Tea, derived from the evergreen shrub Camellia sinensis (L.) O. Kuntze, is one of the most widely consumed beverages globally, playing a significant socioeconomic role in many tropical and subtropical regions. However, tea cultivation is increasingly threatened by climate change, which is affecting growth, yield, and quality. This review explores the current status and prospects of tea plants' responses to climate change. The present study outlines the direct and indirect impacts of climate change including rising temperatures, altered precipitation patterns, and a rise in pest and disease outbreaks, on tea growing regions and tea production. The current study discusses the physiological and biochemical responses of tea plants to climate stressors including temperature stress, water stress and elevated CO 2 levels. It also explores the key adaptive strategies employed by tea farmers, including agricultural practices, breeding and genetic improvement, and pest and disease management. Additionally, the review highlights breeding efforts to develop climate-resilient tea cultivars and the role of traditional and biotechnological approaches in tea plant breeding and genetic improvement. Innovations to mitigate climate impacts on tea plantations such as assessing tea's long-term response to climate change and enhancing tolerance to combined stress conditions are briefly outlined. While progress has been made, significant research gaps remain in understanding the long-term responses of tea plants to climate stressors. Future efforts should focus on continued research, innovation, and collaboration to ensure the sustainability of tea production in a changing climate.

Although colored-leaf tea germplasms can broaden product diversity and functional potential, such resources have been rarely reported in Korea. Herein, we comprehensively characterized Ku2, a newly discovered purple-green line of Camellia sinensis, and benchmarked it against the conventional green-leaf ‘Sangmok’. Five-year-old plants grown under identical open-field conditions were evaluated for growth characteristics, leaf pigmentation, biochemical composition, and antioxidant capacity. Ku2 exhibited a more vigorous growth habit with denser branching and produced leaves that were 11% longer and 17% wider than those of ‘Sangmok’, but chlorophyll concentrations were 29–33% lower. Young shoots of Ku2 in the first flush accumulated markedly higher levels of total polyphenols (+38%), anthocyanins (+78%), and total catechins (+35%), including a 70% increase in epigallocatechin-3-gallate. But amino acid and theanine contents were reduced to 30% and 25% of those in ‘Sangmok’, respectively. Consistent with its polyphenol enrichment, Ku2 extracts displayed superior radical-scavenging activity, with lower DPPH and ABTS IC₅₀ values (7.6 ± 0.5 and 11.6 ± 0.2 µg·mL⁻¹) than ‘Sangmok’ (10.1 ± 0.4 and 15.1 ± 0.1 µg·mL⁻¹), approaching ascorbic acid and Trolox standards. These findings highlight Ku2 as a valuable germplasm for developing premium Korean teas and for breeding colored-leaf cultivars enriched with health-promoting metabolites.

Tea plant [Camellia sinensis (L.) O. Kuntze] is an economically important evergreen crop cultivated worldwide. While most tea plants have green leaves, albino cultivars with yellow or white young leaves have attracted growing interest due to their elevated levels of L-theanine, a key compound that enhances the umami flavor and overall quality of green tea. In this study, we characterized the morphological and biochemical traits of a novel albino tea cultivar, ‘Geumda’, developed in Korea. ‘Geumda’ exhibited yellow young shoots during the first flush and smaller leaves compared to the green-leaf standard cultivar, ‘Sangmok’. Although the catechin content of ‘Geumda’ was lower than that of ‘Sangmok’, it exhibited significantly higher levels of total amino acids, L-theanine, and arginine by 2.1-, 2.0-, and 9.8-fold, respectively. Transmission electron microscopy and gene expression analysis revealed that the elevated amino acid content in ‘Geumda’ was associated with impaired chloroplast development, leading to reduced chlorophyll content and diminished photosynthetic capacity. These findings suggest that ‘Geumda’, with its high concentrations of theanine and arginine and its impaired chloroplast development, represents a valuable genetic resource for the production of functional green teas enriched in umami flavor and beneficial health properties.