鉴定茶叶品质,历来都是应用直接鉴定法,也就是把鲜叶制成干茶以后进行品质评定。近期以来,对组成茶叶色香味的成份已有进一步了解,但决定茶叶品质优劣的因子是很复杂的,要在早期阶段全面鉴定,便需要摸索出一套简便、有效、只需少量材料的早期品质鉴定法。红茶品质的早期鉴定,目前应用的方法有两种,一是以微型制茶机进行小量制茶后进行感观审评,一是测定鲜叶化学成分。前者没有把鲜叶原料与制茶方法分别进行鉴 Identification of tea quality, has always been the application of direct identification method, that is, fresh leaves made of dry tea after the quality assessment. Recently, the ingredients that make up tea color and fragrance have been well understood. However, the factor that determines the quality of tea is very complicated. To be fully identified in the early stages, we need to explore a simple, effective and small amount of material Early quality appraisal method. Early identification of the quality of black tea, the current application of the method has two kinds, one is miniature tea making machine for a small amount of tea after the sensory evaluation, one is the determination of fresh leaves chemical composition. The former did not Xianshu raw materials and tea methods were Kam