1.
Compared analysis of the flavonoids content between fresh tea and tea products
茶鲜叶与成茶中总黄酮含量的比较分析
2.
Effect of different machine-plucking on autumn tea yield and quality--A case study of the famous Bailumaojian hilly plantation tea
丘陵茶园不同机采方式对秋季茶鲜叶产量和名优绿茶品质的影响
3.
Rapid Detection of Total Nitrogen Content in Fresh Tea Leaves Based on Spectral Analysis;
基于光谱分析的茶鲜叶全氮含量快速检测技术
4.
Study on Fixation of Fresh Leaves of Tea and the Effect of Different De-enzyme Methods on the Quality of Green Tea
茶鲜叶固定方法研究及不同杀青方式对绿茶品质形成的影响
5.
Dynamic Change of Main Biochemical Components of Premium Green Tea Fresh Leaves during Spreading
名优绿茶鲜叶摊放过程中主要生化成分的动态变化
6.
Research of irradiation Preservation to improve the safety of tea consumption
提高茶叶食用安全性的辐照保鲜试验
7.
Study on elavour components of teas:comparison of flavour components by Wulong tea and Raw tea;
茶叶香气成分的研究——乌龙茶与鲜茶香气成分的比较
8.
Determination of Remainder of Organic Chlorine Pesticide in Fresh Tea Leaves with Chromatopyrography;
气相色谱法测定新鲜茶叶中有机氯农药残留量
9.
Comparison of Polyphenol Oxidase Activity in Fresh Tea,Apple and Potato
鲜茶叶、苹果及马铃薯多酚氧化酶活性的比较
10.
Influences of Biochemical Components in the Fresh Leaf from Different Tea Cultivars on the Ferment Effect of Black Tea
不同品种鲜叶生化成分对红茶发酵效果的影响
11.
For green tea, the fresh leaves are heated or steamed to inactivate enzymes before they are rolled and dried.
对于绿茶，新鲜的茶叶在揉捻和干制以前先经加热或汽蒸，使酶失活。
12.
Bleeding during defecation: shan cha hua( baked) grind into powder. Use5 g per week. Or use fresh shan cha hua. Boil with water and use as tea.
大便出血：山茶花焙乾研末﹐周5克，亦可用鲜山茶叶洗净开水冲泡，当茶喝。
13.
Bleeding during defecation: shan cha hua (baked) grind into powder. Use 5 g per week. Or use fresh shan cha hua. Boil with water and use as tea.
大便出血：山茶花焙乾研末?每周5克，亦可用鲜山茶叶洗净开水冲泡，当茶喝。
14.
Studies on Reaction Characteristics and Optimization of Liquid-state Fermentation for the Production of Black Tea Beverage by Flesh Leaves
鲜叶液态发酵红茶饮料反应特性及工艺优化研究
15.
Chemical Evaluation on Tea Quality During Early-stage of Breeding program--Ⅰ.Relationship Between the Biochemical Component Content in Shoot and the Quality of Black Tea
茶树育种品质早期化学鉴定——Ⅰ.鲜叶的主要生化组分与红茶品质的关系
16.
Lanling Organic Maojian Tea is made of the early spring tender buds, possesses an appearance of silvery hair, fresh and pleasant fragrance, tender green color, and freshness.
兰岭有机毛尖是用早春细嫩茶芽制作，银毫显露，滋味鲜醇，叶底绿嫩，鲜活如新。
17.
Lanling Maojian tea is made of early spring tender buds and gives a feature of silverl hairy, fresh and pure taste, tender and green leaves, and freshness.
兰岭毛尖是用早春细嫩茶芽制作，银毫显露，滋味鲜醇，叶底绿嫩，鲜活如新。
18.
Put another pinch of tea in the pot.
往茶 里再捏点茶叶.