GB/T 14456.6-2016 in English

Overview of GB/T 14456.6—2016 Steamed Green Tea Standard

GB/T 14456.6—2016 Green Tea Part 6: Steamed Green Tea is an important part of China's tea standardization system. It mainly regulates the terminology, grade classification, sensory quality, physical and chemical indicators and test methods of steamed green tea. This standard applies to green tea products made from fresh leaves and tender stems through steaming and other processes.

Background of Standard Formulation

Steamed green tea is an important representative of traditional Chinese tea processing techniques. Its production process is unique and has distinct regional characteristics. With the growth of tea market demand and technological progress, the original standard can no longer fully meet the needs of modern production and trade. Therefore, this standard is revised under the framework of GB/T 1.1—2009 to provide a scientific basis for the quality control and market circulation of steamed green tea.

Comparison of Standard Frameworks

Sensory quality requirements

Physical and chemical indicators and testing methods

Physical and chemical indicators include key parameters such as moisture, ash content, and tea polyphenols. Specific requirements are shown in Table 2. Among them, water extract and tea polyphenols are important indicators for measuring tea quality. For example:

• Water extract: special grade ≥36.0%, fifth grade ≥32.0%.
• Tea polyphenols: special grade ≥14%, fifth grade ≥11%.

Implementation suggestions

To ensure that steamed green tea meets the GB/T 14456.6-2016 standard, the following suggestions are put forward:

1. Raw material selection: Select fresh, uniform fresh leaves and tender stems.
2. Processing technology: The steam killing time is controlled at 30-60 seconds to ensure the emerald green color.
3. Quality testing: Regularly send samples to professional institutions for sensory and physical and chemical index testing.