Sinensis Tea Research Articles

Teh Hitam Cammelia Sinensis Dan Manfaatnya Untuk Kesehatan Pendekatan Berbasis Sains Dan Nilai Islam

Black tea from Camellia sinensis has been a highly popular beverage in Indonesia since the 17th century. Various types of Camellia sinensis tea include white tea, green tea, oolong tea, and black tea. Each type of tea has a distinct antioxidant profile, with black tea containing the highest caffeine content. All types of tea are rich in antioxidants like polyphenols, which play a crucial role in protecting the body from free radicals and reducing the risk of various diseases such as Alzheimer's, diabetes, stroke, hypertension, obesity, cancer, and have antibacterial properties while also serving as an anti-aging treatment for the skin.From an Islamic perspective, the Quran contains numerous verses that command humans to observe and study Allah's creations. This underscores the belief that nothing Allah has created is without purpose, implying that every creation has significant benefits. The consumption of black tea aligns with the principle of maintaining physical health as a form of spiritual responsibility, as also instructed in the Quran. The integration of scientific approaches with religious values elevates black tea beyond merely a beverage enjoyed for its taste, tradition, and health benefits, making it a part of a holistic healthy lifestyle. Utilizing tea production technology and advancing research to uncover the benefits of black tea is a way of expressing gratitude and is considered an act of worship, as its development adheres to the principle of benefiting others.

PELATIHAN PEMBUATAN TEH HERBAL KULIT BUAH PALA DI DESA LILIBOOI, KECAMATAN LEIHITU BARAT, KABUPATEN MALUKU TENGAH

Tea is a drink that has long been known and has experienced a lot of food diversification in producing various types of tea drinks whose raw materials do not come from Camelia sinensis tea leaves but come from flowers, seeds, leaves, roots, fruit peel, and fruit flesh from various This type of plant is also known as herbal tea. The herb has a distinctive aroma, taste, and bioactive components that benefit health. Herbal tea of nutmeg peel has advantages over non-herbal tea, namely that it is effective as a functional drink or can also be used as a refreshing drink for the body. In making tea, a drying process is carried out, which aims to reduce the water content to a specific limit in the raw materials and inhibit microbial growth so that herbal tea can be stored for a long time and is not easily damaged during storage. Several drying methods can be used to make herbal tea, one of which is roasting. The roasting process in making this tea will result in the product experiencing color, texture, and flavor changes. Through this activity, the community's knowledge, skills, and herbal tea products produced can be used as business opportunities

Simultaneous determination of six catechins and caffeine in tea and wine using salting-out assisted liquid-liquid extraction and high-performance liquid chromatography with ultraviolet detection.

Catechins, renowned for their antioxidant properties and health benefits, are commonly present in beverages, particularly tea and wine. An efficient and cost-effective salting-out assisted liquid-liquid extraction (SALLE) method has been developed and validated for the simultaneous determination of six catechins and caffeine in tea and wine samples using high-performance liquid chromatography-ultraviolet (HPLC-UV). This method demonstrates outstanding performance: linearity (1-120µg/mL, r2>0.999), accuracy (96.5%-103.4% recovery), and precision (≤14.7% relative standard deviation), meeting validation requirements set by the US Food and Drug Administration. The reduced sample size (0.1g) minimizes matrix interferences and costs without compromising sensitivity. All analytes were detected in Camellia sinensis teas, with green tea displaying the highest total catechin content (47.5-100.1mg/mL), followed by white and black teas. Analysis of wine samples reveals the presence of catechin in all red and white wines, and epigallocatechin gallate in all red wine samples, highlighting the impact of winemaking processes on catechin content. The SALLE-HPLC-UV approach represents a green alternative by eliminating organic waste, surpassing conventional dilution methods in specificity and sensitivity for catechin determination. AGREEprep assessment emphasizes the strengths of the SALLE procedure, including material reusability, throughput efficiency, minimal sample requirements, low energy consumption, and the absence of organic waste generation.

Preparation and Phytochemical Analysis of Polyherbal Tea Bag

Abstract: Herb blooms, leaves, seeds, roots, or dried fruit that aren't from the Camellia sinensis tea plant are referred to as herbal tea. Lemongrass, cinnamon, hibiscus, and butterfly pea (Clitoria ternatea) are a few plants that can be used to make herbal teas. The butterfly pea is traditionally used as a culinary coloring to give food its blue color and as an eye medication, brain boosting. As antioxidants, antibacterial, anti-inflammatory, antidiabetic, anti-cancer, and immunomodulatory agents, butterfly pea and hibiscus are beneficial and reduce blood pressure. In order to improve the quality of the herbal tea, it is necessary to dry the tea utilizing sunshine throughout the producing process. Organoleptic tests are used to conduct the analysis (color, taste, and scent).

Microencapsulation of purple tea polyphenols using the vibrating nozzle ionotropic gelation technology: Metabolomics, bioactivity, and application in milky tea

No research has been completed on the microencapsulation of purple tea extracts or on the use of such extracts in food models. Considering the worldwide importance of C. sinensis teas, this work aims to optimise the extraction of antioxidant polyphenols from purple tea leaves using a sustainable, green, ultrasonic-assisted extraction, and to design milky teas added with microcapsules produced by the vibrating nozzle ionotropic gelation method. A combination of 28 min, 495 W ultrasound power, and 50% ethanol were the ideal experimental conditions for obtaining the optimal extract (OPM). OPM displayed antioxidant activity and inhibited α-glucosidase (IC50 = 23.0 ± 0.3 μg/mL) and α-amylase (IC50 = 12.4 ± 0.9 mg/mL) in vitro. In human erythrocytes, OPM showed an in vitro antihaemolytic effect and decreased reactive oxygen species generation in a concentration-dependent manner. Also, OPM exhibited a protective effect against H2O2-treated astrocytes at 0.1 and 0.2 mg/mL. The microencapsulation of OPM extract resulting in a high encapsulation efficiency (84%), and milky teas added with OPM and microencapsulated OPM had higher antioxidant activity than the conventional counterpart.

Preparation and evaluation of liquorice (Glycyrrhiza uralensis) and ginger (Zingiber officinale) kombucha beverage based on antioxidant capacities, phenolic compounds and sensory qualities

Kombucha is a well-known tea-based fermented drink that contains various bioactive compounds with potential bioactivities. In addition to traditional Camellia sinensis tea, preparation of kombucha using alternative raw material has attracted increasing attention to obtain significant health benefits and good sensory properties. In this study, liquorice and ginger were selected as alternative raw materials for the preparation of kombucha beverages due to their extensive health benefits. Moreover, the effects of fermentation with or without residues on antioxidant activities and phenolic contents of liquorice and ginger kombucha beverages at different fermentation times were examined and compared using the ferric-reducing antioxidant power assay, Trolox equivalent antioxidant capacity assay, Folin-Ciocalteu method, and high-performance liquid chromatography. The results found that kombucha beverages based on liquorice and ginger showed strong antioxidant capacities and high phenolic contents. Fermentation with liquorice residues significantly improved the antioxidant capacities (maximum 2.41 times) and phenolic contents (maximum 3.88 times) of liquorice kombucha without influencing the sensory qualities when compared with fermentation without residues. However, fermentation with ginger residues did not effectively enhance the antioxidant capacities and phenolic contents. Moreover, it could reduce the sensory properties of ginger kombucha. In general, liquorice is well-suited for producing kombucha with residues, while ginger is more suitable for making kombucha without residues. These kombucha beverages might be used for the prevention and management of several oxidative stress-related diseases. This study expands the options of raw materials for producing novel and functional kombucha beverages.

Aquilaria sinensis leaf tea affects the immune system and increases sleep in zebrafish.

The importance of adequate sleep for good health cannot be overstated. Excessive light exposure at night disrupts sleep, therefore, it is important to find more healthy drinks that can promote sleep under sleep-disturbed conditions. The present study investigated the use of A. sinensis (Lour.) Spreng leaf tea, a natural product, to reduce the adverse effects of nighttime light on sleep. Here, Aquilaria sinensis leaf tea at 1.0 and 1.5g/L significantly increased sleep time in zebrafish larvae (5-7dpf) with light-induced sleep disturbance. Transcriptome sequencing and qRT-PCR analysis revealed a decrease in the immune-related genes, such as nfkbiab, tnfrsf1a, nfkbiaa, il1b, traf3, and cd40 in the 1.5g/L Aquilaria sinensis leaf tea treatment group. In addition, a gene associated with sleep, bhlhe41, showed a significant decrease. Moreover, Aquilaria sinensis leaf tea suppressed the increase in neutrophils of Tg(mpo:GFP) zebrafish under sleep-disturbed conditions, indicating its ability to improve the immune response. Widely targeted metabolic profiling of the Aquilaria sinensis tea using ultra-performance liquid chromatography coupled with electrospray tandem mass spectrometry (UPLC-ESI-MS/MS) revealed flavonoids as the predominant component. Network pharmacological and molecular docking analyses suggested that the flavonoids quercetin and eupatilin in Aquilaria sinensis leaf tea improved the sleep of zebrafish by interacting with il1b and cd40 genes under light exposure at night. Therefore, the results of the study provide evidence supporting the notion that Aquilaria sinensis leaf tea has a positive impact on sleep patterns in zebrafish subjected to disrupted sleep due to nighttime light exposure. This suggests that the utilization of Aquilaria sinensis leaf tea as a potential therapeutic intervention for sleep disturbances induced by light may yield advantageous outcomes.

Camellia Sinensis Çaylarındaki Moleküllerin NLRP3 NACHT Domainine İn Siliko Bağlanma Afiniteleri

NLRP3 inflammasome secretes proinflammatory cytokines in response to microbial infection and cellular damage, induces pyroptotic cell death, and triggers many pathological conditions. For this reason, it is important to determine the products that can inhibit the NLRP3 protein. In this study, the affinities of 27 molecules in Camellia sinensis tea species to ADP and inhibitor cavities in the NACHT domain of NLRP3 were analyzed in silico using molecular docking, molecular dynamics simulation, and free energy calculation method MM/GBSA. Among the components, theaflavic acid, (-)-epicatechin gallate and (-)-epigallocatechin gallate gave better binding affinities. It was concluded that it would be beneficial to conduct advanced studies on whether these three compounds contribute to the preventability of NLRP3-mediated inflammatory diseases.

ANALISIS KADAR KARBOHIDRAT PADA TEH CELUP BERBAHAN DASAR DAUN LAMUN (Enhalus acoroides)

Background: Seagrass is the only flowering plant (angiosperm) that has true root and leaf rhizomes that live submerged in the sea. There are 60 species of seagrass scattered in the world's coastal waters, one type of seagrass that can be used by humans is the seagrass Enhalus acoroides. The economic advantage of Enhalus acoroides leaves can be used as a food ingredient because it has a complete and relatively high nutritional content. Enhalus acoroides leaves can be used as raw material for herbal teas. Herbal teas have a high carbohydrate content, for example in Camellia sinensis tea of ​​0.286%, carbohydrates are one of the chemicals that are needed by the human body. Methods: This study was a descriptive study to determine the value of carbohydrate content in seagrass (Enhalus acoroides) leaf teabags. The research was carried out in March 2022. Sampling of seagrass leaves was carried out in Suli Village, Salahutu District, Central Maluku Regency. The stage of making seagrass teabags was carried out at the Basic Biology Laboratory of FKIP Pattimura University. And the analysis of carbohydrate content was carried out at the Biochemistry Laboratory of the Faculty of Mathematics and Natural Sciences, Pattimura University, Ambon with the type of experimental research. Results: Based on the observations that have been made, the results showed that the carbohydrate content of TL U1 was 5.148%, TL U2 was 5.211%l, TL U3 was 5.165%. With an average carbohydrate of 5.174%. Conclusion: Seagrass leaf teabags (Enhalus acoroides) have a high carbohydrate content and can be a new product that is rich in nutrients.

The Association Between Camellia sinensis Tea Consumption and Reduced Risk of Anxiety Disorder for Covid-19 Survivors: A Cross-Sectional Study among Medical Students

Abstract: Negative stigma for Covid-19 survivors might induce anxiety. Camellia sinensis (C. sinensis) tea has been used to treat anxiety but no studies evaluate the tea on risk of anxiety among medical students who were Covid-19 survivors. Hence, we aimed to evaluate the risk of anxiety for C. sinensis tea drinkers among them. A cross-sectional study was conducted at Medical Faculty Universitas Lambung Mangkurat in December 2021. Information about tea consumption was collected from a questionnaire and anxiety disorder was determined by Zung Self-Rating Anxiety Scale. Logistic regression analysis was used to calculate the risk. Of 129 students, 55 students (42.64%) had anxiety. Students who drank tea at least 2 glasses/day had a lower risk of anxiety by 90.4% than non-tea drinkers. Thus, C. sinensis tea was significantly associated with a lower risk of anxiety started from at least 2 glasses/day among medical students who were Covid-19 survivors.

Heavy Metals in Tea and Their Adverse Effects on Mother and Fetal Outcome

This study aimed to analyze the adverse effects of heavy metals in tea on pregnant mothers and fetal outcomes, using Camellia sinensis tea as a more common beverage after water. The tea constituents are flavonoids containing catechins, which are primary polyphenols recognized as having a strong anti-oxidant activity preventing cellular damage by free radicals. During pregnancy, excessive tea intake negatively impacts the newborn. Tea constituents and their contamination have gained attention as heavy metal contamination exceeds its critical concentrations in tea infusions which may cause adverse effects on both mother and fetus. A total of 400 pregnant women participated in the present study. A cross-sectional study was conducted at the department of Physiology of University of Sindh in collaboration with the Department of gynecology and obstetrics of Liaquat University of Medical and Health Sciences (LUMHS), Jamshoro, from September 2018 to August 2020. Selected pregnant women were informed and gave written consent. Chemical analysis of maternal blood was conducted at the National Centre of Excellence in Analytical Chemistry, University of Sindh. The statistical data were analyzed using SPSS v 21.0 (IBM incorporation, USA). The student`s and Person tests for correlation were applied, presenting the results as mean ± standard deviation (SD). Statistical significance difference was calculated at 95% (p ≤ 0.05). The results of maternal parameters such as age, marital age, maternal height, body temperature, respiratory rate, and diastolic pressure had no significant difference. Simultaneously, gestational age, neck circumference, gestational weight gain, and systolic blood pressure had significant differences between pregnant tea and non-tea drinkers. Iron, Total iron-binding capacity (TIBC), and Ferritin also showed statistically significant differences at p < 0.0001. In the present study, the fetal weight positively correlated with aluminum, lead, mercury, and zinc and negatively correlated with copper and cadmium. Foot length showed a positive correlation with aluminum, copper, lead, cadmium, mercury, and zinc; the chest circumference showed a negative correlation with aluminum and copper.

Green synthesis and characterization of zinc oxide nanoparticles using Camellia sinensis tea leaf extract and their antioxidant, anti-bactericidal and anticancer efficacy

Green synthesis and characterization of zinc oxide nanoparticles using Camellia sinensis tea leaf extract and their antioxidant, anti-bactericidal and anticancer efficacy

Cytotoxicity and antiproliferative activity of ethanol and ethyl acetate fractions from polymeric nanoparticles of green tea leaves (Camellia sinensis) in breast cancer cell line MDA-MB-132.

Green tea (Camellia sinensis) has benefits. Its main potential content is epigallocatechin gallate, which has many bioactivity and pharmacological properties. However, herbal medicines have limitations on low solubility and stability. A nanoparticle delivery system is a perfect form of active ingredient development, because it can mediate the increase in solubility, dissolution rate, and strength of a targeted delivery system. This study aimed to make and test the formulation of the ethanol and ethyl acetate fraction from green tea leaves in the form of a nanoparticle delivery system using chitosan biopolymer as the primary carrier polymer combined with sodium tripolyphosphate as a crosslinker and then carried out the tests on the MDA-MB-231 breast cancer cell line. The results showed that the particle size value was 199.7 nm, the zeta potential was-56.7 mV, and the polydispersity index was 0.337. X-ray diffraction and differential scanning calorimetry test results showed that the C. sinensis fraction was perfectly dispersed molecularly in the nanoparticle system. The results of the cytotoxic test on the MDA-MB-231 breast cancer cell line obtained IC50 values for both fractions, namely 10.70 μg/mL (nano ethanol fraction) and 12.72 μg/mL (nano ethyl acetate fraction). This result showed a significant increase in anticancer activity in both fractions compared to those not formulated (P < 0.05). These results also show that the C. sinensis tea fraction formulated in a nanoparticle delivery system has a great potential as a new therapeutic agent for breast cancer.

Production and Characterization of Biocomposite Films of Bacterial Cellulose from Kombucha and Coated with Chitosan.

The purpose of this research is to produce and characterize bacterial cellulose (BC) films coated with chitosan (BC-CH). BC films were produced in a fermentation medium based on Camellia sinensis tea and dextrose (12 days at 25 °C) and subsequently treated with coating-forming solutions (CFSs) based on chitosan (BC-CH 0.5%, BC-CH 1.0%, and BC-CH 1.5%). As a result, the FTIR spectra of BC and BC-CH 1.5% showed the main characteristic bands of cellulose and chitosan. In the physicochemical characterization of the films, it was found that the incorporation of the chitosan coatings did not affect the thickness; however, it decreased the luminosity (L*) and increased redness (a*), yellowness (b*), and opacity (75.24%). Additionally, the light absorption properties in the UV-Vis range were improved. Furthermore, the application of the CFSs increased: the solubility (64.91%), the antimicrobial activity against S. aureus (6.55 mm) and E. coli (8.25 mm), as well as the antioxidant activity (57.71% and 24.57% free radical scavenging activity), and the content of total phenols (2.45 mg GAE/g). Finally, our results suggest that the BC-CH films developed in the present study show a potential application as active packaging material for food.

Discriminative Chemical Profiles of Shan Tuyet Tea (Camellia sinensis var. Shan) and Sinensis Tea (Camellia sinensis var. sinensis) Collected in Ta Xua, Son La, Vietnam and Their Correlation With Antioxidant Activity

Chè Shan Tuyet ( Camellia sinensis var. Shan) is one of the precious tea resources of Vietnam; however, there is little research on its chemical composition. The purpose of this study was to characterize the main quality components, such as free amino acids and catechins, in Camellia sinensis var. Shan and Camellia sinensis var. sinensis collected in the high mountain of Ta Xua, Son La, Vietnam by using an amino acid analyzer and liquid chromatography coupled with tandem mass spectrometry, respectively. Principal component analysis (PCA) discrimination analysis of chemical profiles revealed a clear metabolic difference between the young leaves of Shan Tuyet tea and mature leaves of the same variety and of sinensis tea. The amino acids serine, glutamic acid, arginine, ornithine, and aspartic acid contributed mainly to the discrimination and could be considered biomarkers for Shan Tuyet tea. The levels of caffeine and 7 catechins, catechin, catechin 3-gallate, epicatechin, epicatechin-3-gallate, epigallocatechin 3-gallate, gallocatechin, and gallocatechin 3-gallate, in young leaves of Shan Tuyet tea were significantly higher than in the other types. Notably, the pair correlation among catechins revealed strong coefficients of the epistructures and non-epistructures, which suggested that these compounds can be converted naturally to each other. The strong correlation between epicatechin-3-gallate and catechin 3-gallate with antiradical ABTS activity of Shan Tuyet tea leaves indicates that these 2 catechins are mainly responsible for the antioxidant activity. This is the first report on the bioactive compounds of Shan Tuyet tea, as well as its potential for the production of health supplements.

Antioxidant Capacities and Polyphenol Contents of Kombucha Beverages Based on Vine Tea and Sweet Tea.

Kombucha beverage is commonly prepared by black tea infusion fermentation without tea residues, and possesses various health benefits. In this paper, kombucha beverages of two non-Camellia sinensis teas, including vine tea (Ampelopsis grossedentata) and sweet tea (Rubus suavissimus), were studied for the first time. The antioxidant activities and polyphenol contents of kombucha beverages were evaluated by ferric-reducing antioxidant power assay, Trolox equivalent antioxidant capacity assay, and Folin-Ciocalteu method, respectively. In addition, effects of tea residues on antioxidant capacities of kombucha beverages were evaluated. The results showed that kombucha beverages from vine tea and sweet tea possessed strong antioxidant activities (especially vine tea kombucha), and fermentation with tea residues could significantly increase antioxidant capacities (maximum increase of 38%) and total phenolic content (maximum increase of 55%) of two kombucha beverages compared with those without tea residues. Moreover, the sensory evaluations showed that the sensory evaluation scores of kombucha with tea residues could be improved compared with those without tea residues. Furthermore, the concentrations of several bioactive components in the kombucha beverages were detected by high-performance liquid chromatography. These kombucha beverages could be used for prevention of several diseases with related of oxidative stress.

The effect of Camellia sinensis tea on a decreased risk of anxiety for medical students at Universitas Lambung Mangkurat Indonesia

BackgroundAnxiety is a response for inability to overcome problems that commonly occurs in medical students, thus affecting their academic performances. The content of l-theanine in Camellia sinensis (C. sinensis) tea is able to cause a relaxing effect to reduce anxiety. ObjectivesThe purpose of this study was to determine the effect of Camellia sinensis (C. sinensis) tea consumption on anxiety level in medical students. MethodThis was an analytic observational with cross-sectional approach within 332 undergraduate students at Medical Faculty ULM in December 2021. They were selected using simple random sampling technique. Data were collected online via Google form. A questionnaire and The Zung Self-rating Anxiety Scale were applied to figure out characteristics of respondents including tea consumption status, and to determine the anxiety status, respectively. Data were then analyzed using a multinomial logistic regression test. ResultsThis study demonstrated that consuming tea occasionally (≥1 glass per week) showed a lower risk of mild-moderate anxiety by 9% (adj. OR 0.91, 95%CI: 0.47-1.77) and of marked-severe anxiety by 46% (adj. OR 0.55, 95%CI: 0.12-2.43) compared to non-tea drinkers. Meanwhile, consuming 1 glass and 2–3 glasses of tea per day showed a 20% (adj. OR 0.80, 95%CI: 0.36-1.79) and a 54% (adj. OR 0.46, 95%CI: 0.15-1.37) lower risk of mild-moderate anxiety, respectively compared to non-tea drinkers. However, this association was not statistically significant (p>0.05). ConclusionsThese results indicate that there is a tendency of a decreased risk of anxiety for the increased consumption of C. sinensis tea.

Characteristics Of Kombucha From Various Herbal Tea Leaves

Kombucha has been well-known as functional food in Asia. Regular kombucha is produced using Camellia sinensis tea leaves. However, kombucha can also be produced from other substrates. This study aim to investigated characteristic of kombucha from various herbal tea by determine flavonoid content, phenolic content, antioxidant content and sensory. This study was conducted using Randomized Block Design with one factor and two duplicates of each treatment. Based on 8 day fermentation, bebuas (Premna pubescens Blume) has the highest phenolic content (926,19 µg/ml GAE), flavonoid content (391,81 µg/ml), and antioxidant activity IC50 values were 18,16 µg/ml. On the other hand, based on the sensory evaluation of kombucha (aroma and taste) panelists prefer indian jujube, while panelists prefer regular tea for color parameters

The influence of fermentation and drying methods on the functional activities and sensory quality of Artemisia argyi H.Lév. & Vaniot herbal tea

This study aimed to evaluate the different fermentation and drying methods in valorising Artemisia argyi H.Lév. & Vanio as herbal tea by comparing its bioactive compounds, in vitro anti-inflammatory, antioxidant and sensory quality with commercial Camellia sinensis (L.) Kuntze tea. The total phenolic, anti-inflammatory, and antioxidant activities of C. sinensis were higher (p < 0.05) than A. argyi. Microwave drying and freeze drying increased the total phenolic, tannin, flavonoid, and antioxidant activity in fermented A. argyi. However, fermentation process decreased (p < 0.05) the anti-lipoxigenase activity in A. argyi. The browning index of leaf samples was significantly correlated (r = 0.888, p < 0.001) with the fermentation index. Principle component analysis showed that 65% of the accumulated variances in total phenolic, anti-inflammatory, antioxidant and sensory data of A. argyi were attributed to the different fermentation processes (35%) and thermal drying methods (30%). Although the consumer acceptance scores for C. sinensis tea was higher than A. argyi tea, freeze drying and microwave drying were identified as the preferred post-harvest processing methods for fermented A. argyi tea with optimal anti-inflammatory and antioxidant effect.

Tea plant growth and soil nutrients in response to the application of fertilizer in Guizhou province, China

AbstractMore than half of the total production of tea [Camellia sinensis (L.) Kuntze] in China is produced in the Guizhou province. However, in this region soils generally have low soil fertility, so new techniques to improve the productivity and fertility are needed. The aim of this study was to evaluate the effects of application of seven types of humic acid‐based organic–inorganic compound fertilizer (HTOF) on tea quality and productivity. Two different cultivars of tea (cultivars Shiqiantaicha and Fudingdabaicha) were used as model plants. In the research, seven different HTOF fertilizers were tested at two sites. Application of the HTOF increased soil pH to a range closer to that most suitable for the growth of tea plants and relatively increased soil organic matter, ammonium‐N, inorganic P, and extractable K. In addition, HTOF increased tea bud weights and density. Application of HTOF‐1 also produced the best responses among all products tested. Findings from this study indicate that formula is recommended for application during the production of young C. sinensis tea plants.