Objective A new early maturing, highly fragrant, hairy Jinyuanchun tea was bred and tested in regional trials to meet the increasing marketing demand for diversified products.
Method From the 1st generation naturally hybridized 'Xinxuan 104', the early maturing, hairy, and aromatic high-quality variety 'Jinyuanchun' was obtained. Using 'Huangdan' tea variety as reference in a six-year regional trial from 2018 to 2024 held at Fu'an, Shaowu, and Wuyishan districts in Fujian, survival rate, phenological period, plant height and stem girth, bud density, hundred buds weight, fresh leaf yield, suitability for tea-making, and stress resistance of the new variety were determined. Simultaneously, an analysis was conducted for genetic clustering the tea.
Result The phenological period of 'Jinyuanchun' was 5-7 d earlier than that of ‘Huangdan’. Hence, it was considered an early maturing variety. The three years averages on fresh leaf yield and processing suitability of the tea were higher than those of the reference. The brewed oolong tea made from the leaves plucked from 'Jinyuanchun' bushes was bright yellowish green in color, highly aromatic with the typical charming Tieguanyin fragrance, and mellow and refreshing in taste. The resistance to stresses of the plants was similar to that of reference. Its genetic makeup was unique, rendering the tea a distinct category in clustering classification.
Conclusion The newly bred 'Jinyuanchun' tea displayed the highly desirable traits of early budding, high aroma, and abundant fine hairs. It could be suitable for cultivation in Fu’an, Shaowu, and Wuyishan districts in Fujian as well as regions of similar geographic and climatic conditions.
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