Acid In Tea Research Articles

L-theanine alleviates myocardial ischemia/reperfusion injury by suppressing oxidative stress and apoptosis through activation of the JAK2/STAT3 pathway in mice

BackgroundL-theanine is a unique non-protein amino acid in tea that is widely used as a safe food additive. We investigated the cardioprotective effects and mechanisms of L-theanine in myocardial ischemia-reperfusion injury (MIRI).MethodsThe cardioprotective effects and mechanisms of L-theanine and the role of Janus Kinase 2 (JAK2)/signal transducer and activator of transcription 3 (STAT3) signaling were investigated in MIRI mice using measures of cardiac function, oxidative stress, and apoptosis.ResultsAdministration of L-theanine (10 mg/kg, once daily) suppressed the MIRI-induced increase in infarct size and serum creatine kinase and lactate dehydrogenase levels, as well as MIRI-induced cardiac apoptosis, as evidenced by an increase in Bcl-2 expression and a decrease in Bax/caspase-3 expression. Administration of L-theanine also decreased the levels of parameters reflecting oxidative stress, such as dihydroethidium, malondialdehyde, and nitric oxide, and increased the levels of parameters reflecting anti-oxidation, such as total antioxidant capacity (T-AOC), glutathione (GSH), and superoxide dismutase (SOD) in ischemic heart tissue. Further analysis showed that L-theanine administration suppressed the MIRI-induced decrease of phospho-JAK2 and phospho-STAT3 in ischemic heart tissue. Inhibition of JAK2 by AG490 (5 mg/kg, once daily) abolished the cardioprotective effect of L-theanine, suggesting that the JAK2/STAT3 signaling pathway may play an essential role in mediating the anti-I/R effect of L-theanine.ConclusionsL-theanine administration suppresses cellular apoptosis and oxidative stress in part via the JAK2/STAT3 signaling pathway, thereby attenuating MIRI-induced cardiac injury. L-theanine could be developed as a potential drug to alleviate cardiac damage in MIRI.

A high oxidase-like activity, bimetallic single-atom nanozyme FeCe/NC prepared by FeCe-ZIF-8 approach for sensing tannic acid in tea

To improve the activity of single-atom nanozymes (SAzymes) for applications in food analysis, a new bimetal SAzyme FeCe/NC was developed. Its oxidase-like activity is 40% higher than that of single metal SAzyme Fe/NC. Based on a series of characterization investigations, the catalytic mechanism is that it directly catalyzed O2 to generate •OH, O2•-and 1O2. It could directly catalyze oxidation 3,3′,5,5′-tetramethylbenzidine (TMB) to blue oxTMB, thereunder, a FeCe/NC SAzyme-TMB colorimetric method for the detection of tannic acid (TA) was constructed after the optimization of catalytic conditions. The method has a high R2 of 0.995, a low limit of detection (LOD) of 0.26 μmol/L, and high stability. The detection performance was validated by the real samples (tea). Therefore, the prepared bimetallic SAzyme FeCe/NC can be applied for TA detection without the addition of H2O2, and will have broad applications in the areas of food, feed, and life science.

CsABCG11.2 mediates theanine uptake to alleviate cadmium toxicity in tea plants (Camellia sinensis)

Theanine (Thea) is a unique metabolite in tea plants, but its physiological functions remain elusive. A low soil pH increases cadmium (Cd) availability, affecting the quality of tea plant products. In this study, we found that Thea reversed the Cd-induced reduction in free amino acid (FAA) and caffeine (CAF) in the young tea leaves, as well as the down-regulation in the expression of nitrate transporters CsNRT1.2 and CsNRT2.5, and genes responsible for the nitrogen (N) assimilation. We demonstrated that Thea could alleviate Cd-induced oxidative stresses and enhance photosynthesis. Moreover, an ATP-binding cassette (ABC) transporter, CsABCG11.2, could uptake distinct Cd substrates and the five major amino acids in tea plants. Heterologous expression of CsABCG11.2 in yeast indicated a competitive absorption between Cd and Thea in a concentration-dependent pattern. CsABCG11.2-overexpressing Arabidopsis plants exhibited increased sensitivity to Cd due to enhanced Cd concentration, accumulation in the shoots, and reduction in the primary root length. Exogenous application of Thea at environmentally regular levels attenuated the adverse effects of Cd-induced growth inhibition and chlorosis in CsABCG11.2-overexpressing Arabidopsis plants. Knockdown of CsABCG11.2 tea plants significantly lowered Cd levels in young shoots. Our results suggest that Thea plays beneficial roles in alleviating Cd stress directly or indirectly by modulating CsABCG11.2-mediated Cd uptake and translocation within plants.

L-Theanine an Astounding Amino Acid in Tea, Its Synthesis and Health Benefits: A Review

Tea being a traditional beverage has been consumed for thousands of years becoming a daily habit that facilitates healthy living. Both black and green tea drinking have historically and generally been linked to feelings of refreshment and relaxation. Tea's L-Theanine (L-ʀ- glutamylethylamide), a non-protein amino acid primarily found in tea leaves, is thought to be responsible for this consequence. In addition to improving tea’s flavour, L-Theanine has numerous health benefits. It has a major effect on diseases linked to lifestyle, such as improving vascular function and decreasing risk of cardiovascular diseases. It also has anti- hypertensive, stress reduction, and cancer suppression activity. This amino acid can mitigate the negative effects of neurotoxins, promote normal sleep patterns, and enhance memory.
 This review paper aims to explain the chemical and physical properties of L-Theanine, as well as current methods for its synthesis and extraction. It also discusses the factors that influence the theanine content of tea plants and potential health benefits that it could have for humans.

The effects of dietary L-theanine on the growth performance, non-specific immunity, antioxidant status, and intestinal microflora of female Chinese mitten crabs (Eriocheir sinensis)

L-theanine, a non-protein amino acid in tea, has been widely studied as an immune enhancer in poultry, livestock, and rodents. However, no studies have been performed on the application of L-theanine in aquaculture feed. To fill this research gap, we investigated the effects of L-theanine as a feed additive on the growth performance, immune function, antioxidant capacity, and intestinal flora of female Chinese mitten crab (Eriocheir sinensis) using biochemical assays, real-time polymerase chain reaction, and 16 S rRNA gene sequencing. In total, 300 one-year-old female Chinese mitten crabs were randomly divided into treatment groups supplemented with 0 (control), 0.5%, 1.0%, 1.5%, and 2.0% L-theanine (L0–L4, respectively; n = 4 replicates per group with 15 crabs per replicate). After eight weeks, the total edible yield was significantly higher in all treatment groups than in the L0 group (P < 0.05). Furthermore, the muscle yield (both P < 0.01) and hepatopancreas index (P < 0.01 and P < 0.05, respectively) were significantly higher in the L2 and L3 groups than in the L0 group. The gonadosomatic index was also significantly higher in the L2 group than in the L0 group (P < 0.01). Moreover, the hepatopancreas superoxide dismutase, acid phosphatase, total antioxidant capacity, and glutathione peroxidase activities increased, and the malondialdehyde content decreased in the L3 group compared to the L0 group (P < 0.05). Anti-lipopolysaccharide factor (ALF) 2 (i.e., ALF2), Toll-like receptor (i.e., TLR), and myeloid differentiation primary response gene 88 (i.e., Myd88) expression were also significantly up-regulated in the L2, L3, and L4 groups (P <0.01), and ALF1 and mammalian target of rapamycin (i.e., mTOR) expression were significantly up-regulated in the L3 group (P <0.01) compared to the L0 group. Overall, these results suggest that supplementation with 0.5–1.0% L-theanine positively affected the gut microbiota composition of female Chinese mitten crabs, improving their edible fraction, antioxidant capacity, immunity, and gut microbiota abundance.

Comparison of fat determination methods and analysis of fatty acids in tea

Comparative analysis of two method for determining fat and analysis of fatty acid content in tea samples. The content of freefatand total fat in tea was determined by Soxhlet extraction method and acid hydrolysis method, and the content of fatty acids were determined by gas chromatography. The composition and content of fatty acids in 21 tea samples from 5 regions were analyzed. The freefat content of tea determined by Soxhlet extraction method was significantly lower than that determined by acid hydrolysis method. The totalfat content in tea determined by acid hydrolysis method was consistent with the total amount of fatty acids determined by gas chromatography, and their content conformed to the logical relationshipsimultaneously. The totalfat content in tea ranged from 0.6 to 4.1 g/100 g, which in green tea, white tea, yellow tea, and black tea were 2.2, 1.8, 1.6 and 0.6 g/100 g, respectively. The content of free fat in tea was less than 58%, with 42%-80% of the fat existing in a bound form. The fatty acids in tea were mainly unsaturated fatty acids, accounting for 67.52%-99.03% of the total fatty acids. There were differences in the composition of fatty acids in different types of tea, with the proportion of unsaturated fatty acids in yellow tea accounting for 98.84% of the total fatty acids, which was significantly higher than that of green tea, white tea, and black tea. The fatty acids with high content in green tea(except Tang chi xiaolan tea, Bawangjian green tea and Liuxi yuye tea)were α-linoleic acid, linoleic acid, and palmitic acid. Theacid hydrolysis method is more suitable for the determination of fat in tea samples. The composition and content of fat and fatty acids in tea vary depending onfactors such as the type of tea and the degree of fermentation.

Effects of pruning on tea tree growth, tea quality, and rhizosphere soil microbial community.

Pruning is an important agronomic measure in tea plantation management. This study analyzed the effects of pruning on tea tree growth, tea quality, rhizosphere soil physicochemical indexes, microbial communities, and metabolic pathways. The results showed that pruning was beneficial for promoting tea tree growth and increasing tea yield, but not for the synthesis and accumulation of quality-related compounds in tea leaves. After pruning, organic matter, available phosphorus content and catalase, acid phosphatase, and sucrase activities in rhizosphere soil were significantly higher than those in unpruned tea trees, while total phosphorus, total potassium, and available nitrogen content were significantly lower than those in unpruned tea trees. The results of microbial community analysis of tea rhizosphere soil showed that the key changed characteristic microorganisms after pruning were Haliangium, Acidicaldus, Reyranella, Acidobacterium, Aquicella, and Granulicella, and the key changed characteristic microbial metabolic pathways were ko00072, ko00473, ko00750, ko01055, ko00521, and ko02040. Furthermore, the results found that pruning promoted Haliangium, Acidicaldus, and Reyranella abundances, ko00072, ko00473, and ko00750, respectively, microbial metabolic pathways in tea trees rhizosphere soil, and reduced Acidobacterium, Granulicella, and Aquicella abundance, ko01055, ko00521, and ko02040, respectively, microbial metabolic pathways, thereby increasing the activities of soil catalase, acid phosphatase, and sucrase, improving soil organic matter decomposition efficiency and available phosphorus content, and promoting tea yield, but not synthesis and accumulation of quality-related compounds in tea leaves. This study provides an important theoretical reference for the management of agronomic measures in tea plantations. IMPORTANCE Pruning is an important agronomic measure in tea cultivation and management. We found that pruning was beneficial to increase tea yield, but it would reduce tea quality, especially the content of polyphenols, theanine, flavonoids, and free amino acids in tea leaves was reduced. The reason for this phenomenon was that pruning promotes the enrichment of special functional microorganisms and the enhancement of special metabolic pathways in the soil, leading to changes in the nutrient cycle in the soil.

Enhancing the Flavor Profile of Summer Green Tea via Fermentation with Aspergillus niger RAF106.

Summer green tea (SGT) has a low cost and high annual yield, but its utilization rate is limited due to suboptimal quality. The aim of this study is to enhance the flavor of SGT using fermentation with A. niger RAF106 while examining changes in its metabolites during this process. The results revealed an elevation in the content of alcohol, alkanes, and nitroxides in tea leaves following the process of fermentation. The predominant volatile compounds identified in tea leaves after undergoing a 6-day fermentation period were linalool, (Z)-α, α, 5-trimethyl-5-vinyltetrahydrofuran-2-methanol, (E)-linalool oxide (furan type), linalool oxide (pyran type), and theapyrrole. These compounds exhibited significant increases of 31.48%, 230.43%, 225.12%, 70.71%, and 521.62%, respectively, compared to the non-fermented control group (CK). The content of non-ester catechins, soluble sugars, and total flavonoids reached their peak on the 4th day of fermentation, exhibiting significant increases of 114.8%, 95.59%, and 54.70%, respectively. The content of gallic acid and free amino acids reached their peak on the 6th day of fermentation, exhibiting significant increases of 3775% and 18.18%, respectively. However, the content of ester catechin decreased by 81.23%, while caffeine decreased by 7.46%. The content of lactic acid, acetic acid, and citric acid in tea after fermentation was 421.03%, 203.13%, and 544.39% higher than before fermentation, respectively. The present study offers a fresh approach for the advancement of SGT.

Identifying the structures and taste characteristics of two novel Maillard reaction products in tea

Maillard reaction products (MRPs) produced during thermal processing of tea are intimately related to its flavor. Our recent work revealed that both levels of l-theanine and d-galacturonic acid in tea leaves decreased dramatically during drying, whereas the specific MRPs from l-theanine and d-galacturonic acid remain elusive. Here, the MRPs formed from l-theanine and d-galacturonic acid were investigated and their taste characteristics and the involved mechanisms were explored. Two novel MRPs from l-theanine and d-galacturonic acid were identified as 1-(1-carboxy-4-(ethylamino)-4-oxobutyl)-3-hydroxypyridin-1-ium (MRP 1) and 2-(2-formyl-1H-pyrrole-1-yl) theanine (MRP 2). MRP 1 and MRP 2 accumulated in dark tea and black tea and were associated with sour (threshold, 0.25 mg/mL) and astringent tastes and an umami taste (threshold, 0.18 mg/mL), respectively. Molecular docking revealed that the taste characteristics of MRPs may be due to strong binding to umami taste receptor proteins (CASR, T1R1/T1R3) and the sour taste protein OTOP1 via hydrogen bonds and hydrophobic interactions.

Development of a specific and sensitive method for the detection of glyphosate pesticide and its metabolite in tea using dummy molecularly imprinted solid-phase extraction coupled with liquid chromatography-tandem quadrupole mass spectrometry

Glyphosate, a widely used herbicide, and its primary metabolite aminomethyl phosphonic acid have been found to cause environmental and ecological issues and threaten human health. The conventional pretreatment method was insufficient for the extraction, concentration, and enrichment of trace substances, resulting in poor specificity. Thus, our objective was to develop a method for glyphosate pesticide detection using dummy molecularly imprinted solid-phase extraction (DMI-SPE) combined with liquid chromatography-tandem quadrupole mass spectrometry (DMI-SPE-LC/MS/MS). The sol-gel method was used to prepare the molecularly imprinted material, using glyphosine as the dummy template molecule, to achieve specific adsorption to glyphosate and reduce costs. The optimized polymerization conditions achieved maximum adsorption of 28.6 µg/mg glyphosate by the molecularly imprinted material. The established DMI-SPE-LC/MS/MS method was used to detect glyphosate and its metabolite (aminomethyl)phosphonic acid in tea. The concentration ranges of glyphosate and (aminomethyl)phosphonic acid (from 0.05 to 4 µg/mL) were linear with correlation coefficients of 0.999 and 0.991, respectively. The recoveries of (aminomethyl)phosphonic acid at three spiked levels ranged from 79.95% to 83.74%, with RSDs between 6.40% and 7.45%, while the recoveries of glyphosate ranged from 98.69% to 106.26%, with RSDs between 0.91% and 1.18%. Our results demonstrate that the developed DMI-SPE-LC/MS/MS method achieves high sensitivity and specific detection of glyphosate and its metabolite (aminomethyl)phosphonic acid in tea matrices.

Advances in the Production of Theanine by Plants and Microorganisms

Theanine, a representative non-protein amino acid in tea, is one of the umami components of tea and a major factor in the formation of the unique flavor of tea leaves. In addition to its delicious taste, theanine has a variety of health functions and is used in the food supplement, pharmaceutical, nutraceutical, and cosmetic industries. This review briefly describes the physiological functions, application prospects, and production methods of theanine. The biosynthetic pathway of L-theanine in natural plants is also introduced. Finally, the microbial synthesis of L-theanine is divided into two major biosynthetic pathways guided by glutamine and glutamate according to the different substrates. According to the status, at present, of the microbial synthesis of L-theanine, the future development of microbial synthesis of L-theanine is prospected, in order to provide technical and theoretical basis for in-depth research on the industrial production of theanine.

L-theanine combination therapy with fluvoxamine in moderate-to-severe obsessive-compulsive disorder: a placebo-controlled, double-blind, randomized trial.

The main aim of this study was to investigate the additional effects of L-theanine, an amino acid in tea and an analog of glutamate with neuroprotective and anti-depressant properties, on obsessive-compulsive disorder (OCD) symptoms in combination with fluvoxamine. Patients from either sex aged between 18-60 years diagnosed with OCD, based on the Diagnostic and Statistical Manual of Mental Disorders, Fifth Edition (DSM-5), who had a Yale-Brown Obsessive Compulsive Scale (Y-BOCS) score of more than 21 were enrolled in a double-blinded, parallel-group, placebo-controlled, clinical trial of 10 weeks to receive either L-theanine (100 mg twice daily) and fluvoxamine (100 mg daily initially followed by 200 mg daily after week 5) or placebo and fluvoxamine. The primary outcome of interest in this study was the Y-BOCS total score decrease from baseline. From a total of 95 evaluated patients, 50 completed our study; 30 were randomly assigned to each group. Multivariate analysis (ANOVA) showed a significant effect of time × treatment for L-theanine in obsession subscale (F = 5.51, p-value = 0.008) of the Y-BOCS score but not in the total and compulsion scores. Our results showed significantly more improvement in obsession subscale scores in L-theanine compared to placebo group (p = 0.007, Cohen's d = 0.82). Also, total Y-BOCS scores were lower in L-theanine compared to placebo group at week 5 (p = 0.039, Cohen's d = 0.60) and 10 (p = 0.008, Cohen's d = 0.80). However, there was no significant between-group differences in compulsion subscale scores. Complete response was also more frequent in the L-theanine group (p = 0.0001). Findings in this study suggest L-theanine as a relatively safe and effective adjuvant therapy for moderate to severe OCD. This article is protected by copyright. All rights reserved.

L-Theanine and Immunity: A Review.

L-theanine (N-ethyl-γ-glutamine) is the main amino acid in tea leaves. It not only contributes to tea flavor but also possesses several health benefits. Compared with its sedative and calming activities, the immunomodulatory effects of L-theanine have received less attention. Clinical and epidemiological studies have shown that L-theanine reduces immunosuppression caused by strenuous exercise and prevents colds and influenza by improving immunity. Numerous cell and animal studies have proven that theanine plays an immunoregulatory role in inflammation, nerve damage, the intestinal tract, and tumors by regulating γδT lymphocyte function, glutathione (GSH) synthesis, and the secretion of cytokines and neurotransmitters. In addition, theanine can be used as an immunomodulator in animal production. This article reviews the research progress of L-theanine on immunoregulation and related mechanisms, as well as its application in poultry and animal husbandry. It is hoped that this work will be beneficial to future related research.

Contribution of theanine to the temperature-induced changes in aroma profile of Wuyi rock tea

Theanine is a distinctive amino acid in tea that plays a vital role in tea flavor during the roasting process. Model thermal reactions of total amino acids and sugars with different roasting conditions (low-fire, middle-fire, and high-fire) showed theanine competitively inhibited the formation of indole, skatole, 4-hydroxy-2,5-dimethyl-3(2H)-furanone, and Strecker aldehydes, while greatly stimulated the production of roasty pyrazines. In addition, highest amounts of pyrazines were obtained under high-fire degree. Quantification of these reaction products in Wuyi rock tea (WRT) was realized in different roasted Dahongpao teas by means of sensomics approach. The quantitative data revealed the biggest influence of roasting temperatures on the formation of reaction products among indole, lipid oxidation products, and pyrazines, while other reaction products were only slightly affected. The findings of this study provide a fresh perspective on the impact of theanine on aroma formation during the roasting process, which will help to explore the formation of key odorants during tea production.

Quality Chemistry, Physiological Functions, and Health Benefits of Organic Acids from Tea (Camellia sinensis).

Organic acids account for around 3% of the dry matter in tea leaves, and their composition and contents vary in different types of tea. They participate in the metabolism of tea plants, regulate nutrient absorption and growth, and contribute to the aroma and taste quality of tea. Compared with other secondary metabolites in tea, the researches on organic acids are still limited. This article reviewed the research progresses of organic acids in tea, including analysis methods, the root secretion and physiological function, the composition of organic acids in tea leaves and related influencing factors, the contribution of organic acids to sensory quality, and the health benefits, such as antioxidation, promotion of digestion and absorption, acceleration of gastrointestinal transit, and regulation of intestinal flora. It is hoped to provide references for related research on organic acids from tea.

Shading effects revisited: Comparisons of spring and autumn shading treatments reveal a seasonal-dependent regulation on amino acids in tea leaves

Shading is an effective way to improve tea quality by modulating the accumulation of the flavor-related secondary metabolites of tea leaves. However, shading effects on amino acids have been conflicting for years as both shading-induced increases and decreases were detected. This study aims to investigate the effects of shading levels on catechins and amino acids, in particular, a comparison was made in April and August to better understand the involvements of seasonal environmental parameters. Shading reduced major catechins (catechin, gallocatechin, epicatechin, epigallocatechin, epicatechin gallate, and epigallocatechin gallate) in both seasons. Heavy shading (80%-90%) increased total and individual amino acids (Threonine, Glutamic acid, and Alanine) in April but decreased those in August. In both seasons, the o-Phosphoethanolamine increased under heavy shading, but α-aminoadipic acid, Ornithine and Glutamine showed decreases. Theanine showed no shading response in April but decreased under heavy shading in August. These results indicate that shading-induced reduction of leaf catechins is mainly determined by shading level, but the shading effects on amino acids are seasonal-dependent. As the first report focuses on the synergistic effects of seasons, this study improves our understanding of shading regulation on secondary metabolites of tea leaves and guides shading treatments to improve tea quality.

In-situ growth of cerium-based metal organic framework on multi-walled carbon nanotubes for electrochemical detection of gallic acid

Gallic acid (GA) is a valuable polyphenolic compound. GA has a strong antioxidant effect, and its biological properties are anti-inflammatory, anti-histamine, anti-tumor, scavenging free radicals and protecting cardiovascular disease. Therefore, accurate and fast determination of gallic acid content is of great significance to human health. A simple and responsive electrochemical sensor for the detection of gallic acid was constructed by modifying glassy carbon electrodes with the CeMOF/MWCNTs composites synthesized by in situ growth of Ce metal organic framework (CeMOF) on carboxylic acid-functionalized multi-walled carbon nanotubes. The nanomaterials were characterized accurately by X-ray diffraction (XRD), X-ray photoelectron spectroscop (XPS) and scanning electron microscopy (SEM) and so on. Under the optimized conditions, the linear range of the sensor to detect gallic acid is 1.5 μM-200 μM, and the LOD is 0.14 μM (S/N = 3). The sensor can detect gallic acid in tea with good repeatability, stability and anti-interference.

L-Theanine: A Unique Functional Amino Acid in Tea (Camellia sinensis L.) With Multiple Health Benefits and Food Applications

Tea (Camellia sinensis L.) is a very popular health drink and has attracted increasing attention in recent years due to its various bioactive substances. Among them, L-theanine, a unique free amino acid, is one of the most important substances in tea and endows tea with a special flavor. Moreover, L-theanine is also a bioactive compound with plenty of health benefits, including antioxidant, anti-inflammatory, neuroprotective, anticancer, metabolic regulatory, cardiovascular protective, liver and kidney protective, immune regulatory, and anti-obesity effects. Due to the unique characteristics and beneficial functions, L-theanine has potential applications in the development of functional foods. This review summarized the influencing factors of L-theanine content in teas, the main health benefits and related molecular mechanisms of L-theanine, and its applications in food, understanding of which can provide updated information for the further research of L-theanine.

New insight into scale inhibition during tea brewing: Ca2+/Mg2+ complexing and alkalinity consumption

Scale not only affects the taste and color of water, but also increases the risks of osteoporosis and cardiovascular diseases associated with drinking it. As a popular beverage, tea is rich many substances that have considerable potential for scale inhibition, including protein, tea polyphenols and organic acids. In this study, the effect of tea brewing on scale formation was explored. It was found that the proteins, catechins and organic acids in tea leaves could be released when the green tea was brewed in water with sufficient hardness and alkalinity. The tea-released protein was able to provide carboxyl groups to chelate with calcium ions (Ca2+), preventing the Ca2+ from reacting with the carbonate ions (CO32−). The B rings of catechins were another important structure in the complexation of Ca2+ and magnesium ions (Mg2+). The carboxyl and hydroxyl groups on the organic acids was able to form five-membered chelating rings with Ca2+ and Mg2+, resulting in a significant decrease in Ca2+ from 100.0 to 60.0 mg/L. Additionally, the hydrogen ions (H+) provided by the organic acids consumed and decreased the alkalinity of the water from 250.0 to 131.4 mg/L, leading to a remarkable reduction in pH from 8.93 to 7.73. It further prevented the bicarbonate (HCO3−) from producing CO32− when the water was heated. The reaction of the tea constituents with the hardness and alkalinity inhibited the formation of scale, leading to a significant decrease in turbidity from 10.6 to 1.4 NTU. Overall, this study provides information to help build towards an understanding of the scale inhibition properties of tea and the prospects of tea for anti-scaling in industrial applications.

Color Shade Nets Affect Plant Growth and Seasonal Leaf Quality of Camellia sinensis Grown in Mississippi, the United States.

Shading modifies the microenvironment and can provide plants with some protection from frequent heat, drought, frost, and hail induced by climate change and has the potential to improve plant growth, yield, and quality. Tea (Camellia sinensis) is an ancient plant originating from tropical and subtropical regions and prefers to grow in partial shade under the forest canopy. The emerging tea industry in the United States (US) requires research support on establishing tea fields in novel environmental conditions as well as on producing high-quality tea products. This study investigated the effects of black, blue, and red shade nets on tea plant growth and seasonal leaf qualities in the southeastern US with a humid subtropical climate. When compared to no-shade control, black, blue, and red shade nets increased plant growth index (PGI), net photosynthetic rate (Pn), and stomatal conductance (gs), decreased air and leaf surface temperatures in summer, and reduced cold damage in winter. No significant difference was found among the black, blue, and red shade nets on tea plant growth. Varying contents of total polyphenols, carbohydrates, free amino acids, L-theanine, gallic acid, caffeine, and catechins in fresh tea leaves were observed among different shade treatments and harvesting seasons. 69.58% of the variations were depicted in a biplot by principal component analysis. Red shade was considered helpful for improving green tea quality by increasing the content of L-theanine and free amino acids in tea leaves collected in spring and fall when compared to no-shade control.