Biotechnology and Comprehensive Utilization of Tea Resources
New tea cultivars with high yield, top quality and multiple resistances are bred by way of breeding resources innovation using modern biotechnology. The effects of tea genome and gene expression on growth and development of tea plants are studied so as to develop new techniques for producing quality and pollution-free tea products through gene regulation.
To exploit new production techniques with green, ecological-benificial low-carbon, efficient and sustainable properties are developed via soil fertility cultivation, quality safety control, mechanical harvesting and conservation of water and soil. To develop rapid detection techniques for the quality and safety inspection of agricultural products. To develop new bio-techniques for producing functional compounds of tea.
Tea Biochemistry, Tea and Health
To research characteristic tea composition and functional components with theory and technology of plant biochemistry, chemical engineering and basic medical sciences, integrating with biological character of tea and tea processing technology. To sieve out new tea bioactive compounds using advanced LC/MS/MS and GC/MS analysis, cell culture, animal experiments etc., in order to reveal the biological activity of tea ingredients and their health benefits. To develop and exploit series of tea food, health care tea products and tea contained supplies.
Tea Processing, Tea Sensory Evaluation & Quality Appraisal
To study the effects of tea primary and refined processing technology on tea quality, to explore the processing techniques of famous and high quality tea and new products development. To research the continuous automated production lines of tea processing and ancillary processing technical parameters, the exploitation of new tea deep processing products and supporting new techniques, the correlation of tea processing technology and product quality, the standardization of tea products and processing techniques.
To investigate the spectral characteristics and color variation of tea. Using the GC/MS, HPLC/MS, NIR and other advanced equipment to determine the main aroma components and taste ingredients of various tea, to explore the characteristic aroma and taste components of tea with different grades, origin and varieties, to analyze and identify the chemical composition of tea flavor together with their correlation coefficient with tea sensory evaluation factors, to establish the mathematical model of different types of tea for quality evaluation, to explore the methods to identify the tea quality using modern equipment.
Tea Culture and Tea Business
To study the basic regularity of the tea market development domestic and abroad, to explore the dynamics of the production and operation patterns of tea industry and the consumption of tea market, to provide services for brand establishment, tea production and operation.
To research characteristics of Chinese tea culture in different historical periods with different regions and ethnic groups, to study the relationship between tea and literature, art, history, religion, etc., to foster and enhance Chinese tea culture and serve modern tea industry.