GB/T 22109-2026Quality requirements for products of geographical indication - Zhenghe white tea (English PDF)

7.3 Requirements for fresh leaves

7.3.1 Requirements for fresh Baihao Yinzhen leaves Baihao Yinzhen (Silver Needle White Tea) is best made from plump single buds on the spring shoots of tea trees such as Zhenghe Da Bai Cha (Zhenghe White Tea) and Fu'an Da Bai Cha (Fu'an White Tea).

7.3.2 Requirements for fresh leaves of White Peony White Peony tea should use fresh spring leaves from tea trees such as Zhenghe Da Bai Cha and Fu'an Da Bai Cha, and the specific requirements should meet the provisions of Table 1.

7.3.3 Requirements for fresh Gongmei tea leaves Gongmei tea should use fresh leaves from local tea tree cultivars in spring, and the specific requirements should comply with the provisions of Table 2.

7.3.4 Requirements for fresh Shoumei tea leaves Shoumei tea should be made from tea trees such as Zhenghe Dabai and Fu'an Dabai, using one bud and three or four leaves, as well as tender paired leaves or leaf blades, in spring and autumn.

7.4.1 Preliminary manufacturing technology

7.4.1.1 Process Flow Fresh leaves -> withering -> roasting -> raw tea.

7.4.1.2 Process Requirements 7.4.1.2.1 Withering 7.4.1.2.1.1 Withering method The withering method is as follows:

a) Natural withering. Spread an appropriate amount of fresh leaves evenly on a water sieve or withering mat, at a rate of

0.4 kg to

0.5 kg of leaves per square meter, ensuring that the fresh leaves do not mix. It is advisable to overlap them; place them on a ventilated drying rack and let them wither naturally indoors; during the withering process, do not turn the leaves in the sieve during the early stage.

b) Compound withering. In sunny weather with indirect sunlight, compound withering is recommended. This involves moving the withering leaves from the water screen or withering curtain... Sun-dry the leaves. Generally, in the early stages, sun-drying can be repeated 2 to 4 times a day, depending on the intensity of the sunlight or the tenderness of the fresh leaves.

c) Heated withering. 1kg~1.5kg of leaves per square meter is recommended. For Baihao Yinzhen, Bai Mudan, Gongmei (special grade), and first grade varieties, the leaf spreading thickness should be... 2cm~3cm, others should be 4cm~6cm; the inlet air temperature should be controlled at 35°C~45°C, and the indoor temperature should be controlled at... The ideal temperature is 23°C~28°C, with a relative humidity of 65%~75%. 7.4.1.2.1.2 Screening The screening method is as follows:

a) When using a water sieve or withering curtain for withering, when the leaves are about 80% dry, the downy hairs on the leaves will turn white, and the leaf color will change from light green to... When the leaves turn dark green or grayish-green, with the bud tips and tender stems curling upwards and the leaf edges drooping, two sieves can be combined into one sieve, and the leaves can be piled into a concave shape 10cm to 15cm thick in the sieve. The sieves are combined twice. When the product is 60-70% dry, the two sieves are combined into one sieve. When the product is 80% dry, the two sieves are combined into one sieve again.

b) Use mechanical withering methods such as heating. When the product is about 80% dry, it can be removed from the machine and spread out to cool, with a thickness of about 15cm. 7.4.1.2.1.3 Withering time The withering process lasts 48 to 60 hours. 7.4.1.2.2 Baking Baking requirements are as follows:

a) The drying temperature should be stable, with a variation not exceeding 5°C, to prevent sudden increases or decreases;

b) The air temperature of the dryer is controlled at 60°C~110°C, and the moisture content of the dried tea is controlled at around 9%.

c) Drying should follow the principle of low temperature and slow speed, and high temperature and fast speed.

7.4.2 Refining Technology

7.4.2.1 Process Flow Raw tea -> Grading and piling -> Processing and sorting -> Blending and blending -> Re-drying -> Finished product packaging.

7.4.2.2 Process Requirements 7.4.2.2.1 Classification and Grouping Based on the different tenderness, color, and shape of the raw tea leaves, and taking into account both internal and external quality, the tea leaves are graded and grouped according to the processing grade standards to determine the processing grade. 7.4.2.2.2 Preparation and Picking The graded and piled raw tea leaves are strictly separated and processed according to their different grades. The sorting process should be gentle to prevent breakage of the buds and leaves. The quality requirements for grade 1 products are as follows:

a) For Baihao Yinzhen (Silver Needle White Tea), remove any leaves that have turned reddish, reddish, or black, as well as any unfurled buds, leaves, leaf corners, or non-tea impurities;

b) For premium and first-grade White Peony and Gongmei teas, remove waxy flakes, yellow leaves, withered red leaves, coarse old leaves, old stems, and non-tea impurities;

2 White Peony and Gongmei teas should have waxy flakes, red leaves, coarse old leaves, old stems, and non-tea impurities removed;

d) When making Shoumei tea, remove old stems and non-tea impurities. 7.4.2.2.3 Mixing and homogenizing 7.4.2.2.3.1 Tea that has undergone quality assessment and sorting should be placed according to grade (batch), pile, and number. After labeling, samples should be taken from each number. Sample sizes of 500g~1000g are available for order. 7.4.2.2.3.2 Based primarily on the tea batches and sieve numbers processed in this batch, and considering the tea batches and sieve numbers from other batches that meet the quality requirements of this batch after changes in quality levels, The teas from different sieves are blended. 7.4.2.2.3.3 For samples blended according to the specified ratio, first take 500g of sample and place it in a drying oven at approximately 100°C for 15 minutes, then take... Use approximately 150g of the reference standard sample to adjust the various quality factors to be high, low, or uniform, and then mix them according to the proportions after they meet the standard sample requirements. 7.4.2.2.3.4 Mix the tea according to the standard sample blending ratio. For larger batches, add the tea in two staggered batches to ensure each batch is properly blended. The leaves should be scattered evenly. When piecing them together, handle them gently to prevent the buds and leaves from breaking. 7.4.2.2.4 Re-drying 7.4.2.2.4.1 The re-drying temperature of Baihao Yinzhen should be 80°C~90°C, the time should be about 20 minutes, and the thickness of the spread leaves should be 2cm. 7.4.2.2.4.2 For premium and first-grade White Peony and Gongmei tea, the re-drying temperature should be 90°C~100°C, the time should be about 15 minutes, and the leaf thickness should be 3cm. 7.4.2.2.4.3 For Grade II White Peony, Gongmei and Shoumei teas, the re-drying temperature should be 110°C, the time should be 10min~15min, and the leaf thickness should be 4cm. 7.4.2.2.4.4 The moisture content of the dried white tea should be controlled below 6%. 7.4.2.2.5 Finished product packaging The re-dried white tea is packaged using the hot packing method, meaning it is packed immediately after drying. The packing process should be gentle, using the "packing and shaking" method to ensure the tea is packed firmly without pressing it down.

7.4.3 Compressed White Tea Processing Technology It should meet the requirements of GH/T 1242.

7.5.1 Sensory quality

7.5.1.1 Basic Requirements It has normal color, aroma, and taste, and contains no non-tea impurities. It is free of off-odors, mold, and deterioration.

7.5.1.2 Sensory Requirements for Loose Baihao Yinzhen Tea It should comply with the provisions of Table 3.

7.5.1.3 Sensory requirements for loose-leaf White Peony tea It should comply with the provisions of Table 4.

7.5.1.4 Sensory Requirements for Gongmei Loose Tea It should comply with the provisions of Table 5.

7.5.1.5 Sensory Requirements for Shoumei Loose Tea It should comply with the provisions of Table 6.

7.5.1.6 Sensory requirements for compressed white tea It should comply with the provisions of Table 7.

7.5.2 Physicochemical Indicators It should comply with the provisions of Tables 8 and 9.

7.6 Net content See the provisions of the "Measures for the Supervision and Administration of Quantitatively Packaged Commodities".

8.2 Physicochemical Indicators

8.2.1 Moisture content shall be determined according to the method specified in GB 5009.3.

8.2.2 Broken tea and powder shall be determined according to the method specified in GB/T 8311.

8.2.3 Total ash content shall be determined according to the method specified in GB 5009.4.

8.2.4 The water extractives shall be determined according to the method specified in GB/T 8305.

8.2.5 The total amount of soluble amino acids shall be determined according to the method specified in GB/T 8314.

8.2.6 Caffeine shall be determined according to the method specified in GB/T 8312.

8.2.7 The determination of tea stems shall be made in accordance with the method specified in GB/T 9833.1.

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

9.1 Sampling

9.1.1 Sampling is based on a "batch," which refers to an independent quantity of products formed during the production and processing assembly process. Products in the same batch... The quality and specifications are consistent.

9.1.2 Sampling shall be carried out in accordance with the provisions of GB/T 8302.

9.2 Inspection Classification

9.2.1 Factory Inspection The factory inspection items include sensory quality, moisture content, powder content, broken tea leaves, and net content. Only products that pass the inspection can leave the factory.

9.2.2 Type Testing Type testing includes all items required in sections

7.5 and 7.6, and is conducted annually. Type testing is required in any of the following situations. test.

a) When there is a significant change in raw materials that may affect product quality;

b) When there are significant changes in production processes, equipment, etc., 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.

9.3 Judgment Rules

9.3.1 If each of the sensory indicators, physicochemical indicators, and net content meets the requirements of this document, then the batch of products is deemed qualified.

9.3.2 If any of the sensory indicators, physicochemical indicators, or net content fails to meet the requirements of this document in the initial inspection, a retest sample may be used to address the non-compliant item. A re-inspection will be conducted. If the re-inspection results meet the requirements of this document, the batch of products is deemed qualified. If any item in the re-inspection results does not meet the requirements of this document... If the product does not meet the requirements, the batch of products is deemed unqualified.

9.3.3 In case of a dispute over the 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 name and this document number on their product labels or packaging, and should be consistent with... The speci...