TEA

Abstract

Tea is the most widely consumed beverage in the world. The economic importance of an annual world production of tea estimated to be in the region of 1–1·5 million tonnes has resulted in considerable attention being paid to the understanding of the chemical and physical changes which take place during tea manufacture. The three main types of tea, black, green and instant tea, are made by processing the young shoot or flush, comprising the terminal bud and two adjacent leaves of the tea plant (Camellia sinesis), shown opposite.

Citation

Wedzicha, B.L. (1979), "TEA", Nutrition & Food Science, Vol. 79 No. 6, pp. 2-4. https://doi.org/10.1108/eb058773