T/SXPP 002-2021 Juniper leaf tea

Scope

Main Technical Content: 4. Technical Requirements 4.1 Fresh Leaf Picking 4.1.1 Picking Time The harvest of fresh Lianqiu leaves begins on Qingming Festival and lasts for one month. The daily working hours are from 6:00 to 11:00. Leaves picked from April 5 to April 14 are classified as Grade 1 tea, those from April 15 to April 24 as Grade 2 tea, and those from April 25 to May 4 as Grade 3 tea. 4.1.2 Picking Requirements Lianqiu leaves should have a small, uniform shape, be fresh and tender, easy to shape into tea, free from spoilage, and have no odor. 4.1.3 Fresh Leaf Storage After picking, the fresh leaves are stored in bamboo baskets. Tools should be clean and hygienic, and the leaves should be handled gently during transportation to avoid compression, exposure to sunlight, or rain. They should not be mixed with items that may affect the quality of the raw materials, such as those with odors or toxic substances. 4.2 Process Control 4.2.1 Basic Processing Conditions The processing site, water used for processing, factory layout, and processing workshops should meet the requirements of GH/T 1077. 4.2.2 Process Flow Fresh Lianqiu leaves - withering - greening - rolling and shaping - frying - refrigeration - aroma extraction 4.2.3 Processing Technical Requirements 4.2.3.1 Withering The withering area should be clean, cool, and ventilated, with temperature controlled at 20-25°C and humidity <50%. The Lianqiu leaves should be spread out thinly at about 1-3 cm thick and turned over every hour until their color gradually changes from light green to dark green. The spreading time should be about 2 hours, at which point the moisture content is about 70%. 4.2.3.2 Greening The moderately withered Lianqiu leaves are processed by a greening machine at a temperature of 100-110°C (adjusted according to the leaf's age and moisture content) until the grassy smell disappears and the tea aroma intensifies. The process lasts 3-4 minutes. 4.2.3.3 R

Development Information

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