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Now showing items 11-16 of 16
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 ...
Clonal Variations in the Response of Hard Physically Withered Leaf to Rehydration Following Long Chemical Wither Durations
(International Journal of Tea Science Vol 13, No. 1&2 (2017) : 72-79, 2017)
Long chemical wither durations and hard physical wither reduce the quality of plain black tea, through reduction in total theaflavins production while encouraging thearubigins formation. Such quality reduction may vary ...
Clonal Variations in the Response of Hard Physically Withered Leaf to Rehydration Following Long Chemical Wither Durations
(The International Society of Tea Science, 2017)
Long chemical wither durations and hard physical wither reduce the quality of plain black tea, through reduction in total theaflavins production while encouraging thearubigins formation. Such quality reduction may vary ...
Changes in the chemical and sensory quality parameters of black tea due to variations of fermentation time and temperature
(Elsevier, 2001-12-31)
The changes in theaflavins and residual catechin compositions, thearubigins TRSI and
TRSII, sensory characteristics of total colour, brightness and briskness of black tea were
investigated. It was demonstrated that the ...
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 ...