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。

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Well…l like the traditional flavors like rum raisin, butter pecan. maple walnut, strawberry, chocolate and vanilla. But now there are some new flavors from Asia like green tea and durian.

嗯……我还是喜欢比较传统的口味，比如朗姆酒葡萄干、奶油山核桃、枫糖桉桃、草莓、巧克力和香草口味的，但是现在有几种来自亚洲的新口味，像绿茶口味和榴莲口味。

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