Results 31 to 40 of about 2,159,130 (277)
Evaluation of simple hand-held Mechanical systems for harvesting tea (Camellia Sinensis) [PDF]
, 2006 Over an eight-year period, harvesting methods based on simple mechanical aids (blade and shear) were evaluated against hand harvesting on mature morphologically contrasting tea clones in Southern Tanzania.
Nixon, D. J. +5 more
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Tourists' Attitudes Towards Tea Tourism: A Case Study in Xinyang, China [PDF]
, 2010 Tea tourism as a new niche market has become more and more popular. Through a case study in Xinyang, China, this research explores tourists' attitudes and perceptions toward tea and tea tourism, identifies who the potential tea tourists are, and compares
Zhang, Yuting +3 more
core +1 more source
Effect of Exogenous Addition of Tea or Pear Juice on the Quality of Meizhan Black Tea
Shipin gongye ke-ji, 2023 In order to explore the effect of exogenous addition of tea or pear juice on the quality of Meizhan Gongfu black tea, fresh leaves of Meizhan cultivars were used as raw material to process Gongfu black tea. During the process, tea juice or pear juice was
Anxia LU +6 more
doaj +1 more source
Journal of Economic Structures, 2019 This paper studies the birth of the market for Japanese black tea, its decline, and its rebirth. Currently, the black tea consumed in Japan is mostly imported.
Risa Takano, Daisuke Kanama
doaj +1 more source
Foods, 2023 The quality of traditional sunlight-dried orange black tea can be affected by weather variations, leading to its quality instability. This study investigated the feasibility of replacing sunlight drying with a new hot-air drying method in orange black ...
Zhi Yan +7 more
doaj +1 more source
Quality Analysis of Different Kinds of Trial-Processed Tea from Tea Germplasm with Almond-like Aroma in Guangxi [PDF]
Shipin Kexue, 2023 To evaluate the tea processing suitability of the leaves of ‘Guixing’ tea, a wild tea plant germplasm resource in Guangxi, the water extract content, polyphenolic composition, sensory properties and volatile aroma composition of the tea leaves as well as
PENG Jingru, WEN Lixiang, ZHANG Fen, CHEN Jiaxian, YUAN Dongyin, OU Shuqiong
doaj +1 more source
Measurement of Fluoride Content in many Grands of Tea in Iraqi Markets [PDF]
Engineering and Technology Journal, 2013 The fluoride contents in the infusions of (10) commercially available in the local market in Iraq of tea brands in leaf and bag forms was determined by a fluoride ion-selective electrode method. The effect of brewing time on fluoride release from tea was
Thaer Nasser Daood AL-Saoor
doaj +1 more source
Molecules, 2022 Chemicals underlying the floral aroma of dry teas needs multi-dimensional investigations. Green, black, and freeze-dried tea samples were produced from five tea cultivars, and only ‘Chunyu2’ and ‘Jinguanyin’ dry teas had floral scents.
Qi-Ting Fang +8 more
doaj +1 more source
Genetically Programmed Shape‐Morphing of Engineered Living Materials
Advanced Functional Materials, EarlyView.Here, bacterial and mammalian engineered living materials (ELMs) are presented, in which living cells direct genetically programmed and enzymatically mediated shape‐morphing. The resulting deformation and shape‐recovery can be actuated in a genetically controlled manner by an ELM incorporating out‐of‐equilibrium counteracting biochemical reactions with
Jan Becker +7 more
wiley +1 more source
The Characteristics of New Zealand Oolong Tea [PDF]
, 2012 Tea is a beverage made from steeping dried leaves in hot water. Worldwide, more than 10,000 different teas are made from different varietals of Camellia sinensis.Tea is a relatively new tea crop to New Zealand and they do grow well in New Zealand ...
Zhang, Bin, Bin Zhang
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