T/QWCX 006-2022 Active Group standards

T/QWCX 006-2022 Processing specifications for Jianwei Jasmine Tea

Publish Date: 2022-01-28 Implement Date: 2022-03-01 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/QWCX 006-2022

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: Tobacco, beverage crops, and products

ICS Name: Tea

Publish Date: 2022-01-28

Implement Date: 2022-03-01

Scope

Main Technical Content: 5. Processing Technology Flow: - Tea blank processing - Flower preservation - Infusion of flowers - Sorting and stacking of tea blanks - Continuous infusion - Flower picking - Roasting and re-infusion - Flower picking and roasting - Stacking and packing (see Figure 1). Figure 1 - Process Flow Diagram 6. Processing Technical Requirements: - Tea blank processing: The tea blanks to be infused should first undergo roasting treatment at a temperature of 100–120°C with a moisture content of 4.5%–5%. After roasting, they should be promptly spread out and cooled. When the temperature of the tea blank stack does not exceed 3°C above room temperature, it can be infused. - Flower preservation: After fresh flowers enter the factory, they should be promptly spread out and cooled with a thickness of 4–8 cm. When the flower temperature drops to room temperature, the stack should be heated to promote flower opening, with a stack thickness of 20–30 cm. When the core temperature of the stack reaches the critical temperature of 40°C, it should be spread out and cooled repeatedly. After 60% of the flowers are in bud, they should be sieved through a 3-mesh sieve to remove green buds and flower stems. When 90% of the buds in the flower stack open into a tiger-claw shape, infusion can begin. - Infusion of flowers: The tea blanks to be infused are spread out on the floor. According to the infusion times and flower allocation quantities for each grade of jasmine tea (see Appendix A), the tea blanks and flowers should be thoroughly mixed and stacked. The mixing should be quick, with a stack thickness of 20–35 cm. Special jasmine tea stacks should be lower, while regular jasmine tea stacks can be slightly higher. The first stack should be higher, and subsequent stacks should be lowered each time. When the temperature is high, the stack should be lower, and when it is low, it should be higher. The width of the stack should be 150–200 cm.