Practical Manual of Tea Sensory Evaluation for Taiwan Teas (1版)

Tea drinking has a history of five thousand years in the East. The quality of tea is generally graded through sensory evaluation. That is, professionally trained tasters rely on sight, smell, and taste to judge the quality of tea. Generally speaking, as long as you go through a series of rigorous training courses and cultivation, maintain good physical fitness and sensory sensitivity at all times, and be in a stable environment, you can drink the quality of tea. Tea sensory evaluation has long been an important method for evaluating the quality and grading of tea, and is widely recognized by the tea industry.

01 Introduction 02 Literacy, professionalism and ethics of a taster 03 Principles of sensory evaluation 04 Related chemical compositions of the sensory evaluation of tea 05 Tea sensory evaluation process and required equipment 06 Tea sensory evaluation commonly used glossaries and tea characteristics introduction 07 Tea sensory evaluation and classi cation practice operation flow 08 Flavor wheels of Taiwan specialty tea 09 Taiwan-tea Assortment and Grading system (TAGs)