Tea: Cultivation to Consumption

About this book

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.

Contents

Historical introduction, J.Weatherstone; botanical classification of tea, B.Banerjee; selection and breeding of tea, B.Banerjee; climate, weather and the yield of tea, M.K.V.Carr and W.Stephens; soils, C.O.Othieno; tea crop physiology, T.W.Tanton; field operations, K.C.Wilson; mineral nutrition and fertilizers, M.D.Bonheure and K.C.Wilson; pest and disease control in Africa, P.S.Rattan; disease control in Asia, P.V.Arulpragasum; pest control in Asia, N.Muraleedharan; green and semi-fermented teas, T.Takeo; production of black tea, M.E.Hampton; speciality and herbal teas, M.Gill; instant tea, M.Saltmarsh; the chemistry and biochemistry of black tea production - the non-volatiles; tea aroma, M.Robinson and P.O.Ownor; the world trade in tea, R.van de Meeberg; impurities, quality, standards and legislation, R.van de Meeberg; physiological and clinical effects of tea, V.Marks.

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