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Microbes are critical in the Sichuan South-road Dark Tea (SSDT) organoleptic quality development during pile-fermentation. Piled tea center at fermenting metaphase is crucial for the conversion of its...
High mountain tea (HT) is widely acknowledged as an essential resource of high quality tea due to its adaptation to superior ecological environments. In this study, the sensory (aroma and taste) and s...
High-quality genetic maps play important roles in QTL mapping and molecular markerassisted breeding. Tea leaves are not only important vegetative organs but are also theorgan for harvest with importan...
Rapid and low-cost testing tools provide new methods for the evaluation of tea quality. In this study, a micronear-infrared (NIR) spectrometer was used for the qualitative and quantitative evaluation ...
Yellowing is the key process used to produce the unique yellow tea, but the effect of the yellowing process on tea quality and chemical composition remains unclear. Here, electronic eye and tongue and...
Intelligent identification of black tea fermentation quality is becoming a bottleneck to industrial automation. This study presents at-line rapid detection of black tea fermentation quality at industr...
Instrumental examination of Sichuan Dark Tea (SDT) quality instead of human panel sensory evaluation is important for quality control. This study attempted to create a high-precision method to rapidly...
The present study determined the effects of the addition of rosemary extract (ROM), glutathione (GSH), and their combination (ROM + GSH) to freezing extender on the quality of bull semen after cryopre...
Environmental characterisitics of a tea plantation area under various environmental conditions from highland to coastal areas were clarified, and the relation between the quality of tea and these char...
Influences of autumn skiffing level on inner-space circumstances, production and quality of tea (Cultivar.‘Yabukita’) and harvesting rate by mechanical plucking were investigated from October, 1999 t...

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