两种不同乌龙茶审评方法香气与滋味的比较  

Comparison on Aroma and Taste of Oolong Tea Between Two Organoleptic Evaluation Methods

作　　者：龚淑英[1] 顾志蕾[1] 

机构地区：[1]浙江大学茶学系,浙江杭州310029

出　　处：《茶叶科学》2001年第2期166-169,174,共5页Journal of Tea Science

摘　　要：比较了两种不同感官审评方法香气和滋味的审评结果。在香气方面 ,采用传统乌龙茶审评方法 ,中档和次品茶的评分高于采用“3 0g茶样— 15 0ml沸水— 5分钟”审评方法所得的结果 ,即采用直接闻叶底的方法比带汤闻香更易发现茶的一些不良气味。在滋味方面 ,采用传统乌龙茶审评方法 ,由于受香气审评速度的影响 ,茶汤浸泡时间不一 ,从而影响滋味的浓度 ,进一步影响审评结果的重现性 ,而采用“3 0g茶样— 15 0ml沸水— 5分钟”审评方法就不存在这一问题。因此 ,采用“3 0g茶样— 15 0ml沸水— 5分钟”审评方法审评乌龙茶更科学、合理、易于操作。Comparison on aroma and taste of oolong tea between two organoleptic evaluation methods was carried out. In aroma, the scores of medium quality and defective tea by traditional evaluation methods of oolong tea were higher than that by new method which the infusion was obtained by '3 0 g tea sample_brewing with 150 ml boiling water_infusing 5 minutes '. It meant that the method of smelling the infused leaves was more effective to detect the poor and defective aroma than that of smelling the infusion. In respect of taste, the briskness, strength and body of the infusion was affected by the infusion time in traditional method, and further the reappearances of tasting results was also affected; but there were no problems by using new method. Therefore, the new organoleptic evaluation method of oolong tea, which 'using 3 0 g tea sample_brewing 150 ml boiling water_infusing 5 minutes', was more scientific and reasonable.

关 键 词：乌龙茶 感官审评 香气 滋味 审评方法 

分 类 号：TS272.59[农业科学—茶叶生产加工]