1.
"semifermented, or oolong, tea yields a slightly Bitter, light Brownish-green liquid;"
半发酵茶,或称乌龙茶,产生略带苦味的、浅棕－绿色的液体;
2.
Green tea is not fermented while black tea is fully fermented.
绿茶是不发酵的，而红茶是完全发酵的。
3.
while black tea is fully fermented, sir.
而红茶是完完全发酵的。
4.
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
5.
A dark Chinese tea that has been partially fermented before drying.
乌龙（茶）一种在干燥前局部发酵的中国红茶
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 Ethanol Production by Recombinant Yeasts Expressing Galactosidase
半乳糖苷酶基因重组酵母的酒精发酵
8.
Wine-producing raw materials varied according to region difference, and wine types include Xiaoqu wine, wheat wine, red starter wine, millet wine, corn wine and highland barley wine etc.; 2. multiplicity of fermentation.
发酵状态的多样性：发酵状态有固体发酵、固液结合发酵、半固体发酵和液体发酵。
9.
tea leaves that have been steamed and dried without fermenting.
蒸后未经发酵而变干的茶叶。
10.
Studies on Submerged Fermentation and Polysaccharide Function by Agrocybe Aegirit;
茶树菇深层发酵及其多糖功能的研究
11.
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
12.
Oolong toa is only partly fermented and a brew from Oolong tea has some of the characteristics of both green and black tea.
乌龙茶只是经过部分发酵的，所以乌龙茶的茶汤兼有绿茶和红茶和某些特征。
13.
The Dynamic Physical and Chemical Research in Microbial Fermentation and Natural Fermentation of Tea Rusidue
茶渣在自然发酵与添加外源微生物发酵过程中的理化动态研究
14.
"And unfermented, or green, tea, results in a mild, slightly Bitter, pale greenish-yellow Beverage."
非发酵茶,或称绿茶,产生温和的、略苦的、浅绿－黄色的饮料。
15.
A second group of substances which appear in fermented tea are the thearubigins, the structures of which are still questioned.
第二类出现在发酵茶中的物质是茶玉红精，它们的结构仍有争议。
16.
Extraction of Tea Protein and Effect of Tea Residues on Ganoderma Lucidum Liquid Submerged Fermentation;
茶叶蛋白的分离提取及茶渣对灵芝发酵影响的研究
17.
Studies on the Change of β-Glucosidase Activity Dufing the Withering and Fermentation of Black Tea
红茶萎凋发酵中β－葡萄糖苷酶的活性变化
18.
Studies on Technologic Parameters of Liquid Fermentation and Interrelated Enzyme Activity of Tea;
液态发酵茶工艺参数及相关酶活性的研究