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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 （1028）      PDF（pc） （3010KB）（348）       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 | Comments（0）

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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 （871）      PDF（pc） （420KB）（550）       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 | Comments（0）

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The Impacts and Regulatory Mechanisms of Forest Conversion to Tea Plantations and Their Management on Soil Carbon and Nitrogen Pools HUANG Fuyin, ZHANG Shaobo, HU Qiang, LUO Ying, DONG Yajie, ZHANG Jie, LI Xin, FU Jianyu, WANG Huasen, YAN Peng Journal of Tea Science    2025, 45 (2): 234-252.   DOI: 10.13305/j.cnki.jts.2025.02.004 Abstract （588）      PDF（pc） （3259KB）（127）       Knowledge map    Save This study investigated how the conversion of forests to tea plantations and associated management practices affect the dynamics of carbon (C) and nitrogen (N) fractions across soil profiles in tea agroecosystems, with a focus on fungal community-mediated regulatory mechanisms. We compared forest soils with tea plantation soils under low-, medium-, and high-intensity fertilization regimes. Soil cores were systematically collected from four depth intervals (0-10 cm, 10-20 cm, 20-40 cm, and 40-60 cm) to analyze vertical stratification of C/N fractions, nutrient stoichiometry, and fungal community composition. The results reveal that tea plantations management significantly enhanced soil organic carbon and total nitrogen contents in the 0-10 cm soil layer compared to forest soil. Under high-input conditions, total carbon and nitrogen reached 46.57 g·kg-1 and 5.13 g·kg-1, respectively, increasing by 68.12% and 88.60% compared to low-input tea plantations. Land-use conversion and fertilization intensity gradients in tea plantations significantly modified fungal community structure and composition, with these changes being mainly driven by soil nutrient availability, including available phosphorus (AP), available potassium (AK), and total nitrogen (TN). In addition, fungal richness demonstrates a progressive decline across soil depth gradients (0-60 cm). Further analyses reveals that Dothideomycetes and Umbelopsidiomycetes exhibited significant positive correlations with soil C and N fractions, whereas Mortierellomycetes, Geminibasidiomycetes and Mucoromycotina_cls_Incertae_sedis showed pronounced negative correlations. Variations in the relative abundance of these taxa may strongly influence carbon and nitrogen cycling in tea plantation soils. Therefore, the conversion of forests to tea plantations and different fertilization management practices regulate soil carbon and nitrogen accumulation by influencing the structure of soil fungal communities and the abundance of dominant taxa. Reference | Related Articles | Metrics | Comments（0）

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Nitrogen Metabolism Genes in Tea Plant: Research Progress on the Environmental Stress Adaptation Mechanism and Breeding Application ZHOU Yide, CHEN Jialin, WU Junmei, ZHAO Hongbo, SUN Binmei, LIU Shaoqun, ZHENG Peng Journal of Tea Science    2025, 45 (4): 545-558.   DOI: 10.13305/j.cnki.jts.2025.04.010 Abstract （577）      PDF（pc） （1499KB）（933）       Knowledge map    Save Nitrogen metabolism genes play a key role in tea plants′ response to various environmental stresses. They do this mainly by regulating metabolites in different pathways. In recent years, significant progress has been made in the study of nitrogen metabolism genes in tea plants using techniques such as transcriptome and metabolome analysis, genome identification. However, there are still many scientific problems that need to be solved urgently, such as the low genetic transformation efficiency of tea plants, the limited research on gene epigenetics, and the limited application of gene breeding in production. This article systematically summarized the expression patterns of nitrogen metabolism genes in tea plants under different stress conditions, organs, and soil elements, as well as the research progress on the regulation mechanism of carbon and nitrogen balance in tea plants under different stresses, revealing the importance of these genes in tea plant stress adaptation and quality improvement. In addition, the research methods, transgenic technology, and breeding applications of nitrogen metabolism genes in tea plants were discussed in order to provide reference for the study of nitrogen metabolism gene regulation mechanisms and breeding research in tea plants. Reference | Related Articles | Metrics | Comments（0）

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Research Progress on Chemical Constituents and Biological Activities of Alkaloids in Tea TANG Haikun, ZHANG Lanjun, ZHANG Panpan, LIU Benying Journal of Tea Science    2025, 45 (5): 727-741.   DOI: 10.13305/j.cnki.jts.2025.05.002 Abstract （528）      PDF（pc） （1162KB）（428）       Knowledge map    Save Alkaloids, as a class of nitrogen-containing secondary metabolites characterized by remarkable chemical diversity, are widely distributed in higher plants, fungi, and bacteria. Most natural alkaloids possess biological activities such as antioxidant, anti-inflammatory, and anti-tumor effects. This review comprehensively summarized the identified alkaloid groups in tea and briefly analyzed their biological activities, including: (1) purine alkaloids, which regulate neural excitability by antagonizing adenosine receptors and inhibiting phosphodiesterase to regulate metabolic functions, exhibit anti-inflammatory, and other biological activities. (2) flavor alkaloids have effects in preventing diabetes and inhibiting cancer cell angiogenesis. (3) the mechanisms by which prenylated indole alkaloids exert anti-inflammatory effects, inhibit cancer cell growth and exert neuro-protective effects. Finally, the future research directions focusing on the identification, appraisal, synthesis and functional evaluation systems of tea alkaloids were proposed. Reference | Related Articles | Metrics | Comments（0）

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An Evaluation of the Impact of Cross-Boundary Innovation on Enhancing Brand Loyalty: An Example of Premium Payment Willingness in Novel-Tea Beverages PENG Kang, YAN Pengxiang, LIN Mengxing, CHEN Fuqiao Journal of Tea Science    2025, 45 (4): 712-726.   DOI: 10.13305/j.cnki.jts.2025.04.002 Abstract （511）      PDF（pc） （991KB）（169）       Knowledge map    Save With the rapid development of the novel-tea beverage industry, market competition has significantly intensified. To enhance competitiveness, novel-tea beverage enterprises have increasingly adopted cross-border innovation strategies aimed at upgrading product quality, optimizing the consumer experience, and strengthening brand loyalty. However, the theoretical and empirical understanding of how cross-border innovation enhances brand loyalty is still limited. Utilizing quantitative empirical methods, this study investigated the impact of horizontal and vertical cross-border innovation on consumer brand loyalty based on survey data of 1 900 young novel-tea beverage consumers. The findings reveal that both forms of cross-border innovation contribute to strengthening brand loyalty, with upstream cultural integration within vertical cross-border innovation demonstrating the strongest effect. Furthermore, cross-border innovation primarily influences brand loyalty indirectly by satisfying consumers’ quality demands and enriching consumption experiences, with quality appeal serving as the core mediating mechanism. Additionally, the selection of cross-border innovation strategies is contingent upon enterprise positioning: high-end brands benefit more from horizontal and upstream cultural cross-border innovation, while mid-to-low-end brands achieve brand loyalty enhancement through scenario-based downward cross-border innovation. Based on the above conclusions, this paper proposed some countermeasures and suggestions on how to carry out cross-border innovation marketing. Reference | Related Articles | Metrics | Comments（0）

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Design and Testing of Tea Garden Crawler Plowing Machine SHEN Shuai, REN Ning, ZHENG Hang, YU Guohong, CHEN Zhidong Journal of Tea Science    2025, 45 (2): 273-283.   DOI: 10.13305/j.cnki.jts.2025.02.003 Abstract （511）      PDF（pc） （1587KB）（506）       Knowledge map    Save In response to the problems of inadequate agricultural equipment and poor slope performance in tea gardens of hilly areas, a tracked ploughing machine suitable for hilly tea plantations was designed and developed, with a focus on slope performance. The main structural parameters of the chassis were designed, and the dynamic simulation was used to analyze the machine's ability to traverse across and along slopes. The simulation results show that the maximum slope for the machine to traverse across was 22°, and the maximum slope for the machine to traverse along was 31°. To explore the quality of excavator tillage, based on the theoretical analysis of the tillage movement trajectory, the tillage advance speed was optimized by dynamics, and the optimal tillage advance speed of 400-450 mm·s-1 was obtained for excavators. To further verify the rationality of the parameters and the reliability of the simulation results, field tests were conducted on uphill slopes. The results show that the maximum climbing ability of the machine on uphill slopes was 32°, with an error of 3.22% compared to the theoretical climbing angle. The results validate the accuracy and reliability of the theoretical calculations and simulations, demonstrating that the designed ploughing machine has good maneuverability and can fully meet the uphill climbing needs of hilly areas, providing an effective solution to the problem of tea plantation cultivation. Reference | Related Articles | Metrics | Comments（0）

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Isolation and Identification of the Pathogen Causing Leaf Spot in Tea Plants YANG Fang, JIANG Bingbing, LEI Jinmei, GUO Cunwu, LI Limei, XU Jiayi, WANG Xinghua, YUAN Wenxia, WANG Baijuan Journal of Tea Science    2025, 45 (2): 266-272.   DOI: 10.13305/j.cnki.jts.2025.02.006 Abstract （502）      PDF（pc） （909KB）（141）       Knowledge map    Save Tea plant [Camellia sinensis (L.) O. Kuntze] is an important agricultural economic crop in China. Tea leaf spot disease is one of the most important leaf diseases of tea plants. It seriously affects the yield and quality of tea. In 2023, a tea leaf spot disease was found in a tea garden in Menghai County, Xishuangbanna Dai Autonomous Prefecture Yunnan Province. In order to clarify the pathogen, the tissue isolation method and wound inoculation method were used to isolate and determine the pathogenicity of the pathogen. The morphological characteristics were observed and combined with molecular biology techniques to determine the type of pathogen. The results show that the three strains could infect tea leaves and were the causal agents of tea leaf spot. The pathogen causing tea leaf spot was identified as Nigrospora musae by observing its morphological characteristics and phylogenetic analysis of multiple genes (ITS, TUB2 and TEF-1α). The results of this study provided a theoretical basis for the prevention and control of tea leaf spot caused by the pathogen. Reference | Related Articles | Metrics | Comments（0）

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Analysis of Volatile Flavor Compounds and Microbial Diversity in Anhua Black Tea Processed by Different Fermentation Techniques HOU Aixiang, YANG Xiaolu, WU Wenliang, XIAO Yu, LI Shi, HUANG Yiwen, JU Rongfang Journal of Tea Science    2025, 45 (4): 637-654.   DOI: 10.13305/j.cnki.jts.2025.04.009 Abstract （459）      PDF（pc） （2417KB）（183）       Knowledge map    Save This study investigated the characteristic aroma components and microbial diversity during long term and short term fermentation processes of Anhua black tea. The research employed headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry (HS-SPME-GC-MS), as well as 16 S rRNA and ITS high-throughput sequencing technologies. The results show that 82 volatile components were detected in Anhua black tea with distinct fermentation processes, mainly include alcohols, esters, and aldehydes, collectively accounting for approximately 85% of the total volatile content. The overall volatile components initially increased and subsequently decreased during processing. Based on thresholds of odor activity value (OAV)>1 and variable importance in projection (VIP)>1, 14 key differential volatile components were identified in the black tea of short and long term fermentation processes, including citral, linalool, phenethyl alcohol, phenylacetaldehyde, methyl salicylate, β-myrcene, β-ionone, et al. The dominant bacteria of Anhua black tea include Sphingomonas, Methylobacterium, Aureimonas, and the dominant fungi include Cladosporium, Alternaria and Setophoma. The genera Aureimonas, Enterobacter, Aspergillus, and Pseudopithomyces were significantly correlated with distinct fermentation processes. This study provided a theoretical reference and basis for the scientific processing and flavor analysis of Anhua black tea. Reference | Related Articles | Metrics | Comments（0）

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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 （445）      PDF（pc） （3576KB）（391）       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 | Comments（0）

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The Study of Volatile Components in Three Scented Types of Black Tea Based on HS-SPME-GC-MS and Molecular Docking Technology ZHANG Peng, HUANG Yan, WEI Chengjiang, ZHENG Zhiqiang, WU Weiwei, ZHENG Changkun, SHEN Weiwei, YU Yingjie, LIN Fuming, SUN Weijiang Journal of Tea Science    2025, 45 (2): 318-332.   DOI: 10.13305/j.cnki.jts.2025.02.007 Abstract （445）      PDF（pc） （3521KB）（305）       Knowledge map    Save In recent years, honey-like, fruity, and herbal mint-scented black teas have attracted considerable consumer attention and preference. However, the underlying mechanisms of their aroma characteristics require further in-depth investigation and analysis. This study employed headspace solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS), combined with variable importance in projection (VIP) and relative odor activity value (ROAV) of orthogonal partial least squares-discriminant analysis (OPLS-DA) to identify key volatile compounds in three scented types of black tea. Molecular docking was then used to explore the binding sites and interactions between the key volatile compounds and olfactory receptors. The results show significant differences in the volatile component contents among the three scented types of black tea, with 13 volatile compounds identified as the critical contributors to these differences. In honey-like black tea, damascenone, benzaldehyde, and linalool oxide I were identified as the major volatile contributors. In fruity-scented black tea, heptanal, 3,6-nonadien-1-ol, 2-heptanone, (E)-citral, and 6-methyl-5-hepten-2-one played pivotal roles. While the cooling sensation in herbal mint-scented black tea was closely associated with methyl salicylate. Molecular docking analysis demonstrates that the key volatile compounds spontaneously bind to olfactory receptors OR1A1, OR1G1, OR2W1, OR5M3, OR7D4, and OR8D1, with OR1A1 identified as the primary receptor for perceiving these aroma characteristics. The binding was facilitated by hydrogen bonding and hydrophobic interactions with three amino acid residues (TYR258, PHE206, and VAL254) of OR1A1, promoting the presentation of the aroma profiles. This study elucidates the mechanisms for the characteristic aroma formations of these three scented types of black tea, providing a theoretical foundation for enhancing black tea flavor quality and achieving targeted processing. Reference | Related Articles | Metrics | Comments（0）

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Visualisation Research of Anhua Dark Tea Cultural Gene Map ZHANG Lichun, XIAO Lizheng, NIU Li, WU Bo, ZHU Haiyan, LIU Zhonghua Journal of Tea Science    2025, 45 (2): 346-360.   DOI: 10.13305/j.cnki.jts.2025.02.011 Abstract （423）      PDF（pc） （1409KB）（463）       Knowledge map    Save Anhua dark tea embodies a profound culture that holds immense historical and practical value. This study applies the “cultural gene theory” and adheres to four identification principles: intrinsic uniqueness, extrinsic uniqueness, local distinctiveness, and overall superiority. It explores ecology, production, product, as well as storage and transport “genes” at the material cultural levels. In addition, it explores life-related, art, history humanities and spiritual core “genes” at the spiritual cultural level. This study extracted cultural elements, collected instances of these elements, and constructed an ontology model with the Protégé software. It presented the relational and hierarchical relationships of Anhua dark tea culture through visualization techniques, achieving the visualization of the cultural gene map of Anhua dark tea, and analyzed its application value in cultural inheritance, artistic aesthetics and brand building. Reference | Related Articles | Metrics | Comments（0）

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Unveiling the Characteristic Taste Quality Compounds of Jasmine Tea Based on Electronic Tongue and Metabolomics Techniques CHEN Yuan, AN Huimin, HUANG Yiwen, JIANG Youcang, YING Jiaqi, WANG Sirui, LI Shi, LIU Zhonghua, HUANG Jian'an Journal of Tea Science    2025, 45 (3): 485-496.   DOI: 10.13305/j.cnki.jts.2025.03.011 Abstract （419）      PDF（pc） （1120KB）（1576）       Knowledge map    Save To investigate the taste quality of jasmine tea, UHPLC-Q Exactive-Orbitrap-MS combined with electronic tongue analysis was used to characterize the nonvolatile compounds and the taste qualities of base tea and jasmine green tea were evaluated in this research. Electronic tongue results show that the bitterness and astringency of pan-fired green tea, semi-baked stir-fry green tea and baked green tea decreased significantly, and the umami taste increased significantly. The results of sensory evaluation show that the aroma and taste quality of jasmine tea scented with pan-fired green tea were the highest, and the overall flavor quality was the best. A total of 7 compounds were identified as the key differential compounds of jasmine tea before and after scenting, include strictinin, quercetin-3β-D-glucoside, L-glutathione reduced, methyl anthranilate, ellagic acid, theaflavin 3-gallate and umbelliferone. These compounds play an important role in the formation of the taste quality of jasmine tea. Based on the partial least squares (PLS) analysis of the 7 key non-volatile compounds and taste quality of jasmine tea, the partial least squares regression equation was obtained. The results of repeated experiments show that the equation is reliable and can be used to compare the taste quality of jasmine tea. This study provided a theoretical basis for a comprehensive understanding of the formation of the taste quality of jasmine green tea, and provided a reference for further improving the taste quality of jasmine tea. Reference | Related Articles | Metrics | Comments（0）

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Improvement and Mechanism Analysis of Matcha on Mouse Model of Memory Acquisition Impairment LIANG Zengcai, MA Caiyun, GUO Yu, ZHU Xiang, LU Taofeng, CHEN Liang, LI Qian Journal of Tea Science    2025, 45 (3): 497-508.   DOI: 10.13305/j.cnki.jts.2025.03.002 Abstract （418）      PDF（pc） （1080KB）（182）       Knowledge map    Save To investigate the ameliorative effect of matcha on the memory acquisition impairment model mice induced by scopolamine and its underlying mechanisms, C57BL/6 female mice were divided into 6 groups, namely the control group, the scopolamine group, the donepezil group (1.50 mg·kg-1), the low-dose matcha group (0.75 g·kg-1), the medium-dose matcha group (1.50 g·kg-1) and the high-dose matcha group (3.00 g·kg-1). On the 31st to 35th days after the injection, the memory acquisition impairment model was established by using scopolamine (5.00 mg·kg-1). The analysis was carried out through methods and techniques such as the Morris water maze test, the step-down test, the dark avoidance experiment, HE staining, enzyme-linked immunosorbent assay (ELISA) and Western blotting. The results demonstrate that matcha could, to a certain extent, improve the learning and memory abilities of the mice with memory acquisition impairment, inhibit the expression of interleukin-6 (IL-6) and tumor necrosis factor-α (TNF-α) in the hippocampus tissue, enhance superoxide dismutase (SOD) in the hippocampus tissue, reduce malondialdehyde (MDA) content and glutathione peroxidase (GSH-Px) activity, and upregulate the expressions of Nrf2, SOD, GSH-ST and HO-1 proteins in hippocampal tissue. Meanwhile, it regulated choline metabolism and increased hippocampal choline content, thereby improving the cognitive dysfunction induced by scopolamine in mice. In conclusion, Guizhou-produced matcha plays a positive role in ameliorating memory impairment induced by scopolamine, and its mechanism may be related to enhancing anti-inflammatory activity, alleviating oxidative stress, and regulating neurotransmitters. This study enriched and improved the mechanism of matcha in ameliorating Alzheimer's disease and provided a research foundation and theoretical support for matcha-related health foods. Reference | Related Articles | Metrics | Comments（0）

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AI in Tea Breeding: A Case Study on Prediction of the Yellowing Trait XU Xin, LI Yaqi, YANG Yiyang, XU Qi, QIAN Xuefei, MA Chunlei, MEI Jufen Journal of Tea Science    2025, 45 (3): 393-401.   DOI: 10.13305/j.cnki.jts.2025.03.006 Abstract （412）      PDF（pc） （1141KB）（228）       Knowledge map    Save Tea plant (Camellia sinensis), as a crucial economic crop, faces core challenges in quality improvement through breeding. To address the prolonged traditional breeding cycle (≥2 years) and inefficient phenotypic identification, this study utilized 90 progeny from natural hybridization of a chlorotic cultivar ‘Anjihuangye’, integrating genotypic data from 40 326 core single nucleotide polymorphism (SNP) loci with biennial phenotypic observations (chlorotic∶non-chlorotic = 54∶36). We systematically compared three machine learning models (logistic regression, random forest, and support vector machine) for predictive performance. The results demonstrate that the random forest model achieved the best performance in the 10-fold cross-validation, and its accuracy was 78.96%, which was significantly better than other models (P<0.05). Feature importance analysis identifies two critical genetic markers: Chr8_142477650 (encoding the chloroplast-localized pyruvate dehydrogenase E1 beta subunit) and Chr8_126475215 (involved in RNA processing regulation). However, independent validation using 109 germplasms with diverse yellowing trait reveals that the prediction accuracy of the model decreased to 21.10%, and the feature weight deviations caused by genetic background heterogeneity was the main limiting factor. In this study, a machine learning prediction framework for tea yellowing trait was established, which shortened the phenotypic identification cycle from 24 months to real-time genotype analysis, and realized the prediction of traits in the early stage of breeding. Although cross-cultivar generalizability requires improvement, the developed SNP-phenotype association model provided an extensible paradigm for deciphering genotype-phenotype complexity in tea plants, representing an innovative application of artificial intelligence in predicting complex traits of woody perennials. Reference | Related Articles | Metrics | Comments（0）

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Differences in Digestive Stability of Catechins in Dry Tea and Instant Tea Powder ZHANG Mengxue, JIANG Heyuan, WANG Weiwei, YE Shuixin Journal of Tea Science    2025, 45 (4): 699-711.   DOI: 10.13305/j.cnki.jts.20250619.001 Abstract （412）      PDF（pc） （799KB）（166）       Knowledge map    Save The effects of different pH and digestive enzymes in tea soup on tea polyphenols (TP), catechins (CATE) and their antioxidant activities were investigated by using an in vitro simulated digestion model, and the differences between dry tea and instant tea powder were compared. The TP concentration was determined by Folin phenol method, and the catechins were quantitatively analyzed by high performance liquid chromatography (HPLC). The antioxidant activities of the two kinds of tea soups were comprehensively evaluated by Ferric reducing ability of plasma (FRAP), 1,1-diphenyl-2-trinitrophenylhydrazine free radical (DPPH) and 2,2ʹ- diazo-bis-3-ethylbenzothiazoline-6-sulfonic acid free radical (ABTS). The results show that the TP concentration (874.19 mg·L-1) of black instant tea powder before simulated digestion was 1.59 times that of dry tea soup (551.50 mg·L-1), the cate concentration (239.58 mg·L-1) was 1.68 times that of dry tea soup (142.98 mg·L-1), and the antioxidant activity was about twice that of dry tea soup. After gastrointestinal simulated digestion, the stability of tea soup cate and antioxidant activity of black instant tea powder were lower than that of dry tea, which may be related to the high proportion of epigallocatechin gallate (EGCG)+epigallocatechin (EGC) in instant tea soup and its intestinal degradation law. Both pH 2.0 and pH 7.0 decreased the antioxidant activity of tea soup, and the effect of acidic pH was greater. The addition of pepsin, TP and cate increased the antioxidant capacity of tea soup, while the addition of bile salt and trypsin decreased the FRAP value of tea soup. To sum up, the preparation of instant tea powder, pH and the phased action of digestive enzymes could affect the digestion stability of catechins in tea. By optimizing the extraction parameters of instant tea, the changes of catechins in tea can be reduced, and the influence of gastric acid environment during instant tea drinking can be avoided, so as to improve the bioavailability of catechins in tea leaves. Reference | Related Articles | Metrics | Comments（0）

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Advances on Sensory Characteristics and Physiological Activity of Qingzhuan Brick Tea ZHANG Kaili, LI Xiang Journal of Tea Science    2025, 45 (3): 361-378.   DOI: 10.13305/j.cnki.jts.2025.03.010 Abstract （409）      PDF（pc） （1764KB）（185）       Knowledge map    Save Qingzhuan brick tea, as one of China’s characteristic brick-shaped dark tea mainly produced in Xianning city of Hubei Province, is widely favored by consumers for its unique sensory characteristics and health benefits. Focusing on the quality of Qingzhuan brick tea, this paper reviewed its sensory characteristics, main active components and health effects, as well its main influencing factors. It also prospected the future product development and research directions of Qingzhuan brick tea, in order to provide a reference for the diversified development of Qingzhuan brick tea products and personalized precise nutrition research, and promote the development of Qingzhuan brick tea processing and storage technology in the direction of modernization and intelligence. Reference | Related Articles | Metrics | Comments（0）

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Investigation on the Helopeltis (Hemiptera) Species in Tea Gardens of China MENG Zhaona, Fida Hussain Magsi, ZHAO Dongxiang, ZHOU You, LI Jianlong, NONG Hongqiu, LONG Yaqin, ZHAO Yuanyan, HUANG Liyun, BIAN Lei, LI Zhaoqun, LUO Zongxiu, XIU Chunli, FU Nanxia, CHEN Zongmao, CAI Xiaoming Journal of Tea Science    2025, 45 (4): 615-624.   DOI: 10.13305/j.cnki.jts.2025.04.003 Abstract （398）      PDF（pc） （5971KB）（164）       Knowledge map    Save To clarify the occurrence species of Helopeltis, which is an important tropical economic pest in tea gardens of China, a total of 1 710 samples of Helopeltis adults were collected from 14 tea gardens in Hainan, Guangdong, Guangxi and Yunnan provinces. The collected bugs were reared in laboratory, and the morphology of eggs, nymphs and adults were observed. Three species were identified, including H. theivora Waterhouse, H. cinchonae Mann, and H. fasciaticollis Poppius. H. cinchonae was first found in tea gardens of China, H. cinchonae and H. theivora were the main species of Helopeltis in tea gardens of China. Damage characteristics of the three species on tea plants were similar. The three species could be distinguished based on the color of body and the antennae of males. The research shows that there were at least 3 species of Helopeltis in tea gardens of China. Reference | Related Articles | Metrics | Comments（0）

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Study on the Genetic Diversity of 78 Tea Germplasm Resources in Hunan Based on Agronomic Traits and SNP Molecular Markers GUO Jialu, QU Furong, CAI Tianchen, ZHAO Yang, YANG Peidi, LIU Yong, ZHOU Yuebin, LIU Zhen Journal of Tea Science    2025, 45 (2): 219-233.   DOI: 10.13305/j.cnki.jts.2025.02.002 Abstract （390）      PDF（pc） （1898KB）（499）       Knowledge map    Save To clarify the genetic diversity of tea germplasm resources in Hunan Province, explore the genetic structure of germplasm resources for accurate identification and evaluation, genotyping by targeted sequencing (GBTS) was used to genotype and analyze the genetic diversity of 76 252 SNP loci in 78 tea germplasm resources in Hunan Province. A total of 30 agronomic traits and 15 biochemical components of this batch of resources were accurately identified. The results show that there was abundant genetic variation among 78 tea germplasm resources in Hunan Province, with a genetic diversity index of 0.07-2.08 for phenotypic traits and a coefficient of variation of 2.26%-47.50%. The smallest was the number of calyxs and the largest was the depth of leaf serration. The genetic diversity index of the biochemical components was 1.36-2.09, and the coefficient of variation was 5.90%-118.49%, with the smallest being water extract and the largest being gallic acid. When the Euclidean distance was 20, the 78 tea germplasm resources could be divided into five groups, and there were significant differences in leaf length, leaf size, leaf base shape, ratio of polyphenols/amino acids, GA, THEO, GC, EGC, EC, EGCG, GCG and ECG in groups Ⅰ and Ⅲ. Based on the genotype detection results of 78 resources, a phylogenetic tree was constructed, and 78 resources could be divided into three groups. At the same time, this study identified 23 tea resources with specific phenotypic traits, high levels of functional components such as amino acids, theobromine and caffeine. The results of this study could provide a basis for the protection and utilization of tea germplasm resources in Hunan. Reference | Related Articles | Metrics | Comments（0）

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WGCNA Analysis of Differentially Expressed Genes between Parallel Variation and Normal Tea Stems and Leaves ZHAI Xiuming, LI Jie, XIAO Fuliang, TANG Min, ZENG Lewu, HOU Yujia, TANG Yi Journal of Tea Science    2025, 45 (3): 402-414.   DOI: 10.13305/j.cnki.jts.2025.03.003 Abstract （382）      PDF（pc） （1738KB）（130）       Knowledge map    Save The parallel mutation of tea stems and leaves is a new type of mutation, which is a high-quality material for developing bud tea, special tea products and edible and ornamental tea. Therefore, studying the causes of parallel variation in tea plants and mining its key control genes can provide new targets for the current diversified needs of tea breeding. In this study, the mutant stems and leaves were used as the research materials, and the normal stems and leaves were used as the control. The paraffin section method was used to observe the tissue structure, and the transcriptome sequencing technology and WGCNA analysis technology were used to excavate the key genes of the parallel phenomenon of stems and leaves in tea plants. The observation results of tissue structure show that parallel variation could not only increase the number of tea buds and yield, but also effectively increase the area and number of vessels in stems and leaves of tea plants, and improve the photosynthetic capacity and stress resistance of tea plants. The transcriptome sequencing study shows that the differential genes were mainly enriched in the two pathways: ABC transporters and plant-pathogen interaction, and 9 key genes were analyzed and mined. A total of 26 co-expression modules were identified by WGCNA, two trait-related specific modules were mined, and 8 core genes were screened. These 17 key genes are regulated in three forms: ABCB (ATP binding cassette subfamily B) and ABCC (ATP binding cassette subfamily C) families, RAC3 (RAC family small GTPase3), and FKBP (FK506-binding proteins). These genes are mainly involved in auxin and cell division. Genes such as ABCG34 (ATP binding cassette subfamily G34), CDPK2 (Calcium-dependent protein kina2), KCS2 (β-ketoacyl-CoA synthase2), LAC11 (Laccase11), EP1 (Epidermis-specific secreted glycoprotein1) and LTP (Lipid transfer protein) are involved in the biosynthesis of cellulose, lignin and pectin in the cell wall of tea plants, and regulate cell morphogenesis by regulating the synthesis and extension direction of cell wall, so as to realize the parallel differentiation of tea stems and leaf veins. Dimethylmenaquinone methyltransferase and histone-lysine N-methyltransferase regulate gene expression through DNA methylation, which eventually leads to the occurrence of the apparent morphology of parallel connection between tea stems and leaves. Reference | Related Articles | Metrics | Comments（0）