Chinese scientists have discovered what determines the taste of tea

Chinese scientists from Wu University have made an important discovery related to the impact of certain microorganisms living in the roots of tea plants on nitrogen metabolism and, as a result, on tea production.

The study showed that soil microorganisms play a key role in nutrient uptake and metabolism by tea bushes. Scientists have demonstrated that some microorganisms in the roots enhance ammonia uptake, which leads to the synthesis of theanine, a key component that shapes the taste and aroma of tea.

This conclusion was made based on an analysis of changes in the composition of microbial communities that colonize the roots of tea plants throughout the year and in different varieties of tea. A comparison of microorganisms in Rugi (high in theanine) and Maoxi (low in theanine) helped to identify a group of microbes that likely regulate nitrogen metabolism by affecting theanine levels.

It is important to note that tea flavor is also affected by leaf processing and storage.

Further research:

The scientists did not stop with their observations. They created a synthetic microbial community (SynCom) that mimics the composition of the microbiota of the Rugi variety. The use of SynCom significantly increased the theanine content of tea plants, confirming the possibility of using root microorganisms as fertilizers to improve tea quality.

This discovery could have a significant impact on the tea industry, as it makes it possible to:

• Grow tea with a higher theanine content, which will improve its flavor and aroma.
• Use microbial fertilizers to improve the quality of tea without the use of chemicals.
• Better understand the impact of the environment on tea characteristics.

This knowledge can help tea producers to grow better tea, as well as better understand the factors that affect its taste and aroma.

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