试论茶叶感官审评

本文探索了专业评茶师对品质感知认识的心理学基础及其一致性,从而肯定感官评茶具有较高的准确性和科学性。研究了我国和其他主要茶叶产销国家审评项目、因子的分类情况,提出感官评茶应分2大项目、评5个因子、比12个内容。通过对名茶、乌龙茶和花茶各因子的关联性的统计分析,得出香气和滋味均是对品质的直接影响因子。

A Discussion on Tea Tasting

The authors approved the accurate and the rationallity of tea tasting after approaching the psychological basis of the tasters' sense preception for tea quality。The authorssuggested that two items be compared, five factors commented and twelve aspects studied based on the items and factors considered in tea tasting in China and other tea production and consumption countries in the world. After analyzing the connection of various quality factors of Oolong Tea, sceated tea and some famous teas, the authors concluded that the aroma and the flavour are two major factors which influence the quality directly.