Jinfeng Zhou

Author    Correspondence author
Plant Gene and Trait, 2026, Vol. 17, No.   
Received: 01 Jan., 1970    Accepted: 01 Jan., 1970    Published: 29 Apr., 2026

This study investigates different tea plant cultivars used for Longjing tea processing, focusing on their quality trait differences and underlying formation mechanisms. First, the typical quality characteristics of Longjing tea are summarized from aspects such as appearance, aroma, taste, liquor color, and infused leaves, and the synergistic effects of cultivar, environment, and processing techniques on quality formation are clarified. Furthermore, differences among cultivars in key chemical components, including amino acids, tea polyphenols, caffeine, and volatile aroma compounds, are compared to reveal their contributions to freshness, bitterness–astringency balance, and aroma profiles. The results indicate that cultivars determine the flavor type and quality level of Longjing tea by regulating metabolite composition and processing response pathways. In addition, this study discusses differences in processing suitability and quality stability among cultivars, and highlights recent advances in molecular biology and multi-omics technologies for elucidating quality traits and breeding new cultivars. In response to current limitations such as incomplete evaluation systems and insufficient multi-factor studies, it proposes strengthening multidimensional evaluation and integrated research on cultivar–environment–processing interactions, providing references for the selection of high-quality cultivars and the development of the Longjing tea industry.