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In recent decades, the consumption of tea has increased due to its various associated health benefits, prompting growing concerns regarding the safety and quality of tea products. Nevertheless, there has been a significant dearth of scientific information regarding the microbiological status of black tea leaves. This study sought to bridge this knowledge gap by investigating the microflora present in tea leaves at various processing stages of black tea production. Samples were meticulously collected during distinct processing steps, and their culturable microorganisms were identified through sequence‐based methods. The results revealed that the predominant bacterial genus throughout the tea manufacturing process was Bacillus, constituting a substantial 77% of the identified bacterial population. Other leading genera included Klebsiella (8%), Lysinibacillus (4%), Escherichia (2%) with the remaining 9% comprising various other genera. Among the fungal community, Aspergillus and Penicillium species exhibited a significantly higher relative abundance, each comprising 24%. Furthermore, yeast communities included Debaryomyces, Candida, Hyphopichia, Rhodosporidiobolus, and Wickerhamomyces species. Lactobacillus fermentum was identified in the fermented tea leaves, highlighting its role in the fermentation process. Yeasts and molds were also present in the final tea product, indicating potential post‐processing contamination. The study did not detect any mycotoxins in any of the samples. These findings had indicated that presence of some microorganisms is extremely common in different processing stages while alien microorganisms are being introduced during manufacturing. Thus, emphasizing the need for stringent regulations and quality assurance practices within the tea industry to ensure the safety and quality. [ABSTRACT FROM AUTHOR]

Copyright of Science & Technology of Food Industry is the property of Science & Technology of Food Industry Editorial Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Science & Technology of Food Industry is the property of Science & Technology of Food Industry Editorial Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Tea, a culturally significant beverage, originated around 2700 B.C. in ancient Chinese civilization, with a profound understanding of its therapeutic properties. Herbal medicines from diverse plant sources have been esteemed for their phytochemical content. Today, tea's appeal spans the globe, with various processing techniques creating distinct tea varieties. This review article comprehensively explores tea and herbal teas, encompassing their origins, types, trade history, health benefits, chemical composition, and market and future dynamics. This review examines tea's evolution from ancient China to its global significance and analyzes the impact of tea trade routes on cultural exchanges and trade dynamics. The review covers conventional teas (black, green, and oolong), blended teas, and herbal teas. It primarily focuses on herbal beverages' chemical composition and active components derived from diverse plants and botanicals, highlighting their traditional uses and health‐promoting applications. The review provides valuable insights into the dynamic herbal tea market, growth, consumer preferences, industry trends, and future aspects of the herbal beverage. Additionally, it explores the proper classification and preparation of herbal drinks for maximum benefits, shedding light on tea manufacturing and preparation processes. This review is a valuable resource for tea enthusiasts, health‐conscious individuals, and industry stakeholders, offering profound insights into teas and their multifaceted allure. [ABSTRACT FROM AUTHOR]

Tea planting has developed rapidly in China in recent years. It is of ever-increasing importance to integrate massive and complex knowledge in a structured manner, particularly with the development of the internet. The diverse and scattered sources of tea planting have resulted in fragmented knowledge. Knowledge graphs can be expected to greatly enhance the manageability and accessibility of data. However, it is also still lacking in the complete knowledge graphs of tea planting. It is of great significance to promote the informatization and modernization of the entire tea industry. In this study, a systematic and structured knowledge graph of tea planting was constructed on the orderly knowledge resources for the tea planting field. A teaplanting knowledge graph completion (TPKGC) model was integrated into the relationship context and path for the missing relationships between entities in the tea-planting knowledge graph. The improved model consisted mainly of three parts: a relationship context layer, a relationship path layer, and a fusion output layer. In the relationship context layer, the TeaConAggr (tea context aggregate) module was first used to aggregate the hop relationship contexts of entities. After that, the hop relationship contexts were summarized to obtain the relational context of entity pairs using a multi-layer relational messaging mechanism. In the relationship path layer, the relationship path aggregation module was used to aggregate the relationship paths among entities. The relationship path learning module was used to learn the paths. In the fusion output layer, multiplication attention and Softmax function were used to fuse the relationship context representation from the relationship context layer with the relationship path feature from the relationship path layer, in order to obtain the weight of each path. Subsequently, the weight was calculated with the relationship path feature to obtain the aggregated representation of the relationship path. Finally, additive attention was used to process the relationship context representation. The relationship path that aggregated representation was obtained for the predicted ranking of relationships between entity pairs, in order to achieve the goal of knowledge graph relationship completion. Data collection was constructed a knowledge graph in the field of tea planting. There were two major types of resources: books and the internet. The dataset was defined as 16 entity and 16 relationship types to represent various entities and their complex relationships in the tea planting knowledge graph. The TPKGData dataset was also developed for the tea-planting knowledge graph. The experimental results showed that the performance of the improved model was achieved in 85.40%, 80.95%, and 90.08% on the Mean Reciprocal Rank, Hits@1, and Hits@3 metrics, respectively, which were 2.56, 2.63, and 4.25 percentage points higher than those of Shallom model. The effectiveness of the model was fully met to predict the missing relationships between entities in the tea-planting knowledge graph. In addition, the comparative experiments were also conducted on the publicly available datasets FB15K-237 and WN18RR, in order to further verify the generalization of the model. At the same time, the TPKGC model also achieved the best performance on these datasets. Therefore, the model was performed outstandingly on the specific domain datasets, indicating better generalization. The stable performance was achieved in the different datasets of the knowledge graph. The TPKGC model demonstrated excellent performance and generalization potential in the task of relationship completion within the teaplanting knowledge graph. The finding can also provide important guidance for the construction of knowledge graphs. [ABSTRACT FROM AUTHOR]

To obtain a more comprehensive understanding of the hotspots and research progress of tea beverage at home and abroad, this research paper analyzed the annual publication volume, author co-occurrences, co-citations, research institutions, the number of country publications, journals, and research hotspots of 1247 English literature collected by WOS from 2002 to 2022 using the Web of Science core collection database as the data source and the visual data analysis software CiteSpace v 6.1.6R. The results of the analysis showed that the heat for research on tea beverage at home and abroad continued to rise, and the annual number of publications showed a rising trend year by year. The number of core authors with more than four articles was 584, accounting for 82.4% of the total number of authors. The majority of institutional publications came from Chinese universities, of which the first institution with the highest number of publications was Anhui Agricultural University. The People's Republic of China was the most actively published country, followed by USA and JAPAN. The journals with high publication volume were mainly concentrated in the field of agricultural and food chemistry, and Journal of Agricultural and Food Chemistry was the journal with the highest co-citation frequency, with a total of 988 citations. The "caffeine" "acid" and "catechin" were high-frequency keywords in tea beverage research, with research hotspots focusing on the detection and extraction of active substances in tea beverage, fermented teas, antioxidant and antibacterial activities. In summary, research on tea beverage was still on the rise, but existing studies suffered from a lack of cooperation among authors, limited research areas and convergent research methods, etc. Scholars should strengthen multifaceted cooperation and communication to broaden the breadth and depth of the research, and to jointly promote the development of research in this field. This study provided a reference for a more in-depth understanding of the current status of global tea beverage research in the future. [ABSTRACT FROM AUTHOR]

Copyright of Journal of Tea Science is the property of Journal of Tea Science Editorial Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Tea is central to the culture and economy of the Middle East countries, especially in Iran. At some levels of society, it has become one of the main food items consumed by households. Bioactive compounds in tea, known for their antioxidant and anti-inflammatory properties, have proven to confer neuroprotective effects, potentially mitigating diseases such as Parkinson's, Alzheimer's, and depression. However, the popularity of black tea has also made it a target for fraud, including the mixing of genuine tea with foreign substitutes, expired batches, or lower quality leaves to boost profits. This paper presents a novel approach to identifying counterfeit Iranian black tea and quantifying adulteration with tea waste. We employed five deep learning classifiers—RegNetY, MobileNet V3, EfficientNet V2, ShuffleNet V2, and Swin V2T—to analyze tea samples categorized into four classes, ranging from pure tea to 100% waste. The classifiers, tested in both patched and non-patched formats, achieved high accuracy, with the patched MobileNet V3 model reaching an accuracy of 95% and the non-patched EfficientNet V2 model achieving 90.6%. These results demonstrate the potential of image processing and deep learning techniques in combating tea fraud and ensuring product integrity in the tea industry. [ABSTRACT FROM AUTHOR]

Grading tea leaves efficiently in a natural environment is a crucial technological foundation for the automation of tea-picking robots. In this study, to solve the problems of dense distribution, limited feature-extraction ability, and false detection in the field of tea grading recognition, an improved YOLOv8n model for tea grading and counting recognition was proposed. Firstly, the SPD-Conv module was embedded into the backbone of the network model to enhance the deep feature-extraction ability of the target. Secondly, the Super-Token Vision Transformer was integrated to reduce the model's attention to redundant information, thus improving its perception ability for tea. Subsequently, the loss function was improved to MPDIoU, which accelerated the convergence speed and optimized the performance. Finally, a classification-positioning counting function was added to achieve the purpose of classification counting. The experimental results showed that, compared to the original model, the precision, recall and average precision improved by 17.6%, 19.3%, and 18.7%, respectively. The average precision of single bud, one bud with one leaf, and one bud with two leaves were 88.5%, 89.5% and 89.1%. In this study, the improved model demonstrated strong robustness and proved suitable for tea grading and edge-picking equipment, laying a solid foundation for the mechanization of the tea industry. [ABSTRACT FROM AUTHOR]

The study used a cross-county survey from Kenya to investigate smallholder tea farmers' performance using a stochastic metafrontier framework. According to the results, farmers in all four regions are falling short of their potential with the mean technical efficiency ranging from 0.69, 0.77, 0.61, and 0.74, respectively, for the Nandi, Mau, Kisii, and Kericho regions. Comparing its performance with the technology available in the industry, each region faces a technology gap. Even though some variables were not statistically significant, a combination of socioeconomic and farm-specific factors were identified as sources of technical inefficiency among farmers. The farmers in all regions, however, possess the potential to overcome technological constraints and achieve higher levels of productivity. Kenya Tea Development Agency Ltd should, therefore, enhance its efforts to help the farmers improve their management and technical skills on how to use their resources more efficiently. [ABSTRACT FROM AUTHOR]

This study investigated the impact of storage temperatures (−20 °C, room temperature, and 40 °C) on the sensory evaluation, metabolites, and volatile compounds of green tea stored for 12 months. The sensory evaluation revealed that tea samples stored at −20 °C retained their emerald green colour, tender aroma, and refreshing taste. Green tea biochemical constituents, including water extracts and total free amino acids, were measured by Chinese National Standard Methods (GB/T 8305-2013 and GB/T 8314-2013). Tea polyphenols and flavonoids were determined using spectrophotometric methods, while phytochemicals were detected using validated HPLC, and volatile compounds were detected using validated gas chromatography coupled with triple quadrupole mass spectrometry. The analysis showed that tea polyphenols were highest at −20 °C, and flavonoids were significantly reduced at higher temperatures. A similar trend was observed for amino acids, soluble sugar content, and water extracts. Tea catechins, including (-)-epigallocatechin-3-gallate (EGCG) and (-)-gallocatechin gallate (GCG), were highest at −20 °C, showing their susceptibility to temperature. A volatile compound analysis revealed distinct profiles with variations in the abundance of compounds, such as di-methyl sulfide, phenyl ethyl alcohol, indole, and benzaldehyde. This study identifies temperature-sensitive compounds, providing insights into the mechanisms underlying tea quality deterioration during storage. [ABSTRACT FROM AUTHOR]

Standard accounts of the concept of 'modern brand' consider it to have developed in the late nineteenth century with the second industrial revolution and to have a range of unique characteristics, including a personality of its own and to be protected by law. Modern brands are considered to have succeeded proto brands, which relied essentially on quality and origin for differentiation. To trace this path, standard accounts build strong links between law, brand identity and product differentiation, suggesting that law and brand are 'symbiotic'. Looking at a country with early, yet relatively weak, trademark law and a poorly structured registration system and focussing on the previously little analysed case of the Brazilian South American Tea industry during the period 1875–1913, this study suggests that we need to consider two other typologies in the evolution of brands: 'proto legal brands' and 'differentiated proto brands'. So doing, this account provides an innovative view of legislation and registration, and their problematic contribution to anti-competitive protectionism. [ABSTRACT FROM AUTHOR]

In order to efficiently identify early tea diseases, an improved YOLOv8 lesion detection method is proposed to address the challenges posed by the complex background of tea diseases, difficulty in detecting small lesions, and low recognition rate of similar phenotypic symptoms. This method focuses on detecting tea leaf blight, tea white spot, tea sooty leaf disease, and tea ring spot as the research objects. This paper presents an enhancement to the YOLOv8 network framework by introducing the Receptive Field Concentration-Based Attention Module (RFCBAM) into the backbone network to replace C2f, thereby improving feature extraction capabilities. Additionally, a mixed pooling module (Mixed Pooling SPPF, MixSPPF) is proposed to enhance information blending between features at different levels. In the neck network, the RepGFPN module replaces the C2f module to further enhance feature extraction. The Dynamic Head module is embedded in the detection head part, applying multiple attention mechanisms to improve multi-scale spatial location and multi-task perception capabilities. The inner-IoU loss function is used to replace the original CIoU, improving learning ability for small lesion samples. Furthermore, the AKConv block replaces the traditional convolution Conv block to allow for the arbitrary sampling of targets of various sizes, reducing model parameters and enhancing disease detection. the experimental results using a self-built dataset demonstrate that the enhanced YOLOv8-RMDA exhibits superior detection capabilities in detecting small target disease areas, achieving an average accuracy of 93.04% in identifying early tea lesions. When compared to Faster R-CNN, MobileNetV2, and SSD, the average precision rates of YOLOv5, YOLOv7, and YOLOv8 have shown improvements of 20.41%, 17.92%, 12.18%, 12.18%, 10.85%, 7.32%, and 5.97%, respectively. Additionally, the recall rate (R) has increased by 15.25% compared to the lowest-performing Faster R-CNN model and by 8.15% compared to the top-performing YOLOv8 model. With an FPS of 132, YOLOv8-RMDA meets the requirements for real-time detection, enabling the swift and accurate identification of early tea diseases. This advancement presents a valuable approach for enhancing the ecological tea industry in Yunnan, ensuring its healthy development. [ABSTRACT FROM AUTHOR]

This article uses the story of the Albayrak Tea Company and its founder Mustafa Nezih Albayrak as a prism to examine the formation of a class of Muslim merchants in early Republican Turkey. Mustafa Nezih Bey, an Ottoman bureaucrat who ventured into business in the late 1910s, became one of the most prominent tea merchants in the early Republic, paving the way for its mass consumption. Looking at the overlap between the late Ottoman bureaucracy and the Turkish bourgeoisie, this study aims to show a continuation in the economic field rather than a break between the Late Ottoman Empire and Early Republican Turkey. The making of the Republican merchant elite was a complex process that involved not only state policies and long legacies of merchant activity from the Ottoman era but transformations in education and mass media in the aftermath of the 1908 Revolution. [ABSTRACT FROM AUTHOR]

The realization of the value of ecological products has led to an economic means for reducing carbon emissions in China. Tea is one of the most important cash crops and one of the most popular beverages in the world. Due to the complex the tea industrial chain, it is considered to be an industry with high carbon emissions. Ecological tea products with low-carbon attributes can be considered a linkage of ecology, economy, and society. Based on this, this paper presents research on low-carbon ecological tea (LCT). Herein, we construct the formational logic of low-carbon ecological products, explore the connotations of LCT, and form a conceptual pathway for realizing LCT to contribute to climate change mitigation and adaptation. This paper starts from the upstream, midstream, and downstream of the industrial chain; it establishes three value realization pathways that keep, as a priority, the promotion of ecological industrialization, focus on restoration to improve the ecology of the industrial chain, and innovate technology to expand the industrial chain. The pathways are a set of low-emission production solutions that use techniques to enhance carbon sequestration in soil, reduce the use of fertilizers and pesticides, and help shift to clean energy from low-emission sources in the stages of plantation, processing, and distribution. In the process of realizing LCT, the government plays an important role, and its support and guidance are needed. Based on stakeholder theory, this paper builds an implementation mechanism that focuses on the micro perspective (users, organizations), integrates the mesoscopic perspective (industry), and relies on the macro perspective (government). [ABSTRACT FROM AUTHOR]

Guizhou is one of the most important black tea producing areas in China. The purpose of this study was to explore the characteristic flavor compounds of Guizhou black tea and investigate the influence of environmental factors on the formation of black tea flavor components. In this study, HS-GC-IMS was used to identify 143 compounds from black tea samples. OPLS-DA was employed to analyze the data, effectively distinguishing black tea from different origins. A total of 83 significant flavor compounds were selected as potential markers using the VIP variable selection method and OAV screening. Cluster analysis was used to identify the characteristic flavor compounds in black tea samples from different origins. In addition, by investigating the climate environment of various production regions and analyzing the volatile components along with stable C and N isotope ratios of samples, it was discovered that the development of volatile components in black tea could be significantly influenced by ambient temperature and light. In regions with higher temperatures, the concentration of volatile components with floral, fruity, and sweet aromas is higher, resulting in a more intense aroma in black tea. In regions with low ambient temperatures but strong sunlight, black tea contains higher levels of components that give it a fresh and nutty aroma. As a result, the aroma of black tea is relatively elegant and fresh. At the same time, it was found that the stable isotope ratios of C and N in black tea were also significantly affected by ambient temperature and were positively correlated. This study introduces a fresh perspective for the comprehensive examination of Guizhou black tea, offering theoretical guidance for optimizing planting conditions and enhancing product quality. Its positive influence on promoting the development of the Guizhou black tea industry is noteworthy. [ABSTRACT FROM AUTHOR]

In order to solve the problem of backward technology of tea screening and finishing machinery and equipment, EDEM was used to simulate and analyze the screening process of tea plane circular screening machine. Single factor test was designed to verify the simulation results with screening efficiency and false screening rate as evaluation indexes. The screening efficiency and false screening rate were used as the performance indexes, and the regression equation of the main technical parameters was obtained by orthogonal test. The main technical parameters such as the horizontal inclination angle of the screen, crank spacing of the crank and the rotational speed of the screen bed were optimized by MATLAB software. The optimal parameter combination was 5.9° of the horizontal inclination angle of the screen, 37 mm of crank spacing of the crank, and 195 r/min of the rotational speed of the screen bed. The experimental results show that under the optimal parameter combination, the actual screening efficiency and false screening rate of the plane circular screening machine are 1.89% and 1.83% respectively, which shows the reliability of the simulation parameters. The research provides a reference for improving the screening performance of the tea plane circular screening machine. [ABSTRACT FROM AUTHOR]

Objectives: In recent years, there has been much discussion and research on electronic nose (e-nose). This topic has developed mainly in the medical and food fields. Typically, e-nose is combined with machine learning algorithms to predict or detect multiple sensory classes in each tea sample. Therefore, in e-nose systems, e-nose signal processing is an important part. In many situations, a comprehensive set of experiments is required to ensure the prediction model can be generalized well. This data set specifically focuses on two main goals such as classification of green tea quality and prediction of organoleptic score. In this experiment, Gambung dry green tea samples were used. The challenge is that dry tea does not emit as strong an aroma as tea infusions, making it more difficult for the e-nose system to detect and identify the aromas. This data set offers a valuable resource for researchers and developers to conduct investigations and experiments by classifying and detecting organoleptic scores that aim to categorize and identify organoleptic ratings. This enables a deeper understanding of the quality of dry green tea and encourages further integration of e-nose technology in the tea industry. Data description: This experiment focused on analyzing green tea aroma using six gas sensors. Seventy-eight green tea samples were tested, each observed three times, using a tea chamber connected to a sensor chamber via a hose and an intake micro air pump. Air flowed from the tea chamber to the sensor chamber for 60 s, followed by 60 s of aroma data recording. This data was saved into CSV files and labeled according to the Indonesian National Standard (SNI) 3945:2016, which includes special and general requirements for green tea quality. An organoleptic test by a tea tester further labeled the data set into "good" or "quality defect" for classification and provided organoleptic scores based on dry appearance, brew color, taste, aroma, and dregs of brewing for continuous label. [ABSTRACT FROM AUTHOR]

The market value of tea is largely dependent on the tea species and cultivar. Therefore, it is important to develop efficient molecular markers covering the entire tea genome that can be used for the identification of tea varieties, marker-assisted breeding, and mapping important quantitative trait loci for beneficial traits. In this study, genome-wide molecular markers based on intron length polymorphism (ILP) were developed for tea trees. A total of 479, 1393, and 1342 tea ILP markers were identified using the PCR method in silico from the 'Shuchazao' scaffold genome, the chromosome-level genome of 'Longjing 43', and the ancient tea DASZ chromosome-level genome, respectively. A total of 230 tea ILP markers were used to amplify six tea tree species. Among these, 213 pairs of primers successfully characterize products in all six species, with 112 primer pairs exhibiting polymorphism. The polymorphism rate of primer pairs increased with the improvement in reference genome assembly quality level. The cross-species transferability analysis of 35 primer pairs of tea ILP markers showed an average amplification rate of 85.17% through 11 species in 6 families, with high transferability in Camellia reticulata and tobacco. We also used 40 pairs of tea ILP primers to evaluate the genetic diversity and population structure of C. tetracocca with 176 plants from Puan County, Guizhou Province, China. These genome-wide markers will be a valuable resource for genetic diversity analysis, marker-assisted breeding, and variety identification in tea, providing important information for the tea industry. [ABSTRACT FROM AUTHOR]

The chemical composition, quality characteristics, antioxidant activity, and "golden flower" fungi morphology of Fu brick tea from Hunan, Hubei, Shaanxi, Guizhou, and Zhejiang provinces of China had been researched in this study. The results revealed significant differences in the contents of chemical components in different Fu brick tea (P<0.05). Among them, Fu brick tea from Guizhou had the highest contents of free amino acids and total catechins (9.03, 63.12 mg/g, respectively), while Zhejiang Fu brick tea standed out with the most elevated content of tea polyphenols and flavonoids (132.93, 8.63 mg/g, respectively). According to the electronic taste evaluation, the Fu brick tea from Hunan and Shaanxi exhibited the strongest bitterness and astringency, respectively. Meanwhile, the Zhejiang sample had the most powerful aftertaste bitterness and saltiness, whereas the Guizhou sample demonstrated the strongest umami and richness. Different Fu brick teas had different antioxidant activities, with samples from Hubei and Zhejiang showing higher levels of antioxidant activity. Correlation analysis revealed a significant positive correlation between the main chemical components and taste attributes, and tea polyphenols contributed to the antioxidant activity of Fu brick tea. Additionally, morphology indicated that the five strains of "golden flower" fungi from different origins showed slight differences in the same medium, while the Hunan strain grew faster than the others. This study taked an important role in comprehending the chemical quality of Fu brick tea from different origins. [ABSTRACT FROM AUTHOR]

Currently, the accuracy of tea bud identification is crucial in the intelligent development of the tea industry, and this is due to the fact that identifying tea buds is a key step in determining the quality of tea and distinguishing the categories. In this experiment, 3728 tea shoots with similar characteristics in four categories (Anji White Tea, Huangshan Seed, Longjing 43, and NongKang Early) were photographed to establish the dataset TBD (Tea Bud Dataset). In this experiment, we constructed a tea shoot recognition model. We used seven mainstream algorithms (YOLOv4, YOLOv5, YOLOX, YOLOv7, EfficientDet, Faster R-CNN and CenterNet) to conduct shoot recognition comparison experiments and found that the YOLOX algorithm performs the best with its Precision, Recall, F1 score, mAP 89.34%, 93.56%, 0.91, and 95.47%, respectively. Then the YOLOX algorithm combined with the dataset to construct the shoot recognition model, the shoots of four kinds of tea to establish a tea shoot classification model, the model to identify the Anji white tea shoots of Precision 76.19%, the yellow mountain species of Precision 90.54%, Longjing 43 Precision 80%, NongKang early to the morning of the Precision was 77.78%. The results of this experiment show that the established tea shoot classification model has achieved a better classification of the above four types of tea shoots, which can also understand the feasibility of mechanical intelligent tea picking and provide some theoretical support for the application of mechanical intelligent tea picking in practice. [ABSTRACT FROM AUTHOR]

In the early Qing Dynasty, as the intersection center of several tea production areas, Hankou played an important role in the network of tea circulation from the lower reaches of the Yangtze River to the whole country. It was an important node in the south of The Tea Road. In the second half of the 19th centary,with the expansion of transportation routes and the upgrading of transportation tools, Hankou's transfer function in the domestic and international tea trade network had become more and more important. In the national tea trade network, Hankou developed from a regional to a national tea trade centre with its strong trade radiation, unique head tea auction and diversified consumer markets. In order to ensure the quality of tea and save transportation costs and tax levies, tea merchants represented by the Russian tea merchants began to produce and package tea in Hankou. The Russian brick tea factories quickly occupied the tea market in Hankou, becoming the main force in the Hankou tea processing industry. At the beginning of the 20th century,Hankou became the only comprehensive tea trade center of balanced development with three functions of transfer, trading and processing. [ABSTRACT FROM AUTHOR]

In this study, sensory evaluation and headspace solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS) were used to identify and analyze the volatile components of Yingjiang Camellia taliensis bud tea (usually called spore tea, marked as spore black tea YBH, spore white tea YBB) and Fengqing large-leaved species bud tea (marked as Fengqing black tea FQH, Fengqing white tea FQB) in order to investigate the aroma composition and differences between Yunnan Yingjiang Camellia taliensis bud tea and Fengqing large-leaved species bud tea. The results of HS-SPME-GC-MS showed that a total of 616 volatile metabolites from 16 categories were detected in the four tea samples. Principal component analysis (PCA) and orthogonal partial least squares-discriminant analysis (OPLS-DA) showed that in the comparison of two varieties of black tea, 8 unique differential metabolites were detected in YBH, and 7 unique differential metabolites in FQH, while in the comparison of two varieties of white tea, 3 unique differential metabolites were detected in YBB and 4 unique differential metabolites in FQB. The odor activity value (OAV) evaluation of the main characteristic differential volatile metabolites showed that (Z)-2-decenal and geraniol were the potential characteristic aromas to distinguish Yingjiang Camellia taliensis and Fengqing large-leaved species, (Z)-2-decenal (OAV>100) was an important aroma component of Yingjiang Camellia taliensis. It was speculated that damascenone (OAV>1) was the key substances for YBH to produce strong flower and fruit aroma. Caproic acid and linalyl acetate might be the main substances of YBB with natural flower fragrance. β-Ionone (OAV>10) was an important aroma component of Fengqing large-leaved species. It was speculated that benzaldehyde (OAV>1) was the main substance of FQH with flower aroma, and (Z)-2-decenal and caproic acid were the main substances of FQB with floral and fragrance. In summary, the aroma components of Yingjiang Camellia taliensis spore tea are richer than the control variety and the aroma of YBH is more fragrant. [ABSTRACT FROM AUTHOR]

Copyright of Journal of Management & Agribusiness / Jurnal Manajemen & Agribisnis is the property of IPB University and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

The tea plant is a valuable and evergreen crop that is extensively cultivated in China and many other countries. Currently, there is growing research interest in this plant. For the tea industry, it is crucial to develop rapid and non-invasive methods to evaluate tea plants in their natural environment. This article provides a comprehensive overview of non-invasive sensing techniques used for in-situ detection of tea plants. The topics covered include leaf, canopy, and field-level assessments, as well as statistical analysis techniques and characteristics specific to the research. Non-invasive testing technology is primarily used for monitoring and predicting tea pests and diseases, monitoring quality, and nutrients, determining tenderness and grade, identifying tea plant varieties, automatically detecting, and identifying tea buds, monitoring tea plant growth, and extracting tea garden areas through remote sensing. It also helps to evaluate planting suitability, assess disasters, and estimate yields. Additionally, the article examines the challenges and prospects of emerging techniques aimed at resolving the in-situ detection problem for tea plants. It can assist researchers and producers in comprehensively understanding the tea environment, quality characteristics, and growth process, thereby enhancing tea production quality, and fostering tea industry development. [ABSTRACT FROM AUTHOR]

Nematodes are the most abundant animals on earth and play essential roles in ecosystem functioning hence their abundance and diversity affect soil health. Nematodes have been reported in tea fields in some parts of Kenya and previous studies indicate that they may be a cause for the decline of tea population in some tea fields in Kenya. Nematodes of Moloidogyne spp have also been reported to be responsible for death of tea plants in nursery conditions. A survey was carried out in Weru and Kangaita tea factories catchment areas in Tharaka Nithi and Kirinyaga counties respectively. The survey aimed to determine the abundance and diversity of nematodes in small holder tea farms. Kangaita represented the high elevation site while Weru represented the low elevation site. Soil samples were collected from smallholder tea farms from which nematodes were extracted, identified based on their morphological characteristics, and classified according to their feeding habits then quantified using standard protocols. Nematodes from 23 genera were recovered in the two study sites representing all the five feeding groups: plant feeders, fungal feeders, bacterial feeders, omnivores, and predatory nematodes. Of the 23 genera, 11 were plant feeders, 6 bacterial feeders, 3 fungal feeders 2 omnivores and 1 predatory nematode. Kangaita, being a high elevation site reported higher population density in most genera reported than Weru which is a low elevation site. This is a departure from most studies that have reported higher nematode population densities in low altitudes. This can be attributed to differences in climatic and soil conditions in the two study sites in the same season. Kangaita was cooler with deep, well-ventilated, and loose soils while Weru was hotter with mostly compacted, shallow, and poorer soils in the tea farms. There is need for further research on the effect of elevation and farming practices on the distribution, abundance, and diversity of nematodes in tea fields. [ABSTRACT FROM AUTHOR]

This article discusses the processes and methods involved in appropriating wages through strict-compliance and non-compliance of different laws, leading to various economic and social rights violations in tea plantation which is one of the oldest industries in India. It addresses the various ways that are cited as the apparent grounds of wage appropriation, namely, self-made rules, management control, and workers' non-compliance with certain norms at the workplace. The study, conducted in 2019, is based on 510 workers across 50 tea estates from 9 major tea-producing districts of Assam, India. In tea industry, wage theft through direct and indirect methods leads to labor rights violations that result from the exploitative 'control and command' system, uneven power relations, various information asymmetry on value share, and ineffective existing labor market institutions. [ABSTRACT FROM AUTHOR]

More and more individuals are realizing the need to take time away from their regular lives to recharge their bodies and minds by visiting new places. That's why we reasoned that drinking tea while on holiday would be the most significant element in promoting the growth of the tea tourism sector. We want to bring attention to how, via the medium of tastescape, the ritual of drinking tea may help one better understand the notion of unconventional tourism in India. A tastescape is a combination of physical elements, social norms, and geographical settings. One kind of nature tourism that includes visits to tea plantations is an example of a niche market. Without a question, if you're looking for a place to visit that serves excellent tea, you should make your way to India. If the right marketing campaigns are launched to attract eco-travelers, and if the necessary efforts are made to enhance the quality of the area, the Indian Tea Estates have the potential to become a leading destination for tea tourism. The novelty of this study lies in its exploration of tea tourism prospects in India and the investigation into how the fascination with tea influences the decisions of foreign tourists visiting the country. The research aims to promote travel to India so that more people may learn about and appreciate the tea culture there. Both primary and secondary sources are used in this qualitative study. Features and advertising tactics for luring tourists are described in this research. At this point, we analyze the research data and use it to inform a set of preliminary marketing strategies. The study also found that enhancing a customer's overall impression of a company is one of the most effective ways to encourage repeat business. It is difficult to advance plans to combine the tourism and tea industries due to a lack of personnel and expertise. The difficulty may be overcome if the two parties can work together to mutual benefit. Achieving future achievements will require strengthening the connection between tea and tourism, establishing collaborations, encouraging a higher degree of local engagement, and highlighting local benefits as a way of life. [ABSTRACT FROM AUTHOR]

India's tea big business houses are full of fascinating business success stories. Tea might just be an ordinary daily life FMCG product but the business behind it has a huge impact on Indian economy and also has a vital impact on structuring Indian consumer market evidenced back from its entrance at British rule to today's modern era. The Indian tea industry has expanded itself to own a wide range of global tea brands and has advanced to be the most technologically equipped tea industries around the globe. Sipping tea and conversations about cricket, politics and cinemas from the local tea points to the corporate board room discussions on vital business strategies tea has become synonymous to the Indian way of living. Ever since Covid pandemic the Gen Z and Millennial are more health conscious no were days and have started investing in a healthy lifestyle which has increased the demands of black tea, chamomile tea, green tea. Making it a big reason of the emerging new forms of businesses titled as chai start-ups in the Indian tea industry. [ABSTRACT FROM AUTHOR]

This article addresses the issue of producing the socalled “brick tea” in China at Russian factories during the second half of the 19th century. Compressed teas constituted the second largest group after looseleaf teas highlighted in prerevolutionary Russian literature, sources, and statistics among Chinese teas exported to the Russian market. The study explores aspects of brick tea production that have been least covered in previous historiography. These include issues related to the procurement of raw materials for further pressing at Russian factories, pricing strategies for this product, and the accompanying competition. The experience of utilizing hydraulic presses for more efficient tea production, as well as the dynamics and volumes of brick tea production, are examined. The research revealed that in the latter half of the 19th century, Russian entrepreneurs in Hankou successfully organized the process of fabricating pressed teas, thereby contributing to the strengthening and further development of Russo-Chinese relations. Documents from central Russian archives were utilized in this study, enabling the unveiling of many previously unexplored aspects of the history of Russo-Chinese trade.

Motivation: Tea, derived from the Camellia sinensis plant, holds the position of being the most widely consumed manufactured beverage globally. Its cultivation necessitates specific agro-climatic conditions, leading to its production being confined to select regions, notably including India. India contributes about 20.81% to the world's tea output. The production and processing of tea leaves to final product consume energy in terms of machinery, fertilizer, irrigation etc. The energy consumption involved in tea production is a pressing concern, given the associated high costs and CO2 emissions resulting from fossil fuel usage. To achieve a net-zero carbon balance, there is need to pay attention towards promoting renewable energy technologies as a means to mitigate the CO2 emissions stemming from fossil fuels in India's tea sector. Objectives: Aligned with the objective of sustainability through the integration of renewable energy sources, a pilot study was conducted in the primary teagrowing regions of northeastern India during 2021-22. The primary aims of this study were twofold: to gauge the quantity of CO2 emissions originating from conventional energy sources and to explore the feasibility of incorporating renewable energy sources as viable substitutes. Data and methods: Data on various inputs used in tea production were collected from Assam and West Bengal states of India by using a stratified random sampling method with equal probability and without replacement. Results: The findings of this investigation underscore a noteworthy potential for the adoption of renewable energy, particularly solar energy, within the tea estates situated in the north eastern region of India. Such a transition would yield benefits for both the tea estates themselves and the overall environment. [ABSTRACT FROM AUTHOR]

This article presents a fresh perspective on tea cultivation in Assam, negating the widely held belief that the British Empire's introduction to Assam tea symbolised societal advancement and economic growth. This article argues that the primary intention of the British was pure economic that catapulted the destruction of the thick forested areas, marginalised the native population and abolished their kingdoms. Despite this, colonial Assamese elites and mainstream industrialists have glorified the British tea venture. In this attempt of reviewing the history of Assam tea from an alternative point of view, efforts have also been made to analyse how the East India Company's desire to maintain its monopoly in the Chinese tea trade, the Calcutta Botanical Garden's desire to uphold the supremacy of the Chinese tea plant, and the military personnel's quest for new sources of tea played their roles in it. [ABSTRACT FROM AUTHOR]

Inhalation of organic powders may lead to various diseases such as asthma-like syndrome and hypersensitivity pneumonia. The study aim to evaluate respiratory health effects by respiratory function measurements, respiratory survey, ambient dust concentration, and toxic gas in workers of a tea packaging factory. 69 employees from different departments of the tea packaging factory were included. A group of 53 office workers of a separate establishment was included as a control. Sputum production in the morning was significantly higher in the tea packaging workers (p=0.013). Among the respiratory function values, only FEV1/FVC was lower in this group than in the control group. There was a significant decrease in FEF75% value among smokers in the study group compared to non-smokers. Respiratory effects observed in some food processing industry workers are also seen in the tea packaging industry. Effective dust control will positively affect the health of the workers. More studies are needed to better identify potential risks. [ABSTRACT FROM AUTHOR]

This review focuses on the advancements in the application of carbon nanotubes (CNTs) for tea quality and safety assessment, aiming to provide a comprehensive understanding of the emerging detection methods. Tea quality and safety are crucial aspects of the industry due to the beverage's popularity and health benefits. Traditional assessment methods have limitations, prompting the need for more rapid, sensitive, and cost-effective alternatives. CNTs offer unique properties, making them a promising tool for developing novel sensing and detection techniques. The review discusses CNT-based sensors for the analysis of key chemical components and contaminants, as well as the integration of CNTs with other advanced materials and technologies. It emphasizes the potential impact of these methods on the tea industry, including real-time analysis and a safer, more transparent supply chain. [ABSTRACT FROM AUTHOR]

Managing operations at a tea factory requires consistency and planning. This paper presents a complete platform that uses advanced machine learning methods specifically designed for the tea sector. Sales prediction, churn prediction, trend prediction, and smart inventory management are the four essential features of our solution. While using Neural Networks for Churn Prediction offers exact insights into customer churn, utilizing Gradient Boosting for Sales Prediction guarantees accurate revenue estimates. Linear regression models were used for trend prediction and smart inventory management to enable efficient utilization of resources and trend identification. With the help of this integrated system, tea companies can now operate more profitably and sustainably in a market that is always changing. This research acts as a beacon, demonstrating the revolutionary potential of data-driven management as operations in the tea industry evolve. [ABSTRACT FROM AUTHOR]

The purpose of the present study is to propose an interval-valued type 2 fuzzy set (IT2FS)-based analytic hierarchy process (AHP) framework to unfold the critical challenging factors influencing the sustenance and growth of the Indian tea industry. The current work follows an expert opinion-based group decision-making approach. The challenging factors have been identified through a literature review and finalized after a pilot study based on the opinions of professionals, consumers, and experts. Finally, the critical challenging factors and sub-factors have been figured out through analysis of the responses of the experts. To offset the subjective bias, an IT2FS-based granular analysis has been carried out. The findings reveal that market diversification and productivity are the central issues. Additionally, it is important to give attention to improving the quality of the products, increasing the use of modern technology and organic farming, and developing a variety of products. The result shows a considerable level of consistency in the group decision-making (CR < 0.1) for all pairwise comparisons. The present work shall be of use to formulate appropriate strategies and policy decisions. It shows a robust application of IT2FS-AHP for complex decision-making in real life. [ABSTRACT FROM AUTHOR]

The EFSA Panel on Food Contact Materials, Enzymes and Processing Aids (CEP) assessed the safety of the recycling process Shangrao Bisource Technology (EU register number RECYC306), which uses the Vacurema Prime technology. The input is hot caustic washed and dried poly(ethylene terephthalate) (PET) flakes mainly originating from collected post‐consumer PET containers, with no more than 5% PET from non‐food consumer applications. The flakes are heated in a batch reactor (Step 2) under vacuum and then treated at higher temperature in a continuous reactor (Step 3) under vacuum before being extruded into pellets. Having examined the challenge test provided, the Panel concluded that Steps 2 and 3 are critical in determining the decontamination efficiency of the process. The operating parameters to control the performance of these steps are temperature, pressure and residence time. It was demonstrated that this recycling process is able to ensure that the level of migration of potential unknown contaminants into food is below the conservatively modelled migration of 0.1 μg/kg food. Therefore, the Panel concluded that the recycled PET obtained from this process is not of safety concern when used at up to 100% for the manufacture of materials and articles for contact with all types of foodstuffs, including drinking water, soft drinks, juices, tea, milk, oil, alcoholic beverages and other food products, for long‐term storage at room temperature or below, with or without hot fill. The final articles made of this recycled PET are not intended to be used in microwave and conventional ovens and such uses are not covered by this evaluation. [ABSTRACT FROM AUTHOR]

The EFSA Panel on Food Contact Materials, Enzymes and Processing Aids (CEP) assessed the safety of the recycling process Poly Recycling (EU register number RECYC307), which uses the Vacurema Prime technology. The input is hot caustic washed and dried poly(ethylene terephthalate) (PET) flakes mainly originating from collected post‐consumer PET containers, with no more than 5% PET from non‐food consumer applications. The flakes are heated in a batch reactor (Step 2) under vacuum and then treated at higher temperature in a continuous reactor (Step 3) under vacuum before being extruded into pellets. Having examined the challenge test provided, the Panel concluded that Steps 2 and 3 are critical in determining the decontamination efficiency of the process. The operating parameters to control the performance of these steps are temperature, pressure and residence time. It was demonstrated that this recycling process is able to ensure that the level of migration of potential unknown contaminants into food is below the conservatively modelled migration of 0.1 μg/kg food. Therefore, the Panel concluded that the recycled PET obtained from this process is not of safety concern when used at up to 100% for the manufacture of materials and articles for contact with all types of foodstuffs, including drinking water, soft drinks, juices, tea, milk, oil, alcoholic beverages and other food products, for long‐term storage at room temperature or below, with or without hotfill. The final articles made of this recycled PET are not intended to be used in microwave and conventional ovens and such uses are not covered by this evaluation. [ABSTRACT FROM AUTHOR]

The EFSA Panel on Food Contact Materials, Enzymes and Processing Aids (CEP) assessed the safety of the recycling process Acepolymer (EU register number RECYC305), which uses the Vacurema Prime technology. The input is hot caustic washed and dried poly(ethylene terephthalate) (PET) flakes mainly originating from collected post‐consumer PET containers, with no more than 5% PET from non‐food consumer applications. The flakes are heated in a batch reactor (Step 2) under vacuum and then treated at higher temperature in a continuous reactor (Step 3) under vacuum before being extruded into pellets. Having examined the challenge test provided, the Panel concluded that Steps 2 and 3 are critical in determining the decontamination efficiency of the process. The operating parameters to control the performance of these steps are temperature, pressure and residence time. It was demonstrated that this recycling process is able to ensure that the level of migration of potential unknown contaminants into food is below the conservatively modelled migration of 0.1 μg/kg food. Therefore, the Panel concluded that the recycled PET obtained from this process is not of safety concern when used at up to 100% for the manufacture of materials and articles for contact with all types of foodstuffs, including drinking water, soft drinks, juices, tea, milk, oil, alcoholic beverages and other food products, for long‐term storage at room temperature or below, with or without hot fill. The final articles made of this recycled PET are not intended to be used in microwave and conventional ovens and such uses are not covered by this evaluation. [ABSTRACT FROM AUTHOR]

The EFSA Panel on Food Contact Materials, Enzymes and Processing Aids (CEP) assessed the safety of the recycling process Ambiental de Plasticos Recyclapet (EU register number RECYC304), which uses the Vacurema Prime technology. The input is hot caustic washed and dried poly(ethylene terephthalate) (PET) flakes mainly originating from collected post‐consumer PET containers, with no more than 5% PET from non‐food consumer applications. The flakes are heated in a batch reactor (Step 2) under vacuum and then treated at higher temperature in a continuous reactor (Step 3) under vacuum before being extruded into pellets. Having examined the challenge test provided, the Panel concluded that Steps 2 and 3 are critical in determining the decontamination efficiency of the process. The operating parameters to control the performance of these steps are temperature, pressure and residence time. It was demonstrated that this recycling process is able to ensure that the level of migration of potential unknown contaminants into food is below the conservatively modelled migration of 0.1 μg/kg food. Therefore, the Panel concluded that the recycled PET obtained from this process is not of safety concern when used at up to 100% for the manufacture of materials and articles for contact with all types of foodstuffs, including drinking water, soft drinks, juices, tea, milk, oil, alcoholic beverages and other food products, for long‐term storage at room temperature or below, with or without hot fill. The final articles made of this recycled PET are not intended to be used in microwave and conventional ovens and such uses are not covered by this evaluation. [ABSTRACT FROM AUTHOR]