GB/T 20354-2026Quality requirements for products of geographical indication - Anji white tea (English PDF)

7.3 Harvesting Requirements

7.3.1 Mining Period The albinism period is from mid-March to mid-April.

7.3.2 Fresh Leaf Grade Premium grade. one bud and one leaf, with the bud longer than the leaf; Extra grade. one bud and one leaf to one bud and two newly unfolded leaves; Grade 1.one bud and two leaves to one bud and three newly unfolded leaves; Grade 2.one bud. Two or three leaves.

7.3.3 Fresh Leaf Harvesting Harvest according to standards and at the appropriate time, do not pick diseased, insect-damaged, or frost-damaged leaves, and the proportion of fresh leaves with scales and fish-like leaves should not exceed 5%.

7.4 Processing Technology

7.4.1 Basic Requirements The requirements for processing sites, processing equipment, packaging, storage and transportation, and processing personnel shall comply with the provisions of GB/T 32744.

7.4.2 Phoenix-shaped Anji White Tea

7.4.2.1 Machining Process Flow Withering -> Fixing and shaping -> Wind selection -> Initial drying -> Cooling -> Second drying -> Sorting and storage.

7.4.2.2 Machining Process Requirements 7.4.2.2.1 Spreading green onions When the leaves are soft, dark in color, and have a pleasant fragrance, they should be able to be formed into a ball when squeezed by hand and the stem should not break when broken. The moisture content should be around 70%. 7.4.2.2.2 Closing Procedures 7.4.2.2.2.1 Use a multi-functional blanching machine for blanching and shaping, following the principles of "high-temperature blanching, high temperature first, then low temperature," "combination of tossing and steaming, more tossing and less steaming," and "treating tender leaves with mature leaves." The principle of "killing old leaves and killing young ones" applies. 7.4.2.2.2.2 Fresh leaves are added to the pot when the temperature of the trough reaches 250°C~300°C, with a leaf input of 0.9kg~1.2kg per pot. Start at 850r/min~ After reciprocating at 920 rpm for 3 minutes, the pot temperature was lowered to.200°C~230°C, and the speed was changed to 900 rpm~960 rpm. Bar pattern. 7.4.2.2.2.3 The pan temperature for shaping the tea leaves should be.200°C~230°C, and the time should be 7min~10min. When the tea leaves are removed from the pan, they should be tightly rolled, straight, and contain a low moisture content. The rate is between 20% and 25%. 7.4.2.2.3 Wind sorting The air separator removes tea leaves, including broken pieces, yellow leaves, tea flowers, tea fruits, and other non-tea impurities. 7.4.2.2.4 Initial drying Drying can be carried out using a crawler-type, box-type, or bucket dryer. The upper blades begin to move when the dryer temperature reaches 100°C~120°C, allowing air to be separated. Spread the leaves evenly and thinly on the drying rack, turning them lightly once or twice during the process. Dry until the tea stems are hard and brittle, and the moisture content is approximately 10% to 15%. Cook in a pot for 10-15 minutes. 7.4.2.2.5 Let it cool After initial drying, the leaves are thinly spread on a soft tray and rapidly cooled to allow them to reabsorb moisture, ensuring a more even redistribution of moisture throughout the tea leaves. Cooling time... 10-15 minutes. 7.4.2.2.6 Re-drying Drying can be done using a conveyor belt dryer, box dryer, or bucket dryer. The dryer temperature is 80°C~90°C when the top leaves are in the dryer, and drops to 80°C after about 5 minutes. Dry at 70°C~80°C, turning every 4~5 minutes until fully dry. Crush the tea stems into powder by hand, then remove from the oven. Time. 15 minutes. 25 minutes. 7.4.2.2.7 Organize and put into storage After the tea leaves have cooled, remove any broken pieces, yellow leaves, tea flowers, tea fruits, and other non-tea impurities, then grade, package, and store them.

7.4.2.3 Manual Process Flow Spreading green -> Fixing and shaping -> Wind selection and cooling -> Second greening -> Initial drying -> Second re-moistening -> Final drying -> Finishing and storage.

7.4.2.4 Requirements for manual craftsmanship 7.4.2.4.1 Spreading green onions It should comply with the relevant provisions in 7.4.2.2.1. 7.4.2.4.2 Finishing and Shaping 7.4.2.4.2.1 Use an electric wok for blanching, following the principles of "high-temperature blanching, starting high and then lowering," "combining tossing and steaming, with more tossing and less steaming," and "blanching tender leaves more thoroughly and older leaves more gently." in principle. 7.4.2.4.2.2 Add fresh leaves to the pot at a temperature of approximately 250°C, with a leaf quantity of 0.6kg~0.7kg per pot. Combine grasping and shaking with a process of first steaming and then tossing, repeating this process multiple times. Then, the technique of layering and shaking was used to create the shape, with the pressure gradually increasing. 7.4.2.4.2.3 Cooking time. 7-10 minutes. Remove from heat when the tea leaves are tightly rolled, straight, and have a moisture content of 20%-25%. 7.4.2.4.3 Air-cooling After the tea leaves have been processed, they are winnowed in a bamboo winnowing basket to remove the yellow leaves. They are then spread out on a bamboo tray to cool and rehydrate, allowing the moisture inside the tea leaves to evaporate. The portions were redistributed evenly. Time. 15 minutes. 7.4.2.4.4 Second Youth League After the leaves have been rehydrated, they are stir-fried again in a wok at a temperature of about 180°C, while being shaped. 7.4.2.4.5 Initial Drying Spread the leaves of the two-green leaf evenly and thinly on the drying rack. Set the drying rack temperature to 100°C~110°C and the time to 15-20 minutes, turning the leaves twice during the drying process. Once the tea stems are slightly hardened, they can be removed from the drying basket. 7.4.2.4.6 Secondary rehydration Spread the initially dried leaves on a bamboo tray to cool and re-moisten, allowing the internal moisture of the tea leaves to redistribute evenly. This process takes approximately 30 minutes. 7.4.2.4.7 Foot Fire Place the rehydrated leaves back on a drying rack at approximately 80°C for 10-15 minutes, turning them over every 4-5 minutes. When the buds are fully dried and the thickest ones can be crushed into powder, they can be removed from the oven and dried. 7.4.2.4.8 Organize and put into storage It should comply with the relevant provisions in 7.4.2.2.7.

7.4.3 Dragon-shaped Anji White Tea

7.4.3.1 Machining Process Flow Spreading green leaves -> pan-frying -> cooling and rehydration -> second stir-frying -> cooling and rehydration -> final pan-frying -> sieving -> long-end re-frying -> sorting and warehousing.

7.4.3.2 Machining Process Requirements 7.4.3.2.1 Spreading green vegetables It should comply with the relevant provisions in 7.4.2.2.1. 7.4.3.2.2 Green Pot 7.4.3.2.2.1 The tea is processed using a long, flat-plate tea-frying machine. For premium to top-grade fresh leaves, the amount of leaves per batch is 80g-120g; for first to second grade fresh leaves The amount of leaves added to each batch is 120g~150g. The pot temperature should be.200°C~240°C when adding the leaves, and the temperature should be high at the beginning and then low at the end. 7.4.3.2.2.2 After spreading the green leaves into the pot, gradually increase the pressure. The pressure is divided into three stages. The first stage is from when the green leaves are put into the pot until the buds and leaves soften, using light pressure to carry the leaves. The first stage should involve gently lifting the buds and leaves without causing them to clump together, taking about 1 minute. The second stage is the initial stage of bud and leaf formation, where pressure is gradually increased, with the pressure setting increasing as needed. Apply pressure to more than twice the normal pressure for

2.5 minutes, until the buds and leaves are basically formed into strips and flattened, no longer sticking to each other; the third stage is at a constant temperature. Stir-fry until the buds and leaves are flat and shaped, and the moisture content reaches about 30%. The whole process takes 4 to 5 minutes. 7.4.3.2.3 Spread out to cool and allow moisture to return. After the green leaves are removed from the pot, they should be promptly placed on bamboo trays, baskets, or a dehumidifier to cool and rehydrate, quickly reducing their temperature and dissipating moisture. The thickness of the rehydrated leaf pile should be... 10cm~15cm, rehydration time 1h~2h, until all parts of the buds and leaves are evenly softened. 7.4.3.2.4 Stir-fried Green Onions 7.4.3.2.4.1 Use a long, flat-type tea frying machine. The amount of tea leaves added per batch is 40g-50g of freshly moistened tea leaves. The temperature of the tea leaves in the pan is 170°C. 180°C, adjust as needed based on the raw materials. 7.4.3.2.4.2 When the buds and leaves soften from the heat, gradually increase the pressure. Depending on the degree of dryness of the tea leaves, generally increase the pressure every half minute. The key is to observe the frying plate; it should be able to lift the tea leaves without causing them to clump together. Pressure should be gradually increased from a medium level, divided into three stages. [The text abruptly ends here, likely due to an incomplete sentence or missing information.] The first stage is the medium-pressure stage, lasting

0.5 to

1.0 minutes; the second stage is the tea leaf solidification stage, where the pressure is gradually increased to the initial medium-pressure level.

1.5 times or more; the action mainly involves "pressing and grinding", and the whole process takes 2 to 3 minutes; when the buds and leaves are flat, straight, relatively smooth, soft, and green... As a result, the moisture content of tea leaves decreased to 10%~12%. 7.4.3.2.5 Spread out to cool and allow to regain moisture The bamboo trays, bamboo baskets, dehumidifiers and other mechanical equipment can be used to spread the bamboo leaves out to cool and rehydrate them. The rehydration time should be more than 4 hours. 7.4.3.2.6 (Hui Guo) 7.4.3.2.6.1 An octagonal drum reheating machine can be used. The amount of reheated leaves added per batch is 2kg~4kg; the drum wall temperature is 80°C~90°C. 7.4.3.2.6.2 The cylinder rotation speed is 7r/min~8r/min. The tea leaves inside the cylinder should be flat, smooth, and straight, without any breakage. Finally, when the moisture content is below 6.5%, it can be removed from the pot. Cooking time. 20-30 minutes. 7.4.3.2.7 Screening After the roasted tea leaves are cooled, they are separated into 2 to 3 grades using flat tea sieves with different aperture sizes. the top sieve, the middle sieve, and the bottom sieve. 7.4.3.2.8 Long-headed Resurrection 7.4.3.2.8.1 An octagonal drum sintering machine can be used for re-sintering. 7.4.3.2.8.2 The sieve surface (first batch) of each grade of dry tea shall undergo a re-firing process, which shall be the same as that of the final firing process. 7.4.3.2.9 Organize and put into storage It should comply with the relevant provisions in 7.4.2.2.7.

7.4.3.3 Manual Process Flow Withering -> Drying in a pan -> Cooling and rehydration -> Sorting leaves in the pan -> Final panning -> Sorting dry tea -> Re-processing -> Finishing and storage.

7.4.3.4 Requirements for manual craftsmanship 7.4.3.4.1 Spreading green vegetables It should comply with the relevant provisions in 7.4.2.2.1. 7.4.3.4.2 Green Pot When the wok temperature reaches approximately 230°C, add 100g-150g of fresh tea leaves. First, apply a small amount of tea-frying oil to the wok surface to lubricate and reduce oil smoke. Next, add the fresh leaves. When stir-frying, first gently grasp and shake; after about 3 minutes, appropriately lower the temperature to around 180°C, while reducing shaking and gradually increasing the pressure. Using techniques such as rubbing and spreading, gradually increase the pressure of the rubbing, spreading, and tossing motions, aiming to flatten the tea leaves without them sticking together, for 6-7 minutes. When the leaves are palpable and the moisture content has dropped to about 40%, they are ready to be taken out of the pot. 7.4.3.4.3 Cooling and Reabsorption of Dampness After the green leaves are removed from the pan, they should be spread out to cool promptly to lower their temperature and dissipate moisture, allowing the moisture to redistribute evenly throughout the buds, stems, and leaves, causing them to soften again. 1-2 hours apart. 7.4.3.4.4 Screening of Green Leaves Use tea sieves with different apertures to separate the rehydrated green tea leaves into 2 to 3 grades, and winnow away the broken leaves. The leaves on the top, middle, and bottom of the sieves are then processed separately. 7.4.3.4.5 (Hui Guo) 7.4.3.4.5.1 When stir-frying the green leaves, the pan temperature should be around 90°C, and the ...