The effects of disintegrating degree, withering and freezing treatments of fresh tea leaves on quality of suspension fermented black tea were investigated.
研究鲜叶破碎程度、萎凋及冷冻处理对茶鲜叶匀浆悬浮发酵红茶品质的影响。
The effects of disintegrating degree, withering and freezing treatments of fresh tea leaves on quality of suspension fermented black tea were investigated.
研究鲜叶破碎程度、萎凋及冷冻处理对茶鲜叶匀浆悬浮发酵红茶品质的影响。
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