Some standard content:
ICS67.140.10
National Standard of the People's Republic of China
GB 18745—2002
Wuyi rock-essence tea
Issued on 2002-06-13
General Administration of Quality Supervision, Inspection and Quarantine of the People's Republic of China
Implementation on 2002-08-01
GB18745—2002
This standard is a mandatory standard in its entirety.
This standard is formulated in accordance with the "Regulations on the Protection of Products of Origin" and GB17924-1999 "General Requirements for Products of Origin" promulgated by the General Administration of Quality Supervision, Inspection and Quarantine of the People's Republic of China.
Appendix A of this standard is a normative appendix.
This standard is proposed by the General Administration of Quality Supervision, Inspection and Quarantine of the People's Republic of China and is under the jurisdiction of the Standardization Working Group on Products of Origin. The main drafting organizations of this standard are: China Association for Standardization, Fujian Province Association for Standardization, Wuyishan Tea Association, Wuyishan Quality and Technical Supervision Bureau.
The main drafters of this standard are: Gao Qinghuo, Ye Huasheng, Yao Yueming, Wang Shunming, Xiuming, Chen Shuming, Liang Dong, Zhou Yinmao, Ye Yong, Zhang Xiuchun. 262
1 Scope
Wuyi Rock Tea
GB 18745--2002
This standard specifies the terms and definitions, geographical origin, classification, requirements, test methods, inspection regulations and marking, labeling, packaging, transportation and storage of Wuyi Rock Tea.
This standard applies to Wuyi Rock Tea approved for protection by the General Administration of Quality Supervision, Inspection and Quarantine of the People's Republic of China in accordance with the Regulations on the Protection of Products from Origin.
The provisions in the following documents become the provisions of this standard before being cited in this standard. For any dated referenced document, all subsequent amendments (excluding errata) or revisions are not applicable to this standard. However, parties that reach an agreement based on this standard are encouraged to study whether the latest versions of these documents can be used. For any undated referenced document, its new version is applicable to this standard. GB191 Pictorial marking for packaging, storage and transportation
GB/T5009.12 Determination of lead in foodGB/T5009.13 Determination of copper in foodGB/T 5009.19 Determination of 666 and DDT residues in foodDetermination of organophosphorus pesticide residues in foodGB/T 5009.201
GB7718 General standard for food labeling
Tea sampling
GB/T 8302
GB/T 8304
Determination of moisture
GB/T 8306
Determination of total ash
Determination of tea powder and broken tea content
GB/T 8311
GB11767 Tea seeds and seedlings
GB 14876
Method for determination of methamidophos and acephate pesticide residues in foodGB/T17332Determination of multiple residues of organochlorine and pyrethroid pesticides in foodNY5017 Pollution-free food tea
SB/T10035Technical conditions for tea sales and packagingSB/T10157Method for sensory evaluation of tea
3Terms and definitions
The following terms and definitions apply to this standard. 3.1
Wuyi rock-essence tea is an oolong tea with rock rhyme (rock bone flower fragrance) quality characteristics, which is produced by selecting tea tree varieties suitable for Xuan under the unique natural ecological environment of Wuyi Mountain and using unique traditional processing technology. 4Origin range
4.1The origin range of Wushuang rock tea is limited to the scope approved by the General Administration of Quality Supervision, Inspection and Quarantine of the People's Republic of China in accordance with the "Regulations on the Protection of Origin Products". According to the different raw material production areas, it is divided into two production areas, Wuyi rock tea Mingyan production area and Daiyi rock tea Danyan production area, see Appendix A. 263
GB18745---2002
4.2 Wuyi rock tea Mingyan production area is the scenic area of Wuyishan City, with an area of 70km2, that is: the scenic area from Chongyang Creek in the east, Nanxing Highway in the south, Gaoxing Highway in the west, and Huangbai Creek in the north. 4.3 Wuyi rock tea Danyan production area is the other area within the original area of Wuyi rock tea except Mingyan production area. 5 Classification
5.1 Wuyi rock tea variety classification
Traditional varieties include Narcissus, Cinnamon, Wuyi Caicha, Dwarf Bird Dragon, etc. 5.2 Wuyi rock tea famous fir classification
Famous fir includes Dahongpao, Tieluohan, Baijiguan, Shuijingui, Bantianyao, Beidou, etc. 5.3 Wuyi Rock Tea Product Classification
The products are divided into Dahongpao, Mingcong, Rougui, Shuixian and Qizhong. 6 Requirements
6.1 Natural Environment
6.1.1 Geographical and Geological Characteristics
The northwest of Wuyi Mountain is high in terrain and has many peaks, which can block the invasion of the cold current from the north. The climate is warm and has subtropical climate characteristics. Four streams and bee mountains and hills intersect with each other, forming a unique micro-climate with humid and foggy air. 6.1.2 Sunshine
The annual sunshine hours are about 4425 hours, and the annual average sunshine hours are about 2000 hours. 6.1.3 Air
The annual average air temperature is 18℃～18.5℃, and the frost-free period is long. 6.1.4 Precipitation
The annual precipitation is about 2000mm, and the annual average relative humidity is about 80%. 6.1.5 Soil
The soil in Wuyi Mountain belongs to the subtropical evergreen broad-leaved forest mountain soil. The soil in most tea-growing areas is volcanic rock, red sandstone and shale. Many vegetation residues are left in the soil and accumulate day by day, making the surface humus layer thicker, with high organic matter content and pH value of 4 to 6. 6.1.6 Vegetation
The vegetation is lush, and common plant communities include fir, bitter ochre, white tung, masson pine, sedge and fern. 6.2 Tea seedling breeding
Tea seedlings should be propagated asexually
6.2.1 Tea short spike cutting seedling breeding
6.2.1.1 Selection of mother trees
Excellent mother trees with pure varieties, strong growth and no diseases and insect pests should be selected. 6.2.1.2 Cultivation of mother trees
In late autumn and early winter, combine deep tillage and soil improvement, apply heavy organic fertilizer, and increase the application of superphosphate. a)
Mother trees for summer and autumn cuttings should be lightly pruned before spring tea sprouts, and mother trees for winter cuttings or spring sowing the following year should be lightly pruned before autumn tea sprouts. For young tea trees and tea trees that are heavily pruned or rejuvenated, combine crown cultivation with shaping pruning. c
d) Apply topdressing after shaping pruning
c) Spray lime sulfur mixture in winter and actively promote the use of biological pesticides. f)
Spread grass and cover with water to prevent early.
6.2.1.3 Cuttings
6.2.1.3.1 Cuttings selection
Select branches with pure varieties, reddish brown semi-lignified, sturdy, full axillary buds, and free of diseases and insect pests. 26
6.2.1.3.2 Cutting
a) Cutting when the new shoots are reddish brown and semi-lignified. b) Cut the shoots of different varieties separately and remove hybrid shoots. c) The cuttings should have one leaf and one axillary bud. GB18745—2002
d) The cut should be smooth, with the slope in the same direction as the leaf. The upper cut should be 3mm to 4mm away from the petiole. The cuttings should be cut and inserted immediately. 6.2.1.3.3 Cuttings
a) Spring cuttings should be carried out in late February to early March, summer cuttings in early June to early July, and autumn cuttings in September to October. Summer cuttings and autumn cuttings are preferred.
b) Spray the seedbed thoroughly, and when it is slightly dry and not sticky, carry out cuttings according to the marked row spacing. c) The row spacing and plant spacing for cuttings should be appropriate, and the leaf margins and leaf tips should not overlap. d) Insert the leaves straight or tilt them slightly and place them in the soil obliquely. The leaves should face the wind, and the petioles and buds should be exposed to the soil. The leaves should not be stuck to the soil. After inserting, shade should be provided and water should be sprayed until the culture soil is soaked.
6.2.2 Specifications for plotting
Specifications for plotting cuttings should be implemented in accordance with GB11767. 6.3 Cultivation techniques
6.3.1 Marking planting rows
a) For terraced tea gardens with a terrace width of 1.5m, plant one row and mark the planting rows parallel to the outer edge of the terrace at a distance of 80cm to 90cm. b) For terraces with a terrace width of more than 2.7m, plant rows with a row spacing of 1.2m to 1.5m. The planting rows may not be parallel to the terraces. 6.3.2 Digging planting trenches and applying basal fertilizer
a) Dig planting trenches with a depth and width of 40 cm according to the marked planting rows. b) Apply more organic fertilizer, add more phosphorus fertilizer, mix well with soil, apply to the bottom of the ditch, and then cover with soil. 6.3.3 Planting
6.3.3.1 Planting time: Plant during the dormant period of tea seedlings, preferably after rain or on cloudy days. If dry weather occurs, avoid planting. 6.3.3.2 Variety configuration: The ratio of early, medium and late buds should be 1:3:2. 6.3.3.3 Planting density
a) For small tree varieties, the plant spacing is 30cm~35cm, the row spacing is 1.3m~1.5m, and 2~3 plants are planted in a hole. b) For shrub varieties, the plant spacing is 30cm~35cm, the row spacing is 1.2m~1.5m,Plant 2 to 3 plants in a hole. 6.3.3.4 Planting
a) The root and stem of the tea seedlings should be planted 2cm to 3cm deep in the soil, in a Chinese character "品" shape, and the tea roots should stretch naturally. b) After planting, cover the soil and compact it, and cover it with a layer of loose soil. Keep a 10cm shallow ditch, then water it, and cover it with grass. 6.3.4 Pruning of tea trees
6.3.4.1 Pruning of young tea trees
Pruning of young tea trees should be carried out before the buds of spring tea sprout, after summer tea (for tea trees with vigorous growth), and after autumn tea. After planting, when the tree is 35cm tall and the main diameter is more than 0.5cm, the first pruning should be carried out. The number of prunings should be 3 to 4 times. Cut off the main branches, and then cut flat. After each pruning, it is necessary to strengthen tillage, fertilizer management, prevent and control diseases and pests, and strictly keep them. 6.3.4.2 Light pruning of tea trees
Light pruning of mature tea trees should be carried out once a year. Light pruning uses flat shears or slightly curved shears to cut off the chicken claw branches, thin and weak branches, diseased and insect-infested branches and sinus branches on the surface of the crown.
6.3.4.3 Deep pruning of tea trees
Cut off all branches on the surface of the tea tree by 10cm~20cm to stimulate the new shoots of the latent buds of the backbone branches below the incision and renew the crown. Pruning is generally arranged to be completed before the beginning of spring or within 15 days after spring tea. 6.3.4.4 Tai Liu
For old tea trees with serious aging, many dead branches, diseased and insect-infested branches, thin and weak branches, albino branches, lichens, moss, sparse and thin buds and leaves, and many sandwiched leaves, and with serious reduction in yield, Tai Liu should be carried out at 5cm~10cm above the ground, and the thick branches should be sawed off. If there are renewal branches at the root base, several branches should be left.
6.3.5 Grass Covering
After summer tea is harvested, weeds (before seeds mature) and crop stalks should be covered. 6.3.6 Fertilization in tea gardens
a) Fertilization tolerance period: Apply germination fertilizer in mid-to-late February: Apply topdressing fertilizer from late June to late September: Apply basal fertilizer in October to early November in combination with deep ploughing in winter.
b) Fertilizer types: Base fertilizer is mainly organic fertilizer and phosphorus and potassium fertilizer, and topdressing is mainly nitrogen fertilizer. c) Fertilizer amount and ratio: Nitrogen fertilizer is mainly used for young tea trees, supplemented by phosphorus and potassium fertilizers. For tea trees harvested from leaves, phosphorus and potassium fertilizers are added. Nitrogen fertilizer is used appropriately, and organic fertilizer is recommended. Generally, nitrogen, phosphorus and potassium fertilizers are applied in tea gardens in a ratio of 3:2:1. 6.3.7 Disease and spot control
According to the principle of combining agricultural control, biological control, physical control and appropriate chemical control, strengthen the comprehensive application of agronomic techniques such as pruning, tillage, and bottle fertilizer, enhance the tree's ability to resist diseases and pests, and eliminate the source of diseases and pests: fully protect and utilize natural enemies, promote the application of biological control technology, do a good job in disease detection and reporting, and do not use pesticides that are expressly prohibited by the state for use on tea trees. Strictly implement the safe interval of pesticides. 6.4 Picking technology
6.4.1 Picking conditions
a) The top leaf has a small opening to a medium opening, and the medium opening is the most suitable. b) 2 to 4 leaves and young and tender leaves on the picking layer. 6.4.2 Harvesting period
Spring tea is harvested around Grain Rain, summer tea is harvested after Grain Full Grape; autumn tea is harvested after the Beginning of Autumn. 6.4.3 Picking method
For the new shoots that sprout each season, determine a reasonable height for picking and use it as the picking surface height, and pick from the crown outwards. All the new shoots and buds above the rated picking surface should be picked; all the new shoots and buds below the rated picking surface should be kept. b) The crown height of the tea garden is generally controlled to be 80cm~120cm. c) Strictly keep the side branches, low shoots and buds in the sparse crown below the picking surface, and after picking each season, gently remove the top buds of the new shoots that are kept.
6.5 Green Tea
6.5.1 Basic Requirements
Qualified green tea should be plump, complete, fresh and uniform, with two "fixed leaves" on each tip, and should meet the following requirements: a) small-open surface (top leaf area is 30%-40% of the second leaf) with four leaves, b) medium-open surface (top leaf area is 50%-70% of the second leaf) with three leaves, c) large-open surface (top leaf area is 80%-90% of the second leaf) with two leaves; d) one bud with four leaves (strong trees with buds have four leaves) and double leaves. 6.5.2 Green Tea Quality Grading
Green tea is divided into Grade 1, Grade 2 and Grade 3. The grading index is shown in Table 1. Table 1
6.5.3 Green Tea Transportation and Storage
Quality Requirements
Qualified green tea accounts for 90% of the total quality of tea
Qualified green tea accounts for 80% of the total quality of tea paste
Qualified green tea accounts for ≥70% of the total quality of tea
Green tea should be packed in clean, hygienic and well-ventilated baskets and should not be compressed. During transportation, it should be kept away from sunlight and should not be mixed with toxic and odorous items.
GB 18745—2002
Green tea should be delivered to the tea factory within 4 hours after picking. If it cannot be delivered to the tea factory in time, attention should be paid to quality preservation and freshness, and reasonable storage should be taken. c) Green tea should be placed and turned gently during packaging, transportation and storage. 6.6 Production process
6.6.1 Wuyi rock tea primary processing process
Tea leaves making green→ killing green→ rolling→ drying (primary drying, cooling, re-drying raw tea) 6.6.2 Wuyi rock tea refining process
Screening and picking of No. 1 tea leaves→ blending of No. 1 tea leaves→ drying→ cooling→ stacking and packing→ raw tea production→ stacking and grading
6.7 Sensory indicators
6. 7.1 The sensory indicators of Dahongpao products are shown in Table 2. Table 2 Dahongpao
Degree of wholeness
6.7.2 The sensory indicators of Mingcong products are shown in Table 3. Item
Degree of wholeness
The sensory indicators of cinnamon products are shown in Table 4.
Strong, tight, heavy
Oily, bright sandy green, with obvious red spots
Tight, strong, slightly twisted
With precious color or oily
Sharp, thick and long or faint, clear and far-reaching
Obvious rock flavor, mellow, sweet and refreshing aftertaste, lingering fragrance at the bottom of the cup Clear and bright, dark orange-yellow
The bottom of the leaf is soft, bright and even, with red edges or cinnabar color. It represents 3 famous fir trees
Tight and strong
More precious or oily
Sharp, thick and long or faint, clear and far-reaching
Obvious rock flavor, mellow, quick aftertaste, lingering fragrance at the bottom of the cup Clear and bright , dark orange-yellow
The leaves are soft, bright and even, with red edges or cinnabar color. Table 4 Cinnamon
More plump and strong, heavy
Oily, brighter sandy green, more obvious red spots
More even
Clean
Still strong, curled, slightly heavy
Dark and moist, slightly brown-red or brown-green
Still even
Still clean
GB 18745--2002
Table 4 (continued)
Rich and lasting, with a scent of frankincense or peach, and cinnamon bark. Internal quality
Mellow and fresh, with a distinct rock flavor
Golden, clear and bright
Thick, soft and bright, evenly distributed with a distinct red edge
Sensory indicators of Narcissus products are shown in Table 5.
Clear and long
Mellow and fresh, with a distinct rock flavor
Orange-yellow and clear
Soft, bright and evenly distributed, with a distinct red edge
Qiu 5 Narcissus
Rich and sharp, with a distinct coral flavor
Rich, refreshing, sharp, obvious variety characteristics
Qi, rock rhyme is bright
Golden and clear
Plump, tender, soft and bright, bright red edge
The sensory indicators of the unique products are shown in Table 6.
Complex knots and heavy solid
Pure and sweet, rock rhyme
Golden and clear
Soft and bright, bright red edge
More oily
Distinctive fragrance characteristics
Slightly brown
More uniform
More clean
Mellow and rock rhyme is slightly
Orange yellow Slightly dark
Red edge is lacking
Still pure, features are still obvious
Mellow, obvious variety characteristics, rock rhyme
Thick, soft and bright, obvious red edge
Still mellow, rhyme is bright
More golden and clear
Soft and bright, more even, obvious red edge
More mellow, obvious variety characteristics,
Rock rhyme is still bright
Orange-yellow is slightly darker
Soft and bright, obvious red edge
Still firm
Still oily
More even
More clean
|More pure
Slightly darker golden color
Slightly soft, bright and even
Solid and strong
Slightly clean
Features slightly
Thick, with variety characteristics
Dark yellow with red
Soft and bright, uneven red edge
Solid and strong
Slightly even
Slightly clean
Slightly darker orange-yellow
Uneven and slightly bright
6.7.6 The product should be clean, not colored, and must not be mixed with foreign plants, contain non-tea substances, have no peculiar smell, no strange smell, and no dew changes. 6.8 Physical and chemical indicators
Physical and chemical indicators should comply with the provisions of Table ?.
Indicator/%
6.9 Hygiene indicators
Hygiene indicators shall comply with the provisions of NY5017. 7 Test methods
7.1 Sampling
Table 7 Physical and chemical indicators
Total ash
GB 18745—2002
Sampling shall be carried out in accordance with the provisions of GB/T8302. Sampling is carried out in "batch" units. The independent number of products formed during the production and processing blending process is a batch, and the quality specifications of the same batch of products are consistent. 7.2 Sensory indicators
Implement in accordance with the provisions of SB/T10157.
7.3 Physical and chemical indicators
7.3.1 Moisture content shall be implemented in accordance with the provisions of GB/T8304. 7.3.2 Ash content shall be implemented in accordance with the provisions of GB/T8306. 7.3.3 Broken tea and powder shall be implemented in accordance with the provisions of GB/T8311. 7.4 Hygiene indicators
7.4.1 Lead shall comply with GB/T5009.12. 7.4.2 Copper shall comply with GB/T5009.13. 7.4.3 BHC and DDT shall comply with GB/T5009.19. 7.4.4 Dicofol, cypermethrin, bifenthrin, cypermethrin and deltamethrin shall comply with GB/T17332. 7.4.5 Phosphate methyl parathion and acephate methyl parathion shall comply with GB14876. 7.4.6 Dimethoate, dichlorvos, fenthion and quinalphos shall comply with GB/T5009.20. 8 Inspection rules
Each batch of products shall be subject to routine inspection in accordance with the provisions of this standard. After passing the inspection and issuing the certificate of conformity, it can be shipped and sold. 8.1 The grade of tea shall be based on the physical standard sample or the contract sample. 8.2 Inspection is conducted on-site at the packing or warehouse, and the number of inspections shall not be less than 2% of the total number of pieces in the batch. 8.3 Inspection classification
Inspection is divided into routine inspection and type inspection.
8.3.1 Routine inspection
Routine inspection items include sensory quality, appearance, non-tea inclusions, moisture, total ash, broken tea and powdered tea. 8.3.2 Type inspection
Type inspection is conducted once a year, and the items of type inspection include sensory quality, appearance, non-tea inclusions, moisture, total ash, broken tea, powdered tea and hygiene indicators. Type inspection should be carried out in any of the following situations. a) When a new product is put into production;
b) When there are major changes in raw materials, processes, machinery, etc., which may affect product quality; c) When the national quality supervision agency puts forward type inspection requirements. 8.4 Judgment rules
If one of the hygiene indicators in the inspection results is unqualified, the batch of products will be judged as unqualified products. If one of the physical and chemical indicators does not meet the requirements or the sensory indicators do not meet the specified level after comprehensive evaluation, double random sampling can be carried out from the same batch of products for re-inspection. If it still does not meet the standard requirements after re-inspection, the batch of products shall be judged as unqualified. In case of dispute over the inspection results, the retained samples shall be re-inspected, or double random sampling shall be carried out from the same batch of products for re-inspection. The re-sampling shall be carried out jointly by the two parties to the handover. The disputed items shall be re-inspected, and the re-inspection results shall prevail. 9 Marking, labeling, packaging, transportation, storage 9.1 Marking, labeling
9.1.1 Approved enterprises may use the special mark of protected geographical origin and the name of the production area on the outer packaging of their products. 9.1.2 The marking and labeling shall comply with the provisions of GB7718. 9.1.3 The distribution unit shall mark the date of repackaging or packaging for subpackaging or small packaging. 9.1.4 The graphic marks of the transport packaging box shall comply with the provisions of GB191. 9.2 Packaging
9.2.1 The packaging container shall be clean, dry, odorless and non-toxic. 9.2.2 The packaging materials in contact with tea leaves shall comply with the provisions of SB/T10035. 9.3 Transportation
During transportation, the tea leaves shall be loaded and handled with care, protected from moisture, and avoid severe impact and heavy pressure. 9.4 Storage
9.4.1 The storage warehouse shall meet the requirements of ventilation, dryness, cleanliness, coolness, and no direct sunlight. It is strictly forbidden to mix with toxic, odorous (gas), damp, insect-prone, and easily contaminated items.
9.4.2 Under the above storage conditions, the shelf life of the product shall not exceed 18 months from the date of production. 270
Appendix A
(Normative Appendix)
Map of the Origin of Wuyi Rock Tea
Yangzhuang Township
Huangtangsi
Jiemeixiang
Mocun Town
Xingtian Town
Langu Township
Chengqin Township
·Shangmei Township
●Wufu Town
GB18745—20022 Under the above storage conditions, the shelf life of the product shall not exceed 18 months from the date of production. 270
Appendix A
(Normative Appendix)
Map of Wuyi Rock Tea Origin Area
Yangzhuang Township
Huangtangsi
Jiemeixiang
Mocun Town
Xingtian Town
Langu Township
Chengqin Township
·Shangmei Township
●Wufu Town
GB18745—20022 Under the above storage conditions, the shelf life of the product shall not exceed 18 months from the date of production. 270
Appendix A
(Normative Appendix)
Map of Wuyi Rock Tea Origin Area
Yangzhuang Township
Huangtangsi
Jiemeixiang
Mocun Townwww.bzxz.net
Xingtian Town
Langu Township
Chengqin Township
·Shangmei Township
●Wufu Town
GB18745—2002
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