炒青绿茶

自动化炒青绿茶生产线的设计与应用

Design and Application of Automatic Production Line on Roasted Green Tea

炒青绿茶机械加工技术现状与发展对策

Present Situation and Development Countermeasures of Roasted Green Tea Processing Machinery

炒青绿茶加工中香气的动态变化

Dynamic Variation of Tea Aroma during the Processing of Roasted Green Tea

炒青绿茶烟焦劣变因子及其检测方法

Smoky-burnt Odour in Roasted Green Tea and Its Analytical Methods

炒青绿茶加工过程中糖胺化合物的变化

Study on variation of Amadori compound during processing of roasted green tea

炒青绿茶干燥工艺技术的研究

A study on drying technology of Rosted green tea

出口炒青绿茶品质提升加工技术研究

Study on Processing Technique of Improving the Quality of Chinese Roasted Green Tea

贮藏条件对炒青绿茶主要品质成分影响的研究

Effect of Storage Conditions on Pan Fry Green Tea 's Main Qualitative Contents

炒青绿茶密度和膨胀率测定方法及其与茶叶等级的关系

Measurement of Density and Expansion Rate of Green Tea and Their Correlations to the Grade

炒青绿茶的生化组分和微量元素综合评级

Comprehensive Evaluation on Roasted Green Tea Based on the Contents of Biochemical Components and Trace Elements

以槠叶齐为试材，分析测定了炒青绿茶加工过程中主要生化成分的变化。

Diversity analysis of the main morphological traits of tea plant flower and its biochemical components ;

炒青绿茶机械的优良性能是炒青绿茶质量的根本保证。

The quality of roasted green tea lies on high performances of roasted green tea processing machinery .

结果显示，两国炒青绿茶的感官品质无显著差异；

The results showed that there was not significant difference between sensory qualities of Korean and Chinese roasted green tea .

采用GC/MS分析方法研究了在制过程中炒青绿茶香气的变化规律。

The variation of the roasted green tea aroma during tea processing was studied by gas chromatography and mass spectrograph ( GC / MS ) .

对炒青绿茶加工过程中糖胺化合物的变化以及温度对糖胺化合物的影响作了较为深入的研究。

A thorough study was carried out on variation of Amadori compound and effect of temperature on it during processing of roasted green tea ( RGT ) .

从韩国和中国市场收集的炒青绿茶样品，通过感官品质审评、化学成分和茶汤色差分析，比较两国绿茶的品质特点和化学成分含量差异。

Samples of Korean and Chinese roasted green teas were collected from tea markets and their sensory qualities were investigated by sensory quality panelists and chemical and color difference analysis .

在炒青绿茶加工过程中，香气的组分逐渐增加，而其含量呈高→低→高的变化趋势。

During the green tea manufacture , the quantity of aroma components increased , the total content of aroma compounds was showed the tendency as high → low → high .

在制茶方面，明代也有别于唐宋，以炒青绿茶为主，但也沿用了蒸青，比如浙江长兴的罗芥茶。

In tea , the Ming Dynasty also different from the Tang and Song dynasties , the Roasted green tea-based , but it follows the steaming green , such as mustard Luo Zhejiang Changxing tea .

炒青绿茶香气的研究&Ⅲ.春夏季炒青绿茶以及不同级别炒青绿茶香气特点与差异

A study on the flavor of roasted green tea & ⅲ . the aroma characteristic of roasted green tea and the differences of flavor between spring and summer roasted green teas and among various grades of roasted green teas

炒青和烘青绿茶香气的对比分析

Comparing Aroma Analysis Roasted to Baked Green Tea