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(Technical Regulations for Processing Flower and Fruit Flavored Black Tea)
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GH/T 1296-2020
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Basic data | Standard ID | GH/T 1296-2020 (GH/T1296-2020) | | Description (Translated English) | (Technical Regulations for Processing Flower and Fruit Flavored Black Tea) | | Sector / Industry | Supply and Marketing Cooperatives Industry Standard (Recommended) | | Classification of Chinese Standard | X55 | | Classification of International Standard | 67.140.10 | | Date of Issue | 2020-06-04 | | Date of Implementation | 2020-09-01 | | Regulation (derived from) | Industry Standard Information Service Platform (2020.07.22) | | Issuing agency(ies) | All-China Federation of Supply and Marketing Cooperatives | GHT1296-2020: (Technical Regulations for Processing Flower and Fruit Flavored Black Tea)---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.
Processing Technological Regulations for Black Tea with Flowery-fruity Flavour
ICS 67.140.10
X 55
GH
Industry Standards for Supply and Marketing Cooperation of the People's Republic of China
Technical Regulations for Processing Flower and Fruit Flavored Black Tea
2020- 06-04 released
2020-09 -01 Implementation
Released by China National Supply and Marketing Cooperatives
Foreword
This standard was drafted in accordance with the rules given in GB/T 1.1-2009.
This standard was proposed by the China Tea Circulation Association.
This standard is under the jurisdiction of the National Tea Standardization Technical Committee (SAC/TC339).
Drafting organizations of this standard. Fujian Agriculture and Forestry University, China Tea Circulation Association, Fujian Xintanyang Group Co., Ltd., Fu'an City
Tea Industry Administration, Ningde Tea Industry Development Center, Hubei Yiyuan Tea Co., Ltd., Fujian Tea Industry Engineering Technology Research Center,
Wuzhishan Yuetaiyuan Agricultural Technology Co., Ltd., Tea Research Institute of Fujian Academy of Agricultural Sciences.
The main drafters of this standard. Sun Weijiang, Lin Fuming, Wang Qing, Shen Weiwei, Chen Linhai, Lin Ying, Yu Yingjie, Lin Zhikun, Lin Wen
You, Zhu Wenwei, Shang Hu, Ye Chaozong, Chen Quanbin.
Technical Regulations for Processing Flower and Fruit Flavored Black Tea
1 Scope
This standard specifies the terms and definitions, requirements, processing technology, primary processing technology, fine processing technology,
Quality management, marking, labeling, packaging, transportation and storage.
This standard applies to the production and processing of floral and fruity black tea.
2 Normative references
The following documents are indispensable for the application of this document. For dated reference documents, only the dated version applies to this
file. For undated references, the latest version (including all amendments) applies to this document.
GB/T 191 Packaging, storage and transportation pictorial signs
GB 2762 National Food Safety Standard Limits of Contaminants in Food
GB 2763 National Food Safety Standard Maximum Pesticide Residue Limits in Food
GB 7718 National Food Safety Standard General Rules for the Labeling of Prepackaged Foods
GB 14881 National Food Safety Standard General Hygiene Code for Food Production
GB/T 30375 Tea storage
GB/T 32744 Good specification for tea processing
GH/T 1070 General Rules for Tea Packaging
GH/T 1124 Tea processing terms
3 terms and definitions
The following terms and definitions defined in GH/T 1124 apply to this document
3.1
Black Tea with Flowery-fruity Flavour
The fresh leaves of high-flavor tea plant varieties that are suitable for making black tea are made by withering, gently shaking, rolling, fermentation, drying and shaping.
There are floral or fruity black tea products.
3.2
Slight banjhi
When the top buds of the new shoots of tea trees form permanent buds and the area of the first leaf under the bud is less than or equal to one-third of the area of the second leaf, it is called small
Open face.
4 requirements
4.1 Fresh leaves
The quality of fresh leaves requires that the buds and leaves are fresh and clean. Avoid picking pests and diseases and non-tea inclusions. The picking standard is one bud, two, three leaves to small open
Surface two and three leaves.
4.2 Processing site and water
The tea processing site, processing water, plant layout and processing workshop shall meet the requirements of GB/T 32744.
4.3 Processing conditions
The requirements for equipment, utensils and personnel during processing shall meet the requirements of GB/T 32744.
5 Processing process
5.1 Primary processing process
Fresh leaves → withering ⇄ lightly shaking → rolling → fermentation → drying → hair tea
5.2 Finishing process
Maocha → sieving → sorting → mixing and mixing → filling the fire → finished product
6 Primary processing technology
6.1 Withering
6.1.1 Sunlight withering
The temperature of sun withered leaves should not exceed 30 ℃, the time should be controlled within 30 min～60 min, and the thickness of spreading leaves should be 2 cm～3 cm, in the middle
Stir it once, and the green tea will lose about 5% of its weight, then transfer it to the indoor stall and continue to wither.
6.1.2 Indoor withering
The withering leaf thickness should be less than 3 cm, the suitable temperature for the withering environment is 20 ℃ ~ 28 ℃, and the withering time should be 12 h ~ 24 h.
6.1.3 Warming and withering
The thickness of heated and withered leaves should be 10 cm to 20 cm. When spreading the leaves, they should be shaken and flattened to be fluffy, keeping the thickness consistent.
The temperature of the heating and withering air inlet is controlled at 25 ℃ ~ 35 ℃, and the indoor temperature is controlled within 30 ℃. The temperature is first high and then low, and the lower leaves
Stop heating for the first 10 minutes to 15 minutes and blow cold air. Rain water leaves should be dried with cold wind first, and then heated and withered,
The withering time should be 12 h to 16 h.
6.1.4 Withering degree
The weight loss rate of withered leaves should be 38% to 42%. Its sensory characteristics are. the leaf surface loses its luster, the leaf color turns dark green, and the leaf edge has red edges.
The green grass gas is reduced, and the floral fragrance is revealed; the leaves are soft, the stems are constantly broken, clenched into a ball, and can be slowly dispersed when you let go.
6.2 Shake
The amount of leaves installed by gently shaking should be 1/3 to 1/2 of the capacity of the shaker. During the withering period, when the weight loss rate of the green leaves reaches 10% to 15%, the first shake is performed.
The speed is 10 r/min～20 r/min, and the time of light shaking is 1.5 min～3 min, and shake it until it is slightly blue, and continue to wither for 2 h～3 h.
When the blue qi subsides, perform a second light shake, the number of revolutions is 10 r/min～20 r/min, and the time is 5 min～10 min; if the second light shake
After 2h to 3h, the red edges of the withered leaves are not visible, and the third light shake can be performed.
6.3 Kneading
Master the principle of "light→heavy→light" during the whole process of kneading. The kneading time is from 50 min to 60 min, and the leaf formation rate is more than 90%.
The strips are tightly rolled, the tea juice overflows without dripping, and the tea strips are partially red. After the kneaded leaves with different tenderness are deblocked and sieved, the sieve tea needs to be re-kneaded.
6.4 Fermentation
The temperature of the fermentation room should be 24 ℃～28 ℃, the relative humidity of the air should be ≥85%, the thickness of the spreading leaf should be 10 cm-20 cm, and the fermentation time should be 3 h～
For 5 hours, stir 1 to 2 times in the middle, and keep the air circulating; 70% to 80% of the leaf color should reach reddish yellow and the fragrance of flowers and fruits should be strong.
6.5 Drying
Adopt secondary drying and cool once in the middle.
6.5.1 Hairy
The temperature of the air inlet is 110 ℃～130 ℃, the thickness of the spreading leaf is 2 cm～3 cm, the time is 8 min～15 min, and the water content is about 20%.
It is advisable to hold the tea with a prickly feel.
6.5.2 Cooling
Spread the tea leaves evenly and lower the leaf temperature to room temperature.
6.5.3 Foot fire
The temperature of the air inlet is 80 ℃～100 ℃, the thickness of the spread leaves is 3 cm～4 cm, and it is baked until the moisture content of the Maocha is about 6%. Rub the tea with your fingers.
Into powder.
7 Finishing technology
7.1 Screening
The sieving process is divided into sifting, sifting, winnowing and other processes, and the appearance is trimmed to separate teas of different sieves.
7.2 Picking
Machine sorting, electric sorting, color sorting, hand sorting, etc. are used to remove tea stems, old leaves, yellow chips and non-tea inclusions.
7.3 Combining and mixing
Choose each sieve tea, according to product requirements, mix and mix according to a certain proportion.
7.4 Filling up the fire
The temperature is 80 ℃～90 ℃, the thickness is 2 cm～3 cm, the time is 1 h～3 h, and the moisture content is less than 6%.
8 Quality Management
8.1 The processing process should meet the requirements of GB 14881, and no non-tea substances can be added.
8.2 Fresh leaves, wool tea, and semi-finished products shall be inspected according to the batches before they can enter the next production process, and inspection records shall be kept.
8.3 The factory products shall be inspected batch by batch. The factory inspection items include sensory quality, net content, moisture, broken tea, powder and standard
sign.
8.4 The limit of product contaminants should meet the requirements of GB 2762, and the maximum residue limit of product pesticides should meet the requirements of GB 2763.
9 Product marking, labeling, packaging, transportation and storage
9.1 Signs and labels
Maocha should have a label, the label should include the product name, place of production, producer, production date, shelf life, product quality level,
Quantity and other content. The label of the finished tea should comply with GB 7718 and other relevant regulations. The packaging, storage and transportation mark of the product should comply with GB/T 191
Claim.
9.2 Packaging
Should meet GH/T 1070 requirements.
9.3 Transportation
The means of transportation should be clean, clean, free of odor and pollution. It should be protected from rain, moisture and sun during transportation. Do not mix with other items
Loading and mixed transportation.
9.4 Storage
Mao tea, semi-finished and finished tea should be stored separately, and the storage should meet the requirements of GB/T 30375.
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