茶叶鲜味流失， 原来跟这种成分 有关！_南方+_ 南方plus 照亮团队解开了 其中的奥秘，研 究成果发表在国 际植物学期刊 《植物细胞》 上。 1%至2%，因此 茶叶滋味鲜爽， 明前茶为何滋味 特别鲜？茶叶鲜 味为何会流失？ 近日，安徽农业 大学茶树种质创 新与资源利用全 国重点实验室张 该研究发现，茶 叶中含有一种特 有的"鲜味精 灵"茶氨酸，具 有类似味精的鲜 味，同时能够平 衡茶叶中儿茶素 和咖啡因的苦涩 味。茶氨酸是茶 叶中含量最为丰 富的游离氨基 酸，在早春茶 中，其含量占茶 叶干重的比例达 就像"快递员" ， 这也直接造就了 明前茶动辄上千 元的"身价"。随 着清明节后气温 升高，茶氨酸含 量如"过山车"般 骤降，甚至会降 低一半以上，茶 氨酸的流失导致 晚茶口感大打折 扣。 张照亮团队在这 一研究中首次发 现茶氨酸消失的 全过程，其中线 粒体载体蛋白 CsTHS1和茶氨 酸水解酶 CsGGT2发挥着 关键作用：茶树 细胞线粒体膜上 的CsTHS1蛋白 版权声明：未经 许可禁止以任何 形式转载 编辑 伍咏言 把细胞质中的茶 氨酸送进细胞 的"能量工厂"线 粒体；CsGGT2 酶扮演着茶氨 酸"分 ...

Group 1 - The article highlights the significance of spring tea picking in the mountainous regions of southern Anhui, marking the beginning of the tea season with the first day of picking referred to as "opening the garden" [1] - Local farmers are well-prepared for the tea picking season, having organized their tools and materials in advance, including bamboo baskets and charcoal for roasting tea [1] - The unique characteristics of the local tea, such as its fragrance and flavor, are attributed to the traditional methods of picking and processing, which include using bamboo and wood for a distinct aroma [1] Group 2 - The article contrasts "Mingqian tea," which is delicate and prized, with "Tiao tea," a later spring tea that is more robust and less expensive, allowing families to consume it freely [2] - Tiao tea undergoes a different processing method, resulting in a thicker and more substantial flavor, making it a popular choice for local families during the spring season [2] - The article emphasizes the cultural importance of tea in the region, where families cherish the act of brewing and sharing tea, reflecting the connection to nature and the labor of tea cultivation [2]