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GB/T 14487-2017: Tea vocabulary for sensory evaluation
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Std ID	Version	USD	Buy	Deliver [PDF] in	Title (Description)
GB/T 14487-2017	English	1159	Add to Cart	9 days [Need to translate]	Tea vocabulary for sensory evaluation
GB/T 14487-2008	English	RFQ	ASK	6 days [Need to translate]	Terms of tea sensory tests
GB/T 14487-1993	English	RFQ	ASK	9 days [Need to translate]	The terms of tea sensory tests

GB/T 14487-2017: Tea vocabulary for sensory evaluation

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Tea vocabulary for sensory evaluation ICS 67.140.10 X55 National Standards of People's Republic of China Replacing GB/T 14487-2008 Tea sensory evaluation terminology Posted.2017-11-01 2018-05-01 implementation General Administration of Quality Supervision, Inspection and Quarantine of People's Republic of China China National Standardization Administration released Directory Foreword Ⅲ 1 Scope 1 2 tea general 1 2.1 dry tea shape 1 2.2 Dry tea color 5 2.3 soup color 6 2.4 aroma 8 2.5 taste 11 2.6 leaf bottom 14 2.7 all kinds of tea commonly used nouns and function words 15 3 green tea and green tea flower tea 15 3.1 dry tea shape 15 3.2 Dry tea color 17 3.3 soup color 18 3.4 aroma 18 3.5 taste 19 3.6 leaf bottom 19 4 yellow tea 19 4.1 dry tea shape 19 4.2 Dry tea color 19 4.3 aroma 20 5 black tea 20 5.1 Dry tea shape 20 5.2 Dry tea color 20 5.3 soup color 21 5.4 aroma 21 5.5 taste 21 Oolong tea 6.1 Dry tea shape 22 6.2 Dry tea color 22 6.3 soup color 23 6.4 aroma 24 6.5 taste 24 6.6 Leaf bottom 25 7 white tea 25 7.1 Dry tea shape 25 7.2 Dry tea color 26 7.3 soup color 26 7.4 aroma 27 7.5 taste 27 7.6 Leaf bottom 27 8 black tea 27 8.1 Dry tea shape 27 8.2 Dry tea color 28 8.3 soup color 28 8.4 aroma 28 8.5 taste 29 8.6 Leaf bottom 29 9 squeeze tea 30 9.1 Dry tea shape 30 9.2 Dry tea color 31 9.3 Aroma 32 Appendix A (Normative) Sensory reviews common terms 33 Appendix B (informative) commonly used sensory evaluation function words 36 Index 38

Foreword

This standard was drafted in accordance with the rules given in GB/T 1.1-2009. This standard is GB/T 14487-2008 "tea sensory evaluation terms" amendment. Compared with GB/T 14487-2008, the main technology The difference is as follows. --- Removed Chapter 2 "Normative references" and rearranged the chapter number; --- Added black tea class in six Fort tea terms; --- Increasing the term squeeze oolong tea; --- Increased the pressure on the term white tea; --- Kneading tea terminology individually as Chapter 9. This standard is proposed by the China Federation of Supply and Marketing Cooperatives. This standard by the National Tea Standardization Technical Committee (SAC/TC339) centralized. This standard was drafted unit. China National Federation of Supply and Marketing Cooperatives Hangzhou Tea Research Institute, Zhejiang University, Fujian Agriculture and Forestry University, the national tea quality Supervision and Inspection Center, Zhejiang Tea Group Co., Ltd., Hangzhou Wahaha Group Co., Ltd. Food Science Institute, Shandong Agriculture the University. The main drafters of this standard. Zhao Yu Xiang, Yang Xiufang, Gong Shuying, Guo Yaling, Liu Yafeng, Weng Kun, Zhang Lixia, Zou Xinwu, Jinyang, Mao Limin, Zhang is seeking, Chen Ping, Gu Zhilei. This standard replaces the standards previously issued as. --- GB/T 14487-1993, GB/T 14487-2008. Tea sensory evaluation terminology

1 Scope

This standard defines the general terms of tea sensory evaluation, terminology and definitions. This standard applies to all kinds of tea sensory evaluation in China.

2 tea common

2.1 dry tea shape 2.1.1 Much slightlytippy There is a high percentage of fluffy tea bars. 2.1.2 Much more fairlytippy There is a higher proportion of hairy tea, the degree was significantly lower. 2.1.3 Phi tippy Tea bar full of hair. 2.1.4 Feng Miao tip Buds delicate, tightly knurled sharpness. 2.1.5 Body density Tea weight, also refers to the weight of the unit volume. 2.1.6 Heavy and heavy Body weight, tea in the hands of a heavy feeling. 2.1.7 Light and light Body light, tea in the hands of light weight. 2.1.8 Evenly even Evenly even Evenly On the next three sections of tea thickness, length, size more consistent, the proportion of appropriate, no off-gear phenomenon. 2.1.9 Even net neat Even and clean, free of stems and other inclusions. ...