1. Sensory evaluation of tea

Sensory evaluation of tea refers to an activity that judges the color, aroma, taste and shape of tea through human senses to determine its quality grade. This evaluation method needs to comprehensively evaluate the quality of tea by using a variety of senses such as vision, smell, taste and touch.

Second, the method of sensory evaluation

1, just look:

Before brewing, observe the shape, color, purity, fragrance and taste of tea. Firstly, observe the shape of tea leaves, including whether the strips are complete, symmetrical and compact; Then observe the color of tea, including the color and gloss of dry tea; Then observe the cleanliness of tea, including inclusions, fragments, old leaves and so on. Smell the aroma of tea again to judge its purity, concentration and durability; Finally, taste tea and evaluate the taste of tea, including bitter, astringent, fresh and sweet.

2, wet look:

After brewing, observe the indexes of tea such as soup color, aroma, taste and leaf bottom. Firstly, observe the color of the soup, including clarity, color, etc. Then smell its aroma to judge whether the aroma is pure and rich; Then taste the taste and feel the mellow and sweet taste; Finally, observe the leaf bottom, including tenderness, color and so on.

Matters needing attention in sensory evaluation:

1, review environment:

The review environment should be quiet, clean and bright, free of peculiar smell and interference factors, so as to ensure the accuracy of the review results.

2, review documents:

The evaluation instrument should be clean, odorless and undamaged, so as not to affect the evaluation results.

3. Brewing method:

The brewing method should be adjusted according to different kinds and quality characteristics of tea, so as to fully display the quality characteristics of tea.

4. Sensory experience:

Sensory experience should be true and objective, avoiding subjective assumptions and prejudice, so as to ensure the objectivity and accuracy of the evaluation results.

Specifically, different kinds of tea have their own unique characteristics in appearance, soup color, aroma, taste, leaf bottom and so on.

For example, green tea should be turquoise or yellow-green, with clear and bright soup color, fresh fragrance, refreshing and sweet taste and even leaf color; Black tea should be reddish brown or crimson, with bright red soup color, rich and lasting aroma, mellow and sweet taste and bright and even leaf color.

Oolong tea should be green brown or dark brown, with bright orange color, rich aroma, mellow and sweet taste and light green leaves.