T/CHX 004-2021 The quality standards for Qingchuan red tea products

Scope

Scope: Within the administrative area of Qingchuan County, this product is made from the fresh and tender new shoots of tea trees such as Fuding Da Bai Tea, Longjing 43, Fu Xuan No. 9, Longjing Chang Ye, Sichuan Small-Leaf Group, Ming Xuan 213, Jiu Gang Group, Wu Niu Early and Medium Tea 108, and Sanhua 1951, as well as fresh tea leaves of single buds and one bud with one leaf, one bud with two leaves, one bud with three leaves, and similarly tender interleaved leaves. The processing steps include withering, rolling, fermentation, roasting, cooling, final roasting, aroma extraction, and refinement to produce black tea with specific quality characteristics. Main technical content: The sensory quality grades of Qingchuan black tea include appearance, aroma, taste, infusion color, and leaf bottom. - Qingchuan Red Bud (Superior Grade): Tight and slender tea leaves with golden hairs, rich sweet aroma with floral fragrance and fresh and mellow taste. Bright orange-red color with intact bud and leaf. - Qingchuan Red Work (First Grade): Tight and slender tea leaves with black and glossy appearance, golden hairs, rich sweet aroma, and long-lasting mellow and refreshing taste. Bright and even buds with red and bright leaf bottom. - Qingchuan Red Work (Second Grade): Tighter and more glossy tea leaves with black appearance, sweet aroma, and rich sweetness. Red and bright leaf bottom. - Qingchuan Old Sichuan Tea (Third Grade): Relatively tight and glossy tea leaves with pure sweet aroma and moderate sweetness. Red and bright leaf bottom. Physicochemical indicators: - Water content (mass fraction): ≤ 66% - Total ash (mass fraction): ≤ 6.5% - Water-soluble extract (mass fraction): ≥ 35% - Amino acids (mass fraction): ≥ 33% - Catechins (mass fraction): ≥ 77% - Fine tea (mass fraction): ≤ 0.1% -0.5% -0.51% Note: Total ash, water-soluble extract, amino acids, and catechins are optional inspection items.

Development Information

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