Anandavijayan, S.Jayaweera, H.Herath, N.L.2015-06-192015-06-191989Sri Lanka Journal of Tea Science58(2)pp.111-117https://dl.nsf.gov.lk/handle/1/19637Food ScienceBlack teaMoisture contentPolyphenolsTheaflavinsThearubiginsFlavourEffect of sifting of dhool during fermentation on quality of manufactured black teaArticle