Understanding different regulatory mechanisms of proteinaceous and non-proteinaceous amino acid formation in tea ( Camellia sinensis ) provides new insights into the safe and effective alteration of tea flavor and function.

Amino acids are the main contributors to tea ( Camellia sinensis ) flavor and function. Tea leaves contain not only proteinaceous amino acids but also specialized non-proteinaceous amino acids such as L-theanine and γ-aminobutyric acid (GABA). Here, we review different regulatory mechanisms of proteinaceous and non-proteinaceous amino acid formation in tea. The key findings were: (1) High accumulations of proteinaceous amino acids mainly result from protein degradation, which occurs in each tea stage, including preharvest, postharvest, manufacturing, and deep processing; (2) L-Theanine is the most represented non-proteinaceous amino acid that contributes to tea taste and function. Its accumulation is influenced more by the variety than by exogenous factors; and (3) GABA is the second most represented non-proteinaceous amino acid that contributes to tea function. Its formation, and resulting accumulation, are responses to stress. The combination of anoxic stress and mechanical damage are essential for a high GABA accumulation. An understanding of the biosynthesis, metabolism, and regulatory mechanisms of the proteinaceous and non-proteinaceous amino acids during the whole process from raw materials to tea products is necessary to safely and effectively alter tea flavor and function.