比賽茶&評選
[/custom_font][vc_empty_space css=”.vc_custom_1477124123348{background-color: #333366 !important;}”][vc_gallery type=”flexslider_slide” interval=”3″ images=”3024,3015,3020″ img_size=”2560×1440″][vc_row_inner row_type=”row” type=”full_width” text_align=”left” css_animation=””][vc_column_inner width=”1/2″][custom_font font_family=”微軟正黑體” font_size=”18″ line_height=”30″ font_style=”normal” text_align=”center” font_weight=”0″ text_decoration=”none” text_shadow=”no” margin=”32px” border_color=”#333366″ color=”#ffffff” background_color=”#333366″]Step.1 初審
[/custom_font][custom_font font_family=”微軟正黑體” font_size=”18″ line_height=”30″ font_style=”normal” text_align=”center” font_weight=”0″ text_decoration=”none” text_shadow=”no” margin=”32px” border_color=”#333366″ color=”#ffffff” background_color=”#333366″]由合作社嚴格篩選培訓出來的農村青年當評審師,
將茶樣評定為A、B、C、D等級,重複交叉評審,
最後將等級A的茶樣送交第二階段複審。
Step.2 複審
[/custom_font][/vc_column_inner][vc_column_inner width=”1/2″][custom_font font_family=”微軟正黑體” font_size=”18″ line_height=”30″ font_style=”normal” text_align=”center” font_weight=”0″ text_decoration=”none” text_shadow=”no” margin=”32px” border_color=”#333366″ color=”#ffffff” background_color=”#333366″]由茶業改良場專家擔任評審,重複交叉評審,
最後將評審結果成績公布及說明。
烏龍種組
特等茶王獎 特等壹獎 特等貳獎 特等參獎
特等肆獎 特等伍獎 特等陸獎 頭等獎
貳等獎 參等獎 五朵金梅 三朵金梅 兩朵金梅
[/custom_font][custom_font font_family=”微軟正黑體” font_size=”18″ line_height=”30″ font_style=”normal” text_align=”center” font_weight=”0″ text_decoration=”none” text_shadow=”no” margin=”32px” border_color=”#333366″ color=”#ffffff” background_color=”#333366″]新品種組
特等茶王獎 特等壹獎 特等貳獎 特等參獎
特等肆獎 特等伍獎 特等陸獎 頭等獎
貳等獎 參等獎 三朵金梅 二朵金梅 優級獎
[/custom_font][/vc_column_inner][/vc_row_inner][vc_empty_space css=”.vc_custom_1471851253967{background-color: #333366 !important;}”][/vc_column][/vc_row][vc_row row_type=”row” use_row_as_full_screen_section=”no” type=”full_width” angled_section=”no” text_align=”left” background_image_as_pattern=”without_pattern” css_animation=””][vc_column width=”1/2″][custom_font font_family=”微軟正黑體” font_size=”20″ line_height=”30″ font_style=”normal” text_align=”left” font_weight=”300″ text_decoration=”none” text_shadow=”no” margin=”96px”][/custom_font][vc_empty_space css=”.vc_custom_1471852983263{background-color: #a2d354 !important;}”][/vc_column][vc_column width=”1/2″][vc_empty_space height=”64px”][vc_single_image image=”2638″ img_size=”1800×1000 (Width x Height)” alignment=”right” qode_css_animation=””][/vc_column][/vc_row][vc_row row_type=”row” use_row_as_full_screen_section=”no” type=”full_width” angled_section=”no” text_align=”left” background_image_as_pattern=”without_pattern” css_animation=””][vc_column width=”2/3″][vc_empty_space height=”64px”][vc_single_image image=”2635″ img_size=”2000×1000 (Width x Height)” qode_css_animation=””][vc_empty_space height=”64px”][/vc_column][vc_column width=”1/3″][custom_font font_family=”微軟正黑體” font_size=”20″ line_height=”30″ font_style=”normal” text_align=”left” font_weight=”300″ text_decoration=”none” text_shadow=”no” margin=”96px” border_color=”#333366″ background_color=”#333366″ color=”#ffffff”]1.取樣、編密碼
由茶農交茶之21台斤中,抽取具代表性茶葉600公克,均分三包當作初審 、 複審及展售茶樣用,茶樣皆以亂數編密碼,確保評審的公平、公正性。
[/custom_font][/vc_column][/vc_row][vc_row row_type=”row” use_row_as_full_screen_section=”no” type=”full_width” angled_section=”no” text_align=”left” background_image_as_pattern=”without_pattern” css_animation=”” css=”.vc_custom_1471855654489{margin-right: 128px !important;margin-left: 128px !important;}”][vc_column][custom_font font_family=”微軟正黑體” font_size=”20″ line_height=”30″ font_style=”normal” text_align=”left” font_weight=”300″ text_decoration=”none” text_shadow=”no” margin=”32px”]2.秤取茶量
從200公克評審茶樣中,秤取3公克,作品質鑒定分級用。
[/custom_font][vc_single_image image=”2637″ img_size=”2000 x 1000″ alignment=”center” qode_css_animation=””][vc_empty_space height=”128px”][/vc_column][/vc_row][vc_row row_type=”row” use_row_as_full_screen_section=”no” type=”full_width” angled_section=”no” text_align=”left” background_image_as_pattern=”without_pattern” css_animation=””][vc_column width=”1/4″][vc_single_image image=”2639″ img_size=”large” alignment=”center” qode_css_animation=””][vc_empty_space height=”96px”][/vc_column][vc_column width=”3/4″][vc_empty_space css=”.vc_custom_1471855130951{background-color: #a2d354 !important;}”][custom_font font_family=”微軟正黑體” font_size=”20″ line_height=”30″ font_style=”normal” text_align=”left” font_weight=”300″ text_decoration=”none” text_shadow=”no” margin=”64px”]3.沖泡
將3公克的茶葉放入150c.c.審茶杯中, 以100℃沸騰之開水沖泡,計時6分鐘後 ,將茶湯倒入審茶碗,作為湯質品評;茶渣留於杯底,供香氣及葉底之審查。
[/custom_font][/vc_column][/vc_row][vc_row row_type=”row” use_row_as_full_screen_section=”no” type=”full_width” angled_section=”no” text_align=”left” background_image_as_pattern=”without_pattern” css_animation=”” css=”.vc_custom_1471855604244{margin-left: 128px !important;background-color: #333366 !important;}”][vc_column width=”1/3″][vc_empty_space][custom_font font_family=”微軟正黑體” font_size=”20″ line_height=”30″ font_style=”normal” text_align=”left” font_weight=”300″ text_decoration=”none” text_shadow=”no” margin=”64px” color=”#ffffff”]4.開湯
茶湯倒出後6分鐘(待溫度降至40~42℃時)
先審查茶葉香氣及葉底 ,再品評滋味。
[/custom_font][/vc_column][vc_column width=”2/3″][vc_empty_space height=”96px”][vc_single_image image=”3053″ img_size=”large” alignment=”right” qode_css_animation=””][/vc_column][/vc_row][vc_row row_type=”row” use_row_as_full_screen_section=”no” type=”full_width” angled_section=”no” text_align=”left” background_image_as_pattern=”without_pattern” css_animation=””][vc_column width=”2/3″][vc_empty_space height=”96px”][vc_single_image image=”2632″ img_size=”1500×1000 (Width x Height)” alignment=”right” qode_css_animation=””][/vc_column][vc_column width=”1/3″][custom_font font_family=”微軟正黑體” font_size=”20″ line_height=”30″ font_style=”normal” text_align=”left” font_weight=”300″ text_decoration=”none” text_shadow=”no” margin=”64px”]5.審外觀
檢視茶葉之外形、條索、色澤、白毫芽尖、均勻度等。
[/custom_font][vc_empty_space css=”.vc_custom_1471852983263{background-color: #a2d354 !important;}”][/vc_column][/vc_row][vc_row row_type=”row” use_row_as_full_screen_section=”no” type=”full_width” angled_section=”no” text_align=”left” background_image_as_pattern=”without_pattern” css_animation=””][vc_column width=”1/6″][vc_empty_space height=”200px”][vc_empty_space height=”200px” css=”.vc_custom_1471855812130{background-color: #333366 !important;}”][/vc_column][vc_column width=”2/6″][custom_font font_family=”微軟正黑體” font_size=”20″ line_height=”30″ font_style=”normal” text_align=”left” font_weight=”300″ text_decoration=”none” text_shadow=”no” margin=”96px”]6.觀水色
審視茶湯之色澤、明亮度、透澈度及純淨度。
[/custom_font][/vc_column][vc_column width=”2/6″][vc_empty_space height=”96px”][vc_single_image image=”2633″ img_size=”large” alignment=”right” qode_css_animation=””][/vc_column][vc_column width=”1/6″][vc_empty_space height=”600px” css=”.vc_custom_1471855115886{background-color: #a2d354 !important;}”][/vc_column][/vc_row][vc_row row_type=”row” use_row_as_full_screen_section=”no” type=”full_width” angled_section=”no” text_align=”left” background_image_as_pattern=”without_pattern” css_animation=””][vc_column width=”1/6″][vc_empty_space height=”600px” css=”.vc_custom_1471855107059{background-color: #a2d354 !important;}”][/vc_column][vc_column width=”2/6″][vc_empty_space height=”96px”][vc_single_image image=”2636″ img_size=”large” alignment=”right” qode_css_animation=””][/vc_column][vc_column width=”2/6″][custom_font font_family=”微軟正黑體” font_size=”20″ line_height=”30″ font_style=”normal” text_align=”left” font_weight=”300″ text_decoration=”none” text_shadow=”no” margin=”64px”]7.聞香氣
辨別香氣之類型、高低、清純度、持久性;以及是否帶有菁、陳、雜、焦等之缺點。
[/custom_font][/vc_column][vc_column width=”1/6″][vc_empty_space height=”200px”][vc_empty_space height=”200px” css=”.vc_custom_1471855812130{background-color: #333366 !important;}”][/vc_column][/vc_row][vc_row row_type=”row” use_row_as_full_screen_section=”no” type=”full_width” angled_section=”no” text_align=”left” background_image_as_pattern=”without_pattern” css_animation=””][vc_column width=”1/6″][/vc_column][vc_column width=”2/6″][custom_font font_family=”微軟正黑體” font_size=”20″ line_height=”30″ font_style=”normal” text_align=”left” font_weight=”300″ text_decoration=”none” text_shadow=”no” margin=”64px”]8.評滋味
待茶湯溫度降至 40~42℃ 時,審視茶湯的甘、甜、苦、澀之濃淡、清爽、甘醇、活性、刺激性、收斂性、持久性及喉韻、生津等。
[/custom_font][vc_empty_space css=”.vc_custom_1471852983263{background-color: #a2d354 !important;}”][/vc_column][vc_column width=”3/6″][vc_empty_space height=”96px”][vc_single_image image=”3054″ img_size=”large” alignment=”right” qode_css_animation=””][/vc_column][/vc_row][vc_row row_type=”row” use_row_as_full_screen_section=”no” type=”full_width” angled_section=”no” text_align=”left” background_image_as_pattern=”without_pattern” css_animation=””][vc_column width=”5/6″][custom_font font_family=”微軟正黑體” font_size=”20″ line_height=”30″ font_style=”normal” text_align=”left” font_weight=”300″ text_decoration=”none” text_shadow=”no” margin=”64px”]9.觀葉底
可由茶渣之色澤、質地、老嫩、開展度、均一性等,探討茶葉之品種、生長環境、發酵程度、加工製作過程,以及貯存是否得宜。
[/custom_font][vc_single_image image=”3055″ img_size=”large” qode_css_animation=””][/vc_column][vc_column width=”1/6″][vc_empty_space height=”200px”][vc_empty_space height=”600px” css=”.vc_custom_1471857048550{background-color: #333366 !important;}”][/vc_column][/vc_row][vc_row row_type=”row” use_row_as_full_screen_section=”no” type=”full_width” angled_section=”no” text_align=”left” background_image_as_pattern=”without_pattern” css_animation=”” css=”.vc_custom_1471857237052{background-color: #a2d354 !important;}”][vc_column][custom_font font_family=”微軟正黑體” font_size=”20″ line_height=”0″ font_style=”normal” text_align=”left” font_weight=”300″ text_decoration=”none” text_shadow=”no” margin=”3px” border_color=”#a2d354″ color=”#424242″ background_color=”#a2d354″]10.評定等級
經評審後,將茶葉評定為A、B、C、D等級,記錄存檔,並重複交叉審查,評審完畢後,公開核對明碼與密碼,公佈評審成績。
[/custom_font][/vc_column][/vc_row]依評審的等級由大會統一包裝、封籤。