Manufacturing Method and Characteristics of Legg-cut Black Tea

• 1 January 1967
• journal article
• Published by Japanese Society for Food Science and Technology in NIPPON SHOKUHIN KOGYO GAKKAISHI
• Vol. 14  (8) , 327-332
• https://doi.org/10.3136/nskkk1962.14.327

Abstract

Keywords

• BLACK TEA
• MANUFACTURING METHOD
• CUT BLACK
• LEGG CUT