T/JSSCYXH 03-2024 Green Tea Sensory Evaluation Method for Biluo Chun Tea

Scope

Scope: The Longjing tea referred to in this standard includes Longjing tea produced and processed in Jiangsu Province. It is made from the tender buds and leaves of tea trees, and processed through such techniques as spreading, greening, rolling, twisting to expose the downy hairs, and drying over a low heat. Its main quality characteristics are a compact and fine appearance with abundant downy hairs, and a curled and coiled shape. Main technical content: This standard adjusts the method of preparing tea soup for internal quality evaluation, and shortens the brewing time from 4 minutes to 3 minutes in the national standard. In the evaluation of tea quality, the score and comments are the basis for judging the quality. Due to the characteristic of Longjing tea being fully covered with downy hairs, the tea soup is prone to showing a milky and cloudy appearance, and the higher the grade, the more obvious the milky and cloudy appearance will be. Therefore, this standard adds the term "milky and cloudy appearance" to reflect the quality characteristics of Longjing tea. Handmade Longjing tea, due to the long-time rolling and shaping in the pot, has a yellowish soup color and leaf bottom color compared with flat-shaped machine-made green tea. The standard recommends terms that reflect its quality characteristics. Within the normal range of soup color quality, its score will not be reduced just because its color is slightly yellowish.

Development Information

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