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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

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dc.contributor.author Kwach, Bowa O
dc.contributor.author Msomba, SW
dc.contributor.author Kamau, DM
dc.contributor.author Uwimana, Marry A
dc.date.accessioned 2018-02-02T13:39:42Z
dc.date.available 2018-02-02T13:39:42Z
dc.date.issued 2016-04
dc.identifier.uri https://repository.maseno.ac.ke/handle/123456789/397
dc.description.abstract 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 in black tea and are black tea quality precursor compounds. Caffeine also contributes to tea quality. Although location of production and nitrogenous fertilizer rates influence black tea quality, it is not known if the variations arise from the levels and distribution of the precursor compounds in green leaf or other factors. The variations and distribution of the flavan-3-ols and caffeine in young green leaves of clone TRFK 6/8 due to nitrogen fertiliser rates in seven locations within Eastern Africa were evaluated. Green leaf comprising two leaves and a bud were harvested from each plot, and subjected to HPLC analysis for caffeine, total polyphenol, dihydroxyflavan-3-ols … en_US
dc.publisher Cambridge University Press en_US
dc.title 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 en_US
dc.type Article en_US


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