Pub Date : 2016-01-28DOI: 10.5376/JTSR.2016.06.0001
S. Kavitha, K. Prapagar, G. Gunarathne
Teas ( Camellia sinensis L.) exclusively prefer to grow in acid soils but in very acidic nature it is detrimental to the available nutrient content especially Ca, Mg and Mn in soil. Dolomite is soil amendment which used to mitigate the soil acidity and also it provides some essential nutrient Ca and Mg itself. Present investigation was undertaken to identify the effect of different rate of Dolomite on major and micronutrient availability of Tea growing soils of low country wet zone. Field trial was laid out in Randomized Complete Block Design consisting of five treatments in different rate of Dolomite (kg/ha/pruning cycle) namely; T1 (control), T2 (1000), T3 (2000), T4 (3000), and T5 (4000). Soil nutrient content at 0-15cm and 15-30cm of depths were studied. The data generated from the study was analyzed by using Analysis of Variance (ANOVA) in SAS statistical package. Treatment means were compared at probability p< 0.05 using LSD. Soil Exchangeable Al, Ca and D.T.P.A extractable Mn were had no effect. But soil available Fe was significantly declined according to the dolomite rate. The highest average mean value of Fe was obtained in control. Highest average means of soil Exchangeable Mg (101.33mg/kg) was observed in highest dolomite applied plots at 0-15cm depth and highest K (130.67mg/kg) was recorded in the treatment with 2000kg/ha/pruning cycle.
{"title":"Nutrient Availability of Tea Growing Soil Influenced by Different Rates of Dolomite","authors":"S. Kavitha, K. Prapagar, G. Gunarathne","doi":"10.5376/JTSR.2016.06.0001","DOIUrl":"https://doi.org/10.5376/JTSR.2016.06.0001","url":null,"abstract":"Teas ( Camellia sinensis L.) exclusively prefer to grow in acid soils but in very acidic nature it is detrimental to the available nutrient content especially Ca, Mg and Mn in soil. Dolomite is soil amendment which used to mitigate the soil acidity and also it provides some essential nutrient Ca and Mg itself. Present investigation was undertaken to identify the effect of different rate of Dolomite on major and micronutrient availability of Tea growing soils of low country wet zone. Field trial was laid out in Randomized Complete Block Design consisting of five treatments in different rate of Dolomite (kg/ha/pruning cycle) namely; T1 (control), T2 (1000), T3 (2000), T4 (3000), and T5 (4000). Soil nutrient content at 0-15cm and 15-30cm of depths were studied. The data generated from the study was analyzed by using Analysis of Variance (ANOVA) in SAS statistical package. Treatment means were compared at probability p< 0.05 using LSD. Soil Exchangeable Al, Ca and D.T.P.A extractable Mn were had no effect. But soil available Fe was significantly declined according to the dolomite rate. The highest average mean value of Fe was obtained in control. Highest average means of soil Exchangeable Mg (101.33mg/kg) was observed in highest dolomite applied plots at 0-15cm depth and highest K (130.67mg/kg) was recorded in the treatment with 2000kg/ha/pruning cycle.","PeriodicalId":17156,"journal":{"name":"Journal of Tea Science","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2016-01-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"90829072","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2016-01-28DOI: 10.5376/JTSR.2016.06.0005
S. K. Shah, Vipal A. Pate
Normal 0 10 磅 0 2 false false false EN-US ZH-CN X-NONE /* Style Definitions */ table.MsoNormalTable {mso-style-name:普通表格; mso-tstyle-rowband-size:0; mso-tstyle-colband-size:0; mso-style-noshow:yes; mso-style-priority:99; mso-style-parent:""; mso-padding-alt:0cm 5.4pt 0cm 5.4pt; mso-para-margin:0cm; mso-para-margin-bottom:.0001pt; mso-pagination:widow-orphan; font-size:10.0pt; font-family:"Times New Roman";} Tea being the most consumed of beverages next to the water on the earth. The commercial tea production was started since 1835. Tea production in India has seen a great jump of 304 percent, while the tea cultivated area increased by only 160 percent in the last five decades. The Estate owner, management, government and the laborers have equally contributed in increasing the production of Tea in India. Even though there are certain challenges for tea production in India like Low laborer productivity, High Cost of Production, Climate change, Seasonal effect, Injudicious nutrient management, Pest and disease, and consistent quality aspects of tea. Besides challenges India earned over Rs. 4000 crores foreign exchange in year 2014. Big domestic market, Scientific Soil and water management, Mechanization of plucking, Co-operative brought leaf tea factories, Reducing the cost of production by using renewable energy, Organic and Value added Tea, Tea tourism and above all the better support of the Government are some key opportunities to enhance further Indian Tea Industry.
{"title":"Tea Production in India: Challenges and Opportunities","authors":"S. K. Shah, Vipal A. Pate","doi":"10.5376/JTSR.2016.06.0005","DOIUrl":"https://doi.org/10.5376/JTSR.2016.06.0005","url":null,"abstract":"Normal 0 10 磅 0 2 false false false EN-US ZH-CN X-NONE \u0000/* Style Definitions */ \u0000table.MsoNormalTable \u0000{mso-style-name:普通表格; \u0000mso-tstyle-rowband-size:0; \u0000mso-tstyle-colband-size:0; \u0000mso-style-noshow:yes; \u0000mso-style-priority:99; \u0000mso-style-parent:\"\"; \u0000mso-padding-alt:0cm 5.4pt 0cm 5.4pt; \u0000mso-para-margin:0cm; \u0000mso-para-margin-bottom:.0001pt; \u0000mso-pagination:widow-orphan; \u0000font-size:10.0pt; \u0000font-family:\"Times New Roman\";} \u0000 Tea being the most consumed of beverages next to the water on the earth. The commercial tea production was started since 1835. Tea production in India has seen a great jump of 304 percent, while the tea cultivated area increased by only 160 percent in the last five decades. The Estate owner, management, government and the laborers have equally contributed in increasing the production of Tea in India. Even though there are certain challenges for tea production in India like Low laborer productivity, High Cost of Production, Climate change, Seasonal effect, Injudicious nutrient management, Pest and disease, and consistent quality aspects of tea. Besides challenges India earned over Rs. 4000 crores foreign exchange in year 2014. Big domestic market, Scientific Soil and water management, Mechanization of plucking, Co-operative brought leaf tea factories, Reducing the cost of production by using renewable energy, Organic and Value added Tea, Tea tourism and above all the better support of the Government are some key opportunities to enhance further Indian Tea Industry.","PeriodicalId":17156,"journal":{"name":"Journal of Tea Science","volume":"8 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2016-01-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"91016233","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2015-12-22DOI: 10.5376/JTSR.2015.05.0011
H. B. Pemba, A. Baran, R. Lepcha, D. Tamang
Tea is being consumed by humans since time immemorial and now it is cultivated, drunk all over the world and subject of latest research contributing human health. The venture of this paper is to focus on the global research efforts regarding the bioactive compounds and antioxidant properties of tea and derive some future research directions towards its overwhelming potentialities. With a view of the above, a comprehensive information on the chemical constituents and activities of polyphenols in tea, processing and manufacturing of tea, status and potentialities of global research on tea antioxidant and bioactive compounds alongwith their protective role has been elaborated. The discovery of novel health effects of bioactive compounds will provide the scientific basis for future efforts to use biotechnology to modify/fortify foods and food components as a means to improve public health.
{"title":"Bioactive Compounds and Antioxidant Properties of Tea: Status, Global Research and Potentialities","authors":"H. B. Pemba, A. Baran, R. Lepcha, D. Tamang","doi":"10.5376/JTSR.2015.05.0011","DOIUrl":"https://doi.org/10.5376/JTSR.2015.05.0011","url":null,"abstract":"Tea is being consumed by humans since time immemorial and now it is cultivated, drunk all over the world and subject of latest research contributing human health. The venture of this paper is to focus on the global research efforts regarding the bioactive compounds and antioxidant properties of tea and derive some future research directions towards its overwhelming potentialities. With a view of the above, a comprehensive information on the chemical constituents and activities of polyphenols in tea, processing and manufacturing of tea, status and potentialities of global research on tea antioxidant and bioactive compounds alongwith their protective role has been elaborated. The discovery of novel health effects of bioactive compounds will provide the scientific basis for future efforts to use biotechnology to modify/fortify foods and food components as a means to improve public health.","PeriodicalId":17156,"journal":{"name":"Journal of Tea Science","volume":"10 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2015-12-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"82670797","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
For Japanese people tea is first and foremost green tea. Tea has a long history in Japan, having been introduced into the country more than 1000 years ago by Buddhist monks returning from China. From that time on tea drinking spread to the samurai and aristocratic classes, and at the end of the 16th century Sen-no Rikyu evolved what is known as the tea ceremony CHANOYU, which became an important part of Japan's culture. At the end of the 19th century, with the loosening up of Japan's diplomatic relations, the cultivation and production of tea as an export item earning foreign currency was promoted by the government and production became more and more widespread. Following this tea came to be consumed also by ordinary people.
{"title":"THE JAPANESE TEA MARKETTHE JAPANESE TEA MARKET","authors":"Nobuyasu Miura","doi":"10.20425/ijts.v2i3.4606","DOIUrl":"https://doi.org/10.20425/ijts.v2i3.4606","url":null,"abstract":"For Japanese people tea is first and foremost green tea. Tea has a long history in Japan, having been introduced into the country more than 1000 years ago by Buddhist monks returning from China. From that time on tea drinking spread to the samurai and aristocratic classes, and at the end of the 16th century Sen-no Rikyu evolved what is known as the tea ceremony CHANOYU, which became an important part of Japan's culture. At the end of the 19th century, with the loosening up of Japan's diplomatic relations, the cultivation and production of tea as an export item earning foreign currency was promoted by the government and production became more and more widespread. Following this tea came to be consumed also by ordinary people.","PeriodicalId":17156,"journal":{"name":"Journal of Tea Science","volume":"77 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2015-12-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"89831278","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2015-12-17DOI: 10.20425/ijts.v2i1and2.4582
J. Weisburger
At this time, the beginning of the 21st Century, tea as a beverage is favored in many countries of the World. It is said, that it is the most used drink second to water. In the writer's opinion, it is actualy better than water in many parts of the world, where clean sterile water is not available. The preparation of tea involves boiling of the water, which wil automaticaly sterilize it and therefore, makes it safe.
{"title":"Editorial: Overview for Tea & Health Special for IJTS","authors":"J. Weisburger","doi":"10.20425/ijts.v2i1and2.4582","DOIUrl":"https://doi.org/10.20425/ijts.v2i1and2.4582","url":null,"abstract":"At this time, the beginning of the 21st Century, tea as a beverage is favored in many countries of the World. It is said, that it is the most used drink second to water. In the writer's opinion, it is actualy better than water in many parts of the world, where clean sterile water is not available. The preparation of tea involves boiling of the water, which wil automaticaly sterilize it and therefore, makes it safe.","PeriodicalId":17156,"journal":{"name":"Journal of Tea Science","volume":"50 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2015-12-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"72772899","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
The degradative kinetics of pesticides on tea plant surface are characterized by an initial rapid degradation which follows a first-order kinetics, then transferred to a more slower degradative rate. The degradative process mainly consists of photodegradation, evaporation, rainfall elution and growth dilution. The influencing parameters of these processes were investigated on tea plant. The predictive model of the initial concentration, photodegradation rate constant, evaporation rate constant, rainfall elution rate, growth dilution rate and the total degradative rate was discussed and verified in four locations situated in the range of 25°-30°N latitude, and acceptable results were obtained.
{"title":"The fate of pesticide on tea plant and the prediction of pesticide residue in fresh leaves of tea plant","authors":"Chen Zongmao, Liu Guangming","doi":"10.20425/ijts.v2i4.4593","DOIUrl":"https://doi.org/10.20425/ijts.v2i4.4593","url":null,"abstract":"The degradative kinetics of pesticides on tea plant surface are characterized by an initial rapid degradation which follows a first-order kinetics, then transferred to a more slower degradative rate. The degradative process mainly consists of photodegradation, evaporation, rainfall elution and growth dilution. The influencing parameters of these processes were investigated on tea plant. The predictive model of the initial concentration, photodegradation rate constant, evaporation rate constant, rainfall elution rate, growth dilution rate and the total degradative rate was discussed and verified in four locations situated in the range of 25°-30°N latitude, and acceptable results were obtained.","PeriodicalId":17156,"journal":{"name":"Journal of Tea Science","volume":"30 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2015-12-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"84685816","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Tea, as a beverage, is drunk by more than half of the world’s population. In some countries, tea, if not the most favorite drink, is the second most favorite drink after water. Consumers of tea have their own preferences as to the quality of the tea they drink. In certain tea consuming nations, regardless of price consumers buy the tea that they prefer. In Iran consumers pay twice or thrice as much to buy the tea they prefer. Hence, it is important to provide the quality of tea that each segment of the market requires rather than the tea that is produced locally or the tea that is priced lower than others.
{"title":"MARKETING TEA IN THE MIDDLE EAST","authors":"M. Gerami","doi":"10.20425/IJTS.V2I3.4607","DOIUrl":"https://doi.org/10.20425/IJTS.V2I3.4607","url":null,"abstract":"Tea, as a beverage, is drunk by more than half of the world’s population. In some countries, tea, if not the most favorite drink, is the second most favorite drink after water. Consumers of tea have their own preferences as to the quality of the tea they drink. In certain tea consuming nations, regardless of price consumers buy the tea that they prefer. In Iran consumers pay twice or thrice as much to buy the tea they prefer. Hence, it is important to provide the quality of tea that each segment of the market requires rather than the tea that is produced locally or the tea that is priced lower than others.","PeriodicalId":17156,"journal":{"name":"Journal of Tea Science","volume":"391 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2015-12-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"80753162","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2015-12-09DOI: 10.5376/JTSR.2015.05.0010
S. Seenivasan, N. Muraleedharan
Copper oxychloride was found as one of the sources of lead contamination in tea as this fungicide is being widely used in tea fields to control the blister blight disease. In India, there is no specification for this heavy metal in copper oxychloride formulations. Commercial brands of copper oxychloride were collected from market and analyzed for lead (Pb) an element of environmental concern. Results were compared with limits prescribed by Food and Agricultural Organization (FAO) of United Nations with a view that these results could be used for fixing limits of heavy metal impurities in national level for the copper oxychloride formulations. Field trials were initiated using the lead contaminated copper oxychloride and in combination with hexaconazole. The study indicates lead contaminated copper oxychloride is one of the sources for lead contamination in black tea. The accumulation of lead content in tea was positively correlated with the application of contaminated copper oxychloride formulations.
{"title":"Cumulative effect of foliar application of copper oxychloride on Pb content in black tea","authors":"S. Seenivasan, N. Muraleedharan","doi":"10.5376/JTSR.2015.05.0010","DOIUrl":"https://doi.org/10.5376/JTSR.2015.05.0010","url":null,"abstract":"Copper oxychloride was found as one of the sources of lead contamination in tea as this fungicide is being widely used in tea fields to control the blister blight disease. In India, there is no specification for this heavy metal in copper oxychloride formulations. Commercial brands of copper oxychloride were collected from market and analyzed for lead (Pb) an element of environmental concern. Results were compared with limits prescribed by Food and Agricultural Organization (FAO) of United Nations with a view that these results could be used for fixing limits of heavy metal impurities in national level for the copper oxychloride formulations. Field trials were initiated using the lead contaminated copper oxychloride and in combination with hexaconazole. The study indicates lead contaminated copper oxychloride is one of the sources for lead contamination in black tea. The accumulation of lead content in tea was positively correlated with the application of contaminated copper oxychloride formulations.","PeriodicalId":17156,"journal":{"name":"Journal of Tea Science","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2015-12-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"86768440","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2015-12-08DOI: 10.5376/JTSR.2015.05.0009
S. Seenivasan, N. Muraleedharan
Field experiments were conducted at two places in Tamil Nadu (India) to determine the residues of bifenthrin in black tea. Residues were quantified at different harvest intervals of ‘0’ (3 hr), 1 st , 3 rd , 5 th , 7 th , 10 th and 14 th day after acaricide application. Persistence, dissipation pattern, half-life value and safe harvest interval of the acaricide in tea were calculated. Residues of bifenthrin dissipated exponentially after application at both the locations and reached below the European Union maximum residue limit (MRL) of 5 mg kg-1 on the 10th day. Bifenthrin showed that like other acaricides it followed the first order dissipation kinetics. Half-life values varied from 2.4 to 3.2 days for bifenthrin and a safe harvest interval of 10 days is suggested for tea at the recommended dosage.
{"title":"Persistence of bifenthrin in tea and its transfer from black tea to tea brew","authors":"S. Seenivasan, N. Muraleedharan","doi":"10.5376/JTSR.2015.05.0009","DOIUrl":"https://doi.org/10.5376/JTSR.2015.05.0009","url":null,"abstract":"Field experiments were conducted at two places in Tamil Nadu (India) to determine the residues of bifenthrin in black tea. Residues were quantified at different harvest intervals of ‘0’ (3 hr), 1 st , 3 rd , 5 th , 7 th , 10 th and 14 th day after acaricide application. Persistence, dissipation pattern, half-life value and safe harvest interval of the acaricide in tea were calculated. Residues of bifenthrin dissipated exponentially after application at both the locations and reached below the European Union maximum residue limit (MRL) of 5 mg kg-1 on the 10th day. Bifenthrin showed that like other acaricides it followed the first order dissipation kinetics. Half-life values varied from 2.4 to 3.2 days for bifenthrin and a safe harvest interval of 10 days is suggested for tea at the recommended dosage.","PeriodicalId":17156,"journal":{"name":"Journal of Tea Science","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2015-12-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"75030030","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Wind speed and leaf temperature under wind machine running were measured in frost nights. Hot-wire anemometers and thermometers were placed side by side on bush canopies in terms of distance 5.4 m, 10.8m, 16.2 m, 21.6 m, 27.0 m points ahead of the wind machine. Wind speed showed a maximum at 10.8 m point closest to the wind machine, but changed smaller as distance. Leaf temperature rise showed a maximum at 5.4 m -10.8 m points, but changed smaller as distance. Between 10.8 - 27.0 m points, leaf temperature rise seemed to increase as wind speed was large. Leaf temperature rise was greater amount despite wind speed is small at 5.4 m point. From these results, frost-protective effect of the air stirring method is dependent on the leaf temperature rise caused by the wind hits the tea bush canopy, but on another factor in the range close to the wind machine.
{"title":"Relationship of Wind Speed and Canopy Leaf Temperature Rise for Air Stirring Frost Protection in Tea Field","authors":"T. Nakano","doi":"10.5979/CHA.2014.118_19","DOIUrl":"https://doi.org/10.5979/CHA.2014.118_19","url":null,"abstract":"Wind speed and leaf temperature under wind machine running were measured in frost nights. Hot-wire anemometers and thermometers were placed side by side on bush canopies in terms of distance 5.4 m, 10.8m, 16.2 m, 21.6 m, 27.0 m points ahead of the wind machine. Wind speed showed a maximum at 10.8 m point closest to the wind machine, but changed smaller as distance. Leaf temperature rise showed a maximum at 5.4 m -10.8 m points, but changed smaller as distance. Between 10.8 - 27.0 m points, leaf temperature rise seemed to increase as wind speed was large. Leaf temperature rise was greater amount despite wind speed is small at 5.4 m point. From these results, frost-protective effect of the air stirring method is dependent on the leaf temperature rise caused by the wind hits the tea bush canopy, but on another factor in the range close to the wind machine.","PeriodicalId":17156,"journal":{"name":"Journal of Tea Science","volume":"322 1","pages":"84-84"},"PeriodicalIF":0.0,"publicationDate":"2015-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"82915830","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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