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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 （941）      PDF（pc） （415KB）（725）       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 （476）      PDF（pc） （1092KB）（258）       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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The Impact of Organic Fertilizer Replacement of Chemical Fertilizers on Yield and Quality of Tea Gardens in China REN Hailong, CHEN Feifan, TAN Qiling, HU Chengxiao, LI Jinxue, WANG Shaomei, LI Xiaojun, MENG Yuanduo, ZHAO Yingjie Journal of Tea Science    2024, 44 (4): 598-608.   DOI: 10.13305/j.cnki.jts.2024.04.005 Abstract （470）      PDF（pc） （1017KB）（409）       Knowledge map    Save In order to explore the effects of organic fertilizer replacement of chemical fertilizers on tea yield, quality, and soil physicochemical properties in China, relevant literature on organic fertilizer replacement of chemical fertilizers in tea gardens was collected both domestically and internationally. Meta analysis was used to quantitatively analyze the effects of organic fertilizer replacement of chemical fertilizers on tea yield, quality, and soil physicochemical properties in China under different organic substitution ratios, soil physicochemical properties and substitution years. The results show that compared with the application of chemical fertilizers alone, partial substitution of organic fertilizer can significantly improve tea yield, quality, and soil nutrient content in tea gardens. The organic substitution ratios, soil conditions, and substitution period are important factors that affect the effectiveness of organic substitution. When the organic substitution ratio was less than 25%, the yield increase effect was the best. When the organic substitution ratio was between 25% and 75%, the best effect was achieved in improving the quality of tea. When the organic substitution exceeded 75%, it would lead to a decrease in tea yield due to insufficient nutrient supply in the soil during the season. Organic substitution had a better effect on increasing tea yield when soil organic matter<20βg·kg-1, alkaline nitrogen<100βmg·kg-1, available phosphorus<5βmg·kg-1, and pH>4.5. When soil organic matter>20βg·kg-1, alkaline nitrogen>100βmg·kg-1, available phosphorus>20βmg·kg-1, available potassium>100βmg·kg-1, and pH<5.5, the tea quality improvement effect was better. There was a cumulative effect of organic fertilizer efficiency, and the longer the organic substitution period, the better the effect on improving tea yield and quality. Reference | Related Articles | Metrics

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Advances on Flavor Chemical Characteristics of Solarization Tea XIE Chenxin, ZHAO Feng, LIN Yu, CAI Liangsui, LIN Zhi, GUO Li Journal of Tea Science    2024, 44 (4): 554-564.   DOI: 10.13305/j.cnki.jts.2024.04.014 Abstract （462）      PDF（pc） （502KB）（516）       Knowledge map    Save Tea withering or drying with solarization is beneficial to save a lot of energy cost and contribute to the unique flavor formation. In this paper, the advances of solarization tea were reviewed from the aspects of flavor quality characteristics, flavor chemical characteristics, technical and environmental factors affecting their formation. Linalool, geranyl, 1-octene-3-ol and capric aldehyde are the key aroma components of solarization tea, among which 1-octene-3-ol and 1-octene-3-one may be related to sun exposure flavor. Reasonable use of environmental factors such as sunlight and air humidity is a basic requirement for processing high-quality solarization tea. On this basis, the development of technology upgrading and theoretical research for solarization tea was prospected from the technical, theoretical and industrial levels. 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 （454）      PDF（pc） （617KB）（614）       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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The Mechanism and Research Progress of Epigallocatechin Gallate in Improving Non-alcoholic Fatty Liver Disease CHEN Jiaxin, ZHANG Jinjia, ZUO Huiling, JIAO Yuhang, SHI Anhua Journal of Tea Science    2024, 44 (4): 543-553.   DOI: 10.13305/j.cnki.jts.2024.04.003 Abstract （427）      PDF（pc） （655KB）（480）       Knowledge map    Save The incidence of nonalcoholic fatty liver disease (NAFLD) is increasing year by year and there is no specific drug available. The active ingredient of green tea, epigallocatechin gallate (EGCG), has been widely proven to have a favorable ameliorative effect on NAFLD in the low dose range. Some of the mechanisms by which EGCG delays the development of NAFLD through anti-oxidative stress, anti-inflammation, inhibition of iron death, reduction of lipogenesis, up-regulation of autophagy, modulation of intestinal flora, and reduction of bile acid metabolism were summarized in this paper, so as to provide insights for in-depth research on improving NAFLD. 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 （413）      PDF（pc） （831KB）（410）       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 （376）      PDF（pc） （530KB）（494）       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 （350）      PDF（pc） （1851KB）（206）       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 the Application of Gas Chromatography-ion Mobility Spectrometry in the Field of Tea GAN Fangyuan, LIU Zhenping, FU Bingsheng, LONG Daoqi, PANG Kejing, JIANG Rong Journal of Tea Science    2024, 44 (4): 565-574.   DOI: 10.13305/j.cnki.jts.2024.04.001 Abstract （343）      PDF（pc） （484KB）（569）       Knowledge map    Save Tea is an important economic crop in traditional Chinese agriculture, with a long history and rich cultural connotation. The different parameters of tea origin, storage time and processing method determine the quality, nutritional value and market positioning. Known as a newly developed non-destructive testing technique, GC-IMS can analyze the volatile organic compounds (VOCs) of samples under normal pressure to characterize the differences between samples. This paper collected the existing literature data, reviewed the applications of GC-IMS technology in the study of kind differentiation, grade identification, origin identification, storage time determination and processing quality control of tea, and analyzed the current problems and future prospects of GC-IMS technology in the field of tea application, and provided theoretical reference for the flavor research, process optimization, quality analysis and quality monitoring of tea. Reference | Related Articles | Metrics

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Quality Evaluation of Huoshan Huangya from the Perspective of Consumers JIANG Qing, QIU Tong, ZHAO Lei, ZHAO Xiaoyi, ZHANG Ying, CHEN Yingqi, GAN Shiya, DAI Qianying Journal of Tea Science    2024, 44 (4): 655-664.   DOI: 10.13305/j.cnki.jts.2024.04.004 Abstract （340）      PDF（pc） （1474KB）（236）       Knowledge map    Save Huoshan huangya of Anhui is commonly made from tea cultivars ‘Huoshan-jinjizhong’ and ‘Shuchazao’, with the processing methods of yellow tea and green tea. This study dealt with consumer preferences and variation of taste intensity for different cultivars and processing of Huoshan huangya using the Preferential attribute elicitation (PAE) method and Time-intensity (TI) method. In the PAE test, after the evaluators reached an agreement on the generated attributes, they ranked and assigned the intensity of sensory attributes according to the importance of their influence on preferences. The results show that the taste rank sum (115) > aroma rank sum (81) > appearance rank sum (44), and all consumers commonly selected the important descriptors: sweet aftertaste, flowery aroma and tippy. In the TI test, five descriptors were selected based on the geometric mean M value: sweet aftertaste, mellow, bitter, fresh, and astringent. Descriptors of sweet and fresh of yellow tea made from the tea cultivar ‘Huoshan-jinjizhong’ were higher than that of green tea, and descriptors of mellow, bitter, astringent were lower than those of green tea. Teas made from ‘Shuchazao’ showed the opposite trend. This study applied PAE and TI methods to clarify the important characteristics of Huoshan huangya, by observing the dynamic sensory changes of Huoshan huangya with different cultivars and different processing methods, to propose yellow tea made from ‘Huoshan-jinjizhong’ and green tea made from ‘Shuchazao’ were more suitable from the perspective of consumers. This paper scientifically guided yellow tea enterprises to organize production and sales according to local conditions. Reference | Related Articles | Metrics

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Study on the Synthetic Site of Caffeine in Different Etiolated Tea Germplasms ZHANG Yazhen, ZHONG Sitong, CHEN Zhihui, KONG Xiangrui, SHAN Ruiyang, ZHENG Shiqin, YU Wenquan, CHEN Changsong Journal of Tea Science    2024, 44 (4): 575-584.   DOI: 10.13305/j.cnki.jts.2024.04.011 Abstract （337）      PDF（pc） （2017KB）（361）       Knowledge map    Save As the main characteristic metabolite in tea plants, caffeine contributes to tea quality and flavor formation and is a natural functional component. Its function, distribution, biosynthetic pathway and related key genes in tea plants have been basically identified, but its synthetic site at subcellular level needs to be further clarified. In this study, ‘Baijiguan’ and its half-sib offsprings with different etiolated leaves were used as materials. The results of transmission electron microscopy show that the chloroplast structures in etiolated leaves were damaged or destroyed, which was closely related to the SPAD value and leaf phenotype. High performance liquid chromatography (HPLC) was used to determine the caffeine content. It was found that there was still a large amount of caffeine accumulation in etiolated leaves, even more than in normal green leaves. Then, the expression and location of CsTCS1, a key gene involved in caffeine synthesis, were studied by real-time PCR, in-situ hybridization and subcellular localization. It was shown that the expression level of CsTCS1 in different etiolated leaves varied obviously. But the expression site was basically consistent, mainly distributed in the nucleus and cytoplasm of palisade tissues. These results reveal that the synthetic site of caffeine at subcellular level in tea leaves were mainly nucleus and cytoplasm, but not chloroplasts. 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 （328）      PDF（pc） （3993KB）（342）       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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Historical Changes and Influencing Factors of Tea Producing Areas in the Yangtze River Basin DU Xiya, LIU Xinqiu, LU Yong Journal of Tea Science    2024, 44 (4): 694-706.   DOI: 10.13305/j.cnki.jts.2024.04.012 Abstract （321）      PDF（pc） （693KB）（1029）       Knowledge map    Save The production, trade and the dissemination of tea culture in ancient China were mainly centered around the Yangtze River Basin. Research on the distribution of tea planting areas in the Yangtze River Basin and their influencing factors provides a crucial perspective for a thorough understanding of the historical and geographical development of tea. Based on the combing of ancient books, especially local records, combined with the research of modern scholars on tea producing areas in historical periods, this paper sorted out the historical evolution process of tea producing areas in the Yangtze River basin in detail. The study categorized these shifts into four stages and utilized ArcGIS technology to create distribution maps of tea-producing areas during each stage. The paper summarized the characteristics and patterns of tea-producing areas in the Yangtze River Basin, attempting to analyze prominent factors influencing the distribution of tea-producing areas in each stage. It reveals key features of the historical and geographical development of tea, providing valuable insights for a deeper understanding of tea production and the dissemination of tea culture in China. 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 （309）      PDF（pc） （1468KB）（388）       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 （282）      PDF（pc） （1626KB）（289）       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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Identification and Tissue Expression Analysis of Sucrose Transporter (SUT) Gene Family in Camellia sinensis LUO Wei, ZHANG Jiaqi, YANG Ni, HU Zhihang, HAO Jiannan, LIU Hui, TAN Shanshan, ZHUANG Jing Journal of Tea Science    2024, 44 (4): 585-597.   DOI: 10.13305/j.cnki.jts.2024.04.002 Abstract （276）      PDF（pc） （2445KB）（410）       Knowledge map    Save Sucrose transporters (SUTs), the main sucrose carriers, consume energy to transport and load sucrose, which play a key role in the transport of plant photosynthetic products from source to sink. In this study, seven members of CsSUTs family were identified from Camellia sinensis ‘Shuchazao’ by bioinformatics analysis. Their physical and chemical properties, gene structure, subcellular localization, evolutionary relationship and cis-acting elements were analyzed. The identified CsSUT proteins, containing a conserved MFS-2 domain, are closely related to AtSUC proteins in Arabidopsis thaliana, which are clustered in SUTⅠ, Ⅱ and Ⅳ. AtSUC proteins of Arabidopsis thaliana were used as a model in the STRING online website to speculate that there might be a direct interaction between CsSUT proteins and SWEET, SUS and STP proteins. Analysis of the promoter regions of the CsSUT family genes in tea plants reveals that there were masses of cis-acting elements related to hormone response, abiotic stress, and plant growth and development. It is speculated that these promoters may be regulated by plant hormones, stress and other factors, thus affecting the growth and development of tea plants. There were differences in the expression patterns of CsSUT family genes in C. sinensis ‘Longjing 43’ and C. sinensis ‘Shuchazao’. CsSUT6 was highly expressed in flowers, suggesting that it may contribute to the supply, storage and distribution of sucrose in floral organs. CsSUT1 and CsSUT5 were highly expressed in various organs of tea plants, indicating that they may synergistically participate in the process of sucrose loading in ‘ source’ leaves and unloading in ‘sink’ organs. 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 （268）      PDF（pc） （420KB）（280）       Knowledge map    Save During the processing of tea beverages, a considerable amount of foam is generated, which adversely affects the quality, stability, and appearance of the products and is a major challenge for the industry. Proper understanding and management of the causes of foam generation and control technologies are critical to optimizing the production process. This article systematically examined the fundamental theory of foam generation and analyzed the impact of various factors such as tea components, temperature and pH levels on this process. Additionally, it outlined different methods for foam elimination, discussed defoaming principles, and categorized commonly used anti-foaming agents in the food industry, intending to provide valuable references for optimizing tea beverage processing technology. Reference | Related Articles | Metrics

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Effects of Broflanilide on the Biosynthesis and Recognition of Sex Pheromone in the Tea Grey Geometrid Ectropis grisescens XU Changxia, LUO Zongxiu, MA Long Journal of Tea Science    2024, 44 (4): 618-626.   DOI: 10.13305/j.cnki.jts.2024.04.006 Abstract （262）      PDF（pc） （613KB）（288）       Knowledge map    Save The tea grey geometrid Ectropis grisescens Warren is a devastating chewing pest in tea plantations throughout China, and interfering with the sex pheromone recognition communication between female and male moths becomes an effective method to manage this insect pest. In the present study, the sublethal dose of broflanilide was used to treat adult E. grisescens. The results of wind tunnel tests reveal that the broflanilide-treated male adults showed a declined percentage of the behavioral responses, including excitation, oriented flight, and source contact. However, the corresponding durations of behavioral responses in male moths were significantly increased. Further studies using electrophysiological assays demonstrate that the electroantennogram responses of broflanilide-treated male moths to the sex pheromone of Z3,Z6,Z9-18:H at 0.01 mg·mL-1 were decreased by 54.57%. Besides, when female moths were treated with a sublethal dose of broflanilide, the gas chromatography-mass spectrometry (GC-MS) analyses demonstrates that the major sex pheromone components, Z3,Z6,Z9-18:H and Z3,epo6,Z9-18:H, in the female pheromone gland were decreased by 21.76% and 34.71% respectively compared with the control. This result reveals the suppression of sex pheromone biosynthesis in broflanilide-treated female moths. Further study by qRT-PCR analysis reveals that a cytochrome P450 monooxygenase of Egri-CYP340BD1 enriched in pheromone gland was significantly up-regulated in broflanilide-treated female moths. Taken together, this study demonstrates that broflanilide treatment would manipulate the courtship of this insect pest, and the results would contribute to the design of insect-behavior-modifying technology in novel pest management. 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 （254）      PDF（pc） （1968KB）（217）       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