基于茶叶感官审评技术浅述各产地黑茶品质特征  

Analyses on the characters in producting areas of dark tea based on sensory evaluation

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)

机构地区：[1]益阳市产商品质量监督检验研究院,湖南益阳413000 [2]国家黑茶产品质量监督检验中心,湖南益阳413000

出　　处：《湖北农业科学》2020年第S01期396-399,共4页Hubei Agricultural Sciences

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.

关 键 词：黑茶审评 感官审评 黑茶品质特征 

分 类 号：S571.1[农业科学—茶叶生产加工]