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%.
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%，感官审评综合得分提高一个等级（+3.8分）：圆炒青绿茶氨基酸和叶绿素含量分别提高5.2%和5.6%。