Hello everyone,
Happy New Year!
I’m Andy, a tea enthusiast.
Tea cultivars are incredibly diverse.
What are the benefits of having so many tea cultivars?
Why do we need to develop new tea cultivars?
Today, I’d like to share some insights about tea cultivars with you.
➤ How are tea cultivars classified?
Tea cultivars can be classified into “naturally occurring” and “artificially bred” types.
They can also be categorized into two main groups: Assamica (large-leaf) and Sinensis (small-leaf) cultivars.
“Naturally occurring” cultivars include native, wild, and introduced cultivars that exist naturally in the environment.
For Taiwanese tea, examples include Qin Xin Oolong, Four Seasons Spring, Da Ye Oolong, Qin Xin Da Mao, and Shan Tea.
Native cultivars: Plants that naturally grow in specific regions
Wild cultivars: Naturally occurring plants that have not been cultivated by humans
Introduced cultivars: Non-native plants introduced by human activities
“Artificially bred” cultivars are new cultivars developed with human assistance.
For example, in Taiwanese tea, the “Tai Cha” series such as Jin Xuan (TTES No. 12) and Ruby Red (TTES No. 18) are well-known artificially bred cultivars.
➤ Why develop new tea cultivars?
a. To enhance tea quality and flavor
New cultivars improve tea taste and create unique flavors.
For example, Jin Xuan (TTES No. 12) is known for its milky aroma, and Ruby Red (TTES No. 18) has a refreshing minty taste.
b. To improve pest and disease resistance, reducing pesticide use
Resistance to diseases and pests: Tea plants are susceptible to pests such as green leafhoppers and diseases like anthracnose.
Developing resistant cultivars reduces pesticide use, lowers costs, and enhances food safety.
Reducing environmental impact: Minimizing the use of chemical pesticides prevents soil and water contamination,
supporting sustainable agriculture and meeting modern consumers' environmental concerns.
c. To increase adaptability to environmental changes and climate change
Extreme weather resistance: With global climate change causing high temperatures, droughts, and heavy rainfall,
new cultivars with drought, cold, and flood resistance ensure stable tea production.
Adaptation to various altitudes and soil conditions: New cultivars can thrive in different soil pH levels, rainfall patterns,
and sunlight exposure, expanding tea-growing areas.
d. To boost yield and economic benefits
Increased yield: By improving growth rates and bud density,
cultivars can shorten harvesting cycles and increase production per unit area, boosting farmers’ income.
Extended harvesting period: Some cultivars allow year-round harvesting,
ensuring stable supply and reducing seasonal fluctuations.
e. To ensure sustainability and genetic diversity
Preventing cultivar degradation: Long-term cultivation of a single cultivar can lead to reduced
quality and adaptability. New cultivars help sustain the tea industry.
Preserving local genetic diversity: Protecting and enhancing the genetic characteristics of indigenous tea
cultivars ensures a balance between tradition and modern agricultural techniques.
f. To strengthen international competitiveness
By developing unique and high-quality tea cultivars, the industry can improve export competitiveness and attract global consumers.
➤ Breeding methods for tea cultivars
a. Traditional breeding methods
Natural selection breeding:
Selecting the best tea plants from naturally grown seedlings based on growth vigor, disease resistance, and quality characteristics.
Asexual propagation breeding:
Using methods such as cutting, grafting, and layering to maintain desirable genetic traits.
Hybrid breeding:
Crossbreeding different cultivars to create new cultivars that combine the best traits from both parent plants.
b. Modern breeding methods
Mutation breeding (Induced mutation):
Inducing genetic changes through chemical agents such as ethyl methanesulfonate (EMS) and colchicine,
or radiation sources such as gamma rays, to develop disease-resistant, cold-tolerant, or high-yielding cultivars.
Tissue culture breeding (Aseptic propagation):
Utilizing plant tissue culture techniques (e.g., using young buds, leaves, or stems)
in a sterile environment for rapid propagation and consistent quality.
Marker-assisted selection (MAS):
Using genetic markers to identify desired traits in young plants, allowing for faster and more precise breeding.
Gene editing technology (CRISPR/Cas9):
Editing tea plant genes to enhance attributes such as flavor, pest resistance, and adaptability.
Tea cultivars can be categorized into naturally occurring types (e.g., native, wild, and introduced cultivars)
and artificially bred cultivars (e.g., the Tai Cha series).
The development of new cultivars aims to improve quality,
enhance disease resistance, adapt to climate changes, increase yields,
and strengthen market competitiveness while ensuring sustainability.
Hope this information is helpful to you.
See you next time.
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