Tea
Cultivation to consumption
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136 163 Ft (129 679 Ft + 5% VAT)
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136 163 Ft
Availability
Estimated delivery time: In stock at the publisher, but not at Prospero's office. Delivery time approx. 3-5 weeks.
Not in stock at Prospero.
Why don't you give exact delivery time?
Delivery time is estimated on our previous experiences. We give estimations only, because we order from outside Hungary, and the delivery time mainly depends on how quickly the publisher supplies the book. Faster or slower deliveries both happen, but we do our best to supply as quickly as possible.
Product details:
- Edition number 1992
- Publisher Springer
- Date of Publication 30 November 1991
- Number of Volumes 1 pieces, Book
- ISBN 9780412338502
- Binding Hardback
- No. of pages769 pages
- Size 297x210 mm
- Weight 2304 g
- Language English
- Illustrations XX, 769 p. Illustrations, black & white 0
Categories
Long description:
Tea is a unique crop and, incidentally, a very interesting and attractive one. The tea bush, its cultivation and harvesting do not fit into any typical cropping pattern. Moreover, its processing and marketing are specific to tea. Thus the Tea Industry stands apart and constitutes a self contained entity. This is reflected in the title given to this book, Tea: Cultivation to consumption, and its treatment of the subject. The book is logically planned - starting with the plant itself and finishing with the traditional'cuppa'. Every aspect of tea production is covered, inevitably some in greater detail than others. However, it gives an authentic and comprehensive picture of the tea industry. The text deals in detail with cultural practices and research, where desirable, on a regional basis. The technology of tea cultivation and processing has been developed within the industry, aided by applied research which was largely financed by the tea companies themselves. This contributed to a technically competent industry but tended to bypass the more academic and fundamental investigations which might bring future rewards. The sponsorship of research has now widened and the range and depth of tea research has increased accordingly. The editors and authors of this book have played their part in these recent developments which are well reported in the book.
This text is up-to-date and will be of interest to all those involved in the tea business in the widest sense - Food Trade Review; ...the now classic book... - Good Food Retailing
Table of Contents:
1 Historical Introduction.- 2 Botanical classification of tea.- 3 Selection and breeding of tea.- 4 Climate, weather and the yield of tea.- 5 Soils.- 6 Tea crop physiology.- 7 Field operations: 1.- 8 Field operations: 2.- 9 Mineral nutrition and fertilizers.- 10 Pest and disease control in Africa.- 11 Disease control in Asia.- 12 Pest control in Asia.- 13 Green and semi-fermented teas.- 14 Production of black tea.- 15 Speciality and herbal teas.- 16 Instant tea.- 17 The chemistry and biochemistry of black tea production?the non-volatiles.- 18 Tea aroma.- 19 The world trade in tea.- 20 Impurities, quality standards and legislation.- 21 Physiological and clinical effects of tea.
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