DOCSLIB.ORG

Seasonal Dormancy in Tea (Camellia Sinensis

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Seasonal Dormancy in Tea (Camellia Sinensis 514 NATURE VOL. 224 NOVEMBER I 1969 cultures may have played in producing the illness were left as dark controls. Irrigation was discontinued 1esponses. In previ~us inoculations, however, passage in after March, but rainfall in April and May was sufficient man and human t1ssue cultur·e did not increase the to keep the soil fully moist. frequency of infections or enhance the virulence for man Such shoots as were available were harvested from the beyond that seen in the initial inoculum which had been unpruned plots throughout the winter season and subse­ passaged .in egg and HK only. This suggests that passage quently during April and May. The results showed that m man d1d not contribute to virulence. In spite of these irrigation alone increased tho winter crop by about 40 considerations the essential point is that an influenza per cent and illumination increased it by another 45 virus of equine origin produced typical human influenza! per c~nt: Illumination did not increase the winter crop illness which lends credence to the possibility that in on umrr1gated plots, although it must have induced early natural conditions equines and equine influenza. viruses bud break as the crop harvested from this plot during might contribute to the emergence of new variants of April and May clearly shows. With the advent of long human influenza. days dormancy was also broken in the unilluminated plots, This work was supported in part by the Clinical R esearch but because of the early start tho illuminated plots Centers Branch, US National Institutes of Health, and the produced more crop in April- May. Vaccine Development Branch, National Institute of In mid January the pruned and illuminated bushes had Allergy and Infectious Disoases. twice as many new leaves as the corresponding unillumin­ R. B. Cou cH ated bushes. R. G. DouGLAS, JUN. In north-east India. the tea plant flowers from November J. A. KAsEL to January. Illumination during this period reduced the S. RIGGS number of flowers from 376 to 65/m2 of unpruned bush V. KNIGHT surface. Baylor College of Medicine, These results demonstrate that increasing the day to Departments of Microbiology and Medicine, 13 h during winter, using weak supplementary artificial Houston, Texas. illumination, enhanced shoot growth, hastened bud break ltec~ived August 4, 1969. and inhibited flowering. If winter dormancy of tea induced by short days is tho 1 Coleman, M. T., Dowdle, W. R., Pereira, H. G., Schild, G. C., and Chang, W. K., Lancet, ii, 1384 (1968). result of a. decrease in the relative concentration of 'Alford, R. H., Kasel, J·. A., Lehrich, J. R., and Knight, V., Amer. J. gibberellic acid (GA) in the pla.nt, it should be possible Epidemiol. , 86, 185 (1967). to break dormancy and induce growth in short day condi­ ' Knight, V., in Progress in Medical Virology, 6 (edit. by Barger, E., and Melnick, J. L.), l (Karger, Jlasel and New York, 1964). tions by increasing the amount of GA in the dormant ' Chanock, R. ~i. Parrot.t, lt. H., Cook, K., Andrews, D. E., llell, J. A., plants. This possibility was tested by injecting 10 p.p.m. Reichelderfer, 'f., Kapikian, A. Z., Mastrota, F. M., and Huebner, R. J., and 40 p.p.m. respectively of GA into young, single New Eri{Jl. J. llled., 258, 207 (1958). ' Stuart-Harris, C. H., Influenza and Other Virus Infections of !he Respiratory stemmed tea plants on December 30 (1027 h), when all Tract, 9 (Williams and Wilkins, Baltimore, 1965). tea plants at Tocklai were completely dormant. As well as GA, kinetin was injected into dormant tea plants to investigate whether it directly or in combination with GA affected bud break and subsequent growth. (Kinetin 2 Seasonal Dormancy in Tea has been reported to inhibit IAA activity .) The com­ pounds were injected into three plants each of two clones (Camellia sinensis L.) by the leaf-stalk injection method3 • TEA is cultivated between latitudes 45° north and 35° By the middle of February, the plants supplied with GA south, and at or near the equator it produces almost the completed a flush of growth consisting of two to four same yield every month. But farther from the equator leaves when other plants were still dormant. These the winter harvest gradually declines and at latitudes treated plants started the second flush growth in early beyond about 16° there is almost complete winter dorm­ Mat·ch, coinciding with bud break and the first flush ancy which lasts longer with increasing latitudes. growth of the untreated plants and those treated with The cause of winter dormancy cannot be ascribed solely kinetin. The plants treated with GA completed second to low temperature because tea. flushes throughout the flush growth by early May. year at high elevations near the equator, although tem­ Clearly, plants treated with GA grew in the short day peratures there are even lower than winter temperatures conditions of winter while untreated plants remained in the plains of north-east India1 (25°-27° N), where bushes completely dormant. Thus gibberellic acid replaced long a.re dorma.nt for about 3 months. Soil water stress and days as it did in the case of Camellia japonica4 and Pinus nutrition can also be ruled out as major causes of dormancy elliottii•. Kinetin in the concentration.'! tried had a. because even with an ample supply of water and nutrients significantly antagonistic effect on GA activity. throughout the dry winter months tea bushes fail to flush Winter dormancy of tea therefore seems to be a matter a.t Tocklai (26° 47' N). of short day length (or long night length), acting through Monthly crop distributions and average day lengths internal plant growth regulators, and it cannot be broken for several tea growing regions from the equator to 30° by the conventional methods of commercial ma.na.gement, north or south indicate that tea. bushes pass through but the results reported here open up the possibility of a period of complete dormancy when the winter day is inducing growth in short day conditions either by artificial shorter than a critical length of about 11 h 15 min for at illumination or by treatment with gibberellic acid. least 6 weeks. The longer the period of short days, the I thank S. C. Barua for his help and D. H. Laycock for longer the dormancy. valuable suggestions. To test this suggestion experimentally, pruned and D. N. BAHUA unpruned mature tea bushes were exposed to 13 h days from November 15 to March 21 by providing weak supple­ Tea Research Association, mentary artificial illumination during the morning and Tocklai Experimental Station, evening. The intensity of illumination from incandescent J orhat-8, Assam, India. lamps in the visible part of the spectrum was less than Received July 14; revised September 1,1969. 1 per cent of the visible solar radiation on a bright summer day and was considered too weak to affect net photo­ ' Hadfield, W., Nature, 219, 282 (1968). 'Ropp, R. S. De, Plan! Physiol., 31,253 (1956). synthesis. Half the experimental area was irrigated with 'Jlarua, D. N., Curr. Sci.,25, 249 (1956). 50 mm of water every month from November to March 'Lockhart, A. J., and Bonner, J., Plan! Physiol., 32,492 (1957), and the other half was not irrigated. Four similar plots • Boardean, P. F., Nature,l82, 118(1958). © 1969 Nature Publishing Group.
Load more

Recommended publications
  • Tea Drinking Culture in Russia
    View metadata, citation and similar papers at core.ac.uk brought to you by CORE provided by Hosei University Repository Tea Drinking Culture in Russia 著者 Morinaga Takako 出版者 Institute of Comparative Economic Studies, Hosei University journal or Journal of International Economic Studies publication title volume 32 page range 57-74 year 2018-03 URL http://hdl.handle.net/10114/13901 Journal of International Economic Studies (2018), No.32, 57‒74 ©2018 The Institute of Comparative Economic Studies, Hosei University Tea Drinking Culture in Russia Takako Morinaga Ritsumeikan University Abstract This paper clarifies the multi-faceted adoption process of tea in Russia from the seventeenth till nineteenth century. Socio-cultural history of tea had not been well-studied field in the Soviet historiography, but in the recent years, some of historians work on this theme because of the diversification of subjects in the Russian historiography. The paper provides an overview of early encounters of tea in Russia in the sixteenth and seventeenth century, comparing with other beverages that were drunk at that time. The paper sheds light on the two supply routes of tea to Russia, one from Mongolia and China, and the other from Europe. Drinking of brick tea did not become a custom in the 18th century, but tea consumption had bloomed since 19th century, rapidly increasing the import of tea. The main part of the paper clarifies how Russian- Chines trade at Khakhta had been interrelated to the consumption of tea in Russia. Finally, the paper shows how the Russian tea culture formation followed a different path from that of the tea culture of Europe.
    [Show full text]
  • A Russian Tea Wedding an Interview with Katya & Denis
    Voices from the Hut A Russian Tea Wedding An Interview with Katya & Denis This growing community often blows our hearts wide open. It is the reason we feel so inspired to publish these magazines, build centers and host tea ceremonies: tea family! Connection between hearts is going to heal this world, one bowl at a time... Katya & Denis are tea family to us all, and so let’s share in the occasion and be distant witnesses at their beautiful tea wedding! 茶道 ne of the things we love the imagine this continuing in so many dinner, there was a party for the Bud- O most about Global Tea Hut is beautiful ways! dhists on the tour and Denis invited the growing community, and all the We very much want to foster Katya to share some puerh with him. beautiful family we’ve made through community here, and way beyond It was the first time she’d ever tried tea. As time passes, this aspect of be- just promoting our tea tradition. It such tea, and she loved it from the ing here, sharing tea with all of you, doesn’t matter if you practice tea in first sip. Then, in 2010, Katya moved starts to grow. New branches sprout our tradition or not, we’re family—in from her birthplace in Siberia, every week, and we hear about new our love for tea, Mother Earth and Komsomolsk-na-Amure, to Moscow and amazing ways that members are each other! If any of you have any to live with Denis (her hometown is connecting to each other.
    [Show full text]
  • What Every Dentist Should Know About Tea
    Nutrition What every dentist should know about tea Moshe M. Rechthand n Judith A. Porter, DDS, EdD, FICD n Nasir Bashirelahi, PhD Tea is one of the most frequently consumed beverages in the world, of drinking tea, as well as the potential negative aspects of tea second only to water. Repeated media coverage about the positive consumption. health benefits of tea has renewed interest in the beverage, particularly Received: August 23, 2013 among Americans. This article reviews the general and specific benefits Accepted: October 1, 2013 ea has been a staple of Chinese life for their original form.4 Epigallocatechin-3- known as reactive oxygen species (ROS) so long that it is considered to be 1 of galate (EGCG) is the principal bioactive are formed through normal aerobic cellular Tthe 7 necessities of Chinese culture.1 catechin left intact in green tea and the metabolism. During this process, oxygen is The popularity of tea should come as no one responsible for many of its health partially reduced to form a reactive radical surprise considering the recent studies benefits.3 By contrast, black tea is fully as a byproduct in the formation of water. conducted confirming tea’s remarkable oxidized/fermented during processing, ROS are helpful to the body because they health benefits.2,3 The drinking of tea dates which accounts for both its stronger flavor assist in the degradation of microbial back to the third millenium BCE, when and the fact that its catechin content is disease.5 However, ROS also contain free Shen Nong, the famous Chinese emperor lower than the other teas.2 Black tea’s fer- radical electrons that can wreak havoc on and herbalist, discovered the special brew.
    [Show full text]
  • Instructions for Making Kombucha
    Kombucha Want more? Dozens of eBooks, videos, & starter culture expert tips on our website: www.culturesforhealth.com Instructions m R You can make delicious kombucha at home! What You’ll Need Total time: 30+ days _ Active time: 15 minutes + 1 minute daily 1 dehydrated kombucha starter culture (SCOBY) Water free of chlorine and fluoride (bottled spring water) A kombucha starter culture consists of a sugar White or plain organic cane sugar (avoid harsh sugars) symbiotic colony of bacteria and yeast you Plain, unflavored black tea, loose or in bags (SCOBY). When combined with sweetened can do Distilled white vinegar tea and fermented, the resulting kombucha this 1 quart glass jar beverage has a tart zing. Coffee filter or tight-weave cloth and rubber band to secure Measuring cups and spoons Activating the SCOBY Thermometer 1. make sweet tea 2. add the scoby and vinegar 3. culture your kombucha A Combine 2-3 cups hot water and G Allow the mixture to > >D Add 1/2 cup vinegar to the cool tea. > culture 1/4 cup sugar in a jar. Stir to dissolve. undisturbed at 68°-85°F, out of >E Add the dehydrated SCOBY to the B 11/2 teaspoons loose tea or 2 tea direct sunlight, for 30 days. > Add tea mixture. bags. Steep at least 10 minutes. Apply vinegar to the cloth daily to help prevent mold growth. sugar 1/2 1/4 c. c. 68°-85°F 2-3 c. 2 F Dampen a cloth or coffee filter with > white vinegar; place it on the jar and secure it with a rubber band.
    [Show full text]
  • Assessment of Kombucha Tea Recipe and Food Safety Plan
    Environmental Health Services FFoooodd IIssssuuee Notes from the Field Food Safety Assessment of Kombucha Tea Recipe and Food Safety Plan Request received from: Regional Health Authority Date of request: January 27, 2015. Updated March 9, 2020. Issue (brief description): Assessment of kombucha tea recipe and food safety plan Disclaimer: The information provided in this document is based on the judgement of BCCDC’s Environmental Health Services Food Safety Specialists and represents our knowledge at the time of the request. It has not been peer-reviewed and is not comprehensive. Summary of search information: 1. Internet sources: general search for “kombucha” 2. OVID and PubMed search “kombucha” AND “illness” 3. Personal communication with federal and provincial agencies Background information: Kombucha Tea (KT, sometimes called Manchurian tea or Kargasok tea) is a slightly sweet, mildy acidic tea beverage consumed worldwide, which has seen significant sales growth in North American markets from recent years.1 KT is prepared by fermenting sweetened black or green tea preparations with a symbiotic culture of bacteria and yeast (SCOBY), often referred to as the “mushroom” (misnamed because of its appearance) or as a “mother” (for its ability to reproduce). The floating mat is a biofilm layer made up of bacteria and cellulose that is more correctly referred to as a pellicle. The culture comes in different varieties, but is generally made up of a variable amount of Gluconacetobacter, Lactobacillus, and Acetobacter (genera of acetic acid bacteria)
    [Show full text]
  • Notes on the History of Tea
    Notes on the History of Tea It is surprising how incomplete our knowledge is. We are all aware that we import coffee from tropical America. But where do we obtain our tea? What is tea? From what plant does it come? How long have we been drinking it? All these questions passed through my mind as I read the manuscript of the pre- ceding article. To answer some of my questions, and yours, I gathered together the following notes. The tea of commerce consists of the more or less fermented, rolled and dried immature leaves of Camellia sinensis. There are two botanical varieties of the tea plant. One, var. sinensis, the original chinese tea, is a shrub up to 20 feet tall, native in southern and western Yunnan, spread by cultivation through- out southern and central China, and introduced by cultivation throughout the warm temperate regions of the world. The other, var. assamica, the Assam tea, is a forest tree, 60 feet or more tall, native in the area between Assam and southern China. Var. sinensis is apparently about as hardy as Camellia japonica (the common Camellia). The flowers are white, nodding, fra- grant, and produced variously from June to January, but usually in October. The name is derived from the chinese Te. An alter- nate chinese name seems to be cha, which passed into Hindi and Arabic as chha, anglicized at an early date as Chaw. The United States consumes about 115 million pounds of tea annually. The major tea exporting countries are India, Ceylon, Japan, Indonesia, and the countries of eastern Africa.
    [Show full text]
  • An Exploratory Value Chain Analysis for Burmese Pickled Tea (LAPHET)
    Copyright is owned by the Author of the thesis. Permission is given for a copy to be downloaded by an individual for the purpose of research and private study only. The thesis may not be reproduced elsewhere without the permission of the Author. An Exploratory Value Chain Analysis for Burmese Pickled Tea (LAPHET) A thesis presented in partial fulfilment of the requirements for the degree of Masters of AgriCommerce in Agribusiness Institute of Agriculture and Environment MASSEY UNIVERSITY Palmerston North, NEW ZEALAND SO PYAY THAR 2016 i ABSTRACT Laphet (pickled tea) is a well-known traditional cuisine of Myanmar consisting of tea leaves fermented into a pickle. It has a unique taste different from tea used for drinking and has health benefits. Despite the fact that pickled tea is a popular food in Myanmar, no research has been done to analyse its value chain and evaluate its potential in the global market. This study is an exploratory research and aims to examine the value chain of pickled tea from production to the final consumer and to evaluate how to improve the quality in the value chain. In addition, the improvements to the integrity to the pickled tea value chain are addressed. The value chain analysis revealed the maJor actors in the pickled tea value chain and described the process as tea leaves pass through several intermediaries with value being added at each stage before reaching the end consumer. The chain is governed by wholesalers and manufacturers who have capital advantage over the other chain actors. Therefore, farmers get the lower share of the price margin.
    [Show full text]
  • Bushells Blue Label Tea Leaves 3Kg, CON 62252008 Rev 2
    Page 1 of 3 Product Data Sheet Specification: CON_62252008 Revision: 2 Description: CON BLUE LABEL PACKET TEA 3kg Date Created: 27-Sep-2016 Date: 13-Feb-2017 General Information Description Label and customer information for Bushells Blue Label tea 3kg IMPORTANT NOTICE: The product information provided is for the latest product on the market. However, to ensure you have the correct information, related to the product you are currently using, ALWAYS REFER TO THE PRODUCT LABEL. Product Name Country Brand Name Product Name Australia Bushells Blue label 3kg Legal Description Country Descriptive Name Note Australia Bushells Blue label 3kg The tea of flavour General Function and Purpose Black tea Additional Customer Info Unilever product code: 62052008 ( formerly 03001001 ) TUN 19310062030012 APN 19310062030012 Number of units per shipper: 1 Shipper Dimensions: 186 x 241 x 241 (L x W x H in mm) Gross shipper weight: 3.4kg Number ofshippers per layer: 30 Number of shippers per pallet: 120 Ingredient Declaration Ingredients Declaration Black tea Claims and Declarations Declarations Property Value UOM Comment Weight 3 kg Date Marking Text (Best Before Date) DDMMYY, HHMM Page 2 of 3 Product Data Sheet Specification: CON_62252008 Revision: 2 Description: CON BLUE LABEL PACKET TEA 3kg Date Created: 27-Sep-2016 Date: 13-Feb-2017 Shelf Life Property Conditions Value UOM Comment Shelf Life Total 24 month(s) Product Origin Property Of Manufacture Of Packing Comment Country Indonesia Indonesia Blended and packed in Indonesia from local and imported teas Risk of Cross Contamination during Processing Information captured in the following property groups relates to the total allergen status of a product i.e.
    [Show full text]
  • Yoma's Pickled
    Don’t just drink tea, Eat tea J Yoma’s Pickled Tea Deliciously Unique, All Natural, No Animal Product February 2017 Sai and Thawdar ~ Q&A Why Yoma We stand with our Brand. Tea? What is Yoma’s Tea? Does eating Drinking tea gives you tea give you health benefits, why not in health Sitting at 5000 feet above sea level, the Zayan tea grown in benefits? eating tea. lush valleys of the Shan State is an emblem of Burmese Culture and Cuisine. To get to the final product of the pickled tea we all know and love, it requires steps of picking, steaming, and a long What are Is pickled tea only used for traditional fermentation process which takes months in order good cooking salad dressing? for the tea to achieve prime texture. tips and Afterwards, flavoring is added to the tea, and is then bottled recipe Find out more at and shipped to be mixed into your tea salad, and later served to your table. When the rest of the world drinks tea, we EAT tea :)) Fresh tea leaves after picking We use hand for picking every single tea leaf to have perfect tea. lorem ipsum dolor issue, date More than Salad Dressing Mix with Dress up rice! salads! Marinate Spread on your meats! sandwiches! 2 lorem ipsum dolor issue, date Royal way or modern way Lahphet (Tea salad) is served in one of two ways: 1. A-hlu lahphet (shown in photo below) is served in a shallow lacquer ware dish that is divided into small compartments.
    [Show full text]
  • The Inhibitory Effects of Green Tea (Camellia Sinensis) on the Growth and Proliferation of Oral Bacteria
    THE INHIBITORY EFFECTS OF GREEN TEA (CAMELLIA SINENSIS) ON THE GROWTH AND PROLIFERATION OF ORAL BACTERIA Margaret Axelrod, Sean Berkowitz, Raina Dhir, Veronica Gould, Arjun Gupta, Eric Li, Jane Park, Amar Shah, Kevin Shi, Christelle Tan, Ming-Ming Tran Advisor: Mrs. Rachel Sandler Assistant: Tina Varghese ABSTRACT Camellia sinensis, commonly known as green tea, has been shown to possess antimicrobial properties and to lower the risk of cardiovascular disease and periodontal diseases. This study investigates the effects of brewing green tea at varying concentrations and durations on its antimicrobial activity against common oral bacteria, such as Streptococcus mutans, Porphyromonas gingivalis, and Staphylococcus epidermis. Gram stain tests revealed that our bacteria cultures had a mixture of Gram-positive and Gram-negative bacteria. A paper disk diffusion test revealed that increasing the concentration of green tea and decreasing brewing time increased the zones of inhibition; the tea brewed at a concentration of 80 mg/mL for 20 minutes had the greatest antibacterial effect. In the mouthwash paper disk diffusion test, a new bottle of Scope® was found to be most effective against common oral bacteria, while Listerine® was found to have little effect. The minimum inhibitory concentration test implied a positive correlation between the concentration of green tea and bacterial growth. Tests indicated that Scope® had a considerable effect against bacterial growth, green tea had minimal effect, and water had no effect; however, these results were inconclusive due to small sample size. As confirmed by the study, green tea does have antibacterial properties, but further investigations are required to make a definitive conclusion.
    [Show full text]
  • Green Tea: a Miraculous Drink Review Article
    Int. J. Pharm. Sci. Rev. Res., 51(2), July - August 2018; Article No. 06, Pages: 26-34 ISSN 0976 – 044X Review Article A Review On: Green Tea: A Miraculous Drink Verma Poonam*, Mukherjee Archita, Shrivastava Deepali, Gurjar Hemant, Sonu.K. Himanshu School of Pharmacy, ITM University, Gwalior, Madhya Pradesh, India. *Corresponding author’s E-mail: [email protected] Received: 11-06-2018; Revised: 28-07-2018; Accepted: 08-08-2018. ABSTRACT Green tea is obtained from the plant Camellia sinensis belonging to family Theacae. From ancient times tea is drunk worldwide as a beverage in the form of a decoction. It was used to detoxify the body. This attracted many scientists to work on green tea and discover its therapeutic properties. One of them is its Antimicrobial property in curing various infections. Considering this, the present review has been focused on the antimicrobial aspect of green tea. This includes the history of green tea, its pharmacognostical study, chemical constituents, role and mechanism of its main chemical constituent Catechin in curing antimicrobial infections and other ailments. And finally scope of green tea for further research and in designing and formulating drugs of it has been pondered over. Keywords: Antimicrobial, Catechin, Therapeutic properties. INTRODUCTION recorded reference of tea use in India. However, commercial production of tea in India did not begin until ccording to Chinese legend, the history of tea the arrival of the British East India Company, at which began in 2737 B.C.E. when the Emperor Shen point large tracts of land were converted for mass tea Nong, a skilled ruler and scientist, accidentally A production.
    [Show full text]
  • Although Matcha Tea Has Been Around for Centuries, It Has Recently Become a Mainstream Favorite in Both Food and Beverage
    Although matcha Tea has been around for centuries, it has recently become a mainstream favorite in both food and beverage. Historically used in Japanese ceremonies, matcha tea is made using pure luxury sencha green tea and Gyokuro leaves that have been shaded under special shade covers for 3 weeks before plucking. Shading forces the plants to produce higher than normal chlorophyll levels, giving the leaves a rich green color. Once plucked, the leaves are steamed and dried. Next, they are stripped of all stems and veins, resulting in a pure leaf that is stone-ground into the fine powder tea lovers are familiar with. Matcha tea has numerous health benefits. When you drink matcha tea, you ingest the entire leaf and receive 100% of the nutrients of the leaf. This powered green tea has 137 times more antioxidants than regularly brewed green tea. This means you would have to drink 10 cups of regularly brewed green tea to get the same nutritional content as 1 cup of matcha tea. Antioxidants are the body's defense agents. They are chemical compounds that prevent aging and chronic diseases. The more antioxidants you have, the better equipped your body is to fight against infections and disease. Other health benefits of matcha tea include: Lowers cholesterol and blood sugar Boosts metabolism and burns calories Rich in fiber, chlorophyll, and vitamins Provides vitamin C, selenium, chromium, zinc, and magnesium Calms the mind and relaxes the body Enhances mood and aids in concentration Matcha tea has about 30 milligrams of caffeine per teaspoon of powder. Coffee has about 150 milligrams per 8 ounces, depending on how it's brewed.
    [Show full text]