GB/T 23776-2018 in English
VALIDMethodology for sensory evaluation of tea
- Issued on:2018-02-06
- Implemented on:2018-06-01
- File Format:PDF
- Delivery:Via email within 5 business days
$359.00
《GB/T 23776-2018茶叶感官审评方法》由TC339（全国茶叶标准化技术委员会）归口，主管部门为中华全国供销合作总社。
Introduction
Core changes in the standard revision
| Revision items | 2009 version | 2018 version | Technical impact |
|---|---|---|---|
| Evaluation cup and bowl size | No distinction between tea types | Divided into three categories: primary tea, finished tea, and oolong tea | Improve evaluation accuracy |
| Number of tea samples | 200-300g | 100-200g | Save sample costs |
| Weight of compressed tea | Appearance 25%→Flavor 30% | Appearance 20%→Flavor 35% | Strengthen internal quality evaluation |
Specifications for key evaluation equipment
Evaluation table: Dry evaluation table (black) 800-900mm high, wet evaluation table (white) 750-800mm high, must comply with the neutral color requirements of GB/T 15608.
Standard cups and bowls for tea evaluation are divided into three categories:
- First-processed tea: 250mL cup/440mL bowl
- Finished tea: 150mL cup/240mL bowl
- Oolong tea: 110mL inverted bell-shaped cup
Comparison of tea evaluation differences
| Tea type | Brewing time | Core evaluation factors | Score weight |
|---|---|---|---|
| Green tea | 4min | Tenderness, freshness | Taste 30% |
| Oolong tea | 5-6min | Special characteristics aroma | Aroma 35% |
| Compressed tea | 5-8min | Fixness, golden flowers | Leaf bottom only 5% |
Implementation suggestions
Laboratory construction:It is recommended to configure an independent review room, with the ambient temperature controlled at 20-25℃ and relative humidity ≤70% to avoid interference from foreign odors.
Staff training:The reviewer must hold a "Tea Reviewer" certificate and a health certificate at the same time, and it is recommended to conduct standard operation refresher training twice a year.
Tea Sample Processing: Before evaluating the compressed tea, professional tools must be used to take samples to ensure that the ratio of the inner and outer layers is consistent with the actual drinking state.
Loading PDF document...
Error loading PDF. Please make sure the file is valid and try again.
We also recommend
-
GB/T 19598-2025 in English
Quality requirements for product of geographical indication—Anxi tieguanyin
2025-02-28 -
GB/T 8311-2013 in English
Tea - Determination of Dust and Broken Content
2013-12-31 -
GB/T 32719.1-2016 in English
Dark tea—Part 1:Basic requirements
2016-06-14 -
GB/T 9833.1-2013 in English
Compressed tea—Part 1:Hua zhuan tea
2013-07-19 -
GB/T 24710-2026 in English
Quality requirements for product of geographical indication—Panyong Congou
2026-01-28 -
GB/T 18650-2008 in English
Product of geographical indication—Longjing tea
2008-07-15 -
GB/T 34778-2017 in English
Matcha
2017-11-01 -
GB/T 26530-2011 in English
Product of geographical indication—Laoshan green tea
2011-05-12
