Saline soaking and scalding which affect tea flavors and nutrients were canceled in the procedure of making tea leaves of walnut.
通过对核桃鲜叶制茶工艺中食盐溶液浸泡和烫漂进行对比试验，删除了影响茶叶风味、营养的浸泡及烫漂工序。
In this article, a procedure for making Momordica Charantia tea was described. The components and the contents of amino acids in the Momordica Charantia tea were determined.
以苦瓜为原料，加工生产苦瓜茶，探讨了加工技术，测定了苦瓜茶的理化成份和氨基酸含量。
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