Table 1.

The characteristics description of the three Camellia sinensis cultivars, ‘Yingshuang’, ‘Anjibaicha’, and ‘Huangjinya’.

C. sinensis cultivar	Breeding method	Variation	Shoot color	Characteristics	Resistance
Yingshuang	Artificial breeding	Non	Green	Lower ratio of polyphenols and amino acids	Strong cold resistance (Zhang et al., 2014)
Anjibaicha	Natural variation	Low temperature- induced albino	White (below 20°C)	High levels of amino acids, low levels of chlorophylls, catechins, and caffeine (Li et al., 2011; Feng et al., 2014)	Sensitive to low temperature (Li et al., 2015a)
Huangjinya	Natural variation	Light-induced albino	Yellow (1.5∼6∗104 lux)	High levels of amino acids (Wang et al., 2012)	Sensitive to low temperature and glare