Comparative analysis on the tenderness and quality of wild ancient tea plants TZRR1 and Camellia sinensis L. cv. Fudingdabaicha in Guizhou

doi:10.3969/j.issn.1004-1524.20241022

Acta Agriculturae Zhejiangensis ›› 2026, Vol. 38 ›› Issue (4): 621-631.DOI: 10.3969/j.issn.1004-1524.20241022

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Comparative analysis on the tenderness and quality of wild ancient tea plants TZRR1 and Camellia sinensis L. cv. Fudingdabaicha in Guizhou

SHI Yin^a(), WANG Yanxia^b, WANG Juanying^a, HUANG Xiaozhen^a^,^b^,^*()

^a Key Laboratory of Plant Resources Conservation and Germplasm Innovationin Mountainous Region (Ministry of Education), College of Life Sciences Guiyang 550025, China
^b College of Tea Sciences, Guizhou University,, Guiyang 550025, China

Received:2024-11-23 Online:2026-04-25 Published:2026-05-08
Contact: HUANG Xiaozhen

Abstract

Abstract:

This study aims to fully utilize the unique germplasm resources of ancient tea plants in Guizhou, China. Using cutting seedlings derived from the easily propagated and rooted ancient tea tree single-plant variety TZRR1 (Camellia sinensis L. cv. Tongzi rapid rooting1, TZRR1), which was obtained through preliminary screening, as the research material. Phenotypic observations revealed that TZRR1 has abundant trichomes on the buds, yellowish-green leaves, and a high oil sheen. The weight of hundred buds with two leaves was 33.45 g. Compared with Fudingdabaicha (Camellia sinensis cv. Fudingdabaicha, FDDB), TZRR1 had a higher water content in the buds and leaves. Paraffin section analysis revealed that the xylem area in the leaves and stems of the TZRR1 variety was reduced compared with FDDB. Further analysis of lignin relative content showed that TZRR1 was significantly(p<0.05) lower than that in FDDB. Biochemical measurements of tea indicated that the content of tea polyphenols and water extract contents in the steamed samples of TZRR1 with one bud and two leaves were significantly higher than that of FDDB, with a phenol-ammonia ratio of 6.74. Using GC-MS (gas chromatography-mass spectrometry) technology revealed differences in the aroma components and their relative contents in the fresh leaves and steamed green samples of TZRR1 and FDDB. The fresh leaves of TZRR1 contained higher relative contents of limonene, methyl salicylate, (E)-linalool oxide, and furfural acetate, while the fresh leaves of FDDB contained higher relative contents of benzaldehyde, benzothiazole, linalool, and geraniol. The steamed green samples of TZRR1 primarily exhibited floral and fruity aromas, with benzyl alcohol, nonanal, jasmine ketone, cis-3-hexenyl caproate, and ionone being the main aroma-contributing substances. The steamed green samples of FDDB mainly presented woody and floral aromas, with cedrol, carotene seed oil, nerolidol, α-farnesene, cedrene, and caryophyllene being the main aroma-contributing substances. This study lays a theoretical foundation for the further development and utilization of ancient tea tree single-plant TZRR1.

Key words: wild ancient tea tree, tenderness, quality, paraffin section

CLC Number:

S571.1

SHI Yin, WANG Yanxia, WANG Juanying, HUANG Xiaozhen. Comparative analysis on the tenderness and quality of wild ancient tea plants TZRR1 and Camellia sinensis L. cv. Fudingdabaicha in Guizhou[J]. Acta Agriculturae Zhejiangensis, 2026, 38(4): 621-631.

Figures/Tables 9

Fig.1 Phenotypes of buds and leaves in TZRR1 and FDDB A,One bud and two leaves of TZRR1; B,One bud and two leaves of FDDB.

Fig.2 Anatomical structure of leaves and stems of TZRR1 and FDDB A, Cross-sectional lignification of TZRR1 leaves; B, Cross-sectional lignification of TZRR1 stems; C, Cross-sectional lignification of FDDB leaves; D, Cross-sectional lignification of FDDB stems. X, Xylem; vbs, Bundle sheath; P, Phloem.

Fig.3 The water content and lignin relative content of fresh leaves of TZRR1 and FDDB “*”indicates a significant (p<0.05) difference between different tea plant types.

Table 1 Biochemical components of TZRR1与FDDB

茶树类型 Tea plant type	氨基酸含量/% Amino acids content/%	茶多酚含量/% Tea polyphenols content/%	酚氨比 Ratio of polyphenols to amino acids	水浸出物含量/% Water extract content/%
TZRR1	3.26±0.22^*	21.97±1.30^**	6.74±0.06	44.05±1.07^**
FDDB	3.92±0.33	17.54±0.21	4.47±0.35	39.13±0.32

Table 2 Sensory quality in steamed green samples of TZRR1 and FDDB

茶树类型 Tea plant type	外形得分 Shape score	汤色得分 Color score	香气得分 Aroma score	滋味得分 Flavor score	叶底得分 Infused leaves score	总分 Total score
FDDB	87.20±0.84	92.00±0.71	92.00±1.22	93.00±0.45	89.00±1.00	90.60
TZRR1	89.20±1.09	92.20±0.83	93.50±0.50	92.00±0.79	92.00±0.71	91.80

Fig.4 PCA and HCA in fresh leaves and steamed green samples of TZRR1 and FDDB A, Principal component analysis of aroma components in fresh leaves and steamed green samples of TZRR1 and FDDB; B, Hierarchical cluster analysis of aroma components in fresh leaves and steamed green samples of TZRR1 and FDDB. 1, 2, and 3 represent the three replicates of a set of samples.

Fig.5 PLS-DA and displacement test in fresh leaves and steamed green samples of TZRR1 and FDDB A, Partial least squares discrimination analysis scores of aroma components in fresh leaves and steamed green samples of TZRR1 and FDDB; B, Cross-validation of aroma components in fresh leaves and steamed green samples of TZRR1 and FDDB. 1, 2, and 3 represent the three replicates of a set of samples.

Fig.6 Aroma components in fresh leaves and steamed green samples of TZRR1 and FDDB

Fig.7 Clustering heat maps of relative contents in different aroma components of TZRR1 and FDDB 1, 2, and 3 represent the three replicates of a set of samples.

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Comparative analysis on the tenderness and quality of wild ancient tea plants TZRR1 and Camellia sinensis L. cv. Fudingdabaicha in Guizhou

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