Yamanish, T.LinZhiHazarik, M.Sakata, K.Vasisht, K.Raghavan, K.V.Jain, N.K.2008-12-122008-12-122004Yamanish, T, LinZhi, Hazarika, M, Sakata, K, Vasosht, K & Raghavan, KV 2004, 'Technical Session 6 : Chemistry of Quality Improvement & Value Addition', International Journal of tea Science, vol. 3, no. 3&4, pp. 153-177.0972-544Xhttp://hdl.handle.net/2263/8416This item was scanned with a HP 4850 Scanjet at 300 dpi and consists of 24 pages.enInternational Society of Tea Science (ISTS)Camellia sinensisAssam teaTea -- QualityValue addedTheanineExtraction (Chemistry)GlycosidasesFlavorPolyphenolsIndustrial promotion -- IndiaGreen teaTechnical session 6 : chemistry of quality improvement & value additionChemical basis of tea qualityThe extraction and purification of theanineHorizons for value addition in Assam teaImprovement of flavour quality of CTC black tea by Glycosidases in tea leavesStudy to promote the industrial exploitation of green tea polyphenols in IndiaValue addition panel discussionsArticle