Evaluation of black tea

The quality priority and grade of black tea primary products were evaluated according to the appearance, endoplasmic sense and sensory evaluation of Mao tea standard sample.

The evaluation method is to evaluate the tea sample, which is divided into dry evaluation of appearance and wet evaluation of internal quality. The loose and tight, old and tender (including color) are the main factors in the shape evaluation of the four factors: tightness, old and tender (including color). During the evaluation, 250m 500g of tea was sampled and poured into the round sample tea plaque made of bamboo strips, and the rough tea was divided into three levels by shaking the plaque with both hands. Thick, long and light Mao tea floats on the surface and is called upper tea or noodle tea; tight, thin and heavy tea is gathered in the middle layer, called middle tea or waist tea; and short thin strips and fragments are deposited in the lower layer, called lower tea or lower body tea. First evaluate the color, tightness and neatness and evenness of noodle tea; then put aside the noodle tea to see the tightness and tenderness of the middle tea; finally evaluate the broken degree and end-of-slice content of the lower body tea. With tight thin, straight, more than millimeter, sharp seedling, even clean, black and oily, three stages of tea link up with each other, while the proportion of middle tea is high and the quality is good. Aroma, soup color, taste requirements are normal, below grade 4 black hair tea only dry evaluation of the appearance of dry smell aroma, grade 4 or above open soup evaluation of internal quality. Insert the thumb, index finger and middle finger into the tea sample and put 5g of the upper, middle and lower tea into the review cup, brew it with 250ml water for 5 minutes, and filter the tea soup into the evaluation bowl. First smell the aroma, length, purity, there is no miscellaneous smell, and then look at the depth, light and shade, clear and turbid degree of the soup, and then taste the taste, thick and thin, mellow and astringent, and so on. The aroma of black hair tea above level 4, the color and taste of the soup are normal, with emphasis on the bottom of the leaves. The tenderness, evenness and color of the leaves at the bottom of the leaves are good, and their color and fragrance are generally good. The evaluation of leaf bottom tenderness is soft and hard, thick and thin, uniform and miscellaneous, with many buds, thick and soft, uniform as well, thick and hard, thin and mixed flowers. Evenness is judged by old and tender, size, thickness, color and crushing, and uniform symmetry is better: red and dark, brownish, black striped is poor.