CN106771011A - A kind of integrated sensory quality evaluating method of tealeaves - Google Patents
A kind of integrated sensory quality evaluating method of tealeaves Download PDFInfo
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Abstract
A kind of integrated sensory's quality evaluating method of tealeaves, it is characterised in that evaluated using two kinds of different tea sample processing methods, the first round evaluates whether there is defect using vexed bubble method, and the second wheel is used and brews method evaluating characteristic project.Concretely comprise the following steps：（1）, the first round it is vexed bubble evaluate：（2）, the second wheel brews and evaluates：And score；（3）, scoring and define the level：Comprehensive score is calculated, Y ＞ 7 are top grade, and 4 ＜ Y≤7 are middle-grade, and Y≤4 are low gear.The method of the present invention can comprehensively react the quality and feature of tealeaves sense organ relatively, it is more suitable for evaluating the item property of sample tea, what the method for evaluating had continued to use part in tealeaves sensory review's GB evaluates method, in combination with the method for flavour of food products analysis, the brewed rear endoplasm flavour layer variability of method and tealeaves drunk during according to Tea Consumption is analyzed product comprehensively, is capable of the real quality situation of more objective reactor product.
Description
Technical field
The present invention relates to a kind of evaluation method of tea quality, the integrated sensory quality evaluation side of specifically a kind of tealeaves
Method.
Background technology
Tealeaves drinks historical origin for a long time China, and the quality control of tealeaves is gradually able to specification to modern times beginning.Mesh
The sensory review of preceding tealeaves is substantially all and follows GB/T 23776《Tealeaves organoleptic evaluation method》Regulation, mainly from tea products
Profile and interior confrontation tea quality evaluated, profile include shape, whole broken, cleanliness, color and luster, endoplasm include fragrance, soup look,
Flavour, leaf bottom.Different teas evaluates factor proportion and calculate the aesthetic quality of post-evaluation product according to difference.Tealeaves
Basically as the prevailing quality foundation of such product, the tealeaves sensory review of national standard is the sensory quality assessment of class product
Shape of tea, color and luster, fragrance, flavour etc. are identified by the vision of the person of evaluating, smell, the sense of taste, tactile, during due to brewing
Between long, excessive concentration, the stimulus intensity to taste bud is excessive, may result in assessment result and there is error, and the method and consumption
It is excessive that person drinks the clear drink method difference that the tea product time-division time brews, thus it is only suitable for specialty and evaluates personnel judging whether tealeaves closes
The means of lattice, and the meaning of product of being drunk tea to consumption guidance person's product is not too high.Due to the tealeaves class Product processing of current China
Level is generally relatively low, and mostly based on the production of manual workshop form, the industrialized production proportion for forming scale is relatively low, so adding
The control of the product quality defect caused in work is particularly important, and the tealeaves national standard for performing at present is used to sample to tea dry sorting
Evaluate, needed while evaluating standard sample, the workload evaluated is big when being evaluated to unknown sample.And the guarantor of standard sample
Deposit and obtain and all there are many practical problems, often relied in the practice of Tea Production with rich experiences evaluate personnel with
Experience is judged that the application practice to mark grading is limited to.
The content of the invention
It is an object of the present invention to propose it is a kind of more comprehensive, objective, operability it is stronger, unknown sample need not be marked
Quasi- sample also can more objective integrated sensory's mass to tealeaves a kind of integrated sensory quality evaluation side of tealeaves that evaluates of carrying out
The technical scheme of method.
The technical scheme is that：Integrated sensory's quality evaluating method of a kind of tealeaves, it is characterised in that use two kinds
Different tea sample processing methods are evaluated, and the first round evaluates whether there is defect using vexed bubble method, and the second wheel is used and brews method
Evaluating characteristic project.
The present invention is comprised the following steps that：
（1）, the first round it is vexed bubble evaluate：3-5 grams of tea sample to be evaluated is taken, is placed in and is evaluated in cup, plus 80-95 DEG C of water, keep tea ratio
It is 1：50（Grams per milliliter）, add a cover, leach millet paste within timing 3-6 minutes, recognized by sense organ have non-tea peculiar smell, be charred, water is vexed etc. no
Good penetrating odor, or trial test has the gone-off and tainted taste such as sour, sour, mould, cigarette, or there is rotten leaf at leaf bottom, is charred one of leaf defect
It is judged to defective work, terminates to evaluate, the sample without drawbacks described above carries out the second wheel and evaluates；
（2）, the second wheel brews and evaluates：3-5 grams of tea sample to be evaluated is taken, is placed in and is evaluated in cup, plus 80-95 DEG C of water, keep tea ratio
It is 1：50（Grams per milliliter）, to add a cover, timing is brewed twice for 30 seconds, leaches millet paste, is merged, special for profile, soup look, fragrance, flavour
The project of levying is scored；
（3）, scoring and define the level：Profile (W), soup look (T), fragrance (O), flavour (Z) score by ten point system respectively, 10 points：Quality
It is optimal, 1 point：Qualified, the scoring coefficient ratio of each factor is：Profile 30%, soup look 10%, fragrance 25%, flavour 35%；Calculate comprehensive
Score Y=W*30%+T*10%+O*25%+Z*35%, determines high, medium and low according to Y value, and Y ＞ 7 are top grade, 4 ＜ Y≤7 for middle-grade,
Y≤4 are low gear.
It is described brew method evaluating characteristic project in fragrance, flavour factor sense organ flavor characteristic respectively according to local flavor profile method
Evaluate；Fragrance is divided into the honey/fragrant and sweet, fragrance of a flower, fruity, green grass or young crops/tender perfume, Huo Gongxiang, other perfume (or spice) according to Type of aroma characteristic to be carried out respectively
Intensity is recorded, and other perfume (or spice) should be illustrated；Flavour according to flavor attributes be divided into fresh refreshing degree, convergence sense, sugariness, lubrication feel, alcohol and
Sense, time sweet sense carry out intensity record respectively.
The inventive method improves the consideration comprehensive to product quality, and existing GB is all to brew acquisition tea by single
Or, carry out evaluating sample to millet paste, because single is brewed and the time is more long, millet paste flavour is thick and heavy, for defective flavour energy for soup
Enough amplify its sensory manifestation, but also mask simultaneously tealeaves in itself endoplasm flavour the characteristics of, be often unfavorable for evaluating, present invention side
Method effectively overcomes this shortcoming, specifically using dual method for pouring respectively to the defective index and characteristic of Tea Samples
The method that index subjet carries out identification and Calculation Estimation.The inventive method finds in the research that the method for brewing is evaluated, most of tea
Leaf category preceding two make tea soup ultraviolet absorption value it is larger, second bubble millet paste absorption value highest, and fragrance be easy to more enough into
The analysis in sector-style taste direction.Maximum absorption wavelength and absorption are recorded after being brewed in due order as sample with black tea, green tea, oolong tea respectively
Value, table 1 below is the average absorption peak value of three plant tea samples.Illustrate that contained material concentration in the millet paste of preceding two bubbles is higher, can
Reflect Tea Samples endoplasm, so the inventive method second wheel brew method in evaluated using two brewed millet paste.
Table 1
| Brew number of times/time | Brewing time/S | Maximum absorption wavelength/nm | Absorbance A bs |
| 1 | 30 | 273.2 | 0.579 |
| 2 | 30 | 272.8 | 0.657 |
| 3 | 30 | 273.0 | 0.479 |
| 4 | 40 | 272.2 | 0.528 |
| 5 | 60 | 273.6 | 0.489 |
| 6 | 60 | 273.0 | 0.362 |
Although tealeaves integrated sensory quality evaluating method of the invention is again by vision, smell, the sense of taste etc. of the personnel that evaluate
Tea quality evaluation is carried out, but this method is not only judged the defective feature of tea sample, while also to each sensory factors
Carry out grading marking to judge, the selection factor more important to tea quality grading scores, and saves the relatively low sense organ of weight
The factor, the methods of marking and coefficient that the factor is respectively evaluated in simplification is calculated, and the qualitative characteristics of sample are commented using 10 point-scores directly
Valency, is easy to calculate and compare classification, and go out each sensory factors in reflection tealeaves integrated sensory according to numerous studies experimental summary
The weight of quality, designs the computing formula that can objectively respond tealeaves integrated sensory's mass so that tealeaves integrated sensory's mass is commented
Valency achievement data, and can be more objective and accurate evaluation tealeaves integrated sensory's mass, also allow for operation.The inventive method is by each tea
The sensory factors evaluation weight of class has carried out comprehensive consideration, it is adaptable to various other organoleptic analysises of teas, in current GB
The sense organ proportion of every kind of teas is slightly different, but be not provided with the explanation of standard definite ratio-dependent according to
According to, the present invention has carried out quantifying to compare using some theories in fuzzy mathematics to the influence degree of each sensory factors of tealeaves, and
Obtain relatively objective proportionality coefficient.
In terms of sense organ comprehensive grading calculating, the present invention has been respectively compared green tea, black tea, Pu'er tea, oolong tea, black tea etc.
The characteristics of aesthetic quality of main teas different stage sample, each sensory factors of summary, by the profile of each teas, soup look, perfume (or spice)
After gas, the disturbance degree of flavour sense organ project are evaluated, occupied in tea quality significance level between each factor is determined,
Coefficient ratio of each factor in comprehensive grading is determined according to some theories in fuzzy mathematics according to average Chinese medicine degree situation.
Contrasted respectively according to individual event sensory factors, 1 point of same factors self-contrast meter；Contrast presses the factor in sense organ between the different factors
Influence degree, by 5 points of systems, such as A is more important than B for significance level, depending on 1.0-5.0 points of significance level marking；Lesser extent presses 0.1-0.9
Point, such as B is more secondary than A, depending on 0.9-0.1 points of lesser extent marking.Such as table 2,1 point of profile and profile self-contrast meter are whole to tealeaves
The influence degree of weight determines that profile is compared to the soup look factor, cleanliness, bar rope proterties, light that it can directly show tealeaves
Damp degree etc., the profile level of quality to be embodied in aesthetic quality is more important compared to the soup look factor, by 3 points of calculating；
Compared to the fragrance factor, fragrance only embodies quality conditions of the tealeaves in smell to profile, but fragrance is that Tea Processing and transport are stored up
Deposit whether one of contaminated important measurement index, profile embodied it is more be tea raw material at the beginning of processing link processed fix down
The quality come, so profile shows slightly important relative to fragrance, but degree should be higher by a lot, based on 1.2 points；Profile compared to
The flavour factor, flavour is that whether tender, processing method, improper, tealeaves internal substance the Chinese medicine of storage embody reaction tea raw material always,
So flavour is very big compared with the influence degree of profile contrast tea quality, profile is secondary compared with the flavour factor, but lesser extent is not
It is very low, because the important quality information, weight of the profile compared with the flavour factor such as outer shaped reaction raw material sources, rank of fresh leaf
Want 0.6 point of degree meter.By that analogy, every factor is compared one by one, obtains the scoring event such as table 2, score adds divides again with after
The coefficient value of each factor proportion is not calculated.The scoring coefficient ratio for obtaining each factor is：Profile 30%, soup look 10%, fragrance
25%th, flavour 35%.
Table 2
Integrated sensory's quality evaluation provided by the present invention and Classified Protection can be used for the screening of gross tea in Tea Processing
And final product quality and ranking.Profile of the invention is that the shape of tealeaves, tenderness, color and luster, neat and well spaced degree and cleanliness are carried out
Evaluate.Shape mainly sees moulding, size, thickness, width, length of tealeaves etc.；Tenderness is primarily to see the growth journey of tea raw material
Degree；Color and luster refers to the color and glossiness of tealeaves；It is neat and well spaced to spend the whole broken and integrated degree for referring to sample；Cleanliness refers to tea stalk, sifting tea
And the content of non-tea field trash.Be pressed into cake or a small bay in a river or brick tealeaves profile be considered as the elasticity of compacting, surface smoothness,
Whether aliquation etc..Soup look is mainly color category and colourity, shading value and pure and impure degree of observation millet paste etc..Evaluate fragrance, grow
Taste factor sense organ flavor characteristic is simultaneously scored.In terms of fragrance needs type, concentration, purity, persistence respectively from fragrance etc.
Evaluated；Flavour then needs puckery, pure different to the deep or light of millet paste, thickness, alcohol and fresh blunt etc. evaluates.
Vexed bubble method of the invention is smelt by heat, soup look, temperature smell, flavour, it is cold smell, the order at leaf bottom is evaluated.There is soup look
Secretly, it is muddy, or smelling have non-tea peculiar smell, be charred, the bad penetrating odor such as water is vexed, or trial test has sour, sour, mould, cigarette
Deng gone-off and tainted taste, or there is rotten leaf at leaf bottom, the judgement that is charred one of leaf defect is defective work, terminates to evaluate.Brew method mainly right
Primary sensory's characteristic project of tealeaves is evaluated, wherein fragrance and flavour can most reflect tealeaves endoplasm quality level so
Weight factor accounting is heavier.
A kind of integrated sensory's quality evaluating method of tealeaves of the invention, fragrance therein, flavour factor sense organ local flavor are special
Levy respectively according to local flavor profile method evaluation.Fragrance is divided into the honey/fragrant and sweet, fragrance of a flower, fruity, green grass or young crops/tender fragrant, fire according to Type of aroma characteristic
Work is fragrant, other perfume (or spice) carry out intensity record respectively, and other perfume (or spice) should be illustrated；Flavour is divided into fresh refreshing degree, convergence according to flavor attributes
Sense, sugariness, lubrication sense, alcohol and sense, time sweet sense carry out intensity record respectively.This method most can intuitively react the sense of tea sample
Working style of government organs taste characteristic direction, particularly with gross tea raw material parcel received, by the identification and the marking/description of intensity in local flavor direction, to spell
The guidance of directionality is provided with processing staff, while to ensureing that the uniformity of product style and quality has positive effect.
The inventive method is evaluated for the fragrance of Tea Samples and the local flavor direction of flavor characteristics and intensity, the two
In terms of two quality that quality factor is also tea products to be paid close attention in the consumptive link the most, while being also in product purification processing
It is middle need emphatically consider, so as to it is assorted go out flavor characteristic stabilization product.Flavor characteristic intensity can be according to food sense organ analysis
Local flavor profile method is carried out, and the intensity of each feature can be described according to " strong → medium → weak → recognizable ".Can also be by 10
Point system carries out intensity marking, 0,2,4,6,8,10 5 intensity gradients is divided into since central point, in corresponding local flavor side
Score respectively upwards, local flavor section radar map is drawn, as the record of product special flavour feature.As Product Quality Evaluation and enter
The foundation of the assorted refined processing of one step etc..
The inventive method is evaluated the high concentration of method using tradition, soaked for a long time, can cause that each sense organ of tealeaves is special
Amplification is levied, is conducive to finding the shortcoming of tealeaves, set the identification that vexed bubble method is substantially carried out defective item, judge whether product closes
Lattice.This method has incorporated the drinking way directly consumed closer to product simultaneously, can evaluate tealeaves as commodity in reality
The qualitative characteristics of consumptive link.The inventive method is that fully the national standard method of tealeaves sensory review is practised with the clear drink of consumptive link
It is used to be combined, two kinds of product drinks of vexed bubble method and the method that brews are devised on this basis evaluates method.Examined compared to current tealeaves sense organ
The national standard of execution is commented, national standard method brewing time is long, excessive concentration, obtained millet paste is excessive to the stimulus intensity of taste bud,
Assessment result can be caused to there is error, because the dense intensity of millet paste is higher, the sample number that reviewer's single is evaluated is limited to,
Efficiency is evaluated in influence.National standard method only with the layer variability that is difficult to embody millet paste is once brewed, thus can disturb the personnel of evaluating couple
Tea sample is comprehensively understood.
Tealeaves integrated sensory mass of the invention evaluates method to instructing Tea Production, improving tea making technology, rationally deciding grade and level
It is of great significance to valency tool.To evaluate again brew after method is evaluated in GB and evaluate, can help evaluate personnel to
Further screened through qualified tea sample, classified, can be with to the evaluation of odor characteristic and flavour feature travel direction and intensity
More accurately judge the organoleptic feature of tea raw material, there is stronger directive function for tea blending and refined production, protect
Demonstrate,prove the stability of product sensory quality.
The method of the present invention can comprehensively react the quality and feature of tealeaves sense organ relatively, be more suitable for evaluating sample tea
Item property, what the method for evaluating had continued to use part in tealeaves sensory review's GB evaluates method, in combination with flavour of food products point
The method of analysis, the brewed rear endoplasm flavour layer variability of method and tealeaves drunk during according to Tea Consumption is carried out entirely to product
Surface analysis, is capable of the real quality situation of more objective reactor product.
The inventive method is applied to common or large green tea, famous green tea, black tea, the stripe shape of oolong tea, curl type, spiral shell
The tea products such as nail type, the granular pattern of oolong tea, white tea, yellow tea, Pu'er tea, black tea, jasmine tea and gross tea raw material are evaluated.
The inventive method taken into full account tealeaves sensory review put into practice in, a big chunk Tea Production processing quality
Controlling unit does not have and judges the present situation of tea grades using being contrasted with standard sample in strict accordance with national standard, while
Do not clearly state how standard sample obtains and preserve in national standard, because tealeaves is also continuous during storage yet
Change, so production practices Plays sample preservation it is difficult to ensure that standard sample endoplasm with the resting period uniformity.In addition,
If by buy obtain standard sample, evaluate every time all again purchase standard sample cause inspection cost increase.Such as fruit product
Level between two levels of the standard, in order to strict difinition grade, in addition it is also necessary at the same by sample to be evaluated respectively with adjacent rank
Standard sample contrasted.In the practice of work, evaluate personnel by the specialty of examination/training and will appreciate that tealeaves sense organ is examined
The ability of term and quality judging is commented, so possessing the professional tea personnel that comment for evaluating qualification can judge tea by with this method
Whether leaf sample is qualified, and judges the analysis of the level condition and flavor characteristic direction of Tea Samples.The inventive method is provided
A kind of tealeaves evaluation method contrasted without using standard sample, simplifies the flow evaluated and reduces evaluation sample
The total quantity of product.But it is required that evaluate personnel must reach《Tea-taster》National vocational qualifications certificate, or possess corresponding specialty skill
Can, the personnel of evaluating should be healthy, and personal hygiene condition preferably, can not use cosmetics in evaluation course, no smoking.
Brief description of the drawings
Accompanying drawing 1：Compare figure for the fragrance flavor characteristic of Fengqing, Sichuan, Fujian and Anhui black tea in the place of production
Accompanying drawing 2：Compare figure for the fragrance flavor characteristic of Pu'er, Ceylon, Darjeeling and Assam tea in the place of production
Accompanying drawing 3：Compare diagram for the flavour flavor characteristic of Fengqing, Sichuan, Fujian and Anhui black tea in the place of production
Accompanying drawing 4：Compare figure for the flavour flavor characteristic of Pu'er, Ceylon, Darjeeling and Assam tea in the place of production.
Specific embodiment
Embodiment 1：5.0 grams of congou tea sample is taken, is placed in and is evaluated in cup, plus boiling water 250ml, it is 1 to keep tea ratio：
50（Grams per milliliter）, add a cover.
Take congou tea sample appropriate, observe profile.Shape, tenderness, color and luster, neat and well spaced degree and cleanliness to tealeaves are examined
Comment.Tea batten rope is stout and strong, and tight knot, sword seedling is more, and even neat, cleanliness is high, and color and luster crow is brown glossy, and gold milli appears.
The vexed brewed millet paste of bubble method.5.0 grams of sampling, is placed in and evaluates in cup, plus it is 1 that boiling water keeps tea ratio：50（Gram/milli
Rise）, add a cover.Timing is filtered millet paste after 5 minutes in commenting teacup, stays leaf bottom in cup, is smelt by heat, soup look, temperature are smelt, flavour, cold
Smell, the order at leaf bottom is evaluated.It is dark, muddy without soup look, or smelling have non-tea peculiar smell, be charred, the bad stimulation such as water is vexed
Property smell, or trial test has the gone-off and tainted taste such as sour, sour, mould, cigarette, or there is rotten leaf at leaf bottom, is charred leaf defect.
Brew the brewed millet paste of method.5.0 grams of tea sample separately is taken, is placed in and is evaluated in cup, plus it is 1 that boiling water keeps tea ratio：50
（Grams per milliliter）, add a cover.Timing 30 seconds, leaches millet paste, takes off lid and smells lid perfume and leaf bottom note gas；Second injection boiling water, adds a cover 30
Second, millet paste is leached, product are drunk tea soup flavour.Evaluate fragrance, flavour factor sense organ flavor characteristic and scored.Soup look (T) is commented
Divide 8 points, profile (W) scoring 8,7 points of fragrance (O) scoring, the flavour factor（Z）8 points of scoring.
Bring above-mentioned scoring into formula Y=W*30%+T*10%+O*25%+Z*35%, the synthesis for calculating congou tea sample is commented
It is divided into 7.75, the tea is high-grade tea.Odor characteristic is evaluated：Honey/the fragrant and sweet medium, fragrance of a flower is weak, fruity is weak, blue or green/tender perfume is medium, firer
Fragrant medium, other fragrant nothings；Flavor characteristics are evaluated：During fresh refreshing degree is medium, convergence feels weak medium, sugariness, lubrication sense strong, alcohol and sense
Deng, return it is sweet sense it is weak.
Embodiment 2：5.0 grams of green tea sample is taken, is placed in and is evaluated in cup, plus boiling water 250ml, it is 1 to keep tea ratio：50
（Grams per milliliter）, add a cover.
Take green tea sample appropriate, observe profile.Shape, tenderness, color and luster, neat and well spaced degree and cleanliness to tealeaves are evaluated.
Tea sample is neat and well spaced, slightly tender stem, fertile tender consolidation, have Miao Feng, color and luster is dark green, and pekoe appears.
The vexed brewed millet paste of bubble method.5.0 grams of sampling, is placed in and evaluates in cup, plus it is 1 that boiling water keeps tea ratio：50（Gram/milli
Rise）, add a cover.Timing is filtered millet paste after 4 minutes in commenting teacup, stays leaf bottom in cup, is smelt by heat, soup look, temperature are smelt, flavour, cold
Smell, the order at leaf bottom is evaluated.Zero defect.
Brew the brewed millet paste of method.5.0 grams of tea sample separately is taken, is placed in and is evaluated in cup, plus it is 1 that boiling water keeps tea ratio：50
（Grams per milliliter）, add a cover.Timing 30 seconds, leaches millet paste, takes off lid and smells lid perfume and leaf bottom note gas；Second injection boiling water, adds a cover 30
Second, millet paste is leached, product are drunk tea soup flavour.Evaluate fragrance, flavour factor sense organ flavor characteristic and scored.To soup look（T）Comment
Divide 9 points, profile（W）8 points of scoring, fragrance (O) scores 9 points, and flavour (Z) scores 8 points.
Bring above-mentioned scoring into formula Y=W*30%+T*10%+O*25%+Z*35%, the synthesis for calculating congou tea sample is commented
It is divided into 8.55, the tea is high-grade tea.Odor characteristic is evaluated：Honey/the fragrant and sweet weak, fragrance of a flower is weak, fruity is weak, blue or green/tender fragrant strong, Huo Gongxiang
Nothing, other fragrant nothings；Flavor characteristics are evaluated：Fresh refreshing degree is medium, weak medium, sugariness is felt in convergence, lubrication sense strong, alcohol and sense are strong, it is sweet to return
Sense is medium.
Embodiment 3：5.0 grams of Pu'er cooked tea sample is taken, is placed in and is evaluated in cup, plus boiling water 250ml, it is 1 to keep tea ratio：
50（Grams per milliliter）, add a cover.
Take puerh tea sample appropriate, observe profile.Shape, tenderness, color and luster, neat and well spaced degree and cleanliness to tealeaves are carried out
Evaluate.Tea sample is neat and well spaced, with tender stalk, still tight knot, the brown profit of color and luster still shows milli.
The vexed brewed millet paste of bubble method.5.0 grams of sampling, is placed in and evaluates in cup, plus it is 1 that boiling water keeps tea ratio：50（Gram/milli
Rise）, add a cover.Timing is filtered millet paste after 5 minutes in commenting teacup, stays leaf bottom in cup, is smelt by heat, soup look, temperature are smelt, flavour, cold
Smell, the order at leaf bottom is evaluated.Zero defect.
Brew the brewed millet paste of method.5.0 grams of tea sample separately is taken, is placed in and is evaluated in cup, plus it is 1 that boiling water keeps tea ratio：50
（Grams per milliliter）, add a cover.Timing 30 seconds, leaches millet paste, takes off lid and smells lid perfume and leaf bottom note gas；Second injection boiling water, adds a cover 30
Second, millet paste is leached, product are drunk tea soup flavour.Evaluate fragrance, flavour factor sense organ flavor characteristic and scored.Soup look (T) is commented
Divide 7 points, profile (W) scores 7 points, fragrance (O) scores 6 points, flavour (Z) scores 6 points.
Bring above-mentioned scoring into formula Y=W*30%+T*10%+O*25%+Z*35%, the synthesis for calculating congou tea sample is commented
It is divided into 6.4, the tea is medium tea.Odor characteristic is evaluated：Honey/fragrant and sweet nothing, the fragrance of a flower are weak, fruity without, it is blue or green/tender it is fragrant without, firer it is fragrant without,
Chen Xiang is medium；Flavor characteristics are evaluated：It is fresh it is refreshing degree without, convergence feel medium, sugariness without, lubrication feel weak, alcohol and feel it is medium, return sweet sense in
Deng.
Embodiment 4：5.0 grams of Pu'er raw tea sample is taken, is placed in and is evaluated in cup, plus boiling water 250ml, it is 1 to keep tea ratio：
50（Grams per milliliter）, add a cover.
Take Pu'er tea life tea sample appropriate, observe profile.Shape, tenderness, color and luster, neat and well spaced degree and cleanliness to tealeaves are carried out
Evaluate.Tea sample is still neat and well spaced, band stalk piece, still consolidation, and color and luster is dark green.
The vexed brewed millet paste of bubble method.5.0 grams of sampling, is placed in and evaluates in cup, plus it is 1 that boiling water keeps tea ratio：50（Gram/milli
Rise）, add a cover.Timing is filtered millet paste after 5 minutes in commenting teacup, stays leaf bottom in cup, is smelt by heat, soup look, temperature are smelt, flavour, cold
Smell, the order at leaf bottom is evaluated.Zero defect.
Brew the brewed millet paste of method.5.0 grams of tea sample separately is taken, is placed in and is evaluated in cup, plus it is 1 that boiling water keeps tea ratio：50
（Grams per milliliter）, add a cover.Timing 30 seconds, leaches millet paste, takes off lid and smells lid perfume and leaf bottom note gas；Second injection boiling water, adds a cover 30
Second, millet paste is leached, product are drunk tea soup flavour.Evaluate fragrance, flavour factor sense organ flavor characteristic and scored.To soup look（T）Comment
Divide 6 points, profile (W) scores 5 points, fragrance (O) scores 5 points, flavour (Z) scores 6 points.
Bring above-mentioned scoring into formula Y=W*30%+T*10%+O*25%+Z*35%, the synthesis for calculating congou tea sample is commented
It is divided into 5.65, the tea is medium tea.The comprehensive grading for calculating congou tea sample is 5.65.Odor characteristic is evaluated：Honey/fragrant and sweet
Without, the fragrance of a flower is weak, fruity without, it is blue or green/tender fragrant without, firer's perfume (or spice) is weak, other fragrant nothings；Flavor characteristics are evaluated：In fresh refreshing degree nothing, convergence sense
Deng, sugariness without, lubrication feel weak, alcohol and feel medium, to return sweet sense medium.
Claims (3)
1. integrated sensory's quality evaluating method of a kind of tealeaves, it is characterised in that carried out using two kinds of different tea sample processing methods
Evaluation, the first round evaluates whether there is defect using vexed bubble method, and the second wheel is used and brews method evaluating characteristic project.
2. integrated sensory's quality evaluating method of a kind of tealeaves as claimed in claim 1, it is characterised in that comprise the following steps that：
（1）, the first round it is vexed bubble evaluate：3-5 grams of tea sample to be evaluated is taken, is placed in and is evaluated in cup, plus 80-95 DEG C of water, keep tea ratio
It is 1：50（Grams per milliliter）, add a cover, leach millet paste within timing 3-6 minutes, recognized by sense organ have non-tea peculiar smell, be charred, water is vexed etc. no
Good penetrating odor, or trial test has the gone-off and tainted taste such as sour, sour, mould, cigarette, or there is rotten leaf at leaf bottom, is charred one of leaf defect
It is judged to defective work, terminates to evaluate, the sample without drawbacks described above carries out the second wheel and evaluates；
（2）, the second wheel brews and evaluates：3-5 grams of tea sample to be evaluated is taken, is placed in and is evaluated in cup, plus 80-95 DEG C of water, keep tea ratio
It is 1：50（Grams per milliliter）, to add a cover, timing is brewed twice for 30 seconds, leaches millet paste, is merged, special for profile, soup look, fragrance, flavour
The project of levying is scored；
（3）, scoring and define the level：Profile (W), soup look (T), fragrance (O), flavour (Z) score by ten point system respectively, 10 points：Quality
It is optimal, 1 point：Qualified, the scoring coefficient ratio of each factor is：Profile 30%, soup look 10%, fragrance 25%, flavour 35%；Calculate comprehensive
Score Y=W*30%+T*10%+O*25%+Z*35%, determines high, medium and low according to Y value, and Y ＞ 7 are top grade, 4 ＜ Y≤7 for middle-grade,
Y≤4 are low gear.
3. integrated sensory's quality evaluating method of a kind of tealeaves as claimed in claim 1, it is characterised in that described brews method
Fragrance, flavour factor sense organ flavor characteristic are evaluated according to local flavor profile method respectively in evaluating characteristic project；Fragrance is according to fragrance class
Type characteristic is divided into the honey/fragrant and sweet, fragrance of a flower, fruity, green grass or young crops/tender perfume, Huo Gongxiang, other perfume (or spice) carries out intensity record respectively, and other perfume (or spice) should have
Body explanation；Flavour is divided into fresh refreshing degree, convergence sense, sugariness, lubrication sense, alcohol and sense, returns sweet sense and carry out respectively by force according to flavor attributes
Degree record.
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| CN108663491A (en) * | 2018-05-03 | 2018-10-16 | 江西六艺斋茶叶有限公司 | The Quality Analysis Methods of one plant tea |
| CN109283289A (en) * | 2018-08-13 | 2019-01-29 | 上海烟草集团有限责任公司 | Tobacco leaf grading test method, device, storage medium and electric terminal |
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| CN112163769A (en) * | 2020-09-29 | 2021-01-01 | 江西省蚕桑茶叶研究所(江西省经济作物研究所) | Comprehensive evaluation method for tea tree varieties by using spider web diagram |
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