Updating the methodology of organoleptic analysis of black tea

The article contains theoretical and practical information, including the basic requirements for black tea, methods for evaluating organoleptic indicators. Tasting remains one of the preferred methods of assessing the quality of tea. Tea tester evaluates such properties of the drink (aroma and taste shades, the presence of foreign odors and tastes) that cannot be obtained by other methods. When carried out correctly, organoleptic analysis gives no less objective results than instrumental analytical methods. To a certain extent, it is more informative, since it allows you to evaluate the product from the point of view of the consumer and his preferences.