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Effects of Geographical Area of Production on the Composition of the Volatile Flavour Compounds in Kenyan Clonal Black CTC Teas†

Published online by Cambridge University Press:  03 October 2008

Philip O. Owuor ,
Tojiro Tsushida ,
Hiroshi Horita  and
Toshinobu Murai
Philip O. Owuor
Affiliation:
Tea Research Foundation of Kenya, PO Box 820, Kericho, Kenya
Tojiro Tsushida
Affiliation:
National Research Institute of Tea, Kanaya, Haibara, Shizouka 428, Japan
Hiroshi Horita
Affiliation:
National Research Institute of Tea, Kanaya, Haibara, Shizouka 428, Japan
Toshinobu Murai
Affiliation:
National Research Institute of Tea, Kanaya, Haibara, Shizouka 428, Japan
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Summary

The contents of the volatile flavour compounds and the flavour index of black teas vary with localities. The magnitude and order of the variations are clonally dependent, the relative performance of clones varying with location. For a comprehensive breeding programme to improve black tea quality, it is suggested that tea clones should be evaluated in the areas of potential release before they are made available to tea growers.

Type
Research Article
Information
Experimental Agriculture , Volume 24 , Issue 2 , April 1988 , pp. 227 - 235
Copyright
Copyright © Cambridge University Press 1988

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