Highlights of this issue
With the rapid development of modern technologies such as genomics, the field of tea tree genetics and breeding has entered a new stage of development in 2024. The "2024 Progress in Tea Tree Genetic Breeding Research" provides a summary of the genetic mechanisms of important tea tree traits, tea tree genome, tea tree breeding techniques, and tea tree variety registration and authorization from four aspects.
The new tea beverage industry has promoted the rapid development and application of related industry technologies in high standard and fast production, product update speed, raw material transparency, biodegradable packaging materials, and other aspects. Industrial technological innovation has become a key way to break through the bottleneck of industry development. The current status and innovative research trends of the development of new tea beverage industry technology summarize the innovation and application of key technologies in the industry from the aspects of raw material supply, product processing, taste innovation, sensory analysis, environmentally friendly packaging, store marketing, policies, and industry standards.
Progress in Genetic Breeding Research of Tea Trees in 2024
Li Nana, Feng Yue, Ding Changqing, Wang Lu, Hao Yuanwish, Yang Yajun, Wang Xinchao*
Abstract: This article summarizes the main research progress in the field of tea tree genetics and breeding in 2024, including the genetic mechanism of important tea tree traits, the expansion and utilization of tea tree genome data, research innovation in tea tree breeding technology, and the registration and authorization of tea tree varieties. In 2024, through multidisciplinary methods such as transcriptomics, metabolomics, genomics, and epigenetics, key gene loci and genetic laws regulating the formation of traits such as tea quality, stress resistance, and growth and development were identified; The completion of large-scale resequencing of tea plant resource genomes provides the possibility to analyze the domestication mechanism of tea plant genetic diversity, population structure characteristics, quality, and resistance formation; The successful establishment of the tea plant somatic embryo regeneration technology system has laid the foundation for the breeding of excellent tea varieties and the construction of genetic transformation systems; 55 tea tree varieties have been registered as non major crop varieties, and 25 tea tree varieties have obtained new plant variety rights, providing important support for the promotion of new varieties and the upgrading of the tea industry.
Wen Shuai, Zeng Hongzhe, Fang Wenwen, Peng Liyuan, Wan Weiwei, Bai Qixian, Yang Xiaomei, Liu Linmei, Huang Jian'an *, Liu Zhonghua*
Abstract: In recent years, the new tea beverage industry technology has shown a vigorous development trend. The article summarizes the latest development status of new tea beverage industry technology from the aspects of digitalization of raw material supply, product processing technology, product taste innovation, sensory analysis technology, environmental packaging technology, store marketing, policy direction and industry standards. It analyzes the development trend of new tea beverage industry technology and puts forward relevant policy suggestions to provide reference for the development of new tea beverage industry technology.
Current Status and Future Trends of Tea Standardization in China
Yin Yi
Abstract: This article systematically reviews the current status of tea standardization work, focusing on the core area of current tea standardization work - standard samples, and deeply analyzes the current status and challenges of standard sample work. At the same time, the article also predicts the new trend of tea standardization work in the new era and looks forward to the future development direction of national standard sample work for tea, aiming to provide decision-making reference and practical support for the promotion of tea standardization work in China.
Analysis of Factors Influencing Consumer Purchase Behavior in Tea E-commerce Live Streaming: A Case Study of Yuhang, Hangzhou
Yuan Wei, Miao Sen, Zeng Huizhi
Abstract: Starting from the characteristics of e-commerce live streaming, the current situation of Yuhang tea e-commerce live streaming, and the characteristics of consumer purchasing behavior, this paper explores the factors that affect consumer purchasing behavior in tea e-commerce live streaming. Research and analyze the main correlation between factors such as anchor services and consumer impulse traits, and propose research hypotheses. Conduct a questionnaire survey using Wenjuanxing to test the hypotheses. Research has found that the professionalism and charm of e-commerce anchors, promotional strategies, and the inherent value of tea products can significantly promote consumers' willingness to purchase Yuhang Jingshan tea, and increase the incidence of purchasing behavior. Personal gender, age, consumption habits, and economic income level can play a moderating role in this, but not as significant as psychological factors such as purchase motivation, cognition, and trust. Based on the research results, the article proposes relevant suggestions from the perspectives of anchor services and setting up live streaming rooms on e-commerce platforms to improve the effectiveness of Hangzhou Yuhang tea e-commerce live streaming.
Regulatory effects of Liubao tea extract on short chain fatty acid metabolism and gut microbiota in healthy rats
Ming Shengjin, Ou Jinxi, Huang Ying, Tang Zhongqing, Ma Hongxi, Qin Yuechao, Gan Siling, Li Zhongxia*
Abstract: Liubao tea has biological effects of regulating sugar and lipid metabolism, as well as anti-inflammatory and antioxidant effects, and the gut microbiota and its metabolites may play an important role in these physiological processes. The article uses Liu Bao Tea Water Extract (LPTAE) as the experimental material to study its effects on the gut microbiota and metabolic products of short chain fatty acids in healthy rats. After feeding rats with LPTAE, the gut microbiota of healthy rats was analyzed using 16S rDNA gene sequencing technology, and the metabolic products of bacteria, short chain fatty acids, were analyzed using gas chromatography tandem mass spectrometry technology to determine the effects of Liubao tea on the gut microbiota and short chain fatty acids of healthy organisms. The results showed that compared with the control group, daily feeding of 200 mg/kg LPTAE could increase the alpha diversity and beta diversity of the intestinal microbiota in rats, alter the characteristics of the intestinal microbiota, increase the relative abundance of short chain fatty acid producing bacteria, and significantly increase the content of short chain fatty acids in colon contents, especially butyric acid and valeric acid. Compared with the control group, the regulatory effect of 400 mg/kg LPTAE daily feeding on the gut microbiota of rats was not as good as low-dose LPTAE, and there was no significant difference in the content of short chain fatty acids in colon contents. The research can provide scientific basis for the development of health and wellness products of Liubao tea.
Evaluation of the suitability of processing Taiping Houkui from 54 persimmon tea varieties
Yang Qun, Dai Xiudi, Zhang Ximin, Zhu Xiaoyuan, Hu Shaode, Yang Tianyuan*
Abstract: Taking 54 persimmon tea varieties planted in the same area as the research object, their agronomic traits (phenology, germination density, and hundred bud quality) were analyzed. After processing them into Taiping Houkui using the same processing technology, their sensory quality and main physicochemical component content were analyzed. Combined with principal component analysis, the adaptability of the tested persimmon tea varieties to Taiping Houkui was evaluated. The results showed that the coefficient of variation of catechin content in Taiping Houkui processed from different persimmon tea varieties was the highest (43.00%), followed by gallic acid (25.53%), epicatechin gallate (24.99%), and theanine content (24.98%). The results of principal component analysis showed that the contribution rate of the first five principal components reached 68.53%, and the contribution rate of the first principal component was 23.37%, mainly referring to tea polyphenols, phenol ammonia ratio, epigallocatechin gallate, and epicatechin. Based on the top 5 principal components, an evaluation model was constructed to obtain the top 10 persimmon tea varieties. Based on the observation results of agronomic traits of 54 persimmon tea cultivars, three cultivars with early growth, high germination density, and high hundred bud quality were selected: SDC29, SDC32, and SDC40. Combined with principal component analysis and sensory evaluation results, three cultivars with high comprehensive evaluation values and sensory evaluation scores were selected: SDC8, SDC29, and SDC27.
The impact of different grading methods on the economic benefits of machine harvested fresh leaves processing roasted green tea
Zhang Rongxiang, Du Yaru, Dong Zhijie, Liu Yu, Ni Dejiang, Yue Yaqi, Xiao Kunyue, Yu Zhi*
Abstract: Using machine harvested fresh leaves from typical European standard tea gardens in Hubei tea region in spring, summer, and autumn as experimental materials, this study explores the effects of two different grading processing methods, fresh leaf grading and rolled leaf grading, on the tea yield, refinement rate, and product economic benefits of roasted green tea. The experimental results showed that compared with the ungraded treatment, using fresh leaf grading processing can increase the economic benefits of spring tea by 21.50%, the economic benefits of summer tea are not significantly improved, and the economic benefits of autumn tea are increased by 15.71%; The use of rolled leaves for grading processing can increase the economic benefits of spring tea by 2.08%, summer tea by 6.61%, and autumn tea by 4.84%. Research has shown that using fresh leaf grading processing for spring and autumn machine harvested raw materials, and using rolling leaf grading processing for summer machine harvested raw materials to produce roasted green tea, has a significant effect on improving quality and increasing efficiency.
Liu Xueyan, Wu Chengyuan, Xu Ting, Luo Zhengfei, Liu Yanhong *, Wang Shaomei*
Abstract: In order to understand the quality differences of Gongfu black tea made from different tea tree varieties, this study used fresh leaves of 10 different tea tree varieties from the Tea Germplasm Resources Garden in Lincang City, Yunnan Province as raw materials. After making Gongfu black tea samples using the same process, GC-IMS was used to determine their volatile substances and analyze their composition and content differences. The research results showed that 10 samples contained a total of 60 volatile substances, which could be divided into 6 categories. According to the average relative content, they were alcohols (35.94%), aldehydes (26.30%), heterocycles (17.68%), esters (8.06%), ketones (6.79%), and olefins (1.14%). The substances that contribute significantly to the aroma quality among alcohol substances are oxidized linalool, linalool, and linalool. Among the 10 samples, the content of linalool in Chuanye 9 black tea was the highest (10.95%); The content of linalool and oxidized linalool in Huangdan black tea is the highest, at 8.81% and 12.42%, respectively. The difference in volatile compounds between the 5 portions of Gongfu black tea made from Yunnan large leaf variety is greater than that of small leaf variety black tea. Overall, there are significant differences in the types and contents of volatile substances in Gongfu black tea samples made from different tea tree varieties, resulting in unique aroma characteristics. This study can provide reference for blending the aroma characteristics of Gongfu black tea made from different varieties in the future, and for improving the quality of black tea in China.
Analysis of Taste Chemical Characteristics of Organic White Hair Silver Needle and White Peony
Xie Chenxin, Zhao Feng, Cai Yawei, Chen Yuanmin *, Lin Xiying, Lin Xiaoru, Cai Liangsui, Lin Jinyu, Su Yingbin, Guo Li*
Abstract: Using fresh leaves of Fuding Dahao tea under organic planting mode and conventional planting mode respectively, White Hair Silver Needle and White Peony were made. The sensory quality and main flavor components of white tea products of the same grade were compared and analyzed to explore the taste chemical characteristics of organic White Hair Silver Needle and White Peony. The results showed that the sensory quality of both organic white tea products was superior to conventional white tea of the same grade, with better freshness and sweetness; The main flavor components such as tea polyphenols, caffeine, soluble sugars, and catechins are relatively high in content, while the content of free amino acids is low. Taste attribute analysis shows that the preference for white tea is positively correlated with its freshness and sweetness, and negatively correlated with its bitterness and astringency. Organic white tea has a higher preference than conventional white tea of the same grade and is more favored by the market.
The influence of different cultivation methods on the physical properties of tea garden soil and tea quality
Zhang Lehui, Chen Dan, Liu Jiatong, Yu Zhi, Ni Dejiang, Zheng Shibing, Zhao Hua*
Abstract: Cultivation is a key link in tea garden management, which plays an important role in improving soil quality and tea quality in tea gardens. Currently, research on tea plantation cultivation mainly focuses on cultivation machinery and efficiency, with relatively few studies on the effects of different cultivation methods on soil physical properties and tea quality in tea gardens. The experiment compared and analyzed the effects of three preferred tillage methods, deep tillage, shallow hoeing, and manual trenching, on physical properties such as soil bulk density, total porosity, and water holding capacity, using traditional no till method as a control. At the same time, the effects of these tillage methods on the nutrient status and quality of spring tea were also explored. The research results indicate that compared with no tillage or shallow hoeing, deep tillage and manual trenching, although reducing soil water holding capacity, increase soil total porosity and reduce soil bulk density. In terms of the quality of spring tea, among the three cultivation methods, deep cultivation significantly reduced the polyphenol content of the first round of spring tea with one bud and two leaves, and significantly increased its caffeine content. In addition, all cultivation methods increased the content of free amino acids in one bud and two leaves of spring tea, among which manual trenching and shallow hoeing had a significant effect on the content of free amino acids in one bud and two leaves of spring tea in the second round. The promotion effect of three cultivation methods on nutrient absorption in tea trees is not significant. The research results provide a scientific basis for developing sustainable cultivation strategies that can promote high and high-quality production, while also offering suggestions for achieving long-term economic benefits and ecological balance in tea gardens.
The Occurrence and Damage Characteristics of a New Harmful Mite in Tea Areas of Xizang
Xiang Dong, Yang Haozhuo, Zhou Xiaogui, Zhao Mengmeng, Jiang Hongxin, Guo Huawei, Xiao Qiang *, Li Yaying*
Abstract: Citrus prototetranychus is a new pest mite in Xizang tea area. This paper reports the occurrence of this pest mite in Xizang tea area for the first time. Citrus leaf mites are mostly distributed in tea gardens at an altitude of 1300-2750 meters, mainly affecting the lower and middle layers of leaves. Some tea gardens have spread to the upper layers of tender leaves, and when they cause damage, they attach to the back of the leaves to suck sap. The affected areas often form iron rust spots and are covered with wire mesh, and the leaves as a whole appear wrinkled and twisted. The peak period of damage is from June to July, and when the damage is severe, it can cause tea leaves to fall and the tree to weaken.
Wu Cong, Chen Jiahao, Shao Ting, Chen Jingrui, Wang Nuan, Zhu Siyi, Zhang Yanan
Abstract: Jasmine tea is the main category of flower tea in China, and jasmine flower is one of its key raw materials. In order to determine the occurrence types of thrips and the control effect of mixed release of biological enemies on outdoor thrips in Jinhua City, thrips samples were collected from four main jasmine planting counties (cities, districts) in Jinhua City, and a biological control effect experiment of thrips was conducted in Lanxi City. The results showed that the species and dominant species of the four different collection sites were consistent, including the flower thrips (Franklin iella intonsa), the flower tube thrips (Haplothrips chinensis Priesner), and the yellow breasted thrips (Thrips hawaiensis), all of which were dominated by the yellow breasted thrips. The experimental results showed that the control effect of three cumulative releases of Babesia parvum or Spodoptera frutescens was greater than 84% after 30 days. Overall, releasing a single species of natural enemy is more effective in controlling the population of thrips than releasing a mixed species. Both the Babesia parvum mite and the Spodoptera frutescens mite can serve as long-term and effective natural enemies for controlling the population of thrips. The research results can provide reference for the development of biological control technology for jasmine tea and help promote the healthy development of the jasmine tea industry.
Zhang Chengping, Li Hejun, Liu Chao, Ji Xiaolei, Tang Jian
Abstract: Rural revitalization is a major national strategic measure formulated to promote the development of rural economy in China since the poverty alleviation campaign. As one of the important tea producing areas in China, Guizhou's tea industry has become an important force in promoting local rural revitalization. The article analyzes the current development status and existing problems of Guizhou's tea industry, and proposes corresponding countermeasures and measures to promote the development of Guizhou's tea industry and achieve the strategic goals of rural revitalization.
Ma Junru, Li Chaoheng, Bi Caihong *, Wang Weili, Wu Shanshan, Yao Jing, Kong Xiaojun
Abstract: In the context of "carbon peak and carbon neutrality", agricultural carbon sequestration and efficiency improvement are important contents to achieve the "dual carbon goals". Ecological low-carbon tea gardens can significantly enhance carbon sequestration capacity and reduce greenhouse gas emissions through technologies such as compound planting, circular agriculture, and biomass coverage, which is an effective way for the tea industry to transform into a green and low-carbon industry. The study reviewed the evolution of the concept of ecological tea gardens from ancient three-dimensional planting to modern ecological integration, and analyzed the innovative practices in optimizing tea tree varieties, upgrading ecological cultivation models, and developing supporting technologies in Shandong Province, based on its industrial foundation and supportive policies. The current ecological low-carbon transformation of the tea industry in Shandong Province still faces problems such as low cognitive level, infrastructure limitations, and incomplete standard system. In the future, it is necessary to further promote technological optimization, industrial chain extension, and integration of agriculture, culture, and tourism, in order to achieve coordinated development of economic, ecological, and social benefits through the ecological low-carbon transformation of the tea industry.
Yu Lianghu, Shi Yuan value *, Liu Fahai
Abstract: Zhen'an County is one of the important tea producing areas in Shangluo City, Shaanxi Province, with a long history of tea production. Its representative product, Zhen'an Xiangyuan tea, is famous for its unique quality. The article summarizes the current development status of the tea industry in Zhen'an County, analyzes issues related to tea plantation site conditions, tea tree varieties, cultivation management, tea processing, and brand building. It also proposes development strategies and suggestions for improving tea plantation management and tea processing technology, expanding sales channels, focusing on building regional public brands, cultivating leading enterprises, implementing talent strategies, and exploring cultural resources, in order to provide reference for the sustainable and high-quality development of the tea industry in Zhen'an County.
Wen Yan, Kang Baoling, Zhou Jihong*
Abstract: Tea culture is an excellent traditional Chinese culture that has played an important role in promoting the development of a harmonious society. Hangzhou has a profound tea culture and a developed tea industry. The integration of government, tea research institutions, industry, enterprises, and schools has promoted the inheritance and development of tea culture. The article analyzes the elements that promote the inheritance and development of tea culture through the integration of industry and education in Hangzhou. Taking the "Imitation Song Dynasty Tea Battle" event of the Chinese Tea Olympics as an example, it analyzes the practical path of promoting the inheritance and development of tea culture in Hangzhou. At the same time, it also proposes to build an industry industry industry education integration system with schools as the main body, including schools, government, cooperation, and enterprises, to form an excellent mentor team that cooperates both inside and outside the school, to form a training mechanism that combines "education, training, competition, and innovation", and to provide comprehensive guarantee systems and other countermeasures to promote the development of the industry education integration in the tea industry.
Source: Tea Research Institute, Chinese Academy of Agricultural Sciences
