On the method of orthodox manufacture and its effect on grade outturns and made tea characteristics, 1 - the influence of hard rolling and high drying temperatures

Jayaratnam, S.Kiritisinghe, D.2014-11-182014-11-181974Tea Quarterly44(2-3)pp.128-131https://dl.nsf.gov.lk/handle/1/12601Food Science and TechnologyTea characteristicsBOPF gradeBOF gradeOrthodox manufactureOn the method of orthodox manufacture and its effect on grade outturns and made tea characteristics, 1 - the influence of hard rolling and high drying temperaturesA