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Effect of some field variables on the dry-matter content of tea shoots

Published online by Cambridge University Press:  27 March 2009

J. B. Cloughley
J. B. Cloughley
Affiliation:
Tea Research Foundation of Central Africa, P.O. Box 51, Mulanje, Malawi
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Extract

Beverage tea is produced from the immature shoots manually harvested from the perennial shrub Camellia sinensis (L.) O. Kuntze. Fresh green leaf is mechanically comminuted and converted to the black tea of commerce by a series of partially controlled biochemical oxidation reactions (Sanderson, 1972). The final, unrefined dried product represents some 20% of the initial fresh weight of crop, the actual dry-matter content of the harvested shoots determining the percentage made-tea return (Keegel, 1955). Dry-matter content, hence, influences yield in terms of black tea produced. Although theeffectsof environmental, agronomic and cultural factors on green leaf yield have been studied intensively, little work has been done on the influence of such factors on dry-matter content. The present study examines the effects of nitrogen application rates on dry-matter content in four genetically diverse clonal populations throughout the main production season and during the first period of the Central African off-season.

Type
Short Note
Information
The Journal of Agricultural Science , Volume 97 , Issue 1 , August 1981 , pp. 227 - 229
Copyright
Copyright © Cambridge University Press 1981

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References

REFERENCES

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