A comprehensive sensory quality evaluation method for tea leaves is characterized by using two different tea
sample processing methods for evaluation. In the first round, a
steeping method is carried out to evaluate whether the tea leaves have defects or not; and in the second round, a
brewing method is carried out to evaluate characteristic items. The method includes the steps of: 1) in the first round,
steeping the tea and evaluating the tea; 2) in the second round,
brewing the tea and evaluating the tea, and scoring the tea; and 3) scoring and
ranking tea leaves, wherein comprehensive
score is calculated, if Y > 7, the
tea leaf is high-grade, if 4 < Y <= 7, the
tea leaf is medium-grade, and if Y <= 4, the
tea leaf is low-grade. The method can relatively comprehensively evaluate the sensory quality and characters of the tea leaves and is suitable for evaluating commercial property of finished tea. The evaluation method uses a part of evaluation methods of tea leaf sensory evaluation in
national standard, and meanwhile, with a
food flavor analysis method, the tea products are comprehensively analyzed according to drinking manners of the tea by consumers and internal taste layer change of brewed tea leaves, real quality status of the tea products is reflected more objectively.