Agricultural products such as tea, chocolate, coffee and wine are valued for their sensorial
and nutritional qualities. Variation in the growing conditions of a crop can influence the …

Compared with traditional organic fertilizer, fermented soybean is a better fertilizer resource
in tea plantations. The application of organic fertilizer is a feasible practice to mitigate the …

The role of tea endophytes in black tea fermentation and their impact on black tea quality
remain unclear. We collected fresh leaves of Bixiangzao and Mingfeng tea and processed …

Biochar as a by-product of the carbonization of biomass has an inherent potential to modify
acidic soils due to its alkaline nature. To explore the mechanism and effectiveness of …

Tea is an economical and most widely used beverage across the globe owing to its unique
fragrance and flavor. Plant microbe interaction has emerged as an important topic which got …

Flavour of tea is mainly contributed by a group of polyphenols–flavonoids. However, the
content of flavonoid fluctuates seasonally and is found to be higher in the first flush of tea …

Several studies have indicated that the heavy-metal content in tea is increasing gradually.
Researchers examining the soil of more than 100 tea gardens in China have observed that …

Biofertilizers have been suggested as alternatives to synthetic fertilizers, which could reduce
soil degradation brought on by excessive chemical fertilization and have an impact on the …

Introduction Harvest time represents one of the crucial factors concerning the quality of
alpine green tea. At present, the mechanisms of the tea quality changing with harvest time …

Leaves of Camellia sinensis plants are used to produce tea, one of the most consumed
beverages worldwide, containing a wide variety of bioactive compounds that help to …