Research

Biochemical Composition

Studies on Shaoguan tea leaves reveal high levels of polyphenols, free amino acids, and unique mineral profiles derived from the Danxia red sandstone soil. Key findings include:

• Catechins (EGCG): 8–12% dry weight, contributing to antioxidant capacity.
• Theanine: 1.5–2.8%, providing umami and calming effects.
• Trace elements: Selenium, zinc, and iron enriched by local geology.

Aroma Profiling

GC-MS analysis of Shaoguan oolong and black teas has identified characteristic volatile compounds:

• Almond-like aroma (Benzaldehyde): Dominant in almond-scented ancient tree black tea.
• Floral & honey notes (Linalool, Geraniol): Present in high-altitude green teas.
• Roasted chestnut (Pyrazines): Typical of charcoal-roasted teas.

Terroir & Microclimate Studies

Collaborative research with local agricultural universities has mapped the correlation between Danxia landforms and tea quality. GPS‑tracked plots show that elevation (300–1000 m) and fog frequency directly influence amino acid accumulation.

Ongoing Projects

• Ancient tea tree germplasm conservation: DNA barcoding of wild tea plants in Renhua and Lechang.
• Organic cultivation trials: Biochar and companion planting to reduce pesticide use.
• Climate resilience: Modelling the impact of changing rainfall patterns on harvest seasons.

Research Partners

We collaborate with:

• Tea Research Institute, Guangdong Academy of Agricultural Sciences
• College of Horticulture, South China Agricultural University
• Shaoguan Institute of Agricultural Sciences