T/XYTA 0001-2022 Active Group standards

T/XYTA 0001-2022 Xinyang Maojian Mao-tea Sensory Rapid Evaluation Method

Publish Date: 2022-04-28 Implement Date: 2022-05-01 For services related to genuine standard inquiry, procurement, translation, and other related services in China, please Contact Us

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Basic Information

Standard Code: T/XYTA 0001-2022

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: -

ICS Name: Tea

Publish Date: 2022-04-28

Implement Date: 2022-05-01

Scope

Scope: This standard specifies the operating environment, utensils and water used in the rapid sensory evaluation of Xinyang Maojian tea; the evaluators; the evaluation content; the test methods; and the judgment indicators. This standard applies to the rapid sensory evaluation of Xinyang Maojian tea during procurement to determine its quality. Main technical content: Premium Maojian tea: Spring tea before the Grain Rain, with slower leaf unfolding. Appearance: Green and lustrous with relatively straight leaves, exhibiting white down hairs, uniformity, and cleanliness. Quality: The infusion color is light green and bright, with a long-lasting aroma, a fresh and sweet aftertaste, and yellow-green and even leaf bottoms. More than 90% of the leaf bottoms meet the requirements specified in Appendix B.1-4. Superior Maojian tea: Spring tea before the Grain Rain, with a green and lustrous appearance, more white down hairs, uniformity, and cleanliness. Quality: The infusion color is yellow-green and bright, with a long-lasting aroma, a fresh and sweet aftertaste, and yellow-green and even leaf bottoms. More than 90% of the leaf bottoms meet the requirements specified in Appendix B.5-7. First-grade Maojian tea: Spring tea before June, with a green and relatively straight appearance, white down hairs, uniformity, and cleanliness. Quality: The infusion color is yellow-green and bright, with a long-lasting aroma, a mellow aftertaste, and yellow-green and even leaf bottoms. More than 90% of the leaf bottoms meet the requirements specified in Appendix B.8-9. Second-grade Maojian tea: Spring tea before June, with a dark green and relatively straight appearance, white down hairs, uniformity, and cleanliness. Quality: The infusion color is green-yellow and bright, with a long-lasting aroma, a mellow aftertaste, and yellow-green and even leaf bottoms. More than 90% of the leaf bottoms meet the requirements specified in Appendix B.10-11. Third-grade Mao