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Microbial Journey of Tea Taste

Intricate flavor of tea relies not only on tea varieties but also on the microbial community of tea roots.

Tongda xuWenxin tangForestry university in fujianCurrent biologyFujian agricultureForestry universityTea varietiesSea qualityMicrobial community

Good tea requires good microbes — and great microbes can be made in a lab

Tea is just about to become even more delicious.

Vivek kumarTongda xuWenxin tangForestry university in fujianFujian agricultureForestry universityCurrent biology

Root microbes may be the secret to a better-tasting cup of tea

The study showed that the making of a delicious cup of tea depends on another key ingredient: the collection of microbes found on the part of the plant that’s underground.

Wenxin tangWei xinTongda xuForestry university in fujianCurrent biologyFujian agricultureForestry universityScientific study

Root microbes may be the secret to a better tasting cup of tea

You’d think the complex flavor in a quality cup of tea would depend mainly on the tea varieties used to make it.

Tongda xuWenxin tangForestry university in fujianCurrent biologyFujian agricultureForestry universityOot microbes tea microbial communities microorganisms agents nitrogen metabolism theanine levels low soil conditions agricultureAll journal newsFood scienceCell press

Unveiling the secret of a better cup of tea: The role of root microbes

Researchers from Fujian Agriculture and Forestry University in China have unveiled a surprising secret to enhancing the flavor and quality of tea

Wenxin tangTongda xuForestry universityFujian agricultureCurrent biologyTea rootsMicrobial communitiesYnthetic microbial communitySea qualityNitrogen metabolismHeanine levelsSoil microbes

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