Quality Assessment of Wild and Cultivated Green Tea from Different Regions of China

Abstract

Natural products have always enjoyed great popularity among consumers. Wild tea is an interesting alternative to tea from intensive plantations. The term “wild tea” is applied to many different varieties of tea, the most desirable and valued of which are native or indigenous tea plants. Special pro-health properties of wild tea are attributed to the natural conditions in which it grows. However, there are no complex studies that describe quality and health indicators of wild tea. The aim of this research was to evaluate the quality of wild and cultivated green tea from different regions of China: Wuzhishan, Baisha, Kunlushan, and Pu’Er. The assessment was carried out by verifying the concentration of selected chemical components in tea and relating it to the health risks they may pose, as well as to the nutritional requirements of adults. Wild tea was characterized by higher micronutrient concentration. The analyzed teas can constitute a valuable source of Mn in the diet. A higher concentration of nitrates and oxalates in cultivated tea can be associated with fertilizer use. The analyzed cultivated tea was a better source of antioxidants with a higher concentration of caffeine. There were no indications of health risks for wild or cultivated teas.

Comparative Metabolomics Study of Chaenomeles speciosa (Sweet) Nakai from Different Geographical Regions

“…Taveira et al [ 23 ] investigated metabolic profiles to discriminate the genotypes of coffee from various regions. Similarly, the method of distinguishing origin by metabolomics has also been applied to diverse fields, such as sea cucumber [ 24 ], rice [ 25 ], dry-cured hams [ 26 ], beef [ 12 ] and others [ 27 , 28 , 29 ]. Many researchers have reviewed the effect of producing area on fruit quality [ 30 , 31 , 32 ].…”

Discriminant Analysis of Pu-Erh Tea of Different Raw Materials Based on Phytochemicals Using Chemometrics

“…Overall, growth environments and management methods had definite impacts on phytochemicals, resulting in significant differences in WE, TFAAs, four catechin components, two purine alkaloids, and eight free amino acids between AT and TT. Previous studies have also indicated that chemical fertilizers and environment could affect the contents of polyphenols, WE, caffeine, and free amino acids [ 7 , 39 , 40 , 41 ]. This indicates that the above differential components of AT and TT were representative, which could be considered as major components of classifying AT and TT in this study.…”

“…Based on the phenomenon, numerous researchers have investigated the differences of AT and TT from phytochemicals, soil nutrients, and flavor, but most studies have simply compared them based on a single component because there is still a lack of methods to systematically identify the differences between AT and TT in the case of multiple samples and multiple indicators [ 6 , 7 , 8 , 9 ]. Lin et al [ 10 ] established discriminant models of AT and TT through rare earth elements, but these components were inapplicable and difficult to understand for tea drinkers, especially consumers without professional knowledge in the tea market.…”

Assessment of the Multiannual Impact of the Grape Training System on GHG Emissions in North Tajikistan

“…Today, agricultural production quality systems increasingly focus on the environmental impact of agriculture. iticulture is an element of an extensive supply chain in the world related to the supply of fresh and processed products [12], the emerging market awareness of consumers in the field of environmental and health effects of food production forces producers to optimize production in the above-mentioned areas [13][14][15]. Currently, the most important aspect of agricultural optimization is reducing its environmental impact, especially in the context of GHG emissions.…”

“…Sustainable land management also allows biodiversity conservation and, at times, ecological restoration. Therefore, in the global production of wine raw materials, there are many private quality management systems, which focus not only on the technological quality of fruit but also on environmental and social issues [9][10][11][12][13][14][15][16].…”