GB/T 23776-2009
AbolishedMethodology of sensory evaluation of tea
茶叶感官审评方法
Application Summary AI generated
GB/T 23776-2009 specifies the standardized procedures for sensory evaluation of tea, including requirements for the testing environment, sample preparation, brewing parameters, and scoring criteria for attributes like appearance, aroma, taste, and infused leaf. It is applied by tea producers, quality inspection agencies, and research institutions in China to assess and grade the quality of various tea types (e.g., green, black, oolong) for commercial trade, product certification, and quality control.
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