摘要
感官审评是评判茶叶品质的重要手段,通过感官审评能够识别黑茶品质和优劣,区分不同类型的黑茶,评价其独特的品质特征,为黑茶生产者提供技术指导,为消费者辨识黑茶优劣提供参考依据。本文主要概述了黑茶审评要求及方法,阐述主要产地黑茶的品质特征,并对其影响其品质形成关键工艺特点进行分析阐述。
Sensory evaluation is an important way for the quality of tea. By sensory evaluation,we can judge and identify the quality,distinguish the types,and characterize its unique qualities of dark tea in order to offer the technical guidance for producers,and give references to consumers. In this paper,it mainly summarizes the requirements and methods of dark tea evaluation,and expounds the characteristics in main producing areas,and analyzes the key process characteristics and the main technology that affecting the quality formation of dark tea.
作者
黄静
林海
何畅辉
晏许超
袁芬
彭霞
HUANG Jing;LIN Hai;HE Chang-hui;YAN XU-chao;YUAN Fen;PENG Xia(Commodity Quality Supervision and Inspection Research Institute of Hunan Yiyang,Yiyang 413000,Hunan,China;Product Quality Supervision and Inspection Center of Dark Tea in China(Hunan),Yiyang 413000,Hunan,China)
出处
《湖北农业科学》
2020年第S01期396-399,共4页
Hubei Agricultural Sciences
关键词
黑茶审评
感官审评
黑茶品质特征
the evaluation of dark tea
sensory evaluation
dark tea quality characteristics
作者简介
黄静(1984-),女,湖南安化人,工程师,硕士,主要从事茶叶质量安全的研究工作,(电话)13973760911(电子信箱)272078352@qq.com。
