Tea (Camellia sinensis L.) is the most widely-consumed beverage in the world. The
biochemical components of tea leave include polyphenols (catechins and flavonoides) …

Tea (Camellia sinensis [L.] O. Kuntze) is cultivated as a beverage crop. Despite being a
hardy perennial, the tea plant is susceptible to various biotic stresses. Among them, the foliar …

Two thirds of the tea growing area of North East India is covered by Tocklai vegetative (TV)
cultivars. The present study investigates the principal catechins [(−)-epigallocatechin gallate …

Tocklai vegetative (TV) cultivars are extensively planted in the tea-growing regions of
Northeast India. The present investigation explores the impact of season on the total …

The fermentation stage is vital during the black tea manufacturing process to produce the
best‐quality tea. The oxidation of tea biochemical compounds results in the appearance of …

Many attentions have been previously focused to identify the multiple biochemical
components related to tea quality and health benefits, however, the natural variation of …

Catechins are important chemical components determining the quality of tea. The catechin
index (CI, ratio of dihydroxylated catechin (DIC)/trihydroxylated catechin (TRIC)) in the green …

Tea leaves are rich in diverse metabolites with medicinal importance. The quality of made
tea is largely depended on the qualitative and quantitative attributes of key metabolites. The …

茶饼病是由担子菌真菌主要为害茶树嫩叶引起的病害ꎬ 已是茶叶生产中重要真菌病害ꎬ
严重制约茶产业发展ꎮ 目前ꎬ 茶饼病病原离体培养非常困难ꎬ 在一定程度上限制了病原菌与 …

The aim of this study was to determine the levels of myricetin, quercetin, and kaempferol in
green and black Kenyan types in relation to geographic location of production. Tea samples …