摘要
文中从干看外形和湿评内质2个部分入手,阐述高山乌龙茶感官审评方法和要领。
The paper stated sensory evaluation methods and key points of high mountainous Oolong tea from two parts of apperance when dry and inherent characteristics when wet.
出处
《东南园艺》
2015年第5期60-62,共3页
Southeast Horticulture
关键词
高山
乌龙茶
感官
审评
High mountain
Oolong tea
Sensory organ
Evaluation
