T/QWCX 001-2022 Geographical Indication Product: Qianwei Jasmine Tea

Scope

Main Technical Content: 6. Requirements The natural environment, tea tree and jasmine flower varieties, cultivation techniques, and processing methods shall meet the provisions of the Announcement No. 145 of the former National Quality Supervision, Inspection and Quarantine Administration (2010). Raw Material Requirements 6.2.1 Flowers and flower arrangements The flowers and flower arrangements used in the process of jasmine tea fermentation shall be mature, plump, white, and ready to bloom. They shall be free from deterioration and pollution. The amount of flower arrangements used in the fermentation process of different grades of jasmine tea is specified in Appendix B. 6.2.2 Tea blanks The tea blanks shall comply with the provisions of GB/T 14456.1. The corresponding tea blanks' tenderness for different grades of Jianwei Jasmine Tea is shown in Table 1. **Table 1: Correspondence between Jianwei Jasmine Tea Quality Grades and Tea Blank Tenderness** Tea Blank Grade Tenderness Standard Special Jasmine Tea Mainly one bud and one leaf in the early unfolding stage, with the content of one bud and one leaf less than 20%. First-grade Mainly one bud and two leaves in the early unfolding stage, with the content of one bud and two leaves less than 30%. First-grade Mainly one bud and two leaves, with the content of leaves of the same tenderness less than 30%. Sensory Quality Requirements The sensory quality requirements are shown in Table 2. **Table 2: Sensory Quality Requirements by Grade** Item Appearance Internal Quality Tea Strip (Shape) Integrity Color Jasmine Flower Aroma Flavor Broth Color Leaf Bottom Special Jasmine Tea Flat, curled, needle-shaped, strip-shaped, bead-shaped, or other special shapes. Uniform and clean. Yellow-green or pale yellow. Yellow-white, intact, fresh aroma, and distinct flavor. Rich and sweet. Yellow-green and bright. Fine and uniform, with white petals. First-grad

Development Information

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