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Evaluation method for quality of Yinghong No. 9 strip black tea

A technology of Yinghong No. 9 and red strip tea, which is applied in the field of Yinghong No. 9 red strip tea for multiple brewing and evaluation, can solve problems such as the disconnection of subjectivity and reality, improve scientificity, ensure fairness, and reduce subjectivity. Effect

Inactive Publication Date: 2019-06-11
TEA RES INST GUANGDONG ACAD OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Based on this, the traditional tea evaluation methods have shortcomings such as too much subjectivity and being out of touch with reality, and it is urgent to develop a more scientific method for evaluating tea quality

Method used

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  • Evaluation method for quality of Yinghong No. 9 strip black tea
  • Evaluation method for quality of Yinghong No. 9 strip black tea
  • Evaluation method for quality of Yinghong No. 9 strip black tea

Examples

Experimental program
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Effect test

Embodiment 1

[0039] A method for repeatedly brewing and evaluating Yinghong No. 9 Hongtiao tea. The "Jinyinghong" made from fresh leaves of the Yinghong No. "Black tea" and the "Yinghong No. 9" black tea that has not participated in the competition are taken as examples, including the following steps:

[0040] (1) Sampling, evaluating the shape of the tea leaves, and giving a score;

[0041] (2) Prepare tea soup, evaluate the tea soup color, aroma, taste and leaf bottom, and give corresponding scores for each factor;

[0042](3) Give corresponding quality comments according to the scores.

[0043] The sampling method described in step (1) shall be carried out according to the provisions of GB / T8302.

[0044] The preparation method and evaluation steps of the tea soup in the step (2) include: taking 5.0 g of representative tea samples that are fully mixed and uniform from the tea evaluation tray, and the tea water ratio is 1:30. Put it in the corresponding evaluation cup, fill it with bo...

Embodiment 2

[0066] An evaluation method for the quality of Yinghong No. 9 Hongtiao tea. The "Jinyinghong" black tea made from the fresh leaves of the Yinghong No. 9 tea tree variety selected by Guangdong Hongyan Tea Industry Co., Ltd. and the "Yinghong No. "Black tea is an example, and its evaluation content includes three aspects, such as a kind of Yinghong No. Method for sensory evaluation of red stick tea. The evaluation procedure of Yinghong No. 9 Hongtiao Tea includes professional evaluation of Yinghong No. 9 Hongtiao Tea and public evaluation of Yinghong No. 9 Hongtiao Tea. The professional evaluation of Yinghong No. 9 Hongtiao Tea is made by tea experts using the sensory evaluation method of Yinghong No. 9 Hongtiao Tea, the evaluation method of Yinghong No. 9 Hongtiao Tea’s repeated brewing and combining the extract of Yinghong No. 9 Hongtiao Tea The evaluation evaluates the quality of Yinghong No. 9 Hongtiao tea; the public evaluation is to evaluate the quality of Yinghong No. 9 ...

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Abstract

The present invention provides an evaluation method for quality of Yinghong No. 9 strip black tea. The evaluation method comprises professional evaluation and public evaluation. The professional evaluation means evaluation for the quality of Yinghong No. 9 strip black tea by tea experts through a sensory evaluation method of the Yinghong No. 9 strip black tea and a repeated brewing evaluation method of the Yinghong No. 9 strip black tea in combination with evaluation of water extracts of the Yinghong No. 9 strip black tea. The repeated brewing evaluation method evaluates the tea from five parts of shape, soup color, aroma, taste and leaf bottom. The method conducts dry evaluation of the shape and wet evaluation of endogenous quality by two groups of experts, thereby effectively avoiding errors caused by subjectivity. The public evaluation means evaluation for the quality of the tea by ordinary consumers through the repeated brewing evaluation method of the Yinghong No. 9 strip black tea. The evaluation method firstly introduces the public evaluation, fully adopts the opinions of the ordinary consumers, and docks with consumer demands, and provides reference for transformation and upgrading of a tea consumption market. A final result of the evaluated Yinghong No. 9 strip black tea is composed of two parts of a professional evaluation result and a public evaluation result.

Description

technical field [0001] The present invention relates to a method for evaluating the quality of Yinghong No. 9 Hongtiao tea, in particular to a method for scientifically, objectively and accurately assessing and appraising the quality of tea and a kind of Yinghong No. 9 Hongtiao tea that has been repeatedly brewed method of evaluation. Background technique [0002] China is the hometown of tea. Chinese tea culture has a long history and is extensive and profound. It includes not only material and cultural aspects, but also spiritual and cultural aspects. Tea tasting is an important part of tea culture. At present, the method of identifying the quality of tea mainly refers to "GB / T23776-2009 Tea Sensory Evaluation Method". Reviewers use normal vision, smell, taste and touch to distinguish the appearance, soup color, aroma, taste and quality of tea products. The quality factors such as leaf bottom are reviewed, and there is only sensory identification without inspection of equi...

Claims

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Application Information

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IPC IPC(8): G01N33/00
Inventor 操君喜唐劲驰曾斌李治刚陈慧英黄国滋赖兆祥曾文伟凌彩金吴华玲黄华林陈海强
Owner TEA RES INST GUANGDONG ACAD OF AGRI SCI
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