Abstract
THE possibility of distinguishing morphological characteristics that will help in the recognition of strains of tea capable of producing enhanced quality in the manufactured product is of importance to tea producers and research workers in regions outside Assam. The pioneer work of Dr. W. Wight and Mr. P. K. Barua1 is consequently of particular interest.
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Nature, 173, 630 (1954).
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EDEN, T. Morphological Basis of Quality in Tea. Nature 174, 844 (1954). https://doi.org/10.1038/174844b0
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DOI: https://doi.org/10.1038/174844b0
