How to evaluate tea more professionally

How to identify the grade of tea".

The evaluation of the advantages and disadvantages of tea is still mainly based on sensory and supplemented by physical and chemical testing. The sensory evaluation and appraisal method is to use people's senses such as sight, smell, and touch, depending on its appearance, the bottom of the leaves and the color of the tea soup, taste its taste, smell its aroma, and comprehensively put forward evaluation opinions. The haircut evaluation and identification method is to measure the water, ash, proportion of tea powder and the stem content of pressed tea with various instruments.

It plays a supporting role in the evaluation.

Evaluation of black tea, green tea, flower tea.

1) Evaluate dry tea.

1. Whole crush (uniformity): pour the representative sample tea into the evaluation plate in about two or so, and rotate several times in a certain direction with both hands to make the different shapes of tea leaves separate into layers in the plate. The thick and light float on the top, the small one sinks at the bottom of the plate, and the tea leaves in the middle are more even.

The more tea in the middle section, the better the evenness. On the contrary, if the proportion of coarse tea on the top and the fine tea at the bottom of the plate is large, the uniformity is poor.

2. Cord: The tightness, thickness, oblateness, and weight of the cord are directly related to the old and tender fresh leaves. Tightly knotted and heavy, fine and broken poor quality. Bead tea requires a fine round and tight knot. Flat tea is required to be flat, smooth, and straight.

3. Tenderness: The age and tenderness of tea are directly related to the quality of tea. Under the same conditions, the bud tip and white hao content are high in tenderness and good quality.

4. Color: black tea red brown or dark brown oily ***, dry brown or yellow poor quality; Green tea emerald green or silver-gray (commonly known as frost) has a light ***, withered yellow or dark brown quality. Black tea contains more golden bud tips, and green tea contains more white hao, both of which are high-grade teas.

Flower tea dark green ***, dry yellow poor quality.

5. Clarity: The sample tea has more tea stems, petioles, and tea seeds, and the quality is poor. Mixed with impurities, such as sediment, grass leaves, and bamboo chips are of worse quality. **Tea must not contain impurities, and paratea cannot contain non-tea impurities.

6. Dry tea aroma: grab a handful of dry tea, smell its aroma, distinguish the level of tea fragrance, and check whether there is mildew, rancidity, smoke, burnt, sour or other peculiar smells.

2) Open the soup and evaluate the tea Take out three grams of evenly mixed sample tea (the residual flowers should be removed from the flower tea) and put it into the review plate, brew it with boiling water for five minutes, pour the tea soup into another tea bowl, pour the brewed tea leaves into the plate, and identify the quality from the following four items.

1. Aroma: It is normal to have no peculiar smell and slightly higher scorching smoke.

2. Soup color: generally the thick and bright ones are preferred, and the dark and light ones are inferior.

3. Taste: Thick and mellow is preferred, and heavy astringency is secondary.

4. Leaf bottom: soft and bright is preferred, and coarse and hard is secondary.

The psychological preparation of the tea taster before tasting the tea.

Tea tasters should have the following three psychological preparations to identify or appreciate a pot of tea:

1.Accept all kinds of tea with a very detached mood, regard all kinds of tea as independent individuals, attach importance to its style, and have no likes and dislikes. If someone asks you, "What's your favorite tea?" You shouldn't be able to answer at once.

2.Fully understand the quality characteristics of various types of tea, and how high it can be made. Therefore, it is necessary to drink more and visit famous tea, and try to let yourself know how high the sky is and how thick it is.

3.Identification and appreciation of the current condition of the pot of tea. The current situation here includes the harvesting season, the growing environment, and the technology used to make it, rather than just the quality of the result.

Although this item is a bit conflicting with the previous one, it is important in terms of the actual benefits of identification and appreciation, such as "Where and what season is the tea?" "Who picks the tea?" "Wait.

The tea taster's method of evaluation.

As long as you find a few small pots of about 150 (most of the small pots are about this volume), and use the large cup as a tea bowl, you can operate according to the law and practice your ability to evaluate tea in detail. If you can't find so many small pots, you can also take some rice bowls or soup bowls for eating, most of the size of rice bowls and soup bowls is also 150, take three as a group, one to make tea and one as a lid, and the other is placed next to it for later use, soak until the required time, open the lid, scoop the tea leaves into the bowl with a spoon (or a colander), and then cover the bowl with the spare bowl as the lid. In this way, the bowl with the bottom of the leaves can smell the fragrance, and the bowl with the tea soup can observe the color and taste of the soup, and you can still engage in comparative research and appreciation.

Problems that should be paid attention to when tasting tea.

1.Accumulation of experience in tea evaluation through repeated experiments: The ability to evaluate tea is acquired through continuous experiments, attempts and judgments, and is the result of accumulated experience. It is impossible to have the ability to evaluate tea if you only talk about it without practicing, only formulas and do not apply them.

2.Paying attention to the correlation between the factors of tea shape and tea endoplasm can accelerate the acquisition of tea evaluation ability.

First of all, it is necessary to learn the knowledge of tea art and prepare a complete set of tea tasting equipment (tea sea, boiling kettle, teapot, gaiwan, tea cup, tea cup, etc.).

The gold content of the tea appraiser is much higher than that of the tea artist.

Tea evaluators are the use of senses to evaluate the quality and grade of tea color, aroma, taste, shape, widely active in tea production, processing, circulation, ** and other fields, is an indispensable skilled talent for the development of the tea industry, is an important human resource to promote the high-quality development of the tea industry.

Personnel who have been certified by the state and take tea evaluation as their profession are referred to as tea assessors. At the same time, tea evaluator is also a professional name. According to the provisions of the National Occupational Standards for Tea Assessors, there are five levels of tea assessors, namely primary tea assessors, intermediate tea assessors, senior tea assessors, tea assessors, and senior tea assessors.

According to the requirements of the operating procedures, the sample can be uniformed, weighed, and placed in the evaluation cup in the coding order, and can master the correct brewing time, water temperature, cup and bowl capacity, tea ratio, can master the correct method of smelling aroma and taste, can distinguish abnormal odors such as Chen, mildew, and different, and can distinguish the depth, light and dark, and turbidity of the soup color.

Be able to master the evaluation method of the bottom of the leaves, be able to distinguish the age, tenderness, uniformity, and color of the leaves, and be able to adjust the light, temperature and humidity of the evaluation room according to the weather changes, so that it meets the requirements of tea evaluation, can do a good job in the maintenance and maintenance of tea evaluation facilities, and can prepare tea evaluation cups and bowls of tea according to different tea categories, sensory evaluation of indoor light, temperature and humidity requirements, and knowledge of the specifications and requirements of tea evaluation utensils for different tea products.

1. The essence is different.

Tea assessor can be a general term for a professional name, and tea assessor belongs to a rank among tea assessors; It can also refer to the junior, intermediate, and senior tea assessors in the tea evaluator rank.

According to the provisions of the National Occupational Standards for Tea Assessors, there are five levels of tea assessors, namely primary tea assessors, intermediate tea assessors, senior tea assessors, tea assessors, and senior tea assessors.

2. The application conditions are different.

Tea evaluator: To apply for a junior tea evaluator, one of the following conditions must be met: engaged in professional tea appraisal for no less than 2 years; After the primary formal training of the profession to reach the specified standard number of hours, and obtain a certificate of completion (completion).

Tea appraiser: To apply for a tea appraiser, you must first obtain the professional qualification certificate of a senior tea appraiser, and have a certain number of years of continuous work before you can declare.

3. The work requirements are different.

Junior, intermediate and senior tea evaluators: job requirements include sample acceptance, tea evaluation preparation, sensory quality assessment, comprehensive judgment, etc.;

On the basis of the primary, intermediate and senior tea assessors, the work requirements of tea appraisers have increased the work of training and guidance, organization and management.

Tea master is a full-time technical person in the tea industry with professional knowledge of tea and comprehensive quality of tea performance, service, management skills, etc.

Tea evaluators are those who evaluate the quality (color, aroma, taste, and shape) of tea with their sensory organs. Personnel who have been certified by the state and take tea evaluation as their profession are referred to as tea assessors.

There is a clear difference between the two in terms of work content, one is in the tea industryFront desk, and one is inBackstage。The main work of the tea artist is to engage in sales, tea performance, tea brewing and other related work in tea houses, tea houses and tea shops, while tea evaluators are mainly engaged in tea procurement, processing, blending, grading and other work in tea enterprises.

There is no difference, however, if you look at it from the point of view of the "Vocational Qualification Certificate", there is, one is a technician, and the other is a primary, intermediate, and advanced one.

There must be a difference, like one is a student and the other is a teacher.

In terms of vocational qualifications.

One is the cadet.

The other is a teacher.

There are more knowledge points.

1. Different definitions.

The art of tea, that is, the art of making and drinking tea, is an important part and expression of Chinese tea culture.

Tea evaluation is the means and method of testing the quality of tea. The evaluators use the senses of sight, smell, taste, touch, etc., to evaluate the "color, aroma, taste, and shape" of tea products, so as to identify the quality of tea.

Second, the history is different.

Tea art is based on the brewing of tea, which has been inherited and accumulated for more than 1,000 years.

Tea evaluation began in modern times, less than 100 years ago. In 1953, the tea evaluation room of the Anhua Tea Factory in Hunan Province is said to be the oldest.

Third, the purpose is different.

Tea art pursues beauty, and the tea brewing process and effect are skillful and aesthetic, so as to avoid and dilute the shortcomings of tea as much as possible, strive to carry forward the advantages of tea, and strive to reflect the purpose of drinking beauty.

The purpose of tea evaluation is to identify the quality of tea, which is a formatted and rigorous science.

Fourth, the technical requirements are different.

Tea masters are required to use art to enhance and interpret the understanding of tea based on culture and morality, based on skills.

Tea appraisers are required to have sensory discrimination ability, be familiar with the tea making process, and have basic skills in tea evaluation.

Fifth, the site environment is different.

The tea ceremony is not limited to the venue, as long as the environment is beautiful and the air is fresh.

The tea evaluation must be carried out in the evaluation room with high requirements for lighting, space, and facilities.

Sixth, the tea set and facilities are different.

Tea ceremony facilities require corresponding brewing utensils, as well as certain scene auxiliary equipment.

The tea evaluation facilities use professional evaluation equipment and dedicated evaluation space.

7. The brewing method is different.

Tea art has specific requirements for the amount of tea, water, water temperature, and steeping time, and it is suitable for tea and suitable people.

The tea evaluation accurately stipulates the amount of tea, the simmering time, and stipulates that only boiling water can be used to simmer, and the quality of tea can be identified by increasing the concentration of tea soup and magnifying the advantages and disadvantages of tea.

The tea art is a bit more casual; Tea evaluation is more rigorous and rigid.

8. The dress code is different.

There are no specific requirements for clothing for tea art, as long as it is simple, elegant, fitted, and in line with the tea and the theme.

Tea review staff are generally only allowed to wear white coats.

Tea judge. <>

Tea artists and tea assessors are both national vocational skill level appraisal examinations, which belong to different jobs in an industry, as far as the certificate qualification is concerned, the gold content of tea assessors will be slightly higher, but the two focus is different, and candidates can choose to study according to their actual situation.

The definition is different. In addition to understanding the knowledge of various professional tea arts, it is also necessary to enter the full-time personnel with the above skills such as tea art performances, tea banquets, and tea art services.

In contrast, tea evaluators are more focused, mainly using their own senses to evaluate the grade, quality, and quality of tea through color, aroma, taste, and shape.

Skills are different and missing.

Tea masters need to know more about the entire tea culture, and enrich their tea art heritage, based on skills, to interpret their own understanding in the art of brewing tea.

In addition to the understanding of tea culture knowledge, tea evaluators should also have the ability to distinguish and taste tea with senses, understand the process of making tea, and have the basic skills of tea evaluation.

Jobs are different. In terms of work content, tea artists are more front-end, and tea evaluators are more back-end.

Tea masters usually carry out sales, tea performances, tea brewing and other work in teahouses, tea houses and other places, while tea evaluators are mainly tea blind evaluation, procurement, processing and other aspects.

The content of these two certificate examinations is theoretical knowledge and skill operation, which belongs to the 100-point system, and a score of 60 points is passed. If you are taking the junior and intermediate certificates, there is not much difference in difficulty, the written test part is more daily practice, the probability of passing is still very high, and the skill operation part is the basic action process to be familiar with and operate.

Tea masters are more practical.

The tea master is definitely much more practical than the tea master, but in terms of status, the tea master will be higher. The scope and space of employment of tea appraisers is very narrow, and he is a judge, and there are not so many positions.

However, the tea master is different, as long as you drink tea, the tea master has a good use, now many places have high-end tea houses, especially in the first-tier cities of Beijing, Shanghai and Guangzhou, so the tea master has a very broad employment space and development space.

The tea master is definitely much more practical than the tea master, but in terms of status, the tea master will be higher. The scope and space of employment of tea appraisers is very narrow, and he is a critic of the position, and there are not so many positions.

However, the tea master is different, as long as you drink tea, the tea master has a useful place, and now many places have high-end tea houses, especially in the first-tier cities of Beijing, Shanghai and Guangzhou, so the tea master has a very broad employment space and development space.

Tea appraiser is a profession that has existed since ancient times. In recent years, with the prosperity of the tea ceremony, the tea appraiser has once again entered the field of vision of the majority of tea lovers. Able to use the basic theoretical knowledge of sensory evaluation of tea and tea trees, such as the principles of tea biochemistry, tea varieties, and tea making, to analyze the quality characteristics and the causes of quality defects.

At the same time, it can also formulate the best tea blending plan according to the cost of raw materials and market sales trends, reduce costs, improve benefits and other related instructions.