我国科学家发现茶叶鲜味流失的奥秘

Core Insights - The research team led by Professor Zhang Zhaoliang from Anhui Agricultural University has identified the reason behind the unique fresh taste of pre-Qingming green tea, attributing it to a specific amino acid called theanine, which significantly decreases after the Qingming Festival due to rising temperatures [1][2] Group 1: Research Findings - Theanine is the most abundant free amino acid in tea leaves, comprising 1% to 2% of the dry weight in early spring tea, contributing to its fresh flavor [1] - The study reveals the entire process of theanine disappearance, highlighting the roles of mitochondrial carrier protein CsTHS1 and theanine hydrolase CsGGT2, which are influenced by environmental temperature [2] - As temperatures rise post-Qingming, the levels of CsTHS1 and CsGGT2 increase significantly, accelerating the breakdown of theanine [2] Group 2: Implications for Agriculture - This research not only uncovers the metabolic processes of theanine in tea plants but also offers new strategies for flavor improvement in other crops [2] - Potential applications include precision breeding through gene editing, development of specialized fertilizers to maintain theanine levels, and shading techniques for smart cultivation to enhance the quality of spring tea [2]