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GB/T 14487-2017Tea vocabulary for sensory evaluation (English PDF)

茶叶感官审评术语

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Issued by

SAMR; SAC

Level / Type

National · Recommended

Issue date

November 1, 2017

Implementation date

May 1, 2018

Scope

GB/T 14487-2017 is the English-translated version of 茶叶感官审评术语.

GB/T 14487-2017 defines the vocabulary used in the sensory evaluation of tea in China.

The general terms, grouped by dry tea shape, dry tea colour, liquor colour, aroma, taste and infused leaf and common function words, are followed by sets of terms for each kind of tea: green and scented green tea, yellow tea, black tea, oolong tea, white tea, dark tea and compressed tea.

Every term comes with a short definition. Annex A gives the terms common to all sensory reviews, Annex B the usual function words, and an index closes the document.

It applies to the sensory evaluation of all kinds of tea. It replaces GB/T 14487-2008, was issued on 1 November 2017 and has applied since 1 May 2018.

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Document preview — GB/T 14487-2017

National Standard of the People's Republic of China

ICS: 67.140.10
Classification: X 55
Replacing: GB/T 14487-2008

Issued by: State Administration for Market Regulation; Standardization Administration of the PRC

Foreword
1 Scope
2 tea general
2.1 dry tea shape
2.2 Dry tea color
2.3 soup color
2.4 aroma
2.5 taste
2.6 leaf bottom
2.7 all kinds of tea commonly used nouns and function words
3 green tea and green tea flower tea
3.1 dry tea shape
3.2 Dry tea color
3.3 soup color
3.4 aroma
3.5 taste
3.6 leaf bottom
4 yellow tea
4.1 dry tea shape
4.2 Dry tea color
4.3 aroma
5 black tea
5.1 Dry tea shape
5.2 Dry tea color
5.3 soup color
5.4 aroma
5.5 taste
6 Oolong tea
6.1 Dry tea shape
6.2 Dry tea color
6.3 soup color
6.4 aroma
6.5 taste
6.6 Leaf bottom
7 white tea
7.1 Dry tea shape
7.2 Dry tea color
7.3 soup color
7.4 aroma
7.5 taste
7.6 Leaf bottom
8 black tea
8.1 Dry tea shape
8.2 Dry tea color
8.3 soup color
8.4 aroma
8.5 taste
8.6 Leaf bottom
9 squeeze tea
9.1 Dry tea shape
9.2 Dry tea color
9.3 Aroma
Appendix A (Normative) Sensory reviews common terms
Appendix B (informative) commonly used sensory evaluation function words
Index

Foreword

This standard was drafted in accordance with the rules given in GB/T 1.1-2009.

This standard is GB/T 14487-2008 "tea sensory evaluation terms" amendment. Compared with GB/T 14487-2008, the main technology The difference is as follows.

--- Removed Chapter 2 "Normative references" and rearranged the chapter number;

--- Added black tea class in six Fort tea terms;

--- Increasing the term squeeze oolong tea;

--- Increased the pressure on the term white tea;

--- Kneading tea terminology individually as Chapter 9.

1 Scope

This standard defines the general terms of tea sensory evaluation, terminology and definitions.

This standard applies to all kinds of tea sensory evaluation in China.

2 Tea common

2.1 Dry tea shape

2.1.1 Slightly tippy

There is a high percentage of fluffy tea bars.

2.1.2 Fairly tippy

There is a higher proportion of hairy tea, the degree was significantly lower.

2.1.3 Tippy

Tea bar full of hair.

2.1.4 Feng Miao tip

Buds delicate, tightly knurled sharpness.

2.1.5 Body density

Tea weight, also refers to the weight of the unit volume.

2.1.6 Heavy and heavy

Body weight, tea in the hands of a heavy feeling.

2.1.7 Light and light

Body light, tea in the hands of light weight.

2.1.8 Evenly even

On the next three sections of tea thickness, length, size more consistent, the proportion of appropriate, no off-gear phenomenon.

2.1.9 Even net neat

Even and clean, free of stems and other inclusions.

......
This preview omits tables, figures, formulas and parts of the technical clauses. The complete document — 41 pages — is available in the English PDF.

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Editions of GB/T 14487

Edition	Title	Revision	Status
GB/T 14487-2017	Tea vocabulary for sensory evaluation	current edition	Current
GB/T 14487-2008	Tea vocabulary for sensory evaluation	previous edition	Superseded

This page sells the current edition, GB/T 14487-2017. Earlier editions are listed for reference only.

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