Quick and stable evaluation method for green broken tea

Abstract

The invention discloses a quick and stable evaluation method for green broken tea. The method comprises the following steps: step 1: using a uniform sampling method to sample different green broken teas, so that tea leaves are arranged in a tea evaluation tray according to the size of the shape from the inside to the outside, and from large to small, visually reviewing, and scoring appearance quality of dry tea; step 2, weighing different green broken tea samples by using a balance, pouring the samples into a non-woven gauze bag, and then putting in a professional evaluation cup. step 3: filling the evaluation cup with boiling water, capping, and keeping time, after the specified time, pouring tea soup into an evaluation bowl, and reviewing in the order of hot smell, soup color, warm smelland leaf bottom; step 4: according to the quality factor and evaluation method stipulated by a tea sensory evaluation method, comparing and reviewing the green broken tea samples term by term, and obtaining a single quality factor score; in step 5, obtaining a total score of the tea samples. Obtained clarified tea soup facilitates subsequent evaluation of aroma, taste and leaf bottom, and effectively improves the accuracy of the rapid review of green broken tea.

Description

technical field [0001] The invention relates to a review method, more specifically to a fast and stable review method for green crushed tea, which belongs to the technical field of tea review. Background technique [0002] Broken green tea is an important export tea in my country. It is grainy (sandy) in shape, green in color, bright green in soup color, and rich in taste. It is mainly used to produce teabags or provide raw materials for deep processing of tea. At present, there is no special evaluation method for green crushed tea, and the evaluation is carried out according to the method of bulk green tea; however, due to the small size of green crushed tea (6 mesh to 60 mesh), tea dregs are easily mixed in when the soup is prepared for evaluation. The tea soup may block the mouth of the evaluation cup, causing the tea soup to be turbid, and there is a lot of tea soup residue at the bottom of the leaves, resulting in indistinct aroma, which does not meet the requirements o...

AI Technical Summary

Problems solved by technology

[0003] The present invention aims at the problems existing in the review method of bulk green tea in the existing green broken tea, that tea dregs are easily mixed into the tea soup or block the mouth of the review cup during the tea soup review, which causes the tea soup to be turbid, and there are more tea soup residues at the bottom of the leaves, which leads to the lack of aroma, etc. problem, provide a rapid and stable evaluation method for green broken tea

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