About this Research Topic
Tea (Camellia sinensis L.) is a perennial evergreen plant; grown in over 45 countries spread over all the continents except North America. Tea plants grow best in tropical and subtropical environments under adequate rainfall, good drainage and acid soils. Globally, tea production occupies 2.7 million hectares of arable land with annual production of about 3.0 million tons. Leaf tea signifies two leaves and the terminal apical bud of a growing shoot of a tea bush. Made teas comprise of four main types namely black tea, green tea, oolong tea and brick tea based on their respective manufacturing techniques. There has also been an introduction of Pu-erh tea and white tea in recent years. Tea is one of the most widely popular non-alcoholic beverage, consumed by over two thirds of the world's population due to its medicinal, refreshing and mild stimulant effects. Therefore, considerable interest has been established in the past decade in modern techniques towards sustainable tea cultivation, manufacturing as well as its beneficial health effects.
The proposed Research Topic “Tea (Camellia sinensis L): Cultivation to the cup that cheers” is planned to cover broad areas such as origin of tea, cultivation, processing technology development, biochemical properties, health benefits, quality assurance as well as marketing. This will focus on up-to-date information to fill the gap between existing research study and burgeoning needs in tea research. This will also provide information on the tea as an ethnic functional food along with basic role of nutraceutical benefits of tea to better understanding of some information for sustainable tea cultivation, advanced processing technology and health aspects.
Submissions are welcome for the following article types: original research, review, mini-reviews, systematic reviews, research protocol, opinion and hypothesis. We particularly welcome contributions that include, but are not limited to, the following topics:
• History, origin and distribution of tea;
• Botanical classification of tea;
• Tea crop physiology;
• Selection and breeding of tea;
• Climate change and impact on global tea production;
• Soil chemistry and biochemistry, physics, fertility and nutrition, soil genesis and morphology, soil microbiology and mineralogy;
• Field operations for tea cultivation;
• Mineral nutrition and fertilizers for tea cultivation;
• Pests and diseases in tea plantation and control measures (including IPM);
• Manufacturing of different kinds of tea and packaging;
• Profiling of global tea products and its diversity;
• Tea chemistry, biochemistry and medicinal properties;
• Fortification and diversification of tea;
• Quality standards and legislation;
• Health benefits and clinical effects of tea;
• Current trend in the global tea industry.
The proposed Research Topic “Tea (Camellia sinensis L): Cultivation to the cup that cheers” is planned to cover broad areas such as origin of tea, cultivation, processing technology development, biochemical properties, health benefits, quality assurance as well as marketing. This will focus on up-to-date information to fill the gap between existing research study and burgeoning needs in tea research. This will also provide information on the tea as an ethnic functional food along with basic role of nutraceutical benefits of tea to better understanding of some information for sustainable tea cultivation, advanced processing technology and health aspects.
Submissions are welcome for the following article types: original research, review, mini-reviews, systematic reviews, research protocol, opinion and hypothesis. We particularly welcome contributions that include, but are not limited to, the following topics:
• History, origin and distribution of tea;
• Botanical classification of tea;
• Tea crop physiology;
• Selection and breeding of tea;
• Climate change and impact on global tea production;
• Soil chemistry and biochemistry, physics, fertility and nutrition, soil genesis and morphology, soil microbiology and mineralogy;
• Field operations for tea cultivation;
• Mineral nutrition and fertilizers for tea cultivation;
• Pests and diseases in tea plantation and control measures (including IPM);
• Manufacturing of different kinds of tea and packaging;
• Profiling of global tea products and its diversity;
• Tea chemistry, biochemistry and medicinal properties;
• Fortification and diversification of tea;
• Quality standards and legislation;
• Health benefits and clinical effects of tea;
• Current trend in the global tea industry.
Keywords: Origin of tea, world production, cultivation, tea biochemistry, manufacturing, quality assessment and control, consumption, exports and imports
Important Note: All contributions to this Research Topic must be within the scope of the section and journal to which they are submitted, as defined in their mission statements. Frontiers reserves the right to guide an out-of-scope manuscript to a more suitable section or journal at any stage of peer review.
