1) Lingtou Dancong tea
岭头单枞茶
1.
Aromatic constituents in fresh leaves of Lingtou Dancong tea under Basilepta melanopus Lefevre stress.;
茶角胸叶甲侵害对岭头单枞茶鲜叶芳香物质的影响
2) Lingtoudancong Oolong tea
广东岭头单枞茶
1.
The chromatographic fingerprint of Lingtoudancong Oolong tea was studied by high performance liquid chromatog- raphy (HPLC).
应用高效液相色谱方法研究了广东岭头单枞茶品种的指纹图谱,根据其高效液相色谱中的相对保留时间、相对面积、共有峰、重叠率、八强峰及其相对总面积等对色谱指纹图谱进行了分析和对比研究,建立了鉴定广东岭头单枞茶品种的色谱指纹图谱分析方法。
3) lingtoudancong
岭头单枞
1.
Effect of Different Zuo-qing Temperature on Aromatic Constituents in Lingtoudancong Oolong Tea;
做青温度对岭头单枞乌龙茶香气成分影响的研究
2.
Effects of Different Green-making Temperature & Humidity on Aromatic Constituents in Lingtoudancong Oolong Tea;
做青温湿度对岭头单枞乌龙茶香气成分的影响
3.
The effect of different plucking season on aroma constituents in Lingtoudancong Oolong tea was studied by gas chromatography and mass spectrometry analysis.
以广东省优质乌龙茶品种之一岭头单枞为研究材料,采用气相色谱-质谱 (GC-MS)法对采自春、夏、暑、秋四个季节的岭头单枞茶进行分析,研究单枞茶香气组分随季节变化特点。
4) Lingtou dancong
岭头单枞
1.
Changes in aromatic constituents of Lingtou Dancong Oolong tea in the process of green-making were monitored with gas chromatography and mass spectrometry.
用气相色谱———质谱法分析了岭头单枞乌龙茶做青过程中香气组分的变化,结果表明:从萎凋叶→第1次摇青静置叶→第3次摇青静置叶→第5次摇青静置叶,芳香物质种类增多、精油总量增加,说明做青对岭头单枞乌龙茶香气形成起着重要的作用。
5) Lingtou Dancong oolong tea
岭头单丛茶
1.
Changes of aromatic constituents during the processing of Lingtou Dancong oolong tea were studied.
岭头单丛茶香精油含量由鲜叶的12。
6) Oolong tea
凤凰单枞乌龙茶
1.
Oolong tea (Camellia sinensis), native to China, is a semi-fermentation with a good pleasant, fragrant and sweat taste.
本文以凤凰单枞乌龙茶(Camelliasinensis)为材料,采用固相微萃取(SolidPhaseMicroextraction,SPME)对其呈香组分进行研究。
2.
The aroma compounds and water extraction of oolong tea were investigated to ascertain the optimal zuoqing technology.
研究了轻重做青方式对凤凰单枞乌龙茶水浸出物和茶汤呈香物质等品质的影响。
补充资料：和韦开州盛山十二首·茶岭
【诗文】：
紫芽连白蕊，初向岭头生。自看家人摘，寻常触露行。
【注释】：
【出处】：
全唐诗：卷386-3
紫芽连白蕊，初向岭头生。自看家人摘，寻常触露行。
【注释】：
【出处】：
全唐诗：卷386-3
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