研究了轻重做青方式对凤凰单枞乌龙茶水浸出物和茶汤呈香物质等品质的影响。
The aroma compounds and water extraction of oolong tea were investigated to ascertain the optimal zuoqing technology.
研究了轻重做青方式对凤凰单枞乌龙茶水浸出物和茶汤呈香物质等品质的影响。
The aroma compounds and water extraction of oolong tea were investigated to ascertain the optimal zuoqing technology.
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