Decoding Taihu Cuizhu tea quality: Multi-omics reveals seasonal and fixation effects

Chutian Li; Ru Shen; Runyang Zhou; Yiming Zhu; Yingdan Yuan; Chutian Li; Ru Shen; Runyang Zhou; Yiming Zhu; Yingdan Yuan

doi:10.48130/bpr-0025-0038

Figures (8) Tables (1)

Figure 1.
The sensory evaluation of all the treatments of Taihu Cuizhu tea. (a), (b) Images of dry tea and tea infusions from different harvesting seasons of Taihu Cuizhu tea. (c), (d) The quantitative descriptions of different treatments of Taihu Cuizhu tea.
Figure 2.
Alpha and beta diversity analysis of tea bacterial communities. (a) Pielou eveness; (b) richness; (c) Shannon diversity index; and (d) principal coordinate analysis. SS160_10: Special-grade tea fixed at 160 °C for 10 min harvested in spring; AS160_6: Special-grade tea fixed at 160 °C for 6 min harvested in autumn; AF180_6: First-grade tea fixed at 180 °C for 6 min harvested in autumn; SF180_8: First-grade tea fixed at 180 °C for 8 min harvested in spring.
Figure 3.
The bacterial community composition of tea leaves after different optimized methods of fixation: (a) Phylum, (b) class, (c) order, (d) family, and (e) genus.
Figure 4.
Correlation between tea metabolites and bacteria in Taihu Cuizhu tea (* p < 0.05, ** p < 0.01; *** p < 0.001).
Figure 5.
Heatmap of the expression of tea metabolites in different samples. The color scale represents values normalized by log₁₀(N+1), where N denotes the original measurement for each metabolite.
Figure 6.
Bacterial co-occurrence network diagrams of tea leaves treated with four different optimized fixation methods. The size of each node is proportional to the number of connections. Red and blue edges represent positive and negative correlations, respectively. (a) S160 °C 6 min, (b) F180 °C 6 min, (c) S160 °C 10 min, (d) F180 °C 8 min.
Figure 7.
Metabolites diversity analysis among four treatments. (a) PCA score plots for all samples; (b) The classification of metabolites; (c) The number of DAMs in different comparison groups; (d) K-means plot of differential metabolite.
Figure 8.
Enrichment analysis of KEGG pathways in different comparison groups. (a) SS160_10 vs. SF180_8; (b) AS160_6 vs. SS160_10; (c) AS160_6 vs. SF180_8; (d) AF180_6 vs. SS160_10; and (e) AF180_6vs. SF180_8; (f) AF180_6 vs. AS160_6.

	Temperature (°C)	Time (min)	pH value		Water content		Soluble polysaccharides		Total flavonoids		Tea polyphenols		Free amino acids
	Temperature (°C)	Time (min)	Spring	Autumn	Spring	Autumn	Spring	Autumn	Spring	Autumn	Spring	Autumn	Spring	Autumn
Special-grade	160	6	5.60 ± 0.03^c	5.99 ± 0.05^a	0.17 ± 0.00^a	0.04 ± 0.00^a	12.91 ± 1.03^b	3.07 ± 0.03^a	45.57 ± 0.39^b	108.06 ± 39.58^a	0.11 ± 0.00^b	0.13 ± 0.00^a	38.05 ± 0.13^b	29.93 ± 0.45^a
		8	6.15 ± 0.01^a	5.98 ± 0.06^a	0.07 ± 0.02^b	0.03 ± 0.00^b	12.14 ± 0.79^b	2.49 ± 0.04^a	52.02 ± 1.08^a	47.36 ± 9.54^b	0.10 ± 0.00^c	0.10 ± 0.01^b	39.53 ± 0.42^a	25.53 ± 0.39^c
		10	6.10 ± 0.00^b	5.98 ± 0.02^a	0.12 ± 0.04^ab	0.03 ± 0.00^c	15.71 ± 1.50^a	3.62 ± 0.07^b	54.95 ± 2.91^a	39.07 ± 0.41^b	0.14 ± 0.00^a	0.10 ± 0.00^b	37.73 ± 0.26^b	26.66 ± 0.56^b
	180	6	6.07 ± 0.02^b	6.18 ± 0.03^a	0.15 ± 0.00^a	0.03 ± 0.00^a	15.47 ± 1.10^a	3.87 ± 0.15^a	47.67 ± 1.53^b	53.93 ± 22.66^a	0.13 ± 0.00^b	0.11 ± 0.00^a	32.21 ± 0.32^c	19.05 ± 0.29^c
		8	6.14 ± 0.01^a	6.19 ± 0.02^a	0.05 ± 0.05^b	0.03 ± 0.00^b	15.83 ± 0.42^a	3.16 ± 0.04^a	51.39 ± 2.63^ab	53.20 ± 9.71^a	0.14 ± 0.00^a	0.10 ± 0.00^b	35.87 ± 0.08^b	25.34 ± 0.24^a
		10	6.16 ± 0.03^a	6.22 ± 0.03^a	0.04 ± 0.03^b	0.02 ± 0.00^c	10.82 ± 0.81^b	3.37 ± 0.15^b	54.86 ± 3.09^a	74.23 ± 41.24^a	0.14 ± 0.00^a	0.06 ± 0.00^c	40.58 ± 0.50^a	24.45 ± 0.54^b
	200	6	6.19 ± 0.01^a	6.22 ± 0.02^a	0.08 ± 0.04^a	0.03 ± 0.01^a	13.04 ± 0.76^b	2.46 ± 0.15^a	47.63 ± 3.03^a	44.84 ± 5.91^b	0.15 ± 0.00^a	0.08 ± 0.00^b	34.10 ± 0.30^c	13.40 ± 0.07^c
		8	6.16 ± 0.01^b	6.15 ± 0.04^b	0.01 ± 0.01^b	0.02 ± 0.00^b	14.12 ± 0.93^ab	2.93 ± 0.06^b	46.87 ± 1.10^a	80.93 ± 13.41^a	0.13 ± 0.00^c	0.08 ± 0.00^b	37.09 ± 0.29^b	31.21 ± 0.47^a
		10	6.16 ± 0.01^b	6.09 ± 0.03^c	0.00 ± 0.00^b	0.02 ± 0.00^b	15.36 ± 0.86^a	2.77 ± 0.15^b	46.37 ± 2.76^a	51.81 ± 6.68^b	0.14 ± 0.00^b	0.11 ± 0.00^a	40.77 ± 0.52^a	26.99 ± 0.55^b
First-grade	160	6	6.00 ± 0.01^b	6.13 ± 0.02^b	0.13 ± 0.00^a	0.04 ± 0.00^a	17.22 ± 0.61^a	2.83 ± 0.08^a	53.81 ± 1.84^b	50.02 ± 2.76^a	0.11 ± 0.00^b	0.09 ± 0.00^a	34.56 ± 0.30^a	23.80 ± 1.05^b
		8	6.10 ± 0.01^a	6.26 ± 0.05^a	0.06 ± 0.00^b	0.03 ± 0.00^ab	18.21 ± 0.28^a	3.14 ± 0.05^b	51.42 ± 1.65^b	42.45 ± 5.27^a	0.11 ± 0.00^a	0.07 ± 0.00^c	32.97 ± 0.29^b	23.96 ± 0.78^b
		10	6.11 ± 0.03^a	6.21 ± 0.05^a	0.02 ± 0.00^c	0.03 ± 0.00^b	15.49 ± 2.37^a	3.34 ± 0.29^b	69.00 ± 5.91^a	52.27 ± 7.96^a	0.11 ± 0.00^a	0.08 ± 0.00^b	30.80 ± 0.17^c	30.68 ± 0.87^a
	180	6	6.15 ± 0.02^a	6.24 ± 0.03^a	0.09 ± 0.00^a	0.04 ± 0.00^a	12.91 ± 1.21^c	3.30 ± 0.05^a	48.20 ± 1.32^b	67.13 ± 21.00^a	0.11 ± 0.00^c	0.10 ± 0.00^b	31.43 ± 0.35^c	32.27 ± 0.88^a
		8	6.09 ± 0.01^c	6.32 ± 0.03^a	0.04 ± 0.01^b	0.03 ± 0.00^b	16.20 ± 1.33^b	3.06 ± 0.05^b	58.41 ± 2.46^a	83.85 ± 47.69^a	0.15 ± 0.00^a	0.07 ± 0.00^c	32.52 ± 0.40^b	26.60 ± 0.55^b
		10	6.12 ± 0.01^b	6.29 ± 0.05^a	0.01 ± 0.01^c	0.03 ± 0.00^b	19.19 ± 1.42^a	3.29 ± 0.08^a	51.19 ± 1.74^b	58.64 ± 9.08^a	0.13 ± 0.00^b	0.18 ± 0.00^a	34.38 ± 0.40^a	20.50 ± 0.37^c
	200	6	6.23 ± 0.01^a	6.29 ± 0.05^a	0.04 ± 0.00^a	0.03 ± 0.00^a	17.45 ± 2.84^a	2.29 ± 0.02^a	51.53 ± 1.90^a	64.74 ± 12.12^a	0.13 ± 0.00^b	0.12 ± 0.01^a	36.63 ± 0.48^a	30.37 ± 0.64^c
		8	6.12 ± 0.01^b	6.16 ± 0.04^b	0.07 ± 0.04^a	0.03 ± 0.00^b	15.56 ± 0.52^a	2.45 ± 0.11^a	52.65 ± 0.61^a	40.66 ± 8.08^b	0.11 ± 0.00^c	0.10 ± 0.01^b	28.93 ± 0.10^c	33.09 ± 0.57^a
		10	6.10 ± 0.01^c	6.16 ± 0.03^b	0.17 ± 0.13^a	0.03 ± 0.00^b	15.04 ± 0.75^a	2.33 ± 0.08^a	54.54 ± 3.94^a	50.08 ± 2.99^ab	0.14 ± 0.00^a	0.13 ± 0.01^a	34.58 ± 0.91^b	31.69 ± 0.55^b
Different letters indicate significant differences among different drying times within the same temperature.

Table 1.

Content of quality components of Taihu Cuizhu tea under different treatments.