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Published in last 1 year | In last 2 years| In last 3 years| All| Most Downloaded in Recent Month | Most Downloaded in Recent Year| All Please wait a minute... For Selected: Download Citations EndNote Reference Manager ProCite BibTeX RefWorks Toggle Thumbnails Select 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 （1389）      PDF（pc） （812KB）（2140）       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 Select 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 （2399）      PDF（pc） （891KB）（1672）       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 Select 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 （1798）      PDF（pc） （1369KB）（1594）       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 Select Journal of Tea Science    2002, 22 (01): 7-13+29.   DOI: 10.13305/j.cnki.jts.2002.01.002 Abstract （486）      PDF（pc） （66KB）（1578）       Knowledge map    Save Related Articles | Metrics Select 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 （1251）      PDF（pc） （1093KB）（1482）       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) Select Recent Advance on Quality Characteristics and Health Effects of Dark Tea WANG Ruru, XIAO Mengchao, LI Daxiang, LING Tiejun, XIE Zhongwen Journal of Tea Science    2018, 38 (2): 113-124.   DOI: 10.13305/j.cnki.jts.2018.02.001 Abstract （1064）      PDF（pc） （765KB）（1353）       Knowledge map    Save Dark tea is made from fresh leaves or mature shoots of tea plants (Camellia sinensis). Its manufacture process includes fixing, rolling, stacking and drying. The healthy benefits of dark tea attracted much attention. So far, a large number of in vitro experiments and animal model studies have revealed the potentially preventive effects of functional components in dark tea on some diseases, including hyperglycemia, hypertension, hyperlipidemia and many other diseases. During the past ten years, there had made a huge advance in research on functional components and healthy benefits of dark tea. These results not only provided a reliable theoretical basis for better understanding of health effects of dark tea, but also played an important role in promoting dark tea consumption. In this paper, the characteristics of dark tea and the progress of health effects of dark tea during the past five years were reviewed. The direction for future research was also proposed. Reference | Related Articles | Metrics Cited: Baidu(2) Select Research on the Type and Mode of the Development of Tea Culture Resource SHEN Xuezheng, SU Zhucheng, WANG Xufeng Journal of Tea Science    2015, 35 (3): 299-306.   DOI: 10.13305/j.cnki.jts.2015.03.015 Abstract （532）      PDF（pc） （670KB）（1222）       Knowledge map    Save Chinese tea culture converged the local economy and agriculture to form the tea cultural industry. Based on the theory of cultural resource, this thesis divided the tea culture heritage resources into 5 major types. And further more, we subdivided it into 15 basic categories. Meanwhile, in view of the different types of tea cultural heritage resources, we put forward 13 main development mode, which promote the regional economy and advance the tea industry transformation and upgrading. Then, taking Fujian Province, Wuyi area, TAETEA as the case, respectively, we summed up 3 kinds of development mode of tea cultural heritage resource, from a province, a region, a business point of view, namely comparative advantage model, point axis development model and the extended model industry. Reference | Related Articles | Metrics Cited: Baidu(1) Select Analysis on Development Scale ofChineseTea Industry in 2020 JIANG Yong-wen, CHEN Xiao-xiong, ZHU Jian-miao, YANG Shuang-xu Journal of Tea Science    2011, 31 (3): 273-282.   DOI: 10.13305/j.cnki.jts.2011.03.013 Abstract （699）      PDF（pc） （374KB）（1202）       Knowledge map    Save This paper analyzed achievements and developing factors of Chinese tea industry since the 21th century and made predictive parsing to the external environment, supplying ability and demand of tea in five to ten years. It was considered, though the development of Chinese tea industry was restricted by market demand and production factors, that it would have a relative broad space for development. Chinese tea industry could develop steadily in future on the conditions to solve its present issues, grasp market chance, improve competitive ability and quicken the pace of upgrade. It was predicted that the total tea output of China would be 1785000 tons in 2015 and 2200000 tons in 2020. Reference | Related Articles | Metrics Cited: Baidu(11) Select Sensory Characteristics of Tea Polyphenols and It’s Effects on Astringency of Tea TONG Hua-rong, JIN Xiao-fang, GONG Xue-lian Journal of Tea Science    2006, 26 (2): 79-86.   DOI: 10.13305/j.cnki.jts.2006.02.001 Abstract （778）      PDF（pc） （483KB）（1177）       Knowledge map    Save There are a large amount of tea polyphenols in tea. Tea polyphenols show great effects on astringency of tea taste. Astringency is the principal sensory notes of tea tastes, and show a great influence on the total sensory quality of tea. This paper reviews the sensory characteristics of tea polyphenols, analysis of astringency and the effects of tea polyphenols on astringency of tea infusions. Reference | Related Articles | Metrics Select Research Progress on the Bitterness of Green Tea MA Yuanyuan, CAO Qingqing, GAO Yizhou, LIU Yuyi, DENG Sihan, YIN Junfeng, XU Yongquan Journal of Tea Science    2023, 43 (1): 1-16.   DOI: 10.13305/j.cnki.jts.2023.01.001 Abstract （889）      PDF（pc） （602KB）（1163）       Knowledge map    Save Tea, as a hobby drink, the flavor is its first quality attribute. The presentation of its taste is the comprehensive perception effect of the human taste organs on the flavor components in tea infusion, which is generally manifested as bitter, astringent, fresh, sweet and other sensory experiences. Among them, bitterness is the most easily perceived taste attribute, and as a crucial factor affecting the flavor quality of tea. Meanwhile, due to the bitter taste, summer and autumn tea resources are faced with the dilemma of large abandonment, resulting in a great waste of resources. Based on this, this paper reviewed the physiological basis of bitter perception and the evaluation methods of bitter taste perception. Taking green tea infusion as the main carrier, the bitter taste components of tea were systematically integrated, and the interaction effect between other taste monomers and bitter compounds, as well as the regulatory mechanism of post-treatment on the bitter taste of tea infusion were discussed. It was expected to enrich the theoretical basis of taste chemistry and clarify the flavor characteristics of bitter compounds of tea, the taste mechanism and the interaction effect between taste substances, and provide theoretical reference for promoting the high-value utilization and taste regulation of summer and autumn tea. Reference | Related Articles | Metrics Select Classification and Identification of Different Aromatics in Tea Made from Different Cultivar of Fenghuang Dancong ZHOU Chunjuan, ZHUANG Donghong, GUO Shoujun, ZHU Hui, MA Ruijun, WU Qinghan Journal of Tea Science    2014, 34 (6): 609-616.   DOI: 10.13305/j.cnki.jts.2014.06.023 Abstract （915）      PDF（pc） （837KB）（1148）       Knowledge map    Save The volatile compositions of 17 kinds of Fenghuang Dancong Tea with different aromatics were analyzed using a combination of simultaneous distillation extraction and gas chromatography-mass spectrometry (SDE-GC/MS), then compared with their ancestor, narcissus series tea, and the non-narcissus series tea. The results showed that according to the aroma pattern similar to or higher than the rate of 95% , they are classified into seven aroma patterns: Huangzhi aroma(gardenia Magnolia fragrance), Xingren aroma(almond fragrance), Milan aroma (honey-orchid fragrance), Zhilan aroma(iris orchid fragrance), Yulan aroma(magnolia fragrance), Juduozai whose aroma pattern was not identified and Gong aroma. The similarity are different not only between each aromatics and varieties, but also between each aromatics and their original variety. By analyzing the difference in the aroma components of different Fenghuang Dancong tea with same aroma pattern, it showed that Dancong tea with different aroma pattern has content differences on the common components, and each also has its characteristic components. For example, the isoeugenol in the Dancong tea with Zhilan aroma, α-cadinol in the Huangzhi aroma, torreyol, β-ionone and caryophyllene in the Milan aroma and the 4-terpenol in the Juduozai Dancong tea, and methyl anthranilate of the Gong aroma. These components may be the characteristic aroma composition in the respective Fenghuang Dancong tea, and can be used as one of the important basis in the aroma pattern classification in the Fenghuang Dancong tea. Reference | Related Articles | Metrics Cited: Baidu(5) Select 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 （1273）      PDF（pc） （497KB）（1065）       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 Select Research Progress of Cellulase and Pectinase in the Extraction of Tea Leaves GONG Yu-lei, WEI Chun, WANG Zhi-biao, SHEN Xue-liang Journal of Tea Science    2013, 33 (4): 311-321.   DOI: 10.13305/j.cnki.jts.2013.04.004 Abstract （972）      PDF（pc） （1179KB）（1039）       Knowledge map    Save Tea is one of the most widely consumed soft beverages. Tea beverages more excellent in flavor and formation of less deposits are more preferred. With the development of modern biotechnology, the microbial enzymes are applied in the extraction process of tea leaves. The cell walls of tea leaf and proteins are easy to be hydrolyzed, and the formation of precipitates can be avoided. The extract yields of polyphenols, thearubigins and amino acids were increased. And the tea qualities including color, odour and flavor improved accordingly. In this article, the hydrolytic enzymes including cellulase, pectinase, tannase and protease are introduced in detail, and their applications in tea extraction process are reviewed. The prospects of complex enzymes system in tea extraction process are also previewed. Reference | Related Articles | Metrics Cited: Baidu(12) Select A Review on the Technique of Tea Decaffeination XU Yong-quan, YIN Jun-feng, YUAN Hai-bo, CHEN Jian-xin, WANG Fang Journal of Tea Science    2008, 28 (1): 1-8.   DOI: 10.13305/j.cnki.jts.2008.01.001 Abstract （852）      PDF（pc） （367KB）（995）       Knowledge map    Save It is reported that tea has many medical functions. However, consumers prefer decaffeinated tea and tea products due to caffeine’s negative disadvantageous. Decaffeination is realized by different methods, including the traditional methods such as water decaffeination, solvent extraction, adsorption separating and supercritical carbon dioxide extraction. The recent developmental microbial and enzymatic degradation and breeding low caffeine tea varieties are also developed for removal of caffeine. The investigation on tea decaffeination was reviewed, and the feasibility was discussed in this paper. The techniques of water decaffeination combined with adsorption separating, microbial and enzymatic degradation as well as low caffeine tea breeding were regarded as the main developmental direction of tea decaffeination by the authors. Reference | Related Articles | Metrics Cited: Baidu(15) Select 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 （1144）      PDF（pc） （555KB）（993）       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 Select 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 （1299）      PDF（pc） （532KB）（985）       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 Select 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 （1233）      PDF（pc） （364KB）（966）       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 Select Research on Main Physical Properties of Tea Leaves in High-quality Green Tea Processing LI Chen, AI Zeyi, YU Zhi, CHEN Yuqiong, NI Dejiang Journal of Tea Science    2019, 39 (6): 705-714.   DOI: 10.13305/j.cnki.jts.2019.06.009 Abstract （1021）      PDF（pc） （580KB）（958）       Knowledge map    Save Taking one bud and one bud with one leaf of tea as the test materials, the variations of physical properties of tea leaves such as bulk density, texture and tensile properties in needle-shaped green tea processing were studied by the method of constant weight and graduated cylinder, TPA and stress-strain tensile test. As a result, the bulk density of tea leaves was first increased and then decreased, with the peak in the rolled leaves (water content 56%-58%). it was sharply decreased during the post-forming, fixing and drying processes. The plasticity presented the same trend with the maximum appeared in the rolling process. It then remained a high level in the forming process (water content 58%-23%), and declined significantly during the fixing and drying processes. The trend of elasticity was opposite to the plasticity, with the lowest level in the rolling and forming processes (water content 58%-23%). Less variation was observed in flexibility during the whole processing. The tensile process of tea leaves undergoed linear, nonlinear and plastic deformation to fracture stages. The trend of maximum force was decreased first and then increased (water content 56%-57%). The tensile strength was increased during the whole processing. The elastic modulus varied a little before the rolling process and then increased significantly. The correlation analysis shows that the tensile strength of tea leaves was significantly and negatively correlated with water content in the processing, and the diversification of main physical properties of one bud and one bud with one leaf in processing were not exactly the same. Besides the similar level of plasticity and flexibility, the bulk density, elasticity and maximum force of one bud were higher than that of one bud with one leaf. While the plasticity, tensile strength and elastic modulus showed an opposite trend. In the whole processing, apart from the similar level of plasticity and flexibility, the bulk density and elasticity of one bud in each process were higher than that of one bud with one leaf, but the elastic modulus and tensile strength showed an opposite trend. the maximum force of one bud with one leaf was significantly higher than that of one bud after the rolling process. In conclusion, the differences in raw materials should be emphasized in the principles of mechanical design and processing techniques. Reference | Related Articles | Metrics Select Journal of Tea Science    1999, 19 (02): 93-103.   DOI: 10.13305/j.cnki.jts.1999.02.003 Abstract （695）      PDF（pc） （3755KB）（893）       Knowledge map    Save Related Articles | Metrics Select Determination of the Total Content of Polyphenols in Kudincha by Folin-Ciocalteu Colorimetry LIU Li-xiang, Tanguy Laura, LIANG Xing-fei, SUN Yi, YE Hong, ZENG Xiao-xiong Journal of Tea Science    2008, 28 (2): 101-106.   DOI: 10.13305/j.cnki.jts.2008.02.006 Abstract （615）      PDF（pc） （236KB）（889）       Knowledge map    Save A quantitative method for the determination of the total content of polyphenols in kudincha was studied by using FC method (Folin-Ciocalteu colorimetry ) with chlorogenic acid as standard. The results showed that the total polyphenol contents of kudincha could be well calculated according to their colorimetric absorption at 747 nm by applying Folin-Ciocalteu reagent 3.0 ml and saturated Na2CO3 4.5 ml at 30℃ for 30 min, and the linear range of standard curve was 20.0~100.0 mg/L. Stability, precision, repetition and recovery rate were in the range of 0.887%~1.416% by RSD (relative standard deviation). There are not any differences for the results obtained by FC method and ferrous tartrate colourimetry. Therefore, FC method is convenient, fast, and accurate to determine the total polyphenols of kudincha. Reference | Related Articles | Metrics Cited: Baidu(51) Select Nomenclature, Typification, and Natural Distribution of Camellia sinensis var. assamica (Theaceae) ZHAO Dongwei Journal of Tea Science    2022, 42 (4): 491-499.   DOI: 10.13305/j.cnki.jts.2022.04.007 Abstract （916）      PDF（pc） （547KB）（879）       Knowledge map    Save Camellia sinensis var. assamica (Theaceae) is a globally cultivated plant for beverages. The efforts to clarify its nomenclature and type are reviewed here. Griffith proposed Camellia sect. Thea (L.) Griff. as a name at new rank rather than a new taxon in 1854 based on Art. 41.4 of the Shenzhen Code. Camellia sealyana T.L. Ming is excluded from sect. Thea because of its abaxially punctate leaves and free styles. Masters did not validly publish Thea assamica in 1844, but this Latin name was validated in 1847 by Hooker. Steenis first proposed the new combination, Camellia sinensis (L.) Kuntze var. assamica (Hook.) Steenis, in 1949, and this is the accurate scientific name for Assam tea. The specimen, W. Griffith s.n. (K000939670) at herbarium K, was designated as the neotype of T. assamica in 2021. Seven known heterotypic synonyms of C. sinensis var. assamica and their protologues and types were summarized here. Although Darlington and Ammal proposed the new combination, C. assamica, in 1945, Assam tea is, however, widely accepted as a variety of C. sinensis based on morphological, geological, and phylogenetic analyses. If the specific rank was applied, the earlier heterotypic name of Assam tea, C. theifera published in 1838, would gain priority over C. assamica. Then the widely used epithet “assamica” might be conserved under Art. 14 of the Shenzhen Code. The natural distribution of Assam tea was summarized based on the comprehensive examination of specimens collected from China, India, Laos, Myanmar, Thailand, and Vietnam. The status of natural populations of Assam tea in each country was discussed with the different applications of utilization and conservation. Reference | Related Articles | Metrics Select Journal of Tea Science    2002, 22 (01): 57-61.   DOI: 10.13305/j.cnki.jts.2002.01.012 Abstract （482）      PDF（pc） （41KB）（877）       Knowledge map    Save Related Articles | Metrics Select Research Advances of Fluoride Accumulation Mechanisms in Tea Plants (Camellia sinensis) XING Anqi, WU Zichen, XU Xiaohan, SUN Yi, WANG Genmei, WANG Yuhua Journal of Tea Science    2022, 42 (3): 301-315.   DOI: 10.13305/j.cnki.jts.20220416.003 Abstract （1142）      PDF（pc） （876KB）（872）       Knowledge map    Save Camellia sinensis (L.) O. Kuntze is a hyper fluoride (F) accumulation plant, whose F content in tea leaves is much higher than other plants, without any toxic symptoms. However, F is not an essential element for tea plant growth, and under high F stress, F affects the normal growth of plants by destroying the cell structure and inhibiting enzyme activities. In order to provide a theoretical basis for the future study of F accumulation in tea plants, the research progresses in the absorption, enrichment and accumulation/detoxification mechanisms of F in tea plants were reviewed. Reference | Related Articles | Metrics Select A Review on the Regulation Technique of Withering Process and the Change in Physical and Chemical Properties of Leaves HUA Jin-jie, YUAN Hai-bo, JIANG Yong-wen, LIU Ping, WANG Wei-wei Journal of Tea Science    2013, 33 (5): 465-472.   DOI: 10.13305/j.cnki.jts.2013.05.005 Abstract （789）      PDF（pc） （569KB）（867）       Knowledge map    Save The withering is an important process of fermented tea, such as black tea and oolong tea, significantly affected the sensory quality of tea. With water constantly lost in the withering process, the respiration of fresh leaf is carrying on continuously, the endoplasmic components are also dramatically changed and the physical characteristics of withering leaves are also prompted to change. All of these provided specific substances and leaves basis for the follow-up processes and the quality of finished tea. This paper illustrates the dynamic variation of the physical properties and biochemical components in the withering process, and conducted a systemic review on the regulation and control technology on the key parameters of current withering. The facility withering technology, which can accurately control these parameters including environment conditions, such as temperature, humidity, light conditions and aeration conditions, will become the important direction of withering development in the future. Reference | Related Articles | Metrics Cited: Baidu(16) Select Research Progress of Tea Beer CHEN Dequan, ZHU Yan, ZOU Chun, YIN Junfeng, CHEN Jianxin, XU Yongquan Journal of Tea Science    2022, 42 (2): 169-178.   DOI: 10.13305/j.cnki.jts.2022.02.005 Abstract （876）      PDF（pc） （708KB）（844）       Knowledge map    Save Tea beer is a new type of beer, obtained by adding tea or tea extract in the brewing process with the dual flavor characteristics of tea and beer. The development of tea beer would not only enrich the types, flavors, and physiological effects of beer, but also improve the utilization rate and additional value of tea resources and benefit for the common development of tea and beer industries. However, the studies of tea beer on pretreatment of raw materials, fermentation and clarification technologies were still not mature. Therefore, this paper systemically summarized the processing technologies of tea beer, including the pretreatment of raw materials, fermentation and clarification technologies. Based on that, we made the prospects for the future of tea beer, aiming to provide a reference for the research and development of tea beer in depth. Reference | Related Articles | Metrics Select Advances in Research on the Regulation of Tea Polyphenols and Effects on Intestinal Flora ZHOU Fang, OUYANG Jian, HUANG Jian'an, LIU Zhonghua Journal of Tea Science    2019, 39 (6): 619-630.   DOI: 10.13305/j.cnki.jts.2019.06.001 Abstract （853）      PDF（pc） （604KB）（843）       Knowledge map    Save Metabolic syndrome (MS) is an abnormal multi-metabolic disease that comprises a combination of various diseases such as hypertension, abnormal blood sugar, dyslipidemia and obesity. Tea polyphenols (TPs) are the characteristics secondary metabolites in tea leaves. The latest studies show that TPs can improve the disorder of gut flora (GF) and modulate the co-metabolism of Host-GF by the intervention & treatment to achieve the goal of improving MS. This paper systematically summarized the absorption and metabolism of TPs and the effects of TPs on GF in in vitro fermentation models, animal experiments, and clinical trials. The underlying mechanism among TPs-GF-Host was described, which would facilitate further exploring the effects of TPs on human health based on the theory of intestinal flora and developing functional products of TPs. In addition, it also provided theoretical foundation for developing functional products associating with TPs. Reference | Related Articles | Metrics Select Review on Aroma Change during Black Tea Processing LIU Fei, WANG Yun, ZHANG Ting, TANG Xiaobo, WANG Xiaoping, LI Chunhua Journal of Tea Science    2018, 38 (1): 9-19.   DOI: 10.13305/j.cnki.jts.2018.01.002 Abstract （893）      PDF（pc） （772KB）（843）       Knowledge map    Save Aroma, as an important character of black tea, influences the intuitive judgment of tea drinkers. Black tea got various scents by the volatile compounds from glycosides hydrolyzation, carotenoids and lipids degradation, Maillard reaction pathway, and caramelization reaction. This paper reviewed the influencing factors involved in aroma formation during black tea processing from fresh tea leaves, withering, rolling, fermentation, to drying. The prospects for future research trends of black tea aroma were also suggested. Reference | Related Articles | Metrics Select Identification and Expression Analysis of Terpene Synthesis Related Genes during the Withering of White Tea CHEN Xuejin, WANG Pengjie, LIN Xinying, GU Mengya, ZHENG Yucheng, ZHENG Zhilin, YE Naixing Journal of Tea Science    2020, 40 (3): 363-374.   DOI: 10.13305/j.cnki.jts.2020.03.007 Abstract （862）      PDF（pc） （1459KB）（832）       Knowledge map    Save Terpenes are the important secondary metabolites in plants and play an important role in the composition of the volatile aroma of tea plants. In this study, 141 tea plant terpenoid synthesis-related genes were identified from the tea plant genome database. Their expression specificities in different tissues were analyzed. Sixteen terpene synthetic genes which were highly expressed in the apical buds and young leaves of tea plants were screened. The results of bioinformatics methods show that the phylogenetic relationship divides the genes related to terpene synthesis of tea plant, Arabidopsis and grape into four subfamilies. The terpenoid synthesis related genes contain 5 to 14 exons and a large number of cis-related elements closely related to light response, plant growth and development, hormone and stress response according to the upstream promoter region analysis. Fluorescence quantitative detection showed that the expressions of CsMVK, CsDXS and CsGGPS were significantly up-regulated during the withering process of white tea. The expressions of CsDXR, CsMCT, CsCMK, CsMCS, CsHDS, CsGPPS and CsGGPPS showed the highest expressions at 4 h and 24 h after withering. The results of this study provided a theoretical basis for further exploring the functions of terpenoid synthesis related genes in tea. Reference | Related Articles | Metrics Select Research Progress and Prospect on Computer Vision Technology Application in Tea Production HUANG Fan, LIU Fei, WANG Yun, LUO Fan Journal of Tea Science    2019, 39 (1): 81-87.   DOI: 10.13305/j.cnki.jts.2019.01.009 Abstract （1008）      PDF（pc） （578KB）（829）       Knowledge map    Save As a non-destructive, real-time, fast, objective and economical detection method, computer vision technology had been gradually applied in tea production including cultivation, plant protection processing, evaluation and other fields, which had made great progress. This paper briefly described the principle, current status and development prospects of computer vision technology in tea industry, which provided a reference for further application of computer vision technology in tea industry. Reference | Related Articles | Metrics Select The Bioactivities and Synthesis of Theanine LU Yi, GUO Wen-fei, NI Jie-er, YANG Xian-qiang Journal of Tea Science    2003, 23 (1): 1-5.   DOI: 10.13305/j.cnki.jts.2003.01.001 Abstract （639）      PDF（pc） （451KB）（818）       Knowledge map    Save The recent researches have found that theanine, an unique and important component in tea plants, has many bioactivities, and made it get more and more attention. The property, bioactivities, and industrial preparation of theanine are reviewed. Reference | Related Articles | Metrics Cited: Baidu(58) Select Analysis of the Tea Projects Supported by National Natural Science Foundation of China from 1999 to 2019 XIONG Xingping, ZHANG Xinzhong, YANG Zhenwei Journal of Tea Science    2020, 40 (3): 305-318.   DOI: 10.13305/j.cnki.jts.2020.03.002 Abstract （1195）      PDF（pc） （380KB）（811）       Knowledge map    Save Based on the tea projects supported by National Natural Science Foundation of China (NSFC) from 1999 to 2019, a statistical analysis was carried out from the aspects of supporting year, category, department, nature of the supporting units, distribution of the supporting regions, project leaders and branches of disciplines. The current situation, characteristics and development trends of basic tea research in China were explored and the existing problems and shortcomings were discussed and analyzed. The purpose of study was to provide reference for the selection of ideas and scientific research development for tea scientists. Reference | Related Articles | Metrics Select Physiological and Molecular Mechanisms of Transmembrane Fluoride Uptake by Tea Roots XU Jiajia, GUANG Min, SHI Shulin, GAO Hongjian Journal of Tea Science    2019, 39 (4): 365-371.   DOI: 10.13305/j.cnki.jts.2019.04.001 Abstract （889）      PDF（pc） （313KB）（807）       Knowledge map    Save Tea plant is a fluoride hyper-accumulator and most of fluoride is accumulated in the leaves. Drinking tea is an important way to absorb fluoride for human, which affects human health. Fluoride is usually absorbed from the soil by tea roots. However, the physiological and molecular mechanisms of transmembrane fluoride uptake by the tea roots were still poorly documented. Therefore, this paper reviewed the active and passive pathways of fluoride uptake by the roots of tea. The active transmembrane uptake fluoride process and molecular mechanism by H+-ATPase and Ca2+-ATPase, the role and microscopic process of ion channel and Al-F complexation by passive fluoride uptake were analyzed. The main influencing factors and control measures of fluoride accumulation in tea roots were also investigated. In order to reveal the molecular mechanism of transmembrane fluoride uptake, regulate the selective fluoride uptake in tea roots, and ensure the tea quality and safety for consumption, cloning, expression, and functional verification of transport proteins and genes related to fluoride transmembrane uptake in tea plant should receive more attention in future studies. Reference | Related Articles | Metrics Select Research Progress on Colored Substances in Tea LONG Piaopiao, SU Shengxiao, ZHANG Liang Journal of Tea Science    2023, 43 (5): 593-606.   DOI: 10.13305/j.cnki.jts.2023.05.010 Abstract （695）      PDF（pc） （733KB）（788）       Knowledge map    Save The color of tea leaves and infusions is an important attribute to tea flavor and quality. Colored substances contain chromophore and auxochrome groups, which contribute to producing different shades of green, yellow, and red hue in tea infusion. As the concentrations of colored substances increase, the tea infusions’ color will increase accordingly, presenting different colors such as yellowish-green, reddish-yellow and reddish-brown. Furthermore, fermentation (enzymatic oxidation) and drying stages during processing, as well as temperature, pH, and concentration in sensory evaluation, affect the color and brightness of tea infusions. This review revealed the color formation mechanisms by summarizing the chemical structures, color characteristics, coloration mechanisms and other factors of color substances in tea. It also provided a theoretical evidence for the quality improvement of tea flavor and the innovation of processing technology. Reference | Related Articles | Metrics Select Development Trends and Technical Requirements of Tea Beverage in China Mainland YIN Jun-feng, XU Yong-quan, YUAN Hai-bo Journal of Tea Science    2010, 30 (S1): 588-592.   Abstract （393）      PDF（pc） （204KB）（782）       Knowledge map    Save Through discussing the development model of beverage in the world and analyzing the development trends of tea beverage industry in China mainland, the main technical requirements for promoting development of tea beverage in China mainland are put forward. Reference | Related Articles | Metrics Cited: Baidu(10) Select Organic Carbon and Total Nitrogen Distribution in Aggregates from Yellow-red Soils Under Tea Plantations with Different Fertilizer Managements WANG Limin, HUANG Dongfeng, LI Qinghua, HE Chunmei, ZHANG Hui, LIU Cailing, LI Fangliang, HUANG Yibin Journal of Tea Science    2018, 38 (4): 342-352.   DOI: 10.13305/j.cnki.jts.2018.04.002 Abstract （603）      PDF（pc） （819KB）（778）       Knowledge map    Save Application of livestock manures and plant residues is a feasible practice to largely mitigate soil-degradative trends by increasing amounts of organic matter. However, long-term effects of fertilization regimes on the distribution of organic carbon (TOC) and total nitrogen (TN) in aggregate size fractions were poorly documented in tea (Camellia sinensis (L.) Kuntze) plantations in subtropical areas. A 10-year study was thus conducted to elucidate the impacts of fertilization patterns on the stability and allocation of TOC, TN and C/N ratio within water stable aggregate (WSA) fractions in soils under non-fertilization control (CK), chemical fertilizers only (CF), and integrated use of chicken manure and legume straw with chemical fertilizers (IF), respectively. Soil (0-20 cm) samples were collected and separated into ≥2, <2-1, <1-0.5, <0.5-0.25 and <0.25-0.106βmm aggregate classes by wet sieving, and finally used for TOC and TN analysis. The results showed that the IF treatment significantly (P<0.05) increased TOC and TN storage in all aggregate fractions relative to that of CK. Irrespective of the fertilization patterns, tea soils in subtropical China stored higher amounts of TOC and TN in the ≥2βmm water-stable fraction. In terms of the TOC and TN storage, the order of different aggregate fractions in IF- and CF-treated soils was (≥2β mm ) > (<0.5-0.25βmm) > (<1-0.5βmm) > (<2-1βmm) > (<0.25-0.106βmm), whereas that of CK-treated soils was (≥2βmm) > (<1-0.5βmm) > (<0.5-0.25βmm) > (<2-1βmm) > (<0.25-0.106βmm). Furthermore, the percentage of WSA ≥2βmm ranged from 54.95% under CK to 66.97% under IF treatment. Furthermore, TOC and TN adhered to WSA ≥2βmm, which accounted for 33.31%~45.45% of TOC and 33.76%~46.60% of TN in bulk soils under all treatments. Meanwhile, the IF treatment significantly (P<0.05) increased mean weight diameter (MWD) of aggregates as compared to that in CK- and CF- treated soils. However, a lower C:N ratio was observed in different aggregate fractions in IF-treated soils compared with that of CK. Additionally, WSA ≥2βmm was positively and significantly correlated with TN and TOC contents. In conclusion, the IF treatment improved aggregate stability, increased C and N storage in bulk soil and aggregates, and thus enhanced soil quality in tea farms in subtropical China. Reference | Related Articles | Metrics Select Review on Tea Sediment Formation and Its Controlling Methods XU Yongquan, YIN Junfeng Journal of Tea Science    2016, 36 (4): 337-346.   DOI: 10.13305/j.cnki.jts.2016.04.001 Abstract （894）      PDF（pc） （689KB）（766）       Knowledge map    Save Sediment easily forms during the process and storage of tea beverage, instant tea powder and concentrated tea, which not only has an unattractive appearance, but also detracts from the flavor quality of tea products. However, there are no clear forming mechanism and controlling methods of tea sediment because the forming of tea sediment is rather complicated and lacks satisfactory solution. And at present, most of tea beverage producers remove tea sediment or inhibit tea sediment formation by physically removal or chemically de-creaming. These methods not only cause a great loss of active ingredients and decrease healthy functions, but also influence the appearance and inherent quality of the products, and then hinder the development of Chinese tea-beverage industry. Tea cream, the turbid phenomenon produces when tea infusion cools, is the previous process of tea sediment formation. It was reported that tea sediment can be divided into reversible and irreversible sediment. And their chemical constituents, formation mechanism and influencing factors were distinctly different. In order to effectively control the sediment in tea beverage, this paper summarizes the chemical components participating in tea sediment formation, the factors and the mechanism of tea sediment formation, and the controlling methods. Reference | Related Articles | Metrics Select 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 （1452）      PDF（pc） （1210KB）（761）       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 Select Effects of Key Genes of Jasmonic Acid Synthesis and Transduction Pathway in Tea Plant on Terpenoids during Oolong Tea Processing LU Li, ZHAN Dongmei, ZHOU Chengzhe, ZHU Chen, XIE Siyi, XU Kai, TIAN Caiyun, LAI Zhongxiong, GUO Yuqiong Journal of Tea Science    2023, 43 (1): 91-108.   DOI: 10.13305/j.cnki.jts.2023.01.007 Abstract （349）      PDF（pc） （3811KB）（759）       Knowledge map    Save In this study, we analyzed the key genes of jasmonic acid synthesis and signal transduction pathway in tea plants, explored their expression patterns and investigated their effects on the formation of terpenoids during oolong tea processing. There are 11 key gene families in this pathway, including 133 candidate genes. The analysis of cis-acting elements shows that the promoter regions of the key genes of the pathway contained a large number of cis-acting elements, including jasmonic acid response, damage response and anaerobic induction response. qRT-PCR analysis shows that most of the genes of this pathway showed an upward trend during the withering process, reached the highest in the second shaking process, significantly decreased in the fourth shaking process, and slightly increased in the process before green removal, and the key genes of this pathway could respond to various stresses during oolong tea processing. HS-SPME-GC-MS detected 73 terpenoids, mainly including linalool, geraniol and α-farnesene and other substances with flower and fruit flavor. Correlation analysis shows that CsLOX11, CsLOX12, CsAOS2, CsAOC1, CsACX4, CsACX8, CsMYC2-4, CsMYC2_15, CsMYC2_21 and β-pinene, limonene and myrcene are positively correlated, and CsOPR2, CsTPL6 and CsLUG4 are positively correlated with trans nerolidol, α-farnesene and ionone, among which CsTPL6 was significantly positively correlated with 35 terpenoids. In summary, the key genes of jasmonic acid synthesis and signal transduction pathway of tea plants are involved in regulating the formation of terpenoids during oolong tea processing, and this study laid a foundation for exploring the molecular mechanism of aroma formation during oolong tea processing. Reference | Related Articles | Metrics Select Research Progress on the Health Functions of Tea Polyphenols and Development of Healthy Foods WU Xin-rong, WANG Yue-fei, ZHANG Shi-kang, XU Ping, YANG Xian-qiang Journal of Tea Science    2010, 30 (S1): 501-505.   Abstract （771）      PDF（pc） （182KB）（757）       Knowledge map    Save As a great natural antioxidant, tea polyphenols (TP) and its health function has been one of hot-topic studies at home and abroad. This paper reviewed the new outcomes of epidemiological and clinical studies on tea and health, which including prevention and treatment of cancers, cardiovascular diseases, neurodegenerative diseases and other diseases by TP. Meanwhile the current development and prospects on healthy foods of TP were also mentioned. Reference | Related Articles | Metrics Cited: Baidu(14) Select Study on the Gallic Acid in Pu-erh Tea LU Hai-peng, LIN Zhi, GU Ji-ping, GUO Li, TAN Jun-feng Journal of Tea Science    2007, 27 (2): 104-110.   DOI: 10.13305/j.cnki.jts.2007.02.002 Abstract （795）      PDF（pc） （484KB）（756）       Knowledge map    Save Gallic acid is a characteristic phenolic compound in Pu-erh tea with notable bioactivity. The content of gallic acid in Pu-erh tea, the change of gallic acid during the pile-fermentation, and the relation between extract fraction bioactivity and its gallic acid content were studied. Results showed that the average content of gallic acid in Pu-erh tea was 9.01βmg/g, but striking dissimilarity existed between the different samples; The gallic acid content first increased to some extent then decreased during the pile-fermentation of the solar green tea of [Camellia sinensis (Linn.) var. assamica (Masters) Kitamura]. It was found that the extracted fractions which rich in gallic acid showed higher antioxidative activities by DPPH radical scavenging assay. Reference | Related Articles | Metrics Cited: Baidu(29) Select Study on the Changes of Physical and Chemical Components during the Frying Process of Green Tea by Computer Vision WU Xun, LIU Fei, CHEN Zhiwei, WANG Yuwan, CHEN Lin, TU Zheng, ZHOU Xiaofen, YANG Yunfei, YE Yang, TONG Huarong Journal of Tea Science    2020, 40 (2): 194-204.   DOI: 10.13305/j.cnki.jts.2020.02.006 Abstract （779）      PDF（pc） （965KB）（754）       Knowledge map    Save In order to find out the physical and chemical changes during the frying process of green tea, the computer vision technology was applied to real-time monitor the changes of color and shape, and chemical changes were simultaneously measured. The results show that with the increase of frying time, (1) the radius of curvature of unfinished tea gradually decreased, which showed the highest decreasing rate from 10-30 min. R, G, B and average gray value decreased first and then rose. The consistency value was opposite to their trends, with the extreme value in 20 min. H value increased significantly, S value decreased significantly. (2) Epigallocatechin gallate (EGCG), epigallocatechin (EGC), chlorophyll a, chlorophyll b and carotenoids decreased significantly, while gallocatechin gallate (GCG) increased significantly. Experimental results show that the radius of curvature was highly correlated with water content and leaf temperature. H was significantly correlated with chlorophyll a, chlorophyll b. S was significantly correlated with chlorophyll a, carotenoids and epicatechin gallate (ECG). The linear fit of EGCG and H values showed the highest value at 0.922 1. In the future, water content, leaf temperature and H value could be monitored online to predict changes of the radius of curvature and chemical composition during frying. Reference | Related Articles | Metrics Select Biochemical and Molecular Biological Basis on The Anticarcinogenic Activity of Tea Polyphenolic Compounds CHEN Zong-mao Journal of Tea Science    2003, 23 (2): 83-93.   DOI: 10.13305/j.cnki.jts.2003.02.001 Abstract （635）      PDF（pc） （496KB）（750）       Knowledge map    Save The progress in the investigation of anticarcinogenic activity of tea polyphenols and its biochemical and molecular biological mechanisms in the world in recent 5 years were analyzed and reviewed in this paper. The mechanism of anticarcinogenic activity was discussed from the following 5 aspects: antioxidative activity, modulation on the key enzymes, blockage of signal transduction, antiangiogenic activity and the apotopsis of cancer cells. The developmental prospect and the investigational tendency of tea polyphenols in the future were discussed. Reference | Related Articles | Metrics Cited: Baidu(44) Select Comparative Study of the Aroma Components of Several Oolong Teas JI Weibin, LIU Panpan, XU Yongquan, JIANG Yongwen, CHEN Jianxin, YIN Junfeng Journal of Tea Science    2016, 36 (5): 523-530.   DOI: 10.13305/j.cnki.jts.2016.05.011 Abstract （694）      PDF（pc） （900KB）（744）       Knowledge map    Save Oolong teas are mainly produced in the south and north of Fujian, Guangdong and Taiwan, and they have unique aroma qualities in different producing districts. The sensory evaluation and HS-SPME/GC-MS were applied to analyze the aroma qualities and aroma components of typical Oolong teas from the four producing districts in this study. The results showed that, the main aroma components include alcohol, ketone, aldehyde, ester, hydrocarbon, phenols and nitrogenous compounds. However, the aroma components of the Oolong teas from different districts showed large differences. Trans-nerolidol (40.96%) and α-farnesene (20.00%) were found as the major aroma components of high-mountain Oolong tea from Taiwan. While trans-nerolidol (46.22%), indole (15.20%) and α-farnesene (23.01%) were found as the major aroma components of fresh scent-flavor Tieguanyin from south of Fujian province. Linalool and its oxidates (11.87%), ionones (5.26%) and 3-hexenyl ester, (z)-hexanoic acid (5.05%) were the major aroma components of Shuixian from north of Fujian province, and trans-nerolidol (31.43%) and indole (35.83%) were found as the major aroma components of Wuye dancong from Guangdong province. The aroma Reference | Related Articles | Metrics Cited: Baidu(2) Select Transcriptome Analysis of the Tea Leaves (Camellia sinensis var. assamica) Infected by Tea Blister Blight SUN Yunnan, XU Yan, RAN Longxun, JIANG Huibing, SONG Weixi, XIA Lifei, CHEN Linbo, LIANG Mingzhi Journal of Tea Science    2020, 40 (1): 113-124.   DOI: 10.13305/j.cnki.jts.2020.01.001 Abstract （806）      PDF（pc） （798KB）（742）       Knowledge map    Save Illumina HiSeq2500, a high-through transcriptome sequencing technology, was applied for transcriptome analysis of tea leaves infected by tea blister blight. Through differential expression analysis, a total of 359 differentially expressed genes (DEGs）were identified after infection, of which 248 were up-regulated and 111 were down-regulated. With GO function annotation classifications, a total of 216 genes were divided into 122 function categories. The mainly involved functional categories included biological synthesis process, catalytic activity, cell process and many other physiological and biochemical processes. KEGG enrichment analysis showed that a total of 106 genes were annotated to 47 metabolic pathways, with monoterpenoid biosynthesis, porphyrin and chlorophyll metabolism, ribosome, nitrogen metabolism, diterpenoid biosynthesis, plant-pathogen interaction pathway significantly enriched. There were 32 differentially expressed transcription factors (TFs). Those TFs were classified into 16 families. qRT-PCR of randomly selected differentially expressed genes was used to validate transcriptome result, which showed high consistence. The result shows that tea tree response to pathogen infection is a complicated process. A number of genes were induced or suppressed. Disease-resistant transcription factors were highly activated and up-regulated. This study provided a theoretical basis for identifying tea resistance genes and potential molecular mechanism. Reference | Related Articles | Metrics Select Research Progress of Tea Aroma Based on CiteSpace Visual Analysis YIN Xia, HUANG Jian'an, HUANG Jing, BAO Xiaocun, ZHOU Lingyun, LI Wei, LIU Hongyan, ZHANG Shuguang, LIU Zhonghua Journal of Tea Science    2020, 40 (2): 143-156.   DOI: 10.13305/j.cnki.jts.2020.02.001 Abstract （1031）      PDF（pc） （1249KB）（740）       Knowledge map    Save In this paper, the literatures collected by WOS (Web of science) and CNKI from 1979-2019 were taken as the research object. CiteSpace's bibliometric method was used to analyze the aroma quality of tea from the aspects of age, author, institution, country, research hotspot, evolution trend, etc. The results show that the literatures of tea aroma research had a significant growth trend since 2006. Currently, a stable core group of authors had been formed but there were little cooperation among these groups. China had the largest research influence in this field, followed by Japan and the United States. The hot research areas mainly focused on the following topics: the mechanism of aroma formation, the extraction and detection methods of aroma substances, and the key aroma compounds. According to the time zone map, the research progress and development stage of tea aroma at present were pointed out. Reference | Related Articles | Metrics Select Effects of Polyphenols of Old Fu Brick Tea on the Elderly Intestinal Flora WU Genliang, HOU Aixiang, LI Ke, LI Zongjun Journal of Tea Science    2018, 38 (3): 319-330.   DOI: 10.13305/j.cnki.jts.2018.03.013 Abstract （597）      PDF（pc） （1529KB）（738）       Knowledge map    Save To reveal the influences of tea polyphenols of old Fu brick teas on the diversity and composition of intestinal microflora in the elderly, the tea polyphenols were extracted and purified from Fu brick teas stored for 1 year and 7 years, and the isometric tea polyphenol extracts were added into the mixed medium of intestinal flora of elderly men (65 years) for the anaerobic static culture in vitro. The contents of tea polyphenols and short chain fatty acids（SCFAs）of the seven years’ tea group（O group）, one year’s tea group（N group） and the blank group（B group） were determined at 0βh, 4βh, 8βh, 12βh and 24βh. High-throughput sequencing of intestinal flora and relative bioinformatics analysis were also performed. The results showed that the polyphenols of seven years’ Fu brick tea had better effects on the increase of SCFA contents, the abundance and diversity of the intestinal flora of the elderly as compared with the control. The relative abundance of Escherichia and γ-Proteobacteria_B38 at 4βh and 12βh were significantly reduced, and the relative abundance of Bacteroides, Bifidobacterium and Faecalibacterium were also increased in O group. The above results showed that the tea polyphenol of seven years’ Fu brick tea is more beneficial to the improvement of intestinal microflora in the elderly, which was of a high potential value to the health of elderly. Reference | Related Articles | Metrics Select The Antiviral Properties of Tea XIONG Ligui, LIU Sihui, HUANG Jian'an, LIU Zhonghua Journal of Tea Science    2021, 41 (2): 143-158.   DOI: 10.13305/j.cnki.jts.2021.02.001 Abstract （1087）      PDF（pc） （566KB）（735）       Knowledge map    Save Tea (Camellia sinensis) is known as a global health beverage, and global tea consumption increases due to its biological activities. In the last 30 years, antiviral activities of tea and its components, especially tea polyphenols, with different modes of action were demonstrated on diverse families of viruses, such as influenza virus, coronavirus, hepatitis virus, and human immunodeficiency virus, etc. This review summarized the current knowledge on the antiviral activities of tea and its components. Most of these studies demonstrated antiviral properties of tea and its components by in vitro biochemical or cell experiments with little rodent and clinical studies. Therefore, it is still unclear whether the antiviral effects of daily tea consumption are available. More large-scale randomized intervention and epidemiological/clinical studies are needed to confirm clinical efficacy of tea and its components. Reference | Related Articles | Metrics Select Comparative Study on the Structure and Hypoglycemic Activity of Several Tea Polysaccharides LIU Danqi, REN Fazheng, LI Jingming, HOU Caiyun Journal of Tea Science    2019, 39 (6): 652-660.   DOI: 10.13305/j.cnki.jts.2019.06.004 Abstract （911）      PDF（pc） （1225KB）（733）       Knowledge map    Save To study and compare the composition, blood sugar lowering effect and composition of WTP, GTP and BTP. Shoumei, Longjing and Bailingongfu were selected as representatives of white tea, green tea and black tea, and the composition, molecular weight of tea polysaccharides were determined. The mice diabetes model was induced by streptozotocin, metformin was used as a positive control to study the hypoglycemic effect of tea polysaccharides, and qPCR was used to determine the expression level of related genes in mice liver. The results showed that the molecular weights of WTP, GTP and BTP are 18 180 Da, 19 470 Da and 8 745 Da, respectively. The selected tea polysaccharides have hypoglycemic effect, the fasting blood glucose decline rates of WTP, GTP and BTP were 53.2%, 52.8% and 61.6%, respectively. Tea polysaccharides can all improve glucose tolerance, down-regulate the expression of Foxo1, G6Pc, PEPCK and TXNIP genes in mice and there are some differences. Reference | Related Articles | Metrics Select Analysis of Aroma Characteristics and Volatile Components of Zhenghe White Tea with Different Storage Years HUANG Wei, ZHANG Lingzhi, ZHANG Jialin, LIN Fuming, RONG Jiefeng, XIAO Chunyan, YUE Penghang, YU Huazhu, SUN Weijiang, HUANG Yan Journal of Tea Science    2023, 43 (5): 667-680.   DOI: 10.13305/j.cnki.jts.2023.05.006 Abstract （503）      PDF（pc） （1492KB）（728）       Knowledge map    Save In order to investigate the aroma characteristics of Zhenghe white tea with different storage years, quantitative descriptive analysis (QDA) combined with headspace solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS) was used to analyze the aroma characteristics and volatile components of Zhenghe white peony tea stored for 0, 5, 10 and 15 years. The results show that the aroma characteristics of Zhenghe white peony tea varied significantly among different storage years. The aroma characteristics of BMD0 were mainly pekoe, fresh, sweet and floral. With the extension of storage time, the pekoe, fresh, sweet and floral weakened, while the stale flavour and woody increased. A total of 66 volatile components were detected in Zhenghe white peony tea with different storage years, mainly alcohols, esters and acids, with the highest alcohol content in BMD0 and BMD5, and the highest ester content in BMD10 and BMD15. With the extension of storage time, the total volatile components decreased significantly, and the composition and proportion of relative contents changed significantly. The Orthogonal partial least-squares discrimination analysis (OPLS-DA) model could effectively discriminate Zhenghe white peony tea with different storage years. A total of 14 volatile components were screened based on relative odor activity value (rOAV)>1, while 30 volatile components were screened based on variable importance for the projection (VIP)>1. Based on rOAV value>1 and VIP value>1, 6 major volatile components were screened, including β-ionone, α-ionone, nerolidol, benzyl alcohol, benzeneacetaldehyde, linolenic acid. This study provided a theoretical reference and basis for the scientific storage of white tea and the flavour analysis of aged white tea. Reference | Related Articles | Metrics Select Rewiew on Taste Characteristic of Catechins and Its Sensory Analysis Method ZHANG Yingna, JI Weibin, XU Yongquan, YIN Junfeng Journal of Tea Science    2017, 37 (1): 1-9.   Abstract （583）      PDF（pc） （736KB）（723）       Knowledge map    Save Taste is the most important quality characteristics of tea infusion. Green tea taste is formed by the interaction of polyphenols, caffeine, amino acids, carbohydrates and metal ions. Polyphenols are the main taste substances of green tea infusion, with catechins as the major components of polyphenols. Catechins are the main contributors of the bitterness and astringency of green tea infusion. Varied intensities of bitterness and astringency of green tea infusions were caused by the different compositions and interactions of catechins. Sensory analysis by human is still the major method for the taste evaluation of tea infusion, which is irreplaceable nowadays. This paper reviewed the taste characteristics of catechins, interactions of taste substances, sensory-analysis method of taste substances, which aimed to improve the theory system of the taste characteristics of catechins and their interactions, and to lay the foundation for the use of sensory-analysis method in relative studies. Reference | Related Articles | Metrics Select Research Progress in Flavor Chemistry of Chinese Dark Tea HE Huafeng, ZHU Hongkai, DONG Chunwang, YE Yang, GUI Anhui, GAO Mingzhu Journal of Tea Science    2015, 35 (2): 121-129.   DOI: 10.13305/j.cnki.jts.2015.02.003 Abstract （699）      PDF（pc） （674KB）（716）       Knowledge map    Save As the unique kind of tea, Chinese dark tea characterize with the tasty and stale aroma which refers to the pile fermentation. This review summarized the recent progress in flavor chemistry research of Chinese dark tea. Analyzed with the chemistry property of the aroma components, derivatives of methoxyl benzene and allylaldehyde were clarified as the characteristic components of the flavor of Chinese dark tea. Subsequently, as well as microorganism, the effect of the processing procedure, such as pile fermentation, drying, storage and et al, on the aroma quality were declared. Also, the affection of the raw material and the extraction method of flavor were indicated. Therefore, separation and characterization of the characteristic flavor compounds, the transformation mechanism of the functional group on the skeleton of aroma molecular and the participation of microorganism in the formation of the flavor of Chinese dark tea will be the research topic in future. Reference | Related Articles | Metrics Cited: Baidu(7) Select Effects of Intercropping Functional Plants on the Ecosystem Functions and Services in Tea Garden SHI Fan, HUANG Hongjing, CHEN Yanting, CHEN Lilin Journal of Tea Science    2022, 42 (2): 151-168.   DOI: 10.13305/j.cnki.jts.2022.02.011 Abstract （718）      PDF（pc） （1493KB）（709）       Knowledge map    Save As one of the main measures of habitat management, reasonable intercropping of functional plants in tea garden can shade tea bushes and keep them warm, conserve water and soil, increase fertility and promote growth, as well as maintain micro-habitat stability. It also can attract natural enemies, repel pests, reduce the damage caused by diseases, insects, and weeds in tea garden, therefore it is beneficial for improving the quality and efficiency of the tea. However, unreasonable intercropping will destroy the micro-habitat of tea garden, compete for nutrients, thus affecting the growth of tea plants. In this paper, the intercropping of functional plants and their effects on the ecosystem functions and services in tea garden in recent years were reviewed. These effects mainly included the species, management models, functions and common problems with the most widely used functional plants, as well as the regulatory effects of intercropping of functional plants on the growth and development of tea plants, tea quality and yield, and tea pests. The ultimate goal of this paper was to provide guidance for the application of intercropping measures to promote the comprehensive regulation of pests in tea garden, and enhance the ecosystem functions and services of tea garden. Reference | Related Articles | Metrics Select Correlation Analysis Between Selenium Accumulation in Tea Leaves and Soil Factors in Selenium-rich Areas ZHANG Haojie, HAO Xinyuan, ZHOU Chao, WANG Lu, WANG Xinchao, YANG Yajun, ZENG Jianming, SUN Lengxue, DAI Juhui, XIANG Jun, LUO Hong, WANG Chaoyang, ZHANG Xiangui, LIU Tao Journal of Tea Science    2020, 40 (4): 465-477.   DOI: 10.13305/j.cnki.jts.2020.04.003 Abstract （672）      PDF（pc） （2170KB）（707）       Knowledge map    Save Tea plant is a selenium-rich species and selenium-enriched tea products consumption is a safe and effective way to replenish selenium. Though the selenium content in fresh tea leaves can be affected by many environmental factors, selenium accumulation characteristics and main influencing factors of tea plants in selenium-rich areas were rarely reported. In this study, adult tea plants and rhizosphere soils from tea plantations in Enshi, Hubei and Ankang, Shaanxi were taken as research objects. Combined with various indicators such as total selenium content in soil and plant samples, the effect of selenium content in rhizosphere soil on the accumulation characteristics of selenium in tea plant was clarified. In addition, the importance of 9 important soil characteristics related factors such as soil pH and selenium content in selenium-rich areas were analyzed. Through grouping and overall correlation analysis of 186 representative soil samples and fresh tea samples, it was confirmed that there was a significant correlation between the total selenium contents in teas and soils (correlation coefficient r=0.59, P<0.01). Moreover, the total selenium content in tea was also significantly related to organic matter, hydrolysable nitrogen, zinc contents in soil and sulfur, zinc contents in shoots. The related factors of selenium content in soils and teas in Ankang and Enshi areas were also analyzed. A reliable mathematical model of selenium content in tea shoots on soil organic matter, sulfur, selenium and zinc contents was proposed. The goodness of fit was 0.512 6, reaching a highly significant level (P<0.01). The above results were of great significance to improve the production technology of selenium-enriched fresh tea leaves in selenium-enriched tea areas and further revealed the selenium accumulation mechanism in tea plants. Reference | Related Articles | Metrics Select Recent Advance on Anti-cardiovascular Inflammation of Major Characteristic Compounds in Tea YAO Min, LI Daxiang, XIE Zhongwen Journal of Tea Science    2020, 40 (1): 1-14.   DOI: 10.13305/j.cnki.jts.20191202.004 Abstract （953）      PDF（pc） （632KB）（699）       Knowledge map    Save Chronic inflammation is one of the important causes of cardiovascular diseases such as atherosclerosis, hypertension and myocardial infarction. Inflammatory factors such as IL-6, TNF-α and IL-1β can induce many cardiovascular diseases, including myocardial hypertrophy, myocardial fibrosis and abnormal proliferation of vascular smooth muscle cells. Tea is rich in characteristic compounds. These compounds play preventive and therapeutic roles for cardiovascular diseases by inhibiting proinflammatory cytokines production, and regulating the signal pathways such as NF-κB, MAPK and Tolls-like receptors. In this review, we summarized the recent advance of the main characteristic compounds in tea on preventing inflammation related cardiovascular diseases. Reference | Related Articles | Metrics Select Recent Advances in Catechin Biomedical Nanomaterials YU Rongxin, ZHENG Qinqin, CHEN Hongping, ZHANG Jinsong, ZHANG Xiangchun Journal of Tea Science    2022, 42 (4): 447-462.   DOI: 10.13305/j.cnki.jts.2022.04.004 Abstract （575）      PDF（pc） （2659KB）（693）       Knowledge map    Save Catechins are a kind of bioactive substances rich in tea, which have the functions of anti-oxidation, anti-tumor, anti-virus, anti-inflammatory and immune regulation. However, due to the high activity of phenolic hydroxyl groups, catechins are easy to lose in vitro and in vivo activities, resulting in lower bioavailability. The recent development of nanobiotechnologies is expected to solve the problem of low bioavailability of catechins through ligand design, accurate synthesis and intelligent regulation, which can expand its application in the field of life and health. In this review, a summary on the progress of catechin biomedical nanomaterials in recent years, including the anti-tumor, antibacterial, anti-inflammatory, drug delivery and anti-virus activities, was firstly made. Later, the construction and biological mechanism of catechin biomedical nanomaterials were discussed in detail. Finally, future perspectives on the design and application of novel catechin nanomaterials were provided. Reference | Related Articles | Metrics Select Study on Main Microbes on Quality Formation of Yunnan Puer Tea during Pile-fermentation Process ZHOU Hong-jie, LI Jia-hua, ZHAO Long-fei, Han Jun, YANG Xing-ji, YANG Wei, WU Xin-zhuang Journal of Tea Science    2004, 24 (3): 212-218.   DOI: 10.13305/j.cnki.jts.2004.03.012 Abstract （710）      PDF（pc） （976KB）（692）       Knowledge map    Save The investigation on microbes during the pile-fermentation process of Yunnan puer tea shows that the main microbes are Aspergillus niger, Penicllium, Rhizopus, Aspergillus gloucus, Saccharomyces, Aspergillus terreus, Aspergillus candidus, Bacterium etc. The number of Aspergillus niger is the most among them, and it produce glucoamylase, pectinase, cellulase ect. The next is Saccharomyces. Besides it possesses rich nutrition which is helpful to human heath, enzymatic system, physiologicial active substances, the yeast can produce vitamin B1, B2 and C etc. These microbes play direct and indirect roles on quality formation of puer tea. Reference | Related Articles | Metrics Select Study on Chemistry and Bioactivities of Tea Polysaccharides XU Zhong-xi, WANG Kun-bo Journal of Tea Science    2004, 24 (2): 75-81.   DOI: 10.13305/j.cnki.jts.2004.02.001 Abstract （510）      PDF（pc） （280KB）（691）       Knowledge map    Save The recent researches have found that tea polysaccharide has many bioactivities, such as anti-thrombosis, reducing blood-sugar, blood-lipid and pressure depressing and strengthening the body's immunity. It can be used in curing diabetes and cardiovascular disorder as healthy foods and subsidiary medicine. The methods of extraction and purification, determination of purity and molecular weight, chemical composition, and bioactivities of tea polysaccharide are summarized. Reference | Related Articles | Metrics Cited: Baidu(39) Select Journal of Tea Science    1993, 13 (01): 51-59.   DOI: 10.13305/j.cnki.jts.1993.01.009 Abstract （749）      PDF（pc） （2644KB）（684）       Knowledge map    Save Related Articles | Metrics Select Effect of Withering Temperature on Dynamic Changes of Main Biochemical Components and Enzymatic Activity of Tea Fresh Leaves HUA Jinjie, YUAN Haibo, WANG Weiwei, JIANG Yongwen, LIU Qianlu, CHEN Gensheng, WANG Fang Journal of Tea Science    2015, 35 (1): 73-81.   DOI: 10.13305/j.cnki.jts.2015.01.014 Abstract （493）      PDF（pc） （615KB）（683）       Knowledge map    Save By using of two leaves and a bud shoot as fresh tea leave material, setting three different withering temperature (20, 28, 36℃), sampled leaves with different moisture content, then the contents of tea polyphenols, total amino acids, flavonoids, total soluble protein, soluble sugar, PPO activity, and POD activity were determined to study the effect of withering temperature on dynamic changes of main biochemical components and enzymatic activity of tea fresh leaves, and the effects of different withering temperature on main biochemical components of rolled leaves, fermented leaves and fired tea were also analysed. The results show that with the increasing of withering time, moisture content of tea fresh leaves decrease gradually, the contents of tea polyphenols, total soluble protein and soluble sugar decrease gradually accordingly, and the contents of tea polyphenols were no difference between 28℃ and 36℃, but are obviously higher than that in 20℃; the contents of soluble protein and soluble sugar are negatively correlated with temperature; the contents of total amino acids and flavonoids increase gradually, and are positively correlated with temperature; the released amount of CO2 decreased at first, then increase and decrease finally, and the amount is the largest when the withering light temperature is 36℃; polyphenol oxidase activity shows a slow downward trend, peroxidase activity shows an upward trend, and they are the highest at 28℃. The contents of theaflavins, thearubigins, and polyphenols are also the highest at 28℃; the results of sensory evaluation also shows that the liquor color and taste of black tea at 28℃ had the highest score, with the best quality. Reference | Related Articles | Metrics Select Parameter Optimization and Experimental Study of Tea Twisting Machine Based on EDEM LI Bing, LI Weining, BAI Xuanbing, HUANG Jianhong Journal of Tea Science    2020, 40 (3): 375-385.   DOI: 10.13305/j.cnki.jts.2020.03.008 Abstract （669）      PDF（pc） （3748KB）（683）       Knowledge map    Save To solve the problems caused by unstable quality in the process of tea twisting, the 6CR-40 tea twisting machine was taken as the research object in this study. The three-dimensional modeling of tea twisting machine was established based on Solidworks. The numerical simulation of the twisting process of tea twisting machine was carried out by the discrete element simulation software EDEM. The influences of various experimental factors on the performance indexes of tea twisting machine were obtained. The quadratic orthogonal rotation test was carried out and the Design-Expert was used to optimize the solution and obtain the best combination of structural parameters of twisting quality. The results showed that: when the twisting barrel rotational speed, the prismatic height, twisting plate inclination angles, forming rate of tea and breaking rate of tea were 42 r·min-1, 10 mm, 3.8°, 88.55% and 1.83% respectively, the tea twisting machine had a good quality of twisting. The results of verification test and simulation optimization were basically consistent. Reference | Related Articles | Metrics Select Research Progress of Proanthocyanidins in Tea GAO Chenxi, HUANG Yan, SUN Weijiang Journal of Tea Science    2020, 40 (4): 441-453.   DOI: 10.13305/j.cnki.jts.2020.04.002 Abstract （997）      PDF（pc） （517KB）（682）       Knowledge map    Save Proanthocyanidins are an important kind of polyphenols in tea leaves, and regarded as natural antioxidants. In recent years, proanthocyanudins in tea leaves had attracted widespread attention. Relative research would promote the study on polyphenol metabolic pathways during tea growth process. Moreover it is of great significance in conducting fundamental research on tea plant biochemistry. Based on domestic and overseas research status, this study summarized the relationship between proanthocyandins and anthocyandins, the biosynthetic pathways of procyanidins in tea and the condensation mechanism of proanthocyandins. The types, the application status and content difference of proanthocyanidins were also concerned in an attempt to discuss the development trend in the future. Reference | Related Articles | Metrics Select Journal of Tea Science    2002, 22 (01): 1-6.   DOI: 10.13305/j.cnki.jts.2002.01.001 Abstract （319）      PDF（pc） （57KB）（682）       Knowledge map    Save Related Articles | Metrics Select Preliminary Study on Fractions and Correlative Properties of Theabrownin from Pu-erh Tea YANG Xin-he, WANG Li-li, HUANG Jian-an, WU Wen-liang, LIU Zhong-hua Journal of Tea Science    2011, 31 (3): 187-194.   DOI: 10.13305/j.cnki.jts.2011.03.006 Abstract （610）      PDF（pc） （520KB）（680）       Knowledge map    Save The water extract of pu-erh tea was extracted with chloroform, ethyl acetate, n-butanol in turn. The remaining water pigment-theabrownin obtained was installed in hydroxypropyl glucan gel (sephadex LH-20) column with acetone-aqueous solution for elution and the fractions of theabrownin were collected respectively and their physico-chemical and spectral properties were studied preliminarily. The results indicated that the 40% acetone-aqueous solution was the optimum eluent and flow was 0.05BV/h and classification of theabrownin was best in presenting 6 obvious strips in column, with difference of their chromatism parameter values, total reducing power, pH value, conventional component, UV and IR spectroscopy scanning, and stability etc. The study further demonstrated complexity of compositions and properties of theabrownin. At the same time, this investigation laid a foundation for the further research of bioactivities and chemical essence of theabrownin. Reference | Related Articles | Metrics Cited: Baidu(5) Select 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 （1974）      PDF（pc） （1011KB）（678）       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 Select Journal of Tea Science    2001, 21 (02): 130-133.   DOI: 10.13305/j.cnki.jts.2001.02.012 Abstract （424）      PDF（pc） （95KB）（677）       Knowledge map    Save Related Articles | Metrics Select Isolation of CsRAV2 Transcription Factor Gene of Tea Plant and its Expression Analysis WU Zhijun, LI Xinghui, FANG Wanping, ZHOU Lin, ZHAO Zhen, ZHUANG Jing Journal of Tea Science    2014, 34 (3): 297-306.   DOI: 10.13305/j.cnki.jts.2014.03.013 Abstract （409）      PDF（pc） （1481KB）（675）       Knowledge map    Save The RAV transcription factor, one subfamily of AP2/ERF family transcription factor, includes several genes that encode proteins involved in the development and regulation of abiotic/biotic resistance in higher plant. The CsRAV2 genes, which encoding to the RAV transcription factor, were cloned from tea plant (Camellia sinensis) cultivars ‘Anjibaicha’ and ‘Yingshuang’ by PCR and RT-PCR using DNA and cDNA as template, respectively. Then, nucleic acid and deduced amino acid sequence, phylogenetic tree, and molecular modeling were predicted and analyzed. The lengths of CsRAV2 genes from the two tea plant cultivars were 1 089 bp, encoding 362 amino acids. No intron was found in the CsRAV2 gene. The transcription factor of CsRAV2 contained two distinct DNA domains mainly found in higher plants RAV family factors, one AP2 domain together with one B3 domain. The CsRAV2 were hydrophilic protein. The protein of CsRAV2 from tea plant and AtRAV from Arabidopsis had similar three-dimension structure. Quantitative real-time PCR analysis of the expression profiles showed that the CsRAV2 gene was tissue-specific expressed in the two tea plant cultivars. The highest expression levels of the CsRAV2 gene were found in the root. The CsRAV2 gene was induced by high temperature, low temperature, PEG and high-salinity treatment, respectively. There were differences profiles between different teacultivars. Reference | Related Articles | Metrics Select Progress on Tea Classification and Discussion on Liupu Tea’s Attribution WU Ping Journal of Tea Science    2014, 34 (4): 408-416.   DOI: 10.13305/j.cnki.jts.2014.04.014 Abstract （745）      PDF（pc） （659KB）（674）       Knowledge map    Save By describing the theory and method of tea classification in China and foreign countries, and the special manufacturing technology and the quality characteristic of dark tea, it was regarded that whatever the semi-finished or the finished tea of Liupu tea, both of them were under the process of pilling up and color changing and according with the theory of tea classification, and the related standard and regulation, so could be called as dark tea, according to the investigation on the method of piling up and color changing in the various manufacturing stages of processing process of Liupu tea, the major factors influencing the piling up and color changing and the sensory quality characteristics of semi-finished tea and finished tea. However, the finished tea have received two times of piling up and color changing processes in comparing with the semi-finished tea. Reference | Related Articles | Metrics Select Research Progress of Tea Plant (Camellia sinensis) Growth under Light Regulation GAI Shujie, WANG Yixiong, LI Lan, LIU Shuoqian, LI Yinhua, CHENG Xiao, XIA Mao, LIU Zhonghua, ZHOU Zhi Journal of Tea Science    2022, 42 (6): 753-767.   DOI: 10.13305/j.cnki.jts.2022.06.005 Abstract （763）      PDF（pc） （882KB）（673）       Knowledge map    Save The growth and development of tea plants are affected by external environmental factors, and light is one of the most important factors, which can affect the growth and secondary metabolites of tea plants alone or in coordination with other environmental factors such as temperature, etc. This paper introduced the research progress of light regulation of tea plant growth and metabolic at domestic and abroad in recent years. The main points of discussion were the effects of different spectral bands, photon flux and photoperiod on tea plant growth, types and contents of metabolites. It’s mainly for clarifying the light regulated metabolic process of tea plant growth, analyzing the light regulated mechanism, and providing theoretical support for the development of light regulated metabolic technology that can be used in production practice. Reference | Related Articles | Metrics Select Advances in Tea Plant Genetics and Breeding LIANG Yuerong, SHI Meng Journal of Tea Science    2015, 35 (2): 103-109.   DOI: 10.13305/j.cnki.jts.2015.02.001 Abstract （756）      PDF（pc） （567KB）（668）       Knowledge map    Save Advances in germplasm enhancement of tea breeding, techniques for identification of new tea cultivars, changes in breeding objectives, improvement of breeding program, achievements of tea breeding, system of propagation and extension of new tea cultivars were reviewed in this paper, which provides useful information for further studies in tea genetics and breeding. Hybridization is still the major method for innovating tea breeding materials, and the physical and chemical mutagenesis methods have been extensively used, while transgenic technique remains to be further improved. Combination of the high resolution inspecting equipments and the gene identification technology with the forecasting models established by computer technology made the early identification of tea cultivars more accurate. The breeding target has been diversified after going through yield breeding, quality breeding and early flushing breeding stages. Improving early identification accuracy and shortening breeding cycle will be the aim for tea breeding technology development. Reference | Related Articles | Metrics Cited: Baidu(9) Select Research Advances on the Drought-Resistance Mechanism and Strategy of Tea Plant LIU Shengchuan, CHEN Liang Journal of Tea Science    2014, 34 (2): 111-121.   DOI: 10.13305/j.cnki.jts.2014.02.001 Abstract （870）      PDF（pc） （975KB）（667）       Knowledge map    Save Drought is one of the pivotal meteorological disasters affecting tea production. Responses of tea plant to drought and rehydration are very complex, so it is vital to study drought-resistance mechanism for exploring relative genetic resources, improving water use efficiency and drought resistance, developing water-saving and drought-resistance cultivation and subsequent reducing losses. Here, effects of drought stress on growth, development, production and quality of tea were presented. We try to provide a brief insight into how tea plant responds to drought and rehydration. Some recent studies on strategies for water-saving and drought-resistance cultivation and subsequent recovery had been reviewed, and major research trends were discussed. Reference | Related Articles | Metrics Select Determination of Glyphosate and Aminomethyl Phosphonic Acid Residue in Green Tea by Gas Chromatography-Mass Spectrometry YANG Yaqin, FENG Shuhui, HU Yongjian, LI Yuanyuan, WANG Huifeng, LIU Jinxi, ZHONG Hongjian Journal of Tea Science    2020, 40 (1): 125-132.   DOI: 10.13305/j.cnki.jts.20191202.003 Abstract （798）      PDF（pc） （791KB）（666）       Knowledge map    Save An efficient method for the determination of glyphosate and its metabolite aminomethyl phosphonic acid (AMPA) in green tea was developed based on gas chromatography-mass spectrometry (GC-MS). Green tea samples were extracted with water, preliminary purified by dichloromethane and followed by purification with PCX and HLB combined solid phase extraction columns, derived with trifluoroacetic anhydride (TFAA) and 2,2,3,3,4,4,4-heptafluoro-1-butanol (HFB), then determined by GC-MS. For glyphosate, the limit of quantification (LOQ) was 0.05 mg·kg-1, showing good linearity with coefficient R2=0.999 3 in the concentration range from 2-100 ng·mL-1. For AMPA, itsLOQ was 0.02 mg·kg-1, showing good linearity with coefficient R2=0.999 2 in the concentration range from 1-100 ng·mL-1. At the spiked levels of 0.25 mg·kg-1 and 0.50 mg·kg-1, the average recoveries of glyphosate in green tea were 90.8% and 93.2%, with relative standard deviation (RSD) of 4.93% and 6.74%. At the spiked levels of 0.10 mg·kg-1 and 0.20 mg·kg-1, the average recoveries of AMPA in green tea were 85.8% and 95.4%, with RSD of 10.5% and 5.16%. The proper impurity purification, small impurity interference and high recovery rate made this method suitable for residue detection of glyphosate and its metabolite APMA in green tea. Reference | Related Articles | Metrics Select Study on the Characteristics of Cream Formation in Green Tea Infusion XU Yong-quan, YIN Jun-feng Journal of Tea Science    2010, 30 (S1): 527-532.   Abstract （478）      PDF（pc） （222KB）（666）       Knowledge map    Save The characteristic of green tea cream formation was studied by comparing the amount of tea cream, the contents and participation ratio of the main chemical components in cold green tea infusion. The results showed that the amount of tea cream from different green tea infusions vary significantly. Protein, caffeine, polyphenols, flavones, ester-catechins (including EGCG, GCG, ECG and CG), Ca2+, Na+ and Ni2+ were found to be prone to participate in green tea cream formation. Stepwise regression analysis shows caffeine and ester-catechins were the principal constitutes of green tea cream, and the amount of tea cream could be forecasted by their contents: Cream (g/L)=-172.071+0.129×Ccaffeine+0.024×Cesters-catechins (R2=0.936). The results of this study will help to reveal the mechanism of green tea cream formation. Reference | Related Articles | Metrics Cited: Baidu(5) Select Research on The Status of Chinese Tea Consumption and Factors of Tea Consumer’s Behavior GUAN Xi, YANG Jiang-fan, XIE Xiang-ying, LIN Li-qiong Journal of Tea Science    2011, 31 (6): 546-551.   DOI: 10.13305/j.cnki.jts.2011.06.006 Abstract （822）      PDF（pc） （619KB）（665）       Knowledge map    Save By using logistic models and data from China Health and Nutrition Survey, the paper analyze the status of tea consumption in China and its influencing factors. The results showed that the consumer's age, gender, urban and rural areas, education, income and region affect the drinking behavior of consumers, the factor of age, education level and income showed significant positive effect on the consumer’s drinking, while male and urban consumers have higher possibility of drinking tea comparing to the female and rural consumer, and consumers in central-eastern region have lower possibility of drinking tea comparing to the western consumers. Based on the conclusion, the corresponding policy recommendations were put forward. Reference | Related Articles | Metrics Select Effects of Different Types of Water Quality on the Sensory Properties and Main Chemcial Compositions of Longjing Tea Infusions GONG Zhiping, YIN Junfeng, CHEN Gensheng Journal of Tea Science    2020, 40 (2): 215-224.   DOI: 10.13305/j.cnki.jts.2020.02.008 Abstract （908）      PDF（pc） （508KB）（665）       Knowledge map    Save In order to understand the effect of water quality on the flavor of tea infusions, six typical drinking water (including tap water, Wahaha Purified water, Hupao cold spring water, C cell vitality small molecule group water, 5100 Tibet glacier mineral water, Jianlong volcano cold mineral water) were selected as the research objects. The effects of different types of water quality on the flavor quality and chemical composition of tea infusions were studied by sensory evaluation and component analysis. The results show that the purified water and Hupao cold spring water were weakly acidic, and had low Ca2+, Mg2+ and total ion contents, which were more suitable to brew Longjing tea. In terms of the quality of flavor, it could better control the bitterness, astringency and freshness of tea soup, and reflect the richness and purity of the unique aroma of the tea infusions. Through the analysis of flavor substances, with the increase of ion concentration of drinking water, the contents of tea polyphenols, amino acids, EGCG, ester catechins and oxalic acid in the tea infusions were significantly reduced. The contents of caffeine and total sugar were not significantly different. The flavonoid content slightly increased. The mineral water with higher concentrations of Ca2+ and Mg2+ effectively inhibited the release of 17 characteristic aroma components of Longjing tea infusions, such as linalool, Trans-butyrate-3-hexene ester, dodecane, tetradecyl, cis-3-Hexenyl isovalerate, geraniol and β-ionone. This study analyzed the effect of water quality on the composition of tea flavor substances and the volatility of aroma substances, and preliminarily determined that the water quality factor was the main reason for the taste difference of Longjing tea infusions. This research preliminarily illuminated the effect of water quality on the flavor composition and aroma volatilization of tea infusions,and the results provided a theoretical basis for tea flavor chemistry, scientific tea making and water selection for tea beverage manufacturing. Reference | Related Articles | Metrics Select 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 （1359）      PDF（pc） （521KB）（658）       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 Select Review on the Changes of Biochemical Components and the Influencing Factors in Piling Process of Yellow Tea HUA Jinjie, JIANG Yongwen, YUAN Haibo, YIN Junfeng, ZHONG Weibiao, YU Shuping, XIE Qiantu Journal of Tea Science    2015, 35 (3): 203-208.   DOI: 10.13305/j.cnki.jts.2015.03.001 Abstract （522）      PDF（pc） （498KB）（657）       Knowledge map    Save During the piling process, dramatic changes of biochemical components in tea leaves are occurred under heat and humid effects: the content of chlorophyll drops sharply under oxidative degradation reactions, the composition and proportion of catechins are significantly changed under oxidation and isomerization reactions, the contents of amino acids and soluble sugar are also been changed. These changes provide an important material foundation for the unique quality formation of yellow tea: yellow soup, yellow leaves, mellow taste, etc. This paper reviewed the dynamic variation of quality biochemical compositions and microorganism in the piling process, the key influencing factors of piling process, as well as puts the prospects for the future research trends of piling technology. Reference | Related Articles | Metrics Cited: Baidu(9) Select Application of Retention Index on Volatile Compound Identification of Tea and Development of Retention Index Database LIN Jie, CHEN Ying, SHI Yuanxu, WANG Xiaochang Journal of Tea Science    2014, 34 (3): 261-270.   DOI: 10.13305/j.cnki.jts.2014.03.008 Abstract （570）      PDF（pc） （835KB）（655）       Knowledge map    Save Standard mixture of n-alkanes and n-alkanes in samples were applied respectively to determine the retention index (RI) of tea volatiles. The linear correlation coefficients of retention time with carbon number for the two methods were both above 0.99, indicating quite good reliability for calculating RI. With the applying of RI, the correct identification rate of the volatiles increased from 46.67% to 74.67%. Meanwhile, RI enabled effective identification of the isomers contained in tea volatiles, and greatly increased the identification accuracy. Data in relevant literatures were summarized to construct a RI database for HP-innowax column. The RI database could also improve the efficiency of compound identification using HP-innowax column. Reference | Related Articles | Metrics Select Predation of Plexippus setipes on Ectropis grisescens Larvae WANG Weitong, ZHOU Xiaogui, ZHANG Xinxin, WANG Zhibo, ZHANG Dayu, XIAO Qiang Journal of Tea Science    2022, 42 (4): 515-524.   DOI: 10.13305/j.cnki.jts.2022.04.002 Abstract （428）      PDF（pc） （421KB）（654）       Knowledge map    Save To clarify the control potential of Plexippus setipes on Ectropis grisescens, studies about the predator functional response, predation selectivity and intraspecific competition of P. setipes on E. grisescens larvae were conducted under indoor conditions. The results show that the P. setipes preferred to feed on the early stage larvae of the E. grisescens. There were significant differences in the predation ability among different developmental stages of P. setipes. Specifically, the adult spider had the strongest predation ability to hunt 17.44 larvae per day of the first instar of the E. grisescens, while the juvenile spider had relatively weak predation ability with only a daily of 2.33 larvae of the first instar. The predator functional response of P. setipes was in accordance with the Holling Ⅱ model. The Searching efficiency of P. setipes decreased with the increase of E. grisescens population. The predation selectivity shows that P. setipes showed positive preference (Ci > 0) for 1st and 2nd instar E. grisescens larvae along with negative preference (Ci < 0) for 3rd instar larvae. The predatory effect of P. setipes on E. grisescens larvae was also influenced by their own population density. There was a strong intraspecific competition, which was consistent with the Hasse Ⅱ model. This study indicates that P. setipes had a strong predatory ability and control potential on E. grisescens larvae, providing a theoretical basis for exploring the use of spiders in tea plantations. Reference | Related Articles | Metrics Select Prevention of Tea Polyphenols on Atherosclerosis and Relative Mechanisms ZHANG Shuping, WANG Yuefei, XU Ping Journal of Tea Science    2019, 39 (3): 231-246.   DOI: 10.13305/j.cnki.jts.2019.03.001 Abstract （1193）      PDF（pc） （914KB）（652）    PDF（mobile） （748KB）（102）    Knowledge map    Save Atherosclerosis is the pathological basis of many cardiovascular diseases. Its injury to the cardiovascular could cause damage to other organs. Numerous data had indicated that tea polyphenols have a good preventive effect on atherosclerosis, such as anti-inflammatory, regulating blood lipid levels, inhibiting LDL oxidation, improving endothelial function and maintaining the stability of atherosclerotic plaque. The aim of this article is to review the health benefits of tea polyphenols against atherosclerosis and to outline the molecular mechanisms of tea polyphenols in atherosclerosis prevention. Reference | Related Articles | Metrics Select Construction of Flavor Wheel and Quantitative Sensory Description Analysis of Pu'er Tea and Fu Brick Tea CHEN Guohe, HU Tengfei, XIE He, FU Wenjie, ZHAI Yuke, BAO Sudou, AN Qin, WANG Chao, WANG Yingzi, LIU Zhonghua, HUANG Jian'an Journal of Tea Science    2023, 43 (5): 631-644.   DOI: 10.13305/j.cnki.jts.2023.05.008 Abstract （422）      PDF（pc） （1988KB）（649）       Knowledge map    Save Flavor wheel is a simple and easy method to understand descriptor system, which is convenient for consumers to communicate the sensory flavor attributes of Pu'er tea and Fu brick tea. In this study, by establishing a sensory evaluation team, sensory evaluation was conducted on the flavor of Pu'er tea and Fu brick tea, and the flavor wheels of Pu'er tea and Fu brick tea were drawn from two dimensions: aroma and taste. On this basis, a vocabulary for quantitative sensory description of Pu'er tea and Fu brick tea was established by setting reference samples with different intensities for 23 typical sensory descriptions. Furthermore, using the M-value method combined with analysis of variance and multivariate statistical analysis, the main sensory descriptors that can better describe Pu'er tea and Fu brick tea were selected. A total of 7 aroma descriptors (woody, sweet aroma, herbal, ferment, glutinous, jujube and aged) and 5 flavor descriptors (sweet taste, bitter, astringent, sour and mellow and thick) were selected for Pu'er tea, and 5 aroma descriptors (woody, sweet aroma, herbal, aged and fungal floral) and 5 flavor descriptors (sweet taste, bitter, astringent, sour and mellow and thick) were identified for Fu brick tea, and these descriptors can better evaluate the sensory quality characteristics of Pu'er tea and Fu brick tea samples. The results of this study provide application value for distinguishing and evaluating the sensory flavor characteristics of Pu'er tea and Fu brick tea, as well as in the development of their products. Reference | Related Articles | Metrics Select Research Progress of Near-infrared Spectroscopy in Tea Quality Control and Equipment Development REN Guangxin, JIN Shanshan, LI Luqing, NING Jingming, ZHANG Zhengzhu Journal of Tea Science    2020, 40 (6): 707-714.   DOI: 10.13305/j.cnki.jts.2020.06.001 Abstract （986）      PDF（pc） （1236KB）（648）       Knowledge map    Save Tea is an economic crop with Chinese characteristics and a high value-added natural beverage. Rapid and accurate nutrition diagnosis and quality monitoring are inevitable requirements for ensuring the quality of tea products. The limitations of traditional tea quality assessment methods and recent emerging rapid detection techniques were revealed in this study. The characteristics of near-infrared spectroscopy (NIRS) technology and the evolution of keywords from the published studies on the application of the NIRS method in the field of tea were presented. The research progress on the rapid detection of key components of tea products, the quality control of tea products, the development of the digital fast NIRS analyzer, and the development of technical standards were reviewed in detail. The development directions of the NIRS technology in the field of tea analysis were proposed and discussed. Reference | Related Articles | Metrics Select Effect of Black Tea on Regulating Serum Lipid in Mice Fed with a High-fat Diet CHEN Jinhua, TAN Bin, GONG Yushun, HUANG Jian′an, LIU Zhonghua Journal of Tea Science    2015, 35 (4): 384-396.   DOI: 10.13305/j.cnki.jts.2015.04.012 Abstract （538）      PDF（pc） （1872KB）（644）       Knowledge map    Save ：The lipid metabolic disturbance model method was used to investigate the regulatory effects of Black Tea (BT) at different dosages (5 times, 10 times and 20 times of adult daily consumption) on serum lipid levels in hyperlipoidemia mice. In present study, blood lipid levels, body weight, and related enzymes of liver and serum were measured, and the histopathological changes in tissues of liver were also examined. It was found that the serum levels of total cholesterol (TC) and low density lipoprotein cholesterol (LDL-C), liver malondialdehyde (MDA) and liver index were significantly lower (P<0.01) in BT-treated mice compared with the high hyperlipoidemia model mice, while serum levels of apoA1, lipoprotein lipase (LPL), hepatictriglyceridelipase (HL) and total lipase, and liver superoxide dismutase (SOD) actives and glutathione peroxidase (GSH-Px) actives were significantly higher after treatment with BT (P<0.01). Additionally, serum levels of high density lipoprotein cholesterol (HDL-C) was slightly increased. Moreoverr, body weight was reduced, and the liver lesions were attenuated to some degree in BT-treated mice. The results suggested that BT showed a positive effect on regulating the serum lipid and reducing the liver injury induced by high fat diet. Reference | Related Articles | Metrics Cited: Baidu(3) Select Review on Pro-oxidative Properties of EGCG on Cell CHEN Yijun, XIONG Ligui, HUANG Jian′an, GONG Yushun, LIU Zhonghua Journal of Tea Science    2015, 35 (2): 130-136.   DOI: 10.13305/j.cnki.jts.2015.02.004 Abstract （780）      PDF（pc） （519KB）（644）       Knowledge map    Save EGCG, which is the most abundant catechin in tea, has been demonstrated to possess a wide range of biochemical and pharmacological activities. Recent investigations have revealed that EGCG functions as a pro-oxidant. In this review, we discussed the pro-oxidative mechanism of EGCG in cell culture. Auto-oxidation of EGCG, influenced by the media types, dose- and time-dependent of EGCG addition, contents of serum and pH value etc., forms environmental oxidative stress in cell medium. Furthermore, EGCG produce intracellular ROS and mtROS, and trigger the Fenton reaction to create OH- indirectly. In particular, pro-oxidation of EGCG regulate intracellular transcription factors, signalling pathways, and cell surface receptor to exert many biological actions in cell. Reference | Related Articles | Metrics Cited: Baidu(4) Select Thinking on the Taxonomy of Camellia sect. Thea YANG Shixiong Journal of Tea Science    2021, 41 (4): 439-453.   DOI: 10.13305/j.cnki.jts.2021.04.001 Abstract （1066）      PDF（pc） （863KB）（642）       Knowledge map    Save Camellia sect. Thea, a group of high economic value, is extremely complicated in taxonomy because of the diversity and the continuity of interspecies morphological characters. There exist lots of controversies of current classification systems about sectional taxonomic circumscription and species definition. Here the taxonomic history of Sect. Thea was systematically reviewed. Some taxonomists’ views on the causes of the taxonomic confusion and how to improve the taxonomy were also presented. Reference | Related Articles | Metrics Select Progress on Purine Alkaloids Metabolismin Tea and Other Plants ZHOU Chen-yang, JIN Ji-qiang, YAO Ming-zhe, CHEN Liang Journal of Tea Science    2011, 31 (2): 87-94.   DOI: 10.13305/j.cnki.jts.2011.02.002 Abstract （531）      PDF（pc） （464KB）（639）       Knowledge map    Save Purine alkaloids (e.g. caffeine) can be found in many plants. As excessive intake of caffeine could have side effects on human health, it would be of great significance to obtain a low caffeine level cultivar by regulating metabolism of purine alkaloids. The present paper summarized the distribution, biosynthesis and catabolism (including main and minor pathways) of purine alkaloids, then enzymes and cloning of related genes involved in metabolism of purine alkaloids in tea and other plants. Finally, the exiting problems and possible ways of breeding low caffeine tea cultivars are discussed. Reference | Related Articles | Metrics Cited: Baidu(8) Select Application of Enzyme Engineering Technology in Tea Deep-processing and Its Perspectives WANG Bin, JIANG He-yuan, ZHANG Jiang-yong, WANG Yan, HUANG Yong-dong Journal of Tea Science    2010, 30 (S1): 521-526.   Abstract （402）      PDF（pc） （240KB）（637）       Knowledge map    Save This paper summarized the application situation of enzyme engineering technology in the biosynthesis of theaflavins, theanine and catechins (EGCG) derivatives, the extraction of polyphenols and polysaccharide, the clarification and flavor preservation of tea beverage in recent years, and discussed the perspectives of enzyme engineering technology applying in tea deep-processing in the coming future. Reference | Related Articles | Metrics Cited: Baidu(7) Select Analysis of the Effect of Different Full Firing Methods on the Aroma of Jinmudan Congou Black Tea Based on Sensomics Characterization WEI Hao, LAN Tianmeng, MIAO Yiwen, MENG Qing, KUN Jirui, ZHANG Yu, TONG Huarong Journal of Tea Science    2023, 43 (1): 109-123.   DOI: 10.13305/j.cnki.jts.2023.01.010 Abstract （445）      PDF（pc） （1412KB）（636）       Knowledge map    Save To investigate the effect of different full firing methods on the aroma of black tea, four full firing methods, namely high temperature (80 ℃), low temperature (40 ℃), dehydrated hot air (heat pump) and vacuum freezing, were used to process Congou black tea samples using the fresh autumn tea leaves of ‘Jinmudan’. The samples were analyzed by gas chromatography-mass spectrometry (GC-MS), gas chromatography-olfactometry (GC-O), odor activity value (OAV), aroma character impact value (ACI) and aroma evaluation methods were used to compare the types and contents of key aroma compounds and their contribution to the aroma of black tea by different full firing methods. The results show that there were significant differences between the four full firing methods in terms of aroma type, classes and content of aroma compounds. The results of aroma evaluation show that: high temperature dried black tea showed an unpleasant sulky odor. Low temperature dried black tea showed no floral odor and a heavy grassy odor. Heat pump dried black tea showed a refreshing floral odor. Vacuum freezing dried black tea showed a harmonious odor with good retention of floral and fruit odor and no grassy odor. The contents of linalool and its oxides, which were determined as active aroma components by OAV and GC-O, were significantly lower in low temperature full-fired black tea. While the contents of active aromas such as (Z)-2-pentenol, which present a grassy aroma, were significantly higher than that of traditional high temperature full-fired black tea, and the contents of linalool and its oxides, benzaldehyde, phenylacetaldehyde, methyl salicylate, geraniol, etc., which show floral and fruit aromas in heat pump full-fired black tea, were significantly higher than that of traditional high-temperature full-fired black tea. The contents and contribution of linalool and its oxides, benzaldehyde, benzylaldehyde, methyl salicylate, geraniol and (Z)-2-pentenol, which show floral and fruity aromas, were higher in black tea full-fired by heat pump than in black tea full-fired by other full firing methods. The results of orthogonal partial least squares discriminant analysis (OPLS-DA) and variable importance in projection (VIP) show that the OPLS-DA model was reliable and 19 compounds with VIP value higher than 1 were screened. The results show that both heat pump and freeze-drying technologies can effectively reduce the sulky aroma of traditional high temperature full firing processes and can be used to improve the floral and fruit aroma of black tea. This study provided a technical reference and theoretical guidance for the improvement of aroma quality in black tea and process selection in processing practice. Reference | Related Articles | Metrics Select Review on Theasinensins in Tea XU Bin, XUE Jinjin, JIANG Heyuan, ZHANG Jianyong, WANG Yan Journal of Tea Science    2014, 34 (4): 315-323.   DOI: 10.13305/j.cnki.jts.2014.04.001 Abstract （766）      PDF（pc） （714KB）（635）       Knowledge map    Save Theasinensins (TSs) are produced by oxidation of catechins. Catechins, due to tea rolling, come into and contact with enzymes during tea processing, TSs are generated. The research achievements indicated the physiological function, recently, rising concern of TSs. The article summarized the discovery of TSs, mechanism of TSs formation, analytical method, separation and preparation, pharmacological action. Reference | Related Articles | Metrics Cited: Baidu(2) Select Present Status and Development Trends of Research on Tea Polysaccharides LI Yan, LIN Yongfeng, LIU Wenmei, ZOU Zehua, LIU Guangming, LIU Qingmei Journal of Tea Science    2023, 43 (4): 447-459.   DOI: 10.13305/j.cnki.jts.2023.04.001 Abstract （555）      PDF（pc） （475KB）（634）       Knowledge map    Save Tea polysaccharides are important active ingredients in tea. Studying the properties of tea polysaccharides and promoting the development of tea polysaccharides products will benefit both the tea industry and the health industry. In the present paper, literatures related to tea polysaccharides from the Web of Science database over the past decade were visually analyzed. The results show that the overall number of papers related to tea polysaccharides showed an increasing trend from 2013 to 2022. The co-occurrence, emergence and frequency analysis of keywords show that the antioxidant activities of tea polysaccharides are a continuous research hotspot, which may also be one of the main trends in future research. At present, global research on tea polysaccharides mainly focuses on the physicochemical properties including monosaccharide composition, solubility, emulsification and biological activities such as antioxidation, anticancer and antidiabetic. Although tea polysaccharides exhibit a variety of biological activities, the underlying mechanisms are still not well understood. Recent studies have shown that tea polysaccharides can exert probiotic potential by affecting gut microbiota. In addition, the transformation and development of tea polysaccharide-related products are particularly insufficient. In the future, researchers can focus on developing biofilm products, drug delivery vehicles and functional foods using tea polysaccharides. Overall, the present paper summarized the main contents and hot spots in the field of tea polysaccharides, aiming to serve as a reference for researchers in this field as well as for the development of the tea polysaccharide industry. Reference | Related Articles | Metrics Select Research Progress of Tea Rhizosphere Microorganisms HUANG Fangfang, LI Qin, HUANG Jian'an Journal of Tea Science    2020, 40 (6): 715-723.   DOI: 10.13305/j.cnki.jts.2020.06.002 Abstract （692）      PDF（pc） （339KB）（633）       Knowledge map    Save The rhizosphere microbial community is rich in variety and quantity, which affects the physiology and development of plants and is called the second genome of plants. The specific ecosystem of tea rhizosphere is very important for the growth and health of tea plants, and understanding the microbes in the rhizosphere of tea plants is very important to improve the function of its rhizosphere ecosystems. Based on the ecological functions of rhizosphere microorganisms and the progress of their research methods, the research progress of tea rhizosphere microorganisms from the aspects of the diversity of tea rhizosphere microorganisms, its influencing factors and prospects for the urgent research directions was summarized. The paper provided a reference for improving the micro-environment of tea plants and tea quality. Reference | Related Articles | Metrics Select Research Progress on the Volatile Compounds of Premium Roasted Green Tea SHI Yali, ZHU Yin, MA Wanjun, YANG Gaozhong, WANG Mengqi, SHI Jiang, PENG Qunhua, LIN Zhi, LYU Haipeng Journal of Tea Science    2021, 41 (3): 285-301.   DOI: 10.13305/j.cnki.jts.2021.03.001 Abstract （971）      PDF（pc） （622KB）（631）       Knowledge map    Save Aroma is one of the key indicators to evaluate tea quality, and aroma quality is formed by the complex interactions between different volatile compounds. Premium roasted green teas generally have characteristics of excellent flavor quality, and are the most typical and representative Chinese green tea. In recent years, studies on their volatile compounds had increased gradually and made good progress. However, there were very few systematic explanations on the composition characteristics in aroma compounds of diverse high-quality roasted green teas. Therefore, the present study summarized the research progression in volatile compounds of premium roasted green teas in recent twenty years, enumerated the aroma compounds, illuminated the common compounds, and further discussed the key aroma compounds. These results will provide scientific evidence for the flavor evaluation and aroma quality control for the premium roasted green tea. Reference | Related Articles | Metrics Select Tea Buds Detection Model Using Improved YOLOv4-tiny FANG Mengrui, LÜ Jun, RUAN Jianyun, BIAN Lei, WU Chuanyu, YAO Qing Journal of Tea Science    2022, 42 (4): 549-560.   DOI: 10.13305/j.cnki.jts.2022.04.009 Abstract （646）      PDF（pc） （1758KB）（631）       Knowledge map    Save Precise detection of tea buds is a prerequisite for intelligent mechanical picking of tea. Aiming at the problems of poor salience and high missed detection rate of small-scale buds caused by different sizes of tea leaves and the cover of other tea leaves, this paper proposed a kind of tea buds detection model based on improved YOLOv4-tiny. In this model, a 52×52 shallow feature layer was added in the neck network to promote the attention of YOLOv4-tiny network to small target buds. A convolutional block attention module (CBAM) was introduced to suppress the background noise and improve the salience of buds, and a bidirectional feature pyramid network (BiFPN) was used to integrate characteristic information of different scales, so as to propose the YOLOv4-tiny-Tea, a high performance light weight tea buds detection model. The results of model training and performance testing on the same training set and test set show that for the YOLOv4-tiny-Tea model, the detection precision and recall rate were 97.77% and 95.23% respectively, which were 5.58% and 23.14% higher than those before modification. An ablation experiment verified the effectiveness of the modified network structure in detecting different scales of buds, and a comparison of YOLOv4-tiny-Tea model with three YOLO algorithms found that the F1 value of YOLOv4-tiny-Tea model was 12.11%, 11.66% and 6.76% higher than F1 values of YOLOv3, YOLOv4 and YOLOv5l models respectively. The number of parameters in YOLOv4-tiny-Tea model was merely 13.57%, 13.06% and 35.05% of the three network models. The experimental results demonstrate that the method proposed in this paper effectively improved the detection precision of buds under different scales, greatly reduced the missed detection rate of buds for small size or under shading, and significantly bettered the detection precision based on a lightweight computation overhead. Therefore, the method can meet the needs of agricultural robots for real-time detection and embedded development, thus providing a reference for intelligent tea buds picking. Reference | Related Articles | Metrics Select Review and Prospect on the Research of Spider Ecology in Chinese Tea Garden GAO Yu, SUN Xiao-ling, JIN Shan, ZHANG Zheng-qun, BIAN Lei, LUO Zong-xiu, CHEN Zong-mao Journal of Tea Science    2012, 32 (2): 160-166.   DOI: 10.13305/j.cnki.jts.2012.02.001 Abstract （551）      PDF（pc） （629KB）（630）       Knowledge map    Save Spiders which are abundant in Chinese tea plantations are the most important species of natural enemy for controlling the populations of many pests. Spider ecology in tea gardens of china was corresponding to the investigation on the development of pest control by spiders. The spider taxa and the dynamics on major pests population in tea gardens, community diversity of spiders, the influences of cultivation and methods of management to the community diversity, the impact of ecological factors on the spider, predatory behavior ecology and chemical ecology of spider were briefly reviewed in this paper. Furthermore, the new development of spider ecology in tea gardens of china in recent years was also summarized. Chemical ecology of spider would be an important aspect on the research and development of biological control in tea garden in future. Reference | Related Articles | Metrics Cited: Baidu(7) Select 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 （1091）      PDF（pc） （564KB）（625）       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 Select Comparison on Chemical Components of Yunnan and Fuding White Tea Based on Metabolomics Approach GAO Jianjian, CHEN Dan, PENG Jiakun, WU Wenliang, CAI Liangsui, CAI Yawei, TIAN Jun, WAN Yunlong, SUN Weijiang, HUANG Yan, WANG Zhe, LIN Zhi, DAI Weidong Journal of Tea Science    2022, 42 (5): 623-637.   DOI: 10.13305/j.cnki.jts.20220601.001 Abstract （756）      PDF（pc） （1197KB）（615）       Knowledge map    Save In order to investigate the differences in chemical compositions between Yunnan white tea and Fuding white tea, 9 Yunnan white tea samples and 6 Fuding white tea samples were studied by ultrahigh performance liquid chromatography-quadrupole orbitrap mass spectrometer (UHPLC-Q-Exactive/MS) combined with sensory evaluation to analyze the non-volatile chemical components of white tea in two places. A total of 109 compounds were structurally identified in this study, including catechins, dimeric catechins, flavonoid glycosides (flavone/flavonol-O-glycosides and flavone/flavonol-C-glycosides), N-ethyl-2-pyrrolidinone-substituted flavan-3-ols (EPSFs), amino acids, phenolic acids, organic acids, alkaloids, lipids, et al. The partial least squares discriminant analysis and heatmap analysis show that there were distinct differences in the chemical components between Yunnan white tea and Fuding white tea. A total of 46 compounds showed significant differences between groups (P<0.05). The contents of epicatechins, dimericcatechins, flavonoid glycosides (kaempferol-3-galactoside, quercetin-3-glucoside, etc.), phenolic acids, organic acids, and lipids were relatively high in Yunnan white tea; while the contents of nonepicatechins, flavonoid glycosides (quercetin-3-galactoside, myricetin-3-galactoside, etc.), amino acids and alkaloids were relatively higher in Fuding white tea, which was speculated to be related with tea cultivars and drying processes. This study provided a theoretical basis for the understanding and recognition of the difference in the chemical substance and flavor quality of different white tea between two places, as well as the identification of white tea origins. Reference | Related Articles | Metrics Select Review on the Effect of Tea on Platelet Activation CHEN Ping, QIU Pei, CHENG Hao, ZHOU Ying, GONG Shuying Journal of Tea Science    2015, 35 (5): 458-464.   DOI: 10.13305/j.cnki.jts.2015.05.008 Abstract （703）      PDF（pc） （592KB）（615）       Knowledge map    Save Platelet activation is the basis of the incidence of many cardiovascular disease, antiplatelet drugs could block the cascade of platelet aggregation in different levels. As confirmed by clinical research and animal experiments, tea and tea ingredients can inhibit platelet aggregation. Catechins exhibit a structure-activity relationship in antiplatelet effect. This review summarized recent progress in the effect of tea and tea ingredients on platelet activity or platelet aggregation in vitro, in vivo and ex vivo, and also the effect on thrombus and coagulation system. The mechanism of anti-aggregatory effect of tea is explored, which provide further confirmation for its antithrombotic function and the preventive effect for cardiovascular disease. Reference | Related Articles | Metrics Select Productivity and Quality Response of Tea to Balanced Nutrient Management Including K and Mg RUAN Jian-yun, WU Xun Journal of Tea Science    2003, 23 (s1): 21-26.   DOI: 10.13305/j.cnki.jts.2003.s1.005 Abstract （545）      PDF（pc） （294KB）（611）       Knowledge map    Save This paper summarized results of experiments with potassium and magnesium fertilization on different tea types, carried out in various tea growing areas of China. Analysis of typical soil samples from various tea growing regions indicated that the supplying capacities of K and Mg in more than half samples were classified as deficient and did not meet the demands of tea plant under present production levels. Fertilization with K and Mg greatly increased yields of the major tea types, e.g. green tea, black tea, and Oolong tea. In addition to improved productivity, it is shown that quality, e.g. free amino acids, polyphenols, caffeine as well as theaflavin and thearubigin contents of black tea were largely increased. Resistances to drought and diseases were also improved by K application. Field experiments showed that potassium chloride had similar effect as potassium sulphate. The overall results confirmed that balanced nutrition including the nutrients K and Mg is an important measure to improve productivity of tea. A preliminary recommendation of K and Mg fertilization rates based on soil K and Mg status was proposed. Reference | Related Articles | Metrics Cited: Baidu(32) Select Cloning and Response Analysis of the CsMDHAR Gene Under the Abiotic Stress in Camellia sinensis LIN Shijia, LI Hui, LIU Hao, TENG Ruimin, LIU Jingyu, WANG Shuang, ZHUANG Jing Journal of Tea Science    2019, 39 (5): 495-505.   DOI: 10.13305/j.cnki.jts.2019.05.001 Abstract （635）      PDF（pc） （1290KB）（609）       Knowledge map    Save In this study, a MDHAR gene (CsMDHAR) was cloned from Camellia sinensis cv. ‘Longjing 43’ based on the transcriptome data of tea plant. Sequence analysis shows that the open reading frame length of CsMDHAR was 1β305βbp, encoding 434 amino acids with a molecular weight of approximately 47.21βkDa and the theoretical isoelectric point of 5.99. CsMDHAR was a hydrophilic protein, including two unordered regions and 32 phosphorylation sites. CsMDHAR belonged to Pyr-redox-2 super-family containing a highly conserved region called FAD domain, and mainly composed of α-helix and random coil. PlantCARE and PLACE database prediction analysis suggest that there were many cis-elements related to light, hormones and stress resistance in the 1β000βbp upstream region of CsMDHAR gene. The expression profiles of CsMDHAR, CsAO and CsAPX in tea cv ‘Longjing 43’ and ‘Yingshuang’ under high temperature, low temperature, drought, and salt treatments were detected by qRT-PCR. The results indicate that the expression profiles of CsMDHAR, CsAO and CsAPX were suppressed under 4℃, and there were no significantly differences in ‘Longjing 43’ and ‘Yingshuang’. However, the expression profiles of CsMDHAR gene were upregulated under 38℃ or 200βg·L-1 PEG treatments in ‘Longjing 43’, with the highest 2.5 and 5 times of the control at 8βh and 2βh, respectively. In addition, the expression trends of CsAO and CsAPX in both cultivars were similar under NaCl (200βmmol·L-1) treatment, but the variation ranges were different, which might be related to the different stress response in tea plant. Reference | Related Articles | Metrics Select Research Progress of The Preventing Effects of Tea on Aging and Aged-related Pathologies DAI Shen, LU Yan, YU Penghui, GONG Yushun, LIU Zhonghua Journal of Tea Science    2019, 39 (1): 23-33.   DOI: 10.13305/j.cnki.jts.2019.01.003 Abstract （687）      PDF（pc） （684KB）（605）       Knowledge map    Save In this paper, the anti-aging effects of tea in model organisms such as Caenorhabditis elegans, Drosophila flies and mice were reviewed. The main functional components (tea polyphenols, theanine and caffeine) were especially emphasized. The beneficial functions of tea in preventing age-related diseases were summarized. Furthermore, the latest research on its mechanism of regulating the nutrient-sensing signaling networks was expounded. Finally, the future research direction was briefly discussed. Reference | Related Articles | Metrics Select Journal of Tea Science    1997, 17 (02): 171-176.   DOI: 10.13305/j.cnki.jts.1997.02.002 Abstract （451）      PDF（pc） （100KB）（601）       Knowledge map    Save Related Articles | Metrics Select Study on the Change of Aroma Constituents During Pu-erh Tea Process LU Hai-peng, ZHONG Qiu-sheng, WANG Li, LIN Zhi Journal of Tea Science    2009, 29 (2): 95-101.   DOI: 10.13305/j.cnki.jts.2009.2.003 Abstract （472）      PDF（pc） （254KB）（600）       Knowledge map    Save The change of aroma constituents in Pu-erh raw tea during the pile-fermentation process were determined by HS-SPME/GC-MS. Results showed that the alcohols and hydrocarbons decreased distinctively, however, the heterocyclic oxygen compounds and esters increased distinctively during the pile-fermentation process. 1,2,3-Trimethoxybenzene was the most abundant component among the heterocyclic oxygen compounds, and its content reached the highest when the pile-fermentation process finished, and some main aromatic components, and relative contents which were obvious differences in Pu-erh raw tea and Pu-erh tea were analyzed. Reference | Related Articles | Metrics Cited: Baidu(32) Select Review on Enzymatic Biosynthesis of Theanine CHEN Lin, ZHANG Zheng-zhu, CHEN Jian, ZHANG Ying-gen, WAN Xiao-chun Journal of Tea Science    2011, 31 (1): 1-10.   DOI: 10.13305/j.cnki.jts.2011.01.001 Abstract （605）      PDF（pc） （350KB）（599）       Knowledge map    Save As a characteristic component in tea plant (Camellia sinensis), theanine has many favorable physiological effects, such as promoting relaxation, enhancing memory, neuroprotection, modulation of chemotherapy, etc. So far, seven kinds of enzyme have been discovered by which theanine can be synthesized. They are respectively named as theanine synthetase, glutamine synthetase, γ-glutamylmethylamide synthetase, glutamate synthetase, γ-glutamylcysteine synthetase, glutaminase and γ-glutamyltranspeptidase. The two representative reaction types for theanine biosynthesis are linking reaction between glutamic acid and ethylamine in the presence of ATP and γ-glutamyl transfer reaction in which γ-glutamyl group from hydrolysis of glutamine is transferred to ethylamine. In order to apply and develop the exiting methods for microbial production of theanine, the ways involved in enzymatic synthesis of theanine are systematically summarized in this paper. Reference | Related Articles | Metrics Cited: Baidu(1) Select Flavor Analysis and Flavor Wheel Establishment of Ten Top Famous Tea in Zhejiang Province ZHANG Yingbin, JIN Shouzhen, WANG Guoqing, YU Liangzi, ZHOU Sujuan, LIU Xin, LU Chengyin Journal of Tea Science    2015, 35 (3): 225-232.   DOI: 10.13305/j.cnki.jts.2015.03.004 Abstract （808）      PDF（pc） （742KB）（597）       Knowledge map    Save 78 samples of different grades（including top famous tea and special famous tea in Zhejiang province）were collected in this research. Through the sensory evaluation, an obvious flavor changes between different grades were found. While processing the data of chemical compounds in different grade samples with discriminant analysis, a well judgment can be shown, which is essentially in agreement with the sensory evaluation result. The quantity of samples with different aroma and taste types was counted, and then the characteristics of each tea were summarized. Flavor wheels were drawn after the analysis and reconstitution of the flavor types. Reference | Related Articles | Metrics Cited: Baidu(2) Select Study on the Chemical Constituents of Pu-erh Teas from Different Areas by UHPLC-Q-TOF/MS YANG Chen, DAI Weidong, LYU Meiling, LI Pengliang, LIU Xu, TIAN Jun, WAN Yunlong, LI Ji, LIN Zhi Journal of Tea Science    2017, 37 (6): 605-615.   Abstract （621）      PDF（pc） （1648KB）（597）       Knowledge map    Save In order to fully understand the influences of the production area on pu-erh raw tea quality and chemical composition, 12 pu-erh raw tea samples were selected from different mountains (villages) in Lincang, Pu'er, and Xishuangbanna. The nonvolatile tea metabolite phenotypes of the pu-erh raw teas were analyzed by ultra-high performance liquid chromatography quadrupole time-of-flight mass spectrometry-four (UHPLC-Q-TOF/MS). The results showed that the pu-erh raw teas from different areas had distinct chemical compositions. Pu-erh raw teas from Xishuangbanna (including Mengla, Menghai, and Jinghong), Pu'er, and Lincang could be seperated by principal component analysis. Pu-erh raw teas could also be seperated according to producing areas (southeast, southwest, and northwest of pu-erh tea area). Seventy nine main components in pu-erh raw teas were identified, and the relationships between the components and the taste qualities of the 12 pu-erh raw teas were also analyzed. This study showed that the metabolite phenotypes analyzed by UHPLC-Q-TOF/MS could be used for the discrimination of pu-erh raw teas according to producing areas. Reference | Related Articles | Metrics Select Research Advance in Synthesis and Pharmacological Effects of EGCG Derivatives LIU Min, RAO Guowu, HUA Yunfen Journal of Tea Science    2016, 36 (2): 119-130.   DOI: 10.13305/j.cnki.jts.2016.02.002 Abstract （728）      PDF（pc） （800KB）（595）       Knowledge map    Save (-)-Epigallocatechin-3-gallate (EGCG), one of the important catechins in tea, has efficient bioactivity of cell experiment in vitro and animal models in vivo. However, it was not being fully utilized because of the disadvantages of poor liposolubility and stability, as well as low bioavailability, which was resulted from its ‘polyhydroxy’ chemical structure. Excitingly, the molecular modification would be used to improve the physicochemical character of EGCG. This review will summarize the methods on molecular modification of EGCG and investigation of biological activities, which hopes to provide worthful references to the further study of EGCG. Reference | Related Articles | Metrics Cited: Baidu(1) Select The Trade & Dissemination of China Dark Tea JI Xiao-ming Journal of Tea Science    2006, 26 (3): 159-165.   DOI: 10.13305/j.cnki.jts.2006.03.001 Abstract （452）      PDF（pc） （316KB）（595）       Knowledge map    Save Dark tea has been a great part of traditional China tea. The historical trade way and the market evolution of the main kinds of dark tea, which are from Hunan, Hubei, Sichuan, Yunnan, Guangxi, were discussed according to a great deal of historical records. The author believed that dark tea originated from Ya’an, and put forward some opinion and argument. The author also discussed the relationship of tea trade and historical trade achievement in northwest. The important historical role and affects on Chinese politics, economy, and culture were discussed in the paper, too. Reference | Related Articles | Metrics Select Cloning and Expression Analysis of Serine Protease EoSP1 in Tea Geometrid (Ectropis obliqua) and Its Response to Starvation ZHANG Xin, Chen Chengcong, DU Qin, LI Xiwang, SUN Xiaoling Journal of Tea Science    2019, 39 (6): 669-680.   DOI: 10.13305/j.cnki.jts.2019.06.006 Abstract （500）      PDF（pc） （719KB）（594）       Knowledge map    Save Serine protease plays an important role in the digestion process of Lepidoptera insects. In this study, we cloned a serine protease encoding gene EoSP1 from Ectropis obliqua and analyzed its basic characteristics and expression patterns. The coding sequence of EoSP1 is 858 bp, encoding 285 amino acid residues with deduced molecular weight of 29.53 kDa and isoelectric point of 5.44. Compared with other serine proteases, EoSP1 contains conserved serine protease catalytic sites (H95, A161 and S328) and protein interaction domains, and shows the closest relationship with SPs from Mamestra configurata. Further, EoSP1-GST fusion protein similar to the predicted size was purified from E. coli cells. qRT-PCR analysis showed that the expression level of EoSP1 was much higher in larvae than that in adults, pupae and eggs, and expressed in midgut of larvae specifically. EoSP1 was down-regulated by starvation treatment, and the expression level was change back to that of control group after re-feeding. The above results provide a basis for the function analysis of digestive enzyme and screening of new insect-resistance targets in Ectropis obliqua. Reference | Related Articles | Metrics Select Progress in the Research of Biosynthesis of Volatile Terpenoids and Their Glycosides in Tea Plant HE Zhi-rong, XIANG Wei, XU Yan, GAO Li-ping, XIA Tao, WEI Shu Journal of Tea Science    2012, 32 (1): 1-8.   DOI: 10.13305/j.cnki.jts.2012.01.008 Abstract （841）      PDF（pc） （690KB）（593）       Knowledge map    Save Tea aromatic quality is largely dependent on the spectrum and abundance of volatile terpenoids and their glycosides produced and accumulated in tea leaves. Very often, the compounds of monoterpenes (C10) and sesquinterpene (C15) possess pleasant floral scent, contributing significantly to tea aromatic quality. However, studying on the biosynthesis pathway of these volatile terpenoids and their glycosides in tea plant is just at beginning. In this review, speed-limiting biosynthetic steps and related enzymes in plant volatile terpenoid biosynthesis pathways are summarized. The genes encoding 1-deoxy-D-xylulose-5-phosphate reductoisomerase (DXR) and 3-hydroxyl-3-methylglutaryl-CoA reductase (HMGR) as well as terpenoid synthases are proposed as key enzymes for volatile terpenoid biosynthesis. Uridine diphosphate-glycosyltransferase may affect biosynthesis and accumulation of glycosides of volatile terpenoids in tea plant while glycosidase play a key role in the glycoside hydrolysis and release of glycosidically bound terpenoid volatiles during tea leaf processing. Manipulation of these genes may control the flux of the terpenoid metabolism towards the volatile terpenoid biosynthesis. The factors influencing tea aromatic quality such as tea cultivars, growing management, processing ways are also discussed. Reference | Related Articles | Metrics Cited: Baidu(17) Select Differences of Phenolic Components in Puer Raw Tea with Various Storage Periods and Their Effects on the in vitro Antioxidant Capacities MA Bingsong, WANG Jiacai, XU Chengcheng, REN Xiaoying, MA Cunqiang, ZHOU Binxing Journal of Tea Science    2022, 42 (1): 51-62.   Abstract （664）      PDF（pc） （1203KB）（592）       Knowledge map    Save To explore the changes of phenolic compounds and other quality components and their influences on antioxidant abilities during the storage and aging of puer tea, contents of 17 phenolic compounds, 3 purine alkaloids and other quality components in 18 puer tea samples of 6 series with 3 different storage periods were determined by high performance liquid chromatography (HPLC) and other methods. Additionally, in vitro antioxidant abilities including ferric ion reducing antioxidant power (FRAP), DPPH scavenging ability (DPPH), ABTS free radical scavenging capacity (ABTS), hydroxyl radical scavenging ability (HSA) and superoxide anion radical scavenging ability (SSA) were determined in all puer raw teas. Combined with sensory evaluation results, multivariate statistical analyses including principal component analysis (PCA) and orthogonal partial least square-discriminate analysis (OPLS-DA) were used to realize the discrimination between new and aged tea during the storage. One-way analysis of variance (ANOVA) showed 7 catechins were highly significantly (P<0.01) decreased, while ellagic acid and flavonoids like quercetin, luteolin and kaempferol levels were also highly significantly (P<0.01) increased during the storage and aging. And, new puer tea had the highest FRAP, DPPH, ABTS, but the lowest SSA compared with the aging and aged puer teas. Bivariate correlation analysis revealed that the catechins including catechin (C), gallocatechin (GC), epigallocatechin (EGC), epicatechin gallate (ECG) and epigallocatechin gallate (EGCG) impacted FRAP, DPPH and ABTS of puer raw tea during the storage and aging. Reference | Related Articles | Metrics Select Dynamic Change of Main Biochemical Components of Premium Green Tea Fresh Leaves during Spreading YIN Jun-feng, XU Yong-quan, YUAN Hai-bo, YU Shu-ping, WEI Kun-kun, CHEN Jian-xin, WANG Fang, WU Rong-mei Journal of Tea Science    2009, 29 (2): 102-110.   DOI: 10.13305/j.cnki.jts.2009.2.004 Abstract （624）      PDF（pc） （289KB）（591）       Knowledge map    Save By using of a leaf and a bud shoot as fresh tea leaves material, and spread continuously (78%~61%), spread leaves with different moisture content were fixed with liquid nitrogen and freeze-dried. then the contents of tea polyphenols and catechin components, total amino acids and free components, caffeine, total chlorophyll, Vc and total soluble sugar were determined to study the dynamic change of biochemical components of fresh tea leaves during spreading. Results showed that with increasing of spreading time, moisture content of fresh tea leaves decreased rapidly gradually, weight of dry substance decreased; contents of tea polyphenols and total catechins decreased at first and then increased during spreading, total esters-catechins decreased gradually, but GC could not be detected in fresh tea leaves and spread tea leaves, content of total amino acids increased, but different free amino acid have different changing trends during spreading; content of caffeine and total soluble sugar increased while total chlorophyll and Vc decreased gradually. Different biochemical components of fresh tea leaves changes in different rules during spreading. This study provides supplied some theory for improving the quality of premium green tea. Reference | Related Articles | Metrics Cited: Baidu(48) Select Science Innocation and Sustainable Development of Tea Industry CHEN Zong-mao, SUN Xiao-ling, JIN Shan Journal of Tea Science    2011, 31 (5): 463-472.   DOI: 10.13305/j.cnki.jts.2011.05.008 Abstract （594）      PDF（pc） （716KB）（591）       Knowledge map    Save After glancing over the information on the development of world tea industry in the period of 1910~2009 and the development of China tea industry in the period of 1950~2010, the relationship between the development of world tea industry and China tea industry as well as the development of tea science and technology was analyzed. Research discovered that those years with more rapid development of science and technology and more creating achievements were accompanied with the rapid development of tea industry. Lists of some important influencing achievements in the development of tea industry were enumerated in this paper. Based on these, seven gaps were discussed in comparing to the world major tea producing countries. In discussing on the future sustainable development of China tea industry, six strategic scientific problems influencing the sustainable development were put forward. Lastly, six tentative ideas including the modern biological technology and traditional breeding technique, the introduction of environmental science and ecological science into the tea production were advanced for the scientific creation of tea industry in the future 10~15 years in this paper. Reference | Related Articles | Metrics Cited: Baidu(14) Select Study on the Corpulent-reducing Function of Tea GONG Jin-yan, JIAO Mei, WU Xiao-qin, ZHANG Ying Journal of Tea Science    2007, 27 (3): 179-184.   DOI: 10.13305/j.cnki.jts.2007.03.014 Abstract （655）      PDF（pc） （398KB）（586）       Knowledge map    Save Obesity may occur after long period of disorders in appetite and energy metabolism regulations. With the increasing of obesity incidence, searching for the high effective corpulent-reducing medicine became the common wish of research. Tea has been widely used as healthy drink for thousands of years, its function of corpulent-reducing has brought more and more attention all over the world. In this paper, researches of corpulent-reducing function of tea and its mechanism have been summarized. Reference | Related Articles | Metrics Cited: Baidu(19) Select HPLC Quantitation of Theaflavins in Tea Pigments LI Da-xiang, WAN Xiao-chun, LIU Li-hua, XIA Tao Journal of Tea Science    2004, 24 (2): 124-128.   DOI: 10.13305/j.cnki.jts.2004.02.010 Abstract （515）      PDF（pc） （274KB）（584）       Knowledge map    Save In this study, theaflavin(TF1), theaflavin monogallate(TF2+TF3) and theaflavin digallate(TF4) in tea pigments are isolated and purified with high speed counter current chromatography combined with Sephadex LH-20 and semi-preparative HPLC. With the purified theaflavin, the standard curves have been set up by HPLC for theaflavins quantitation. The results on the accuracy and recovery determination showed that the coefficient of variation of TF1, TF2+TF3, TF4 and total theaflavins range from 2.6’8.5%, 2.0’3.8%, 2.0’3.9% and 2.2’4.1% respectively. Using HPLC quantitation, the relative error of total theaflavins amounts in the standard theaflavins from Sigma company is 3.4%. The total amounts of theaflavins in tea pigments are 20.5%, in which TF1, TF2+TF3 and TF4 are 6.0%, 9.1% and 5.4% respectively. This method is useful to quantify theaflavins and to control the quality of tea pigments, which could promote the studies on their pharmacological effects. Reference | Related Articles | Metrics Cited: Baidu(16) Select 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 （1374）      PDF（pc） （348KB）（584）       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 Select Construction of Green Tea Recognition Model Based on ResNet Convolutional Neural Network ZHANG Yi, ZHAO Zhumeng, WANG Xiaochang, FENG Haiqiang, LIN Jie Journal of Tea Science    2021, 41 (2): 261-271.   DOI: 10.13305/j.cnki.jts.2021.02.008 Abstract （978）      PDF（pc） （2020KB）（583）       Knowledge map    Save Green tea is the tea with the largest variety and output in China. Its appearance is an important basis for its classification. Image classification is one of the core technologies of computer vision, but its application in tea field is almost blank. Tea recognition still relies on the sensory evaluation methods by experts. This study collected 1713 pictures of 8 kinds of green tea (Lishui Xiangcha, Xinyang Maojian, Lu'an Guapian, Taiping Houkui, Anji Baicha, Biluochun, Zhuyeqing and Longjing). Based on the convolutional neural network, we explored the effects of ResNet model depth from the perspectives of model convergence speed, size, efficiency and identification balance. Finally, the ResNet-18 and SGD optimization algorithms were selected and a deep learning model was established to distinguish 8 kinds of green tea. The accuracy reached 90.99%, the recognition time of the single picture was only 0.098 s, and the model size was 43.7 MB. This paper provided the foundation for constructing a tea visual recognition model and applying it to the mobile terminals and provided a new accurate and efficient method for tea recognition. Reference | Related Articles | Metrics Select Development of a CRISPR/Cas9 Constructed for Genome Editing of Caffeine Synthase in Camellia sinensis TANG Yuwei, LIU Liping, WANG Ruoxian, CHEN Yuhong, LIU Zhonghua, LIU Shuoqian Journal of Tea Science    2016, 36 (4): 414-426.   DOI: 10.13305/j.cnki.jts.2016.04.010 Abstract （893）      PDF（pc） （1013KB）（583）       Knowledge map    Save CRISPR/Cas9 technology (clustered regularly interspaced short palindromic repeats/CRISPR-associated protein 9) is a novel and powerful approach for targeted genome editing, such as targeted gene knock out or site-directed mutagenesis in a simple and easy way. Since its establishment, the CRISPR/Cas9 technique has been successfully applied in many eukaryotic organisms, including more than 10 plant species. However, it has not been available for genome editing of tea plant [Camellia sinensis (L.) O. Kuntze] due to the difficulty in constructing CRISPR/Cas9 expression vector. The present work developed an efficient method to construct a CRISPR/Cas9 expression vector for genome editing a tea caffeine synthase (TCS) by using general PCR, overlapping PCR and golden gate cloning technology. The present work would promote the application of CRISPR/Cas9 technology in genomic modification in tea plants. Reference | Related Articles | Metrics Select A New Disease of Tea Plant Caused by Phoma adianticola YANG Wen, CHEN Yao, CHEN Xiaojun, YAO Yongjing, ZHOU Yufeng Journal of Tea Science    2016, 36 (1): 59-67.   DOI: 10.13305/j.cnki.jts.2016.01.008 Abstract （504）      PDF（pc） （1328KB）（582）       Knowledge map    Save This paper aims to study the pathogen isolation and identification of a kind of disease causing browning on tea buds. The pathogenic strain was obtained according to Koch's Rule. The results of morphological observation of strains and the rDNA ITS molecular identification under the condition of PDA culture showed that the pathogen was a fungus of phoma. The pathogenic strain was further identified in according to the identification procedures of phoma. After 7 days on the OA and MA culture medium, the average diameter of colonies was 6.0-6.4 cm. Pycnidia were globose with 1-2 ostioles, glabrous or with some hyphal outgrowths. Conidia were ellipsoidal, aseptate, usually with two polar guttules, mostly (4.9-6.3) μm× (2.1-2.8) μm in size. The NaOH reaction was positive on OA and MA, the colour became yellow-green. The characteristics described above showed that the pathogen was preliminarily identified as Phoma adianticola. This disease of tea buds caused by P. adianticola may be a new disease of tea plant. According to the symptoms of infection, this disease was temporarily described as the buds-browning disease of tea. Reference | Related Articles | Metrics Select Advances in Researches on Catechins Acylation Modification LIU Xiao-hui, JIANG He-yuan, ZHANG Jian-yong, YUAN Xin-yue, CUI Hong-chun Journal of Tea Science    2009, 29 (1): 1-8.   DOI: 10.13305/j.cnki.jts.2009.1.001 Abstract （509）      PDF（pc） （287KB）（581）       Knowledge map    Save Researchers and the general public have been paid more and more attention to catechins due to their distinctive and extensive bioactivities, but the further applications are restricted because its liposoluble is not high, unstability and low bioavailability in vivo. This paper reviewed the research progress of acylation modificated catechins and their physiological activities as well as the prospects of development． Reference | Related Articles | Metrics Cited: Baidu(17) Select Analysis of the Saponin Contents and Composition in Tea Seeds of Different Germplasms CHEN Yuhong, GAO Ying, HAN Zhen, YIN Junfeng Journal of Tea Science    2022, 42 (5): 705-716.   DOI: 10.13305/j.cnki.jts.2022.05.005 Abstract （755）      PDF（pc） （1571KB）（578）       Knowledge map    Save Tea saponins are abundant in the seeds of Camellia sinensis with specific biological activities. Their contents and composition in tea seeds of different germplasms remain unclear. In this study, seeds from 21 tea germplasms were collected from the same region of Zhejiang and used as experimental materials to determine the basic characteristics, saponin contents and composition. Correlation analysis between germplasm and saponin composition was also performed. The results show that the seed weight, shell kernel ratio and saponin content of different tea seeds were significantly different (P<0.05). The saponin content detected by UV spectral method and HPLC ranged from 30.82% to 48.16% and 16.93% to 31.82%, respectively. ‘Huangguanyin' had the highest saponin content in tea seeds. Totally 68 tea seed saponin monomers were detected simultaneously using ultrahigh performance liquid chromatography-quadrupole orbitrap mass spectrometer（UHPLC-Q-Exactive/MS）. Theasaponin E1 had the highest relative intensity. Orthogonal partial least squares discriminant analysis (OPLS-DA) shows that the 21 tea seed germplasms can be distinguished into 2 groups according to tree type with 21 different Camelliasaponin B1/B2, Theasaponin A5/A6, Camelliasaponin C1/C2 and Assamsaponin G were the most significant characteristic substances of semi-tree form and arbor form resources. The results of the study laid the foundation for the selection and value-added utilization of tea seed saponins. Reference | Related Articles | Metrics Select Research Progress of Black Tea on the Physiological Regulation and Disease Prevention in Gastrointestinal Tract DU Yu, YUAN Haibo, CHEN Xiaoqiang, HU Ting, JIANG Yongwen Journal of Tea Science    2017, 37 (1): 10-16.   Abstract （603）      PDF（pc） （648KB）（576）       Knowledge map    Save Fresh leaves are processed into black tea by a series of enzymatic oxidation and other reactions. There are some distinctions in the flavor and functional chemicals between black tea and other tea. The black tea is endued with numerous health care functions by its chemical components, which play roles in the physiological regulation and illness prevention in gastrointestinal tract. The functional components in black tea can keep the intestinal flora balance by inhibiting the growth of harmful bacteria and promoting the growth of beneficial bacteria, protect the gastrointestinal mucosa by preventing oxidation of tissues, repairing oxidative damages and interaction with gastric mucus, glutathione and other substances. It can also adjust digestion and absorption by interaction with the enzyme digestion and promoting gastrointestinal peristasis, prevent gastrointestinal disease by interaction with the immune system regulatory factors, related transcription factors and enzymes. This paper reviews the recent advance in physiological regulation and disease prevention by black tea. Reference | Related Articles | Metrics Select Bioinformatic Analysis of MYB Transcription Factors Involved in Catechins Biosynthesis in Tea Plant (Camellia sinensis) ZHANG Yue, HU Yunfei, WANG Shumao, KE Zixing, LIN Jinke Journal of Tea Science    2018, 38 (2): 162-173.   DOI: 10.13305/j.cnki.jts.2018.02.007 Abstract （763）      PDF（pc） （1655KB）（575）       Knowledge map    Save Six MYB transcription factors involved in the biosynthesis of catechins were obtained from the tea plant (Camellia sinensis) transcriptome database. Bioinformatic analysis including the physicochemical properties and structural functions of proteins, nuclear localization signal (NLS), protein conserved domain (PCD) and phylogenetic tree analysis were performed. The results demonstrated that the 6 MYB proteins involved in the biosynthesis of catechins belong to hydrophilic non-secretory proteins and are predicted to be located in the chloroplasts, mitochondria and nucleus. The main spatial structures are α-helixes and β-turns. Except the comp159173_c0, the other 5 genes belong to SANT super-family group based on the PCD analysis. The phylogenetic tree analysis shows that 6 MYB proteins are classified into 4 groups, indicating a distant relationship between them. Differential gene expression analysis further confirmed the close correlation between the 6 transcription factors and the catechin biosynthesis. Reference | Related Articles | Metrics Select A Study on Screening Germplasm Resources of Tea Plant with High Ester-Catechin Content LIN Jin-ke, CHEN Rong-bin, CHEN Chang-song, YOU Xiao-mei, ZHANG Ying-gen, CHEN Lin, LI Xiu-feng Journal of Tea Science    2005, 25 (1): 30-36.   DOI: 10.13305/j.cnki.jts.2005.01.006 Abstract （539）      PDF（pc） （418KB）（573）       Knowledge map    Save In order to screen special germplasm resources of tea plant (Camellia sinensis (L.) O. Kuntze) with high ester-catechin content, 780 tea plant resources in the Tea Variety Garden of Fujian were utilized as material. According to the appearance of tea plant, 45 tea plant resources were screened as candidate. The ester-catechin contents of spring tea shoots, summer tea shoots and autumn tea shoots in 45 cultivars or lines were analyzed by isocratic elution HPLC. The result was as follows: ester-catechin content of tea plant shoots varied greatly with cultivars or lines. In spring tea shoots, summer tea shoots, autumn tea shoots, and the ester-catechin contents in 45 cultivars or lines were in the range of 5.21%~24.03%、3.05%~20.31%、2.89%~19.66%, averaged 16.08%、14.73%、9.96%, respectively. The variation coefficients were 22.26%、24.10%、40.76%, respectively. The ester-catechin contents in the shoot of the same cultivars in different season, mostly: spring tea shoots >summer tea shoots >autumn tea shoots. There were 5 cultivars and lines(033、505、509、524、1005), which the annual average ester-catechin contents exceeded 19%. These could be considered as special tea plant germplasm resources with high ester-catechin contents and be used as important materials of both quality genetic improvement and the extraction of ester-catechin from tea plant. There were 8 cultivars and lines(033、505、509、510（1）、510（2）、524、1001、1005), which the ratio of ester-catechin contents to total catechins content exceeded 80%（ordinary level is 68%）. These could be used as special materials for extracting the tea polyphenols or catechins. Reference | Related Articles | Metrics Select The Complete Mitochondrial Genome Sequence and Phylogenetic Analysis of the Stephanitis chinensis YANG Jinhong, XIE Manchao, WEN Xinru, CHEN Ruiru, KONG Weiqing Journal of Tea Science    2022, 42 (6): 839-850.   DOI: 10.13305/j.cnki.jts.2022.06.007 Abstract （337）      PDF（pc） （2159KB）（571）       Knowledge map    Save In order to obtain the characteristics of the mitochondrial genome (mitogenome) and explore phylogenetic relationship, the mitogenome sequence of Stephanitis chinensis collected from Ankang city, Shaanxi Province was determined by Illumina and Sanger sequencing methods. The result shows that the mitogenome of S. chinensis is 18 085 bp in length, including 37 coding genes [13 protein-coding genes (PCGs), 22 tRNAs, and 2 rRNAs], and one control region of 3 678 bp. The gene organization of S. chinensis is the same as the ancestral gene order of insect mitogenome. The AT content of whole mitogenome is 78.10%. Among the 13 PCGs, six start with the typical ATG, seven start with ATT or ATA, and ten end with the typical TAA or TAG. Only cox2, atp6 and cox3 terminate with T. The highly occurred codons in the PCGs are UUA, AUU, UUU and AUA, and the top 4 amino acids are Leu, Ile, Phe and Ser. There are 23 mismatches of GU, UU, GA and AA in 22 tRNAs. All the tRNAs could form the common clover-leaf secondary structures, except trnS1(GCU), which lacks the DHU arm. The control region contains 3 type of non-tandem repeats and 4 (TTAG)n in the front-end region (FER) and one tandem repeat in the back-end region (BER), and several stem-loop structures. Phylogenetic analysis shows that Stephanitis mendica has the closest relationship with S. chinensis. All the insects from Tingidae were clustered together, and placed at the base part of the phylogenetic tree. Reference | Related Articles | Metrics Select Preparation, Analysis and Application of Black Tea Flavor Used in Cigarette JIANG Mei-hong, BAO Chong-yan, NIAN Xiao-kui, LIU Li-fen, ZHU Dong-lai, ZHE Wei Journal of Tea Science    2007, 27 (2): 117-119.   DOI: 10.13305/j.cnki.jts.2007.02.004 Abstract （486）      PDF（pc） （403KB）（569）       Knowledge map    Save The black tea flavor used in cigarette was made from Yunnan black tea leaf by using special technique. The product possessed the characteristic aroma of Yunnan black tea and as well as the flavor roasting aroma. The volatile compositions in the flavor were collected with SDE, and forty-eight compositions were identified and determined by GC-MS, the flavor substances contained in tobacco, such as (E)-3,7-dimethyl-2,6-octadien-1-ol,1,6- octadien-3-ol,3,7-dimethyl-, phenylethyl alcohol, benzyl alcohol were been defined there, those low aliphatic acids 2-methyl-butanoic acid, hexanoic acid and benzaldehyde, benzeneacetaldehyde, 3-methyl-butanal, etc are important ingredients which devoted to the tobacco. The black tea cigarette flavor was added into cigarettes as tobacco flavoring and evaluated by panelists, the results indicated that the extract could enrich the tobacco flavor, reduce the irritancy of smoke and improve taste obviously. Reference | Related Articles | Metrics Cited: Baidu(6) Select Characterization of the Key Aroma in Corn-scented Congou Black Tea Manufactured from Camellia nanchuanica by Sensory Omics Techniques OUYANG Ke, ZHANG Cheng, LIAO Xueli, KUN Jirui, TONG Huarong Journal of Tea Science    2022, 42 (3): 397-408.   DOI: 10.13305/j.cnki.jts.20220506.003 Abstract （573）      PDF（pc） （1290KB）（567）       Knowledge map    Save Camellia nanchuanica is endemic to Nanchuan district, Chongqing and has a high development value. In this study, the characteristic aroma of corn-scented Congou black tea from Camellia nanchuanica was analyzed by headspace-solid phase microextraction, gas chromatography-mass spectrometry (HS-SPME-GC/MS), gas chromatography-olfactometry (GC-O), odor activity value (OAV) and aroma character impact value (ACI). The results show that 22 key aroma compounds with OAVs≥1 were identified in the corn-scented black tea. Dimethyl sulfide had the highest OAV (1 187.32), and its ACI was 51.56%. A total of 26 odor-active compounds were perceived by GC-O. Dimethyl sulfide had a higher olfactory intensity, which had a “corn-like” odor. The results obtained by the OAV approaches and by GC-O method for key aroma identification were in good agreement. The importance of dimethyl sulfide in corn-scented black tea was verified by aroma recombination and omission test. Focusing on the analysis of the active aromas of corn-scented black tea would provide a theoretical basis for the quality control of this prized tea. Reference | Related Articles | Metrics Select Data Enhancement Optimization and Class Activation Mapping Quantitative Evaluation for CNN Image Recognition of Multiple Tea Categories ZHANG Zhanyi, ZHANG Baoquan, WANG Zhouli, YANG Yao, FAN Dongmei, HE Weizhong, MA Junhui, LIN Jie Journal of Tea Science    2023, 43 (3): 411-423.   DOI: 10.13305/j.cnki.jts.2023.03.006 Abstract （330）      PDF（pc） （1936KB）（566）       Knowledge map    Save There are many kinds of tea in China, and subjective identification is easy to be confused and very dependent on professional experience. Convolutional Neural Network (CNN) image recognition applied to multi-tea identification has the advantages of objectivity, adaptability to complex image backgrounds and portability to mobile devices. However, the current CNN image recognition of tea lacks data enhancement optimization and objective evaluation of recognition accuracy, which limits the robustness and generalization ability of model recognition. In this study, a total of 6 123 images of 29 common tea categories were collected to construct a dataset, and the ResNet-18 (Residual network-18) training effects of 10 image data enhancement methods were compared. To objectively evaluate the accuracy of the model recognition area, two gradient-weighted class activation mapping (Grad-CAM ) quantitative evaluation indexes (IOB and MPI) were constructed. The results show that grid erasure (Ratio=0.3), resolution perturbation and HSV (Hue, Saturation, Value) color space perturbation are better data enhancement methods, with four indicators of accuracy, loss, IOB and MPI performing better. Furthermore, through the ablation experiment, the optimal combination of data enhancement methods “horizontal mirror flip + grid erasure (Ratio=0.3) + HSV color perturbation” was obtained. The accuracy rate of model test reached 99.82%, with a loss value of only 0.64, and the IOB and MPI indicators also performed better, reflecting good accuracy in image recognition. This study optimized the tea image data enhancement method, and obtained the multi-tea CNN image recognition model with high robustness. The constructed quantization indexes IOB and MPI also solved the problem of accuracy evaluation of CAM recognition region. Reference | Related Articles | Metrics Select Research Progress and Discussion on Fungal Contamination of Dark Tea JIANG Yihe, XU Wei, ZHU Qi Journal of Tea Science    2018, 38 (3): 227-236.   DOI: 10.13305/j.cnki.jts.2018.03.002 Abstract （606）      PDF（pc） （1086KB）（564）       Knowledge map    Save Microbial extracellular enzyme catalytic activity is the key factor of dark tea quality formation, and the later storage causes changes in the microbiological system in dark tea. To explore the potential food safety risks of fungus system in dark tea products, the research results of dark tea fungi pollution were reviewed. It showed that a variety of contaminating fungal toxins could be detected in dark tea samples, such as aflatoxins, ochratoxins, deoxynivalenol. Studies showed that toxin exposure of dark tea samples were low, and multi-active components of dark tea could down-regulate part of genes associating with aflatoxins, thus inhibited aflatoxin production in dark tea matrix samples. It was pointed out that it is safe to produce and drink dark tea regularly, and the development direction of dark tea processing is the application of directional fermentation technologies. Reference | Related Articles | Metrics Select The Mechanism of the Lipid-lowering Effect of Tea by Regulating the SREBP PAN Lianyun, LU Yan, GONG Yushun Journal of Tea Science    2018, 38 (1): 102-111.   DOI: 10.13305/j.cnki.jts.2018.01.011 Abstract （483）      PDF（pc） （1101KB）（561）       Knowledge map    Save Tea has a lipid-lowering effect through regulating lipid metabolism in different tissues and inhibiting digestion and absorption of lipid. The lipid metabolism pathway affects the synthesis and decomposition of lipid and fat decreasing through regulating the expression of Sterol Regulatory Element Binding Proteins (SREBPs) and its relative factors. Reference | Related Articles | Metrics Select Advance in Research and Application of Sex Pheromone of Tea (Camellia sinensis) Pest LUO Zongxiu, CAI Xiaoming, BIAN Lei, LI Zhaoqun, CHEN Zongmao Journal of Tea Science    2016, 36 (3): 229-236.   DOI: 10.13305/j.cnki.jts.2016.03.001 Abstract （855）      PDF（pc） （738KB）（561）       Knowledge map    Save Tea is one of the most consumed beverages in the world. However, long-term dependence on chemical pesticide to control diseases and pests caused pesticide residue problem which seriously affects human health. In the meanwhile, pesticide abuse also creates pest resistance and environment pollution. As one of most important discovery in chemical ecology in 1960’s, sex pheromone has attracted scientists for its high efficiency, pro-environment, specificity characteristics. In the past studies, the sex pheromone of several tea pests had been identified and applied, For instance, the application of small tea tortrix sex pheromone has become a paragon. In this paper, we review and discuss the research advance about the identification of tea pest sex pheromone, functions of minor components, chirality, polymorphism, resistance, synthesis pathway, regulatory mechanism and other ecological functions of sex pheromone. Reference | Related Articles | Metrics Select Identification investigation of Tea Based on HSI Color Space and Figure WANG Jian, DU Shi-ping Journal of Tea Science    2008, 28 (6): 420-424.   DOI: 10.13305/j.cnki.jts.2008.06.001 Abstract （488）      PDF（pc） （527KB）（561）       Knowledge map    Save The figure characteristics of tea and improved neural-network, computer vision and image processing were combined together to realize automatic identification of external quality of tea leaf. Firstly a tea-leaf image was obtained by a digital camera directly. The parameters of tea HSI model and parameters of the figure was extracted to identify tea leaf after image conversion and preprocess. Then completed automatically identify of tea-leaf through the Genetical-Neural network. The experiments reveal that the method improves the consistence between computer inspection and manual inspection. Reference | Related Articles | Metrics Cited: Baidu(11) Select Research on the Correlative Factors of Sensory Quality of High-quality Green Tea WANG Tong-he, HU Min, ZHANG Jiu-qian, LI Hong Journal of Tea Science    2008, 28 (1): 33-38.   DOI: 10.13305/j.cnki.jts.2008.01.005 Abstract （515）      PDF（pc） （264KB）（560）       Knowledge map    Save The factors of tea sensory evaluation by biological statistical software SAS9.0 were conducted according to the results of sensory evaluation from Tea Culture Festival in Xinyang city from 2004 to 2007. Results showed that the correlation between liquor color and aroma, taste, infusion was significant, but the correlation between appearance and the other factors was not significant. It was showed that the taste﹥aroma﹥liquor color﹥infusion﹥appearance in comparing with total quality score. The score proportion of color 23, aroma 23, taste 24, appearance 30 was rather reasonable. The correlative equation of each factor and total quality score was established by the method of stepwise regression with the DPS data processing software as follows: Y=25.8852+0.731X1+0.702X2+1.02X3+1.2204X4+1.03X5 Reference | Related Articles | Metrics Cited: Baidu(16) Select Diversity Analysis of Leaf Phenotype and Biochemical Components in Tea Local Population Resources TANG Lu, LI Changle, GE Yue, WANG Pu, ZHAO Hua, WANG Mingle, WANG Yu, GUO Fei, NI Dejiang Journal of Tea Science    2023, 43 (4): 473-488.   DOI: 10.13305/j.cnki.jts.2023.04.008 Abstract （408）      PDF（pc） （528KB）（560）       Knowledge map    Save In order to protect tea germplasm resources and promote tea germplasm innovation, the phenotypic character and biochemical component diversity of 32 tea germplasm resources from 12 provinces were studied. The results showed that the genetic diversity index of 16 phenotypic character ranged from 0.81 to 1.94, and the phenotypic genetic diversity of the test population was high. The cumulative contribution rate of the six phenotypic characters including leaf area, leaf shape, leaf upper surface, young shoot pubescence, leaf tip shape and leaf cross section were 71.78%, which was the main factor causing the phenotypic difference of the tested tea population. Based on the determination results of biochemical components in two years, the variation coefficient of caffeine content (17.95% and 14.55%) was the largest, followed by the variation coefficient of tea polyphenol content (13.61% and 8.11%). The variation coefficient of free amino acid (5.62% and 7.52%) was the lowest. Cluster analysis based on the results of biochemical component content determination was conducted to divide the tested tea tree populations into three groups, each including different types of germplasm. From the geographical distribution of the tested tea populations, the content of biochemical components showed regional differences. Reference | Related Articles | Metrics Select Research on the Behavior of Tea Consumption in China with the CKB Data GUAN Xi, YANG Jiangfan, XIE Xiangying, LIN Chang, LI Jingyun Journal of Tea Science    2018, 38 (3): 287-295.   DOI: 10.13305/j.cnki.jts.2018.03.009 Abstract （834）      PDF（pc） （898KB）（559）       Knowledge map    Save Based on the 512β824 samples of 10 project areas from China Kadoorie Biobank, the tea consumption was described comprehensively and systematically. Further, the OLS model was used to analyze the factors influencing habit of tea drinking, tea-drinking frequency, daily consumption cups and consumption quantity, by dividing tea consumers into different subgroups. Results showed that household income and history of tea drinking had a significant and positive impact on tea consumers′ drinking frequency, daily consumption cups and consumption quantity. Age had a significant but negative impact on the habit of tea-drinking in China. Moreover, it had a significant and positive impact on tea-drinking frequency. The negative effects of age on daily consumption cups and consumption quantity for these heavy tea consumers were also confirmed. The results would be biased if the daily consumption cups was used in the analysis. For the future research on the tea consumption in China, this paper proposed to classify consumers and to use the daily consumption quantity in the analysis. Also, the corresponding countermeasures were put forward to expand tea consumption in future. Reference | Related Articles | Metrics Select Advances in Aluminum Accumulation and Tolerance Mechanisms in Tea Plant (Camellia sinensis) HUANG Danjuan, MAO Yingxin, CHEN Xun, TAN Rongrong, WANG Hongjuan, WANG Youping, GONG Ziming Journal of Tea Science    2018, 38 (2): 125-132.   DOI: 10.13305/j.cnki.jts.2018.02.002 Abstract （719）      PDF（pc） （663KB）（559）       Knowledge map    Save Tea plant is an aluminum (Al) hyper-accumulator with higher Al content than other plants, but no obvious damage symptoms. In this paper, aspects including the Al absorption, transportation, content and distribution characteristics in tea plant are reviewed. Furthermore, the influence of Al on the growth and development, the Al tolerance mechanism of tea plant are summarized. Meanwhile, future studies on aluminum tolerance mechanisms of tea plant are also briefly discussed. Reference | Related Articles | Metrics Select Current Situation and Tendency on the Development of Chinese Premium Teas ZHOU Zhi-xiu, DUAN Wen-hua, WU Hai-yan, SI Zhi-min Journal of Tea Science    2013, 33 (2): 171-178.   DOI: 10.13305/j.cnki.jts.2013.02.006 Abstract （603）      PDF（pc） （661KB）（559）       Knowledge map    Save The current situation and tendency of the development for Chinese premium teas were investigated in analyzing the results of 3948 tea samples in nine “Zhongcha Cup” country wide premium tea competitions during 1994~2011. All the six types of Chinese tea developed well. Among them, green tea was the main tea, Oolong tea and dark tea increased steadily, black, white and yellow teas were in recovery growth. In the four tea growing areas, the Jiangnan (south Yangtze River) tea area developed strongly and has the highest prize awarded ratio. The premium tea in Zhejiang Province is leading its development in China, the quality of Jiangsu premium tea is at the top, Shandong province, a north tea area, has strong marketing and competition consciousness. And Fujian, Sichuan, Hubei, Guizhou, Guangdong, Anhui are also important premium tea producing provinces. The ratio of tea sample made by clonal tea cultivars increased continuously. ‘Fuding Dabaicha’, ‘Baiye 1’, ‘Fuding Dahaocha’, Longjing series clones are main clonal tea cultivars. The quality of premium tea increased steadily. Nevertheless, the tea appearance is becoming similar. Hygian safety (the situation of heavy metal, pesticide residues) was satisfactory, and organic tea developed rather fast. The ratios of machinery processing, producing according to standard, and trade mark increased year by year and reached a higher level. Reference | Related Articles | Metrics Cited: Baidu(5) Select Advances on the Research of Fungi in Pu-erh Tea ZHAO Zhenjun, LIU Qinjin Journal of Tea Science    2014, 34 (3): 205-212.   DOI: 10.13305/j.cnki.jts.2014.03.001 Abstract （457）      PDF（pc） （651KB）（558）       Knowledge map    Save During the process of Pu-erh tea post-fermentation, fungal action plays an important role in forming its specific flavor and taste. This paper summarizes the fungal colonization, the effect of fungi on the quality of Pu-erh tea and also introduces the safety of fungi. Reference | Related Articles | Metrics Cited: Baidu(3) Select Correlation of Low Temperature with Soluble Sugar and Amino Acid Content in Fresh Tea Leaves TIAN Ye, WANG Mengxin, WANG Jinhe, HAN Baoyu Journal of Tea Science    2015, 35 (6): 567-573.   DOI: 10.13305/j.cnki.jts.2015.06.008 Abstract （763）      PDF（pc） （738KB）（558）       Knowledge map    Save In order to evaluate the substantial basis of tea plant resisting frost as well as the difference in frost resistance of different cultivars, the tea plantation growing with cultivar Wuniuzao and another plantation growing with Maolü were selected, in which the temperatute was recorded day by day. At the fifth, the fifteenth and the twenty fifth of each month during the experimental duration, the fresh tea leaves were plucked, in which the soluble sugar content was detected by colourimetry, and the proline content and seventeen free amino acid contents were determined by HPLC. The results showed that: ① Within the three durations the temperature dropped continually (from October 20 to December 27 in 2013), the low temperature lasted (from December 28 to February 20), and the temperature rose gradually, accordingly, the soluble sugar content continually raised, and keeped on increasing, then reduced insignificantly, furthermore, the soluble sugar content negatively correlated with temperature in the whole experimental stage. ② Accordingly, the proline content and the seventeen free amino acid content slowly raised, and obviously increased, then markedly promoted. It was considered that: ① The three types of substances were all related to the resisitance on cold injury, and the correlation of the soluble sugar content with low temperature was larger than those of other two types of substances with the temperature. ② The content of these three types of cold-resisting Reference | Related Articles | Metrics Cited: Baidu(5) Select The Ameliorative Effect of L-theanine on Chronic Unpredictable Mild Stress-induced Depression in Rats PENG Bin, LIU Zhonghua, LIN Yong, LIN Haiyan, HUANG Jian'an Journal of Tea Science    2014, 34 (4): 355-363.   DOI: 10.13305/j.cnki.jts.2014.04.006 Abstract （588）      PDF（pc） （826KB）（556）       Knowledge map    Save The ameliorative effect of L-theanine on chronic unpredictable mild stress-induced depression in rats and the possible mechanism were investigated. The model of chronic unpredictable mild stress (CUMS) rats was established, and the antidepressant effect of L-theanine was evaluated through sucrose preference test, open-field test and light/dark box test. Then, the contents of the 5-hydroxytryptamine (5-HT), noradrenaline (NA), adrencocorticotropic hormone (ACTH) and corticosterone (CORT) in the hippocampus and prefrontal cortex were determined by ELISA analysis for exploring the underlying mechanism. Also, the enzyme activities of superoxide dismutase (SOD), glutathione peroxidase (GSH-Px) in the serum and hippocampus were measured. The results showed that, compared with control group, the percentage of sucrose preference, the numbers of crossing and rearing, and the number of entries into light box and total duration time in model group were very significantly lower, which demonstrated the model was successfully established. Compared to the model group, the behavior of CUMS-induced depression was significantly ameliorated by the administration of L-theanine, especially that with high dose. Meanwhile, L-theanine could significantly increase the contents of 5-HT and NA, decrease the contents of ACTH and CORT in the hippocampus and prefrontal cortex of rats, increase the activities of SOD and GSH-Px in serum and prefrontal cortex, which further demonstrated the antidepressant function of L-theanine. The underlying mechanism might be mainly related to the enhanced secretion of monoamine neurotransmitter. Reference | Related Articles | Metrics Cited: Baidu(6) Select Perchlorate Contamination in Tea and Its Analytical Techniques DENG Jiajun, PAN Hua, ZHANG Fusheng, ZHANG Li, CAO Fang, ZHANG Zhifang, CHEN Junsong Journal of Tea Science    2019, 39 (4): 372-381.   DOI: 10.13305/j.cnki.jts.2019.04.002 Abstract （761）      PDF（pc） （295KB）（556）       Knowledge map    Save Perchlorate in tea, as an emerging contaminant, poses a potential risk for food safety, human health and foreign trade, which has raised increasing concerns over the contamination of tea with perchlorate. In this paper, pollution sources, status and the main causes of pollution in tea of perchlorate were described. The analytical techniques of perchlorate in tea samples were also summarized. These data would provide references for studies of environmental transport behaviors, agri-food safety, human health risk and relevant standards of security in China. Reference | Related Articles | Metrics Select Determination of Pesticide Residue in Fresh Tea Leaves and Dry Tea by Solid Extraction and Dispersive Solid Extraction Cleanup Coupled with Tandem Mass Spectrum YANG Jie, ZHOU Li, YU Huan, SUN Hezhi, WANG Xinru, ZHANG Xinzhong, YANG Mei, CHEN Zongmao, LUO Fengjian Journal of Tea Science    2020, 40 (3): 397-406.   DOI: 10.13305/j.cnki.jts.2020.03.010 Abstract （748）      PDF（pc） （426KB）（555）       Knowledge map    Save A method for the determination of 9 pesticide residues in fresh and dry tea was established. Residual pesticides in samples were extracted by acetonitrile, purified by Florisil/GCB solid phase extraction column, followed by absorbent of PSA and GCB as dispersed solid phase, and determined by ultra-high performance liquid chromatography-tandem mass spectrometry (UPLC-MS/MS) and gas chromatography-mass spectrometry (GC-MS). In the spiked range of 0.005-1.000 mg·kg-1, the average recoveries of target pesticides in fresh leaves and dried tea were 70.3%-103.9%, and the relative standard deviations (RSD) were less than 20%. In the range of 0.005-2.000 mg·kg-1, the linear relationship of target pesticides in fresh leaves and dry tea matrix was good, with r>0.995 4. The limit of quantity (LOQ) was 0.005 mg·kg-1. The test results of actual samples showed that the method was highly sensitive and reproducible, and can meet the requirements of multi-residue detection. Reference | Related Articles | Metrics Select The Historic Position of Hunan Tea Culture SHI Zhao-peng Journal of Tea Science    2005, 25 (1): 1-6.   DOI: 10.13305/j.cnki.jts.2005.01.001 Abstract （688）      PDF（pc） （379KB）（555）       Knowledge map    Save The historic position of Hunan tea culture was discussed from the historic legends, excavated culture relics and historic records. Some records in the “Tea Classic” by Luyu were texturally investigated by the author. The tea cup come from the Yue Zhou stove(one of six china stoves in Tang dynasty)was the texturally investigated and compared with the Changsha china stove of Tang dynasty. These two china stoves of Tang dynasty in Hunan province created ceramic glaze and decoration which had great scientific value in ancient Chinese china field. Besides, the history of Jun-shan and Bai he-lin tea mentioned in the “Tang State history” was discussed by the author also. The relationship of tea and Zen which has long controversy in tea field was discussed in the paper and agrees with the idea that the original place is the Xia Shan temple of Shi Men in Hunan province written by Yuang Wu Ke Qing in Song dynasty. The important historic role of dark tea in Hunan province in the union of all ethic groups and in the tea economy was put forward by the author. Reference | Related Articles | Metrics Cited: Baidu(5) Select The Cloning of Transcription Factor Gene CsDREB-A4 and The Response to Temperature Stress in Camellia sinensis LIU Zhiwei, XIONG Yangyang, LI Tong, YAN Yajun, HAN Hongrun, WU Zhijun, ZHUANG Jing Journal of Tea Science    2015, 35 (1): 24-34.   DOI: 10.13305/j.cnki.jts.2015.01.006 Abstract （567）      PDF（pc） （2055KB）（554）       Knowledge map    Save The CsDREB-A4 gene, which encoding to the DREB transcription factor, was cloned by PCR using DNA as template from tea plant (Camellia sinensis) cultivar ‘Yingshuang’, based on transcriptome data of ‘Yingshuang’. The open reading frame lengths of CsDREB-A4 gene was 708βbp, encoding 235 amino acids. The transcription factor of CsDREB-A4 contained the AP2 DNA binding domain, and had high homology with DERB transcription factors of Glycine max, Solanum lycopersicum, Vitis vinifera, Arabidopsis thaliana, and so on. Phylogenetic tree, hydrophilicity, disordered residues, two- and three-dimension structure of CsDREB-A4 transcription factor were also predicted and analyzed. Results showed that the disordered residues of CsDREB-A4 factor were obvious. The three-dimension structure of CsDREB-A4 factor was similar to AtERF1. The CsDREB-A4 factor, the majority of amino acid were hydrophilic, belonged to A4 group of DREB subfamily of AP2/ERF family transcription factors. The three-dimension structure was similar to AtERF1, the CsDREB-A4 gene was induced by high temperature and low temperature treatment in ‘Anjibaicha’, ‘Yingshuang’ and ‘Yunnanshilixiang’, respectively. The expression levels of CsDREB-A4 gene reached a maximum at 24 h in the three tea plant cultivars, which increased 23, 4, 43 times when exposed at 4℃. In ‘Yingshuang’ and ‘Yunnanshilixiang’, the expression levels of CsDREB-A4 gene were up-regulated more longer time and higher than that in ‘Anjibaicha’. The expression level of CsDREB-A4 gene was inhibited in ‘Yingshuang’ and ‘Yunnanshilixiang’ when exposed at 38℃ temperature, except at 8 h. In ‘Anjibaicha’, the expression level of CsDREB-A4 gene was increased obviously, and reached 2 720 times in 12 h than that in wild type tea plant. Reference | Related Articles | Metrics Select Expression Analysis and Functional Identification of CsTT2 R2R3-MYB Transcription Factor in Tea Plants WANG Yuyuan, LIU Renjian, LIU Shaoqun, SHU Canwei, SUN Binmei, ZHENG Peng Journal of Tea Science    2022, 42 (4): 463-476.   DOI: 10.13305/j.cnki.jts.2022.04.005 Abstract （453）      PDF（pc） （2544KB）（553）       Knowledge map    Save Catechin is one of the most characteristic secondary metabolites in tea plants and the main component affecting tea quality and flavor. It possessesrich pharmacological effects, such as anti-oxidation, anti-virus, lipid lowering and weight loss, etc. In this study, the function of a catechin biosynthetic regulator CsTT2 was preliminarily identified using phylogenetic analysis, gene expression pattern analysis and molecular biology experiments. The results show that CsTT2 was a R2R3-MYB transcription factor that shares a branch withthe MYB transcription factor in Arabidopsis thaliana that regulates secondary metabolites. The expression levels of CsTT2 and catechin biosynthesis genes were relatively high in the apical bud tissue of tea plants with higher total catechin content. The results of subcellular localization, yeast assay and dual luciferase reporting system further reveal that CsTT2 was located into the nucleus and the protein it encodes possessed transcriptional activation capacity. CsTT2 could bind to the promoter of a key catechin biosynthetic gene ANR to activate its expression. Reference | Related Articles | Metrics Select Full-length Transcriptome Analysis of Protected Cultivation ‘Yuncha 1’ (Camellia sinensis Var assamica) ZHU Xingzheng, XIA Lifei, CHEN Linbo, SUN Yunnan, TIAN Yiping, SONG Weixi, JIANG Huibin Journal of Tea Science    2018, 38 (2): 193-201.   DOI: 10.13305/j.cnki.jts.2018.02.010 Abstract （701）      PDF（pc） （860KB）（552）       Knowledge map    Save To explore the genetic basis for important traits, the full-length transcriptome of the ‘Yuncha 1’ (Camellia assamica) was sequenced by using PacBio Platform. A total of 213β389 polished consensus were generated, 223β120 coding sequences were predicted and annotated, and 195β062 SSR loci were found. According to NR databases, 170β264 homologous sequences were mapped to 980 species, 103β124 unigenes were further annotated and grouped into 26 functional categories in KOG databases, 65β524 unigenes were annotated against GO database and divided into cellular component, molecular function and biological process categories with a total of 55 functional groups. KEGG pathway analysis showed that 105β972 unigenes could be broadly classified into 216 metabolism pathways according to their function, and some of them were involved in quality, bioactive substances, and resistance gene, etc. It is also predicted that there were 5β785 transcription factors belonging to 60 transcription factor families. The experimental results will give important data for development of SSRs of specific traits, genetic analysis and studies involved in quality formation and resistence mechanism in tea cultivar ‘Yuncha 1’. Reference | Related Articles | Metrics Select Recent Advances on Tea Flowering Mechanisms LIU Ying, HAO Xinyuan, ZHENG Mengxia, WANG Xinchao, XIAO Bin, YANG Yajun Journal of Tea Science    2019, 39 (1): 1-10.   DOI: 10.13305/j.cnki.jts.2019.01.001 Abstract （633）      PDF（pc） （747KB）（550）       Knowledge map    Save Flowering is an important sign of changing to reproductive growth for plants. Therefore, the formation of flower organs is important for the transmission of genetic information. Tea plant is a valuable cash crop species originated from the southwestern China, whose active blossoms last a long period. In production, the consumption of large amount of nutrients by exuberant reproductive growth seriously affects the yield and quality of tea. On the contrary, in cross breeding, tea plant has the features of self-incompatibility and low seed fertility. In order to gain insight into the timetable of floral bud differentiation and development, influencing factors and molecular regulation mechanisms, it is necessary to disclose the flowering mechanism of tea plant to provide a theoretical basis for fine breeding, high-efficiency production and improving breeding efficiency. Currently, researches on tea plant flowering had made some progresses, but not deep and systematic enough. This paper introduced recent advances in flowering regulation in tea plant and other plant species, flower bud differentiation and floral development. Useful thoughts for current problems and future research directions in tea plant flowering were also provided. Reference | Related Articles | Metrics Select Effect of High Concentrations of Cd Stress on the Physiological Characteristics, Absorbtion and Accumulation in Tea Plant WANG Chun-mei, TANG Qian, ZHANG Xiao-qin, ZHANG Dong-chuan Journal of Tea Science    2012, 32 (2): 107-114.   DOI: 10.13305/j.cnki.jts.2012.02.010 Abstract （427）      PDF（pc） （671KB）（549）       Knowledge map    Save ：Through the soil pot experiment, investigation on the influence of high concentrations of cadmium stress on the growth, absorbtion and accumulation physical characteristics of tea plant by using Mingshanbaihao cultivar as testing material. The results showed that: Tea plants did not show obvious symptoms under the cadmium concentration of 0~120 mg/kg. The growth of various organs, chlorophyll synthesis and photosynthesis were significantly inhibited by increasing concentrations of Cd. Superoxide dismutase(SOD), peroxidase(POD), catalase(CAT) activity were gradually reduced accordingly. The content of malondialdehyde(MDA), proline(Pro) and relative conductivity(RC) increased substantially. Cadmium in various organs(y) had a significant or highly significant positive correlation with Cd concentration(x1) and available cadmium content in soil(x2). The order of cadmium contents in various organs was Fibrous roots> Roots> Stems> Branches> Leaves> New sterns>. The migration of available cadmium in soil from the underground parts to aboveground parts was the main source of cadmium in tea plants. Cadmium in tea plants mostly fixed by fibrous roots and roots, simultaneously, only a low ratio was transported to aboveground. Reference | Related Articles | Metrics Cited: Baidu(5) Select Screening and Validation of Reference Genes for Quantitative Real-time PCR Analysis in Tea Plant (Camellia sinensis) under Different Nitrogen Nutrition LIU Yuan, WANG Liyuan, WEI Kang, CHENG Hao, ZHANG Fen, WU Liyun, HU Juan Journal of Tea Science    2016, 36 (1): 92-101.   DOI: 10.13305/j.cnki.jts.2016.01.012 Abstract （460）      PDF（pc） （1081KB）（549）       Knowledge map    Save The objective of this study was to select the most reliable reference genes for qRT-PCR analysis of target tea plant genes under varying nitrogen source and availability. We chose 6 housekeeping genes which included five commonly used and one new candidates to systematically assess their expression levels at three different tissues (young leaves, mature leaves and roots) under different nitrogen regimes by qRT-PCR. GeNorm and NormFinder software were used to analyze and evaluate the data for reference genes. The results indicated that GAPDH, β-actin and RPL13 are the best reference genes for normalizing target gene expression in tea plant under different nitrogen nutrition, whereas α-tubulin and RuBP are not suitable in many experimental conditions and the best combination (GAPDH+β-actin) was recommended. Meanwhile, the expression levels of CsNRT1.2 and CsAMT1.1 in young leaves of tea plants were analyzed. The results showed that the variation tendency of CsNRT1.2 and CsAMT1.1 are exactly consistent when using GAPDH and GAPDH+β-actin as reference genes. However, the expression levels of these genes are showed significant differences when α-tubulin was used as a reference gene. Thus, validation of suitable reference genes for specific condition can guarantee the accurate quantification of the target genes in qRT-PCR analysis. Reference | Related Articles | Metrics Select Intervention Effects of Fuzhuan Brick Tea Water Extract on Glucose Metabolism Disorder in a Mouse Model of Type Ⅱ Diabetes Mellitus HUANG Song, LIU Zhonghua, HUANG Jian′an, YANG Heng, LI Qin Journal of Tea Science    2016, 36 (3): 250-260.   DOI: 10.13305/j.cnki.jts.2016.03.004 Abstract （537）      PDF（pc） （1667KB）（547）       Knowledge map    Save In this study, streptozotocin (STZ) combined with a high-fat and high-sugar diet was used to generate a mouse model of type 2 diabetes mellitus. The aim of this study was to investigate the hypoglycemic effects of Fuzhuan brick tea water extract (FTEs) on T2DM-Mice. Results showed that FTEs could obviously alleviate weight loss, polyuria, polydipsia, and polyphagia, reduce fasting plasma glucose, increase sugar tolerance, enhance insulin concentrations and insulin sensitivity and decrease insulin resistance in the diabetic mice. Moreover, RT-qPCR analysis showed that FTEs promoted glucose transport and liver lipid metabolism, and improved the glucose metabolism in the diabetic mice by increasing the expression of PPAR-α, GLUT2, and GLUT4. Therefore, it can be concluded that FTEs could significantly improve glucose metabolism disorder symptom of T2DM-Mice by a dose-dependent manner. Reference | Related Articles | Metrics Select Construction of Polyphenol Self-assembly Antibacterial Biomaterials and Progress in Their Applications XU Wei, YU Rongxin, ZHANG Xiangchun, ZHANG Yiwen, CHEN Hongping, TIAN Baoming, ZHENG Qinqin, WU Yuanyuan, XIA Chen, WEI Bing Journal of Tea Science    2024, 44 (1): 1-15.   DOI: 10.13305/j.cnki.jts.2024.01.004 Abstract （529）      PDF（pc） （4782KB）（546）       Knowledge map    Save Bacterial infection, a leading cause of global mortality, can result in various diseases. While antibiotics are the primary treatment for infections, their excessive and irrational use has led to the emergence of a variety of bacterial drug resistance, posing a serious threat to human health. Plant polyphenols have natural antibacterial properties, but the instability of the phenolic hydroxyl structure limits their bioavailability. To solve this problem, researchers have explored the self-assembly of polyphenols with other substances to construct new nano-biomaterials. These biomaterials not only enhance the stability and bioavailability of polyphenols but also exhibit synergistic antibacterial activity, showing a great promise in the field of antibacterial applications. This review examined the construction strategies and antibacterial properties of different types of polyphenol self-assembled biomaterials developed in recent years, including polyphenol-metal, polyphenol-hydrogel, polyphenol-chitosan, polyphenol-protein and polyphenol-liposome. Furthermore, the challenges and future prospects of the novel polyphenol self-assembling biomaterials in the field of antibacterial application were discussed. Reference | Related Articles | Metrics Select Extracting Characteristics of Flavone and Flavonol Glycosides in Xihulongjing Tea under Different Brewing Conditions and Their Contribution to Tea Taste LIU Yang, CHEN Gensheng, XU Yongquan, ZHANG Yingna, YIN Junfeng Journal of Tea Science    2015, 35 (3): 217-224.   DOI: 10.13305/j.cnki.jts.2015.03.003 Abstract （684）      PDF（pc） （640KB）（545）       Knowledge map    Save The study proposed a standard analyzing method based on high performance liquid chromatography combined with ultraviolet (UV) to quantify extracting characteristics of flavone glycosides in Xihulongjing tea under different brewing conditions, and their contributions to taste was estimated by Dot factor (Dose-over-Threshold). Results indicated that: (1) This method can be used to separate and quantify eleven flavone and flavonol glycosides in tea; (2) In traditional brewing conditions, Myr-gala and Que-rut were the principal flavonol glycosides in Xihulongjing tea. With brewing temperature and time rising, eleven flavone and flavonol glycosides except Kae-rut increased variably with the raising of brewing temperature and the prolonging of brewing time, Que-rut and Que-gala leached fastly, while Myr-rha and Vit-rha leached slowly among 11 flavone and flavonol glycosides; (3)All of the Dot factors of Que-rut、Que-gala and Myr-gala were higher than 10. According to the definition of Dot factor, they may be showed a significant contributor to tea taste. Reference | Related Articles | Metrics Cited: Baidu(3) Select Journal of Tea Science    2002, 22 (01): 51-56.   DOI: 10.13305/j.cnki.jts.2002.01.011 Abstract （436）      PDF（pc） （42KB）（543）       Knowledge map    Save Related Articles | Metrics Select Progress on the Modification of Tea Polyphenols and Antioxidant Properties of Lipid-soluble Tea Polyphenols YING Le, ZHANG Shi-kang, WANG Yue-fei, ZHU Yue-jin, YANG Xian-qiang Journal of Tea Science    2010, 30 (S1): 511-515.   Abstract （595）      PDF（pc） （180KB）（543）       Knowledge map    Save Producing good quality lipid-soluble tea polyphenols (LTP) was the research focus at home and abroad. Tea polyphenols’ modification by solvent, emulsion and molecular modification were reviewed in this paper. The advantages and disadvantages among these three methods were compared. The antioxidant properties of liphophilic tea polyphenols and its mechanism were introduced. Its antioxidant properties in different antioxidant systems were compared. And the application of LTP as antioxidants was forecasted. At the same time, the developing direction of LTP production was proposed. Reference | Related Articles | Metrics Cited: Baidu(15) Select First Discovery of Whitefly, Aleurocanthus inceratus Silvestri (Hemiptera: Aleyrodidae) on Tea Plants in China WANG Jirui, MU Lixia, DU Yuzhou, XU Zhihong Journal of Tea Science    2016, 36 (4): 427-431.   DOI: 10.13305/j.cnki.jts.2016.04.011 Abstract （767）      PDF（pc） （994KB）（541）       Knowledge map    Save Aleurocanthus inceratus Silvestri, a newly recorded species of whitefly infesting tea plants, was morphologically described and illustrated. It has 11 pairs of spines along submarginal area, among which 5 pairs are on cephalothorax. Moreover, there are 9 pairs of spines on cephalothorax of the median dorsum, 14 pairs of spines on the median of venter, with 3 rows. Vasiform orifice and operculum are rounded.and cordate respectively., While caudal furrow is indistinct. Nine species of whitefly infesting tea plants in China were counted, namely, Aleurotrachelus camelliae (Kuwana), Parabamisia myricae (Kuwana), Aleurocanthus spiniferus (Quaintance), Aleuroclava guyavae (Takahashi), Aleurolobus rhododendri Takahashi, Dialeurodes citri (Ashmead), Aleurocanthus inceratus Silvestri. An identification key to identify these species based on the puparial characters was provided. Reference | Related Articles | Metrics Select Research Progress of N- methyltransferases Involved in Caffeine Biosynthesis YAN Changyu, REN Qiujing, CHEN Xiaofang, LI Bin, CHEN Zhongzheng Journal of Tea Science    2014, 34 (6): 531-540.   DOI: 10.13305/j.cnki.jts.2014.06.013 Abstract （669）      PDF（pc） （697KB）（541）       Knowledge map    Save Caffeine is one of the main quality and functional components in beverage such as tea, coffee, etc. At present, a xanthosine→7-methylxanthosine→7-methylxanthine→theobromine→caffeine pathway is supported as the major route to caffeine, and it is synthesized through three methylation reactions by N- methyltransferase and a nucleosidase reaction by nucleoside hydrolase. N- methyltransferases(NMTs) are important enzymes in caffeine synthesis process. In this paper, the profile of caffeine in plant and the pathway of caffeine synthesis were introduced, and the research progress on the enzymology properties, gene cloning and expression, the relationship of gene function and structure of NMTs involved in caffeine biosynthesis were mainly reviewed. Finally, the research emphasis in the field for the future was discussed and prospected. Reference | Related Articles | Metrics Cited: Baidu(5) Select A Preliminary Study on the Degradation Pathway of Caffeine in Tea Microbial Solid-state Fermentation ZHENG Chengqin, MA Cunqiang, ZHANG Zhengyan, LI Xiaohong, WU Tingting, ZHOU Binxing Journal of Tea Science    2020, 40 (3): 386-396.   DOI: 10.13305/j.cnki.jts.2020.03.009 Abstract （965）      PDF（pc） （1079KB）（538）       Knowledge map    Save In order to explore caffeine degradation products and pathways under the action of microorganisms, the dominant strains including Aspergillus sydowii NRRL250, Aspergillus pallidofulvus NRRL4789, Aspergillus sesamicola CBS137324 and Penicillium mangini CBS253.31 were screened and identified during pu-erh tea fermentation. Strains were inoculated into sun-dried green tea leaves for solid-state fermentation. High performance liquid chromatography (HPLC) was used to determine caffeine, theobromine and theophylline contents to explore the effect of microorganisms on caffeine metabolism. UHPLC-QTOF-MS was used for the metabonomic analysis of Aspergillus sydowii inoculated fermentation with sterilization treatment group (ST group) and raw material group (RM group). The results show that the dominant strains such as A. pallidofulvus NRRL4789, A. sesamicola CBS137324 and Penicillium mangini CBS253.31 had no significant effects on the metabolism of caffeine and other purine alkaloids. However, caffeine content was decreased significantly (P<0.05) with a great reduction about 83.89% during the inoculated fermentation of Aspergillus sydowii. Additionally, theophylline content was increased significantly (P<0.05) and arrived to (25.03±1.17) mg·g-1 at the end of fermentation. While theobromine content remained stable. Therefore, Aspergillus sydowii has a profound effect on caffeine degradation metabolism. Nine metabolites related to caffeine degradation were detected by UHPLC-QTOF-MS during the inoculated fermentation, Among them, theophylline, 3-methylxanthine, 1,7-dimethylxanthine and 7-methylxanthine contents were significantly increased (P<0.05) under the action of Aspergillus sydowii which were related to N-demethylation pathway of caffeine and its related metabolites. 1,7-dimethyluric acid and 1-methyluric acid were related to the oxidation pathway of caffeine-related metabolites. It can be seen that Aspergillus sydowii is the dominant strain that can degrade caffeine and has the potential ability to convert caffeine into theophylline. Under the action of spergillus sydowii, both N-demethylation and oxidation were found in caffeine degradation metabolism, and the former was the dominant. Reference | Related Articles | Metrics Select Synthesis and Characterization of Highly Pure Theanine YAN Shou He, Jean-Pierre DUFOUR, Marc MEURENS Journal of Tea Science    2003, 23 (2): 99-104.   DOI: 10.13305/j.cnki.jts.2003.02.003 Abstract （734）      PDF（pc） （337KB）（536）       Knowledge map    Save An improved synthesis method of L-Theanine, γ - glutamylethylamide was reported as the dehydratation of L-glutamic acid to pyrrolidone carboxylic acid (PCA), then PCA reaction with absolute ethylamine (99%, gas-liquid) with the yield of 92.6%. After re-crystallization in 84% ethanol solution the highest pure theanine (A type) is obtained with a yield of 37.4%. The crystals appear as tetra-rectangular prisms with a silk luster under transmission and scanning electron microscopy (TEM and SEM). The melting point of A theanine is 224°C. The B theanine synthesized from L-PCA shapes as cabbage leaves with curved borders under SEM and with a m. p. of 217 - 218°C as reference data. By using HPLC, it is confirmed that A and B theanine are mix-isomers. The A theanine consists of 47.9% L-theanine and the B theanine consists of 90.9% L-theanine. The rotation (α) of 100% L- theanine was + 8.57°. Reference | Related Articles | Metrics Select Twenty Years Period in the Investigation on the Anticarcinogenic Activity of Tea CHEN Zong-mao Journal of Tea Science    2009, 29 (3): 173-190.   DOI: 10.13305/j.cnki.jts.2009.3.001 Abstract （552）      PDF（pc） （462KB）（535）       Knowledge map    Save The progress in the investigation on anticarcinogenic activity of tea polyphenols in the world was analyzed and reviewed in this paper. The inhibitory activity of tea extracts on the human cancer cell was firstly reported by Fujiki H in 1987 in Japan. Since then, around 5000 papers on the anticarcinogenic activity of tea were published in the world. According to the published results of investigation, four stages were divided by the author. From the period of the end of 1980’s to the middle of 1990’s, the major investigation was focused on the in vitro and in vivo investigation and clinical investigation. From the period of the middle of 1990’s to the beginning of 21 Century, the major investigation was focused on the epidemiological investigation and the anticarcinogenic mechanism. Since the beginning of 21st Century, investigation was continuing on the anticarcinogenic mechanism on the first hand, and the metabolism and fate of catechins in the animal and human body were investigated. Since 2004, the investigation on the modification of chemical structure of tea catechins was conducted for the purpose of improving the bioavailability, stability and bioactivity of tea catechins in human body. This paper is mainly reviewed from the published literature after 2003 from the following five parts: results on the epidemiological investigations, anticarcinogenic mechanism, the active components of anticarcinogenic activity in tea, results on the metabolism and fate of tea catechins in animal and human body, modification of chemical structure of tea catechins and its bioavailability and bioactivity. Reference | Related Articles | Metrics Cited: Baidu(11) Select Re-analysis of the Phenomena and Causation of Flourishing Tea Culture in Tang Dynasty JIA Yue-qian, BAO Gong-min, ZHU Jian-qing Journal of Tea Science    2009, 29 (1): 72-78.   DOI: 10.13305/j.cnki.jts.2009.1.012 Abstract （553）      PDF（pc） （250KB）（533）       Knowledge map    Save The paper re-analyzes the phenomena and causation of flourishing tea culture in Tang dynasty in China, which would help to clarify amphibolous view whether tea culture was first flourishing in Tang dynasty (A.D. 608~907) or North Song dynasty (A.D. 960~1127). The authors point out that Tang dynasty is a landmark time in the formation of tea culture and set the base tone of the subsequent development of tea culture. The paper lists six initial phenomena of flourishing tea culture in Tang dynasty and indicates six possible causations. Reference | Related Articles | Metrics Cited: Baidu(3) Select Ecological Thoughts in Ancient Chinese Tea Books and Their Contemporary Value LIU Xinqiu, DU Xiya Journal of Tea Science    2023, 43 (3): 437-446.   DOI: 10.13305/j.cnki.jts.2023.03.013 Abstract （368）      PDF（pc） （362KB）（532）       Knowledge map    Save Chinese traditional ecological thoughts with the core of Confucianism, Buddhism, Taoism culture, in the pursuit of harmony in the process of human and nature, are consisted of a series of environmental protection and respect for life. It is formed by the particular geographical environment, political status, economic conditions and cultural factors, which thereby formed an agriculture production system of intensive cultivation. Under the influence of the ecological thoughts, a special system of tea planting management and tea drinking methods has been established in the production and development of tea industry, which was mostly recorded in the tea books of all dynasties. The ecological thoughts of tea industry were embodied in different periods, including the historical understanding of tea planting ecological environment, the development and evolution of tea garden management technologies and the stage change of tea drinking mode. The ecological concept of ancient tea industry has been inherited and can still be used for reference and implementation today. Reference | Related Articles | Metrics Select Anticancer Activity of Theaflavin Diagallate and its Mechanism JIANG He-yuan, Hang Xiao, YUAN Xin-yue, WANG Chuan-pi, Chung S Yang Journal of Tea Science    2007, 27 (1): 33-38.   DOI: 10.13305/j.cnki.jts.2007.01.005 Abstract （461）      PDF（pc） （406KB）（529）       Knowledge map    Save Theaflavin digallate was purified by Sephadex LH-20 column chromatography. Its anticancer activity and mechanism were analyzed on H1299 and HCT-116 cancer cell lines. Results from MTT assay showed that Theaflavin digallate could inhibit the growth of H1299, and its IC50 value is 25μmol/L. Theaflavin digallate could slightly adjust the cell cycle of HCT-116 cancer cell, and significantly promote the apoptosis of HCT-116 cancer cell at 50μmol/L. Theaflavin digallagte could decrease the expression of cancer-promoting biomarker, Bcl-xL, and increase the expression of cancer-inhibiting biomarker, Bax, on HCT-116 cancer cell line. Reference | Related Articles | Metrics Cited: Baidu(19) Select Preliminary Application of ISSR Markers in the Genetic Relationship Analysis of Tea Plants LIN Zheng-he, CHEN Rong-bing, CHEN Chang-song, LIN Jin-ke, HAO Zhi-long, GAO Shui-lian, CHEN Lian-cheng Journal of Tea Science    2007, 27 (1): 45-50.   DOI: 10.13305/j.cnki.jts.2007.01.007 Abstract （406）      PDF（pc） （498KB）（525）       Knowledge map    Save Inter-simple sequence repeat (ISSR) is a kind of effective molecular marker developed on the basis of microsatellite, or simple sequence repeat (SSR). ISSR markers were applied to detect the relationship of the thirty-nine cultivars of tea plants. Fifteen primers, selected from fourty primers, were used to amplify the tea samples one hundred and fourty-three DNA bands were amplified, of which one hundred and thirty-one bands were polymorphic.The percentage of polymorphic bands was 91.6%.By cluster analysis based on ISSR markers using UPGMA,the genetic similarity was from 0.21 to 0.95. The GS was the greatest between Manqilan and Zhuyeqilan, and they had the highest genetic similarity and the smallest genetic distance.The GS between Chongqinpipacha and Yinghong 1 was the smallest and they had the lowest genetic similarity and the greatest genetic difference. Cluster analysis classified the 39 cultivars into 3 major groups (GS=0.20). Chongqinpipacha and Yinghong 1 fell into one group, belong to primitive form Jiulongzhu and Huanglong also fell into one group. The rest formed the third group. The results suggest that ISSR is a useful tool for molecular genetic diversity and relationship analysis of tea cultivars. Reference | Related Articles | Metrics Select Study on the Hypolipidemic Effect of Flavones and Dihydromyricetin From Tengcha CHEN Yu-qiong, NI De-jiang, CHENG Qian, HUANG Hai-bo, MENG Yan, WU Mou-cheng Journal of Tea Science    2007, 27 (3): 221-225.   DOI: 10.13305/j.cnki.jts.2007.03.015 Abstract （585）      PDF（pc） （593KB）（525）       Knowledge map    Save The effects of Tengcha flavones and dihydromyricetin(DMY) on hypolipidemic mice were investigated. The results showed, compared with the hyperlipidemia control group, DMY reduced the weights of mice significantly; Tengcha flavones and DMY decreased serum TC、TG、LDL-C、malondiadehyde(MDA) contents and Liver coefficient, increased HDL-C levels and the activities of SOD distinctly. The pathological observation on the liver tissue showed that Tencha flavones and DMY could lighten the denaturation liver cell. As results, Tengcha flavones and DMY could prevent hypolipidemia in mice and protect myocardial cells from oxidation and the liver harmful from of high lipid. Reference | Related Articles | Metrics Cited: Baidu(43) Select Combination of Both Basic Water Saturated Butanol Extraction System and Macroporous Resin for Purification of Tea-Saponin TU Yun-fei, YANG Xiu-fang, KONG Jun-hao Journal of Tea Science    2010, 30 (S1): 556-560.   Abstract （368）      PDF（pc） （324KB）（524）       Knowledge map    Save Tea-saponins as the glycoside of pent-acyclic triterpenoid, which are extracted from camellia seeds, have a high molecule weight, strong polar, and easily water solubility characteristics. They are not only effective in decontamination, foaming, emulsification, decentralization and saturation, but also with function of diminishing inflammation, easing pain and resisting epiphyte. However, for the dark brown pigments of crude extraction from tea-cake were hard to remove using traditional methods, the saponins in the field of food, drink, hair care products and high-end daily health products are strongly restricted. In this paper, we employed basic water saturated butanol extraction system combined with macroporous resin for purification of tea-saponins. The results showed that tea-saponins were preferred to dissolve in the upper phase of basic water saturated butanol extraction system under the water solution containing moderate alkali. And the D280 was the optimum macroporous resin for removing the pigments after the extraction of basic water saturated butanol system. Finally, the product of purified tea-saponin is colorless (the light-absorbance value of the pigments in end-product was down from 0.15 to 0.02) and high purity (91 %, w/w). In conclusion, basic water saturated butanol extraction system combined with macroporous resin is suitable for purifying crude tea-saponins. Reference | Related Articles | Metrics Cited: Baidu(3) Select Analysis of the Bitter and Astringent Taste of Baked Green Tea and Their Chemical Contributors ZHANG Yingna, CHEN Gensheng, LIU Yang, XU Yongquan, WANG Fang, CHEN Jianxin, YIN Junfeng Journal of Tea Science    2015, 35 (4): 377-383.   DOI: 10.13305/j.cnki.jts.2015.04.011 Abstract （724）      PDF（pc） （579KB）（524）       Knowledge map    Save The paper discussed the quantitative analysis of the bitter and astringent taste of the baked green tea and the main chemical component contributors. Baked green teas made of fresh tea leaves with different tenderness were used as the raw material to analyze the taste attributes (including bitterness, astringency, umami, and mellowness) and contents of quality components by quantitative sensory evaluation and chemical analysis, and synchronously establish the correlation between them. The results showed that, with the decrease of tea leaves tenderness, the bitter, astringent and umami taste of the tea infusions decreased as well as the total taste quality. Through analyzing the quality components and their taste contributions, it was found that the main contributors for the bitterness of the baked green tea were EGCG and caffeine, and for the astringency were catechins and flavonoid glycosides. EGCG was the main catechin component for astringent taste, and EGC and ECG also had significant contribution. Que-rut and Que-gala were the main flavonoid glycosides, other glycosides including Myr-gala, Que-glu, Vit-rha, Kae-gala, Kae-rut, Kae-glu also had significant contribution for astringent taste. The analysis of the Dot values showed that free amino acids had no significant contribution to the umami tatste. This research preliminarily illuminated the main chemical contributors for the bitter and astringent taste of the baked green tea and provided theory basis for the tea-quality improvement and taste-chemistry study. Reference | Related Articles | Metrics Cited: Baidu(6) Select Sulphur Nutrition of Tea Plant: A Review of Present Studies and Research Prospects HAN Wen-yan, HU Da-huo, SHI Yuan-zhi, MA Li-feng Journal of Tea Science    2004, 24 (4): 227-234.   DOI: 10.13305/j.cnki.jts.2004.04.001 Abstract （694）      PDF（pc） （60KB）（523）       Knowledge map    Save Sulphur is one of the essential elements of tea plant and regarded as the fourth key element next to NPK. With the decreasing in the application of the traditional S-bearing fertilizers and pesticides, and the control of SO2 pollution in atmosphere in recent years, the S deficiency in tea plant is obviously increased. S application has being become one of the key factors in the Integrated Nutrition Management System in tea garden. This paper reviews the different aspects of S nutrition of tea, especially the S content in tea plant, the S absorption and utilization by tea plant, the availability and distribution of S in the soil and their affecting factors, the S deficiency in tea plant and its diagnosis, the effects of S application on yield and quality of tea, S balance in tea garden and S application technique. And finally the future research activities on S nutrition in tea are outlined. Reference | Related Articles | Metrics Cited: Baidu(2) Select Study on Blending of Made Tea with Mixture Design TONG Hua-rong, GONG Zheng-li Journal of Tea Science    2004, 24 (3): 207-211.   DOI: 10.13305/j.cnki.jts.2004.03.011 Abstract （489）      PDF（pc） （102KB）（523）       Knowledge map    Save Blending program of 7 scented teas using Uniform mixture Design of experiments was studied. Results showed that Uniform mixture design of experiments could be used in blending of made tea effectively. With the model of responses, the interactions of sensory attributes among components could be estimated. With the aid of analysis software HL40, formulations of tea could be optimized for several responses and the best formulation could be gotten. Reference | Related Articles | Metrics Cited: Baidu(16) Select Research on the Changes of China's Tea Production Layout WU Qinyao, YANG Jiangfan, LIN Cheng, GUAN Xi Journal of Tea Science    2022, 42 (2): 290-300.   DOI: 10.13305/j.cnki.jts.20211210.001 Abstract （681）      PDF（pc） （554KB）（523）       Knowledge map    Save Based on the agricultural location theory, comparative advantage theory and rational "economic man" hypothesis, a theoretical analysis framework taking cultural factors and factors affecting the changes in China's tea production layout into account was constructed using data from 16 tea-producing provinces across the country from 1993 to 2018. The panel data of the district expounded the characteristics and laws of the changes in China's tea production layout, and clarified the main influencing factors and driving mechanisms that affected the changes in China's tea production layout. The results show that: (1) After the reform and opening up, from 1993 to 2018, China's tea industry had agglomerated and expanded in terms of production scale, and the tea production space had changed significantly, with significant differences in characteristics. (2) The layout of tea yield was based on natural resources, consumer demand, and culture. The factors like technological progress and social and economic factors had a profound impact on the layout of tea production over time, and resulted in differences in tea-producing provinces across the country. (3) Natural resources and technological progress were the basis and prerequisite for changes in the layout of tea production. The decisive conditions for changes in the layout of tea production were consumer demand and socio-economic factors. Brand building and policy support were also important supplementary factors for the current development of the tea industry. On this basis, this article proposed to optimize the layout of tea production according to local conditions, strengthen the protection of land resources, rationally plan the area of tea gardens, maintain the continuous and stable development of the tea industry, attach importance to technological innovation and application to improve the level of tea yields and use the inter-regional interaction of tea production to achieve policy recommendations such as improving the overall efficiency of the tea industry. Reference | Related Articles | Metrics Select Development and Reproduction of Ectropis grisescens and Ectropis obliqua Based on the Two-Sex Life Table GE Fanxing, SHI Fan, CHENG Chunxi, CHEN Lilin Journal of Tea Science    2022, 42 (6): 828-838.   DOI: 10.13305/j.cnki.jts.2022.06.008 Abstract （347）      PDF（pc） （1012KB）（519）       Knowledge map    Save Ectropis grisescens Warren and Ectropis obliqua Prout are two serious defoliators in tea gardens, which affect both yield and quality of tea. In the study, using the age-stage two-sex life table, the growth and development indices, age-stage-specific survival rate, age-stage-specific fecundity, age-stage-specific life expectancy, age-stage-specific reproductive value, and population parameters of tea geometrid were measured and the differences of the parameters were analyzed. The results show that the developmental duration of the 1st, 2nd, 4th, and 5th instar larvae, the total duration of larvae, the pupal stage, and the adult longevity of E. grisescens (3.22, 2.55, 1.43, 4.56, 15.34, 7.98, and 7.59 d, respectively) were significantly lower than those of E. obliqua (4.07, 3.05, 2.16, 5.71, 18.83, 8.88, and 10.65 d, respectively). The survival rates of the 2nd to 5th instars larvae of E. grisescens were 100.00%, 95.00%, 62.00% and 96.00%, respectively, which were significantly higher than those of E. obliqua (93.00%, 71.00%, 45.00% and 80.00%, respectively). The mean generation duration of E. grisescens was 32.412 d, which was significantly shorter than that of E. obliqua (36.016 d). The age-stage-specific survival rate and intrinsic rate of increase of E. grisescens were higher than those of E. obliqua, and the mean generation duration was shorter than that of E. obliqua. The population of E. grisescens could expand more rapidly. The results provided basic data for the lab population rearing of E. grisescens and E. obliqua, and provided theoretical basis for the competition mechanism and the selection of population control strategies of the two sibling species. Reference | Related Articles | Metrics Select Change of Polysaccharide During the Processing of Oolong Tea and its Structure Characteristic NI De-jiang, CHEN Yu-qiong, YU Zhi, ZHANG Yun, XIE Bi-jun, ZHOU Ji-rong Journal of Tea Science    2005, 25 (4): 282-288.   DOI: 10.13305/j.cnki.jts.2005.04.008 Abstract （535）      PDF（pc） （363KB）（519）       Knowledge map    Save During the process of Oolong tea, the extraction rate of TPS and the contents of its neutral sugar and protein decreased, particularly notably after the third shaking, but the content change of uronic acid was less. It was also indicated that the inhibiting effects of polysaccharide on radicals increased before the third shaking, and then decreased on Zuoqing stage. According to the changes of polyphenol content, when it was retained 85%, the content of TPS was highest and the effect on scavenging •OH and was best, which was regarded the technical index to end shaking during the process of Oolong tea. Four fractions of OTPS was obtained by DEAE-52 column chromatography, and there were obvious differences not only in contents of neutral sugar, uronic acid and protein of OTPS, but also in inhibiting effects on hydroxyl radical (•OH) and superoxide anion radical ( ). OTPS 2-1, a main fraction of OTPS, was obtained by DEAE-52 and Sephadex column chromatography. It was found that OTPS2-1 was a trinal compound of polysaccharide containing rich uronic acid and less protein. The results also showed that the molecular average-weight of OTPS2-1 was 8.877?104, and it was composed of Gal, Glu, Ara, Fuc and Rha with a molar ratio of 7.58:2.14:7.05:1.76:1.02. Reference | Related Articles | Metrics Cited: Baidu(15) Select Geochemical Characteristics and Risk Assessment of Heavy Metals in Typical Tea Gardens in Yunnan Province XIE Mengli, CHANG He, ZHOU Xiaohua, YANG Tianfu, LONG Kun Journal of Tea Science    2023, 43 (4): 501-512.   DOI: 10.13305/j.cnki.jts.2023.04.004 Abstract （303）      PDF（pc） （963KB）（514）       Knowledge map    Save In order to explore the relationship and the current situation between the geological background of tea garden and the content of heavy metal elements in tea, the rocks, soil and tea in Mengku tea garden and Jingmai tea garden in Yunnan Province were selected as the research objects. The contents of 10 heavy metal elements (Cd, Co, Cr, Cu, Hg, Ni, Pb, Zn, Mn, As) were determined. Multivariate statistical analysis and spatial analysis were used to summarize the characteristics and risk assessment of heavy metals in tea gardens. The results show that: (1) compared with the abundance of elements in the crust, the rocks in Mengku and Jingmai tea gardens were rich in As. While the rocks of Mengku tea garden were poor in Hg and the rocks of Jingmai tea garden were poor in Mn. (2) The soil of Mengku tea garden was mainly polluted by As and Cr. The soil of Jingmai tea garden was mainly polluted by Cr and Cu. They were all lightly polluted and had good soil quality. (3) The average contents of heavy metal elements in tea followed the order of Mn>Zn>Cu>Ni>Cr. The accumulation ability followed the order of Mn>Zn>Hg>Cu>Ni. Only a few tea samples from Mengku tea garden had As content exceeding the standard. And the heavy metal contents in tea were generally at the safe level. (4) For tea samples from Mengku and Jingmai tea gardens, Mn had the highest non-carcinogenic risk. As in Mengku tea had the highest carcinogenic risk. Cr in Jingmai tea had the highest carcinogenic risk. And other heavy metal elements were within the safe range. Reference | Related Articles | Metrics Select Effect of Fu Brick Tea on Improving Metabolic Disorders in Type 2 Diabetes Mice DAI Xinyue, GE Binggang, ZHANG Xuwen, LIU Wenwu, DUAN Jichun, FU Donghe Journal of Tea Science    2022, 42 (1): 63-75.   Abstract （457）      PDF（pc） （1841KB）（514）       Knowledge map    Save To investigate whether Fu brick tea (FBT) water extract can attenuate metabolic disorders in Type 2 Diabetes (T2DM) by regulating gut microbiota, a T2DM mouse model was established with streptozocin and 400 mg·kg-1 FBT water extract administration. Diet, and water consumption, body weight, fasting glucose and glucose tolerance in mice were observed. Serum levels of insulin (INS), total bile acid (TBA), total cholesterol (TC), triglycerides (TG), low-density lipoprotein cholesterol (LDL-C), high-density lipoprotein cholesterol (HDL-C), interleukin-1beta (IL-1β) and tumor necrosis factor-alpha (TNF-α) were examined. Histopathological changes of ileum and pancreas were also observed. Furthermore, fecal samples were analyzed by 16 S rRNA gene sequencing. The results show that FBT reduced the serum lipid metabolism levels, blood glucose, and inflammatory cytokines. Simultaneously, FBT treatment significantly ameliorated pathological changes in the pancreas and ileum. Moreover, the diversity, structure and composition of T2DM-disrupted gut microbiota were restored by the supplementation of FBT. T2DM-induced increase in the relative abundance of Verrucomicrobia was remarkably restored by FBT. FBT increased the growth of many key beneficial bacteria, including Firmicutes, Bifidobacterium, Enterorhabdus, Prevotella_9, A2, Acetatifactor, Eubacterium_coprostanoligenes_group, Faecalibacterium, Coriobacteriaceae and Eggerthellaceae. Collectively, the study showed that FBT might alleviate dysbacteriosis and metabolic disorders in T2DM by increasing beneficial flora. Reference | Related Articles | Metrics Select Effect of Different Drying Technologies during Raw Tea Processing on the Quality of Green Tea Beverage YUAN Haibo, HUA Jinjie, DENG Yuliang, LI Jia, DONG Chunwang, YANG Yanqin, WANG Jinjin, HUANG Yinquan, YIN Junfeng, JIANG Yongwen Journal of Tea Science    2017, 37 (6): 631-637.   Abstract （576）      PDF（pc） （340KB）（514）       Knowledge map    Save To explore the appropriate drying technology during raw tea processing, leaching behaviors and quality stabilities of tea samples prepared from raw materials dried by different methods or degree of drying were compared. The results revealed that (1) Raw tea dried by frying showed the highest contents of tea polyphenols when processed under low temperature, whereas those dried by baking-frying, or baking-frying-backing showed the highest contents of tea polyphenols when processed under high temperature. (2) In respect of color stability, tea soup prepared from baking-dried tea showed significantly elevated L value after sterilization or during storage, with the average L value increased by 2.035-3.905. Meanwhile tea soup prepared from baking-dried tea also showed higher anti-discoloration, with a/b value during low-temperature storage increased by 19.5%. (3) In respect to sensory flavor, most tea soups showed yellow-green color and ripe aroma while tea samples processed by baking-drying remained green, bright and fresh without any ripe taste. Besides, tea samples processed by baking-drying also showed superior flavor stability during storage irrespective of temperatures. In conclusion, baking approach during raw tea process was proposed with the optimized drying content between 5%-6%. Reference | Related Articles | Metrics Select Coupling and Coordinated Development between Tea Industry and Tourism——A Case Study of 8 Provinces and Regions along the Chinese Section of “Tea Road” WANG Gongwei Journal of Tea Science    2020, 40 (4): 555-564.   DOI: 10.13305/j.cnki.jts.2020.04.010 Abstract （805）      PDF（pc） （401KB）（513）       Knowledge map    Save The study took 8 provinces and regions along the Chinese section of the “Tea Road” as an example, constructed a coupling coordination degree model to analyze the coordinated development of tea industry and tourism based on the provincial panel data from 2000 to 2016. The results show that: (1) The coupling coordination degree of tea industry and tourism of the Chinese section of “Tea Road” was relatively low and in a slightly disordered state, but the level of integration and interaction gradually improving. (2) The coupling coordination degree of tea industry and tourism in the areas along the route showed spatial differentiation. Fujian and Hubei were in a state of primary coordination and reluctant coordination. Hunan and Henan were on the verge of imbalance. Jiangxi was in a state of moderate imbalance, and Hebei, Shanxi and Inner Mongolia were in a state of serious imbalance. (3) In addition to a slight decline in Fujian, the coupling coordination degree of tea industry and tourism in the areas along the route gradually improved. (4) There were three types of coupling coordination degree between tea industry and tourism in the areas along the route: Fujian, Hubei and Hunan belonged to the dominant type of tea industry. Henan, Hebei, Shanxi and Inner Mongolia belonged to the dominant type of tourism. Jiangxi belonged to the advantage type of tea industry and tourism. Finally, relevant countermeasures and suggestions were proposed according to the research conclusion. Reference | Related Articles | Metrics Select Alleviative Effects of Aged Liupao Tea on Lipid Metabolism and Liver Injury in Hyperlipidemic Mice WU Wenliang, LIU Zhonghua, LIN Yong, HUANG Jian′an, ZUO Gaolong, TENG Cuiqin, LONG Zhirong, QIU Ruijin, CAO Zhonghuan Journal of Tea Science    2018, 38 (4): 430-438.   DOI: 10.13305/j.cnki.jts.2018.04.012 Abstract （748）      PDF（pc） （1233KB）（512）       Knowledge map    Save To investigate the alleviative effects of aged Liupao tea on lipid metabolism and liver injury in hyperlipidemic mice, the changes of main chemical substances in Liupao tea of different storage ages were analyzed. The hyperlipidemia model mice were established by feeding a high fat and sugar diet, and Liupao tea groups were given daily oral administration of water extract of selected aged Liupao tea. The changes of related physiological and biochemical indexes and tissue morphology in mice were observed. The results showed that Liupao tea samples stored for 15 years were selected as the representative of the aged Liupao tea, which was used in subsequent experiments. Compared with the hyperlipidemia model group, aged Liupao tea especially medium or high dose groups could significantly decrease the contents of TC, TG, and LDL-C levels, increase the content of HDL-C, suppress the activities of ALT and AST in the serum, and moderate liver oxidative stress,. Pathological sections of liver and adipose tissue showed that aged Liupao tea could reduce the formation of lipid droplets in liver cells and inhibit the enlargement of fat cells in a dose dependent manner. In conclusion, aged Liupao tea of normal dose could effectively improve lipid metabolism disorder and liver injury in mice induced by high fat and sugar diet. Reference | Related Articles | Metrics Select A Comparative Study of Different Polarity Chromatographic Column in Analysis of Aroma Components in Black Tea QIAO Yang, DU Liping, XIAO Dongguang Journal of Tea Science    2016, 36 (1): 38-44.   DOI: 10.13305/j.cnki.jts.2016.01.005 Abstract （598）      PDF（pc） （897KB）（511）       Knowledge map    Save The aroma components in black tea were extracted and analyzed by headspace solid phase micro extraction (HS-SPME) coupled with capillary gas chromatography-mass spectrometry (GC-MS). Two different polarity chromatographic columns were used for the separation of the aroma components in black tea. The result of semi-standard non-polar chromatographic column HP-5MS and standard polar chromatographic column CP-Wax were compared by analysis. The results indicated that the separation effect of two different polarity chromatographic column are satisfactory, and there are some differences between the analysis results. Therefore, in the analysis of different aroma components in black tea, we should select suitable chromatographic columns according to the various analytes. Reference | Related Articles | Metrics Cited: Baidu(1) Select Dynamics of Scent Type and Aroma Components of Wuyi Dahongpao during the Preliminary Processing WANG Fang, ZHANG Jianming, LI Bo, CHEN Baiwen, LIU Baoshun, ZHAN Shiquan, LIU Shizhang Journal of Tea Science    2019, 39 (4): 455-463.   DOI: 10.13305/j.cnki.jts.2019.04.011 Abstract （805）      PDF（pc） （458KB）（511）       Knowledge map    Save The aroma components of tea leaves of Wuyi Dahongpao during the preliminary processing were investigated by headspace solid phase microextraction/gas chromatography-mass spectrometry (GC-MS). The results show that compared to the fresh leaves, the aroma component contents of alkanes, aldehydes and ketones such as nonaldehyde, tetradecane, tridecane, dodecane, butyl-2-ethyl-1,2,3-propyltriester, di-tert-dodecyl disulfide and orange blossom tert acetate were decreased drastically during the preliminary processing, which were decreased by 72.4%, 91.8% and 63.6% in the raw made tea, respectively. The alcohol, ester and olefin aroma components such as nerolidol, alpha olefin, indole, phenylacetonitrile, phenylethyl alcohol, caproic acid ester, hexanoic acid-shun 3-hexene ester, hexanoic acid-2-hexene ester and benzoic acid ester, acid-3-hexene-1-ester, and benzoic acid 2-hexene ester were largely increased during the preliminary process. The alcohol, ester and olefin aroma components involved in the characteristic flavor of Dahongpao were increased by 215.5%, 70.8% and 682.6% in the raw made tea respectively. Reference | Related Articles | Metrics Select The Effect of Red Light Withering on the Volatile Components of Tea Leaves and the Quality of Black Tea Product LIN Jiazheng, TU Zheng, CHEN Lin, YE Yang, LIU Fei, WANG Yuwan, YANG Yunfei, WU Xun, LYU Haowei Journal of Tea Science    2021, 41 (3): 393-405.   DOI: 10.13305/j.cnki.jts.2021.03.006 Abstract （1035）      PDF（pc） （1658KB）（511）       Knowledge map    Save Red light withering contributes to the formation of tea aroma. However, the effect of different red light quality on the volatile components of withered tea and the quality of the black tea product after processing remains to be studied. In this study, headspace solid phase micro extraction-gas chromatography-mass spectrometry was used to detect and analyze the volatile components of withered leaves under different light treatments such as dark, red light (630 nm, 1 000 lx, 3 000 lx), natural light (260-325 lx), and the dynamic changes of the volatile components of withered leaves and red light withered differential volatile substances under different light treatments were studied. The results show that a total of 130 volatile components were detected in withered leaves at different time periods, including 26 alcohols, 33 esters, 29 hydrocarbons, 12 aldehydes, 13 ketones, and 17 others. Comparing different light withering methods, it was found that the total content of volatile components in the red light 3 000 lx group pre-mid withering period (The first 8 h) were significantly higher than that in other groups. With the increase of red light intensity, the total content of esters increased significantly (P<0.05), while the total content of ketones decreased significantly (P<0.05). Through orthogonal partial least squares discriminant analysis, the variable projection importance factor was greater than 1 and the coefficient of variation was greater than 50%, 5 volatile components were screened out with the greater response to red light, including 1,2-dimethylpropyl-2-methyl-butanoic acid ester, 1-isocyano-3-methyl-benzene, decanal, 2-methyl-2-decanol, linoleic acid ethyl ester. Among them, the coefficient of variation of decanal was as high as 133.34% under red light 1 000 lx. The results of this study could provide a scientific basis for the improvement of black tea aroma quality and targeted regulation. Reference | Related Articles | Metrics Select Studies on the Competitive Capacity and Tactics of Chinese Tea on the Overseas Market with SWOT Method JIANG Han-chun, WANG Xiao-gu, ZHAO Hong-ying, JIANG Su-han Journal of Tea Science    2004, 24 (3): 159-165.   DOI: 10.13305/j.cnki.jts.2004.03.003