Scientists Discover “Astonishing” Secret to a Better Tasting Cup of Tea
Research indicates that the quality of tea is not solely dependent on the variety of tea plants but also on the microbes present on their roots. Modifying these microbial communities has been shown to significantly improve tea quality by enhancing amino acid content, suggesting a new avenue for agricultural improvement that could extend beyond tea to other crops.You’d think the complex flavor in a quality cup of tea would depend mainly on the tea varieties used to make it. However, recent research published in the journal…