Shuye Chen

Modern Agricultural Research Center, Cuixi Academy of Biotechnology, Zhuji, 311800, Zhejiang, China
Author    Correspondence author
Journal of Tea Science Research, 2024, Vol. 14, No. 1   doi: 10.5376/jtsr.2024.14.0001
Received: 08 Nov., 2023    Accepted: 11 Dec., 2023    Published: 01 Jan., 2024

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.

Chen S.Y., 2024, Effect of microorganisms on catechin synthesis in Biluochun Tea, Journal of Tea Science Research, 14(1): 1-9 (doi: 10.5376/jtsr.2024.14.0001)

Tea is an important health drink, among which catechin is one of its main active ingredients. However, the process of catechin synthesis in tea is influenced by various factors, including environmental conditions and the action of microorganisms. The aim of this study is to delve into the impact of microorganisms on the synthesis of catechins in Biluochun tea, revealing the relationship between microorganisms and tea quality. It particularly emphasizes the pivotal role of microorganisms in the process of catechin synthesis in Biluochun tea. The results not only elucidate the regulatory mechanisms of microorganisms in catechin synthesis in Biluochun tea but also underscore the indispensable nature of microorganisms in the formation of tea quality. This research provides scientific basis and technical support for the tea industry, helps to optimize the quality of tea, enhance the market competitiveness, and provides new ideas and direction for the sustainable development of the tea industry.

Biluochun tea; Catechin synthesis; Microbial community; Tea quality