Intercropping with Areca catechu reshapes flavor of Hainan Dayezhong white tea via microenvironment modulation

Abstract This study aimed to investigate the effects of intercropping areca trees on the growth of Hainan Dayezhong tea plants and the flavor development of white tea, with monocultured tea plants serving as the control. The results demonstrated that intercropping reduced solar irradiation within the tea plantation and significantly enriched beneficial soil microbial taxa, including Acidobacteriota and Actinomycetota . These microbial shifts enhanced nutrient cycling and improved key soil fertility indices, such as microbial biomass nitrogen, microbial biomass carbon, and soluble nitrogen. Furthermore, the intercropping model significantly increased the contents of glutamic acid, glutamine, aspartic acid, theanine, and β-ionone in fresh tea shoots, while concurrently reducing catechin concentrations. These biochemical changes contributed to a distinctive flavor profile characterized by enhanced umami taste and floral aroma, coupled with reduced astringency, in contrast to tea derived from monoculture systems. Collectively, our findings indicate that areca-tea intercropping improves both the plantation microenvironment and tea quality, providing a theoretical basis for sustainable, high-quality tea production in land-limited regions.