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FIGURE 1 Comparison of phenotype and tea soup of Camellia sinensis varieties ‘Yinghong 9’, ‘Hongfei’ and ‘Zijuan’. (A) Young shoots and leaves of ‘Yinghong 9’. (B) Young shoots and leaves of ‘Hongfei’. (C) Young shoots and leaves of ‘Zijuan’. (D) Green tea of ‘Yinghong 9’, ‘Hongfei’ and ‘Zijuan’. (E) Green tea soup of ‘Yinghong 9’, ‘Hongfei’ and ‘Zijuan’. Photo Credit: Tea Research Institute of the Chinese Academy of Agricultural Sciences
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FIGURE 1 Comparison of phenotype and tea soup of Camellia sinensis varieties ‘Yinghong 9’, ‘Hongfei’ and ‘Zijuan’. (A) Young shoots and leaves of ‘Yinghong 9’. (B) Young shoots and leaves of ‘Hongfei’. (C) Young shoots and leaves of ‘Zijuan’. (D) Green tea of ‘Yinghong 9’, ‘Hongfei’ and ‘Zijuan’. (E) Green tea soup of ‘Yinghong 9’, ‘Hongfei’ and ‘Zijuan’. Photo Credit: Tea Research Institute of the Chinese Academy of Agricultural Sciences
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FIGURE 1 Comparison of phenotype and tea soup of Camellia sinensis varieties ‘Yinghong 9’, ‘Hongfei’ and ‘Zijuan’. (A) Young shoots and leaves of ‘Yinghong 9’. (B) Young shoots and leaves of ‘Hongfei’. (C) Young shoots and leaves of ‘Zijuan’. (D) Green tea of ‘Yinghong 9’, ‘Hongfei’ and ‘Zijuan’. (E) Green tea soup of ‘Yinghong 9’, ‘Hongfei’ and ‘Zijuan’. Photo Credit: Tea Research Institute of the Chinese Academy of Agricultural Sciences
In a landmark study, researchers have unlocked the genetic secret behind purple tea’s vibrant color and exceptional health benefits. The study, conducted by the Tea Research Institute of the Chinese Academy of Agricultural Sciences and published in Horticultural Research, reveals the key genetic factors driving the production of anthocyanins—the compounds responsible for the tea’s unique purple hue and its powerful health properties.
Purple tea is a rare variety found in select regions such as Kenya, China, India, Sri Lanka and Southeast Asia. Known for its striking color and high levels of anthocyanins, it has gained global attention for its health benefits, including antioxidant, anti-inflammatory, and metabolic-boosting properties.
The study delves into how anthocyanins (a class of health-boosting flavonoids) accumulate in purple tea varieties. Anthocyanins are pigments that give plants colors ranging from red to purple. Besides contributing to coloration, these compounds have strong antioxidant properties that make them valuable in combating oxidative stress, a factor in aging and many chronic diseases.
Led by the Tea Research Institute of the Chinese Academy of Agricultural Sciences, the team analyzed hybrids of purple-leaf 'Zijuan' and green-leaf 'Jinxuan' cultivars. The researchers chose these two cultivars because they exhibit contrasting leaf colors, making them ideal for studying the genetic and molecular mechanisms behind purple pigmentation. Zijuan has dark purple leaves rich in anthocyanins, the pigments responsible for the purple coloration and associated health benefits. Jinxuan, on the other hand, has green leaves with minimal anthocyanin accumulation.
Using cutting-edge RNA (Ribonucleic Acid) sequencing and genome analysis, they identified critical genes responsible for anthocyanin production, such as CsMYB75 (Camellia sinensis MYB transcription factor 75) and CsANS (Camellia sinensis Anthocyanidin Synthase). These genes play pivotal roles in anthocyanin biosynthesis in tea plants, contributing to the purple coloration and associated health benefits.
The researchers discovered a specific DNA insertion in the CsMYB75 promoter that significantly boosts anthocyanin levels, giving these leaves their striking hue. This genetic feature makes Zijuan tea not only a visually stunning cultivar but also one with enhanced functional properties.
The findings have far-reaching implications. For consumers, purple tea’s anthocyanins offer a natural source of antioxidants that can improve overall health. These compounds have been shown to reduce inflammation, protect against neurodegeneration, and support cardiovascular health.
For the tea industry, this discovery provides a valuable tool for developing high-value, health-focused tea cultivars. Purple tea’s rarity and growing demand in global markets make it an attractive option for farmers seeking premium products. Additionally, understanding the genetics behind anthocyanin production could help improve the resilience of tea plants to environmental stressors, such as pests and extreme weather.
The findings could lead to the development of new tea varieties with enhanced functional benefits, creating opportunities for the global tea market. As purple tea gains popularity for its unique flavor and health benefits, these insights could transform its production and bolster its position in the global tea industry.