The application of the pouchong tea process to the leaves from tea plants, var. assamica dominant hybrids.
Year: 1986
Type: article
Abstract: Pouchongtea is a well-knownsemi-fermented tea with a characteristic floral aroma.Its production involves special withering processes: solar-withering and turn-over treatment during indoor-withering, followed by parching on a pan, rolling and drying.1*High-grade pouchong tea is * 1, control; 2, pouchong tea.** Never reported previously.*** A blank space means no peak.
Authors: Michiko KAWAKAMI, Tei YAMANISHI, Akio KOBAYASHI
Institution: Ochanomizu University
Language: English
Topic: Tea Polyphenols and Effects
Subfield: Pathology and Forensic Medicine
Field: Medicine
Domain: Health Sciences
Open Access status: bronze
OpenAlex ID: W4255643645