| 对中日感官审评茶叶方法与特点的比较和思考 |
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| 引用本文： | 龚淑英,张琳浩.对中日感官审评茶叶方法与特点的比较和思考[J].茶叶,2002,28(3):159-161,169. |
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| 作者姓名： | 龚淑英 张琳浩 |
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| 作者单位： | 浙江大学茶学系，杭州310029 |
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| 摘 要： | 本文比较了中国与日本茶叶感官审评的方法与特点，指出了两国在感官审评茶叶方面的相似与不同之处，从而在名优茶的冲泡时间，评判茶叶质量各因子所占的比重等方面提出了见解。
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| 关 键 词： | 茶叶 感官审评 质量评判 中国 日本 审评方法 比较研究 |
| 文章编号： | 0577-8921(2002)03-159-03 |
Comparison of Tea Sensory Evaluation methods of Japan and China |
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| Gong Shuying.Comparison of Tea Sensory Evaluation methods of Japan and China[J].Journal of Tea,2002,28(3):159-161,169. |
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| Authors: | Gong Shuying |
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| Abstract: | The difference and similarities were found by comparing methods of sensory evaluation of tea between Japan and China,and then infusing time and weight of various tea quality attributes were suggested. |
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| Keywords: | Tea Organoleptic Evaluation Appraising quality |
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