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Analysis of the Determinants and Potential of China Tea Export to Countries along “the Belt and Road” ZHANG Fei, JIANG Aiqin, YANG Fangqin Journal of Tea Science    2019, 39 (2): 220-229.   DOI: 10.13305/j.cnki.jts.2019.02.012 Abstract （2655）      PDF（pc） （744KB）（1341）       Knowledge map    Save By constructing an extended gravity equation model, using the 2001-2017 panel data, the influencing factors and trade potential of China tea exports to the countries along “the Belt and Road” were analyzed by the Poisson Pseudo Maximum Likelihood (PPML) approach. The results show that traditional variables as the economic scale and population of tea importing countries, China tea production, geographical distance between China and partners, common boarder and common language had significant impacts on China tea exports. The increase of tea production in China had an especially higher effect on tea exports to “the Belt and Road” regions. For China tea export potential, there were differences among the countries and regions along “the Belt and Road”．Among them, tea trades in some countries like ASEAN, South Asia, Central Asia and Eastern Europe were fully developed. While tea trades in Western Asia, North Africa and parts of Central and Eastern Europe were not fully developed. Finally, strategies including adjusting China tea export structure, China tea culture promotion, grasping the consumption dynamics in the target market and expanding China tea market in countries along “the Belt and Road” were proposed. Reference | Related Articles | Metrics

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Study on Primitive Morpheme in Sensory Terminology and Flavor Wheel Construction of Chinese Tea ZHANG Yingbin, LIU Xu, LU Chengyin Journal of Tea Science    2019, 39 (4): 474-483.   DOI: 10.13305/j.cnki.jts.20190530.001 Abstract （2521）      PDF（pc） （891KB）（1982）       Knowledge map    Save The critical work of perfecting sensory terms is to further set the rules for the complex terms by extracting, classifying and defining primitive morphemes. Based on the standard GB/T 14487—2017 (Terms of tea sensory tests), a total of 137 primitive morphemes were extracted, including 48 appearance and brewed leaves terms, 17 color terms, 46 aroma terms, 13 flavor terms and 13 degree terms. These primitive morphemes were also defined in English and Japanese. Through the analysis of the composition and semantics of these terms, Chinese tea color wheel, taste wheel, aroma wheel and sensory attributes wheel were constructed depending on practical tea sensory evaluation experience. Reference | Related Articles | Metrics

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Interaction between Tea Polyphenols and Polysaccharides: Progress in Research on Mechanism and Function ZHU Lin, WU Long, CHEN Xiaoqiang, CHEN Xueling, WU Zhengqi, SHI Yong Journal of Tea Science    2019, 39 (2): 203-210.   DOI: 10.13305/j.cnki.jts.2019.02.010 Abstract （2237）      PDF（pc） （782KB）（1678）       Knowledge map    Save Tea polyphenols (TP) have various biological activities including anti-oxidation, anti-tumor, anti-cancer, anti-virus and the enhancement of non-specific immunity of human body. After combining with various polysaccharides such as cyclodextrin, black fungus polysaccharide or chitosan, some biological activities of TP can be strengthened. However, the mechanism of the interaction between TP and polysaccharides still remains unclear. Therefore, it is of great importance to explore the structure and interaction between TP and polysaccharides. Recently, an increasing number of researches were reported on the interaction between TP and polysaccharides. Generally, this review introduced the classification and structure of TP and polysaccharides, then summarized the types, influencing factors, research methods and function of interactions between TP and polysaccharides, which provided a reference for the subsequent study of the interaction between TP and polysaccharides with other active substances and changes in functional properties. Reference | Related Articles | Metrics

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Miang (Thai Fermented Tea) and Its Cuisine BOUPHUN Tunyaluk, XU Wei, JIANG Yihe, ZHU Qi Journal of Tea Science    2017, 37 (6): 645-652.   Abstract （2164）      PDF（pc） （1011KB）（832）       Knowledge map    Save Miang is an edible pickled tea or traditional tea leaf fermented product in household by local people in northern Thailand, which is made from the fresh tea leaves. This article went through the history of Miang, discussed its standard and method of plucking, stated the similar teas made in other Asian countries, such as China, Japan, Laos and Myanmar. Miang has long history and is very important for the northern Thai local economy. It also discussed its chemical constituents and the microorganisms responsible for the natural fermentation process as well as its benefits derived by humans. Challenges faced in the conducting its manufacturing industry and promoting it for better development in the future were also introduced. Reference | Related Articles | Metrics

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The Development Process and Trend of Chinese Tea Comprehensive Processing Industry LIU Zhonghua Journal of Tea Science    2019, 39 (2): 115-122.   DOI: 10.13305/j.cnki.jts.2019.02.001 Abstract （2021）      PDF（pc） （589KB）（1484）       Knowledge map    Save China is rich in tea resources. Under the background that the production of traditional tea is greater than the sales, the utilization rate of middle or low grade tea, summer and autumn tea resources are low, which affects the benefit level of tea industry. Comprehensive processing of tea is an important way to improve the utilization rate of tea resources and the scale and efficiency of tea industry. This paper systematically expounds the general situation of the international tea comprehensive processing industry, the development process and current situation of China′s tea comprehensive processing industry and technology, and analyzes the development trend of China′s tea comprehensive processing technology and products. Reference | Related Articles | Metrics

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Research Progress on Chemical Composition and Biological Activity of Liupao Tea MA Wanjun, MA Shicheng, LIU Chunmei, LONG Zhirong, TANG Baojun, LIN Zhi, LYU Haipeng Journal of Tea Science    2020, 40 (3): 289-304.   DOI: 10.13305/j.cnki.jts.2020.03.001 Abstract （1970）      PDF（pc） （1369KB）（2367）       Knowledge map    Save Liupao tea is a kind of distinctive dark tea products in Guangxi Zhuang Autonomous Region with a long history of production and marketing. It has unique flavor quality characteristics and health-care effects, which has attracted much attention in recent years. In this paper, the research progress on chemical composition and biological activity of Liupao tea over the last 20 years was reviewed, and the future research interests of Liupao tea were also discussed preliminarily. Reference | Related Articles | Metrics

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Study on the Quality of Five Huangjincha Related Cultivars CHEN Yuhong, HUANG Feiyi, LEI Yu, DUAN Jihua, DING Ding, KANG Yanka, LUO Yi, LIU Panpan, LI Saijun, GONG Ziming Journal of Tea Science    2019, 39 (3): 309-317.   DOI: 10.13305/j.cnki.jts.2019.03.008 Abstract （1754）      PDF（pc） （404KB）（431）    PDF（mobile） （404KB）（29）    Knowledge map    Save The variations of main biochemical components and green tea qualities of five cultivars including Huangjincha population cultivar, Baojing Huangjincha 1, Huangjincha 2, Huangjincha 8 and Huangjincha 168 were studied by physical and chemical inspection and sensory testing. The results showed that tea samples of all cultivars contained abundant quantities of water extract, tea polyphenol, amino acids, caffeine and catechins ranging from 36.42% to 40.17%, 20.79% to 29.89%, 3.03% to 6.31%, 3.82% to 4.57%, and 8.31% to 14.90%. A total of 47, 30, 40, 43 and 46 aroma constituents were identified in the Huangjincha population cultivar, Baojing Huangjincha 1, Huangjincha 2, Huangjincha 8 and Huangjincha 168, respectively, which included 18 common components with the major aroma compound alcohols. The results of the sensory evaluation showed that five cultivars such as Huangjincha population cultivar are suitable for the production of excellent green tea. Reference | Related Articles | Metrics

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Analysis on the Competitiveness and Complementarity of Tea Trade between China and RCEP Members LI Zheng, LIU Ding, HUO Zenghui, CHEN Fuqiao Journal of Tea Science    2022, 42 (5): 740-752.   DOI: 10.13305/j.cnki.jts.2022.05.010 Abstract （1665）      PDF（pc） （532KB）（1683）       Knowledge map    Save The signing of RCEP had facilitated intra-regional trade liberalization. It is of great practical significance to investigate the impact of RCEP on China's tea import and export trade. Based on the tea trade data of China and other RCEP members from 2011 to 2020, combining the analysis of the current situation of intra-regional import and export trade, this study calculated several indicators such as revealed comparative advantage index (RCA), export similarity index (ESI), trade complementarity index (TCI), trade intensity index (TI) and intra-industry trade index (GL) to measure the competitiveness and complementarity of bilateral tea trade. The results indicate that the tea export competitions between China, Vietnam and Indonesia were more prominent. China's tea export had long-term comparative advantages, and the comparative advantages of green tea export were obvious, while the comparative advantages of China's export of large packaged black tea lag behind Indonesia and Vietnam. China's tea export was highly similar to Japan, Thailand, Singapore and South Korea, and had strong competitiveness in export structure. In addition, the tea trade between China and New Zealand, Brunei, Australia was highly complementary. China's tea trade with Indonesia, New Zealand and Vietnam was mainly intra-industry trade in some years, while with Australia and Myanmar was mainly inter-industry trade. Finally, under the framework of RCEP agreement, strategies including expanding potential markets, dealing with technical barriers to trade and optimizing export structure were proposed. Reference | Related Articles | Metrics

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Research Progress of Tea Quality Evaluation Technology LIU Qi, OUYANG Jian, LIU Changwei, CHEN Hongyu, LI Juan, XIONG Ligui, LIU Zhonghua, HUANG Jian'an Journal of Tea Science    2022, 42 (3): 316-330.   DOI: 10.13305/j.cnki.jts.20220416.001 Abstract （1622）      PDF（pc） （812KB）（3064）       Knowledge map    Save The quality of tea is the embodiment of the shape and inner quality of tea, and evaluating the quality of tea quickly and accurately is essential for tea trade and processing. Sensory evaluation, composition analysis and detection, and emerging technologies are the main tea quality evaluation techniques at present. This article summarized the research progress of three major evaluation technologies in recent years, and focused on the development trend of emerging technologies. Sensory evaluation is greatly influenced by subjective factors, but combined with quantitative description and analysis can reduce the influence of subjectivity. Component analysis detection has high threshold, difficult operation, time-consuming and labor-consuming, and the results obtained are relatively accurate. Emerging technologies are simple, fast, and non-destructive, but at present they cannot achieve satisfactory accuracy. In the tea product diversification today, only multi-dimensional comprehensive utilization of multiple methods can quickly and efficiently detect the quality of tea, and provide assistance for the healthy and efficient development of the tea industry. Reference | Related Articles | Metrics

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The Physiological Functions of Caffeine and Their Related Mechanisms WU Ming-yan, FAN Fang-yuan, LIANG Yue-rong, ZHENG Xin-qiang, LU Jian-liang Journal of Tea Science    2010, 30 (4): 235-242.   DOI: 10.13305/j.cnki.jts.2010.04.001 Abstract （1565）      PDF（pc） （284KB）（1440）       Knowledge map    Save Caffeine, one of the most widely consumed psychostimulants and dietary components, showed complicated effects on the nervous system, endocrine system, respiratory and cardiovascular system. It also showed anticarcinogenic activity. However, intake of caffeine may increase the risk of osteoporosis and abortion. Recent advance in the research on caffeine’s physiological functions and their related mechanisms was reviewed in this paper. Reference | Related Articles | Metrics Cited: Baidu(22)

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Study on the Characteristic Aroma Components of Jasmine Tea AN Huimin, OU Xingchang, XIONG Yifan, ZHANG Yangbo, LI Juan, LI Qin, LI Qian, LI Shi, HUANG Jian'an Journal of Tea Science    2020, 40 (2): 225-237.   DOI: 10.13305/j.cnki.jts.2020.02.009 Abstract （1551）      PDF（pc） （521KB）（1115）       Knowledge map    Save Jasmine tea is unique to China reprocessing tea. The aroma is the most important factor for its quality. In this study, a Headspace solid phase microextraction (HS-SPME) and gaschromatography-mass spectrometry (GC-MS) technique was used for the qualitative and quantitative determination of volatile components in green tea and jasmine tea. Orthogonal partial least squares discriminant analysis (Orthogonal projections to latent structures discriminant analysis, OPLS-DA) and aroma activity value method (Odor activity value, OAV) were used to identify characteristic aroma of jasmine tea ingredients, and explore their effects on tea quality. The results show that: 70 kinds of volatile components were identified in green tea and jasmine tea. Totally 13 characteristic aroma components were identified in jasmine tea, namely 3-hexene-1-ol, benzyl alcohol, linalool, phenylethyl alcohol, leaf alcohol esters of acetic acid, methyl benzoate, benzyl acetate, methyl salicylate, cis-3-hexenyl isovalerate, methyl 2-aminobenzoate, cis-3-hexenyl benzene formate, indole and α-farnesene. These characteristic aroma components were closely correlated with the jasmine tea quality, except phenylethanol. The results of this study provided a theoretical basis for the evaluation, regulation and promotion of Jasmine tea quality. Reference | Related Articles | Metrics

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Integrated Nutrient Management in Tea Plantation to Reduce Chemical Fertilizer and Increase Nutrient Use Efficiency RUAN Jianyun, MA Lifeng, YI Xiaoyun, SHI Yuanzhi, NI Kang, LIU Meiya, ZHANG Qunfeng Journal of Tea Science    2020, 40 (1): 85-95.   DOI: 10.13305/j.cnki.jts.20200117.003 Abstract （1532）      PDF（pc） （1210KB）（1060）       Knowledge map    Save Tea is an important agricultural industry with great comparative advantage in southern China. However, there are some problems in tea fertilization inducing large nutrient loss, higher production cost and environmental risks. These problems are mainly excessive nutrient input, low proportion of specialized compound fertilizer for tea, low substitution rate of organic nutrients and low efficient application methods such as surface broadcasting. This paper summarized previous results and formulated a technical strategy of integrated nutrient management in tea plantation (INMT) including optimizing nutrient input amounts, properly replacing part of chemical fertilizer with organic fertilizers, choosing right fertilizer products, improving fertilization methods and ameliorating soil properties. Optimization of nutrient input amounts was achieved by controlling whole annual N input on the basis of tea type and yield level, and P and K on their relevant ratio to N and soil test if available. Limits of top input for these nutrients were suggested. Reasonable replacement ratio of organic fertilizer was recommended at 25%-50% of the total N input. A compound fertilizer with specialized formula for tea was developed and tested in more than 70 plantations across the main tea producing areas, efficiently increasing yield and quality while saving nutrient input. Fertilizer application was improved through changing topdressing period and adopting deep and mechanical application.Integrated nutrient management of tea was evaluated in 9 farmers’ and cooperative tea plantations. The average yield was increased by 9% in contrast with 42% reduction of average nutrient input. The tea quality was maintained or improved as indicated by slightly increased contents of amino acids and tea polyphenols. Reference | Related Articles | Metrics

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Comparison and Analysis of Characteristic Aroma Components of Eight Main Jasmine Teas in Fuzhou FU Tianlong, GUO Chen, FU Tianpu, PENG Shanshan, LIN Xingrong, RAO Genghui, CHEN Nan, ZHANG Junjie Journal of Tea Science    2020, 40 (5): 656-664.   DOI: 10.13305/j.cnki.jts.2020.05.011 Abstract （1513）      PDF（pc） （348KB）（977）       Knowledge map    Save In this study, the simultaneous distillation and extraction method and gas chromatography mass spectrometry (GC-MS) were used to determine the aroma components of eight different jasmine teas in Fuzhou. At the same time, the internal standard method was used to determine the relative content of each aroma, and the results were compared and analyzed. The results show that there were more than 47-55 kinds of volatile components with 26 common volatile components, including alcohols, aldehydes, esters, acids, ketones, phenyl, heterocyclic compounds, hydrocarbons and a small amount of other compounds. The range of terpene index was 0.937-0.970. The range of JTF index was 2.752-5.632. According to the comprehensive assessment, the grades of eight jasmine teas were evaluated. As a whole, jasmine Longya, jasmine Zhenwang and ecological scented tea had the highest quality, followed by jasmine Yinhao, jasmine Longhao, and jasmine Dabaihao, while the qualities of jasmine Bailongzhu and premium scented tea were the lowest. The results of this study provided a theoretical basis for distinguishing jasmine tea quality in Fuzhou effectively. Reference | Related Articles | Metrics

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Research Advance on Tea Biochemistry WAN Xiaochun, LI Daxiang, ZHANG Zhengzhu, XIA Tao, LING Tiejun, CHEN Qi Journal of Tea Science    2015, 35 (1): 1-10.   DOI: 10.13305/j.cnki.jts.2015.01.002 Abstract （1449）      PDF（pc） （1093KB）（1925）       Knowledge map    Save Tea biochemistry is a subject of life science on Camellia Sinensis. It mainly focus on characteristic secondary metabolites of tea plants, especially those in the fresh tea shoots using biochemical and molecular techniques as research tools. Those metabolites include catechins, caffeine, theanine and volatile terpenes, which contribute greatly to tea quality and healthy effects. The major research fields of tea biochemistry involve the biosynthesis of secondary metabolites in tea plants, their transformation during tea processing and their effects on final tea quality and healthy function. Recently, there have several breakthroughs in the metabolites biosynthesis pathway, tea genome, specific tea germplasm metabolome, the processing metabolome, as well as the chemistry of tea quality. Since tea biochemistry is the fundamental in tea science, its achievements provide the theoretical basis and method approaches to tea cultivation and breeding, tea primary and further processing, tea trading and tea culture. With the development of tea industry and life science & technology, it is believed that the advancement of tea biochemistry will push forward tea industry to a high level at the sustainable development. Reference | Related Articles | Metrics Cited: Baidu(17)

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Leaching Pattern of Internal Substances and Xenobiotic Pollutants during Tea Brewing CHEN Hongping, LIU Xin, LU Chengyin, QIU Jing Journal of Tea Science    2020, 40 (1): 63-76.   DOI: 10.13305/j.cnki.jts.20200117.008 Abstract （1370）      PDF（pc） （497KB）（1422）       Knowledge map    Save Based on the recent literatures, the dissolving, releasing and transformation patterns of tea internal compounds and exogenous contaminants were summarized and discussed in this study. Physicochemical properties of chemicals and tea brewing methods are the internal and external cause affecting extraction rates of chemicals during tea brewing. Internal cause plays a crucial role in extraction rates, while external cause is more prominent for the leaching of tea internal substances. Water solubility of chemicals is positively correlated with extraction rates, while octanol-water partition is negatively correlated with extraction rates. Increasing water temperature is helpful for increasing extraction rates of chemicals and their concentrations in tea infusion. Brewing time is negatively correlated with extraction rates in a period of time, while the concentrations of chemicals in tea infusion increase with the brewing time. Compared with other pesticides, most of neonicotine pesticides and carbamate pesticides have higher extraction rates over 60%. The results of extraction rates of metal elements in tea infusion are quite different, and extraction rates of fluorine, nickel and cobalt have high extraction rates over 50%, while extraction rates of lead range from 20% to 50%. Metabonomic analysis based-high resolution mass spectrometry technique is a promising and powerful method for profiling extracting pattern of chemicals during tea brewing. Meanwhile, extracting behavior of toxic compounds during tea brewing will be deeply understood by using thermodynamic theory and kinetic model of mass extraction. Reference | Related Articles | Metrics

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Study and Prospect of Soil Acidification Causes and Improvement Measures in Tea Plantation FAN Zhanhui, TANG Xiaojun, ZHENG Dan, YANG Qin, CHEN Guangnian, LI Xiaowen, SUN Jiabin Journal of Tea Science    2020, 40 (1): 15-25.   DOI: 10.13305/j.cnki.jts.20200117.006 Abstract （1368）      PDF（pc） （364KB）（1345）       Knowledge map    Save In recent years, the acidification of tea garden soil has become increasingly serious due to the influences of internal and external factors. Soil acidification of tea plantation mainly manifests as soil structural deterioration, reduced fertility and increased heavy metal content. These variations can affect the growth and development of tea trees and reduce the tea quality, and may even harm human health, seriously threaten the sustainable development of tea plantation. This paper reviewed the research advance on soil acidification of tea plantations in recent years, summarized the causes, harms and improvement measures for soil acidification, and finally proposed the future research directions. Reference | Related Articles | Metrics

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An Analysis of the Spiritual Core and Value of the Chinese Tea Culture: A Case Study of Etiquette, Customs, Ceremonies and Traditions of Chinese Tea ZHOU Zhixiu, XUE Chen, RUAN Haogeng Journal of Tea Science    2021, 41 (2): 272-284.   DOI: 10.13305/j.cnki.jts.20210406.001 Abstract （1358）      PDF（pc） （555KB）（1607）       Knowledge map    Save In the Chinese tea cultural system, the etiquette, customs, ceremonies and literatures of tea are interactive and complementary, which build up the major part of Chinese tea culture and become important media of its spiritual core as well. In this paper, the etiquette, customs, ceremonies and literatures of Chinese tea, as an example, are disserted in the aspects of its historical formation and forms. On the basis of previous research, the spirit of Chinese tea culture is investigated, of which the core is concluded as Harmony, Respect, Rectitude, Beauty and Reality, realizing the sublimation from the physical to the spiritual level. The inheritance, promotion and development of Chinese tea culture and its spiritual core are of critically important era value for guiding the construction of socialist core value, firming the confidence in national culture and building a harmonious society. Reference | Related Articles | Metrics

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Identification and Bioinformatic Analysis of Pectin Acetylesterases from Tea Plant LIU Yanli, MA Linlong, CAO Dan, JIN Xiaofang, FENG Lin, GONG Ziming Journal of Tea Science    2019, 39 (5): 521-529.   DOI: 10.13305/j.cnki.jts.2019.05.003 Abstract （1338）      PDF（pc） （686KB）（451）       Knowledge map    Save Tea plant is a fluoride hyperaccumulator with high fluoride in leaves, which has many health benefits to human body. Tea pectin acetylesterase (PAE) may be related to fluoride accumulation and detoxification by regulating pectin deacytelation. However, few reports on tea PAEs were available. In the study, the identification and analysis of characteristic, evolutionary and subcellular localization of CsPAEs were performed by bioinformatics method based on tea genome database and three next-generation sequencing data of Camellia sinensis var. sinensis cv ‘Shuchazao’. The results indicate that 12 CsPAEs belonged to five members, including PAE5, PAE8, PAE9, PAE10 and PAE12. Nine conserved motifs including CLDG, PxYH, GGGWC, GS, NWN, rYCDg, GCSAG, NaAYDSWQ and HCQ were found in CsPAEs; CsPAEs were more closely related to PAEs of Vitis vinifera and Theobroma cacao according to evolutionary relationship; Amino acid length, molecular weight and theoretical isoelectric point of 12 CsPAEs varies from 326-515, 36.7-56.9βkDa and 5.1-8.9, respectively. Except that CsPAE5 and CsPAE5-1 were predicated to be localized in the mitochondrion, and CsPAE10-1 might be present in cellular martix. The rest CsPAEs were predicated to be localized in the cell wall. CsPAE5, CsPAE5-1, CsPAE12 and CsPAE12-1 were transmembrane proteins. The results provided a foundation for functional analysis of CsPAEs involved in fluoride accumulation and detoxification. Reference | Related Articles | Metrics

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Research Advance of Tea Plant Genome and Sequencing Technologies WANG Pengjie, YANG Jiangfan, ZHANG Xingtan, YE Naixing Journal of Tea Science    2021, 41 (6): 743-752.   Abstract （1318）      PDF（pc） （564KB）（875）       Knowledge map    Save The tea plant has the characteristics of high heterozygosity, large genome and high duplication, which has led to the slow progress of the preliminary research on the tea plant genomes. The rapid development of genome sequencing technologies has strongly promoted the deciphering and improvement of the tea plant genomes. This article reviewed the development of genome sequencing technologies, and classified the assembly and research progress of tea plant genomes in recent years according to the draft level, chromosome level and haplotype level. By discussing the future application and development direction of tea plant genomes, it provided a reference for the functional genomics research and precision molecular breeding in tea plants. Reference | Related Articles | Metrics

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Hypoglycemic Effects of Black Tea and Fungus Fermented Black Brick Tea on Hyperglycemic Model Mice ZHOU Yang, XIAO Wenjun, LIN Ling, YUAN Dongyin, PENG Yingqi, TAN Chunbo, ZHANG Qiang, GONG Zhihua Journal of Tea Science    2019, 39 (4): 415-424.   DOI: 10.13305/j.cnki.jts.2019.04.006 Abstract （1314）      PDF（pc） （700KB）（523）       Knowledge map    Save Based on the successfully establishment of hyperglycemia model by intraperitoneal injection of streptozotocin, 90 KM male mice were randomly divided into the normal, model, black tea treated (high, medium, low doses), fungus fermented black brick tea treated (high, medium, low doses) and metformin hydrochloride (n=10/each group) groups, and were continuously administrated for 28 days to study the hypoglycemic effects of black tea and fungus fermented black brick tea processed from the same batch of fresh leaves. The results show that compared with the normal group, the weight, water, diet and blood glucose levels of the model group were significantly different (P<0.01). The blood glucose level of the model group reached the standard of hyperglycemic index and indicates that the model was successful. Compared with the model group, the high dose of black tea treated group and fungus fermented black brick tea treated groups’ liver index were significantly decreased (P<0.05) and the pancreas index were significantly enhanced (P<0.05). The total cholesterols of the middle and high doses of black tea treated groups and fungus fermented black brick tea treated groups were significantly decreased (P<0.05), while the activities of superoxide dismutase and catalase were significantly increased (P<0.05). The blood sugar, triglyceride and malondialdehyde levels of black tea treated groups and fungus fermented black brick tea treated groups were significantly decreased in a dose-dependent manner (P<0.05). Besides, glucose tolerance, activity of glutathione peroxidase, insulin levels were increased significantly in a dose-dependent manner (P<0.05). The damaged structure of pancreas were repaired in black tea treated and fungus fermented black brick tea treated groups. Except for the low-dose black tea treated group, the hepatic glycogen level were enhanced in other black tea treated groups (P<0.05). Compared with the black tea groups, the high-dose fungus fermented black brick tea was significantly superior to the high-dose black tea in improving insulin level, blood sugar level, oral glucose tolerance, malondialdehyde level and liver glycogen level (P<0.05). The middle and high dose groups of fungus fermented black brick tea were also significantly superior to the middle and high dose groups of black tea in increasing the activities of catalase, superoxide dismutase and glutathione peroxidase. The results prompt that both the black tea and fungus fermented black brick tea could reduce the blood glucose of hyperglycemic mice, and fungus fermented black brick tea had better effects than black tea. The underlying mechanism needs further investigation. Reference | Related Articles | Metrics