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Variations in the Precursors of Plain Black Tea Quality Parameters Due to Location of Production and Nitrogen Fertilizer Rates in Eastern African Clonal Tea Leaves
(Cambridge University Press, 2016-04)
Summary Theaflavins contribute to astringency and brightness while thearubigins contribute
to colour and mouth feel of black tea. Green leaf flavan-3-ols influence levels and
distribution of theaflavins and thearubigins ...