Genetic Basis of Key Traits in Tea Plants Unveiled for Improved Breeding

Chinese researchers have mapped the genetic foundation of key agronomic and metabolic traits in tea plants, according to information from the journal Nature Genetics, published by Xinhua. The five-year study, conducted by multiple academies of agricultural sciences in China, collected 1,325 genetic resource samples of tea trees from 14 major tea-producing countries worldwide. Using genome-wide association analysis, researchers identified thousands of significant associations related to leaf shape and metabolic characteristics, and pinpointed candidate genes responsible for key agronomic and flavor attributes of tea. According to Chen Chensun, a leading author of the article, deep resequencing of full genomes of samples allowed creation of a comprehensive map of genetic variations. These data will serve as a foundation for selecting new tea varieties with improved flavor, greater resistance, and broad adaptability.