1.
Automatic detection of overlapped tea leaf sprouts
重叠条件下茶叶嫩芽的自动检测方法
2.
Recognition of the Tea Sprout Based on Color and Shape Features
基于颜色和形状特征的茶叶嫩芽识别方法
3.
" Tea： Beverage produced by steeping in freshly boiled water the young leaves and leaf buds of the tea plant, Camellia sinensis, a member of the family Theaceae, which contains 40 genera of trees and shrubs."
茶:茶树(属茶科)的嫩叶和芽浸泡在开水中制成的饮料。茶树包括40种乔木和灌木。
4.
"Tea: Beverage produced by steeping in freshly Boiled water the young leaves and leaf Buds of the tea plant, Camellia sinensis, a member of the family Theaceae, which contains 40 genera of trees and shrubs."
茶: 茶树(属茶科)的嫩叶和芽浸泡在开水中制成的饮料。茶树包括40种乔木和灌木。
5.
High quality tea comes from the bud and the first two leaves of the growing shoot, although more mature leaves are used in some teas.
优质的茶叶来自幼芽和正萌发的头两片嫩叶，不过在某些茶中也采用较成熟的叶子。
6.
When we make tea in a glass, we can appreciate the beautiful dancing of the tender tea leaves and buds.
用玻璃杯泡茶时，可以欣赏到嫩芽乘叶飘动沉浮的美丽动态。
7.
Lanling Organic Maojian Tea is made of the early spring tender buds, possesses an appearance of silvery hair, fresh and pleasant fragrance, tender green color, and freshness.
兰岭有机毛尖是用早春细嫩茶芽制作，银毫显露，滋味鲜醇，叶底绿嫩，鲜活如新。
8.
Lanling Maojian tea is made of early spring tender buds and gives a feature of silverl hairy, fresh and pure taste, tender and green leaves, and freshness.
兰岭毛尖是用早春细嫩茶芽制作，银毫显露，滋味鲜醇，叶底绿嫩，鲜活如新。
9.
Biochemical components in the shoot of purple bud tea varieties
紫芽品种茶树春梢芽叶生化成分分析
10.
West Indian palm with leaf buds that are edible when young.
西印度一种嫩叶芽可食的棕榈。
11.
Now the first leaves of spring were unfolding.
现在，春天初生的嫩叶正在萌芽。
12.
A grade of black tea consisting of the leaves around the buds.
香红茶，白毫（茶）一种由芽旁叶子组成的高级红茶
13.
It takes 120,000 such leaves and buds to make a kilo of this tea.
制造一公斤茶叶要采摘12万瓣这种嫩叶呢。
14.
Brazilian palm of genus Euterpe whose leaf buds are eaten like cabbage when young.
巴西棕榈科植物，叶芽如卷心菜，嫩时可食。
15.
North American grouse that feeds on evergreen buds and needles.
以常绿植物的嫩芽和针叶为食的北美松鸡。
16.
Direct Somatic Embryogenesis and Shoot Formation from Cultured Young Leaf of Kalanchoe blossfeldiana
从长寿花嫩叶直接诱导体细胞胚和出芽
17.
Separation and Identification of Anthocyanins in Red Purple Tea Leaves
茶树红紫色芽叶中花青素组分的分离及鉴定
18.
Taste Characteristics of Purple Tea Leaf and the Reduction of Bitterness and Astringency
茶树紫色芽叶的呈味特征及降低苦涩味的研究