2015
DOI: 10.1017/s0014479715000083
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Variations in the Precursors of Plain Black Tea Quality Parameters Due to Location of Production and Nitrogen Fertilizer Rates in Eastern African Clonal Tea Leaves

Abstract: Theaflavins contribute to astringency and brightness while thearubigins contribute to colour and mouth feel of black tea. Green leaf flavan-3-ols influence levels and distribution of theaflavins and thearubigins in black tea and are black tea quality precursor compounds. Caffeine also contributes to tea quality. Although location of production and nitrogenous fertilizer rates influence black tea quality, it is not known if the variations arise from the levels and distribution of the precursor compounds in gree… Show more

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Cited by 11 publications
(13 citation statements)
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“…Here, the caffeine content of the green tea sample significantly increases as the nitrogen application rate increases. Caffeine levels increased in all locations with an increase in nitrogen rate [ 37 ], with a high rate of nitrogenous fertilizers [ 38 ], and with a linear increase in tea shoots with increased nitrogen fertilization [ 39 ].…”
Section: Resultsmentioning
confidence: 99%
“…Here, the caffeine content of the green tea sample significantly increases as the nitrogen application rate increases. Caffeine levels increased in all locations with an increase in nitrogen rate [ 37 ], with a high rate of nitrogenous fertilizers [ 38 ], and with a linear increase in tea shoots with increased nitrogen fertilization [ 39 ].…”
Section: Resultsmentioning
confidence: 99%
“…12 Countries like China, Japan, Turkey, India, Kenya, Vietnam, Nepal, Tanzania, Taiwan and Sri Lanka are the main tea producers. 13 Tea produced from the fresh leaves and flowers of B. aegyptiaca are now the new product as tea like. 7 The demand for functional foods has led to the processing of underutilized plant organs such as B. aegyptiaca leaves, fruits and flowers known by the consumers for their health benefit as medicine than as a food.…”
Section: Introductionmentioning
confidence: 99%
“…Yields (6,7) and quality (8)(9)(10)(11)(12) however, are influenced by weather fluctuations within and between the years in the locations. Despite proximity of the tea growing regions to the equator, differences in geographical locations influence growth rates (13)(14)(15)(16), leaf nutrients levels (17,18), precursors to tea quality parameters (19)(20)(21)(22)(23)(24)(25)(26), black tea quality (11,12,25,27) and productivity (28)(29)(30)(31).…”
Section: Introductionmentioning
confidence: 99%