We also highly regard to the functions of carrying , holding and pouring 提、拿、出水及对茶汤的表现。
2.
Heavy and thick 茶汤味厚,刺激性强
3.
If the water for making tea is too hot , tea leaves will be spoiled and tea liquor will turn to dark yellow very quickly 泡茶时，如果使用水的温度过高，会使茶叶泡熟，茶汤很快变黄。
4.
Oolong toa is only partly fermented and a brew from oolong tea has some of the characteristics of both green and black tea 乌龙茶只是经过部分发酵的，所以乌龙茶的茶汤兼有绿茶和红茶和某些特征。
5.
Provide a daily fluid intake of 6 to 8 cups . this includes water , tea , soup , milk , juice , and fluids added during food processing 每天的水份摄取量建议为至杯，当中包括水茶汤奶果汁及加进处理食物的水份等。
6.
Organic compositions in tea infusion are complicated , among them many molecules can combine with aluminum ion and affect its bioactivities 茶汤中有机成分复杂，其中许多分子都可以与铝络合，从而影响铝的生物学行为。
7.
To make puer tea , you should choose tea pot with big belly which can avoid the tea soup to be too thick . pottery pot and purple sand pot are recommended 普洱茶冲泡宜选腹大的壶,因为普洱茶的浓度高,用腹大的壶可避免茶汤过浓.建议材质宜选陶壶、紫砂壶。
8.
Similar to mai fan rock , remote infra - red structure and active organic charcoal , the purion can soften and smooth water texture , enabling tea leaves to exude various compositions of flavor 对茶及茶汤质地的转化：老岩泥系列同时具有类似麦饭石的结构及活性碳素。
9.
Approximately above 90 % aluminum in tea infusions combine with organic compounds , but so far with which kind of organic compounds have not been clear yet 茶汤中铝的浓度大都在1 ? 6mgl ~ ( - 1 ) ，茶汤中90以上的铝是与有机物质结合的，但是具体与什么物质结合还不清楚。
10.
In our experiment , kow value was also employed to study the aluminum properties in tea infusion ( at gastric and intestine ph condition ) and the influences of catechins , tea polyphenols and fluoride on kow in buffer solution 所以尽管茶汤中的铝的存在形态没有完全研究清楚，但也可以通过测定茶汤铝的kow值，用以推断饮茶与铝在生物体内的吸收和积累情况。
