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農林省茶業試験場 | 論文
- The Germination of Tea Seed (Part 1):Relation of the Picking Period and Conditions for Storage to the Seed Germination
- Return Preiod of the Late Frost Damage Influenced by Earliness of Bud Opening of Tea Clones
- Correlation and Genetical Analyses of the Several Characteristics at the Stage of Individual Selection in the Tea Plant (Part 2):On the Correlations among Yield, Number of Leaves per Plant and Characters of Leaf in the Clonal Varieties for Green Tea
- The Test of Local Adaptability of Tea Varieties for Black Tea in Kyushû Region (Part 2):The Growth and the Ability to Survive over the Winter of Four to Six Years Old Plant
- Correlation of the Chemical Constituents with the Organoleptic Evaluation of Green Tea Liquors (Continued):Statistical Analysis
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- Inoculation Experiments of White Root Rot Fungus (Rosellinia necatrix (HART.) BERL.) to the Tea Plant and Some Considerations on the Ecology of the Fungus
- Study on the Extension of Tea Leaf Plucking Period (Part 1):On the Extension of Plucking Period by the Leaf Plucking and Espalier Training
- The Effect of Growth Regulators on Development and Growth of Tea Bud (Part 1):Retardation of Growth by Some Chemicals
- Ecological Studies on the White Scab of Tea (Part 1):Relation between the Climatic Conditions and the Outbreak of the Disease
- Symptoms and Spread of a New Die-Back and Canker Disease of Tea Giving Heavy Damages Especially on Black Tea Variety "Benihomare" in Japan
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- Invitation to University of California
- On the Correlation between Contents of Theaflavins and Thearubigins and the Marks of Black Tea Liquor
- Young Plant Testing for Important Characters in Tea Breeding (Part 1):Correlation and Path Coefficient Analysis between the Yield and the Characters of Shoot in Clones for Black Tea
- Fertilizing Effect of Ammonium Salt and Nitrate on the Tea Plant
- On the Leaching of Calcium in the Tea Soil
- Relation of Forms of Phosphate to Absorption of Phosphorus by Tea Plant
- Studies on the Pruning Mechanism
- Volatile Components of Black Tea (Part 1):Difference of Volatile Components in Essential Oil of Fresh Tea Leaves