Infusion color and taste characteristic of Dafo Longjing tea processed from different cultivars by XU Pengcheng, FAN Fangyuan, LU Debiao, JIN jing, GONG Shuying

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Aroma compositions and comparison of their related components of Longjing tea with different aroma types by ZHOU Senjie, HUANG Chuangsheng, LI Chunlin, GONG Shuying, GUO Haowei, TONG Yilin, FAN Fangyuan

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Preliminary study on processing technology of white tea “Chunyu 2” from Zhejiang Province by FAN Fangyuan, CHEN Ping, LUO Wenwen, XU Wenwu, GU Zhaoqi, MAO Zufa, GONG Shuying

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Study on quality characteristics and key flavor chemical constituents of Zhejiang typical particle-shaped famous green teas by FAN Fangyuan, YU Qiuwen, TONG Yilin, GONG Shuying, QI Jianqiao, WEI Fujiong, ZHANG Xu

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Study on yellow tea taste characteristic and contribution of taste-chemical compositions to taste quality based on partial main cultivated cultivars in Zhejiang Province by FAN Fangyuan, YANG Xiaolei, GONG Shuying, GUO Haowei, ZONG Bangzheng, LI Chunlin, QIAN Hong, HU Jianping

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Quality evaluation of Xishi Shijian tea based on fingerprint combined with chemical pattern recognition(基于指纹图谱结合化学模式识别的西施石笕茶品质评价) by 金英(JIN Ying), 黄铁军(HUANG Tiejun), 范文含(FAN Wenhan), 何乐芝(HE Lezhi), 马亚平(MA Yaping), 姚一建(YAO Yijian), 龚淑英(GONG Shuying), 王佳薇(WANG Jiawei), 范方媛(FAN Fangyuan)

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