T/ZMX 003-2020 Active Group standards

T/ZMX 003-2020 Zhangjiajie Blueberry Tea Brewing and Tasting Methods

T/ZMX 003-2020

Publish Date: 2020-12-20 Implement Date: 2021-01-01 For services related to genuine standard inquiry, procurement, translation, and other related services in China, please Contact Us

Price: $ 20.00

Out of stock

Basic Information

Standard Code: T/ZMX 003-2020

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: Tea products

ICS Name: Tea

Publish Date: 2020-12-20

Implement Date: 2021-01-01

Scope

Scope: This document specifies the basic requirements for brewing Zhangjiajie berry tea, as well as the brewing procedures and methods. This document applies to the brewing and tasting of berry tea produced by members of the Zhangjiajie Berry Tea Association. Main technical content: 3. Terms and definitions The following terms and definitions apply to this document. 3.1 Zhangjiajie Berry Tea Specifically refers to the Ampelopsis grossedentata plants cultivated and grown in the administrative area of Zhangjiajie City, with their young stems and leaves or mature green leaves used as raw materials. The processed product is a substitute tea beverage made through processes such as withering, frying, kneading, crystallization, and drying. 3.2 Brewing Refers to the process of soaking berry tea in water of a certain temperature according to a specific tea-water ratio for a suitable period of time, allowing the water-soluble substances in the tea to dissolve into the tea soup. Different types of tea require different brewing methods. 3.3 Tasting Refers to the process of appreciating, tasting, and evaluating the quality factors of tea brewing, including tea ware, cup warming, tea leaf infusion, water pouring, tea pouring, and tea leaf bottom, as a method of evaluating tea quality. 4 Requirements 4.1 Quality requirements for Zhangjiajie berry tea Zhangjiajie berry tea is divided into three categories based on the quality of raw materials, processing techniques, and finished product characteristics: bud-tip berry tea, ordinary leaf berry tea, and granular berry tea. Its quality should meet the requirements of GH/T 1091 and Table 1 simultaneously. 4.2 Requirements for brewing water The hygiene standards of brewing water should meet the requirements of GB 5749. 4.3 Requirements for tea ware 4.3.1 General requirements The quality of tea ware used should comply with the provisions of GB 4806.1. 4.3.2 Selection of tea ware The ceramics and g