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The timing of bud flush (TBF) in the spring is one of the most important agronomic traits of tea plants (Camellia sinensis). In this study, we designed an open-pollination breeding program using ‘Emei...
Alcohol dehydrogenase (ADH) is a vital enzyme in the biosynthesis pathway of six-carbon volatiles in plants. However, little is known about its functions in tea plants. Here, we identified two ADH gen...
Theanine is a unique major amino acid in tea plants responsible for umami taste and mental health benefits of tea. However, theanine biosynthesis and physiological role in tea plants are not fully und...
Plants have developed sophisticated mechanisms to survive in dynamic environments. Plants can communicate via volatile organic compounds (VOCs) to warn neighboring plants of threats. In most cases, VO...
Theanine, one of the most important components of teas, confers the umami taste and relaxation effect of tea infusion. As a non-proteinogenic amino acid, theanine solely accumulates to high levels in ...
Theanine, a unique non-proteinogenic amino acid, is one of the most abundant secondary metabolites in tea. Its content largely determines green tea quality and price. However, its physiological roles ...
Herbivore-induced plant volatiles prime neighboring plants to respond more strongly to subsequent attacks. However, the key volatiles that trigger this state and their priming mechanisms remain largel...
High-quality genetic maps play important roles in QTL mapping and molecular markerassisted breeding. Tea leaves are not only important vegetative organs but are also theorgan for harvest with importan...
Alternative splicing (AS) increases the diversity of transcripts and proteins through the selection of different splicesites and plays an important role in the growth, development and stress tolerance...
Under high light conditions or UV radiation, tea plant leaves produce more flflavonols, which contribute to the bitter taste of tea; however, neither the flflavonol biosynthesis pathways nor the regul...
The physiological and metabolic difffferences between shoot tips and roots of tea plants are signifificant, and understanding them is required for improvement of tea quality and plant growth. A high-q...
Tea gray blight caused by Pestalotiopsis longiseta SPEGAZZINI is a severe disease in tea fields in Japan. The resistance of tea plants to the disease was found to be controlled by 2 independent domina...
Winter-depression of photosynthesis in overwintering leaves of tea (Camellia sinensis (L.) O. Kuntze) plants was investigated with special reference to cultivar and leaf age. Photosynthetic activity o...
Regeneration and activity of roots after root pruning have been studied using mature (18-year old) tea plants grown in a field. The amount of the newly-developed white roots in a 20 cm deep-soil layer...
Nitrogen absorption by mature tea plants was examined under different nitrogen levels. The annual increase rate of dry matter of five-year-old plants was 1.49 when no nitrogen was applied and increase...

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