同时对4种农药在茶树上的田间自然降解动态和农药在茶叶加工过程中的降解率进行了研究。
At the same time, the natural degradation dynamics of 4 pesticides on tea new shoots as well as the degradation rate of 4 pesticides during oolong tea processing were studied.
因此，保持加工场所的清洁卫生和调整揉捻机揉筒和揉盘的金属组成是降低茶叶加工过程中铅和铜污染的有效途径。
Therefore, keeping clean in workshop and regulating the metal constitution of rolling machine could reduce the Pb and Cu pollution during tea processing.
两种茶叶都产自同一种茶树；其区别是茶叶的加工过程不一样——绿茶在烘干前没有进行发酵。
Both teas come from the same plant; the difference is the way the different teas are processed. The green tea in not fermented it has been dried.
矿物、木材、茶叶、粮食、药品、食品等加工、生产和保存过程中，都要求水分含量保持在一定的范围内。
The moisture content must maintain in certain scope in processing, production and preserved process of mineral, lumber, tea, grain, drugs, food and so on.
为克服SDE法分析茶叶香气成分的局限性，采用顶空吸附法对速溶绿茶加工过程中香气的变化进行了跟踪分析。
To reduce the influences on aroma by SDE, the changes of aroma of instant green tea during the process by headspace absorption were studied.
花茶——这类茶在加工过程中把香花和茶叶拌和一起。
Scented tea — This kind of tea is made by mixing fragrant flowers in the tea leaves in the course of processing.
香气形成机理的研究表明，茶叶香气主要由香气前体物质在加工过程中转化而成的。
The research of aroma formative mechanism indicated that tea aroma components were mainly transformed by aroma precursors during processing.
茶叶的生产、采制、加工直至包装全过程的卫生条件较差，离出口标准有一定的差距。
There is still a long distance up to the export standards of tea leaves especially in the hygienic conditions for the whole process of production, acquisition, processing and packaging.
绿茶——绿茶在加工过程中不经发酵，保留了原茶叶的颜色。
Green tea — Green tea is the variety which keeps the original color of the tea leaves without fermentation during processing.
本发明属茶叶技术领域，需要解决的技术问题是提供纯净卫生的茶叶，主要技术特征在于创造加工过程产品纯净卫生，用途供开水冲泡饮用。
The present invention belongs to the field of tea technology. Its main technique is characterized by providing pure, clean and health tea which can be drunk by mixing it with boiling water.
本发明属茶叶技术领域，需要解决的技术问题是提供纯净卫生的茶叶，主要技术特征在于创造加工过程产品纯净卫生，用途供开水冲泡饮用。
The present invention belongs to the field of tea technology. Its main technique is characterized by providing pure, clean and health tea which can be drunk by mixing it with boiling water.
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