Nitrogen (N) and phosphorus (P) nutrients have been regularly applied to improve productivity in intensively managed and short-rotation forest plantations in subtropical China. Under the constraint of the national policy of “carbon neutrality”, it is necessary to determine the rational fertilization options by considering both forest productivity and soil CO₂ emissions. Past worldwide studies have shown varied responses of forest soil heterotrophic respiration and CO₂ emissions to N and P additions. This study designed six treatments with N additions (high level: 15 g N/m², HN), P (low: 5 g P/m², LP; high: 15 g P/m², HP), and their interactions (HNLP and HNHP) to explore the effects of N and P additions on soil CO₂ emissions in a P-limited and N-rich Chinese fir plantation (Cunninghamia lanceolata), and we identified the underlying controls using the structural equation model (SEM). The results indicated that LP, HNLP, and HNHP treatments significantly increased soil CO₂ emissions in the first four months after treatment and the effects leveled since then. The balance between N and P inputs affected the responses of soil CO₂ emissions to P additions. A low P addition significantly increased tree productivity, but the promoting effect gradually declined and was no longer significant after 3 years. Other treatments did not significantly affect tree productivity. The SEM analysis revealed that the promoting effects of P additions on CO₂ emission were mainly due to their effects on increasing soil water-soluble organic carbon content and reducing microbial biomass nitrogen content. Considering both soil respiration and tree productivity, this study suggested that LP treatment can effectively balance the N and P nutrients and, in the meantime, maintain relatively low greenhouse gas emissions; thus a low P application level is suggested for N-rich Chinese fir plantations.

Bingdao ancient tree tea (BATT), a type of raw Pu-erh tea, is renowned for its brewing durability, characterized by a unique aroma and flavor. To explore the dynamic changes in infusion quality and the impact of multiple steeping process, BATT was brewed 14 times, and its sensory attributes, infusion color, and chemical composition were assessed across different brewing intervals. The color of the tea infusion remained relatively stable throughout the brewing process. Sensory evaluation indicated that BATT exhibited optimal sensory quality between the third and seventh infusions. While the leaching of polyphenols showed minimal variation across brews, the concentrations of ester-catechins, non-ester catechins, free amino acids, and caffeine after the seventh brewing decreased by 28.82%, 21.83%, 28.86%, and 40.37%, respectively. Our results indicated that higher concentrations of flavor compounds in the BATT infusion appeared between the fourth and seventh brews. This study provides a theoretical basis for understanding the brewing characteristics of BATT.