Breakthrough in Tea Cultivation: Enhancing Flavor through Root Microbes

Researchers have discovered that altering the microbial community in tea plants’ roots can significantly improve the flavor of tea. By inoculating tea plant roots with bacteria that increase the synthesis of the amino acid theanine, known for its calming effects and contribution to tea’s umami flavor, scientists have been able to enhance the quality of tea. This innovative approach could revolutionize tea cultivation, offering a natural method to boost the flavor profile of tea leaves.