六大茶类审评方法ppt课件

1、六大茶类审评方法 Evaluation of the Six Classifications of Tea 主讲：王同和 教授 Lectured by : Prof. Wang Tonghe 翻译：温璐璐 老师 Interpreted by :Lulu,1,提纲：Outline,一、评茶基础知识 The Rudiments of Tea Evaluation 二、绿茶审评 The Evaluation of Primary Green Tea 三、红茶审评 The Evaluation of Black Tea 四、青茶审评 The Evaluation of Oolong Tea 五、黑毛茶

2、审评 The Evaluation of Primary Dark Tea 六、白、黄茶审评 The Evaluation of White Tea and they dont care much about whether it tastes astringent or not.,37,三、红茶审评The Evaluation of Black Tea 1、工夫红茶鉴评The evaluation of Gungfu Black Tea 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。 There are mainly

3、10 types: Qihong, Dianhong, Chuanhong, Ninghong, Yihong, Huhong, Zhehong, as well as Zhenghe, Tanyang, Bailin black tea in Fujian Province .,38,十大工夫红茶的品质特点： The Quality Characteristics of Ten Gongfu Tea 祁红鲜醇带甜、蜜糖香（祁门香） Qihong fresh and mellow with sweet taste 滇红茶肥壮重实、金毫特多 Dianhong fat and bold, heav

4、y 川红紧结壮实、美观、橘糖香 Chuanhong tight and sturdy, beautiful with orange aroma 宁红紧结、叶底开展、有红筋稍短碎 Ninghong tight, stretched infused tea leaves 宜红细紧有毫、香甜纯似祁红 Yihong slender, tippy and as fragrant Tanyang slender, thin, with white tips Bailin slender, curved, and grainy.,40,正山小种Zheng Shan Xiao Zhong,41,CTC红碎茶

5、Black Broken Tea,42,2、红碎茶审评 The Evaluation of Black Broken Tea （1）品质要求：（国际市场） The Quality Requirement: (International market) 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: jet black or

6、with brown red Characters: Aroma: fresh, intense, strongLiquor color: brightly red Infused Tea Leaves: evenly red and bright,43,（2）审评方法The Evaluation Method 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

7、配商在审评时加牛奶。 3g tea samples, infuse 150ml boiling water for 5min. In Britain, they adopt 140 ml or 142 ml container cup, 2.8 g or 2.85 g tea sample. After 6 minutes, pour the liquor into a china bowl and then put infused leaves onto the cover.,44,四、成品青茶审评The Evaluation of Oolong Tea 青茶在市场上习惯称乌龙茶。按产地分为

8、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。 Oolong tea is divided into Fujian Oolong tea, Guangdong Oolong tea and Taiwan Oolong tea according to their production place. Oolong tea from different production places boasts its own characteristics. Tak

9、e Fujian Oolong tea for example, people from northern part of Fujian produce oolong tea with strong flavor in traditional ways, while improved processing method is used to produce flower-flavored oolong tea in southern part.,45,铁观音Tie Guan Yin,46,闽北-水仙 Shuixian in northern Fujian,47,黄金桂 Huang Jin Gu

10、i,48,武夷肉桂 Wu Yi Rou Gui,49,1、青茶审评的方法有两种： The Evaluation of Oolong Tea 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。 The evaluation order: observe appearance smell aroma look at liquor color taste evaluate infused tea leaves (1) T

11、raditional way: Using 110ml bell-shaped cup and evaluation bowl, 5 g tea sample, the ratio of tea to water is 1:22. (2) Universal way: 150ml evaluation cup and bowl, the volume of bowl should a little bigger than that of cup. 3g tea sample, the ratio is 1:50.,50,2、香味类型：The types of Aroma 大致可分为四大类型：

12、（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。 Four types: (1) Refined Flower & Fruit Fragrance Its the best quality of oolong tea. It is mostly processed from spring tea and autumn tea, such as Fenghuang Danzong in Guangdong Province and Anxi Tieguanyin in Fujian.

13、,51,（2）花果香型 Flower & Fruit Fragrance 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%。 It tastes refreshing, but lack of smooth when the liquor is in mouth. This type of tea is processed mostly in autumn with its output making up 25% of total output of oolong tea.,52,

14、（3）高火香型 High-fired fragrance 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。 The dry tea looks deep brown with deep yellow liquor. The infused leaves are dark green.,53,（4）老火粗味型Over-fired fragrance 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。 Its of the low

15、est quality in oolong tea. Its processing method is the same as that of high-fired, but the materials are coarser than those of the high-fired.,54,五、黑茶审评 The Evaluation of Dark Tea 1、黑茶审评方法： The Evaluation Method of Dark Tea （1）外形以嫩度和条索为主，兼评净度、色泽和干香。 (1) Appearance Attach more importance to tenderne

16、ss and straightness.,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) Infuse tea: put 7 g tea sample into the white porcelain bowl, infuse 350ml boiling water for 10 min with a cover, then stir the liquor in order to make deposit centralized at the bott

17、om of bowl, then evaluate the characteristics.,56,2、黑茶成型与工艺、原料的关系Relationship among the formation of dark tea, technology and raw materials,57,58,六、白茶审评 The Evaluation of White Tea 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。 Evaluate tenderness and color mainly, and then the shape as well as clea

18、nliness. After tea leaves are infused, evaluate tenderness and color mainly, and then the liquor color aroma and taste.,白毫银针 Bai Hao Yin Zhen,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, cleanness Characteristics: liquor color, aroma, taste, infused tea leaves

19、, tenderness,白茶,60,白毫银针Bai Hao Yin Zhen,白茶,61,白牡丹Bai Mu Dan,62,七、黄茶审评The Evaluation of Yellow Tea,黄茶,君山银针,蒙顶黄芽,Junshan Yinzhen,Mengding Huangya,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。 Shape There are different shapes of yellow tea, such as: Junshan Yinzhen needle-shaped, fat and bold buds with tips Mengding Huangya Flat and straight leaves, fat buds with tips,黄茶,64,Luyuan Tea stripped, tight and curly with tipsHuangda Tea Fat and thick leaves with long and bold stalks,鹿苑茶以条索紧结