The vivid green powder that has become a global café staple is facing a challenge that can’t be solved with better harvesting alone. Japan’s prized matcha is increasingly vulnerable to warmer nights, and rather than fighting those changes only in the field, scientists are now looking inside the tea plant’s DNA. By identifying genes linked to quality, disease resistance and climate resilience, researchers believe they can breed future tea varieties that preserve the characteristics matcha is known for while helping farmers adapt to a warming climate.
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