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Journal of Tea Science ›› 2022, Vol. 42 ›› Issue (3): 316-330.doi: 10.13305/j.cnki.jts.20220416.001

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Research Progress of Tea Quality Evaluation Technology

LIU Qi1,2, OUYANG Jian1,2, LIU Changwei1,2, CHEN Hongyu1,2, LI Juan1,2,3, XIONG Ligui1,2,3, LIU Zhonghua1,2,3,*, HUANG Jian'an1,2,3,*   

  1. 1. Key Laboratory of Tea Science of Ministry of Education, Changsha 410125, China;
    2. National Research Center of Engineering and Technology for Utilization of Botanical Functional Ingredients, Changsha 410125, China;
    3. Co-Innovation Center of Education Ministry for Utilization of Botanical Functional Ingredients, Changsha 410125, China
  • Received:2021-11-23 Revised:2022-01-04 Online:2022-06-15 Published:2022-06-17

Abstract: The quality of tea is the embodiment of the shape and inner quality of tea, and evaluating the quality of tea quickly and accurately is essential for tea trade and processing. Sensory evaluation, composition analysis and detection, and emerging technologies are the main tea quality evaluation techniques at present. This article summarized the research progress of three major evaluation technologies in recent years, and focused on the development trend of emerging technologies. Sensory evaluation is greatly influenced by subjective factors, but combined with quantitative description and analysis can reduce the influence of subjectivity. Component analysis detection has high threshold, difficult operation, time-consuming and labor-consuming, and the results obtained are relatively accurate. Emerging technologies are simple, fast, and non-destructive, but at present they cannot achieve satisfactory accuracy. In the tea product diversification today, only multi-dimensional comprehensive utilization of multiple methods can quickly and efficiently detect the quality of tea, and provide assistance for the healthy and efficient development of the tea industry.

Key words: tea quality, computer vision, spectroscopic techniques, electrochemical methods

CLC Number: