A good cup of green tea begins with a fresh, high-quality leaf.
一杯上等绿茶源自新鲜优质的茶叶。
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。
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