T/SCTSS 04-2023 Mu County Zi Tea Part 1: Green Tea

Scope

Scope: This document specifies the terms and definitions of Mochuan purple tea and green tea, product classification and physical standard samples, requirements, test methods, inspection rules, marking, labeling, packaging, transportation, and storage. This document applies to the Mochuan tea-producing area. It uses fresh leaves (tender buds, tender leaves, and tender tips) from purple-leaved tea trees [Camellia sinensis (Linnaeus) O. Kuntze] registered as national varieties (with anthocyanin content not less than 2%) as raw materials, and processes them through such steps as withering, shaping, and drying to produce Mochuan purple tea and green tea with specific quality characteristics. Main technical content: Based on the actual situation of purple tea production in the Mochuan production area, this document divides the tea into two categories according to the tea-making process and quality characteristics: characteristic famous tea and characteristic high-quality tea. The characteristic famous tea includes: Mochuan Purple Shoot, Mochuan Purple Bud; the characteristic high-quality tea includes: Mochuan Purple Tip, Mochuan Purple Roll, Mochuan Purple Eyebrow, Mochuan Purple Pearl. Compared with the national standard, the product classification is more systematic and detailed, and can better highlight the characteristics of the variety and the local region. The physical standard samples are replaced every three years in accordance with the provisions of GB/T 18795.

Development Information

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