Study the quality characteristics of tea produced at different degree of wither using orthodox rotavana type tea manufacture

Suduwellage, D.C.J., Department of Plantation Management, Faculty of Agriculture and Plantation Management, Wayamba University of Sri Lanka, Makandura, Gonawila(NWP); Botheju, W.S., Technology Division, Tea Research Institute of Sri Lanka, Talawakelle; Abeysinghe, D.C., Department of Plantation Management, Faculty of Agriculture and Plantation Management, Wayamba University of Sri Lanka, Makandura, Gonawila(NWP)

Study the quality characteristics of tea produced at different degree of wither using orthodox rotavana type tea manufacture

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PR6358-165.pdf (291.44 KB)

Date

2010

Authors

Suduwellage, D.C.J., Department of Plantation Management, Faculty of Agriculture and Plantation Management, Wayamba University of Sri Lanka, Makandura, Gonawila(NWP)

Botheju, W.S., Technology Division, Tea Research Institute of Sri Lanka, Talawakelle

Abeysinghe, D.C., Department of Plantation Management, Faculty of Agriculture and Plantation Management, Wayamba University of Sri Lanka, Makandura, Gonawila(NWP)

Publisher

Wayamba University of Sri Lanka:Makandura

Keywords

Food Science and Technology, Black tea, Tea processing, Orthodox Rotorvane mix manufacture, Degree of wither, Chemical quality, Theaflavins, Thearubigins, Polyphenols

Citation

Proceedings of 10th Agricultural Research Symposium, 12th - 13th August 2010, Faculty of Agriculture and Plantation Management, Wayamba University of Sri Lanka, Makandura:p.165-169

URI

http://vidya.nsf.gov.lk:8080/pdf/PR_Collection/PR_6358/PR6358-165.pdf
https://viduketha.nsf.gov.lk/handle/123456789/21654

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Proceedings of 10th Agricultural Research Symposium

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Study the quality characteristics of tea produced at different degree of wither using orthodox rotavana type tea manufacture

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