This guidance outlines the standardized procedures for collecting and processing tea samples for sensory evaluation, specifically for pan-fired green tea. These steps ensure consistency and reliability in evaluating tea quality.
1. Raw Material Requirements
- Harvesting Time: Use spring tea during the first flush.
- Leaf Standards: Pick one bud with two leaves, leaving the fish leaf behind.
- Control Sample: Use another green tea cultivar as a control.
2. Processing Procedures
Follow these steps to prepare tea samples:
2.1 Withering
- Leaf Thickness: Spread fresh leaves to a thickness of approximately 2 cm or at a density of 0.5 kg/m².
- Duration: Allow leaves to wither for 4–12 hours.
2.2 Fixation (De-enzyming)
- Equipment: Use an electric frying pan.
- Leaf Quantity: Add 100–250 g of withered leaves to the pan.
- Temperature: Maintain a pan temperature of 150°C–180°C.
- Duration: Stir-fry for 5–6 minutes.
2.3 Rolling
- Manual Method:
- Place the fixed leaves on a bamboo mat.
- Twist and knead them by hand until the buds and leaves form strips.
- Ensure that a small amount of tea juice is released and leaves feel sticky.
- Machine Method (for larger batches):
- Use a small rolling machine for 10–15 minutes.
2.4 Primary Drying
- Equipment: Use a small drying machine.
- Temperature: Set to 120°C.
- Duration: Dry for 10–15 minutes.
- Cooling: Remove leaves and cool them for 30–40 minutes.
2.5 Final Drying
- Equipment: Use a small drying machine.
- Temperature: Set to 70°C–75°C.
- Moisture Content: Continue drying until tea moisture content is reduced to 5–6%.
2.6 Cooling and Packaging
- Allow the tea to cool to room temperature before packaging.
- Store the packaged tea in specialized equipment designed for preservation.