茶叶审评技术课程教学模式的改革研究

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中图分类号 G642.0;S571.1 文献标识码A 文章编号 1007-7731（2025）19-0126-04

DOI号 10.16377/j.cnki.issn1007-7731.2025.19.029

Research on the reform of the teaching mode of the course Tea Evaluation Sensory Technology

SONG Zhixue JIN Mingjiao HE Huating FENG Xia （QiannanPolytechnic for Nationalities，Duyun 558ooo， China）

AbstractTo address isues in the Tea Evaluation Sensory Technology course，such as conventional teaching content，singular teaching methods，and insufficientpractical experience of teachers，this studyconductsateaching reformon the course.Centeringon the integrationof“post，curiculum，competition，and certfication”，the teaching content isrestructured.Anonline-offine hybrid teaching modelisconstructed，consistingof3stages （pre-class guidance，in-class supervision，and post-class extension） and7 links （task guidance，inspiring thinking，analyzing principles，exploring mysteries，solving problems，summarizing，andexpanding application）.A diversified evaluation system is developed，and teachers’practical capabilities are enhanced through measures likeon-site internships intea enterprises.A totalof 10O students from the 2O23 cohortof the Tea Production and Processing Technology major were selected as research subjects.Among them，52 students in theexperimental groupadopted the new model， while 48 studentsinthe control group used the conventional model.The teaching was implemented with theevaluationof Guizhou green tea as a case study.The results show thatin the experimental group： the teaching satisfaction rate ranged from 63.46% to 73.08% ， 73.08% of students previewed before class，57.69% actively participated in class，and the averagescoresof theoreticalandpracticalassessmentswere82.5and75.8 respectively—allsignificantlyhigher than thoseof the control group.This teaching reform effectivelyresolves theexisting problems of the course，significantly improvesstudents’masteryof theoretical knowledge，practical skills，andawareness ofactive learning，and provides a feasiblepath forthe high-quality talent cultivationof teascience majors.Italsooffersareference fortheteaching reform of other tea-related majors.

KeywordsTea Evaluation Sensory Technology; integration of post，course，competition and certification; information-based teaching;agricultural talents

茶叶审评技术作为茶叶生产与加工技术专业的核心课程之一，是一门鉴定茶叶品质感官的应用型课程，实践性和专业性较高。（剩余5133字）