Guwahati: Where did Assam tea originate from? A million-dollar question as we have been drinking tea for more than 200 years and enjoyed it too and yet don’t know where it came from. Was it introduced to Northeast India or does it have its origin in Northeast India?
New research using molecular tools carried out by researchers from China, the USA and India has now found that Assam tea is unique and has separate centres of origin. A total of 252 teas sourced from Assam, India and China were used in the present investigation.
Researchers associated with the study suggest that there are at least five different genetic populations of var. assamica in their primary gene pool, including 1) India var. assamica, 2) Cambod (or Southern form), 3) Southwest Yunnan, 4) Jingping, Yunnan and 5) Malipo, Yunnan. On the contrary, the small-leaved Chinese varieties originated in China. The study was published in Plant Beverage Research journal.
Camellia sinensis is classified into two botanical varieties: Camellia sinensis var. sinensis (Small-leaved China type) and Camellia sinensis var. assamica (Broad-leaved Assam type). Assam tea is known for its high polyphenol content, broad leaf, and adaptability to hot and humid climates. The Chinese small leaf is well known for its adaptability to hardy environments, theanine content, and small leaf.
“The main finding is that Assam tea is unique and has separate centres of origin. The Assam tea available in Yunnan in China is different from the Assam tea available here in Assam. Germplasm exchange of Assam tea (tea with broad leaves) between Yunnan and Assam will be useful,” Dr Devajit Borthakur, an independent tea researcher told EastMojo. Dr Devajit Borthakur conducted this investigation in the Sustainable Perennials Crops Laboratory, United States Department of Agriculture, Maryland, USA while serving Tocklai Tea Research Institute as a scientist.
“The same panel of 150 molecular markers can be utilised to understand the true nature of the tea germplasm available globally. This is crucial to develop new climate-resilient tea varieties with high yield and quality through mutual exchange of global tea germplasm,” he said.
“The typical Assam Tea viz. Betjan, Tingamira, Sangsua etc. are unique and they are quite different from the Assam tea clones in China which are used to manufacture black tea,” Borthakur said.
“A thorough understanding of the genetic architecture of the popular Assam clones, including 154 garden series clones and at the same time, their blending compatibility need to be worked out to exploit the uniqueness of Assam Tea. TV-23, the most popular tea clones do not reflect the true Assam character as the clone is a hybrid between Assam and Cambod type,” Borthakur said.
Researchers associated with the study say despite the adoption of C.s. var. sinensis and C. s. var. assamica) by the tea research community, the genetic basis for the current classification system for Assam tea germplasm has not been comprehensively clarified. Since 1950, there has been a suggestion of recognition of ‘Cambod’ or Southern form as a separate taxon.
Phenotypically the Cambod type is intermediate between the China and Assam types with intermediate leaf size turning red in Autumn. Dr W Wight, a plant breeder from Tocklai Tea Research Institute in 1962, described Cambod type as a separate kind of tea. However, the series of studies based on molecular markers have provided contradictory results.
“Our result, therefore, proposed that there are at least five distinctive genetic lineages within var. assamica,” researchers said.
“This investigation that used a modern nano-fluidic technology, where 150 molecular markers were used to study the genetic architecture of tea available commercially in the market of different countries, confirmed that the cambod type of tea is distinct. So this investigation reaffirms the finding of Dr Wight that cambod-type tea is distinct” Borthakur added.
“India and China are the two largest tea producers in the world and are rich in tea genetic resources. Thorough understanding of genetic diversity of Assam tea germplasm in China and India is essential for sustainable conservation and use of tea germplasm for breeding new varieties with resistance/tolerance to biotic and abiotic stresses and improved quality attributes,” the study says.
The Tocklai Experimental Station (Presently Tocklai Tea Research Institute, TTRI) Tea Research Association, India possesses one of the most extensive collections of tea germplasm from both national and international sources. Today the Tea Research Association has around 3,065 tea germplasm accessions maintained at its different substations.
On tea germplasm conservation, the study showed that there is still research needed on the wild teas in Assam, the neighbouring Northeast Indian states and in the countries extending up to the south of China. The distribution of genetic diversity in the Assam tea germplasm needs to be systematically collected and analyzed.
Dear Reader,
Every day, our team at EastMojo travels through rain, rough roads, and remote hills to bring you stories that matter – stories from your town, your people, your Northeast.
We do this because we believe in truthful, independent journalism. No big corporate backing, no government pressure – just honest reporting by local journalists who live and breathe the same air you do.
But to keep doing this work, we need you. Your small contribution helps us pay our reporters fairly, reach places others ignore, and keep asking the tough questions.
If you believe the Northeast deserves its own fearless voice, stand with us.
Support independent journalism. Be a Member.
Thank you,
Karma Paljor
Editor-in-Chief, eastmojo.com
“New discoveries are possible and may provide scientists valuable genetic resources to improve tea varieties with high quality, productivity, and resistance to various biotic and abiotic stresses. Diversity gaps in ex-situ collections need to be identified and filled through new collection expeditions to increase the representation from the geographical centres of diversity,” the study says.
Also Read | From Northeast to Europe: Assam Pepper debuts in French cuisine