CAJ | 학술논문

　　本文主要围绕茶叶感官检验工作中遇到的问题进行阐述和探讨，主要包括：标准中茶叶分类不明确；评审术语含糊，茶叶标准样品缺乏；评语转化成评分时联系不强，缺乏可操作性；个别茶叶标准中的感官指标制定不科学等问题。针对以上情况，建议进一步深化茶叶品质研究，细化评价体系，确保茶叶标准品的供应，加强对茶叶感官审评人员的培训和考核，并建议成立一个专门的机构对茶叶感官审评工作进行指导、监督和管理，确保茶叶感官审评工作的顺利开展。
　　본문주요위요다협감관검험공작중우도적문제진행천술화탐토，주요포괄：표준중다협분류불명학；평심술어함호，다협표준양품결핍；평어전화성평분시련계불강，결핍가조작성；개별다협표준중적감관지표제정불과학등문제。침대이상정황，건의진일보심화다협품질연구，세화평개체계，학보다협표준품적공응，가강대다협감관심평인원적배훈화고핵，병건의성립일개전문적궤구대다협감관심평공작진행지도、감독화관리，학보다협감관심평공작적순리개전。
This paper discussed several problems encountered in the sensory inspection of tea. The key problems were uncertainty classification of tea, vagueness sensory terms, lack of tea standard samples, weaker relationship of scores and remarks, and unscientific sensor items in standards about tea. Some suggestions for the further development were proposed, such as deepening the quality and evaluation system research, ensuring the tea samples supply, strengthening personnel training and examination. In addition, a special agency was suggested to be set up, which could guide,, supervise and manage all these relative works