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The effect of cultivation techniques on tea quality

Code: 9781838796228
P. Okinda Owuor, Maseno University, Kenya

Chapter synopsis: The profitability of tea production depends on whether the type of tea produced has the right quality that is acceptable to consumers. However, sensory evaluation of tea alone has been criticized as subjective. This chapter examines the environmental and agronomic factors lying behind tea quality, addressing the chemical quality parameters of tea, the relationship between black tea quality and specific cultivars, the effect of environmental factors such as altitude and temperatures and the relationship between tea quality and agronomic inputs.

DOI: £25.00
Quantity:
Table of contents 1 Introduction 2 Chemical quality parameters of tea 3 Cultivars and black tea quality 4 Environmental factors 5 Altitude and temperatures 6 Agronomic inputs and tea quality 7 Conclusion 8 Where to look for further information 9 Acknowledgement 10 References

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