T/QWCX 001-2020 Geographical Indication (GI) protected product: Qianwei Jasmine Tea

Scope

Main Technical Content: 3.1 Jianwei Jasmine Tea is made from fresh leaves of buds and one bud with one leaf, or one bud with two leaves, picked from tea trees in the southwestern Sichuan region. It undergoes processes such as withering, shaping, drying, and refining to become a green tea blank. It is then scented with fresh Jianwei jasmine flowers (including a base of white jasmine flowers) and processed through special techniques like "flower selection and frying" to create a jasmine tea with a unique "ripe aroma" and a high content of jasmine petals. 3.2 Special Jianwei Jasmine Tea is made from single buds or one bud with one leaf, processed into curled, flat, needle-shaped, bead-shaped, or other special shapes, and scented with fresh Jianwei jasmine flowers. 3.3 Dried Jianwei Jasmine Tea is made by removing the green flower stalks of jasmine flowers and mixing them with the tea blank. It features a yellow-white color and a distinctive fried flower aroma. 4. Quality Grades Jianwei Jasmine Tea is divided into five quality grades: Special Jasmine Tea, Extra Grade, Grade 1, Grade 2, and Grade 3. 5. Requirements 5.1 Basic Requirements: No additives allowed. 5.2 Raw Material Requirements: 5.2.1 Flowers should be mature, plump, white, and ready to bloom. Free from spoilage or contamination. 5.2.2 Tea blanks should comply with GB/T14456.1. 5.3 Flower-scenting facilities, equipment, and environmental conditions should meet GB/T14881 standards. 5.4 Sensory Requirements: 5.4.1 Sensory quality should meet the requirements in Table 1. Table 1: Sensory Quality Grades of Jianwei Jasmine Tea Item Appearance Internal Quality Leaf shape Purity Color Jasmine flower dry Aroma Taste Soup color Leaf bottom Special Jasmine Tea Flat, curled, needle-shaped, strip-shaped, or other special shapes Well-formed, clean Yellow-green or pale yellow Yellow-white, intact Ripe aroma, fresh flavor, and distinct aftertaste Rich, sweet, a

Development Information

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