Afin de rester à la page, Goût Thé reste au courant des dernières publications sur les sujets qui nous tiennent à coeur, afin de vous apporter un contenu à jour et diversifié.
Trouvez ici les références textuelles qui composent notre connaissance du thé et de sa culture.
De formation linguistique, nous aimons à lire des articles de chimie, botanique, médecine et sciences humaines afin de rester cultivé et au courant des nouvelles découvertes. Nos contenus sont sourçables, sur cette page retrouver nos principales sources de connaissance. Nous lisons en français, en anglais et en chinois. Nos références contiennent donc principalement ces trois langues.
Thés verts
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Thés blancs
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Thés turquoises
陈晓栋, & 黄伙水. (2009). 安溪铁观音的传统加工工艺及要点(Traditional processing technology and key points of Anxi Tieguanyin Tea). 福建茶叶(2), 3.
郭雅玲, & 赖凌凌. (2012). 闽南乌龙茶加工工艺研究进展(Researches Advancement on the Processes of Minnan Oolong Tea). 热带作物学报, 33(6), 6.
吴文斌, & 闫磊. (2022). 闽北乌龙茶加工工艺流程探究(Study on the Processing Process of Oolong Tea in Northern Fujian). 粮食流通技术(001), 028.
Thés rouges
刘飞. (2014). 工夫红茶揉捻中理化特性变化及成条率评价方法研究(Study on the Changes in Physical and Chemical Properties and Evaluation Method of Stripping Rate during Rolling and Twisting of Gongfu Black Tea). (Doctoral dissertation, 西南大学).
刘明丽, 蒋宾, 刘跃云, 曾志江, 郑宗明, & 黎明勇. (2024). 我国三大工夫红茶品质特征的研究进展(Research progress on the quality characteristics of the three major Gongfu black teas in China). 食品工业(10).
Thés sombres
Feng, L., Gao, S., Liu, P., Wang, S., Zheng, L., Wang, X., Teng, J., Ye, F., Gui, A., Xue, J., & Zheng, P. (2023). Microbial Diversity and Characteristic Quality Formation of Qingzhuan Tea as Revealed by Metagenomic and Metabolomic Analysis during Pile Fermentation. Foods, 12.
Feng, X., Chen, M., Song, H., Ma, S., Ou, C., Li, Z., Hu, H., Yang, Y., Zhou, S., Pan, Y., Fan, F., Gong, S., Chen, P., & Chu, Q. (2023). A systemic review on Liubao tea: A time-honored dark tea with distinctive raw materials, process techniques, chemical profiles, and biological activities. Comprehensive reviews in food science and food safety.
Li, W., Zhou, H., Yao, S., Wang, N., Zhu, H., Mehmood, M.A., & Wu, T. (2023). Comprehensive characterization of theabrownin polymer structure in Tibetan tea. Food Bioscience.
Liu, M., Li, X., Li, Y., & Zou, Y. (2024). Insights into the airborne microorganisms in a Sichuan south-road dark tea pile fermentation plant during production. Frontiers in Microbiology, 15.
Long, J., Yu, L., Huang, L., Xia, N., Teng, J., & Wei, B. (2023). Isolation, identification, and community diversity of microorganisms during tank fermentation of Liupao tea. Journal of food science.
袁冬寅, 温立香, 张芬, 石荣强, & 姚明谨. (2024). 不同发酵及陈化工艺对六堡茶槟榔香形成的影响(The influence of different fermentation and aging processes on the formation of betel nut aroma in Liubao tea). 江苏农业科学, 52(14), 190-196.
Zhang, Y., Ying, M., Wang, Z., Feng, W., Lu, X., Zhou, W., Dai, J., & Chen, X. (2024). Physicochemical characterization of the fraction components of the theabrownin isolates from Pu’er tea. LWT.
Thés jaunes
刘晓慧, 王日为, 张丽霞, 范方媛, 韩晓阳, & 欧阳石光. (2010). 山东黄茶加工工艺的研究(Research on the processing technology of Shandong yellow tea Chinese tea processing). 中国茶叶加工, 4.
Thés Pu'er
Ahmed, S., Unachukwu, U., Stepp, J. R., Peters, C. M., Long, C., & Kennelly, E. (2010). Pu-erh tea tasting in Yunnan, China: correlation of drinkers’ perceptions to phytochemistry. Journal of Ethnopharmacology, 132(1), 176-185.
刘学艳, 何鲁南, & 吕才有. (2020). 普洱茶国内外研究进展及展望(Research progress and prospects of Pu'er tea at home and abroad). 中国茶叶, 42(9), 1-7.
Lü, H., Zhang, Y., Lin, Z., & Liang, Y. (2013). Processing and chemical constituents of Pu-erh tea: A review. Food Research International, 53, 608-618.
Wang, S., Qiu, Y., Gan, R., & Zhu, F. (2021). Chemical constituents and biological properties of Pu-erh tea. Food research international, 154, 110899
杨娟. (2008). 古代普洱茶的发展历程剖析(Analysis of the Development Process of Ancient Pu'er Tea) (Master's thesis, 云南师范大学).
Thés japonais
Uchino, M., Koyama, S., & Takano, K. (2020). 徳島県産後発酵茶「阿波番茶」の微生物とポリフェノールについて(Microorganism and Polyphenol in Post Fermented Tea, Awabancha Produced in Tokushima Prefecture). Food Preservation Science.
(2020).四国山地の発酵茶の製造技術,「阿波晩茶製造技術」,調査報告書.国選択 記録作成等の措置を講ずべき無形の民俗文化財(The manufacturing technique of fermented tea in the Shikoku Mountains, "Awa Bancha manufacturing technique", research report. National selection Intangible folk cultural property requiring measures such as record keeping).
(2022). 四国山地の発酵茶の製造技術. 石鎚黑茶製造技術調查報告書.国選択,記録作成等の措置を講ずべき無形の民俗文化財. 愛媛西条市教育委員会 (Manufacturing techniques for fermented tea in the Shikoku Mountains. Report on the investigation of Ishizuchi black tea manufacturing techniques. An intangible folk cultural property that should be selected by the state and recorded. Saijo City Board of Education, Ehime Prefecture)
Autres consommations du thé
打油茶 Da Youcha : bouillon de thé écrasé avec du gingembre
罐茶 Guancha : thé grillé en pot sur braises
လက်ဖက် [ləpʰɛʔ] lahpet : thé actofermenté en saumure
擂茶 Leicha : thé écrasé avec sésame, cacahuètes et gingembre.
生嚼茶 Shengjue cha : thé mastiqué cru
酥油茶 Thé au beurre : thé au beurre de yak
油茶 Youcha : bouillon de thé à l'huile de thé
罗丽诗. (2022). 广西三江和里侗族茶文化发展研究-A Study on the Custom Development of Oil Tea of Guangxi Heli Dong Minority. 现代食品(016), 028.
竹烹茶 Zhupengcha : thé bouilli dans du bambou
Culture générale & céramique
d'Abbs, P. (2019). Tea Art as Everyday Practice: Gongfu Tea in Chaoshan, Guangdong, Today. The Asia Pacific Journal of Anthropology, 20(3), 213-231.
陈椽. (1979). 茶叶分类的理论与实际(Theory and Practice of Tea Classification). 茶业通报, 1(2), 48-56.
刘凤君. (1991). 汉唐陶瓷艺术在世界古代陶瓷史中的地位(The Position of Han and Tang Ceramic Art in the History of Ancient Ceramics in the World). 山东大学学报: 哲学社会科学版, (4), 89-96.
陆羽, (762). 茶经.
谢华. (2010). 潮州朱泥壶与宜兴朱泥壶之比较探究(Comparative Study of Chaozhou Zhu Ni Pot and Yixing Zhu Ni Pot). 陶瓷科學與藝術, 2010(3), 26-29.
Zhang, L. (2016). A Foreign Infusion: The Forgotten Legacy of Japanese Chadō on Modern Chinese Tea Arts. Gastronomica, 16(1), 53-62.
朱泽伟, 沈亚琴 (2009). 宜兴紫砂矿料(Yixing purple clay ore material), 地质出版社.
Composition & goût
Lee, M. K., Kim, H. W., Lee, S. H., Kim, Y. J., Asamenew, G., Choi, J., ... & Kim, J. B. (2019). Characterization of catechins, theaflavins, and flavonols by leaf processing step in green and black teas (Camellia sinensis) using UPLC-DAD-QToF/MS. European Food Research and Technology, 245(5), 997-1010.
Nakagawa, Muneyuki et al. (1970). Constituents in tea leaf and their contribution to the taste of green tea liquor. Jpn. Agric. Res. Q, 5(3), 43-47.
Wang, Yixiang, Li, Qing, Wang, Qian, et al. (2012). Simultaneous determination of seven bioactive components in Oolong tea Camellia sinensis: quality control by chemical composition and HPLC fingerprints. Journal of agricultural and food chemistry, vol. 60, no 1, p. 256-260.
Xu, A., Lai, W., Chen, P., Awasthi, M. K., Chen, X., Wang, Y., & Xu, P. (2021). A comprehensive review on polysaccharide conjugates derived from tea leaves: Composition, structure, function and application. Trends in Food Science & Technology, 114, 83-99.
Zhang, L., Cao, Q. Q., Granato, D., Xu, Y. Q., & Ho, C. T. (2020). Association between chemistry and taste of tea: A review. Trends in Food Science & Technology, 101, 139-149.
Intéraction avec l'eau
Cabrera, M., Taher, F., Llantada, A., Do, Q., Sapp, T.M., & Sommerhalter, M. (2021). Effect of Water Hardness on Catechin and Caffeine Content in Green Tea Infusions. Molecules, 26.
Cao, Q. Q., Wang, F., Wang, J. Q., Chen, J. X., Yin, J. F., Li, L., ... & Xu, Y. Q. (2021). Effects of brewing water on the sensory attributes and physicochemical properties of tea infusions. Food Chemistry, 364, 130235.
Drljaca, D., Dragić, D., & Banjac, S. (2023). Efficiency of "brita" home water filter for water purification. Journal of Chemists, Technologists and Environmentalists.
Giacomin, C.E., Chen, R.Y., Hack, E., & Fischer, P. (2023). Tea film formation in artificial tap water. Soft Matter, 19, 5967 - 5977.
Latteef, N. S. (2016). Phytochemical, antibacterial and antioxidant activity of Camellia sinensis methanolic and aqueous extracts. IOSR J Pharm Biol Sci, 11, 113-119.
Mossion, Aurélie (2007). Étude de la composition minérale et organique des liqueurs de thé et de leurs caractéristiques organoleptiques : Influence des paramètres physico-chimiques de l'eau, Institut national polytechnique de Toulouse, Thèse de doctorat.
Sánchez-López, J.A., Yener, S., Smrke, S., Märk, T.D., Bonn, G.K., Zimmermann, R., Biasioli, F., & Yeretzian, C. (2020). Extraction kinetics of tea aroma compounds as a function brewing temperature, leaf size and water hardness. Flavour and Fragrance Journal, 35, 365-375.
Spiro, M., & Jaganyi, D. (1994). Kinetics and equilibria of tea infusion. Part 11—The kinetics of the formation of tea scum. Food Chemistry, 49, 359-365.
Caféine
陈学文, 罗一帆, 罗丽卿, & 周爱群. (2004). 茶叶中咖啡碱的提取, 纯化与测定(Extraction, Purification, and Determination of Caffeine in Tea). 中国民族民间医药, (5), 297-299.
满雪玉, 曹礼刚, 蒙朝阳, 王敏, 叶林珠, & 张凌冰. (2018). 模拟日常饮茶方式浸泡茶水中咖啡因测定(Simulating daily tea drinking methods and soaking tea water for caffeine determination). 云南化工, 45(2), 59-61.
杨红梅, 陈超杰, 尹德明, 卓梅芳, & 洪春苗. (2019). 六堡茶中咖啡因加速溶剂萃取 (ASE) 的工艺研究(Study on the Accelerated Solvent Extraction (ASE) Process of Caffeine in Liubao Tea). 现代食品科技, 3.
Fermentation aérobie
Abe, M., Takaoka, N., Idemoto, Y., Takagi, C., Imai, T., & Nakasaki, K. (2008). Characteristic fungi observed in the fermentation process for Puer tea. International journal of food microbiology, 124 2, 199-203 .
安瑜, 李炜, & 侯彩云. (2009). 普洱茶饮用安全性研究(Research on the Safety of Drinking Pu'er Tea). 食品科技, 34(4), 269-271.
Chen, Q., Zhang, M., Chen, M., Li, M., Zhang, H., Song, P., ... & Gao, X. (2021). Influence of Eurotium cristatum and Aspergillus niger individual and collaborative inoculation on volatile profile in liquid-state fermentation of instant dark teas. Food Chemistry, 350, 129234.
董文明, 谭超, 付晓萍, & 李凌飞. (2013). 5种成品普洱茶中微生物的分离及其产酶特性研究(Isolation of Microorganisms and Study on Enzyme Production Characteristics in Five Finished Pu erh Teas). 食品科技, 38(6), 5.
Hackmann, T.J. (2024). The vast landscape of carbohydrate fermentation in prokaryotes. FEMS Microbiology Reviews, 48.
何宝强, 王华准, 李香海, & 四妹. (2021). 普洱熟茶加工工艺的探讨(Discussion on the Processing Technology of "Pu'er Ripe Tea"). 农业技术与装备(2), 3.
Hou, Y., Mao, H., Lu, F., Ma, C., Zhu, S., Li, G., Huang, S., Zhang, Y., Lv, C., & Xiao, R. (2023). Widely targeted metabolomics and HPLC analysis elaborated the quality formation of Yunnan pickled tea during the whole process at an industrial scale. Food chemistry, 422, 135716 .
Shi, J., Ma, W., Wang, C., Wu, W., Tian, J., Zhang, Y., Shi, Y., Wang, J., Peng, Q., Lin, Z., & Lv, H. (2021). Impact of Various Microbial-Fermented Methods on the Chemical Profile of Dark Tea Using a Single Raw Tea Material. Journal of agricultural and food chemistry.
Xiao, Y., Li, M., Wu, Y., Zhong, K., & Gao, H. (2020). Structural Characteristics and Hypolipidemic Activity of Theabrownins from Dark Tea Fermented by Single Species Eurotium cristatum PW-1. Biomolecules, 10.
Xu, A., Wang, Y., Wen, J., Liu, P., Liu, Z., & Li, Z. (2011). Fungal community associated with fermentation and storage of Fuzhuan brick-tea. International journal of food microbiology, 146 1, 14-22 .
Wu, H., Huang, W., Chen, Z., Chen, Z., Shi, J., Kong, Q., ... & Yan, S. (2019). GC–MS-based metabolomic study reveals dynamic changes of chemical compositions during black tea processing. Food Research International, 120, 330-338.
Zhang, L., Zhang, Z., Zhou, Y., Ling, T., & Wan, X. (2013). Chinese dark teas: Postfermentation, chemistry and biological activities. Food Research International, 53, 600-607.
Zhao, M., Su, X., Nian, B., Chen, L.J., Zhang, D., Duan, S., Wang, L.Y., Shi, X., Jiang, B., Jiang, W., Lv, C., Wang, D., Shi, Y., Xiao, Y., Wu, J., Pan, Y.H., & Ma, Y. (2019). Integrated Meta-omics Approaches To Understand the Microbiome of Spontaneous Fermentation of Traditional Chinese Pu-erh Tea. mSystems, 4.
Zhou, H. J., Li, J. H., Zhao, L. F., Han, J., Yang, X. J., Yang, W., & Wu, X. Z. (2004). Study on main microbes on quality formation of Yunnan Puer tea during pile-fermentation process. J Tea Sci, 24(3), 212-218.
Fermentation anérobie
Huang, Y., Liu, C., & Xiao, X. (2016). Quality Characteristics of a Pickled Tea Processed by Submerged Fermentation. International Journal of Food Properties, 19, 1194 - 1206.
Nanba, A., Miyagawa, K., Omori, M., Kato, M., Tamura, A., & Saito, H. (1998). Non-Salted Pickled Tea (Sour Tea) in South-East Yunnan in China. Journal of home economics, 49, 907-915.
禹利君, 史云峰, 肖海云, 张慧, 黄清平, & 陈诗文等. (2008). 茶叶腌制过程中亚硝酸盐和游离氨基酸含量的动态变化分析(Dynamic changes analysis of nitrite and free amino acid content during tea pickling process). 茶叶, 34(2), 5.
Histoire du thé en Asie
Baruah, P. (2015). Origin, discovery of tea, wild tea and early development of tea in Assam, indigenous tea and tea drinking habit among the tribes in Assam of India.
陈文华. (2009). 试论神农与茶(On Shennong and Tea). 农业考古, (2), 1-8.
陈珲. (2012). 六千年前世界最早茶树: 再证 “杭州湾地区是茶文化起源地暨茶树起源中心”(The world's earliest tea tree 6000 years ago: further evidence that the Hangzhou Bay area is the birthplace of tea culture and the center of tea tree origin). 农业考古, (5), 1-12.
蒋健轩, 蒋文峰, & 蒋文欣. (2018). 广西茶叶产业发展现状及其对策探讨(Discussion on the Current Development and Countermeasures of Guangxi Tea Industry). 大众科技, 3.
柯冬英, & 王建荣. (2005). 宋代斗茶初探(Early research concerning the Tea battle of Song dynasty). 茶叶, 31(2), 4.
史军超. (2001). 世界茶文化源头之辩(Debate on the Origin of World Tea Culture). 云南民族学院学报: 哲学社会科学版, 18(6), 37-40.
Lu, H., Zhang, J., Yang, Y., Yang, X., Xu, B., Yang, W., ... & Wu, N. (2016). Earliest tea as evidence for one branch of the Silk Road across the Tibetan Plateau. Scientific Reports, 6(1), 1-8.
马向东. (1991). 德昂族神话史诗(The mythological epic of the De'ang ethnic group)《 达古达楞格莱标》(Dagu Daleng Gelaibiao). 云南民族大学学报: 哲学社会科学版, (3), 47-51.
陶德臣. (1999). 中国古代茶叶国内市场的发展(The Development of the Domestic Market for Ancient Chinese Tea). 安徽史学, (1), 8-11.
杨娟. (2008). 古代普洱茶的发展历程剖析(Analysis of the Development Process of Ancient Pu'er Tea) (Master's thesis, 云南师范大学).
赵富荣, & 尹巧云. (2008). 最早驯化栽培茶的中国孟高棉诸民族(The earliest Chinese Mon Khmer ethnic groups to domesticate and cultivate tea). 思茅师范高等专科学校学报, 24(1), 28-34.
Histoire du thé en Europe
de Blégny, Nicolas (1687). De bon usage du thé du caffé et du chocolat pour la preservation & pour la guerison des Maladies, chez Thomas Amaulry, Paris.
de Bourbon, Louis Dieudonné dit XIV, (1702). Recueil des édits et des lettres de 1690-93, Tomes I et II, chez Jacques Besongne et Antoine Maurry, Rouen.
Dufour, Sylvestre (1671). De l'Usage du caphé, du thé et du chocolate. Libr. Jean Girin et Barthelemy Rivière, Lyon.
Joncquet, Dyonis. & Bauhin, Gaspar (1659). Hortus, sive Index onomasticus plantarum quas excolebat Parisiis, annis 1658 et 1659. Accessit adcalcem Stirpium aliquot paulo obscurius denominatarum officinis, arabibus, aliis, per Casparum Bauhinum explicatio.(Carmina CH de Waha, VB, Cl. Le Vasseur, AJ de Mauvillain. Epistola O. Montalbani). Apud Franciscum Clouzier : cf. Herba te
Lettsom, J. C. (1772). The Natural History of the Tea-tree: With Observations on the Medical Qualities of Tea and on the Effects of Tea Drinking (No. 17824). J. Nichols.
Mission étrangère de Paris (1876). Compte-rendu des travaux de la société des missions étrangères, chez Georges Chamerot, Paris.
Nieuhof, Johann (1666). Die Gesandschaft der Ost-Indischen Gesellschaft in den Niederlanden an den Tartarischen Cham und nunmehr auch Sinischen Keiser. Ber. durch... Peter de Gojer u. Jacob Keiser: mit 150 Kupferstükken. Moers.
Paulli, Simon. (1665). Commentarius de abusu Tabaci Americanorum veteri et herbae Thee Asiaticorum in Europa novo. Sumptibus authoris filii Simonis Paulli, Straßburg.
Pelletier, E., & Pelletier, A. (1861). Le thé et le chocolat dans l'alimentation publique: aux points de vue historique, botanique, physiologique, hygiénique, économique, industriel et commercial. Chez les auteurs à la Compagnie française des chocolats et des thés... et à la Libr. Dubuisson.
Van Linschoten, Jan Huygen (1596). Itinerario: Voyage ofte Schipvaert van Jan Huygen van Linschoten naer Dost ofte portugaels Indien... Cornelis Claesz.
Histoire de la domestication du thé
Bellwood, P. (2011). The checkered prehistory of rice movement southwards as a domesticated cereal—from the Yangzi to the equator. Rice, 4(3), 93-103.
Chamberlain, J. R. (2016). Kra-Dai and the proto-history of South China and Vietnam. The Journal of the Siam Society, 104, 27-77.
Kutanan, W., Kampuansai, J., Srikummool, M., Kangwanpong, D., Ghirotto, S., Brunelli, A., & Stoneking, M. (2017). Complete mitochondrial genomes of Thai and Lao populations indicate an ancient origin of Austroasiatic groups and demic diffusion in the spread of Tai–Kadai languages. Human genetics, 136(1), 85-98.
Li, H., Wen, B., Chen, S. J., Su, B., Pramoonjago, P., Liu, Y., ... & Jin, L. (2008). Paternal genetic affinity between Western Austronesians and Daic populations. BMC evolutionary biology, 8(1), 1-12.
Sagart, L., Jacques, G., Lai, Y., Ryder, R. J., Thouzeau, V., Greenhill, S. J., & List, J. M. (2019). Dated language phylogenies shed light on the ancestry of Sino-Tibetan. Proceedings of the National Academy of Sciences, 116(21), 10317-10322.
Ward, FK (1937). Yunnan and the Tai people, Journal of The Royal Central Asian Society, Taylor & Francis
Zhong, H., Shi, H., Qi, X. B., Duan, Z. Y., Tan, P. P., Jin, L., ... & Ma, R. Z. (2011). Extended Y chromosome investigation suggests postglacial migrations of modern humans into East Asia via the northern route. Molecular biology and evolution, 28(1), 717-727.
Paléobotanique & génétique
Fuller, D. Q., Sato, Y. I., Castillo, C., Qin, L., Weisskopf, A. R., Kingwell-Banham, E. J., ... & Van Etten, J. (2010). Consilience of genetics and archaeobotany in the entangled history of rice. Archaeological and Anthropological Sciences, 2(2), 115-131.
郭伟伟, 袁涛忠, 龙冬艳, & 曾茜. (2016). 侗族药用植物(Dong ethnic medicinal plants). 中国民族医药杂志, 22(10), 48-51.
季鹏章, 王家金, 刘大会, 宋维希, 詹春红, 李慧, ... & 梁名志. (2013). 云南茶树资源生化多样性分析(Analysis of Biochemical Diversity of Tea Tree Resources in Yunnan Province). 西南农业学报, 26(6), 2227-2230.
Li, M., Meegahakumbura, M.K., Wambulwa, M.C., Burgess, K.S., Möller, M., Shen, Z., Li, D., & Gao, L. (2023). Genetic analyses of ancient tea trees provide insights into the breeding history and dissemination of Chinese Assam tea (Camellia sinensis var. assamica). Plant Diversity, 46, 229 - 237.
Meegahakumbura, M. K., Wambulwa, M. C., Thapa, K. K., Li, M. M., Möller, M., Xu, J. C., ... & Gao, L. M. (2016). Indications for three independent domestication events for the tea plant (Camellia sinensis (L.) O. Kuntze) and new insights into the origin of tea germplasm in China and India revealed by nuclear microsatellites. PloS one, 11(5), e0155369.
Meegahakumbura, M. K., Wambulwa, M. C., Li, D. Z., & Gao, L. M. (2018). Preliminary investigations on the genetic relationships and origin of domestication of the tea plant (Camellia sinensis (L.)) using genotyping by sequencing.
Sharma, R. K., Negi, M. S., Sharma, S., Bhardwaj, P., Kumar, R., Bhattachrya, E., ... & Ahuja, P. S. (2010). AFLP-based genetic diversity assessment of commercially important tea germplasm in India. Biochemical genetics, 48(7), 549-564.
Takeo, T., You, X. Q., Wang, H. F., Kinukasa, H., Li, M. J., Chen, C. K., & Wang, H. (1992). One speculation on the origin and dispersion of tea plant in China. J Tea Sci, 12(2), 81-86.
Wambulwa, M. C., Meegahakumbura, M. K., Kamunya, S., & Wachira, F. N. (2021). From the Wild to the Cup: Tracking Footprints of the Tea Species in Time and Space. Frontiers in nutrition, 8.
Classification phylogénétique
陈兴琰. (1985). 茶树植物学分类的历史和展望(The History and Prospect of Botanical Classification of Tea Plants). 茶叶科学技术, 4.
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Flora of China @ eFlora.org : Famille des Théacées
Cépages
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