T/HCPA 021-2025 Methodology for Sensory Evaluation of Diancha

Scope

This document specifies the terminology and definitions, evaluation conditions, evaluation methods, and evaluation results and judgments for the sensory evaluation of tea pouring. This document is applicable to all types of tea pouring sensory evaluations. The main technical content of the *Tea Pouring Sensory Evaluation Method* (T/HCPA 021-2025) can be summarized into the following four points: 1. **Classification Evaluation System** Distinguish two tea pouring processes: - Powdered Tea Pouring: Evaluate the "appearance, aroma, foam, soup color, and taste" five factors (with weights of 10%/20%/25%/15%/30%). - Tea Soup Pouring: Evaluate in two stages. First, evaluate the "nine factors" of tea leaves (GB/T 23776), then evaluate the "four factors" of tea pouring (aroma/foam/soup color/taste, with weights of 20%/25%/15%/30%). - Foam-related special indicators: - Refine the "difficulty of foaming, color, volume, and density (previously called smoothness)" five elements, with "density" and the "bite effect" as the core deduction items. 2. **Standardized Operating Procedures** - Precise equipment: - Unify the standard of tea pouring cups: glass-rimmed cups (125mm×75mm/360ml). - Standardize the size of tea pouring trays: white ceramic round trays (diameter 70mm, reduced by 10mm compared to the original standard). - Improve weighing accuracy: balance with a 0.01g sensitivity (original 0.1g). - Preparation methods: - Powdered tea pouring: 1g of powder divided into three water additions (5ml paste + 50ml linear whisking + 45ml rotational whisking). - Tea soup pouring: 100ml pre-prepared tea soup + linear/rotational whisking. 3. **Scientific Scoring Mechanism** - Dual judgment method (specific to tea soup pouring): - First round: average of appearance and internal quality (Equation 2). - Second round: combine the first round results with the four factors of tea pouring and c

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