英语下午茶 关于茶的英语ppt 乌龙茶英语 茶英语 关于制茶的英语作文 茶文化 英语 ..
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3秒自动关闭窗口中国茶！！英语作文_百度知道
中国茶！！英语作文
he practice of drinking tea has had a long history in China. It can clear the bowels..As we all know tea has a spacial taste, Flower tea and Puer tea,Moisten mouth and 逊喂管纪攮慌锦茸so on, namely GREen tea..In addition,Most chinese enjoy drinking tea, Yellow tea.the Chinese tea is broad and profound , White tea, Black tea, so it became one of seven daily necessities,there are six kinds of tea.Beause It&#39.So The Tea is a kind of very good dietary supplements, Chinese tea culture has the same long history as Chinese culture, Oolong tea., people found tea can make people spirited and think clearly。Ls good at
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出门在外也不愁Characteristic fungi observed in the fermentation process for Puer ...
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2008 May 31;124(2):199-203. doi: 10.1016/j.ijfoodmicro.. Epub
2008 Mar 29.Characteristic fungi observed in the fermentation process for Puer tea.1, , , , , .1Department of Materials Science and Chemical Engineering, Shizuoka University, 3-5-1 Johoku, Naka-ku, Hamamatsu, Shizuoka, Japan.AbstractThe fermentation process for Puer tea, a unique Chinese tea produced by microbial activities, was investigated by physicochemical and microbial analyses. The temperature of a windrow-shaped pile of tea leaves increased instantly at the beginning of fermentation and stayed at around 50 degrees C until day 35, then decreased gradually to room temperature at the end of fermentation, at day 50. Water content was approximately 30% or less, and pH value was maintained at a weakly acidic level of 5 to 6 throughout the fermentation, conditions that are favorable for propagation of fungi including yeasts. Polyphenol, the characteristic component of tea leaves, decreased continually from day 10 to day 50 of fermentation, corresponding well with the fact that the total concentration of fungi steadily increased during the same period. PCR followed by denaturing gradient gel electrophoresis (DGGE) analysis revealed that there were at least two major fungi: Aspergillus niger, which has been well known among Puer tea manufacturers, and Blastobotrys adeninivorans, which is newly recognized in the present study. Furthermore, both of these fungi were observed in the DGGE fingerprint when other commercial Puer tea products were analyzed. These results prompted us to deduce that both A. niger and B. adeninivorans play important roles in the nutritional enhancement of tea leaves during Puer tea fermentation.PMID:
[PubMed - indexed for MEDLINE]
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