As simplistic as tea is, it is far from your average beverage. It consists of the elements found in the leaf, aroma, liquor, and flavor. But how do these elements correlate to the different chemical structures found in tea? And from those structures how do they contribute to the health attributes known or yet to be discovered?
In order to address these questions, this project focuses on establishing a platform for the chemical analysis of tea samples that correlates genotype, growing environment and microbial associations with specific chemical compounds associated with health and sensory attributes of tea.