Journal of Tea Science Research, 2024, Vol.14, No.4, 238-248 http://hortherbpublisher.com/index.php/jtsr 238 Research Insight Open Access The Effect of Rising Temperatures on Tea Quality and Flavor Xiuting Xie Wenzhou Luming Tea Industry Co., Ltd., Rui'an, 325200, Zhejiang, China Corresponding email: 495811724@qq.com Journal of Tea Science Research, 2024, Vol.14, No.4 doi: 10.5376/jtsr.2024.14.0022 Received: 29 Jun., 2024 Accepted: 05 Aug., 2024 Published: 27 Aug., 2024 Copyright © 2024 Xie, This is an open access article published under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. Preferred citation for this article: Xie X.T., 2024, The effect of rising temperatures on tea quality and flavor, Journal of Tea Science Research, 14(4): 238-248 (doi: 10.5376/jtsr.2024.14.0022) Abstract This study explores the impact of rising temperatures on the quality and flavor of tea (Camellia sinensis). The temperature increase associated with climate change profoundly affects the physiological growth patterns, biochemical composition, and sensory attributes (including bitterness, astringency, and aroma) of tea. High temperatures reduce the levels of key compounds like catechins and theanine in tea leaves, affecting the umami and bitterness, while increasing caffeine concentrations, which alters the overall flavor profile. High temperatures may also lead to the degradation of aroma compounds, further impacting tea quality. Using “Anji Baicha” from Zhejiang as an example, the study examines the specific effects of climate change on tea quality and local farmers’ adaptation measures, such as shade cultivation, breeding for heat tolerance, and irrigation management. This study aims to provide a theoretical foundation and practical guidance for the tea industry in responding to climate change to maintain high-quality tea production. Keywords Tea quality; Rising temperature; Heat tolerance; Anji Baicha; Adaptation strategies 1 Introduction Tea (Camellia sinensis) is one of the most globally valued crops, second only to water as the most consumed beverage worldwide. The quality and flavor of tea are paramount to industry stakeholders, including farmers, manufacturers, and consumers. The unique taste of tea is derived from a complex mix of phytochemicals, including catechins, theanine, and caffeine, which contribute to its sensory attributes and health benefits (Kfoury et al., 2018; Lin, 2023). High-quality tea is characterized by its distinctive flavor profiles, which are influenced by the concentration of these compounds (Li et al., 2018; Li et al., 2020; Lin et al., 2024). The economic importance of tea is significant, particularly in major tea-producing regions such as China and India, where it supports the livelihoods of millions of people. Climate change poses a significant threat to global agriculture, with rising temperatures being one of the most critical factors affecting crop production and quality (Ahmed et al., 2019; Yan et al., 2021). The impact of climate change on tea production is multifaceted, influencing both yield and quality. Extreme weather events, such as heatwaves and droughts, have been shown to reduce tea yields and alter the concentration of key secondary metabolites that determine tea quality (Buckley et al., 2014). For instance, higher temperatures can lead to a decrease in theanine content, which is essential for the umami flavor of green tea. Additionally, changes in precipitation patterns and increased frequency of extreme climate events can further exacerbate the variability in tea quality (Duncan et al., 2016). This study aims to explore the effects of rising temperatures on the quality and flavor of tea, analyzing how temperature variations impact the biosynthesis of key flavor compounds in tea, such as catechins, theanine, and caffeine. By understanding these effects, the study seeks to offer potential mitigation strategies to maintain tea quality in the context of climate change, including examining the role of agricultural management practices and developing heat-resistant tea cultivars capable of withstanding higher temperatures.
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