The production line and relevant technology for the processing of black tea in Australia have been modified from those currently employed in other tea producing countries. Thus, it is necessary to understand the changes in chemical composition occurring during the growing and processing of Australian tea, if quality improvements in tea are to be achieved. However, no published data are available relating the chemical composition, including phenolic compounds, to the growing and processing of Australian tea. Therefore, an investigation into the types and contents of flavonoids and other polyphenols in Australian grown tea at various growing seasons and made tea during different processing steps was carried out to provide the Australian tea industry with information to assist with maximising the quality of its black tea. Areas where quality could be improved were also identified.

Before 1950, Australians were the world’s highest consumers of tea per capita. This book tells the story of how tea emerged as the national beverage in the Australian colonies during the nineteenth century, and explores why Australians consumed so much of the beverage for so long. Special attention is devoted to analysing the evolution of the Australian tea distribution network, especially the marketing strategies used by the tea traders to promote their products. Other topics examined here include the development of tea rituals such as afternoon tea and high tea and their role in Australian society, the local manufacture of teawares, the establishment of tea rooms and the emergence of a tea growing industry in Australia after 1960. The first comprehensive account of the history of tea in Australia, this book will be of particular interest to individuals interested in Australian history, economic and social history, and food history.

​This book focuses on the existing knowledge regarding the effect of global climate change on tea plant physiology, biochemistry, and metabolism as well as economic and societal aspects of the tea industry. Specifically, this book synthesizes recent advances in the physiological and molecular mechanisms of the responses of tea plants to various abiotic and biotic stressors including high temperature, low temperature or freezing, drought, low light, UV radiation, elevated CO2, ozone, nutrient deficiency, insect herbivory, and pathogenic agents. This book also discusses challenges and potential management strategies for sustaining tea yield and quality in the face of climate change. Dr. Wen-Yan Han is a Professor and Dr. Xin Li is an Associate Professor at the Tea Research Institute of the Chinese Academy of Agricultural Sciences (TRI, CAAS), Hangzhou, PR China. Dr. Golam Jalal Ahammed is an Associate Professor at the Department of Horticulture, College of Forestry, Henan University of Science and Technology, Luoyang, PR China.

Processing and Impact on Antioxidants in Beverages presents information key to understanding how antioxidants change during production of beverages, how production options can be used to enhance antioxidant benefit, and how to determine the production process that will result in the optimum antioxidant benefit while retaining consumer acceptability. In the food industry, antioxidants are added to preserve the shelf life of foods and to prevent off-flavors from developing. These production-added components also contribute to the overall availability of essential nutrients for intake. Moreover, some production processes reduce the amount of naturally occurring antioxidants. Thus, in terms of food science, it is important to understand not only the physiological importance of antioxidants, but what they are, how much are in the different food ingredients, and how they are damaged or enhanced through the processing and packaging phases. This book specifically addresses the composition and characterization of antioxidants in coffee, green tea, soft drinks, beer, and wine. Processing techniques considered here include fermentation and aging, high-pressure homogenization, enzymatic debittering, and more. Lastly, the book considers several selective antioxidant assays, such as Oxygen Radical Absorbance Capacity (ORAC) and Trolox Equivalent Antioxidant Capacity (TEAC) assays. Provides insights into processing options for enhanced antioxidant bioavailability Presents correlation potentials for increased total antioxidant capacity Includes methods for the in situ or in-line monitoring of antioxidants to reduce industrial loss of antioxidants in beverages Proposes processing of concentrated fractions of antioxidants that can be added to foods

This book addresses the past and changing contexts of Chinese and German teacher education under the impact of globalization and echoes "quality" issues of teacher education. This edited book provides a comprehensive discussion on other issues in the management and implementation of change in teacher education related to teacher education curricula for professional development of teachers. A combination of chapters provides an overview, a review of literature and research as well as offering examples of teacher education practice and updated empirical research on these topics co-edited by two senior scholars and written by experts from Mainland China (including Hong Kong ) and Germany. The volume addresses key issues on teacher standards, ICT in education and e-learning in teacher education, STEM education, vocational teacher education, university-school partnership in teacher education and teaching Chinese or German as a second language. This is an up-to-date academic book to look at profound issues related to quality in teacher education and teachers’ professional development in mainland China and Germany. It will be a useful reference for graduate students and researchers in the field of international and comparative education, teacher education and curriculum studies, teacher educators and practitioners to learn from trends, best practice and challenges that have been encountered in Mainland China and Germany.

An up-to-date review of this popular medicinal plant genus, this book will be of interest to all those concerned with the study and use of medicinal plants and provides a comprehensive and contemporary overview of the status of tea tree.