1.
Influence of β-Glucosidase on Quality of Oolong Tea
β-葡萄糖苷酶对乌龙茶品质影响研究
2.
Effects of Zuoqing intensity and environment on quality of Oolong tea
做青强度与环境对乌龙茶品质的影响
3.
Influence of β-Glucosidase on Quality of Oolong Tea New Techniques in Summer and Autumn;
β-葡萄糖苷酶对暑秋季新工艺乌龙茶品质影响研究
4.
The influence of different picking standards and processing techiqnes on the quality of Shaanxi Oolong tea
不同采摘标准和加工工艺对陕西乌龙茶品质的影响
5.
The Research on the Processing Quality of New Species-Ming Ke 1 Oolong Tea;
新品种茗科1号乌龙茶加工品质研究
6.
Quality change of oolong tea during Rhizopus Japonicus Vuillemin fermentation
日本根霉发酵乌龙茶过程中茶叶品质的变化
7.
The Research on the Oolong Tea Manipulating Handicraft and Quality of High Fragrance Breed Dangui;
高香品种丹桂的乌龙茶做青工艺与品质研究
8.
Studies on the Relationship between Shape-making Technique and Quality of Fujian Famous Cultivars for Oolong tea;
福建优良乌龙茶品种造型工艺与品质关系研究
9.
Study on Oolong Tea Early Implantation Process Improving the Quality of Special Green Tea of Summer and Autumn
植入乌龙茶初制工艺改进夏秋名特绿茶品质的研究
10.
The oolong tea of our factory refreshes the mind and stimulate saliva.
本厂产品——乌龙茶，提神、生津。
11.
Analysis of the Variation of Catechins Content in Oolong Tea Germplasm Resources
乌龙茶种质资源的儿茶素总量变化分析
12.
The team studied a chemical found in black, green, oolong and pekoe tea.
该小组研究了在红茶、绿茶、乌龙茶和香红茶中发现的一种化学物质，
13.
Oolong tea or jasmine tea?
乌龙茶还是茉莉花茶？
14.
Some kinds of Chinese tea such as Longjing, Tieguanyin and Oolong are among the products internationally acknowledged as the Best in the world.
龙井茶、铁观音、乌龙茶等均是国际公认的世界最好产品。
15.
Extraction, Purification and Characterization of Tea Polyphenols Polysaccharides from Oolong Tea;
乌龙茶中茶多酚、茶多糖的提取及其纯化和性质研究
16.
Traditional famous oolong tea has no equal in Both ancient and modern times. and it has special efficacy for weight-reducing and Beautifying.
传统名品乌龙茶，独步古今，减肥美容有奇效。
17.
Top-grade Oolong tea will bring a marvelous and enduring after taste into your mouth.
上品的乌龙茶喝过之后，口腔有无穷馀韵的感觉。
18.
Analysis on the Volatile Constituents and Sensory Attributes of Oolong Tea;
乌龙茶香气挥发性成分及其感官性质分析