Comparison of sensory characteristics of green tea in Thai Nguyen and Phu Tho, Vietnam

Abstract

Green tea is a popular consumption product in Vietnam. Especially, tea which origins from Tan Cuong, Thai Nguyen has been known for long by its better quality than those coming from other regions on the country. The study aims at comparing and finding out if the difference between tea in Thai Nguyen and Phu Tho can be figured by sensory tasting. Two products picked from Tan Cuong, Thai Nguyen province and two others from Phu Ho district, Phu Tho are were evaluated by a panel of twelve judges (eleven women and one man) who was set from a group of thirty eight peoples, had completed a general training and sensory tasting on tea. The experiment on dry tea (eleven descriptors) was carried out separately of the experiment on brewed tea (twenty-one descriptors) and brewed leaf (five descriptors). All attributes are made notes on the sensory unstructured intensity scale. Statistic analyses have shown typical differences by region among all of trees groups of attributes: dry leaf (10/11 attributes), liquor (6/21 attributes) and brewed leaf (5/5 attributes)