01 Introduction

02 Literacy, professionalism and ethics of a taster

03 Principles of sensory evaluation

04 Related chemical compositions of the sensory evaluation of tea

05 Tea sensory evaluation process and required equipment

06 Tea sensory evaluation commonly used glossaries and tea characteristics introduction

07 Tea sensory evaluation and classi?cation practice operation flow

08 Flavor wheels of Taiwan specialty tea

09 Taiwan-tea Assortment and Grading system (TAGs)



?

序



　　Taiwan National Competition of famous tea is a great event in the tea industry, which not only improves the tea manufacturing technology through mutual observation and exchange, but also has the significance of promoting the price of tea and the economic development of tea villages. However, in the process of evaluation based on human sensory perception, external environmental conditions and internal tasters physical and mental states will all affect the outcome. Therefore, it is worth considering how to reduce these impacts in order to achieve justice, fairness and transparency. After much investigation, the Tea and Beverage Research Station of the Ministry of Agriculture of the Executive Yuan published the "Tea Industry Technology Extension Manual - Tea Manufacturing Technology" in 2002. Other than the brief introduction of the sensory evaluation of tea in this manuals chapter titled "Tea Quality Examination", there are no other known published books that this research team has been able to uncover on this topic.



　　This book summarizes many years of practical experience and relevant training courses of tea sensory evaluation personnel of the Tea and Beverage Research Station, and updates relevant materials and pictures of tea sensory evaluation. The content includes personal qualities of a tea taster, sensory evaluation principles, relevant chemical components of tea sensory evaluation, processes, required equipment, common glossaries and practical operation processes, etc. The content is simple, worthwhile to people who are interested in tea drinking and tea lovers alike, to use as a blueprint. Combined with their own experience over time, they will all be able to appreciate the essence and art of the sensory evaluation of tea.



　　For the timeliness of events such as competitions, contests or appraisals, or the difference of quality and price when purchased, useful information can be obtained in this book. Through the introduction of the tea flavor wheels specially produced in Taiwan, one can enjoy a more enhanced and nuanced aroma and taste experience when appreciating specialty tea from the taster’s own perspective.



　　This book is characterized by scientific theory, knowledge and practicality. It is suitable for reference and application by tasters, quality control or research and development personnel, tea farmers and tea industry personnel. It encourages people to continuously improve their sensory evaluation skills through continuous practice, so that they can easily evaluate a good cup of tea or taste and grade more than 100 or 1,000 tea samples.