Comprehensive sensory quality evaluation method for tea leaves

Abstract

A comprehensive sensory quality evaluation method for tea leaves is characterized by using two different tea sample processing methods for evaluation. In the first round, a steeping method is carried out to evaluate whether the tea leaves have defects or not; and in the second round, a brewing method is carried out to evaluate characteristic items. The method includes the steps of: 1) in the first round, steeping the tea and evaluating the tea; 2) in the second round, brewing the tea and evaluating the tea, and scoring the tea; and 3) scoring and ranking tea leaves, wherein comprehensive score is calculated, if Y > 7, the tea leaf is high-grade, if 4 < Y <= 7, the tea leaf is medium-grade, and if Y <= 4, the tea leaf is low-grade. The method can relatively comprehensively evaluate the sensory quality and characters of the tea leaves and is suitable for evaluating commercial property of finished tea. The evaluation method uses a part of evaluation methods of tea leaf sensory evaluation in national standard, and meanwhile, with a food flavor analysis method, the tea products are comprehensively analyzed according to drinking manners of the tea by consumers and internal taste layer change of brewed tea leaves, real quality status of the tea products is reflected more objectively.

Description

technical field [0001] The invention relates to an evaluation method for tea quality, in particular to a comprehensive sensory quality evaluation method for tea. Background technique [0002] The drinking history of tea in my country has a long history, and the quality control of tea has been gradually standardized since modern times. At present, the sensory evaluation of tea basically follows the provisions of GB / T 23776 "Tea Sensory Evaluation Method". The quality of tea is mainly evaluated from the appearance and inner quality of tea products. Color, endoplasm including aroma, soup color, taste, leaf bottom. Different tea types are calculated according to the proportion of different evaluation factors to evaluate the sensory quality of the product. The sensory quality evaluation of tea products is basically the main quality basis for these products. The sensory evaluation of tea according to national standards is to identify the shape, color, aroma, taste, etc. , due t...

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Problems solved by technology

The sensory quality evaluation of tea products is basically the main quality basis for such products. The national standard tea sensory evaluation is to identify the shape, color, aroma, taste, etc. of tea through the reviewer's vision, smell, taste, and touch. , because the brewing time is long, the concentration is too high, and the stimulation to the taste buds is too strong, which may lead to errors in the review results, and the difference between this method and the clear drinking method of brewing in batches when consumers drink tea products is too large, so It is only suitable for professional reviewers to judge whether the tea is qualified, but it is not very meaningful to guide consumers to drink tea.

Since the processing level of tea products in my country is generally low at present, most of them are mainly hand-crafted workshop-style production, and the proportion of large-scale industrial production is relatively low, so the control of product quality defects caused by processing is particularly important. The national standard for tea adopts sample review for tea grading. When reviewing unknown samples, it is necessary to review standard samples at the same time, and the review workload is heavy.

Moreover, there are many practical problems in the preservation and acquisition of standard samples. In the practice of tea production, judges with rich experience are often relied on to make judgments based on experience, and the application practice of benchmark ratings is limited.

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