Specialists from Nanjing Agricultural University continue their studies on the mechanisms determining different properties of tea cultivars. We wrote about their study on the content of ascorbic acid in tea leaves in one of our previous notes. This time it is the content of theanin.
The content of theanin was measured in the 1st, 2nd, 3d and old leaves, roots and stems of Anjibaicha, Yingshuang and Huangjinya tea cultivars. The highest level of theanin was found in young leaves and roots of Huangjinya, the richest in theanin stem was in Yingshuang, and the poorest in theanin stem — in Anji Baicha. So, the correlation between theanine content and genes expression is mostly revealed, the prospects for creating tea cultivars optimized for the content of theanine in the stem and roots are becoming increasingly clear.
It’s time to make it happen, comrades!