明清时期武夷茶鉴评辑考

On the Sensory Evaluation of Wuyi Tea During Ming and Qing Dynasties

明清时期,是武夷茶发展的重要时期,其制作工艺变革创新。时人对武夷茶色香味留下鉴评文字。透过鉴评资料的描述,归纳武夷茶具备性温、香清甘活等特点,论述武夷茶鉴评与品饮艺术、伪劣茶的互动关系:品饮艺术提升了武夷茶的感官品质,伪劣茶的出现推动了武夷茶鉴评的发展。

Ming and Qing Dynasties are the important periods of the development of Wuyi tea for change and innovation of its preparation.The literature materials on sensory evaluation of Wuyi tea are abundant during Ming and Qing Dynasties.By arrangement and research of these materials,this essay attempts to summarize that Wuyi tea has the characteristics of being warm,fragrant,unmixed,sweet and fresh.And this essay also discusses the interactive relationships between sensory evaluation of Wuyi tea and drinking art and fake and inferior tea.Drinking art improves the quality of Wuyi Tea,and fake and inferior tea promotes the development of sensory evaluation of Wuyi tea.