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Differential Volatiles and Sensory Quality of Green Tea- and Black Tea-infused Rice Wines
LI Yan, YUAN Jiayi, YANG Huijie, DING Shuqia, GAN Chang, CAI Shuxian
2026, 67(3): 1-16. DOI: 10.20045/j.cnki.issn.2096-0220.2026.03.001
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Quality of Jasmine Teas Made of Leaves Plucked from Highly Aromatic Cultivars
DENG Huili, YE Qiuping, LIU Zhenzhang
2026, 67(3): 17-24. DOI: 10.20045/j.cnki.issn.2096-0220.2026.03.002
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Repeated Scenting for Making Guihua Liubao Tea
WU Qianhua, MO Qiuyun, GUO Chunyu, CHEN Ting, PANG Yuelan
2026, 67(3): 25-32. DOI: 10.20045/j.cnki.issn.2096-0220.2026.03.003
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Quality-related Metabolites in Chunlü Green Tea Affected by Varied Withering in Processing
LIN Zhenghe, ZHONG Qiusheng, KONG Xiangrui, RUAN Qichun, CHEN Changsong
2026, 67(3): 33-44. DOI: 10.20045/j.cnki.issn.2096-0220.2026.03.004
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Effects of Biochar and/or Oyster Shell Powder Applications in Regulating Carbon Pool and Mineral Preservation of Acidified Tea Plantation Soil
WANG Yixiang, DING Yalan, YE Jing, LIU Cenwei, LI Yanchun, YANG Liqin
2026, 67(3): 45-52. DOI: 10.20045/j.cnki.issn.2096-0220.2026.03.005
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Tea Plantation Soil Organic Carbon and Carbon Pool Management Index Affected by Long-term Application of Organic Fertilizers
JIANG Fuying, ZHU Liugang, CHANG Yunni, WU Zhidan
2026, 67(3): 53-60. DOI: 10.20045/j.cnki.issn.2096-0220.2026.03.006
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Process Optimization and Physicochemical Properties of Compressed White Tea Made from Two Different Tea Cultivars, Huangguanyin and Jinmudan
CHEN Jian, SONG Zhenshuo, WANG Zhenkang, ZHANG Yinggen, WANG Lili, XIANG Lihui, CHEN Lin
2026, 67(3): 61-75. DOI: 10.20045/j.cnki.issn.2096-0220.2026.03.007
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Oral History of Baojing Huangjincha Culture
SONG Wei, ZHU Haiyan, WU Bo
2026, 67(3): 76-83. DOI: 10.20045/j.cnki.issn.2096-0220.2026.03.008
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Business Sustainability of “Small Yet Beautiful” Tea Tourism Evaluated and Optimized based on Industry’s Experiences in Fujian
WEI Yunhua, LIN Qing, WANG Xiuping, PAN Hong
2026, 67(3): 84-92. DOI: 10.20045/j.cnki.issn.2096-0220.2026.03.009
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