Quantitative Analysis of Major Phytochemicals in Orthodox tea (Camellia sinensis), Oxidized under Compressed Air Environment

What is it about?

Oxidation is the most important step in tea processing as it imparts the characteristic flavor and mouth-feel to the tea liquor. This publication will help in understanding of the oxidation process and its effect on tea quality.

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Why is it important?

The findings of this study will open an alternate and faster approach in tea processing, which will be efficient and cost effective too.