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GB/T 35863-2018Technology regulations for Oolong tea processing (English PDF)

乌龙茶加工技术规范

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Issued by

SAMR; SAC

Level / Type

National · Recommended

Issue date

February 6, 2018

Implementation date

September 1, 2018

Scope

GB/T 35863-2018 is the English-translated version of 乌龙茶加工技术规范.

GB/T 35863-2018 is the Chinese national code of practice for processing oolong tea, from the fresh leaf to the finished product. It sets out the processing conditions, the requirements for the raw leaf and the processing techniques, together with quality management.

The terms it defines include oolong tea itself, the picking grades of the new shoot - small, medium and wide open - based on the size of the second leaf, crude tea, and the wrapping-and-twisting step that gives granular oolong its tight, rounded shape.

It draws on the oolong tea basic requirements of GB/T 30357.1, the tea processing terms of GH/T 1124 and the food hygiene code of GB 14881. It is written for tea factories and processors of oolong tea. It was issued on 6 February 2018 and has applied since 1 September 2018.

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Document preview — GB/T 35863-2018

National Standard of the People's Republic of China

ICS: 67.140.10
Classification: X 55

Issued by: State Administration for Market Regulation; Standardization Administration of the PRC

Foreword
1 Scope
2 Normative references
3 Terms and Definitions

Foreword

This standard was drafted in accordance with the rules given in GB/T 1.1-2009.

1 Scope

This standard specifies the terms and definitions of oolong tea, processing conditions, raw material requirements, processing techniques, and quality management.

This standard applies to the processing of oolong tea.

2 Normative references

The following documents are indispensable for the application of this document. For dated references, only dated versions apply to this document. For undated references, the latest version (including all amendments) applies to this document.

GB/T 191 packaging, storage and transportation logo

GB 7718 national standards for food safety pre-packaged food labeling

GB 14881 National Standard for Food Safety General Hygiene Code for Food Production

GB/T 30357.1 Oolong tea Part 1. Basic requirements

GB/T 30375 tea storage

GH/T 1070 General Rules for Tea Packaging

GH/T 1124 Tea Processing Terms

3 Terms and Definitions

The terms and definitions defined in GB/T 30357.1, GH/T 1124 and the following apply to this document.

3.1 Oolong tea

The leaves, buds and tender stems of Camellias indica (Camelliasinensis (L.) O. Kuntze) were moderately withered and green (dried) in that order.

Green tea, blue tea, green tea, kneading, rubbing, drying, and other unique teas processed with unique characteristics.

3.2 Small open (light banjhi)

The tip of the new shoots growing to shoot buds is 20% to 30% of the second leaf.

3.3 Medium open (medium banjhi)

The area of the parietal lobe after the shoots have grown to shoot buds is 31% to 70% of the second leaf.

3.4 Wide open (full banjhi)

The area of the parietal lobe after the shoots have grown to shoot buds is 71% to 100% of the second leaf.

3.5 Crude tea

Fresh leaves form a certain specification of tea primary products.

3.6 Wrapping and twisting

The tea is tightly wrapped and repeatedly pressed by external force to form a tight, rounded shape of the granular oolong tea.

......
This preview omits tables, figures, formulas and parts of the technical clauses. The complete document — 15 pages — is available in the English PDF.

Referenced standards

Normative references

Similar standards

GB/T 18745-2026|GB/T 20354-2026|GB/T 22109-2026|GB/T 24710-2026|GB/T 19598-2025|GB/T 45884-2025

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