Evaluation of Volatile Quality Factors in Black Tea

  • 89 pages

  • Published: 1 May 1998

  • Author(s): Johns, Mike

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The study has implications for the Australian tea industry. For example, the project’s methodology could be used to assess the flavour quality of black tea and tea manufacturers could use terpene indices and chemical profiles to grade teas, verify the quality of pre-shipment samples, monitor pre and post processing deterioration of tea, evaluate the effects of climatic and agronomic variation on tea quality, and source suitable material from other countries and suppliers.