Nitrogen fertilization of tea: Effect of tea leaf plucking criteria on chlorophyll and quality parameters

Abstract

The purpose of this investigation was to establish the possible effect of plucking criteria on the quality of black tea produced with different levels of nitrogen fertilization. Increases in leaf age (norms) resulted in increased total chlorophyll in fresh green tea leaves. Increases in levels of ammonium sulphate fertilization also increased chlorophyll. Chlorophyll responses were similar for processed black tea. Black tea had a much lower total chlorophyll content than fresh green leaves when expressed on the same fresh mass basis. The manufacturing process therefore caused some chlorophyll breakdown. An organoleptic evaluation showed that the infusion of the black tea was constantly 'bright' at all nitrogen (N) levels for bud + 1 and second leaf. The older leaves were mostly 'dull'. These results follow the same pattern as those with increased chlorophyll content. The 'grassy' taste of the liquor was positively related to increases in chlorophyll content as well as to increases in leaf age (norm). Total chlorophyll content was higher in machine-plucked than in hand-plucked tea leaves.Die doel van hierdie ondersoek was om die moontlike effek van pluknorme by verskillende stikstofbemestingspeile op swart tee gehalte vas te stel. Toenemende blaar ouderdom (norme) het die chlorofiel in vars groen tee blare verhoog. T oenemende peile van ammol)il,lmsulfaat bemesting was ook verantwoordelik vir die verhoging van chlorofiel. Die chlorofiel reaksie was soortgelyk in geprosesseerde swart tee. Vir dieselfde massa vars groen blare, het die swart tee 'n baie laer totale chlorofiel inhoud gehad. Vervaardiging was dus verantwoordelik vir chlorofiel vernietiging. In 'n organoleptiese evaluering van die infusie van swart tee was gevind dat dit konstant 'helderder' was by aile stikstof (N) peile vir groeipunt + 1 en tweede blaar. Die ouer blare was deurgaans 'dof'. Hierdie resultate volg dieselfde patroon as die toenemende chlorofiel. Die 'grassmaak' van die tee ekstrak het toegeneem met toenemende chlorofiel inhoud en met toenemende blaarouderdom (norme). Die chlorofiel inhoud was hoar in meganies-geplukte blare as in handgeplukte blare.

Arbuscular Mycorrhiza Improves Leaf Food Quality of Tea Plants

“…Tea (Camellia sinensis (L.) O. Kuntze) is an important commercial crop consumed worldwide, primarily as a beverage made from the processed leaves. Tea tree growth is often affected by soil nutrient levels, temperature, pruning, and soil microbes including arbuscular mycorrhizal fungi (AMF) (Burgess and Carr, 1996;Van Lelyveld et al, 1990;Sharma and Kayang, 2017). AMF effects on plant growth have been reported in many plants, including tea plants (Aliasgharzad et al, 2011;Shao et al, 2018).…”

Influence of reduced N-fertilizer application on foliar chemicals and functional qualities of tea plants under Toxoptera aurantii infestation

“…Normal N showed significant effects on Pn, Gs, Ci and Tr as compared to reduced N treatments. Augmented N content enhanced chlorophyll contents in black tea which would eventually increase Pn rate due to the stimulation of photosynthetic pigments [ 59 , 60 ]. According to Cheng et al [ 61 ], N abundance can regulate plant photosynthetic activity and the formation of products due to the fact that more carbon present in the leaves would be assimilated into amino acids and proteins in lieu of carbohydrate.…”