T/HCPA 005-2024 Tea Tasting Sensory Evaluation Method

Scope

Scope: This document specifies the terms and definitions, evaluation criteria, evaluation methods, and evaluation results and judgments for the sensory evaluation of Diancha tea. This document is applicable to the sensory evaluation of all types of Diancha tea. Main technical content: - Preface - Introduction - 1 Scope - 2 Normative reference documents - 3 Terms and definitions - 4 Evaluation criteria - 5 Evaluation - 6 Evaluation results and judgments - 7 Implementation and amendment - Appendix A (informative appendix) - Diancha tea evaluation scoring table Preface: This document is prepared in accordance with the provisions of GB/T 1.1–2020, *Guide for Standardization – Part 1: Structure and Drafting Rules for Standardization Documents*. As an important component of Chinese traditional tea culture, Diancha tea boasts a profound historical and cultural heritage. However, there is currently a lack of unified standards for the sensory evaluation of Diancha tea, leading to inconsistencies and non-standard practices in production, processing, sales, and evaluation. To address this, this standard aims to standardize the sensory evaluation methods of Diancha tea, enhance the scientificity and consistency of tea quality evaluation, and promote the healthy and orderly development of the Diancha tea industry. This standard primarily defines the terms and definitions, evaluation criteria, evaluation methods, and evaluation results and judgments for the sensory evaluation of Diancha tea, and is applicable to the sensory evaluation of all types of Diancha tea. During the preparation of this standard, relevant standards were referenced, and industry practices and development needs were taken into account. This is the first edition of the standard. Introduction: Diancha tea originated in the Tang Dynasty and flourished in the Song Dynasty, representing an important heritage of Chinese tea culture that embodies the unique tea-drinking art and a

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