U.S. patent number PP32,830 [Application Number 16/602,869] was granted by the patent office on 2021-02-23 for camellia sinensis (l.) kuntze plant named `kiyoka`.
This patent grant is currently assigned to National Agriculture and Food Research Organization, National Agriculture and Food Research Organization. The grantee listed for this patent is National Agriculture and Food Research Organization, National Agriculture and Food Research Organization. Invention is credited to Akiko Matsunaga, Atsushi Nesumi, Akiko Ogino, Tsuyoshi Okamoto, Tetsuji Saba, Yoshiyuki Takeda, Junichi Tanaka, Fumiya Taniguchi, Shuya Yamashita, Hiroshi Yorozuya, Katsuyuki Yoshida, Hitoshi Yoshitomi.
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United States Patent |
PP32,830 |
Yoshida , et al. |
February 23, 2021 |
Camellia sinensis (L.) Kuntze plant named `Kiyoka`
Abstract
`Kiyoka` is a new variety of tea plant bred by crossbreeding
FYZ-41 (`Yabukita` x `Shizuinzatsu 131`), a hybrid, as the female
parent and `Saemidori` as the male parent. The steamed leaves and
leaf buds of `Kiyoka` have a distinctive floral aroma, and
excellent taste.
Inventors: |
Yoshida; Katsuyuki (Ibaraki,
JP), Ogino; Akiko (Ibaraki, JP), Nesumi;
Atsushi (Ibaraki, JP), Saba; Tetsuji (Ibaraki,
JP), Tanaka; Junichi (Ibaraki, JP),
Taniguchi; Fumiya (Ibaraki, JP), Yamashita; Shuya
(Ibaraki, JP), Yorozuya; Hiroshi (Ibaraki,
JP), Matsunaga; Akiko (Ibaraki, JP),
Takeda; Yoshiyuki (Ibaraki, JP), Okamoto;
Tsuyoshi (Ibaraki, JP), Yoshitomi; Hitoshi
(Ibaraki, JP) |
Applicant: |
Name |
City |
State |
Country |
Type |
National Agriculture and Food Research Organization |
Ibaraki |
N/A |
JP |
|
|
Assignee: |
National Agriculture and Food
Research Organization (Ibaraki, JP)
|
Family
ID: |
71070855 |
Appl.
No.: |
16/602,869 |
Filed: |
December 12, 2019 |
Prior Publication Data
|
|
|
|
Document
Identifier |
Publication Date |
|
US 20200196503 P1 |
Jun 18, 2020 |
|
Foreign Application Priority Data
|
|
|
|
|
Dec 14, 2018 [JP] |
|
|
PBR 33551 |
|
Current U.S.
Class: |
PLT/243 |
Current CPC
Class: |
A01H
6/00 (20180501); A01H 5/12 (20130101) |
Current International
Class: |
A01H
5/12 (20180101); A01H 6/00 (20180101) |
Field of
Search: |
;PLT/243 |
Other References
International Camellia Society for Camellia Register for K,
retrieved on Jun. 11, 2020, retrieved from the Internet at
https://internationalcamellia.org/camellia-register-pdf-downloads,
cover page and p. 88. (Year: 2020). cited by examiner.
|
Primary Examiner: Hwu; June
Attorney, Agent or Firm: Mintz, Levin, Cohn, Ferris, Glovsky
and Popeo, P.C.
Claims
What is claimed is:
1. A new and distinct Camellia sinensis (L.) Kuntze plant named
`Kiyoka` as illustrated and described herein.
Description
Plant name and variety denomination:
Latin name of the genus and species of the plant claimed: Camellia
sinensis (L.) Kuntze. The claimed plant is a hybridization of
different varieties.
Common names of the claimed plant's species: Tea plant.
Variety denomination: `Kiyoka`.
BACKGROUND
Camellia sinensis (L.) Kuntze, commonly called tea plant or tea
shrub, is an evergreen shrub or small tree whose leaves and leaf
buds are used to produce tea. Camellia sinensis is mainly
cultivated in tropical and subtropical climates. Camellia sinensis
is native to East Asia, the Indian Subcontinent, and Southeast
Asia, however it is currently cultivated across the world in
tropical and subtropical regions.
BRIEF SUMMARY
`Kiyoka` is a new variety of Camellia sinensis (L.) Kuntze bred by
crossbreeding FYZ-41 (`Yabukita` x `Shizuinzatsu 131`), a hybrid,
as the female parent and `Saemidori` as the male parent. `Kiyoka`
is propagated by grafts or cuttings. The plant may be used, e.g.,
for cultivation of tea leaves and leaf buds for consumption.
`Kiyoka` has been asexually reproduced in Kagoshima prefecture,
Japan. `Kiyoka` is propagated by cutting. Cutting is a method in
which a young shoot is adjusted to a cutting having one leaf or two
leaves, and the cutting is then inserted into soil, or the like, so
as to take root.
Approximately 75% of Japan's tea fields are used for cultivating
`Yabukita`. An adverse effect of such singular cultivation is that
Japanese tea lacks diversity of aroma and flavor. Currently, the
needs of commercial users and consumers of tea are diversifying,
and there is a need for new tea varieties which have their own
distinctive aroma and flavor. To date, the tea varieties `Sofu` and
`Fuji Kaori` (which are crossbreeds between `Yabukita` and `Assam`
variant progeny lines) have been bred as varieties having a
distinctive aroma. However, when such teas are used as sencha (a
type of Japanese green tea), while they do have an excellent
oriental-orchid-like floral fragrance, they also often have an
astringent flavor. There has been development of new techniques for
withering plucked fresh leaves in a manner that enhances aroma, by
utilizing low-temperature moisture-removal withering or new
artificial withering devices. Unfortunately, such techniques result
in a tea whose color of liquor differs from that of sencha and is
closer to that of semi-fermented tea.
`Kiyoka` is a variety obtained by selecting individuals from
progeny of a crossbreed between (i) FYZ-41 (seed parent), which is
an Assam variant crossbreed progeny having a floral fragrance, and
(ii) `Saemidori`, which is a high-quality variety having strong
umami. `Kiyoka` is characterized in that (i) it has a clean and
distinctive floral fragrance like that of an oriental orchid, (ii)
its color of liquor is greenish, and (iii) it has a flavor
exhibiting umami. `Kiyoka` is early budding and thus limited in
terms of cultivation region, and its yield is less than that of
`Saemidori`. However, `Kiyoka` presents the possibility of
development of new products which utilize its new characteristic
aroma and flavor.
BRIEF DESCRIPTION OF THE DRAWINGS
FIG. 1 is a breeding pedigree chart for `Kiyoka`.
FIG. 2 is a photograph of `Kiyoka` first flush, young shoots.
FIG. 3 is a photograph of the state of `Kiyoka` plants at time of
first flush.
FIG. 4 is a photograph of the state of `Kiyoka` plants in the
cultivation field at the time of plucking. Ruler shown is 1
meter.
FIG. 5 is a photograph of the state of parent variety `Saemidori`
plants in the cultivation field at the time of plucking. Ruler
shown is 1 meter.
FIG. 6 is a photograph of the state of grandparent variety
`Yabukita` plants in the cultivation field at the time of plucking.
Ruler shown is 1 meter.
FIG. 7 is a photograph of the shape of young shoots at plucking
(first flush) of `Kiyoka` (left), `Saemidori` (center), and
`Yabukita` (right).
FIG. 8 is a photograph of the shape of young leaves from water
sprout at plucking (first flush) for `Kiyoka` (left), `Yabukita`
(center), and `Saemidori` (right).
DETAILED BOTANICAL DESCRIPTION OF THE PLANT
Variety: `Kiyoka`.
Species of the plant claimed: Camellia sinensis (L.) Kuntze.
Common names of the claimed plant's species include: tea plant or
tea shrub.
Characteristics of `Kiyoka` provided herein were observed when the
plant was cultivated in Japan.
Properties and characteristics of `Kiyoka`, compared to the parent
varieties, are described in
Tables 1 and 2 below.
TABLE-US-00001 TABLE 1 Properties and characteristics of `Kiyoka`
clearly distinguishable from similar varieties. Denomination State
of State of of Similar Description of Expression in Expression in
Variety Characteristics Similar Variety `Kiyoka` Yabukita Plant:
vigor Weak to medium Medium to strong Saemidori Plant: vigor Weak
to medium Medium to strong Yabukita Plant: growth habit Upright to
semi Semi upright to upright spreading Yabukita Time of sprouting
Medium Early Yabukita Young shoot: time of beginning of "one Medium
Early and a bud" stage Yabukita Time of plucking Medium Early
Yabukita Leaf blade: intensity Medium Light of green color
Saemidori Leaf blade: intensity Medium Light of green color
Yabukita Fermentation ability Weak Medium Saemidori Fermentation
ability Weak Medium
TABLE-US-00002 TABLE 2 Table of Characteristics: Kiyoka (data from
two years; in cases where characteristic is identical in second
year, per-year results are not shown). Charac- State/score of
teris- expression in tics Characteristics candidate variety No.
Characteristic note state score data 1 Vigor Plant Medium 6 to
strong 2 Type Plant Shrub 1 3 Growth Plant Semi 4 habit upright to
spreading 4 Density of Plant Medium 5 branches 5 Branch Plant
Absent 1 zigzagging 6 Time of 70% Early 3 Mar. 12, sprouting of the
2016 plants Mar. 23, show 2017 sprouts 7 Time of One Early 3 Mar.
23, beginning and 2016 two Apr. 3, bud 2017 stage of young shoot 8
Color of the Three Medium 4 140A third leaf and a green bud stage
of young shoot 9 Pubescence Young present 9 of bud shoot 10 Density
Young Dense 7 of shoot pubescence of bud 11 Anthocyanin Young
Absent 1 coloration shoot at base of the patiole 12 Length of Young
Medium 5 5.30 cm "three and shoot (2016) a bud" 4.94 cm (2017) 13
Time of Early 3 Apr. 13, plucking 2016 Apr. 20, 2017 14 Number of
Young Medium 5 938 buds at shoot buds/m.sup.2 plucking (2016) time
1206 buds/m.sup.2 (2017) 15 Thickness Medium 5 3.00 mm of shoot
(2016) 3.29 mm (2017) 16 Leaf Mature Outwards 3 attitude leaf 17
Length of Mature Medium 5 9.23 cm leaf blade leaf (2016) 9.68 cm
(2017) 18 Width of Mature Medium 5 3.49 cm leaf blade leaf (2016)
3.66 cm (2017) 19 Shape of Mature Medium 3 leaf blade leaf elliptic
20 Intensity of Mature Light 3 134A green color leaf of leaf blade
21 Shape of Mature Flat 2 cross leaf section of leaf blade 22
Texture of Mature Moderately 2 upper leaf rugose surface of leaf
blade 23 Shape of Mature Acute 2 apex of leaf leaf blade 24
Undulation Mature Absent or 1 of margin of leaf weak leaf blade 25
Serration of Mature Medium 5 margin of leaf leaf blade 26 Shape of
Mature Actue 1 base of leaf leaf blade 27 Time of Flower Medium 5
Oct. 20, full 2016 flowering Oct. 28, 2017 28 Length of Flower
Medium 5 10.2 mm pedicel (2016) 10.3 mm (2017) 29 Pubescence Flower
Absent 1 on outer side of sepal 30 Anthocyanin Flower Absent 1
coloration on sepal on outer side 31 Diameter Flower Medium 5 3.43
cm (2016) 3.44 cm (2017) 32 Color of Flower White 2 There is innter
(Upper & no lower appro- surface) priate color on the RHS color
chart. 33 Pubescence Flower Present 9 of ovary 34 Density of Flower
Dense 7 pubscence of ovary 35 Length of Flower Medium 5 9.89 mm
style (2016) 10.29 mm (2017) 36 Position of Flower Medium 5 style
splitting 37 Position of Flower Same level 3 stigma 38 Fermentation
Medium 5 ability 39 Caffeine Medium 3 4.1% content DW (2017) 4.5%
DW (2018) Additional Characteristics Petiole 4.13 mm length (2020)
Color of 141C Petiole Diameter of 7.51 mm Flower Bud Shape of
spherical Flower bud shape Color of white There is flower bud no
appro- priate color on the RHS color chart. Length of 4.25 mm Sepal
Shape of triangle Septal with rounded edges Color of 134B Sepal
Charac- teris- State/Score of reference variety tics Yabukita
Saemidori No. state score data state score data 1 Weak 4 Weak 4 to
to medium medium 2 Shrub 1 Shrub 1 3 upright 2 Semi 3 to semi
upright upright 4 Medium 5 Dense 7 5 Absent 1 Absent 1 6 Medium 5
Mar. 27, Early 3 Mar. 19, 2016 2016 Apr. 5, Mar. 27, 2017 2017 7
Medium 5 Apr. 2, Early 3 Mar. 26, 2016 2016 Apr. 10, Apr. 5, 2017
2017 8 Medium 4 140A Medium 4 140A green green 9 present 9 present
9 10 Medium 5 Medium 5 11 Absent 1 Absent 1 12 Medium 5 5.43 cm
Medium 5 5.71 cm (2016) (2016) 5.66 cm 4.49 cm (2017) (2017) 13
Medium 5 Apr. 22, Early 3 Apr. 14, 2016 2016 Apr. 27, Apr. 20, 2017
2017 14 Medium 5 837 Many 7 1425 buds/m.sup.2 buds/m.sup.2 (2016)
(2016) 1238 1662 buds/m.sup.2 buds/m.sup.2 (2017) (2017) 15 Medium
5 2.72 mm Medium 5 2.78 mm (2016) (2016) 2.93 mm 3.21 mm (2017)
(2017) 16 Outwards 3 Upwards 2 to outwards 17 Medium 5 9.54 cm
Medium 5 8.99 cm (2016) (2016) 9.18 cm 8.40 cm (2017) (2017) 18
Medium 5 3.43 cm Medium 5 3.15 cm (2016) (2016) 3.53 cm 3.24 cm
(2017) (2017) 19 Narrow 2 Narrow 2 elliptic elliptic 20 Dark 5 135B
Dark 5 135B 21 Flat 2 Flat 2 22 Moderately 2 Moderately 2 rugose
rugose 23 Acute 2 Acute 2 24 Absent or 1 Absent or 1 weak weak 25
Medium 5 Medium 5
26 Acute 1 Acute 1 27 Medium 5 Oct. 20, Medium 5 Oct. 18, 2016 2016
Oct. 28, Oct. 26, 2017 2017 28 Medium 5 11.4 mm Medium 5 10.7 mm
(2016) (2016) 11.2 mm 10.7 mm (2017) (2017) 29 Absent 1 Absent 1 30
Absent 1 Absent 1 31 Medium 5 3.60 cm Medium 5 3.49 cm (2016)
(2016) 3.42 cm 3.60 cm (2017) (2017) 32 White 2 There is White 2
There is (Upper & no (Upper & no lower appro- lower appro-
surface) priate surface) priate color on color on the RHS the RHS
color color chart. chart. 33 Present 9 Present 9 34 Dense 7 Dense 7
35 Low to 4 9.33 mm Medium 5 10.33 medium (2016) mm 9.46 mm (2016)
(2017) 10.00 mm (2017) 36 Medium 5 Medium 5 37 Same level 3 Same
level 3 38 weak 3 weak 3 39 Medium 3 3.5% Medium 3 4.0% DW DW
(2017) (2017) 3.5% 3.9% DW DW (2018) (2018) 4.24 mm 4.76 mm (2020)
(2020) 141C 141C 7.06 mm 6.36 mm spherical spherical shape shape
white There is white There is no no appro- appro- priate priate
color on color on the RHS the RHS color color chart. chart. 4.33 mm
3.73 mm triangle triangle with with rounded rounded edges edges
134B 134B Data of Additional Characteristics were observed in Aug.
17, 2020. Color scores are according to the Fifth Edition (2007) of
''The Royal Horticultural Society (RHS) Color chart.
Currently, most green tea varieties that are prevalent in Japan are
either the `Yabukita` variety (accounting for approximately 75% of
tea cultivation land area) or varieties whose aroma resembles
`Yabukita`. There is a lack of varieties having a strong unique
aroma. Typically, for sencha, each tea company produces its own
original sencha product by having a tea expert blend a number of
varieties, with `Yabukita` serving as the base. Tea varieties
having a strong unique aroma of their own tend to ruin the balance
between aroma and flavor when blended with `Yabukita`. As such,
there had previously been little demand for such varieties from
commercial users. Currently, however, the needs of commercial users
and consumers of tea are diversifying, and there is therefore a
demand for new tea varieties which have their own strong,
distinctive aroma. In recent times there has been an increase in
development of tea products having new flavor/aroma by using
existing varieties but modifying processing techniques to enhance
the aroma. However, production methods for sencha normally use few
varieties having their own strong, distinctive aroma. Furthermore,
varieties that do have a characteristic aroma often have an
astringent flavor. As such, the aim of the present tea variety is
to breed a green tea variety which differs from conventional tea
varieties by having a strong, distinctive aroma and excellent
flavor.
Cross-breeding of `Kiyoka` was carried out in 1998 at
Makurazaki-shi in Kagoshima, Japan. Seed collection, sowing, and
cultivation was performed in 1999. In 1998, an F1 seedling group
was obtained by crossbreeding (i) FYZ-41 (seed parent), which has a
strong floral fragrance, and (ii) `Saemidori` (pollen parent),
which is early maturing and provides excellent processed tea
quality. `FYZ-41` is a line that has not been established as a
variety. In breeding tea, such a line may be used as a hybrid
parent in cases where specific characteristic data concerning the
line is not completely available but the line only has target
characteristics. `FYZ-41` was used as a female parent because it
had the target characteristic scent of flowers, however specific
characteristic data concerning `FYZ-41` is not available. `Kiyoka`
was selected from this F1 seedling group in an individual selection
test in 2005 (see FIG. 1). Individual selection tests were
performed from 2001 to 2005. Thereafter, `Kiyoka` was submitted
under the name `Makurazaki 54-20` to clonal line comparison test
group 54, and was found to have an excellent distinctive aroma. In
2005, propagation by cutting (nursery selection) was performed.
Clonal line comparison testing took place from 2006 to 2012. Local
adaptability testing, as well as testing for specific
characteristics, was performed from 2011 to 2018. In 2011, `Kiyoka`
was submitted under the name `Yachaken 04 Gou` to local
adaptability test group No. 13. Furthermore, in 2014, `Kiyoka` was
subjected to cultivation and processing testing as a candidate
variety having excellent color and flavor/aroma in a "science and
technology research promotion program for agriculture, forestry,
fisheries and food industry" (plant variety producing project),
specifically a program for "breeding of tea variety suited for
commercial user needs, and development of techniques for
cultivation, processing, and use thereof".
Morphological Characteristic
Plant growth habit is semi upright to spreading. Plant vigor is
medium to strong. Plant is of "gajugata" (bud weight) type. Cutting
propagation rate is favorable. Data from 2017 local adaptability
tests shows plant spread to be somewhat larger than `Yabukita`, and
somewhat smaller than `Saemidori`, and therefore nearly the
equivalent to that of parent strains `Yabukita` and `Saemidori`.
The fruit and seed of `Kiyoka` take a form similar to that taken by
the fruit and seed of a common tea tree. Specifically, the fruit is
capsular, and most of the fruit is occupied by seed(s). The fruit
includes several seeds (ordinarily 1 seed to 3 seeds) that are
enclosed by the pericarp and each of which is a grain including the
embryo and albumen that are enclosed by a seed coat.
In local adaptability tests, the average for fresh leaf yield of
`Kiyoka` was, for first flush, less than that of `Yabukita` and
`Saemidori`, and for the second flush, was equivalent to that of
`Yabukita` and less than that of `Saemidori`. At the breeding site,
yield across all tea-plucking seasons (first flush to third flush)
was less than that of `Saemidori`, but greater than that of
`Yabukita`. `Kiyoka` also exhibits excellent color, with dark green
fresh leaves. SPAD value (an index of chlorophyll content) was
higher than in `Yabukita` and equivalent to or higher than in
`Saemidori` in all tea-plucking seasons.
Additional properties and characteristics of `Kiyoka`, which may
serve as useful reference in variety examination, are described in
Table 3.
TABLE-US-00003 TABLE 3 Additional properties and characteristics of
`Kiyoka`. Denomination State of State of of Similar Description of
Expression in Expression in Variety Characteristics Similar Variety
`Kiyoka` Yabukita Blister blight Weak to Medium to resistance
medium strong Yabukita Gray blight resistance Weak Medium Saemidori
Gray blight resistance Weak Medium Saemidori Anthracnose resistance
Medium Weak to medium
Ecological Characteristics
`Kiyoka` was found to be early budding, with the time of first
flush sprouting in Japan being 13 days earlier than for `Yabukita`,
and time of plucking in Japan being 8 days earlier than for
`Yabukita`. In the local adaptability tests, average data
(year-on-year cumulative average) showed `Kiyoka` time of sprouting
being 4 days earlier than for `Yabukita` and time of plucking being
2 days earlier than for Yabukita.
The field resistance of `Kiyoka` to natural occurrence of
anthracnose in autumn was deemed to be "weak to medium". In
inoculation tests, resistance to anthracnose was similarly found to
be "weak to medium". As such, `Kiyoka` was deemed to have
anthracnose resistance which is, overall, "weak to medium". Gray
blight (Discula theae-sinensis) resistance was "medium". Resistance
against both anthracnose and gray blight was slightly stronger than
in `Yabukita`. Resistance to bacterial shoot blight in field
inoculation tests was found to be "weak". Blister blight resistance
was determined to be "medium to strong" in tests for specific
characteristics. Resistance to white peach scale (Pseudaulacaspis
pentagona) was determined to be "weak", with degree of occurrence
being equivalent to that of Yabukita.
`Kiyoka` was examined for natural occurrence of anthracnose in the
local adaptability tests. It was found that, although the score for
degree of occurrence differed between regions, the average score
was 2.7, with a maximum of 5.0. This score represented a lower
degree of occurrence than in `Yabukita` (3.4), but higher than in
`Saemidori` (2.5). At the breeding site, an inoculation test and
in-field natural occurrence test for anthracnose were carried out.
Comprehensively considering the data from both the local
adaptability tests and from the breeding site, resistance against
anthracnose is deemed to be "weak to medium".
`Kiyoka` was examined for natural occurrence of gray blight in the
older version of the local adaptability tests. It was found that
the average score for occurrence degree was 1.2, which was less
than the average for `Yabukita` (1.7). Furthermore, in an
inoculation test at the breeding site, `Kiyoka` was determined to
have medium resistance against gray blight. As such, `Kiyoka` is
deemed to have practical resistance against gray blight, and
fungicide spraying is therefore unnecessary.
In the local adaptability tests, occurrence of bacterial shoot
blight (Pseudomonas syringae pv. theae) in `Kiyoka` was observed
only in Shizuoka Prefecture in Japan. At Shizuoka, the degree of
occurrence was higher than in both `Yabukita` and `Saemidori`. An
in-field inoculation test for bacterial shoot blight was carried
out at the breeding site, and it was found that for `Kiyoka`, the
number of symptomatic leaves was less compared to `Yabukita`, but
somewhat more compared to `Saemidori`. In 2015 research data by the
NARO Institute of Vegetable and Tea Science, `Yabukita` and
`Saemidori` were determined to have weak resistance against
bacterial shoot blight. In view of this data, `Kiyoka` was also
determined to have weak resistance against bacterial shoot
blight.
A field resistant test for blister blight (Exobasidium vexans) was
carried out in Shizuoka Prefecture in Japan. It was found that in
`Kiyoka`, the degree of blister blight occurrence was consistently
lower than that of the comparative variety `Okuhikari`, and thus
`Kiyoka` was deemed to have medium to strong resistance.
In the older version of the local adaptability tests, the average
score for occurrence of Pseudaulacaspis pentagona was 3.4, with a
maximum score of 5.0. The degree of occurrence in `Kiyoka` was
equivalent to that of `Yabukita` and `Saemidori`, which are both
considered to have weak resistance. `Kiyoka` resistance to
Pseudaulacaspis pentagona was therefore determined to be weak.
With regard to the resistance of `Kiyoka` to cold, resistance to
cold injury in winter leaves (wilting in which leaves turn
reddish-brown due to cold temperatures) was found to be "medium to
weak", which is lower than that of `Yabukita` but equivalent to
that of `Saemidori`. Resistance to bark splitting frost damage was
"medium," which is equivalent to that of Yabukita.
In the older version of the local adaptability tests, the `Kiyoka`
scores for cold injury in winter leaves had a maximum value of 5.0
in Japan, indicating greater damage than in `Yabukita` (4.0). In a
cold injury resistance test at the breeding site, `Kiyoka` was
determined to have weak to medium resistance, which is equivalent
to the rating for `Saemidori`, but lower than Yabukita's resistance
(2017 research data by the National Agriculture and Food Research
Organization).
A cold drought damage of winter leaves is wilting in which leaves
wilt due to lack of moisture; leaves maintain a green color but
lose gloss. In local adaptability tests, cold drought damage was
observed only in Saitama Prefecture in Japan. The score for degree
of occurrence of cold drought damage was 5.0 for `Kiyoka`, which
was equivalent to the score for `Yabukita`. As such, there is the
risk that cold drought damage will occur in colder regions having a
yearly average temperature of 9 to 12 degrees Celsius.
A test for specific characteristics regarding resistance to bark
splitting frost damage was carried out in Kagoshima Prefecture in
Japan. As a result, `Kiyoka` was found to have medium resistance,
which was equivalent to the rating for `Yabukita`.
Quality Characteristics and Processability
In standard cultivation, `Kiyoka` is an early budding variety for
use as sencha (a type of Japanese green tea which is prepared by
infusing the processed whole tea leaves in hot water). Suitable
cultivation sites for `Kiyoka` are warm regions having a yearly
average temperature of 15 to 18 degrees Celsius. When permanently
planting `Kiyoka` in moderately warm regions having a yearly
average temperature of 12 to 15 degrees Celsius, it is necessary to
carefully determine the weather conditions of the tea field,
including choosing a location with sufficient sunlight and little
frost.
Because `Kiyoka` is an early budding variety, it is necessary to
implement anti-frost measures in regions where late frost damage
can occur. Anthracnose occurrence is less prevalent than in
`Yabukita`, but it is preferable to implement fungicide control
measures. Pesticide spraying against bacterial shoot blight are
necessary in regions where occurrence of bacterial shoot blight is
observed.
In local adaptability tests, the average for first flush processed
tea quality of `Kiyoka` was equivalent to that of `Yabukita`, and
lower than that of `Saemidori`. The average for second flush
processed tea quality was somewhat better than that of both
`Yabukita` and `Saemidori`. This is presumably because the aroma
and flavor of `Kiyoka` have a floral fragrance unique to the
variety, and thus when `Kiyoka` was tested as sencha, depending on
the test location, it was deemed to have flavor and aroma which
were of a different nature to sencha. Note that at the breeding
site, `Kiyoka` was found to have processed tea quality which
exceeded that of both `Saemidori` and `Yabukita` in all
tea-plucking seasons, and was found to have a distinctive floral
fragrance.
Plant Growth
Cultivation characteristics, processed tea quality, and chemical
composition were examined for `Kiyoka` and `Sofu`, which is an
existing early budding variety that has an oriental-orchid-like
floral fragrance. The two varieties are similar in terms of plant
growth habit, plant vigor, time of sprouting, and date of plucking,
but `Kiyoka` has a higher fresh leaf yield and higher number of
buds per square meter. Upon evaluation of SPAD value (which
indicates chlorophyll content), it was found that Sofu had a higher
SPAD value at first flush, whereas `Kiyoka` had a higher SPAD value
at second flush. However, regarding processed tea quality, it was
found that `Kiyoka` had superior color of processed tea at both
first flush and second flush. `Kiyoka` had superior processed tea
quality at both first flush and second flush, with an aroma having
a strong, distinctive floral fragrance, and a superior flavor as
well. In a comparison of chemical composition, it was found that at
both first flush and second flush, `Kiyoka` had a higher total
nitrogen and free amino acid content than Sofu, and an equivalent
tannin content and caffeine content. It is presumed that the higher
free amino acid content is reflected in the difference in flavor.
Thus, these results indicate that `Kiyoka` is superior to Sofu in
terms of both yield and processed tea quality.
In the local adaptability tests, regarding the chemical composition
of `Kiyoka` across all tea-plucking seasons, total nitrogen content
and free amino acid content was higher than in `Yabukita` in some
test sites, but somewhat lower than `Saemidori`. Tannin content was
equivalent to or slightly lower than in `Yabukita`, and slightly
higher than in `Saemidori`. At the breeding site, across all
tea-plucking seasons, total nitrogen content and free amino acid
content in `Kiyoka` was higher than in `Yabukita`, and nearly
equivalent to that of `Saemidori`.
Other Characteristics
At the breeding site, during all tea-plucking seasons (first flush
through third flush), yield of `Kiyoka` was greater than that of
`Yabukita` and somewhat less than that of `Saemidori`. In all
tea-plucking seasons (first flush through third flush), processed
tea quality was superior to that of `Saemidori`, which is a
high-quality variety. The aroma of `Kiyoka` was found to have a
distinctive floral fragrance. In the local adaptability tests,
average values for both first flush yield and second flush yield of
`Kiyoka` were less than those of `Saemidori`. First flush yield was
less than that of `Yabukita`, but second flush yield was greater
than that of `Yabukita`. The average values for processed tea
quality of both first flush and second flush of `Kiyoka` were
equivalent to those for `Yabukita`, and slightly lower than those
for `Saemidori`.
`Kiyoka` was grown in open culture. In Japan, planting occurs in
early February to early April. In Japan cutting time is early June
to late June. In Japan, flowering occurs in early October to
mid-November, and harvesting time is early April to mid-April.
It will be understood that the average size of the plant and tea
quality may vary with location, season, nutrition, irrigation,
etc.
* * * * *
References