TE||Of all the tea in China
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导读
感谢本次思维导图作者
琚儿，英专，备考翻硕，外刊学习者
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听力|精读|翻译|词组
Of all the tea in China
中国茶叶大家庭迎来新成员
英文部分选自经济学人Science and technology版块
Botany
植物学
Of all the tea in China
中国茶叶大家庭迎来新成员
A naturally caffeine-free tea plant is discovered
一株天然不含咖啡因茶树“横空出世”
注：
How Much Caffeine Is In Coffee, Tea, Cola And Energy Drinks and some introduction about caffeine
https://www.huffingtonpost.com.au/2017/08/01/how-much-caffeine-is-in-coffee-tea-cola-and-energy-drinks_a_23060506/
The world loves a cuppa. Even though it takes just a few grams for a brew-up, some 3m tonnes of tea are consumed every year. And tea can be good for you, as it contains compounds that help to lower cholesterol and reduce the risk of cardiovascular disease. But there is a downside. Tea contains caffeine which, although it improves mental alertness, can also cause anxiety, insomnia and other problems.
世人皆爱一品茗。尽管一泡茶仅需几克茶叶，但是全球每年茶叶消费量却能高达300万吨。茶叶有益人体健康，含有多种有助于降低胆固醇水平以及减少心血管患病风险的化合物。但是茶叶对人体也有害处。茶叶中含有的咖啡因尽管能够提神，但是会导致焦虑、失眠和其他健康问题。
注：
1.brew-up: an act of making tea 沏茶
2.15 Tea Traditions From Around the World
http://mentalfloss.com/article/72891/15-tea-traditions-around-world
3.茶叶里为什么会含咖啡因？
https://www.zhihu.com/question/27732248#answer-10540909
Sipping decaffeinated tea can help, but there are drawbacks to this, too. Stripping away caffeine from tea involves either immersing the leaves in carbon dioxide at extremely high pressure or treating the leaves with searing hot water. Although this will get rid of most of the caffeine, it can cause collateral damage to some of the fragile compounds that give tea its benefits. And, as with decaf coffee, which is treated in similar ways, many people argue that it also spoils the flavour.
啜饮脱咖啡因的茶能够规避其害，但是也有其缺陷。将咖啡因从茶叶中去除的方法不外乎将茶叶浸泡在超高压二氧化碳中，或者通过高温热水处理。尽管这些方法能除去大部分的咖啡因，但是也会间接破坏茶叶中有益人体健康的一些不稳定成分。同时就像那些以类似方法处理过的脱咖啡因咖啡一样，许多人抱怨这些处理破坏了茶叶原来的口感。
注：
1. searing:extremely hot炽热的，灼热的:
the searing heat of the desert沙漠的灼热高温
2. collateral damage:people who are hurt or killed, or property that is damaged accidentally in a war – used especially by the army, navy etc附带性的破坏〔尤为军队等用语〕:
·Hitting any non-military targets would risk 'collateral damage'.击中任何非军事目标都有可能带来附带损害。
3. carbon dioxide at extremely high pressure超临界CO2流体萃取（SFE）是利用超临界流体的溶解能力与其密度的关系，即利用压力和温度对超临界流体溶解能力的影响而进行的。在超临界状态下，将超临界流体与待分离的物质接触，使其有选择性地把极性大小、沸点高低和分子量大小的成分依次萃取出来. 在食品工业中，啤酒花的提取，色素的提取等；在香料工业中，天然及合成香料的精制；化学工业中混合物的分离等。摘自百度百科
4. 想喝一杯不含咖啡因的茶？
http://www.sohu.com/a/164586567_488419
What would be agreeable is a tea plant that provides all the taste and goodness but with little or none of the caffeine. Liang Chen and Ji-Qiang Jin of the Tea Research Institute of the Chinese Academy of Agricultural Sciences think they have found just such a plant growing wild in a remote area in Fujian province, southern China. As they report in the Journal of Agricultural and Food Chemistry, not only is the tea plant naturally caffeine-free but it also contains a number of unique medicinal compounds that, the locals believe, offer considerable health benefits.
如果能有一种茶株在只含有少量咖啡因甚至完全不含的情况下还能保持原始的口感和健康成分，那就堪称完美了。来自中国农业科学院茶叶研究所的陈亮和金基强认为他们在位于中国南方的福建省一个偏远地区发现了这种“完美”茶株。根据他们在《农业和食品化学期刊》上发表的论文所言，这种茶叶不仅天生不含咖啡因，而且还有很多独特的药物成分，当地人认为，这种茶叶对健康大有裨益。
This is not the first such find. In 2011 a tea plant discovered in neighbouring Guangdong province was found to contain little or no caffeine. That plant, known as Camellia ptilophylla, contains compounds that look promising for the treatment of obesity, although research is still continuing. That discovery spurred Chinese botanists to look for others that might be hiding in the rugged vastness of the country, and the latest find is one result.
这并非首次发现类似的“完美”茶株。早在2011年，在毗邻的广东省就发现了含有微量或几乎不含咖啡因的茶株—毛叶茶。尽管对其的具体研究还在进行中，但据称该茶株含有具有治疗肥胖症前景的成分。这一发现激起了中国植物学家去荒野中搜寻“完美”茶株的巨大热情，最近的这次发现也滥觞于此。
Known locally as Hongyacha, the newly discovered plant grows only between 700 and 1,000 metres above sea level around a handful of Chinese alpine villages. Although Hongyacha has never been formally studied in a laboratory, people in the region have been experimenting with its properties for generations and claim it provides medical benefits ranging from curing colds and lowering fevers to soothing stomach pains.
这种被当地人称为“红芽茶”的茶叶，零星分布于中国海拔在700到1000米的高山村落中。尽管没有对其进行过正式的实验室研究，但根据当地几代人的亲身试验，这种“红芽茶”具有治疗感冒发烧和舒缓胃痛等一系列功效。
Dr Chen and his colleagues confirmed that Hongyacha does indeed lack caffeine. Using a variety of procedures, including liquid chromatography and mass spectrometry, they found it also contains an intriguing array of other compounds in its buds and leaves. Of particular interest was a compound in the plant’s leaves that is known to hamper the growth of tumours as they attempt to improve their access to nutrients by growing new blood vessels.
陈博士和他的团队通过液相色谱法和质谱分析法证实了红芽茶确实不含有咖啡因。同时还在其芽、叶中发现了一系列有趣的成分。其中尤其引人关注的是存在于该茶株叶片中的一种抗癌成分，该成分化合物可以干扰肿瘤细胞增生用来攫取营养物质的新血管，从而抑制其生长。
Upon closer inspection of Hongyacha’s genetics, the researchers discovered that the absence of caffeine was the result of a mutation in the gene that codes for the production of an enzyme known as caffeine synthase. Somewhat surprisingly, this mutation is different from the one found in C. ptilophylla and suggests that the two plants made their evolutionary journey towards losing caffeine independently.
对红叶茶进一步的遗传学研究表明，该茶株咖啡因成分的缺失是由于基因突变导致其丢失了生成咖啡因合成酶的基因片段。不过让人有些诧异的是，这一突变方式与毛叶茶中所发现的突变形式不同，从而表明这两种茶叶进化成无咖啡因植株的过程完全独立。
Precisely why caffeine—which, being lethal to many insects, functions as a pesticide in some plants—was selected against by evolution remains an open question. It is possible that the metabolic cost of producing caffeine was high and that other compounds that were easier for the plant to make were as effective. It is also possible that threats from insects were reduced at some point in the history of these two plants, and that led to the selection of individuals that lacked the insecticide.
咖啡因对许多昆虫来说是致命的，在一些植物体被用来内充当天然杀虫剂，因此为何恰恰是咖啡因会在茶株进化选择中被废弃仍然是一个悬而未决的问题。有可能是因为生成咖啡因的代谢成本高昂，导致植物在进化过程中选择生成其他同样有效而更加经济的化合物。。也有可能因为在历史的某一节点这两种植物受到昆虫的威胁减少，从而导致那些不含“杀虫剂”—咖啡因的个体在进化选择中存留了下来。
The researchers are now exploring methods to protect Hongyacha in its natural habitat while further studies are carried out. It can take time—and sometimes it does not work—for new plant varieties to be bred for commercial use. A pair of naturally caffeine-free coffee plants were discovered in 2003, but little progress has been reported. Tea enthusiasts will be watching Hongyacha with interest. And others will wonder what else is out there.
科学家们在探索如何在红芽茶自然栖息地更好的对其加以保护的同时，也在一刻不停的进行更加深入的研究。但是将一种新植株繁育到可以商业化的程度需要大量的时间投入，甚至可能面临失败。一对天然无咖啡因的咖啡树早在2003年便被发现，然而直至今天也没有任何商业化进展见诸报端。当茶叶爱好者们将目光集中在红芽茶上时，另一些人已经开始思考自然界中是不是还有新的“完美”茶株亟待发现。
翻译组：
Cindy，女，未来外贸工，TE粉
Frank，男，小硕，经济学人的死侍
Helga，女，笔译民工，经济学人爱好者
校核组：
Jasmine，税务，爱笑爱生活爱经济学人
Alex，男，工科研究生，文学与科学爱好者，经济学人忠实读者
知识点收集组：
Echo，女，备考翻硕，外刊学习者
Sigrid，女，学习英语，经济学人爱好者
Elena，英专，备考CATTI，外刊爱好者
Claire，女，备考英语，外刊学习者
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观点|评论|思考
本次观点由Xingyi独家奉献
Xingyi，男，小硕，经济学人爱好者
根据Chen Liang的报道(Jin, J. Q. et al,2018)红芽茶是一种新的无咖啡因茶饮料。此外，该研究团队还发现了一些其他茶饮料里面没有的成分，比如catechin-(4 → 8)-gallocatechin, gallate, 1,3,4,6-tetra-O-galloyl-β-D-glucopyranose, 和 (−)-gallocatechin-3,5-di-O-gallate，
咖啡因(1, 3, 7‐trimethylxanthine)是一种嘌呤生物碱，当今世界里，咖啡豆以及茶叶是最主要的两种咖啡因摄入来源(Barone &Roberts，1996)。2007年，含咖啡因饮品在市场上的比例大致为咖啡(71%), 软饮料(16%), 以及茶饮料 (12%) (Channel Check, 2008)。
咖啡因对人体健康的影响有正有负。许多研究结果表明咖啡因对于人类的心情以及警觉有正面作用。在帕金森方面，咖啡因可以减轻帕金森综合征中的震颤、技能退化等症状(Blandini et,al 2000; Trevitt et al, 2009). 咖啡因有研究证明可以减轻紫外线对皮肤癌的影响，紫外线对DNA的损伤会引发基因突变。咖啡因在老鼠的临床研究已经证实了紫外线的作用。(Hakim et al, 2000; Abel et, al, 2007; Rees et al, 2007; Kerzendorfer and O'Driscoll, 2009). 至于负面影响，图标1可以看到有咖啡因有联系的各种症状。咖啡因的LD50（半数致死量，该摄入量下，半数样本死亡）随着体重而因人而异，大概在150-200毫克每千克体重。咖啡因致死情况通常仅出现在咖啡因药品上(Peters, J. M,1967)。而另一项研究表面，在健康成年人群体中，每天摄入量在400毫克以下（60毫克咖啡因每千克体重）时，咖啡因与任何不良反应无关(Nawrot et al, 2003)。
Table 1— Human studies examining the association of caffeine and/or coffee consumption and risk factors of the metabolic syndrome（Heckman et al，2010）
参考文献：
Barone, J. J., & Roberts, H. R. (1996). Caffeine consumption. Food and chemical toxicology, 34(1), 119-129.
Channel Check. 2008. Bev Spect 6:14–7.
Kerzendorfer, C., & O'Driscoll, M. (2009). UVB and caffeine: inhibiting the DNA damage response to protect against the adverse effects of UVB. Journal of Investigative Dermatology, 129(7), 1611-1613.
Hakim, I. A., Harris, R. B., & Weisgerber, U. M. (2000). Tea intake and squamous cell carcinoma of the skin: influence of type of tea beverages. Cancer Epidemiology and Prevention Biomarkers, 9(7), 727-731.
Heckman, M. A., Weil, J., & De Mejia, E. G. (2010). Caffeine (1, 3, 7‐trimethylxanthine) in foods: a comprehensive review on consumption, functionality, safety, and regulatory matters. Journal of food science, 75(3), R77-R87.
Jin, J. Q., Chai, Y. F., Liu, Y. F., Zhang, J., Yao, M. Z., & Chen, L. (2018). Hongyacha, a Naturally Caffeine-free Tea Plant from Fujian, China. Journal of agricultural and food chemistry.
Rees JR, Stukel TA, Perry AE, Zens MS, Spencer SK, Karagas MR. 2007. Tea consumption and basal cell and squamous cell skin cancer: results of a case control study. J Am Acad Dermatol 56:781–5.
Nawrot, P., Jordan, S., Eastwood, J., Rotstein, J., Hugenholtz, A., & Feeley, M. (2003). Effects of caffeine on human health. Food Additives & Contaminants, 20(1), 1-30.
Peters, J. M. (1967). Factors affecting caffeine toxicity: a review of the literature. The Journal of Clinical Pharmacology, 7(3), 131-141.
Rees, J. R., Stukel, T. A., Perry, A. E., Zens, M. S., Spencer, S. K., & Karagas, M. R. (2007). Tea consumption and basal cell and squamous cell skin cancer: results of a case-control study. Journal of the American Academy of Dermatology, 56(5), 781-785.
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