2007 Issue 4
Technology and quality of famous green tea (part Ⅲ)
Mao Zhi-Fang;Shi Hai-Gen;Li Qiang
Mao Zhi-Fang;Shi Hai-Gen;Li Qiang
..............page:58-59
Important points on purchase, brewing and storing of teas
Chen Jie;Wang Yi-Fei
Chen Jie;Wang Yi-Fei
..............page:57
Study on the changes of catechins and theaflavins during turning-over of oolong tea
Tu Yun-Fei;Mao Zhi-Fang;Zhou Wei-Long;Shi Hai-Gen;Xu Jian-Feng;Xu Ling
Tu Yun-Fei;Mao Zhi-Fang;Zhou Wei-Long;Shi Hai-Gen;Xu Jian-Feng;Xu Ling
..............page:13-15
Lining up the brands of Tieguanyin of Anxi with tea stores in Quanzhou city
Hong Chou;Guo Ya-Ling
Hong Chou;Guo Ya-Ling
..............page:9-12
The strategy for Jingshan tea to fit the standard of National Famous Brand
Hu Jian-Guang;Tu Shui-Gen
Hu Jian-Guang;Tu Shui-Gen
..............page:7-8
The present situation of Chinese tea quality and the strategy
Zhou Mei-Ying;Yu Qi-kun
Zhou Mei-Ying;Yu Qi-kun
..............page:5-6
Detail schedules for CAP of teaTang
Tang Xiao-Lin;Mao Zhi-Fang;Li Qiang
Tang Xiao-Lin;Mao Zhi-Fang;Li Qiang
..............page:3-4
The changes and social actions of tea houses in China
Zhang Yi-Min;Zhou Mei-Ying
Zhang Yi-Min;Zhou Mei-Ying
..............page:56
Aesthetics category of Chinese famous teas
Gong Yong-Xin
Gong Yong-Xin
..............page:53-55
The origins and history of changes of Hunan dark teas
Xiao Li-Zheng;Guo Ze-Zhi;Tan Zhen-Chu
Xiao Li-Zheng;Guo Ze-Zhi;Tan Zhen-Chu
..............page:50-52
Comparison of determination methods for fluoride in pressed tea of national standard
Xu Jian-Feng;Xu Ling;Zhou Wei-Long
Xu Jian-Feng;Xu Ling;Zhou Wei-Long
..............page:47-49
The presence of analysis of lead contamination in tea in Chinese quality supervision departments
Yang Xiu-Fang
Yang Xiu-Fang
..............page:44-46
Determination of ingredients in gun powder, a green tea for exportation
Mao Zhi-Fang;Zhou Wei-Long;Yu Ren-Xian;Wei Cong-Hui;Xu Ling;Xu Jian-Feng;Liu Zong-An;Li Da-Wei;Sha Hai-Tao
Mao Zhi-Fang;Zhou Wei-Long;Yu Ren-Xian;Wei Cong-Hui;Xu Ling;Xu Jian-Feng;Liu Zong-An;Li Da-Wei;Sha Hai-Tao
..............page:38-43
Analysis for lightening in tea factories
Zhao Hong-Yu
Zhao Hong-Yu
..............page:35-37
Machinery processing for Wushan Yuquanjian tea
Jiang Shao-Bo
Jiang Shao-Bo
..............page:33-34
Comparison for financial effects of processing scales using three tea cultivars
Wu Lu-Ping;Zhu Yong-ming;Zhang Gao-Quan;Xia Cheng-Peng
Wu Lu-Ping;Zhu Yong-ming;Zhang Gao-Quan;Xia Cheng-Peng
..............page:28-32,49
Improvement of the machine for Longjing tea
Ru Li-Jun;Ma Zhao-Lin;Mao Guo-Xiang;Chen Sh
Ru Li-Jun;Ma Zhao-Lin;Mao Guo-Xiang;Chen Sh
..............page:26-27
Preparation and purification of theaflavins
Huang Hao;Mao Zhi-Fang;Li Qiang;Zhou Wei-Lo
Huang Hao;Mao Zhi-Fang;Li Qiang;Zhou Wei-Lo
..............page:22-25
Primary report for black oolong tea processed from Huangjingui cultivar
Li Jian-Long;Tang Ying;Tang Jing-Chi;Chen Hai-Qiang
Li Jian-Long;Tang Ying;Tang Jing-Chi;Chen Hai-Qiang
..............page:20-21
The quality changes of stale teas under different storing conditions
Huang Guo-Zi;Lai Zhao-Xiang;Pang Shi;Luo Yi
Huang Guo-Zi;Lai Zhao-Xiang;Pang Shi;Luo Yi
..............page:16-19