Researchers Discover Key to Maintaining Freshness in Late-Spring Tea
Tea, a beverage enjoyed worldwide, derives its distinctive flavor from the amino acid theanine. This compound imparts a subtle sweetness that counterbalances the bitterness of caffeine and catechins, while also offering calming effects that...
TroibNews 
Tea, a beverage enjoyed worldwide, derives its distinctive flavor from the amino acid theanine. This compound imparts a subtle sweetness that counterbalances the bitterness of caffeine and catechins, while also offering calming effects that can help alleviate anxiety and enhance sleep quality.
The concentration of theanine is particularly high in the young shoots of tea plants that emerge in early spring. However, by late spring, these levels drop significantly, which negatively impacts the quality of green tea harvested during this period.
Despite the importance of theanine, the molecular processes that contribute to this seasonal decline had remained a mystery for many years. A recent investigation led by Professor Zhang Zhaoliang from Anhui Agricultural University has shed light on this issue, with their research published in the journal The Plant Cell.
During the rapid growth phase of spring, tea plants utilize theanine as a nitrogen source for developing new shoots. The process begins with the CsTHS1 transporter, which moves theanine from the cytoplasm to the mitochondria, known as the cell's "powerhouse." Subsequently, the CsGGT2 enzyme breaks down theanine, resulting in reduced concentrations.
Temperature plays a crucial role in regulating this process. As temperatures rise with the changing seasons, both CsTHS1 and CsGGT2 levels increase in tea plants, leading to a quicker breakdown of theanine.
This study's insights into the metabolism of theanine in tea plants may pave the way for strategies aimed at enhancing the flavor of late-spring teas. "We can use gene editing for precision breeding, or develop special fertilizers and shading techniques to maintain theanine levels for smarter cultivation of premium spring teas," Zhang said.
Navid Kalantari for TROIB News
The concentration of theanine is particularly high in the young shoots of tea plants that emerge in early spring. However, by late spring, these levels drop significantly, which negatively impacts the quality of green tea harvested during this period.
Despite the importance of theanine, the molecular processes that contribute to this seasonal decline had remained a mystery for many years. A recent investigation led by Professor Zhang Zhaoliang from Anhui Agricultural University has shed light on this issue, with their research published in the journal The Plant Cell.
During the rapid growth phase of spring, tea plants utilize theanine as a nitrogen source for developing new shoots. The process begins with the CsTHS1 transporter, which moves theanine from the cytoplasm to the mitochondria, known as the cell's "powerhouse." Subsequently, the CsGGT2 enzyme breaks down theanine, resulting in reduced concentrations.
Temperature plays a crucial role in regulating this process. As temperatures rise with the changing seasons, both CsTHS1 and CsGGT2 levels increase in tea plants, leading to a quicker breakdown of theanine.
This study's insights into the metabolism of theanine in tea plants may pave the way for strategies aimed at enhancing the flavor of late-spring teas. "We can use gene editing for precision breeding, or develop special fertilizers and shading techniques to maintain theanine levels for smarter cultivation of premium spring teas," Zhang said.
Navid Kalantari for TROIB News
Discover more Science and Technology news updates in TROIB Sci-Tech
