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    "headline": "Leafhopper Bites Rewrite Tea's Flavor Chemistry",
    "slug": "leafhopper-bites-rewrite-tea-s-flavor-chemistry",
    "dek": "Piercing shifted aroma and taste metabolites across green, yellow, white, and oolong teas.",
    "summary": "Piercing shifted aroma and taste metabolites across green, yellow, white, and oolong teas.",
    "body_text": "Researchers identified phenethyl alcohol, damascenone, linalool, and geraniol among the contributors to honey aroma, alongside nonvolatile compounds that shape sourness, bitterness, and sweetness.",
    "why_it_matters": "Piercing shifted aroma and taste metabolites across green, yellow, white, and oolong teas.",
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    "tags": [
      "tea",
      "metabolomics",
      "flavor"
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  "sources": [
    {
      "source_id": "source-2026-07-22-019",
      "title": "Chinese Academy of Sciences via Newswise: Leafhopper-pierced tea chemistry",
      "publisher": "Chinese Academy of Sciences via Newswise",
      "url": "https://www.newswise.com/articles/how-leafhopper-pierced-tea-gets-its-honey-aroma-and-mellow-taste",
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    "title": "Leafhopper Bites Rewrite Tea's Flavor Chemistry",
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