试论“茶学研究法”在紧压茶审评中的应用与实践  

Discussion on the Application and Practice of “The Study Method of Tea Science” in the Sensory Evaluating Compressed Tea

作　　者：禹利君[1] 黄建安[1] YU Li-jun;HUANG Jian-an(Department of Tea Science,College of Horticulture and Landscape,Hunan Agricultural University,Changsha 410128,China)

机构地区：[1]湖南农业大学园艺园林学院茶学系

出　　处：《茶叶通讯》2019年第3期383-386,共4页Journal of Tea Communication

基　　金：2018年湖南省普通高等学校教学改革研究项目（湘教通[2018]164号）

摘　　要：如何快速、准确、有效掌握紧压茶审评技巧,是当前茶学专业本科生必须学会的一项基本技能。本文将"茶学研究法"的"代表性、科学性、实验误差控制、实验设计控制"等基本方法学原理与紧压茶的特性有效结合,可实现在相对较短时间内学会对黑茶紧压茶多品种多花色的有效评鉴。应用感官审评与量化统计相结合,使得审评过程方法明确,有章可循,审评结果更加科学可靠。How to quickly,accurately and effectively master the sensory evaluating skills of compressed tea is a basic skill that undergraduates majoring in tea sciences must learn.In this paper,the basic methodological principles such as "representativeness,scientificity,experimental error control,and experimental design control" of "The Study Method of Tea Science" are effectively combined with the characteristics of the compressed tea,so as to realize the effective evaluation of the large variety and ample style of the compressed dark tea in a relatively short period of time.The combination of sensory evaluation and quantitative statistics makes the sensory evaluation procedure clear and rules-based, and the results of the sensory evaluation more scientific and reliable.

关 键 词：茶学研究法 紧压茶 茯砖茶 审评 共性 特性 应用 实践 

分 类 号：S571.1[农业科学—茶叶生产加工]