GH/T 1352-2021 in English

VALID

Mengdingshan tea - Part 4 : Black tea

Issued on:2021-11-08
Implemented on:2022-01-01
File Format:PDF
Delivery:Via email within 1~3 business days

Price(USD)： $160.00
$156.00

Standard No:	GH/T 1352-2021
Document status:	VALID
Title in English:	Mengdingshan tea - Part 4 : Black tea
Title in Chinese:	蒙顶山茶第4部分：红茶
Language:	English
File Format:	Electronic (PDF)
Delivery:	Via email within 1~3 business days
Issued on:	2021-11-08
Implemented on:	2022-01-01
Related Topics:	black tea Mountain dividends Infrared Flat Top higher camellia GH 2 Shang Hong Mengshan tea gh/t black tea standard yd/t 1352 lst black tea gh/t 1161

Introduction

Analysis of the core content of the standard

Product category	Raw material requirements	Key process	Typical characteristics
Mengding Mountain Red Bud	Small and medium leaf tender buds	Double fermentation + straightening and shaping	Sweet and rose fragrance, bright yellow soup color
Mengding Mountain Red Hairy Tip	One bud and one leaf just beginning to unfold	Repeated kneading and repeated fermentation	Bending and showing golden tips, mellow and sweet
Mengding Mountain Red Gold Leaf	Eluted/albino variety	Phoenix-feather-shaped stripes	Fresh, sweet, tall and long, with bright yellow-red soup color

Key points of technical innovation

For the first time, the standard includes Red Gold Leaf processed from etiolated varieties into the system. The amino acid content of its fresh leaves is 30-50% higher than that of conventional varieties, forming a unique fresh and sweet flavor. Innovative technology:

Dual fermentation control (primary fermentation 30-40min/re-fermentation 50-60min)
Dynamic withering technology (temperature 22-26℃, humidity 70-75%)
Segmented drying method (primary drying 100℃→full drying 80℃)

Quality control system

Sensory evaluation and grading case

Take Hongmaofeng Special Grade as an example, it must meet the following requirements:

Appearance tightness and curvature ≥85%
Golden hair exposure ratio＞60%
Rose fragrance persistence ≥3 brews
Water extract ≥36%

Implementation suggestions

Manufacturers should pay special attention to the following:

Critical Control Points	Technical Parameters	Detection Frequency
Fermentation Degree	Leaf Color Red Change Rate 80-85%	Per Batch
Moisture Control	Final Product≤6.5%	Per Hour
Pesticide Residue Screening	GB 2763 Full Items	Per Raw Material Batch