茶葉品質(zhì)的高低主要從以下五個(gè)方面進(jìn)行綜合評(píng)判：

The quality of tea is mainly assessed fromthe following five aspects:

1、外形審評(píng)Appearance

干茶外形：觀察干茶的條索、嫩度、色澤、整碎和凈度

Appearance of dry tea: observing the strip,tenderness, color, completeness, brokenness and clarity of dry tea.

以緊結(jié)、重實(shí)、芽毫豐富、芽葉質(zhì)嫩、完整、無雜為佳

With characteristics of tightness, heaviness,abundant-bud and pekoe -covered, tender leaves and buds, completed and unmixeddry tea, it is a good tea.

2、湯色審評(píng)Color of infusion

看湯色：觀察碗中茶湯色澤的濃淡、深淺、明暗、清濁

Color of infusion: observing the color andtexture of tea infusion by index as following: shade of color, bright or dim, clearor turbid

以色度鮮明、清澈、明亮為佳

With characteristics of distinctive color,clear and bright tea infusion, it is a good tea.

3、香氣審評(píng) Aroma

聞香氣：茶湯的香氣需要熱嗅、溫嗅、冷嗅“三嗅”結(jié)合，綜合評(píng)判茶香的純異、優(yōu)次、持久

Aroma: combing the aroma perception of teainfusion under three differenttemperatures, namely hot sniffing, warm sniffing, and cold sniffing;, reflectpurity, merits and persistence comprehensively.

以香高銳、鮮爽、濃郁、純正、持久、無異氣為佳

With distinctive, refreshing, pure, and lastingaroma characteristics and no off flavors, it is a good tea.

4、滋味審評(píng)Taste

嘗滋味：品嘗茶湯，體會(huì)味蕾對(duì)茶湯的濃淡、厚薄、強(qiáng)弱、鮮爽、苦澀等不同感受

Taste: tasting tea infusion to evaluate it byindex such as thick or light, broth-like or plane, strong or dull, refreshingor astringent and etc.

以醇厚、鮮爽、回甘為佳

With characteristics of mellow and thickrefreshing taste, sweet after-taste, it is a good tea.

5、葉底審評(píng)Infused Leaves

評(píng)葉底：從視覺、觸覺角度評(píng)審開水沖泡后的茶葉的嫩度、色度和勻度

Infused Leaves: assessing the tenderness, colorand evenness of infused leaves by sight and touch.

一般以嫩軟多芽、色澤均勻、老嫩一致、芽葉完整、勻齊者佳

With characteristics of soft tender buds andleaves, uniform color and texture, complete shape infused leaves, it is a goodtea.

來源: 安徽農(nóng)業(yè)大學(xué)茶學(xué)全國(guó)重點(diǎn)實(shí)驗(yàn)室