文章基本信息

标题：Using a Fuzzy Analytic Hierarchy Process to Formulate an Effectual Tea Assessment System
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作者：Hwai-Hui Fu ; Yan-Yu Chen ; Guan-Jie Wang 等
期刊名称：Sustainability
印刷版ISSN：2071-1050
出版年度：2020
卷号：12
期号：15
页码：6131
DOI：10.3390/su12156131
语种：English
出版社：MDPI, Open Access Journal
摘要：Taiwan tea is very famous around the world. This study aims to establish a quantized tea assessment system to increase the credibility of the current tea evaluation mechanism. In this study, a new procedure using a fuzzy analytic hierarchy process integrated with linguistic variables is proposed to set up measurable indicators and determine their weights for a tea evaluation mechanism. An affinity diagram was used to deduce three dimensions (i.e., tea farm management, the tea-making process, and organoleptic evaluation) and 11 evaluation criteria for the construction of the tea assessment system. Sixteen experts, including 10 senior tea farmers and six national tea appraisers, were invited to participate in the one-on-one linguistic questionnaire survey. Analysis of the fuzzy analytic hierarchy process shows that tea farm management gains the most weight (0.533), followed by the tea-making process (0.329), and organoleptic evaluation (0.138). Surprisingly, organoleptic evaluation, as the assessment criteria today, places last in the three evaluation dimensions. Findings of this study can provide the Taiwan Tea Association with insightful information for enhancing the current tea assessment system.