从韩国和中国市场收集的炒青绿茶样品，通过感官品质审评、化学成分和茶汤色差分析，比较两国绿茶的品质特点和化学成分含量差异。
Samples of Korean and Chinese roasted green teas were collected from tea markets and their sensory qualities were investigated by sensory quality panelists and chemical and color difference analysis.
对29个绿茶、20个乌龙茶和15个红茶样品进行了色差参数分析和感官审评。
Liquor chromaticity parameters of 29 green tea, 20 Oolong tea and 15 black tea samples were investigated.
对29个绿茶、20个乌龙茶和15个红茶样品进行了色差参数分析和感官审评。
Liquor chromaticity parameters of 29 green tea, 20 Oolong tea and 15 black tea samples were investigated.
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