David K. Kowanga

Dynamics of Catechins Degradation and Theaflavins Formation during Fermentation in Clonal Black Tea

P. Okinda Owuor, David O. Okiri, Simon O. Ochanda & David K. Kowanga · Asian Journal of Applied Chemistry Research · 2025

Catechins and theaflavins (TFs) contribute to quality and health benefits of tea beverages. Catechins are converted mainly to TFs and thearubigins during fermentation. TFs form in quadratic manner reaching maximum levels then decline. It is not documented if the decline is due to...

Open access Research Article 10.9734/ajacr/2025/v16i4369

Effects of Lung Pruning and Pruning Cycle Period on Selected Mineral Concentrations in Clonal Tea Leaves

P. Okinda Owuor, Gladys Onsando, Simon O. Ochanda, Jennifer A. Odak, Bowa O. Kwach, David K. Kowanga & Humprey O. Agan · Asian Journal of Agricultural and Horticultural Research · 2025

Aims: Pruning in tea management reduces plucking heights to manageable levels, rejuvenates the plant and helps in removing diseased/dead branches. However, it leads to loss of crop and black quality decline in the pruning year. Despite the recorded benefits and challenges, influe...

Open access Research Article 10.9734/ajahr/2025/v12i4420