DEVELOPMENT OF SAMPLE PREPARATION, PRESENTATION PROCEDURE AND SENSORY DESCRIPTIVE ANALYSIS OF GREEN TEA

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Abstract
Although the infusing condition of green tea is critical in determining green tea quality, the green tea industries lack a validated standardized tea preparation procedure. The objectives were (1) to develop an effective sample preparation and presentation procedure to conduct an objective sensory analysis; and (2) to elucidate the effects of green tea types and infusing conditions on the sensory characteristics of green tea. The optimum infusing times for green tea at two temperatures (60 and 80C) were determined using the just‐about‐right scale evaluated by consumers. Then, a descriptive analysis was conducted. The panelists developed 16 descriptors, and determined the reference samples and the tasting procedure. The optimum infusing time–temperature combinations are approximately 3 min at 60C or 1 min at 80C. The intensity of fermented‐like flavor increased, but cut grass and floral flavor decreased with the lower‐graded tea leaf. Samples infused at 60C–3 min were sweeter but less bitter than samples at 80C–1 min. PRACTICAL APPLICATIONS: The sample preparation method and evaluating conditions developed in this study have been validated using both analytical and consumer studies. The protocols showed to be powerful in discriminating the sensory characteristics between the samples when conducting objective sensory analyses. The sensory lexicons and standards established should be useful to researchers and product developers who are working with flavors of green tea. Additionally, the sample preparation method and evaluation procedure introduced in this study are relatively straightforward, thus, making it possible for the general sensory scientist group to use an effective standardized method when conducting objective sensory analyses of green tea.

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