Exogenous theanine application improves the fresh leaf yield and quality of an albino green tea Huangjinya

• Published in: Food chemistry 2024-11, Vol.467, p.142298, Article 142298
• Main Authors: Yan, Xiaomei, Wang, Yangmin, Yang, Tianyuan, Wang, Fei, Wan, Xiaochun, Zhang, Zhaoliang
• Format: Article
• Language: English
• Subjects: Albino tea plant; Aroma; Camellia sinensis; Fresh leaf yield; Quality; Theanine spray
• ISSN: 0308-8146; 1873-7072; 1873-7072
• DOI: 10.1016/j.foodchem.2024.142298

Green tea made from the albino tea plant cultivar ‘Huangjinya’ is highly popular due to its umami taste. However, its cultivation and economic value are restricted by late sprouting, low yields, and insufficient aroma. In this study, we sprayed 0, 0.025, 0.1 or 1 mM theanine on ‘Huangjinya’ tea plants before sprouting in spring. We observed 1 mM theanine spray accelerated sprouting and new shoot growth which leading to a 25.4% increase in yield. Moreover, the exogenous theanine spraying increased amino acids and decreased polyphenols in the green tea made from the new shoots of ‘Huangjinya’. In addition, the 0.025 and 1 mM theanine sprays also improved the overall aroma profile, particularly the contents of fruity, fatty, and minty volatiles. In summary, theanine application elevates the fresh leaf yield and quality of Huangjinya, holding great potential for expanding its consumer base and increasing the economic value of albino tea. •Exogenous theanine promoted new shoot growth and improved the yield of ‘Huangjinya’.•Levels of taste and aroma compounds in tea were changed by exogenous theanine spray.•The flavor of Huangjinya green tea was improved by exogenous theanine spray.