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 …

Tea (Camellia sinensis) is both a plant and a foodstuff. Many bioactive compounds, which
are present in the final tea product and related to its quality or functional properties, are …

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 …

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 …

Theanine is an important secondary metabolite endowing tea with umami taste and health
effects. It is essential to explore the metabolic pathway and regulatory mechanism of …

Amino acids are the most important components of black tea and are associated with the
physiological and biochemical changes that occur during tea processing. Herein, we review …

Theanine, a unique and the most abundant non-proteinogenic amino acid in tea plants,
endows tea infusion with the umami taste and anti-stress effects. Its content in tea correlates …

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 …

Free amino acids (FAAs) positively determine the tea quality, notably theanine (Thea),
endowing umami taste of tea infusion, which is the profoundly prevalent research in albino …