中国茶叶加工Issue(1)：15-20,6.DOI:10.15905/j.zgcyjg.2095-0306.2026.01.02
评茶师职业技能竞赛中感官审评技术的提升路径分析
Analysis of Improvement Pathways for Sensory Evaluation Techniques in Tea Sensory Evaluator Vocational Skills Competitions
杨化高 1游红英 2许小英 3袁碧枫4
作者信息
- 1. 福州陆子韵茶业有限公司,福建 福州 350000
- 2. 杭州茶厂有限公司,浙江 杭州 310000
- 3. 杭州茗宝生物科技有限公司,浙江 杭州 311122
- 4. 中国茶叶学会,浙江 杭州 310008
- 折叠
摘要
Abstract
Tea sensory evaluator competitions serve as a crucial platform for evaluating professional sensory evaluation capabilities.The precision,standardization,and proficiency of evaluation techniques directly determine competition outcomes.Based on the national standard GB/T 23776-2018 Methodology for Sensory Evaluation of Tea and practical competition requirements,this paper analyzes improvement pathways encompassing sensory sensitivity training,competition scenario adaptation strategies,and the integration of intelligent evaluation technologies.Specialized training methods are proposed for five major modules:tea shape identification,aroma/flavor sorting,quality assessment,comparative sample matching,and tea product design.In addition,differentiated training schemes for various tea types are refined,and common competition errors and corresponding avoidance strategies are summarized with supporting case data.The effectiveness of these approaches is validated through practical competition cases,providing both theoretical and practical references for competition preparation and professional skill development.关键词
评茶师竞赛/感官审评技术/提升路径/专项训练/智能审评Key words
Tea sensory evaluator competition/Sensory evaluation technique/Improvement pathways/Specialized training/Intelligent evaluation分类
农业科技引用本文复制引用
杨化高,游红英,许小英,袁碧枫..评茶师职业技能竞赛中感官审评技术的提升路径分析[J].中国茶叶加工,2026,(1):15-20,6.
