Browsing by Author "Owuor, P O"
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The changes in black tea quality due to variations of plucking standard and fermentation time
Owuor, P O; Obanda, Martin (Elsevier, 1998)Catechin levels in green leaf, total theaflavins, brightness, thearubigins, colour, flavour index and sensory evaluation decrease with coarse plucking standard in clone 6/8. The sum of Group I volatile flavour compounds ... -
Comparison of the chemical composition of black teas from main tea producing parts of the world
Owuor, P O; Tsushida, T; Horita, H; Murai, T (1986) -
The use of green tea (Camellia sinensis) leaf flavan-3-ol composition in predicting plain black tea quality potential
Owuor, P O; Obanda, Martin (Elsevier, 2007-12-13)Reliable and quantifiable green leaf parameters for predicting black tea quality potential of tea bushes at the single bush stage are necessary to shorten tea breeding and clonal selection programmes. Green leaf ...