Chemical basis of liquoring characteristics of ceylon tea: 2 relationship between the composition of the tea liquors and the valuations for the liquoring characteristics of black tea

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TQ-34(2)-56.pdf (617.02 KB)

Date

1963

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Publisher

The Tea Research Institute. Talawakele

Abstract

Description

Keywords

Beverages, Black tea, Liquoring properties, Tea liquors, Chemical analysis, Liquoring characteristics, Mineral constituents

Citation

Tea Quarterly34(2)pp.56

URI

https://dl.nsf.gov.lk/handle/1/12768

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Tea Quarterly

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Copyright © National Science Foundation, Sri Lanka

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