White tea leaves may be caused by heat damage

Scientists have used mass spectrometry (MS) processes to investigate the proteins involved in the temporary albinistic stage of tea leaves.

White tea has become increasingly popular in recent years as the paler leaves have been found to have higher quantities of amino acids, however, little is known as to what triggers the albinistic stage and then what causes leaves to re-green.

In a study published by Proteome Science, a team of scientists used MS methods to identify which proteins changed in abundance during the three periods of growth.

Some 61 protein spots were found in this way, with 26 successfully identified and differentially expressed, and all were involved in metabolism of carbon, nitrogen and sulphur, photosynthesis, protein processing, stress defence and RNA processing, demonstrating that these may play key roles in temporary albinism.

The team found that the change in leaf colour may be due to suppression of the etioplast-chloroplast transition and damage to grana in the chloroplast induced by temperature, with many key proteins warranting further investigation.