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Basic Information about the Journal
Journal title: Journal of Tea science
Inscription of journal title: ZHU De
Responsible Institution: China Association for Science and Technology
Sponsored by: China Tea Science Society
Tea Research Institute, Chinese Academy of Agricultural Science
Editing and Publishing: Editorial Office, Journal of Tea science
Start time: 1964
No. of issues: Bi-monthly
Two-Dimensional Code of Tea Science Website

Table of Content

    15 June 2016 Volume 36 Issue 3
    Advance in Research and Application of Sex Pheromone of Tea (Camellia sinensis) Pest
    LUO Zongxiu, CAI Xiaoming, BIAN Lei, LI Zhaoqun, CHEN Zongmao
    Journal of Tea Science. 2016, 36(3):  229-236.  doi:10.13305/j.cnki.jts.2016.03.001
    Abstract ( 302 )   PDF (738KB) ( 205 )  
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    Tea is one of the most consumed beverages in the world. However, long-term dependence on chemical pesticide to control diseases and pests caused pesticide residue problem which seriously affects human health. In the meanwhile, pesticide abuse also creates pest resistance and environment pollution. As one of most important discovery in chemical ecology in 1960’s, sex pheromone has attracted scientists for its high efficiency, pro-environment, specificity characteristics. In the past studies, the sex pheromone of several tea pests had been identified and applied, For instance, the application of small tea tortrix sex pheromone has become a paragon. In this paper, we review and discuss the research advance about the identification of tea pest sex pheromone, functions of minor components, chirality, polymorphism, resistance, synthesis pathway, regulatory mechanism and other ecological functions of sex pheromone.
    Effect of Pu-erh Tea on Long Chain Fatty Acid Metabolism and Expression of Tight Junction Proteins in the Rat Model of Non-alcoholic Fatty Liver Disease
    ZHU Shengyi, TONG Yuling, ZHAO Yi, LÜ Haipeng, LIN Zhi, SHEN Guoli, SUN Ting, SONG Zhenya
    Journal of Tea Science. 2016, 36(3):  237-244.  doi:10.13305/j.cnki.jts.2016.03.002
    Abstract ( 177 )   PDF (937KB) ( 123 )  
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    In this study, the influence of Pu-erh tea on the absorption of long chain fatty acids in non-alcoholic fatty liver disease (NAFLD) rats was analyzed. Moreover, the possible interventional mechanism was also discussed. Thirty-six SD rats were randomly divided into three groups, normal group (NG), NAFLD group, and Pu-erh tea group (PTG), 12 rats for each group. All rats were killed after 8 weeks. Rat weight, liver index, serum lipid level, intestinal lipid absorption protein (CD36), tight junction proteins (Occludin, ZO-1), and TNF-α mRNA were measured.
    The Effects of Hubei Qingzhuan Tea on Intestinal Sensitivity in IBS-D Mouse Model
    LI Shigang, ZHENG Qianqian, HE Jiangang, XIAO Changyi, LIU Wei, WANG Hui, LIU Jincheng
    Journal of Tea Science. 2016, 36(3):  245-249.  doi:10.13305/j.cnki.jts.2016.03.003
    Abstract ( 111 )   PDF (727KB) ( 51 )  
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    The effects of Hubei Qingzhuan tea on intestinal sensitivity in IBS-D mouse model were investigated. The results showed, compared with the normal group, the control group had a significant reduction in the pain threshold, and marked increase in the serum level of inflammatory cytokines PGE2, TNF-alpha, tryptase. Compared with the control group, both the low and high dose of Qingzhuan tea significantly increased the pain threshold and markedly decreased the serum level of inflammatory cytokines PGE2, TNF-alpha, tryptase by a dose dependent manner. It is concluded that Qingzhuan tea could significantly decrease the intestinal sensitivity of IBS-D mice, which might be related to the inhibition of serum PGE2, TNF-alpha and tryptase levels.
    Intervention Effects of Fuzhuan Brick Tea Water Extract on Glucose Metabolism Disorder in a Mouse Model of Type Ⅱ Diabetes Mellitus
    HUANG Song, LIU Zhonghua, HUANG Jian′an, YANG Heng, LI Qin
    Journal of Tea Science. 2016, 36(3):  250-260.  doi:10.13305/j.cnki.jts.2016.03.004
    Abstract ( 127 )   PDF (1667KB) ( 146 )  
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    In this study, streptozotocin (STZ) combined with a high-fat and high-sugar diet was used to generate a mouse model of type 2 diabetes mellitus. The aim of this study was to investigate the hypoglycemic effects of Fuzhuan brick tea water extract (FTEs) on T2DM-Mice. Results showed that FTEs could obviously alleviate weight loss, polyuria, polydipsia, and polyphagia, reduce fasting plasma glucose, increase sugar tolerance, enhance insulin concentrations and insulin sensitivity and decrease insulin resistance in the diabetic mice. Moreover, RT-qPCR analysis showed that FTEs promoted glucose transport and liver lipid metabolism, and improved the glucose metabolism in the diabetic mice by increasing the expression of PPAR-α, GLUT2, and GLUT4. Therefore, it can be concluded that FTEs could significantly improve glucose metabolism disorder symptom of T2DM-Mice by a dose-dependent manner.
    Effects of Theabrownin Extracted from Pu-erh Tea on the Intestinal Flora
    YUE Suijuan, LIU Jian, GONG Jiashun
    Journal of Tea Science. 2016, 36(3):  261-267.  doi:10.13305/j.cnki.jts.2016.03.005
    Abstract ( 212 )   PDF (708KB) ( 178 )  
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    In this study, theabrownin (Mw>50 kDa, TB) extracted from pu-erh tea was used as experimental material, and the effects of theabrownin to the intestinal flora of rat was studied. The results showed that the theabrownin had remarkable effects on the intestinal flora in rats. TB could significantly improve the de-pollution of antibiotics and adjust the intestinal flora imbalance. It was found that TB could promote the proliferation of Bifidobacterium and Lactobacillus and inhibit the proliferation of Escherichia coli and Enterococcus. The effects are more obvious with increasing culture time. In turn, microbes proliferate can accelerate the catabolism of theabrowns.
    Research on Separation, Identification and Transformation Products Transformed Kudzu Root of ′Jinhua′ Fungus
    HU Xiexin, YI Youjin, BO Lianyang, LI Gaoyang, ZHOU Hongli, ZHOU Jinwei, XIA Bo
    Journal of Tea Science. 2016, 36(3):  268-276.  doi:10.13305/j.cnki.jts.2016.03.006
    Abstract ( 129 )   PDF (1111KB) ( 59 )  
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    In order to research whether the ′Jinhua′ fungus grow on and biotransformate kudzu root, get higher active fermentation products, one of advantages of strain was isolated from Fuzhuan Tea, named it as LS1. Pueraria lobata, its in the wild as the substrates in solid-state fermentation. DPPH radical scavenging capacities of fermentation products were investigated, making a determination of the contents of total flavone and fermentation products of puerarin were detected by high performance liquid chromatography. The result show that LS1 was identified preliminarily as Eurotium cristatum with GenBank accession number of KR812327 by morphological characteristics and the analysis of ITS-5.8S rDNA region. The contents of total flavone and puerarin were improved 15.97%、12.33%、20.69% and 20.48%、7%、20.29%, respectively.
    Research on Taste Compounds in White Tea Processed from Cultivars in Zhejiang Province
    GONG Shuying, GU Zhaoqi, FAN Fangyuan, LI Chunlin, LIU Wanqiong, XU Pengcheng, CHEN Ping, MAO Zufa
    Journal of Tea Science. 2016, 36(3):  277-284.  doi:10.13305/j.cnki.jts.2016.03.007
    Abstract ( 146 )   PDF (935KB) ( 66 )  
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    Six tea cultivars in Zhejiang Province including Zhenong 113, Chunyu 1, Chunyu 2,Yingshuang, Jiukeng and Anjibaicha were utilized to process traditional white tea. The dynamic changes of main flavor components during withering were tracked. Sensory evaluation, quantitative descriptive and chemical analysis were applied to make comparison of each cultivars using Fudingdahao as a control. The results showed that the content of polyphenols and catechins decreased, and amino acid increased during withering process. Fudingdahao showed the strongest taste of umami, bitterness and astringency. While Anjibaicha exhibited the highest sweetness. Zhenong 113, Chunyu 1 and Chunyu 2 presented good quality and high preferences according to sensory evaluation. Taste compounds had significant variations among cultivars. Catechins and ester catechins were significantly and positively correlated with bitterness and astringency but significantly and negatively correlated with sweetness. Amino acids were significantly and positively correlated with umami. Based on the compositions of taste compounds and sensory evaluation, we suggest that Chunyu 1 can be processed into traditional white tea, while Zhenong 113 and Chunyu 2 can be used to develop characteristic products.
    Comparison of Leaf Functional and Photosynthetic Characteristics in Different Tea Cultivars
    WANG Feng, CHEN Yuzhen, WANG Xiuping, YOU Zhiming, CHEN Changsong
    Journal of Tea Science. 2016, 36(3):  285-292.  doi:10.13305/j.cnki.jts.2016.03.008
    Abstract ( 135 )   PDF (784KB) ( 76 )  
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    The leaf functional and photosynthetic characteristics were studied in 18 tea cultivars to explore their potential relationships. The leaf functional characteristics contained leaf area, leaf index (LI), specific leaf area (SLA), leaf dry matter content (LDMC), Chla, Chlb, Chl a/b, Chl and Car. The photosynthetic indexes included net photosynthetic rate (Pn), stomatal conductance (Gs), intercellular CO2 concentration, transpiration rate (Tr) and water use efficiency (WUE). The results showed that the LI, LDMC and Gs had low coefficients of variation (CV<10%) Whereas the CV of the rest 11 indices ranged from 15.08% to 42.69%, indicating a high level of diversity. The SLA was significantly and negatively correlated with LDMC, but LI and LA had no significant correlations with other leaf functional indicators. The LDMC was significant correlated with photosynthetic pigments. The Chla, Chlb, Chla/Chlb, Chl and Car were significantly and positively correlated with each other. The Pn, Gs and Tr had significant correlationship with each other. The Gs was significantly and positively correlated with Ci. The photosynthetic rate was mainly affected by stomatal limitation. The Pn and Tr had significant or highly significant correlationship with photosynthetic pigments, and the Pn had significant and positive correlation with LDMC. The results showed that higher photosynthetic pigments in tea cultivars had stronger photosynthetic production and dry matte accumulation. However, the Gs and WUE were not significantly correlated with leaf functional indices. The new tea cultivar-14 had relatively low SLA, but high LDMC, Pn and WUE. Therefore, it might be a tea cultivar with high drought resistance and photosynthetic efficiency, which could be used as a new material for tea breeding.
    Effects of Green Tea on the Quality and Cold-hot Natures of Hongqu Glutinous Rice Wine during Fermentation
    LIANG Zhangcheng, HE Zhigang, LIU Shumei, LIN Xiaozi, LI Weixin
    Journal of Tea Science. 2016, 36(3):  293-300.  doi:10.13305/j.cnki.jts.2016.03.009
    Abstract ( 122 )   PDF (807KB) ( 73 )  
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    In order to provide theoretical basis and technical support to reduce the hot nature of Hongqu glutinous rice wine, effects of green tea on quality and cold-hot natures of Hongqu glutinous rice wine during fermentation were studied. The results showed that the flavor was improved, the acidification was inhibited, the hot nature was reduced by adding green tea during fermentation. The most suitable content of green tea was 1.0‰. The liquor yield of tea rice wine increased by 12%. The total acid content was reduced by 9.65%. The total phenol content was increased by 13.3%, and the cold-hot index was reduced by 43.09% as compared with the traditional Hongqu glutinous rice wine. The produced tea rice wine had the mild nature, suitable taste, the coordinated aroma and the typical flavor of rice wine, which was an essential basis for further research.
    Study on Effect of Fungal-fermentation Process on Flavor Quality in White Tea
    LIU Fei, XUE Zhihui, YE Qianlin, SUN Weijiang
    Journal of Tea Science. 2016, 36(3):  301-311.  doi:10.13305/j.cnki.jts.2016.03.010
    Abstract ( 131 )   PDF (978KB) ( 59 )  
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    Baimudan and Shoumei were utilized to study the effect of fungal-fermentation process on flavor quality. Sensory evaluation found new flavors in white tea after fermentation. The quality of Shoumei was improved significantly after fermentation. The aroma of white tea changed from clean and fresh to pure and mellow during fermentation, which was due to the decrease of fresh odorants and increase of aged fragrant. The taste changed from astringent and harsh to aged and soft, which was attributing to the decrease of esters-catechins by 2.3 and 0.69 percent respectively, and theaflavin by 33% and 43% respectively in Baimudan and Shoumei. The taste of fermented Baimudan was a little bitter because caffeine increased significantly. The ratio of essential amino acids to nonessential amino acids increased from 34.95% to 38.12% in Baimudan and 42.16% to 62.32% in Shoumei. Therefore, fungal fermentation could largely improve the value of low or middle-grade white tea. In summary, The impacts of fungal fermentation on quality of Shoumei were larger than that of Baimudan, which is of great significance to improve the quality of low grade white tea.
    Isolation and Expression Analysis of Two Temperature Responsive Dof Genes from Camellia sinensis
    LI Hui, HUANG Wei, LIU Zhiwei, WANG Yongxin, WU Zhijun, ZHUANG Jing
    Journal of Tea Science. 2016, 36(3):  312-322.  doi:10.13305/j.cnki.jts.2016.03.011
    Abstract ( 123 )   PDF (1985KB) ( 65 )  
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    Tea is an important economic crop. Tea production is affected by temperature factors. CsDof1 and CsDof2, which encode Dof transcription factors, were cloned from tea cultivar ‘Yingshuang’ [Camellia sinensis (L.) O. Kuntze]. The nucleotide and amino acid sequences, phylogenetic tree and molecular models of the CsDof1 and CsDof2 were analyzed. The results showed that the CsDof1 and CsDof2 are 1389 and 1458 nucleotides in length, which encode 463 and 486 amino acids respectively. Typical zinc finger domains are present in both CsDof1 and CsDof2, from coden 133 to 195 and 124 to 186 respectively. The CsDof1 and CsDof2 were hydrophilic proteins. The three-dimensional structures of CsDof1 and CsDof2 indicated the presence of a highly conserved Dof domain with four cysteine residues. Quantitative real-time PCR analysis showed that CsDof1 and CsDof2 were induced by different temperature stresses and the expression profiles were different among tea cultivars.
    Activities of the Detoxifying Enzymes and Synergism in the Bifenthrin-resistant and Susceptible Strains of Tea Leafhopper, Empoasca vitis
    LI Jianyu, SHI Mengzhu, FU Jianwei, WANG Ting, ZHANG Zhikang
    Journal of Tea Science. 2016, 36(3):  323-329.  doi:10.13305/j.cnki.jts.2016.03.012
    Abstract ( 96 )   PDF (655KB) ( 46 )  
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    Tea green leafhopper, Empoasca vitis, is the most serious pest in tea gardens. The detoxifying enzyme activities and synergism in the bifenthrin-resistant and susceptible leafhopper were measured via biochemical methods and bioassays to clarify their potential relationship to the resistance of tea leafhopper to bifenthrin. The detoxifying enzyme activity tests showed that the activities of carboxylesterase (CarE), Cytochrome P450-mediated O-demethylation activity toward p-nitroanisole (PNOD) and glutathione-S-transferase (GST) in the resistant strain were all higher than those in susceptible strain. The activities of the three detoxifying enzymes in bifenthrin-resistant strain were 2.09, 4.34 and 1.59 folds those of the susceptible strain respectively. Synergism tests showed that the synergist ratios of triphenyl phosphate (TPP), piperonyl buoxide (PBO) and diethyl maleate (DEM) were 1.04, 1.09, and 1.00 folds respectively in the bifenthrin-susceptible strain and 1.80, 7.97 and 1.03 foldsrespectively in the bifenthrin-resistant strain. These results indicate that CarE and PNOD play important roles in bifenthrin resistance of tea leafhoppers.
    Study on the Climate Regionalization of Tea Plant in Henan Province
    ZHAO Hui, MI Hongtao, DU Zixuan, JIN Kaimei
    Journal of Tea Science. 2016, 36(3):  330-336.  doi:10.13305/j.cnki.jts.2016.03.013
    Abstract ( 120 )   PDF (814KB) ( 73 )  
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    Based on the climate data of 119 meteorological stations from 1971 to 2010 in Henan Province and the biological characteristics of tea plants, the key meteorological factors affecting the growth and yield of tea plants were identified. The correlation coefficients between the meteorological factors and the yield were calculated and the significant correlation factors were selected as the climatic zoning indexes. By using of Analytic Hierarchy Process (AHP) to construct the judgment matrix of each index and test the consistency of the judgment matrix, the weight of each index was determined. Using the weighted mean method to calculate the comprehensive regionalization index of tea planting in Henan Province, the climate suitability regionalization with a fine mesh accuracy of 250 m was achieved based on the GIS platform. The area was divided into 3 grades: suitable, sub-suitable and unsuitable. The suitable, sub-suitable and unsuitable areas accounted for 11.8%, 28.8% and 59.4% of the total evaluation area, which were coincident with the actual tea planting situation in Henan province. The results provided a basis for scientific layout of tea planting in Henan province.