T/CZBXBZ 032-2024 The quality grading of Lingtou Shancong tea

Scope

Scope: This document specifies the terminology and definitions of Lingtou single-bud tea, product grading and physical standard samples, requirements, testing methods, inspection rules, labeling, packaging, transportation, and storage. This document applies to the production, inspection, and sale of Lingtou single-bud tea. Main technical content: 5.1 Sensory indicators: Sensory indicators shall comply with the provisions of Table 1. The diagrams of appearance, soup color, and leaf bottom are shown in Appendices B, C, and D respectively. Table 1 Sensory Indicator Levels Indicator Appearance Internal Quality Bar Form Integrity Purity Luster Aroma Taste Soup Color Leaf Bottom Superior Tightly compacted, heavy and solid Well-formed Clean Yellow-brown, oily Floral aroma and honey aftertaste Fine and sharp, long-lasting, mellow, and refreshing Honey aftertaste prominent Strong aftertaste Golden yellow, transparent yellow Red-edged abdomen, soft, well-formed, bright First-grade Tightly compacted, well-formed Clean Yellow-brown, relatively moist Floral aroma and honey aftertaste Long-lasting, mellow, with honey aftertaste Orange yellow, bright, with red edges Well-formed, soft, bright Second-grade Tightly compacted, relatively well-formed Clean Brown or black, relatively moist Slightly floral aroma and honey aftertaste Long-lasting, mellow, with honey aftertaste Orange red, brown, with floral impurities and coarse texture Note: By-products such as yellow leaves, two-milled tea, tea stems, and tea fragments are not listed in the grading table. Table 2 Physicochemical Indicators Item Indicator Water content (mass fraction) ≤ 7.0 Total ash (mass fraction) ≤ 6.5 Water-extractable matter (mass fraction) ≥ 32.0 Broken tea (mass fraction) ≤ 16.0

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