T/CHX 003-2021 Green River black tea

Scope

Scope: This regulation stipulates the terms and definitions of Qingchuan black tea, product grades and physical standard samples, requirements, testing methods, inspection rules, and marking, labeling, packaging, transportation, and storage. It applies to Qingchuan County and the black tea processed according to the processing procedures of fresh leaf spreading, withering, rolling, fermentation, roasting, cooling, final roasting, aroma extraction, and refining, which possesses specific quality characteristics; Main technical contents: The fresh leaf grades of Qingchuan black tea include the following: - Extra grade: The proportion of single buds and one-leaf early unfolding buds shall be not less than 80%; - Grade I: The proportion of one-leaf buds shall be not less than 90%; - Grade II: The proportion of one-leaf buds and two-leaf buds of equivalent tenderness, as well as equivalent tenderness of sandwich leaves, shall be not less than 80%; - Grade III: The proportion of one-leaf buds and three-leaf buds of equivalent tenderness, as well as equivalent tenderness of sandwich leaves, shall be not less than 80%; Sensory quality grades include appearance, aroma, taste, infusion color, and leaf bottom. Qingchuan Red Bud (Extra Grade): The tea leaves are compact and fine, with golden hairs visible, sweet and rich aroma, and fresh and mellow flavor with bright orange-red color. The buds and leaves are intact, even and bright red. Qingchuan Red Work (Grade I): The tea leaves are compact and fine, with black and glossy appearance, golden hairs, sweet and rich aroma, and long-lasting mellow and refreshing flavor with bright and even buds and red and even leaves. Qingchuan Red Work (Grade II): The tea leaves are relatively compact and fine, with black and greasy appearance, sweet and pure aroma, and mellow and rich flavor with bright and even buds and red and even leaves. Qingchuan Red Old Tea (Grade III): The tea leaves are still compact and fine, with black an

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