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Journal of Tea Science ›› 2023, Vol. 43 ›› Issue (6): 733-746.

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Research Progress of Quantitative Evaluation Methods for Tea Grade

ZOU Dan1, YIN Xiaoli1,*, GU Huiwen2, LONG Wanjun3, FU Haiyan3, SHE Yuanbin4   

  1. 1. College of Life Science, Yangtze University, Jingzhou 434025, China;
    2. College of Chemistry and Environmental Engineering, Yangtze University, Jingzhou 434023, China;
    3. School of Pharmaceutical Sciences, South-central Minzu University, Wuhan 430074, China;
    4. College of Chemical Engineering, Zhejiang University of Technology, Hangzhou 310014, China
  • Received:2023-09-04 Revised:2023-11-09 Online:2023-12-15 Published:2024-01-08

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: computer vision, electronic nose, electronic tongue, metabolomics, chemical composition

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