1) Camellia euphlebia
显脉金花茶
1.
The Photosynthetic Characteristics of Camellia euphlebia;
显脉金花茶的光合生理特性研究
2.
The Ecological Characteristic of Camellia euphlebia in Economical Plantation;
人工林中显脉金花茶的生态特性
3.
Analysis on Nutritional Components of Sympatric Camellia nitidissima and Camellia euphlebia Leaves;
同群落金花茶与显脉金花茶叶片营养成分分析
2) Camellia impressinervis
凹脉金花茶
1.
Studies on the Reproductive Methods of Camellia impressinervis and C. tunghinensis
凹脉金花茶和东兴金花茶的繁殖试验研究
3) Camellia chrysantha(Hu) Tuyama
金花茶
1.
Study on tea polysaccharide from the leave of Camellia chrysantha(Hu) Tuyama by the ultrasonic extraction process;
超声波提取金花茶多糖的工艺研究
2.
Antioxidative properties of extracts from the leave of Camellia chrysantha(Hu) Tuyama;
金花茶叶水提物的抗氧化活性研究
3.
Objective To investigate the inhibitive effect of the seeds of Camellia chrysantha(Hu) Tuyama on Gonadal Hormones dependent tumour in vitro.
目的观察金花茶种子不同提取物对激素相关性肿瘤体外抑制作用。
4) golden camellia
金花茶
1.
In Vitro Conservation of Golden Camellia Germplasm;
金花茶种质资源离体培养保存的研究
2.
The article introduces the general situation of Fengeheng Golden Camellia National Nature Reserve,analysises the current situation and existent problems of the forest fireproofing for golden camellia reserve,and brings forward the coun- termeasures about how to carry out the work of forest fireproofing.
文章介绍了防城金花茶国家级自然保护区的概况,分析了金花茶保护区森林防火现状及存在的问题,就今后如何开展好森林防火工作提出了对策。
5) Camellia nitidissima Chi
金花茶
1.
In vitro organogenesis of stem sections from adult trees of Camellia nitidissima Chi.;
金花茶成年树茎段离体器官发生
2.
The Effects of Three Different Substrates on Cuttage of Camellia nitidissima Chi
3种不同基质对金花茶扦插的影响
3.
Camellia nitidissima Chi (Theaceae)is an important horticultural and economic species,distributed in a narrow region of southern China and northern Vietnam.
采用ISSR分子标记对金花茶的4个自然分布居群的126份样品的遗传多样性水平进行了研究。
6) Section Chrysantha chang
金花茶组
1.
Molecular Classification of Section Oleifera chang and Section Chrysantha chang of Camellia L.;
山茶属植物油茶组与金花茶组的分子分类
补充资料：花茶审评
花茶审评
examination and evaluation of scented tea
花茶审评(examination and evation of seented tea)茶叶审评之一。标准样茶，感官审评花茶的色、香、味、形以鉴品质优次和级别高低。茶引花香构成花茶特色。时侧重香气，应突出花香。如茶香掩盖花香，则为自评香气着重鲜灵度、浓度和纯度，以鲜灵度和浓主。鲜灵度指花香敏锐、芬芳悦鼻的程度;浓度花香的高低;纯度系指害入鲜花应有的花香，且不浊，忌异气。外形审评时对照全国花茶加工级准样，评比条索、色泽、整碎和净度。容花后的比素坯略回松，色泽稍黄属正常。评内质需称取3克，置于审评碗中，拣出花渣，转入审评杯以冲泡。泡法有三种，一是五分钟一次冲泡法;二次冲泡法，三是双杯冲泡法。第一种同红、绿茶的冲泡法。第二种是第一次泡三分钟后，倒出灵审评香气的鲜灵度和滋味的鲜爽度。随后，再冲分钟，评香气的浓度和纯度。每泡后，先噢香气看汤色、尝滋味，最后看叶底。汤色一般比素场戈但滋味较醇。叶底着重评嫩度和匀度。双杯审评同一样品泡两杯，五分钟后，一杯倒入审评碗后要评香气的鲜灵度，另一杯不倒出茶汤，用铜丝出叶底热嗅香气的浓度、纯度。1a-掇琪砰戍助嘴谰晰嗦陈脉晒琳流纽后深缩主琳(杨伟丁
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