Effects of Nitrogenous Fertilizers on the Chemical Composition of CTC Black Tea

Abstract

High rates of nitrogenous fertilizers increased the caffeine content, as well as those compounds imparting inferior and superior flavor contents. However, the flavor index, the ratio of compounds imparting superior flavor to those contributing to inferior flavor characteristics, decreased with increasing rates of nitrogenous fertilizers. Although theaflavins generally increased while thearubigins decreased with nitrogenous fertilizer rates, the relationships were quadratic. On the average, the minimum value of theaflavins was produced at about 235 kg N/ha/year.