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The changes in black tea quality due to variations of plucking standard and fermentation time
(Elsevier, 1998-04)
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 ...
Clonal variation in the individual theaflavin levels and their impact on astringency and sensory evaluations
(Elsevier, 1995-01-01)
Clonal variation in the individual theaflavin levels and their impact on astringency and sensory evaluations
The relationship between some chemical parameters and sensory evaluations for plain black tea (Camellia sinensis) produced in Kenya and comparison with similar teas from Malawi and South Africa
(Elsevier, 2006-08-01)
Reliable and accurately measurable chemical parameters that can be used to estimate black tea quality are desirable in trade, research and breeding programmes. Using plain Kenyan black tea from 11 cultivars, which gave ...
The use of green tea (Camellia sinensis) leaf flavan-3-ol composition in predicting plain black tea quality potential
(Elsevier, 2007-01-01)
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 flavan-3-ols ...
Flavanol Composition and Caffeine Content of Green Leaf as Quality Potential Indicators of Kenyan Black Teas
(1997)
The Ñavanol composition and ca†eine content of green tea leaf, black
tea quality parameters of theaÑavins, thearubigins, liquor brightness and total
colour varied more among clones than with time of the year. In green ...