I want to know what is needed for professional tea evaluation facilities.

These bold ones

are the equipment and utensils required for professional tea evaluation.

Such as the LF-260 wet evaluation station

LF-200GP dry evaluation station

Sample tea trays, national standard tea evaluation cups and bowls;

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Weighing device, timer,

leaf chassis, net key, etc.

The tea evaluation process is as follows:

From a professional perspective

The total score is determined from two parts: appearance evaluation

and tea internal quality evaluation

About 10-20%

Differences in various types of tea or refined tea

Some differences

This review is usually conducted on the dry review stage

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Use professional tea evaluation trays and sample tea trays

to conduct the process

Judge from the shape, color, clarity, and wholeness

< p>The internal quality evaluation of tea

is usually carried out on the wet evaluation table

The tea needs to be brewed

First, use the tea Then use an electronic measuring instrument to accurately weigh the sample

Put it into the national standard tea evaluation cup

Then brew with water

(all kinds of tea or famous tea The water used for tea varies in temperature)

Use a special countdown timer

1. Smell the aroma first;

then pour out the tea soup

2. Observe the color again;

3. Taste the taste again;

Use a mesh spoon to pick up the tea residue,

4 , check the bottom of the leaves;

Wait

1, 2, 3, and 4 each have their own proportional scores

Then comprehensively calculate the scores