六大茶类审评方法ppt课件

六大茶类审评方法EvaluationoftheSixClassificationsofTea主讲：王同和教授Lecturedby:Prof.WangTonghe翻译：温璐璐老师Interpretedby:Lulu,1,提纲：Outline,一、评茶基础知识TheRudimentsofTeaEvaluation二、绿茶审评TheEvaluationofPrimaryGreenTea三、红茶审评TheEvaluationofBlackTea四、青茶审评TheEvaluationofOolongTea五、黑毛茶审评TheEvaluationofPrimaryDarkTea六、白、黄茶审评TheEvaluationofWhiteTeaandtheydontcaremuchaboutwhetherittastesastringentornot.,37,三、红茶审评TheEvaluationofBlackTea1、工夫红茶鉴评TheevaluationofGungfuBlackTea工夫红茶是中国特有的，主要有十大工夫红茶。祁红、滇红、川红、宁红、宜红、湖红、浙红，以及福建的政和红、坦洋红和白琳红。Therearemainly10types:Qihong,Dianhong,Chuanhong,Ninghong,Yihong,Huhong,Zhehong,aswellasZhenghe,Tanyang,BailinblackteainFujianProvince.,38,十大工夫红茶的品质特点：TheQualityCharacteristicsofTenGongfuTea祁红鲜醇带甜、蜜糖香（祁门香）Qihongfreshandmellowwithsweettaste滇红茶肥壮重实、金毫特多Dianhongfatandbold,heavy川红紧结壮实、美观、橘糖香Chuanhongtightandsturdy,beautifulwithorangearoma宁红紧结、叶底开展、有红筋稍短碎Ninghongtight,stretchedinfusedtealeaves宜红细紧有毫、香甜纯似祁红Yihongslender,tippyandasfragrantTanyangslender,thin,withwhitetipsBailinslender,curved,andgrainy.,40,正山小种ZhengShanXiaoZhong,41,CTC红碎茶BlackBrokenTea,42,2、红碎茶审评TheEvaluationofBlackBrokenTea（1）品质要求：（国际市场）TheQualityRequirement:(Internationalmarket)外形：规格：分明、有一定重实度和净度;颗粒：匀正、洁净;色泽：乌黑或带褐红色、油润。内质：香味：鲜、强、浓，中有和性（忌：陈、钝、淡）汤色：红艳明亮叶底：红匀鲜明Appearance:Specification:clear,heavy,cleanGrains:even,cleanColor:jetblackorwithbrownredCharacters:Aroma:fresh,intense,strongLiquorcolor:brightlyredInfusedTeaLeaves:evenlyredandbright,43,（2）审评方法TheEvaluationMethod红碎茶审评以内质的汤味、香气为主，外形为辅。开汤审评取茶样3g，150ml沸水冲泡5min。英国则采用140ml或1/4品脱(即142ml)的标准容量杯子，每杯茶样重量为2.8g或2.85g，冲泡时间6min，到时将茶汤倒入瓷碗中，叶底由杯中翻倒在杯盖上。审评时一般不加牛奶，有些拼配商在审评时加牛奶。3gteasamples,infuse150mlboilingwaterfor5min.InBritain,theyadopt140mlor142mlcontainercup,2.8gor2.85gteasample.After6minutes,pourtheliquorintoachinabowlandthenputinfusedleavesontothecover.,44,四、成品青茶审评TheEvaluationofOolongTea青茶在市场上习惯称乌龙茶。按产地分为福建青茶、广东青茶和台湾青茶。由于产地、品种和制法不同，各地青茶品质又各有特点。就福建来说，又有南北之分，闽北以传统式加工方法多浓香型乌龙茶，闽南以改进式加工方法多清花香（绿汤）型乌龙茶。OolongteaisdividedintoFujianOolongtea,GuangdongOolongteaandTaiwanOolongteaaccordingtotheirproductionplace.Oolongteafromdifferentproductionplacesboastsitsowncharacteristics.TakeFujianOolongteaforexample,peoplefromnorthernpartofFujianproduceoolongteawithstrongflavorintraditionalways,whileimprovedprocessingmethodisusedtoproduceflower-flavoredoolongteainsouthernpart.,45,铁观音TieGuanYin,46,闽北-水仙ShuixianinnorthernFujian,47,黄金桂HuangJinGui,48,武夷肉桂WuYiRouGui,49,1、青茶审评的方法有两种：TheEvaluationofOolongTea审评顺序：观外形嗅香气-看汤色尝滋味评叶底。（1）传统法：使用110mL钟形杯和审评碗，冲泡用茶量为5g，茶与水之比例为1:22。（2）通用法：使用150mL的审评杯和容量略大于杯的审评碗，冲泡用茶量3g，茶与水之比为1:50。Theevaluationorder:observeappearancesmellaromalookatliquorcolortasteevaluateinfusedtealeaves(1)Traditionalway:Using110mlbell-shapedcupandevaluationbowl,5gteasample,theratioofteatowateris1:22.(2)Universalway:150mlevaluationcupandbowl,thevolumeofbowlshouldalittlebiggerthanthatofcup.3gteasample,theratiois1:50.,50,2、香味类型：ThetypesofAroma大致可分为四大类型：（1）细腻花果香型这是青茶中品质最好的一类，其品质的最大特点是具有类似水蜜桃或兰花的香气，滋味清爽润滑，大多用春茶和秋茶制作。如广东潮安凤凰单枞、福建安溪铁观音。Fourtypes:(1)RefinedFlower&FruitFragranceItsthebestqualityofoolongtea.Itismostlyprocessedfromspringteaandautumntea,suchasFenghuangDanzonginGuangdongProvinceandAnxiTieguanyininFujian.,51,（2）花果香型Flower&FruitFragrance它与细腻花果香型相比，香味类型相同，显水蜜桃香，滋味清爽，但入口后缺乏鲜爽，在青茶中属于二类产品经济价值也较高。这种茶大多产于秋季，产量大致占青茶总产量的25%。Ittastesrefreshing,butlackofsmoothwhentheliquorisinmouth.Thistypeofteaisprocessedmostlyinautumnwithitsoutputmakingup25%oftotaloutputofoolongtea.,52,（3）高火香型High-firedfragrance老火香型的青茶，干茶色泽暗褐显枯，汤色黄深，叶底暗绿，无光泽。这类产品，由于鲜叶不十分粗老，香味上显老火香味，而无粗老气味。Thedrytealooksdeepbrownwithdeepyellowliquor.Theinfusedleavesaredarkgreen.,53,（4）老火粗味型Over-firedfragrance老火粗味型青茶，在青茶中是品质最次的一类，它的制作方法与第三类相同，但原料更粗老，大多是夏茶中的低档鲜叶，因而既有老火香型，又带有粗老气味。Itsofthelowestqualityinoolongtea.Itsprocessingmethodisthesameasthatofhigh-fired,butthematerialsarecoarserthanthoseofthehigh-fired.,54,五、黑茶审评TheEvaluationofDarkTea1、黑茶审评方法：TheEvaluationMethodofDarkTea（1）外形以嫩度和条索为主，兼评净度、色泽和干香。(1)AppearanceAttachmoreimportancetotendernessandstraightness.,55,（2）开汤：称取茶7g,放入白瓷碗中，冲沸水350ml,加盖泡10min（也有煮渍）用竹筷或小铜丝网将叶底捞出，放入碗盖上，并将茶汤旋转搅动，使沉淀集中碗底，然后评定内质。(2)Infusetea:put7gteasampleintothewhiteporcelainbowl,infuse350mlboilingwaterfor10minwithacover,thenstirtheliquorinordertomakedepositcentralizedatthebottomofbowl,thenevaluatethecharacteristics.,56,2、黑茶成型与工艺、原料的关系Relationshipamongtheformationofdarktea,technologyandrawmaterials,57,58,六、白茶审评TheEvaluationofWhiteTea外形以嫩度、色泽为主，结合形态和净度；内质以叶底的嫩度和色泽为主，兼评汤色、香气、滋味。Evaluatetendernessandcolormainly,andthentheshapeaswellascleanliness.Aftertealeavesareinfused,evaluatetendernessandcolormainly,andthentheliquorcoloraromaandtaste.,白毫银针BaiHaoYinZhen,59,1、外形（嫩度、色泽、形态、净度）2、内质（汤色、香气、滋味、叶底：嫩度、色泽）appearance:tenderness,color,shape,cleannessCharacteristics:liquorcolor,aroma,taste,infusedtealeaves,tenderness,白茶,60,白毫银针BaiHaoYinZhen,白茶,61,白牡丹BaiMuDan,62,七、黄茶审评TheEvaluationofYellowTea,黄茶,君山银针,蒙顶黄芽,JunshanYinzhen,MengdingHuangya,63,1、形状黄茶因品种和加工技术不同，形状有明显差别。如：君山银针以形似针、芽头肥壮、满披毛的为好，芽瘦扁、毫少为差。蒙顶黄芽以条扁直、芽壮多毫为上，条弯曲、芽瘦少为差。ShapeTherearedifferentshapesofyellowtea,suchas:JunshanYinzhenneedle-shaped,fatandboldbudswithtipsMengdingHuangyaFlatandstraightleaves,fatbudswithtips,黄茶,64,LuyuanTeastripped,tightandcurlywithtipsHuangdaTeaFatandthickleaveswithlongandboldstalks,鹿苑茶以条索紧结卷曲呈环形、显毫为佳，条松直、不显毫的为差。黄大茶以叶肥厚成条、梗长壮、梗叶相连为好，叶片状、梗细短、梗叶分离或梗断叶破为差。,黄黄茶茶,鹿苑茶,黄大茶,65,2、色泽：比黄色的枯润、暗鲜等，以金黄色鲜润为优。3、净度比梗、片、末及非茶类夹杂物含量。2.ColorDarkyelloworbrightlyyellow.Itdbetterthatitshouldlookgoldenyellow3.CleanlinessTheamountofstalk,flake,powder,黄茶,66,4、汤色以黄汤明亮为优，黄暗或黄浊为次。5、香气以清悦为优，有闷浊气为差。6、滋味以醇和鲜爽、回甘、收