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TEA IS FAMILIAR stuff. The world sips more than 2bn cups of it every day. Even so, it can pull surprises, as Mallano Ali Inayat and Jeffrey Bennetzen of Anhui Agricultural University, in China, have just shown. Tea producers long assumed that the flavours of the most widely drunk varieties of this beverage, so-called black teas like Darjeeling, Assam and English Breakfast, were a consequence of some of the chemicals in tea leaves being oxidised while those leaves were being dried. Dr Mallano and Dr Bennetzen suspected, however, that, like the flavours of more expensive and rarified “dark” teas such as kombucha, Pu-erh and anhua, black-tea flavours are at least partly a product of fermentation. This would mean they could be manipulated by tweaking the mix of micro-organisms doing the fermenting.

Pu erhJeffrey bennetzenMallano ali inayatAnhui agricultural universityEnglish breakfastFood chemistryபு எர்ஆங்கிலம் காலை உணவுஉணவு வேதியியல்