T/STAM 002-2024 Technical Regulations for the Processing of Jinhua Tea

Scope

Main Technical Content: 1. Scope: This document specifies the basic processing conditions, processing methods, technical requirements, and quality management for Jinhua Zangcha tea. This document is applicable to the processing of Jinhua Zangcha tea. 2. Normative References: The following documents are essential for the application of this document. For dated references, only the version dated is applicable to this document. For undated references, the latest version (including all amendment lists) is applicable to this document. - GB 2762 – National Food Safety Standard: Limits of Contaminants in Food - GB 2763 – National Food Safety Standard: Maximum Residue Limits of Pesticides in Food - GB 14881 – National Food Safety Standard: General Hygiene Requirements for Food Production - GB/T 30375 – Storage of Tea - GB/T 32744 – Good Manufacturing Practices for Tea Processing - DB51/T 3072–2023 – General Technical Requirements for Sichuan Black Tea Processing 3. Basic Processing Conditions: - Processing facilities and equipment must comply with the requirements of GB 14881 and GB/T 32744. - Processing equipment, utensils, and hygiene management must comply with the requirements of GB/T 32744. 4. Processing Methods: - This document specifies the processing methods for light-fermented and heavy-fermented Jinhua Zangcha tea. - 4.1 Light-fermented Jinhua Zangcha tea - 4.2 Heavy-fermented Jinhua Zangcha tea 5. Technical Requirements: - 5.1 Light-fermented Jinhua Zangcha tea - 5.1.1 Use raw materials with one bud and five leaves or equivalent tenderness. Prohibit diseased/insect-damaged leaves and non-tea contaminants. Limits of contaminants must comply with GB 2762, and maximum pesticide residue limits must comply with GB 2763. - 5.1.2 Spread out the leaves according to DB51/T 3072–2023 requirements. - 5.1.3 Pan-fry the leaves according to DB51/T 3072–2023 requirements. - 5.1.4 Roll the leaves while they

Development Information

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