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" Tea : "
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BL
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| Record Number
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775032
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| Doc. No
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b595027
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| Title & Author
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Tea : : cultivation to consumption.
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| Publication Statement
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[Place of publication not identified] : Springer, 2013
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| ISBN
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9401123268
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: 9789401123266
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| Contents
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1 Historical Introduction.- 1.1 China - 2000 years of tea.- 1.2 The discovery of the tea plant in north-east India.- 1.3 A river journey of a thousand miles.- 1.4 The way forward - the introduction of the plantation system.- 1.5 The first Indian tea.- 1.6 Tea in Ceylon: planted in the ashes of the coffee bushes.- 1.7 Early pioneering by the Dutch.- 1.8 Conclusion.- 2 Botanical classification of tea.- 2.1 Introduction.- 2.2 Problems in tea taxonomy.- 2.3 Features of taxonomic importance.- 2.4 The tea varieties.- 2.5 The true tea species.- 2.6 The 'non-tea' teas.- 2.7 Key to species and sub-species.- 2.8 Tea hybrids and the genetic pool.- 2.9 Hybrid differentiation.- 2.10 Tea germplasm and wild tea.- 2.11 Future thrust.- References.- 3 Selection and breeding of tea.- 3.1 Introduction.- 3.2 The selection process.- 3.3 Selection criteria for yield.- 3.4 Selection for quality.- 3.5 Selection for seed varieties.- 3.6 Vegetative propagation.- 3.7 Hybridization.- 3.8 Clonal seed variety.- 3.9 Interspecific hybridization.- 3.10 Inheritance.- 3.11 Non-conventional breeding.- 3.12 Breeding strategies.- 3.13 Conclusion: the future trend.- References.- 4 Climate, weather and the yield of tea.- 4.1 Introduction.- 4.2 Growth processes: a basis for comparison.- 4.3 Climatic variables.- 4.4 Commercial yields: case studies in Eastern Africa.- 4.5 Conclusions.- Acknowledgements.- References.- 5 Soils.- 5.1 Introduction.- 5.2 Formation and types of tea soils.- 5.3 Classification of tea soils.- 5.4 Identification through indigenous vegetation.- 5.5 Chemical properties.- 5.6 Physical properties.- 5.7 Biological properties.- 5.8 Management of tea soils.- 5.9 Uprooted and replanted tea land.- References.- 6 Tea crop physiology.- 6.1 Introduction.- 6.2 Crop development and components of yield.- 6.3 The relationship between photosynthesis and yield.- 6.4 Dormancy in shoots.- 6.5 Effect of temperature on shoot growth.- 6.6 Effect of dry air on shoot growth.- 6.7 Effect of day length on shoot growth.- References.- 7 Field operations: 1.- 7.1 Choice of site.- 7.2 Land clearance and preparation.- 7.3 Erosion control and drains.- 7.4 Provenance of plants.- 7.5 Tea seed production.- 7.6 Propagation.- 7.7 Field spacing.- 7.8 Field planting.- 7.9 Infilling and interplanting.- 7.10 Shade and shelter.- 7.11 Weed control.- 7.12 Irrigation.- 7.13 Hail.- References.- 8 Field operations: 2.- 8.1 Bringing into bearing and pruning.- 8.2 Rejuvenation of old plantations.- 8.3 Harvesting.- 8.4 Mechanization of field operations.- 8.5 Fuelwood and diversification.- 8.6 Other products from tea.- References.- 9 Mineral nutrition and fertilizers.- 9.1 Introduction.- 9.2 Loss of nutrients.- 9.3 Outline of nutrition.- 9.4 Effects of individual nutrients.- 9.5 Organic fertilizers.- 9.6 Foliar analysis.- 9.7 Practical fertilization.- 9.8 Symptoms of nutrient deficiency and toxicity.- 9.9 Use of growth regulating chemicals.- 9.10 The effect of fertilizers on tea quality.- References.- 10 Pest and disease control in Africa.- 10.1 Introduction.- 10.2 Pests and their control.- 10.3 Diseases and their control.- 10.4 Pesticides and their application.- References.- 11 Disease control in Asia.- 11.1 Introduction.- 11.2 Effects of diseases on tea production.- 11.3 Disease management in tea.- 11.4 Common diseases of tea.- References.- 12 Pest control in Asia.- 12.1 Introduction.- 12.2 Crop loss.- 12.3 Important pests.- 12.4 Ecology of pests.- 12.5 Pest management.- 12.6 Future strategies.- References.- 13 Green and semi-fermented teas.- 13.1 Introduction to green tea production.- 13.2 A brief history of the production of shade grown green teas-Ten-cha, Gyokuro and Ceremony tea (Matsu-cha).- 13.3 The cultivation and production of steamed, unshaded green tea (Sen-cha).- 13.4 The production of pan-fried green tea (Chinese green tea, Kamairi-cha).- 13.5 The character of green tea.- 13.6 Semi-fermented tea (oolong tea).- References.- 14 Production of black tea.- 14.1 Introduction.- 14.2 Raw materials and products.- 14.3 Principal stages of processing.- 14.4 Process engineering considerations.- 14.5 Air utilization in tea manufacture.- 14.6 The withering stage.- 14.7 Leaf disruption.- 14.8 Fermentation.- 14.9 The drying operation.- 14.10 Sorting and fibre removal.- 14.11 Fuel and power.- 14.12 Packing and transport of tea.- References and further reading.- 15 Speciality and herbal teas.- 15.1 Speciality teas.- 15.2 Herbal teas.- 15.3 Specific origin of camellia tea.- 15.4 Specific occasion teas.- 15.5 China tea.- 15.6 Flavoured teas.- 15.7 Teas with historical associations.- 15.8 Packaging format.- 15.9 Decaffeinated tea.- 15.10 Organically grown tea.- 15.11 The future.- Appendix 15.1 Grades of black tea.- Appendix 15.2 Types of tea.- Appendix 15.3 Herbal teas and their benefits.- 16 Instant tea.- 16.1 Introduction.- 16.2 The production of instant black tea.- References.- Patents.- 17 The chemistry and biochemistry of black tea production-the non-volatiles.- 17.1 Introduction.- 17.2 Green leaf polyphenols.- 17.3 Polyphenol oxidase.- 17.4 Black tea polyphenols.- References.- 18 Tea aroma.- 18.1 Introduction.- 18.2 Biogenetic pathways of the aroma compounds in tea.- 18.3 Changes in the composition of the aroma complex due to agronomic, cultural and manufacturing practices.- 18.4 Use of the aroma complex in chemotaxonomy.- References.- 19 The world trade in tea.- 19.1 Introduction.- 19.2 History.- 19.3 The International Tea Committee and the distribution of world tea supplies.- 19.4 Prices and auctions.- 19.5 Delivery of tea and payment of accounts.- 19.6 Distribution.- 19.7 Production, consumption and promotion.- 19.8 The future.- 19.9 Alternative packaging for bulk tea.- 19.10 FAO Meeting, May 1989.- 19.11 Instant tea.- 19.12 Comment on 1989 data.- 19.13 Update July 1990.- 19.14 Postscript September 1990.- 19.15 World production and exports of green tea.- 19.16 Provisional data for 1990.- References.- 20 Impurities, quality standards and legislation.- 20.1 Impurities.- 20.2 Standards.- 20.3 Legislation.- References.- 21 Physiological and clinical effects of tea.- 21.1 Introduction.- 21.2 Water.- 21.3 Tea as a beverage.- 21.4 Caffeine.- 21.5 Polyphenols.- 21.6 Coronary heart disease and serum cholesterol.- 21.7 Tea and the gut.- 21.8 Trace elements and vitamins.- 21.9 Herbal 'teas'.- 21.10 Conclusions.- Reference.
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| LC Classification
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SB271.T43 2013
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