CN109900867A - A kind of criticism method of tea leaf quality - Google Patents
A kind of criticism method of tea leaf quality Download PDFInfo
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- CN109900867A CN109900867A CN201910289077.8A CN201910289077A CN109900867A CN 109900867 A CN109900867 A CN 109900867A CN 201910289077 A CN201910289077 A CN 201910289077A CN 109900867 A CN109900867 A CN 109900867A
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Abstract
The present invention provides a kind of tea leaf quality criticism method, it judges including profession and is judged with masses, it is repeatedly to brew the method for judging using tealeaves organoleptic evaluation method, tealeaves by tealeaves expert and the assessment of tealeaves water extraction is combined to judge the quality of tealeaves that profession, which is judged, repeatedly the method for judging is brewed to give tealeaves from shape, soup look, fragrance, flavour and five part of tea residue and evaluate, 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 tealeaves by ordinary consumer to judge the quality of tealeaves that masses, which judge,.It takes the lead in introducing masses and judge, sufficiently adopt the opinion of ordinary consumer, docked with consumption demand, the transition and upgrade for Tea Consumption market provides reference.The tea leaf quality final result of institute's criticism judges result by profession and masses judge result two parts and form.
Description
Technical field
The present invention relates to a kind of identification methods of tea leaf quality, in particular relate to a kind of scientific, objective, accurate tealeaves product
Matter evaluation repeatedly brews the method judged with the method for identification and a kind of tealeaves.
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 " GBT 23776-2009 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." GBT 23776-2009 tealeaves
Organoleptic evaluation method " quality restriction for exporting tea is derived from, based on the setting of external Tea Consumption habit, brew form (one
It is secondary to brew, duration 5 minutes) it seriously disconnects with domestic Tea Consumption behavior (repeatedly brewing, duration is in seconds), lead to the tea chosen
It is not high with market compatible degree, it falls short of the reality.Same group of expert be simultaneously in " GBT 23776-2009 tealeaves organoleptic evaluation method "
It is successively dry 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, with tea
The quality of sample shape determines the quality (judging people solely by appearance) of tea leaf quality.Tradition evaluates every group of expert of method and is arranged group leader one, group
The long keynote for fixing tealeaves result, other participate in the adjustment that expert makees part on this basis, and subjectivity is strong.Group leader must be essence
The authority of logical whole nation tealeaves basic condition, human-subject test is high, also to accomplish to abandon personal preference etc., but such expert pole at present
It is few, it is not matched that with all kinds of appraisal activities carried out at present.Traditional method of evaluating is only to be commented by expert tea leaf quality
Mirror, does not adopt the opinion of ordinary consumer.Based on this, the criticism method of traditional tea takes off there are excessive subjectivity, with reality
The disadvantages of section, 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 mirror tea leaf quality, criticism personnel repeatedly brew the method for judging, the assessment of tealeaves water extraction and tealeaves sense organ using tealeaves
The combined process of method evaluation tea leaf quality is evaluated, criticism process is using expert's criticism and public criticism.
Another object of the present invention is to provide a kind of tealeaves and repeatedly brews the method judged.
Above-mentioned purpose of the present invention is achieved through the following technical solutions:
A kind of tealeaves 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 of table is placed in corresponding criticism cup, fills boiling water, capping, timing, to the stipulated time after by brewing sequence successively etc.
Millet paste is filtered and is commented in teacup by speed, and criticism personnel judge items according to " all types of tea brewing times and mainly judge the factor "
The factor is judged, mainly judging the factor and attach most importance to each bubble.
It is furthermore preferred that " all types of tea brewing times and mainly judge the factor " are as follows:
Green tea/yellow tea/black tea/white tea brewing time 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 |
Oolong tea brewing time and mainly judge the factor
Dark green tea brewing time and mainly judge the factor
| Serial number | Brewing time | Mainly judge the factor |
| First bubble | 5s | Fragrance (whether there is or not different odor) |
| Second bubble | 5s | Fragrance (pure) |
| Third bubble | 5s | Flavour |
| 4th bubble | 5s | Fragrance, flavour, soup look |
| 5th bubble | 7s | Flavour |
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 " quality factor grade form "；
3. the determination of score: the summation that the score that each criticism person is commented is added is divided by resulting point of scoring number of participation
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；
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.
It is highly preferred that green tea/black tea/oolong tea/dark green tea/quality of white tea factor scores table is as follows:
It is highly preferred that yellow tea quality factor grade form is as follows:
It is highly preferred that step (3) the quality comment is as follows: large leaf green tea is executed by the regulation of DB44/T 299；In
Leaflet kind green tea is executed by the regulation of GB/T 14456.3；Black tea is executed by the regulation of GB/T 13738.2；Oolong tea presses GB/T
30357.6 regulation execute；Dark green tea is executed by the regulation of DB44/T 1248；White tea is executed by the regulation of GB/T 22291；Yellow tea
It is executed by the regulation of GB/T 21726.
In addition, a kind of criticism method of tea leaf quality, criticism content includes three aspects, and a kind of tealeaves repeatedly brews
Judge the criticism of method, the assessment of tealeaves water extraction and tealeaves sensory review.
Preferably, tealeaves criticism program includes that tealeaves profession is judged and judged with tealeaves masses.Tealeaves profession is judged as by tea
Ye expert repeatedly brews the method for judging using tealeaves organoleptic evaluation method, tealeaves and tealeaves water extraction is combined to test and assess to tealeaves
Quality is judged；The masses judge be by ordinary consumer using tealeaves repeatedly brew the method for judging to the quality of tealeaves into
Row is judged.
Preferably, the detection method of the tealeaves water extraction is executed by the regulation of GB/T 8305；Methods of marking is to institute
The sample that participates in evaluation and electing is arranged after completing measurement by ingredient content sequence, and point system is scored at 100 points to be primary, other
Successively being multiplied by 100 more afterwards therewith is the sample composition score.
Preferably, the tealeaves organoleptic evaluation method is executed by the regulation of GB/T 23776.
Preferably, tealeaves criticism score judges score by tealeaves profession and tealeaves masses judges to be divided into two parts and form, presses
According to weighted scoring method, each tea sample total score is finally calculated, preferably total score score value height.Tea sample total score=tealeaves profession is judged
Score * (80%)+tealeaves masses judge score * (20%).Wherein tealeaves profession is judged score and is repeatedly rushed by expert using tealeaves
Bubble judges method scoring, tealeaves organoleptic evaluation method scores and combines tealeaves water extraction assessment scoring three parts composition, tealeaves
Profession judge score=expert repeatedly brew judge method scoring * 45%+ expert tealeaves organoleptic evaluation method scoring * 45%+ water
Extract assessment scoring * 10%；Tealeaves masses judge score by ordinary consumer using tealeaves repeatedly brew judge method scoring
Composition.Tealeaves masses judge score=masses' tealeaves repeatedly brew judge method scoring.
The invention has the following advantages:
1. the present invention provides a kind of tealeaves repeatedly to brew the method judged, this method comments shape to comment endoplasm point with wet for dry
Two groups of experts carry out respectively, error caused by effectively preventing because of subjective consciousness；Meanwhile the shape of most of tealeaves has uniqueness
Property, such as Dragon Well tea, Iron Guanyin, its manufacturer can be gone out by configuration identification, producer can contact in advance with expert, influence result
Fairness, fairness etc., this method can farthest reduce it is this caused by cheating, 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 methods of the tea leaf quality of science, tea leaf quality is played based on water extraction
Decisive role is positively correlated in significant, and this method takes the lead in introducing " assessment of tealeaves water extraction " as tea leaf quality criticism
One of link increases the inspection of instrument and equipment newly, reduces the subjectivity of tea leaf quality criticism, improve the section of tea leaf quality criticism
The property learned, further improves the confidence level of criticism result.
3. this method takes the lead in introducing " tealeaves repeatedly brews the method for judging ", integrates with domestic market, veritably meet the country
Consumption habit.
4. this method takes the lead in introducing consumer's criticism link, market is respected fully, 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
By taking single clump of oolong tea of three leaf phoenix of a bud of commercially available same raw material rank and lingtoudancong oolong tea as an example, oolong tea
The method of judging repeatedly is brewed, is included 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.
1.1.1 the preparation method and criticism step of step (2) described millet paste include: and are sufficiently mixed from commenting in tea tray skewer to take
Even representational tea sample 5.0g, tea-water proportion 1:30.It is placed in corresponding criticism cup, fills boiling water, capping, timing, arrive
By sequence is brewed, successively millet paste is filtered and is commented in teacup by constant speed after stipulated time, criticism personnel according to " oolong tea brewing time 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.
1 oolong tea brewing time of table and mainly judge the factor
| Serial number | Brewing time | Mainly judge the factor |
| First bubble | 5s | Fragrance |
| Second bubble | 6s | Fragrance |
| Third bubble | 6s | Flavour, fragrance |
| 4th bubble | 6s | Fragrance, flavour, soup look |
| 5th 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 of Oolong tea factor scores table "；
1.1.2 the 3. determination of score: the summation that the score that monomial factor score is commented by each criticism person is added is divided by ginseng
Add the resulting score of scoring 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；
2 oolong tea of table repeatedly brews each quality factor scoring coefficient table
Unit: %
| Teas | Shape (a) | Soup look (b) | Fragrance (c) | Flavour (d) | Tea residue (e) |
| Oolong tea | 15 | 10 | 30 | 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, then press the height of the relatively simple factor score of order of " flavour, fragrance, shape, soup look, tea residue ", and high person ranks forefront.
3 oolong tea of table repeatedly brews quality factor grade form
Step (3) the quality comment is executed by the regulation of GB/T 13738.2.
Link is judged in profession, and single clump of oolong tea of phoenix, lingtoudancong oolong tea repeatedly brew the method for judging each judged
Factor scores are equally divided into:
Single clump of oolong tea of phoenix repeatedly brews the total score judged, it may be assumed that
Y11=90*15%+93.2*10%+94.6*30%+91*35%+90*10%=92.05 points
Lingtoudancong oolong tea repeatedly brews the total score judged, it may be assumed that
Y21=90*15%+91.5*10%+90*30%+92*35%+90*10%=90.85 points
Embodiment 2
By taking single clump of oolong tea of three leaf phoenix of a bud of commercially available same raw material rank and lingtoudancong oolong tea as an example, oolong tea
The criticism method of quality, criticism content includes three aspects, as the oolong tea of embodiment 1 repeatedly brews the method for judging, oolong tea
The assessment and oolong tea organoleptic evaluation method of water extraction.Oolong tea criticism program includes that oolong tea profession is judged and oolong tea
Masses judge.Oolong tea profession is judged repeatedly to be brewed and judged using oolong tea organoleptic evaluation method, oolong tea by tealeaves expert
Method simultaneously combines the assessment of oolong tea water extraction to judge the quality of oolong tea；It is by ordinary consumer that the masses, which judge,
The method of judging repeatedly is brewed using oolong tea to judge the quality of oolong tea.
The oolong tea water extraction assessment is executed by the regulation of GB/T 8305；Methods of marking is to all samples that participate in evaluation and electing
Complete measurement after press ingredient content sequence arrangement, point system be it is primary be scored at 100 points, other successively with the ratio between
After be multiplied by 100 be the sample composition score.
The tealeaves organoleptic evaluation method is executed by the regulation of GB/T 23776.
Tealeaves criticism score judges score by oolong tea profession and oolong tea masses judges to be divided into two parts and form, according to
Weighted scoring method finally calculates each tea sample total score, preferably total score score value height.Tea sample total score=oolong tea profession is judged
Score * (80%)+oolong tea masses judge score * (20%).Wherein oolong tea profession judges score by expert using oolong tea
It repeatedly brews and judges method scoring, oolong tea organoleptic evaluation method scores and combines oolong tea water extraction assessment scoring three parts
Composition, oolong tea profession judge score=expert repeatedly brew judge method scoring * 45%+ expert tealeaves organoleptic evaluation method comment
Divide * 45%+ water extraction assessment scoring * 10%；Oolong tea masses are judged score and are repeatedly rushed by ordinary consumer using oolong tea
Bubble judges method scoring composition.Oolong tea masses judge score=masses' oolong tea repeatedly brew judge method scoring.
Based on above-mentioned criticism method, with single clump of oolong tea of three leaf phoenix of a bud and lingtoudancong of commercially available same raw material rank
The criticism result of oolong tea are as follows: judge link in profession, it is 92.05 that single clump of oolong tea of phoenix, which repeatedly brews and judges method scoring,
Point, organoleptic evaluation method scoring is 92.6 points, and water extraction content is 44.33%；Lingtoudancong oolong tea, which repeatedly brews, to be judged
Method scoring is 90.85 points, and organoleptic evaluation method scoring is 92.15 points, and water extraction content is 46.82%；Gone out according to water logging
The methods of marking of object, the scoring of lingtoudancong oolong tea water extraction are 100 points, and single clump of oolong tea water extraction scoring of phoenix is
94.68 points；Single clump of oolong tea profession of phoenix judge score=repeatedly brew judge method scoring * 45%+ expert tealeaves sense organ examine
Comment method scoring * 45%+ water extraction assessment scoring * 10%, i.e., 92.56 points；Lingtoudancong oolong tea profession judge score=
It repeatedly brews and judges method scoring * 45%+ expert tealeaves organoleptic evaluation method scoring * 45%+ water extraction assessment scoring *
10%, i.e., 92.35 points.Link is judged in masses, single clump of oolong tea masses of phoenix, which judge, is scored at 94.23 points.Lingtoudancong crow
Imperial tea masses, which judge, is scored at 91.89 points.Final single clump of oolong tea total score=profession of phoenix judges score * (80%)+masses
Judge score * (20%), i.e., 92.89 points；Lingtoudancong oolong tea total score=profession is judged score * (80%)+masses and is judged
Score * (20%), i.e., 92.26 points, according to above-mentioned criticism as a result, a bud single clump of oolong of three leaf phoenix of commercially available same raw material rank
Tea is slightly better than lingtoudancong oolong tea, with masses to single clump of oolong tea of phoenix, lingtoudancong oolong tea to judge result consistent, with
At present consumption market to single clump of oolong tea of phoenix, lingtoudancong oolong tea to receive situation similar.
Embodiment 3
By taking the two leaves and a bud green tea sample 1 and sample 2 of same raw material rank as an example, green tea repeatedly brews the method for judging, packet
Include 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.
1.1.3 the preparation method and criticism step of step (2) described millet paste include: and are sufficiently mixed from commenting in tea tray skewer to take
Even representational tea sample 5.0g, tea-water proportion 1:30.It is placed in corresponding criticism cup, fills boiling water, capping, timing, arrive
By sequence is brewed, successively millet paste is filtered and is commented in teacup by constant speed after stipulated time, and criticism personnel are according to " green tea brewing time and master
Judge the factor " as shown in table 4, the factor is judged to items and is judged, mainly judging the factor and attach most importance to each bubble.
4 green tea brewing time 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 " green tea quality factor scores table "；
1.1.4 the 3. determination of score: the summation that the score that monomial factor score is commented by each criticism person is added is divided by ginseng
Add the resulting score of scoring 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；
5 green tea of table repeatedly brews each quality factor scoring coefficient table
Unit: %
| Teas | Shape (a) | Soup look (b) | Fragrance (c) | Flavour (d) | Tea residue (e) |
| Green tea | 15 | 15 | 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, then press the height of the relatively simple factor score of order of " flavour, fragrance, shape, soup look, tea residue ", and high person ranks forefront.
6 green tea 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, green tea sample 1, brew for green tea sample more than 2 times the method for judging each to judge factor scores flat
Respectively are as follows:
| Sample name | Shape | Soup look | Fragrance | Flavour | Tea residue |
| Green tea sample 1 | 88 | 88.2 | 91.5 | 92 | 88.1 |
| Green tea sample 2 | 91.5 | 90 | 90 | 89.6 | 91.5 |
Brew the total score judged green tea sample more than 1 time, it may be assumed that
Y11=88*15%+88.2*15%+91.5*25%+92*35%+88.1*10%=90.32 points
Brew the total score judged green tea sample more than 2 times, it may be assumed that
Y21=91.5*15%+90*15%+90*25%+89.6*35%+91.5*10%=90.24 points
Embodiment 4
By taking the two leaves and a bud green tea sample 1 and green tea sample 2 of same raw material rank as an example, the criticism method of green tea quality,
Its criticism content includes three aspects, as the green tea of embodiment 3 repeatedly brews the method for judging, the assessment of green tea water extraction and green
Tea organoleptic evaluation method.Green tea criticism program includes that green tea profession is judged and judged with green tea masses.Green tea profession is judged as by tea
Ye expert repeatedly brews the method for judging using green tea organoleptic evaluation method, green tea and green tea water extraction is combined to test and assess to green tea
Quality is judged；The masses judge be by ordinary consumer using green tea repeatedly brew the method for judging to the quality of green tea into
Row is judged.
The green tea water extraction assessment is executed by the regulation of GB/T 8305；Methods of marking is complete to all samples that participate in evaluation and electing
At the arrangement of ingredient content sequence is pressed after measurement, point system is scored at 100 points to be primary, other successively compare therewith
After be multiplied by 100 be the sample composition score.
The tealeaves organoleptic evaluation method is executed by the regulation of GB/T 23776.
Tealeaves criticism score judges score by green tea profession and green tea masses judges to be divided into two parts and form, according to weighting
Methods of marking finally calculates each tea sample total score, preferably total score score value height.Tea sample total score=green tea profession judges score *
(80%)+green tea masses judge score * (20%).Wherein green tea profession judges score and is repeatedly brewed and judged using green tea by expert
Method scoring, green tea organoleptic evaluation method score and combine green tea water extraction assessment scoring three parts composition, green tea profession product
It comments score=expert repeatedly to brew and judges method scoring * 45%+ expert tealeaves organoleptic evaluation method scoring * 45%+ water extraction
Assessment scoring * 10%；Green tea masses judge score by ordinary consumer using green tea repeatedly brew judge method scoring form.It is green
Tea masses judge score=masses' green tea repeatedly brew judge method scoring.
Based on above-mentioned criticism method, with the two leaves and a bud green tea sample 1 of same raw material rank and the criticism knot of green tea sample 2
Fruit are as follows: judge link in profession, it is 90.32 points that green tea sample more than 1 time, which brews method of judging and scores, and organoleptic evaluation method scoring is
87.54 points, water extraction content is 48.9%；It is 90.24 points that green tea sample more than 2 times, which brew method of judging and score, sensory review
Method scoring is 91.45 points, and water extraction content is 36.3%；According to the methods of marking of water extraction, 1 water logging of green tea sample goes out
Object scoring is 100 points, and the scoring of 2 water extraction of green tea sample is 74.23 points；1 profession of green tea sample judges score=repeatedly brew
Judge method scoring * 45%+ expert tealeaves organoleptic evaluation method scoring * 45%+ water extraction assessment scoring * 10%, i.e., 90.0
Point；2 profession of green tea sample judges score=multiple brew and judges method scoring * 45%+ expert tealeaves organoleptic evaluation method scoring *
45%+ water extraction assessment scoring * 10%, i.e., 89.18 points.Link is judged in masses, 1 masses of green tea sample, which judge, to be scored at
91.25 points.2 masses of green tea sample, which judge, is scored at 91.15 points.1 total score of final green tea sample=profession judges score *
(80%)+masses judge score * (20%), i.e., 90.25 points；2 total scores of green tea sample=profession judges score * (80%)+big
Crowd judges score * (20%), i.e., 89.57 points.According to above-mentioned criticism as a result, the two leaves and a bud green tea sample 1 of same raw material rank
Slightly it is better than green tea sample 2, the obvious gap that no traditional tea organoleptic evaluation method is chosen, with masses to green tea sample 1, green tea
Sample 2 judges that result is consistent, also to current consumption market to green tea sample 1, green tea sample 2 to receive situation similar.
Embodiment 5
By taking the three leaf dark green tea sample 1 of a bud of commercially available same raw material rank current year production is with dark green tea sample 2 as an example, dark green tea is more
It is secondary to brew the method for judging, 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.
1.1.5 the preparation method and criticism step of step (2) described millet paste include: and are sufficiently mixed from commenting in tea tray skewer to take
Even representational tea sample 5.0g, tea-water proportion 1:30.It is placed in corresponding criticism cup, fills boiling water, capping, timing, arrive
By sequence is brewed, successively millet paste is filtered and is commented in teacup by constant speed after stipulated time, and criticism personnel are according to " dark green tea brewing time and master
Judge the factor " as shown in table 7, the factor is judged to items and is judged, mainly judging the factor and attach most importance to each bubble.
7 dark green tea brewing time of table and mainly judge the factor
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 " black tea quality factor scores table "；
1.1.6 the 3. determination of score: the summation that the score that monomial factor score is commented by each criticism person is added is divided by ginseng
Add the resulting score of scoring 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；
8 dark green tea of table repeatedly brews each quality factor scoring coefficient table
Unit: %
| Teas | Shape (a) | Soup look (b) | Fragrance (c) | Flavour (d) | Tea residue (e) |
| Dark green tea | 15 | 15 | 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, then press the height of the relatively simple factor score of order of " flavour, fragrance, shape, soup look, tea residue ", and high person ranks forefront.
9 dark green tea 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, dark green tea sample 1, brew for dark green tea sample more than 2 times the method for judging each to judge factor scores flat
Respectively are as follows:
| Sample name | Shape | Soup look | Fragrance | Flavour | Tea residue |
| Dark green tea sample 1 | 85 | 85.2 | 86.5 | 85.2 | 85 |
| Dark green tea sample 2 | 87 | 87.8 | 88.2 | 87.5 | 88 |
Brew the total score judged dark green tea sample more than 1 time, it may be assumed that
Y11=85*15%+85.2*15%+86.5*25%+85.2*35%+85*10%=85.48 points
Brew the total score judged dark green tea sample more than 2 times, it may be assumed that
Y21=87*15%+87.8*15%+88.2*25%+87.5*35%+88*10%=87.7 points
Embodiment 6
By taking the three leaf dark green tea sample 1 of a bud of commercially available same raw material rank current year production is with dark green tea sample 2 as an example, dark green tea product
The criticism method of matter, criticism content includes three aspects, as the dark green tea of embodiment 5 repeatedly brews the method for judging, dark green tea water logging goes out
The assessment and dark green tea organoleptic evaluation method of object.Dark green tea criticism program includes that dark green tea profession is judged and judged with dark green tea masses.Dark green tea
Profession is judged repeatedly to be brewed the method for judging using dark green tea organoleptic evaluation method, dark green tea by tealeaves expert and gone out in conjunction with dark green tea water logging
The quality of dark green tea is judged in object assessment；It is repeatedly to brew the method for judging using dark green tea by ordinary consumer that the masses, which judge,
The quality of dark green tea is judged.
The dark green tea water extraction assessment is executed by the regulation of GB/T 8305；Methods of marking is complete to all samples that participate in evaluation and electing
At the arrangement of ingredient content sequence is pressed after measurement, point system is scored at 100 points to be primary, other successively compare therewith
After be multiplied by 100 be the sample composition score.
The tealeaves organoleptic evaluation method is executed by the regulation of GB/T 23776.
Tealeaves criticism score judges score by dark green tea profession and dark green tea masses judges to be divided into two parts and form, according to weighting
Methods of marking finally calculates each tea sample total score, preferably total score score value height.Tea sample total score=dark green tea profession judges score *
(80%)+dark green tea masses judge score * (20%).Wherein dark green tea profession judges score and is repeatedly brewed and judged using dark green tea by expert
Method scoring, dark green tea organoleptic evaluation method score and combine dark green tea water extraction assessment scoring three parts composition, dark green tea profession product
It comments score=expert repeatedly to brew and judges method scoring * 45%+ expert tealeaves organoleptic evaluation method scoring * 45%+ water extraction
Assessment scoring * 10%；Dark green tea masses judge score by ordinary consumer using dark green tea repeatedly brew judge method scoring form.It is black
Tea masses judge score=masses' dark green tea repeatedly brew judge method scoring.
Based on above-mentioned criticism method, with the three leaf dark green tea sample 1 of a bud of commercially available same raw material rank current year production with it is black
The criticism result of tea sample 2 are as follows: judge link in profession, it is 85.48 points that dark green tea sample more than 1 time, which brews method of judging and scores, sense
It is 87.16 points that official, which evaluates method scoring, and water extraction content is 43.3%；It brews for dark green tea sample more than 2 times and to judge method scoring and be
87.7 points, organoleptic evaluation method scoring is 88.59 points, and water extraction content is 39.89%；According to the scoring side of water extraction
Method, the scoring of 1 water extraction of dark green tea sample are 100 points, and the scoring of 2 water extraction of dark green tea sample is 92.12 points；1 profession of dark green tea sample
It judges score=multiple brew and judges method scoring * 45%+ expert tealeaves organoleptic evaluation method scoring * 45%+ water extraction survey
Scoring * 10%, i.e., 87.69 points；2 profession of dark green tea sample judges score=multiple brew and judges method scoring * 45%+ expert tea
Leaf organoleptic evaluation method scoring * 45%+ water extraction assessment scoring * 10%, i.e., 88.54 points.Link, dark green tea sample are judged in masses
1 masses of product, which judge, is scored at 85.48 points.2 masses of dark green tea sample, which judge, is scored at 88.12 points.Final 1 total score of dark green tea sample=
Profession judges score * (80%)+masses and judges score * (20%), i.e., 87.25 points, and 2 total scores of dark green tea sample=profession is judged
* (80%)+masses are divided to judge score * (20%), i.e., 88.46 points, according to above-mentioned criticism as a result, commercially available same raw material rank current year
The a bud three leaf dark green tea sample 2 of degree production is substantially better than dark green tea sample 1, judges with masses dark green tea sample 1, dark green tea sample 2
As a result consistent, with current consumption market to three leaf dark green tea sample 1 of a bud, the dark green tea sample of commercially available same raw material rank current year production
Product 2 to receive situation similar.
Claims (11)
1. a kind of tealeaves repeatedly brews the method judged, 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.
2. a kind of tealeaves according to claim 1 repeatedly brews the method judged, which is characterized in that step (1) is described to be taken
The method of sample is executed by the regulation of GB/T8302.
3. a kind of tealeaves according to claim 1 repeatedly brews the method judged, which is characterized in that step (2) described tea
The preparation method and criticism step of soup include: that skewer takes and is sufficiently mixed uniform representational tea sample 5.0g, are placed in 150ml criticism
In cup, fill boiling water, capping, timing, to the stipulated time after by sequence is brewed, successively millet paste is filtered and is commented in teacup by constant speed, criticism
Personnel judge the factor to items and judge, with the master of each bubble according to " all types of tea brewing times and mainly judge the factor "
The factor is judged to attach most importance to.
4. a kind of tealeaves according to claim 1-3 repeatedly brews the method judged, which is characterized in that " all kinds of
Type tea brewing time and mainly judge the factor " it is as follows:
Green tea/yellow tea/white tea brewing time and mainly judge the factor
Oolong tea brewing time and mainly judge the factor
Dark green tea brewing time and mainly judge the factor
5. a kind of tealeaves according to any one of claims 1 to 4 repeatedly brews the method judged, which is characterized in that described
Content, which is judged, with range estimation basis when soup look is judged judges millet paste；The fragrance judges basis and judges the quality that content judges fragrance,
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 DEG C；It is described
According to content is judged when tea residue is judged, tea residue is judged with the methods of range estimation, feel.
6. a kind of tealeaves according to claim 5 repeatedly brews the method judged, which is characterized in that 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, and second group is responsible for fragrance, flavour, does not set up master
It 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 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 " quality factor grade form "；
3. the determination of score: the summation that the score that each criticism person is commented is added is divided by the participation resulting score of scoring 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 of the relatively simple factor score of the order for then judging the factor by different teas, high person rank forefront.
7. a kind of tealeaves according to claim 1-6 repeatedly brews the method judged, which is characterized in that green tea/
Black tea/oolong tea/dark green tea/quality of white tea factor scores table is as follows:
Yellow tea quality factor grade form is as follows:
8. a kind of tealeaves according to claim 1-7 repeatedly brews the method judged, which is characterized in that step
(3) the quality comment is as follows: large leaf green tea is executed by the regulation of DB44/T 299；Middle leaflet kind green tea presses GB/T
14456.3 regulation execute；Black tea is executed by the regulation of GB/T 13738.2；Oolong tea is held by the regulation of GB/T 30357.6
Row；Dark green tea is executed by the regulation of DB44/T 1248；White tea is executed by the regulation of GB/T 22291；Yellow tea is by GB/T's 21726
Regulation executes.
9. a kind of criticism method of tea leaf quality, which is characterized in that its criticism content includes three aspects, and according to claim 1-8
A kind of described in any item tealeaves repeatedly brew the criticism for the method for judging, the assessment of tealeaves water extraction and tealeaves sense organ and examine
It comments, criticism program includes that tealeaves profession is judged and judged with tealeaves masses.
10. a kind of criticism method of tea leaf quality according to claim 9, which is characterized in that the inspection of the tealeaves water extraction
Survey method is executed by the regulation of GB/T 8305；Methods of marking is after all samples that participate in evaluation and electing are completed with measurement by component content height
Sequence arrange, point system be it is primary be scored at 100 points, other be successively multiplied by more afterwards therewith 100 be the sample at
Get point；The tealeaves organoleptic evaluation method is executed by the regulation of GB/T 23776, and it is special by tealeaves that the tealeaves profession, which is judged,
Family repeatedly brews the method for judging using tealeaves organoleptic evaluation method, tealeaves and combines the assessment of tealeaves water extraction to the quality of tealeaves
It is judged；It is repeatedly to brew the method for judging using tealeaves by ordinary consumer to carry out product to the quality of tealeaves that the masses, which judge,
It comments.
11. a kind of criticism method of tea leaf quality according to claim 10, which is characterized in that tealeaves criticism score, by tealeaves
Profession judges score and tealeaves masses judge to be divided into two parts composition, and according to weighted scoring method, it is total finally to calculate each tea sample
Point, preferably total score score value height, tea sample total score=tealeaves profession judges score * (80%)+tealeaves masses and judges score *
(20%), wherein tealeaves profession judge score by expert using tealeaves repeatedly brew judge method scoring, tealeaves sensory review side
Method scores and combines tealeaves water extraction assessment scoring three parts composition, and tealeaves profession judges score=expert and repeatedly brews and judge
Method scoring * 45%+ expert tealeaves organoleptic evaluation method scoring * 45%+ water extraction assessment scoring * 10%；Tealeaves masses' product
Comment score by ordinary consumer using tealeaves repeatedly brew judge method scoring form, tealeaves masses judge score=masses' tealeaves
It repeatedly brews and judges method scoring.
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| CN111832973A (en) * | 2020-07-27 | 2020-10-27 | 广东南馥茶业有限公司 | Method for evaluating quality grade of tea and application thereof |
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