2010•Unpublished venueRequires access

Effects of brewing temperature and duration on quality of black tea (Camellia sinensis) and equal (50:50) combination of bush tea (Athrixia phylicoides DC.) and black tea.

Shonisani Negukhula

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Key concepts: Camellia sinensis, Black tea, Brewing, Green tea, Theaflavin, Theaceae, Horticulture, Traditional medicine

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Effects of brewing temperature and duration on quality of black tea (Camellia sinensis) and equal (50:50) combination of bush tea (Athrixia phylicoides DC.) and black tea. — Research Paper | ScholarLens