基于仿宋斗茶与茶叶感官审评的茶叶品质对比评价

Analysis on the Quality Evaluation of the Tea in Imitating of Song Dynasty Tea Competition and Modern Tea Sensory Evaluation

研读宋代文献,在此基础上总结形成了一套仿宋斗茶评价体系,此体系丰富了现代茶叶评价体系与品饮乐趣。通过使用相同茶品进行仿宋斗茶与现代茶叶感官审评对比实验,发现白茶、红茶、绿茶与乌龙茶皆可进行仿宋斗茶,白茶斗茶效果最好;同一类茶品在两种评价体系中评价结果规律趋于一致,即品质优的茶品评分皆高,品质差的茶品评分皆低。同时结合现代分析技术,将理化成分与茶叶品质评价方法有机结合发现,茶皂素、氨基酸、咖啡碱含量高,茶多酚含量低、酚氨比值低的茶品仿宋斗茶与点茶效果更好。实验结果可为宋代点茶、斗茶等非物质文化遗产的传承,为新茶饮产品开发提供一定的思路启发。

This paper summarizes a set of evaluation system in imitation of Song Dynasty based on the study of Song dynasty literature,which enriches the modern tea evaluation system and drinking pleasure.Through the use of the same tea products for the Song dynasty competition tea and modern tea sensory evaluation comparison experiments,to explore the differences and correlation between the ancient and modern tea evaluation,this paper found that the same type of tea had the evaluation results of the law tends to be the same in the Song dynasty tea competition and modern tea sensory evaluation,the white tea performed best in the Song dynasty tea competition and Diancha.At the same time,combined with modern analytical techniques such as the physical and chemical composition and tea quality evaluation method,it was found that high tea saponins,amino acids,caffeine content,low tea polyphenol content and phenol-ammonia ratio tea products had better results in imitation of the Song dynasty tea competition and Diancha.The experimental results can provide some ideas for the inheritance of intangible cultural heritage of Song Dynasty Diancha and tea competition,as well as for the development of new tea beverage products.