| dc.contributor.author | P. Okinda Owuor | |
| dc.date.accessioned | 2020-07-30T09:04:25Z | |
| dc.date.available | 2020-07-30T09:04:25Z | |
| dc.date.issued | 2003 | |
| dc.identifier.uri | https://repository.maseno.ac.ke/handle/123456789/1730 | |
| dc.description | The article can also be accessed via;https://www.oxfordhandbooks.com/view/10.1093/oxfordhb/9780199742707.001.0001/oxfordhb-9780199742707-e-16 | en_US |
| dc.description.abstract | This article focuses on the process of tea fermentation. Tea beverages are processed from the young tender shoots of Camellia sinensis L. O. Kuntze. Because of its subtle flavors and health benefits, tea has become the world’s most popular beverage after water. Commercially, there are three varieties of Camellia sinensis, each of which is extensively exploited in the production of tea beverages: the China type, the Assam type, and the hybrid. The article first provides an overview of the origins and distribution of tea before discussing the raw materials used in the production of tea beverages. It then considers various types of tea and methods of tea processing, biochemical composition of green tea leaves, the chemistry of tea processing, the chemical basis of tea quality, and how processing technology affects tea quality. It concludes with an assessment of future trends in world tea production. | en_US |
| dc.publisher | Oxford | en_US |
| dc.subject | tea, tea beverages, Camellia sinensis, tea processing, biochemical composition, green tea leaves, tea quality, processing technology, tea production, tea fermentation | en_US |
| dc.title | Tea | en_US |
| dc.type | Article | en_US |
