Metabolic analyses reveal different mechanisms of leaf color change in two purple-leaf tea plant (Camellia sinensis L.) cultivars

Abstract

Plant breeding: Coloring tea leaves Researchers in China have uncovered how the leaves of purple-leaf tea varieties acquire their color. Wanping Fang and Xujun Zhu of Nanjing Agricultural University analyzed the biochemical profile and gene expression patterns in the young purple leaves and older green leaves of two purple tea varieties, one new and one previously studied. The purple leaves of both varieties had higher levels of red/purple pigments known as flavonoids, as well as increased expression of genes related to their synthesis. However, only the new variety also had increased chlorophyll levels in green leaves. Both varieties are purple because flavonoids mask the color of chlorophyll, but the process is driven by different mechanisms in each. These findings clarify how tea varieties develop different levels of flavonoids, which affect tea quality due to their antioxidant and antimicrobial activity.