六大茶类审评方法

1、六大茶类审评方法Evaluation of the Six Classifications of Tea主讲：王同和主讲：王同和 教授教授 Lectured by : Prof. Wang Tonghe翻译：翻译：温璐璐温璐璐 老师老师Interpreted by :Lulu1提纲：Outline一、评茶基础知识一、评茶基础知识 The Rudiments of Tea Evaluation二、绿茶审评二、绿茶审评 The Evaluation of Primary Green Tea三、红茶审评三、红茶审评 The Evaluation of Black Tea四、青茶审评四、青茶审评 Th

2、e Evaluation of Oolong Tea五、黑毛茶审评五、黑毛茶审评 The Evaluation of Primary Dark Tea六、白、黄茶审评六、白、黄茶审评 The Evaluation of White Tea & Yellow Tea2一、一、 评茶基础知识评茶基础知识 The Rudiments of Tea Evaluation1.审评内容：审评内容：1. Contents: （1）干看）干看外形外形（1）look- appearance （2）湿评）湿评内质内质（2）evaluate- inner quality 3一、一、 评茶基础知识评茶基础知识

3、 The Rudiments of Tea Evaluation2.审评程序：审评程序：2. evaluation procedure （1）把）把 盘盘（三段：上段、中段、下段）（三段：上段、中段、下段） Holding plate （2）开）开 汤汤（三素：茶量、水温、时间）（三素：茶量、水温、时间）Infusing tea（3）嗅香气）嗅香气（三嗅：热、温、冷嗅）（三嗅：热、温、冷嗅） Smelling aroma （4）看汤色）看汤色（三度：色、亮、混浊度）（三度：色、亮、混浊度） Seeing the color of soup（5） 尝滋味尝滋味（三步：吸吮、满舌、循环滚动（三步：

4、吸吮、满舌、循环滚动) Tasting（6） 评叶底评叶底（三度：嫩、色、匀度）（三度：嫩、色、匀度） Evaluating the tea leaves412345678910111205附：评茶用具 Appendix: Outfits For Evaluation1.分样盘（） plate for sample division 干评盘（） plate for dry evaluation 叶底盘（） plate for infused tea leaves2.毛茶扦样篾匾flat round split-bamboo basket for primary tea sample divis

5、ion26附：评茶用具 Appendix: Outfits For Evaluation3.乌龙茶审评杯、碗 evaluation cup and bowl for oolong tea4.精茶审评杯、碗 evaluation cup and bowl for refined tea7附：评茶用具 Appendix: Outfits For Evaluation5.毛茶审评杯、碗 evaluation cup and bowl for primary tea6.毛茶杯（半圆口） cup for primary tea(half round) 精茶杯（锯齿口） cup for refined t

6、ea(saw tooth) 8附：评茶用具 Appendix: Outfits For Evaluation7.小天平小天平 balance8.砂时计砂时计 sand timer9.保温瓶保温瓶 vacuum flask 10.戥称戥称 scale11.汤杯（汤杯（） soup cup 滤网（滤网（） filter net 汤匙（汤匙（） spoon12.电热水壶电热水壶 electric kettle 78.91011129（一）、把盘：（一）、把盘：（三层：面张、中段、下脚）（三层：面张、中段、下脚）干看茶样时，首先查对样茶、茶类、花色、名称、产地等。干看茶样时，首先查对样茶、茶类、花色、

7、名称、产地等。然后扦样：毛茶然后扦样：毛茶250-500g、精茶、精茶200-250g 手执样盘缺口角作前后左右的回旋转动，使茶有次序地分手执样盘缺口角作前后左右的回旋转动，使茶有次序地分布，后再将茶通过上下颠簸收拢集中呈馒头形，分上中下三布，后再将茶通过上下颠簸收拢集中呈馒头形，分上中下三层：层： Holding plate:Pick up samples: primary tea250-500g, refined tea200-250g Put your hand on the nick of the plate, and make it rotate It can be divided

8、into 3 layers:10上（上段茶、面装茶）上（上段茶、面装茶）粗长轻飘身骨差粗长轻飘身骨差* Upper coarse, long *中（中段茶、腰档，肚货）中（中段茶、腰档，肚货）细紧、重实比例大好细紧、重实比例大好* Middle fine, tight and heavy, *下（下段茶、下身茶）下（下段茶、下身茶）碎、片、末多则做工品质差碎、片、末多则做工品质差* Lower broken, powdered* 根据三层茶比例及品质情况，对样评定干茶外形等级。根据三层茶比例及品质情况，对样评定干茶外形等级。We can evaluate the grade of dry te

9、a according to the proportion and quality of the 3 layers.11（二）、（二）、开汤开汤（三要素：茶量、水温、时间）（三要素：茶量、水温、时间）Infusing tea 开汤俗称：泡茶或沏茶开汤俗称：泡茶或沏茶Infusing tea is also called making tea.1、先洗净杯碗，准确称取、先洗净杯碗，准确称取3g茶放入评茶杯里，再茶放入评茶杯里，再注入注入150ml沸水，浸泡沸水，浸泡5min后倒出茶汤进行审评。后倒出茶汤进行审评。1. Wash the cup and bowl clean, put 3g tea

10、 into the evaluation cup, and pour 150ml boiling water. After 5min, pour out the tea liquor and evaluate.122、不同茶叶、不同茶叶冲泡方法冲泡方法Brewing methods for different tea 1）、 绿、红茶（国际规定）及白茶和花茶：3g茶、150ml沸水、5（其中绿茶4min），茶水比为1：501) green tea, black tea, white tea and scented tea: 3g tea, 150ml boiling water, 5(or 3

11、, 5) The ratio of tea to water is 1:502）、乌龙茶： 5g茶、110ml沸水、5（或2、3、5），茶水比为1：22 2) oolong tea: 5g tea, 110ml boiling water, 5(or 2, 3, 5) The ratio of tea to water is 1:22 13 3）、压制茶： 一般冲泡方法的：3g茶、150ml沸水、7， 茶水比为1：50 煮渍法： 5g茶、250ml沸水、510， 茶水比为1：80 3) compressed tea: the common method: 3g tea, 150ml boili

12、ng water, 7 . The ratio of tea to water is 1:50 the boiling method: 5g tea, 250ml boiling water, 510. The ratio of tea to water is 1:8014（三）、香气（三）、香气（三嗅：热、温、冷嗅）（三嗅：热、温、冷嗅）1、嗅香方法分为：热嗅：分辨缺陷；温溴：分辨优次；冷嗅：分辨持久。、嗅香方法分为：热嗅：分辨缺陷；温溴：分辨优次；冷嗅：分辨持久。 Smelling aroma 1. The methods: Hot: distinguish the defects War

13、m: distinguish superior teas from inferior ones Cold: distinguish how long the aroma will last2、注意事项：、注意事项：（1）审评前不要抽烟，不擦香脂、香水，不用香皂洗手等，预防外界干扰。）审评前不要抽烟，不擦香脂、香水，不用香皂洗手等，预防外界干扰。（2）日本和我国少数收购站，用竹筷夹叶嗅香。）日本和我国少数收购站，用竹筷夹叶嗅香。 2. Notes: Dont smoke, and dont wash hands with perfumed soap to avoid outside interr

14、uptions. (2)In several purchasing center of Japan and China, people smell fragrance by bamboo chopsticks.15（四）、看汤色（四）、看汤色（色度、亮度、混浊度）（色度、亮度、混浊度） 汤色又称：水色、汤门或水碗 要及时看：因茶汤中的成分和空气接触后很容易发生变化，汤色随汤温下降逐渐变深。 Seeing the liquor color We should see the liquor color promptly, because the color will change easily.

15、The liquor color will darken with the drop of temperature.16 （五）、尝滋味（五）、尝滋味（吸吮、满口、循环滚动）（吸吮、满口、循环滚动）1、茶汤入口分三个步骤：吸吮、满口、循环打转后再咽下。、茶汤入口分三个步骤：吸吮、满口、循环打转后再咽下。2、茶汤温度：、茶汤温度：70适适宜宜4555 40。温度高，口麻木；温度低，迟钝，温度高，口麻木；温度低，迟钝，同时溶解物析出，汤味不协调。同时溶解物析出，汤味不协调。3、注意事项：审评前异食刺激性食物，如：辣椒、葱蒜、糖果，不宜抽烟，、注意事项：审评前异食刺激性食物，如：辣椒、葱蒜、糖果，不

16、宜抽烟，以保持味觉灵敏度。以保持味觉灵敏度。 Tasting 1. It is divided into 3 steps when the soup is in your mouth:suck in, mouthful, circulate and rotate, then swallow. 2. The temperature of liquor:70 appropriate 4555 40. Your mouth will numb when temperature is too high and will be dull when too low. 3. Notes: Dont eat

17、hot pepper, allium vegetables, candy, and dont smoke.17（六）、评叶底（六）、评叶底（三度：嫩、色、匀度）（三度：嫩、色、匀度） 靠视觉和触觉：把茶渣全部倒入叶底盘或杯盖的反面或白色搪瓷漂盘里，将叶张拌匀、铺开，观察内容：1、老嫩度，色泽度，均匀度及有无掺杂。2、柔软度、弹性、厚薄、平突、壮瘦。 Evaluating the infused tea leaves empty the infused tea leaves into the plate or the inner side of bowl cover, spread them o

18、ut, hold them steadily and evaluate. Evaluation: Tenderness, evenness, color, intact or broken. Elasticity, thickness, flat or swelled, bold or thin18二、绿茶审评二、绿茶审评 Evaluation of green tea我国的精制绿茶以外销的珍眉为大宗；其次是珠茶；还有少量蒸青绿茶。眉茶和珠茶除部分以地名茶原籍出口外，主要还是根据各地眉茶品质特点，实行定量定质拼配成号码茶，对国外销售。Chunmee green tea, for sale ab

19、road, tops No. 1 of the refined green tea and gunpowder tea comes next.According to Chunmee green tea and gunpowder teas place of origin, quality, and characteristics, theyll be sold abroad by different grades.19The refined green tea products in China are mainly as follows: Chunmee green tea, Hyson,

20、 and YoungHyson and Sowmee, etc. 我国的精制绿茶产品有珍眉、贡熙、针眉、雨茶、秀眉等。20花 色Varieties等 级Grades商品茶代号Code of commercial tea外形特征Appearance & Characteristics特珍（三个级）Special Chunmee green tea (3 grades)特 级Extra 一级 1st二级 2nd4102293719370细嫩、紧直，匀齐，锋苗显，fine & tender, tight & heavy, even细紧、重实，匀整，有锋苗tight &

21、 slender, heavy body, even紧结、尚重实，匀整，少锋苗tight, heavy body fairly, even1、眉茶鉴评、眉茶鉴评我国外销眉茶各花色品种及其等级都有自己对应的茶号，见表11。1.The Evaluation of Chunmee green teaChunmee green tea for export has different varieties, grades and codes. Table 11.21花 色Varieties等 级Grades商品茶代号Code of commercial tea外形特征Appearance & C

22、haracteristics珍眉（四个级）Chunmee green tea (4 grades)一级 1st二级 2nd三级 3rd四级 4th不列级Not listed936993689367936630063008紧结、壮实，尚匀整tight, sturdy, fairly even尚紧、粗实，尚匀整fairly tight, coarse & bold, fairly even稍粗松a little bit coarse & loose粗松coarse & loose粗松，质轻，带朴梗coarse & loose, light22 出口眉茶各花色品种茶代

23、号及外形特征（续一）Different varieties, grades and codes of Chunmee green tea for export1、雨茶YoungHyson（共二个级two grades）分一 级1st、二 级2nd2、秀眉Sowmee（四个级four grades）特 级extra、一 级1st 、二 级2nd 、三 级3rd3、凤 眉Fengmei4、特贡Tegong（二个级two grades）特 级extra 、 级1st5、贡熙Hyson（三个级three grades）一 级1st 、二 级2nd 、三 级3rd ，不列级Not listed23珍眉系

24、列1 Chunmee green tea 141022AA41022AA叶底 infused leaves 9371AAA9371AAA叶底infused leaves 24 眉茶形状顾名思义，条索应似眉毛的形状，这是决定其外形规格的主要因子。眉茶色泽以绿润起霜为好。 内在品质：汤色以黄绿明亮清澈，香气以香纯透清香或熟板栗香高长，滋味以浓醇鲜爽、回味带甜，叶底以芽多叶软、厚实、嫩匀的为好。 Chunmee green tea is in the shape of eyebrow. Quality: It tastes mellow, aromatic, refreshing and sweet

25、. And itd better that the infused tea leaves should be soft, thick, tender and even.25 眉茶是由炒青绿毛茶经再加工而成的产品，主要是物理变化，在外形上较初加工茶规格化、标准化、商品化；在内质上变化不太大，主要是香味趋向于调和性与一致性。* Chunmee green tea is the product reprocessed from the fried primary green tea. Its mainly about physical change, so that Chunmee green te

26、a will be much more commercialized. 26Gunpowder tea can be divided into 4 categories through refining of fried primary green tea: gunpowder tea, Young Hyson, broken tea, and Sowmee. 2、珠茶鉴评、珠茶鉴评The evaluation of gunpowder tea 珠茶是由圆炒青毛茶（1级）经精制整形后分为：珠茶、雨茶、碎茶、秀眉四大类花色。其中，宛如珍珠的圆形茶称为珠茶，等级珠茶外形特征及贸易代号见表12。27

27、表42 不同等级珠茶贸易茶代号与外形特征 Table 4-2 Code Name and Appearance for Different Grades of Gunpowder Tea 等 级Grades外形特征Appearance & Characteristics贸易茶代号Code name of commercial tea特特 级级extra一一 级级1st二二 级级2nd三三 级级3rd四四 级级4th五五 级级5th不列级不列级 not listed圆结重实，光滑，墨绿光亮Round & tight, smooth,圆结尚重实，墨绿round & fair

28、ly tight,较圆结，墨绿泛黄，色欠润fairly round & tight, black yellowish green尚圆，黄绿稍暗fairly round, dark yellowish green尚圆欠结实，色暗黄fairly round, lack of tightness, dark yellow粗圆，色枯coarse & round, dry扁圆，枯黄 flat & round, dry yellow3505937293739374937594759575 28珠茶系列1 Gunpowder Tea 13502珠茶二级Grade 2nd3502叶底

29、infused leaves 3503珠茶三级Grade 3rd3503叶底infused leaves 29 珠茶外形要求颗粒紧结、滚圆如珠，匀整重实；色泽以墨绿、深绿光润为好。 内质汤色以黄绿明亮，香高味醇的为好。 叶底嫩度评比芽头与叶张匀整，以有盘花芽叶或芽头嫩张比重大的为好。 Its required that gunpowder tea should be tight, round, even and heavy. The liquor color, should taste sweet & mellow. Itd better that the infused tea le

30、aves should be with the tender buds and uniformed tea leaves. 30The Evaluation of Steamed Green Tea3、蒸青绿茶审评、蒸青绿茶审评31目前我国蒸青绿茶有恩施玉露和普通蒸青两种。前者保留了我国传统蒸青绿茶制法，外形如松针，紧细、挺直、匀整，色泽绿润，香清持久，味醇爽口，属名茶规格。普通蒸青色泽品质要具备三绿，即干茶墨绿、汤色碧绿、叶底青绿。 There are 2 types of steamed green tea in China now, namely, Jade Dew and the co

31、mmon steamed green tea. The former retains Chinas traditional processing methods. High quality of the common steamed green tea should include 3 elements: dry tea looks greenish black, its liquor color is jade green, and the infused tea leaves look bluish green.32 日本蒸青绿茶分高、中、低三档，共9级。各级茶的嫩度相当于我国各级炒青绿茶

32、的水平，见表13。外形比较碎。高档茶带嫩茎，中、低档带嫩梗，下档茶有较长的梗朴。* The steamed green tea is divided into three grades, top, middle and low, with 9 levels in total. 33表13 各等级蒸青绿茶的外形特征Table 1-3 Appearance of Different Level Steamed Green Tea档次Grade级别Level外形特征Appearance & Characteristics相当于炒青级别（嫩度）Grade that is equal to fr

33、ied green tea (tenderness)高档High gradeEE级（超超特 EE LevelE 级（超特）E LevelS 级（特）S Level细嫩，紧直，光润，尚嫩绿fine & tender, tight & heavy, smooth, fairly tender green 较细嫩，紧、直、光，墨绿fairly fine & tender, tight & heavy, bright, black green尚嫩，较紧直，深绿fairly tender, tight and heavy, dark green特级extra一级1st二级

34、2nd34档次Grade级别level外形特征Appearance & Characteristics相当于炒青级别（嫩度）Grade that is equal to fried green tea (tenderness)中档Middle grade低档Low grade一级1st二级2nd三级3rd四级4th五级5th六级6th条尚紧直，黄绿稍深fairly tight & heavy, 尚紧直、有扁条，黄绿fairly tight & heavy, flat leaves, yellowish green粗松尚直有扁条，黄绿稍枯coarse & loos

35、e, flat leaves, a little dry yellowish green直形扁片状straight, and flat flakes粗松尚直扁片状coarse & loose, straight & flat粗松朴片coarse & loose, coarse leaf三级3rd四级4th五级5th六级6th七级7th级外beyond grade35 日本蒸青绿茶开汤鉴评方法：The Japanese steamed green tea evaluation: 称取代表性的茶样3.0g各3份(分别用于审评香气、汤色和滋味)放入鉴评碗中，按 7秒冲泡一只茶

36、的速度加开水，约2min时，用网匙(18目)捞取叶底，靠近鼻嗅香气，反复数次，持续5min后，滤去叶底审评汤色与滋味。判断香气时必须结合汤热时和汤冷时的情况综合判定。* Weigh three tea samples of 3.0 g. Put them into the bowl, and pour boiling water. After 2 min, fish the infused leaves up by wire-screen spoon, and smell closely for several times. After 5 min, evaluate the liquor c

37、olor and its taste. 36 日本感官审评茶叶时大都不评叶底，只有少数茶类要审评叶底，如碾茶和红茶。对中国茶的审评较重视叶底。日本对蒸青绿茶的断碎不十分讲究，但注意原料嫩度；不怕香、味带“生青气”，忌“栗香”；汤色、叶底青绿受欢迎，讨厌色黄。 The infused tea leaves are seldom evaluated in Japan, only a small number of tea are evaluated, such as rolled tea and black tea. Japanese people dont put much emphasis t

38、o the broken conditions of steamed green tea, but to its tenderness; and they dont care much about whether it tastes astringent or not. 37三、红茶审评The Evaluation of Black Tea1、工夫红茶鉴评The evaluation of Gungfu Black Tea 工夫红茶是中国特有的，主要有十大工夫红茶。十大工夫红茶。 祁红、滇红、川红、宁红、宜红、湖红、浙红，以及福建的政和红、坦洋红和白琳红。 There are mainly 1

39、0 types: Qihong, Dianhong, Chuanhong, Ninghong, Yihong, Huhong, Zhehong, as well as Zhenghe, Tanyang, Bailin black tea in Fujian Province .38十大工夫红茶十大工夫红茶的品质特点：的品质特点：The Quality Characteristics of Ten Gongfu Tea 祁红祁红鲜醇带甜、蜜糖香（祁门香）鲜醇带甜、蜜糖香（祁门香）Qihong fresh and mellow with sweet taste 滇红滇红茶肥壮重实、金毫特多茶肥壮重

40、实、金毫特多Dianhong fat and bold, heavy川红川红紧结壮实、美观、橘糖香紧结壮实、美观、橘糖香Chuanhong tight and sturdy, beautiful with orange aroma宁红宁红紧结、叶底开展、有红筋稍短碎紧结、叶底开展、有红筋稍短碎Ninghong tight, stretched infused tea leaves 宜红宜红细紧有毫、香甜纯似祁红细紧有毫、香甜纯似祁红Yihong slender, tippy and as fragrant & sweet as Qihong39 湖红湖红“湘红湘红”、紧结重实；、紧结重

41、实； 浙红浙红细紧、挺直、带有花香；细紧、挺直、带有花香； 闽闽-政和红：大茶政和红：大茶外形近似滇红、条小、色黑；外形近似滇红、条小、色黑； 小茶小茶细紧、香似祁红但不持久；细紧、香似祁红但不持久； 闽闽-坦洋红坦洋红条索细薄而飘、带白毫，叶底光滑；条索细薄而飘、带白毫，叶底光滑； 闽闽-白琳红白琳红条细长弯曲、多白毫、带颗粒状；条细长弯曲、多白毫、带颗粒状； Huhong tight and heavy Zhehong slender, tight, and straight, with flower fragrance. Zhenghe: Big tea similar to Dianh

42、ong in appearance, small and black; Tanyang slender, thin, with white tips Bailin slender, curved, and grainy.40正山小种Zheng Shan Xiao Zhong41CTC红碎茶 Black Broken Tea422、红碎茶审评、红碎茶审评The Evaluation of Black Broken Tea （1）品质要求：（国际市场）品质要求：（国际市场）The Quality Requirement: (International market) 外形：外形： 规格：分明、有一

43、定重实度和净度规格：分明、有一定重实度和净度; 颗粒：匀颗粒：匀正、洁净正、洁净; 色泽：乌黑或带褐红色、油润。色泽：乌黑或带褐红色、油润。内质：内质： 香味：鲜、强、浓，中有和性（忌：陈、钝、香味：鲜、强、浓，中有和性（忌：陈、钝、淡）汤色：红艳明亮淡）汤色：红艳明亮 叶底：红匀鲜明叶底：红匀鲜明Appearance:Specification: clear, heavy, cleanGrains: even, cleanColor: jet black or with brown red Characters: Aroma: fresh, intense, strongLiquor col

44、or: brightly red Infused Tea Leaves: evenly red and bright 43（2）审评方法The Evaluation Method 红碎茶审评以内质的汤味、香气为主，外形为辅。 开汤审评取茶样3g，150ml沸水冲泡5min。英国则采用140ml或1/4品脱(即142ml)的标准容量杯子，每杯茶样重量为2.8g或2.85g，冲泡时间6min，到时将茶汤倒入瓷碗中，叶底由杯中翻倒在杯盖上。审评时一般不加牛奶，有些拼配商在审评时加牛奶。 3g tea samples, infuse 150ml boiling water for 5min. In B

45、ritain, they adopt 140 ml or 142 ml container cup, 2.8 g or 2.85 g tea sample. After 6 minutes, pour the liquor into a china bowl and then put infused leaves onto the cover. 44四、成品青茶审评四、成品青茶审评The Evaluation of Oolong Tea青茶在市场上习惯称乌龙茶。按产地分为福建青茶、广东青茶和台湾青茶。由于产地、品种和制法不同，各地青茶品质又各有特点。就福建来说，又有南北之分，闽北以传统式加工方

46、法多浓香型乌龙茶，闽南以改进式加工方法多清花香（绿汤）型乌龙茶。* Oolong tea is divided into Fujian Oolong tea, Guangdong Oolong tea and Taiwan Oolong tea according to their production place. Oolong tea from different production places boasts its own characteristics. Take Fujian Oolong tea for example, people from northern part of

47、 Fujian produce oolong tea with strong flavor in traditional ways, while improved processing method is used to produce flower-flavored oolong tea in southern part.45铁观音Tie Guan Yin46闽北-水仙Shuixian in northern Fujian 47黄金桂黄金桂Huang Jin Gui 48武夷肉桂武夷肉桂Wu Yi Rou Gui491、青茶审评的方法有两种：The Evaluation of Oolong

48、Tea 审评顺序：观外形嗅香气-看汤色尝滋味评叶底。（1）传统法：使用110mL钟形杯和审评碗，冲泡用茶量为5g，茶与水之比例为1:22。（2）通用法：使用150mL的审评杯和容量略大于杯的审评碗，冲泡用茶量3g，茶与水之比为1:50。 The evaluation order: observe appearance smellaroma look at liquor color taste evaluate infused tea leaves (1) Traditional way: Using 110ml bell-shaped cup and evaluation bowl, 5 g

49、tea sample, the ratio of tea to water is 1:22. (2) Universal way: 150ml evaluation cup and bowl, the volume of bowl should a little bigger than that of cup. 3g tea sample, the ratio is 1:50. 502、香味类型：The types of Aroma 大致可分为四大类型：（1）细腻花果香型这是青茶中品质最好的一类，其品质的最大特点是具有类似水蜜桃或兰花的香气，滋味清爽润滑，大多用春茶和秋茶制作。如广东潮安凤凰单

50、枞、福建安溪铁观音。 Four types: (1) Refined Flower & Fruit Fragrance Its the best quality of oolong tea. It is mostly processed from spring tea and autumn tea, such as Fenghuang Danzong in Guangdong Province and Anxi Tieguanyin in Fujian.51（2）花果香型 Flower & Fruit Fragrance 它与细腻花果香型相比，香味类型相同，显水蜜桃香，滋味清爽

51、，但入口后缺乏鲜爽，在青茶中属于二类产品经济价值也较高。这种茶大多产于秋季，产量大致占青茶总产量的25%。 It tastes refreshing, but lack of smooth when the liquor is in mouth. This type of tea is processed mostly in autumn with its output making up 25% of total output of oolong tea.52（3）高火香型 High-fired fragrance 老火香型的青茶，干茶色泽暗褐显枯，汤色黄深，叶底暗绿，无光泽。这类产品，由于

52、鲜叶不十分粗老，香味上显老火香味，而无粗老气味。 The dry tea looks deep brown with deep yellow liquor. The infused leaves are dark green. 53（4）老火粗味型Over-fired fragrance 老火粗味型青茶，在青茶中是品质最次的一类，它的制作方法与第三类相同，但原料更粗老，大多是夏茶中的低档鲜叶，因而既有老火香型，又带有粗老气味。 Its of the lowest quality in oolong tea. Its processing method is the same as that o

53、f high-fired, but the materials are coarser than those of the high-fired. 54 五、黑茶审评五、黑茶审评The Evaluation of Dark Tea 1、黑茶审评方法：黑茶审评方法：The Evaluation Method of Dark Tea （1）外形）外形以嫩度和条索为主，兼评净度、色泽和干香。以嫩度和条索为主，兼评净度、色泽和干香。 (1) Appearance Attach more importance to tenderness and straightness.55 （2）开汤：称取茶）开汤：

54、称取茶7g,放入白瓷碗中，冲沸水放入白瓷碗中，冲沸水350ml,加盖泡加盖泡10min（也有煮渍）用竹筷或小铜丝网将叶底捞出，（也有煮渍）用竹筷或小铜丝网将叶底捞出，放入碗盖上，并将茶汤旋转搅动，使沉淀集中碗底，然后评放入碗盖上，并将茶汤旋转搅动，使沉淀集中碗底，然后评定内质。定内质。 (2) Infuse tea: put 7 g tea sample into the white porcelain bowl, infuse 350ml boiling water for 10 min with a cover, then stir the liquor in order to make

55、deposit centralized at the bottom of bowl, then evaluate the characteristics.562、黑茶成型与工艺、原料的关系、黑茶成型与工艺、原料的关系Relationship among the formation of dark tea, technology and raw materials茶名 Name鲜鲜 叶叶 嫩嫩 度度 Tenderness初初 加加 工工 工工 序序 Primary processing procedure毛毛 茶茶 外外 形形 Appearance of primary tea紧压成品茶紧压成品

56、茶 Compressed finished tea1、黑 茶 Dark tea中叶种1芽3叶6叶（较粗老）One tip:3-6 leaf杀青初揉渥堆复揉干燥 fixation-1st rolling-piling-rolling again-drying粗松带梗，色泽黑黄褐 coarse & loose with stalk, color :black sandy brown黑砖、茯砖、花卷 Heizhuan, Fuzhuan, 2、老青茶 Coarse dark tea中叶种成熟度较高叶梗（老梗叶）Mature leaves with stalk杀青初揉初晒复揉渥堆干燥 fixat

57、ion-1st rolling-rolling again-piling-drying叶成条有红梗，色乌绿黄 straight with red stalk, color: dark greenish yellow青砖茶 Green brick tea 57茶名Name 鲜鲜 叶叶 嫩嫩 度度 Tenderness初初 加加 工工 工工 序序 Primary processing procedure毛毛 茶茶 外外 形形 Appearance of primary tea紧压成品茶紧压成品茶 Compressed finished tea3、普洱茶 Puer Tea云南大叶种1芽2、34叶（较肥嫩）One tip:2,3-4 leaf杀青揉捻干燥渥堆 fixation-rolling -drying-piling条索肥壮，色红褐带乌 fat & bold, color: dark reddish brown普洱散茶、普洱茶砖 Puer loose Tea, Puer Brick Tea4、六堡茶 Liubao Tea中叶种1芽23叶、4叶（尚嫩）One tip:2-3,4 leaf杀青揉捻渥堆复揉干燥 fixation-rolling-piling-rolling a