The biochemical components in tea fresh leaf decide the quality of tea and the tea type for tea fresh leaf, and also determine the value in use of tea germplasm resources and economic benefit.
茶树鲜叶中的生化成分决定了茶叶品质的优次以及茶叶的适制性，从而决定了茶树品种资源的利用价值和茶叶的经济效益。
Tea tree ( Camellia sinensis) blossoms every year and a lot of nutrients are consumed by itself during blooming and fruiting, resulting in decreased yield and quality of fresh tea leaf.
茶树每年都要开花结实，消耗大量的养分，导致茶树鲜叶产量减少和品质降低。
The content of the main leaf chemical components and the quality of the semi-made tea were very close.
切细做青叶各主要化学成分含量及其毛茶品质与传统做青叶相近。
The changes of main biochemical components and aroma in de-enzyming leaf of quality-tea were studied during its frozen storage.
对名优茶杀青叶进行冷冻存贮，研究其贮藏中主要生化成份、香气等的变化。
My focus is on the quality of the Tea leaf, the health benefits of the herbs, and the ceremony in which it is enjoyed.
所以，我学习研究关于茶的一切，学会欣赏茶的重要性，在乎茶叶的品质、功能和喝茶的程序。
The famous excellent-quality tea has the character of "early supplement, long harvest period and high yield of fresh leaf and high benefit" in the spring season, when cultivated in plastic greenhouse.
利用塑料大棚覆盖栽培名优茶具有春茶上市期早、采摘期长、鲜叶产量高、效益好等优点。
The insoluble tea-leaf dietary fiber has high intermediate product whiteness, high organoleptic quality and high water holding capacity and expansibility.
本发明制备的不溶性茶渣膳食纤维中间品白度高，感官品质好，具有高的持水力和膨胀性。
The insoluble tea-leaf dietary fiber has high intermediate product whiteness, high organoleptic quality and high water holding capacity and expansibility.
本发明制备的不溶性茶渣膳食纤维中间品白度高，感官品质好，具有高的持水力和膨胀性。
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