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. 2018 Jul 24;9:1016. doi: 10.3389/fpls.2018.01016

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Copyright © 2018 Li, Wei, Ahammed, Zhang, Li, Yan, Zhang and Han.

This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY). The use, distribution or reproduction in other forums is permitted, provided the original author(s) and the copyright owner(s) are credited and that the original publication in this journal is cited, in accordance with accepted academic practice. No use, distribution or reproduction is permitted which does not comply with these terms.

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Time-course effect of sub high temperature (SHT) on theanine concentration in tea leaves. Two years-old tea [C. sinensis (L.) O. Kuntze cv. Longjing 43] seedlings were exposed to SHT (35°C) for 5 days in temperature-controlled chambers. One bud and two leaves under the bud were sampled at the indicated time-points to analyze theanine concentration. Data are presented as the mean of six replicates (±SD). Different letters indicate significant differences (P < 0.05) according to the Tukey’s test.