ABSTRACT
Introduction .............................................................................................................. 16 Botanical Quality ................................................................................................ 16 Agro-Ecosystem Management ............................................................................ 17
Good Agricultural Practices ..................................................................................... 19 Site Selection ....................................................................................................... 19 Crop Production Plans.........................................................................................20 Seeds ...................................................................................................................20 Soil ...................................................................................................................... 21 Water Irrigation and Drainage ............................................................................. 21 Climate ................................................................................................................ 21 Harvest and On-Farm Processing and Storage .................................................... 21 Energy ................................................................................................................. 21 Waste Management .............................................................................................22 Social Factors ......................................................................................................22
Case Study of Smallholder Tea Farmers ..................................................................22 Tea Management Systems ...................................................................................22 GAPs in Tea Agroforests .....................................................................................23 Management Effects on Tea Quality ...................................................................25 Evaluation of Botanical Quality through Sensory Discernment .........................25 Standardized Tea Preparation Protocol for Sensory Evaluation .........................26
