英语翻译红茶属于发酵茶,是经过萎凋、揉捻、发酵、干燥工艺过程精制而成.本文实验主要针对红茶在发酵过程中掌握的不完善在红茶滋味中会出现苦涩、水闷、青草气等一系列问题进行探

Question

英语翻译
红茶属于发酵茶,是经过萎凋、揉捻、发酵、干燥工艺过程精制而成.本文实验主要针对红茶在发酵过程中掌握的不完善在红茶滋味中会出现苦涩、水闷、青草气等一系列问题进行探讨.实验原料采用福选9号一芽二四叶带水闷、青味的红茶,通过控制时间、温度、水分三因素进行单因素实验和正交实验,在高温、高湿的湿热作用处理得到不同茶样以进行感官审评和理化测定,感官审评按照国家标准进行审评,理化测定依据审评书上进行,实验最后对正交实验的茶样进行理化测定,从而得出红茶在湿热作用下的最佳时间、温度、水分三个点,在湿热发酵中真正解决红茶的苦涩、水闷、青草气等问题.

Answer 1

Black tea belongs to fermented tea,after withering,rolling,fermentation,drying and refining process.This experiment is mainly aimed at aseries of problems of black tea in the fermentation process control not perfectin the tea taste bitter,which will appear in the water,grass gas to explorethe stuffy.
The experimental material is Fuxuan No.9,one bud two leaf withwater,stuffy,green taste Black Tea,by controlling the time,temperature,moisture of three factors by single factor and orthogonal experiments,obtainedby processing different tea samples for sensory evaluation and physiochemicaldetermination in high temperature,high humidity and thermal effect,sensoryevaluation review in accordance with the national standard,physical andchemical measurement on the basis of review of experimental at the end of thebook,the orthogonal experiments of tea samples by physicochemicaldetermination,so as to get the best time in the hot and humid Black Tea,underthe effect of the temperature,moisture of three points,in the hot and humidin the fermentation of red tea really solve the bitter water,grass,stuffy gas.
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