T/CANTON 01-2023 Active

Main technical content: 1. Scope 2. Normative reference documents 3. Terms and definitions 4. Tea tasting 4.1 Tea tasting factors and elements 4.2 Appearance evaluation 4.3 Infusion color evaluation 4.4 Aroma evaluation 4.5 Taste evaluation 4.6 Leaf bottom evaluation 5. Basic conditions for tea tasting 6. Tea tasting skills 6.1 Techniques for identifying tea defects 6.2 Techniques for appearance evaluation 6.3 Techniques for infusion color evaluation 6.4 Techniques for aroma evaluation 6.5 Techniques for taste evaluation 6.6 Techniques for leaf bottom evaluation 7. Classification and selection of tea quality 7.1 Classification of tea quality 7.2 Tea selection 8. Precautions for tea tasting Appendix A (Normative) Common terms used in tea quality description