The starry diamond upon her white fingers flashed hither and thither amongst the tea-things, and she bent her pretty head over the marvelous Indian tea-caddy of sandal-wood and silver, with as much earnestness as if life held no higher purpose than the infusion of Bohea.
她白皙手指上的繁星闪烁般的钻戒，在茶具之中忽左忽右的晃荡，她俊俏的头俯视着了不起的印度紫檀木茶叶罐头和银茶具，其神情之认真，仿佛人生没有比沏武夷茶更高的目的了。
Soluble sugars found included fructose, glucose and sucrose. However, the content of sugars in 10% of the tea infusion was higher than those in 6% and 10% of tea infusion of cold and hot water steeped.
在可溶性糖组成方面，二种绿茶不论是冷泡茶或是热泡茶均含有果糖、葡萄糖及蔗糖：而绿茶之总可溶性糖含量在2~10%的萃取浓度中均以10%为最高。
The tea infusion of cold water steeped of 2% parching and steaming green tea contained more total free amino acids (11.34 and 12.20 mg/100 ml) than hot water steeped of 2% parching and steaming green tea (7.76 and 9.68mg/100 ml). It indicates that cold water steeping has better extraction of free amino acids than that the hot water steeping.
在总游离胺基酸含量方面，冷泡茶之2%炒菁绿茶和2%蒸菁绿茶（11.34和12.20 mg/100 ml）皆高於热泡茶之2%炒菁绿茶和2%蒸菁绿茶（7.76和9.68 mg/100 ml），显示冷水萃取时对於游离胺基酸含量有较好的萃取率。
Different salt and molecular weight forms of γ-PGA and additions (0.05~0.25%) were tested. The results showed that all of the tested three forms of γ-PGA (sodium form high molecular weight, sodium form low molecular weight and potassium form high molecular weight) inhibit the cream formation and enhance the redness of black tea infusion. Among them, sodium form high molecular weight is the best cream inhibitor and sodium form low molecular weight is the best redness enhancer.
经测试过不同盐类、分子量型态以及添加量(0.05~0.25 %)之后，发现钠盐高分子型、钠盐低分子型、钾盐高分子型三种γ-PGA皆可抑制红茶茶乳生成，并且能够提高茶汤的红色度，其中以钠高分子型抑制茶乳的效果最好，钠低分子型提升红色度的效果最好。
The effect of different ultra high pressure-assisted extraction on the yield, the contents of main chemical components and the sensory quality of fresh green tea infusion was investigated.
研究了不同超高压压力水平辅助浸提对鲜茶汁产品得率、主要品质成分及风味品质的影响。
First use a little hot water to heat the teapot, then put a certain amount of tea leaves into it and fill it with boiling water, put the lid off and drink it after two-minute infusion.
冲泡时，首先用少量沸水温一下杯，再投入适量茶叶，冲上沸水浸泡2分钟左右即可饮用。
First use a little hot water to heat the teapot, then put a certain amount of tea leaves into it and fill it with boiling water, put the lid down and drink it after one-minute infusion.
冲泡时，首先用少量沸水温一下盖碗，再投入适量茶叶，冲上沸水，加盖浸泡1分钟左右即可饮用，如是细嫩的高档绿茶，则不可加盖，以免闷黄茶叶。
The effects of freezing on the fermentation and speed of infusion of congou black tea was studied. Congou black tea from the fresh and withering tea leaves was performed as follows: deep freezing at -17 ℃ for 2 h, then thawing, rolling, fermenting and drying.
为了使茶多酚氧化酶以可溶形式从完整细胞或组织结构中释放出来，并保持其活性和稳定性，催化多酚类氧化，通常要将茶鲜叶在一定介质中进行充分的细胞破碎，释放出细胞内含物。
To understand the mechanism of cream inhibition of γ-PGA, CMC and NaHCO3 are added to tea infusion to investigate the effects of viscosity and pH value.
为了解γ-PGA抑制茶乳生成的机制，分别以添加CMC与碳酸氢钠作为对照组来探讨黏度与pH值效应的影响。
Black tea concentrated juice: after diluted with purified water in proportion of 1:100, the concentrate shows orange-red infusion, pure flavor and aromatic scent.
红茶浓缩汁：浓缩液按1：100用纯净水稀释后，汤色橙红明亮，滋味醇正回甘，香甜醇正。
Fresh tea concentrated juice: after diluted with purified water in proportion of 1:100, the concentrate shows yellow-bright infusion, pure flavor and dense scent.
鲜茶浓缩液：浓缩液按1：100用纯净水稀释后，汤色黄亮，滋味纯正，香气浓郁。
The caffeine content of tea steeped with hot water was significantly higher than those with cold water. The content of caffeine in 12-hr cold-water steeped tea infusion was only 1/2 to 2/3 of those with hot water steeped.
至於咖啡因含量，以热泡者显著较冷泡者高，即使冷泡至12hr时，茶汤的咖啡因含量仍仅为热泡茶的1／2～2／3左右。
Effects of Freezing on the Fermentation and Speed of Infusion of Congou Black Tea
冰冻对工夫红茶发酵及水浸出物泡出速率的影响
The formation of haze and cream in tea infusions increased with rise of extraction temperature. Temperature at which substances which existed in tea leaf and involved in haze and cream formation were initiated to he extracted extensively into tea infusion was between 50 ℃ and 60 ℃.
茶汤冷后浑的形成和雾霾度随提取温度提高而增加，茶叶中参与冷后浑形成的成分开始大量溶出茶汤的温度在50～60℃之间。
The antioxidant activities of three kinds of lotus leaf tea infusion were studied by power reducing, DPPH radical system, linoleic acid system, Hydroxyl radical system and superoxide radical system.
采用DPPH自由基体系、亚油酸体系、还原力的测定、羟基自由基体系及超氧自由基体系对三种荷叶茶茶汤的抗氧化能力进行研究。
And once again stir the tea, you must stir the tea quite a lot to make sure the sugar is dissolved and the infusion of the tea leaves combined with the water.
再次搅拌茶，你必需多搅拌会儿以确保糖能溶解并与茶叶及水混合透。
Primary Study of Tannase Hydrolysis Advancing the Quality of Green Tea Infusion
单宁酶水解提高绿茶茶汤品质的初步研究
The filtration effect of green tea infusion showed that the membrane permeation flux decreased greatly at the early stage, and then varied gently.
对超声波浸提茶汤进行陶瓷膜过滤研究，结果表明，初期膜通量下降很快，后期趋于稳定。
Adding 0.05% (w/v) tannase to green tea infusion which was extracted for 10 minutes at 90 ℃ with ratio of tea to water 1:50 and then mixing for 30 minutes could create bitterless good taste and clear tea drinks.
当绿茶按1：50的茶水比90℃浸提10min后，添加0.05%（w/v）的单宁酶酶解30min可以得到滋味醇厚，汤色明亮的茶汤。
The fluoride content of brick tea infusion treated by water boiling accounted for 77.1% of that treated by acid immersing.
水煮法检测的氟含量占酸浸法的77.1%；