Amino acids are the main contributors to tea (Camellia sinensis) flavor and function. Tea
leaves contain not only proteinaceous amino acids but also specialized non-proteinaceous …

Tea (Camellia sinensis L.) is a very popular health drink and has attracted increasing
attention in recent years due to its various bioactive substances. Among them, L-theanine, a …

Theanine, a tea plant-specific non-proteinogenic amino acid, is the most abundant free
amino acid in tea leaves. It is also one of the most important quality components of tea …

The functional components in tea confer various potential health benefits to humans. To
date, several special tea products featuring functional components (STPFCs) have been …

In China, the environmental conditions in mountainous regions are suitable for producing
high-quality tea, but the underlying mechanism is unknown. Analyses of published data …

Free amino acids are one of the main chemical components in tea, and they contribute to the
pleasant flavor, function, and quality of tea, notably the level of theanine. Here, a high …

SnO 2 nanoparticles (NPs) were synthesized by a green route using different concentrations
(1, 2 and 4%) of Camellia sinensis. The biosynthesized nanoparticles were characterized …

Nondestructive techniques for estimating nitrogen (N) status are essential tools for
optimizing N fertilization input and reducing the environmental impact of agricultural N …

The diverse tea (Camellia sinensis) germplasms in China include those that specifically
accumulate metabolites, such as anthocyanin, catechin, amino acid, caffeine, aroma …

The long-term cultivation of tea plants without fertilization can severely decrease yield, but it
remains unclear whether this soil nutrient deficiency affects tea quality. In this study, tea …