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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...
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 ...
Shading was thought as an effective approach to increase theanine in harvested tea shoots. Previous studies offered conflicting findings, perhaps since the integration of theanine metabolism and trans...
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...
Very little is known about saponins in tea and their biosynthesis in tea plants despite of theimportance. Here, we studied tea saponins and their biosynthesis genes. Saponins were promptly recovered i...
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 growth of leaves and biosynthesis of characteristic secondary metabolites are critically important for tea production and quality control. However, little is known about the coordinated regulation...
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...
Most tea plants (Camellia sinensis) are considered self-incompatible (SI). It is difficult to identify self-compatible (SC) tea mutants through controlled hand-pollination. ‘Ziyan’ (ZY), a purple tea ...
Anthocyanins are natural colorants that have attracted increasing attention because of their extensive range of antioxidant, antimutagenic, and health-promoting properties. The mechanism of anthocyani...
Camellia sinensis var. sinensis (CSS) and C. sinensis var. assamica (CSA) are the two most economically important tea varieties. They have different characteristics and geographical distribution. Thei...

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