各种矿质元素在不同叶位以及同叶位的中肋和软叶中的分配均有所不同。
The distribution of mineral nutrient elements was different in different leaf position, main leaf veins and soft leaves.
从枯萎，机架软，绿叶通行证滚动机制是扭曲的情况下并推出，打破了叶细胞，并释放了果汁，从而使该茶的风味。
From the withering-racks the soft, green leaf passes to the rolling machinery where it is twisted and rolled to break up the leaf cells and release the juices which give the tea its flavor.
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