闽台乌龙茶感官审评方法应用分析
茶叶感官审评技术是评定茶叶品质的主要方法, 根据不同区域, 乌龙茶感官审评方法有福建、台湾和广东之分。随着两岸茶叶交流不断加强, 各种茶事等活动逐步增多, 为保证评茶活动科学、有序地进行, 两岸乌龙茶感官审评方法的标准研究势在必行。本文通过对比大陆与台湾乌龙茶感官审评方法的主要内容及评茶操作程序, 分析了两种感官审评的特点, 阐述了当前两种乌龙茶感官审评存在的优点和不足, 并提出可改进参考方案。
The technique of tea sensory evaluation is the main method for qualification of tea. According to different regions, sensory evaluation methods for Oolong tea have the branch of Fujian, Taiwan and Guangdong. Along with the continuously strengthened tea communications between both sides of the Taiwan Straits, various socials related tea are gradually increased. In order to make tea sensory evaluation scientific and orderly, researches on standardizing sensory evaluation methods for Oolong tea of the Taiwan Straits are imperative. By comparing main contents and operating procedures of sensory evaluation methods for Oolong tea between Fujian and Taiwan province, this paper analyzed the characteristics of the two kinds of sensory evaluation, expounded their advantages and deficiencies, and put forward solutions to improve them.
标题：闽台乌龙茶感官审评方法应用分析
英文标题：Analysis on application of sensory evaluation methods for Oolong tea between Fujian and Taiwan
作者：
郑明芬 福建农林大学园艺学院;厦门茶叶进出口有限公司
郭雅玲 福建农林大学园艺学院
赖凌凌 福建农林大学园艺学院
魏日凤 福建农林大学园艺学院
郭晓娜 福建农林大学园艺学院
中文关键词:福建乌龙茶,台湾乌龙茶,审评方法,
英文关键词:Fujian Oolong tea,Taiwan Oolong tea,sensory evaluation,
发表日期：2014-06-21
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