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Changes in theaflavin composition and astringency during black tea fermentation
(Elsevier, 1994-01-01)
Both theaflavins and sensory evaluations vary in a quadratic manner with fermentation duration in the process of black tea manufacture. The rate of formation of total (Flavognost) theaflavins varies with clones, and within ...
Response of some black tea quality parameters to nitrogen fertiliser rates and plucking frequencies
(John Wiley & Sons, Ltd, 1994-12-01)
The effects of the rate of application of nitrogenous fertiliser and frequency of plucking (harvesting) on various black tea quality parameters and yields were compared on done 6/8. High rates of nitrogen application and ...