Cultivation and Manufacture of tea with purification, processing, tea extract, green tea and black tea

Cultivation and Manufacture of tea with purification, processing, tea extract, green tea and black tea

 

The book covers the following chapters: Tea (Origin, Classification, Breeding etc.), Manufacturing, Types, Composition and Medicinal Properties of Tea (Camellia sinensis), Cultivation of tea & its varieties (Camellia sinensis), Planting a New Tea Crop, Leaves of Camellia sinensis:Ordinary Brewing Plant, The Chemistry of Tea Non-volatiles, The Chemistry of Tea Volatiles, Taste aroma, colour and bioactive constituents  of Tea, Phytochemical, Pharmacological and  Beneficial Effects of Green Tea, Technology For Processing of Green Tea, Purification Process Influence On Green Tea  Extracts, Technology of Green Tea Extracts, Drying Technology on Quality of Green Tea, Green Tea Selenium-enriched, Development and Application of  Se-enriched Green Tea, Withering in the Processing of Black Tea, Home-Processing Black and Green Tea, Chemical constituents analysis of white tea of  different qualities, The manufacture of black tea, Antimicrobial Effects of Green Tea Extracts, Plant Economics of Tea Bag Plant Economics of Herbal Tea, Plant Economics of Tea Boutique, Plant Economics of Instant Tea, Plant Economics of Tea and Coffee Processing & Packaging.

 

Preface

Tea as a beverage is of great importance to humans. Tea consumption has a long history of over , years. Originated in China, drinking tea as a habit of daily life has spread all over the world. Currently, tea is one of the most popular beverages globally. Because tea is widely consumed by hundreds of millions of people in a perpetual manner, the possible effects of tea on human health is of particular importance in the field of medical, agricultural, and food research. The general view of tea has experienced a series of changes. Originally in ancient China, tea was taken as a medicine to detoxify or to cure diseases. Later on, tea was recognized as a tonic, which is beneficial to human health. In the course of development, tea is widely accepted as a beverage. Despite those changes, tea remains a kind of medicine, at least in part, in traditional Chinese medicine, in which tea is used alone or in most cases used in combination with other herbs to treat a variety of disorders. Modern medical research has found that tea and tea products display a wide spectrum of bioactivity and show therapeutic effectiveness in a number of experimental disease models. The subject of bioactivity and therapeutic potential of tea and tea products has drawn much more attention.

As a plant product, tea has a highly complicated composition. Fresh tea leaves and the processed tea consist of a great number of substances which can be roughly divided into two categories, the non-volatile compounds and the volatile aroma compounds. The non-volatiles that constitute the major part of the tea solids include polyphenols, flavonols, amino acids, carotenoid and other pigments, carbohydrates, organic acids, caffeine and purine derivatives, enzymes, vitamins, and many others. The physiological effect of caffeine is well known and documented. The biological activity and pharmacological effect of tea polyphenols have been under intensive investigation in recent decades. Tea polyphenols are noted for a variety of biological activities, such as antioxidative activity, antimicrobial activity, antipromotion activity in carcinogenesis, and antitumor activity. The volatile aroma compounds are hundreds in number but relatively low in quantity. The bioactivity of most aroma compounds remains to be further elucidated. The composition of tea may be different in the tea leaves from various cultivars and geographic areas. 

Furthermore, the composition of tea undergoes a series of changes in manufacture processing, leading to a great diversity of the composition among green tea, black tea or semi-fermented tea. Taking all the above-mentioned into account, tea is a highly complicated object to be evaluated for its bioactivity and the potentially therapeutic applications. However, due to its high complexity, tea is a rich resource of bioactive compounds from which new drugs may be discovered. In addition to the evaluation of the bioactivity of tea as a whole, it is of importance to search for new active separated principles from tea products.

The goal of this book is to cover all relevant aspects including botanical identification, processing and major tea categories, composition and the chemistry of constituents, biological activities, physiological and pharmacological effects, and experimental therapeutic effects. The therapeutic applications of tea based on traditional Chinese medicine are also included. The handbook describes aspects of tea cultivation, ranging from the history of old crop, machinery & equipment for various Tea, biological control, organic tea- and many more. This is a sincere attempt to open up the world of this wonderful beverage, its cultivation methods, types of tea available worldwide, manufacturing process, to the common man. In the following chapters we have integrated substances with their activity in order to cover the major advances comprehensively. A detailed discussion on the chemistry of tea may provide a broad basis for the elucidation of related bioactivity. An extended discussion on those major effects of tea may provide some clues leading to determination of its therapeutic uses.

This book will be a mile stone for its readers who are new to this sector, will also find useful for entrepreneurs, tea scientists and tea research establishments.

AUTHOR

 

Contents

Tea (Origin, Classification, Breeding etc.)

Manufacturing, Types, Composition and Medicinal Properties of Tea (Camellia sinensis)

Cultivation of tea & its varieties (Camellia sinensis)

Planting a New Tea Crop

Leaves of Camellia sinensis:Ordinary Brewing Plant

The Chemistry of Tea Non-volatiles

The Chemistry of Tea Volatiles

Taste aroma, colour and bioactive constituents  of Tea

Phytochemical, Pharmacological and  Beneficial Effects of Green Tea

Technology For Processing of Green Tea

Purification Process Influence On Green Tea  Extracts

Technology of Green Tea Extracts

Drying Technology on Quality of Green Tea

Green Tea Selenium-enriched

Development and Application of  Se-enriched Green Tea

Withering in the Processing of Black Tea

Home-Processing Black and Green Tea 

Chemical constituents analysis of white tea of different qualities

The manufacture of black tea

Antimicrobial Effects of Green Tea Extracts

Plant Economics of Tea Bag

 

Plant Economics of Herbal Tea

 

Plant Economics of Tea Boutique

 

Plant Economics of Instant Tea

 

Plant Economics of Tea and Coffee Processing & Packaging

 

List of Tables