water-leach liquor

This article will further excavates the value of liquor in the Water Margin from these two aspects more carefully.

本文仅从民俗与文学价值这两个方面，较为细心的进一步发掘水浒酒的价值。

Our beverage consisted of clear water to which, following the captain's example, I added some drops of a fermented liquor extracted by the Kamchatka process from the seaweed known by name as Rhodymenia palmata.

饮料是用水和酵素酒合成，这酒是按照勘察加岛人的方法，从有名的海藻，即所谓掌形蔷蔽藻酿造出来的。

The concentration maximum value of each flavour development component in tea liquor was appeared in different infusing times under different water temperature, the radio of tea polyphenols to amino acid was increased by infusion times.

分次冲泡过程中，茶汤中各成分浸出浓度最大值的出现受冲泡温度与冲泡次数的影响，酚氨比随冲泡次数的增加而增大。

If the water for making tea is too hot, tea leaves will be spoiled and tea liquor will turn to dark yellow very quickly. ( 2) Initial temperature of catalyst bed is wholly too high.

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。（2）提高起始反应温度使催化剂床层温度整体过高导致飞温。

Water quality has no remarkable effect on tea polyphenols, amino acid, caffeine, extracting yield of green tea liquor.

不同浸提水质对绿茶汤的茶多酚、氨基酸、咖啡碱、水浸出物无明显影响。