Tee

Träupmann, R.

doi:10.1007/978-3-662-01040-2_43

R. Träupmann²

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Zusammenfassung

Die einzelnen Stufen der Teeverarbeitung sind: Welken, Rollen, Fermentieren, Trocknen, Sieben, Verpacken. Bei grünem Tee entfällt das Fermentieren.

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Literatur

Belitz, H. D.; Grosch, W.: Lehrbuch der Lebensmittelchemie. Berlin: Springer 1982, S. 714–725.
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Harler, C. R.: Tea Manufacture. Oxford: University Press 1963.
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Kegel, E. L.: Tea manufacture in Ceylon. The Tea Research Institute of Ceylon 1983.
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Düsseldorf, Deutschland
R. Träupmann

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R. Träupmann
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Fraunhofer-Instituts für Lebensmitteltechnologie und Verpackung, Deutschland
Rudolf Heiss (Emer. Direktor) (Emer. Direktor)

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Träupmann, R. (1988). Tee. In: Heiss, R. (eds) Lebensmitteltechnologie. Springer, Berlin, Heidelberg. https://doi.org/10.1007/978-3-662-01040-2_43

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DOI: https://doi.org/10.1007/978-3-662-01040-2_43
Publisher Name: Springer, Berlin, Heidelberg
Print ISBN: 978-3-662-01041-9
Online ISBN: 978-3-662-01040-2
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