A team of researchers will examine how climate change affects the concentration of chemical compounds that are responsible for tea’s stimulant, sensory and healthful properties based preliminary research conducted in southwestern China’s Yunnan Province. Image: Shutter stock

Climate change is reportedly affecting the cultivation of tea in China, with changes in temperatures and rainfall altering not only the taste, aroma, and potential health benefits of the popular beverage but also the lives of farmers who grow tea for a living.

A research team headed by Tufts University biologist Colin Orians will study this development in a four-year project funded by a $931,000 grant from the National Science Foundation.

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