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。近期以求,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,便需要摸素出一套简便、有效、祗需少最材料的早期品质鉴定法。红茶品种的早期鉴定,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 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, there has been a better understanding of the composition of tea color and fragrance, but the factors that determine the quality of tea are complex. To be fully identified in the early stage, it is necessary to create a simple, effective and less-expensive The most early material quality identification method. Early identification of black tea varieties, the current application of the method has two kinds, one is a miniature tea making machine for a small amount of tea after the sensory evaluation; one is the determination of fresh leaves chemical composition. before