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Report of Regional Test of a New TeaVariety——Fuxuan（Camelliasinensis）
YOU Xiao-mei, CHEN Zhi-hui, LIN Zheng-he, ZHONG Qiu-sheng, SHAN Rui-yang, CHEN Chang-song
2020, 61(4): 153-159.
Abstract
Effect of Reduced ChemicalFertilizer Application on Bacterial Community in Soil at Tea Plantations
WANG Feng, CHEN Yu-zhen, WU Zhi-dan, JIANG Fu-ying, YU Wen-quan, YOU Zhi-ming
2020, 61(4): 160-167.
Abstract
ResearchProgress on Substrate for Tea Cultivation
LIAO Jin-mei, LIU Kun, SUN Bin-mei, XIAO Xi, LIU Shao-qun, ZHENG Peng
2020, 61(4): 168-171.
Abstract
Protective Effectof Tea Polyphenols against Oxidative Injury on Human Retinal Pigment EpithelialCells
WU Qin-yao, Xu Guo-xing, Fu Tian-fu, Yang Jiang-fan
2020, 61(4): 172-177.
Abstract
Sensory Quality of Brewed High-fragranceTieguanyin Tea as Affected by Preparation Methods
LIN Rong-xi
2020, 61(4): 178-182.
Abstract
Toxicity Activity of Artemisia lavandulaefolia DC Essential Oil on Empoasca onukii Matsuda
ZHANG Hui, LI Hui-ling, WANG Ding-feng, WU Guang-yuan, WANG Qing-sen
2020, 61(4): 183-186.
Abstract
Brand Name Establishment and Business Developmentfor Fu’an Black Tea
ZHOU Lu-lan, LUO Ye-xin, FAN Shui-sheng
2020, 61(4): 187-193.
Abstract
Transforming and Upgrading Quality &Safety for Tea Industry- A Case Study at Meitan County,Guizhou Province
LI Wen-Lu, XU Zheng-Jun, GAO Hong
2020, 61(4): 194-199.
Abstract
JointTea-culture and Tourism Business in Guangdong Province
JIANG Wei-wei, CHEN Zhen
2020, 61(4): 200-206.
Abstract
Cultivating"Craftsman Spirit" for Professionals in Tea Industry:AProgram for Tea Department at Wuyi University
HOU Da-wei, YE Guo-sheng, XU Xin-li, DING Li-ping, WANG Li, ZHENG Mu-rong
2020, 61(4): 207-210.
Abstract