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Tea

Overview of attention for book
Cover of 'Tea'

Table of Contents

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    Book Overview
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    Chapter 1 Historical introduction
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    Chapter 2 Botanical classification of tea
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    Chapter 3 Selection and breeding of tea
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    Chapter 4 Climate, weather and the yield of tea
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    Chapter 5 Soils
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    Chapter 6 Tea crop physiology
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    Chapter 7 Field operations: 1
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    Chapter 8 Field operations: 2
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    Chapter 9 Mineral nutrition and fertilizers
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    Chapter 10 Pest and disease control in Africa
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    Chapter 11 Disease control in Asia
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    Chapter 12 Pest control in Asia
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    Chapter 13 Green and semi-fermented teas
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    Chapter 14 Production of black tea
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    Chapter 15 Speciality and herbal teas
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    Chapter 16 Instant tea
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    Chapter 17 The chemistry and biochemistry of black tea production — the non-volatiles
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    Chapter 18 Tea aroma
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    Chapter 19 The world trade in tea
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    Chapter 20 Impurities, quality standards and legislation
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    Chapter 21 Physiological and clinical effects of tea
Attention for Chapter 1: Historical introduction
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Citations

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