中国茶叶种类繁多,因其制法、产地、品种以及鲜叶质量等因素的不同,滋味千差万别。虽然茶汤的滋味是感觉器官凭直觉地感受,但在长期总结实践中,大家对茶汤滋味的基本类型有了大致的区分。在众多茶叶生产和科研工作者多年的实践和研究积累的基础上,茶汤滋味大体上可归纳为十四种类型。一、浓烈型一般用于描述绿茶的滋味。有清香和熟板栗香,入口内含物丰富,似喝浓汤之感,味浓而不苦,富收敛性而不涩,回味长而爽口,有甜感,似吃新鲜橄榄。一般芽肥壮、叶肥 The variety of Chinese tea, because of their system of law, origin, variety and quality of fresh leaves and other factors, different taste. Although the taste of tea is sensory organs intuitively feel, but in the long summary of practice, we have a general distinction between the basic types of tea taste. Based on many years of practice and research accumulation by many tea producers and researchers, the taste of tea can be broadly classified into fourteen types. First, the intense type is generally used to describe the taste of green tea. There are fragrant and cooked chestnut incense, rich in the contents of the entrance, like to drink soup sense, taste thick but not bitter, rich and not astringent astringent, long aftertaste and refreshing, sweet, like to eat fresh olives. Generally bud fat, leaf fertilizer