Liubao Tea Detection

This standard specifies the conditions, methods, evaluation results, and judgments for sensory evaluation of tea. This standard is applicable to the sensory evaluation of various types of tea. The following normative references are essential for the application of this document. For dated references, only the dated version applies to this document. For undated references, the latest version (including all modification orders) applies to this document. GB 5749 Sanitary Standard for Drinking Water GB/T 8302 Sampling of Tea GB/T 14487 Terminology for Sensory Evaluation of Tea GB/T 15608 Chinese Color System GB/T 18797 Basic Conditions for Sensory Evaluation of Tea Room 3 Terms and Definitions The following terms and definitions apply to this document. 3.1 Sensory evaluation of tea leaves: The process of comprehensive analysis and evaluation of quality factors such as appearance, soup color, aroma, taste, and leaf base of tea products by reviewers using normal visual, olfactory, taste, and tactile abilities. 3.2 Powder tea tea powder with a particle size of 0.076 mm after grinding (200 mesh and below tea leaves directly used for consumption. 4 Evaluation conditions 4.1 Environment should comply with the requirements of GB/T 18797. 4.2 Evaluation equipment 4.2.1 Evaluation table Dry evaluation table height 800 mm~900 mm, width 600 mm~750 mm, table top is black matte; wet evaluation table height 750 mm~800 mm, width 450 mm~500 mm, table top is white matte. The length of the evaluation table depends on actual needs. 4.2.2 Tea evaluation standard cup and bowl white porcelain, color composition should comply with GB/T 15608 The neutral color regulation in requires N ≥ 9.5. Size, thickness, and consistent color

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