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Technology specification for Steamed green tea processing
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Basic data
| Standard ID | GH/T 1277-2019 (GH/T1277-2019) |
| Description (Translated English) | Technology specification for Steamed green tea processing |
| Sector / Industry | Supply and Marketing Cooperatives Industry Standard (Recommended) |
| Classification of Chinese Standard | X55 |
| Date of Issue | 2019-11-28 |
| Date of Implementation | 2020-03-01 |
| Regulation (derived from) | All China Supply and Marketing Cooperative Announcement 2019 No. 4 |
| Issuing agency(ies) | All-China Federation of Supply and Marketing Cooperatives |
GHT1277-2019: Technology specification for Steamed green tea processing
---This is a DRAFT version for illustration, not a final translation. Full copy of true-PDF in English version (including equations, symbols, images, flow-chart, tables, and figures etc.) will be manually/carefully translated upon your order.
(Technical specifications for steamed green tea processing)
Published by All China Supply and Marketing Cooperative
Technical specifications for steamed green tea processing
Technology specification for Steamed green tea processing
People's Republic of China Supply and Marketing Cooperation Industry Standard
2019-11-28 released
2020-03-01 implementation
ICS 67.140.10
X 55 GH
Foreword
This standard is prepared in accordance with the rules given in GB/T 1.1-2009.
This standard was proposed by the All-China Supply and Marketing Cooperative.
This standard is under the jurisdiction of the National Tea Standardization Technical Committee (SAC/TC339).
This standard was drafted. Yushan District Jingshan Steamed Green Matcha Tea Industry Association, China National Supply and Marketing Cooperatives Hangzhou Tea Research Institute, Zhejiang
Jiangxi Agricultural Technology Extension Center, Hangzhou Yuhang District Agricultural Technology Extension Center, Hangzhou Luyuquan Tea Co., Ltd.
The main drafters of this standard. Tu Shuigen, Weng Kun, Yu Yuanyuan, Hu Jianguang, Yu Qiliang, Chai Tingting, Zhang Yali, Huashui Law.
Technical specifications for steamed green tea processing
1 Scope
This standard specifies the processing place for steamed green tea, fresh leaf management, processing technology, even packing, quality management, product labeling, packaging,
Transportation and storage.
This standard applies to steamed green tea (sencha) processing.
2 Normative references
The following documents are essential for the application of this document. For dated references, only the dated version applies to this document.
For undated references, the latest version (including all amendments) applies to this document.
GB/T 191 Packaging, storage and transportation icon
GB/T5009.3 National Food Safety Standard Determination of Moisture in Food
GB/T5009.4 National Food Safety Standard Determination of Ash
GB 5749 National Food Safety Standard
GB 7718 National Food Safety Standard General Pre-packaged Food Labeling Principles
GB/T 14456.6 steamed green tea
GB/T 23776 Tea sensory evaluation method
GB/T 30375 Tea storage
GH/T 1070 General rules for tea packaging
GH/T 1077 Technical regulations for tea processing
"Measures for the Supervision and Management of Quantitative Packaging Commodities" Order of the General Administration of Quality Supervision, Inspection and Quarantine (2005) No. 75
3. Processing requirements
3.1 Processing place
Should meet the requirements of GH/T 1077.
3.2 Process water
Should meet the requirements of GB 5749.
4 Processing process
Green storage → steam killing → cooling → leaf beat → rough kneading → twisting → middle kneading → fine kneading → drying → evenly pile
5 Processing technology
5.1 Storage
Stored greens should be stacked in stages and paid in batches in a timely manner. The storage time should not exceed 12 hours. Green storage tanks or green leaves should be cleaned without sky leaves.
The stand thickness is 40 cm ～ 90 cm. The dead leaves, mixed weeds, and rotten red stalks and red leaves should be removed.
Supply air in time when storing greens to control leaf temperature and prevent fresh leaves from spoiling.
5.2 Steam killing
5.2.1 Steam temperature of steaming machine is 100 ℃ ～ 110 ℃.
5.2.2 Steaming time According to the requirements of the product, shallow steaming, deep steaming and special steaming are used respectively. The degree of steaming shall be implemented in accordance with Table 1.
Table 1 Steaming degree of steaming machine
Steaming requires time
40s ～ 60s shallow steaming
Deep steaming 60s ～ 80s
Special steamed 80s ～ 120s
5.2.3 The suitable degree of steaming is green leaf color, stickiness, continuous stalk breakage and green fragrance.
5.3 Cooling
Steamed green leaves are cooled by fans.
5.4 Ye Da
The temperature of hot air is controlled at 80 ℃ ～ 90 ℃, the rotation speed is 38 r/min, the straight cylinder time is 2 min to 3 min, and the trough type is 15 min. Play through the leaves
The tea leaves after processing should have dark green leaves on the surface, no agglomeration, and a water content of 52% to 56%.
5.5 Rough
5.5.1 Technical parameters of rough kneading are implemented according to Table 2.
Table 2 Technical parameters of rough kneading in different tea seasons and grades
project
Categories and parameters
Super 1 ~ 5
Leaf volume (kg) 70 ~ 110 60 ~ 80
Time (min) 10 ~ 15 8 ~ 10
Tea temperature (℃) 34 ~ 36 34 ~ 36
Hot air flow medium to strong medium to strong
Hot air temperature (℃) 80 ~ 100 75 ~ 95
Speed (r/min) 33 ~ 40 33 ~ 40
Kneading hands and pressing (kg) 2 ~ 5 2 ~ 5
Leaf harrow clearance 0.8 ~ 0.1 1.0 ~ 1.5
5.5.2 Moderate kneading. The kneading leaves produced should have a bright green luster, should not be black, slightly viscous, and should be uniform.
5.6 Twist
Increase or decrease according to the age of the tea. The young leaves are lightly pressed, and the old leaves are heavy. The twisting time is controlled at 10min-20min.
5.7 Kneading
5.7.1 The technical parameters of kneading shall be implemented according to Table 3.
Table 3 Technical parameters of kneading
Project parameters
Kneading speed (r/min) 20 ~ 22
Speed of stirring shaft (r/min) 40 ~ 44
Hot air volume (strength) Medium and weak (without tea ash flying to degrees)
Temperature before casting (℃) 55 ~ 60
Leaf temperature (℃) 36 ~ 38
Time (min) 25 ~ 35
Water content (%) 28 ~ 32
5.7.2 The kneaded leaves should be moderately dark green in color. Hold the tea leaves in a clump. The elasticity will loosen naturally after loosening.
5.8 Kneading
5.8.1 Pot temperature. Preheat the kneading pot 10 minutes before the leaves are cast, and the furnace temperature should be controlled between 130 ℃ and 150 ℃.
5.8.2 Leaf volume. 7 kg to 8 kg.
5.8.3 Pressurization. 6 minutes to 7 minutes after the leaves are thrown, the temperature of the tea rises, and the water starts to distribute after the water is pressed.
Three equal divisions.
5.8.4 Speed. It is expressed by the number of reciprocations of rubbing hands, preferably 50 rpm ± 2 rpm.
5.8.5 Moderate kneading. The kneading time is 35 min ~ 45 min, visually, the slender and round cord is tight, the surface is smooth and green, the tip feels tentacle, and the tea is kneading
Slips formed on the wall, with moisture content of 12% to 13%; tea temperature at the time of emergence, young leaves below 40 ℃, old leaves below 45 ℃, reset by pressing for 1 min
Later leaves can be left and right.
5.9 Drying
5.9.1 According to the raw materials, the drying temperature is 70 ℃ ～ 80 ℃, the time is 20 ～ min, and the moisture content is 5% -6%.
5.9.2 After drying, the tea leaves are shaken through a sieve sieve. The sieve holes are removed below the bottom of 60 holes, and the long stems and tea hair debris are sieved out, and then sent to the required purity.
Homogenizer.
6 evenly packed
6.1 Tea is sieved, piled up and packed.
6.2 The net content shall comply with the provisions of the “Measures for the Supervision and Administration of Quantitative Packaging Commodities”.
7 Quality management
7.1 The key control points for fresh leaf raw materials and processing shall have corresponding records.
7.2 The sensory evaluation method of steamed green tea produced by the enterprise shall be implemented in accordance with GB/T 23776; the product grade shall comply with GB/T 14456.6.
7.3 The enterprise shall inspect the manufactured products batch by batch in accordance with the provisions of the product standards.
7.4 The enterprise shall establish a pollutant limit control and management system.
7.5 The enterprise shall establish a control and management system for pesticide residue limits.
7.6 The moisture test of steamed green tea products produced by the enterprise shall be carried out according to GB/T 5009.3.
7.7 The ash test of the steamed green tea products produced by the enterprise shall be carried out according to GB/T 5009.4.
8 Product labeling, packaging, transportation and storage
8.1 Signs and labels
Packaging, storage and transportation pictograms shall comply with the requirements of GB/T 191. Product labels shall include the place of origin, processing date, grade, quantity, etc., and shall comply with
Comply with the provisions of GB 7718.
8.2 Packaging
Should meet the requirements of GH/T 1070.
8.3 Transport
The transportation means should be clean and free from odor and pollution. It should be protected from rain, moisture and exposure during transportation. Do not mix or mix with other items
Shipped.
8.4 Storage
8.4.1 It shall meet the requirements of GB/T 30375.
8.4.2 The storage temperature is -10 ℃ ~ 0 ℃.
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