ArticleFrontiers in plant science2026
The soil microbiome and metabolome in concert shape the flavor profile of ancient tea plants from Laowu mountain region.
Article in Frontiers in plant science, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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Abstract
Introduction: Ancient tea plants from small tea-producing areas in Yunnan possess irreplicable flavor characteristics, yet the mechanisms underlying flavor formation remain unclear. Methods: This study focused on the core production region of ancient tea plants in the Laowu Mountain Region, including Shahe Village, Hetou Village, and Luojia Village. Differences in tea quality among production regions were analyzed, together with soil physicochemical properties and soil microbial communities, using correlation analysis and amplicon sequencing. Results: Significant differences in tea quality were observed among different production regions, with catechins, amino acids, and caffeine collectively contributing to these variations. Soil organic carbon, organic matter, and nitrate nitrogen showed significant differences between production regions. Correlation analysis revealed that soil organic carbon was significantly positively correlated with epigallocatechin (EGC) (r > 0.8, Discussion: These results shed new light on the mechanisms by which soil microorganisms and metabolites collaboratively shape the flavor compounds of ancient tea plants, while also providing a basis for the soil ecological management of Yunnan ancient tea plants.
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