“…Among different tea plant species, theacrine was first detected in and isolated from Yunnan Kucha tea [ Camellia kucha (Chang et Wang) Chang] ( Ye, et al, 1999 ) and has subsequently been reported to exist in Puan tea ( Camellia sinensis var. puanensis Kurihara) ( Li, et al, 2017 ), Dayaoshan tea ( Camellia gymnogyna Chang) ( Teng, et al, 2020 ), Baiyacha ( Camellia gymnogyna Chang) ( Jin, Jiang, Yao, & Chen, 2020 ), and Niedu Kucha ( Camellia sinensis ) ( Wang, et al, 2020 ). In terms of its synthesis, theacrine is biosynthesized first through the conversion of caffeine to a 1,3,7-trimethyluric acid intermediate by a C8-oxidase, after which the intermediate is converted to theacrine by the N9-methyltransferase (CkTcS) ( Zheng et al, 2002 , Wang et al, 2020 , Zhang et al, 2020 ).…”