astringency

1 . The process, in which the tea develops its characteristic astringency, is known as fermentation.

茶开始散发涩味的过程称作发酵。

来自柯林斯例句

2 . The endosperm of the nut owes its marked degree of astringency .

坚果的胚乳由于存在丹宁,所以有显著的涩味.

来自辞典例句

3 . The mountain cultivation, the fruit is mature when cannot remain the astringency .

高山栽培, 果实成熟时不会残留涩味.

来自互联网

4 . Tea polyphenols show great effects on astringency of tea taste.

茶叶中含有的大量茶多酚对茶叶涩味有重要作用.

来自互联网

5 . The corners of the mouth taste a wisp of bitterness and astringency .

嘴角尝到一缕苦涩.选择手放开.

来自互联网