T/CGSC 002-2022 Active

Main technical content: 8. Quality requirements for fresh leaves: - Fresh leaves must be of normal quality, with no odor, no unusual smell, no spoilage, no discoloration, and no pollution. - The fresh leaves must not contain non-tea impurities, and no additives are allowed. - The tenderness of the fresh leaves used for each grade of product shall be tested, and the tenderness and testing methods are described in Appendix A. - The sensory requirements shall comply with the provisions of Table 1. **Table 1: Sensory Requirements by Grade** **Requirements** **Testing Methods** **Appearance** **Internal Quality** **Leaf Stems** **Luster** **Integrity** **Purity** **Brewing Liquid Color** **Aroma** **Flavor** **Leaf Bottom** **Ji Pin** - Fat and plump, with sharp tips, straight stems, slightly curved stems, and curled stems, showing white hairs. - Green and glossy after frying. - Green and oily after roasting. - Uniform and clean with a bright green hue. - Clear and long-lasting aroma after frying. - Mild and rich aroma after roasting. - Thick and refreshing flavor with a lingering sweetness after roasting. - Fat and plump, green and bright after frying. - Uniform and clean with a bright green hue. - Special Grade - Tender and plump, with sharp tips, straight stems, slightly curved stems, and curled stems, showing white hairs. - Green and glossy after frying. - Green and oily after roasting. - Thick and refreshing flavor with a lingering sweetness after roasting. - Fat and plump, yellow and green after frying. - Uniform and clean with a bright green hue. - First Grade - Coarse and loose, with slightly curled stems, and yellowish hue. - Second Grade - Coarse and loose, with curled stems and yellowish hue. - Third Grade - Coarse and loose, with curled stems and yellowish hue. - Fourth Grade - Coarse and loose, with curled stems and yellowish hue. - Fifth Grade - Coarse and loose, with