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It’s a common belief that the taste of tea is solely dependent on the variety of the plant used. However, a groundbreaking study from China has revealed an unexpected key ingredient that could enhance the world’s most beloved beverage: the microbial community present in the roots.

Researchers from Fujian Agriculture and Forestry University have found that the quality and taste of tea are closely linked to these root-dwelling microbes, as they influence how the plant absorbs nutrients, ultimately shaping the tea’s flavor and aroma.