T/HCPA 020-2025 Active Group standards

T/HCPA 020-2025 Specification of Terminology for Diancha

Publish Date: 2025-08-08 Implement Date: 2025-08-15 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/HCPA 020-2025

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: -

ICS Name: Tea

Publish Date: 2025-08-08

Implement Date: 2025-08-15

Scope

This standard specifies the terminology and definitions of tea pouring, and is applicable to the preparation, performance, research, and teaching of tea pouring. The main technical content of the "Tea Pouring Terminology Specification" (T/HCPA 020-2025) can be summarized into the following four parts: I. Structured Terminology System Basic Definitions: Raw materials: Specify three categories: tea powder (≥100 mesh), matcha (GB/T 34778), and tea soup. Water quality: Standardize the five elements of "clear, light, sweet, pure, and lively" (e.g., "pure" refers to unpolluted deep spring water). Spiritual core: Distill "pursuing purity and harmony" as the core, covering dimensions such as cleanliness, elegance, and harmony. Utensil standardization: Add specifications for tea tasting cups (glass-rimmed cups, 125mm×75mm/360ml). Revise the design of tea whisks (round whisk/arc-shaped whisk/flat whisk) and tea spoons (for measuring, whisking, and tasting). Add scene-specific utensils such as "tea pots" (in large and small sizes) and "tea pots for tea pouring". II. Process and Skill Classification Tea pouring process: Three respects (respecting the whisk, respecting the tea ancestors, and respecting tea friends). Cleaning and warming utensils (eight steps: moistening the whisk, heating the cup, and appreciating the cup). Core operations (water injection and foam control, whisking, and tasting). Skill matrix: Raw materials: tea powder vs tea soup for tea pouring. Utensils: three methods of using chopsticks/spoons/whisks, and four containers (tea cups and tea pots). Postures: four poses: sitting/standing/kneeling/holding the cup. Water injection methods: seven-step (traditional), three-step (simplified), and edge-injection-while-pouring (modern). III. Tea Pouring Scoring System Four-dimensional indicators: Color: from pure white to brown-white, with six grades (pure white being the best). Fragrance: authentic fragrance vs inferior