Xiuting Xie

Wenzhou Luming Tea Industry Co., Ltd., Rui'an, 325200, Zhejiang, China
Author    Correspondence author
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

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.

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)

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.

Tea quality; Rising temperature; Heat tolerance; Anji Baicha; Adaptation strategies