解释者
最后更新：
喝茶是什么？
茶杯是在固定条件下对一杯的感觉评估，以便可以将一杯与另一杯比较。ISO 3103定义了方法 一个定量的叶子重量，一个定量的新煮水量，一个设定的制时间在标准的装中，以确保变量是茶，而不是制。在出口质量系统中，很多东西与合同批准的样本相比，而不匹配的批量不会在该级下运输。
| 元素 | 什么是判断的 |
|---|---|
| 干茶 | 品牌，颜色，均性，碎片含量，外物 |
| 茶汤 | 颜色，亮度，清晰度 |
| 气味 | 特性和清洁性；未指定时，没有或烟雾等非标记 |
| 品味 | 强度，身体，强度，甜度，成品 |
| 灌叶子 | 颜色和均性 最明确的证据说明了选项的处理方式 |
Guide
为什么要标准化酒？
ISO 3103 standardises the brew because tea reads differently at every ratio, temperature and time. Fixing ratio, temperature and time means a cupper in Fujian and a buyer in Casablanca judging the same lot are judging the same cup. Approved-sample cupping is also how blending to a fixed cup across shipments is verified.
不做什么？
Cupping does not measure pesticide residue, moisture or ash. Those are laboratory results and belong on the certificate of analysis and the residue report. Cupping decides whether the lot is the tea that was agreed; the laboratory decides whether it can legally enter the destination.
常见问题
ISO 3103 是什么？
感官审评用茶汤制备的国际标准：固定投茶量、水量、冲泡时间与器具，使不同批次的杯评具有可比性。
试验室测试是否取代了？
No. Cupping judges match to the approved sample; the laboratory measures moisture, ash and residues.
Is organic tea evaluated differently in a cupping?
No. Cupping judges what is in the cup under the same fixed conditions for every sample. Organic status is checked on paper — the certificate, its scope and the shipment's import certificate — and a residue test checks what is in the leaf; none of these can be tasted.