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Home Uncategorized Someone gave my father a box of Pu’er tea, which is from Simao Wang Xia. The packaging is very exquisite, but there is no information such as hygiene license and shipping mark. Can you believe it?

Someone gave my father a box of Pu’er tea, which is from Simao Wang Xia. The packaging is very exquisite, but there is no information such as hygiene license and shipping mark. Can you believe it?

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I don’t know whether it’s raw or cooked. Look, many leaves of tea cakes are yellow. Is it “yellow cake”?

explanation of terms of Pu’er tea

Pu’er tea: refers to the tea made of large leaf species grown in Western and southwestern Yunnan after withering (tanning). It is also divided into raw tea and cooked tea
raw tea: large leaf tea grown in Western and southwestern Yunnan is directly pressed into cakes, Tuos and bricks after withering (tanning), which are called raw cakes, Tuos and bricks. What is not suppressed is called Mao tea
cooked tea: large leaf tea grown in Western and southwestern Yunnan is pressed into shape after withering (tanning) in the sun, watering and piling, which is called cooked cake, cooked Tuo and cooked brick. The crystal block in the process of making water and piling up is called tea head
hair water pile: it was successfully developed by Kunming tea factory in 1973 and trial produced by Xiaguan tea factory in 1976. In short, it is to ferment tea by artificially controlling humidity and temperature, so as to achieve the purpose of rapid formation. It is said that 100 kg of tea is added to 40 kg of water pile and fermented for 3 to 7 days at appropriate temperature
SUN withering: also known as sun withering, commonly known as sun cyaning, that is, the tea has just been picked and dried in the sun to a certain extent. In modern times, hot wind withered. But it is said that the quality of tea withered by sunlight is better than that withered by hot wind
dry warehouse tea: Pu’er tea is post fermented tea, which is naturally fermented by tea in a normal environment (not high temperature, high humidity and artificial). It is also called aseptic fermentation
wet warehouse tea: Pu’er tea is stored in a high temperature and high humidity environment, producing Aspergillus fermentation, also known as bacterial fermentation (aspergillus fermentation is as serious as mildew)

crab horn: it is a parasite on the older tree tea tree. Its color is green (but it turns brown after picking and drying) and its shape is like the feet of a crab. There is a thick Mei Zixiang, it contains a variety of organic substances, high nutritional value, can be used for medicinal purposes, for anti-inflammatory, stomach and diabetes treatment effect is better. Br>
mark number: in 1976, in order to meet the needs of export, Yunnan tea company standardized the mark number of Pu’er tea. The cake tea has four digits, the first two digits are the year of creation of the tea, the third digit is the tea material grade, and the fourth digit is the tea factory number (Kunming “1”, “Menghai” 2 “, Xiaguan” 3 “, Pu’er” 4 “). 5 for loose tea, the third and fourth are the grade of tea material, and the others are the same as above

neifei: the small piece of paper pressed in the front of the tea cake. Generally printed with the manufacturer and manufacturer logo
Inner ticket: the larger one wrapped in tissue paper. Generally printed with the introduction and manufacturer of the tea
Zhifei: Pu’er cake tea is generally made of 7 cakes in a barrel and 12 bags in a basket. Called a. Each piece of paper with the mark number, weight, manufacturer and ex factory date printed on the outside

Pu’er tea standard

preface
Pu’er tea is a deep traditional characteristic historical famous tea in Yunnan, and its production process and product characteristics are special. Since there are no corresponding national and industrial standards for Pu’er tea, local standards for Pu’er tea are formulated in accordance with the standardization law of the people’s Republic of China and its implementation regulations as the basis for Pu’er tea production, inspection, trade and arbitration
this standard was proposed by Yunnan tea industry association
this standard is under the jurisdiction of Yunnan Bureau of quality and technical supervision
this standard is drafted by Yunnan tea industry association, Yunnan Chayuan Group Co., Ltd., Xiaguan tea farm Tuocha (Group) Co., Ltd., Menghai tea factory, Yunnan Bay Tea Industry Co., Ltd., Yunnan liudacha mountain tea industry Co., Ltd., Kunming Tailian Trading Co., Ltd., Kunming Tailian Trading (tea) Co., Ltd. and Simao ancient Pu’er tea industry Co., Ltd
the main drafters of this standard are Wang xingyin, Zhang Qinmin, Su Fanghua and Wang Xia
db53
local standard of Yunnan Province
db53 /T 102-2003
Pu’er tea
issued on January 26, 2003 and implemented on March 1, 2003
issued by Yunnan Bureau of quality and technical supervision
Pu’er tea
1. Scope
this standard specifies the terms and definitions, product types, grades, requirements, experimental methods, inspection rules and marks, packaging, transportation and storage of Pu’er tea
this standard is applicable to loose tea and pressed tea of Pu’er tea
2. Normative references
the terms in the following documents are the terms of this standard through the reference of this standard. For dated reference documents, all subsequent amendments (excluding Corrigendum) or revisions are not applicable to this standard. However, parties to agreements based on this standard are encouraged to study whether the latest versions of these documents can be used
GB /191-2000 packaging, storage and transportation pictorial signs
GB /t5009 57-1996 analysis method of hygienic standard for tea
gb7718-1994 general standard for food labeling
GB /t8302-1987 tea sampling
GB /t8303-1987 preparation of tea grinding style and determination of dry matter content
GB /t8304-1987 determination of tea moisture
GB /t8305-1987 determination of tea extract
GB /t8306-1987 determination of total ash of tea
GB /t8310-1987 determination of crude fiber of tea
GB /T831 1-1987 determination of content of tea powder and broken tea
sb /t10036-1992 general technical conditions for transportation and packaging of pressed tea
sb /t10157-1992 sensory evaluation method of tea
3. Terms and definitions
the following terms and definitions are used in this standard
Pu’er tea is a kind of loose tea and pressed tea made from the dried green Mao tea of Yunnan big leaf species in a certain area of Yunnan Province. Its appearance color is brownish red, the color of endoplasmic soup is thick and bright, the aroma is unique, the taste is mellow and sweet, and the leaf bottom is brownish red
4. Type and grade
4.1 Pu’er tea is divided into loose tea and compressed tea according to shape
4.1.1 Pu’er loose tea is divided into eleven grades according to quality: super grade, grade 1, grade 2, grade 3, grade 4, grade 5, grade 6, Grade 7, grade 8, grade 9 and grade 10
4.1.2 Pu’er pressed tea has many shapes and specifications, such as round cake shape, Tuo shape, brick shape and so on
4.2 physical standard samples
4.2.1
4.2.1 Pu’er loose tea makes six physical standard samples of special grade, grade 1, grade 3, grade 5, Grade 7 and grade 9 according to the quality requirements of each grade. (replace every five years)
4.2.2 Pu’er pressed tea does not make physical standard samples
5. Requirements
5.1 basic requirements
5.1.1 the quality is normal, without deterioration and peculiar smell
5.1.2 Pu’er tea must be clean and free of non tea inclusions
5.1.3 Pu’er tea shall not be colored and contains no additives
5.1.4 Pu’er loose tea must meet the corresponding physical standard samples
5.2 sensory requirements
5.2.1 see Table 1 for the quality characteristics of Pu’er loose tea
5.2.2 Pu’er pressed tea shall be smooth, neat, upright and even in thickness. For the tea sprinkled with noodles and wrapped hearts, the sprinkled tea shall be evenly distributed, and the layer shall not fall off, and the wrapped hearts shall not be exposed
5.2.3 inner quality requirements of Pu’er pressed tea
the color of the soup is red, the aroma is pure, the taste is pure, and the leaf bottom is brownish red and uniform

1. Introduction to Xiaguan tea Xiaguan tea factory is located in Dali City, Yunnan Province, at the south foot of Cangshan Mountain and the West Bank of Erhai Lake. Like Menghai tea factory, it is one of the most important Pu’er tea and pressed tea enterprises in modern China. Its predecessor was kangzang tea factory founded in 1941, which has been renamed many times since then. In 1950 after the founding of new China, it was officially named “Xiaguan tea factory in Yunnan Province”. In the history of national public-private partnership in the whole industry in the mid-1950s, Xiaguan tea factory was successively incorporated into local private tea brands and some small state-owned factories. In 1994, it was established as “Yunnan xiaguantuocha (Group) Co., Ltd.”. In 2000, it was renamed “Yunnan Xiaguan tea factory Tuocha (Group) Co., Ltd.”

the products of Xiaguan tea factory were both cake and Tuo tea in the early stage and Tuo tea in the later stage. In the early days, xiaguantuo tea was mainly sold at the border and exported, and most of it was consumed immediately, so there were not many tea products left. Strictly speaking, xiaguantuo tea in the later stage can no longer be classified as Pu’er raw tea series of “getting older and more fragrant” due to the significant difference between the manufacturing process of xiaguantuo tea and the traditional sun dried green tea. The early cake tea produced by Xiaguan tea factory, such as Indian grade tea series, Chinese tea Jane and traditional style series, still occupies a certain proportion in the old tea market and enjoys a high reputation for its excellent quality

on the occasion of the privatization and restructuring of Xiaguan tea factory, this paper briefly summarizes and introduces the common Xiaguan system products (pressed tea products) in the market. It also provides some suggestions and age identification basis for consumers to buy ideal tea products

Tuocha

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Xiaguan tea factory is famous for Tuocha. After the founding of the people’s Republic of China, its Tuo tea products have been continuously produced, and its designs, colors and varieties have been constantly pushing through the old and bringing forth the new. According to the research of Mr. He Jingcheng, a scholar of tea history in Hong Kong, in the more than 50 years of history of the state-owned Xiaguan tea factory, Tuocha produced has 7 series and 11 tastes

grade a Tuocha

grade a Tuocha is a conventional product with the longest production time and the largest output in Xiaguan factory of Tuocha city. Class a Tuocha has been produced since it was put into operation in 1951. In the early stage, there were two kinds of first-class Tuocha: 250g and 125g; After the 1970s, it was replaced by the common 100g specification (but Tuocha with special weight was also produced in a small amount due to the requirements of orders). Class a Tuo tea is about 4.3cm high and about 8.3cm in outer diameter. It used the “Chinese tea trademark” in the early stage and registered the “Songhe” trademark since 1991

the chronological basis of grade a Tuo tea mainly includes weight, Tuo type, texture and printing of packaging materials, etc. Before 1993, class a Tuocha was packaged with glossy checkered yellow paper. After about 1992, it was replaced with matte checkered yellow paper. In 1997, it began to use the green food logo. In the early stage, most of the casual materials were packed in five kraft paper cylinders, and the hardcover was packed in a single carton. After 2000, the strip packing material was changed to laminated paper bag

class B Tuo tea and class I Tuo tea

in order to solve the problem of excessive backlog of raw materials of medium and low-grade Mao tea in the provincial tea department, Xiaguan tea factory developed and put into operation class B Tuo tea in 1988, during which it was shut down from 1991 to 1992. Production was resumed in 1993. Considering the psychological acceptance of consumers, it was renamed first-class Tuocha. The latter two names are sometimes mixed. The specification of tea is 100g, the Tuo height is about 4.1cm, and the outer diameter is about 8.2cm. The Chinese tea trademark was used in the early stage, and the Songhe trademark was used after 1993. It is said that those marked with “grade B” are mainly sold to “grade B” in Gansu Province

class C Tuo tea and Dazhong Tuo tea

class C Tuo tea was put into operation in 1988. Like class B Tuo tea, it is a product developed to solve the backlog of medium and low-grade wool tea raw materials of the provincial tea department. From 1991 to 1997, it was shut down for a time. Production resumed in 1998, and the tea formula is different from grade C Tuocha from 1988 to 1990. Taking into account the psychological acceptance of consumers, it was renamed Dazhong Tuocha. The specification of tea is 100g, the Tuo height is about 4.1cm, and the outer diameter is about 8.2cm. The Chinese tea trademark was used in the early stage, and the Songhe trademark was used after 1993

super grade Tuocha

Xiaguan tea factory put into production because it received orders from the tray supplier in 2003. The specification of tea is 100g, the Tuo height is about 4.3cm, the outer diameter is about 8cm, and the trademark of Songhe brand is used. There are two kinds of outer packaging: strip packaging in laminated paper bag and single box packaging

cangertuo tea
this tea was produced in two batches in 1959 and 1979 as a National Day gift to foreign guests. The specification of tea is 250g, the Tuo height is about 6cm, and the outer diameter is about 12.5cm. Round carton packaging, using Chinese tea trademark

in 2001, cangertuo tea became a regular product of Xiaguan tea factory. The product specification and formula remained unchanged. The outer package was square carton and the trademark of Songhe was used

Dali Tuocha

1984

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