New variety of tea plant and breeding method thereof

Abstract

The present invention relates to a new variety of tea tree and a method for breeding the same, and more specifically, to a new variety of tea tree having a yellow leaf color for the first flush, which has different traits from a tea tree with green leaves and has a high content of amino acids and catechins, a method for breeding the same, and a use of the new variety of tea tree or an extract obtained therefrom.

Description

Technology Field

[0001] The present invention relates to a new variety of tea tree and a method for breeding the same, and more specifically, to a new variety of tea tree having yellow leaves in the first flush and high amino acid and catechin content, a method for breeding the same, and a use of an extract derived from the new variety of tea tree. Background Technology

[0002] The scientific name of the tea tree is Camellia sinensis (L.) O. Kuntze, as a member of the Camellia order ( Theales ), Camellia family, Theaceae ), Camellia genus( Camellia ), Section Thea (L.) Dyer, classified as tea tree plants, and all species and varieties included in the tea section are called tea tree plants.

[0003] There are five species and three varieties in the tea section. The above five species include Da Chang tea ( C. tachangensis FC Zhang), rear kick ( C. crassicolumna Chang), designated driver ( C. taliensis Melchior), solitary confinement car( C. gymnogyna Chang) and tea tree ( C. sinensis (L.) O. Kuntze) is included, and the three varieties include the small-leaf variety, which is a variety of the tea tree ( C. sinensis var. sinensis ), large-leaved variety( C. sinensis var. assamica Kitamura and white-haired varieties C. sinensis var. pubilimba This includes Chang. While Da Chang tea, Houchu tea, Daili tea, and Du Fang tea are wild tea tree plants, the tea tree is cultivated and utilized in various ways in industrial and cultural aspects, such as for use as food, beverage, and landscape plants.

[0004] Fresh tea leaves contain approximately 75–80% moisture and 20–30% solids. The solids contain various components, including organic substances such as amino acids, catechins, caffeine, cellulose, and pectin, as well as lipids, essential oils, vitamins, and chlorophyll. Among the amino acids contained in tea leaves, L-theanine (γ-ethylamino-L-glutamic acid) is a non-protein amino acid that accounts for about 50% of free amino acids and exists in an amount of about 1–2% of dried tea leaves.

[0005] Theanine is a component found only in the leaves of the tea tree and was discovered by Sakato in 1949. This component enhances concentration by increasing the generation of alpha waves (α-waves), which induce a sense of calm in the human brain, and has excellent effects in reducing stress through tension relief. In addition to possessing pharmacological activities such as reducing vascular disease, lowering blood pressure, decreasing the synthesis of the stress hormone serotonin in the brain, inhibiting caffeine absorption, neuroprotection, anti-obesity effects, improving the immune system, and enhancing anticancer activity, it also influences the umami taste of tea and is utilized as an important indicator in tea quality evaluation, and is therefore considered an important selection factor in the development of new tea tree varieties.

[0006] Catechins belong to the flavan-3-ol group of flavonoids. These include free catechins, which are a type of polyphenol and produce a bitter taste; esterified catechins, which produce an astringent taste; and bound catechins, which produce a strong bitter taste and a weak astringent taste. Major catechins include epigallocatechin gallate (EGCG: (-)-epigallocatechin-3-gallate), epigallocatechin (EGC: (-)-epigallocatechin), epicatechin gallate (ECG: (-)-epicatechin-3-gallate), and epicatechin (EC: epicatechin). Among catechins, EGCG is scientifically evaluated for its high physiological efficacy, including inhibition of cholesterol elevation, inhibition of blood sugar elevation, prevention of arteriosclerosis, antioxidant activity, antibacterial activity, anti-ulcer activity, and anti-inflammatory activity.

[0007] Meanwhile, a comparison of theanine content in first flush teas among tea plant varieties revealed that the levels were highest in the leaves and roots of 'Huangjinya' (yellow) > 'Anjibaicha' (white) > 'Yingshuang' (green), indicating significant differences between varieties (Zhi-Wei Liu, et al., L-Theanine Content and Related Gene Expression: Novel Insights into Theanine Biosynthesis and Hydrolysis among Different Tea Plant (Camellia sinensis L.) Tissues and Cultivars, Front Plant Sci. 2017 Apr 7;8:498. doi: 10.3389 / fpls.2017.00498. eCollection 2017). These differences suggest that the white and yellow shoots of first flush teas are more closely related to genes associated with theanine metabolism than the green shoots.

[0008] Compared to typical tea trees with green first flush shoots, tea trees with yellow first flush shoots can provide leaves with a higher theanine content and can be utilized in various ways, such as as ornamental plants; however, yellow shoots occur due to mutations and most of them die off due to stunted growth, so they have not been utilized to date. Prior art literature

[0009] Korean Registered Patent No. 10-1448718 (Registration Date: Oct. 01, 2014) Korean Registered Patent No. 10-1213200 (Registration Date: Dec. 11, 2012) Korean Patent Publication No. 2018-0125819 (Publication Date: Nov. 26, 2018) Korean Patent Publication No. 2018-0125828 (Publication Date: Nov. 26, 2018) The problem to be solved

[0010] The objective of the present invention is to secure and provide genetic resources of a new variety of tea tree that has a yellow first flush leaf color, which is different from the tea tree with a green first flush leaf color, and has a high content of amino acids, particularly theanine and catechin.

[0011] Another objective of the present invention is to provide a method for breeding the new variety of tea tree.

[0012] Another objective of the present invention is to provide a use of the new variety of tea tree or an extract obtained therefrom as a raw material for general foods, health functional foods, pharmaceuticals, cosmetics, etc. means of solving the problem

[0013] To achieve the above objective, one aspect of the present invention provides a new variety of tea tree selected from a native tea tree, having the following characteristics and capable of vegetative propagation by cutting:

[0014] 1) The new shoots are yellow, and from the first bud to the fifth leaf, the color is yellow; the leaf veins are light green, and the stems of the first flush tea are yellow.

[0015] 2) Young shoots are hairy, and there is no anthocyanin coloration at the base of the young shoot petioles,

[0016] 3) The position where the style branches in the flower is high, the relative position of the stigma to the stamen is the same, the length of the style is short, and the number of stigmas is 3,

[0017] 4) The growth habit is semi-erect, and the branches are unbent.

[0018] 5) Old leaves are 64–76 mm long and 29–33 mm wide, new leaves are 65–71 mm long and 20–37 mm wide, and the leaf blade is medium elliptical.

[0019] 6) Based on first flush tea, the total amino acid content is 40–50 mg / g (DW), the theanine content is 23–30 mg / g (DW), and the arginine content is 4.5–8.0 mg / g (DW).

[0020] 7) Based on first flush tea, the content of epigallocatechin gallate (EGCG: (-)-epigallocatechin-3-gallate) is 4.5~50.0 mg / g (DW), the content of epicatechin gallate (ECG: (-)-epicatechin-3-gallate) is 2.0~20.0 mg / g (DW), the content of epicatechin (EC: epicatechin) is 0.35~10.0 mg / g (DW), and the content of epigallocatechin (EGC: (-)-epigallocatechin) is 0.8~20.0 mg / g (DW).

[0021] Another aspect of the present invention provides a method for breeding a new variety of tea tree, comprising the steps of: selecting a tea tree having the following characteristics from a traditional tea tree; collecting a branch bearing tea leaves from the selected tea tree when the lower part of the stem, where the first tea leaf has not been harvested, begins to harden to yellowish-brown or brown in June or July; and taking a cutting of the collected branch into two sections with one to five leaves and obtaining a new variety of tea tree capable of propagating asexually by cutting.

[0022] 1) The new shoots are yellow, and from the first bud (first stem) to the fifth leaf, the color is yellow; the leaf veins are light green, and the stems of the first flush tea are yellow.

[0023] 2) Young shoots are hairy, and there is no anthocyanin coloration at the base of the young shoot petioles,

[0024] 3) The position where the style branches in the flower is high, the relative position of the stigma to the stamen is the same, the length of the style is short, and the number of stigmas is 3,

[0025] 4) The growth habit is semi-erect, and the branches are unbent.

[0026] 5) Old leaves are 64–76 mm long and 29–33 mm wide, new leaves are 65–71 mm long and 20–37 mm wide, and the leaf blade is medium elliptical.

[0027] 6) Based on first flush tea, the total amino acid content of the leaves is 40–50 mg / g (DW), the theanine content is 23–30 mg / g (DW), and the arginine content is 4.5–8.0 mg / g (DW).

[0028] 7) Based on first flush tea, the content of epigallocatechin gallate (EGCG: (-)-epigallocatechin-3-gallate) is 4.5~50.0 mg / g (DW), the content of epicatechin gallate (ECG: (-)-epicatechin-3-gallate) is 2.0~20.0 mg / g (DW), the content of epicatechin (EC: epicatechin) is 0.35~10.0 mg / g (DW), and the content of epigallocatechin (EGC: (-)-epigallocatechin) is 0.8~20.0 mg / g (DW).

[0029] Another aspect of the present invention provides a composition, particularly a functional composition, containing a new variety of tea tree or an extract of a new variety of tea tree as an active ingredient. Preferably, the functional composition may be a food composition, a health functional food composition, a pharmaceutical composition, or a cosmetic composition including a functional tea composition. Effects of the invention

[0030] The present invention can provide a new high-quality tea tree variety with yellow leaves and significantly higher theanine and catechin content compared to tea trees with green leaves, and natural raw materials obtainable therefrom.

[0031] In addition, the present invention can be utilized in landscaping fields such as gardens and tea plantations through the breeding and distribution of high-quality tea tree varieties, as well as the production and cultivation of landscape tea trees.

[0032] Furthermore, the new variety of tea tree of the present invention can provide raw materials with excellent functionality and palatability, and can be utilized in the development of various palatable foods, health functional foods, pharmaceuticals, and cosmetics, thereby contributing to the development of related industries and the improvement of farm income. Brief explanation of the drawing

[0033] Figure 1 is a photograph of a yellow-leaf tea tree with yellow-colored new shoots of the first flush tea. Figure 2 is a photograph showing the appearance of a yellow-leaved tea tree (original species). Figure 3 is a photograph showing the leaf color and leaf veins of first flush tea harvested from yellow-leaf tea trees and green-leaf tea trees. Figure 4 is a photograph showing the shade cultivation of a yellow-leaf tea tree. Figure 5 is a photograph showing the stem color of first flush tea harvested from yellow-leaf tea trees and green-leaf tea trees. Figure 6 is a photograph showing the position of the stamens and stigmas, and the length of the style of tea flowers collected from yellow-leaf tea trees and green-leaf tea trees. Figure 7 is a graph showing the amino acid content of first flush tea harvested from yellow-leaf tea trees and green-leaf tea trees (1 bud, 2 leaves). Figure 8 is a graph showing the chlorophyll content of first flush tea harvested from yellow-leaf tea trees and green-leaf tea trees. Figure 9 is a graph showing the chlorophyll content (leaves) of yellow-leaf tea trees and green-leaf tea trees at different times. Figure 10 is a graph showing the elongation (growth rate %) of yellow-leaf tea trees and green-leaf tea trees, respectively. Specific details for implementing the invention

[0034] Unless otherwise defined, all technical and scientific terms used herein have the same meaning as commonly understood by a skilled expert in the art to which this invention pertains. In general, the nomenclature used herein is well known and commonly used in the art.

[0035] As used in this specification, the term "first flush tea" refers to tea classified according to the time of harvesting the tea leaves. Camellia sinensis (L.) O. Kuntze) is a type of tea made from April to May, and it means that it is made from the first tea leaves picked.

[0036] The term "yellow leaf tea tree" as used in this specification refers to a tea tree in which the new shoots of the first flush tea (including the shoots, stems, and leaves that first emerge from the branches in spring) are yellow (Fig. 1). The yellow leaf tea tree used in the following description is shrubby with weak vitality, has a semi-erect growth habit, has sparse branch density and no bending of the branches, and the timing of the emergence of one bud and one leaf of the young shoot (new shoot) is similar to that of the green leaf tea tree lineage.

[0037] In the yellow-leaved tea tree, the new shoots of the first flush tea are yellow, and the coloration extends from the first bud to the fifth leaf or more; the higher the light intensity (Lux) of the new shoots, the stronger the yellow intensity. The leaf veins are light green. Young shoot buds are hairy, and there is no anthocyanin coloration at the base of the young shoot petioles. The length of the first bud and third leaf of the young shoot is short, and the leaf blade posture is medium; the length and width of the leaf blade are intermediate, while the length of old and new leaves is smaller than that of green leaves, and the width is similar to that of green leaves. The shape of the leaf blade is medium elliptical, the apex is pointed, and the margin is absent or weakly wavy. The shape of the leaf blade base is round. Additionally, the stem of the first flush tea of ​​the yellow-leaved tea tree is yellow, and as the stem gradually grows, it changes from yellow to light green to green.

[0038] The flowering period of the yellow-leaved tea tree is moderate, and the calyx is hairy. The calyx lacks anthocyanin pigmentation, and the flower diameter is moderate. The color of the inner perianth is white, and the ovary is hairy with a dense hair density. The pistil splits at a high position, the relative position of the stigma to the stamen is the same, the length of the pistil is short, and there are three stigmas.

[0039] The total amino acid content of the first flush tea of ​​the original species of "yellow leaf tea tree" is 40–50 mg / g (DW), the theanine content is 23–30 mg / g (DW), and the arginine content is 4.5–8.0 mg / g (DW), which is relatively higher than that of the green leaf variety.

[0040] More specifically, in the case of greenhouse cultivation, the catechin content of the first flush tea of ​​the original variety of "yellow-leaf tea tree" is as follows: the content of epigallocatechin gallate (EGCG: (-)-epigallocatechin-3-gallate) is 4.5–5.5 mg / g (DW), the content of epicatechin gallate (ECG: (-)-epicatechin-3-gallate) is 2–3.5 mg / g (DW), the content of epicatechin (EC: epicatechin) is 0.35–0.5 mg / g (DW), and the content of epigallocatechin (EGC: (-)-epigallocatechin) is 0.8–0.9 mg / g (DW); In the case of open-field cultivation, the content of epigallocatechin gallate (EGCG: (-)-epigallocatechin-3-gallate) is 40.0–50.0 mg / g (DW), the content of epicatechin gallate (ECG: (-)-epicatechin-3-gallate) is 10.0–20.0 mg / g (DW), the content of epicatechin (EC: epicatechin) is 3.0–10.0 mg / g (DW), and the content of epigallocatechin (EGC: (-)-epigallocatechin) is 10.0–20.0 mg / g (DW). In other words, the first flush tea of ​​the original species of the "yellow-leaf tea tree" has a significantly higher proportion of most catechin content compared to the green-leaf lineage. Although catechin content can vary depending on environmental factors such as light intensity, the first flush tea of ​​the original variety of the "yellow-leaf tea tree" exhibits a characteristic where the catechin content is significantly higher when grown in open fields compared to when grown in greenhouses.

[0041] The lightness (L), red intensity (a), and yellow intensity (b) of the leaves of the first flush tea of ​​the yellow-leaf tea tree are higher than those of the green-leaf lineage, and the chlorophyll content of the yellow-leaf tea tree is lower than that of the green-leaf lineage. Although there is a significant difference in chlorophyll content in the leaves by season (April to September) for both the yellow and green lineages in the first flush tea, the difference in chlorophyll content decreases as time progresses from April to September.

[0042] The new variety of tea tree according to the present invention has the following characteristics:

[0043] 1) The new shoots are yellow, and from the first bud (first stem) to the fifth leaf, the color is yellow; the leaf veins are light green, and the stems of the first flush tea are yellow.

[0044] 2) Young shoots are hairy, and there is no anthocyanin coloration at the base of the young shoot petioles,

[0045] 3) The position where the style branches in the flower is high, the relative position of the stigma to the stamen is the same, the length of the style is short, and the number of stigmas is 3,

[0046] 4) The growth habit is semi-erect, and the branches are unbent.

[0047] 5) Old leaves are 64–76 mm long and 29–33 mm wide, new leaves are 65–71 mm long and 20–37 mm wide, and the leaf blade is medium elliptical.

[0048] 5) Based on first flush tea, the total amino acid content of the leaves is 40–50 mg / g (DW), the theanine content is 23–30 mg / g (DW), and the arginine content is 4.5–8.0 mg / g (DW).

[0049] 6) Based on the first flush tea, the content of epigallocatechin gallate (EGCG: (-)-epigallocatechin-3-gallate) is 4.5~50.0 mg / g (DW), the content of epicatechin gallate (ECG: (-)-epicatechin-3-gallate) is 2.0~20.0 mg / g (DW), the content of epicatechin (EC: epicatechin) is 0.35~10.0 mg / g (DW), and the content of epigallocatechin (EGC: (-)-epigallocatechin) is 0.8~20.0 mg / g (DW).

[0050] In one embodiment of the present invention, the new variety of tea tree is characterized by being propagated asexually by cuttings.

[0051] In one embodiment of the present invention, a method for breeding a new variety of tea tree is provided, and the method comprises:

[0052] A step of selecting a tea tree having the characteristics of 1) to 6) above;

[0053] A step of harvesting tea leaf-bearing branches of the selected tea tree when the lower part of the stem, where the first tea leaf has not been harvested in June or July, begins to harden to a yellowish-brown or brown color; and

[0054] A step of obtaining a new variety of tea tree by taking cuttings from collected branches with 2 sections and 1 to 5 leaves, and propagating them by asexual reproduction through cuttings.

[0055] Includes

[0056] In one embodiment of the present invention, general cultivation conditions and methods for traditional tea trees may be applied to the cultivation of the new variety of tea tree, and for example, as follows: The cuttings should preferably have a thick and fresh axis of a new branch with outer buds on the epidermis, large leaves, and a dark leaf color. Cuttings are collected around June or July when the growth of new branches temporarily ceases and the base of the branches turns yellowish-brown or brown; the collected cuttings are cut at an angle of approximately 45 degrees at the lower 3-4 cm portion of the lower leaf, leaving two leaves and two buds, and are planted obliquely in a seedling tray (planting site) at a density of approximately 10×5 cm; sufficient water is watered in the seedling tray before and after planting the cuttings. In addition, to prevent the seedling tray from drying out, a vinyl tunnel (single layer) is installed, and then a shading tunnel (double layer) with a shading net having a shading rate of about 55–70% is installed to prevent excessive temperature rise in the seedling tray (shading); shading is performed immediately after cuttings to ensure a light transmittance of approximately 30–45%; since the temperature inside the vinyl greenhouse is lowered by the flow of fresh air between the vinyl tunnel and the shading tunnel, the side of the shading tunnel is fixed at a height of 30 cm above the ground to induce smooth airflow; during the hot summer heatwave, if necessary, a double shading net can be installed to lower the temperature in order to maintain the optimal temperature for rooting of the tea tree (i.e., 25–30°C); after about 70 days from cuttings, sufficient rooting occurs, so the shading net and vinyl tunnel are removed on cloudy days for hardening and fertilization management. At this time, to reduce the extent of sudden environmental changes within the nursery bed, shade nets and vinyl tunnels should be gradually removed to allow the tea seedlings to adapt; after rooting, watering should be 50-60% of the maximum water capacity, and weeding and pest control should be carried out regularly and carefully in the nursery bed, and the shading should be removed after sufficient rooting and growth.

[0057] One embodiment of the present invention provides a composition comprising a new variety of tea tree or an extract obtained therefrom, in particular a functional composition. Preferably, the functional composition may be a functional tea composition, a health functional food composition, a pharmaceutical composition, a cosmetic composition, etc.

[0058] The parts of the new variety of tea tree included in the above composition include the flowers, leaves, fruits, stems, woody parts (the entire above-ground part excluding roots), roots, etc. of the tea tree, but are not particularly limited, and preferably are the leaves of the tea tree.

[0059] The extract obtained from the new variety of tea tree may be obtained from any part of the tea tree, such as flowers, leaves, fruits, stems, woody parts, or roots, and is preferably an extract obtained from the leaves of the tea tree.

[0060] In addition, the preparation of the above extract is carried out using an extraction solvent, and the extraction solvent may include water, alcohol having 1 to 5 carbon atoms, or ethyl acetate, but is not limited thereto. In addition, the extraction temperature and extraction time are not specifically limited, but preferably the extraction temperature is room temperature to about 80°C and the extraction time is about 1 to 5 hours, and the extract can be obtained using various methods known in the art.

[0061] When the above functional composition is used as a pharmaceutical, it may further include suitable carriers, excipients, and diluents commonly used in the manufacture of pharmaceutical compositions. Additionally, it may be formulated and used in the form of oral formulations such as powders, granules, tablets, capsules, and syrups, as well as topical preparations, suppositories, and injections, according to conventional methods. The pharmaceutical administration form may also be used in the form of pharmaceutically acceptable salts thereof, and may also be used alone or in combination with other pharmaceutically active compounds.

[0062] In addition, the above functional composition may be used as a functional food comprising the new variety of tea tree according to the present invention, or an extract obtained therefrom, and a food-grade acceptable food additive. The functional food may preferably be selected from tablets, granules, soft capsules, liquid formulations, beverages, and teas, and most preferably may be a functional tea composition. There are no special restrictions on other components of the functional food other than the essential components of the new variety of tea tree or the extract obtained therefrom, and a person skilled in the art may appropriately select and combine the necessary components for each food according to the formulation as conventional food-grade acceptable food additives.

[0063] Additionally, the functional composition may be used as a cosmetic. Useful carriers include, for example, water, acetone, ethanol, ethylene glycol, propylene glycol, butane-1,3-diol, isopropyl myristate, isopropyl palmitate, or mineral oil. Methods and ingredients for formulating cosmetic formulations are well known and can be found, for example, in the literature [Remington's Pharmaceutical Sciences, 18th ed., edited by AR Gennaro, Mack Publishing Co. Easton Pennsylvania, 1990]. The carrier may be any form suitable for the delivery method, for example, a solution, a colloidal dispersant, an emulsion (oil in water or water in oil), a suspension, a cream, a lotion, a gel, a foam, a mousse, a spray, etc. In addition to the mixture of the carrier and the antioxidant, such formulations may include other ingredients that may be selected according to the intended use of the carrier and / or formulation. Additional ingredients include, without limitation, water-soluble colorants such as FD&C Blue #1; oil-soluble colorants such as D&C Green #6; water-soluble sunscreens such as Eusolex 232; oil-soluble sunscreens such as Octyl Methoxycinnamate; particulate sunscreens such as zinc oxide; antioxidants such as BHT; chelating agents such as disodium EDTA; emulsion stabilizers such as carbomer; preservatives such as methyl paraben; fragrances such as pinene; flavoring agents such as sorbitol; humectants such as glycerin; repellents such as PVP / eicocene copolymer; water-soluble film-forming agents such as hydroxypropyl methylcellulose; oil-soluble film-forming agents such as hydrogenated C-9 resin; cationic acid polymers such as polyquaternium 10; It may also include anionic polymers such as xanthan gum, vitamins such as tocopherol, etc.

[0065] Hereinafter, the present invention will be described in more detail through embodiments with reference to the attached drawings. These embodiments are solely for the purpose of illustrating the present invention, and it will be obvious to those skilled in the art that the scope of the present invention is not to be interpreted as being limited by these embodiments. Accordingly, the actual scope of the present invention shall be defined by the appended claims and their equivalents.

[0067] 1. Selection of superior individuals through selective breeding of tea trees

[0068] Superior individuals of yellow-leaf tea trees were selected from native varieties growing naturally in the Gurye region of Jeollanam-do through characteristic testing and component evaluation.

[0069] Specifically, branches of tea trees with yellow leaves were collected at the time when the lower part of the stem, where the first tea leaf had not been harvested, began to harden to a yellowish-brown or brown color. Branches with tea leaves attached were collected in lengths of approximately 5 to 30 cm, placed in an ice box (containing ice) at the collection site, transferred to a cold storage facility (0 to 4°C) for storage, and used for cuttings.

[0070] Cuttings were taken from branches of yellow-leaved tea trees and rooted at a nursery with 2 nodes and 2 leaves. The resulting seedlings were used to form lines, and cultivation stability tests were conducted to select superior individuals. Additionally, cuttings were taken from branches obtained from superior individuals, and it was confirmed that the tea leaves of the individuals rooted from these cuttings were also yellow.

[0071] The yellow-leaf tea tree original species obtained in this way (also referred to in this specification as 'yellow-leaf tea tree' or 'new variety tea tree') and a regular green-leaf tea tree with non-yellow leaves harvested at the same location and time were cultivated in a greenhouse and an open field to investigate and compare the quality and morphological characteristics of the tea trees.

[0073] 2. Morphological and Quality Characteristics of Yellow-Leaf Tea Trees

[0074] (1) Description of the shape and morphological characteristics of the yellow-leaved tea tree

[0075] The yellow-leaved tea tree is shrubby and has weak vitality. The growth habit of the tea tree is semi-erect, the branch density is sparse, and there is no curvature of the branches. The timing of the emergence of one bud and one leaf on young shoots is similar to that of green-leaved tea tree varieties (see Table 1 and Fig. 2).

[0076] Expression forms of yellow-leaf tea trees according to their characteristics number characteristic Expression form class Contrast (green) Investigation Period and Method 1(*)(+)QN Plant body: Vitality be weak moderately strong 357 3 VG 2(*)(+)PQ Plant body: Growth type shrubby Semi-arboreal 123 1 Investigation from 3-year-old VG trees 3(*)(+)QN Plant body: Growth habit upright semi-erect type Open type 135 3 Investigation from 3-year-old VG trees 4QN Plant body: Density of branches sparse Medium density 357 3 VG 5(+)QL Branch: Curve does not exist there is 19 1 VG 6(*)(+)QN Young shoot: '1 bud, 1 leaf' emergence period say Middle (like) late 357 5 MS(a) 7(+)PQ Young shoots: Color of the second leaf during the '1 bud, 2 leaves' stage white yellow Yellowish-green, light green, medium green, purple-green 123456 2 VG(a) 8(+)QN Young shoots: Degree of anthocyanin coloration in the second leaf during the '1 bud, 2 leaves' stage. does not exist Weak, medium, strong 3579 3 Investigation when VG(a) characteristic 7 is purple-green (Class 6) 9(*)QL Young shoot: hairs on the shoot does not exist there is 19 9 VG(a) 10QN Young shoot: Density of bud hairs sparse Medium density 357 3 VG(a) 11QL Young shoots: Anthocyanin coloration at the base of the leaf stalk does not exist there is 19 1 VG(a) 12(*)QN Young shoot: Length of '1 bud, 3 leaves' short It is medium long 357 3 VG / MS(a) 13(*)(+)QN Leaf blade: posture lift middle Downward 135 3 VG(b) 14(*)QN Leaf blade: length short middle long 357 5 VG / MS(b) 15(*)QN Leaf blade: width narrow middle wide 357 5 VG / MS(b) 16(+)QN Leaf blade: shape Very narrow oval narrow oval Medium elliptical broad oval 12 3 4 3 VG(b) 17(+)QN Leaf blade: Degree of greenness soft Medium intensity 357 3 VG(b) 18(+)QN Leaf blade: Shape of the cross-section concave flat convex 123 2 VG(b) 19QN Leaf blade: Degree of unevenness on the upper surface None or weak moderately strong 123 1 VG(b) 20(+)PQ Leaf blade: Shape of the government It is very sharp. pointed blunt 123 2 VG(b) 21(+)QN Leaf blade: Wavy margin None or weak moderately strong 123 1 VG(b) 22(+)QN Leaf blade: Degree of serration of the margin be weak moderately strong 357 3 VG(b) 23(+)PQ Leaf blade: Shape of the base pointed round flat 123 2 VG(b) 24(+)QN Flower: When it blooms fast Intermediate (similar) late 357 5 MG(c) Investigation when 10% of the plant body has flowered 25QN Flower: Length of the pedicel short middle long 357 5 VG / MS(c) 26(*)QL Flower: Hairs on the calyx does not exist there is 19 9 VG(c) 27(*)QL Flower: Anthocyanin pigmentation of the calyx does not exist there is 19 1 VG(c) 28(*)QN Flower: Diameter be small Intermediate (similar) big 357 5 VG / MS(c) 29(+)PQ Flower: Color of the inner petals greenish white pink 123 2 VG(c) 30(*)QL Flower: Hairs of the ovary does not exist there is 19 9 VG(c) 31QN Flower: Density of ovary hairs genital multiple dense 357 7 VG(c) 32QN Flower: Length of the pistil short It is medium long 357 3 VG(c) 33(+)QN Flower: The location where the pistil splits Low medium be high 357 7 VG(c) 34(*)(+)QN Flower: The relative position of the stigma to the stamen be low Same location be high 135 3 VG(c)

[0077] ※ Characteristics Survey Method

[0078] MG: A single measurement survey of the subject plants or a portion of the plants as a group

[0079] MS: Individual measurement survey conducted on the target plants or parts of the plants.

[0080] VG: Visual survey by a single observation of a group of subject plants or a portion of plants.

[0081] VS: Visual investigation by observing the subject plants or parts of the plants individually

[0083] ( 2) Phenotypic description of the yellow-leaved tea tree (up to 1 bud and 5 leaves)

[0084] In yellow-leaf tea trees, the new shoots of the first flush tea emerge with a yellow color. From the first bud (first stem) to the fifth leaf or beyond, they display a yellow hue (Fig. 3). Furthermore, the yellow intensity of the new shoots is stronger than the green intensity. The leaf veins appear light green. The yellow color is observed even under different environmental conditions between greenhouse shade cultivation and open-field cultivation (Fig. 4). The yellow intensity is higher in yellow-leaf tea trees grown in greenhouses than in those grown in open fields. Therefore, the yellowness of the new shoots (from the first bud to the fifth leaf) of the first flush tea can be considered strong. The young shoot buds are hairy, with a sparse density, and there is no anthocyanin pigmentation at the base of the young shoot petioles. The length of the first bud and third leaf of the young shoot is short, the leaf blade posture is medium, and the leaf blade length and width are medium (Table 1). The leaf length of old leaves is 70.0±5.1 mm, which is smaller than that of green leaves, and the leaf width is 31.1±1.9 mm, which is similar to that of green leaf varieties. Additionally, the leaf length of new leaves is 60.2±10.1 mm and the leaf width is 28.4±8.2 mm; compared to green leaf varieties, the leaf length is smaller and the leaf width is similar (Table 2). The leaf blade is medium elliptical, and the cross-sectional shape is flat. The apex of the leaf blade is pointed, and the margin is absent or weakly wavy. The base of the leaf blade is rounded (Table 1).

[0085] Comparison of leaf length and width (mm) between yellow-leaf tea trees and green-leaf tea trees division yellow green Leaf chest Leaf width Leaf chest Leaf width Old leaves 70.0±5.1 31.1±1.9 80.2±2.4 33.3±3.6 New leaves 60.2±10.1 28.4±8.2 70.3±15.1 28.7±8.5

[0087] (3) Description of the characteristics of the stem of the yellow-leaved tea tree

[0088] The stem of the yellow-leaved tea tree has a yellow color in the first flush. From the first bud to the fifth leaf or beyond, the stem takes on a yellow color as it grows (Figs. 3 and 5). Additionally, as the stem grows, it changes from yellow to light green to green.

[0090] (4) Description of the characteristics of the yellow-leaved tea tree's flowers

[0091] The external form of the flowers of the yellow-leaved tea tree is similar to that of the green variety. The flowering period is moderate, the length of the pedicels is moderate, and the calyx is hairy. The calyx lacks anthocyanin pigmentation, and the diameter of the flower is moderate. The color of the inner perianth is white, and the ovary is hairy with a dense hair density (Table 1). The branching position of the style is high, the relative position of the stigma to the stamen is the same, and the style is short (Fig. 6). Additionally, there are three stigmas.

[0093] (5) Explanation of the amino acid content of yellow leaf tea tree

[0094] The total amino acid content of the first flush tea of ​​the original species (open-field cultivation) of the yellow-leaf tea tree was approximately 43.6 mg / g (DW), which is 120% higher than that of the green-leaf lineage (approx. 36.7 mg / g (DW)); the theanine content was approximately 26.7 mg / g (DW), which is 130% higher than that of the green-leaf lineage (approx. 20.0 mg / g (DW)); and the arginine content was approximately 5.94 mg / g (DW), which is 130% higher than that of the green-leaf lineage (Table 3).

[0095] Comparison of amino acid content in first flush teas of yellow leaf tea and green leaf tea (mg / g, DW) division yellow leaves green leaves Total amino acid content 43.6±0.82 z 36.7±1.01 Theanine 26.7±0.40 20.0±0.64 Arginine 5.94±0.08 4.20±0.14 glutamic acid 2.16±0.03 2.11±0.06 Serin 1.86±0.04 1.78±0.04 Aspartic acid 1.46±0.04 2.02±0.03 Threonine 0.84±0.03 0.86±0.03 Leucine 0.82±0.01 0.93±0.03 Lee Sin 0.79±0.01 0.87±0.04 Alanin 0.72±0.03 0.65±0.04 Valin 0.59±0.01 0.72±0.02 isoleucine 0.55±0.01 0.69±0.02 Glycine 0.30±0.01 0.31±0.01

[0096] ※ z: Mean ± Standard Deviation, Sample collection site of the original tea tree species

[0098] In addition, when grown under 50% shade in a greenhouse, the total amino acid content of the first flush tea was approximately 41.0 mg / g (DW) and approximately 16.0 mg / g (DW) in the yellow leaf and green leaf lines, respectively, which was 260% higher in the yellow leaf line than in the green leaf line; the theanine content was approximately 25.8 mg / g (DW) and approximately 8.68 mg / g (DW), respectively, which was 300% higher in the yellow leaf line than in the green leaf line; and other amino acid content was approximately 15.1 mg / g (DW) and approximately 7.30 mg / g (DW) in the yellow leaf and green leaf lines, respectively, which was 210% higher in the yellow line than in the green line (Fig. 7).

[0100] (6) Explanation of the catechin content of yellow leaf tea trees

[0101] When cultivated in a greenhouse under 50% shade, the epigallocatechin gallate (EGCG: (-)-epigallocatechin-3-gallate) content in first flush tea was approximately 4.96 mg / g (DW) and 4.38 mg / g (DW) in the yellow leaf and green leaf lines, respectively, with the yellow line being 110% higher than the green line; the epicatechin gallate (ECG: (-)-epicatechin-3-gallate) content was approximately 2.75 mg / g (DW) and 1.52 mg / g (DW) in the yellow leaf and green leaf lines, respectively, with the yellow leaf line being 180% higher than the green leaf line; and the epicatechin (EC: epicatechin) content was approximately 0.42 mg / g (DW) and 0.31 mg / g (DW) in the yellow leaf and green leaf lines, respectively, with the yellow leaf line being higher than the green leaf line. Although it was 140% higher, the content of epigallocatechin (EGC: (-)-epigallocatechin) was approximately 0.84 mg / g (DW) and approximately 0.99 mg / g (DW) in the yellow leaf and green leaf lines, respectively, with the yellow line being 80% lower than the green line (Table 4).

[0102] Comparison of catechin content in yellow and green leaf varieties (mg / g, DW) division EGCG ECG EGC EC Yellow (house) 4.96±0.07 2.75±0.01 0.84±0.08 0.42±0.01 Yellow (outdoor) 43.5±1.43 14.7±0.36 5.6±0.13 16.4±0.51 green 4.38±0.84 1.52±0.22 0.99±0.14 0.31±0.04

[0103] ※ Sample collection location / date: Greenhouse - Greenhouse within the Climate Change Response Research Institute / May 6, 2020 (1 bud, 2 leaves); and Open field - Cultivation site within the Climate Change Response Research Institute / May 27, 2022.

[0105] (7) Explanation of colorimeter, chlorophyll content, and growth rate of yellow-leaf tea trees

[0106] The lightness (L), red intensity (a), and yellow intensity (b) of the leaves of the first flush tea of ​​the yellow-leaved tea tree are high (Tables 5 and 6).

[0107] Colorimetric comparison of new shoots (first flush tea) by yellow and green leaf lines (greenhouse cultivation) division L (Brightness) a(red intensity) b(yellow intensity) yellow 55.4±4.4 -9.4±1.1 33.5±2.6 green 38.5±1.4 -10.3±0.9 20.9±3.3

[0108] ※ Measuring machine: Spectrophotometer (CM-700d, Konica Minolta, Japan)

[0109] ※ Measurement Location / Date: Greenhouse (shaded) within the Climate Change Response Research Institute / May 8, 2020

[0110] Colorimetric comparison of new shoots (first flush tea) by yellow and green leaf lines (open-field cultivation) division L (Brightness) a(red intensity) b(yellow intensity) yellow 89.0±3.5 -3.2±0.5 8.5±1.6 green 70.0±4.5 -7.2±1.3 4.3±0.3

[0111] ※ Measuring machine: Spectrophotometer (CM-700d, Konica Minolta, Japan)

[0112] ※ Measurement Location / Date: Cultivation site within the Climate Change Response Research Institute / May 27, 2022

[0113] When comparing the colorimeter readings of the first flush teas during 50% shade cultivation in a greenhouse, the lightness (L) of the yellow leaf system was approximately 55.4, which was higher than that of the green leaf system at approximately 38.5. The red intensity (a) was higher in the yellow leaf system than in the green leaf system. The yellow intensity (b) was measured at approximately 33.5 and 20.9 for the yellow leaf and green leaf systems, respectively, showing that the yellow leaf system was about 160% higher (Table 5).

[0114] When comparing the colorimeter readings of the first flush teas during open-field cultivation, the lightness (L) of the yellow leaf system was approximately 89.0, which was higher than that of the green system at approximately 70.05. The red intensity (a) was higher in the yellow leaf system than in the green leaf system. The yellow intensity (b) was measured at approximately 8.5 and 4.3 in the yellow leaf and green leaf systems, respectively, showing that the yellow leaf system was about 210% higher (Table 6).

[0115] When cultivated under 50% shade in a greenhouse, the chlorophyll content of the first flush tea was lower in yellow-leaf tea trees compared to green-leaf tea trees (Fig. 8). Additionally, in open-field cultivation, the chlorophyll content of yellow-leaf and green-leaf varieties was lower in the yellow-leaf varieties than in the green-leaf varieties, similar to the greenhouse cultivation. Although there was a significant difference in chlorophyll content between the yellow and green varieties in the first flush tea during the period from April to September, the difference in chlorophyll content decreased over time, and there was no significant difference from the end of September onwards (Fig. 9). In light of these results, the growth rate of yellow-leaf tea trees is relatively lower compared to green-leaf tea trees (Fig. 10).

[0117] 3. Application

[0118] (1) Preparation of tea composition

[0119] To inhibit the activity of polyphenol oxidase, which decomposes polyphenols in harvested tea leaves, the tea leaves were maintained at 90°C for about 30 seconds using a steamer operated by a boiler. Afterward, the leaves were sufficiently dried until the moisture content was 6% or less, and then ground using a grinder to obtain a particle size of 0.5 to 4 mm to prepare a sample.

[0121] (2) Preparation of various compositions

[0122] i. Preparation of extract

[0123] During the first flush (early May) period of the new variety tea tree selected by the breeding method described above, the first to third leaves of the upper shoot were collected based on the time when the opening of 1 bud and 5 leaves was 70%. The samples were steamed by passing them through a steamer for 40 seconds, dried in an 80°C dryer, processed into powder using a grinder, sieved through a 60-mesh screen, and powdered. To 100g of the ground sample of the new variety tea tree thus prepared, 1L of a 70% (v / v) ethanol aqueous solution (absolute ethanol 70% (v / v) + distilled water 30% (v / v)) was added for reflux extraction, filtered, and then concentrated under reduced pressure at 40–45°C to finally obtain the extract of the leaves of the new variety tea tree.

[0125] ii. Manufacture of nourishing lotion

[0126] A nourishing lotion was prepared using a conventional method according to the composition listed in Table 7 (Unit: weight%).

[0127] ingredient Content purified water Remaining amount glycerin 8.0 Butylene glycol 4.0 Hyaluronic acid extract 5.0 beta-glucan 7.0 Carbomer 0.1 The tea tree extract of I above 1.0 Caprylic / Capric Triglyceride 8.0 Squalan 5.0 Cetearyl glucoside 1.5 Sorbitan Stearate 0.4 cetearyl alcohol 1.0 Triethanolamine 0.1

[0129] iii. Manufacture of soft capsules

[0130] 80 mg of the tea tree extract of i, 9 mg of vitamin E, 9 mg of vitamin C, 2 mg of palm oil, 8 mg of hydrogenated vegetable oil, 4 mg of yellow beeswax, and 9 mg of lecithin were mixed and mixed according to a conventional method to prepare a soft capsule filling solution. Soft capsules were manufactured by filling 400 mg per capsule. Separately from the above, a soft capsule sheet was prepared in a ratio of 66 parts by weight of gelatin, 24 parts by weight of glycerin, and 10 parts by weight of sorbitol solution, and the filling solution was filled to manufacture a soft capsule containing 400 mg of the composition according to the present invention.

[0132] iv. Preparation of Drinks

[0133] 80 mg of the tea tree extract of i, 9 mg of vitamin E, 9 mg of vitamin C, 10 g of glucose, 0.6 g of citric acid, and 25 g of liquid oligosaccharide were mixed, and then 300 ml of purified water was added to fill each bottle to a volume of 200 ml. After filling the bottles, the mixture was sterilized at 130°C for 4 to 5 seconds to produce a drink.

[0135] Although the present invention has been described with reference to preferred embodiments, those skilled in the art will understand that various modifications and changes can be made to the invention without departing from the spirit and scope of the invention as described in the following claims.

Claims

Claim 1 A new variety of tea tree selected from native tea trees, exhibiting the following characteristics and capable of vegetative propagation by cuttings: 1) The new shoots are yellow, and the coloration from the first bud (first stem) to the fifth leaf is yellow, the leaf veins are light green, and the stems of the first flush tea are yellow; 2) The young shoot buds are hairy, and there is no anthocyanin coloration at the base of the young shoot petiole; 3) The position where the style splits in the flower is high, the relative position of the stigma to the stamen is the same, the length of the style is short, and the number of stigmas is 3; 4) The growth habit is semi-erect, and the branches are not curved; and 5) Old leaves have a leaf length of 64–76 mm and a leaf width of 29–33 mm, new leaves have a leaf length of 65–71 mm and a leaf width of 20–37 mm, and the leaf blade shape is medium elliptical. Claim 2 The new variety of tea tree according to claim 1, characterized in that the new variety of tea tree has a first flush tea exhibiting the following characteristics: 1) the total amino acid content of the leaves is 40~50 mg / g (DW), the theanine content is 23~30 mg / g (DW), and the arginine content is 4.5~8.0 mg / g (DW); and 2) the content of epigallocatechin gallate (EGCG: (-)-epigallocatechin-3-gallate) is 4.5~50.0 mg / g (DW), the content of epicatechin gallate (ECG: (-)-epicatechin-3-gallate) is 2.0~20.0 mg / g (DW), and the content of epicatechin (EC: epicatechin) is 0.35~10.0 mg / g (DW). The epigallocatechin (EGC: (-)-epigallocatechin) content is 0.8~20.0 mg / g (DW). Claim 3 In paragraph 2, the new variety of tea tree, when cultivated in a greenhouse, exhibits an L (lightness) value of 55.4±4.4, an a (red intensity) value of -9.4±1.1, and a b (yellow intensity) value of 33.5±2.6 when measured by a spectrophotometer. Claim 4 In paragraph 2, the new variety of tea tree, when cultivated in an open field, exhibits an L (lightness) value of 89.0±3.5, an a (red intensity) value of -3.2±0.5, and a b (yellow intensity) value of 8.5±1.6b when measured by a spectrophotometer. Claim 5 A step of selecting tea trees exhibiting the following characteristics from native tea tree varieties; a step of harvesting branches bearing tea leaves from the selected tea trees in June or July when the lower part of the stem, where the first tea leaves have not been harvested, begins to harden to a yellowish-brown color; A breeding method for a new variety of tea tree, comprising the step of obtaining a new variety of tea tree by propagating asexually through cuttings taken from branches with 2 nodes and 2 leaves: 1) the new shoots are yellow, and from the 1st bud (1st center) to the 1st bud and 5th leaves, the leaf veins are light green, and the stems of the first flush tea are yellow; 2) the young shoot buds are hairy, and there is no anthocyanin coloration at the base of the young shoot petiole; 3) the position where the style splits in the flower is high, the relative position of the stigma to the stamen is the same, the length of the style is short, and the number of stigmas is 3; 4) the growth habit is semi-erect, and the branches are not curved; and 5) the old leaves have a leaf length of 64–76 mm and a leaf width of 29–33 mm, and the new leaves have a leaf length of 65–71 mm and a leaf width of 20–37 mm It is mm long, and the leaf blade shape is medium elliptical. Claim 6 A breeding method according to claim 5, characterized in that the above-mentioned new variety of tea tree has a first flush tea exhibiting the following characteristics: 1) the total amino acid content of the leaves is 40–50 mg / g (DW), the theanine content is 23–30 mg / g (DW), and the arginine content is 4.5–8.0 mg / g (DW); and 2) the content of epigallocatechin gallate (EGCG: (-)-epigallocatechin-3-gallate) is 4.5–50.0 mg / g (DW), the content of epicatechin gallate (ECG: (-)-epicatechin-3-gallate) is 2.0–20.0 mg / g (DW), the content of epicatechin (EC: epicatechin) is 0.35–10.0 mg / g (DW), and epigallocatechin (EGC: The content of (-)-epigallocatechin) is 0.8~20.0 mg / g (DW). Claim 7 A breeding method according to claim 6, wherein when cultivated in a greenhouse, the first flush tea of ​​the new variety of tea tree exhibits an L value (lightness) of 55.4±4.4, an a value (red intensity) of -9.4±1.1, and a b value (yellow intensity) of 33.5±2.6 when measured by a spectrophotometer. Claim 8 A breeding method according to claim 6, wherein when cultivated in an open field, the first flush tea of ​​the new variety of tea tree exhibits an L (lightness) value of 89.0±3.5, an a (red intensity) value of -3.2±0.5, and a b (yellow intensity) value of 8.5±1.6b when measured by a spectrophotometer. Claim 9 A food composition containing, as an active ingredient, an extract of a new variety of tea tree according to any one of claims 1 to 4. Claim 10 A health functional food composition containing an extract of a new variety of tea tree according to any one of claims 1 to 4 as an active ingredient. Claim 11 A pharmaceutical composition containing, as an active ingredient, an extract of a new variety of tea tree according to any one of claims 1 to 4. Claim 12 A cosmetic composition containing, as an active ingredient, an extract of a new variety of tea tree according to any one of claims 1 to 4. Claim 13 A composition according to any one of claims 9 to 12, wherein the extract of the new variety of tea tree is obtained by extracting flowers, leaves, fruits, stems, woody parts, roots, or a combination thereof.

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