1.
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。
2.
Sipping "Green Fruit Juice" means sipping something special.
“青果”果茶给您特殊品位。
3.
Baked green tea mainly selected for jasmine tea scenting, jasmine tea is the most popular flower-scented tea.
窨制花茶的茶坯以烘青绿茶为主，常见的为茉莉花茶。
4.
The tea saint Lu Yu wrote in his voluminous grand work Tea Scripture:“ Tea that grows on Qingcheng Mountain Zhangren Peak, is the top-rank of teas.
茶圣陆羽于其煌煌巨著《茶经》中写道：“茶生青城丈人峰，为茶中上品”。
5.
The farmers are getting into the process of curing tea-leaves.
茶农们现在已经进行到了制茶的炒青阶段。
6.
STUDY ON THE NEAR-INFRARED SPECTRA FINGERPRINT OF DIANQING,QINGBING AND PU′ER TEA(SHUBING)
滇青、青饼和普洱茶(熟饼)近红外指纹图谱分析
7.
The Longrun Tea Group strongly believes that the pu-erh tea favored by consumers must be tasteful, safe, healthy and hygienic.
龙润茶业坚信，消费者青睐的普洱茶，一定是好喝的普洱茶，一定是安全、康、生的普洱茶。
8.
The glorious fame of Qingcheng Tea spreads far, the tea is transmitted into Yunnan Province, Tibet, and Nepal etc through the famous “Tea and Horse Old Way” in history from Qingcheng Mountain.
青城茶叶盛名远播，茶叶从青城山经历史上著名的“茶马古道”传入云南、西藏、尼泊尔等地。
9.
Objective: To decide the best compatibility proportion.
目的：确定儿茶、青黛最佳配伍比例。
10.
Study on RAPD Analysis of the Germplasm Resources of "Kudingcha Tea" in Holly;
冬青属苦丁茶种质资源的RAPD分析
11.
TO EXERT THE SUPERIORITY OF GUIZHOU S GREEN HILLS AND BLUE WATERS,TO EXPEDITE ITS TEA INDUSTRY;
发挥青山绿水优势 加快茶产业的发展
12.
Design and Application of Automatic Production Line on Roasted Green Tea
自动化炒青绿茶生产线的设计与应用
13.
Fixation technique assisted by microwave-infrared ray of green tea
绿茶微波—远红外辅助杀青技术研究
14.
Effects of fixing technology on qualities of medlar leaves tea
不同杀青工艺对枸杞叶茶品质的影响
15.
Study on HPLC Fingerprint of Pu-erh Crude Tea in Yunnan
云南晒青毛茶HPLC指纹图谱的研究
16.
Study on Thermal Decomposition of Polysaccharide Fraction KPS Ⅲa Purified from Leaves of Ilex kudingcha C. J. Tseng
苦丁茶冬青叶多糖KPS Ⅲa的热分析研究
17.
Effect on the Quality of "Yong Chuan Xiu Ya" Famous Tea by Microwave De-enzyme
微波杀青对“永川秀芽”名茶品质的影响
18.
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