白茶茶氨酸科学：鲜味的分子基础与安神机制

L-Theanine is the core source of white tea's fresh-sweet taste, at ~1.5-3.0% dry weight — among the highest of all six tea categories. Molecular mechanisms: 1) Umami — theanine activates T1R1/T1R3 umami receptors on the tongue; 2) Calming — theanine crosses the blood-brain barrier, promotes alpha brain waves (relaxed but not drowsy), increases GABA and dopamine; 3) Synergy — theanine-caffeine synergy produces 'alert relaxation,' scientifically explaining white tea's 'uplifting without overstimulation.' Silver Needle, being all buds, has the highest theanine content.