1 Xu Zhundun Gong Shuying 2005 Effect of green tea water extract content on tea soup concentration and its sensory evaluation. Tea, March, 20051(3):166-169.

2 Jiang Hongyan Gong Shuying 2004 Lead Content in Tea and Research Trend Tea, 2004,30 (4):187-189

3 Gong Shuying 2003 Material Properties of Tea and Ideological Background of Tea Culture, 2003,29 (2):

Gong Shuhong 2003 Effects of different radiation treatments on the main chemical components and sensory quality of Pu 'er tea, Tea Science, 2003,23 (1): 51-55.

Study on the changes of polyphenols and their oxidation products during the storage of Gong Shuhong 2002 Pu 'er tea. China Pu 'er Tea International Symposium Proceedings Yunnan People's Publishing House 2002.6.

6 Gong Shuying, Zhang 2002 Comparison and reflection on the methods and characteristics of sensory evaluation of Chinese and Japanese tea, 2002,28 (3)

7 Gong Shuying Shi Yuan Value 2002 Study on Preparation and Preservation of Concentrated Tea Juice Preliminary Report on Tea, 2002,28 (1)

8 Lu, Liang Yuerong, Gong Shuying and Gu 2002 Study on the Correlation between Tea Soup Color and Tea Sensory Quality. Tea Science, 2002,22 (1): 56-61.

9 Gong Shuhong 2002 Study on the changes of main chemical components and sensory quality of Pu 'er tea during storage, Tea Science, 2002,22 (1)

10 gong shuying 200 1 sensory evaluation methods and technical points of oolong tea and jasmine tea. Tea processing in China, 200 1, (2):44-46.

1 1 Liang Yuerong, Lu, Gong Shuying, Xu Yuerong, Tu Youying 200 1 Effects of Grafting on Chemical Components of Tea Buds Tea 200 1 0 1.

12 Gong Shuying and Gu 200 1 Comparison of two different methods for evaluating the aroma and taste of oolong tea 200 1 02

13 Gong Shuying, Gu, 200 1 Influence of the shape and brewing method of needle-shaped tea on the brewing effect, Tea, 200 1, 27( 1):44-47.

14 study on fluorine content in tea from different tea varieties and producing areas 200 102.

15 Gong Shuying, Nina 200 1 China Tea Modeling and Brewing Technology Tea Information, 200 1, (14): 18-20.

16 Gong Shuying, Gu, 200 1 Influence of the shape and brewing method of needle-shaped tea on the brewing effect.

17 Li Zaibing, Gong Shuying 200 1 Development Status and Research Progress of Liquid Tea Beverage Tea 200 1 03

18 Gong Shuying, Liang Yuerong, Xu Yuerong, Lu, Tu Youying 2000 Processing China tea with famous big leaf green tea in Yunnan 2000 03.

19 Lu Debiao, Mao Zufa, Gong Shuying, Yu Liaoyuan, Sun 2000 Study on the relationship between the quality and mechanical structure of Longjing tea. China Tea 2000 0 1.

Gong Shuying 2000 "Eight Immortals and Bifeng" Tea Processing Technology and Quality Research Report Tea, 2000,26 (1): 26-29

2 1 Gong Shuying 2000 China Tea Modeling China Tea 2000 0 1.

22 Gong Shuying 2000 Using Yunnan big leaf species to process famous green tea technology China Tea, 2000,22 (3):14.

Gong Shuying, Ni Na 2000 Modeling and Processing Methods of Famous Green Tea and Tea Making Art, 2000, (3): 12- 14.

24 Gong Shuying 2000 China Tea Modeling China Tea, 2000, (1): 16- 17.

25 Changes of chemical composition of tea after Liang Yuerong, Cai Weifeng, Lu, Tu Youying, Xu Yuerong, Gong Shuying and Fang Huisui were introduced into Fuling, Chongqing, 2000 02.

26 Gong Shuying 1999 A Brief Introduction to the Development of Tea Processing Industry in China in the 20th Century Tea Processing in China,1999, (2):2-5

27 Gong Shuying 1999 Effects of water temperature and time on sensory quality of famous green tea, Tea Science, 1999, 19 (1): 67-72.

28 Gong Shuying 1999 Effect of temperature change in Zhejiang on the quality of machine-made Longjing tea, Journal of Zhejiang Agricultural University,1999,25 (1): 50-54.

29 Gong Shuying, Shen, Gu, Zhou Shuhong 1999 Effects of brewing temperature and time on sensory quality of famous green tea 1999 0 1.

Liang Yuerong, Gong Shuying, Fang Huisui, Xu Yuerong, Lu, Tu Youying, Ye, Luo Yingying 1999 Research Report on Processing Technology and Quality of Baxian Tea 19904.

3 1 Gong Shuying, Lu Debiao, Mao Zufa, Yu Liaoyuan, Qian Xiaodong 1998 Preliminary report on tea science 1998 02.

32 Gong Shuying, Gu 1997 Discussion on the quality evaluation method of teabags. Tea processing in China, 1997, (3):42-44.

Gong Shuying, Gu, 1997 brewing conditions in sensory evaluation of teabags, Tea Science, 1997, 17 (supplement) (-):108-12.

34 Gong Shuying 1994 Technical know-how of "combination" in tea refining process Tea 1994 02

Gong Shuying, Yin Junfeng 1993 Economic Benefit Analysis of Tea Collocation, Tea, 1993,19 (1): 51~ 53.

36, Wang, Gong Shuying 1993 The influence of environmental conditions on tea deactivation and the simulation design and research of tea machine technology, 1993, (1): 9 ~ 10.

Gong Shuying, Li Zhongxian 1993 Textual research on the etymology of the word "tea", 1993 No.2.

Gong Shuying, Zhang Tangheng 1992 Effect of Acidified Fresh Tea Raw Materials on the Extraction of Fresh Tea Juice, Journal of Zhejiang Agricultural University, 1992, 18 (Supplement): 13 ~ 17.