T/QLCWY 001-2025 Qian Luo Leaf Tea Processing Technical Regulations

Scope

Main technical content: A.1 Process flow: Withering, firing, rolling, and drying of raw tea. A.2 Processing technology A.2.1 Withering A.2.1.1 Leaf-laying quantity: Use perforated bamboo baskets with a leaf-laying quantity of approximately 0.1 g/cm2 to 0.15 g/cm2. A.2.1.2 Withering temperature: Natural withering at a temperature of 15–25°C. A.2.1.3 Withering time: Natural withering should be controlled within 4–6 hours. A.2.1.4 Withering degree: The moisture content of withered leaves should reach about 80% to be considered appropriate. A.2.2 Firing Use a drum-type firing machine for firing, with a firing temperature of (270–320)°C as indicated by the gauge. Requirements include even and appropriate leaf loading, with a firing moisture content of 60–65%. The leaf edges should be slightly curled, and the leaves should be able to form a ball when squeezed, with elasticity and intact stems. There should be no red stems or leaves, no burnt edges, and no bursting points. A.2.3 Rolling Select a Model 40 or Model 45 small- to medium-sized rolling machine, and load the leaves until they naturally fill the rolling drum. The rolling pressure should follow the principle of "light–heavy–light". Adequate rolling is achieved when the rolled leaves form basic strips with minimal tea juice leakage and no short, broken tea strips. A.2.4 Drying Drying can be divided into two stages: first, dry at 80°C for 120 minutes; second, dry at 100°C for 20 minutes. Drying should stop when the stems break easily, and the moisture content after drying should be less than 6%.

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