Perceptual: Creates the reduced colour palette favouring colours that the human eye is more sensitive to.
视觉优先：优先选择人眼最敏感的色彩来创建色表。 …
Thus, tea tenderness enhanced, the taste of fresh and brisk increased, the taste of bitterness reduced and the colour of tea got greener. In a word, tea quality enhanced.
故遮光后茶叶的持嫩性增加、鲜爽度提高、苦涩味减少，颜色较对照绿，从而提高了绿茶的品质。
Thus, tea tenderness enhanced, the taste of fresh and brisk increased, the taste of bitterness reduced and the colour of tea got greener. In a word, tea quality enhanced.
故遮光后茶叶的持嫩性增加、鲜爽度提高、苦涩味减少，颜色较对照绿，从而提高了绿茶的品质。
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