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Seasonal Quality Changes in Kangra Tea by ashugulati is a document available to read on EtoBox.
1. The study found seasonal variations in quality parameters of Kangra tea over different growth flushes. Theaflavin, thearubigin and caffeine content were highest in early flush tea and gradually declined through the main flush, reaching lowest levels. 2. Flavor profile analysis also showed qualitative and quantitative seasonal changes in aroma compounds. Key flavor compounds were highest in early flush tea and either decreased or were absent in main flush tea. 3. Quality parameters like brightness and li
- Author
- ashugulati
- Language
- EN