蒸青

1全自动蒸青线工艺中咖啡碱损失量最少，4传统炒制工艺中损失量最多；

1 # full-automatic steamed green tea processing line craft has the least Caffeine lone but 4 # tradition fry craft has the most .

蒸青固样方式对茶叶主要生化成分的影响

The Effect of Different Steaming Time on Main Biochemical Components of Tea

蒸青绿茶加工过程中品质生化成分的变化

Variations of main biochemical components and quality of steaming green tea during processing

分析测定了四川蒸青绿茶、日本煎茶样品的主要品质成分。

And major biochemical components of the Sichuan steaming green tea and the Japan sencha were analyzed .

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 .