GB/T 23776-2018Methodology for sensory evaluation of tea (English PDF)

Foreword

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

This standard replaces GB/T 23776-2009 Tea Sensing Methodology. Compared with GB/T 23776-2009, except for editorial modifications The main technical changes outside are as follows.

---4.1 Modified to comply with the provisions of GB/T 18797.

--- Revised the size of Maocha, finished tea and Oolong tea cups, and added Appendix A (informative appendix) With the size diagram.

--- Modify the number of tea samples used for shape evaluation, from the original.200g ~ 300g modified to 100g ~.200g.

--- Modify "c) black tea and pressed tea" in the tea preparation method to "5.3.2.3 Black tea (loose tea) and 5.3.2.4 Press tea".

---Revision of the pressing tea and teabag evaluation factors in "Table 2 Types of Finished Tea Tea Quality Evaluation Factors" will press tea and teabags The smashing and teabag color quality evaluation factors were deleted.

--- Modify the "25%, 10%, 25%, 30%, and 10%" score weights for the appearance, soup color, aroma, taste, and leaf area of pressed tea. "20%, 10%, 30%, 35%, 5%".

--- Removed "Famous Green Tea" and "Ordinary (Popular) Green Tea" and changed to "Green Tea".

--- Modify some of the terms in the original Appendix A (informative), and amend Appendix A to Appendix B.

1 Scope

This standard stipulates the conditions, methods and evaluation results and judgments of tea sensory evaluation.

This standard applies to all types of tea sensory evaluation.

2 Normative references

The following documents are indispensable for the application of this document. For dated references, only dated versions apply to this document. For undated references, the latest version (including all amendments) applies to this document.

GB 5749 Sanitary standard for drinking water

GB/T 8302 tea sampling

GB/T 14487 Tea Sensory Evaluation Terms

GB/T 15608 Chinese color system

GB/T 18797 Tea Sensory Evaluation Room Basic Conditions

3 Terms and Definitions

The following terms and definitions apply to this document.

4 Review conditions