The ingredients for a tastier, stronger tea could be in the soil.
From the strength of black and Earl Grey teas to the soothing and light flavors of herbal and green teas, the little plants brewed in this millennia-old beverage have endless variety. However, the complexity and quality of their flavor could depend on something even smaller than the leaves themselves. A study published February 15 in the journal Current Biology found that the microbes at the tea’s roots may make high-quality tea even better.
Some previous studies noted that the soil microbes living at the roots of plants affect the way that nutrients are absorbed and used by the plant to grow and flourish. However, improving the quality of tea leaves in the lab by genetically altering the plants is challenging and difficult to achieve in the lab. According to the team from this study, there is a vested interest in finding other ways to modify and enhance tea, potentially with microbial agents.
"Our previous discussions have emphasized that regardless of whether you're growing tea or trees, the key lies in the soil. Perhaps we should delve deeper into the genomics of soil and dedicate more time and effort towards restoring our planet.![