Wickremasinghe, R.L.Perera, K.P.W.C.2010-07-062010-07-061973Journal of the National Science Council of Sri Lanka, 1(2):p.111-121https://dl.nsf.gov.lk/handle/1/6578PolyphenolsAmino acidsProcessingCaffeineCarbohydrateTheaflavinChemicalAgricultureFactors affecting quality strength and colour of black tea liquorsArticle