T/HNTI 01-2018 Hunan Black Tea Broken Black Tea

Scope

Scope: This standard specifies the terms and definitions, product classification, requirements, test methods, inspection rules, marking and labeling, packaging, transportation, and storage of black tea and broken tea from Hunan. This standard applies to broken tea processed from tea tree buds, leaves, and tender stems of varieties suitable for black tea production in Hunan, in accordance with the processing technical specifications for broken tea from Hunan. Main technical contents: 1. Hunan black tea and broken tea: Origin: within Hunan Province. 2. Hunan black tea and broken tea are graded into two levels: Broken Tea No.1 and Broken Tea No.2. 3. Sensory quality requirements for Hunan black tea and broken tea: - Broken Tea No.1: Tightly compacted particles with a dense texture, even and clean appearance, dark-brown luster, strong and persistent aroma, red-bright infusion color, and rich and refreshing taste. The tea leaves should be even and red-bright in color. - Broken Tea No.2: Tightly compacted particles with a dense texture, red-brown luster, strong aroma, red-bright infusion color, and relatively rich and strong taste. The tea leaves should be even and red-bright in color. 4. Physicochemical indicators for Hunan black tea and broken tea: - Broken Tea No.1: Water content ≤ 7.0%, total ash content 4.0% ≤ 7.0%, powder content ≤ 1.5%, water-extractable matter content ≥ 34%, water-soluble ash accounting for ≥ 45% of total ash, acid-insoluble ash ≤ 1.0%, crude fiber ≤ 15.0%, and catechins ≥ 11%. - Broken Tea No.2: Water content ≤ 7.0%, total ash content 4.0% ≤ 7.5%, powder content ≤ 1.5%, water-extractable matter content ≥ 32%, water-soluble ash accounting for ≥ 45% of total ash, acid-insoluble ash ≤ 1.0%, crude fiber ≤ 15.5%, and catechins ≥ 11%.

Development Information

Related Standards