T/SXPP 003-2021 Jujube Leaf Tea

Scope

Main Technical Content: 4. Technical Requirements 4.1 Fresh Leaf Picking 4.1.1 Picking Time The picking period for fresh sour jujube leaves is from April 15 to May 14. They are divided into three grades based on the picking time: - Level 1: April 15 to April 24 - Level 2: April 25 to May 4 - Level 3: May 5 to 14 The daily picking hours are from 6 am to 11 am. 4.1.2 Picking Requirements Follow the principle of combining picking and preserving quality. The raw materials should have tender leaves with smooth veins, which are easy to shape into tea and have high quality. 4.1.3 Fresh Leaf Storage After picking, the fresh leaves are stored in bamboo baskets. The tools used should be clean and hygienic. During transportation, they should be handled gently to avoid compression, exposure to sunlight, or rain, and should not be mixed with odorous or toxic items. 4.2 Process Control 4.2.1 Basic Processing Conditions The processing site, water used for processing, factory layout, and processing blending workshops, as well as the equipment, utensils, and personnel involved in the process, should comply with the provisions of GB/T 32744. 4.2.2 Process Flow The production method of sour jujube leaf tea includes: fresh sour jujube leaf picking, withering, greening, rolling, roasting, and aroma extraction. 4.2.3 Processing Technical Requirements 4.2.3.1 Withering Place the fresh leaves in a withering machine, with the filling material accounting for about 2/3 of the machine's volume. The indoor temperature should be 20-25°C, and the humidity should be <50%. The withering time should be 2-3 hours, with the rotation speed maintained at 30-40 rpm. 4.2.3.2 Greening Send the withered sour jujube leaves into a greening machine. The greening temperature should be controlled at 100-110°C, and the total greening time should be 8-12 minutes. The greening should be completed when the grassy smell has largely disappeared, the leaves have turned brown

Development Information

Related Standards