略论中国茶叶感官审评术语的产生、演变与完善  

The Generation, Evolution and Improvement of Chinese Tea Sensory Terms

作　　者：张颖彬[1,2] 刘栩 鲁成银[1,2] ZHANG Yingbin;LIU Xu;LU Chengyin(Tea Research Institute,Chinese Academy of Agricultural Sciences,Hangzhou 310008,China;Tea Quality and Supervision Testing Center,Ministry of Agriculture and Rural Affairs,Hangzhou 310008,China;China Tea Science Society,Hangzhou 310008,China)

机构地区：[1]中国农业科学院茶叶研究所,310008 [2]农业农村部茶叶质量监督检验测试中心,310008 [3]中国茶叶学会,310008

出　　处：《中国茶叶》2020年第3期20-23,共4页China Tea

摘　　要：中国茶叶感官审评术语是我国特色鲜明的专用术语集,其产生立足于我国茶叶生产以及文字中感官词汇的出现,其演变伴随着我国茶叶加工方式的更替以及不同风味特征茶类的创立,未来需着眼于术语的基本特征,进一步科学化完善与整理。Tea sensory terms are a special vocabulary group with a strong Chinese style. The foundation of thisgroup is based on tea production development and sensory vocabulary generation. Its evolution is accompanied by the replacement of Chinese tea processing and the innovation of different tea flavors. In the future, we need to focus on the basic characteristics of terminology to further improve Chinese tea sensory terms.

关 键 词：茶叶感官审评术语 感官描述语 产生 演变 完善 

分 类 号：H083[语言文字—语言学] TS971[轻工技术与工程]