Rainwater, soil water, and soil nitrate effects on oxygen isotope ratios of nitrous oxide produced in a green tea (Camellia sinensis) field in Japan

Abstract

In soil between tea plant rows, the fraction of O-exchange between H(2)O and N(2)O precursors was approximately 80%. Assuming that denitrification dominated N(2)O production, the net (18)O-isotope effect for denitrification (NO(3)(-) reduction to N(2)O) was approximately 31-35‰, reflecting the upland condition of the tea field.

Influence of leaf age, species and soil depth on the authenticity and geographical origin assignment of green tea

“…For green tea traceability, human activities and environmental influences such as soil type, cultivation pattern and fertilization have already been investigated . However, the potential isotopic differences between different leaf ages is a crucial but rarely addressed issue for researchers.…”

“…For green tea traceability, human activities and environmental influences such as soil type, cultivation pattern and fertilization have already been investigated. 35,36 However, the potential isotopic differences between different leaf ages is a crucial but rarely addressed issue for researchers. Metabolic changes in tea leaves at different growth stages certainly cause functional component variations in tea, yet there is still no evidence addressing whether these variations lead to changes in stable isotope compositions, and their possible influences on correctly assigning geographical origin, traceability and authentication of green tea.…”

Factors associated with young Taiwanese peoples preference of green tea

“…China and India are respectively the largest and second largest producer and consumer of tea and together account for half of world's tea production (Singh and Anita, 2012). Global tea production has been increased in the last decade, reaching 4.1 million tonnes in 2010 (Food and Agriculture Organisation of the United Nations (FAO, 2012;Zou et al, 2015;Engelhardt et al, 2016). It is the only beverage commonly served hot or cold, anytime, anywhere and for any occasion (Su and Arab, 2002;Chang, 2015).…”