Integrated transcriptome and amino acid profile analyses reveal novel insights into differential accumulation of theanine in green and yellow tea cultivars.

Tea cultivars with yellow- or white-leaf variations have a high economic value due to their high amino acid (especially theanine) concentration. However, the dynamic changes of amino acid components (especially theanine) and related gene expression during new shoot development in these cultivars are still unclear. In this study, 264 tea samples from four representative varieties picked during the harvest period in spring were analyzed for their amino acid profiles. The dynamic change rules of ethylamine and 19 amino acids were summarized in normal green and yellow cultivars during new shoot development. Interestingly, the theanine concentration in the yellow cultivar was significantly higher than that in the green cultivar, and increased gradually as the leaves matured until they reached a maximum in the one bud and three leaves stage. The amino acid concentration in the leaves of the yellow cultivar increased significantly with leaf position, which was generally in contrast to the normal green cultivar. Transcriptome and correlation analyses revealed that CsGS1, CsPDX2, CsGGP5, CsHEMA3 and CsCLH4 might be the key genes potentially responsible for the differential accumulation of theanine in green and yellow tea cultivars. These results provide further information for the utilization and improvement of tea plants.