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88-year-old Chishang rice farmer Xie Meiguo defeats global experts to win Japan's "Rice Taste Analysis and Evaluation Contest" Gold Prize for Taiwan, China for the first time
88-year-old Chishang rice farmer Xie Meiguo defeats global experts to win Japan's "Rice Taste Analysis and Evaluation Contest" Gold Prize for Taiwan, China for the first time
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Wushi Port, Nanfang'ao and Wuqi Port win the first Fishing Port Environmental Evaluation Award
Breaking the messy image of fishing ports, Wushi Port, Nanfang'ao and Wuqi Port improve their environment and win the first Fishing Port Environmental Evaluation Award
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National Oriental Beauty Tea Evaluation Awards Ceremony Helps Boost the Tea Brand's Popularity
Taoyuan Deputy Mayor Lee Hsien-ming attended the "2019 Taoyuan City National Premium Oriental Beauty Tea Evaluation Competition Awards Ceremony" at the Taoyuan City Comprehensive Conference Hall yesterday (the 29th) in the morning. Deputy Mayor Lee Hsien-ming said that the city government organized the 2019 Taoyuan City National...
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China's first agricultural product integrity evaluation platform relaunches after a full redesign
Integrity is gold - China's first agricultural product integrity evaluation platform relaunches after a full redesign
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How to establish a complete non-point source pollution monitoring and evaluation system
Establish a complete non-point source pollution monitoring and evaluation system
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Why is arable land quality survey, monitoring and evaluation so significant?
Arable land quality survey, monitoring and evaluation are of great significance
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New potato line Wuxuan No. 2 passes field evaluation by provincial and prefectural expert panel
The new potato line "Wuxuan No. 2", jointly bred by the Nanhua County Agriculture Bureau, the Chuxiong Prefectural Plant Protection Station, and the Wujie Town Agricultural Extension Center of Nanhua County, has passed field evaluation by a provincial and prefectural expert panel. The experts attending the meeting listened to introductions from the breeding units on the breeding process, regional trials, and production demonstrations, examined the relevant materials, and conducted on-site inspections in Wujie Town, carrying out actual harvests on two production plots. The expert panel gave full recognition, holding that the breeding process of this line is clear, and that it participated in and completed the 2003-2005 Yunnan Province
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Methods and Technical Key Points for Quality Evaluation in Tea Plant Breeding
Methods for evaluating the quality traits of individuals, types, or strains in tea plant selection and breeding. The quality of tea generally refers to the four factors of "color, aroma, taste, and shape," collectively known as appearance and internal quality. Direct quality evaluation involves producing finished tea according to the picking standards and processing techniques of different tea types, and then assessing the quality. Using a small amount of fresh leaves and small-scale machinery to make tea is called the "small-amount tea-making method," which is the early quality evaluation of young tea plants or individual plants. Indirect quality evaluation is based on the correlation between bud and leaf morphology and the quality of finished tea, using field observations and instrumental analysis for evaluation.
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Detailed Explanation of White Tea Evaluation Methods and Quality Identification Key Points
The appearance is mainly evaluated for tenderness, color, shape and cleanliness, while the internal quality is mainly evaluated for liquor color, aroma, taste and infused leaves. For tenderness, in Baihao Yinzhen (Silver Needle), observe whether the buds are plump or thin; for Baimudan (White Peony) and similar teas, observe the plumpness of the downy buds, the proportion of downy buds and the thickness of the leaf texture. Those with plump and strong downy buds, a high proportion of them and thick, soft leaves are superior. For color, evaluate the downy buds as silvery white, glossy and smooth, the upper leaf surface as grayish green and the lower leaf surface as silvery white; this is called silver buds with green leaves, white underside and green upper surface, and is considered top grade. For shape, those with buds and leaves still joined and leaf tips upturned are superior; those with leaves spread open, folded, bent or curled are inferior. For cleanliness, the requirement is that it contains no old
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A detailed guide to the evaluation method of red mao cha (rough tea), mastering the key points of quality judgment
Compare against the mao cha standard sample to sensorially evaluate the appearance and internal quality of the finished product from the initial processing of black tea, judging its quality grade and level. The evaluation method is to evaluate tea against the sample, divided into dry evaluation of appearance and wet evaluation of internal quality. Appearance comparison assesses four factors: the tightness of the twisted strips, tenderness, wholeness, and cleanliness; tightness and tenderness (including color) are the main factors. When evaluating, take 250-500g of sample tea, pour it into a round bamboo sample tea tray, and shake the tray with both hands so that the mao cha roughly separates into three layers. The coarser, longer, and looser mao cha floats on the surface, called the upper segment tea
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