T/HZTA 008-2024 The production technical regulations for white tea in Hangzhou

Scope

Scope: This document specifies the terms and definitions of Hangzhou white tea, the requirements for fresh leaf raw materials, the basic conditions of processing sites, processing techniques, product quality management, packaging, transportation, and storage requirements. This document applies to the processing of Hangzhou white tea. Main technical content: 3. Terminology and definitions The following terms and definitions apply to this document. 3.1 Hangzhou white tea Hangzhou white tea refers to tea leaves processed from medium- and small-leaved tea trees grown in the Hangzhou region, through techniques such as withering, drying, and sorting. Based on the differences in fresh leaf raw materials, it can be divided into Hangzhou Silver Needle, Hangzhou Peony, Hangzhou Gongmei, and Hangzhou Shoumei. Based on the processing methods, it can be divided into Hangzhou loose-leaf white tea and Hangzhou compacted white tea. 3.2 Natural withering A type of white tea withering method that alternates between sunlight and shade drying. 3.3 Heated withering A type of white tea withering method that uses indoor temperature control for withering. 3.4 Combined withering A type of white tea withering method that alternates between natural withering and temperature-controlled withering. 4 Requirements for fresh leaf raw materials 4.1 Raw material standards The raw material for Hangzhou Silver Needle is a single bud; the raw material for Hangzhou Peony is one bud and one leaf to one bud and two leaves; the raw material for Hangzhou Gongmei is one bud and two leaves to one bud and three leaves; and the raw material for Hangzhou Shoumei is tender shoots or leaves of tea trees. 4.2 Packaging, transportation, and storage of fresh leaves 4.2.1 When transporting fresh leaves, they must be packed in clean and well-ventilated baskets, bins, or crates. They must not be tightly compressed or packed in non-ventilated containers. 4.2.2 Transportation vehicles

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