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。
This paper preliminary discusses the influential factors of tea drink, such as tea leaf. flavoring. processing et. al, Resolving method which have some practical uses were presented.
本文初步探讨了影响茶饮料风味的几个因素：茶叶、 香精、加工条件等，并提出了一些解决办法，具有生产实践的参考价值。
The GCG content in different tea germplasms, change of GCG content during green tea processing and the tea leaf treated with high temperature steam were studied by using the HPLC determination.
采用高压灭菌锅和高压锅产生的高温蒸汽处理茶鲜叶，研究高温蒸汽处理对绿茶中没食子儿茶素没食子酸酯(GCG)含量的影响。
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