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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 （1171）      PDF（pc） （415KB）（997）       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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Analysis of the Differences in Physical and Chemical Indicators of Tea Product Quality Standards in China LI Wenyan, ZHANG Lin, CHEN Liyan, ZHANG Yingbin, ZHOU Sujuan, HONG Yiwei, LIANG Sichen, SUN Hongfeng, CHEN Hongping Journal of Tea Science    2024, 44 (5): 843-852.   DOI: 10.13305/j.cnki.jts.2024.05.006 Abstract （661）      PDF（pc） （1092KB）（285）       Knowledge map    Save Physical and chemical components, as the key substance of tea quality, to a certain extent determine the flavor, quality characteristics, and quality level of tea, thus becoming the key indicator of Chinese tea product standards. China has set up a variety of standards related to tea products, which have certain common characteristics and specificities. However, at present, there is little research on the physical and chemical indicator characteristics of Chinese tea product standards. We collected 227 national, industry, and local standards for tea and related products in China, including 20 physical and chemical indicators. Due to differences in origin, raw materials, processing technology and harvesting time, there is some variability in the requirements of physical and chemical indicators among different tea standards, but the direction of quality requirements is consistent. The number of green tea standards, as well as their physical and chemical index parameters are the most numerous and most demanding. The requirements of national standards for tea are generally lower than those of industry or local standards. Compared with national basic tea product standards, geographical indications for tea products are generally higher in terms of physical and chemical index requirements. This study provided a reference for the construction and improvement of the product quality standard system of tea products in China. Reference | Related Articles | Metrics

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Study on the Differences of Volatile Components in Jingshan Tea from Different Tea Cultivars HOU Zhiwei, LÜ Yongming, MA Kuan, ZHANG Huiyuan, GU Zhe, ZHANG Ran, LI Le, JIN Yugu, SU Zhucheng, CHEN Hongping Journal of Tea Science    2024, 44 (5): 747-762.   DOI: 10.13305/j.cnki.jts.20240824.001 Abstract （598）      PDF（pc） （3993KB）（375）       Knowledge map    Save To investigate the differences of volatile components in Jingshan tea from different tea cultivars, the stir bar sorptive extraction gas chromatography-mass spectrometry (SBSE-GC-MS), headspacegas chromatography-ion mobility spectrometry (HS-GC-IMS) were used to analyze the volatile components in Jingshan tea from five tea cultivars, including ‘Jingshan No. 1', ‘Jingshan No. 2', ‘Jiukeng', ‘Yingshuang' and ‘Cuifeng'. Firstly, a total of 93 volatile components were identified by GC-MS and 79 volatile components by GC-IMS. Secondly, principal component analysis (PCA) was used to reveal the differences in the volatile components of Jingshan tea from different tea cultivars. Finally, orthogonal partial least squares discriminant analysis (OPLS-DA) was used to determine the differential volatile components between different cultivars, and the relative odor activity value (ROAV) was used to further identify the key differential volatile components. The results show that 16 and 12 volatile compounds were identified as the key differential volatile compounds of different tea cultivars by SBSE-GC-MS and HS-GC-IMS respectively. Among them, the characteristic volatile components of ‘Jingshan No. 2' include 2-heptanol, methyl jasmonate, 2-methyl butanal, and 2-heptanone, which have clear fragrance characteristics and higher contents than other cultivars. The contents of methyl eugenol, hexanal, and (Z)-3-hexen-1-ol in ‘Jingshan No. 1' were relatively rich. The contents of oxidized limonene and pentanal in ‘Jiukeng' were relatively higher. The sensory evaluation results indicate that ‘Jingshan No. 1', ‘Cuifeng' and ‘Jingshan No. 2' had higher aroma scores. This study revealed that the characteristic volatile compounds in Jingshan tea from different tea cultivars have significant differences, which provided a theoretical basis for the selection of high-quality raw materials in Jingshan tea production, and had important value for achieving precise processing and targeted quality control of high-quality Jingshan tea. 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 （574）      PDF（pc） （3010KB）（147）       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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Analysis of the Regurgitation Effect of New Tea Beverage Consumption Intention on Traditional Tea Consumption ZHANG Yi, HU Linying, YI Xiaoyun, CHEN Fuqiao, JIANG Aiqin Journal of Tea Science    2024, 44 (5): 853-868.   DOI: 10.13305/j.cnki.jts.2024.05.004 Abstract （552）      PDF（pc） （617KB）（642）       Knowledge map    Save To a certain extent, new tea beverage is the product of innovation and development based on traditional tea. China's long history of tea drinking provides a wide space for the new tea beverage market. The rich flavor of traditional tea as well as its inclusiveness become the main means of innovation for new tea beverage. Will new tea beverage consumption in turn affect traditional tea consumption? In this research, a theoretical model of new tea beverage consumption influencing traditional tea consumption was established, and the regurgitation mechanism was revealed. Then, using the new tea beverage research data from the Tea Research Institute of the Chinese Academy of Agricultural Sciences, it empirically examined the influence of new tea beverage consumption on traditional tea consumption. This research finds that there is a regurgitation effect of new tea beverage consumption on traditional tea consumption. The mechanism analysis shows that consuming new tea beverage can make consumers develop a traceability psychology and accumulate certain knowledge related to tea, thus promoting consumers' traditional tea consumption intention. The heterogeneity analysis shows that the effects of milk tea series and cheese-foam tea series are more prominent. Young groups with higher health consciousness are more likely to be influenced. The research conclusion helps to understand the ways of cultivating tea consumers through new tea beverage, and also has reference significance for expanding our country's tea consumption. Reference | Related Articles | Metrics

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Review on the Formation Pathway of Kombucha Bacterial Cellulose and Its Application in Efficient Utilization of Tea Waste XU Qingqing, NIE Qing, LIU Zhusheng, GUO Qing, LIU Zhonghua, CAI Shuxian Journal of Tea Science    2024, 44 (5): 707-717.   DOI: 10.13305/j.cnki.jts.2024.05.001 Abstract （510）      PDF（pc） （831KB）（916）       Knowledge map    Save Tea waste and summer-autumn tea can be used to produce Kombucha and bacterial cellulose, helping to reduce environmental pollution and resource waste while developing high market value products. Bacterial cellulose, as a highly crystalline and sustainably renewable polysaccharide, has a wide range of potential applications in biomedicine, eco-friendly packaging, textiles, new energy batteries, skincare products, and other fields. This paper reviewed recent research on the applications of bacterial cellulose membranes, focusing on the effects of different fermentation environments and tea types on the quality of bacterial cellulose membranes. It confirmed that adjusting fermentation parameters can produce cellulose with specific crystalline structures. The paper also discussed the role of tea components in the formation of bacterial cellulose membranes and proposed new ideas for improving the yield and quality of Kombucha bacterial cellulose membranes. The health benefits of Kombucha bacterial cellulose membranes and their significant role in sustainable product development were emphasized. The paper highlighted the need for further research to promote their industrial application. 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 （490）      PDF（pc） （530KB）（746）       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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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 （415）      PDF（pc） （1851KB）（281）       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 （382）      PDF（pc） （420KB）（426）       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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Physiological Response of Tea Plants Inoculated with Arbuscular Mycorrhizal Fungi under Drought Stress LU Wei, WU Xiaolong, HU Xianchun, HAO Yong, LIU Chunyan Journal of Tea Science    2024, 44 (5): 718-734.   DOI: 10.13305/j.cnki.jts.2024.05.002 Abstract （376）      PDF（pc） （1468KB）（420）       Knowledge map    Save To explore the mechanism of arbuscular mycorrhizal (AM) fungi on the growth and physiological characteristics of tea plants under drought stress, tea cultivar ‘Fuding Dabaicha' was used as experimental material to inoculate with or without (Claroideoglomus etunicatum) under well-watered and drought stress. Plant growth performance, photosynthesis, osmotic regulation and stomatal aperture were determined to investigate the effect of AMF on tea seedlings under different duration of DS (4 weeks, 6 weeks and 8 weeks). The results show that under well-watered and drought stress conditions, AMF inoculation significantly promoted plant growth performance, increased the shoot and root biomass, improved the root system architecture, in particularly increased total root length, secondary and tertiary lateral root numbers, and leaf osmotic potential by 20.00%-38.77%, 48.90%-163.33%, 60.00%-442.86%, 29.77%-41.24%, decreased the stomatal density and relative conductance under drought stress by 16.00%-42.37% and 2.21%-6.67% respectively. The effects were more significant under drought stress. Whereas, drought stress significantly inhibited the root AMF colonization and plant growth, as evidenced by impaired establishment of root system architecture, reduced leaf chlorophyll content, maximum light quantum effect (QY_max), leaf relative water content, stomatal aperture and osmotic potential, etc. AMF inoculation could significantly alleviate this inhibitory effect, improve the physiological response of tea plants under drought stress and thus promote tea plant growth. The results indicate that AMF could promote the absorption of water and nutrients, alleviate the damage of drought stress and improve the drought resistance of tea seedlings by improving root morphology, promoting the water retention and photosynthetic capacity, adjusting the stomatal and osmotic balance, and the promotion effect of AMF became more significant with the extension of drought time. 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 （359）      PDF（pc） （1626KB）（438）       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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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 （330）      PDF（pc） （1968KB）（319）       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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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 （323）      PDF（pc） （2530KB）（212）       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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A Study on the Neuroprotective Effects of Combined EGCG and L-Theanine from Tea Leaves DING Shuqia, XIE Xinya, LIU Zhusheng, LIAO Xianjun, LIU Zhonghua, CAI Shuxian Journal of Tea Science    2024, 44 (5): 779-792.   DOI: 10.13305/j.cnki.jts.20240918.001 Abstract （303）      PDF（pc） （2482KB）（1212）       Knowledge map    Save Differentiated neurons need to maintain axonal growth and function in a quiescent state. Previous studies have shown that epigallocatechin gallate (EGCG) and L-theanine can maintain the quiescent state of neurons and have neurorestorative effects, although the specific mechanisms are still unclear. In the Aβ25-35-induced PC12 cell damage model, combined treatment with EGCG and L-theanine improved cell metabolism and repair capacity, enhanced cell viability and showed a significant synergistic effect. Transcriptomic and network pharmacological analyses indicate that EGCG mainly maintains the quiescent state of cells by inhibiting oxidative stress, regulating fatty acid metabolism, and mitigating amyloid protein toxicity stress. L-theanine promotes axonal growth and regulates neuronal metabolism and synaptic function. The combined application of both compounds results in a broader and milder regulation of cellular networks, reducing cellular stress. This study provided theoretical support for the neuroprotective effects of tea and its value in an aging society. 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 （299）      PDF（pc） （281KB）（264）       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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Identification of the Pathogen Causing New Twig Wilting on Tea Plants and Screening of Control Chemicals WANG Juan, TU Yiyi, LÜ Wuyun, CHEN Yijia, LI Shipu, WANG Yuchun, CHEN Yanan Journal of Tea Science    2024, 44 (5): 807-815.   DOI: 10.13305/j.cnki.jts.2024.05.007 Abstract （294）      PDF（pc） （3342KB）（249）       Knowledge map    Save During summer and autumn, serious new twig wilting occurs on a large scale in ‘Jiaming No. 1' tea gardens of Ruian City, Wenzhou, Zhejiang Province, China. The disease initially appears as irregular brown spots on the twigs, which later spread to shoots and leaves, causing the tea shoots to wilt and the leaves to curl and shrink, and eventually the whole branch to die. In this study, a strain was isolated and purified using the tissue isolation method. Combining the morphological characteristics with the phylogenetic analyses based on the sequences of the internal transcribed spacer regions (ITS), β-tubulin (TUB2), and the translation elongation factor1 alpha (TEF1-α), the isolated strain was identified as Botryosphaeria fusispora. Laboratory pathogenicity tests show that B. fusispora was the pathogen causing the twig wilting disease present on ‘Jiaming No. 1'. These results indicate that B. fusispora can be a new record species causing twig wilting on tea plants. In addition, mycelial growth inhibition tests were conducted to examine the sensitivity of the pathogen to three commercial fungicides, including chlorothalonil, thiophanate-methyl and pyraclostrobin. Among the tested fungicides, thiophanate-methyl was found to be the most effective in suppressing the radial growth of the strain, with an EC50 of 1.91 μg·mL-1, followed by pyraclostrobin, with an EC50 of 2.25 μg·mL-1. Reference | Related Articles | Metrics

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Investigation of Differential Fluorine Enrichment in Leaf Cell Walls of Different Tea Cultivars LIU Yu, YANG Peidi, ZHANG Peikai, ZHAN Wenli, LI You, YAO Suhang, ZHAO Yang, CHENG Yang, LIU Zhen, SHEN Chengwen Journal of Tea Science    2024, 44 (5): 735-746.   DOI: 10.13305/j.cnki.jts.2024.05.003 Abstract （294）      PDF（pc） （1735KB）（281）       Knowledge map    Save Tea plants are known to hyperaccumulate fluorine, with significant variation in fluorine accumulation among different cultivars. To explore the patterns of fluorine accumulation in tea leaf cell walls, the fluorine content in leaves of 15 tea cultivars was measured. Moreover, the contents of pectin, hemicellulose, cellulose components, and their respective fluorine contents were analyzed. The distribution of fluorine in the cell walls at different maturity stages of leaves were examined. The results indicate that pectin is a crucial component reflecting the differences in fluoride accumulation and maturity level of the cell walls among cultivars. Only the mature leaves of ‘Liancha 7', ‘Zhuyeqi' and ‘Shangmeizhouzhong' increased pectin content and fluoride content in pectin compared to the young leaves. ‘Tieguanyin' was the only cultivar with the fluoride content in pectin decreased in the mature leaves compared to the young leaves. Correlation analysis of the fluoride proportion in the cell wall components reveals that higher fluoride content in the leaves correlates with greater maturity, reflecting a trend of multi-component fluoride accumulation in the cell walls. Through a comprehensive evaluation and cluster analysis, ‘Hanlü' exhibits consistently high levels of fluorine accumulation in cell walls at different maturity stages (D1-4=0.704 6, D5-8=0.928 6). ‘Fuding Dabaicha', ‘Xiangbolü', ‘Xiangbolü 2', ‘Biyun', and ‘Qianmei 702' show moderate levels of fluorine enrichment in cell walls (D1-4=0.3267-0.4861, D5-8=0.484 4~0.699 3), while ‘Yunnan Wuheidaye' and ‘Zhuyeqi' exhibit low levels of fluorine accumulation (D1-4=0.146 5-0.268 8, D5-8=0.2223-0.345 7). This study explored the regularity and difference of fluorine accumulation in tea cell walls from the perspectives of cultivar and leaf maturity, and provided insights for molecular breeding of low-fluorine tea cultivars. 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 （290）      PDF（pc） （1570KB）（161）       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 （282）      PDF（pc） （4009KB）（276）       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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Research on Flavors and Qualities of Optimization Blending Samples of Hunan Raw Dark Teas JIANG Ating, LIU Qiaofang, XIAO Juanjuan, HE Junhui, GAO Bingcai, HUANG Jian'an, WANG Kunbo, LIU Zhonghua, YU Lijun Journal of Tea Science    2024, 44 (5): 763-778.   DOI: 10.13305/j.cnki.jts.20240829.001 Abstract （279）      PDF（pc） （900KB）（389）       Knowledge map    Save In order to study how to obtain the raw materials of dark tea processing with Hunan regional characteristics of mellow and fresh taste, heavy and long-lasting aroma, Zhuyeqi raw dark tea (Z), Taoyuan-daye raw dark tea (T), Huangjincha 1 raw dark tea (H) were obtained by processing the fresh leaves of relative cultivars, and six blending tea samples were obtained by blending these three raw dark tea (Z∶T∶H) with the ratio of 20∶20∶60, 20∶60∶20, 40∶15∶45, 40∶45∶15, 60∶10∶30, 60∶30∶10. Comparative analysis of their sensory evaluation, taste quality and aroma components was also conducted. The results show that when the proportion of Zhuyeqi raw dark tea was 40% and 60%, the blended teas were mellower and fresher in taste, with heavier and longer-lasting aroma than the original raw tea and the two blends with the proportion of Zhuyeqi raw dark tea of 20%. The tea samples' quality had significant improvement. The results of biochemical analysis show that, when the proportion of Zhuyeqi raw dark tea was 40% and 60%, the contents of water extract and gallic acid were higher, and the taste was mellow and fresh. On this basis, when Taoyuan-daye raw dark tea accounted for a higher percentage of tea, the contents of tea polyphenols, flavonoids, total catechins and caffeine were higher and the taste was mellow. When Huangjincha 1 raw dark tea accounted for a higher percentage of tea, the content of soluble sugar was higher, and the taste was sweeter. A total of 77 volatile components were detected by headspace-solid phase microextraction (HS-SPME) combined with gas chromatography-mass spectrometry (GC-MS). Based on the variable importance in projection (VIP) of the orthogonal partial least squares discriminant analysis method (OPLS-DA), 41 components (VIP>1) were screened out by this experiment, and by further calculating their relative odor activity value (ROAV), 13 key differential volatiles such as linalool, L-α-terpineol, cedrol, isopropylidene acetone and crocinaldehyde were identified (VIP>1, ROAV>1). When the proportion of Zhuyeqi raw dark tea was 40% and 60%, the high aroma and lasting characteristics were closely related to the high contents of saffron and aldehyde. Adding high proportion of Huangjincha 1 raw dark tea, the contents of D-limonene and linalool oxide (Ⅳ) were higher, which gave the floral aroma of the blending samples. Reference | Related Articles | Metrics