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- The higher the water temperature is, the stronger the tea aroma it will be. 水温愈高香味愈足。
- The breakdown of amino acids which occurs as the flavanols are oxidized gives rise to aldehydes in black tea aroma. 黄烷醇氧化时发生的氨基酸降解，产生了红茶香气中的醛类物质。
- Aglycone precursors and glycosidases are two important compounds in tea aroma formation. 糖苷类香气前体和糖苷酶是制约香气形成的两个关键因素。
- The aroma of black tea is more complex. More than 300 compounds are present, half of which have been identified and none of which alone gives a unique black tea aroma. 红茶的香气更复杂，有300多种化合物存在，其中一半已经鉴别出来，但没有单独的哪一种化合物能给出红茶特有香气。
- VDE method showed a little effect on tea samples，compared with other two methods，and could better reflect the characteristic of green tea aroma. VDE法对茶样的影响较小，能较好地反映茶叶的香气特征。
- The aroma of black tea is more complex. More than 300 compounds are present,half of which have been identified and none of which alone gives a unique black tea aroma. 红茶的香气更复杂，有300多种化合物存在，其中一半已经鉴别出来，但没有单独的哪一种化合物能给出红茶特有香气。
- LI Yong-jun, SHI Zhao-peng.Extraction of tea aroma by absorption column method and SDE method[J].Journal of Hunan Agricultural University(Natural Sciences), 2001, 27(4): 295-299. [7]李拥军; 施兆鹏.;吸附法和SDE法提取茶叶香气的研究[J]
- Extraction of Tea Aroma by Absorption Column Method and SDE Method 柱吸附法和SDE法提取茶叶香气的研究
- The aroma of roasting coffee beans. 烘焙咖啡豆的香味。
- Let the tea leaves steep in boiling water for five minutes. 让茶叶在滚开的水中浸泡五分钟。
- Each of us partook of a cake and a cup of tea. 我们每人吃了一个饼和一杯茶。
- I'd like to place an order for some tea with you. 我想从贵公司订购一些茶叶。
- The aroma of tea contributes to its appeal. 茶之所以吸引人，靠的是它的香气。
- A nice cup of tea will soothe your nerves. 一杯好茶可以使你的心绪平静下来。
- Do you take milk and sugar in your tea? 你的茶里要加牛奶和糖吗？
- Must you dash off? Why not stay for a cup of tea? 你一定要急急忙忙走吗？为何不留下喝杯茶呢？
- We have tea at four o'clock in the afternoon. 我们在下午四点钟喝茶。
- She offer me tea in her best cup and saucer. 她用她最好的茶杯和茶碟请我用茶。
- I wouldn't marry him for all the tea in China. 有天大好处我也不嫁给他。
- I wouldn't say no to a cup of tea. 我是不会拒绝一杯茶的。
