Ozone Technology in the Tea Industry: A Green Revolution from Field to Cup

Ozone Technology in the Tea Industry: A Green Revolution from Field to Cup

Ozone technology, valued for its scientific rigor and eco-friendly attributes, has emerged as a critical innovation in modern tea production—from cultivation to processing. Its dual role as both a growth promoter and a sanitizer positions it as a cornerstone of sustainable tea farming.

Key Mechanisms & Research Foundations

Ozone’s effects on tea plants are concentration-dependent: low levels boost growth and disease resistance, while high levels risk oxidative stress (e.g., leaf damage, reduced photosynthesis). Domestic institutions like Anhui Agricultural University’s Tea Science Key Laboratory (renowned for tea-specific research) and global bodies (Japan, India, Sri Lanka, Kenya) have validated its efficacy through studies on physiology, soil health, and pest control.

1. Enhancing Growth & Quality

Ozone water irrigation or foliar spraying optimizes tea plant physiology. For seedlings, ozone-treated seeds show higher germination rates and reduced disease. In mature plants, it strengthens disease resistance and cuts fertilizer use. Notable findings:

• A 2023 experiment at Anhui Agricultural University compared 0.08 ppm and 0.12 ppm ozone fumigation on the "Longjing 43" variety. At 0.12 ppm, malondialdehyde (MDA) levels rose 45%, and net photosynthetic rate dropped 35% after 30 days—though exogenous melatonin mitigated damage (Tea Communication).

• Low-concentration ozone (0.06 ppm) induced antioxidant responses, boosting tea polyphenols by ~15% in new shoots (Horticulture Research, 2022), enhancing flavor and nutrition. However, theanine levels fell 12%.

2. Pest Control & Pesticide Reduction

Ozone effectively replaces traditional pesticides. A 2018 Chinese Academy of Agricultural Sciences study found ozone spraying reduced pest/disease incidence by 42%, cut pesticide use by 58%, and increased polyphenols by 15%, elevating premium tea rates by 20%. In Anji (Zhejiang), tea gardens using ozone achieved zero chemical residues with a 12% annual yield increase.

Further, 0.03-0.05 ppm ozone in drip irrigation boosted actinobacteria by 3x and controlled root rot by 79%. In Wuyi’s rock tea regions, integrating ozone with water-fertilizer systems reduced pesticide/fertilizer use by 15%. Ozone also reduced cadmium bioavailability by 65% and lead uptake by 42% in Guizhou’s selenium-rich tea areas.

3. Processing: Sterilization & Preservation

Ozone sterilizes fresh or finished tea pre-processing (fixation, rolling, drying). Its oxidizing power disinfects workshops, equipment, and tea surfaces (killing E. coli, molds) without residues, extending shelf life and preserving aroma. For example, ozone treatment reduced bacterial counts in green tea by 90%.

Pre-rolling, 0.6 ppm ozone for 30 minutes inhibited polyphenol oxidase by 27% and increased catechin retention by 14%, boosting floral/fruity notes in Qimen black tea by 19%.

4. Environmental Safety & Production Security

Ozone’s short half-life (~20 minutes at room temp) decomposes into oxygen, meeting green agriculture standards. It degrades 93.7% of liposoluble pesticides (e.g., bifenthrin) in 120 minutes and shortens the half-life of water-soluble pesticides (e.g., acetamiprid) to 45 minutes.

Replacing sulfur fumigation, ozone avoids sulfur dioxide residues and protects tea garden ecosystems. Fujian Agriculture and Forestry University confirmed ozone-treated tea meets stricter EU residue standards.

5. Storage & Transportation: Quality Maintenance

Custom ozone fumigation (0.02 ppm × 4h/week) reduced vitamin C loss in green tea from 32% to 11%, extending shelf life by 8-12 months with smart humidity/temperature control. In storage, ozone inhibited mold growth, cutting pu’er ripe tea spoilage from 8% to <1%, ideal for high-humidity regions.

Conclusion

Ozone technology enhances tea quality holistically—from farm to cup—through non-chemical means, combining efficient sterilization, quality improvement, and sustainability. It is particularly suited for organic and premium teas. Future integration with smart ozone monitoring systems will further standardize its application in the tea industry.