Properties of Aromatic amino acids
Aromatic amino acids (AAA) are the precursors for the synthesis of monoamine transmitters (including catecholamines and serotonin). Serotonin has the effect of antagonizing acetylcholine. During strenuous exercise, the content of AAA in brain tissue increases.
The content of tryptophan in tea tree shoots is very low, while the content of phenylalanine and tyrosine is relatively high. Both D-phenylalanine and D-tryptophan present a sweet taste, which is beneficial to the taste of tea soup.