T/MCX 002-2022 Active Group standards

T/MCX 002-2022 Black tea

Publish Date: 2022-11-01 Implement Date: 2022-12-01 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/MCX 002-2022

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: -

ICS Name: Tea

Publish Date: 2022-11-01

Implement Date: 2022-12-01

Scope

Scope: This document specifies the terms and definitions, grades and requirements, testing methods, inspection rules, and marking, packaging, transportation, storage, and shelf life of black tea in Yunnan Province. This document applies to black tea processed from fresh leaves of Yunnan large-leaved tea varieties within the administrative area of Yunnan Province. Main Technical Content: 3.1 Black tea is made from fresh leaves of Yunnan large-leaved tea through processing techniques such as spreading, frying, kneading, fermenting, re-kneading, and drying. 3.2 Yunnan large-leaved tea refers to all tea trees with a standardized leaf area ≥ 40cm2 distributed within the administrative area of Yunnan Province. 3.3 Fermentation should be carried out on a shaded window, clean terrazzo or floor tiles, and ordinary cement floors should be covered with special mats or cloths to avoid direct sunlight. The room temperature should be above 25°C, and indoor fermentation rooms or heating measures should be provided to maintain an air humidity of around 85% RH. For first-grade and second-grade teas, the fermented tea blocks should be loosened after re-kneading and stacked approximately (30–50)cm thick, compacted appropriately, and covered with a protective layer to maintain heat and moisture. During fermentation, sufficient moisture should be maintained. If the leaves are too dry, water can be sprinkled on the stack. Based on the temperature of the fermented tea blocks, one to two turnovers should be carried out during the fermentation process. For third- and fourth-grade teas, the fermented tea blocks should be stacked immediately after re-kneading and compacted appropriately, with a height of approximately 1m. They should be covered with a protective layer and generally not turned over. When the temperature of the fermented tea blocks exceeds 45°C, they should be turned over to prevent spoilage. The fermentation time is (18–25) hours in spring, (12–20) hours in summer a