T/HNTI 05-2018 Active Group standards

T/HNTI 05-2018 Hunan Black Tea - Processing Technology Specifications for Gongfu Black Tea

T/HNTI 05-2018

Publish Date: 2018-12-26 Implement Date: 2019-01-01 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/HNTI 05-2018

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: Tea products

ICS Name: Tea

Publish Date: 2018-12-26

Implement Date: 2019-01-01

Scope

Scope: This standard specifies the terminology and definitions, requirements, processing technology, quality management, marking, labeling, packaging, transportation, and storage of Hunan black tea, Assam tea. This standard applies to the processing of Hunan black tea, Assam tea; Main technical content: This standard specifies the processing technology flow, process parameters, and specific requirements of Hunan black tea, Assam tea. 1. Process flow: Fresh leaves → Withering → Rolling → Fermentation → Drying → Shaping → Blending → Finished product. 2. Primary processing: 2.1 Withering: The withering methods include trough withering, indoor natural withering, and comprehensive withering. The withering should make the fresh leaves have a moisture content of 60% to 62%, with the leaf surface losing its luster, the leaf color turning dark green, the grassy odor fading, the leaf shape wrinkling, the leaf texture becoming soft, the stem not breaking when bent, and the leaves tightly rolled when held, with the leaves slowly spreading when released. 2.2 Rolling: The rolling time is 60 minutes to 90 minutes. The rolling pressure should follow the principle of light, heavy, and light. The rolling should make the rolling leaves have a rolling rate of more than 90%, with the tea leaves tightly rolled, the tea juice overflowing, and adhering to the surface of the tea leaves. 2.3 Fermentation: The fermentation can be carried out using fermentation machines and fermentation rooms. The temperature should be 28°C to 32°C, and the relative humidity should be controlled at more than 95%. Every 30 minutes to 45 minutes, ventilate for 4 minutes to 5 minutes, and the fermentation time should be 3 hours to 5 hours. The fermentation should make 70% to 80% of the fermented leaves have a color ranging from red-yellow to yellow-red, with the grassy odor disappearing and a fragrance of freshness or floral and fruity aroma emerging. 2.4 Drying: The drying is