Five years ago, the Tea Research and Extension Station introduced a new high-tech method of indentifying teas — analyzing them for trace elements from the soil in which they were grown. The station had hoped the method would identify differences, but the actual differences turned out to be so small as to be useless.
5 年前，茶葉改良場以最科學的方法 — — 分析茶葉中來自土壤的微量元素，希望能找到差異，但因差異實在太小，不足以判別，目前仍只能從純主觀、技術面的滋味、香氣、做工來加以辨別。