T/GZCX 024-2023 Active Group standards

T/GZCX 024-2023 Stone fruit leaf tea processing technical specification

Publish Date: 2023-10-13 Implement Date: 2023-11-01 For services related to genuine standard inquiry, procurement, translation, and other related services in China, please Contact Us

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Basic Information

Standard Code: T/GZCX 024-2023

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: -

ICS Name: Tea

Publish Date: 2023-10-13

Implement Date: 2023-11-01

Scope

Scope: This standard specifies the terms and definitions of prickly pear leaf tea, raw leaf picking, processing procedures and requirements, processing conditions, transportation, storage, labeling, production records, etc. This document applies to substitute tea made from prickly pear leaves, which are cleaned and dried, then subjected to greening, fixing, rolling, drying, wind selection, sieving, and packaging. It is designed for people to drink in a similar way to tea brewing (soaking or boiling). Main technical content: 5.1 Processing procedures: cleaning and drying, greening, fixing, rolling, drying, wind selection, sieving, and packaging. 5.2 Processing technical requirements: 5.2.1 Cleaning and drying: Rinse the prickly pear leaves with drinking water to remove impurities, wash off surface impurities and dust, and rinse the cleaned leaves on bamboo trays or clean cement floors to avoid direct sunlight. Flip them occasionally and dry until there is no moisture on the leaves, then dry for 6-10 hours. 5.2.2 Greening: Place the dried prickly pear leaves on bamboo trays or clean cement floors, spread them to a thickness of 3-5 cm, and dry for 2-3 hours at a temperature of 20-28 °C. 5.2.3 Fixing: Place the pre-processed tender shoots in a tea-roasting pan for fixing or use a drum-type fixing machine. The fixing temperature is 220-32 °C, and the fixing time is 6-10 minutes. The prickly pear leaves should be soft to the touch, slightly lose their luster, and be slightly sticky with a fresh fragrance when fixed. The weight loss should be 20-25%. 5.2.4 Rolling: Roll the fixed prickly pear leaves with a rolling machine for 8-10 minutes until they can be formed into a ball when squeezed and then disperse easily when released. The rolling pressure should follow the principle of "light-heavy-light". 5.2.5 Drying: The rolled leaves can be dried directly in two steps: initial drying and full drying. The purpose of full drying is to enhance the aroma of prickly pear leaf tea.