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International Journal of Tea Science Volume 1 (2001)
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Browsing International Journal of Tea Science Volume 1 (2001) by Author

Browsing International Journal of Tea Science Volume 1 (2001) by Author "Juan, I."

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Effects of different roasting temperature on flavor and quality of Oolong tea (Tong-Tin Type)

Juan, I.; Jain, N.K. (International Society of Tea Science (ISTS), 2001)

The change of liquor color, aroma and taste of oolong tea after roasting have close relation with the change of nonvolatile and volatile compounds. Oolong tea roasted at 8WC still preserved its original golden liquor color, ...

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