A recent study conducted by scientists at the University of Cambridge has revealed a groundbreaking discovery: the DNA of teas contains unique flavonoids that create new and exciting varieties of tea. These flavonoids are responsible for the distinctive flavor of each type of tea, ranging from the sweet, nutty flavor of rooibos to the robust, earthy flavor of black tea. The findings suggest that, by manipulating the flavonoids in tea, new flavors and varieties of tea can be created. This could lead to a greater variety of teas on the market, enabling tea drinkers to experience new and exciting flavors.

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source: Phys.org