T/SCTSS 26-2025 Active Group standards

T/SCTSS 26-2025 Muchuan Black Tea of Population Variety

Publish Date: 2025-09-18 Implement Date: 2025-09-28 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/SCTSS 26-2025

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: -

ICS Name: Tea

Publish Date: 2025-09-18

Implement Date: 2025-09-28

Scope

This document specifies the terminology and definitions of red tea from the Muchuan population variety in Mucheng County, the product classification and physical standard samples, quality requirements, test methods, inspection rules, marking, labeling, packaging, transportation, and storage. This document applies to red tea produced within the Mucheng tea-growing area, which is made from fresh leaves of Camellia sinensis (Linnaeus) O.kuntze from the Muchuan population variety and Sichuan small-leaved population variety, processed through withering, rolling, fermentation, drying, and other procedures to achieve specific quality characteristics. **Muchuan Population Variety Red Tea** This refers to a group of tea tree varieties with relatively stable genetic characteristics and certain differences among individuals, including the Sichuan small-leaved population variety, formed through long-term natural selection and artificial cultivation in the Mucheng region. **Muchuan Hong-ya Red Tea** This product is made from fresh buds and leaves of local population variety and Sichuan small-leaved population variety tea trees in the Mucheng tea-growing area. It undergoes withering, rolling, fermentation, shaping, initial drying, secondary drying, and shaping procedures to achieve specific quality characteristics. **Muchuan Hong-maojian Red Tea** This product is made from fresh buds and one leaf of local population variety and Sichuan small-leaved population variety tea trees in the Mucheng tea-growing area. It undergoes withering, initial rolling, fermentation, initial drying, secondary rolling, initial drying, cooling, secondary drying, and shaping procedures to achieve specific quality characteristics. **Muchuan Hong-maofeng Red Tea** This product is made from fresh buds and two or three leaves of local population variety and Sichuan small-leaved population variety tea trees in the Mucheng tea-growing area. It undergoes withering, initial rolling, ferme