T/44GDTS 004-2024 East Lake Xianhu Tea

Scope

Scope: This document specifies the terms and definitions of Dongyuan Xianhu tea, the requirements and grading of fresh leaf raw materials, product requirements, testing methods, inspection rules, labeling, packaging, transportation, storage, and optimal tasting period. This document applies to the quality grading of green tea and black tea in the Xianhu tea production area of Heyuan City. Main technical content: 4. Fresh leaf requirements and grading: 4.1 Green tea: 4.1.1 Top grade: All buds are ≥90%, and the first bud and first leaf are ≤10%. 4.1.2 First grade: More than 85% of the first bud and second leaf, third leaf, and leaves of similar tenderness are included. 4.1.3 Second grade: The second bud and second leaf are the main components, with the requirement that the buds and leaves are intact, fresh, uniform, and clean, without tea fruits or old branch leaves. 4.2 Black tea: 4.2.1 Top grade: Single bud and one bud with the first leaf are the main components, accounting for more than 90%. 4.2.2 First grade: The first bud and second leaf are the main components, accounting for more than 80%. 4.2.3 Second grade: The first bud and second leaf, third leaf, and leaves of similar tenderness are included, accounting for more than 80%. 5. Requirements: 5.1 Basic requirements: Normal quality without odor or spoilage, free from non-tea impurities, and without any additives. 5.2 Sensory indicators: Xianhu tea is divided into Xianhu green tea (fully roasted and roasted types) and Xianhu black tea according to the type, and the quality grades are top grade, first grade, second grade, and third grade from high to low. The sensory indicators shall comply with the provisions of Tables 1 to 3. Table 1: Sensory requirements for fully roasted Xianhu green tea Grade Appearance Infusion Color Aroma Taste Leaf bottom Top grade: Tight and fine (tender), gray-white (green), uniform, yellow-green, bright with roasted rice fragrance or chestnut fragrance. High and refres

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