New Green Tea Cultivar 'Yumewakaba' which Quality is High on Aroma and Taste by Slight Half Fermentation of Leaves.

Overview of attention for article published in ADS, January 2009

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３.４製茶品質及び萎凋による香味の向上・・・摘採葉を軽く萎凋させることにより、蒸製、釜炒り製の一番茶及び蒸製二番茶では、淡いモクセイ様の、また、釜炒り製二番茶では甘い香りを発揚する。」 https://t.co/Qillqc19rt

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