Understanding the Origin and Evolution of Tea (Camellia sinensis [L.]): Genomic Advances in Tea

Zhang, Zaibao; Xiong, Tao; Chen, Jiahui; Ye, Fan; Cao, Junhui; Chen, Yu-Rui; Zhao, Ziwei; Luo, Tian

doi:10.1007/s00239-023-10099-z

Cited by 14 publications

(3 citation statements)

References 98 publications

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“…Tea, an invigorating and revitalizing beverage, is crafted through an infusion of processed and dried leaves from the Camellia sinensis L. (O) Kuntze plant [1]. It is the favorite drink for approximately three-quarters of the global population [2].…”

Section: Introductionmentioning

confidence: 99%

Non-Targeted Metabolomics Reveals the Effects of Different Rolling Methods on Black Tea Quality

Yang,

Pathak,

Tang

et al. 2024

Foods

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A non-targeted metabolomics approach and sensory evaluation, coupled with multivariate statistical analysis, systematically uncover the impact of the rolling time on the quality parameters of black tea. GC-MS analysis reveals that a moderate extension of rolling time favorably contributes to the accumulation of characteristic aroma components in black tea. The volatile components reach their highest concentration in black tea samples processed during an 80-minute rolling period. UHPLC-Q-TOF/MS analysis demonstrates a substantial decrease in the contents of catechins and flavonoids with an increase in rolling time. Simultaneously, the production of theaflavins, coupled with the degradation of green bitterness volatiles (GBVs), significantly contributes to the formation of endogenous aroma components in black tea. These findings underscore the close relationship between rolling time control and black tea quality, emphasizing that a moderate extension of the rolling time fosters the development of improved black tea flavor quality. The comprehensive quality evaluation indicates that the optimal duration is 80 min.However, the initial 0 to 20 min of rolling is a crucial phase for the genesis and transformation of black tea quality. This study offers valuable insights into the influence of rolling time on black tea quality, potentially enhancing future studies of rolling technology. It provides theoretical guidelines for optimizing the processing of Gongfu black tea.

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Section: Introductionmentioning

confidence: 99%

Non-Targeted Metabolomics Reveals the Effects of Different Rolling Methods on Black Tea Quality

Yang,

Pathak,

Tang

et al. 2024

Foods

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“…assamica, which is grown in tropical climates. More and more genetic research has clearly clarified that southwest China is an important origin of tea plants [1,2]. In the UK, Sealy named the tea plant "Camellia sinensis (L.) O. Kuntze" and identified two variations: "var.…”

Section: Introductionmentioning

confidence: 99%

The Chemistry, Sensory Properties and Health Benefits of Aroma Compounds of Black Tea Produced by Camellia sinensis and Camellia assamica

Parveen,

Qin,

Zhou

et al. 2023

Horticulturae

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Black tea is frequently consumed worldwide and is renowned for having a distinctive scent. The volatile chemicals in tea are responsible for its aroma, which is important for sensory quality. The enzymatic and non-enzymatic processes that produce the compounds endowing black tea with its distinctive aroma are complex. Black tea is well known for its robust and complex aroma, which can vary based on the type of tea leaves used and processing technologies used. During the production of black tea, several intricate biological and chemical processes contribute to the aroma’s development. Different volatile chemicals are generated during the processing of black tea, which includes withering, rolling, fermentation (enzymatic oxidation), and drying. Various methods have been used to analyze and describe the aroma of black tea. Different methods, such as gas chromatography-mass spectrometry, olfactometry, and solid phase extraction, have been used to assess the fragrance of black tea. These methods evaluate characteristics including fruity, flowery, woody, malty, spicy, and smoky flavors. Phenyl ethyl alcohol, one-octen-3-ol, trans-linalool oxide (furanoid), geraniol, and nonanal are major aroma-active compounds in black tea. Sensory analytic techniques are used to assess black tea’s flavor and scent qualities. This assessment helps figure out the tea’s quality, unique characteristics, and even some unpleasant attributes. Black tea is mostly made from Camellia sinensis and Camellia assamica tea varieties. These two varieties, members of the Camellia genus, differ in their development patterns, leaf sizes, and chemical makeup, impacting how black tea’s scent is formed. When evaluating black tea made from Camellia sinensis and assamica, sensory analysis involved assessing the aroma when the tea was dry and, after brewing, noting any differences from other teas. This review focused on how key aromatic compounds are formed during the tea manufacturing process by Camellia sinensis and Camellia assamica black tea.

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“…Originated in the southwest of China, tea has proliferated to over 100 countries worldwide ( Zhang et al., 2023 ). Tea plants ( Camellia sinensis L.) generally rely on the vegetative propagation to produce seedlings for widely cultivating because of self-incompatibility and separation of individual progeny traits ( Wang et al., 2022a ).…”

Section: Introductionmentioning

confidence: 99%

Insight into regulation of adventitious root formation by arbuscular mycorrhizal fungus and exogenous auxin in tea plant (Camellia sinensis L.) cuttings

Chen,

Shan,

Niu

et al. 2023

Front. Plant Sci.

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IntroductionAdventitious root (AR) development, affected by various biotic and abiotic factors, is the most important procedure in tea plant (Camellia sinensis L.) cutting propagation. Establishing symbiotic relationships with most terrestrial plants, AMF (Arbuscular mycorrhizal fungus) can mediate the AR formation of several herbaceous and woody plants in previous studies.MethodsIn this paper, effects of combined application of AMF and exogenous auxin on AR formation of cuttings from different tea plant varieties (‘Pingyangtezao’, ‘Longjing 43’ and ‘Longjingchangye’) were studied. Then we also performed RNA-Seq analysis with ‘Pingyangtezao’ cuttings aiming to find the possible auxin-related pathway of AM fungal regulation on AR formation. To accurately uncover the regulatory mechanism of AMF on AR formation of tea cuttings, rooting process were separated into four stages (S0, non-rooting; S1, AR protrusion; S2, AR formation and S3, AR elongation) at the same sampling time.Results and DiscussionResults showed that IBA treatment increased the mycorrhizal colonization rate, especially in ‘Pingyangtezao’ variety (from 37.58% to 46.29%). Both inoculating AMF and addition of IBA promoted the AR formation, and rooting of different tea plant varieties showed different dependence on auxin. AMF could alleviate the effect of auxin-related inhibitors (2,3,5-triiodobenzoic acid, L-α-(Aminooxy)-β-phenylpropionic acid and α-(phenylethyl-2-oxo)-IAA) on rooting of tea cuttings, even though the colonization of AMF was hindered at various degrees. Transcriptomic analysis showed that different numbers of differentially expressed genes (DEGs) at various rooting stages of tea cuttings with the most at S2 stage (1360 DEGs), indicating the increasing regulation by AMF with the development of AR. Similar trend was found in auxin-related DEGs, and family genes of YUC, GH, PIN, LAX, SAUR, AUX, and ABP involved in the AM fungal regulation on AR formation of tea cuttings. Additionally, AMF strongly mediated auxin transport and signal transduction pathways in tea cuttings as showed by the results of correlation analysis. Overall, interaction of AMF and exogenous auxin in promoting rooting and the preliminary mechanism of AMF regulating AR formation of tea cuttings was deciphered in this paper, which may provide a basis for further deep mechanistic research and cutting propagation of tea production.

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Understanding the Origin and Evolution of Tea (Camellia sinensis [L.]): Genomic Advances in Tea

Cited by 14 publications

References 98 publications

Non-Targeted Metabolomics Reveals the Effects of Different Rolling Methods on Black Tea Quality

Non-Targeted Metabolomics Reveals the Effects of Different Rolling Methods on Black Tea Quality

The Chemistry, Sensory Properties and Health Benefits of Aroma Compounds of Black Tea Produced by Camellia sinensis and Camellia assamica

Insight into regulation of adventitious root formation by arbuscular mycorrhizal fungus and exogenous auxin in tea plant (Camellia sinensis L.) cuttings

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