Summary l‐Theanine is a specialized metabolite in the tea (Camellia sinensis) plant which
can constitute over 50% of the total amino acids. This makes an important contribution to 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 …

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 …

l-Theanine content has tissues and cultivars specificity in tea plant (Camellia sinensis L.),
the correlations of theanine metabolic related genes expression profiles with theanine …

l-Theanine has a significant role in the taste of tea (Camellia sinensis) infusions. Our
previous research indicated that the lower l-theanine metabolism in ethylamine and l …

Theanine is a unique major amino acid in tea plants responsible for umami taste and mental
health benefits of tea. However, theanine biosynthesis and physiological role in tea plants …

Abstract l-Theanine, a non-proteinaceous amino acid abundantly present in tea (Camellia
sinensis), contributes to the umami flavor of tea and has beneficial effects on human health …

Tea, the second most popular nonalcoholic beverage consumed worldwide, is favoured by
billions of consumers due to its special flavour and numerous health benefits (Higdon and …

Abstract l-Theanine is a specialized metabolite in tea (Camellia sinensis) leaves that
contributes to tea function and quality. Yellow tea leaves (albino) generally have higher l …

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 …