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Tea and Beverage Research Station

的圖書
圖書介紹 - 資料來源:TAAZE 讀冊生活   評分:
圖書名稱:Practical Manual of Tea Sensory Evaluation for Taiwan Teas(第1版)

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.

章節試閱
01 Introduction
Text, pictures/ Tsung-Chen Su, Chui-Feng Chiu, Sang-Shun Wu

1. Evolution
How does one taste and grade different types of tea? How is it possible to scientifically evaluate a good cup of tea using the senses? Historically, we can see that during the Song Dynasty the "tea competition" was popular among commoners. That tradition continues today in a more formal tea tasting competition using trained assessors. This process evaluates items such as tea shape, color, aroma and ta...
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作者序
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 consid...
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目錄
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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