T/YQMTYX 001-2021 Yan Chun Tea (Lishan) in Yuanqu

Scope

Main technical content: 5 Production Processes 5.1 Fresh Leaf Picking The picking period for Yinchen fresh leaves begins on Jingzhe (Awakening of Insects), and lasts for one month. The daily working hours are 6:00-11:00. Leaves picked between March 5 and March 14 are designated as Grade 1 tea, those picked between March 15 and March 24 are Grade 2 tea, and those picked between March 25 and April 4 are Grade 3 tea. Picking requirements: - Yinchen seedlings should have leaf lengths of 60-100mm. - Remove the roots and select uniform, fresh young leaves that are easy to shape into tea and free from spoilage or odor. - After picking, the fresh leaves are stored in bamboo baskets. Tools used during transportation should be clean and hygienic, and the leaves should be handled gently to avoid crushing, exposure to sunlight or rain, or mixing with items that may affect the quality of the raw material, such as those with odors or toxic substances. 5.2 Process Control Basic processing conditions: - Processing sites, water used for processing, factory layout, and processing workshops must comply with the requirements of GH/T 1077. - Process flow: - Picking - Withering - Fixing - Rolling and shaping - Frying - Aroma extraction - Refrigeration Technical requirements for processing: - The withering area should be clean, cool, and ventilated, maintaining appropriate temperature and humidity. Yinchen leaves are spread thinly and dried until they turn dark green. - After withering, the leaves are placed in a withering machine to remove the grassy odor and enhance the tea aroma until it is fully developed. - After rolling and shaping, the leaves are cooled to room temperature, then humidified in a sealed environment and kneaded to form tightly rolled strips or balls with a moist and sticky texture. - The rolled and shaped leaves are placed in a frying machine to dry until they are completely dry. After drying, the tea leaves

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