Chinese oolong tea: An aromatic beverage produced under multiple stresses

Zeng, Lanting; Zhou, Xiaochen; Su, Xiaolu; Yang, Ziyin

doi:10.1016/j.tifs.2020.10.001

Cited by 101 publications

(89 citation statements)

References 74 publications

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“…Taiwan is the main producing area of partially fermented Oolong tea in the world [ 27 ], so the Oolong teas are more diverse, and the flavor spectrum is broader than that of green or black tea. Oriental Beauty tea is famous for its organic production and unique honey flavor, and is infested by the common tea insect ( Jacobiasca formosana ), which feeds on leaves, stems, and buds without pesticide residues.…”

Section: Resultsmentioning

confidence: 99%

“…The TRES is an official professional institution providing counseling for tea industry development and plays the role of guidance and supervision in the marketing of Taiwanese tea. However, flavor descriptions and standards of Taiwan teas are currently lacking a means of authentication compared to the international classification standards [ 27 , 37 ] of Chinese tea promoted by mainland China. For example, mainland China promulgated national standards, GB/T 39563-2020 and GB/T 39562-2020, for Taiwanese Oolong tea and its manufacturing specifications, respectively.…”

Section: Resultsmentioning

confidence: 99%

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Using Sensory Wheels to Characterize Consumers’ Perception for Authentication of Taiwan Specialty Teas

Su¹,

Yang²,

Huang³

et al. 2021

Foods

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In the context of fair trade and protection of consumer rights, the aim of this study was to combat adulteration, counterfeiting, and fraud in the tea market, and rebuild the image of high-quality Taiwan teas. Experts at the Tea Research and Extension Station, Taiwan (TRES), are engaged in promotion of the systems of origin identification (AOC) and grading for authentication of Taiwan’s premium teas. From tea evaluation competitions (bottom-up quality campaign), the flavor descriptions and consumers’ perceptions were deconvoluted and characterized for the eight Taiwan specialty teas, namely, Bi-Luo-Chun, Wenshan Paochong, High-Mountain Oolong, Dongding Oolong, Tieh-Kuan-Yin, Red Oolong, Oriental Beauty, and Taiwan black tea. Then, according to the manufacturing processes, producing estates and flavor characters, the specialty teas were categorized into six sensory wheels. The flavor descriptors of the sensory wheels were also recognized in consumers’ feedback. In recent years, the performance of international trade in tea also demonstrates that the policy guidelines for authentication of specialty teas are helpful to the production and marketing. Furthermore, the development of sensory wheels of Taiwan’s specialty teas is the cornerstone to the establishment of the Taiwan-tea assortment and grading system (TAGs) for communication with the new generation consumers, enthusiasts, sellers, and producers.

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Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Using Sensory Wheels to Characterize Consumers’ Perception for Authentication of Taiwan Specialty Teas

Su¹,

Yang²,

Huang³

et al. 2021

Foods

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show abstract

“…The withering stage can affect the formation of tea quality-related metabolites [ 7 , 27 , 60 , 61 ]. Withering, involving drought, wounding, heat, and UV radiation greatly affect the formation of aroma compounds in tea leaves [ 6 , 8 , 30 ].…”

Section: Discussionmentioning

confidence: 99%

“…The widespread consumption of tea is attributed to its color, aroma, and benefits to human health [ 1 ]. The characteristic properties of tea are determined by the abundant metabolites in tea, such as chlorophyll and some pigments related to tea color [ 2 ], catechins, amino acids, caffeine, aroma compounds, and other metabolites related to taste, aroma, and function [ 3 , 4 , 5 , 6 , 7 ]. Therefore, it is important to study the formation and regulation of metabolites related to tea quality.…”

Section: Introductionmentioning

confidence: 99%

Effects of Long-Term Nitrogen Fertilization on the Formation of Metabolites Related to Tea Quality in Subtropical China

Chen

Wang

et al. 2021

Metabolites

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As a main agronomic intervention in tea cultivation, nitrogen (N) application is useful to improve tea yield and quality. However, the effects of N application on the formation of tea quality-related metabolites have not been fully studied, especially in long-term field trials. In this study, a 10-year field experiment was conducted to investigate the effect of long-term N application treatments on tea quality-related metabolites, their precursors, and related gene expression. Long-term N application up-regulated the expression of key genes for chlorophyll synthesis and promoted its synthesis, thus increasing tea yield. It also significantly increased the contents of total free amino acids, especially l-theanine, in fresh tea leaves, while decreasing the catechin content, which is conducive to enhancing tea liquor freshness. However, long-term N application significantly reduced the contents of benzyl alcohol and 2-phenylethanol in fresh tea leaves, and also reduced (E)-nerolidol and indole in withered leaves, which were not conducive to the formation of floral and fruity aroma compounds. In general, an appropriate amount of N fertilizer (225 kg/hm2) balanced tea yield and quality. These results not only provide essential information on how N application affects tea quality, but also provide detailed experimental data for field fertilization.

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“…GS13008-1985). HD is not only a standard reference species for breeding oolong tea cultivars but also a high-aroma backbone parent that has been used to breed a series of excellent hybrid offspring 23 , 24 , including CSS Jinguanyin (JGY, No. GS2002017), CSS Huangguanyin (HGY, No.…”

Section: Introductionmentioning

confidence: 99%

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

Wang

Jin

et al. 2021

Horticulture Research

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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. Based on the two sets of haplotype genome data, we identified numerous genetic variations and a substantial proportion of allelic imbalance related to important traits, including aroma- and stress-related alleles. Comparative genomics revealed extensive structural variations as well as expansion of some gene families, such as terpene synthases (TPSs), that likely contribute to the high-aroma characteristics of the backbone parent, underlying the molecular basis for the biosynthesis of aroma-related chemicals in oolong tea. Our results uncovered the genetic basis of special features of this oolong tea cultivar, providing fundamental genomic resources to study evolution and domestication for the economically important tea crop.

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Chinese oolong tea: An aromatic beverage produced under multiple stresses

Cited by 101 publications

References 74 publications

Using Sensory Wheels to Characterize Consumers’ Perception for Authentication of Taiwan Specialty Teas

Using Sensory Wheels to Characterize Consumers’ Perception for Authentication of Taiwan Specialty Teas

Effects of Long-Term Nitrogen Fertilization on the Formation of Metabolites Related to Tea Quality in Subtropical China

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

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