Applicable to: All types of teaPrinciple: Moisture is determined by weighing the tea sample before and after drying at a specific temperature until a constant mass is reached. Equipment and Materials Required Sample Preparation Preparation of Drying Dish Method 1…
Format: State-County-Climate/LeafSize-UniqueFeature-SerialNumber 1. State (2 letters) 2. County (3 letters) 3. Climate/Weather Patterns (1 digit) 4. Leaf Size (1 letter) 5. Unique Features (2 letters) 6. Serial Number (3 digits) Example Registration Codes
1. Background Yellow-3 is a high-quality green tea cultivar developed through systematic breeding. Originating from a local population in the Z area, this variety was bred through procedures including single-plant selection, cutting propagation, and trait identification. From 2013 to 2018,…
Proper evaluation and description of tea plants’ botanical and biological characteristics require standardized methods to ensure accuracy and consistency. Samples should be collected from mature, normally growing tea plants, with clonal varieties requiring five sample plants and seed-derived varieties requiring…
Accurate observation and description of tea plants’ botanical and biological traits are essential for germplasm evaluation, breeding, and conservation. This process ensures that data is reliable, repeatable, and scientifically valuable. Below are guidelines for observing and describing these characteristics based…
The ratio of tea polyphenols to amino acids, commonly referred to as the phenol-to-amino acid ratio is a critical factor in determining the suitability of tea cultivars for different types of tea production. This ratio directly influences the flavor, aroma,…
This guidance outlines the process for preparing Oolong tea samples for sensory evaluation using the traditional Min-Nan (Southern Fujian) Oolong tea production method. Adherence to these steps ensures sample consistency and quality. 1. Raw Material Requirements 2. Processing Techniques Follow…
This guidance outlines the standardized process for preparing black tea samples for sensory evaluation. Following these steps ensures consistency and reliability during quality assessment. 1. Raw Material Requirements 2. Processing Techniques 2.1 Withering 2.2 Rolling and Cutting 2.3 Fermentation 2.4…
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 2. Processing Procedures Follow these steps…
Scale Leaves (Protective Guardians) Scale leaves are the first to emerge on a tea plant and serve as protective structures. Covered with fine hairs and a resinous coating, these small, tough leaves safeguard tender buds from cold, drought, and pests.…
