The development of tea tasting is closely related to the origin and evolution of tea drinking and promotes each other. As early as the Tang and Song Dynasties, there were records of tea quality identification in China. Tea criticism is described and summarized in Tea Classic by Lu Yu of Cha Sheng, Tea Story by Cai Xiang and Tea Taste Story by Huang Ru. /kloc-at the end of 0/8, with the development and prosperity of the world tea trade, the operators flourished in order to obtain high profits. In this regard, consumers in importing countries reacted strongly, prompting governments to legislate to ban the import of fake tea. 1725, the British government took the lead in promulgating a law prohibiting tea doping; 1766 added the provision of "imprisonment of criminals". 1883, the U.S. congress passed a decree for the first time, prohibiting the import of adulterated tea. 1897, the U.S. congress passed the law prohibiting the import of adulterated and inferior tea for the second time; 19 1 1 year, the United States government issued a trade ban again, which is more closely related to inspection, and tea inspection has become an inseparable and important part of tea trade.
100 years, tea inspection has been developing continuously in content and depth. Many countries have extensively studied the traditional and main tea quality evaluation method & sensory evaluation method. Including evaluation room conditions, tea evaluation equipment, tea evaluation water, tea evaluation procedures, main quality factors and the importance of each factor, tea evaluation terms, scoring methods, sampling methods, tea standard samples and so on. Make it more scientific and standardized, and improve the accuracy, comparability and importance of sensory evaluation.
While improving the method of sensory evaluation, many countries have carried out extensive research on tea physical and chemical evaluation since 1950s, discussing the physical properties of tea and analyzing the contents of various effective chemical components in tea, and seeking physical and chemical evaluation methods from measured data to identify the quality of tea instead of sensory evaluation. China's tea universities, scientific research institutions, import and export commodity inspection authorities and other departments have done a lot of analysis and research on tea description, tea soup conductivity, colorimetry, detection of water extract, caffeine, crude fiber content, total tea polyphenols, total catechins, theaflavins and thearubigins content, total amino acids, theanine content and chemical identification methods, and achieved initial results. Japan, Sri Lanka and other countries have studied the relationship between the ratio of chlorophyll and pheophytin content in green tea and tea quality. In Britain, thearubigins and thearubigins were used to conduct market evaluation on the spectrophotometric determination and tea quality identification of black tea and tea soup, and three indicators of black tea soup color, polyphenols and theaflavins were determined by photoelectric colorimetry. France compared and analyzed the correlation between tea aroma components and price. Japan, the former Soviet Union, Sri Lanka and other countries used new technologies such as gas chromatography, infrared spectroscopy and mass spectrometry to analyze the aroma components of tea. However, the formation of color, aroma and taste of tea is complicated. The quality and grade of tea is not simply positively or negatively correlated with the number of ingredients contained, but is often the result of the coordinated and comprehensive action of various ingredients. Some proportional relations of their combination have not been recognized yet. Therefore, national and international trade still use sensory evaluation methods to evaluate the quality, grade and identification of tea, and to assist the determination of some physical and chemical items.
Another feature of tea inspection in this century is that countries have conducted extensive and in-depth research on tea inspection standards. For example, the International Organization for Standardization-Agricultural Food Technical Committee established the Tea Sub-technical Committee, namely ISO/TO 34/SO8, in the 1960s to undertake the task of organizing the formulation of international standards for tea. It is a non-governmental international organization. Although its resolution is not binding, it is recognized by all countries. At present, the organization has 20 full members, 26 observer members and 7 associate members. Held meetings 14 times and published 370 related research reports and papers. Since 1970s, 15 international standards for tea have been recommended successively, and 8 standards are being formulated, and the original standards will be reviewed and revised once every five years. Tea producing countries and importing countries have also formulated their own standards. At present, the main producing countries that have formulated national standards are China, India, Japan, the former Soviet Union, Sri Lanka, Turkey, Kenya, Bangladesh and Mauritius. The main importing countries are the United States, Britain, Australia, Egypt, Pakistan, France, Germany, Chile, Romania, Bulgaria, Czech Republic, Slovakia, Saudi Arabia and Hungary.
With the improvement of people's living standards, food hygiene has become one of the most concerned issues for consumers. To some extent, hygiene has become the most important condition for food quality, and has attracted the attention of governments and trade departments all over the world. Therefore, the establishment of tea hygiene project, the study of its limit indicators and detection methods and standards have formulated their own hygiene regulations, and more than 30 countries (regions) such as China, the United States, Japan, Germany, Europe, the United Nations Food and Agriculture Organization, and the World Health Organization (FAO/ WHO) have established the limit indicators of pesticide residues, heavy metals, radioactive substances, aflatoxins, inclusions and other items in tea and the corresponding ones.
In international trade, in order to maintain the reputation of tea and promote the prosperity of tea market, many tea importing and exporting countries have established quality inspection and supervision and management institutions for imported and exported tea. The China National Import and Export Commodity Inspection Bureau established in the State Council and its commodity inspection authorities located in major tea-producing provinces or regions shall issue certificates through inspection or affix a release stamp on the customs declaration form, and the unqualified tea shall not be exported. The Indian government has established the Tea Bureau, a tea quality supervision organization, and formulated the Regulations on Tea Quality Management, which carries out inspections at the place of origin and the port of shipment, so that the minimum standards stipulated are strictly observed. The quality of all tea in Sri Lanka is subject to the supervision of the tea bureau established by the government during the production or export. Except for the application for permission to extract caffeine, pigment and other industrial uses (excluding the extraction of instant tea), inferior tea that does not meet the legal requirements shall not be exported. Kenya and Ugara are supervised by the National Bureau of Standards. Mauritius is supervised by the Tea Bureau and cannot be exported without inspection by the competent authorities.
According to the regulations of the British government of the tea importing country, from April 198 1 to April 1, all teas sold in the London auction market must meet the ISO3720 black tea specification standard (converted into British national tea standard), otherwise they cannot be sold. In the United States, the Food and Drug Administration (FDA) has a tea inspection department to conduct sampling inspection on imported tea. If the quality of the product is lower than the legal standard, the product is polluted, deteriorated or the purity does not meet the edible requirements, the tea inspector has the right to prohibit the import, and the pesticide residues in the tea are within the allowable range, otherwise it is an illegal product. According to the import management law of Australian Customs, six kinds of tea are absolutely forbidden to be imported, including adulterated tea, unsanitary tea and brewed tea. Other importing countries, such as Germany, France and Japan. A government-designated agency conducts sampling inspection on imported tea. If it does not meet the quality and quality requirements of the country, it is forbidden to import or even destroy it.
China has implemented the Comprehensive Import and Supervision Plan (CISS) for the development of many imported teas. They all entrust world-famous inspection agencies to serve them, such as "OMIC" (Japan ovseas Commodity Inspection Company) and "JIC" (Japan Inspection Co., Ltd.). The inspection certificates issued by these institutions or their entrusted agents serve as the basis for settlement of foreign exchange and customs clearance of goods in these countries. At present, more than 30 countries have implemented comprehensive import plans, including Pakistan, Iran, Indonesia, Togo, Nigeria, Guinea, Liberia, Mali, Ghana and Cameroon.