In China, scientists have sequencing the genome of the tea plant, Camellia sinensis, which is more complex than a coffee plant genome, to better understand the origins of the tea as well as how it is so rich in caffeine, antioxidants, and flavor. Most teas around the world like black tea, green tea, chai tea and more come from this tea plant. Researchers hope that the study will also help improve the tea plant’s flavor. Dr. Lizhi Gao of Kunming Institute of Botany, China, who led the research, told BBC, “There are many diverse flavors, but the mystery is what determines or what is the genetic basis of tea flavors?” Their hope is to use this information so producers can breed better tea, especially for the medicinal and cosmetic industries.
Latest article
Crude awakening: Kapoor’s renewable-material protest art installed on Shell gas platform
In the North Sea, protest art made by Anish Kapoor, using renewable materials such as used coffee grounds and beetroot powder, has been installed...
Tiny Vinyl to release tiny, biobased PVC records
In the US, a startup called Tiny Vinyl has created cute, mini, vinyl records out of bio-attributed polyvinyl chloride. The 4-inch mini singles play...
Fun with Fungi: Japanese designers create mycelium block-growing kit
In Japan, designers have created a biomaterial kit for growing toy blocks out mycelium. Dubbed MYMORI, the kit includes block molds and a mycelium...