While tea probably does not come with the same connoisseur or savant cachet as coffee, for drinkers there’s still “nothing like a nice cuppa,” as the saying goes. Brewing that nice cuppa is usually not too hard, at least compared to some of the more ornate coffees available, so tea aficionados are perhaps more grounded and rooted than those who speak coffee jargon. Quite literally so, as it turns out, since tea plant roots are key to flavour and quality, according to new research into root microbes in China, the world’s biggest tea-grower nation. What appears to happen, the researchers found, …