待茶汤冷热适口时，即可举杯品味。
黑茶汤色的主要组成成分是茶黄素和茶红素。
The major components of dark tea water are theaflavin and thearubigins.
茶汤染布，古色古香。
旋转蒸发浓缩后的茶汤，香气和滋味有较大改变。
Concentrated by rotary evaporation, the aroma and taste of tea is larger change.
散热速度慢者，泡出茶汤的香味较低沉、频率较低。
Heat dissipation rate is slower; tea liquid can be heavy taste.
茶汤中阳离子含量较多而阴离子较少，属于碱性食品。
More tea in the cation content of anion less, are alkaline food.
采用GC法对不同浸提方法提取的茶汤的香气进行了分析。
Aroma in tea infusions with different extracting methods was analyzed by GC.
茶汤的明亮度和颜色，表明红茶的发酵程度和茶汤的鲜爽度。
The brightness and color of the tea, indicating that the degree of fermentation of black tea and tea Xianshuang of degree.
当然，在温度较高的夏天，茶汤的放置时间长了会发馊变质。
Of course, in high summer temperatures, tea placed a long time will be granted rancid degenerate.
茶汤中铬主要以有机态存在，而河水中铬则主要以悬浮态存在。
Organic chromium in tea soup and suspended chromium in Fuxi river water are main forms in existence.
泡茶时，如果使用水的温度过高，会使茶叶泡熟，茶汤很快变黄。
If the water for making tea is too hot, tea leaves will be spoiled and tea liquor will turn to dark yellow very quickly.
特别是老板并没有加入黄酒，而是采用肉骨茶汤与绍兴酒一起敖煮。
Boss also told that he does not add in Glutinous Rice wine but he cook the chicken with bak kut teh soup and put in some Shao Hing wine.
全面论述了茶饮料生产中茶汤的澄清技术，展望了澄清技术的应用前景。
The thesis comprehensively dwells on the clarification technology for tea liquor in the production of tea drinks and makes a prospect of its application.
其外表紧洁、鲜润，色泽墨绿，茶汤金黄，韵味醇厚、细腻，回味甘鲜。
It displays a tight and fresh bloom in shape, greenish black in color, golden in tea color, mellow and delicate in flavor, fresh and sweet in aftertaste.
公道杯的作用，是使乌龙茶汤的浓度性、香气、色泽达到一致，公平待人。
The fair mug ensures that every guest can drink the Oolong tea with same concentration, ame aroma and same color. So it is fair to everybody.
乌龙茶是中国茶的代表，是一种半发酵的茶，透明的琥珀色茶汤是其特色。
Oolong tea is the representative of Chinese tea. It is a semi-fermented tea which is characterized by transparent and amber soup.
初步得出结论，在一级浓缩中，茶汤主要化学成分变化不大，都在10%以下。
The result showed that, in the frist concentration, the changes of the main chemical compounds are small, low to 10%.
工艺主要流程为茶汤预处理后的多级逆流萃取、真空浓缩、纯化沉析、低温真空干燥。
The primary technology processes are many scales of countercurrent extraction, vacuum concentration, a drop purification and vacuum drying in low temperature.
古代文人雅士各携带茶与水，通过比茶面汤花和品尝鉴赏茶汤以定优劣的一种品茶艺术。
Ancient scholars airox each carry tea and water, through flowers and taste than tea noodle soup with green tea set appreciation of a tea art.
因为正山小种是经过熏制的，所以茶叶呈深黑色，但茶汤不是黑色的，反而是深红色的。
Because is mountain is after the smoking small, so deep black tea tea, but is not black, but is dark red.
二来，喝散装茶叶泡的茶，我们能从茶叶中浸泡出更多茶汤，由少渐多，非常经济实惠！
Plus, drinking loose leaf tea, we can draw more infusions from the tea and get more from less! Very economic.
最后将冷冻浓缩与其他浓缩方式进行了比较，验证冷冻浓缩在绿茶茶汤中应用的可行性。
Finally, freeze concentration was compared with other concentrations, to verify the the feasibility of the application of that in green tea.
茶之口感更是令人沉醉，口含茶汤有芬芳馥郁的岩骨花香之气，轻啜一口，香气冲鼻而出。
The taste of tea makes you intoxicated. Drinking a sip of tea, your mouth will be full of sweet petrous fragrance of flowers. Sipping a little, fragrance will be spilt out from your nose.
本文就茶叶中茶多酚的感官性质、茶汤涩味分析及茶多酚对茶叶涩味的影响等方面进行综述。
This paper reviews the sensory characteristics of tea polyphenols, analysis of astringency and the effects of tea polyphenols on astringency of tea infusions.
低温浸提和低温超声波辅助浸提茶汤明度高，而且低温超声波辅助浸提的茶固型物提取率较高。
The ultrasound and low temperature extraction gave high tea infusion lightness and the extraction yield by ultrasound extraction was higher than that by low temperature extraction.
茶汤的气自口吸入，从咽喉经鼻孔呼出，持续三次，所谓“三口吻”，便可辨别岩茶上品的气。
Since the gas mouth tea from the nose, throat inhaled exhale, and three times in a row, the so-called "three tone", and then identify rock tea the top grade of gas.
不同来源的蛋白酶对茶汤中的可溶性蛋白和茶叶中的非水溶性蛋白的酶解效果存在很大的差异。
There was a big difference of enzymolysis effects on tea protein among proteinases derived from different materials.
不同来源的蛋白酶对茶汤中的可溶性蛋白和茶叶中的非水溶性蛋白的酶解效果存在很大的差异。
There was a big difference of enzymolysis effects on tea protein among proteinases derived from different materials.
应用推荐