T/JGCYXH 002-2022 Active

Main Technical Content: 1. Scope: This standard specifies the terms and definitions, basic requirements for processing facilities, processing procedures, initial processing techniques, refining techniques, and pressing-type Jinggu Big White Tea processing techniques, as well as data recording and storage. This standard applies to the processing of Jinggu Big White Tea. 2. Normative References: The content of the following documents is an integral part of this document through normative references. Among them, the dated versions of the referenced documents apply only to this document on the specified date. The latest versions (including all amendments) of the undated referenced documents apply to this document. - GB/T 31748: Requirements for the Processing of Fresh Tea Leaves - GB/T 32744: Good Practices for Tea Processing - NY/T 5019-2001: Technical Regulations for Pollution-Free Tea Processing 3. Terms and Definitions 3.1 Jinggu Big White Tea: A white tea made from the fresh leaves of the Jinggu Big White tea variety in Jinggu County, through specific processing techniques such as withering, drying, refining, steam-pressing and drying, or without steam-pressing and drying, followed by packaging. It is divided into loose-leaf and pressed-type Jinggu Big White Tea. 3.2 Jinggu Big White Tea Varieties: A general term for tea trees derived from the Yantata Big White tea tree in Minle Town, Jinggu County, through sexual or asexual reproduction. 3.3 Bai Long Xu: A white tea product made from single buds of the Jinggu Big White tea variety in Jinggu County, through specific processing techniques such as withering, drying, and sorting. 3.4 Yue Mei Ren: A white tea product made from one bud and one leaf of the Jinggu Big White tea variety in Jinggu County, through specific processing techniques such as withering, drying, and sorting. 3.5 Yue Guang Bai: A white tea product made from one bud and two leaves of the Jinggu Big White tea variety in Jinggu Cou