Articles
NITROGEN FERTILIZATION OF TEA: EFFECT ON CHLOROPHYLL AND QUALITY PARAMETERS OF PROCESSED BLACK TEA
Article number
275_60
Pages
483 – 488
Language
Abstract
It has been shown that there is a connection between nitrogen fertilization and the chlorophyll content of green tea leaves.
In this study the possible connection between increasing levels of nitrogen fertilization and residual chlorophyll in the black processed tea was investigated.
These results were compared with other quality parameters.
Six increased levels of nitrogen fertilization were found to increase the chlorophyll content progressively in black processed tea.
This increase led to an increasing "grassy" taste as tested by tea tasters.
Increasing levels of nitrogen was also responsible for a decrease in theaflavin and total colour of the infusion from processed black tea.
These results were responsible for a decrease in the tea quality.
In this study the possible connection between increasing levels of nitrogen fertilization and residual chlorophyll in the black processed tea was investigated.
These results were compared with other quality parameters.
Six increased levels of nitrogen fertilization were found to increase the chlorophyll content progressively in black processed tea.
This increase led to an increasing "grassy" taste as tested by tea tasters.
Increasing levels of nitrogen was also responsible for a decrease in theaflavin and total colour of the infusion from processed black tea.
These results were responsible for a decrease in the tea quality.
Authors
L.J. van Lelyveld, B.L. Smith, C. Frazer
Keywords
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