T/MHC 004-2020 Menghai tea, white tea

Scope

Scope: This standard specifies the product and physical standard samples, requirements, test methods, inspection rules, marking and labeling, packaging, transportation, and storage of Menghe White Tea. This standard applies to white tea made from the fresh leaves of Yunnan large-leaved tea trees grown in the Menghe County area, through specific processing techniques such as withering, drying, sorting, pressing (or not pressing), drying, and packaging. Main technical content: The basic requirements are that the tea should have normal color, aroma, and taste, without non-tea substances or additives, no abnormal odor or flavor, and no deterioration. The sensory quality characteristics of Menghe White Tea (loose tea) and Menghe White Tea Special Grade should comply with the provisions of Table 2. Table 2: Sensory Quality Characteristics of Special Grade Level Item Inspection Method Appearance Internal Quality Tea Strip Purity Color Aroma Flavor Soup Color Leaf Bottom Special Grade First Grade Straight and plump buds with no stems, even and neat. Clean and pure with a silvery-white luster. Pure and fresh with a distinct floral aroma and long-lasting sweet and mellow flavor. Shallow yellow or light white with clarity and brightness. First Grade Second Grade More buds with plump buds and leaves, even and neat. Clean and pure with a silvery-green luster. Pure and fresh with a distinct floral aroma and long-lasting sweet and mellow flavor. Shallow yellow or light orange with clarity and brightness. Second Grade Third Grade Natural leaf shape with some broken leaves and a small amount of brown and waxed pieces. Slightly dark green or yellow with red or brown leaves. Pure and fresh with a distinct floral aroma and long-lasting sweet and mellow flavor. Shallow yellow or light orange with clarity and brightness. Fourth Grade Fourth Grade Straight and plump buds with no stems, even and neat. Clean and pure wit

Development Information

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