T/SCTSS 06-2023 Kitakawa Tea Part 2: Green Tea

Scope

Scope: This document applies to the Beichuan tea-producing area. It covers the processing of high-quality green tea, specialty green tea, and premium green tea produced in Beichuan, which are made from the tender leaves of tea trees (Camellia sinensisis (Linnaeus) O.kuntze) through such processes as spreading and drying (or storing), frying, cooling, rolling (or shaping), re-frying (or flattening and shaping), shaping, drying, finishing, sorting, and grading. This standard, based on the national standard GB/T 14456 for green tea, specifies requirements for the production area, tea tree varieties, and the tenderness of tea leaves. It also adds processing techniques unique to Sichuan, ensuring that the resulting green tea exhibits the local quality characteristics of Sichuan's premium green tea. At the same time, it stipulates that bulk green tea produced in this region must comply with national standard requirements. Main technical content: This standard classifies green tea products based on their raw material grades, processing techniques, and quality characteristics. It includes the following products: the image product of Beichuan moss tea, Qiangong·Qi Qiang; the historical tribute tea, Qiangong·Qie Tong; and the specialty green teas, Yuan Qiang·Lu Ya, Yuan Qiang·Lu Hao, and Yuan Qiang·Lu Zhen. Compared with the national standard, the product classification better highlights the local and varietal characteristics. Physical standard samples are replaced every three years in accordance with the provisions of GB/T 18795.

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