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		<title>How Plucking Standards and Processing Methods Reshape the Flavor of Summer Tea</title>
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				<category><![CDATA[Agriculture]]></category>
		<category><![CDATA[amino acids]]></category>
		<category><![CDATA[black tea]]></category>
		<category><![CDATA[Camellia sinensis]]></category>
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		<category><![CDATA[electronic tongue]]></category>
		<category><![CDATA[flavor chemistry]]></category>
		<category><![CDATA[green tea]]></category>
		<category><![CDATA[Metabolomics]]></category>
		<category><![CDATA[plucking standards]]></category>
		<category><![CDATA[summer tea]]></category>
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					<description><![CDATA[A new metabolomics study shows that matching summer tea leaf tenderness with the right processing method can transform bitter, astringent summer harvests into high-quality green, yellow, white, and black teas.]]></description>
		
		
		
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