Abstract

The effect of thermal condition on the uptake of autumn and winter applied N and its subsequent utilization in spring tea (Camellia sinensis) was investigated by applying 15N enriched urea as single or split applications between October and February in two commercial plantations at Xingyang of Henan province and Yongchuan of Chongqing with different thermal conditions. The proportion of N derived from 15N-labeled urea (Ndff%) in fibrous root and mature leaves 15 days after application at Xingyang and the Ndff% of mature leaves on the day of the first spring tea harvest at both sites were the highest in the single October application. The Ndff% of the following spring tea was also the highest in the single October application at both sites. The results showed that application of N fertilizer in October relative to other later months most significantly improves the accumulation of plant N reserves and consequently contributes more significantly to the early spring tea. Such timing effect was related to the thermal condition, i.e., the growing degree days (°C•d, T > 8 °C) between the dates of fertilization and harvest of young shoots, which represents the combining effect of the temperature and the residence time of N fertilizer in the soil.

Highlights

  • Tea is one of the most popular beverages in the world, possessing many health benefits [1]

  • The high quality green teas commanding good prices are mostly tip-harvested at the developmental stage of bud with one expanding young leaf in early spring (March and April) [4]

  • Our previous work showed that the ability of nitrogen (N) storage and remobilization to young shoots is of particular importance to ensure good quality of spring tea [4]

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Summary

Introduction

Tea is one of the most popular beverages in the world, possessing many health benefits [1]. Young shoots of evergreen woody tea plants are harvested during March through the end of September to produce spring (March and April), summer (May, June, and July), and autumn (August and September) teas in subtropical areas of China. The quality of green tea is determined by the season of production and harvest standards. The high quality (so-called premium) green teas commanding good prices are mostly tip-harvested at the developmental stage of bud with one expanding young leaf in early spring (March and April) [4]. The average price of premium green tea is approximately three times that of common tea produced from later spring and other seasons. Our previous work showed that the ability of nitrogen (N) storage and remobilization to young shoots is of particular importance to ensure good quality of spring tea [4]

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