T/SXPP 001-2021 Hawthorn Leaf Tea

Scope

Scope: This document specifies the terms and definitions, technical requirements, testing methods, inspection rules, marking and labeling, packaging, transportation, and storage of hawthorn leaf tea. This document is applicable to products made from hawthorn leaves using green tea processing technology; Main technical content: 4.2.3 Processing technical requirements 4.2.3.1 Withering Place the fresh leaves in a withering machine, with a leaf-laying thickness of 1–2 cm. Operate the withering machine at 30–40 rpm for 2–3 hours. When the color of the fresh leaves changes from light green to dark green, gray-green, or dark green, and the tea aroma gradually intensifies and the grassy odor disappears, the moisture content should be less than 70%. 4.2.3.2 Fixing Under the condition of an input leaf quantity of 2.0 g/cm2, set the steam fixing temperature to 110–120°C and fix the leaves for 2–3 minutes. 4.2.3.3 Rolling Use a rolling machine to make the tea leaves form strips or balls. 4.2.3.4 Roasting The rolled materials should be roasted promptly. The roasting materials should be spread thinly and not piled up. The roasting process should be fast to reduce the loss of aroma and nutrients. The temperature of the tea leaf roaster is about 250–260°C, with a speed of 45–50 rpm, and the materials should be turned over every 10 minutes. Roast until the moisture content is less than 7%. To maintain the aroma, the roasted tea leaves should be cooled and sealed in bags promptly after roasting. 4.2.3.5 Cold storage Use a cold storage to cool the tea leaves, with a suitable temperature of –1–1°C. Before storing the tea leaves in the cold storage, they should first be packed into 0.05–0.06 mm thick polypropylene or polyethylene bags and tied up. 4.2.3.6 Aroma extraction Use a dryer to extract the aroma from the cold-stored tea. The inlet air temperature should be set at 250–260°C, and the roasting time should be 5–8 minutes.

Development Information

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