Organic cultivation on the Yungui plateau improves green tea flavor while reducing heavy metal accumulation.

Ning Yuan, Bin Cui, Jinliang Shao, Fanqiao Meng

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Article in Food chemistry: X, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.

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5 · Who and what money

Authors and funding

4 authors.

Ning YuanBeijing Key Laboratory of Biodiversity and Organic Farming, College of Resources and Environmental Sciences, China Agricultural University, Beijing 100193, China.

Bin CuiBeijing Key Laboratory of Biodiversity and Organic Farming, College of Resources and Environmental Sciences, China Agricultural University, Beijing 100193, China.

Jinliang ShaoInstitute of Agriculture Quality Standards & Testing Technique, Yunnan Academy of Agricultural Sciences, Kunming 650223, China.

Fanqiao MengBeijing Key Laboratory of Biodiversity and Organic Farming, College of Resources and Environmental Sciences, China Agricultural University, Beijing 100193, China.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

Organic (ORG) and conventional (CON) teas are produced under distinct cultivation systems that may influence tea quality and safety. However, comparative studies focusing on plateau regions remain limited. In this study, tea samples from the same cultivar cultivated under ORG and CON systems in the Yungui Plateau were comparatively analyzed in terms of physicochemical properties, heavy metal contents, and volatile profiles. Compared with CON green tea, the contents of tea polyphenols, catechin, and quercetin in ORG green tea increased by 6.95%, 75.9%, and 11.9%, respectively, whereas the contents of free amino acids and theanine decreased. The concentrations of cadmium, lead, and chromium were 52.9%-96.8% lower in ORG tea. Compared with CON tea, ORG green tea exhibited 71.9% and 171% higher fruity and woody aroma intensities, respectively, whereas the intensity of the grassy note decreased by 93.8%. Overall, organic cultivation significantly improved the flavor quality and safety of plateau green tea.

Indexed as

Green teaHeavy metalOrganic agricultureSecondary metabolitesVolatile organic compounds

Identifiers

PMID42502872

DOI10.1016/j.fochx.2026.104208

PMCPMC13400431

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LicenceCC BY-NC-ND

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Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.