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Longjing tea
TEATIPSBRIEF100 100 Pieces of Info to Use in Tea Stories Issue 1
English Translation of Chinese Tea Terminology from the Perspective of Translation Ethics
Multielemental Analysis Associated with Chemometric Techniques for Geographical Origin Discrimination of Tea Leaves (Camelia Sinensis) in Guizhou Province, SW China
Temporal Changes in Aroma Release of Longjing Tea Infusion: Interaction of Volatile and Nonvolatile Tea Components and Formation of 2-Butyl-2-Octenal Upon Aging
Teaching Design of Chinese Tea Culture in English Class Based on ADDIE Model
Recent Advances in Volatiles of Teas
Determination of the Chemical Composition of Tea by Chromatographic Methods: a Review
Tea Culture Lives at Hangzhou Expo
The Chinese Experience in Montana
Product Catalogue 2020
LED-Induced Fluorescence System for Tea Classification and Quality
Rapid and Nondestructive Discrimination of Geographical
Flavor Constituents of Longjing
Activity and Coloring Book
China's Tea Culture and Health Preservation Zhoujian
Rapid and Non-Destructive Discrimination of Tea Varieties by Near Infrared Diffuse Reflection Spectroscopy Coupled with Classification and Regression Trees
Predicting Sensory Quality of Longjing Tea on the Basis of Physiochemical Data
Case Study:Hangzhou
Top View
Bulk Tea Catalog
Understanding-Of-Chinese-Tea-Culture
Phytochemical Composition and Antioxidant Capacity of 30 Chinese Teas
Volatile Aroma Compounds in Various Brewed Green Teas
More Than Just a Drink: Tea Consumption, Material Culture, and 'Sensory Turn' in Early Modern China (1550-1700) a DISSERTATI
Green Tea: Its Health Benefits and the Key Role of Clonal Genetic Architecture on the Quality of Green Tea
Variations in Conceptions of Gift Tea Among Tea Sellers
Research Article Comparison of the Volatile Compounds Among Different Production Regions of Green Tea Using Simultaneous Distil
Characteristic Amino Acids in Tea Leaves As Quality Indicator for The
Tang Liqing, Tong Mingjia Tourism College of Zhejiang, China
The Quality Control of Tea by Near-Infrared Reflectance (NIR) Spectroscopy and Chemometrics
Longjing's Cup Overflows
(2015) Determination of the Chemical Composition of Tea by Chromatographic Methods: a Review
From Tea Garden to Cup China’S Tea Sustainability Report Wu Chen
Overview of Tea Industry in China Prof
Absolute Quantitative Volatile Measurement from Fresh Tea Leaves and the Derived Teas Revealed Contributions of Postharvest Synt
Infrared Imageries of Human Body Activated by Teas Indicate the Existence of Meridian System
Rapid Identification of Different Grades of Huangshan Maofeng Tea