Seasonal variations and sensory profiles of oolong tea: Insights from metabolic analysis of Tieguanyin cultivar.

The impact of seasonal variations on the quality of oolong tea products remains a subject of ongoing exploration. This study delves into the intricate relationships between seasonality, metabolites, and sensory characteristics in finished oolong tea products. Metabolomic data from 266 Tieguanyin oolong tea products harvested in both spring and autumn, along with corresponding sensory evaluations, were acquired.

The Impact of Harvesting Mechanization on Oolong Tea Quality.

Mechanization is the inevitable future of tea harvesting, but its impact on tea chemistry and quality remains uncertain. Our study examines untargeted metabolomic data from 185 oolong tea products (Tieguanyin) made from leaves harvested by hand or machine based on UPLC-QToF-MS analysis. The data revealed a minimum 50% loss for over half of the chemicals in the machine-harvested group, including catechins, theaflavin, gallic acid, chlorogenic acid, and kaempferol-3-gluocside.

Widely targeted metabolomics analysis reveals the formation of nonvolatile flavor qualities during oolong tea manufacturing: a case study of Jinguanyin.

Background: The manufacturing processes of oolong tea significantly impact its nonvolatile components, leading to the emergence of distinct flavor attributes. Understanding the dynamic changes in nonvolatile components during the manufacturing stages of the Jinguanyin (JGY) cultivar is crucial for unraveling the potential mechanism behind flavor formation.

Methods: Comprehensive metabolomics and sensomics analyses were conducted to investigate the dynamic changes in nonvolatile components throughout various phases of oolong tea processing, focusing on the JGY cultivar.

Rapid varietal authentication of oolong tea products by microfluidic-based SNP genotyping.

Oolong tea is one of the most popular Chinese teas, and its quality is significantly affected by the variety of tea plant. The growing demands lead to the adulteration of premium oolong tea products, e.g.

Light control of catechin accumulation is mediated by photosynthetic capacity in tea plant (Camellia sinensis).

Background: Catechins are crucial in determining the flavour and health benefits of tea, but it remains unclear that how the light intensity regulates catechins biosynthesis. Therefore, we cultivated tea plants in a phytotron to elucidate the response mechanism of catechins biosynthesis to light intensity changes.

Results: In the 250 μmol·m·s treatment, the contents of epigallocatechin, epigallocatechin gallate and total catechins were increased by 98.

Consecutive soybean (Glycine max) planting and covering improve acidified tea garden soil.

Planting soybeans (Glycine max (L.) Merr.) in tea gardens decreased soil pH in theory but increased it in practice.

Genetic basis of high aroma and stress tolerance in the oolong tea cultivar genome.

Tea plants (Camellia sinensis) are commercially cultivated in >60 countries, and their fresh leaves are processed into tea, which is the most widely consumed beverage in the world. Although several chromosome-level tea plant genomes have been published, they collapsed the two haplotypes and ignored a large number of allelic variations that may underlie important biological functions in this species. Here, we present a phased chromosome-scale assembly for an elite oolong tea cultivar, "Huangdan", that is well known for its high levels of aroma.