Lijia Xu has completed her PhD from Institution of Medicinal Plant Development, Chinese Academy of Medical Science, Peking Union Medical College, Beijing. China. She is now an Associate Professor in the Institution of Medicinal Plant Development, Chinese Academy of Medical Science. Her current research interest is in the folk application and bioactive flavonoids of non-Camellia teas in China.


Chinese tea originated from southwestern China, the settlement of minority ethnic groups where there is rich geographical, biological, anthropological and cultural diversity. In fact, except for Camellia sinensis, various plants (not belonging to the family Theaceae genus Camellia) are popularly used to prepare tea beverages locally in different part of China, such as vine tea. The vine tea originated from Ampelopsis grossedentata (Vitaceae family) with Chinese name: “Teng Cha”, it has been used for a very long history in the south part of China. Locally, it is brewed as tea for drinking mainly used for the treatment of icteric hepatitis, cold caused by wind-fire, sore throat, furuncle and carbuncle, alcohol intoxication and constipation, etc. Herein, the authors summarized the herbal record of vine tea in the ancient Chinese medicinal book and investigated its folk application mainly in Hunan and Guizhou provinces. Dihydromyricetin (DMY) is the major bioactive flavonoid ingredient of the vine tea, according to our study, we found out that contain of DMY in different vine samples varies from 3.1~32.9%. At the same time, the antioxidant activities and the protect effect on methylglyoxal (MG)-induced PC12 cell line were investigated. The results indicated that vine tea may become a potent healthy tea to prevent chronic disease such as diabetic encephalopathy.