[0039] experiment method:
[0040] Pu'er ripe tea: The 22 ripe Pu'er teas are grouped and numbered in the order of 1-1-1-22, and the 22 ripe Pu'er teas are divided into two parts. One is used for sensory evaluation to evaluate the color of the tea soup, and the other An evaluation of the color type of tea soup using the method of the present invention, the evaluation results and specific test parameters are shown in Table 2.
[0041] Green tea: The 18 green teas are grouped and numbered in the order of 2-1-2-18, and each of the 18 green teas is divided into two parts. One part uses the sensory evaluation method to evaluate the color type of the tea soup, and the other part uses the present invention Methods The color type of tea soup was evaluated. The evaluation results and specific test parameters are shown in Table 3.
[0042] Black tea: Black tea includes 9 parts of ancient black tea and 6 parts of special black tea. The 9 parts of ancient black tea are grouped and numbered in the order of 3-1-3-9. Each of the 9 parts of ancient black tea is divided into two parts, and one part adopts sensory evaluation. The tea soup color type is evaluated by the evaluation method, and the tea soup color type is evaluated by the method of the present invention; 6 special black teas are grouped and numbered in the order of 4-1-4-6, and each of the 6 special black teas is divided into two parts , One uses the sensory evaluation method to evaluate the color type of tea soup, and the other uses the method of the present invention to evaluate the color type of tea soup. The evaluation results and specific test parameters are shown in Table 4.
[0043] It should be noted that when determining the Lab value of Pu'er ripe tea, green tea and black tea, each group of tea leaves were measured five times, and it was found that the five measured values were almost the same as the average value obtained under the "fuzzy-average" command. Take the average of the measurement results.
[0044] Sensory evaluation method: the collective scoring method in the sensory evaluation method GB/T23776---2018 is used to evaluate the tea soup color of Pu'er ripe tea, green tea and black tea. The entire review process was completed by five tea reviewers. Those who participated in the review formed a review team. One of them was recommended to be the main reviewer. During the review process, the main reviewer firstly evaluated the color of the tea soup. Revise and confirm the tea soup color issued by the main judge, discuss the tea with big differences in opinions, and finally determine the tea soup color together. If there is a dispute, it will be decided after reconsideration, and comments will be added. The comments are quoted in GB/T14487-2017 terms of.
[0045] Table 1: Basic information of tea samples
[0046]
[0047]
[0048]
[0049] Table 2: Test parameters and evaluation results of Pu'er ripe tea
[0050]
[0051]
[0052] It can be seen from the data in Table 2: L 1 The larger the value, the brighter the color of the soup and the higher the brightness; otherwise, the darker and the lower the brightness. a 1 A positive value indicates that the soup is reddish, and a negative value indicates that the soup is greenish. A of the measured Pu'er cooked tea soup color 1 The values are all positive, a of 22 samples 1 The overall value is reddish, and the numerical range is (32-34) and (47-53) respectively. b 1 The larger the value, the higher the yellowness value of tea soup. In 22 samples, b 1 The values show two stages (27~33) and (54~57) respectively.
[0053] Combining the Lab value with the sensory evaluation results: Among the 22 samples, the soup color type is shown as the brown-red samples, and their a 1 The value is distributed in (47~53) and b 1 The value is distributed in the range of (54~57); while the soup type is represented by eleven samples of reddish brown, their a 1 The value is distributed in (32~34) and b 1 The value is distributed in the range of (27 to 33). From L 1 It can be seen from the value: the sample whose soup color is brown and red has a higher brightness than the sample whose soup color is red and brown; from a 1 It can be seen from the value that the tea samples whose soup color type is brownish red are more reddish than the tea samples whose soup color type is reddish brown; and from b 1 It can be seen from the value that the tea samples whose soup color is brownish red are more yellowish than those whose soup color is reddish brown. Therefore, whether it is from the Lab value or the sensory evaluation results, it can be seen that the brightness, yellowness and redness of maroon are higher than that of reddish brown.
[0054] It can also be seen from the data in Table 2 that according to the method of the present invention, the color and luster of Pu'er ripe tea soup are evaluated, and the results are the same as the sensory evaluation results. Therefore, the applicant believes that the method of the present invention can be used as the color and luster of Pu'er cooked tea soup. Quantitative assessment method.
[0055] Table 3: Green tea test parameters and evaluation results
[0056]
[0057] It can be seen from the data in Table 3: When L 2 The larger the value, the brighter the color of the green tea soup and the higher the brightness; otherwise, the darker, the lower the brightness. Green tea L 2 The value range is between (74-84), indicating that the brightness of the green tea soup color is better. a 2 A positive value indicates that the soup is reddish, and a negative value indicates that the soup is greenish. A of 18 green teas tested 2 The value ranges are (-1~-2), (3~7), (16) (-4) two obvious stages and two characteristic points distribution: two obvious characteristic points (16) and (-4) respectively Represents the reddest and greenest ends of the 18 samples. Feature points appear less frequently and have certain uniqueness; and when a 2 When the value is in the two obvious stages (-1~-2) and (3~7), the former indicates that the tea soup is greenish in color, while the latter is reddish; sample a 2 The value mostly appears in two obvious stages and the volatility is small. Both stages have a certain generality. When b 2 A positive value indicates that the soup is yellowish, and a negative value indicates that the soup is blue. Green tea b 2 The value range shows three obvious stages (47~55), (61~65), (40~42), (71) and a characteristic point distribution: among the 18 samples, most of the samples b 2 The values all appear in three obvious stages; all three stages are representative. When b 2 In the (40~42) stage, although the tea soup is yellowish, the yellowness value is low and it is difficult to be recognized by human eyes; when b 2 In the two stages of (47~55) and (61~65), the yellowness value is greatly improved, which can be distinguished only by vision; b 2 The value has only one (71) obvious characteristic point. When this characteristic point appears, it indicates that the tea soup yellowness value is too large, and the tea soup can only be distinguished as yellow from the human eye, and there is no other variegation.
[0058] Analyze the Lab value and the evaluation results together: in 18 samples, the soup color of No. 2-4 tea samples is yellow, and its a 2 , B 2 The values are obviously too large; the soup color of 2-3, 2-8, 2-9, and 2-10 is green-yellow. Because the color is yellow, their a 2 , B 2 The tea samples whose value is less than 2-4 but larger than other soups are greenish; while the soup color of No. 2-13 and 2-17 is light green, its a 2 , B 2 The values are all small, but the light green tea soup has the best brightness. Their L 2 Value is also the largest, its L 2 The value range is (83~84); the soup color of the remaining 11 tea samples is yellow-green, and their L 2 , A 2 , B 2 The values are distributed in three distinct stages, and the volatility is small.
[0059] It can also be seen from the data in Table 3 that the color type evaluation of green tea tea soup according to the method of the present invention has the same results as the sensory evaluation results. Therefore, the applicant believes that the method of the present invention can be used as a quantitative evaluation method for the color of green tea tea soup.
[0060] Table 4: Black tea test parameters and evaluation results
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[0062] It can be seen from the data in Table 4: When L 3 The larger the value, the brighter the color of the black tea soup, and the higher the brightness; otherwise, the darker, the lower the brightness. The brightness of the soup color of 15 samples tested is better, and the range is between (49~58). When a 3 A positive value indicates that the soup color is reddish, and a negative value indicates that the soup color is greenish; the soup color of 15 samples is reddish, and the range is in (50~54). When b 3 A positive value indicates that the soup is yellowish, and a negative value indicates that the soup is blue; its b 3 The values are in two ranges (55-61) and (65-67) respectively.
[0063] Analyze the Lab value and the sensory evaluation results: in the 15 samples, the soup color showed two types: red and orange. It’s worth mentioning that no matter which soup color is presented, their L 3 Value and a 3 The values are almost the same, and the ranges of the two are distributed in (49-58) and (50-54). The specific difference is mainly reflected in b 3 Value: from b 3 It can be seen that the samples whose soup color is orange-red have higher yellowness values than those whose soup color is red and bright.
[0064] It can also be seen from the data in Table 4 that according to the method of the present invention to evaluate the color of black tea soup, the results are the same as the sensory evaluation results. Therefore, the applicant believes that the method of the present invention can be used as a quantitative evaluation method for the color of black tea soup.
