Excerpt from "Potassium and magnesium for better tea production", TRI/IPI 1997
6) Effect of K and Mg in balanced nutrition on the quality of different types of tea

Quality components in green tea as affected
by K and Mg application
Quality components in green tea as affected by K and Mg application
Effect of different K sources on biomass, amino acids
and nitrate reductase in tea
Effect of different K sources on biomass, amino acids and nitrate reductase in tea
Effect of K and Mg nutrition on
quality components in black tea
Effect of K and Mg nutrition on quality components in black tea
polyphenols Polyphenols  theaflavins Theaflavins   thearubigins Thearubigins
Effect of K and Mg application on aromatic
components in oolong tea
 
Effect of K nutrition on the content of
amino acids in leaves of green tea

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