近日世界科學(xué)領(lǐng)域三大公認(rèn)權(quán)威期刊之一的英國《自然》雜志發(fā)表陳宗懋院士、劉仲華教授、高立志教授等專家關(guān)于中國茶研究重磅文章。
網(wǎng)址：?http://www.nature.com/
英國著名雜志《自然》（Nature）創(chuàng)刊于1869年，是世界上最早的國際性科技期刊，也是世界上最權(quán)威的科學(xué)雜志之一。
雜志以報(bào)道科學(xué)世界中的重大發(fā)現(xiàn)、重要突破為使命，要求科研成果新穎，引人注意，而且該項(xiàng)研究看來在該領(lǐng)域之外具有廣泛的意義，無論是報(bào)道一項(xiàng)突出的發(fā)現(xiàn)，還是某一重要問題的實(shí)質(zhì)性進(jìn)展的第一手報(bào)告，均應(yīng)使其他領(lǐng)域的科學(xué)家感興趣。
以下內(nèi)容為雜志網(wǎng)站刊登內(nèi)容
https://www.nature.com/articles/d42473-019-00032-8
Other than plain water, tea is the world’s favourite beverage. Researchers are now uncovering its biological secrets, opening the door to an array of potential benefits.
China is the largest producer and consumer of tea in the world and has abundant tea plant resources and tea products (including green tea, black tea, dark tea, oolong tea, white tea and yellow tea). Since the beginning of the new century, scientific research and technological innovation have led to improvements in the output, quality, safety and consumption of tea in China, which has driven the healthy and sustainable development of China’s tea industry. The team of Academician professor Zongmao Chen at the Tea Research Institute of Chinese Academy of Agricultural Sciences, the team of professor Zhonghua Liu at Hunan Agricultural University (HAU) and the team of professor Lizhi Gao at South China Agricultural University (SCAU) have made a series of outstanding achievements in research fields such as tea plant genomics and resource utilization, the theory of tea processing, tea and health, the utilization of functional components from tea, tea pesticide residues and safety.
摘錄部分內(nèi)容：中國是世界上最大的茶葉生產(chǎn)國和消費(fèi)國，擁有豐富的茶樹資源和茶產(chǎn)品（包括綠茶，紅茶，黑茶，烏龍茶，白茶和黃茶）。進(jìn)入新世紀(jì)以來，科學(xué)研究和技術(shù)創(chuàng)新促進(jìn)了中國茶葉產(chǎn)量、質(zhì)量、安全和消費(fèi)的提高，推動(dòng)了中國茶葉產(chǎn)業(yè)的健康持續(xù)發(fā)展。中國農(nóng)業(yè)科學(xué)院茶葉研究所院士陳宗懋院士，湖南農(nóng)業(yè)大學(xué)劉仲華教授團(tuán)隊(duì)和華南農(nóng)業(yè)大學(xué)教授高立志教授研究團(tuán)隊(duì)在茶樹基因組學(xué)和資源利用，茶葉加工理論，茶葉和健康，茶葉功能成分利用，茶葉農(nóng)藥殘留和安全等研究領(lǐng)域的一系列突出成就。
以下為刊登在英國《自然》雜志原文
（資料來源：黑茶堂，轉(zhuǎn)載自：品味安化）
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