T/LPCX 01-2020 Li Ping Xiang Cha

Scope

Scope: This standard specifies the terms and definitions, production environment, grading and physical standards, requirements, testing methods, inspection rules, and labeling and packaging for Liping scented tea. This standard applies to the production, processing, and sales of Liping scented tea. Main Technical Content: 6.1 Raw materials (fresh leaves): Buds and leaves should be intact, tender, fresh, pollution-free, free from disease and pests, and free from non-tea impurities. They are divided into three grades: - Superior: One bud and one leaf, or one bud and two newly unfolded leaves. - First grade: One bud and two newly unfolded leaves, or one bud and two leaves. - Second grade: One bud and two leaves, or one bud and two to three leaves. 6.2 Product quality: Normal product quality without spoilage or abnormal odors. Free from non-tea impurities. No dyeing or addition of any substances. 6.3 Sensory quality: The sensory quality characteristics should meet the requirements of Table 1. Table 1: Sensory Quality Characteristics of Liping Scented Tea by Grade Appearance Brewing color Aroma Flavor Leaf bottom Superior: rolled into tight, even, and green buds with a green-yellow hue, bright and long-lasting, with a rich and fresh nutty aroma. First grade: rolled into somewhat tight, even buds with a green hue, bright and long-lasting, with a mellow nutty aroma and a fresh yellow-green color. Second grade: rolled into somewhat curled, even buds with a gray-green hue and a pure nutty aroma. 6.4 Physical and Chemical Indicators The physical and chemical indicators should meet the requirements of Table 2. Other indicators should comply with DB52/T 442.2. Table 2: Physical and Chemical Indicators of Liping Scented Tea Item Superior First grade Second grade Water content (mass fraction) ≤6.5% 6.5% 7.0% Water-soluble extract (mass fraction) ≥42.0% 41.0% 39.0% Total ash (mass fraction) ≤6.0% 6.0

Development Information

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