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Journal of Tea Science ›› 2004, Vol. 24 ›› Issue (2): 82-85.doi: 10.13305/j.cnki.jts.2004.02.002

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The Development and Tendency on the New Technology Application in Tea Quality Evaluation

ZHOU Yi-bin, WANG Jun   

  1. Dept. of Biosystems Engineering, Zhejiang University, Hangzhou 310029, China
  • Received:2004-01-13 Revised:2004-02-23 Online:2004-06-25 Published:2019-09-16

Abstract: Basically, the quality of tea is evaluated by the tea experts through senses. The sensitivity of human’s sense, however, is liable to be changed by external factors, therefore, it is not easy to make an accurate evaluation through human’s sense. The paper presents the new research development in evaluating tea quality such as the shape of tea, the color of tea infusion, the aroma and taste of tea by instruments, especially the application of the machine vision to the shape of tea and the color of tea infusion, the electronic nose to the tea aroma and the electronic tongue to the taste of tea, it put forwards the tendency of the new technology application to tea quality evaluation.

Key words: Tea, Machine vision, Electronic nose, Electronic tongue, Quality evaluation

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