阅读说明：本技术 一种红碎茶的感官审评方法 (Sensory evaluation method of broken black tea ) 是由 张杨波 黄建安 安会敏 刘仲华 于 2019-12-11 设计创作，主要内容包括：本发明公开了一种红碎茶的感官审评方法,包括把盘取样、外形评审、称量取样、冲泡、出汤、内质评审、结果统计步骤,其特征在于称量取样、冲泡之间还包括装袋、封口的步骤；所述装袋为：将称量好的红碎茶转移至滤袋内；所述封口为：将装有红碎茶的滤袋封口密封成三角包状,之后进行冲泡。本发明红碎茶的感官审评方法通过增加装袋、封口的步骤,解决了传统方法使用茶漏操作复杂,且出汤时间延迟的问题,并能减少茶汤浑浊的现象,较好的保持红碎茶原本的香气、汤色、滋味、叶底品质,大幅提高了红碎茶感官审结果的准确度。(The invention discloses a sensory evaluation method of broken black tea, which comprises the steps of pan sampling, appearance evaluation, weighing and sampling, brewing, soup discharge, inner quality evaluation and result statistics, and is characterized in that the steps of bagging and sealing are also included between weighing and sampling and brewing; the bagging-off does: transferring the weighed broken black tea into a filter bag; the seal is as follows: sealing the filter bag filled with the broken black tea into a triangular bag shape, and brewing. According to the sensory evaluation method of the broken black tea, the steps of bagging and sealing are added, so that the problems of complex operation and delayed soup outlet time in the conventional method due to tea leakage are solved, the phenomenon of turbid tea soup can be reduced, the original fragrance, soup color, taste and leaf bottom quality of the broken black tea are well maintained, and the sensory evaluation result accuracy of the broken black tea is greatly improved.)

1. A sensory evaluation method of broken black tea comprises the steps of sampling a plate, evaluating the appearance, weighing and sampling, brewing, discharging soup, evaluating the internal quality and counting the result, and is characterized in that the steps of bagging and sealing are also included between weighing and sampling and brewing;

the bagging-off does: transferring the weighed broken black tea into a filter bag; the seal is as follows: sealing the filter bag filled with the broken black tea into a triangular bag shape, and brewing.

2. The sensory evaluation method of broken black tea as set forth in claim 1, wherein in said brewing step, the brewing time is 5 min.

3. The sensory evaluation method of broken black tea as set forth in claim 1, wherein in said bagging step, the filter bag is a corn fiber triangle tea bag.

4. The sensory evaluation method of broken black tea as claimed in claim 1, wherein said appearance evaluation step comprises evaluating the uniformity, color and clarity of the tea leaves.

5. The sensory evaluation method of broken black tea as claimed in claim 1, wherein said step of evaluating the internal quality comprises evaluating the aroma, the liquor color, the taste and the leaf bottom.

6. The sensory evaluation method of broken black tea as claimed in claim 1, wherein the external form evaluation and the internal quality evaluation of broken black tea are carried out by 7 professionals according to the broken black tea evaluation standard GB/T23776-2018.

7. A sensory evaluation method of broken black tea as set forth in claim 1, wherein in said weighing and sampling step, 3.00g of broken black tea is weighed into one portion, and then bagged.

Technical Field

The invention belongs to the technical field of sensory evaluation of tea leaves, and particularly relates to a sensory evaluation method of broken black tea.

Background

Yunnan is the origin of tea trees, the unique geographical environment and climate breed excellent quality, and the tea trees, namely Yunnan large-leaf seeds, are put into the Yunnan tea trees, and the crushed black tea processed by the fresh leaves of the Yunnan large-leaf seeds has compact appearance particles, heavy body and bones, red and bright soup color, prominent gold rings, strong fragrance and strong and fresh taste. With the continuous development of broken black tea process technology, the requirements of people on the quality and the yield of broken black tea are increasingly improved, and the quality of broken black tea can be visually identified through a sensory evaluation mode. The bag tea packaging bag is called a filter bag for short, is a product of times, has the characteristics of quick brewing, cleanness, sanitation, standard dosage, convenient slag discharge and easy carrying, and is suitable for the fast-paced life requirements of modern people. And is very popular in the international market due to the characteristics of 'quantification, sanitation, convenience and rapidness'. With the continuous progress and development of the society, the requirements of people on the safety and quality of the tea bag packaging bag are continuously improved, particularly under the condition that the life pace is increasingly accelerated, whether the convenience of the tea bag packaging bag is applied to the sensory evaluation of broken black tea is avoided, and the problems that the soup is leaked in use, the soup outlet speed is low, broken black tea particles are still contained in the soup, the soup color is turbid and the like in the traditional sensory evaluation process of broken black tea are avoided, so that the method can be a new idea for the current sensory evaluation of broken black tea. Whether the brewing method for the evaluation of the broken black tea can be improved in a filter bag mode or not is achieved, the traditional brewing process is simplified, and the evaluation efficiency and accuracy are improved to become the starting point of the invention.

In fact, in the sensory evaluation process of the traditional broken black tea, the brewing method has an important influence on the quality of tea soup because the broken black tea particles are smaller than other tea. According to the evaluation standard of broken black tea, the evaluation usually comprises two items of dry evaluation appearance and wet evaluation internal quality, and the appearance mainly comprises 3 factors of uniformity, color and clarity; the evaluation of the internal quality mainly comprises 4 factors of aroma, taste, liquor color and leaf bottom. The traditional broken black tea brewing method comprises the following steps: weighing 3.00g of tea sample in a 150mL evaluation cup, adding boiling water, and brewing for 5.00min to obtain soup. Because the broken black tea particles are small, tea leakage is needed during soup discharge in the traditional evaluation process, the whole operation process is complex, and the soup discharge time can be delayed; part of broken black tea particles are poured into the tea soup along with the tea soup, so that the color of the tea soup is deepened, and the evaluation of an appraiser on the tea soup is influenced; also, this will have some impact on the overall aroma, leaf base evaluation. The whole operation process causes large errors to the sensory evaluation of the broken black tea. At present, filter bags are widely applied to the tea bag industry, but the filter bags are used for the sensory evaluation of broken black tea. Therefore, the error caused by operation in the broken black tea evaluation process cannot be reduced, and the quality of broken black tea and the grading of broken black tea cannot be objectively and accurately evaluated.

Disclosure of Invention

Aiming at the problems, the invention aims to provide a sense organ evaluation method of broken black tea, which solves the problems of complex tea leakage operation and delayed soup outlet time in the traditional method by adding the steps of bagging and sealing, can reduce the phenomenon of turbid tea soup, better keeps the original fragrance, soup color, taste and leaf bottom quality of the broken black tea, and greatly improves the accuracy of the sense organ evaluation result of the broken black tea.

The invention is realized by the following technical scheme.

A sensory evaluation method of broken black tea comprises the steps of sampling a plate, evaluating the appearance, weighing and sampling, brewing, discharging soup, evaluating the internal quality and counting the result, and is characterized in that the steps of bagging and sealing are also included between weighing and sampling and brewing;

the bagging-off does: transferring the weighed broken black tea into a filter bag; the seal is as follows: sealing the filter bag filled with the broken black tea into a triangular bag shape, and brewing.

As a specific technical scheme, in the brewing step, the brewing time is 5 min.

According to the specific technical scheme, in the bagging step, the filter bag is a corn fiber triangle tea bag.

As a specific technical scheme, the appearance evaluation step comprises evaluating the uniformity, color and luster and cleanliness of the tea leaves.

As a specific technical scheme, the step of evaluating the inner quality comprises evaluating the aroma, the liquor color, the taste and the leaf bottom.

As a specific technical scheme, 7 professionals conduct appearance evaluation and inner quality evaluation on broken black tea according to the broken black tea evaluation standard GB/T23776 and 2018.

As a specific technical scheme, in the weighing and sampling step, 3.00g of broken black tea is weighed into one part, and then the part is bagged.

The invention has the following beneficial effects:

1) according to the sensory evaluation method of the broken black tea, the filter bag is used as a carrier for brewing the broken black tea, sensory evaluation of the broken black tea is assisted from the side, the operation errors caused by delay of soup outlet time, complex operation and turbid soup color in the traditional broken black tea brewing process are reduced, the original fragrance, soup color, taste and leaf bottom quality of the broken black tea are well maintained, the sensory evaluation accuracy of the broken black tea can be improved, and the whole process is simple and convenient, has good operability, is clean and environment-friendly.

2) The filter bag selected by the invention has the following characteristics: the paper is uniform and clean, the structure is loose and porous, the tightness is low, the absorptivity is strong, and the wet strength is high; the material has strong enough mechanical strength (high tensile strength) and can resist being soaked in boiling water without cracking; the tea has multiple pores and good wettability and permeability, the broken black tea can be quickly wetted after being brewed, and the extraction rate of soluble content in the tea is high; the fiber is fine, uniform and consistent, the density and the porosity are balanced, and the fiber is tasteless, odorless and nontoxic and meets the sanitary requirement.

3) According to the effect of the filter bag material, the filter bag material with better quality is selected, the weighed broken black tea is transferred into the bag, and the bag is sealed to be made into a triangular bag shape; the design can effectively increase the contact area of water and the tea sample, effectively improve the leaching rate of the tea sample, reduce the experimental error caused by operation, simplify the soup outlet process, shorten the soup outlet time of the traditional brewing method, and avoid the influence on the quality of the tea soup caused by overflow of the leaf bottom.

Drawings

FIG. 1 is a flow chart of a sensory evaluation method of broken black tea according to the present invention.

FIG. 2 is a filter bag used in example 3 of the present invention, wherein the No. 1 material is a 5.8cm by 7cm corn fiber (PLA) triangle tea bag; the No. 2 material is a corn fiber triangular tea bag with the thickness of 5.8cm by 7 cm; the material No. 3 is a disposable nylon triangle tea bag with 5.8cm by 7 cm.

Figure 3 closure profile of the tea bag of the present invention.

FIG. 4 shows tea soup and leaf base obtained by different sensory evaluation methods in example 3 of the present invention.

FIG. 5 shows tea soup and leaf base obtained by different sensory evaluation methods in example 4 of the present invention.

Detailed Description

The present invention will be further described with reference to the following detailed description, which should be construed as illustrative only, and not limiting the scope of the invention, which is to be given the full breadth of the appended claims, and all changes that can be made by those skilled in the art and which are, therefore, intended to be embraced therein.