1.
The Effect of Tea Variety and processing on the Quality of Black Tea
不同品种和工艺对红茶品质的影响研究
2.
Preparation, Chemical Properties of Catechins and Their Oxidative Products and the Effects on Quality of Black Tea;
儿茶素及其氧化产物的分离制备、化学特性及对红茶品质的影响
3.
The Study on the Application of the Measuring Color Technique to Congo (Qimen Black Tea) Quality Evaluation
测色技术在工夫红茶品质评价中的应用研究
4.
Chemical Evaluation on Tea Quality During Early-stage of Breeding program--Ⅰ.Relationship Between the Biochemical Component Content in Shoot and the Quality of Black Tea
茶树育种品质早期化学鉴定——Ⅰ.鲜叶的主要生化组分与红茶品质的关系
5.
New Product Creation of Curve Black Tea and Their Studies on Quality Chemistry;
曲红茶新产品创制及其品质化学研究
6.
"bohea:a black Chinese tea, originally the choicest grade but later an inferior variety."
武夷红茶,红茶:一种中国红茶,起初是精选出来的高等级品,后来质量较差。
7.
A black Chinese tea, originally the choicest grade but later an inferior variety.
武夷红茶，红茶一种中国红茶，起初是精选出来的高等级品，后来质量较差
8.
Determination of Main Quality Indices of Green Tea by Near-infrared Reflectance Spectroscopy;
绿茶主要品质指标近红外测定方法的研究
9.
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，
10.
Ah, but everybody in the tea trade knows that China's black tea is of top quality.
不过，茶叶商人都知道中国红茶质量高。
11.
Preliminary Construction of NIR Calibration Model for Green Tea Qualities;
绿茶品质相关成分的近红外定标模型的初步建立
12.
Variation in Tea Quality and Physiology at Different Altitude in HongHe, YunNan;
红河州不同海拔高度茶树主要品质成分与生理学特性的变化
13.
Application of Different Near-infrared Spectrometers in Tea Quality Inspection
不同近红外光谱仪在茶叶品质检测中的应用研究
14.
Application prospect of near infrared spectroscopic techniques on the fidelity evaluation of tea quality
近红外光谱(NIRS)技术在茶叶品质保真中的应用前景
15.
NIR spectrometry was applied to the determination of polyphenols, amino acids and caffeines in tea, the contents of which are closely related to the quality of tea.
应用近红外光谱法测定了与茶叶品质密切相关的茶多酚、氨基酸及咖啡碱三类化合物。
16.
Analysis of Black Tea Aromatic Components & Preliminary Research on Thearubigins
红茶香气成分分析及茶红素类物质的初步研究
17.
Study on Ganoderma Lucidum Fermenting Liquid Green Tea to Improve Its Quality;
灵芝发酵绿茶提高绿茶茶汤品质的研究
18.
Research on Guangdong Hakka Culture of Tea and Hakka Quality of Famous Tea
广东客家茶文化与客家名茶品质研究