Practical Manual of Tea Sensory Evaluation for Taiwan Teas-FindBook 找書網 ISBN:9786263935556

內容簡介

　　Tea drinking has a history of five thousand years in the East. The quality of tea is generally graded through sensory evaluation. That is, professionally trained tasters rely on sight, smell, and taste to judge the quality of tea. Generally speaking, as long as you go through a series of rigorous training courses and cultivation, maintain good physical fitness and sensory sensitivity at all times, and be in a stable environment, you can drink the quality of tea. Tea sensory evaluation has long been an important method for evaluating the quality and grading of tea, and is widely recognized by the tea industry.

作者介紹

作者簡介

Tea and Beverage Research Station (TBRS)

　　The station, formerly named Tea Manufacture Experiment Station under the Production Bureau of the Formosa Governor-General’s Office, was established in 1903. In order to develop and promote Taiwan tea, it was reorganized in 1968 as Taiwan Tea Experiment Station and to which were added Wenshan, Yuchih, Taitun and Tongding branches. Meanwhile, it was reorganized in 1999 as Tea Research and Extension Station, Council of Agriculture, Executive Yuan. The organizational tasks include cultivating excellent tea cultivars, researching and improving tea garden cultivation and management technology, tea tree pests and diseases & their control technology, tea manufacturing technology, tea diversified products, tea garden machinery and tea manufacturing machinery, etc. It is the only professional tea industry guidance organization in Taiwan. Following the upgrade of the Ministry of Agriculture (MOA) on August 1, 2023, it was restructured into the "Tea and Beverage Research Station of the MOA", which consists of four branch stations: northern, central, southern and eastern branch stations. It was inaugurated on August 8. Inheriting the past and setting up the future, it will continue to operate sustainably, expand the scope of research and development and move towards the next generation of healthy drinks as the development direction, and continue to provide healthy and high-quality drinks to the people and the world.

01 Introduction
02 Literacy, professionalism and ethics of a taster
03 Principles of sensory evaluation
04 Related chemical compositions of the sensory evaluation of tea
05 Tea sensory evaluation process and required equipment
06 Tea sensory evaluation commonly used glossaries and tea characteristics introduction
07 Tea sensory evaluation and classi¬cation practice operation flow
08 Flavor wheels of Taiwan specialty tea
09 Taiwan-tea Assortment and Grading system (TAGs)

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序

序

　　Taiwan National Competition of famous tea is a great event in the tea industry, which not only improves the tea manufacturing technology through mutual observation and exchange, but also has the significance of promoting the price of tea and the economic development of tea villages. However, in the process of evaluation based on human sensory perception, external environmental conditions and internal tasters' physical and mental states will all affect the outcome. Therefore, it is worth considering how to reduce these impacts in order to achieve justice, fairness and transparency. After much investigation, the Tea and Beverage Research Station of the Ministry of Agriculture of the Executive Yuan published the "Tea Industry Technology Extension Manual - Tea Manufacturing Technology" in 2002. Other than the brief introduction of the sensory evaluation of tea in this manual's chapter titled "Tea Quality Examination", there are no other known published books that this research team has been able to uncover on this topic.

　　This book summarizes many years of practical experience and relevant training courses of tea sensory evaluation personnel of the Tea and Beverage Research Station, and updates relevant materials and pictures of tea sensory evaluation. The content includes personal qualities of a tea taster, sensory evaluation principles, relevant chemical components of tea sensory evaluation, processes, required equipment, common glossaries and practical operation processes, etc. The content is simple, worthwhile to people who are interested in tea drinking and tea lovers alike, to use as a blueprint. Combined with their own experience over time, they will all be able to appreciate the essence and art of the sensory evaluation of tea.

　　For the timeliness of events such as competitions, contests or appraisals, or the difference of quality and price when purchased, useful information can be obtained in this book. Through the introduction of the tea flavor wheels specially produced in Taiwan, one can enjoy a more enhanced and nuanced aroma and taste experience when appreciating specialty tea from the taster’s own perspective.

　　This book is characterized by scientific theory, knowledge and practicality. It is suitable for reference and application by tasters, quality control or research and development personnel, tea farmers and tea industry personnel. It encourages people to continuously improve their sensory evaluation skills through continuous practice, so that they can easily evaluate a good cup of tea or taste and grade more than 100 or 1,000 tea samples.

Tea and Beverage Research Station,
MOA, Executive Yuan
Chief
Tsung-Chen Su, PhD
August 2024

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