Willson / Clifford Tea

Cultivation to consumption
Erscheinungsjahr 2012
ISBN: 978-94-011-2326-6
Verlag: Springer Netherland
Format: PDF
Kopierschutz: 1 - PDF Watermark

E-Book, Englisch, 769 Seiten, eBook

Tea is a unique crop and, incidentally, a very interesting and attractive one. The tea bush, its cultivation and harvesting do not fit into any typical cropping pattern. Moreover, its processing and marketing are specific to tea. Thus the Tea Industry stands apart and constitutes a self contained entity. This is reflected in the title given to this book, Tea: Cultivation to consumption, and its treatment of the subject. The book is logically planned - starting with the plant itself and finishing with the traditional'cuppa'. Every aspect of tea production is covered, inevitably some in greater detail than others. However, it gives an authentic and comprehensive picture of the tea industry. The text deals in detail with cultural practices and research, where desirable, on a regional basis. The technology of tea cultivation and processing has been developed within the industry, aided by applied research which was largely financed by the tea companies themselves. This contributed to a technically competent industry but tended to bypass the more academic and fundamental investigations which might bring future rewards. The sponsorship of research has now widened and the range and depth of tea research has increased accordingly. The editors and authors of this book have played their part in these recent developments which are well reported in the book.

Zielgruppe

Research

Autoren/Hrsg.

Willson, K.C.

Clifford, M.N.

Inhaltsverzeichnis

1 Historical Introduction.- 2 Botanical classification of tea.- 3 Selection and breeding of tea.- 4 Climate, weather and the yield of tea.- 5 Soils.- 6 Tea crop physiology.- 7 Field operations: 1.- 8 Field operations: 2.- 9 Mineral nutrition and fertilizers.- 10 Pest and disease control in Africa.- 11 Disease control in Asia.- 12 Pest control in Asia.- 13 Green and semi-fermented teas.- 14 Production of black tea.- 15 Speciality and herbal teas.- 16 Instant tea.- 17 The chemistry and biochemistry of black tea production—the non-volatiles.- 18 Tea aroma.- 19 The world trade in tea.- 20 Impurities, quality standards and legislation.- 21 Physiological and clinical effects of tea.