Contents

Series list

Acknowledgements

Introduction

Part 1 Tea Breeding and Germplasm

Part 2 Cultivation and Agronomy

Part 3 Plant Protection

Part 4 Tea Chemistry and Phytochemicals

Part 5 Sustainability

Part 1 Tea Breeding and Germplasm

Chapter 1 Ensuring the genetic diversity of tea plants

1 Introduction

2 Origins and distribution of tea

3 Status of tea genetic resources

4 Germplasm evaluation and characterization

5 Exploitation and utilization of genetic diversity

6 Future trends and conclusion

7 Where to look for further information

8 References

Chapter 2 Mapping and exploiting the tea genome

1 Introduction

2 Progress in genetic linkage map construction and qualitative trait locus (QTL) identification for the tea plant

3 The progress of functional genomics in exploiting genes associated with desirable traits

4 Progress in ‘omics’ research: overview and secondary metabolites

5 Progress in ‘omics’ research: stress response and dormancy

6 Conclusion and outlook

7 Where to look for further information

8 Acknowledgements

9 References

Chapter 3 Advances in genetic modification of tea

1 Introduction

2 Conventional tea propagation

3 The need for genetic transformation

4 Transformation systems

5 Methods of transformation

6 Conclusion and future trends

7 Where to look for further information

8 References

Part 2 Cultivation and Agronomy

Chapter 4 Planting and cultivation of tea

1 Introduction

2 Climatic requirements of tea

3 New planting of tea

4 Preparation of the planting hole

5 Planting of tea

6 Aftercare field operations

7 Establishment of shade trees and wind belts

8 Pruning

9 Harvesting of tea

10 Replanting

11 Soil rehabilitation

12 Future trends and conclusion

13 Where to look for further information

14 References

Chapter 5 The effect of cultivation techniques on tea quality

1 Introduction

2 Chemical quality parameters of tea

3 Cultivars and black tea quality

4 Environmental factors

5 Altitude and temperatures

6 Agronomic inputs and tea quality

7 Conclusion

8 Where to look for further information

9 Acknowledgement

10 References

Chapter 6 The role of arbuscular mycorrhizal fungi in tea cultivation

1 Introduction

2 AMF, tea and the tea rhizosphere

3 Development of AMF-based bioformulation for tea plantations

4 Plant growth promotion following inoculation with AMF consortia

5 AMF inoculation, tea growth and tea quality

6 Conclusion and future perspectives

7 Where to look for further information

8 Acknowledgements

9 References

Chapter 7 The role of microbes in tea cultivation

1 Introduction

2 Soil microbial inoculants as biofertilzers: an overview

3 Nitrogen-fixing microbial biofertilizers

4 Phosphate-solubilizing, potash-solubilizing and cellulose-degrading microbial biofertilizers

5 Microbial management of pests and diseases in tea

6 Important interactions and mechanisms of action in the microbial management of disease

7 Tea pest management: microbiological approach

8 Selection and characterization of microbial products for commercialization

9 Conclusions, future prospects and challenges

10 Acknowledgements

11 References

Part 3 Plant Protection

Chapter 8 Diseases affecting tea plants

1 Introduction

2 Foliar diseases affecting tea

3 Stem diseases affecting tea

4 Root diseases affecting tea

5 Development of resistance: resistance of fungi to fungicides and tea plants to diseases

6 Recent advances in the management of tea diseases

7 Advances in the molecular biology of tea diseases

8 Disease forecasting for tea

9 Conclusion

10 Future trends

11 Where to look for further information

12 References

Chapter 9 Insect pests of tea: shot hole borers, termites and nematodes

1 Introduction

2 Shot hole borers

3 Termites of tea: general comments

4 Live wood termites

5 Scavenging termites

6 Nematodes

7 Where to look for further information

8 Acknowledgements

9 References

Chapter 10 Insect pests of tea: caterpillars and other seasonal, occasional and minor pests

1 Introduction

2 Caterpillars and other seasonal pests

3 Sucking pests

4 Occasional and minor pests

5 Conclusion

6 Acknowledgements

7 References

Chapter 11 Integrated pest management of insect, nematode and mite pests of tea

1 Introduction

2 Detection methods

3 Mechanical control

4 Cultural control: cultivars and planting other crops

5 Cultural control: soil, bush sanitation, nutrient management and escape strategy

6 Biological control: botanicals and semiochemicals

7 Biological control: predators, bacteria and viruses

8 Chemical control

9 IPM programmes on selected perennial pests

10 Conclusion and future trends

11 Acknowledgements

12 References

Chapter 12 Pesticide residues in tea: challenges in detection and control

1 Introduction

2 Measuring pesticide residues in tea

3 Review of recent research on the extent of pesticide residues in tea

4 Conventional methods for detecting residues in tea

5 Advanced methods for detecting residues in tea

6 Food safety standards for tea and the challenges of maintaining maximum residue limits (MRLs)

7 Strategies for reducing pesticide residues in tea

8 Conclusion and future trends

9 References

Part 4 Tea Chemistry and Phytochemicals

Chapter 13 Instrumentation and methodology for the quantification of phytochemicals in tea

1 Introduction

2 Phytochemicals in tea: bioactive compounds

3 Phytochemicals in tea: flavour and colour compounds

4 Analytical techniques for tea characterization: overview and chromatic techniques

5 Analytical techniques for tea characterization: spectroscopic techniques

6 Determination of compounds in tea: phenolic compounds and sugars

7 Determination of compounds in tea: analysis of volatile compounds

8 Determination of compounds in tea: other compounds and elements

9 Diversified tea products

10 Summary

11 References

Chapter 14 The potential role for tea in combating chronic diseases

1 Introduction

2 Chemical properties, bioavailability and biotransformation of tea constituents

3 Tea and cancer prevention

4 Reduction of body weight, alleviation of metabolic syndrome and prevention of diabetes

5 Lowering of blood cholesterol, blood pressure and incidence of cardiovascular diseases

6 Neuroprotective effects of tea

7 Conclusion

8 Where to look for further information

9 Acknowledgements

10 References

Part 5 Sustainability

Chapter 15 Tea cultivation under changing climatic conditions

1 Introduction

2 Climate change and climatic variability

3 Effects of climate change on the suitability of tea planting areas and plucking duration

4 Effects of climate change on tea production

5 Effects of climate change on tea quality

6 Adaptation and mitigation strategies

7 Conclusion

8 Where to look for further information

9 Acknowledgements

10 References

Chapter 16 Assessing and reducing the environmental impact of tea cultivation

1 Introduction

2 The environmental impact of tea cultivation

3 Making tea cultivation more sustainable

4 Case studies: carbon sequestration and production

5 Summary and future trends

6 Where to look for further information

7 References

Chapter 17 Cultivation, production and marketing of organic tea

1 Introduction

2 Establishing and maintaining a new organic tea plantation

3 Maintenance of new and converted organic plantations

4 Post-harvest and manufacturing practices

5 Inspection and certification of organic tea

6 Future prospects for organic tea cultivation

7 Organic tea yield trends

8 Major producing countries of organic tea

9 Major markets for organic tea

10 Future trends and conclusion

11 Where to look for further information

12 Acknowledgements

13 References

Chapter 18 Supporting smallholders in tea cultivation

1 Introduction

2 Smallholders and their role in tea cultivation

3 Problems facing smallholders

4 Disseminating good agricultural practices and improving market knowledge

5 Organizing smallholders to improve their position in the market

6 Case studies: Kenya and Sri Lanka

7 Conclusions

8 References

Index