T/LPCX 02-2020 Liping white tea

Scope

Scope: This standard specifies the terminology and definitions, grading and physical standard sample requirements, environmental conditions of the production area, quality requirements, testing methods, inspection rules, and labeling and packaging for Li Ping white tea. This standard applies to the production, processing, and sales of Li Ping white tea. Main technical content: 6.1 The raw materials must be intact, tender, fresh, pollution-free, free from pests and diseases, and free from non-tea impurities. They are divided into three grades: - Superior: One bud and one leaf in the early stage of unfolding. - First grade: One bud and one leaf, or one bud and two leaves in the early stage of unfolding. - Second grade: One bud and two leaves. 6.2 The product quality should be normal, without deterioration, odor, or mold. It should not contain non-tea impurities, be dyed, or have any additives. 6.3 The sensory quality requirements should comply with Table 1. Table 1: Sensory Quality Characteristics of Li Ping White Tea Grade Appearance Infusion Color Aroma Taste Leaf Bottom Superior Phoenician-like feathers, natural, emerald green and fresh Bright green, mellow and rich, fresh and tender Uniform emerald green and fresh Bright green, mellow and rich, fresh and tender Complete and fresh Bright green, mellow and rich, fresh and tender First grade Phoenician-like feathers, natural, yellow-green and fresh Bright green, mellow and rich, fresh and tender Complete and fresh Bright green, mellow and rich, fresh and tender Second grade Phoenician-like feathers, natural, green and fresh Bright green, mellow and rich, fresh and tender Complete and fresh Bright green, mellow and rich, fresh and tender 6.4 Physical and chemical indicators The physical and chemical indicators should comply with Table 2, and other indicators should comply with GB/T 14456.1. Table 2: Physical and Chemical Indicators of Li Ping White Tea Item Superi

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