Approximately 30 compounds including methyl salicylate have been identified in the aroma of green tea.
约有30种化合物已从绿茶的香气中鉴别出来，其中包括水杨酸苄酯。
Because now I have to understand life without worries and tribulations, just like a pot of lukewarm tea soaked in hot water in the tea can not be emitted to life inherent in a soothing aroma.
因为现在的我已经明了生命中如果没有烦恼和磨难，就如同茶叶浸泡在一壶温吞的开水中，是无法让生命的清茶散发出固有的馨香的。
In the cup of tea, and floating, filled with the aroma, at first glance, to distinguish two general approaches, still need to go.
茶在杯中，上下漂浮，香气四溢，乍看上去一般无二，若想分辨优劣，还需用心去品。
The research of aroma formative mechanism indicated that tea aroma components were mainly transformed by aroma precursors during processing.
香气形成机理的研究表明，茶叶香气主要由香气前体物质在加工过程中转化而成的。
During tea season — late March and April — you can smell the fresh aroma of the tea terraces, when leaves are picked and roasted in the village.
在三月末至四月的采茶期里，当茶叶被摘，在村中烘焙，你会闻到茶叶梯田里清新的芬芳。
The effect of water extract on the total amount of aroma absorption by tea was not notable, but that on the kinds and the compounding ratio of the aroma compounds were remarkable.
茶叶水浸出物对茶叶吸附香气的总量无显著影响，但对所吸附的组分种类及组分比例有重要影响。
Keemun black tea its strong flavor and high aroma of sweet bears the fragrance of an orchid. Is one of the world recognized the three high tea.
祁门红茶其香浓郁高长，香气甜润中蕴藏着一股兰花之香。是世界公认的三大高香茶之一。 。
About 77% of the glycosidic aroma precursors in fresh tea leaves remained in the final green tea product, which was perceived a potential source of additional green tea aroma.
在成品绿茶中仍保留约77%的糖苷类香气前体，这为绿茶香气品质的进一步改善留下了广阔的空间。
Made from fresh leaves of big-leaf tea trees of Yunnan, Pu 'er tea has a distinctive aroma thanks to the special fermentation procedure in the processing steps.
从鲜叶大叶茶树云南普洱茶具有独特的香气感谢特别发酵过程中的处理步骤。
Experiment studied the technology of protection lotus color and protection lotus aroma on the purpose of producing lotus tea.
本实验是以生产荷花茶为目的，研究荷花的护色、护香工艺。
Tea connoisseurs classify the tea by the shape of the leaf, the color of the liquid, and the aroma, taste and appearance of the infused leaf.
茶叶行家对茶叶分类要看茶形、茶水颜色、茶香、茶味、茶水中茶叶的外观。
The expression intensity and pattern of these genes, which are closely related to tea aroma, are different in the young shoot.
与茶叶香气密切相关两个基因在茶树不同部位的叶片中表达量和表达类型存在明显差异。
When the shrimps are nearly done, a spoonful of boiled green tea is ladled into the wok to enhance the aroma.
虾仁快炒熟时，加入一匙煮过的绿茶增加香味。
Whether the characteristic of the brewing or at should carefully look at this tea shape, colour and lustre, including dry tea aroma.
不管是冲泡者仍是品饮者此时皆应当当真天看看那个茶的形状，光彩，包含干茶的香气。
The techniques of resolving turbidity or sediment and preventing color, aroma, taste of tea drinks from deterioration are also introduced and discussed.
并介绍了茶饮料生产中解决混浊或沉淀的技术及色香味的保持技术。
From the sheiks of the sands to the queen of England, Ceylon tea has forged for itself an image, aroma, and above all a taste comparable to that of perfection.
从中东国家的酋长们到英国的皇后，锡兰红茶已经形成了独特的形象、芳香，以及最重要的接近完美的口感。
Approximately 30 compounds have been identified in the aroma of green tea, the major ones being benzyl alcohol, phenylethyl alcohol, a hexenol, linalool, geraniol and methyl salicylate.
约有30种化合物已从绿茶的香气中鉴别出来，其中主要的有苯甲醇、苯乙醇、已烯醇、沉香醇、香茅醇和甲基水杨酸酯。
In this paper, the aroma components and the characteristic aroma components in green tea and their variation during processing and the formation mechanism of aroma were summarized.
本文综述了绿茶香气成分和特征香气成分，香气物质在绿茶加工中的变化及绿茶香气形成的机理。
Earl Gery Black Tea For tea, black tea, to join the bergamot oil a seasoning tea, earl tea aroma special with a hint of orange of subtle fragrance, taste sweet fragrance, grew dark brown.
伯爵红茶以红茶为茶基，参加佛手柑油的一种调味茶，伯爵茶香气特别，带着一丝橘子的幽香，滋味芬芳甜美，茶色鲜丽。
The good Pu'er Tea is red-brown(the color of pig liver), fat and tight leaves, with light smell of laurel, rose, camphor, dates and lotus combined with the special aged-aroma, etc.
好的普洱茶外形色泽褐红（猪肝色），条索肥嫩、紧结，闻其味有淡淡的桂园、玫瑰、樟、枣、藕等香味并伴有特殊的陈香。
Plant aroma is the smell of grass, dried plant, peppers, eucalyptus, mint, tea or asparagus. And even it can be identified as fresh, dried, or cooked.
植物的香气，闻起来像青草、干植物、青椒、桉树、薄荷、茶叶或芦笋等，你甚至可以分辨出它们是新鲜的、干燥的还是煮熟的。
In this article the beauty of tea names was resolved from several aspects including season, shape, color, aroma, taste, clime and virtue to discuss tea aesthetics and develop tea culture.
本文从时节、形态、色泽、香味、地域、品德等角度解析了茶名之美，旨在与同仁共同探讨茶美学，弘扬茶文化。
The breakdown of amino acids which occurs as the flavanols are oxidized gives rise to aldehydes in black tea aroma.
黄烷醇氧化时发生的氨基酸降解，产生了红茶香气中的醛类物质。
Inside, the air was hot and smelled strongly of tea - the raw, earthy aroma of high grade leaves.
屋内较热，飘散着浓浓的茶叶味，是未经过浸泡并且还有泥土香味的优等茶叶。
The changes of main biochemical components and aroma in de-enzyming leaf of quality-tea were studied during its frozen storage.
对名优茶杀青叶进行冷冻存贮，研究其贮藏中主要生化成份、香气等的变化。
Organic fertilizer and covering could improve not only quantity but also quality of the tea alcoholic aroma.
有机肥和覆盖不仅能提高醇系香气数量，而且能提高醇系香气质量。
To reduce the influences on aroma by SDE, the changes of aroma of instant green tea during the process by headspace absorption were studied.
为克服SDE法分析茶叶香气成分的局限性，采用顶空吸附法对速溶绿茶加工过程中香气的变化进行了跟踪分析。
The changes of aroma of Qimen raw black tea during processing were studied by SDE-GC/MS method.
采用SDE-GC/MS法对祁红毛茶初制过程中香气成分变化进行了跟踪分析。
Aroma is an important factor of the tea quality, and is hot fields in tea science for a long time.
香气是茶叶品质的重要组成成分，一直以来都是茶叶研究的热点领域。
The results showed that contents of polyphenols, catechins, caffeine and amino acids decreased, off_flavor aroma got weak and tea cream decreased with the drop of raw material grade.
结果表明，随原料级别的降低，所制罐装绿茶水中多酚类、儿茶素、咖啡碱、氨基酸的含量下降；
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