DB33/T 941-2014 Technical Specifications for Flat Green Tea Processing DB33/T941-2014 Standard compression package decompression password: www.bzxz.net
This standard specifies the technical requirements for the processing of flat green tea, such as terms and definitions, fresh leaves, and technical specifications. This standard is applicable to the mechanical processing of flat green tea.
This standard was drafted in accordance with the rules given in GB/T 1.1-2009.
This standard was proposed by the Zhejiang Provincial Department of Agriculture. || tt||
This standard is under the jurisdiction of the Zhejiang Provincial Tea Standardization Technical Committee.
The main drafting units of this standard are: Tea Research Institute of the Chinese Academy of Agricultural Sciences, and Tea Quality Supervision, Inspection and Testing Center of the Ministry of Agriculture.
The main drafters of this standard are: Wang Qinghua, Tan Junfeng, Liu Xin, Lin Zhi, Chen Hongping, Jiang Ying, and Wang Guoqing.
This standard is published for the first time.
The following documents are essential for the application of this document. For any dated referenced document, only the version with the date is applicable to this document. For any undated referenced document, the latest version (including all amendments) is applicable to this document.
DB33/ 551 Quality and safety requirements for flat tea frying machines

ICS65.020.20
DB33/T941—2014
Technical code for flat green tea processing
Code of practice for flat green tea processing2014-10-27 Issued
Zhejiang Quality and Technical Supervision Bureau
Implementation on 2014-11-27
This standard was drafted in accordance with the rules given in GB/T1.1-2009. This standard was proposed by the Zhejiang Provincial Department of Agriculture.
This standard is under the jurisdiction of the Zhejiang Provincial Tea Standardization Technical Committee. DB33/T941—2014
The main drafting units of this standard are: Tea Research Institute of the Chinese Academy of Agricultural Sciences, Tea Quality Supervision and Inspection and Testing Center of the Ministry of Agriculture. The main drafters of this standard are: Wang Qinghua, Tan Junfeng, Liu Xin, Lin Zhi, Chen Hongping, Jiang Ying, Wang Guoqing. This standard is released for the first time.
1 Scope
Technical regulations for flat green tea processing
This standard specifies the technical requirements for terms and definitions, fresh leaves, and technical regulations for flat green tea processing. This standard applies to the mechanical processing of flat green tea. Normative references
DB33/T941—2014
The following documents are indispensable for the application of this document. For any dated referenced document, only the version with the date is applicable to this document. For any undated referenced document, the latest version (including all amendments) is applicable to this document. DB33/551 Quality and safety requirements for flat tea frying machines Terms and definitions
The following terms and definitions apply to this standard. 3.1
Pilling of green leaf fresh leaf funfolding Appropriately reduce the moisture of fresh leaves, emit grassy smell, and promote the transformation of aroma components. 3.2
Water-removing
By high temperature, the activity of enzymes in fresh leaves is inactivated and part of the water in fresh leaves is evaporated. 3.3
Strip
One of the shaping processes of flat green tea, straightening the strips. 3.4
Firstwater-removingofflatteaThe process of removing part of the water and preliminary shaping. 3.5
Sharpened roasting
The process of removing water, fully drying, improving aroma and taste, and achieving a flat and smooth appearance. Requirements for fresh leaves
DB33/T9412014
4.1 The young and tender new shoots of small and medium-leaf tea trees suitable for making flat green tea are used as raw materials, without stalks, scales, fish leaves, no deterioration or peculiar smell, and no other inclusions
4.2 The fresh leaves are divided into grade 1, grade 2, and grade 3. The technical indicators of fresh leaves of each grade shall comply with the provisions of Table 1 and Table 1. The technical indicators of flat green tea fresh leaves raw materials classification
Technical regulations
5.1 Single machine processing technology
5.1.1 Process flow
Bud one leaf initially unfolded to one bud two leaves initially unfolded, one bud one leaf accounts for more than 80%. Bud two leaves initially unfolded to one bud three leaves initially unfolded, one bud two leaves account for more than 80%. Bud two leaves to one bud three leaves.
Fresh leaves spread → green pot → spread to cool and rehydrate → flatten and shape → bright pot. 5.1.2 Stir-frying machine
Use flat tea stir-frying machine, the equipment should comply with the provisions of DB33/551. 5.1.3 Fresh leaves spread
5.1.3.1 Fresh leaves are graded and inspected at the factory and spread in batches. Sunny leaves and rain (dew) leaves, or fresh leaves picked in the morning and fresh leaves picked in the afternoon, or fresh leaves of different varieties should be spread out separately.
5.1.3.2 Spreading includes natural spreading indoors and spreading with special equipment. Spreading facilities should be clean and hygienic, with good air circulation and no direct sunlight. 5.1.3.3 The spreading time should be 6h~12h.
5.1.3.4 During the spreading process, it can be gently turned over 1~2 times. 5.1.3.5 The degree of spreading should be when the leaf surface begins to shrink, the leaf texture changes from hard to soft, the leaf color changes from bright green to dark green, the green smell disappears, the fragrance is revealed, and the moisture content of the spread leaves drops to 68%~72%.
5.1.4 Green pot
5.1.4.1 Leaf temperature
180℃-200℃ is suitable for first-grade leaves, 200℃-220℃ is suitable for second-grade leaves, and 210℃-230℃ is suitable for third-grade leaves. 5.1.4.2 Leaf quantity
125g-200g is suitable.
5.1.4.3 Degree
Basically straighten into strips, flatten into shape, with a moisture content of 25%-30%. 5.1.5 Cooling and rehydration
5.1.5.1 After the green pot leaves are taken out of the pot, they should be cooled in time to reduce the temperature and release the water vapor. 5.1.5.2 The time should be 40min-60min. 5.1.6 Flattening and shaping
5.1.6.1 Temperature
Preferably 120℃～150℃.
5.1.6.2 Leaf quantity
Preferably 200g～300g.
The appearance is flat and straight, and the moisture content is 10%～12%. 5.1.7 Huiguo
5.1.7.1 Temperature
Preferably 80℃～90℃.
5.1.7.2 Leaf quantity
According to the recommended usage of different machine models. 5.1.7.3 Degree
The appearance is flat, smooth and straight, and the moisture content is below 7.0%. 2 Continuous production line processing technology
5.2.1 Process flow
DB33/T941—2014
Fresh leaves spread out → kill green → cool and rehydrate → straighten out → cool and rehydrate once and twice straighten out → cool and rehydrate → flatten and shape → glaze. Fresh leaves spread out
See 5.1.3 of this standard.
5.2.3 Kill green
5.2.3.1 Temperature
The temperature of the drum killing machine should be 250℃～270℃5.2.3.2 Degree
The leaves are soft, slightly tactile, and the moisture content is 58%～62%. 5.2.4 Cool and rehydrate
See 5.1.5 of this standard.
DB33/T941—2014
5 Striping
5.2.5.1 Temperature
The first striping temperature of the striping machine should be 200℃~220℃; the second striping temperature should be 140℃~180℃.
Striping degree
The first striping rate reaches 70%, the fragrance is revealed, and the moisture content of tea drops below 45%; the second striping rate reaches more than 90%, and the moisture content of tea drops below 35%.
Flattening and shaping
5.2.6.1 Temperature
It should be 140℃~160℃
The appearance is flat and straight, and the moisture content is below 10%. 5.2.7 Hui pot
See 5.1.7 of this standard.
Standardized processing technology model diagram
For the standardized processing technology model diagram of flat green tea, please refer to Appendix A, 4
For the standardized processing technology model diagram of flat green tea, please refer to Figure A.1. Fresh leaf spreading
Fresh leaves entering the factory should be graded and inspected and spread separately. The place should be clean, cool, well-ventilated, and not exposed to direct sunlight. The spreading time depends on the weather and raw materials, generally 6h~12h. Gently turn the leaves over once or twice to promote uniform moisture distribution and consistent spreading degree of fresh leaves. The spreading degree is moderate when the leaf surface begins to shrink, the leaf texture changes from hard to soft, the leaf color changes from bright green to dark green, the green smell disappears, the fragrance is revealed, and the moisture content of the spread leaves drops to 68%~72%. Green pot
Appendix A
(Informative Appendix)
Standardized processing technology diagram of flat green tea Spreading and rehumidifying
Green pot temperature: 180℃~
200℃ for grade 1 leaves, 200℃
220℃ for grade 2 leaves, and 210℃~
230℃ for grade 3 leaves.
Leaf quantity: 125g~200g is appropriate.
Degree: basically straightened into strips, flattened into shape, with a moisture content of 25%~30%
Withered leaves and stripped leaves: After being taken out of the pot, they should be spread out to cool down and release water vapor as soon as possible.
Spreading and rehumidifying time: 40min~60min is appropriate.
Flattening and shaping
Temperature: 120℃~150℃ is appropriate,
The amount of leaves is 200g~300g.
Degree: The appearance is flat and straight, and the moisture content is about 10%.
Figure A.1 Standardized processing technology of flat green tea
DB33/T941—2014
Temperature: 80℃~90℃ is appropriate.
Degree: The appearance is flat, smooth and straight, and the moisture content is about 7.0% or less.
DB33/T9412014bzxZ.net
Fresh leaf spreading
Fresh leaves entering the factory must be graded and inspected, and spread separately. The site must be clean, hygienic, cool, well-ventilated, and not exposed to direct sunlight. The spreading time depends on the weather and raw materials, generally 6h to 12h.
Appropriately turn the leaves lightly 1 to 2 times to ensure that the moisture of the fresh leaves is evenly distributed and the spreading degree is consistent. The spreading degree is appropriate when the leaf surface begins to shrink, the leaf texture changes from hard to soft, the leaf color changes from bright green to dark green, the green smell disappears, the fragrance is revealed, and the moisture content of the spread leaves drops to (70±2)%.
Temperature: The temperature of the drum leaf throwing should be
250-270℃.
Degree: The leaves are soft, slightly tactile, and the moisture content is 58%-62%
Cooling and rehydration
The green leaves and striping leaves: After being taken out of the pot, they should be
cooled in time to cool down and emit
water vapor as soon as possible.
Time: 40min～60min
is appropriate.
Striping/secondary striping
Temperature: The temperature of the first striping should be
200℃～220℃ of the pot temperature; the temperature of the second striping should be
140℃～180℃ of the pot temperature.
Degree: The first strip forming rate reaches 70%, the fragrance is revealed, and the moisture content of the tea leaves drops to below
45%:
The second strip forming rate reaches above
90%, and the moisture content of the tea leaves drops to below
Figure A.1 (continued) Standardized processing of flat green tea Flattening and shaping
Temperature: 140℃~160℃ for
Degree: The appearance is flat and straight, and the moisture content is below 10%.
Temperature: 80℃~90℃ for
Degree: The appearance is flat, smooth and straight, and the moisture content is below 7.0%.
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