Co-developed by Umeå university, a method to measure the decay of plant material with the help of simple tea bags has quickly become the standard in scientific research as well as a favorite teaching activity throughout ...
Ecology
Jul 3, 2024
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A study has shed light on the genetic makeup of the tea gray geometrid, Ectropis grisescens. Through the re-sequencing of 43 genomes, scientists have mapped out the pest's population structure and its remarkable adaptation ...
Molecular & Computational biology
Jun 14, 2024
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Researchers have made significant strides in understanding the genetic factors influencing tea plant leaf droopiness, a key determinant of mechanical harvest success. By identifying the CsEXL3 gene and its regulation by CsBES1.2, ...
Molecular & Computational biology
Jun 25, 2024
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Amino acids are vital for plant growth and significantly influence tea flavor and health benefits. Tea plants, particularly Camellia sinensis, exhibit unique amino acid profiles that contribute to their distinctive taste ...
Molecular & Computational biology
Jun 20, 2024
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Tea, one of the oldest and most popular beverages, is cherished for its economic, medicinal, and cultural value. The quality of tea largely depends on the tenderness of young tea shoots, which are high in bioactive compounds.
Plants & Animals
Jul 1, 2024
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Tea refers to the agricultural products of the leaves, leaf buds, and internodes of the Camellia sinensis plant, prepared and cured by various methods. "Tea" also refers to the aromatic beverage prepared from the cured leaves by combination with hot or boiling water, and is the colloquial name for the Camellia sinensis plant itself.
After water, tea is the most widely-consumed beverage in the world. It has a cooling, slightly bitter, astringent flavour.
The four types of tea most commonly found on the market are black tea, oolong tea, green tea and white tea, all of which can be made from the same bushes, processed differently, and in the case of fine white tea grown differently. Pu-erh tea, a double-fermented black tea, is also often classified as amongst the most popular types of tea.
The term "herbal tea" usually refers to an infusion or tisane of leaves, flowers, fruit, herbs or other plant material that contains no Camellia sinensis. The term "red tea" either refers to an infusion made from the South African rooibos plant, also containing no Camellia sinensis, or, in Chinese, Korean, Japanese and other East Asian languages, refers to black tea.
This text uses material from Wikipedia, licensed under CC BY-SA
