T/CGSC 001-2022 High Mountain Tea, Congyi, in Red Tea

Scope

Main technical content: 7. Quality requirements for fresh leaves: - The fresh leaves should be of normal quality, with no odor, no peculiar smell, no deterioration, no discoloration, and no contamination. - The fresh leaves must not contain non-tea impurities, and no additives are allowed. - The tenderness of the fresh leaves used for each grade of product should be tested, and the tenderness and testing methods are specified in Appendix A. - Sensory requirements: - The sensory requirements should comply with the provisions of Table 1. - Table 1: Sensory requirements by grade - Requirements - Testing methods - Appearance - Internal quality - Fibrousness - Color - Brokenness - Cleanliness - Soup color - Aroma - Taste - Leaf bottom - Premium quality - Fine and tender with sharp edges - Black and glossy with relatively even texture - Clean and relatively even - Slightly containing tender stems - Red and bright - Sweet and mellow - Fresh and tender - Second-grade quality - Tender and fine with sharp edges - Black and glossy with relatively even texture - Slightly containing tender stems - Red and bright - Premium quality - Fine and tender with sharp edges - Black and glossy with relatively even texture - Slightly containing tender stems - Red and bright - Extra-premium quality - Fine and tender with sharp edges - Black and glossy with relatively even texture - Slightly containing tender stems - Red and bright - First-grade quality - Tender and fine with sharp edges - Black and glossy with relatively even texture - Slightly containing tender stems - Red and bright - Physical and chemical indicators should comply with Table 2, and other

Development Information

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