T/SCTSS 14-2023 Active Group standards

T/SCTSS 14-2023 Sichuan Red Bud Tea Processing Technical Regulations

T/SCTSS 14-2023

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

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Basic Information

Standard Code: T/SCTSS 14-2023

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, quality management, etc. of the processing of Sichuan Red Bud Tea. This document is applicable within the administrative area of Sichuan Province. Main technical content: Sichuan Red Bud Tea: Processed from the first bud and first leaf of tea trees in Sichuan Province, or single buds, through withering, rolling, fermentation, drying, and aroma extraction, etc., with characteristics of golden hairs, long-lasting honey-sweet aroma, and fresh, sweet, and mellow 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: intact buds and leaves, fresh, uniform, free from purple buds and leaves, free from diseased and pest-infested leaves, and free from damaged and discolored leaves, which shall 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. Specifications for fresh leaves: tender single buds and first buds and first leaves, with Grade I requiring a content of single buds ≥ 20% and Grade II requiring a content of first buds and first leaves ≥ 20%. Fresh leaf procurement and grading: Fresh leaf procurement grading standards (in the form of text, pictures, or physical samples) shall be established, and the quality grade shall be comprehensively evaluated based on indicators such as tenderness, freshness, uniformity, moisture content, and aroma. Fresh leaf stacking: Fresh leaves shall be reasonably sorted and stacked according to their characteristics, grade price, and arrival time at the factory. Process flow: withering, ro