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Browsing Department of Chemistry by Subject "tea, tea beverages, Camellia sinensis, tea processing, biochemical composition, green tea leaves, tea quality, processing technology, tea production, tea fermentation"

Browsing Department of Chemistry by Subject "tea, tea beverages, Camellia sinensis, tea processing, biochemical composition, green tea leaves, tea quality, processing technology, tea production, tea fermentation"

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  • Tea 
    P. Okinda Owuor (Oxford, 2003)
    This article focuses on the process of tea fermentation. Tea beverages are processed from the young tender shoots of Camellia sinensis L. O. Kuntze. Because of its subtle flavors and health benefits, tea has become the ...

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