Samples of Korean and Chinese roasted green teas were collected from tea markets and their sensory qualities were investigated by sensory quality panelists and chemical and color difference analysis.

• 从韩国和中国市场收集的炒青绿茶样品,通过感官品质审评、化学成分和茶汤色差分析,比较两国绿茶的品质特点和化学成分含量差异。