Single Gene Discovery Promises Better Tea Taste and Yield

Chinese researchers have made a key genetic breakthrough that offers new paths for improving tea quality and yield. Scientists from the Tea Research Institute at the Chinese Academy of Agricultural Sciences identified the gene CsKNOX6, which plays a critical role in controlling the size of tea buds. This discovery is vital because the size of the young shoot—typically harvested at the one bud and two leaves stage—directly influences the taste, processing suitability, and overall market quality of tea.

The research used advanced techniques, including digital phenotyping and genome-wide association mapping (GWAS), on over 280 diverse tea accessions. The team found that CsKNOX6 acts as a negative regulator of bud and leaf size. When the gene's function was validated in a model plant, the organisms developed markedly smaller leaves, confirming its role in limiting growth. This provides the first clear molecular understanding of a trait that has long been challenging to genetically improve through conventional breeding.

The identification of CsKNOX6 provides a direct genetic target for precision breeding strategies. By controlling this single gene, breeders can now fine-tune the size and uniformity of tea buds, addressing different commercial demands. For instance, the gene can be used to optimize varieties for premium, delicate hand-plucked teas or for high-yield cultivars suitable for mechanical harvesting. This breakthrough lays the foundation for developing new tea varieties with tailored bud characteristics, offering significant long-term economic benefits to the global tea industry.

For more details, read the news article from the Chinese Academy of Sciences.