将“茶叶感官基础训练”模块纳入茶叶感官审评体系的可行性分析

Feasibility analysis of integrating the module of “Basic Training of Tea Sensory” into “Sensory Evaluation of Tea Quality”

本文旨在探索茶叶感官审评体系中纳入"茶叶感官基础训练"模块,建立茶叶感官基础训练标准茶样库,解决茶叶感官审评中审评人员自我认知不足,初学者入门困难,过度依赖经验,缺少标准样,不利交流与传承等问题的可行性分析。

This paper was set to analyze the feasibility of integrating the module of ＂Basic Training of Tea Sensory＂into the system of ＂ Sensory Evaluation of Tea Quality＂ so as to solve the problems of overdependence on experience,lack of standard samples as well as Inconvenience in communication and inheritance.