1) brewing temperature
冲泡水温
1.
The effects of tea shape,brewing temperature and brewing duration on the concentration and extractability of tea polyphenols(TPs) in tea liquor were investigated.
本文研究了冲泡时间与水温对不同典型造型名优绿茶茶汤中茶多酚浸出浓度与浸出速率的影响,结果表明,随着冲泡时间的延长与冲泡水温的升高,茶多酚的浸出浓度不断上升,浸出速率逐步降低;造型、冲泡水温、冲泡时间对茶汤中茶多酚的浸出浓度与浸出比率的影响达到了极显著水平。
2) brewing temperaure
冲泡温度
3) low temperature brewing
低温冲泡
4) the amount of brewing water
冲泡水量
1.
This paper investigated the effects of brewing times,the amount of brewing water and brewing temperature on flavonoids extraction in tea,which supported evidence for healthy ways of tea brewing.
研究了茶叶的冲泡次数、冲泡水量、冲泡温度对黄酮浸出量的影响,为科学饮茶提供一定依据。
5) warm water retting
温水浸泡
1.
After comparison between several degum methods of degumming effects and making performance analysis to microbe and enzyme under warm water retting,the degumming principle and each influencing factor has been revelated.
以棉秆皮为研究对象,采用多种脱胶方法进行脱胶提取纤维,并对提取效果进行了对比分析,重点对温水浸泡脱胶过程中脱胶微生物的数量与脱胶酶活性的动态变化、各种影响因素对脱胶效果的影响进行了较为系统的研究,并采用化学助剂、超声震荡以及碱煮等方法进行辅助提取,获得以下结果。
6) Tea shape
冲泡时间与温度
补充资料：地下水水温观测(见水温观测)
地下水水温观测(见水温观测)
d jxiashuj shuiwen guanCe地下水水温观测见水温观测。
说明：补充资料仅用于学习参考，请勿用于其它任何用途。
参考词条