T/SCTSS 12-2023 Active Group standards

T/SCTSS 12-2023 Sichuan Curled Green Tea Processing Technical Specifications

T/SCTSS 12-2023

Publish Date: 2023-11-18 Implement Date: 2023-11-28 For services related to genuine standard inquiry, procurement, translation, and other related services in China, please Contact Us

Price: $ 20.00

Out of stock

Basic Information

Standard Code: T/SCTSS 12-2023

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: -

ICS Name: Tea

Publish Date: 2023-11-18

Implement Date: 2023-11-28

Scope

Scope: This document specifies the terms and definitions, processing conditions, raw material requirements, processing techniques, and quality management for the processing of curled green tea buds within the administrative area of Sichuan Province. Main technical content: The following terms and definitions apply to this document. Sichuan curled green tea buds: Curled green tea buds made from the first bud and first leaf of tea trees in Sichuan, or single buds, which are processed through withering, rolling, curling, drying, and aroma extraction, and have the characteristics of exposed bud and hair, long-lasting fresh fragrance, and a fresh, dense, and dry taste. Processing conditions: The factory environment, workshop hygiene, and equipment layout of tea processing sites shall comply with the provisions of GB/T 32744. Raw material requirements: Basic requirements for fresh leaves: The buds and leaves should be intact, fresh, and uniform, without purple buds and leaves, diseased or pest-infested leaves, or damaged or reddened leaves, and should comply with the provisions of DB51/T 2481. Hygiene requirements for fresh leaves: Free from external contamination and impurities. The limits of contaminants shall comply with the provisions of GB 2762, and the maximum residue limits of pesticides shall comply with the provisions of GB 2763. Fresh leaf specifications: Young single buds and first bud and first leaf buds. The first-grade requirements are that the content of single buds shall be ≥ 60%, and the first-grade requirements are that the content of first bud and first leaf buds shall be ≥ 20%. Fresh leaf purchasing and grading: Fresh leaf purchasing grading standards (in the form of text, pictures, or physical samples) shall be formulated, and the quality grade shall be comprehensively evaluated based on indicators such as tenderness, freshness, retention of tenderness, uniformity, moisture content, and aroma. Fresh leaf stacking: Fresh leaves shall be reasonably gro