Tea (Camellia sinensis L.) is the most widely-consumed beverage in the world. The
biochemical components of tea leave include polyphenols (catechins and flavonoides) …

Flavonol glycosides in tea leaves have been quantified as aglycones, quercetin, myricetin,
and kaempferol. Occurrence of the said compounds was reported in fruits and vegetable for …

The elite germplasm resources are key to the beautiful appearance and pleasant flavor of
Biluochun tea. We collected and measured the agronomic traits of 95 tea plants to reveal the …

The chemical compositions of tea (Camellia sinensis) are affected by numerous factors,
such as cultivar, climate, leaf position, and cultivation pattern. However, under the same …

The fermentation stage is vital during the black tea manufacturing process to produce the
best‐quality tea. The oxidation of tea biochemical compounds results in the appearance of …

Background: Tea (Camellia sinensis LO Kuntze) is one of the most commonly consumed
beverages globally, with several beneficial health effects. The composition of leaves is …

Tea leaves are rich in diverse metabolites with medicinal importance. The quality of made
tea is largely depended on the qualitative and quantitative attributes of key metabolites. The …

Tea quality is a polygenic trait that exhibits tremendous genetic variability due to
accumulation of array of secondary metabolites. To elucidate global molecular insights …

Tea (Camellia sinensis L.) is well known for its biochemical constituents that define the
product quality and confer pest and disease resistance. Seven major metabolites …

Heterosis or hybrid vigor is the improved performance of a desirable quality in hybrid
progeny. Hybridization between high-productive Assam type and high-quality Chinese type …