Nitrogen is one of the most important nutrients for tea plants, as it contributes significantly to
tea yield and serves as the component of amino acids, which in turn affects the quality of tea …

l-Theanine is the most popular nonprotein amino acid contained in tea leaves. It is one of the
umami components of green tea, contributing to the unique flavor of tea. Because of its …

Glutamine synthetase (GS) is a key enzyme involved in the nitrogen metabolism of higher
plants. Abiotic stresses have adverse effects on crop production and pose a serious threat to …

Tea plant (Camellia sinensis) leaf is an important non-alcoholic beverage resource. The
application of quantitative real time polymerase chain reaction (qRT-PCR) has a profound …

The tea plant is an economically important crop in China, but long-term monoculture and
substantial chemical nitrogen fertilizer input cause soil acidification, which in turn affects the …

Tea (Camellia sinensis) is the most widely consumed beverage aside from water. The flavor
of tea is conferred by certain metabolites, especially l-theanine, in C. sinensis. To determine …

The positive aspects of the tea plant/legume intercropping system draw attention to the
Chinese tea industry for its benefit for soil fertility improvement with low fertilizer input …

Plant glutamine synthetase (GS, EC6. 3.1. 2) catalyzes the synthesis of glutamine from
glutamate and ammonium ions and acts as a key enzyme in the nitrogen metabolic pathway …

Theanine (γ-glutamyl-L-ethylamide) is the most abundant non-protein amino acid in tea
leaves. In addition to Camellia sinensis, theanine occurs in several plants belonging to the …

Characteristic secondary metabolites, including flavonoids, theanine and caffeine, are
important components of Camellia sinensis, and their biosynthesis has attracted widespread …