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Science, Technology and Innovation
[Example] For the perfect cup of tea, start with the right bacteria
New research suggests that the right microbes around tea plant roots can significantly affect theanine production, enhancing tea flavor. Scientists at Fujian Agriculture and Forestry University in China found that oolong tea variety Rougui had more microbes associated with nitrogen metabolism than Maoxie, leading to higher theanine accumulation. Transplanting the microbial community from Rougui to Maoxie increased theanine production, potentially improving flavor. The microbes also have the potential to reduce agricultural pollution by enhancing nitrogen uptake in soil.