1.
Studies on The Mechanism of Stale Process and The Technique for Improving The Quality of Puer Tea;
成品普洱茶陈化机理及提质技术研究
2.
Study on the Relationship between Sensory Quality and Inner Components of Pu-erh Tea in Yunnan Province
云南普洱茶感官品质与内含成份关系研究
3.
Purification of Predominant Microbes from Pu'er Tea and their Effects on the Quality of Pu'er Tea
普洱生茶优势菌种分离纯化及其对普洱茶品质影响初探
4.
As to my favorite drink, I like pu'er tea best.
要说我喜欢的饮品, 应该首推普洱茶。
5.
Effect of Extractive Technique on the Quality of Instant Puer Tea Powder
提取技术对速溶普洱茶粉品质的影响
6.
The Effect of Electric Field on Quality of Unfermented Pu'er Tea under the Dry Storage Condition
电场作用对干仓普洱生茶品质的影响
7.
Antioxidant Properties and Identification of Active Components of Pu-erh Tea;
普洱茶的抗氧化特性及活性成分鉴定
8.
Analysis of Changes in Aroma Components of Pu-erh Tea during Post-fermentation Process
普洱茶后发酵中的香气成分变化分析
9.
Quality of raw materials: the tea leaves from plants with big leaves are the best material for Pu-erh tea.
原料品质：大叶种茶青是制作普洱茶的最佳原料。
10.
Identification of Zymic and Unzymic Pu-er Tea by Fourier Transform Infrared Spectroscopy
普洱熟茶和普洱生茶的FTIR研究
11.
Quality inspection: the standardization of quality of pu-erh tea has been an important factor troubling the popularization of the tea.
质量检验：普洱茶品的质量标准化问题一直是困扰普洱茶普及的一个重要因素。
12.
Variations of Microorganism and Enzyme and Their Relations to Quality Formation during Pile-fermentation Process of Yunnan Pu er Tea;
渥堆中几种微生物及酶与普洱茶品质关系研究
13.
Simple Introduction to the Importance of Public Brand of Pu er Tea and Its Protection;
浅议云南普洱茶公共品牌的影响和保护策略
14.
Study on the Combination of Tea-culture Tourist Products--An Example on the development of Pu er Tea Culture Tourist Products;
茶文化旅游产品组合性开发研究——以普洱茶文化旅游产品开发为例
15.
Analysis on the Chemical Compounds from Pu-er Tea and Their Antioxidant Activity;
普洱茶的化学成分分析及其抗氧化活性研究
16.
The Variation of Chemical Component during the Fermentation Procedure of Pu er Tea;
普洱茶渥堆发酵过程中主要生化成分的变化
17.
Detection and Evaluation of Effective Hypolipidemic Components in Yunnan Pu'er Tea
云南普洱茶中有效降血脂成分的检测与评价
18.
Effects of ozone treatments on the Aromatic Characteristic of Puer tea
臭氧处理对普洱茶香气成分的影响研究