The preparing technology and sensory checking standards for the barley tea were put forward.
提出了大麦茶的制备工艺和感官检验标准。
According to the results, the rational process parameters for production of barley tea were determined.
根据实验结果，确定了大麦茶饮料合理的生产工艺技术参数。
The influences of cooking time, soaking time and water quantity on the quality of barley tea were studied.
研究了焙炒时间、浸泡时间、浸泡水量对大麦茶品质的影响。
The orthogonal experiment was made for effects of extracting temperature, time, water volume and number of extraction on the results of extracted barley tea.
对浸提温度、时间、加水量及浸提次数对大麦茶饮料浸出效果的影响进行了正交实验。
Barley flour, yak butter and butter tea. Photo by Daniel McCrohan.
糌粑粉（糌粑）与酥油茶（博茶）
We were welcomed into homes and fed impossibly rich yak-butter tea and raw barley cookies.
他们邀请我们去家中做客，拿出酥油茶和荞麦饼招待我们。
We were welcomed into homes and fed impossibly rich yak-butter tea and raw barley cookies.
他们邀请我们去家中做客，拿出酥油茶和荞麦饼招待我们。
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