Samples of Korean and Chinese roasted green teas were collected from tea markets and their sensory qualities were investigated by sensory quality panelists and chemical and color difference analysis.
从韩国和中国市场收集的炒青绿茶样品，通过感官品质审评、化学成分和茶汤色差分析，比较两国绿茶的品质特点和化学成分含量差异。
Samples of Korean and Chinese roasted green teas were collected from tea markets and their sensory qualities were investigated by sensory quality panelists and chemical and color difference analysis.
从韩国和中国市场收集的炒青绿茶样品，通过感官品质审评、化学成分和茶汤色差分析，比较两国绿茶的品质特点和化学成分含量差异。
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