Tea quality is mainly estimated by sensory evaluation. In Chihsin, sensory evaluation of Tea is very important. There are handbooks written about tea quality judgement, but it does not mean that everyone can become a connoisseur only with them.
The partially fermented tea has its unique aroma and taste. It is the most important tea in Taiwan due to not only the production yield but also its popularity. Owning to diverse geographical environment and hard-working tea farmers with continuously improved tea-making techniques, Taiwan produces many special tea from light-fermented Wen-Shan Pouchung tea to heavy- fermented Bie-How (White-tip) Oolong tea. In between, there are named Tong-Ding Oolong tea, Song-Bo-Zhang-Qing tea, High-Mountain tea, Tieh- Kuan-Yin tea, etc. Because of the diversity of Taiwan special tea, to distinguish them and their quality analysis become a necessary for the quality inspection, grading or pricing. Sensory evaluation is a main method for the tea quality analysis.
In quantitative descriptive analyses, there including floral aroma, sweet aroma, roasted aroma, ripen-fruity aroma, dried-fruity aroma, yellowness, redness, brightness, astringency, bitterness, sweetness, sourness, smooth taste, sweet aftertaste, astringent aftertaste, salivated aftertaste and aroma aftertaste. It is found that Tong-Ding Oolong tea, Song-Bo-Zhang-Qing tea, Wen-Shan Pouchung tea and High-mountain tea were quite similar due to their similar intensity of aroma. On the other hand, Tieh- Kuan-Yin and Bai-hau Oolong tea were also similar. Only difference in that the former had strongly roasted aroma and the latter had special ripen-fruity aroma.
Chishin's consultant will discusses with customers to realize the need and goals, then use our expertise in sensory evaluation of tea to provide different flavor/types tea product for our customers.
