The 2022 National Tea Industry Innovation Academic Symposium was held in Xianju, Zhejiang

A few days ago, the "2022 National Tea Industry Innovation Academic Seminar" hosted by the China Tea Society, undertaken by the Taizhou Science and Technology Association, the Xianju County Party Committee and the Xianju County People's Government, and co-organized by the Zhejiang Science and Technology Association was held
in Xianju County, Taizhou City, Zhejiang Province.
More than 160 experts and scholars from 23 provinces (autonomous regions and municipalities) across the country attended the seminar, and the conference was also broadcast and played
back online through multiple platforms such as the China Tea Society App and Science and Technology Innovation China.

Liu Zhonghua, academician of the Chinese Academy of Engineering and professor of Hunan Agricultural University, and other experts attended the opening ceremony
of the conference.
The opening ceremony was presided over by Ruan Jianyun, vice president and secretary general of China Tea Society, Yu Hongbiao, vice chairman of Taizhou Science and Technology Association, and Jiang Renhua, chairman of China Tea Society, delivered speeches, followed by the signing ceremony
of Xianju Service Station of China Tea Society and Doctoral Innovation Station of China Tea Society.
The Xianju Service Station of the China Tea Society will improve the level of local tea industry science and technology and help the regional tea industry develop with scientific and technological integration through technical training, quality evaluation, standard formulation, decision-making consultation, talent training and other services carried out by the society
.
The construction of the doctoral innovation station realizes the organic integration of the scientific research and creation of doctoral talents with the actual needs of enterprise production, promotes the incubation and landing of scientific and technological achievements, and enhances the independent innovation ability and core competitiveness
of enterprises.

Liu Zhonghua made a keynote report entitled "Thinking on Technological Innovation and Breakthrough in China's Tea Industry", expounded the current situation and problems of China's tea industry, and put forward five technological innovation breakthroughs, including tea production technology and equipment innovation, and efficient utilization of tea resources relying on deep processing
.

Yang Yajun, honorary chairman of the China Tea Society and researcher of the Tea Research Institute of the Chinese Academy of Agricultural Sciences, summarized the problems faced by the industry such as overcapacity and rising costs with the title of "Adhere to the Problem-oriented and Promote the High-quality Development of China's Tea Industry - Thoughts on the High-quality Development of China's Tea Industry", and proposed that the development of the tea industry should be guided by the "five major development concepts", guided by market demand, driven by innovation, and effectively transform the growth mode, from quantitative benefits to quality benefits, green benefits, and brand benefits.
Ensure the sustainable and healthy development
of the industry.

Jiang Renhua made a keynote report entitled "Preliminary Assessment Report on the Competitiveness of China's County Tea Industry", and shared the results of the research results of the county tea industry competitiveness from five aspects, including background, evaluation index system and preliminary assessment results
.

Professor Song Chuankui of Anhui Agricultural University made a special report entitled "Synthesis of Glycosides in Tea Aroma and Molecular Mechanism of Participation in Stress Resistance", pointing out that tea aroma is the core of quality, and aroma glycosides are an important source of
aroma.
He elaborated
on the synthesis mechanism of tea plant aroma glycosides, the mechanism of volatiles involved in tea plant insect resistance, and the participation of nerolidol glycosides in the physiological functions of tea plant cold resistance.

Lin Zhi, researcher of the Tea Research Institute of the Chinese Academy of Agricultural Sciences, introduced the background and ideas of the research with the title of "Key Technology Innovation and Industrialization Application of White Tea Quality and Efficiency", and elaborated
on the innovation points and main contents of the project - the formation mechanism of white tea processing and storage quality, the research and development of key new technologies and equipment for white tea quality and efficiency, and the construction of white tea industry technical standard system.

Liu Benying, researcher of the Tea Research Institute of Yunnan Academy of Agricultural Sciences, made a special report entitled "The Creation of National Large-leaf Tea Resource Garden and the Innovative Utilization of Excellent Germplasm", introduced the background and research ideas of the research project, and elaborated the main innovation points of the research: the creation of the National Germplasm Large-leaf Tea Resource Garden revealed the molecular mechanism of the influence of leaf color on tea flavor of leaf violet varieties, and at the same time selected and bred a number of excellent tea plant new varieties, which promoted the utilization of excellent germplasm and the upgrading of tea varieties in Yunnan Province
.

Li Penghui, associate professor of Anhui Agricultural University, introduced the MYB transcription factor MYB184 synthesized by tea plant caffeine with the title of "The Regulatory Mechanism of MYB Transcription Factor Regulating Theophylline Synthesis", and the analysis pointed out that this gene can directly bind and activate the TCS1 promoter to regulate the synthesis
of theophylline.
At the same time, genetic analysis also showed that the structural variation of MYB184 gene may be one of the factors of
low caffeine content in wild closely related species such as cocoa tea.

Zhang Yingbin, associate researcher of the Tea Research Institute of the Chinese Academy of Agricultural Sciences, made a special report entitled "Research Progress of Tea Sensory Flavor Wheel", introduced the concept of flavor wheel, analyzed the background of flavor wheel production and related research methods, proposed the color wheel, aroma wheel and taste wheel of Chinese tea, and listed the application cases
of flavor wheel.

Wang Huijuan of Zhejiang A&F University shared the research content from four aspects: the kinetics of the influence of microwave radiation on matcha color parameters, the difference in activation energy of color change caused by sample thickness, the chemical mechanism of matcha color change, and the bactericidal effect of microwave radiation on matcha
.

Jiang Qinghai, assistant researcher of Nanjing Institute of Agricultural Mechanization, Ministry of Agriculture and Rural Affairs, made a special report on "Research Progress of Infrared Thermal Radiation Drum Killing Technology and Equipment" online, introduced the finishing process and traditional killing technology and equipment, and focused on sharing the design principle, performance comparison and experimental results of infrared thermal radiation drum killing technology and equipment
.

Professor Zeng Liang of Southwest University made a special report entitled "Tea Fights Circadian Rhythm Disorder Syndrome through the Intestine-Liver-Brain Axis" online, analyzing the circadian rhythm profile and proposing that drinking tea can help alleviate circadian rhythm disorders
.

Hu Yiran, assistant researcher of the Tea Research Institute of Guizhou Academy of Agricultural Sciences, made a special report entitled "Exploration of Guizhou Tea Culture Tourism Model - Taking Meitan Modern Tea Culture Museum Settlement as an Example", introduced the background of the integrated development of tea culture and tourism in Guizhou and the current situation of Meitan tea culture tourism resources, analyzed and evaluated the tourism mode of Meitan tea culture
.

The convening of this seminar provides a platform for the majority of tea science and technology workers to exchange and discuss the cutting-edge scientific research fields and hot issues of tea science, and through the exchange of different ideas, collide with innovative sparks, help tea science and technology innovation, and promote the development of
tea science and technology.

It is understood that tea is the characteristic advantage industry of Xianju County, at present, the county has a total tea garden area of about 22,400 mu, distributed in 20 townships (streets), with a total output of 807 tons and a total output value of 52.
11 million yuan, of which the output of famous tea is 408 tons, and the output value is 43.
25 million yuan
.
There are more than 40 tea entities in Xianju County, including 1 provincial agricultural leading enterprise and 2 municipal agricultural leading enterprises
.
This year, Xianju County has innovatively launched the regional public brand of "Shenxian Danong", relying on "Shenxian Danong", integrating Xianju tea industry brand resources, focusing on building the Xianju tea industry brand, forming a tea service platform with "supply chain center + offline physical store + online live broadcast room" as the development model, promoting the rejuvenation of the old industry of characteristic agricultural products and walking out a new path
of green common prosperity.

(Source: China Tea Society)

China Food News (November 17, 2022, version 07).

(Responsible editor: Gao Na)