52古典>英语词典>tea leaf翻译和用法

tea leaf

英 [ˈtiː liːf]

美 [ˈtiː liːf]

n.  茶叶; 茶叶渣

牛津词典

    noun

    • 茶叶;茶叶渣
      a small piece of a dried leaf of the tea bush ; used especially in the plural to describe what is left at the bottom of a cup or pot after the tea has been made

      柯林斯词典

      • 茶叶
        Tea leavesare the small pieces of dried leaves that you use to make tea.

        英英释义

        noun

        • dried leaves of the tea shrub
          1. the store shelves held many different kinds of tea
          2. they threw the tea into Boston harbor
          Synonym:tea

        双语例句

        • The photolysis dynamics of Cypermethrin in tea leaf under artificial light and sunshine was investigated with special reference to that in PMMA film.
          以PMMA膜为参照,研究了农药氯氰菊酯在茶叶表面于人工光源和不同季节太阳光下的光分解动态。
        • Proteomic Analysis of Tea Leaf under Polyethylene Glycol Stress
          聚乙二醇胁迫下茶树叶片的蛋白质组分析
        • It is famous for Longjing tea leaf, silk and white chrysanthemum.
          杭州以龙井茶叶、丝绸和杭白菊最为著名。
        • The first treats the origin, nature and nomenclature of tea, the implements used in picking and producing it and the varieties of tea leaf along with their methods of production;
          卷上讲茶的起源、性状、名称,采茶和制茶的用具以及茶叶的种类和制作方法。
        • The characteristics of cultivation of wild big tea leaf: strong aroma, light and clean tea liquor, the most unique one in the fragrant sweet series of tea goods;
          大叶种栽培野生茶特色:香扬水柔,在香甜茶系列中最具特色茶品;
        • The mechanism of pressing the juice out of the treated fresh tea leaf was studied through analysis and experiments.
          经分析和实验得出预处理鲜茶叶压榨时,茶汁是从细胞内经细胞膜、细胞壁流到细胞间隙,再分别经叶片断裂面、气孔和表面角质层流出的。
        • According to the degree of fermentation, rolling, baking and tea leaf maturity.
          根据制造时发酵,揉捻焙火与采摘时原料成熟度来分类。
        • How is he the tea leaf business today?
          今天的茶叶生意怎么样?
        • Studies on the aroma character of the suspension fermented black tea beverage of tea leaf homogenates
          茶鲜叶匀浆悬浮发酵红茶饮品的香气品质研究
        • The decrease of pectin content was positively correlated with the pH decline of tea leaf with statistical significance.
          果胶含量的减少与pH值的降低呈显著正相关,蛋白质的含量在鲜茶汁pH值为3.8左右出现最低值。