六大茶類審評(píng)方法

1、六大茶類審評(píng)方法Evaluation of the Six Classifications of Tea主講：王同和主講：王同和 教授教授 Lectured by : Prof. Wang Tonghe翻譯：翻譯：溫璐璐溫璐璐 老師老師Interpreted by :Lulu1提綱：Outline一、評(píng)茶基礎(chǔ)知識(shí)一、評(píng)茶基礎(chǔ)知識(shí) The Rudiments of Tea Evaluation二、綠茶審評(píng)二、綠茶審評(píng) The Evaluation of Primary Green Tea三、紅茶審評(píng)三、紅茶審評(píng) The Evaluation of Black Tea四、青茶審評(píng)四、青茶審評(píng) Th

2、e Evaluation of Oolong Tea五、黑毛茶審評(píng)五、黑毛茶審評(píng) The Evaluation of Primary Dark Tea六、白、黃茶審評(píng)六、白、黃茶審評(píng) The Evaluation of White Tea & Yellow Tea2一、一、 評(píng)茶基礎(chǔ)知識(shí)評(píng)茶基礎(chǔ)知識(shí) The Rudiments of Tea Evaluation1.審評(píng)內(nèi)容：審評(píng)內(nèi)容：1. Contents: （1）干看）干看外形外形（1）look- appearance （2）濕評(píng)）濕評(píng)內(nèi)質(zhì)內(nèi)質(zhì)（2）evaluate- inner quality 3一、一、 評(píng)茶基礎(chǔ)知識(shí)評(píng)茶基礎(chǔ)知識(shí)

3、 The Rudiments of Tea Evaluation2.審評(píng)程序：審評(píng)程序：2. evaluation procedure （1）把）把 盤盤（三段：上段、中段、下段）（三段：上段、中段、下段） Holding plate （2）開）開 湯湯（三素：茶量、水溫、時(shí)間）（三素：茶量、水溫、時(shí)間）Infusing tea（3）嗅香氣）嗅香氣（三嗅：熱、溫、冷嗅）（三嗅：熱、溫、冷嗅） Smelling aroma （4）看湯色）看湯色（三度：色、亮、混濁度）（三度：色、亮、混濁度） Seeing the color of soup（5） 嘗滋味嘗滋味（三步：吸吮、滿舌、循環(huán)滾動(dòng)（三步：

4、吸吮、滿舌、循環(huán)滾動(dòng)) Tasting（6） 評(píng)葉底評(píng)葉底（三度：嫩、色、勻度）（三度：嫩、色、勻度） Evaluating the tea leaves412345678910111205附：評(píng)茶用具 Appendix: Outfits For Evaluation1.分樣盤（） plate for sample division 干評(píng)盤（） plate for dry evaluation 葉底盤（） plate for infused tea leaves2.毛茶扦樣篾匾flat round split-bamboo basket for primary tea sample divis

5、ion26附：評(píng)茶用具 Appendix: Outfits For Evaluation3.烏龍茶審評(píng)杯、碗 evaluation cup and bowl for oolong tea4.精茶審評(píng)杯、碗 evaluation cup and bowl for refined tea7附：評(píng)茶用具 Appendix: Outfits For Evaluation5.毛茶審評(píng)杯、碗 evaluation cup and bowl for primary tea6.毛茶杯（半圓口） cup for primary tea(half round) 精茶杯（鋸齒口） cup for refined t

6、ea(saw tooth) 8附：評(píng)茶用具 Appendix: Outfits For Evaluation7.小天平小天平 balance8.砂時(shí)計(jì)砂時(shí)計(jì) sand timer9.保溫瓶保溫瓶 vacuum flask 10.戥稱戥稱 scale11.湯杯（湯杯（） soup cup 濾網(wǎng)（濾網(wǎng)（） filter net 湯匙（湯匙（） spoon12.電熱水壺電熱水壺 electric kettle 78.91011129（一）、把盤：（一）、把盤：（三層：面張、中段、下腳）（三層：面張、中段、下腳）干看茶樣時(shí)，首先查對(duì)樣茶、茶類、花色、名稱、產(chǎn)地等。干看茶樣時(shí)，首先查對(duì)樣茶、茶類、花色、

7、名稱、產(chǎn)地等。然后扦樣：毛茶然后扦樣：毛茶250-500g、精茶、精茶200-250g 手執(zhí)樣盤缺口角作前后左右的回旋轉(zhuǎn)動(dòng)，使茶有次序地分手執(zhí)樣盤缺口角作前后左右的回旋轉(zhuǎn)動(dòng)，使茶有次序地分布，后再將茶通過上下顛簸收攏集中呈饅頭形，分上中下三布，后再將茶通過上下顛簸收攏集中呈饅頭形，分上中下三層：層： Holding plate:Pick up samples: primary tea250-500g, refined tea200-250g Put your hand on the nick of the plate, and make it rotate It can be divided

8、into 3 layers:10上（上段茶、面裝茶）上（上段茶、面裝茶）粗長輕飄身骨差粗長輕飄身骨差* Upper coarse, long *中（中段茶、腰檔，肚貨）中（中段茶、腰檔，肚貨）細(xì)緊、重實(shí)比例大好細(xì)緊、重實(shí)比例大好* Middle fine, tight and heavy, *下（下段茶、下身茶）下（下段茶、下身茶）碎、片、末多則做工品質(zhì)差碎、片、末多則做工品質(zhì)差* Lower broken, powdered* 根據(jù)三層茶比例及品質(zhì)情況，對(duì)樣評(píng)定干茶外形等級(jí)。根據(jù)三層茶比例及品質(zhì)情況，對(duì)樣評(píng)定干茶外形等級(jí)。We can evaluate the grade of dry te

9、a according to the proportion and quality of the 3 layers.11（二）、（二）、開湯開湯（三要素：茶量、水溫、時(shí)間）（三要素：茶量、水溫、時(shí)間）Infusing tea 開湯俗稱：泡茶或沏茶開湯俗稱：泡茶或沏茶Infusing tea is also called making tea.1、先洗凈杯碗，準(zhǔn)確稱取、先洗凈杯碗，準(zhǔn)確稱取3g茶放入評(píng)茶杯里，再茶放入評(píng)茶杯里，再注入注入150ml沸水，浸泡沸水，浸泡5min后倒出茶湯進(jìn)行審評(píng)。后倒出茶湯進(jìn)行審評(píng)。1. Wash the cup and bowl clean, put 3g tea

10、 into the evaluation cup, and pour 150ml boiling water. After 5min, pour out the tea liquor and evaluate.122、不同茶葉、不同茶葉沖泡方法沖泡方法Brewing methods for different tea 1）、 綠、紅茶（國際規(guī)定）及白茶和花茶：3g茶、150ml沸水、5（其中綠茶4min），茶水比為1：501) green tea, black tea, white tea and scented tea: 3g tea, 150ml boiling water, 5(or 3

11、, 5) The ratio of tea to water is 1:502）、烏龍茶： 5g茶、110ml沸水、5（或2、3、5），茶水比為1：22 2) oolong tea: 5g tea, 110ml boiling water, 5(or 2, 3, 5) The ratio of tea to water is 1:22 13 3）、壓制茶： 一般沖泡方法的：3g茶、150ml沸水、7， 茶水比為1：50 煮漬法： 5g茶、250ml沸水、510， 茶水比為1：80 3) compressed tea: the common method: 3g tea, 150ml boili

12、ng water, 7 . The ratio of tea to water is 1:50 the boiling method: 5g tea, 250ml boiling water, 510. The ratio of tea to water is 1:8014（三）、香氣（三）、香氣（三嗅：熱、溫、冷嗅）（三嗅：熱、溫、冷嗅）1、嗅香方法分為：熱嗅：分辨缺陷；溫溴：分辨優(yōu)次；冷嗅：分辨持久。、嗅香方法分為：熱嗅：分辨缺陷；溫溴：分辨優(yōu)次；冷嗅：分辨持久。 Smelling aroma 1. The methods: Hot: distinguish the defects War

13、m: distinguish superior teas from inferior ones Cold: distinguish how long the aroma will last2、注意事項(xiàng)：、注意事項(xiàng)：（1）審評(píng)前不要抽煙，不擦香脂、香水，不用香皂洗手等，預(yù)防外界干擾。）審評(píng)前不要抽煙，不擦香脂、香水，不用香皂洗手等，預(yù)防外界干擾。（2）日本和我國少數(shù)收購站，用竹筷夾葉嗅香。）日本和我國少數(shù)收購站，用竹筷夾葉嗅香。 2. Notes: Dont smoke, and dont wash hands with perfumed soap to avoid outside interr

14、uptions. (2)In several purchasing center of Japan and China, people smell fragrance by bamboo chopsticks.15（四）、看湯色（四）、看湯色（色度、亮度、混濁度）（色度、亮度、混濁度） 湯色又稱：水色、湯門或水碗 要及時(shí)看：因茶湯中的成分和空氣接觸后很容易發(fā)生變化，湯色隨湯溫下降逐漸變深。 Seeing the liquor color We should see the liquor color promptly, because the color will change easily.

15、The liquor color will darken with the drop of temperature.16 （五）、嘗滋味（五）、嘗滋味（吸吮、滿口、循環(huán)滾動(dòng)）（吸吮、滿口、循環(huán)滾動(dòng)）1、茶湯入口分三個(gè)步驟：吸吮、滿口、循環(huán)打轉(zhuǎn)后再咽下。、茶湯入口分三個(gè)步驟：吸吮、滿口、循環(huán)打轉(zhuǎn)后再咽下。2、茶湯溫度：、茶湯溫度：70適適宜宜4555 40。溫度高，口麻木；溫度低，遲鈍，溫度高，口麻木；溫度低，遲鈍，同時(shí)溶解物析出，湯味不協(xié)調(diào)。同時(shí)溶解物析出，湯味不協(xié)調(diào)。3、注意事項(xiàng)：審評(píng)前異食刺激性食物，如：辣椒、蔥蒜、糖果，不宜抽煙，、注意事項(xiàng)：審評(píng)前異食刺激性食物，如：辣椒、蔥蒜、糖果，不

16、宜抽煙，以保持味覺靈敏度。以保持味覺靈敏度。 Tasting 1. It is divided into 3 steps when the soup is in your mouth:suck in, mouthful, circulate and rotate, then swallow. 2. The temperature of liquor:70 appropriate 4555 40. Your mouth will numb when temperature is too high and will be dull when too low. 3. Notes: Dont eat

17、hot pepper, allium vegetables, candy, and dont smoke.17（六）、評(píng)葉底（六）、評(píng)葉底（三度：嫩、色、勻度）（三度：嫩、色、勻度） 靠視覺和觸覺：把茶渣全部倒入葉底盤或杯蓋的反面或白色搪瓷漂盤里，將葉張拌勻、鋪開，觀察內(nèi)容：1、老嫩度，色澤度，均勻度及有無摻雜。2、柔軟度、彈性、厚薄、平突、壯瘦。 Evaluating the infused tea leaves empty the infused tea leaves into the plate or the inner side of bowl cover, spread them o

18、ut, hold them steadily and evaluate. Evaluation: Tenderness, evenness, color, intact or broken. Elasticity, thickness, flat or swelled, bold or thin18二、綠茶審評(píng)二、綠茶審評(píng) Evaluation of green tea我國的精制綠茶以外銷的珍眉為大宗；其次是珠茶；還有少量蒸青綠茶。眉茶和珠茶除部分以地名茶原籍出口外，主要還是根據(jù)各地眉茶品質(zhì)特點(diǎn)，實(shí)行定量定質(zhì)拼配成號(hào)碼茶，對(duì)國外銷售。Chunmee green tea, for sale ab

19、road, tops No. 1 of the refined green tea and gunpowder tea comes next.According to Chunmee green tea and gunpowder teas place of origin, quality, and characteristics, theyll be sold abroad by different grades.19The refined green tea products in China are mainly as follows: Chunmee green tea, Hyson,

20、 and YoungHyson and Sowmee, etc. 我國的精制綠茶產(chǎn)品有珍眉、貢熙、針眉、雨茶、秀眉等。20花 色Varieties等 級(jí)Grades商品茶代號(hào)Code of commercial tea外形特征Appearance & Characteristics特珍（三個(gè)級(jí)）Special Chunmee green tea (3 grades)特 級(jí)Extra 一級(jí) 1st二級(jí) 2nd4102293719370細(xì)嫩、緊直，勻齊，鋒苗顯，fine & tender, tight & heavy, even細(xì)緊、重實(shí)，勻整，有鋒苗tight &

21、 slender, heavy body, even緊結(jié)、尚重實(shí)，勻整，少鋒苗tight, heavy body fairly, even1、眉茶鑒評(píng)、眉茶鑒評(píng)我國外銷眉茶各花色品種及其等級(jí)都有自己對(duì)應(yīng)的茶號(hào)，見表11。1.The Evaluation of Chunmee green teaChunmee green tea for export has different varieties, grades and codes. Table 11.21花 色Varieties等 級(jí)Grades商品茶代號(hào)Code of commercial tea外形特征Appearance & C

22、haracteristics珍眉（四個(gè)級(jí)）Chunmee green tea (4 grades)一級(jí) 1st二級(jí) 2nd三級(jí) 3rd四級(jí) 4th不列級(jí)Not listed936993689367936630063008緊結(jié)、壯實(shí)，尚勻整tight, sturdy, fairly even尚緊、粗實(shí)，尚勻整fairly tight, coarse & bold, fairly even稍粗松a little bit coarse & loose粗松coarse & loose粗松，質(zhì)輕，帶樸梗coarse & loose, light22 出口眉茶各花色品種茶代

23、號(hào)及外形特征（續(xù)一）Different varieties, grades and codes of Chunmee green tea for export1、雨茶YoungHyson（共二個(gè)級(jí)two grades）分一 級(jí)1st、二 級(jí)2nd2、秀眉Sowmee（四個(gè)級(jí)four grades）特 級(jí)extra、一 級(jí)1st 、二 級(jí)2nd 、三 級(jí)3rd3、鳳 眉Fengmei4、特貢Tegong（二個(gè)級(jí)two grades）特 級(jí)extra 、 級(jí)1st5、貢熙Hyson（三個(gè)級(jí)three grades）一 級(jí)1st 、二 級(jí)2nd 、三 級(jí)3rd ，不列級(jí)Not listed23珍眉系

24、列1 Chunmee green tea 141022AA41022AA葉底 infused leaves 9371AAA9371AAA葉底infused leaves 24 眉茶形狀顧名思義，條索應(yīng)似眉毛的形狀，這是決定其外形規(guī)格的主要因子。眉茶色澤以綠潤起霜為好。 內(nèi)在品質(zhì)：湯色以黃綠明亮清澈，香氣以香純透清香或熟板栗香高長，滋味以濃醇鮮爽、回味帶甜，葉底以芽多葉軟、厚實(shí)、嫩勻的為好。 Chunmee green tea is in the shape of eyebrow. Quality: It tastes mellow, aromatic, refreshing and sweet

25、. And itd better that the infused tea leaves should be soft, thick, tender and even.25 眉茶是由炒青綠毛茶經(jīng)再加工而成的產(chǎn)品，主要是物理變化，在外形上較初加工茶規(guī)格化、標(biāo)準(zhǔn)化、商品化；在內(nèi)質(zhì)上變化不太大，主要是香味趨向于調(diào)和性與一致性。* Chunmee green tea is the product reprocessed from the fried primary green tea. Its mainly about physical change, so that Chunmee green te

26、a will be much more commercialized. 26Gunpowder tea can be divided into 4 categories through refining of fried primary green tea: gunpowder tea, Young Hyson, broken tea, and Sowmee. 2、珠茶鑒評(píng)、珠茶鑒評(píng)The evaluation of gunpowder tea 珠茶是由圓炒青毛茶（1級(jí)）經(jīng)精制整形后分為：珠茶、雨茶、碎茶、秀眉四大類花色。其中，宛如珍珠的圓形茶稱為珠茶，等級(jí)珠茶外形特征及貿(mào)易代號(hào)見表12。27

27、表42 不同等級(jí)珠茶貿(mào)易茶代號(hào)與外形特征 Table 4-2 Code Name and Appearance for Different Grades of Gunpowder Tea 等 級(jí)Grades外形特征Appearance & Characteristics貿(mào)易茶代號(hào)Code name of commercial tea特特 級(jí)級(jí)extra一一 級(jí)級(jí)1st二二 級(jí)級(jí)2nd三三 級(jí)級(jí)3rd四四 級(jí)級(jí)4th五五 級(jí)級(jí)5th不列級(jí)不列級(jí) not listed圓結(jié)重實(shí)，光滑，墨綠光亮Round & tight, smooth,圓結(jié)尚重實(shí)，墨綠round & fair

28、ly tight,較圓結(jié)，墨綠泛黃，色欠潤fairly round & tight, black yellowish green尚圓，黃綠稍暗fairly round, dark yellowish green尚圓欠結(jié)實(shí)，色暗黃fairly round, lack of tightness, dark yellow粗圓，色枯coarse & round, dry扁圓，枯黃 flat & round, dry yellow3505937293739374937594759575 28珠茶系列1 Gunpowder Tea 13502珠茶二級(jí)Grade 2nd3502葉底

29、infused leaves 3503珠茶三級(jí)Grade 3rd3503葉底infused leaves 29 珠茶外形要求顆粒緊結(jié)、滾圓如珠，勻整重實(shí)；色澤以墨綠、深綠光潤為好。 內(nèi)質(zhì)湯色以黃綠明亮，香高味醇的為好。 葉底嫩度評(píng)比芽頭與葉張勻整，以有盤花芽葉或芽頭嫩張比重大的為好。 Its required that gunpowder tea should be tight, round, even and heavy. The liquor color, should taste sweet & mellow. Itd better that the infused tea le

30、aves should be with the tender buds and uniformed tea leaves. 30The Evaluation of Steamed Green Tea3、蒸青綠茶審評(píng)、蒸青綠茶審評(píng)31目前我國蒸青綠茶有恩施玉露和普通蒸青兩種。前者保留了我國傳統(tǒng)蒸青綠茶制法，外形如松針，緊細(xì)、挺直、勻整，色澤綠潤，香清持久，味醇爽口，屬名茶規(guī)格。普通蒸青色澤品質(zhì)要具備三綠，即干茶墨綠、湯色碧綠、葉底青綠。 There are 2 types of steamed green tea in China now, namely, Jade Dew and the co

31、mmon steamed green tea. The former retains Chinas traditional processing methods. High quality of the common steamed green tea should include 3 elements: dry tea looks greenish black, its liquor color is jade green, and the infused tea leaves look bluish green.32 日本蒸青綠茶分高、中、低三檔，共9級(jí)。各級(jí)茶的嫩度相當(dāng)于我國各級(jí)炒青綠茶

32、的水平，見表13。外形比較碎。高檔茶帶嫩莖，中、低檔帶嫩梗，下檔茶有較長的梗樸。* The steamed green tea is divided into three grades, top, middle and low, with 9 levels in total. 33表13 各等級(jí)蒸青綠茶的外形特征Table 1-3 Appearance of Different Level Steamed Green Tea檔次Grade級(jí)別Level外形特征Appearance & Characteristics相當(dāng)于炒青級(jí)別（嫩度）Grade that is equal to fr

33、ied green tea (tenderness)高檔High gradeEE級(jí)（超超特 EE LevelE 級(jí)（超特）E LevelS 級(jí)（特）S Level細(xì)嫩，緊直，光潤，尚嫩綠fine & tender, tight & heavy, smooth, fairly tender green 較細(xì)嫩，緊、直、光，墨綠fairly fine & tender, tight & heavy, bright, black green尚嫩，較緊直，深綠fairly tender, tight and heavy, dark green特級(jí)extra一級(jí)1st二級(jí)

34、2nd34檔次Grade級(jí)別level外形特征Appearance & Characteristics相當(dāng)于炒青級(jí)別（嫩度）Grade that is equal to fried green tea (tenderness)中檔Middle grade低檔Low grade一級(jí)1st二級(jí)2nd三級(jí)3rd四級(jí)4th五級(jí)5th六級(jí)6th條尚緊直，黃綠稍深fairly tight & heavy, 尚緊直、有扁條，黃綠fairly tight & heavy, flat leaves, yellowish green粗松尚直有扁條，黃綠稍枯coarse & loos

35、e, flat leaves, a little dry yellowish green直形扁片狀straight, and flat flakes粗松尚直扁片狀coarse & loose, straight & flat粗松樸片coarse & loose, coarse leaf三級(jí)3rd四級(jí)4th五級(jí)5th六級(jí)6th七級(jí)7th級(jí)外beyond grade35 日本蒸青綠茶開湯鑒評(píng)方法：The Japanese steamed green tea evaluation: 稱取代表性的茶樣3.0g各3份(分別用于審評(píng)香氣、湯色和滋味)放入鑒評(píng)碗中，按 7秒沖泡一只茶

36、的速度加開水，約2min時(shí)，用網(wǎng)匙(18目)撈取葉底，靠近鼻嗅香氣，反復(fù)數(shù)次，持續(xù)5min后，濾去葉底審評(píng)湯色與滋味。判斷香氣時(shí)必須結(jié)合湯熱時(shí)和湯冷時(shí)的情況綜合判定。* Weigh three tea samples of 3.0 g. Put them into the bowl, and pour boiling water. After 2 min, fish the infused leaves up by wire-screen spoon, and smell closely for several times. After 5 min, evaluate the liquor c

37、olor and its taste. 36 日本感官審評(píng)茶葉時(shí)大都不評(píng)葉底，只有少數(shù)茶類要審評(píng)葉底，如碾茶和紅茶。對(duì)中國茶的審評(píng)較重視葉底。日本對(duì)蒸青綠茶的斷碎不十分講究，但注意原料嫩度；不怕香、味帶“生青氣”，忌“栗香”；湯色、葉底青綠受歡迎，討厭色黃。 The infused tea leaves are seldom evaluated in Japan, only a small number of tea are evaluated, such as rolled tea and black tea. Japanese people dont put much emphasis t

38、o the broken conditions of steamed green tea, but to its tenderness; and they dont care much about whether it tastes astringent or not. 37三、紅茶審評(píng)The Evaluation of Black Tea1、工夫紅茶鑒評(píng)The evaluation of Gungfu Black Tea 工夫紅茶是中國特有的，主要有十大工夫紅茶。十大工夫紅茶。 祁紅、滇紅、川紅、寧紅、宜紅、湖紅、浙紅，以及福建的政和紅、坦洋紅和白琳紅。 There are mainly 1

39、0 types: Qihong, Dianhong, Chuanhong, Ninghong, Yihong, Huhong, Zhehong, as well as Zhenghe, Tanyang, Bailin black tea in Fujian Province .38十大工夫紅茶十大工夫紅茶的品質(zhì)特點(diǎn)：的品質(zhì)特點(diǎn)：The Quality Characteristics of Ten Gongfu Tea 祁紅祁紅鮮醇帶甜、蜜糖香（祁門香）鮮醇帶甜、蜜糖香（祁門香）Qihong fresh and mellow with sweet taste 滇紅滇紅茶肥壯重實(shí)、金毫特多茶肥壯重

40、實(shí)、金毫特多Dianhong fat and bold, heavy川紅川紅緊結(jié)壯實(shí)、美觀、橘糖香緊結(jié)壯實(shí)、美觀、橘糖香Chuanhong tight and sturdy, beautiful with orange aroma寧紅寧紅緊結(jié)、葉底開展、有紅筋稍短碎緊結(jié)、葉底開展、有紅筋稍短碎Ninghong tight, stretched infused tea leaves 宜紅宜紅細(xì)緊有毫、香甜純似祁紅細(xì)緊有毫、香甜純似祁紅Yihong slender, tippy and as fragrant & sweet as Qihong39 湖紅湖紅“湘紅湘紅”、緊結(jié)重實(shí)；、緊結(jié)重

41、實(shí)； 浙紅浙紅細(xì)緊、挺直、帶有花香；細(xì)緊、挺直、帶有花香； 閩閩-政和紅：大茶政和紅：大茶外形近似滇紅、條小、色黑；外形近似滇紅、條小、色黑； 小茶小茶細(xì)緊、香似祁紅但不持久；細(xì)緊、香似祁紅但不持久； 閩閩-坦洋紅坦洋紅條索細(xì)薄而飄、帶白毫，葉底光滑；條索細(xì)薄而飄、帶白毫，葉底光滑； 閩閩-白琳紅白琳紅條細(xì)長彎曲、多白毫、帶顆粒狀；條細(xì)長彎曲、多白毫、帶顆粒狀； Huhong tight and heavy Zhehong slender, tight, and straight, with flower fragrance. Zhenghe: Big tea similar to Dianh

42、ong in appearance, small and black; Tanyang slender, thin, with white tips Bailin slender, curved, and grainy.40正山小種Zheng Shan Xiao Zhong41CTC紅碎茶 Black Broken Tea422、紅碎茶審評(píng)、紅碎茶審評(píng)The Evaluation of Black Broken Tea （1）品質(zhì)要求：（國際市場）品質(zhì)要求：（國際市場）The Quality Requirement: (International market) 外形：外形： 規(guī)格：分明、有一

43、定重實(shí)度和凈度規(guī)格：分明、有一定重實(shí)度和凈度; 顆粒：勻顆粒：勻正、潔凈正、潔凈; 色澤：烏黑或帶褐紅色、油潤。色澤：烏黑或帶褐紅色、油潤。內(nèi)質(zhì)：內(nèi)質(zhì)： 香味：鮮、強(qiáng)、濃，中有和性（忌：陳、鈍、香味：鮮、強(qiáng)、濃，中有和性（忌：陳、鈍、淡）湯色：紅艷明亮淡）湯色：紅艷明亮 葉底：紅勻鮮明葉底：紅勻鮮明Appearance:Specification: clear, heavy, cleanGrains: even, cleanColor: jet black or with brown red Characters: Aroma: fresh, intense, strongLiquor col

44、or: brightly red Infused Tea Leaves: evenly red and bright 43（2）審評(píng)方法The Evaluation Method 紅碎茶審評(píng)以內(nèi)質(zhì)的湯味、香氣為主，外形為輔。 開湯審評(píng)取茶樣3g，150ml沸水沖泡5min。英國則采用140ml或1/4品脫(即142ml)的標(biāo)準(zhǔn)容量杯子，每杯茶樣重量為2.8g或2.85g，沖泡時(shí)間6min，到時(shí)將茶湯倒入瓷碗中，葉底由杯中翻倒在杯蓋上。審評(píng)時(shí)一般不加牛奶，有些拼配商在審評(píng)時(shí)加牛奶。 3g tea samples, infuse 150ml boiling water for 5min. In B

45、ritain, 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、成品青茶審評(píng)四、成品青茶審評(píng)The Evaluation of Oolong Tea青茶在市場上習(xí)慣稱烏龍茶。按產(chǎn)地分為福建青茶、廣東青茶和臺(tái)灣青茶。由于產(chǎn)地、品種和制法不同，各地青茶品質(zhì)又各有特點(diǎn)。就福建來說，又有南北之分，閩北以傳統(tǒng)式加工方

46、法多濃香型烏龍茶，閩南以改進(jìn)式加工方法多清花香（綠湯）型烏龍茶。* 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. Take Fujian Oolong tea for example, people from northern part of

47、 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鐵觀音Tie Guan Yin46閩北-水仙Shuixian in northern Fujian 47黃金桂黃金桂Huang Jin Gui 48武夷肉桂武夷肉桂Wu Yi Rou Gui491、青茶審評(píng)的方法有兩種：The Evaluation of Oolong

48、Tea 審評(píng)順序：觀外形嗅香氣-看湯色嘗滋味評(píng)葉底。（1）傳統(tǒng)法：使用110mL鐘形杯和審評(píng)碗，沖泡用茶量為5g，茶與水之比例為1:22。（2）通用法：使用150mL的審評(píng)杯和容量略大于杯的審評(píng)碗，沖泡用茶量3g，茶與水之比為1:50。 The evaluation order: observe appearance smellaroma look at liquor color taste evaluate infused tea leaves (1) Traditional way: Using 110ml bell-shaped cup and evaluation bowl, 5 g

49、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. 502、香味類型：The types of Aroma 大致可分為四大類型：（1）細(xì)膩花果香型這是青茶中品質(zhì)最好的一類，其品質(zhì)的最大特點(diǎn)是具有類似水蜜桃或蘭花的香氣，滋味清爽潤滑，大多用春茶和秋茶制作。如廣東潮安鳳凰單

50、樅、福建安溪鐵觀音。 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.51（2）花果香型 Flower & Fruit Fragrance 它與細(xì)膩花果香型相比，香味類型相同，顯水蜜桃香，滋味清爽

51、，但入口后缺乏鮮爽，在青茶中屬于二類產(chǎn)品經(jīng)濟(jì)價(jià)值也較高。這種茶大多產(chǎn)于秋季，產(chǎn)量大致占青茶總產(chǎn)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（3）高火香型 High-fired fragrance 老火香型的青茶，干茶色澤暗褐顯枯，湯色黃深，葉底暗綠，無光澤。這類產(chǎn)品，由于

52、鮮葉不十分粗老，香味上顯老火香味，而無粗老氣味。 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，在青茶中是品質(zhì)最次的一類，它的制作方法與第三類相同，但原料更粗老，大多是夏茶中的低檔鮮葉，因而既有老火香型，又帶有粗老氣味。 Its of the lowest quality in oolong tea. Its processing method is the same as that o

53、f high-fired, but the materials are coarser than those of the high-fired. 54 五、黑茶審評(píng)五、黑茶審評(píng)The Evaluation of Dark Tea 1、黑茶審評(píng)方法：黑茶審評(píng)方法：The Evaluation Method of Dark Tea （1）外形）外形以嫩度和條索為主，兼評(píng)凈度、色澤和干香。以嫩度和條索為主，兼評(píng)凈度、色澤和干香。 (1) Appearance Attach more importance to tenderness and straightness.55 （2）開湯：稱取茶）開湯：

54、稱取茶7g,放入白瓷碗中，沖沸水放入白瓷碗中，沖沸水350ml,加蓋泡加蓋泡10min（也有煮漬）用竹筷或小銅絲網(wǎng)將葉底撈出，（也有煮漬）用竹筷或小銅絲網(wǎng)將葉底撈出，放入碗蓋上，并將茶湯旋轉(zhuǎn)攪動(dòng)，使沉淀集中碗底，然后評(píng)放入碗蓋上，并將茶湯旋轉(zhuǎn)攪動(dòng)，使沉淀集中碗底，然后評(píng)定內(nèi)質(zhì)。定內(nèi)質(zhì)。 (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

55、deposit centralized at the bottom of bowl, then evaluate the characteristics.562、黑茶成型與工藝、原料的關(guān)系、黑茶成型與工藝、原料的關(guān)系Relationship among the formation of dark tea, technology and raw materials茶名 Name鮮鮮 葉葉 嫩嫩 度度 Tenderness初初 加加 工工 工工 序序 Primary processing procedure毛毛 茶茶 外外 形形 Appearance of primary tea緊壓成品茶緊壓成品

56、茶 Compressed finished tea1、黑 茶 Dark tea中葉種1芽3葉6葉（較粗老）One tip:3-6 leaf殺青初揉渥堆復(fù)揉干燥 fixation-1st rolling-piling-rolling again-drying粗松帶梗，色澤黑黃褐 coarse & loose with stalk, color :black sandy brown黑磚、茯磚、花卷 Heizhuan, Fuzhuan, 2、老青茶 Coarse dark tea中葉種成熟度較高葉梗（老梗葉）Mature leaves with stalk殺青初揉初曬復(fù)揉渥堆干燥 fixat

57、ion-1st rolling-rolling again-piling-drying葉成條有紅梗，色烏綠黃 straight with red stalk, color: dark greenish yellow青磚茶 Green brick tea 57茶名Name 鮮鮮 葉葉 嫩嫩 度度 Tenderness初初 加加 工工 工工 序序 Primary processing procedure毛毛 茶茶 外外 形形 Appearance of primary tea緊壓成品茶緊壓成品茶 Compressed finished tea3、普洱茶 Puer Tea云南大葉種1芽2、34葉（較肥嫩）One tip:2,3-4 leaf殺青揉捻干燥渥堆 fixation-rolling -drying-piling條索肥壯，色紅褐帶烏 fat & bold, color: dark reddish brown普洱散茶、普洱茶磚 Puer loose Tea, Puer Brick Tea4、六堡茶 Liubao Tea中葉種1芽23葉、4葉（尚嫩）One tip:2-3,4 leaf殺青揉捻渥堆復(fù)揉干燥 fixation-rolling-piling-rolling a