The Research On The Comprehensive Characters Of Albino Tea As Germplasm Resources

Albino tea, also called white tea is a special tea germplasm resource, and well known for its varied color of leaf and bud, commonly in the form of white color. Molecule marker and biochemical analysis in combining with seedling breeding, planting, processing were used in the current experiment to study the comprehensive characters of white tea, including molecule biology, ecology, albino performance, as well as the main characters related to growth and processing quality. The main results are as follows:1. Seven white tea genetypes were identified by RAPD analysis and DNA sequence test, and a total of 206 bands were amplified with by 19 primers. It was found that 19 bands were specifically amplified and 30 bands were specifically absent in the individual genotype. The DNA sequence of 4 molecular markers was detected and now has been registed in Genbank, i.e. DQ443475, DQ440531, DQ443473 and DQ443474.2. The investigation on albino performance and ecologic response of 9 samples showed that 3 were non-sensitive, i.e inherently lasting albino. 3 samples were photo-sensitive, with the lowest irradiance intensity for becoming aibino was about 5000lux. Another 3 samples were temperature sensitive, being turned into albinoes when the ambient temperature was below 15℃in the spring and remainded green when they were under the temperature of 25℃, showing the normal growth. On the other hand, the conditions of water and fertilization would also affect the degree and duration albino.3.The size and the growth of white tea plants differeed among the individual plants and was no close relation with albino. However the white tea plants are commonly characterized by more flowers, fewer fertile seeds and higher requirement of fertilization. In the production of white teaa plants, it should be recommended for farmers to apply more organic fertilizer, pay attention to abitic stress resistance and harvest in time.4. The degree of albino and tenderness are the two important factorsassociated with the quality of fresh white tea. Thus, adequate spreading, heavy fermenting, moisture regaining overtime are the pivotal processes of ensuring hgih quality of white tea.5. White tea has outstanding biochemistry efficacy and obvious bio-medicine ingredients. White tea leaves are rich in nutrient composition, in particular amino acid. The amount of amino acid in spring white tea is positively correlated with the albino degree of fresh tea leaves, is negatively correlated with chlorophyll and tea polyphenol, but has no relation with caffeine. There is no significant difference in the components of amino acid and catechin between albino and nomal tea plants. The theanine content in white tea is over 55% of the total amino acid, and EGCG content is over 60% of catechine.