On September 18, Guangxi Vocational and Technical College invited Russian tea expert Dr. Marat Tukhvatshin to deliver a special lecture titled “Effects of Environmental Factors on Catechin Biosynthesis in Tea Plants.” As an international lecture focusing on cutting-edge research in tea science, the event attracted more than 230 faculty members and students from the Tea Production and Processing Technology program cluster under China’s “Double High Plan.”

Dr. Marat Tukhvatshin delivering the lecture

Dr. Marat Tukhvatshin graduated from Fujian Agriculture and Forestry University with a degree in Tea Science. He is proficient in Russian, English, and Chinese, and has extensive hands-on experience in the testing and analysis of tea components and soil nutrients, as well as in high-efficiency cultivation techniques for high-quality tea plants. His research findings have been published in leading international journals such as Frontiers in Plant Science, BMC Plant Biology, and Foods (MDPI), providing valuable insights for both theoretical research and practical applications in the field of tea science.

During the lecture, Dr. Tukhvatshin began by sharing his personal experience of studying tea science in China and presented an overview of the global tea industry with supporting data. In the main session, he explained the major chemical components of tea and defined catechins. Using comparative experimental data, he clearly demonstrated differences in catechin content, identified key variables influencing catechin levels, and highlighted the research approach and methodology behind the experiments, providing practical scientific evidence for improving tea cultivation and plantation management. He also answered questions raised by teachers and students from a professional perspective.

Interactive session between teachers and students

Focusing on cutting-edge research in tea science, the lecture not only broadened the academic horizons of teachers and students, but also contributed to the further development of teaching and research in the college’s tea programs. It also promoted international exchange and knowledge sharing in tea science, laying a solid foundation for cultivating more tea professionals with a global perspective.