英语翻译湿热作用对改善红茶内质的初步探究摘要：本次论文实验针对成品红茶容易出现的青草气、水闷味、苦涩等问题,采用高温高湿的湿热作用处理,以探究湿热作用下温度、时间、水分

Question

英语翻译
湿热作用对改善红茶内质的初步探究
摘要：本次论文实验针对成品红茶容易出现的青草气、水闷味、苦涩等问题,采用高温高湿的湿热作用处理,以探究湿热作用下温度、时间、水分的变化对红茶内质的影响,通过单因素实验和正交实验寻找时间、温度、水分三个最佳工艺点,获得最佳组合,实验结果表明,在湿热作用处理下,温度、时间、水分对改善红茶内质有很大的影响,减少甚至消除了原样中青草气、水闷味、苦涩的问题,获得最佳工艺点为温度（65°C）、时间（7h）、水分（10%）.
关键词：红茶,红茶品质,湿热作用

Answer 1

Damp heat effect to improve the black tea tastes the preliminary exploration of abstract: this paper experiment in view of the finished product of the black tea green grass, water tightness, bitter taste, USES the hot wet effect of high temperature and high humidity treatment, to explore the hot and humid under the action of temperature, time, and the change of moisture content on the influence of the black tea tastes, by single factor experiment and orthogonal experiment to find three optimum point time, temperature, moisture, get the best combination, the experimental results show that under the effect of damp and hot processing, temperature, time, moisture content to improve the essence of black tea has a great influence, to reduce or even eliminate the grass, water tightness, bitter taste in the same problem, get optimum point for temperature (65 ° C), time (7 h), water （10F).
Keywords: black tea, black tea quality, hot and humid