CN109870548A - A kind of criticism method of the red No. nine red tea qualities of English - Google Patents
A kind of criticism method of the red No. nine red tea qualities of English Download PDFInfo
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Abstract
The present invention provides a kind of red No. nine red tea quality criticism methods of English, it judges including profession and is judged with masses, it is by tealeaves expert using the red No. nine red tea organoleptic evaluation methods of English that profession, which is judged, the red No. nine red tea of English repeatedly brews the method for judging and the quality of the red No. nine red tea extracts assessment of English No. nine red tea red to English is combined to judge, repeatedly the method for judging is brewed from shape, soup look, fragrance, flavour and five part of tea residue are given tealeaves and are evaluated, this method comments shape to comment endoplasm that two groups of experts is divided to carry out respectively with wet for dry, error caused by effectively preventing because of subjectivity；It is repeatedly to brew the method for judging using the red No. nine red tea of English by ordinary consumer to judge tea leaf quality that masses, which judge, it takes the lead in introducing masses and judge, the opinion for sufficiently adopting ordinary consumer, is docked with consumption demand, and the transition and upgrade for Tea Consumption market provides reference.The red No. nine red tea quality final results of the English of institute's criticism judge result by profession and masses judge result two parts and form.
Description
Technical field
The present invention relates to a kind of criticism methods of the red No. nine red tea qualities of English, in particular relate to a kind of scientific, objective, quasi-
The evaluation of true ground tea leaf quality and the method and a kind of red No. nine red tea of English of identification repeatedly brew the method judged.
Background technique
China is the native place of tea, and Chinese tea culture is of long standing and well established, of extensive knowledge and profound scholarship, includes not only substance cultural layer, also wraps
Level containing spiritual culture, and the tasting of tealeaves is component part important in tea culture.The method master of identification tea leaf quality at present
With reference to " GB/T23776-2009 tealeaves organoleptic evaluation method ", personnel are evaluated with normal vision, smell, the sense of taste, tactile
Resolving ability, the quality factors such as the shape of tea products, soup look, fragrance, flavour and tea residue are evaluated, only sense organ
Identification, the not inspection of instrument and equipment；China's tea kinds are various simultaneously, and regional characteristics are obvious, and reviewer's local environment is recognized
Know level, personal preference etc., further deepened the subjectivity of sensory review, confidence level is inadequate." GB/T 23776-2009 tea
Leaf organoleptic evaluation method " quality restriction for exporting tea is derived from, based on the setting of external Tea Consumption habit, brew form
(once brewing, duration 5 minutes) seriously disconnects with domestic Tea Consumption behavior (repeatedly brewing, duration is in seconds), causes to choose
Tea and market compatible degree it is not high, fall short of the reality.Same group of expert in " GB/T 23776-2009 tealeaves organoleptic evaluation method "
It is successively dry simultaneously to comment shape and the wet program for commenting endoplasm, it is influenced by personal preference, subjective consciousness, there is the phenomenon that firsting impressions are strongest,
The quality (judging people solely by appearance) of tea leaf quality is determined with the quality of tea sample shape.Tradition evaluates every group of expert of method and group leader one is arranged
Name, group leader fix the keynote of tealeaves result, other participate in the adjustment that expert makees part on this basis, and subjectivity is strong.Group leader must
It must be the authority for being proficient in national tealeaves basic condition, human-subject test is high, also to accomplish to abandon personal preference etc., but such at present special
Family is few, does not match that with all kinds of appraisal activities carried out at present.It is traditional evaluate method be only by expert to tea leaf quality into
The opinion of ordinary consumer is not adopted in row criticism.Based on this, the criticism method of traditional tea is there are excessive subjectivity and now
Real the disadvantages of disconnecting, a kind of method for being badly in need of developing more scientific criticism tea leaf quality.
Summary of the invention
For the deficiency in traditional tea quality criticism method, the purpose of the present invention is establishing, one kind is more scientific to be commented
The method of red No. nine red tea qualities of English of reflecting, provides a kind of red No. nine red tea criticism programs of English, and criticism personnel use Ying Hongjiu
Number red tea repeatedly brews the method for judging, No. nine red tea extracts assessments of Ying Hong and the red No. nine red tea sensory review sides of English
The combined process of method evaluation tea leaf quality.
Another object of the present invention is to provide a kind of red No. nine red tea of English and repeatedly brews the method judged.
Above-mentioned purpose of the present invention is achieved through the following technical solutions:
A kind of red No. nine red tea of English repeatedly brews the method judged, and includes the following steps:
(1) it samples, the shape of criticism tealeaves, and gives and score；
(2) millet paste, soup look, fragrance, flavour and the tea residue of criticism tealeaves are prepared, and gives every factor and scores accordingly；
(3) corresponding quality comment is provided according to score.
Preferably, the method for step (1) described sampling is executed by the regulation of GB/T8302.
Preferably, the preparation method and criticism step of step (2) described millet paste include: that skewer takes to be sufficiently mixed and uniformly has a generation
The tea sample 5.0g of table, is placed in 150ml criticism cup, fills boiling water, capping, timing, to the stipulated time after by brew sequence according to
Secondary constant speed, which filters millet paste, to be commented in teacup, criticism personnel according to " No. nine red tea brewing times of Ying Hong and mainly judge the factor ",
It judges the factor to items to judge, mainly judging the factor and attach most importance to each bubble.
Preferably, No. nine red tea brewing times of Ying Hong and mainly to judge factor table as follows:
| Serial number | Brewing time | Mainly judge the factor |
| First bubble | 5s | Fragrance |
| Second bubble | 6s | Flavour |
| Third bubble | 6s | Fragrance, flavour, soup look |
| 4th bubble | 8s | Soup look |
It is highly preferred that judging content with range estimation basis when the soup look is judged judges millet paste；The fragrance is judged according to product
Content is commented to judge the quality of fragrance, only heat is smelt；Flavour is judged according to judging content when the flavour is judged, and judges flavour optimum
Millet paste temperature be 50 DEG C；According to content is judged when the tea residue is judged, tea residue is judged with the methods of range estimation, feel.
Preferably, the form 1. to score: entirely judging process is divided to two groups of completions, and first group is responsible for shape, soup look, tea residue,
Second group is responsible for fragrance, flavour, is not set up master and is commented, criticism personnel independently give a mark；
2. the method to score: the arrangement sample of tea leaf quality sequence should be at two or more, and staff is to tea sample before judging
Classified, password number, criticism personnel carried out under the conditions of not knowing about the source of tea sample, password it is blind comment, according to criticism knowledge
With quality standard, each tea sample is given under the conditions of fair, just using hundred-mark system by shape, soup look, fragrance, flavour, tea residue
Each factor scores, and fills comment, and grade form is referring to " No. nine red tea quality factor grade forms of Ying Hong "；
3. the determination of score: the summation that monomial factor score is added by the score that each criticism person is commented is divided by participation scoring
The resulting score of number；
4. result calculates: it is added by the scoring multiplication of the score of monomial factor and the factor, and by each value of seizing the opportunity,
As the tea sample repeatedly brews the total score judged, calculation formula Y=A*a+B*b+C*c+D*d+E*e, in which: Y --- tea
Leaf, which repeatedly brews, judges total score, and A, B ... E --- each quality factor judge score, a, b ... e --- each quality factor
Scoring coefficient；
Preferably, it is as follows repeatedly to brew each quality factor scoring coefficient table for No. nine red tea of Ying Hong:
Unit: %
| Sample name | Shape (a) | Soup look (b) | Fragrance (c) | Flavour (d) | Tea residue (e) |
| English red No. nine | 20 | 10 | 25 | 35 | 10 |
5. result judgement: sequential arrangement of the ranking judged according to calculated result by score from high to low.Such as score phase
Same person, the then height for the relatively simple factor score of order for judging the factor by the red No. nine red tea of English, high person rank forefront.
It is highly preferred that the red No. nine red tea quality factor grade forms of English are as follows:
It is highly preferred that step (3) the quality comment is executed by the regulation of GB/T 13738.2.
In addition, a kind of criticism method of the red No. nine red tea qualities of English, criticism content includes three aspects, a kind of English
Red No. nine red tea repeatedly brew the method for judging, the assessment of No. nine red tea extracts of Ying Hong and the red No. nine red tea senses of English
Official evaluates method.
Preferably, No. nine red tea criticism programs of Ying Hong include that the red No. nine red tea professions of English are judged and the red No. nine red items of English
Tea masses judge.The red No. nine red tea professions of English judge for by tealeaves expert using the red No. nine red tea organoleptic evaluation methods of English,
The red No. nine red tea of English repeatedly brews the method for judging and combines the red No. nine red tea extracts assessment of English No. nine red items red to English
The quality of tea is judged；It is repeatedly to brew the method for judging using the red No. nine red tea of English by ordinary consumer that the masses, which judge,
The quality of No. nine red tea red to English is judged.
Preferably, the detection method of the red No. nine red tea extracts of the English is executed by the regulation of GB/T 8305；Scoring
Method is to arrange after all samples that participate in evaluation and electing are completed with measurement by ingredient content sequence, and point system is primary is scored at
100 points, it is the sample composition score that other are successively multiplied by 100 more afterwards therewith.
Preferably, the red No. nine red tea organoleptic evaluation methods of the English are executed by the regulation of GB/T 23776.
Preferably, No. nine red tea criticism scores of Ying Hong, No. nine red tea professions of You Yinghong judge score and Ying Hong nine
Red tea masses judge to be divided into two parts composition, according to weighted scoring method, calculate each tea sample total score, finally with total score score value
Height is preferably.Tea sample total score=red tea profession of Ying Hong nine is judged No. nine red tea masses of score * (80%)+Ying Hong and is judged
Divide * (20%).Its Sino-British red No. nine red tea profession, which is judged score and repeatedly brewed by expert using the red No. nine red tea of English, to be judged
No. nine method scoring, Ying Hong red tea organoleptic evaluation methods score and combine the red No. nine red tea extracts assessment scoring three of English
Part form, No. nine red tea professions of Ying Hong judge score=expert repeatedly brew judge method scoring * 45%+ expert tealeaves sense
Official evaluates method scoring * 45%+ water extraction assessment scoring * 10%；The red No. nine red tea masses of English judge score by commonly disappearing
Expense person is repeatedly brewed using the red No. nine red tea of English judges method scoring composition.The red No. nine red tea masses of English judge score=big
Many red No. nine red tea of English, which repeatedly brew, judges method scoring.
The invention has the following advantages:
1. repeatedly brew the method for judging the present invention provides a kind of red No. nine red tea of English, this method by it is dry comment shape with it is wet
Comment endoplasm that two groups of experts is divided to carry out respectively, error caused by effectively preventing because of subjective consciousness；Meanwhile the shape of most of tealeaves
It is unique, its manufacturer can be gone out by configuration identification, producer can contact in advance with expert, influence the justice of result
Property, fairness etc., this method can farthest reduce cheating caused by this objective factor, ensure that the just of result
Property.Group leader is arranged in this method, but group leader mainly plays the role of coordination, service, and each expert can freely play, and break power
Monopolization of the prestige expert to result makes result more democracy, objective, just.
2. the present invention provides a kind of criticism method of the red No. nine red tea qualities of the English of science, based on water extraction to tea
Leaf quality plays decisive role, is positively correlated in significant, and this method takes the lead in introducing the red No. nine red tea extracts assessment of English
One of link as tea leaf quality criticism increases the inspection of instrument and equipment newly, reduces the subjectivity of tea leaf quality criticism, is promoted
The science of tea leaf quality criticism, further improves the confidence level of criticism result.
3. this method takes the lead in introducing the red No. nine red tea of English and repeatedly brews the method for judging, integrate with domestic market, veritably
Meet domestic consumption habit.
4. taking the lead in introducing consumer and judging link, sufficiently process provides a kind of red No. nine red tea criticism programs of English
Respect market, tea leaf quality degree of recognition is high.
Specific embodiment
The present invention is further illustrated below in conjunction with specific embodiment, but the present embodiment does not do any form to the present invention
Restriction, unless stated otherwise, reagent that the present invention uses, method and apparatus be the art conventional reagent, method and
Equipment.
Embodiment 1
A kind of red No. nine red tea of English repeatedly brews the method for judging, in Guangdong spring tea tasting activity in 2018 by Guangdong letter
It wild goose Tea Industry Co., Ltd " Jin Yinghong " black tea made using the red No. nine tea tree breed fresh leafs of English as raw material selected and recommended and does not take in competition
For " Ying Hong nine " black tea, include the following steps:
(1) it samples, the shape of criticism tealeaves, and gives and score；
(2) millet paste, soup look, fragrance, flavour and the tea residue of criticism tealeaves are prepared, and gives every factor and scores accordingly；
(3) corresponding quality comment is provided according to score.
The method of step (1) described sampling is executed by the regulation of GB/T8302.
The preparation method and criticism step of step (2) described millet paste include: from comment in tea tray skewer take be sufficiently mixed it is uniform
Representational tea sample 5.0g, tea-water proportion 1:30.It is placed in corresponding criticism cup, fills boiling water, capping, timing, to regulation
By sequence is brewed, successively millet paste is filtered and is commented in teacup by constant speed after time, and criticism personnel are according to " when No. nine red tea of Ying Hong brew
Between and mainly judge the factor " as shown in table 1, the factor is judged to items and is judged, mainly judging the factor and attach most importance to each bubble
Point.
The red No. nine red tea brewing times of 1 English of table and mainly judge the factor
| Serial number | Brewing time | Mainly judge the factor |
| First bubble | 5s | Fragrance |
| Second bubble | 6s | Flavour |
| Third bubble | 6s | Fragrance, flavour, soup look |
| 4th bubble | 8s | Soup look |
Content, which is judged, with range estimation basis when the soup look is judged judges millet paste；The fragrance judges basis and judges content judgement
The quality of fragrance, only heat is smelt；Flavour is judged according to judging content when the flavour is judged, and judges the optimum millet paste temperature of flavour
It is 50 DEG C；According to content is judged when the tea residue is judged, tea residue is judged with the methods of range estimation, feel.
1. the form to score: entirely judging process and be divided to two groups of completions, first group is responsible for shape, soup look, tea residue, and second group negative
Fragrance, flavour are blamed, master is not set up and comments, criticism personnel independently give a mark；
2. the method to score: the arrangement sample of tea leaf quality sequence should be at two or more, and staff is to tea sample before judging
Classified, password number, criticism personnel carried out under the conditions of not knowing about the source of tea sample, password it is blind comment, according to criticism knowledge
With quality standard, each tea sample is given under the conditions of fair, just using hundred-mark system by shape, soup look, fragrance, flavour, tea residue
Each factor scores, and fills comment, and grade form is referring to " quality factor grade form "；
3. the determination of score: the summation that monomial factor score is added by the score that each criticism person is commented is divided by participation scoring
The resulting score of number；
4. result calculates: it is added by the scoring multiplication of the score of monomial factor and the factor, and by each value of seizing the opportunity,
As the tea sample repeatedly brews the total score judged, calculation formula Y=A*a+B*b+C*c+D*d+E*e, in which: Y --- tea
Leaf, which repeatedly brews, judges total score, and A, B ... E --- each quality factor judge score, a, b ... e --- each quality factor
Scoring coefficient；
The red No. nine red tea of 2 English of table repeatedly brews each quality factor scoring coefficient table
Unit: %
| Sample name | Shape (a) | Soup look (b) | Fragrance (c) | Flavour (d) | Tea residue (e) |
| English red No. nine | 20 | 10 | 25 | 35 | 10 |
5. result judgement: sequential arrangement of the ranking judged according to calculated result by score from high to low.Such as score phase
Same person, the then height of the relatively simple factor score of the order for judging the factor by different teas, high person rank forefront.
The red No. nine red tea of 3 English of table repeatedly brews quality factor grade form
Step (3) the quality comment is executed by the regulation of GB/T 13738.2.
Judge link in profession, " Jin Yinghong " black tea, " Ying Hong nine " black tea repeatedly brew the method for judging each judge because
Son scoring is equally divided into:
| Sample name | Shape | Soup look | Fragrance | Flavour | Tea residue |
| Jin Yinghong | 92 | 92.5 | 92.6 | 93 | 92.2 |
| English red No. nine | 89.4 | 89.6 | 90.2 | 89.2 | 89.6 |
" Jin Yinghong " black tea repeatedly brews the total score judged, it may be assumed that
Y11=92*20%+92.5*10%+92.6*25%+93*35%+92.2*10%=92.57 points
" Ying Hong nine " black tea repeatedly brews the total score judged, it may be assumed that
Y21=89.4*20%+89.6*10%+90.2*25%+89.2*35%+89.6*10%=89.57 points
Embodiment 2
A kind of criticism method of the red No. nine red tea qualities of English, with Guangdong swan goose Tea Industry Co., Ltd select and recommend with Ying Hongjiu
Number tea tree breed fresh leaf is criticism content for " Jin Yinghong " black tea of raw material production and " Ying Hong nine " black tea that do not take in competition
Including three aspects, as a kind of red No. nine red tea of English of embodiment 1 repeatedly brews the method for judging, No. nine red tea of Ying Hong leach
The assessment of object and the red No. nine red tea organoleptic evaluation methods of English.The red No. nine red tea criticism programs of English include the red No. nine red items of English
Tea profession is judged to be judged with the red No. nine red tea masses of English.It is red using English by tealeaves expert that the red No. nine red tea professions of English, which are judged,
No. nine No. nine red tea organoleptic evaluation methods, Ying Hong red tea repeatedly brew the method for judging and combine the red No. nine red tea leaching of English
The quality of object assessment No. nine red tea red to English is judged out；It is by ordinary consumer using English red No. nine that the masses, which judge,
The quality that red tea repeatedly brews the method for judging No. nine red tea red to English is judged.
The red No. nine red tea extracts assessment of English is executed by the regulation of GB/T 8305；Methods of marking is to all
The sample that participates in evaluation and electing complete measurement after by ingredient content sequence arrange, point system be it is primary be scored at 100 points, other according to
It is secondary be multiplied by more afterwards therewith 100 be the sample composition score.
The tealeaves organoleptic evaluation method is executed by the regulation of GB/T 23776.
Tealeaves criticism score, No. nine red tea professions of You Yinghong judge No. nine red tea masses of score and Ying Hong and judge score
Two parts composition, according to weighted scoring method, finally calculates each tea sample total score, preferably total score score value height.Tea sample total score
No. nine red tea professions of=Ying Hong judge No. nine red tea masses of score * (80%)+Ying Hong and judge score * (20%).It is Sino-British
Red No. nine red tea professions judge score by expert using the red No. nine red tea of English repeatedly brew judge method scoring, Ying Hong nine
Red tea organoleptic evaluation method scores and the red No. nine red tea extracts assessment scoring three parts of English is combined to form, and Ying Hong nine
Red tea profession judge score=expert repeatedly brew judge method scoring * 45%+ expert tealeaves organoleptic evaluation method scoring *
45%+ water extraction assessment scoring * 10%；The red No. nine red tea masses of English judge score by ordinary consumer using English red No. nine
Red tea, which repeatedly brews, judges method scoring composition.The red No. nine red tea masses of English judge the red No. nine red tea of score=masses' English
It repeatedly brews and judges method scoring.
Based on above-mentioned criticism method, it is with the red No. nine tea tree breed fresh leafs of English with what Guangdong swan goose Tea Industry Co., Ltd selected and recommended
" Jin Yinghong " black tea of raw material production and the criticism result of " Ying Hong nine " black tea that do not take in competition are as follows: judge link in profession, " gold
It is 92.57 points that Ying Hong " black tea, which repeatedly brews and judges method scoring, and organoleptic evaluation method scoring is 91.8 points, water extraction content
It is 32.85%；It is 89.57 points that " Ying Hong nine " black tea, which repeatedly brews and judges method scoring, and organoleptic evaluation method scoring is 88.12
Point, water extraction content is 38.43%；According to the methods of marking of water extraction, the scoring of " Ying Hong nine " black tea water extraction is
100 points, the scoring of " Jin Yinghong " black tea water extraction is 85.48 points；" Jin Yinghong " black tea profession judges score=repeatedly brew product
Comment method scoring * 45%+ expert tealeaves organoleptic evaluation method scoring * 45%+ water extraction assessment scoring * 10%, i.e., 91.48
Point；" Ying Hong nine " black tea profession judges score=multiple brew and judges method scoring * 45%+ expert tealeaves organoleptic evaluation method
Scoring * 45%+ water extraction assessment scoring * 10%, i.e., 89.96 points.Link is judged in masses, " Jin Yinghong " black tea masses judge
It is scored at 94.04 points." Ying Hong nine " black tea masses judge and are scored at 88.91 points.Finally " Jin Yinghong " black tea total score=specially
Industry judges score * (80%)+masses and judges score * (20%), i.e., 91.99 points, " Ying Hong nine " black tea total score=profession product
Score * (80%)+masses are commented to judge score * (20%), i.e., 89.75 points, according to above-mentioned criticism as a result, whether according to tealeaves sense
Official evaluates method (level-one, second level, three-level) or the red No. nine red tea of English repeatedly brews the requirement (spy of quality factor grade form
Grade, level-one, second level), " Jin Yinghong " black tea belongs to the highest level class black tea in the type, and " Jin Yinghong " black tea also finally obtains
Obtain " the big good spring tea in Guangdong ten " special honours in Guangdong spring tea tasting activity in 2018.
Claims (11)
1. a kind of red No. nine red tea of English repeatedly brews the method for judging, which comprises the steps of:
(1) it samples, the shape of criticism tealeaves, and gives and score；
(2) millet paste, soup look, fragrance, flavour and the tea residue of criticism tealeaves are prepared, and gives every factor and scores accordingly；
(3) corresponding quality comment is provided according to score；
Step (3) the quality comment is executed by the regulation of GB/T 13738.2.
2. red No. nine red tea of a kind of English according to claim 1 repeatedly brews the method judged, which is characterized in that step
(1) method of the sampling is executed by the regulation of GB/T8302.
3. red No. nine red tea of a kind of English according to claim 1 repeatedly brews the method judged, which is characterized in that step
(2) preparation method of the millet paste and criticism step include: that skewer takes and is sufficiently mixed uniform representational tea sample 5.0g, are placed in
In 150ml criticism cup, fill boiling water, capping, timing, to the stipulated time after by sequence is brewed, successively constant speed filters millet paste into commenting tea
In bowl, criticism personnel judge the factor to items and comment according to " No. nine red tea brewing times of Ying Hong and mainly judge the factor "
Sentence, mainly judging the factor and attach most importance to each bubble.
4. red No. nine red tea of a kind of English according to any one of claims 1 to 3 repeatedly brews the method judged, feature
It is, judges content with range estimation basis when the soup look is judged and judge millet paste；The fragrance is judged fragrant according to content judgement is judged
The quality of gas, only heat is smelt；Flavour is judged according to judging content when the flavour is judged, and judging the optimum millet paste temperature of flavour is
50℃；According to content is judged when the tea residue is judged, tea residue is judged with the methods of range estimation, feel.
5. red No. nine red tea of a kind of English according to claim 4 repeatedly brews the method for judging, which is characterized in that
1. the form to score: entirely judging process is divided to two groups of completions, and first group is responsible for shape, soup look, tea residue, and second group is responsible for perfume (or spice)
Gas, flavour are not set up master and are commented, and criticism personnel independently give a mark；
2. the method to score: the arrangement sample of tea leaf quality sequence should be at two or more, and staff carries out tea sample before judging
Classification, password number, criticism personnel carried out under the conditions of not knowing about the source of tea sample, password it is blind comment, according to criticism knowledge and product
Matter standard, by shape, soup look, fragrance, flavour, tea residue, using hundred-mark system, given under the conditions of fair, just each tea sample each
The factor scores, and fills comment, and grade form is referring to " No. nine red tea quality factor grade forms of Ying Hong "；
3. the determination of score: the summation that the score of monomial factor is added by the score that each criticism person is commented is divided by participation scoring people
The resulting score of number；
4. result calculates: being added by the scoring multiplication of the score of monomial factor and the factor, and by each value of seizing the opportunity, as
The tea sample repeatedly brews the total score judged, and calculation formula Y=A*a+B*b+C*c+D*d+E*e, in which: Y --- tealeaves is more
Secondary brew judges total score, A, B ... E --- and each quality factor judges score, and a, b ... e --- each quality factor is commented
Divide coefficient；
5. result judgement: sequential arrangement of the ranking judged according to calculated result by score from high to low, such as the identical person of score,
The height for the relatively simple factor score of order for then judging the factor by the red No. nine red tea of English, high person rank forefront.
6. red No. nine red tea of a kind of English according to claim 5 repeatedly brews the method for judging, which is characterized in that Ying Hongjiu
Number red tea brewing time and mainly to judge factor table as follows；
The red No. nine red tea brewing times of English and mainly judge factor table
7. a kind of tealeaves according to claim 6 repeatedly brews the method for judging, which is characterized in that No. nine red tea product of Ying Hong
Prime factor grade form is as follows:
8. red No. nine red tea of a kind of English according to claim 7 repeatedly brews the method for judging, which is characterized in that Ying Hongjiu
It is as follows that number red tea repeatedly brews each quality factor scoring coefficient table:
Unit: %
9. a kind of criticism method of the red No. nine red tea qualities of English, which is characterized in that its criticism content includes three aspects, according to power
Benefit requires that a kind of described in any item red No. nine red tea of English of 1-8 repeatedly brew the method for judging, No. nine red tea of Ying Hong leach
The assessment of object and the red No. nine red tea sensory reviews of English, criticism program include that the red No. nine red tea professions of English are judged and Ying Hong
No. nine red tea masses judge.
10. a kind of criticism method of red No. nine red tea qualities of English according to claim 9, which is characterized in that the English
The detection method of red No. nine red tealeaves water extractions is executed by the regulation of GB/T 8305；Methods of marking is to all samples that participate in evaluation and electing
Product are completed to press the arrangement of ingredient content sequence after measurement, point system be it is primary be scored at 100 points, other are successively therewith
After be multiplied by 100 be the sample composition score；Described red No. nine red tea organoleptic evaluation methods of English are by GB/T's 23776
Regulation executes, and described red No. nine red tea professions of English are judged to use the red No. nine red tea sensory review sides of English by tealeaves expert
No. nine method, Ying Hong red tea repeatedly brew the method for judging and combination English red the assessment of No. nine red tea extracts No. nine red to English red
The quality of tea is judged；It is repeatedly to brew the side of judging using the red No. nine red tea of English by ordinary consumer that the masses, which judge,
The quality of method No. nine red tea red to English is judged.
11. a kind of criticism method of red No. nine red tea qualities of English according to claim 10, which is characterized in that Ying Hong nine red
Tea criticism score, No. nine red tea professions of You Yinghong judge No. nine red tea masses of score and Ying Hong and judge to be divided into two parts group
At, according to weighted scoring method, each tea sample total score is finally calculated, preferably total score score value height, tea sample total score=Ying Hongjiu
Number red tea profession is judged No. nine red tea masses of score * (80%)+Ying Hong and is judged score * (20%), and Sino-British red No. nine red
Tea profession, which is judged score and repeatedly brewed by expert using the red No. nine red tea of English, judges No. nine method scoring, Ying Hong red tea senses
Official evaluates method and scores and combine the red No. nine red tea extracts assessment scoring three parts composition of English, and No. nine red tea of Ying Hong are special
Industry judge score=expert repeatedly brew judge method scoring * 45%+ expert tealeaves organoleptic evaluation method scoring * 45%+ water logging
Object assessment scoring * 10% out；It is more using the red No. nine red tea of English by ordinary consumer that the red No. nine red tea masses of English judge score
Secondary brew judges method scoring composition, and No. nine red tea masses of Ying Hong judge the red No. nine red tea of score=masses' English and repeatedly brew
Judge method scoring.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
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| CN112684110A (en) * | 2020-12-14 | 2021-04-20 | 江西省蚕桑茶叶研究所(江西省经济作物研究所) | Tea sensory evaluation method based on favorite expressions |
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