International Journal of Tea Science Volume 1 (2001)

Permanent URI for this collectionhttp://hdl.handle.net/2263/52005

International Journal of Tea Science Volume 1 (2001)

Contents

Dhanakumar, V.G.	Total quality management in tea through quality, safety & risk management : an HACCP perspective
Jain, N.K.	Front matter : Volume 1 Number 1
Jain, N.K.	Tea statistics : performance of tea in Kenya
Janoo, M.H.	Tea statistics
Juan, I.	Effects of different roasting temperature on flavor and quality of oolong tea (Tong-Tin Type)
Kabir, S.E.	A study on ecophysiology of tea (Camellia sinensis) with special reference to the influence of climatic factors on physiology of a few selected tea clones of Darjeeling
Mondal, T.K.	Camellia biotechnology : a bibliographic search
Owuor, O.	Effects of fertilizers on tea yields and quality : a review with special reference to Africa and Sri Lanka
Pandey, A., Palni, L.M.S.	Tea rhizosphere : characteristics, features, microbial diversity and applications
Rao, T.N., Sharma, P.K.	Sulphur nutrition of tea - global review
Takeo, T.	Industrial utilization of tea extract

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Now showing 1 - 11 of 11

Tea rhizosphere : characteristics, features, microbial diversity and applications
(International Society of Tea Science (ISTS), 2001) Pandey, Anita; Palni, L.M.S.; Jain, N.K.
In recent years tea (Camellia sinensis) rhizosphere has been examined in some detail, particularly in relation to plant-microbe interactions. The discovery of the presence of a 'negative rhizosphere effect' in established (not young) tea bushes is considered to be an interesting and a novel characteristic of tea rhizosphere. Other important and associated features include colonization of tea rhizosphere soil pH, etc. These findings have opened up newer avenues for further investigations in the field of 'rhizosphere microbiology'. As the tea bushes grow old, their rhizosphere is colonized by relatively lesser number of microbes indicating increasing selectivity with age. Dominance of a specific microbial population, belonging to the community of general antagonists, represents a fine example of mutual selection in nature. In this paper an attempt has been made to review the distinguishing features associated with the microbial activity and microbial diversity in the tea rhizosphere, and potential applications for the tea industry.
Front Matter : Volume 1 Number 1
(International Society of Tea Science (ISTS), 2001) Jain, N.K.; Jain, N.K.
The FIRST ISSUE of the International Journal of Tea Science is the long awaited culmination of a labour of love. It is the first step towards the effective transfer of information, to the tea-scientists and the industry, on tea science, technology and related matters.
A study on ecophysiology of tea (Camellia sinensis) with special reference to the influence of climatic factors on physiology of a few selected tea clones of Darjeeling
(International Society of Tea Science (ISTS), 2001) Kabir, S.E.; Jain, N.K.
Influence of climatic factors viz, ambient temperature, photosynthetically active radiation, wind velocity, sunshine hour on various physiological parameters of three Darjeeling tea clones was studied. Net photosynthesis, stomata1 conductance, transpiration and leaf water potential of the tea plants were badly affected during drought. Rate of photosynthesis was lowest in April. In dry period, humidity was found to be the most important limiting factor. Low temperature and high rainfall affected net photosynthesis, though to a lesser extent as compared to drought. Post monsoon period was found to be most conducive for physiological activity. High light intensity was not a limiting factor as long as moisture was adequate. Seasonal variation of physiological parameters was pronounced but there was no significant variation among three clones.
Industrial utilization of tea extract
(International Society of Tea Science (ISTS), 2001) Takeo, T.; Chakrabarty, M.M.; Jain, N.K.
The paper deals with growing industrial utilization of tea extract, which is a new product. Utilization of tea extract in several areas such as dye, deodorant, sterilization agent and medical agent have been developed. Antioxidant activity of catechins that occur in green tea leaves has been seen to be effective. As a preserving agent of fatty and raw food tea extract dyed cloth shows attractive colour and possessed properties of microbial growth inhibition as also deodorant properties. In Japan T-shirts, underwears, etc, are treated with tea extract. Tea extract has been shown to have inhibiting effect on S. mutans and is utilized for dental care. Other uses include pharmacy, food items, etc. Other claims include that tea extract has anti-inflammatory properties.
Camellia biotechnology : a bibliographic search
(International Society of Tea Science (ISTS), 2001) Mondal, Tapan Kumar; Jain, N.K.
This bibliographic search covers the references till December 2001 on various aspects of tissue culture, molecular biology and genetic engineering work on tea and other related Camellia species.
Effects of different roasting temperature on flavor and quality of Oolong tea (Tong-Tin Type)
(International Society of Tea Science (ISTS), 2001) Juan, I.; Jain, N.K.
The change of liquor color, aroma and taste of oolong tea after roasting have close relation with the change of nonvolatile and volatile compounds. Oolong tea roasted at 8WC still preserved its original golden liquor color, brothy taste, and floral aroma, The high concentrations of linalool, linalool oxides, p-ionone, and 3.7-dimethyl-1.5.7-octatrien-3-01, with a proportional concentration of pyrroles, pyrazines, and furans are probably the main contributors to the pleasant roast aroma of oolong tea roasted at 100°C or 120°C. The high concentrations of pyrroles (1-ethyl-2-formylpyrrole in major), pyrazines (2.5-dimethyl-3-ethyl-pyrazine in major), and furans (5-methyl-2-furfural in major) are probably the main contributors to the over-roast burnt odor of tea roasted at 140°C or above. Obvious deterioration in the quality of tea, such as turning the color of liquor to red and dull, increasing of sour taste and burnt odor of roasted tea, was found when roasted at 140°C or above. Our results strongly suggest that the roasting temperature of high quality oolong tea should not be higher than 80"C, and that of middle-grade tea should be around 100-120^C.
Tea statistics : performance of tea in Kenya
(International Society of Tea Science (ISTS), 2001) Jain, N.K.; Jain, N.K.
Considerable amount of information can be gleaned from a careful study of the statistical data by comparing and contrasting the emerging trends with those observed elsewhere.
Total quality management in tea through quality, safety & risk management : an HACCP perspective
(International Society of Tea Science (ISTS), 2001) Dhanakumar, V.G.; Jain, N.K.
Total Quality Management in tea through application of the principals of quality, safety and risk management are essential for competitiveness in case of both the small and large growers, in this era of WTO regime. At this juncture, when tea prices are globally depressed, it is particularly important to understand the application of the principles of HACCP perspective in plantation sector, which is discussed in this conceptual paper, with special application for tea producers.
Tea statistics
(International Society of Tea Science (ISTS), 2001) Janoo, Mohammed Hanif; Jain, N.K.
Effects of fertilizers on tea yields and quality : a review with special reference to Africa and Sri Lanka
(International Society of Tea Science (ISTS), 2001) Owuor, P.O.; Jain, N.K.
Introduction the increase in world demand, consequently tea Camellia sinensis L. 0 . Kuntze plants are commercially grown under different climatic conditions with latitudes ranging from 49' N (Outer Carpathians) to 33' S (Natal) (Shoubo, 1989) and altitudes from sea level in Japan and Turkey to above 2500 m a.m.s.l. in Kenya. It is planted for the production of different tea beverages including green, black and various semi-fermented teas. Over the years, production has continued to rise. In, 1980 for example world production was 1,848,016 metric tons (Anon, 1981), which rose to 2,962,590 metric tons in 1985 (Anon, 1999), a rise of 60% in 16 years. The rise in production has however, been faster than the increase in world demand, consequently tea prices have not improved with time (see Table 1). In attempts to improve profitability or to stay in business most producers have tried to use various methods to increase the quantities of tea they produce. These methods have included increasing land area under tea (Anon, 1996) and/or improving agronomic and cultural practices. Further land for more production, however, is running out leaving improvement of the agronomic practices as the most viable alternative to increase productivity per unit amount of input hence overall production.
Sulphur nutrition of tea - global review
(International Society of Tea Science (ISTS), 2001) Rao, T.N.; Sharma, P.K.; Jain, N.K.
Sulphur, as a secondary nutrient is vital for tea crop. Although, the importance of sulphur in tea crop nutrition was recognized long ago, it received little attention compared to other nutrients. This could be due to the fact that sulphur estimations in soil and plant are tedious. Quite often, sulphur needs were met through low analysis fertilizers like ammonium sulphate, single superphosphate and some organic sources. However, with increase in productivity of crop over time, removal of sulphur and increased use of high analysis fertilizers viz. urea, di-ammonium phosphate, and triple superphosphate etc. further hastened the depletion of sulphur from the soil. This review aims at consolidating the information available and help in identifying information gaps in our knowledge and suggest future lines of research.

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