1.
Study on elavour components of teas:comparison of flavour components by Wulong tea and Raw tea;
茶叶香气成分的研究——乌龙茶与鲜茶香气成分的比较
2.
I'll make you some fresh tea; that will set you up again.
我给你沏点新鲜茶，这可以使你恢复精神。
3.
Determination of Remainder of Organic Chlorine Pesticide in Fresh Tea Leaves with Chromatopyrography;
气相色谱法测定新鲜茶叶中有机氯农药残留量
4.
Comparison of Polyphenol Oxidase Activity in Fresh Tea,Apple and Potato
鲜茶叶、苹果及马铃薯多酚氧化酶活性的比较
5.
The bright orange theaflavins give sparkle to tea and the rusty brown thearubigins depth to the color.
鲜橙色的茶黄素使茶色艳丽，而锈棕色的茶红素使茶色加深。
6.
We use fresh fruits to produce longan& date tea, fruit tea, goldorange tea, etc.
果茶方面我们采取新鲜果类来制作，有桂圆红枣茶、茶、桔茶等。
7.
Jasmine tea is made through scenting tea with fresh flower buds.
花茶是由含苞待放的鲜花与茶坯混合窨制而成。
8.
Top-grade Jasmine tea always has enduring fragrance and unforgettable after taste.
花茶以花香鲜灵持久，茶味醇厚回甘为上品。
9.
Compared analysis of the flavonoids content between fresh tea and tea products
茶鲜叶与成茶中总黄酮含量的比较分析
10.
Effect of different machine-plucking on autumn tea yield and quality--A case study of the famous Bailumaojian hilly plantation tea
丘陵茶园不同机采方式对秋季茶鲜叶产量和名优绿茶品质的影响
11.
Study on the Main Technology Parameters of Fresh Green Tea Juice Production;
绿茶鲜汁饮料主要加工工艺参数研究
12.
The Studies of Fresh-Keeping Effect and Mechanism of Tea Polyphenols on Grass Carp
茶多酚对草鱼肉保鲜作用及机理研究
13.
Research of irradiation Preservation to improve the safety of tea consumption
提高茶叶食用安全性的辐照保鲜试验
14.
Effects of Plucking Standard on Qualities of Different Green Fresh Tea Beverage
采摘嫩度对绿茶鲜汁饮料品质的影响
15.
For green tea, the fresh leaves are heated or steamed to inactivate enzymes before they are rolled and dried.
对于绿茶，新鲜的茶叶在揉捻和干制以前先经加热或汽蒸，使酶失活。
16.
Study on Fixation of Fresh Leaves of Tea and the Effect of Different De-enzyme Methods on the Quality of Green Tea
茶鲜叶固定方法研究及不同杀青方式对绿茶品质形成的影响
17.
Extraction of tea polyphenols from tea fannings by ultrahigh pressure technique and applied in fish
碎茶末中超高压提取茶多酚在鱼肉保鲜中的应用
18.
Effects on Presservation of Green Tea by Technologies of Microbiolgy and Steaming;
微生物保鲜剂和蒸汽杀青技术提高绿茶保鲜作用的研究