerpancy between purchase intention and actual purchase behavior. Notably, product innovation plays a significant role in translating purchase intention into actual purchase behavior. Based on these conclusions, it is suggested that novel-tea beverage companies should highlight the uniqueness of product innovation, build interesting scene experiences, and link brand exposure emotions in their operations. Reference | Related Articles | Metrics

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Research Progress on Health Effects of Tea Polyphenols CHEN Dan, WANG Shanshan, ZHANG Jieru, ZHENG Qinqin, ZHANG Xiangchun, CHEN Hongping Journal of Tea Science    2025, 45 (3): 379-392.   DOI: 10.13305/j.cnki.jts.2025.03.008 Abstract （610）      PDF（pc） （3010KB）（155）       Knowledge map    Save Tea polyphenols are the most abundant active components in tea, with a variety of physiological functions. However, there is a lack of a systematic summary regarding the research history of tea polyphenols. This paper systematically reviewed the discovery, naming and functional application of tea polyphenols, while also briefly discussed their health benefits in immune regulation, anti-inflammation, and oxidative stress as well as the structural basis of the active hydroxyl groups in polyphenols. Consequently, it provided support for the application research of tea polyphenols in different fields. In addition, in view of the problems of poor stability and low bioavailability of tea polyphenols, we provided a brief overview of research on novel tea polyphenol nanobiomaterials. These nanobiomaterials exhibited the characteristics of high stability, safety and multi-functionality, which were anticipated to enhance the further application of tea polyphenols. Reference | Related Articles | Metrics

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Research Progress on the Impact of Environmental Stresses on Tea Quality during the Withering Process YAN Duo, YU Penghui, GONG Yushun Journal of Tea Science    2025, 45 (1): 1-14.   DOI: 10.13305/j.cnki.jts.2025.01.003 Abstract （516）      PDF（pc） （530KB）（809）       Knowledge map    Save Withering is an important process for tea quality formation. Fresh tea leaves are subjected to a variety of environmental stresses such as water loss, temperature, light and mechanical damage during withering. Under these stresses, complex physiological and biochemical changes in leaves, which ultimately contribute to the formation of tea quality. This paper reviewed the effects of different environmental stresses on the formation of tea taste and aroma during the withering process. It mainly analyzed how different environmental stresses regulate the synthesis and metabolism of compounds in fresh tea leaves, and further explored their effects on the changes in cellular physical structure, enzymatic, and non-enzymatic chemical reactions in fresh tea leaves. This review provided theoretical supports for improving tea quality. Reference | Related Articles | Metrics

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Leaching Behavior and Risk Assessment of Seven Different Polar Pesticides in Green Tea during Brewing XU Jinping, DU Xuemei, LÜ Wanyi, ZHU Lei, ZHANG Danyang, CHEN Hongping, CHEN Ling, CHAI Yunfeng Journal of Tea Science    2025, 45 (1): 157-168.   DOI: 10.13305/j.cnki.jts.2025.01.005 Abstract （494）      PDF（pc） （281KB）（287）       Knowledge map    Save Seven pesticides, including dinotefuran, difenoconazole, tolfenpyrad, chlorfenapyr, bifenthrin, diafenthiuron and glyphosate are registered and widely used as chemical pesticides on tea plants in China. These pesticides are key monitoring objects for pesticide residue risk assessment in tea. In this study, gas chromatography and ultra-high performance liquid chromatography tandem mass spectrometry were used to monitor the leaching rates of seven pesticides during green tea brewing. The results show that the leaching rates of pesticides in tea infusion were related to water solubility and octanol/water partition coefficient. Dinotefuran and glyphosate were easily soluble in water, so their average leaching rates in tea infusion were higher than 70%. The water solubilities of the other five pesticides were lower, and their average leaching rates were less than 11.3%. There were significant differences in the leaching rates of different pesticides during the first and second infusions. With the exception of bifenthrin, the average leaching rates of other six pesticides of the first infusion were 0.89-2.55 times that of the second infusion. A risk assessment of green tea made from fresh leaves 10 days after pesticide spraying was performed. According to the toxicity and human exposure risk assessment of pesticides, the risk of human health impact from ingesting seven residual pesticides through drinking green tea soup was relatively low, and the cumulative hazard quotient of the seven pesticides was only 4.1%. Reference | Related Articles | Metrics

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Changes in Cell Wall Structure and Photosynthetic Characteristics of Tea Leaves under Low Temperature Stress LIU Xiaolu, ZHU Yalan, YU Min, GAI Xinyue, FAN Yangen, SUN Ping, HUANG Xiaoqin Journal of Tea Science    2024, 44 (6): 917-927.   DOI: 10.13305/j.cnki.jts.2024.06.001 Abstract （434）      PDF（pc） （1851KB）（285）       Knowledge map    Save To investigate the molecular mechanisms of tea plants in response to low temperature stress, this study simulated the spring chill temperature pattern, using ‘Fuding Dabaicha’ as the experimental material for transcriptome sequencing, and subjected it to varying low temperature treatments. Differentially expressed genes (DEGs) were analyzed using the GO and KEGG pathway databases for metabolic pathway enrichment analysis, which revealed that these genes were mainly enriched in plant cell wall and metabolic pathways related to photosynthesis. Subsequently, thirteen DEGs were selected for validation via real-time quantitative PCR (qPCR), confirming the consistency of the qPCR results with the transcriptome sequencing data, thereby validating the reliability of the transcriptome data. In a subsequent study, two tea cultivars, ‘Fuding Dabaicha’ and ‘Shuchazao’, were used to evaluate various physiological indices, including leaf tissue structure, the contents of various cell wall components (cellulose, hemicellulose, and pectin), chlorophyll content, and chlorophyll fluorescence parameters. The results indicate that the leaf tissue structures of both tea cultivars underwent different degrees of thickening in response to low-temperature stress. Notably, significant differences were observed in the contents of cellulose and hemicellulose between the two cultivars, whereas the pectin content change was less pronounced. Furthermore, the chlorophyll content, photochemical quenching coefficient, maximum photochemical efficiency, and relative electron transport rate all exhibited a downward trend. Conversely, the non-photochemical quenching coefficient showed an upward trend. These observations highlight the key role of changes in cell wall components, particularly hemicellulose, and changes in photosynthesis-related parameters in the tea plants’ response to low temperature. Reference | Related Articles | Metrics

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Research Progress on Foam Generation Mechanism and Control Technology of Tea Beverages HUANG Shanyoumei, LIN Dongyi, MA Chengying, RONG Jiefeng, SUN Weijiang, HUANG Yan Journal of Tea Science    2025, 45 (2): 181-190.   DOI: 10.13305/j.cnki.jts.20250311.001 Abstract （415）      PDF（pc） （420KB）（437）       Knowledge map    Save During the processing of tea beverages, a considerable amount of foam is generated, which adversely affects the quality, stability, and appearance of the products and is a major challenge for the industry. Proper understanding and management of the causes of foam generation and control technologies are critical to optimizing the production process. This article systematically examined the fundamental theory of foam generation and analyzed the impact of various factors such as tea components, temperature and pH levels on this process. Additionally, it outlined different methods for foam elimination, discussed defoaming principles, and categorized commonly used anti-foaming agents in the food industry, intending to provide valuable references for optimizing tea beverage processing technology. Reference | Related Articles | Metrics

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Effects of Combined Drought and Low-temperature Stress on Photosynthetic Physiological Characteristics of Tea Plants and Simulation Prediction ZHAO Qian, LIU Qian, CAI-HE Jiayi, HE Jieqi, FANG Yunya, LIU Yuxin, CHEN Chao, ZHENG Yaodong, ZHANG Tianjing, YU Wenjuan, YANG Guang Journal of Tea Science    2024, 44 (6): 901-916.   DOI: 10.13305/j.cnki.jts.2024.06.010 Abstract （381）      PDF（pc） （1626KB）（443）       Knowledge map    Save This study aimed to investigate the effects of multiple climatic stresses on the photosynthetic efficiency of tea plants and to devise an efficient, precise stress classification system for real-time monitoring. We focused on the typical tea cultivars grown extensively in Fujian Province and systematically monitored their photosynthetic physiological responses under combined drought and low-temperature stress. Utilizing the collected data, we established a rapid stress classification method based on photosynthetic physiological characteristics and constructed a photosynthesis prediction and early warning model. The results reveal that all tested tea cultivars exhibited a significant decline in leaf photosynthetic efficiency under combined stress, with the decreasing trend displaying a clear linear relationship with increasing stress intensity. Notably, ‘Tieguanyin’ demonstrated a significantly lesser decline in photosynthetic efficiency compared to other cultivars, suggesting its robust stress tolerance. In contrast, ‘Fuding Dabaicha’ showed the least stress tolerance. By selecting photosynthetic physiological parameters highly sensitive to combined stress and employing the K-means clustering algorithm, we developed a rapid stress classification method with an accuracy exceeding 80%. Various models were then used to predict and validate the response of photosynthetic physiological indicators to environmental stress, with the Random Forest (RF) model yielding the highest accuracy. This study provided a reference for the selection and breeding of tea cultivars under diverse climatic conditions. The stress classification method enables swift categorization of combined stress in tea plants, while the RF model facilitates non-destructive monitoring and early warning of photosynthetic physiology, offering significant practical value in tea production. Reference | Related Articles | Metrics

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Research on Tea Bud Recognition Based on Improved YOLOv8n YANG Xiaowei, SHEN Qiang, LUO Jinlong, ZHANG Tuo, YANG Ting, DAI Yuqiao, LIU Zhongying, LI Qin, WANG Jialun Journal of Tea Science    2024, 44 (6): 949-959.   DOI: 10.13305/j.cnki.jts.2024.06.005 Abstract （352）      PDF（pc） （2530KB）（217）       Knowledge map    Save Accurate recognition of tea buds in complex natural environment is one of the key technologies to realize intelligent picking of tea buds by agricultural robots. To address the problem of low recognition accuracy of tea buds in complex environment of tea gardens, a tea bud recognition method based on improved YOLOv8n was proposed. The Honor Mobile Phone was used to collect the RGB images of tea buds, and the image annotation of tea buds was completed. The labeled data was divided according to the 8∶1∶1 radio of the training set and test set. To effectively extract bud features and reduce model redundancy calculation and memory access, FasterNet was used to replace the backbone network of YOLOv8n model for feature extraction. To suppress the background information of the tea garden environment and enhance the feature extraction ability of tea buds, the global attention mechanism (GAM) module was introduced at the end of the backbone network (after the SPPF module). To further improve the recognition accuracy of tea buds, the Context Guided (CG) module was introduced into the Neck network to learn the joint features of local features and surrounding environment of tea buds. The improved YOLOV8n algorithm was trained and tested by using the constructed tea bud data set. The ablation experiments verify that the FasterNet network, GAM attention mechanism and CG module effectively improved the recognition accuracy of the YOLOv8n model. The mean average accuracy (mAP) of the improved YOLOv8n model on the multi-category tea bud data set was 94.3%. Compared with the original YOLOv8n model, the mAP of single bud, one bud and one leaf, and one bud and two leaves of tea buds increased by 2.2, 1.6 and 2.7 percentage points, respectively. The improved YOLOv8n model was tested for performance comparison with YOLOv3-tiny, YOLOv3, YOLOv5m, YOLOv7-tiny, YOLOv7 and YOLOv8n models. The experimental results show that the improved YOLOv8n model has a higher accuracy in identifying tea buds. The experimental results demonstrate that the improved YOLOv8n model can effectively improve the accuracy of tea bud recognition and provide technical support for intelligent tea picking robots. Reference | Related Articles | Metrics

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Comparative Metabolome Analysis of the Main Chemical Compositions in Qingzhuan Tea with Different Storage Years MA Mengjun, HU Xinlong, QIU Shouzhe, ZHANG Ruiming, TANG Huishan, LIU Chen, YU Ziming, LI Jing, WANG Mingle Journal of Tea Science    2025, 45 (1): 133-144.   DOI: 10.13305/j.cnki.jts.2025.01.011 Abstract （339）      PDF（pc） （1968KB）（342）       Knowledge map    Save In order to investigate the effects of storage years on the quality of Qingzhuan tea, 5 samples produced in 2022, 2019, 2014, 2009 and 2002 were analyzed by tea sensory evaluation combined with ultra-high-performance liquid chromatography quadrupole time-of-flight mass spectrometry. The sensory evaluation results show that with the extension of storage time, the appearance of Qingzhuan tea was gradually browning, the color of tea infusion was deepened, the aging flavor was progressively unveiled and the taste became more mellow, resulting in the quality improvement of Qingzhuan tea. Further metabolome analysis reveals that a total of 189 kinds of characteristic compounds were identified from Qingzhuan tea samples, which mainly included flavonoids, organic acids, amino acids, alkaloids and catechins. Moreover, 26 key differentially accumulated metabolites were identified using partial least squares-discriminant analysis (PLS-DA), including 5 alkaloids, 2 amino acids, 8 catechins, 9 flavonoids, 1 organic acid and 1 pigment substance. Among them, the contents of 8 catechin monomers decreased with the extension of storage years, while the contents of 7 flavonoids initially increased and subsequently decreased during the aging years. Hence, it was speculated that the two kinds of substances might result in the quality difference of Qingzhuan tea with different storage years. In addition, the contents of caffeic acid, lactobionic acid, linolenic acid, theophylline and betaine increased with the extension of aging years, which might also contribute to the nutrition and drinking value of Qingzhuan tea. In summary, this study analyzed the effect of aging time on the quality components of Qingzhuan tea, which shed light on the aging process of Qingzhuan tea. Reference | Related Articles | Metrics

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Bioinformatic Analysis of DREB Genes and Regulation of CsPOD3 on Drought Tolerance Mechanisms in Camellia sinensis XU Rong, DENG Zhiying, SHAO Chenyu, LUO Yuqi, QIU Shuqi, WANG Cong, ZHOU Linghong, LIU Zhonghua, SHEN Chengwen Journal of Tea Science    2025, 45 (1): 29-42.   DOI: 10.13305/j.cnki.jts.2025.01.002 Abstract （303）      PDF（pc） （1570KB）（165）       Knowledge map    Save Based on the previous transcriptome data of the research group, three genes, CsDREB11, CsDREB15, and CsDREB25, were screened. Verified by RT-qPCR, their expressions were induced by drought. The phylogenetic tree, physical and chemical properties, hydrophilicity/hydrophobicity, secondary and tertiary structures, and subcellular localization were predicted and analyzed. The results show that CsDREB11, CsDREB15, and CsDREB25 are most closely related to their homolog genes in Camellia lanceoleosa. They are all unstable hydrophilic proteins. Random coils and α-helices dominate the secondary/tertiary structures. Their subcellular localizations are located in the nucleus. The preliminary study of the subject found that both CsDREB25 and CsPOD3 were highly expressed and significantly correlated under drought conditions, suggesting that there was an interaction between them. Through Y1H, DLA, and LCI experiments, it was verified that CsDREB25 can positively regulate the expression of CsPOD3, increase the activity of POD, remove excessive reactive oxygen species, and improve the drought tolerance of tea plants. Reference | Related Articles | Metrics

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Studies on the Regulation of EGCG Biosynthesis in Tea Plants by Potassium Nutrition YANG Nan, LI Zhuan, LIU Meichen, MA Junjie, SHI Yuntao, WEI Xiangning, LIN Yangshun, MAO Yuyuan, GAO Shuilian Journal of Tea Science    2024, 44 (6): 887-900.   DOI: 10.13305/j.cnki.jts.2024.06.012 Abstract （297）      PDF（pc） （4009KB）（278）       Knowledge map    Save Epigallocatechin gallate (EGCG) is an important flavor and health functional component in tea. Previous studies have found that EGCG biosynthesis in tea plants is affected by potassium nutrition, but the regulatory mechanism of its biosynthesis is currently unclear. This study used one year old tea seedlings of Huangdan as the experimental object, and set up 5 treatment groups (K1-K5), with K2SO4 concentrations of 0.4, 0.6, 0.8, 1.0 mmol∙L-1 and 1.2 mmol∙L-1 for irrigation, respectively. The joint analysis of transcriptomics and metabolomics shows that, under low-potassium treatment (K1), the flavonoid contents in the new shoots of tea plants accumulated significantly and the EGCG content reached the highest level, and the difference reached a significant level compared with that of the high potassium treatment (K5). The related metabolites of phenylalanine, cinnamic acid and p-coumaric acid on the EGCG synthesis pathway were up-regulated in the K4 or K5 treatments, whereas the downstream metabolites of the flavonoid pathway (dihydroquercetin, dihydromyricetin, colorless delphinidin pigment and epigallocatechin) were up-regulated in the K1 and K2 treatments. Under the influence of potassium nutrition, EGCG biosynthesis was positively regulated by a series of structural genes CsCHI, F3′5′H, CsF3H (CSS0019002), CsANS, CsANR, Csaro DE, CsSCPL, and transcription factor (MYB306), as well as negatively regulated by CsPAL, CsC4H, Cs4CL, CsCHS, CsF3H (CSS0016177), CsDFR (CSS0011557) and transcription factor (NAC83). It is thus clear that potassium nutrition regulates EGCG synthesis by affecting the expressions of key genes in tea plants, thereby affecting EGCG content. This study provided a scientific basis for the regulation of EGCG biosynthesis in tea plants by potassium nutrition. Reference | Related Articles | Metrics

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Assessment of Cultural Ecosystem Services of Xihu Longjing Tea Gardens based on Social Media Data YANG Hao, TANG Jianuan, DU Shuqi, ZHANG Dou, HU Guang Journal of Tea Science    2025, 45 (1): 169-180.   DOI: 10.13305/j.cnki.jts.2025.01.013 Abstract （294）      PDF（pc） （1339KB）（473）       Knowledge map    Save As a regional agricultural and cultural landscape, tea gardens can not only produce high economic value, but also provide people with a variety of ecosystem cultural services such as recreation, education and spiritual healing. However, the efficient and accurate identification and quantification of the ecosystem cultural services of tea garden landscapes remain a challenging research issue. This study took the Xihu Longjing tea gardens in Hangzhou as a case study. By selecting travel blogs and short articles from online social media platforms such as Ctrip and Sina Weibo, and utilizing keyword frequency and semantic network analysis, we quantitatively assessed the ecosystem cultural services of the Xihu Longjing tea gardens based on public cultural perception. Grounded theory was used to construct an evaluation index system for the tea garden's ecosystem cultural services, and the Importance-Performance model was employed to analyze the structure and quality of tourists' cultural experience elements. The results indicate that tourists pay high attention to specific scenic spots, cultural perceptions, and environmental perceptions within the Xihu Longjing tea gardens. Their perceptions reflected a cultural cognitive model centered on the tea garden's attractions, with cultural experiences extending outward. Overall, tourists had a positive satisfaction rating towards the cultural services of the tea garden ecosystem, with the highest satisfaction related to the pleasure and relaxation experienced. However, there are significant perceptual differences in tourists' attention and satisfaction with different categories of cultural services in tea gardens, especially in the cultural service of ‘enjoying the beautiful scenery’ that tourists are most concerned about, their satisfaction is lower than the overall average level. Therefore, future planning and management should prioritize the enhancement and improvement of the aesthetic quality of the tea gardens. This paper proposed a method for identifying and evaluating the ecosystem cultural services of tea gardens using social media data from the public perception perspective. This approach proposed technical support for the optimization and sustainable, diversified development of tea gardens and other cultural landscapes. Reference | Related Articles | Metrics

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Evaluation of Aroma Types and Key Aroma Components of Bud-leaf Type Yellow Tea Based on GC-O-MS ZHOU Hongyu, WANG Yuanyuan, LI Faxin, NIE Congning, FENG Dejian, ZHAO Yueling, DU Xiao Journal of Tea Science    2024, 44 (6): 985-1004.   DOI: 10.13305/j.cnki.jts.2024.06.004 Abstract （293）      PDF（pc） （1272KB）（1042）       Knowledge map    Save To comprehensively analyze the characteristic aroma components of bud-leaf type yellow tea, headspace solid-phase microextraction (HS-SPME) combined with gas chromatography-mass spectrometry (GC-MS), gas chromatography-olfactometry (GC-O), sensory evaluation and chemometrics were used to determine the aroma components of bud-leaf type yellow tea. It was found that the bud-leaf yellow tea was mainly characterized by a clear and sweet aroma, which was divided into three categories of “fresh-tender aroma”, “chestnut-sweet aroma” and “sweet aroma” by sensory evaluation. A total of 119 volatile components were detected by GC-MS, and then the candidate volatiles were screened out by the VIP values of cluster analysis (HCA) and orthogonal partial least squares discriminant analysis (OPLS-DA). Further, ROAV with GC-O analysis was used to clarify the key aroma components of bud-leaf type yellow tea. There were 60 characteristic aroma components with ROAV>1 in the bud-leaf type yellow tea, among which aldehydes dominated the “fresh-tender” type, alcohols dominated the “chestnut-sweet” type, 2-ethyl-5-methylpyrazine and 2,3-diethyl-5-methylpyrazine contributed significantly to the “sweet” type. The olfactory validation indicates that phenylethanol was the most important component for the fresh and sweet aroma of yellow tea. The key aroma of “fresh-tender” included phenylethanol, jasmine ketone, styrene, linalool, nonanal. The “chestnut-sweet aroma” was mainly derived from the components of heptanal, β-damascenone and 2-n-pentylfuran, while the “sweet aroma” was dominated by pyrazines and aldehydes, which presented a unique sweet and caramelized aroma. This study reveals the diversity of aroma components in bud-leaf type yellow tea, and elucidates the aroma differences between aroma types and their causes. Reference | Related Articles | Metrics

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Effects of Different Charcoal Baking Times on the Sensory Quality and Volatile Compounds of Dahongpao XIE He, XIAO Han, HU Tengfei, CHEN Guohe, LIU Yang, OU Xingchang, JIANG Ronggang, YU Liming, LI Qin, HUANG Jian'an, LIU Zhonghua, WANG Chao Journal of Tea Science    2024, 44 (6): 960-972.   DOI: 10.13305/j.cnki.jts.2024.06.011 Abstract （289）      PDF（pc） （1404KB）（364）       Knowledge map    Save To investigate the aroma characteristics and dynamic changes of volatile compounds of Dahongpao at different charcoal baking times, quantitative descriptive analysis (QDA), headspace solid-phase microextraction (HS-SPME) and comprehensive two-dimensional gas chromatography-quadrupole time-of-flight mass spectrometry (GC×GC-Q-TOF/MS) were applied to analyze the volatile compounds at different charcoal baking times of 200 min, 300 min, 400 min, 500 min and 600 min (LF200, LF300, LF400, LF500 and LF600). The results show that the grassy aroma appeared in the early stage of charcoal baking, and with the extension of charcoal baking time, the grassy aroma gradually disappeared, and the floral and fruity aroma were prominent, and the floral and fruity aroma were the most porminent in the LF600 sample. A total of 304 volatile compounds were detected in Dahongpao at different charcoal baking times, among which alcohols, aldehydes and esters were the main ones. The principal component analysis (PCA) and hierarchical cluster analysis (HCA) results divided the samples under different carbon baking times into three groups, and 11 major differential compounds were screened by variable important for the projection (VIP)>1 and relative odor activity value (ROAV)>1. Among them, the relative content of (E,E)-2,4-hexadienal in the grassy characteristic decreased with the extension of the charcoal baking time, while the relative contents of methyl benzoate, methyl phenylacetate, nerolidol and myrcene in the fruity characteristics increased with the extension of the charcoal baking time. The purpose of this study was to regulate the quality of Dahongpao, and to improve the drinking attributes for the subsequent production and processing of Dahongpao. Reference | Related Articles | Metrics

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Effect of Bamboo Density on the Physiological Growth and Tea Quality of Tea Plants under the Moso Bamboo Forest ZHAO Jiancheng, NI Huijing, WANG Bo, CAI Chunju, YANG Zhenya Journal of Tea Science    2024, 44 (6): 928-940.   DOI: 10.13305/j.cnki.jts.2024.06.003 Abstract （288）      PDF（pc） （420KB）（401）       Knowledge map    Save To explore the adaptive mechanism of physiological growth of tea plants under different bamboo density conditions, three treatments, namely T1, T2 and T3, were set in the natural mixed forest of moso bamboo (Phyllostachys edulis) and tea plants [Camellia sinensis (L.) O. Kuntze] in the Mogan mountain area of Zhejiang Province, with bamboo densities of 1 200 plants·hm-2, 1 800 plants·hm-2 and 2 400 plants·hm-2, respectively, and 3 000~3 300 plants·hm-2 as the control (CK). Tea yield was evaluated, nitrogen, phosphorus, nonstructural carbohydrates (NSC) and biomass distribution of tea tree were determined, root morphology, distribution and architecture were analyzed, and quality indicators of tea such as amino acids, theanine and tea polyphenols were tested after 2 years of cultivation. The results show that (1) compared to CK, T2 and T3 treatments significantly increased tea yield by 15.96% and 18.8%, respectively, increased biomass of leaves and lateral roots, and increased the nitrogen, phosphorus and NSC contents in leaves, (2) T1, T2 and T3 treatments significantly increased the root length, root surface area and root length ratio of the >0-1 mm diameter grade in 0-20 cm soil layer, reduced root diameter and root length ratio of thick roots (diameter>2 mm) in 0-20 cm soil layer, increased the contents of starch and soluble sugars in lateral roots, reduced the topological index of the whole root system and increased the root tips and root fractal dimension, (3) T1 and T2 treatments significantly increased the contents of amino acids, caffeine and tea polyphenols and water extract, and reduced the polyphenols-amino acid ratio. In conclusion, reasonable control of bamboo density can promote the growth of tea plants and improve the tea yield effectively. Tea plants promote the growth of leaves and lateral roots by increasing nitrogen, phosphorus and non-structural carbohydrate accumulation in leaves and lateral roots and promote root encroachment of surface soil space by increasing the proportion of fine roots, enhancing the root branch strength, reducing the cost of root construction to accommodate moderate closure conditions and interspecific competition strength. The conclusion can provide scientific basis for the management of innovation mode of tea plants under the moso bamboo forest. Reference | Related Articles | Metrics

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Identification of Pectin Methylesterase and Its Inhibitory Subfamily Genes, and Functional Analysis of CsPME55 in Response to Fluoride Stress in Camellia sinensis XU Wenluan, WEN Xiaoju, JIA Yuxuan, NI Dejiang, WANG Mingle, CHEN Yuqiong Journal of Tea Science    2024, 44 (6): 869-886.   DOI: 10.13305/j.cnki.jts.2024.06.008 Abstract （287）      PDF（pc） （9111KB）（559）       Knowledge map    Save Tea plant (Camellia sinensis) has fluoride (F) enrichment characteristics, and F is mainly enriched in the cell wall component pectin. Pectin methylsterase (PME) and its inhibitor PMEI can catalyze the modification of pectin, thereby affecting cell wall characteristics and participating in the regulation of processes like plant growth and development, stress response and so on. In this study, 85 CsPMEs and 56 CsPMEIs were identified from the C. sinensis ‘Shuchazao’ genome, which were divided into 4 and 5 subgroups, respectively. Distinct subgroups may exhibit functional distinction due to varied gene architectures, conserved motifs and expression patterns. Quantitative real-time PCR (qRT-PCR) analysis reveals that the expression levels of CsPME3a, CsPME55, CsPMEI1 and CsPMEI3 were significantly induced in the mature leaves of ‘Fuding Dabaicha’ under F treatment. Moreover, overexpression of CsPME55 alleviated Arabidopsis root growth inhibition induced by F stress, suggesting its potential role in F stress regulation in tea plants. These findings could pave the way for further research on the functional involvement of PME and PMEI gene families in F response. Reference | Related Articles | Metrics

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Screening of Phosphate-solubilizing Bacteria in the Rhizosphere of Tea Gardens and Their Effects on Tea Yield, Quality and Soil Properties MA Xueqing, WU Huawei, CAO Chunxia, ZHENG Jiaoli Journal of Tea Science    2025, 45 (1): 110-120.   DOI: 10.13305/j.cnki.jts.2025.01.001 Abstract （286）      PDF（pc） （550KB）（278）       Knowledge map    Save The purpose of this study was to screen phosphate-solubilizing bacteria with the ability to produce indoleacetic acid (IAA) from the rhizosphere of tea gardens. The rhizosphere soil was collected from Yingshan Couty and Enshi Tujia and Miao Autonomous Prefecture tea gardens in Hubei Province, and the phosphate-solubilizing bacteria were screened by plate transparent circle method. The phosphate-solubilizing and IAA-producing abilities were used as indicators for re-screening. The strains were identified by morphological characteristics and 16 S rDNA sequence analysis, and their growth-promoting characteristics were studied. The effects of strains on tea yield, quality and soil properties were studied by field experiments. The results show that the phosphate-solubilizing bacterium DFP-24 screened from the rhizosphere soil of tea plants had good IAA-producing ability and was identified as Burkholderia arboris. At the same time, the strain had the growth-promoting characteristics such as siderophore production, 1-aminocyclopropane-1-carboxylic acid (ACC) deaminase production and nitrogen fixation ability. Field experiments show that the application of DFP-24 strain could increase the density of tea buds, significantly increase the total phosphorus content of tea, increase the free amino acid content of tea, reduce the ratio of phenol to ammonia, affect the quality of tea, and improve the soil properties. In summary, the strain DFP-24 has the application potential to develop microbial fertilizers. The research results could provide strain resources and theoretical basis for the development and application of rhizosphere growth-promoting bacterial fertilizer for tea plants. Reference | Related Articles | Metrics

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Identification of Tea ICE Gene Family and Cloning and Expression Analysis of CsICE43 under Low-temperature ZHU Qian, SHAO Chenyu, ZHOU Biao, LIU Shuoqian, LIU Zhonghua, TIAN Na Journal of Tea Science    2025, 45 (1): 43-60.   DOI: 10.13305/j.cnki.jts.2025.01.007 Abstract （268）      PDF（pc） （2782KB）（159）       Knowledge map    Save In recent years, extreme low-temperature weather has frequently occurred worldwide, significantly affecting the yield and quality of tea plants. The ICE (Inducer of CBF expression) gene family plays a crucial role in the low-temperature stress response of plants. However, research specifically focused on tea plants is still limited. This study identified 51 ICE genes from the tea genome and performed a bioinformatics analysis to examine their physical and chemical properties, gene structure, and promoter cis-acting elements. The promoter regions of the CsICE genes are rich in cis-acting elements related to light response, plant hormones, growth and development, and abiotic stress, suggesting their involvement in various stress responses. Transcriptome analysis and RT-qPCR verification indicate that the expression of the CsICE43 increased 4.24 folds under low-temperature conditions, highlighting its potential role in the low-temperature response of tea plants. To further investigate this, the cDNA of tea cultivar‘Baojing Golden Tea No. 1’ was used as a template to clone the CsICE43 gene. Its expression varied across tissues, with exceptionally high levels observed in terminal buds and young leaves. Further amino acid sequence and phylogenetic tree analysis indicate that the CsICE43 gene contains conserved domains such as S-rich, bHLH, and ACT, which are consistent with other members of the ICE family. It is closely related to Actinidia eriantha. The STRING online database utilized Arabidopsis thaliana AtICEs to hypothesize potential interactions between CsICE proteins and HOS1, MYB15, and DREB1/2. Subcellular localization experiments demonstrate that CsICE43 is located in the nucleus, which is consistent with the findings from the transmembrane structure analysis. In summary, this study suggests that the CsICE43 gene may be associated with the low-temperature response in tea plants, providing a theoretical foundation for further exploration of its gene function and the molecular mechanisms underlying cold resistance. Reference | Related Articles | Metrics

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Spatiotemporal Changes of Amino Acids and Polyphenols in Leaves and Stems during Tea Withering CHENG Haiyan, TU Linyue, CHEN Lin, XU An'an, XIE Hengtong, XU Ping Journal of Tea Science    2025, 45 (2): 303-317.   DOI: 10.13305/j.cnki.jts.2025.02.009 Abstract （262）      PDF（pc） （3576KB）（197）       Knowledge map    Save Changes in amino acids and polyphenols in leaves and stems during withering are critical for the formation of the material basis of tea flavor. This study systematically analyzed the differential accumulation patterns of amino acids and polyphenols in tea leaves and stems , as well as their changes during withering. The results show that the phenol-ammonia ratio in the leaves (4.66-6.36) was higher than that in the stems (1.97-2.59) during withering. The free amino acid content in tender stems (7.44%) was significantly higher than that in fresh leaves (2.22%). A total of 44 amino acids and their derivatives show differential accumulation between the two tissues, of which three (theanine, aminobutyric acid, and pipecolic acid) were found to be highly accumulated in the stems. No significant difference in total tea polyphenol content was observed between fresh leaves and tender stems. However, 97 polyphenolic compounds show differential accumulation between the two tissues. Gallate-type catechins and most flavonols and flavonol glycosides were more highly accumulated in the leaves, whereas non-gallate-type catechins were more abundant in the stems. During the withering process, the total content of free amino acids increased in the leaves but it continued to decrease in the stems. A total of 21 and 15 amino acids and derivatives underwent significant changes during the withering process in leaves and stems, respectively. The changing trends of tea polyphenol content in leaves and stems were relatively consistent, with 49 and 35 polyphenolic compounds showing significant changes during withering, respectively. The results of this study indicate that the leaf-stem ratio in tea raw materials plays a critical role in the formation of tea quality during subsequent processing, providing a theoretical basis for the development of withering regulation technologies based on leaf-to-stem ratio considerations. Reference | Related Articles | Metrics

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Cloning of BZR1 Gene Family in Tea Plants and Molecular Mechanism Study of CsBZR1-5 Response to Drought Stress DONG Yuan, ZHANG Yongheng, XIAO Yezi, YU Youben Journal of Tea Science    2025, 45 (1): 15-28.   DOI: 10.13305/j.cnki.jts.2025.01.004 Abstract （258）      PDF（pc） （1374KB）（123）       Knowledge map    Save The BZR1 transcription factor is a key transcription factor in the brassinosteroid (BR) signaling pathway, playing an important regulatory role in plant growth, development, and stress response. This study identified and cloned six members of the BZR1 family in tea plants based on genomic data. Their gene structures, subcellular localization of encoded proteins, and transcriptional activation activities were analyzed, and their expression patterns under different tissues and drought stress were explored. The results show that the number of introns in the 6 BZR1 members of tea plants was 2 or 3, and their encoded proteins all contained typical bHLH characteristic structural domains. Subcellular localization analysis shows that except for CsBZR1-1, which was localized in the cytoplasm and nucleus, all other CsBZR1s were localized in the nucleus. Transcriptional activation activity analysis shows that CsBZR1s exhibited transcriptional activation activity in yeast. The analysis of expression patterns in different tissues shows that CsBZR1s had specificity in expression in different tissues of tea plants, among which the expression patterns of CsBZR1-1 and CsBZR1-6 were relatively similar. The expression pattern analysis under drought stress shows that all six CsBZR1 genes were responsive to drought stress. The expression of CsBZR1-5 was continuously induced by drought stress simulated by PEG. In addition, the expression pattern of the key enzyme gene CsNCED1 in ABA synthesis pathway was highly similar to that of CsBZR1-5 under drought stress. The analysis of Electrophoretic Mobility Shift Assay (EMSA) found that CsBZR1-5 can bind to the E-box element on the CsNCED1 promoter, indicating that CsBZR1-5 may be involved in regulating the response of CsNCED1 to drought stress. This study systematically analyzed the basic characteristics and functions of six CsBZR1 members, laying the foundation for further elucidating the regulatory roles of CsBZR1 members in tea plant growth and development and drought stress response. Reference | Related Articles | Metrics