For the round-shape roasted green tea, this new technique could also improve the liquor color without smoking-smell, and increase the amino acid content by 5.2% and chlorophyll content up to 5.6%.

 
  • 长炒青绿茶氨基酸含量提高23.;8%25,感官审评综合得分提高一个等级(+3
今日热词
目录 附录 查词历史