this paper investigated the effects of brewing times, the amount of brewing water and brewing temperature on flavonoids extraction in tea, which supported evidence for healthy ways of tea brewing.
研究了茶叶的沖泡次数、沖泡水量、沖泡温度对黄酮浸出量的影响,为科学饮茶提供一定依据。
the principle, testing method and the production practice of treating the brewing water with two-step lime method was expounded.