GB/T 18745-2026Quality requirements for products of geographical indication - Wuyi rock tea (English PDF)

7.3.1 Preliminary manufacturing process

7.3.1.1 Process Flow (Tea leaves) -> Withering -> Withering -> Fixation -> Rolling -> Drying -> (Raw tea).

7.3.1.2 Key Process Points 7.3.1.2.1 Withering By using sunlight or hot air at a temperature of 35°C~39°C, the tea leaves lose moisture, soften, and lose some of their luster. 7.3.1.2.2 Making Green Under specific temperature and humidity conditions, through repeated shaking and static oxidation processes, the tea leaves develop a green leaf with red edges and exhibit floral characteristics. Fruity aroma. The shaking process can be done manually or mechanically, causing the tea leaves to collide and break at the edges. After oxidation, the broken areas turn red, forming approximately "three..." The semi-oxidized state of "red seven green". 7.3.1.2.3 Filming wrapped The tea leaves, after being properly withered, are then subjected to high-temperature treatment (220°C~300°C) to stop further oxidation, while simultaneously dissipating the grassy odor and reducing some of the unpleasant smell. Remove moisture and stir-fry the green leaves until thoroughly cooked. 7.3.1.2.4 Kneading While the stir-fried green leaves are still hot, knead them by hand or in a kneading machine, gradually increasing the kneading pressure, releasing the pressure once or twice in between, until... Then knead to extract the tea juice and knead into strips. 7.3.1.2.5 Drying The kneaded green leaves are dried in 2-3 stages. The first drying temperature is 110°C-150°C, and drying should be carried out promptly. Once it feels prickly to the touch, it can be cooled. After cooling, it can be dried a second or third time at a temperature of 100°C~140°C until it is completely dry. After the raw tea leaves have cooled to room temperature, they are bagged and stored.

7.3.2 Refining Process

7.3.2.1 Process Flow (Raw tea) -> Pile and grade -> Sorting and winnowing -> Baking -> Cooling -> Blending and blending -> Packaging -> (Finished tea)

7.3.2.2 Key Process Points 7.3.2.2.1 Grouping and Classification Different batches of raw tea of each variety are evaluated, graded, and classified. Raw tea of the same grade is combined for the next refining process. 7.3.2.2.2 Sorting and winnowing After being piled up, the raw tea leaves are sorted manually or mechanically to remove tea stems, tea flakes, and non-tea substances; then they are winnowed or air-dried manually. The machine removes light and floating objects such as triangular pieces and stems, making the tea leaves look neat and clean. 7.3.2.2.3 Baking By controlling different temperatures and times, the shaped tea leaves are roasted into lightly roasted, medium-roasted, or fully roasted tea. Lightly roasted tea takes about 4 hours to roast. Medium-fire tea roasting time. 8 hours, temperature 100°C~120°C; medium-fire tea roasting time. 6 hours~10 hours, temperature 120°C~130°C; fully-fired tea roasting time. 8 hours~12 hours. The temperature is 130°C~150°C. Tea that is not roasted properly the first time can be roasted a second or third time until it meets the requirements. 7.3.2.2.4 Let it cool After roasting, the tea leaves are spread out to cool before being packed and stored. 7.3.2.2.5 Blending and homogenization Tea leaves from different batches of roasting are blended and mixed together from the same pile (of the same grade).

7.4 Sensory quality

7.4.1 Wuyi rock tea products should not contain non-tea substances, have no off-odors, and be free from mold.

7.4.2 The sensory quality of Da Hong Pao products shall meet the requirements of Table 1.

7.4.3 The sensory quality of famous products shall conform to the requirements of Table 2.

7.4.4 The sensory quality of cinnamon products shall meet the requirements of Table 3.

7.4.5 The sensory quality of daffodil products shall conform to the requirements of Table 4.

7.4.6 The sensory quality of unusual products shall conform to the requirements of Table 5.

7.5 Physicochemical Indicators It should comply with the provisions of Table 6.

7.6 Net content The net content of a single pre-packaged tea item is specified in the "Regulations on the Supervision and Administration of Pre-packaged Commodities".

8.2 Physicochemical Indicators

8.2.1 Moisture content shall comply with the provisions of GB 5009.3.

8.2.2 Broken tea and powder shall be handled in accordance with the provisions of GB/T 8311.

8.2.3 The total ash content shall be in accordance with the provisions of GB 5009.4.

8.2.4 Water extractables shall be handled in accordance with the provisions of GB/T 8305.

8.2.5 The content of tea polyphenols shall comply with the provisions of GB/T 8313.

8.3 Net Content Perform in accordance with the provisions of JJF1070.

9.3 Inspection Classification

9.3.1 Factory Inspection Products can only be sold after passing inspection. The inspection items include sensory quality, moisture content, broken tea leaves, powder, total ash content, and net content.

9.3.2 Type Testing Type testing should be conducted under any of the following circumstances.

a) When a new product is put into production;

b) When there are significant changes in raw materials, processes, or equipment that may affect product quality;

c) When the factory inspection results differ significantly from the previous type inspection results;

d) When relevant national departments require type testing. The type test items are those specified in 7.4, 7.5, and 7.6.

9.4 Judgment Rules

9.4.1 If any item in the factory inspection or type inspection fails to meet the requirements of this document in the initial inspection, double the sample size may be drawn from the original batch of products for re-inspection. If any non-compliant items are retested, the batch of products is deemed non-compliant with the requirements of this document if the retest still fails.

9.4.2 In case of dispute over test results, a testing institution shall be selected in accordance with the law to retest the disputed items using a retest sample, and the retest results shall prevail. As the standard.

10.1 Marks and Labels

10.1.1 Only products that meet the requirements of this document may bear the geographical indication product name and this document number on their product labels or packaging. The special logo for geographical indications that has been approved and announced by the State Intellectual Property Administration should also be used.

10.1.2 The pictorial markings on product packaging for storage and transportation shall comply with the provisions of GB/T 191.

10.2 Packaging

10.2.1 It shall comply with the provisions of GH/T 1070.

10.2.2 Packaging containers should be clean, dry, hygienic, and odorless.

10.3 Transportation The means of transport should be clean, dry, odorless, and free from contamination. During transport, measures should be taken to protect it from rain, moisture, and direct sunlight. It should not be exposed to toxic, harmful, or polluting substances. Items with strong odors or that are easily contaminated are mixed together and transported together.

10.4 Storage It should comply with the provisions of GB/T 30375.

10.5 Shelf life The shelf life is determined by the producer based on factors such as the type of product, packaging materials, and storage conditions. GB/T 18745-2026. Quality Requirements for Geographical Indication Products - Wuyi Rock Tea ICS

55 National Standards of the People's Republic of China Replaces GB/T 18745-2006 Geographical Indication Product Quality Requirements Wuyi Rock Tea Published on 2026-03-

31 Implemented on 2027-04-

01 State Administration for Market Regulation The State Administration for Standardization issued a statement.