GH/T 1353-2021 in English

GH/T 1353-2021, as the fifth part of the Mengdingshan Tea series standard, systematically regulates the quality requirements and technical parameters of 7 types of specialty scented teas with green tea and black tea as tea base. The standard innovatively establishes a quality control framework for the "tea base + fresh flower" dual raw material system, reflecting the integration of the traditional craftsmanship of Sichuan scented tea and modern standardized production.

Physical and chemical index requirements

The standard strictly stipulates that the water content ≤8.5% and water extract ≥32-36% of all types of scented tea (depending on the type), among which:

• The broken tea rate of premium products is controlled at ≤1.0%
• The dried flower content of jasmine tea is ≤3.0%
• The powder content of all types is ≤1.5%

The standard specifically regulates the application of the stir-fried flower technology in Mengding Mountain stir-fried flower fragrant tea, requiring:

1. Use tender buds and leaves of small and medium-leaf varieties in spring as raw materials
2. First, stir-fry the green tea to make the tea base
3. Stir-fry the jasmine flower during the scenting process

This process enables the product to have both the high fragrance of stir-fried green tea and the complex fragrance of jasmine.

Precautions for manufacturers

• Establish a traceability system for tea raw materials to ensure compliance with the basic requirements of GH/T 1307
• Strictly distinguish product grades with different scenting times
• Regularly calibrate quality against physical standard samples

Key points for testing agencies

Recommendations for strengthening:

• Consistency of testing methods for dried flower content
• Instrument calibration for broken tea rate of premium products
• Environmental temperature and humidity control during sensory evaluation