茶叶审评术语分析与应用  

Analysis and Application of Tea Evaluation Terms

作　　者：刘琳 杨莹 黄冰锋 邱韵心 牛伟伟 Liu Lin;Yang Ying;Huang Bingfeng;Qiu Yunxin;Niu Weiwei(Xiangyang Public Inspection and Testing Center,Xiangyang 441004,Hubei,China)

机构地区：[1]襄阳市公共检验检测中心,湖北襄阳441004

出　　处：《农业技术与装备》2021年第8期107-108,共2页Agricultural Technology & Equipment

摘　　要：茶叶审评是审评人员合理利用视觉、嗅觉、味觉和触觉,审评茶叶产品外形、汤色、香气、叶底和味道等元素,以此评价茶叶品质的过程。而茶叶评审中需要使用多种术语,文章阐述了茶叶审评术语的应用,以期促进我国茶文化的传播与发展。Tea evaluation is a process in which reviewers make rational use of vision,smell,taste and touch to evaluate the appearance,soup color,aroma,leaf bottom and taste of tea products,so as to evaluate the quality of tea.Many terms need to be used in tea evaluation.This paper expounds the application of tea evaluation terms in order to promote the dissemination and development of tea culture in China.

关 键 词：茶叶审评 术语分析 茶叶品质 

分 类 号：TS272.7[农业科学—茶叶生产加工]