Transcriptomic analyses identify albino-associated genes of a novel albino tea germplasm ‘Huabai 1’

Tea plants: Controlling color and flavor Researchers have identified genes and related metabolic processes in tea plants that control the lack of green color known as albinism, which gives the tea a savory “umami” taste. The scientists, led by Xinghui Li at Nanjing Agricultural University in China, investigated genes associated with color changes in tender shoots of a novel albino variety of tea plant known as Huabai 1. The transition from white to green shoots is a temperature-dependent process associated with differences in the activity of 483 identified genes. Control of the color change is also linked to alterations in chemical reaction pathways involving a variety of plant compounds, including phenylpropanoids, flavonoids and the green chlorophylls most commonly associated with plant color. The insights may help plant breeders to create new varieties of teas with highly prized desirable flavor