T/ZYCX 002.6-2018 Green tea brewing and tasting guide for Zunyi Green

Scope

Scope: This standard specifies the terms and definitions, basic requirements, brewing methods, brewing time and frequency, brewing methods, and tasting of Zunyi Green Tea. This standard applies to the brewing and tasting of Zunyi Green Tea. Main technical content: 1. Basic requirements for tea quality: The quality of the tea selected should meet the requirements of TB52/ZYCX002.1. Brewing water requirements: Spring water, purified water, bottled water, and tap water that can be directly consumed at room temperature. Hygiene standards should comply with GB 5749. Requirements for tea sets: The quality of the tea sets selected should meet the requirements of GB 4806.4-2016. It is recommended to choose various tea sets with Guizhou characteristics. All selected tea sets must be rinsed or disinfected with boiling water before use; transparent glasses, white porcelain tea cups, and tea-water separators can be used. Tea quantity: Adjust according to the cup's capacity. 2. Brewing methods: Brew according to the method of "adding more tea, using high water temperature, and pouring out quickly". For glass cups, use the methods of top-pouring, middle-pouring, and bottom-pouring. Pour boiling water until it reaches 7/10 of the cup's capacity. For white porcelain tea cups, use the bottom-pouring method. Pour boiling water until it fills the cup completely. For tea-water separators, use the bottom-pouring method and pour boiling water. 3. Brewing time and frequency 4. Brewing methods: Use a kettle or water container to brew tea. The water pouring point should be high rather than low. When pouring tea, raise the kettle to make the boiling water flow along the cup wall or around the kettle into the cup. The tea-water ratio should be about 1:50. 5. Tasting: Observe the color of the tea soup, smell the aroma, take a small sip of the tea soup, and taste the flavor of the tea soup.

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