T/PDTCXH 003-2023 Active Group standards

T/PDTCXH 003-2023 Processing Technical Specification for Qianqiao Leaf Green Tea

Publish Date: 2023-09-01 Implement Date: 2023-09-01 For services related to genuine standard inquiry, procurement, translation, and other related services in China, please Contact Us

Price: $ 20.00

Download

Basic Information

Standard Code: T/PDTCXH 003-2023

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: -

ICS Name: Terminology (principles and coordination and cooperation)

Publish Date: 2023-09-01

Implement Date: 2023-09-01

Scope

Main technical content: 1. First steaming: Steam for 10 minutes; then air-dry (heat and dehydrate in the withering trough) for 5–10 minutes; knead for 10 minutes; the tea leaves turn light yellow-green in color and have a flat shape. 2. Second steaming: Steam for 10 minutes; then air-dry (heat and dehydrate in the withering trough) for 5–10 minutes; knead for 20 minutes; the tea leaves turn yellow-green in color and have a slightly curled shape. 3. Third steaming: Steam for 10 minutes; then air-dry (heat and dehydrate in the withering trough) for 5–10 minutes; knead for 5–10 minutes; the tea leaves turn dark yellow in color and have a flat-curled shape. 4. Fourth steaming: Steam for 10 minutes; then air-dry (heat and dehydrate in the withering trough) for 5–10 minutes; knead for 10 minutes; the tea leaves turn yellow-red in color and have a strip-like shape. 5. Fifth steaming: Steam for 7 minutes; then air-dry (heat and dehydrate in the withering trough) for 30 minutes; the tea leaves turn coffee-brown in color and have a strip-like shape. 6. Sixth steaming: Steam for 5 minutes; then initial roasting (temperature 60–70°C, roast for 20 minutes, water loss 80–90%) to make the tea leaves brown in color and strip-like in shape. 7. Seventh steaming: Steam for 5 minutes; then secondary roasting (temperature 80–90°C, roast for 30 minutes, water loss over 95%) to make the tea leaves purple-brown in color and strip-like in shape. 8. Eighth steaming: Steam for 5 minutes; then aroma extraction (temperature 100–110°C, roast for 40 minutes) to make the tea leaves dark brown in color, strip-like in shape, with a rich aroma, and ready for storage. 9. Rehydration steaming (ninth steaming): Spray 50ml of purified water evenly onto each kilogram of raw tea and mix well. Air-dry for 24 hours to fully absorb the water, then steam for 1–3 minutes and dry in a low-temperature oven (100°C) for 60 minutes before storing the finished product.