Tea: Cultivation to consumption
Author:   K.C. Willson ,  M.N. Clifford
Publisher:   Chapman and Hall
Edition:   1992 ed.
ISBN:  

9780412338502


Pages:   769
Publication Date:   30 November 1991
Format:   Hardback
Availability:   In Print   Availability explained
This item will be ordered in for you from one of our suppliers. Upon receipt, we will promptly dispatch it out to you. For in store availability, please contact us.

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Tea: Cultivation to consumption


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Overview

This follow-up to the book ""Coffee"" (also edited by Drs Willson and Clifford) looks at the tea crop from a multi-discplinary standpoint. As well as investigation the crop, its history, botany, cultivation and production, it also addresses the importance and production of the major tea varieties used as beverages, and looks at the clinical and physiological effects of tea consumption. The economics of, and world trade in, tea are also highlighted using many tables and figures which demonstrate the distribution in supply and demand of this most important crop. Each chapter has been written by an international expert and the whole has been drawn together to provide a book which should be of interest to a wide range of people concerned with all aspects of this crop, including plant scientists, agronomists and food scientists.

Full Product Details

Author:   K.C. Willson ,  M.N. Clifford
Publisher:   Chapman and Hall
Imprint:   Chapman and Hall
Edition:   1992 ed.
Dimensions:   Width: 21.00cm , Height: 5.40cm , Length: 29.70cm
Weight:   2.304kg
ISBN:  

9780412338502


ISBN 10:   0412338505
Pages:   769
Publication Date:   30 November 1991
Audience:   College/higher education ,  Professional and scholarly ,  Undergraduate ,  Postgraduate, Research & Scholarly
Format:   Hardback
Publisher's Status:   Active
Availability:   In Print   Availability explained
This item will be ordered in for you from one of our suppliers. Upon receipt, we will promptly dispatch it out to you. For in store availability, please contact us.

Table of Contents

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.

Reviews

This text is up-to-date and will be of interest to all those involved in the tea business in the widest sense - Food Trade Review; ...the now classic book... - Good Food Retailing


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