T/44GDTS 002-2024 The technical specifications for evaluating the quality of old green tea from Meixian County

Scope

Main Technical Content: 1. Scope This document specifies the terms and definitions, conditions, methods, results, and judgments for the quality evaluation of aged green tea in Meixian County, Meizhou City. It applies to the quality evaluation of aged green tea within the administrative area of Meixian County, Meizhou City. 2. Normative Reference Documents The content of the following documents is an essential part of this document through normative reference. Among them, the referenced documents with a specified date only apply to the version corresponding to that date; the latest version (including all amendment sheets) of the non-dated referenced documents applies to this document. - GB/T 8302 – Sampling of Tea - GB/T 14487 – Terminology for Sensory Evaluation of Tea - GB/T 18797 – Basic Conditions for Sensory Evaluation Rooms of Tea - GB/T 23776 – Sensory Evaluation Methods for Tea 3. Terms and Definitions The terms and definitions defined in GB/T 14487 and the following terms and definitions apply to this document. 3.1 Meixian Aged Green Tea Aged green tea from Meixian County, Meizhou City, made from the buds, tender leaves, and tender stems of tea trees [Camellia sinensis (L.) O.Kuntze] grown within the administrative area of Meixian County, Meizhou City, processed through drying, firing, and rolling, and stored for more than three years under suitable conditions. 3.2 Sensory Evaluation of Tea The process in which evaluators use their normal visual, olfactory, gustatory, and tactile abilities to comprehensively analyze and evaluate the quality factors of tea products, including appearance, infusion color, aroma, flavor, and leaf bottom. 4. Sensory Evaluation Conditions The sensory evaluation environment should comply with GB/T 18797, and the evaluation equipment and water used for evaluation should comply with GB/T 23776. 5. Sensory Evaluation 5.1 Sampling Method Follow the procedures specified in GB/T 8302. 5.2 Evaluatio

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