Tieguanyin's tea tasting terms

Terminology of Tieguanyin tea evaluation

2012-03-1615: 49 Read (78) Comments (0)

Some professional academic terms must be used in the evaluation to describe the six factors of tea quality, confirm the tea quality grade, and also point out the shortcomings as a reference for grading pricing.

First, Tieguanyin tea evaluation terms

1 shape: fat, solid, round, heavy, tight, curly, even, bright, thick, loose, old, tender, miscellaneous flowers, loose, light, sharp spindle, flat strip, straight, broken, palm leaf pedicle, cockroach skin, mantis skin.

2. Color: dark oily, red dot, brown rainbow, dark dry, dry, yellow, dark green, turquoise, cyan, red stripe, Jiao Hong. Dark, dark green, yellow-green, sand green, banana color, hibiscus color, etc.

Aroma: strong, fragrant, high-strength, long, high, pure, clear, floating, coarse, turbid, miscellaneous, strange, sunburned, scorched, moldy, coal, stuffy in water, fragrant and hot.

4. Soup color: golden yellow, golden green, tea seed oil color, orange yellow, light yellow, orange red, black rainbow, cyan yellow, cyan brown, blue turbidity, red turbidity, etc.

5. Taste: mellow, mellow, fresh, sweet, smooth, light, dark, rough, turbid, bitter, astringent and sluggish.

6. Leaf bottom: thick, soft, bright, satin, red edge, soft, thin, slippery, hard, blue, dark brown, rotten red, burnt spots, burnt strips, white dragon tendons, etc.

The use of tea evaluation terms: (1) requires concise tone and prominent focus, which is divided into 30 levels, including necessary description, key description and help description. (2) Compare standard samples with trade samples, specifically point out the same or different items and degrees as the samples, and point out the reasons and requirements when necessary. (3) In the learning process, evaluate Tea Science Research and Analysis, Wang Sai, etc. At this time, the use of terms should be appropriate and aimed at the evaluation purposes of various projects. (4) Reduce the use of modal particles, and the comments should be affirmative and authoritative, so that people can believe that the tea critic is affirmative and decisive.

Second, comment on the modal particles in tea language.

(1) Micro: Slight expression to some extent, such as slight rhyme.

(2) slightly, slightly: the degree should be heavier, such as slightly heavier and slightly tight.

(3) Contrast: a little worse than the original narrative, such as higher aroma.

(4) Defects: the standard requirements cannot be met, such as insufficient shape.

(5) Shang: similar to some extent, barely achievable, such as the fragrance is still clear and long.