T/HNTI 04-2018 Hunan Black Tea and Broken Black Tea Processing Technical Specifications

Scope

Scope: This standard specifies the terms and definitions, requirements, process flow, quality management, marking, labeling, packaging, transportation, and storage for the processing of black tea and broken tea in Hunan. This standard applies to the processing of black tea and broken tea in Hunan. Main technical content: This standard stipulates the processing process flow, process parameters, and specific requirements for black tea and broken tea in Hunan. 1. Process flow: - Fresh leaves - Withering - Rolling - Block disaggregation and screening - Fermentation - Drying - Rough tea - Screening - Wind selection - Sorting and picking - Blending and piling - Final firing - Finished product The process flow is divided into the primary processing and refining processes. 2. Primary processing: 2.1 Withering - Withering methods include sunlight withering, indoor natural withering, withering in a tank, withering in a machine, and various heating methods. Among these, indoor natural withering and withering in a tank are the most common. Sunlight withering is often combined with indoor natural withering. 2.2 Rolling - Rolling is typically carried out using disc-type rolling machines, CTC rolling machines, and rotary rolling machines. Rolling is often performed using multiple types of rolling machines and corresponding rolling techniques. The rolled leaves should be tightly rolled into strips with a rolling rate of over 80%. The tea juice should be fully extruded, and the leaves should be green with a yellow tint, emitting a strong grassy aroma. When holding the tea blanks, tea juice should overflow from the fingers. The cell damage rate should be 70%–80% for strip tea and over 95% for broken tea. 2.3 Fermentation - The room temperature is controlled at 24–26 °C. The fermentation temperature for large-leaved varieties is 22–28 °C, and for small- and medium-leaved varieties, it

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