T/CSTEA 00001-2018 Active Group standards

T/CSTEA 00001-2018 White Mao Shan Qilin infusion and tasting methods

Publish Date: 2018-07-13 Implement Date: 2018-07-13 For services related to genuine standard inquiry, procurement, translation, and other related services in China, please Contact Us

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Basic Information

Standard Code: T/CSTEA 00001-2018

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: Tea products

ICS Name: Terminology (principles and coordination and cooperation)

Publish Date: 2018-07-13

Implement Date: 2018-07-13

Scope

Scope: This standard specifies the terms and definitions, environmental requirements, brewing process and key points, brewing methods, and tasting of Baiya Qilan tea. This standard is applicable to the brewing and tasting of Baiya Qilan tea. Main technical content: 5.1 Brewing process preparation tools—boiling water—steeping tea—pouring water—waking up tea and warming the cup—skimming foam (or rinsing the pot)—pouring tea—serving tea—tasting tea—repeting multiple times (pouring water—pouring tea—serving tea—tasting tea). During the brewing process, you can simultaneously appreciate the appearance and color of the dry tea, the aroma of the dry tea, the aroma of the cup lid, the aroma of the tea soup, the aroma of the cup bottom, the aroma of the tea leaves, the color of the tea soup, and the taste. 7.1 Tasting process: Appreciating the dry tea, smelling the aroma, observing the color of the tea soup, tasting the taste, and looking at the tea leaves.