Orthogonal experimental design was applied to investigate the effects of water temperature, brewing duration and brewing times on extractability of Xihu Longjing tea.
摘要利用正交试验设计，研究了冲泡水温与冲泡时间、冲泡水温与冲泡次数对西湖龙井茶冲泡效果的影响。
This paper investigated the effects of brewing times, the amount of brewing water and brewing temperature on flavonoids extraction in tea, which supported evidence for healthy ways of tea brewing.
研究了茶叶的冲泡次数、冲泡水量、冲泡温度对黄酮浸出量的影响，为科学饮茶提供一定依据。
Since ancient times, is very particular about my tea brewing, and accumulated rich experience.
我国自今以来便十分道究茶的冲泡，积累了丰硕的经历。
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