Background l-theanine, the most represented non-proteinogenic amino acid in tea plants
(Camellia sinensis), is extensively utilized as a food supplement and a pharmaceutical …

Shading was thought as an effective approach to increase theanine in harvested tea shoots.
Previous studies offered conflicting findings, perhaps since the integration of theanine …

Theanine (N-ethyl-γ-l-glutamine) is a special nonprotein amino acid that contributes to the
umami taste and health function of tea. Although recent studies on tea breeding have …

Tea (Camellia sinensis) contains bioactive metabolites such as catechins, amino acids,
caffeine, and aroma compounds that contribute to characteristic tea function and flavor …

As a main agronomic intervention in tea cultivation, nitrogen (N) application is useful to
improve tea yield and quality. However, the effects of N application on the formation of tea …

Theanine, a unique non-proteinogenic amino acid, is one of the most abundant secondary
metabolites in tea. Its content largely determines green tea quality and price. However, its …

ABSTRACT l-Theanine is a nonproteinogenic amino acid present almost exclusively in tea
plants and is beneficial for human health. For industrial production, l-theanine is …

Specialized metabolites in tea (Camellia sinensis) are fundamental quality factors. It is
important to characterize gene function in vivo to identify key enzymes and reactions …

Tea plants (Camellia sinensis) specifically produce l-theanine, which contributes to tea
function and taste. Ethylamine is a limiting factor differentiating l-theanine accumulation …

Theanine is the component endowing tea infusion with “umami” taste and antidepression
benefits. Theanine is primarily synthesized and stored in root in winter and is transported via …