The extractive rate of lead from tea is interrelated with brewing temperature and brewing time, negatively interrelated with proportion of tea to water ratio.
茶叶中铅浸出率与冲泡温度和冲泡时间均呈正相关关系，与冲泡茶水比呈负相关关系。
The effect of water extract on the total amount of aroma absorption by tea was not notable, but that on the kinds and the compounding ratio of the aroma compounds were remarkable.
茶叶水浸出物对茶叶吸附香气的总量无显著影响，但对所吸附的组分种类及组分比例有重要影响。
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