经过招募、筛选、培训及评估测试，构建了由10人组成的茯砖茶感官评价小组。为优化茯砖茶感官评价条件，选择一种市售茯砖茶并按不同的茶水比、冲泡时间、入口温度准备样品，依据响应面法设计试验共得到18个样品。对18个茯砖茶样品的香气及滋味特征进行描述词的收集，确定了11个感官描述词。对茯砖茶样品的感官属性进行主成分分析和方差分析，得到可有效区分样品感观差异的描述词：滋味整体、酸、甜、苦、涩、香气整体以及苦丁香。响应面分析法优化得出在茶水比较低、冲泡时间较短的条件下评价小组的稳定性较好，综合考虑风味和香气强度响应值，得出茯砖茶感官审评的最优评价条件为：茶水比1∶100(g∶mL)，冲泡时间5.00 min，入口温度50 ℃。

A 10-member sensory panel was formed after training to evaluate Fuzhuan brick-tea. In order to optimize the sensory evaluation of Fuzhuan brick-tea, a market brick-tea was selected and 18 samples with different tea-water ratio, brewing time and inlet temperature were made according to the response surface method. After collecting the characteristics of aroma and flavor of 18 Fuzhuan brick-teas, 11 sensory attributes were confirmed. Based on the data of quantitative description analysis, principal component analysis and variance analysis showed that the overall flavor, acid, sweet, bitter, astringent, overall aroma and bitter butyl were important attributes to distinguish the sensory differences between samples. The result of response surface analysis showed that the stability of the sensory evaluation was better under low ratio of tea-water and short brewing time. Considering the intensity response values of flavor and aroma, the optimal sensory evaluation conditions for Fuzhuan brick-tea was: tea-water ratio 1∶100, brewing time 5.00 min and drinking temperature 50 ℃.