Tea fans, rejoice! A new study led by Professor Zhang Zhaoliang from Anhui Agricultural University uncovers the molecular secret behind why your favorite late-spring tea loses its signature sweetness. The magic ingredient is theanine—an amino acid that not only adds a delicate sweetness but also brings a calming vibe to your brew.
In early spring, fresh tea shoots burst with high levels of theanine. However, as temperatures rise, tea plants switch gears: the CsTHS1 transporter shuttles theanine into the mitochondria—the cell’s powerhouse—while the CsGGT2 enzyme breaks it down. This double act causes a rapid drop in theanine levels, affecting the overall flavor of late-spring teas, as detailed in findings published by The Plant Cell.
This breakthrough explains how warmer conditions trigger enzymes that diminish theanine content and hints at smart solutions. Researchers suggest that using gene editing for precision breeding, along with innovative fertilizers and shading techniques, could help maintain that premium flavor. Cool, right? 😎
For tea lovers across South and Southeast Asia—where tea is more than just a drink but a cherished part of everyday culture—this discovery promises a future of tastier brews that blend timeless tradition with modern tech.
Reference(s):
Scientists unlock secret to preserving freshness in late-spring tea
cgtn.com
