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Author: K.C. Willson
Publisher: Springer Science & Business Media
ISBN: 9401123268
Category : Technology & Engineering
Languages : en
Pages : 780
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Book Description
Tea is a unique crop and, incidentally, a very interesting and attractive one. The tea bush, its cultivation and harvesting do not fit into any typical cropping pattern. Moreover, its processing and marketing are specific to tea. Thus the Tea Industry stands apart and constitutes a self contained entity. This is reflected in the title given to this book, Tea: Cultivation to consumption, and its treatment of the subject. The book is logically planned - starting with the plant itself and finishing with the traditional'cuppa'. Every aspect of tea production is covered, inevitably some in greater detail than others. However, it gives an authentic and comprehensive picture of the tea industry. The text deals in detail with cultural practices and research, where desirable, on a regional basis. The technology of tea cultivation and processing has been developed within the industry, aided by applied research which was largely financed by the tea companies themselves. This contributed to a technically competent industry but tended to bypass the more academic and fundamental investigations which might bring future rewards. The sponsorship of research has now widened and the range and depth of tea research has increased accordingly. The editors and authors of this book have played their part in these recent developments which are well reported in the book.
Author: K.C. Willson
Publisher: Springer Science & Business Media
ISBN: 9401123268
Category : Technology & Engineering
Languages : en
Pages : 780
Get Book Here
Book Description
Tea is a unique crop and, incidentally, a very interesting and attractive one. The tea bush, its cultivation and harvesting do not fit into any typical cropping pattern. Moreover, its processing and marketing are specific to tea. Thus the Tea Industry stands apart and constitutes a self contained entity. This is reflected in the title given to this book, Tea: Cultivation to consumption, and its treatment of the subject. The book is logically planned - starting with the plant itself and finishing with the traditional'cuppa'. Every aspect of tea production is covered, inevitably some in greater detail than others. However, it gives an authentic and comprehensive picture of the tea industry. The text deals in detail with cultural practices and research, where desirable, on a regional basis. The technology of tea cultivation and processing has been developed within the industry, aided by applied research which was largely financed by the tea companies themselves. This contributed to a technically competent industry but tended to bypass the more academic and fundamental investigations which might bring future rewards. The sponsorship of research has now widened and the range and depth of tea research has increased accordingly. The editors and authors of this book have played their part in these recent developments which are well reported in the book.
Author: Gonçalo Justino
Publisher: BoD – Books on Demand
ISBN: 1838806075
Category : Medical
Languages : en
Pages : 144
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Book Description
This book addresses in a succinct way some of the state-of-the-art studies on the chemistry and pharmacology of teas. It starts with some of the reasons why tea is called the elixir of life, and looks at the world consumption of tea and its role in many western and eastern cultures. The book proceeds with a systematic study that establishes the predominant compositions of different types of tea. The effects of tea constituents on health are discussed, and a final chapter discusses some of the potential applications of tea in the food industry.
Author: Victor R Preedy
Publisher: Elsevier
ISBN: 0443141592
Category : Technology & Engineering
Languages : en
Pages : 1030
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Book Description
While there is a nearly universal agreement that drinking tea can benefit health, information on the benefits or adverse effects of drinking tea is scattered, leaving definitive answers difficult to ascertain. Tea in Health and Disease Prevention, Second Edition, once again addresses this problem, bringing together all the latest and most relevant information on tea and its health effects into one comprehensive resource. This book covers compounds in black, green, and white teas and explores their health implications, first more generally, then in terms of specific organ systems and diseases. With over 75% brand new content, this fully reorganized, updated edition covers a wider range of tea varieties and beneficial compounds found in tea, such as epigallocatechin gallate and antioxidants. Tea in Health and Disease Prevention, Second Edition, is an organized, efficient resource that will help readers find quick answers to questions and will help inspire further studies for those interested in tea research. This is a must-have reference for researchers in food science and nutrition, as well as nutritionists and dieticians. Covers and compares features, benefits, and potential negative effects of the most important types of tea, including green, black, and white Identifies therapeutic benefits of teas for new product development Offers a “one stop shop” for research in this area, compiling both foundational and cutting-edge topics into one resource Includes a dictionary of key terms, other health effects of tea or extracts, and a summary point section within each chapter for a quick reference
Author:
Publisher:
ISBN:
Category : Coffee industry
Languages : en
Pages : 696
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Book Description
Author: Liang Chen
Publisher: Springer Science & Business Media
ISBN: 3642318789
Category : Science
Languages : en
Pages : 400
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Book Description
Global Tea Breeding: Achievements, Challenges and Perspectives provides a global review on biodiversity and biotechnology issues in tea breeding and selection. The contributions are written by experts from China, India, Kenya, Sri Lanka, Vietnam, Turkey, Indonesia, Japan, Bangladesh, Korea, Nigeria, and etc., which countries amount to 90% of the world tea production. This book focuses on the germplasm, breeding and selection of tea cultivars for the production of black, green and Oolong teas from the tea plant, Camellia sinensis (L.) O. Kuntze. It can benefit the tea breeders in the global tea industry, as well as the breeders of other woody cash crops like coffee and other sub-tropical fruit trees. Liang Chen is a Professor and Associate Director at National Center for Tea Improvement, Tea Research Institute of the Chinese Academy of Agricultural Sciences (TRICAAS), Hangzhou, China. Zeno Apostolides is a Professor at the Department of Biochemistry, University of Pretoria, South Africa. Zong-Mao Chen is the Academician of the Chinese Academy of Engineering and a Professor at the Tea Research Institute of the Chinese Academy of Agricultural Sciences, Hangzhou, China.
Author: Judith Leavitt
Publisher:
ISBN: 9781735080918
Category :
Languages : en
Pages :
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Book Description
A journal that gives you readers easy way to record details about teas as well as build a list of the teas they enjoy.
Author: Junfeng Yin
Publisher: CRC Press
ISBN: 1000600556
Category : Technology & Engineering
Languages : en
Pages : 397
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Book Description
Tea is one of the most widely consumed beverages worldwide, and tea extract has been used in a variety of food products including beverages, bread, cakes, ice-cream, wine, biscuits, dehydrated fruits, and various meat and dairy products. In recent years, there is growing consumer interest in the tea extract supplemented products. Tea as a Food Ingredient: Properties, Processing, and Health Aspects provides extensive scientific information on the properties of tea foods, chemical properties, formulations, and tea as ingredient to develop new health foods. It describes tea food production, chemical and physical properties, sensory quality, processing technology, and health benefits. Early chapters present information relating to scientific studies on the health benefits of tea, and the latter chapters focus on introducing tea products into foods, which is the major focus of the entire book. Key Features: Covers broad areas such as chemical properties, bioactive components, and health benefits of tea-based foods Focuses on chemical properties of tea foods, processing technologies, functional food products, and health benefits Explains how the addition of tea extract changes the properties of food and consumer sensory perception This book presents current and sound scientific knowledge on the nutritional value and health benefit of the different tea-based food products, and will be beneficial for food science professionals as well as anyone with an interest in tea as a food ingredient and the benefits it can provide.
Author: Aleksandra Tea Aleksandra Tea Journals
Publisher:
ISBN:
Category :
Languages : en
Pages : 100
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Book Description
This notebook provides a convenient place to register your tastings. Great for lovers and tea tasters. The book contains space for: Name, Type, Purchase Location, Price, Rating: (Appearance, Aroma, Body, Taste, Finish), Description, Tasting Notes, Overal Rating.
Author: Unique Journals
Publisher: Independently Published
ISBN: 9781795711876
Category :
Languages : en
Pages : 128
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Book Description
The ultimate tea journal for tea lovers everywhere! Whether you are a long-time tea lover or just beginning to experiment with tea, this is the penultimate tea tasting organizer to record your tea tasting experiences. Each page includes space for noting details about both the tea and your overall experience, with lines for tea name, type and source, company and cost, how the tea leaves appear when wet and dry, the liquor brewed in the cup, the number of steepings, temperature, and more. This 120 page bound notebook measures in at 6x9 inches (15x23 centimeters) and includes an introduction with tea vocabulary to teach your tea lover about the leaf, the flavor, the aroma and liquor brewed in your teacup. Also included is a tea wheel to assist labelling the flavors and aromas to be had with each type of tea. Don't become frustrated trying to remember the name of a tea you tried long ago or how to properly brew your finest cup of your favorites. By creating your own personal tea record, you can purchase- and brew- the teas you love again and again.
Author: P.S. Ahuja
Publisher: Scientific Publishers
ISBN: 9387741087
Category : Technology & Engineering
Languages : en
Pages : 500
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Book Description
Tea is a popular non-alcoholic beverage that maintains exclusivity as well as mass appeal for respite and relaxation. Tea is fast gaining importance for its health benefits as a nutraceutical. In addition to its global end-use, tea plantations as a whole are undergoing a transition towards mechanization, and agro-technolotgies for farm mechanization have been rationalized. With the advent of biotechnological approaches, management of genetic resources and plant improvement are evolving, both for improving productivity and quality under normal and stress environments. Tea manufacture is also undergoing process of transformation due to the advent of new machines with precise and controlled steps of manufacture. Pre-withering machine is a disruptive concept in tea processing and is highlighted in this book. Various diversified health care products e.g. theaflavins, polyphenols, theanines decaffeinated tea etc. are getting place in the market. Fast teas viz., Ready-to-Drink teas, tea concentrates, instant tea, tea based juices and tea wines are in queue for impacting the markets. In this book, effort has been made to bring together the latest advances on aspects of tea husbandry, physiology, biochemistry, manufacture and biotechnology to give a one stop exposition of status on Tea Technology to the reader.
