Research Progress of Quantitative Evaluation Methods for Tea Grade

ZOU Dan; YIN Xiaoli; GU Huiwen; LONG Wanjun; FU Haiyan; SHE Yuanbin

doi:10.13305/j.cnki.jts.2023.06.011

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Journal of Tea Science ›› 2023, Vol. 43 ›› Issue (6) : 733-746. DOI: 10.13305/j.cnki.jts.2023.06.011

Review

Research Progress of Quantitative Evaluation Methods for Tea Grade

ZOU Dan¹, YIN Xiaoli^1,*, GU Huiwen², LONG Wanjun³, FU Haiyan³, SHE Yuanbin⁴

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Abstract

Grade is an important indicator for discerning the quality of green tea and other types of tea, and it is directly related to their selling prices. However, there is often a phenomenon of falsely labeling tea grades in the market, which seriously undermines consumer rights. At present, tea grade is mainly assessed by sensory evaluation. Sensory evaluation, after long-term development, has formed relatively unified standard, but it still has a certain subjectivity. To evaluate the tea grade more accurately and objectively, researchers have developed a series of quantitative evaluation methods for tea grade. Given the significant practical importance of evaluating tea grade, this article provided a comprehensive review of the recent research status in the qualitative and quantitative evaluation of tea grades, including bionic sensing intelligent sensory detection technology, specific chemical components detection and metabolomics techniques. Major problems and challenges on tea grade evaluation were discussed, and future development trend was also prospected in this study. It has positive guiding significance for objective, scientific and standardized evaluation and quality control of tea quality.

Key words

chemical composition / computer vision / electronic nose / electronic tongue / metabolomics

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ZOU Dan, YIN Xiaoli, GU Huiwen, LONG Wanjun, FU Haiyan, SHE Yuanbin. Research Progress of Quantitative Evaluation Methods for Tea Grade[J]. Journal of Tea Science. 2023, 43(6): 733-746 https://doi.org/10.13305/j.cnki.jts.2023.06.011

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