{ "locale": "en", "source_locale": "zh-CN", "source_sha256": "f4cbefe5a702c7ac0ad047adb8012671bb3230d0521dc6388f77b5fc5f51ced9", "translation_note": "English translations are reading aids. Chinese originals, source links, evidence limits and record identities are retained. Translation does not constitute new verification of the underlying sources.", "ui": { "一叶一山水，一茶一人间。": "A landscape in every leaf, a world in every cup.", "一般安全资料（非此茶专属疗效）": "General safety information (not evidence of benefits specific to this tea)", "下一段故事，从哪盏茶开始？": "Which tea will begin your next story?", "下载产业原文与待核资料、取证边界 ↗": "Download original industry sources, material awaiting review, and evidence limits ↗", "下载完整逐款核查记录 ↗": "Download the complete tea-by-tea review log ↗", "下载工艺原文、分版本感官及取证边界 ↗": "Download original processing sources, sensory descriptions by version, and evidence limits ↗", "下载待补明细": "Download outstanding items", "下载本轮逐款配图核查 ↗": "Download this round’s tea-by-tea image review ↗", "下载版本、页码与维度对应记录 ↗": "Download the version, page, and sensory-dimension mapping ↗", "下载该专项逐项取证与拒绝记录 ↗": "Download the evidence and rejection log for this review ↗", "下载该轮缺图逐款核查 ↗": "Download this round’s review of teas missing images ↗", "下载这 15 款的复查记录 ↗": "Download the follow-up review of these 15 teas ↗", "下载逐省资料清单 ↗": "Download the source inventory by province ↗", "不是一个年份，而是多条历史相遇。": "Not a single date, but many histories meeting.", "专业出版资料": "Specialist publications", "专题别集": "Thematic collections", "个故事版本 · 故事情节不直接用作历史或健康结论": " story versions · Story details are not direct evidence for historical or health claims", "个节点": " milestones", "中国茶文化为本轮范围，尚未完成全国地方茶、全部茶树种质及国际茶的穷尽收录。": "This round covers Chinese tea culture. Local teas across China, all tea plant germplasm, and international teas have not been exhaustively catalogued.", "中国茶文化库.json": "China-Tea-Culture-Library.json", "主动采集整理 ·": "Actively researched and curated ·", "主题": "Topic", "五项感官均有明确来源": "All five sensory dimensions have identified sources", "产业链与分年统计": "The tea supply chain and annual statistics", "产地与标准": "Origins and standards", "人群与情境": "People and contexts", "仅题录核验": "Bibliographic details verified only", "从茶区到地方茶名，再认识作为原料的茶树品种。地域、产品与植物材料分别建档。": "Explore tea regions and local tea names, then meet the tea plant cultivars used as raw material. Regions, products, and plant material have separate records.", "以下": "The following", "以下仅保留修订轨迹，可能含已收窄或待核验表述；请以上方复核后的正文和限定为准。": "The following is retained only as a revision history and may contain claims that have since been narrowed or still await verification. Refer to the reviewed text and scope notes above.", "份为已收录的品种资料，按所列品种与种质来源阅读；不计入成品茶名称总数。": " cultivar records are included. Read each within its stated cultivar and germplasm scope; these do not count toward the total of finished tea names.", "份明确使用类级流程并记录原料差异；另有": " records explicitly use a category-level process and document differences in raw material; another ", "份研究制样、": " research sample preparations, ", "传播与当代": "Spread and the modern era", "作为传说版本收录，未确立为历史事实。": "Included as a version of a legend, not established as historical fact.", "保存": "Save", "保存笔记": "Save note", "保留为历史快照。": "Retained as a historical snapshot.", "健康与人群": "Health and people", "健康证据": "Health evidence", "先区分证据研究了什么": "First, identify what the evidence actually studied", "先读文化专题": "Start with cultural topics", "全部": "All", "全部故事": "All stories", "全部选题": "All topics", "关联来源": "Related sources", "关键观察": "Key observations", "关闭对比": "Close comparison", "具体工序待补充": "Detailed processing steps still needed", "具体茶名": "Specific tea name", "具名流程不等于全部操作参数已核。感官按来源、等级和样品范围分别保留，不代表实物审评。": "A process linked to a named tea does not mean every operating parameter has been verified. Sensory descriptions retain their source, grade, and sample scope; they are not assessments of physical samples by this library.", "写成自己的茶故事。": "and tell your own tea story.", "冲泡参考": "Brewing reference", "准确实物图": "Verified specimen photo", "分年统计与口径": "Annual statistics and definitions", "别名 / 相关称谓：": "Aliases / related names:", "前一轮工艺与感官核对：": "Previous round of processing and sensory review:", "前轮核验：": "Previous review:", "北京": "Beijing", "区域茶系列": "Regional tea series", "历史与起源": "History and origins", "历史可信度": "Historical reliability", "原件产品序号": "Product number in the original document", "原文位置：": "Location in the source:", "参考来源": "Reference sources", "取消对比": "Remove from comparison", "可以先从已有茶叶档案中寻找故事。": "Start by finding a story in the existing tea records.", "可以说什么，哪些尚不知道": "What the evidence supports, and what remains unknown", "史料范围说明": "Scope of historical sources", "各项评分及总分": "Individual scores and total score", "同一茶名下的等级或产品形态分别阅读。“特级”的描述不自动适用于所有商品；来源没有标等级的，也不自行指定。": "Read grades and product forms under the same tea name separately. A “special grade” description does not automatically apply to every product; no grade is assigned when the source provides none.", "名丛共用区域工艺": "Regional process shared by named tea bushes", "后发酵": "Post-fermentation", "咖啡因：杯数不是剂量": "Caffeine: cup count is not a dose", "品种特征：": "Cultivar characteristics:", "品质感官资料待核实": "Sensory quality information awaiting verification", "商业机构 · 传说资料": "Commercial organization · Legend material", "回到首页": "Back to home", "图片出处：": "Image source:", "地域实例": "Regional example", "地方文化": "Local culture", "备份格式不正确，请选择茶序导出的 JSON 文件。": "Invalid backup format. Please select a JSON file exported from Chaxu.", "外形与汤色（独立字段）": "Dry leaf appearance and liquor color (separate fields)", "大学资料": "University material", "安徽": "Anhui", "完整 JSON": "Complete JSON", "官方保护要求": "Official protection requirements", "宜兴": "Yixing", "实物图原尺寸": "Full-resolution specimen image", "实物图核查记录 ·": "Specimen image review log ·", "实物影像 · 尚无通过核验的照片": "Specimen images · No photo has passed verification yet", "实际样品审评：未开展；无实测评分。": "Physical sample assessment: not conducted; no measured scores.", "对应依据：": "Basis for the match:", "导入备份": "Import backup", "导出时间线": "Export timeline", "将事实、故事和出处整理在一处，": "Bring facts, stories, and sources together,", "尚有": "Remaining: ", "尚未完成茶名级核验": "Not yet verified for the specific tea name", "尚未逐篇核对": "Not yet reviewed article by article", "展开历史、饮法与变迁细读": "Expand to explore history, drinking practices, and change", "山西": "Shanxi", "工序资料中有": "The processing records include ", "已下载并读取指定PDF内容": "Downloaded and read the specified PDF content", "已加入茶藏": "Added to your collection", "已导出带出处的选题资料": "Topic research with sources exported", "已收录": "Included", "已有来源描述": "Source descriptions available", "已核对": "Verified", "已核对实物图": "Verified specimen photos", "已读PDF": "PDF read", "已读搜索节选": "Search excerpts read", "已读索引PDF文本，原文件打开超时": "Indexed PDF text read; the original file timed out", "已读索引正文，原页打开超时": "Indexed article text read; the original page timed out", "已读网页正文": "Webpage text read", "已采集正文": "Full text collected", "带地址来源": "Sources with URLs", "广东": "Guangdong", "引用这份资料的茶": "Teas citing this source", "当前所读来源未收录可核查的故事版本。": "No verifiable story version was found in the sources read so far.", "形状、色泽、整碎与净度": "Shape, color, leaf integrity, and freedom from extraneous matter", "待原始材料佐证": "Awaiting corroboration from original material", "待补充": "To be added", "怎样读冲泡参数": "How to read brewing parameters", "所引来源限定版本": "Version limited to the cited source", "所读资料未列其他名称": "No other names are listed in the material read", "打开原始文件 ↗": "Open the original file ↗", "打开导航": "Open navigation", "技艺与文化遗产资料": "Craft and cultural heritage material", "把茶放在一起读": "Read teas side by side", "折叠细读": "Collapse detailed reading", "按产区筛选": "Filter by production region", "按实物图筛选": "Filter by specimen photo", "按省份寻茶": "Explore teas by province", "按饮用方式、剂量与人群阅读权威健康资料。以下不能替代诊断、治疗或个人用药建议。": "Read authoritative health information by preparation, dose, and population. The following does not replace diagnosis, treatment, or personal medication advice.", "提纲与出处已复制": "Outline and sources copied", "搜索故事": "Search stories", "搜索茶史节点": "Search tea history milestones", "搜索选题或关联茶名…": "Search topics or related tea names…", "收藏": "Save to collection", "政府资料": "Government material", "故事尚未收录": "No story included yet", "故事版本": "Story version", "效应量：": "Effect size:", "文件过大，请选择 2 MB 以内的茶序备份。": "File too large. Please select a Chaxu backup no larger than 2 MB.", "文化专题": "Cultural topics", "文化目录": "Culture index", "文献记载": "Documentary records", "新增": "New additions", "新来源、实际取证失败与拒绝原因均保留。原缺图任务与新增目录分别统计。": "New sources, actual evidence-gathering failures, and rejection reasons are retained. The original missing-image task and catalogue additions are counted separately.", "旧版摘要 · 当前步骤以新版来源为准": "Earlier summary · Use the newer source for the current steps", "普洱生熟茶": "Raw and ripe Pu’er tea", "暂无可独立列出的茶名专属描述。下方综合原文可能包含分级信息，保留原有语境；不从通用茶类补写。": "No tea-specific description is available as a separate record yet. The combined source text below may contain grade information and retains its original context; generic tea-category descriptions are not used to fill the gap.", "最后整理：": "Last curated:", "最早原始文献：": "Earliest primary document:", "有序工序 ·": "Ordered processing steps ·", "未完成结构化原文核验": "Structured verification against the original source is incomplete", "未找到文化专题": "No cultural topic found", "未找到这个页面": "Page not found", "未知 / 未系统检索": "Unknown / not systematically searched", "本条未关联具体保护要求文件。": "No specific protection-requirements document is linked to this entry.", "本轮核验：": "This round’s review:", "本轮目录扩展与原缺图任务分别记录；原": "This round’s catalogue expansion and the original missing-image task are logged separately; the original ", "本轮边界与下一步": "This round’s scope and next steps", "本馆收录范围": "Scope of this library", "机构资料": "Institutional material", "条可追溯论据 ·": " traceable evidence statements ·", "条笔记": " notes", "来源与资料": "Sources and material", "来源整理": "Source curation", "来源资料": "Source material", "查找选题": "Find a topic", "查看全部人群与饮用情境（": "View all populations and drinking contexts (", "查看创作资料": "View creative research", "查看对应依据": "View the basis for the match", "查看本茶图片核查记录": "View this tea’s image review log", "查看适用范围与研究记录": "View scope and research records", "标准与规范资料": "Standards and specifications", "核对工艺原文与页码": "Check original processing sources and page numbers", "核查日期": "Review date", "核验状态：": "Verification status:", "档案栏目": "Record sections", "检索节选 · 待原文核对": "Search excerpt · Awaiting original-source verification", "检索节选线索：本段尚待对应原文核验；已收录不等于完整核实。": "Search excerpt lead: this passage still needs checking against the original source; inclusion does not mean full verification.", "款专项：已逐款复查": "-tea review: each tea has been rechecked", "款待核。": " teas awaiting verification.", "款未通过原因": " reasons teas did not pass review", "款缺少合格实物图。该历史专项新增茶条目": " teas lack a suitable specimen photo. Tea entries added during that earlier review: ", "款，其他为新增目录待核图条目。": " teas; the others are catalogue additions whose images await verification.", "此前 15 款复查：更换厂家官网、电商详情和地方媒体渠道，逐款复查": "Follow-up review of the previous 15 teas: using alternative manufacturer websites, product detail pages, and local media, individually rechecked ", "民族茶技艺": "Tea-making traditions of ethnic communities", "氧化成红": "Oxidation into black tea", "汤色": "Liquor color", "没有找到资料": "No material found", "河南": "Henan", "浏览器未允许复制，已改为下载文本。": "The browser did not allow copying. A text file has been downloaded instead.", "浏览茶叶百科": "Browse the tea encyclopedia", "海南": "Hainan", "清赏": "Tea appreciation", "湖北": "Hubei", "滋味、浓淡、鲜爽度及来源记载的回味": "Taste, strength, freshness, and aftertaste described by the source", "状态": "Status", "独立核验覆盖与继承正文分开统计": "Independent verification coverage and inherited text are counted separately", "理解茶饮相关研究的适用范围，让传统文化表达与现代研究结论各有出处。": "Understand the scope of tea-related research, with separate sources for traditional cultural expressions and modern research findings.", "生长环境": "Growing environment", "由编辑主动采集的茶文化百科，知识段落保留出处与资料日期。": "An actively curated encyclopedia of tea culture, with sources and source dates retained for its knowledge entries.", "百科档案": "Encyclopedia record", "的专属人体疗效证据：当前未知，尚未完成系统检索。以下为一般安全资料，不能外推为此茶的独有效果。": ": human evidence of tea-specific benefits is currently unknown and has not been systematically searched. The following is general safety information and cannot establish benefits unique to this tea.", "省区": " provinces and regions", "研究制样": "Research sample preparation", "研究或说明中的剂量与时长（非饮用建议）：": "Dose and duration in the study or guidance (not a drinking recommendation):", "研究提纲 · 未完成脚本审核 · 素材授权待核对": "Research outline · Script review incomplete · Media permissions awaiting review", "研究论文": "Research paper", "私人阅读笔记": "Private reading notes", "稍后将按证据与时代呈现完整叙事。": "A full narrative, organized by evidence and era, will be added later.", "笔记已保存": "Note saved", "第三轮分版本感官与实物图：": "Third round of sensory review by version and specimen image review:", "筛选": "Filter", "类级或编辑说明，非本茶专属核验": "Category-level or editorial guidance, not verification specific to this tea", "累计已查": "Reviewed to date: ", "继续对照阅读": "Continue comparing", "继续核验的工艺与分版本感官：": "Further review of processing and sensory descriptions by version:", "编目英译/拼音": "Catalogue English name / pinyin", "网页正文": "Webpage text", "考古与器物证据": "Archaeological and material evidence", "花茶与再加工茶": "Scented and reprocessed teas", "茶业与流通": "The tea industry and trade", "茶产业链与分年统计 →": "Tea supply chain and annual statistics →", "茶叙": "Tea conversations", "茶叶保存原则": "Tea storage principles", "茶名": "Tea name", "茶名背后的故事": "Stories behind tea names", "茶品级产业资料待核验": "Industry information specific to this tea awaits verification", "茶宠文化时间线": "Tea pet culture timeline", "茶序": "Chaxu", "茶序-GI原文对应核验.json": "Chaxu-GI-source-mapping-review.json", "茶序-系列创作事实参考包.json": "Chaxu-series-creative-fact-pack.json", "茶序-覆盖清单.json": "Chaxu-coverage-inventory.json", "茶树与产地": "Tea plants and origins", "茶树品种资料 · 与成品茶名分别记录": "Tea cultivar records · Kept separate from finished tea names", "茶种专属疗效：未知，不能从茶类推定。": "Tea-specific health benefits: unknown; they cannot be inferred from the tea category.", "茶类共用模板": "Shared tea-category template", "茶茶与茶室的创意场景插画": "Creative illustration of Chacha and a tea room", "茶藏已在另一标签页更新，刷新页面可读取。": "Your collection was updated in another tab. Refresh to load the changes.", "萎凋与干燥": "Withering and drying", "行业组织": "Industry organization", "覆盖与分类": "Coverage and classification", "见记录标题与原文": "See the record title and original source", "记录阅读心得…": "Write your reading notes…", "证据": "Evidence", "证据边界：": "Evidence limits:", "试试：神农、点茶、贸易、殖民、非遗…": "Try: Shennong, whisked tea, trade, colonialism, intangible cultural heritage…", "请从品种目录进入。": "Please open an entry from the cultivar index.", "请从现有故事目录开始阅读。": "Start reading from the existing story index.", "请检查网络后重新载入。你的本地收藏不会被清除。": "Check your connection and reload. Your locally saved collection will not be cleared.", "贵州": "Guizhou", "资料分页": "Source pages", "资料日期：": "Source date:", "资料核查日期：": "Source review date:", "资料版本": "Source version", "资料读取失败": "Unable to load the material", "跨地区": "Across regions", "近现代记录": "Modern and contemporary records", "返回故事目录": "Back to the story index", "还没有留下阅读笔记": "No reading notes yet", "这是具名实验样品流程，正式标准状态未升级。": "This is a process for a named experimental sample; its formal-standard status has not been upgraded.", "进入创作工作台": "Open the creative workspace", "选题尚未收录": "No topics included yet", "逐步工序": "Step-by-step processing", "部分正文可读，未核全文": "Part of the text is readable; the full text has not been verified", "采集与证据": "Collection and evidence", "重新载入": "Reload", "链接对应的页面不存在。": "The linked page does not exist.", "阅茶": "Explore tea", "阅读全文与出处": "Read the full text and sources", "阅读冲泡与保存": "Read about brewing and storage", "阅读方法与证据边界 →": "Reading guide and evidence limits →", "阅读笔记 ·": "Reading notes ·", "阅读这个故事时": "When reading this story", "陕西": "Shaanxi", "非茶树原料，不列入茶树茶目录": "Not made from the tea plant; excluded from the tea-plant tea catalogue", "项工艺摘要待一手原文佐证：": " processing summaries await corroboration from primary sources:", "颜色、明亮度与清澈度": "Color, brightness, and clarity", "香气": "Aroma", "一款茶可以有不止一个故事。保留版本、讲述者与出处，也保留尚未解开的疑问。": "A tea can have more than one story. We preserve each version, its teller and source, and the questions that remain unanswered.", "上一页": "Previous", "下一页": "Next", "下载原件、等级、样本范围与拒绝记录 ↗": "Download original sources, grades, sample scope and rejection records ↗", "下载工艺原件、分级感官与配图核查 ↗": "Download process sources, sensory evaluations by grade and image reviews ↗", "下载工艺原文追查记录 ↗": "Download process source investigation records ↗", "下载待配实物图清单 ↗": "Download the list of teas awaiting photos ↗", "下载来源、适用范围与取证记录 ↗": "Download sources, scope and evidence records ↗", "下载第二轮来源与逐项记录 ↗": "Download round 2 sources and itemized records ↗", "下载该轮来源、适用范围与待核说明 ↗": "Download this round's sources, scope and verification notes ↗", "下载该轮逐款配图核查 ↗": "Download this round's image reviews by tea ↗", "下载逐款图片取证记录 ↗": "Download image evidence records by tea ↗", "不同口径的数据不可直接相加；品牌价值不是销售额，干毛茶与精制茶也不是同一统计环节。": "Figures measured on different bases cannot simply be added together. Brand value is not sales revenue, and primary-processed dry tea and refined tea represent different production stages.", "不是所有地区茶宠、陶塑和当代设计的穷尽总目": "Not an exhaustive catalogue of regional tea pets, ceramic figures or contemporary designs", "专属人体疗效证据：当前未知，未完成茶名级系统检索。以下一般资料不能外推为此茶独有效果。": "Human evidence specific to this tea: currently unknown. A systematic search for this named tea has not been completed. The general information below does not establish benefits unique to this tea.", "个参考来源": " reference sources", "个有出处的文化专题。": " cultural topics with documented sources.", "中国": "China", "中国茶文化库": "Chinese Tea Library", "中国茶文化百科": "Chinese Tea Encyclopedia", "主导航": "Main navigation", "云南": "Yunnan", "产业": "Industry", "产品类型": "Product type", "产地待补充": "Origin not yet documented", "仅PDF第一页索引，直连受限": "First-page PDF index only; direct access restricted", "仍有": "Still remaining: ", "从证据出发，连起变迁": "Trace change through evidence", "以下为已检查的资料页面，不表示其中图片已经通过。": "The source pages below have been reviewed. This does not mean their images have been approved.", "以工艺分茶类，以产地认风土。这里的目录包含具体茶名与区域茶系列，茶树品种另列。": "Explore tea categories through processing and local character through origin. This catalogue includes named teas and regional tea families; tea cultivars are listed separately.", "份名丛共用流程、": " shared processes for named cultivars, ", "份档案": " profiles", "份茶叶资料": " tea records", "传说与史料，分开读才有趣。": "Explore legends and historical records on their own terms.", "依具体产品要求": "Follow the requirements for the specific product", "保存故事，也保存它的出处与边界。": "Preserve the story, its source and the limits of what it tells us.", "保存要求": "Storage requirements", "保留本机": "Keep on this device", "健康与证据": "Health & Evidence", "健康证据摘要": "Health evidence summary", "先看可引用的事实，再选讲述的角度。": "Start with facts you can cite, then choose your storytelling angle.", "入山水。": "into the mountains.", "全部专题": "All topics", "全部来源": "All sources", "全部配图状态": "All image statuses", "关联茶档案": "Related tea profiles", "关键观察：": "Key observations: ", "其他与跨区": "Other / multiple regions", "具体来源方法，非本馆实测": "Method from the cited source; not tested by this library", "具体茶名、一般茶汤、单一成分与浓缩提取物分别记录。当前收录": "Named teas, ordinary tea infusions, individual compounds and concentrated extracts are recorded separately. Currently includes ", "典籍与历史": "Classical texts & history", "冲泡": "Brewing", "冲泡后芽叶的色泽、嫩度与匀整度": "Colour, tenderness and uniformity of the infused buds and leaves", "减少筛选条件，或换一个词。": "Use fewer filters or try another search term.", "创作工作台": "Creator workspace", "制作工艺": "Processing", "前轮增量来源与图片核查：": "Previous round's added sources and image reviews: ", "加入对比": "Add to comparison", "北苑贡茶的2023正式规范全文另行待核，保留现有草案标识。": "The full text of the final 2023 Beiyuan Tribute Tea specification still awaits verification. The current draft label is retained.", "博物馆资料": "Museum resources", "历史中的食用、药用记述不等于现代医学疗效证据。": "Historical accounts of food or medicinal use do not establish efficacy under modern medicine.", "历史批次说明：": "Past batch notes: ", "原始摘要字段覆盖": "Original summary field coverage", "原料与品种": "Raw materials & cultivars", "参见具体制作技艺": "See the specific processing tradition", "取消收藏": "Remove from favourites", "可以换一个茶名或查看全部版本。": "Try another tea name or view all versions.", "可先阅读已有地域与工艺正文；不将全国统计套成本茶产销量。": "Explore the available information on origin and processing. National statistics are not presented as this tea's production or sales figures.", "叶底": "Infused leaves", "吉祥寓意是民俗象征，不承诺招财、保佑或健康效果；古物的存在不能单独证明现代茶宠用途。": "Auspicious meanings are folk symbols, not promises of wealth, protection or health benefits. The existence of an ancient object alone does not establish its use as a modern tea pet.", "同名、别名和商品用语可能随地区及年代改变；茶树品种与成品茶名称分别核对。": "Names, aliases and commercial terms can vary by region and period. Tea cultivars and finished tea names are verified separately.", "名称与品种关系": "Names & cultivar relationships", "后续读取记录：": "Subsequent source access records: ", "品种概况": "Cultivar overview", "品质与感官审评": "Quality & sensory evaluation", "品质档案 ·": "Quality profile ·", "器物有前史，用途要另证。": "An object's history does not establish its use.", "国家知识产权局 ·": "China National Intellectual Property Administration ·", "地域": "Region", "地方志与年鉴": "Local gazetteers & yearbooks", "地理标志保护资料": "Geographical indication protection records", "复制资料提纲": "Copy research outline", "多地区": "Multiple regions", "如何阅读感官审评资料 →": "How to read sensory evaluations →", "安溪铁观音": "Anxi Tieguanyin", "完整逐款核查记录": "Complete verification records by tea", "官方文件摘录": "Official document excerpts", "实体类型": "Entity type", "实物图待核对": "Tea photo awaiting verification", "实物图片": "Tea photos", "实物影像 · 茶名与图像逐项核对": "Tea photos · Each image checked against the named tea", "审评人及日期": "Evaluator & date", "对比": "Compare", "导出备份": "Export backup", "导出档案": "Export profile", "尚待补充": "Not yet documented", "尚未保存": "Not yet saved", "尚未收录": "Not yet included", "尚未逐项整理": "Not yet organized by item", "展开完整核对目录": "Expand the complete verification index", "工序层级": "Process level", "工艺摘要": "Processing summary", "已保存到当前浏览器": "Saved in this browser", "已取消收藏": "Removed from favourites", "已导出收藏与笔记备份": "Favourites and notes backup exported", "已有准确实物图": "Verified tea photo available", "已有论据": "Supporting evidence available", "已核对”只指下列具名资料；不表示该省全部地标、非遗、地方志和标准均已查完。": "verified” refers only to the named sources below. It does not mean every geographical indication, heritage record, local gazetteer and standard in the province has been reviewed.", "已核对所引内容，具体读取范围见说明": "Cited content verified; see notes for the scope reviewed", "已读PDF文本": "PDF text reviewed", "已读索引PDF文本": "Index PDF text reviewed", "已读索引摘要": "Indexed summary reviewed", "已读索引正文，原页返回502": "Indexed article text reviewed; original page returned 502", "已读论文摘要": "Paper abstract reviewed", "已采集百科正文": "Encyclopedia content collected", "带来源的数据": "Data with sources", "广西": "Guangxi", "当前呈现": "Currently showing ", "当前未取得可核实的茶名专属感官资料，继续追查。": "No verifiable sensory information specific to this named tea has been obtained yet. Research continues.", "待准备画面（授权待核对）": "Visuals to prepare (permissions pending verification)", "待结构化工序": "Process steps awaiting structuring", "循六类，识中国茶": "Discover Chinese tea through its six categories", "感官品质": "Sensory qualities", "所引资料加工段落": "Processing section of the cited source", "打开一份茶档案": "Open a tea profile", "打开原文": "Open original source", "打开节点：": "Open event: ", "把想继续了解的茶留在这里。收藏与笔记保存在当前浏览器，不会自动跨设备同步。": "Keep the teas you want to explore here. Favourites and notes are stored in this browser and do not sync automatically across devices.", "把读到的，": "Read, discover,", "持续核对": "Ongoing verification", "按发布机构、标题查找参考文献；每条保留阅读范围、资料位置与日期。": "Find references by publisher or title. Each entry records the scope reviewed, source location and date.", "按所列来源范围阅读": "Read within the scope of the listed sources", "按省查漏与实物图进度": "Province coverage & tea photo progress", "排序方式": "Sort by", "搜索": "Search", "搜索故事名称或关联茶名": "Search story titles or related tea names", "搜索茶文化库": "Search the tea culture library", "收录": "Included", "收藏的茶 ·": "Favourite teas ·", "政府转载": "Government republication", "故事按具体版本收录；健康研究区分茶饮、成分和提取物，未发现茶名专属证据时不编写独有疗效。": "Stories are recorded by version. Health research distinguishes tea infusions, compounds and extracts; no unique health benefits are claimed without evidence specific to the named tea.", "故事资料": "Story sources", "数字按本版资料实时统计。": "Counts are calculated from the current edition's data.", "文化": "Culture", "文化机构": "Cultural institution", "文献与历史": "Sources & history", "文献转述 · 待原始材料佐证": "Secondary account · Primary corroboration pending", "新增档案：": "New profiles: ", "无实测数据": "No measured data", "时间线筛选": "Timeline filters", "普通茶汤、咖啡因与浓缩提取物分别记录。并未为每个地方茶逐篇完成直接人体研究检索；“未收录”也不表示“已证明无效”。": "Ordinary tea infusions, caffeine and concentrated extracts are recorded separately. Direct human studies have not been comprehensively reviewed for every regional tea. “Not included” does not mean “proven ineffective.”", "暂未收录": "Not yet included", "最多同时对比 3 款茶，请先移除一款。": "You can compare up to 3 teas at once. Remove one first.", "最近获准补图": "Recently approved photos", "有茶名专属来源记录": "Sources specific to this named tea are available", "未录入": "Not entered", "未找到茶树品种": "No tea cultivar found", "未找到这份档案": "Profile not found", "未结构化": "Not yet structured", "本条目所述民族技艺应按当地具体制作和饮用方式理解；不套用六大茶类的通用冲泡参数。": "The ethnic tradition in this entry should be understood through its local preparation and drinking practices. Generic brewing parameters for the six main tea categories do not apply.", "本轮状态": "This round's status", "本轮结构化工序资料：": "Process sources structured in this round: ", "本页是一条有范围的关键节点叙事，": "This page presents a scoped narrative of key events, ", "本馆编纂": "Compiled by this library", "杀青留翠": "Heat-fixing to preserve green colour", "条同名笔记": " notes under this name", "条证据说明与使用规则，不等于": " evidence notes and usage rules, not ", "来源或区域：": "Source or region: ", "来源整理，具体边界见正文": "Compiled from sources; see the text for scope and limitations", "查找": "Find", "查看": "View", "查看全部故事": "View all stories", "查看复核前的采集版本（存档）": "View the pre-review version (archive)", "查看收录范围": "View coverage", "查看茶档案": "View tea profile", "查茶名、寻产地、读工艺": "Find a tea, explore its origin, learn its process", "标准题录": "Standard bibliographic record", "核对日期": "Verification date", "核查来源": "Verification sources", "档案": "Profile", "档案维度": "Profile dimensions", "检索节选线索 · 待原文核验": "Search excerpt lead · Original source verification pending", "概述": "Overview", "款准确实物图：": " teas with verified photos: ", "款待配图；其中原 161 款队列仍有": " teas awaiting photos; of the original 161-tea queue, ", "款缺图中仍有": " teas without photos still include ", "款茶": " teas", "款，已补齐": " teas; completed: ", "此前13款复查记录": "Review records for the previous 13 teas", "民间传说": "Folk legend", "江苏": "Jiangsu", "没有匹配的历史节点": "No matching historical events", "没有找到这个选题": "Topic not found", "沿用已有百科正文，尚未完成本轮对应维度复核。类级/区域代表流程单独标注。不是医学功效分数。资料整理尚未经过外部茶学或医疗专家终审。": "Existing encyclopedia content is retained; this round's review of the relevant dimensions is not yet complete. Category-level and representative regional processes are labelled separately. This is not a medical efficacy score. The compiled material has not undergone final review by external tea science or medical experts.", "浏览待核实条目": "Browse entries awaiting verification", "浏览茶名录": "Browse the tea catalogue", "深化": "Explore further", "清除关键词": "Clear search terms", "湖南": "Hunan", "滋味与口感": "Taste & mouthfeel", "状态：": "Status: ", "现代健康证据": "Modern health evidence", "甘肃": "Gansu", "用于讲述的开场": "Storytelling opening", "百科": "Encyclopedia", "百科档案.txt": "encyclopedia-profile.txt", "相关故事版本待补充。": "Related story versions have yet to be documented.", "知一方水土的故事。": "Discover the stories of a place.", "研究制样方案": "Research sample preparation protocol", "研究或说明对象：": "Subject of the study or description: ", "研究解释": "Research interpretation", "神话故事": "Myths", "私有百科资料库": "Private encyclopedia library", "空笔记已移除": "Empty note removed", "第640号公告": "Announcement No. 640", "第四轮具名工艺、感官与图片复核：": "Round 4 review of named processes, sensory records and photos: ", "筛选时间线": "Filter timeline", "系统综述": "Systematic review", "结构化主工艺流程": "Structured main process", "继续核查": "Continue verification", "继续记录": "Keep recording", "网站": "Website", "美国": "United States", "节点链接 ↗": "Event link ↗", "花茶和再加工茶": "Scented & reprocessed teas", "茶事": "Tea practices", "茶产品": "Tea product", "茶史时间线": "Tea history timeline", "茶叶百科": "Tea encyclopedia", "茶名 / 产品系列": "Tea name / product family", "茶品版本": "Tea version", "茶品限定版本": "Specific tea version", "茶山": "Tea mountains", "茶序 · 中国茶文化百科": "Chaxu · Encyclopedia of Chinese Tea Culture", "茶序-待补清单.json": "chaxu-pending-items.json", "茶序-茶史时间线.txt": "chaxu-tea-history-timeline.txt", "茶序　中国茶文化百科": "Chaxu　Encyclopedia of Chinese Tea Culture", "茶树关联：": "Tea plant relationship: ", "茶档案暂时未能打开": "Unable to open the tea profile right now", "茶类": "Tea category", "茶类模板": "Tea category template", "茶茶角色插画": "ChaCha character illustration", "草案/编制说明正文": "Draft / drafting notes: full text", "藏书阁": "Library", "行业转载": "Industry republication", "见具体民族制作技艺资料": "See sources for the specific ethnic processing tradition", "认识这款茶": "Get to know this tea", "讲述时应保留“传说”“据文献转述”等身份提示。": "When telling the story, retain labels such as “legend” or “according to a secondary account.”", "证据使用规则": "Rules for using evidence", "试着减少关键词。": "Try fewer search terms.", "试试：紫砂、动物、寓意、茶席、设计…": "Try: Yixing clay, animals, symbolism, tea settings, design…", "请从文化目录选择。": "Choose an entry from the culture catalogue.", "请从茶叶百科选择已收录条目。": "Choose an existing entry from the tea encyclopedia.", "请选择有效栏目。": "Please choose a valid section.", "资料位置：": "Source location: ", "资料待补充": "Information not yet documented", "资料条目": "Source entry", "资料核查：": "Source verification: ", "资料状态": "Source status", "起源与传说": "Origins & legends", "身份与产地": "Identity & origin", "返回完整时间线": "Back to the full timeline", "返回档案": "Back to profile", "这个名字指什么": "What this name refers to", "这是名丛所采用的共用区域流程，不是该品种独有的生产方法。": "This is a shared regional process used for named cultivars, not a production method unique to this cultivar.", "适用人群：": "Applicable population: ", "选题资料": "Topic research", "逐步工序与独立核验覆盖 ↗": "Step-by-step processes & independent verification coverage ↗", "采摘要求": "Plucking requirements", "采集核查：": "Collection review: ", "重置筛选": "Reset filters", "长视频": "Long-form video", "阅茶首页": "Tea library home", "阅读全部故事": "Read all stories", "阅读参考文章": "Read reference article", "阅读档案": "Read profile", "阅读范围：": "Scope reviewed: ", "阶段": "Stage", "青绿山水中的茶山、云雾、亭舍与石桥，AI 生成的想象意境图": "An AI-generated imagined landscape of tea mountains, mist, pavilions and a stone bridge in the blue-green landscape painting tradition", "非遗制作技艺": "Intangible heritage processing traditions", "项已证实功效。": " proven health benefits.", "首版健康证据摘要与研究规则": "First-edition health evidence summary & research rules", "默认目录顺序": "Default catalogue order", "一般健康资料 · 非个人医疗建议": "General health information · Not personal medical advice", "上海": "Shanghai", "下载事实、传说边界与来源参考包 →": "Download the facts, legend boundaries and source reference pack →", "下载完整核验记录 ↗": "Download the full verification log ↗", "下载工艺原件、感官适用范围与图片拒绝记录 ↗": "Download original processing documents, sensory scope notes and image rejection records ↗", "下载工艺版本、具名感官与图片取证记录 ↗": "Download processing variants, named sensory descriptions and image evidence records ↗", "下载本轮实物图与工艺取证记录 ↗": "Download this round’s specimen photo and processing evidence records ↗", "下载核验原文与适用范围 ↗": "Download verified source texts and scope notes ↗", "下载覆盖清单": "Download the coverage checklist", "下载该轮缺图记录 ↗": "Download that round’s missing-image log ↗", "下载资料库": "Download the library", "下载逐省对照与缺项清单 →": "Download the province-by-province cross-check and gap list →", "不把核查日当作历史事件。": "Verification dates are not dates of historical events.", "不是所有地方茶、国家和群体经验的穷尽年表": "Not an exhaustive chronology of every local tea, country or community’s experience", "专属人体证据": "Human research specific to this tea", "个故事版本": " story versions", "个本附件基准名称在本库有对应条目。": " reference names in this appendix have corresponding library entries.", "中国台湾": "Taiwan, China", "中国茶文化库-阅读版.txt": "Chinese-Tea-Culture-Library-Reading-Edition.txt", "中国香港": "Hong Kong, China", "主档案所限定的工艺仍待核，以上仅为其他具名版本。": "The process defined by the main entry still needs verification; the versions above are separately named alternatives.", "五项均有独立来源描述": "All five attributes have explicit sourced descriptions", "产业脉络": "Tea Industry", "产地": "Origin", "产地：": "Origin: ", "仅供自己记录阅读心得，不作为百科正文或资料来源。保存在当前浏览器，可导出备份。": "For your own reading reflections, separate from encyclopedia content and sources. Saved in this browser and available to export as a backup.", "从典籍、茶器到地方茶俗，阅读": "Explore classic texts, teaware and local tea customs in ", "从选题提纲开始创作。": "Start creating with a topic outline.", "以下为所引资料描述的代表性流程；厂家、等级与工艺流派可能存在差异，不是生产操作规程。": "These representative processes come from the cited sources. Methods may vary by producer, grade and tradition; these are not production instructions.", "份。区域代表流程与关键节点摘要仍在各档案单独标注，不能当成全套生产规程。": " documents. Regional examples and key-stage summaries are labeled separately in each entry and are not complete production instructions.", "份地域实例；它们都不等于茶名专属的统一生产规程。历史、文化、产业与工序均有摘要的为": " regional examples; none establishes a single process for every product bearing that tea name. Entries with summaries of history, culture, industry and processing: ", "份百科正文": " encyclopedia articles", "优先使用非遗档案、政府与农业资料、科研机构、标准及地方文化文献。每项保存出处、所读范围与采集日期。": "We prioritize heritage archives, government and agricultural records, research institutions, standards and local cultural documents. Each record preserves its source, the material reviewed and its collection date.", "传说叙事及其传统纪年，不作为当时已经发生的事实证据。": "Legends and their traditional dates are not evidence that the events actually occurred at that time.", "依据当前资料对照，不以尚未核实的数据排名。": "Compare the available evidence without ranking unverified data.", "保存方法": "Storage", "保护要求摘录": "Protection requirement excerpts", "做青与焙火": "Leaf Bruising and Roasting", "健康机构": "Health organizations", "先分清名称层级": "Start by distinguishing what each name refers to", "先看研究了什么，再看结论是什么。": "Look at what was studied before interpreting the conclusions.", "全文阅读版": "Full reading edition", "全部产区": "All regions", "全部资料状态": "All evidence statuses", "公开专利文本": "Published patent texts", "关键节点": "Key stages", "关键词：": "Keywords: ", "具体厂家、版本和样本范围见各档案。": "See each entry for the producer, version and sample scope.", "具体来源说明": "Source details", "具体茶款 · 来源方法": "Specific tea · Source and method", "内容形式": "Content format", "冲泡与保存": "Brewing & Storage", "冲泡方法": "Brewing method", "出处：": "Source: ", "别名": "Other names", "制作过程": "How It Is Made", "前轮工艺、感官与图片核查：": "Previous processing, sensory and image checks: ", "加入我的茶藏": "Save to My Tea Collection", "北苑贡茶：": "Beiyuan Tribute Tea: ", "历史": "History", "历史叙述依据所列来源；产区种茶史、茶名出现与现代工艺形成分别理解。": "Historical accounts follow the listed sources. The history of local cultivation, the first appearance of a tea name and the development of modern processing are distinct timelines.", "历史线索": "Historical leads", "原始研究：": "Original research: ", "原来源所展示的样品；不同等级、批次和拍摄光线下外观可能不同。": "The specimen shown by the original source. Appearance may vary by grade, batch and lighting.", "发布日期：": "Published: ", "叙事阶段": "Narrative stage", "可以讲述的故事": "Stories to Tell", "台湾": "Taiwan", "各省名录与缺项核对": "Provincial Catalogues & Gap Checks", "同一品种可以有不同适制方向；品种名与商品茶名称相似，也不能视为完全相同的实体。": "One cultivar may suit several tea styles. A cultivar and a finished tea with similar names are not necessarily the same entity.", "名丛共用": "Shared across named tea bushes", "后世传说": "Later legends", "后续：": "Next: ", "品种特征与出处": "Cultivar traits and sources", "品质与感官审评覆盖": "Quality & Sensory Assessment Coverage", "商业文化资料": "Commercial cultural publications", "四川": "Sichuan", "图像原址：": "Original image URL: ", "地域代表实例": "Regional examples", "地方故事的收录范围": "Scope of Local Stories", "地理标志茶产品": "Geographical indication tea products", "外形与汤色": "Appearance and liquor color", "大学文化文章": "University cultural articles", "学术机构": "Academic institutions", "完成实际样品审评": "Completed specimen assessments", "官方保护文件的产品、页码与摘录匹配报告 →": "Product, page and excerpt matching report for official protection documents →", "官方综合感官记录": "Official combined sensory description", "实物图": "Specimen photos", "实物图持续复核": "Specimen photos under ongoing review", "实物审评：尚未开展": "Specimen assessment: not yet conducted", "实际样品审评记录": "Specimen assessment records", "审评方法、用水与器具": "Assessment method, water and equipment", "对照茶史时间线": "Compare with the tea history timeline", "导出完整资料": "Export all material", "导出选题资料": "Export topic material", "尚无匹配的故事": "No matching stories yet", "尚未取得茶名、产地与样本内容均可确认的实物照片。": "No specimen photo has yet been verified for the tea name, origin and depicted sample.", "尚未核对到本茶准确对应的实物照片。": "No specimen photo has yet been verified as an exact match for this tea.", "展开全部细读": "Expand all to read in detail", "山东": "Shandong", "工序核验与分类": "Processing Verification & Classification", "工艺证据边界": "Limits of the Processing Evidence", "已加入我的茶藏": "Saved to My Tea Collection", "已合并收藏，导入": "Collection merged; imported ", "已推进，继续查漏": "Progress made; gap checks continue", "已有本地笔记": "Local notes saved", "已有转述记录，仍需独立史料佐证。": "A secondary account is available; independent historical evidence is still needed.", "已核对官方工艺原文：": "Official processing texts verified: ", "已设置独立栏目": "Dedicated section available", "已读全文": "Full text read", "已读索引PDF文本，原文件打开失败": "Indexed PDF text read; original file could not be opened", "已读索引正文": "Indexed article text read", "已读索引正文，原页返回错误": "Indexed article text read; original page returned an error", "已选对比": "Selected for comparison", "已采集的工艺概述": "Collected processing overview", "干茶外形": "Dry leaf appearance", "应按成品形态与实际包装要求保存，不能用普通干茶的储存条件替代特定发酵食品要求。": "Store according to the finished product and its packaging instructions. Ordinary dry-tea storage conditions do not replace requirements for specific fermented foods.", "当前所读来源未找到可独立核查的故事版本。本馆不为每款茶编造传说；已采集的历史叙述见本页正文与出处。": "The sources reviewed so far contain no independently verifiable story version. We do not invent a legend for every tea; collected historical accounts appear in this entry and its sources.", "当前逐项核验进度": "Current Item-by-Item Verification Progress", "待准备的画面": "Visuals to prepare", "待考证": "Awaiting verification", "循茶香，": "Follow the tea,", "我的茶藏": "My Tea Collection", "所有”是持续扩展目标。目录收录、正文充实、单条证据核验与专家终审是不同进度。": "all” is an ongoing goal. Catalogue inclusion, article development, claim verification and final expert review are separate stages.", "打开任一茶叶档案的“我的笔记”，开始记录。": "Open “My Notes” in any tea entry to start writing.", "打开原文：": "Open the original: ", "找到": "Found ", "把茶园、加工、精制、交易与消费放回同一条链。统计始终保留年份、地域与口径。": "Connect tea gardens, processing, refining, trade and consumption. Statistics retain their year, region and measurement scope.", "投茶量、温度、水量和浸泡时间": "Leaf quantity, temperature, water volume and steeping time", "持续采集": "Collection ongoing", "按名称排序": "Sort by name", "按来源目录对照 ·": "Cross-checked against source catalogues ·", "按资料状态筛选": "Filter by evidence status", "描述与实测分别统计": "Source descriptions and sample assessments counted separately", "搜索创作提纲": "Search creative outlines", "搜索来源": "Search sources", "搜索资料名称、发布机构或说明…": "Search titles, publishers or descriptions…", "收录范围与下载": "Coverage & Downloads", "政府与机构资料": "Government and institutional sources", "故事依据所列版本整理。不同地区可能存在异文，人物对白与神异情节不等同已证实的历史。": "Stories follow the listed versions and may differ by region. Dialogue and supernatural episodes are not verified history.", "故事梗概 ·": "Story outline ·", "故事里的茶": "Tea in the Story", "数据库": "Database", "文化与研究资料": "Cultural and research sources", "文化档案": "Culture Archive", "文献与地方记述": "Literature and local accounts", "新发现可能改变“目前最早证据”的判断。": "New discoveries may change what is considered the earliest evidence currently known.", "新增研究样品工序原文：": "New original processing texts for research samples: ", "旧版工序摘要与修订说明": "Earlier processing summaries and revision notes", "明确分项": "Explicitly separated attributes", "普通茶汤与浓缩提取物": "Brewed tea and concentrated extracts", "更换浏览器或清理站点数据可能移除本地记录。可导出备份，在另一设备导入继续使用。": "Changing browsers or clearing site data may remove local records. Export a backup and import it on another device to continue.", "最早原始出处": "Earliest primary source", "有内容表示已收录来源归纳，不意味着所有历史争议已有定论。茶类通用冲泡保存参考单列，不计作逐款实测。": "Content indicates that a sourced summary is available, not that every historical question is settled. General brewing and storage guidance is listed separately and does not count as testing of individual teas.", "未取得可直接核验的原始版本，不断言最早年代。": "Without a directly verifiable original source, we do not assert an earliest date.", "未找到参考文章": "Reference article not found", "未找到这个阅读栏目": "Reading section not found", "未标注": "Not specified", "本条暂不以茶类通用流程冒充地方茶的专属工艺。需要核对鲜叶规格、工序次序与地区变体。": "No general tea-category process is presented as this local tea’s specific method. Fresh-leaf requirements, processing sequence and regional variants still need verification.", "本次已读原文": "Original texts read this round", "本轮独立核验的结构化摘要；": "Structured summaries independently verified this round; ", "本轮资料核验": "This Round’s Source Verification", "本馆尚未对这款茶进行实物审评，没有实测评分或雷达图。产地、等级和香型描述不能代替某个批次的实测品质。": "We have not assessed a physical sample of this tea, so no measured scores or radar chart are available. Origin, grade and aroma descriptions cannot substitute for testing a specific batch.", "本馆藏目": "Library Catalogue", "条主张沿用原采集节选，保留待原文核验标记；不能因同一链接后来读取了其他段落，就自动提升全部旧字段。": " claims retain their original collected excerpts and remain flagged for verification against the source text. Reading other sections of the same URL later does not automatically verify all earlier fields.", "条来源记录": " source records", "来源": "Source", "来源描述": "Source description", "来源记述": "Source account", "查找资料": "Find material", "查看全部": "View all", "查看全部来源": "View all sources", "查看官方文件": "View the official document", "查看收录范围与下载 ↗": "View coverage and downloads ↗", "查看覆盖进度 →": "View coverage progress →", "查阅原文": "Read the original", "样品与批次": "Sample and batch", "核查于": "Checked on ", "核验来源摘要": "Verified source summaries", "档案小笺": "Entry Notes", "检索": "Search", "检索节选线索，待对应原文核验": "Search excerpt lead; awaiting verification against the original", "款。全馆": " teas. Across the library, ", "款已有对应实物图，当前共": " teas have matching specimen photos; the current total is ", "款未通过。": " teas did not pass verification.", "款缺图条目的逐款核查": " tea entries with missing photos reviewed individually", "款，仍有": " teas, with ", "款，新增通过": " teas; newly verified: ", "此前原": "Previously, the original ", "民间故事与版本": "Folktales and Their Versions", "江西": "Jiangxi", "没有找到匹配的茶叶": "No matching teas found", "河北": "Hebei", "浏览器无法保存，本次操作仅保留在当前页面。": "The browser could not save this change. It will remain only on the current page.", "浏览百科档案": "Browse Encyclopedia Entries", "浙江": "Zhejiang", "清空对比": "Clear comparison", "清除筛选": "Clear filters", "滋味": "Taste", "点击茶叶卡片上的书签，收藏你想继续了解的茶。": "Select the bookmark on a tea card to save teas you want to explore further.", "独立分项待核，请结合综合原文。": "Individual attributes still need verification; consult the full source description.", "现有茶名索引": "Current Tea Name Index", "生产者资料": "Producer sources", "由编辑主动采集和编纂，不依赖读者提交。数量对应本库当前版本，不能当作全国茶名总数。": "Actively researched and compiled by editors, without relying on reader submissions. Counts reflect this library version, not the total number of tea names in China.", "百科 / 短视频 / 长视频 / 网站": "Encyclopedia / Short Video / Long Video / Website", "百科资料": "Encyclopedia Material", "相关条目": "Related Entries", "短视频": "Short Video", "研究制样方案仅用于理解所引实验，不代表当地统一或商业通行工艺。": "Research sample preparation is documented only to explain the cited experiment. It does not establish a standard regional or common commercial process.", "研究提示 · 非已证实结论": "Research lead · Not a confirmed conclusion", "研究讲座": "Research lectures", "福建": "Fujian", "科研机构资料": "Research institution sources", "站点中的茶茶图片为角色与场景插画，不充当真实产区、茶品或工序影像。": "ChaCha images on this site are character and scene illustrations, not documentary images of real tea regions, products or processing.", "第640号公告保护要求": "Protection requirements in Announcement No. 640", "等级、产品版本与原描述": "Grade, product version and original description", "类型": "Type", "素材提纲": "Material Outline", "结果分页": "Results pagination", "继续核验的工艺、感官与原12款配图：": "Ongoing verification of processing, sensory descriptions and photos for the original 12 teas: ", "继续阅读": "Continue reading", "网站展示": "Website Display", "翻开茶叶名录": "Open the Tea Catalogue", "花茶 / 再加工": "Scented / Reprocessed Tea", "范围与证据：": "Scope and evidence: ", "茶事与文化": "Tea & Culture", "茶俗与生活": "Tea Customs & Daily Life", "茶史时间线正在核验": "The tea history timeline is being verified", "茶叶筛选": "Tea Filters", "茶名专属感官资料待核实。": "Sensory evidence specific to this tea still needs verification.", "茶品的产业档案": "The Tea’s Industry Profile", "茶器与时节": "Teaware & Seasons", "茶山意境 · AI 插画": "Tea Mountain Landscape · AI Illustration", "茶序 · 研究提纲 / 尚非成片脚本": "Chaxu · Research Outline / Not Yet a Production Script", "茶序-收藏与笔记.json": "Chaxu-Collection-and-Notes.json", "茶序-茶宠文化时间线.txt": "Chaxu-Tea-Pet-Culture-Timeline.txt", "茶条目": "Tea entries", "茶树品种资料": "Tea Cultivar Records", "茶的起源与时代变迁": "Tea’s Origins and History", "茶类 / 专题": "Tea Category / Topic", "茶类通用参考": "General Tea-Category Guidance", "茶茶陪你阅茶": "Explore Tea with ChaCha", "草案原文 · 未发布标准": "Original draft · Unpublished standard", "行业协会报告": "Industry association reports", "西藏": "Tibet", "见来源": "See source", "让百科、短视频与长视频从同一份资料出发。这里是素材提纲，仍需补齐史料、画面和脚本。": "Build encyclopedia articles, short videos and long videos from the same research. These material outlines still need supporting historical evidence, visuals and scripts.", "论据与状态": "Evidence and status", "证据类型：": "Evidence type: ", "试试茶名、别名、产地，或减少筛选条件。": "Try a tea name, another name or a region, or use fewer filters.", "请从创作工作台选择已有提纲。": "Choose an existing outline from the Creative Workspace.", "请从来源资料页进入。": "Open this from the Sources page.", "请参阅正文工艺论断。": "See the processing claims in the main text.", "读一款茶的来处，": "Discover where a tea comes from, ", "资料依据": "Supporting Sources", "资料日期": "Source date", "资料核查截至": "Sources verified through ", "资料格式不完整": "Incomplete data format", "资料由编辑主动采集整理，每个知识段落附出处。读者可阅读、检索和导出，无需提交内容。": "Editors actively collect and organize the material, with sources attached to each knowledge section. Readers can browse, search and export without submitting content.", "起源与故事": "Origins & Stories", "转述 · 待一手佐证": "Secondary account · Awaiting primary evidence", "返回工作台": "Back to Workspace", "还没有收藏茶叶": "No teas saved yet", "这个版本怎么说": "What This Version Says", "进入产业脉络 →": "Explore the Tea Industry →", "适用范围：": "Scope: ", "选题资料.txt": "Topic-Material.txt", "逐步工序档案": "Step-by-Step Processing Record", "采访与现场记录": "Interviews and field records", "重庆": "Chongqing", "重读完整时间线": "Revisit the full timeline", "闷黄成韵": "Flavor Shaped by Yellowing", "阅读": "Read", "阅读其他专题": "Read other topics", "阅读故事与出处": "Read the story and sources", "阅读笔记": "Reading Notes", "阅读茶宠文化时间线": "Read the tea pet culture timeline", "限定版本": "Specified version", "非茶树产品与排除说明": "Non-Tea-Plant Products & Exclusions", "非遗档案": "Intangible Cultural Heritage Records", "项）": " items)", "香型、纯正度与持久性": "Aroma character, purity and persistence", "跳到正文": "Skip to content", "目": "entries", "茶": "Tea", "绿茶": "Green tea", "白茶": "White tea", "黄茶": "Yellow tea", "乌龙茶": "Oolong tea", "红茶": "Black tea", "黑茶": "Dark tea" }, "content": { "西湖龙井": "Xihu Longjing", "浙江杭州西湖区龙井村及西湖龙井产区": "Longjing Village and the Xihu Longjing growing area, Xihu District, Hangzhou, Zhejiang", "西湖山地出产的扁形炒青绿茶，以锅中手势同时控制形状和干燥。": "Flat pan-fired green tea from the West Lake hills, with hand movements in the pan controlling shape and drying together.", "洞庭碧螺春": "Dongting Biluochun", "江苏苏州太湖洞庭东山、西山": "Dongshan and Xishan in the Dongting Mountains of Lake Tai, Suzhou, Jiangsu", "洞庭山产的卷曲形绿茶，细嫩芽叶在锅中连续完成炒揉与显毫。": "A curled green tea from Dongting Mountain, with tender shoots continuously pan-fired, rolled, and made downy in the pan.", "安吉白茶": "Anji Baicha", "浙江安吉，以溪龙乡等地为重要产区": "Anji, Zhejiang, with Xilong Township among its important growing areas", "以白化茶树鲜叶制成的绿茶；名字中的“白”指春季叶色，不能据此归入白茶。": "Green tea made from fresh leaves of albino tea plants. “White” in the name refers to spring leaf colour and does not place it in the white tea category.", "黄山毛峰": "Huangshan Maofeng", "安徽黄山徽州区富溪一带": "The Fuxi area of Huizhou District, Huangshan, Anhui", "以细嫩芽叶和烘焙工艺见长的黄山地区绿茶。": "A Huangshan-region green tea known for tender shoots and baking techniques.", "六安瓜片": "Lu'an Guapian", "安徽六安裕安区、金寨县等产区": "Yu'an District, Jinzhai County, and other tea-growing areas of Lu'an, Anhui", "以单片叶制作的绿茶，去芽去梗是区别于芽茶的关键。": "Green tea made from individual leaves. Removing buds and stems is a key distinction from bud teas.", "太平猴魁": "Taiping Houkui", "安徽黄山市黄山区猴坑、猴岗一带": "The Houkeng and Hougang areas, Huangshan District, Huangshan, Anhui", "以完整芽叶和舒展形态见长的烘青绿茶。": "Oven-dried green tea known for complete buds and leaves and an open, extended form.", "信阳毛尖": "Xinyang Maojian", "河南信阳浉河区、平桥区等茶区": "Shihe District, Pingqiao District, and other tea-growing areas of Xinyang, Henan", "细圆挺秀的绿茶，生熟锅配合与茶把操作是传统制作特点。": "A fine, round, straight and elegant green tea. Coordinated initial and finishing pans and tea-broom work characterise traditional production.", "都匀毛尖": "Duyun Maojian", "贵州黔南都匀": "Duyun, Qiannan, Guizhou", "条索卷曲显毫的绿茶，传统制法在同一口锅里完成多道工序。": "A curled, downy green tea whose traditional method completes several operations in the same pan.", "恩施玉露": "Enshi Yulu", "湖北恩施芭蕉侗族乡、五峰山等地": "Bajiao Dong Ethnic Township, Wufeng Mountain, and other areas of Enshi, Hubei", "中国蒸青针形绿茶的代表，蒸汽杀青与整形上光构成工艺识别点。": "A representative Chinese steam-fixed needle-shaped green tea; steam heat-fixing and polishing during shaping distinguish its process.", "庐山云雾": "Lushan Yunwu Tea", "江西庐山及周边茶区": "Lushan and surrounding tea-growing areas, Jiangxi", "依托庐山山地环境形成的绿茶，以紧结茶条和较浓的滋味见长。": "A green tea shaped by Lushan's mountain environment, known for tightly formed strands and a relatively rich taste.", "蒙顶甘露": "Mengding Ganlu", "四川雅安名山区蒙顶山一带": "The Mengding Mountain area, Mingshan District, Ya'an, Sichuan", "蒙山传统制茶体系中的卷曲形绿茶。": "A curled green tea within the traditional Mengshan tea-making system.", "竹叶青": "Zhuyeqing Green Tea", "四川峨眉山茶区": "The Emei Mountain tea-growing area, Sichuan", "峨眉地区以春季嫩芽制作的绿茶名品；同名品牌的产品资料应与茶树品种概念分开。": "A noted green tea from the Emei region made from tender spring buds. Product information for the brand of the same name should be distinguished from tea-cultivar concepts.", "南京雨花茶": "Nanjing Yuhua Tea", "江苏南京，中山陵、雨花台一带为传统核心": "Nanjing, Jiangsu, with the Sun Yat-sen Mausoleum and Yuhuatai area as traditional centres", "南京的针形绿茶，做形与分筛共同决定细秀外观。": "A needle-shaped green tea from Nanjing, with shaping and sieving jointly determining its fine appearance.", "顾渚紫笋": "Guzhu Zisun Tea", "浙江长兴顾渚山一带": "The Guzhu Mountain area, Changxing, Zhejiang", "以春芽为料的绿茶，茶名关联芽色与笋状形态。": "A green tea made from spring buds, named for bud colour and bamboo-shoot-like shape.", "婺源绿茶": "Wuyuan Green Tea", "江西婺源": "Wuyuan, Jiangxi", "婺源出产绿茶的区域名称，覆盖地方多种具体产品，不能作为单一茶树品种。": "A regional name for green tea produced in Wuyuan, covering several specific local products; it is not a single tea cultivar.", "平水珠茶": "Pingshui Pearl Tea", "浙江绍兴平水及会稽山区": "Pingshui and the Kuaiji Mountains, Shaoxing, Zhejiang", "外形滚圆的炒青绿茶，是历史外销茶中的地方品类。": "A round, pan-fired green tea, a local category among historical export teas.", "开化龙顶": "Kaihua Longding", "浙江开化齐溪等山地茶区": "Qixi and other mountain tea-growing areas of Kaihua, Zhejiang", "以挺立杯中的芽叶景观著称的针形绿茶。": "A needle-shaped green tea known for the sight of shoots standing upright in the cup.", "径山茶": "Jingshan Tea", "浙江杭州余杭径山及周边茶区": "Jingshan and surrounding tea-growing areas, Yuhang, Hangzhou, Zhejiang", "径山地区绿茶，与径山寺茶事有文化联系。": "A green tea from Jingshan, culturally connected with Jingshan Temple tea practices.", "大佛龙井": "Dafo Longjing Tea", "浙江新昌": "Xinchang, Zhejiang", "新昌产区的龙井绿茶区域品牌。": "A regional brand of Longjing green tea from Xinchang.", "松阳银猴": "Songyang Yinhou", "浙江丽水松阳": "Songyang, Lishui, Zhejiang", "以卷曲显毫形态得名的松阳绿茶。": "A Songyang green tea named for its curled, down-covered appearance.", "日照绿茶": "Rizhao Green Tea", "山东日照行政区域": "The administrative area of Rizhao, Shandong", "日照产区绿茶的区域名称，标准区分卷曲形和扁形，不能只用一种外观代表全部。": "A regional name for green tea from Rizhao. The standard distinguishes curled and flat forms, so one appearance cannot represent all products.", "崂山绿茶": "Laoshan Green Tea", "山东青岛崂山茶区": "The Laoshan tea-growing area, Qingdao, Shandong", "南茶北引形成的北方绿茶产区名品。": "A renowned northern green tea from a region developed through the introduction of tea plants from southern China.", "汉中仙毫": "Hanzhong Xianhao", "陕西汉中西乡、勉县等秦巴茶区": "Xixiang, Mianxian, and other Qinling–Daba tea-growing areas of Hanzhong, Shaanxi", "汉中名优绿茶区域公用品牌，形成于多个地方茶品牌整合。": "A regional public brand for Hanzhong premium green tea, formed by integrating several local tea brands.", "午子仙毫": "Wuzi Xianhao", "陕西汉中西乡": "Xixiang, Hanzhong, Shaanxi", "西乡创制的名优绿茶名称，与后来汉中仙毫区域品牌的形成有承继关系。": "A premium green-tea name created in Xixiang, with a line of succession to the later formation of the Hanzhong Xianhao regional brand.", "湄潭翠芽": "Meitan Cuiya Tea", "贵州湄潭及标准规定的适宜产区": "Meitan, Guizhou, and other suitable growing areas specified by the standard", "贵州扁形绿茶，制作注重理条、整形和脱毫。": "A flat green tea from Guizhou, with emphasis on strip-shaping, forming and down removal.", "永川秀芽": "Yongchuan Xiuya", "重庆永川": "Yongchuan, Chongqing", "细紧挺直的名优绿茶，由现代茶叶科研与地方生产共同发展。": "A fine, tight, straight premium green tea developed through modern tea research and local production.", "狗牯脑": "Gougunao Green Tea", "江西遂川汤湖狗牯脑山一带": "The Gougunao Mountain area, Tanghu, Suichuan, Jiangxi", "遂川地方绿茶，制茶强调分次揉炒和整形提毫。": "A local Suichuan green tea emphasizing repeated rolling and pan-firing, shaping and bringing out down.", "舒城小兰花": "Shucheng Xiaolanhua", "安徽舒城，山七、河棚等山地茶区": "Shucheng, Anhui, including the mountain tea-growing areas of Shanqi and Hepeng", "冲泡后芽叶呈兰花状的地方绿茶。": "A local green tea whose buds and leaves resemble orchids when infused.", "敬亭绿雪": "Jingting Lüxue", "安徽宣城敬亭山": "Jingting Mountain, Xuancheng, Anhui", "雀舌状的烘青绿茶，以嫩芽细作。": "A carefully crafted baked green tea made from tender buds shaped like sparrows' tongues.", "涌溪火青": "Yongxi Huoqing", "安徽泾县涌溪枫坑、盘坑、石井坑等地": "Fengkeng, Pankeng, Shijingkeng, and other parts of Yongxi, Jingxian, Anhui", "颗粒紧结的炒青绿茶，长时间炒制是传统工艺特点。": "A tightly pellet-shaped pan-fired green tea, traditionally characterized by prolonged pan-firing.", "婺州举岩": "Wuzhou Juyan Green Tea", "浙江金华北山双龙洞一带": "Around Shuanglong Cave in the Beishan Mountains, Jinhua, Zhejiang", "炒焙结合、以焙为主的金华绿茶。": "A Jinhua green tea combining pan-firing and baking, with baking predominating.", "古丈毛尖": "Guzhang Maojian", "湖南湘西古丈": "Guzhang, Xiangxi, Hunan", "细紧显毫的湘西绿茶，分次揉炒与提毫构成传统技艺。": "A fine, tightly rolled, downy green tea from western Hunan; staged rolling and pan-firing and down-raising form the traditional craft.", "凌云白毫茶": "Lingyun Baihao Tea", "广西百色凌云，岑王老山、青龙山等茶区": "Lingyun, Baise, Guangxi, including the Cenwanglaoshan and Qinglongshan tea areas.", "本条介绍凌云白毫茶中的绿茶产品；“凌云白毫”也用于茶树品种名，可加工成不同基本茶类。": "This entry covers the green-tea product within Lingyun Baihao Tea. “Lingyun Baihao” also names a tea cultivar that can be processed into different basic tea categories.", "福鼎白茶": "Fuding White Tea", "福建福鼎": "Fuding, Fujian", "福鼎产区白茶的地域总称，包含银针、牡丹等产品；不是一个茶树品种名。": "An umbrella regional name for white tea from Fuding, including Yinzhen and Baimudan products; not a tea-cultivar name.", "政和白茶": "Zhenghe White Tea", "福建南平政和": "Zhenghe, Nanping, Fujian", "政和产区的白茶体系，应与“政和大白茶”茶树品种区别。": "The white-tea system of the Zhenghe production area, distinct from the Zhenghe Dabai cultivar.", "白毫银针": "Baihao Yinzhen (Silver Needle)", "以福建白茶产区为代表": "Represented chiefly by the white tea-growing areas of Fujian", "以单芽制成的白茶产品类型，名称来自芽体形态与白毫；不是单一地理产区。": "A white tea product type made from single buds, named for bud shape and white down; not a single geographical origin.", "白牡丹": "Baimudan (White Peony)", "福建等白茶产区": "Fujian and other white tea-growing areas", "芽叶连枝的白茶，常用一芽一、二叶原料，与单芽银针有别。": "A white tea with connected shoots, commonly using one bud with one or two leaves, distinct from single-bud Silver Needle.", "贡眉": "Gongmei", "现代分类强调群体种茶树嫩梢原料；历史和市场上的叫法与寿眉曾有交叉。": "Modern classification emphasises tender shoots from population cultivars. Historical and market usage has sometimes overlapped with Shoumei.", "寿眉": "Shoumei", "以较成熟嫩梢或叶片为主体的白茶产品，叶相较突出；不能简单等同所有贡眉。": "A white-tea product mainly comprising relatively mature tender shoots or leaves, with a prominent leafy appearance; it cannot simply be equated with all Gongmei.", "君山银针": "Junshan Yinzhen", "湖南岳阳君山区君山岛、许市镇等": "Junshan Island, Xushi Town, and other parts of Junshan District, Yueyang, Hunan", "以芽形秀直、金黄色泽见长的黄茶，制作技艺有国家级非遗记录。": "A yellow tea noted for elegant, straight buds and golden colour, with its making craft recorded as national intangible heritage.", "蒙顶黄芽": "Mengding Huangya (Mengding Yellow Bud Tea)", "四川雅安名山蒙顶山": "Mengding Mountain, Mingshan, Ya'an, Sichuan", "蒙顶山黄茶代表，以嫩芽和包闷黄变工艺区别于同山的绿茶。": "A representative yellow tea from Mengding Mountain, distinguished from the mountain's green teas by tender buds and wrapped yellowing.", "霍山黄芽": "Huoshan Huangya", "安徽六安霍山": "Huoshan, Lu'an, Anhui", "霍山地方黄茶，以嫩芽叶制成，名称与历史上的六安茶地域称谓相交叠。": "A local yellow tea from Huoshan, made from tender buds and leaves. Its name overlaps with historical regional usage of Lu'an Tea.", "平阳黄汤": "Pingyang Huangtang", "浙江温州平阳及历史相关产区": "Pingyang, Wenzhou, Zhejiang, and historically associated growing areas", "又称温州黄汤，是浙江条形黄茶的代表。": "Also called Wenzhou Huangtang, a representative strip-shaped yellow tea from Zhejiang.", "沩山毛尖": "Weishan Maojian", "湖南长沙宁乡沩山": "Weishan, Ningxiang, Changsha, Hunan", "黄小茶代表之一，传统类型以块状叶形和松烟香识别；“毛尖”不必然属于绿茶。": "One representative small yellow tea, traditionally identified by its block-like leaf form and pine-smoke aroma. Maojian does not necessarily mean green tea.", "黄大茶": "Huang Dacha", "以安徽六安、霍山一带产品为代表": "Represented chiefly by products from Lu'an and Huoshan, Anhui", "按较成熟原料形成的黄茶类型；“大”主要关乎芽叶原料，不是单一茶树品种。": "A yellow-tea type based on more mature material. “Large” mainly refers to shoot and leaf material, not a single tea cultivar.", "安溪铁观音": "Anxi Tieguanyin", "福建省泉州市安溪县": "Anxi County, Quanzhou, Fujian", "以铁观音茶树鲜叶制作的安溪乌龙茶，茶名兼指品种与成品，应分层理解。": "An Anxi oolong made from fresh Tieguanyin leaves. The name refers both to a cultivar and to finished tea, which should be understood at separate levels.", "武夷岩茶": "Wuyi Rock Tea (Wuyi Yancha)", "福建省南平市武夷山市": "Wuyishan, Nanping, Fujian", "武夷产区乌龙茶的产品集合，包含大红袍、肉桂、水仙、名丛等，不能与其中一种画等号。": "An umbrella of oolong products from the Wuyi region, including Dahongpao, Rougui, Shuixian and named bushes; it cannot be equated with any one of them.", "大红袍": "Dahongpao", "武夷岩茶中的名丛及成品名称；母树、无性繁殖品种和商品茶不是同一个概念。": "A named bush and finished-tea name within Wuyi Rock Tea. Mother trees, clonally propagated cultivars, and commercial tea are different concepts.", "武夷肉桂": "Wuyi Rougui", "以肉桂品种加工的武夷岩茶；名称来自品种风味，不表示添加肉桂香料。": "Wuyi rock tea made from the Rougui cultivar. The name comes from cultivar flavour and does not imply added cinnamon spice.", "武夷水仙": "Wuyi Shuixian", "以福建水仙品种在武夷产区制成的条形乌龙茶；与广东凤凰水仙不是同一茶树品种。": "A strip-shaped oolong made from the Fujian Shuixian cultivar in the Wuyi area; it is not the same cultivar as Guangdong's Fenghuang Shuixian.", "铁罗汉": "Tie Luohan Wuyi Rock Tea", "武夷四大名丛之一。本条记录由该名丛加工的岩茶，另应建立对应茶树资源关系。": "One of Wuyi's four famous bushes. This entry records rock tea processed from that named bush; a corresponding tea-plant-resource relationship should also be established.", "白鸡冠": "Bai Jiguan Wuyi Rock Tea", "武夷四大名丛之一，其鲜叶黄化与光照反应有关，不属于白茶。": "One of Wuyi’s four famous bushes. Yellowing of its fresh leaves is related to light response; it is not white tea.", "水金龟": "Shui Jingui Wuyi Rock Tea", "武夷四大名丛之一，既是茶树资源名称，也用于以其加工的岩茶产品。": "One of Wuyi’s four famous bushes, naming both plant resources and rock-tea products made from them.", "半天妖": "Bantianyao Wuyi Rock Tea", "福建省南平市武夷山市三花峰一带": "Around Sanhua Peak, Wuyishan, Nanping, Fujian", "武夷传统名丛，又见半天腰、半天夭等写法；名称不表示一种独立基本茶类。": "A traditional Wuyi named bush, also written Bantianyao in alternative characters. The name does not designate a separate basic tea category.", "凤凰单丛": "Fenghuang Dancong", "广东省潮州市凤凰山区": "The Fenghuang Mountains, Chaozhou, Guangdong", "从凤凰水仙群体中选育优株并形成多种香型的乌龙茶群体；“单丛”不保证所有现代商品都是单株单卖。": "A group of oolong teas developed by selecting superior plants from the Fenghuang Shuixian population, resulting in many aroma types. 'Dancong' does not guarantee that every modern commercial product is sold separately from a single plant.", "黄金桂": "Huang Jingui Oolong Tea", "以黄旦品种制作的乌龙茶产品，黄旦为茶树名，黄金桂为著名成品名。": "Oolong made from the Huangdan cultivar. Huangdan is the tea-plant name; Huangjingui is the well-known finished-tea name.", "永春佛手": "Yongchun Foshou Oolong Tea", "福建省泉州市永春县": "Yongchun County, Quanzhou, Fujian", "以佛手品种制作的永春乌龙茶，亦以香橼、雪梨等名称描述地方品种或风味。": "A Yongchun oolong made from the Foshou cultivar; names such as citron and snow pear also describe local cultivars or flavours.", "漳平水仙": "Zhangping Shuixian", "福建省龙岩市漳平市": "Zhangping, Longyan, Fujian", "以水仙品种加工、成形紧压的地方乌龙茶，兼受闽北和闽南制法影响。": "A local compressed oolong made from Shuixian, influenced by both northern and southern Fujian processing.", "冻顶乌龙": "Dong Ding Oolong", "台湾南投县鹿谷及周边茶区": "Lugu, Nantou County, Taiwan, and surrounding tea-growing areas", "源自鹿谷冻顶一带的球形乌龙茶，现代生产已延伸至周边。": "A ball-shaped oolong originating around Dong Ding in Lugu, with modern production extended to surrounding areas.", "文山包种": "Wenshan Baozhong Tea", "台湾新北市坪林、石碇等文山茶区": "Pinglin, Shiding, and other Wenshan tea-growing areas, New Taipei City, Taiwan", "轻度氧化的条形乌龙茶；现代清香包种主要依茶叶自身香气。": "Lightly oxidized strip-shaped oolong. Modern fresh-aroma Baozhong relies mainly on the tea's own aroma.", "东方美人": "Oriental Beauty Tea", "台湾新竹、苗栗等茶区": "Hsinchu, Miaoli, and other tea-growing areas of Taiwan", "较重氧化的白毫乌龙，原料特点与小绿叶蝉取食茶梢有关。": "Relatively heavily oxidized Baihao Oolong, whose raw-material characteristics relate to small green leafhoppers feeding on tea shoots.", "木栅铁观音": "Muzha Tieguanyin Tea", "台湾台北市木栅茶区": "The Muzha tea-growing area, Taipei, Taiwan", "以木栅产区和铁观音制法著称的乌龙茶；“正欉”还涉及是否使用铁观音品种。": "An oolong known for the Muzha area and Tieguanyin production style. 'Zhengcong' additionally concerns whether the Tieguanyin cultivar is used.", "祁门红茶": "Qimen Black Tea (Keemun)", "安徽省黄山市祁门县及相关产区": "Qimen County, Huangshan, Anhui, and associated growing areas", "以祁门为中心形成的工夫红茶，传统精制工序细密。": "A gongfu black tea developed around Qimen, with intricate traditional refining.", "滇红": "Dianhong (Yunnan black tea)", "云南省，传统代表产区为临沧市凤庆县": "Yunnan; Fengqing County in Lincang is a traditional representative growing area", "云南红茶统称，包含滇红工夫与滇红碎茶等，不是单一茶树品种。": "A collective name for Yunnan black teas, including Dianhong Gongfu and broken Dianhong, not a single tea cultivar.", "正山小种": "Zhengshan Xiaozhong (Lapsang Souchong)", "福建省南平市武夷山市桐木一带": "The Tongmu area, Wuyishan, Nanping, Fujian", "桐木产区传统小种红茶，有烟型以松木熏焙为显著工艺特征。": "A traditional xiaozhong black tea from Tongmu; the smoked type is characterised by pinewood smoke-baking.", "金骏眉": "Jinjunmei Black Tea", "福建省武夷山桐木相关产区；市场上须另核实实际产地": "Relevant Tongmu production areas in Wuyishan, Fujian. Actual origin still requires separate verification in the market.", "采用嫩芽制作的现代红茶产品，不能因名称中有“金”就推断干茶必须通体金黄。": "A modern black tea product made from tender buds. The character “jin” in its name does not establish that the dry leaves must be entirely golden.", "坦洋工夫": "Tanyang Gongfu", "福建省宁德市福安市坦洋村及周边": "Tanyang Village and surrounding areas, Fu'an, Ningde, Fujian", "以坦洋村为核心传承的工夫红茶，是闽红代表产品之一。": "A gongfu black tea transmitted around Tanyang Village, one of the representative Fujian black teas.", "白琳工夫": "Bailin Gongfu Black Tea", "福建省宁德市福鼎市，以白琳、太姥山周边为代表": "Fuding, Ningde, Fujian, represented by Bailin and the area around Taimu Mountain", "福鼎地方工夫红茶，典型原料包括福鼎大白等品种。": "A local gongfu black tea from Fuding, with typical raw materials including Fuding Dabai.", "政和工夫": "Zhenghe Gongfu Black Tea", "福建省南平市政和县": "Zhenghe County, Nanping, Fujian", "以政和大白和当地中小叶原料加工的工夫红茶，原料差异影响条形与风格。": "A gongfu black tea made from Zhenghe Dabaicha and local small- and medium-leaf materials; differences in material influence strip form and style.", "宁红": "Ninghong Gongfu Black Tea", "江西省九江市修水县及周边": "Xiushui County, Jiujiang, Jiangxi, and surrounding areas", "以修水为中心的工夫红茶；“宁”与当地旧称分宁、义宁有关。": "Gongfu black tea centred on Xiushui. “Ning” relates to the area's former names Fenning and Yining.", "宜红": "Yihong Gongfu Black Tea", "湖北省宜昌、恩施等茶区": "Yichang, Enshi, and other tea-growing areas of Hubei", "以鄂西茶区原料及宜昌集散、精制传统形成的工夫红茶。": "Gongfu black tea shaped by western Hubei raw materials and Yichang's distribution and refining traditions.", "英德红茶": "Yingde Black Tea", "广东省清远市英德市": "Yingde, Qingyuan, Guangdong", "英德产区红茶统称，英红九号是重要适制品种，二者并非同义词。": "A collective name for black tea from Yingde; Yinghong No. 9 is an important suitable cultivar, not a synonym.", "九曲红梅": "Jiuqu Hongmei Black Tea", "浙江省杭州市西湖区周浦、双浦等区域": "Zhoupu, Shuangpu, and other parts of Xihu District, Hangzhou, Zhejiang", "杭州地方条形红茶，不能将成品龙井绿茶再“发酵”理解为其正常生产方式。": "A local strip-shaped black tea from Hangzhou. Re-'fermenting' finished Longjing green tea must not be understood as its normal production method.", "川红": "Chuanhong Gongfu Black Tea", "四川省宜宾及周边茶区": "Yibin, Sichuan, and surrounding tea-growing areas", "四川工夫红茶的代表产品，以宜宾加工传统为重要基础。": "A representative Sichuan gongfu black tea, with Yibin's processing tradition an important foundation.", "遵义红": "Zunyihong Black Tea", "贵州省遵义市相关茶区": "Associated tea-growing areas of Zunyi, Guizhou", "遵义地方红茶产品，有卷曲条形、直条形和颗粒形等形态。": "A local Zunyi black tea product with curled strips, straight strips, granular forms, and others.", "日月潭红茶": "Sun Moon Lake Black Tea", "台湾南投县鱼池乡日月潭周边": "Around Sun Moon Lake, Yuchi Township, Nantou County, Taiwan", "鱼池红茶产区产品总称，包含不同大叶种及育成品种。": "A collective name for black teas from Yuchi, encompassing different large-leaf resources and bred cultivars.", "安化黑茶": "Anhua Dark Tea", "湖南省益阳市安化县": "Anhua County, Yiyang, Hunan", "安化地域黑茶产品集合，通常按三尖、三砖、一花卷介绍，不是只指茯砖。": "A collection of regional dark-tea products from Anhua, usually introduced as Three Tips, Three Bricks and One Huajuan; it does not refer only to Fuzhuan.", "茯砖茶": "Fuzhuan Brick Tea", "湖南益阳等传统加工地；陕西泾阳另有地域产品": "Traditional processing areas including Yiyang, Hunan; Jingyang in Shaanxi has a separate regional product", "以黑毛茶加工、以发花为特色的紧压茶产品，地域产品之间需分别记录。": "A compressed tea made from crude dark tea, characterised by fungal flowering. Regional products require separate records.", "千两茶": "Qianliang Tea", "以黑毛茶踩压成圆柱形花卷的紧压茶，名称与历史称重方式有关。": "A compressed cylindrical Huajuan tea made by trampling crude dark tea; its name relates to historical weighing practices.", "六堡茶": "Liubao Tea", "广西壮族自治区梧州市苍梧县六堡镇及相关保护产区": "Liubao Town, Cangwu County, Wuzhou, Guangxi Zhuang Autonomous Region, and related protected production areas", "梧州传统黑茶，传统农家制法与现代加工产品应分开描述。": "A traditional Wuzhou dark tea; traditional farm-made methods and modern processed products should be described separately.", "泾阳茯茶": "Jingyang Fu Tea", "陕西省咸阳市泾阳县": "Jingyang County, Xianyang, Shaanxi", "在泾阳地域加工的茯茶，原料可以来自陕南、湖南、四川等产区，不等于茶树只在泾阳种植。": "Fu tea processed in Jingyang, using raw materials that may come from southern Shaanxi, Hunan, Sichuan and other areas; it does not mean the tea plants grow only in Jingyang.", "青砖茶": "Qingzhuan Brick Tea", "湖北省赤壁羊楼洞、赵李桥及相邻传统茶区": "Yangloudong, Zhaoliqiao and neighbouring traditional tea districts in Chibi, Hubei", "以完整茶叶原料制成的黑茶砖，与红茶碎末压制的米砖茶须区别。": "A dark tea brick made from whole-leaf raw materials, distinguished from Mizhuan made by pressing black tea fines.", "雅安藏茶": "Ya’an Tibetan Tea", "四川省雅安市及南路边茶传统产区": "Ya'an, Sichuan, and the traditional Southern Route border-tea production area", "与南路边茶传统密切相连的黑茶产品集合，包含不同等级和紧压形制。": "A collection of dark-tea products closely linked to the Southern Route Border Tea tradition, including different grades and compressed forms.", "六安篮茶": "Lu'an Basket Tea", "安徽省六安市金寨、裕安、霍山等传统区域": "Traditional areas including Jinzhai, Yu'an and Huoshan in Lu'an, Anhui.", "经后发酵、装篮陈放的六安茶产品，不能与绿茶六安瓜片混同。": "A Lu'an tea product that undergoes post-fermentation and basket ageing, not to be confused with the green tea Lu'an Guapian.", "普洱生茶": "Pu’er Sheng Tea (Raw Pu’er)", "云南省地理标志保护范围内相关产区": "Relevant growing areas within Yunnan's geographical indication protection zone", "以云南大叶种晒青原料加工、未经熟茶人工渥堆的普洱茶类型。": "A Pu'er type made from sun-dried Yunnan large-leaf material without ripe tea's artificial pile fermentation.", "普洱熟茶": "Pu’er Shou Tea (Ripened Pu’er)", "云南省相关普洱茶加工产区": "Relevant Pu'er processing areas in Yunnan", "以晒青毛茶经人工后发酵制成的普洱茶类型，工艺上属于后发酵茶。": "A Pu'er type made by controlled post-fermentation of unfinished sun-dried tea; technologically a post-fermented tea.", "福州茉莉花茶": "Fuzhou Jasmine Tea", "福建省福州市": "Fuzhou, Fujian", "茶坯吸附鲜茉莉花香形成的再加工茶，核心在窨制而非成品表面有多少花。": "A reprocessed tea formed when tea base absorbs fresh jasmine aroma. Scenting is central, not the number of flowers visible on the finished tea.", "横州茉莉花茶": "Hengzhou Jasmine Tea", "广西壮族自治区南宁市横州市（原横县）": "Hengzhou, Nanning, Guangxi Zhuang Autonomous Region (formerly Hengxian).", "以横州鲜花供应与窨制产业为核心的茉莉花茶地域产品；部分标准仍沿用横县名称。": "A regional jasmine tea product centred on Hengzhou's fresh-flower supply and scenting industry. Some standards still use the name Hengxian.", "苏州茉莉花茶": "Suzhou Jasmine Tea", "江苏省苏州市": "Suzhou, Jiangsu", "苏州地方花茶产品，其传统窨制经验常称“苏窨”。": "A local Suzhou scented tea, whose traditional scenting expertise is often called “Su scenting.”", "珠兰花茶": "Zhulan Scented Tea", "安徽省黄山市歙县等产区；本条以歙县保护产品为主要实例": "Production areas including She County, Huangshan, Anhui; this entry primarily uses the protected She County product as its example.", "以珠兰即金粟兰鲜花窨制的花茶，不是茉莉花茶的另一名称。": "A tea scented with fresh Chloranthus flowers, also called jin su lan; not another name for jasmine tea.", "桂花窨制茶": "Osmanthus-Scented Tea", "广西桂林等产区；具体地域产品须分别识别": "Guilin and other production areas in Guangxi; specific regional products must be identified separately.", "用桂花鲜花窨香的再加工茶集合；桂林保护产品包含绿茶坯和红茶坯两类。": "An umbrella of reprocessed teas scented with fresh osmanthus flowers. The protected Guilin product includes green-tea-base and black-tea-base versions.", "日铸茶": "Rizhu Tea", "浙江绍兴平水日铸岭": "Rizhu Ridge, Pingshui, Shaoxing, Zhejiang", "绍兴传统地方绿茶，日铸与日注是文献中并见的名称。": "A traditional Shaoxing green tea; Rizhu appears in documents with different Chinese character spellings.", "会稽龙井": "Kuaiji Longjing", "浙江绍兴会稽山茶区": "The Kuaiji Mountain tea-growing area, Shaoxing, Zhejiang", "绍兴的龙井类区域品牌。": "A regional Longjing-style tea brand from Shaoxing.", "蒙顶石花": "Mengding Shihua", "四川雅安名山区蒙顶山茶区": "The Mengding Mountain tea-growing area, Mingshan District, Ya'an, Sichuan", "蒙山传统制茶体系中的扁形绿茶。": "A flat green tea within the traditional Mengshan tea-making system.", "休宁松萝": "Xiuning Songluo", "安徽黄山休宁松萝山一带": "The Songluo Mountain area, Xiuning, Huangshan, Anhui", "与明代炒青技术传播相关的地方绿茶。": "A local green tea associated with the spread of pan-firing techniques during the Ming dynasty.", "岳西翠兰": "Yuexi Cuilan", "安徽安庆岳西，大别山腹地": "Yuexi, Anqing, Anhui, in the heart of the Dabie Mountains", "芽叶自然舒展如兰的现代名优绿茶。": "A modern premium green tea whose buds and leaves spread naturally like an orchid.", "金坛雀舌": "Jintan Queshe", "江苏常州金坛薛埠镇及茅山东麓": "Xuebu Town and the eastern slopes of Maoshan, Jintan, Changzhou, Jiangsu", "金坛地方扁形绿茶。": "A local flat green tea from Jintan.", "茅山青锋": "Maoshan Qingfeng", "江苏常州金坛茅山东麓": "The eastern slopes of Maoshan, Jintan, Changzhou, Jiangsu", "以剑形外观命名的地方绿茶。": "A local green tea named for its sword-like appearance.", "安化松针": "Anhua Songzhen", "湖南益阳安化，褒家冲茶场等地": "Anhua, Yiyang, Hunan, including Baojiachong Tea Farm", "细直如松针的绿茶。": "A green tea as fine and straight as pine needles.", "石门银峰": "Shimen Yinfeng", "湖南常德石门，渫水两岸及武陵山地区": "Shimen, Changde, Hunan, along the Xieshui River and in the Wuling Mountains", "武陵山产区的细条绿茶。": "A fine-stranded green tea from the Wuling Mountain growing area.", "武阳春雨": "Wuyang Chunyu", "浙江金华武义": "Wuyi, Jinhua, Zhejiang", "武义区域名茶，现有针形、扁形和卷曲形绿茶产品。": "A regional named tea from Wuyi, currently made as needle-shaped, flat and curled green tea.", "鸠坑毛尖": "Jiukeng Maojian", "浙江杭州淳安鸠坑": "Jiukeng, Chun'an, Hangzhou, Zhejiang", "以当地茶树资源制作的显毫绿茶；成品名与“鸠坑种”茶树品种名应分开。": "A downy green tea made from local tea resources; the finished-tea name should be separated from the cultivar name Jiukeng.", "泰顺三杯香": "Taishun Sanbeixiang", "浙江温州泰顺": "Taishun, Wenzhou, Zhejiang", "泰顺区域炒青绿茶。": "A regional pan-fired green tea from Taishun.", "惠明茶": "Huiming Tea", "浙江丽水景宁畲族自治县": "Jingning She Autonomous County, Lishui, Zhejiang", "景宁地方绿茶，与畲乡茶文化相联系。": "A local Jingning green tea connected with tea culture in the She ethnic community.", "江山绿牡丹": "Jiangshan Lü Mudan", "浙江衢州江山": "Jiangshan, Quzhou, Zhejiang", "芽叶舒展如花的江山绿茶。": "A Jiangshan green tea with buds and leaves that spread like a flower.", "桂平西山茶": "Guiping Xishan Tea", "广西贵港桂平西山产区": "The Xishan tea-growing area, Guiping, Guigang, Guangxi", "桂平西山的条形绿茶。": "A strip-shaped green tea from Xishan, Guiping.", "太湖翠竹": "Taihu Cuizhu", "江苏无锡锡山区斗山一带": "The Doushan area, Xishan District, Wuxi, Jiangsu", "扁如竹叶的无锡地方绿茶。": "A local Wuxi green tea as flat as a bamboo leaf.", "遵义毛峰": "Zunyi Maofeng", "贵州遵义茶区": "The Zunyi tea-growing area, Guizhou", "以细嫩芽叶制作的条形绿茶。": "A strip-shaped green tea made from tender buds and leaves.", "长盛川青砖茶": "Changshengchuan Qingzhuan Tea", "湖北省宜昌市及鄂西南相关传统产区": "Yichang, Hubei, and associated traditional production areas in southwestern Hubei", "以长盛川传承体系制作的青砖茶产品与技艺；长盛川不是茶树品种。": "Qingzhuan tea products and skills within the Changshengchuan transmission system. Changshengchuan is not a tea cultivar.", "下关沱茶": "Xiaguan Tuocha", "云南省大理白族自治州下关": "Xiaguan, Dali Bai Autonomous Prefecture, Yunnan", "以圆锥窝头状形制及下关制茶传统著称的紧压茶，形制名不等同于生熟工艺。": "A compressed tea known for its conical, hollow-bottomed form and Xiaguan tea-making tradition. The shape name does not determine raw or ripe processing.", "宁洱普洱贡茶": "Ning'er Pu'er Tribute Tea", "云南省普洱市宁洱哈尼族彝族自治县": "Ning'er Hani and Yi Autonomous County, Pu'er, Yunnan", "国家级“普洱茶制作技艺（贡茶制作技艺）”主要流传地对应的传统手工产品。": "A traditional handmade product associated with the principal transmission area of the national heritage element 'Pu'er Tea Making Craft: Tribute Tea Making Craft'.", "易武贡茶": "Yiwu Tribute Tea", "云南省西双版纳傣族自治州勐腊县易武镇": "Yiwu Town, Mengla County, Xishuangbanna Dai Autonomous Prefecture, Yunnan", "易武地域普洱茶及贡茶历史形成的文化称谓，不等于宁洱国家级贡茶技艺项目。": "A cultural designation formed through Yiwu regional Pu’er tea and tribute-tea history, not equivalent to Ning’er’s national tribute-tea heritage project.", "勐海普洱茶制作技艺（大益）": "Menghai Pu'er Tea-Making Craft (Dayi)", "云南省西双版纳傣族自治州勐海县": "Menghai County, Xishuangbanna Dai Autonomous Prefecture, Yunnan", "以勐海茶厂为保护单位的国家级传统制茶技艺条目；大益是品牌与传承标识，不是植物品种。": "A national traditional tea-making heritage entry safeguarded by Menghai Tea Factory. Dayi is a brand and heritage identifier, not a botanical cultivar.", "德昂族酸茶": "De'ang Sour Tea", "云南省德宏傣族景颇族自治州等德昂族聚居区": "De'ang communities in Dehong Dai and Jingpo Autonomous Prefecture and other areas of Yunnan", "德昂族以厌氧微生物发酵形成的特色茶，包含食用湿茶和饮用干茶。": "A distinctive De’ang tea made by anaerobic microbial fermentation, including edible wet tea and dry tea for drinking.", "金山翠芽": "Jinshan Cuiya", "江苏省镇江市": "Zhenjiang, Jiangsu", "金山翠芽产自江苏省镇江市，本条记录地理标志保护范围内的产品。保护要求记述其感官特征为：外形扁平挺削匀整，色翠显毫，滋味鲜浓、汤色翠绿明亮，香高持久、叶底嫩匀肥壮。": "Jinshan Cuiya comes from Zhenjiang City, Jiangsu. This entry records the product within its GI-protected area. The protection requirements describe flat, straight, tapered, even leaves, emerald green with visible down; a fresh, full taste; bright emerald-green liquor; a high, lasting aroma; and tender, even, plump infused leaves.", "阳羡雪芽": "Yangxian Xueya", "江苏省无锡市": "Wuxi, Jiangsu", "阳羡雪芽产自江苏省无锡市，本条记录地理标志保护范围内的产品。保护要求记述其感官特征为：外形紧直锋妙、色泽翠绿显毫、内质香气清雅、滋味鲜醇、汤色清澈、叶底嫩匀。": "Yangxian Xueya comes from Wuxi, Jiangsu Province. This entry covers the product within the protected geographical-indication area. The protection requirements describe tight, straight leaves with fine tips, vivid green with visible down, an elegant fresh aroma, a fresh and mellow taste, clear liquor, and tender, uniform infused leaves.", "天目湖白茶": "Tianmuhu Baicha", "江苏省溧阳市": "Liyang, Jiangsu", "天目湖白茶产自江苏省溧阳市，本条记录地理标志保护范围内的产品。保护要求记述其感官特征为：外观细秀略扁，色泽绿润、透显金黄；内质香气栗香馥郁，汤色鹅黄、清澈明亮，滋味鲜爽且醇，叶张玉白、茎脉翠绿。": "Tianmu Lake White Tea comes from Liyang City, Jiangsu Province. This entry covers the product within the protected geographical-indication area. The protection requirements describe slender, elegant, slightly flat leaves, lustrous green with a golden-yellow sheen; a rich chestnut aroma; clear, bright pale-yellow liquor; a fresh, brisk and mellow taste; and jade-white leaf blades with vivid green stems and veins.", "无锡毫茶": "Wuxi Haocha", "无锡毫茶产自江苏省无锡市，本条记录地理标志保护范围内的产品。保护要求记述其感官特征为：外形条索卷曲，肥壮隐翠，白毫披覆；嫩香香高持久，滋味鲜醇浓厚，汤色嫩绿明亮，叶底匀整肥嫩。": "Wuxi Haocha comes from Wuxi, Jiangsu Province. This entry records products within the geographical indication protection area. The protection requirements describe curled, plump dry strips with green beneath white down; pronounced, lasting tender aroma; fresh, mellow, rich, full taste; bright tender-green liquor colour; and even, plump, tender infused leaves.", "茅山长青": "Maoshan Changqing", "江苏省句容市": "Jurong, Jiangsu", "茅山长青产自江苏省句容市，本条记录地理标志保护范围内的产品。保护要求记述其感官特征为：外形扁直挺秀匀整，芽长2cm左右，色泽翠绿；内质清香持久，汤色清澈明亮；滋味鲜爽醇和；叶底嫩绿明亮。": "Maoshan Changqing comes from Jurong City, Jiangsu Province. This entry covers the product within the protected geographical-indication area. The protection requirements describe flat, straight, elegant and uniform leaves, buds approximately 2 cm long and a vivid-green colour; a lasting fresh aroma; clear bright liquor; a fresh, brisk, mild and mellow taste; and bright tender-green infused leaves.", "桐庐雪水云绿茶": "Tonglu Xueshui Yunlü Tea", "浙江省桐庐县": "Tonglu County, Zhejiang", "桐庐雪水云绿茶产自浙江省桐庐县，本条记录地理标志保护范围内的产品。保护要求记述其感官特征为：外形单芽针形，色泽嫩绿，汤色清澈明亮、香气清香持久，滋味鲜爽回甘，叶底嫩绿完整，冲泡后于杯中婷婷玉立，具有独特的内在品质与观赏美感。": "Tonglu Xueshui Yunlü Tea comes from Tonglu County, Zhejiang Province. This entry covers the product within the protected geographical-indication area. The protection requirements describe single buds in a needle shape, tender-green colour, clear bright liquor, a lasting fresh aroma, a fresh brisk taste with a sweet aftertaste, and tender-green, intact infused leaves. After brewing, the buds stand gracefully upright in the glass, combining distinctive internal quality with visual appeal.", "天目青顶": "Tianmu Qingding", "浙江省杭州市": "Hangzhou, Zhejiang", "天目青顶产自浙江省杭州市，本条记录地理标志保护范围内的产品。保护要求记述其感官特征为：形似兰花，叶质肥厚，色泽翠绿，滋味醇厚鲜爽、清香持久，汤色清澈明净，芽叶匀齐成朵。": "Tianmu Qingding comes from Hangzhou, Zhejiang Province. This entry covers the product within the protected geographical-indication area. The protection requirements describe an orchid-like form, thick leaves, vivid-green colour, a rich, mellow, fresh and brisk taste, a lasting fresh aroma, clear bright liquor, and evenly sized buds and leaves in clusters.", "莫干黄芽": "Mogan Huangya", "浙江省湖州市": "Huzhou, Zhejiang", "莫干黄芽产自浙江省湖州市，本条记录地理标志保护范围内的产品。保护要求记述其感官特征为：黄茶：外形细紧略曲、嫩黄显毫；汤色嫩黄明亮；香气清甜；滋味甘醇；叶底嫩匀、嫩黄明亮。": "Mogan Huangya comes from Huzhou, Zhejiang Province. This entry records products within the geographical indication protection area. The protection requirements describe yellow tea with fine, tightly formed, slightly curved dry leaves, tender yellow with visible down; bright tender-yellow liquor colour; fresh, sweet aroma; sweet, mellow taste; and tender, even, bright tender-yellow infused leaves.", "磐安云峰": "Pan'an Yunfeng", "浙江省金华市": "Jinhua, Zhejiang", "磐安云峰产自浙江省金华市，本条记录地理标志保护范围内的产品。保护要求记述其感官特征为：色翠绿味甘醇。": "Pan'an Yunfeng comes from Jinhua City, Zhejiang. This entry records the product within its GI-protected area. The protection requirements describe emerald colour and a sweet mellow taste.", "温州早茶": "Wenzhou Early Tea", "浙江省温州市": "Wenzhou, Zhejiang", "温州早茶产自浙江省温州市，本条记录地理标志保护范围内的产品。保护要求记述其感官特征为：卷曲形：外形紧细、翠绿显毫；汤色嫩绿明亮；香气嫩香持久；滋味嫩鲜甘爽；叶底嫩匀成朵。": "Wenzhou Early Tea comes from Wenzhou City, Zhejiang. This entry records the product within its GI-protected area. The protection requirements describe the curled form as fine, tight, emerald green with visible down; bright tender-green liquor; a lasting tender aroma; a tender, fresh, sweet, brisk taste; and tender, even infused bud-and-leaf sets.", "青田御茶": "Qingtian Yu Tea", "浙江省丽水市青田县": "Qingtian County, Lishui, Zhejiang", "青田御茶产自浙江省丽水市，本条记录地理标志保护范围内的产品。保护要求记述其感官特征为：外形扁平形如舟，色绿鲜活；汤色嫩绿明亮；嫩栗香持久；滋味鲜醇；叶底嫩匀成朵。": "Qingtian Imperial Tea comes from Lishui, Zhejiang Province. This entry records products within the geographical indication protection area. The protection requirements describe flat, boat-shaped dry leaves, fresh-looking green; bright tender-green liquor colour; lasting tender chestnut aroma; fresh, mellow taste; and tender, even infused leaves forming intact shoots.", "遂昌龙谷茶": "Suichang Longgu Tea", "浙江省丽水市遂昌县": "Suichang County, Lishui, Zhejiang", "遂昌龙谷茶产自浙江省丽水市，本条记录地理标志保护范围内的产品。保护要求记述其感官特征为：外形扁平，挺削匀齐，色泽翠绿光润；汤色嫩绿明亮；栗香馥郁持久；滋味鲜醇；叶底嫩绿成朵、匀齐明亮。": "Suichang Longgu Tea comes from Lishui, Zhejiang Province. This entry covers the product within the protected geographical-indication area. The protection requirements describe flat, straight, tapered and evenly sized leaves, smooth and lustrous vivid green; bright tender-green liquor; a rich, lasting chestnut aroma; a fresh, mellow taste; and tender-green infused shoots in uniform, bright clusters.", "箬阳龙珍": "Ruoyang Longzhen", "浙江省金华市婺城区箬阳乡": "Ruoyang Township, Wucheng District, Jinhua, Zhejiang", "箬阳龙珍产自浙江省金华市，本条记录地理标志保护范围内的产品。保护要求记述其感官特征为：箬阳龙珍外形扁直呈箬叶形、色泽绿润；汤色嫩绿明亮；香气清高带箬叶香；滋味醇厚甘爽；叶底嫩匀成朵绿亮。": "Ruoyang Longzhen comes from Jinhua, Zhejiang Province. This entry records products within the geographical indication protection area. The protection requirements describe flat, straight dry leaves shaped like ruo bamboo leaves, lustrous green; bright tender-green liquor colour; fresh, pronounced aroma with ruo-leaf fragrance; mellow, full, sweet, brisk taste; and tender, even, intact shoots with bright green infused leaves.", "上虞觉农翠茗茶": "Shangyu Juenong Cuiming Tea", "浙江省绍兴市上虞区": "Shangyu District, Shaoxing, Zhejiang", "上虞觉农翠茗茶产自浙江省绍兴市，本条记录地理标志保护范围内的产品。保护要求记述其感官特征为：“花卷形，翡翠色，甘爽味”。": "Shangyu Juenong Cuiming Tea comes from Shaoxing, Zhejiang Province. This entry covers the product within the protected geographical-indication area. The protection requirements describe its sensory characteristics as 'flower-coil form, jade-green colour, sweet and brisk taste'.", "建德苞茶": "Jiande Baocha", "浙江省杭州市建德市": "Jiande, Hangzhou, Zhejiang", "建德苞茶产自浙江省建德市，本条记录地理标志保护范围内的产品。保护要求记述其感官特征为：特级：一芽一叶初展，挺直紧秀略扁，嫩绿鲜润，银毫显露，大小匀齐重实，匀净，嫩绿明亮、清澈，嫩香持久富有清香，鲜醇回甘，细嫩成朵，形似兰花匀齐，色泽嫩绿明亮。": "Jiande Baocha comes from Jiande City, Zhejiang. This entry records the product within its GI-protected area. The protection requirements describe special grade as follows: one bud and one just-unfolding leaf; straight, tight, slender and slightly flat, fresh lustrous tender green with visible silvery down; evenly sized, substantial, clean and uniform. The liquor is clear, bright tender green. The lasting tender aroma includes a fresh fragrance. The taste is fresh and mellow with returning sweetness. Infused leaves are tender, intact orchid-like bud-and-leaf sets, even and bright tender green.", "衢州玉露茶": "Quzhou Yulu Tea", "浙江省衢州市衢江区": "Qujiang District, Quzhou, Zhejiang", "衢州玉露茶产自浙江省衢州市，本条记录地理标志保护范围内的产品。保护要求记述其感官特征为：衢州玉露茶外形条索卷曲紧结、色泽翠绿；汤色嫩绿明亮；香气栗香高长；滋味醇厚甘爽；叶底嫩匀成朵绿亮。": "Quzhou Yulu Tea comes from Quzhou City, Zhejiang. This entry records the product within its GI-protected area. The protection requirements describe tight, curled, emerald-green strips, bright tender-green liquor, a high, lasting chestnut aroma, a mellow, full, sweet, brisk taste, and tender, even, bright-green infused bud-and-leaf sets.", "奉化曲毫（茶）": "Fenghua Quhao Tea", "浙江省宁波市奉化区": "Fenghua District, Ningbo, Zhejiang", "奉化曲毫（茶）产自浙江省宁波市，本条记录地理标志保护范围内的产品。保护要求记述其感官特征为：外形蟠曲肥壮、绿润显毫，清香持久，滋味鲜醇回甘，汤色绿明，叶底成朵、嫩绿明亮。": "Fenghua Quhao (Tea) comes from Ningbo, Zhejiang Province. This entry covers the product within the protected geographical-indication area. The protection requirements describe robust, tightly curled leaves, lustrous green with visible down; a lasting fresh aroma; a fresh, mellow taste with a sweet aftertaste; bright green liquor; and tender-green, bright infused shoots forming clusters.", "大田高山茶": "Datian High-Mountain Tea", "福建省三明市大田县": "Datian County, Sanming, Fujian", "大田高山茶产自福建省三明市，本条记录地理标志保护范围内的产品。保护要求记述其感官特征为：乌龙茶外形紧结、重实；色泽乌绿、油润；香气清高悠长，花香显；滋味浓厚甘爽；叶底肥厚软亮；具有显著的高山茶韵和持久耐泡的品质特征。": "Datian Mountain Tea comes from Sanming City, Fujian. This entry records the product within its GI-protected area. The protection requirements describe the oolong as tightly formed and substantial, dark green and lustrous, with a high, fresh, lingering aroma and distinct floral fragrance, a full, sweet, brisk taste, and thick, soft, bright infused leaves. It has a pronounced mountain-tea character and good endurance over repeated infusions.", "北苑贡茶": "Beiyuan Tribute Tea", "福建省南平市建瓯市": "Jian'ou, Nanping, Fujian", "北苑贡茶产自福建省福建省建瓯市，本条记录地理标志保护范围内的产品。保护要求记述其感官特征为：外形条索紧结重实，色泽青褐油润，香气浓郁持久，具有花果香，滋味醇厚回甘，汤色清澈橙黄，叶底肥厚软亮，绿叶红镶边。": "Beiyuan Tribute Tea comes from Jian'ou City, Fujian. This entry records the product within its GI-protected area. The protection requirements describe tight, substantial strips, lustrous greenish-brown in colour, a rich, lasting floral-fruity aroma, a mellow, full taste with returning sweetness, clear orange-yellow liquor, and thick, soft, bright green infused leaves edged with red.", "寿宁高山茶": "Shouning High-Mountain Tea", "福建省宁德市寿宁县": "Shouning County, Ningde, Fujian", "寿宁高山茶产自福建省寿宁县，本条记录地理标志保护范围内的产品。保护要求记述其感官特征为：寿宁高山茶按产品质量和加工工艺分为红茶、绿茶两大类：红茶条索紧结，色乌润，香气鲜浓、带有花果香，汤色红亮，滋味浓醇，具有高山韵，叶底肥嫩、红亮。": "Shouning High-Mountain Tea comes from Shouning County, Fujian Province. This entry records products within the geographical indication protection area. According to the protection requirements, it is divided by product quality and processing into black and green tea. Black tea has tightly formed, lustrous dark strips; a fresh, rich aroma with floral-fruity notes; bright red liquor colour; rich, mellow taste with high-mountain character; and plump, tender, bright red infused leaves.", "七境茶": "Qijing Tea", "福建省福州市罗源县西兰乡一带": "The Xilan Township area, Luoyuan County, Fuzhou, Fujian", "七境茶产自福建省福州市，本条记录地理标志保护范围内的产品。保护要求记述其感官特征为：七境茶外形条索紧结弯曲，色泽油绿稍灰、有光泽，爆点明显。": "Qijing Tea comes from Fuzhou City, Fujian. This entry records the product within its GI-protected area. The protection requirements describe tight, curved strips, lustrous oily-green with a slight grey cast, and conspicuous heat-blistered spots.", "平和白芽奇兰": "Pinghe Baiya Qilan", "福建省漳州市平和县": "Pinghe County, Zhangzhou, Fujian", "平和白芽奇兰产自福建省漳州市，本条记录地理标志保护范围内的产品。保护要求记述其感官特征为：平和白芽奇兰外形圆结重实，色泽青褐油润，内质香气浓郁细长，品种香突出，汤色金黄明亮，滋味醇厚、鲜爽，叶底柔软明亮，红边明。": "Pinghe Baiya Qilan comes from Zhangzhou City, Fujian. This entry records the product within its GI-protected area. The protection requirements describe rounded, tightly formed, substantial leaves, lustrous greenish-brown in colour; a rich, delicate, lingering aroma with a pronounced cultivar character; bright golden liquor; a mellow, full, fresh, brisk taste; and soft, bright infused leaves with distinct red edges.", "永泰绿茶": "Yongtai Green Tea", "福建省福州市永泰县": "Yongtai County, Fuzhou, Fujian", "永泰绿茶产自福建省9个镇、12个乡，即：樟城镇、城峰镇、葛岭镇、清凉镇、梧桐镇，本条记录地理标志保护范围内的产品。保护要求记述其感官特征为：外形条索紧结、匀整，色泽绿润毫显，香气栗香显、带花香，滋味鲜醇甘爽，汤色嫩绿明亮，叶底绿亮匀齐。": "Yongtai Green Tea comes from 9 towns and 12 townships in Fujian Province, including Zhangcheng, Chengfeng, Geling, Qingliang and Wutong towns. This entry covers the product within the protected geographical-indication area. The protection requirements describe tight, uniform strips, lustrous green colour with visible down, a pronounced chestnut aroma with floral notes, a fresh, mellow, sweet and brisk taste, bright tender-green liquor, and bright green, evenly sized infused leaves.", "孔坑茶": "Kongkeng Tea", "福建省三明市宁化县": "Ninghua County, Sanming, Fujian", "孔坑茶产自福建省宁化县，本条记录地理标志保护范围内的产品。保护要求记述其感官特征为：外形条索细紧卷曲，色泽灰绿润；内质香气浓郁、栗香显，滋味醇厚甘爽，汤色黄绿，叶底尚嫩匀。": "Kongkeng Tea comes from Ninghua County, Fujian Province. This entry covers the product within the protected geographical-indication area. The protection requirements describe fine, tight, curled strips with a lustrous grey-green colour; a rich aroma with prominent chestnut notes; a rich, mellow, sweet and brisk taste; yellow-green liquor; and reasonably tender, uniform infused leaves.", "龙岩斜背茶": "Longyan Xiebei Tea", "福建省龙岩市新罗区江山镇": "Jiangshan Town, Xinluo District, Longyan, Fujian", "龙岩斜背茶产自福建省龙岩市，本条记录地理标志保护范围内的产品。保护要求记述其感官特征为：龙岩斜背茶主栽大叶种，树冠高大，半披张，分枝角度在45°左右，属于乔木或半乔木。": "Longyan Xiebei Tea comes from Longyan City, Fujian. This entry records the product within its GI-protected area. The protection requirements describe the mainly grown large-leaf type as having a tall, semi-spreading crown with branches at about 45°, classified as tree or semi-tree form.", "邵武碎铜茶": "Shaowu Suitong Tea", "福建省南平市邵武市": "Shaowu, Nanping, Fujian", "邵武碎铜茶产自福建省南平市，本条记录地理标志保护范围内的产品。保护要求记述其感官特征为：外形条细秀，色泽绿润、匀整洁净；汤色嫩绿，香鲜爽纯，栗香纯正，味鲜浓醇；叶底嫩绿，耐冲泡。": "Shaowu Suitong Tea comes from Nanping, Fujian Province. This entry covers the product within the protected geographical-indication area. The protection requirements describe slender, elegant strips, lustrous green colour, uniformity and cleanliness; tender-green liquor; a fresh, brisk and clean aroma with pure chestnut notes; a fresh, rich and mellow taste; tender-green infused leaves; and good endurance over repeated infusions.", "永福高山茶": "Yongfu High-Mountain Tea", "福建省龙岩市漳平市永福镇": "Yongfu Town, Zhangping, Longyan, Fujian", "永福高山茶产自福建省漳平市，本条记录地理标志保护范围内的产品。保护要求记述其感官特征为：外形条索紧卷圆结，呈球型或半球型，色泽翠润；内质汤色蜜绿黄亮，香气浓郁幽长，滋味醇厚鲜爽，喉韵甘甜，叶底芽叶连枝完整，柔软明亮，叶缘锯齿呈红点状。": "Yongfu High-Mountain Tea comes from Zhangping, Fujian Province. This entry records products within the geographical indication protection area. The protection requirements describe its sensory characteristics as tightly curled, rounded strips, spherical or hemispherical, with a lustrous emerald colour; bright honey-green/yellow liquor colour; rich, subtle, lasting aroma; mellow, full, fresh, brisk taste; a sweet finish in the throat; and soft, bright infused leaves with intact buds and leaves attached to stems and red dots along the serrated leaf edges.", "诏安八仙茶": "Zhao'an Baxian Tea", "福建省漳州市诏安县": "Zhao'an County, Zhangzhou, Fujian", "诏安八仙茶产自福建省漳州市，本条记录地理标志保护范围内的产品。保护要求记述其感官特征为：诏安八仙茶外形条索扭曲壮结、匀整，色泽乌褐油润间蜜黄；香气高锐浓长、似杏仁香；汤色金黄明亮；滋味浓强鲜爽、回甘力强、耐冲泡；叶底柔软、红边鲜亮。": "Zhao'an Baxian Tea comes from Zhangzhou, Fujian Province. This entry covers the product within the protected geographical-indication area. The protection requirements describe robust, tightly twisted, uniform strips, glossy dark-brown colour interspersed with honey yellow; a high, pronounced, rich and lasting aroma resembling almonds; bright golden liquor; a strong, rich, fresh and brisk taste with a powerful sweet aftertaste and good endurance over repeated infusions; and soft infused leaves with vivid, bright red edges.", "浮梁茶": "Fuliang Tea", "江西省景德镇市浮梁县保护范围": "The protected area of Fuliang County, Jingdezhen, Jiangxi", "浮梁茶产自江西省景德镇市，本条记录地理标志保护范围内的产品。保护要求记述其感官特征为：外形紧、细、圆、直；色泽干湿翠绿，湿显金黄，香气板粟、兰花之香，溢味醇爽，回厚，叶底明亮等。": "Fuliang Tea comes from Jingdezhen, Jiangxi Province. This entry records products within the geographical indication protection area. The protection requirements describe tight, fine, round, straight dry leaves; emerald colour when dry and wet, with golden tones when wet; chestnut and orchid aromas; mellow, brisk taste and a full aftertaste; and bright infused leaves.", "三清山白茶": "Sanqingshan Baicha", "江西省上饶市玉山县及三清山管委会相关保护范围": "Relevant protected areas in Yushan County, Shangrao, Jiangxi, and under the Sanqingshan Management Committee", "三清山白茶产自江西省上饶市，本条记录地理标志保护范围内的产品。保护要求记述其感官特征为：形如凤羽，色如翠玉，香气鲜爽馥郁，滋味甘醇生津，汤色清黄明亮。": "Sanqingshan Baicha comes from Shangrao City, Jiangxi. This entry records the product within its GI-protected area. The protection requirements describe a phoenix-feather shape, emerald-jade colour, a fresh, brisk, rich aroma, a sweet mellow taste that stimulates salivation, and clear, bright yellow liquor.", "修水宁红茶": "Xiushui Ninghong Tea", "江西省九江市修水县": "Xiushui County, Jiujiang, Jiangxi", "修水宁红茶产自江西省九江市，本条记录地理标志保护范围内的产品。保护要求记述其感官特征为：外形紧结，苗锋修长，色泽乌润，汤色红亮，甜香高长，滋味甜醇，叶底浅红。": "Xiushui Ninghong Tea comes from Jiujiang City, Jiangxi. This entry records the product within its GI-protected area. The protection requirements describe tight leaves with long pointed tips and a dark lustrous colour, bright red liquor, a high, lasting sweet aroma, a sweet mellow taste and light-red infused leaves.", "铅山河红茶": "Yanshan Hehong Tea", "江西省上饶市铅山县保护范围": "The protected area of Yanshan County, Shangrao, Jiangxi", "铅山河红茶产自江西省上饶市，本条记录地理标志保护范围内的产品。保护要求记述其感官特征为：外形金毫披露，条索紧实、匀整，色泽乌润；汤色红浓、清澈；香气甜香高长；滋味醇厚。": "Yanshan Hehong Tea comes from Shangrao, Jiangxi Province. This entry covers the product within the protected geographical-indication area. The protection requirements describe visible golden down, firm, uniform strips and a glossy dark colour; deep red, clear liquor; a high, lasting sweet aroma; and a rich, mellow taste.", "麻姑茶": "Magu Tea", "江西省抚州市南城县麻姑山区及保护范围": "Magu Mountain area and protected zone in Nancheng County, Fuzhou, Jiangxi.", "麻姑茶产自江西省抚州市，本条记录地理标志保护范围内的产品。保护要求记述其感官特征为：茶条直显芽，壮实匀整，茶芽茶叶肥厚，清香油嫩，无异味，无杂质。": "Magu Tea comes from Fuzhou City, Jiangxi. This entry records the product within its GI-protected area. The protection requirements describe straight strips with visible buds, robust and even, with thick buds and leaves, fresh fragrance and a tender lustrous appearance, without off-odours or impurities.", "铜鼓宁红": "Tonggu Ninghong", "江西省宜春市铜鼓县": "Tonggu County, Yichun, Jiangxi", "铜鼓宁红产自江西省铜鼓县，本条记录地理标志保护范围内的产品。保护要求记述其感官特征为：条索紧细、金毫显露、色泽乌润；甜香馥郁，滋味浓醇爽滑；汤色红艳明亮；叶底红嫩。": "Tonggu Ninghong comes from Tonggu County, Jiangxi Province. This entry covers the product within the protected geographical-indication area. The protection requirements describe tight, slender strips, visible golden down and a glossy dark colour; a rich sweet aroma; a strong, mellow, brisk and smooth taste; vivid bright red liquor; and red, tender infused leaves.", "黎川白茶": "Lichuan Baicha", "江西省抚州市黎川县保护范围": "The protected area of Lichuan County, Fuzhou, Jiangxi", "黎川白茶产自江西省抚州市，本条记录地理标志保护范围内的产品。保护要求记述其感官特征为：白茶细嫩，造型美且有特色，色泽翠嫩绿，油润，匀整，净度好；汤色嫩绿明亮；香气带有花香；滋味鲜醇、甘鲜、醇厚鲜爽；叶底细嫩多芽、嫩绿明亮、匀齐。": "Lichuan White Tea comes from Fuzhou, Jiangxi Province. This entry covers the product within the protected geographical-indication area. The protection requirements describe delicate leaves with an attractive, distinctive form; tender vivid-green colour, oily lustre, uniformity and good cleanliness; bright tender-green liquor; an aroma with floral notes; a fresh, mellow, sweet, rich and brisk taste; and fine, tender infused leaves with many buds, tender green, bright and evenly sized.", "资溪白茶": "Zixi Baicha", "江西省抚州市资溪县保护范围": "The protected area of Zixi County, Fuzhou, Jiangxi", "资溪白茶产自江西省资溪县，本条记录地理标志保护范围内的产品。保护要求记述其感官特征为：芽叶色如玉霜，形似玉兰。": "Zixi White Tea comes from Zixi County, Jiangxi Province. This entry records products within the GI protection area. The protection requirements describe buds/leaves coloured like jade frost and shaped like magnolia flowers.", "宜丰盈科泉茶": "Yifeng Yingkequan Tea", "江西省宜春市宜丰县保护范围": "The protected area of Yifeng County, Yichun, Jiangxi", "宜丰盈科泉茶产自江西省宜春市，本条记录地理标志保护范围内的产品。保护要求记述其感官特征为：外形紧结显毫；汤色明亮清澈；香气清香持久；滋味鲜爽回甘；叶底黄绿匀整。": "Yifeng Yingkequan Tea comes from Yichun City, Jiangxi. This entry records the product within its GI-protected area. The protection requirements describe tight leaves with visible down, clear bright liquor, a lasting fresh aroma, a fresh brisk taste with returning sweetness, and even yellow-green infused leaves.", "靖安白茶": "Jing'an Baicha", "江西省宜春市靖安县保护范围": "The protected area of Jing'an County, Yichun, Jiangxi", "靖安白茶产自江西省靖安县，本条记录地理标志保护范围内的产品。保护要求记述其感官特征为：外形条索紧直，形如凤羽，色如玉霜，油润光亮。": "Jing'an White Tea comes from Jing'an County, Jiangxi Province. This entry covers the product within the protected geographical-indication area. The protection requirements describe tight, straight strips shaped like phoenix feathers, coloured like jade frost, with an oily, bright lustre.", "鹤峰茶": "Hefeng Tea", "湖北省鹤峰县": "Hefeng County, Hubei", "鹤峰茶产自湖北省鹤峰县，本条记录地理标志保护范围内的产品。保护要求记述其感官特征为：耐冲泡，香气浓，味道醇。": "Hefeng Tea comes from Hefeng County, Hubei. This entry records the product within its GI-protected area. The protection requirements describe good infusion endurance, a strong aroma and a mellow taste.", "伍家台贡茶": "Wujiatai Tribute Tea", "湖北省恩施土家族苗族自治州宣恩县": "Xuan'en County, Enshi Tujia and Miao Autonomous Prefecture, Hubei", "伍家台贡茶产自湖北省恩施土家族苗族自治州宣恩县，本条记录地理标志保护范围内的产品。保护要求记述其感官特征为：绿针特级：外形条索紧直，翠绿，完整，匀净，香气清香或栗香高长，汤色嫩绿明亮，滋味鲜醇，叶底嫩绿明亮。": "Wujiatai Tribute Tea comes from Xuan'en County, Enshi Tujia and Miao Autonomous Prefecture, Hubei. This entry records the product within its GI-protected area. The protection requirements describe special-grade green needle tea as having tight, straight, emerald-green strips, intact, clean and uniform; a high, lasting fresh or chestnut aroma; bright tender-green liquor; a fresh, mellow taste; and bright tender-green infused leaves.", "圣水绿茶": "Shengshui Green Tea", "湖北省竹山县": "Zhushan County, Hubei", "圣水绿茶产自湖北省竹山县，本条记录地理标志保护范围内的产品。保护要求记述其感官特征为：圣水绿茶外形圆直，锋苗挺秀，色泽翠绿，白毫显露；其内质特佳，高香持久，汤味醇和，汤色黄绿明亮，滋味鲜嫩爽口；叶底嫩绿明亮、匀齐。": "Shengshui Green Tea comes from Zhushan County, Hubei. This entry records the product within its GI-protected area. The protection requirements describe round, straight leaves with elegant pointed tips, an emerald-green colour and visible white down; outstanding internal quality, a high, lasting aroma, a mellow liquor with bright yellow-green colour and a fresh, tender, refreshing taste; and even, bright tender-green infused leaves.", "武当道茶": "Wudang Dao Tea", "湖北省十堰市": "Shiyan, Hubei", "武当道茶产自湖北省十堰市，本条记录地理标志保护范围内的产品。保护要求记述其感官特征为：色泽翠绿，汤色嫩绿明亮，香高持久，滋味鲜醇爽口，叶底嫩绿明亮。": "Wudang Daocha comes from Shiyan City, Hubei. This entry records the product within its GI-protected area. The protection requirements describe an emerald-green colour, bright tender-green liquor, a high lasting aroma, a fresh mellow refreshing taste, and bright tender-green infused leaves.", "屈乡丝绵茶": "Quxiang Simian Tea", "湖北省秭归县": "Zigui County, Hubei", "屈乡丝绵茶产自湖北省秭归县，本条记录地理标志保护范围内的产品。保护要求记述其感官特征为：外形条索紧秀均匀，锋苗挺秀，色泽翠绿，白毫显露，鲜叶柔软、持嫩性特强；用手拉断叶面，断面银丝万缕银光闪闪；其内质则更为佳品，高香持久、清香纯正、汤色清澈明亮、滋味鲜爽，回味绵长，叶底明亮悦目，色、香、味、形四佳，有机内质，品质上乘。": "Quxiang Simian Tea comes from Zigui County, Hubei Province. This entry covers the product within the protected geographical-indication area. The protection requirements describe its sensory characteristics as follows: tight, elegant and uniform strips, slender prominent bud tips, vivid green colour and visible white down; fresh leaves are soft and exceptionally good at retaining tenderness. When a leaf is pulled apart by hand, the broken surface displays countless shimmering silver threads. Its internal quality is described as particularly fine, with a high, lasting aroma, a clean fresh fragrance, clear bright liquor, a fresh brisk taste, a long aftertaste and bright, pleasing infused leaves. It is described as excellent in colour, aroma, taste and form, with organic internal qualities and superior quality.", "孝感龙剑茶": "Xiaogan Longjian Tea", "湖北省孝感市": "Xiaogan, Hubei", "孝感龙剑茶产自湖北省孝感市，本条记录地理标志保护范围内的产品。保护要求记述其感官特征为：扁平挺直似刀剑，色泽翠绿，干净匀齐、香气栗香持久，滋味鲜醇爽口，汤色嫩绿清澈明亮，叶底嫩绿明亮、芽叶成朵。": "Xiaogan Longjian Tea comes from Xiaogan City, Hubei Province. This entry covers the product within the protected geographical-indication area. The protection requirements describe flat, straight leaves resembling blades or swords, vivid green, clean and evenly sized; a lasting chestnut aroma; a fresh, mellow, refreshing taste; clear, bright tender-green liquor; and bright tender-green infused buds and leaves forming clusters.", "五峰宜红茶": "Wufeng Yihong Tea", "湖北省宜昌市": "Yichang, Hubei", "五峰宜红茶产自湖北省宜昌市，本条记录地理标志保护范围内的产品。保护要求记述其感官特征为：外形条索紧细有金毫，色泽乌润。": "Wufeng Yihong Tea comes from Yichang City, Hubei. This entry records the product within its GI-protected area. The protection requirements describe fine, tight strips with golden down and a dark lustrous colour.", "马坡茶": "Mapo Tea", "湖北省恩施土家族苗族自治州建始县三里乡马坡及周边地标保护村": "Mapo and surrounding GI-protected villages in Sanli Township, Jianshi County, Enshi Tujia and Miao Autonomous Prefecture, Hubei.", "马坡茶产自湖北省三里乡大沙河村、蟠龙村、扎鱼口村、崔家村坊村、马坡村、窑场村，本条记录地理标志保护范围内的产品。保护要求记述其感官特征为：味甘，汤色清绿明亮，清香幽长，似豆香、熟板栗香。": "Mapo Tea comes from Dashahe, Panlong, Zhayukou, Cuijiacunfang, Mapo, and Yaochang villages in Sanli Township, Hubei Province. This entry records products within the geographical indication protection area. The protection requirements describe sweet taste, clear bright green liquor colour, and a delicate, lasting fresh aroma resembling beans and cooked chestnuts.", "木鱼绿茶": "Muyu Green Tea", "湖北省神农架林区": "Shennongjia Forestry District, Hubei", "木鱼绿茶产自湖北省神农架林区，本条记录地理标志保护范围内的产品。保护要求记述其感官特征为：木鱼绿茶分芽茶和炒青两种。": "Muyu Green Tea comes from Shennongjia Forestry District, Hubei. This entry records the product within its GI-protected area. The protection requirements divide it into bud tea and pan-fired green tea.", "宜都宜红茶": "Yidu Yihong Tea", "湖北省宜都市": "Yidu, Hubei", "宜都宜红茶产自湖北省宜都市，本条记录地理标志保护范围内的产品。保护要求记述其感官特征为：名优茶条索紧细且匀齐，乌黑油润显金毫，净度好；汤色红亮，叶底嫩匀红明，香气浓郁持久，滋味鲜醇。": "Yidu Yihong Tea comes from Yidu City, Hubei. This entry records the product within its GI-protected area. The protection requirements describe premium tea as having fine, tight, even strips, dark and lustrous with visible golden down and good cleanliness; bright red liquor; tender, even, bright-red infused leaves; a rich, lasting aroma; and a fresh mellow taste.", "磨坪贡茶": "Moping Tribute Tea", "湖北省南漳县": "Nanzhang County, Hubei", "磨坪贡茶产自湖北省南漳县，本条记录地理标志保护范围内的产品。保护要求记述其感官特征为：外形条索紧细显毫，色泽翠绿，汤色黄绿明亮，滋味浓郁回甘，栗香持久；叶底嫩绿整齐一致，为茶种上品。": "Moping Gong Tea comes from Nanzhang County, Hubei Province. This entry covers the product within the protected geographical-indication area. The protection requirements describe tight, slender strips with visible down, a vivid-green colour, bright yellow-green liquor, a rich taste with a sweet aftertaste, and a lasting chestnut aroma. Its infused leaves are tender green and uniformly arranged, and it is described as a superior tea.", "玉泉仙人掌茶": "Yuquan Xianrenzhang Tea", "玉泉仙人掌茶产自湖北省宜昌市，本条记录地理标志保护范围内的产品。保护要求记述其感官特征为：干茶外形扁平似掌，色泽翠绿，白毫显露。": "Yuquan Xianrenzhang Tea comes from Yichang City, Hubei. This entry records the product within its GI-protected area. The protection requirements describe flat, palm-like dry tea, emerald green with visible white down.", "兴山白茶": "Xingshan Baicha", "湖北省兴山县": "Xingshan County, Hubei", "兴山白茶产自湖北省兴山县，本条记录地理标志保护范围内的产品。保护要求记述其感官特征为：条索匀齐、完整，色泽绿润，汤色嫩绿明亮，香气清香持久，滋味鲜醇、甘爽，叶底完整、显玉色。": "Xingshan Baicha comes from Xingshan County, Hubei. This entry records the product within its GI-protected area. The protection requirements describe even, intact, lustrous-green strips; bright tender-green liquor; a lasting fresh aroma; a fresh, mellow, sweet, brisk taste; and intact, jade-coloured infused leaves.", "咸安砖茶": "Xian'an Brick Tea", "湖北省咸宁市": "Xianning, Hubei", "咸安砖茶产自湖北省咸宁市，本条记录地理标志保护范围内的产品。保护要求记述其感官特征为：成品外形美观，形状为小砖型，质地坚硬。": "Xian’an Brick Tea comes from Xianning, Hubei Province. This entry records products within the geographical indication protection area. The protection requirements describe an attractive finished product, small-brick-shaped and hard in texture.", "峡州碧峰": "Xiazhou Bifeng", "峡州碧峰产自湖北省宜昌市，本条记录地理标志保护范围内的产品。保护要求记述其感官特征为：特级碧峰紧秀显毫，翠绿油润，黄绿明亮，香高持久，鲜爽回甘，嫩绿匀整。": "Xiazhou Bifeng comes from Yichang, Hubei Province. This entry covers the product within the protected geographical-indication area. The protection requirements describe special-grade Bifeng as tightly and elegantly formed with visible down, vivid green and glossy, with bright yellow-green liquor, a high lasting aroma, a fresh brisk taste with a sweet aftertaste, and tender-green, uniform infused leaves.", "远安黄茶": "Yuan'an Yellow Tea", "湖北省远安县": "Yuan'an County, Hubei", "远安黄茶产自湖北省远安县，本条记录地理标志保护范围内的产品。保护要求记述其感官特征为：外形条索环状（俗称环子脚），白毫显露，色泽金黄（略带鱼子泡），汤色黄净明亮，香气神异且持久清香，嘬之生津，滋味醇厚甘凉绵长，叶底嫩黄匀整。": "Yuan'an Yellow Tea comes from Yuan'an County, Hubei Province. This entry covers the product within the protected geographical-indication area. The protection requirements describe ring-shaped strips, commonly called ring feet, with visible white down and a golden colour with slight fish-roe-like blistering; clear, bright yellow liquor; an unusual, lasting fresh aroma; a mouth-watering effect when sipped; a rich, mellow, sweet, cooling and lingering taste; and tender-yellow, uniform infused leaves.", "江夏光明茶": "Jiangxia Guangming Tea", "湖北省武汉市": "Wuhan, Hubei", "江夏光明茶产自湖北省武汉市，本条记录地理标志保护范围内的产品。保护要求记述其感官特征为：条索纤细，色泽绿润，叶底嫩绿，白毫显露，品质特优。": "Jiangxia Guangming Tea comes from Wuhan, Hubei Province. This entry covers the product within the protected geographical-indication area. The protection requirements describe slender strips, a lustrous green colour, tender-green infused leaves, visible white down and particularly fine quality.", "九宫山茶": "Jiugongshan Tea", "湖北省通山县": "Tongshan County, Hubei", "九宫山茶产自湖北省通山县，本条记录地理标志保护范围内的产品。保护要求记述其感官特征为：扁形茶其品质外形扁平挺直，嫩绿隐毫汤色绿亮，香气持久，滋味鲜醇回甘，叶底嫩绿明亮。": "Jiugongshan Tea comes from Tongshan County, Hubei Province. This entry covers the product within the protected geographical-indication area. The protection requirements describe the flat-tea version as flat and straight, tender green with inconspicuous down, with bright green liquor, a lasting aroma, a fresh, mellow taste with a sweet aftertaste, and bright tender-green infused leaves.", "唐崖茶": "Tangya Tea", "湖北省咸丰县": "Xianfeng County, Hubei", "唐崖茶产自湖北省咸丰县，本条记录地理标志保护范围内的产品。保护要求记述其感官特征为：外形针状细紧如眉，翠绿匀净。": "Tangya Tea comes from Xianfeng County, Hubei Province. This entry records products within the GI protection area. The protection requirements describe fine, tight, needle/eyebrow-like dry leaves, emerald green, even and clean.", "董河碧珍茶": "Donghe Bizhen Tea", "湖北省浠水县": "Xishui County, Hubei", "董河碧珍茶产自湖北省浠水县，本条记录地理标志保护范围内的产品。保护要求记述其感官特征为：直条形绿茶，以一芽一叶或一芽二叶初展的鲜叶为原料，以特殊工艺加工制成。": "Donghe Bizhen Tea comes from Xishui County, Hubei Province. This entry covers the product within the protected geographical-indication area. The protection requirements describe a straight-strip green tea made by a distinctive process from fresh shoots consisting of one bud with one leaf or one bud with two just-unfolding leaves.", "百丈潭茶": "Baizhangtan Tea", "湖北省咸宁市通城县百丈潭茶地理标志保护区": "Baizhangtan Tea GI protection area, Tongcheng County, Xianning, Hubei.", "百丈潭茶产自湖北省咸宁市，本条记录地理标志保护范围内的产品。保护要求记述其感官特征为：炒青类扁形绿茶，干茶外形扁平挺直，身骨重实，色绿有白毫；内质香高持久，滋味醇厚回甘，汤色绿亮，叶底匀整明亮，耐冲泡。": "Baizhangtan Tea comes from Xianning, Hubei Province. This entry records products within the geographical indication protection area. The protection requirements describe a pan-fired flat green tea: flat, upright, weighty dry leaves, green with white down; pronounced, lasting aroma; mellow, full taste with returning sweetness; bright green liquor colour; even, bright infused leaves; and durability over repeated infusions.", "罗田香露茶": "Luotian Xianglu Tea", "湖北省罗田县": "Luotian County, Hubei", "罗田香露茶产自湖北省罗田县，本条记录地理标志保护范围内的产品。保护要求记述其感官特征为：成品茶外形扁平光直，芽头肥而短；色泽苍翠绿润；汤色黄绿明亮；甘醇爽口，回甘持久，有板栗香；叶底黄绿匀整。": "Luotian Xianglu Tea comes from Luotian County, Hubei. This entry records the product within its GI-protected area. The protection requirements describe flat, smooth, straight finished leaves with plump, short buds, a lush lustrous green colour, bright yellow-green liquor, a sweet, mellow, refreshing taste with lasting returning sweetness and chestnut aroma, and even yellow-green infused leaves.", "曲溪绿茶": "Quxi Green Tea", "湖北省宜昌市长阳土家族自治县，以资丘镇曲溪流域为中心的清江沿岸地标保护区": "The GI protected area along the Qingjiang River, centred on the Quxi basin in Ziqiu Town, Changyang Tujia Autonomous County, Yichang, Hubei.", "曲溪绿茶产自湖北省以资丘镇曲溪流域为中心的清江沿线河谷地带，包括鸭子口乡分水溪以西县，本条记录地理标志保护范围内的产品。保护要求记述其感官特征为：外形茶条紧秀略弯，色泽翠绿，白毫显露；内质香气清高持久，汤色嫩绿明亮，滋味醇厚，叶底嫩绿匀齐。": "Quxi Green Tea comes from the river-valley area along the Qingjiang in Hubei Province, centred on the Quxi basin in Ziqiu Town and including the county area west of Fenshuixi in Yazikou Township. This entry covers the product within the protected geographical-indication area. The protection requirements describe tight, elegant, slightly curved strips, vivid green colour and visible white down; a high, lasting fresh aroma; bright tender-green liquor; a rich, mellow taste; and tender-green, evenly sized infused leaves.", "孝感红": "Xiaogan Hong", "孝感红产自湖北省孝感市，本条记录地理标志保护范围内的产品。保护要求记述其感官特征为：外形条索细，色泽棕褐显金毫；汤色红亮，香气浓郁，滋味浓醇回甘；叶底匀齐，具有“一泡香，二泡浓，三泡四泡香高味更醇”的特点。": "Xiaogan Hong comes from Xiaogan, Hubei Province. This entry records products within the geographical indication protection area. The protection requirements describe fine strips, brown colour with visible golden down; bright red liquor colour; rich aroma; rich, mellow taste with returning sweetness; and uniform infused leaves. Its characteristic is described as “fragrant in the first infusion, rich in the second, and more aromatic and mellow in the third and fourth.”", "利川红": "Lichuan Hong", "湖北省利川市": "Lichuan, Hubei", "利川红产自湖北省利川市，本条记录地理标志保护范围内的产品。保护要求记述其感官特征为：外形条索紧细，平伏均匀，金毫显露或色泽乌润，汤色红艳（金黄）明亮，香气有：甜香、果香、花果香、花蜜香，香气馥郁持久，滋味甜醇滑爽，叶底嫩匀、柔软、红亮。": "Lichuan Hong comes from Lichuan City, Hubei Province. This entry covers the product within the protected geographical-indication area. The protection requirements describe tight, slender, evenly aligned strips, with visible golden down or a glossy dark colour; vivid red or golden-yellow, bright liquor; sweet, fruity, floral-fruity or floral-honey aromas that are rich and lasting; a sweet, mellow, smooth and brisk taste; and tender, uniform, soft, bright red infused leaves.", "通山红茶": "Tongshan Black Tea", "通山红茶产自湖北省通山县，本条记录地理标志保护范围内的产品。保护要求记述其感官特征为：产品品质外形优美，色泽乌润，内质香气高纯，汤色浅红，叶底稍暗。": "Tongshan Black Tea comes from Tongshan County, Hubei Province. This entry covers the product within the protected geographical-indication area. The protection requirements describe an attractive form, a glossy dark colour, a high and clean aroma, pale-red liquor and slightly dark infused leaves.", "柏泉绿茶": "Baiquan Green Tea", "柏泉绿茶产自湖北省武汉市，本条记录地理标志保护范围内的产品。保护要求记述其感官特征为：以扁形茶为主，外形扁平、细紧、光直，色泽翠绿；香气清香持久，汤色嫩绿明亮，滋味鲜爽回甘，叶底嫩绿明亮、匀齐。": "Baiquan Green Tea comes from Wuhan, Hubei Province. This entry records products within the geographical indication protection area. The protection requirements describe mainly flat tea: flat, fine, tight, smooth, straight dry leaves, emerald green; lasting fresh aroma; bright tender-green liquor colour; fresh, brisk taste with returning sweetness; and bright tender-green, uniform infused leaves.", "大悟茶": "Dawu Tea", "湖北省大悟县": "Dawu County, Hubei", "大悟茶产自湖北省大悟县，本条记录地理标志保护范围内的产品。保护要求记述其感官特征为：因制作加工工艺不同，产品分为扁形茶与条形茶。": "Dawu Tea comes from Dawu County, Hubei Province. This entry records products within the geographical indication protection area. The protection requirements state that different processing methods produce flat and strip-shaped teas.", "保靖黄金茶": "Baojing Huangjin Tea", "湖南省湘西土家族苗族自治州保靖县": "Baojing County, Xiangxi Tujia and Miao Autonomous Prefecture, Hunan", "保靖黄金茶产自湖南省保靖县，本条记录地理标志保护范围内的产品。保护要求记述其感官特征为：外形条细匀紧、翠绿稍弯、有毫，内质汤色明亮、香气高锐持久、栗香，滋味鲜爽，叶底黄绿明亮。": "Baojing Huangjin Tea comes from Baojing County, Hunan. This entry records the product within its GI-protected area. The protection requirements describe fine, even, tight, slightly curved emerald-green strips with down; bright liquor; a high, penetrating, lasting chestnut aroma; a fresh brisk taste; and bright yellow-green infused leaves.", "太青双上绿芽茶": "Taiqing Shuangshang Lüya Tea", "湖南省常德市澧县太青山及地理标志保护范围": "Taiqingshan and the GI protected area in Lixian, Changde, Hunan.", "太青双上绿芽茶产自湖南省澧县，本条记录地理标志保护范围内的产品。保护要求记述其感官特征为：干茶外形扁直秀丽，色泽翠绿光润、白毫显露；汤色清澈明亮、滋味醇厚甘爽；香气高鲜持久，有特殊栗香，回味悠长；叶底嫩绿鲜亮，芽头饱满、完整、匀齐，弹性强。": "Taiqing Shuangshang Lüya Tea comes from Li County, Hunan Province. This entry records products within the geographical indication protection area. The protection requirements describe its sensory characteristics as follows: elegant, flat, straight dry leaves, lustrous emerald green with visible white down; clear, bright liquor colour; mellow, full, sweet, brisk taste; a pronounced, fresh, lasting aroma with distinctive chestnut fragrance and a long aftertaste; and fresh, bright tender-green infused leaves with full, intact, uniform, highly elastic buds.", "桃源红茶": "Taoyuan Black Tea", "湖南省常德市桃源县": "Taoyuan County, Changde, Hunan", "桃源红茶产自湖南省桃源县，本条记录地理标志保护范围内的产品。保护要求记述其感官特征为：外形条索紧细匀整，色泽乌黑油润；内质甜香浓郁持久；滋味甜醇鲜爽，汤色红亮带金圈，叶底嫩软红匀，冷后浑现象明显。": "Taoyuan Black Tea comes from Taoyuan County, Hunan Province. This entry covers the product within the protected geographical-indication area. The protection requirements describe tight, slender, uniform strips and a glossy jet-black colour; a rich, lasting sweet aroma; a sweet, mellow, fresh and brisk taste; bright red liquor with a golden ring; and tender, soft, uniformly red infused leaves, with pronounced clouding on cooling.", "东江湖茶": "Dongjiang Lake Tea", "湖南省郴州市资兴市东江湖周边地理标志保护范围": "GI protected area around Dongjiang Lake, Zixing, Chenzhou, Hunan.", "东江湖茶产自湖南省资兴市，本条记录地理标志保护范围内的产品。保护要求记述其感官特征为：东江湖绿茶具有色绿、味厚、香雅的品质特点。": "Dongjianghu Tea comes from Zixing City, Hunan. This entry records the product within its GI-protected area. The protection requirements describe Dongjianghu green tea as green in colour, full in taste and elegant in aroma.", "长沙绿茶": "Changsha Green Tea", "湖南省长沙市长沙县、望城区、浏阳市、宁乡市相关保护范围": "Relevant protected areas in Changsha County, Wangcheng District, Liuyang and Ningxiang, Changsha, Hunan.", "长沙绿茶产自湖南省长沙市，本条记录地理标志保护范围内的产品。保护要求记述其感官特征为：一级：条索紧细弯曲，色泽翠绿润，匀整显毫，汤色嫩绿明亮，嫩香持久，滋味鲜爽回甘，叶底嫩绿鲜活匀齐。": "Changsha Green Tea comes from Changsha City, Hunan. This entry records the product within its GI-protected area. The protection requirements describe Grade 1 as fine, tight, curved, even strips, lustrous emerald green with visible down; bright tender-green liquor; a lasting tender aroma; a fresh brisk taste with returning sweetness; and fresh, lively, even tender-green infused leaves.", "常德红茶": "Changde Black Tea", "湖南省常德市石门县、临澧县、澧县相关保护范围": "Relevant protected areas in Shimen, Linli, and Li counties, Changde, Hunan.", "常德红茶产自湖南省常德市，本条记录地理标志保护范围内的产品。保护要求记述其感官特征为：常德红茶条索紧细匀整，色泽乌黑油润，金毫显露，甜香高长，汤色红浓明亮，滋味甘鲜醇厚，叶底嫩匀红亮。": "Changde Black Tea comes from Changde City, Hunan Province. This entry covers the product within the protected geographical-indication area. The protection requirements describe tight, slender, uniform strips, glossy jet-black colour and visible golden down; a high, lasting sweet aroma; deep, bright red liquor; a sweet, fresh, rich and mellow taste; and tender, uniform, bright red infused leaves.", "安化红茶": "Anhua Black Tea", "安化红茶产自湖南省安化县，本条记录地理标志保护范围内的产品。保护要求记述其感官特征为：特级：外形条索紧细显锋苗，色泽乌润、显金毫、匀净，香气鲜嫩甜香、高长，汤色红亮、有金圈，滋味醇厚、甘鲜，叶底细嫩显芽、红匀亮。": "Anhua Black Tea comes from Anhua County, Hunan Province. This entry records products within the geographical indication protection area. The protection requirements describe Special Grade as fine, tightly formed strips with pointed tips, lustrous dark colour and visible golden down, even and clean; fresh, tender, sweet, pronounced, lasting aroma; bright red liquor colour with a golden ring; mellow, full, sweet, fresh taste; and fine, tender infused leaves with visible buds, evenly red and bright.", "平江烟茶": "Pingjiang Smoked Tea", "湖南省岳阳市平江县": "Pingjiang County, Yueyang, Hunan", "平江烟茶产自湖南省三市，本条记录地理标志保护范围内的产品。保护要求记述其感官特征为：平江烟茶外形乌褐尚亮，条索紧实，匀整有嫩梗；内质汤色金黄明亮，熏香浓郁持久，滋味醇厚回甘，叶底匀净柔软、褐黄明亮。": "Pingjiang Smoked Tea comes from Sanshi, Hunan. This entry records the product within its GI-protected area. The protection requirements describe dark-brown, fairly lustrous, tight, firm and even strips with tender stems; bright golden liquor; a rich, lasting smoky aroma; a mellow, full taste with returning sweetness; and clean, even, soft, bright brown-yellow infused leaves.", "汝城白毛茶": "Rucheng Baimao Tea", "湖南省郴州市汝城县": "Rucheng County, Chenzhou, Hunan", "汝城白毛茶产自湖南省汝城县，本条记录地理标志保护范围内的产品。保护要求记述其感官特征为：毫心肥壮、叶背密被茸毛，叶色灰绿，汤色黄亮，毫香显露，滋味醇爽，叶底芽心多、叶张肥嫩明亮。": "Rucheng White-Hair Tea comes from Rucheng County, Hunan Province. This entry covers the product within the protected geographical-indication area. The protection requirements describe robust downy buds, densely hairy leaf undersides, grey-green leaves, bright yellow liquor, a prominent downy aroma, a mellow and brisk taste, and infused leaves with many bud centres and plump, tender, bright leaf blades.", "昭平银杉茶": "Zhaoping Yinshan Tea", "广西壮族自治区贺州市昭平县": "Zhaoping County, Hezhou, Guangxi", "昭平银杉茶产自广西壮族自治区昭平县，本条记录地理标志保护范围内的产品。保护要求记述其感官特征为：外形微扁、披毫隐绿，汤色嫩绿明亮，香气清高，滋味醇爽，叶底绿亮匀整。": "Zhaoping Yinshan Tea comes from Zhaoping County, Guangxi Zhuang Autonomous Region. This entry records the product within its GI-protected area. The protection requirements describe slightly flat leaves whose green colour is veiled by down, bright tender-green liquor, a high fresh aroma, a mellow brisk taste, and bright-green, even infused leaves.", "桂林桂花茶": "Guilin Osmanthus Tea", "广西壮族自治区桂林市相关地理标志保护范围": "Relevant GI protected areas in Guilin, Guangxi Zhuang Autonomous Region", "桂林桂花茶产自广西壮族自治区桂林市所辖秀峰、象山、七星、叠彩、雁山、临桂六城区，本条记录地理标志保护范围内的产品。保护要求记述其感官特征为：桂林桂花茶（绿茶）外形（条形、颗粒）紧结、匀整，色泽墨绿，缀有金花，汤色黄绿明亮，桂花香气浓郁持久，滋味醇厚，叶底黄绿明亮。": "Guilin Osmanthus Tea comes from the six urban districts of Xiufeng, Xiangshan, Qixing, Diecai, Yanshan, and Lingui in Guilin, Guangxi Zhuang Autonomous Region. This entry records products within the geographical indication protection area. The protection requirements describe its sensory characteristics as follows: Guilin Osmanthus Tea (green tea) has tightly formed, even strips or granules, dark green with golden flowers; bright yellow-green liquor colour; a rich, lasting osmanthus aroma; mellow, full taste; and bright yellow-green infused leaves.", "开山白毛茶": "Kaishan Baimao Tea", "广西壮族自治区贺州市八步区开山镇、桂岭镇、大宁镇、黄洞乡": "Kaishan, Guiling, and Daning towns and Huangdong Township, Babu District, Hezhou, Guangxi Zhuang Autonomous Region.", "开山白毛茶产自广西壮族自治区开山镇、桂岭镇、大宁镇和黄洞乡，本条记录地理标志保护范围内的产品。保护要求记述其感官特征为：开山白毛茶（绿茶）外形紧细、匀整，有锋苗，白毫显露；香气清香、浓郁，苹果香突显；汤色清绿明亮；滋味醇厚甘爽。": "Kaishan Baimao Tea comes from Kaishan, Guiling and Daning towns and Huangdong Township in Guangxi Zhuang Autonomous Region. This entry records the product within its GI-protected area. The protection requirements describe Kaishan Baimao green tea as fine, tight and even, with pointed tips and visible white down; a fresh, rich aroma with a prominent apple note; clear, bright green liquor; and a mellow, full, sweet, brisk taste.", "金秀红茶": "Jinxiu Black Tea", "广西壮族自治区来宾市金秀瑶族自治县": "Jinxiu Yao Autonomous County, Laibin, Guangxi", "金秀红茶产自广西壮族自治区金秀镇、罗香乡、大樟乡、三角乡、三江乡、桐木镇、忠良乡、长垌，本条记录地理标志保护范围内的产品。保护要求记述其感官特征为：外形（条形、颗粒）匀整，色泽乌润；香气浓郁，突显蜜韵花香；汤色红艳明亮，滋味醇厚回甜。": "Jinxiu Black Tea comes from Jinxiu Town, Luoxiang Township, Dazhang Township, Sanjiao Township, Sanjiang Township, Tongmu Town, Zhongliang Township, and Changdong in Guangxi Zhuang Autonomous Region. This entry records products within the geographical indication protection area. The protection requirements describe even strips or granules with a lustrous dark colour; rich aroma with pronounced honey character and floral notes; vivid, bright red liquor colour; and mellow, full taste with returning sweetness.", "覃塘毛尖茶": "Qintang Maojian Tea", "广西壮族自治区贵港市覃塘区": "Qintang District, Guigang, Guangxi", "覃塘毛尖茶产自广西壮族自治区覃塘镇、东龙镇、三里镇、黄练镇、石卡镇、五里镇、山北乡、樟木，本条记录地理标志保护范围内的产品。保护要求记述其感官特征为：覃塘毛尖茶属烘青绿茶，覃塘毛尖茶外形条索肥嫩紧结、有锋苗、匀整，色泽灰绿光润，香气清高持久，滋味浓厚鲜醇回甘，叶底匀嫩肥厚、黄绿亮。": "Qintang Maojian Tea comes from Qintang, Donglong, Sanli, Huanglian, Shika and Wuli towns, Shanbei Township and Zhangmu in Guangxi Zhuang Autonomous Region. This entry covers the product within the protected geographical-indication area. The protection requirements describe it as a hot-air-dried green tea with plump, tender, tight and uniform strips and visible bud tips; a smooth, lustrous grey-green colour; a high, lasting fresh aroma; a rich, fresh and mellow taste with a sweet aftertaste; and uniform, tender, thick, bright yellow-green infused leaves.", "龙脊茶": "Longji Tea", "广西壮族自治区桂林市龙胜各族自治县": "Longsheng Various Nationalities Autonomous County, Guilin, Guangxi", "龙脊茶产自广西壮族自治区龙胜各族自治县，本条记录地理标志保护范围内的产品。保护要求记述其感官特征为：条形茶外形条索紧结粗壮匀整，螺形茶壮实；色泽乌黑油润，显毫，色金黄；汤色黄红明亮；香气馥郁，有特殊果香；滋味浓厚鲜爽，略带甜味，饮后回甘，耐冲泡；叶底明亮、柔软。": "Longji Tea comes from Longsheng Various Nationalities Autonomous County, Guangxi Zhuang Autonomous Region. This entry records the product within its GI-protected area. The protection requirements describe its sensory characteristics as follows: strip-shaped tea has tight, thick, even strips; spiral-shaped tea is robust. The colour is dark and lustrous, with visible golden down. The liquor is bright yellow-red; the aroma rich, with a distinctive fruity note; the taste full, fresh and brisk, slightly sweet, with returning sweetness and good infusion endurance. The infused leaves are bright and soft.", "百色红茶": "Baise Black Tea", "广西壮族自治区百色市相关地理标志保护范围": "Relevant GI protected areas in Baise, Guangxi Zhuang Autonomous Region", "百色红茶产自广西壮族自治区百色市，本条记录地理标志保护范围内的产品。保护要求记述其感官特征为：百色红茶干茶色泽乌润，金毫显露，条索紧结肥壮；香气甜香，浓毫香显；汤色红艳明亮；滋味浓强鲜爽，甜醇回甘；叶底红亮匀整。": "Baise Black Tea comes from Baise, Guangxi Zhuang Autonomous Region. This entry records products within the geographical indication protection area. The protection requirements describe lustrous dark dry tea with visible golden down and tightly formed, plump strips; sweet aroma with pronounced rich down fragrance; vivid, bright red liquor colour; strong, rich, fresh, brisk taste, sweet and mellow with returning sweetness; and bright red, even infused leaves.", "木梓阿婆茶": "Muzi Apo Tea", "广西壮族自治区贵港市港南区瓦塘镇、木格镇、木梓镇": "Watang, Muge and Muzi towns, Gangnan District, Guigang, Guangxi Zhuang Autonomous Region", "木梓阿婆茶产自广西壮族自治区贵港市，本条记录地理标志保护范围内的产品。保护要求记述其感官特征为：木梓阿婆茶（红茶）：外形条索紧结，色泽乌润显毫，香气花果香浓郁持久；汤色红亮，滋味甜醇，叶底红明。": "Muzi Apo Tea comes from Guigang City, Guangxi Zhuang Autonomous Region. This entry records the product within its GI-protected area. The protection requirements describe Muzi Apo black tea as tightly formed, dark and lustrous with visible down, with a rich, lasting floral-fruity aroma, bright red liquor, a sweet mellow taste, and bright-red infused leaves.", "古琶茶": "Gupa Tea", "广西壮族自治区来宾市象州县妙皇乡相关保护范围": "Relevant protected area in Miaohuang Township, Xiangzhou County, Laibin, Guangxi.", "古琶茶产自广西壮族自治区来宾市，本条记录地理标志保护范围内的产品。保护要求记述其感官特征为：古琶茶条索紧结，色绿有毫，香气浓、有花香，汤色黄绿亮，滋味甘醇，叶底黄绿。": "Gupa Tea comes from Laibin City, Guangxi Zhuang Autonomous Region. This entry records the product within its GI-protected area. The protection requirements describe tight green strips with down, a strong floral aroma, bright yellow-green liquor, a sweet mellow taste, and yellow-green infused leaves.", "灵山绿茶": "Lingshan Green Tea", "广西壮族自治区钦州市灵山县": "Lingshan County, Qinzhou, Guangxi", "灵山绿茶产自广西壮族自治区钦州市，本条记录地理标志保护范围内的产品。保护要求记述其感官特征为：外形紧结有毫，绿润匀整，汤色黄绿明亮，香气清高，滋味醇厚回甘，耐冲泡，叶底黄绿。": "Lingshan Green Tea comes from Qinzhou, Guangxi Zhuang Autonomous Region. This entry records products within the geographical indication protection area. The protection requirements describe tightly formed, downy, lustrous green, even dry leaves; bright yellow-green liquor colour; fresh, pronounced aroma; mellow, full taste with returning sweetness; durability over repeated infusions; and yellow-green infused leaves.", "大苗山红茶": "Damiaoshan Black Tea", "广西壮族自治区柳州市融水苗族自治县": "Rongshui Miao Autonomous County, Liuzhou, Guangxi", "大苗山红茶产自广西壮族自治区柳州市，本条记录地理标志保护范围内的产品。保护要求记述其感官特征为：外形条索紧结，色泽乌润；汤色红亮，香气甜香持久；滋味甜醇、鲜爽；叶底红、明亮。": "Damiaoshan Black Tea comes from Liuzhou City, Guangxi Zhuang Autonomous Region. This entry records the product within its GI-protected area. The protection requirements describe tight, dark, lustrous strips; bright red liquor; a lasting sweet aroma; a sweet, mellow, fresh, brisk taste; and bright-red infused leaves.", "兴业茶": "Xingye Tea", "广西壮族自治区玉林市兴业县": "Xingye County, Yulin, Guangxi", "兴业茶产自广西壮族自治区广西玉林市，本条记录地理标志保护范围内的产品。保护要求记述其感官特征为：兴业茶外形条索紧结，色泽乌润，汤色红亮，甜香浓郁带花蜜香，滋味醇厚甜爽，叶底红匀明亮。": "Xingye Tea comes from Yulin, Guangxi Zhuang Autonomous Region. This entry covers the product within the protected geographical-indication area. The protection requirements describe tight strips, a glossy dark colour, bright red liquor, a rich sweet aroma with floral-honey notes, a rich, mellow, sweet and brisk taste, and uniformly red, bright infused leaves.", "南丹六龙茶": "Nandan Liulong Tea", "广西壮族自治区河池市南丹县六寨镇、芒场镇、月里镇、城关镇、中堡苗族乡相关保护范围": "The relevant protected areas of Liuzhai, Mangchang, Yueli, and Chengguan towns and Zhongbao Miao Township in Nandan County, Hechi, Guangxi Zhuang Autonomous Region.", "南丹六龙茶产自广西壮族自治区广西南丹县，本条记录地理标志保护范围内的产品。保护要求记述其感官特征为：外形条索紧细，金毫显露，色泽油润，汤色红亮有金圈，香气浓厚甜香，滋味醇厚滑口，叶底红匀有光泽。": "Nandan Liulong Tea comes from Nandan County, Guangxi Zhuang Autonomous Region. This entry covers the product within the protected geographical-indication area. The protection requirements describe tight, slender strips with visible golden down and an oily lustre; bright red liquor with a golden ring; a rich sweet aroma; a rich, mellow, smooth taste; and uniformly red, glossy infused leaves.", "南川大树茶": "Nanchuan Dashu Tea", "重庆市南川区金佛山周边地理标志保护范围": "GI protection area around Jinfo Mountain, Nanchuan District, Chongqing.", "南川大树茶产自重庆市金佛山以南，柏枝山以东、三界山以北的德隆乡、合溪镇、古花乡、，本条记录地理标志保护范围内的产品。保护要求记述其感官特征为：外形肥壮，色泽深绿，品种香浓郁，汤色黄绿明亮，滋味鲜醇回甘，叶底黄绿匀亮。": "Nanchuan Large-Tree Tea comes from Delong Township, Hexi Town and Guhua Township south of Jinfo Mountain, east of Baizhi Mountain and north of Sanjie Mountain in Chongqing. This entry covers the product within the protected geographical-indication area. The protection requirements describe robust leaves, a deep-green colour, a rich cultivar aroma, bright yellow-green liquor, a fresh, mellow taste with a sweet aftertaste, and yellow-green, uniform, bright infused leaves.", "南川金佛玉翠茶": "Nanchuan Jinfo Yucui Tea", "重庆市南川区地理标志保护范围（以南川北部生态农业园主产茶区为中心）": "The GI protected area of Nanchuan District, Chongqing, centred on the main tea area in the northern Nanchuan Ecological Agriculture Park.", "南川金佛玉翠茶产自重庆市北部生态农业园主产茶区，本条记录地理标志保护范围内的产品。保护要求记述其感官特征为：外形紧直绿润，汤色嫩绿明亮，栗香持久，滋味浓醇爽口，叶底黄绿明亮。": "Nanchuan Jinfo Yucui Tea comes from the main tea-producing area of Chongqing's northern ecological agricultural park. This entry covers the product within the protected geographical-indication area. The protection requirements describe tight, straight, lustrous green leaves, bright tender-green liquor, a lasting chestnut aroma, a rich, mellow, refreshing taste, and bright yellow-green infused leaves.", "秀山茶叶": "Xiushan Tea", "重庆市秀山土家族苗族自治县": "Xiushan Tujia and Miao Autonomous County, Chongqing", "秀山茶叶产自重庆市秀山土家族苗族自治县，本条记录地理标志保护范围内的产品。保护要求记述其感官特征为：外形条索紧细、有锋苗，色泽黄绿润。": "Xiushan Tea comes from Xiushan Tujia and Miao Autonomous County, Chongqing. This entry covers the product within the protected geographical-indication area. The protection requirements describe tight, slender strips with bud tips and a lustrous yellow-green colour.", "陇南绿茶": "Longnan Green Tea", "甘肃省陇南市文县、武都区、康县相关地理标志保护范围": "Relevant GI protected areas in Wen County, Wudu District and Kang County, Longnan, Gansu", "陇南绿茶产自甘肃省文县，本条记录地理标志保护范围内的产品。保护要求记述其感官特征为：原料采用单芽或一芽一、二叶，产品芽叶重实、内含丰富、高香耐泡。": "Longnan Green Tea comes from Wen County, Gansu Province. This entry records products within the geographical indication protection area. The protection requirements describe single buds or one bud with one or two leaves as material, producing weighty buds/leaves rich in internal constituents, highly aromatic and durable over repeated infusions.", "宜兴红": "Yixing Hong", "江苏省无锡市宜兴市": "Yixing, Wuxi, Jiangsu", "宜兴阳羡茶体系中的红茶产品，以当地红茶加工和紫砂饮茶文化相联；与湖北宜红工夫分别建档。": "A black-tea product within the Yixing Yangxian Tea system, linked to local black-tea processing and Yixing-clay tea-drinking culture; recorded separately from Hubei Yihong Gongfu.", "千岛玉叶": "Qiandao Yuye", "浙江省杭州市淳安县千岛湖一带": "The Qiandao Lake area, Chun'an County, Hangzhou, Zhejiang", "千岛湖产区现代创制的扁形绿茶，茶名兼取湖光意境与嫩芽形态。": "A modern flat green tea developed in the Qiandao Lake region. Its name evokes both the lake scenery and tender-bud shape.", "羊岩勾青": "Yangyan Gouqing", "浙江省台州市临海市羊岩山一带": "The Yangyan Mountain area, Linhai, Taizhou, Zhejiang", "临海羊岩茶区的勾曲形绿茶，成品名称由造型特色与产地共同构成。": "A hook-curled green tea from the Yangyan tea area in Linhai, named jointly for its shape and origin.", "望海茶": "Wanghai Tea", "浙江省宁波市宁海县，传统主产区深甽镇望海岗一带": "Ninghai County, Ningbo, Zhejiang; traditional main area around Wanghaigang in Shenzhen Town.", "以望海岗山名命名的宁海绿茶，属于20世纪末创制的地方名茶。": "A Ninghai green tea named after Wanghai Hill, a local famous tea created in the late 20th century.", "安顶云雾茶": "Anding Yunwu Tea", "浙江省杭州市富阳区安顶山及相关产区": "Mount Anding and associated growing areas, Fuyang District, Hangzhou, Zhejiang", "富阳地方扁形绿茶，名称联系安顶山云雾环境；具体产品范围应依适用标志管理文件核对。": "A local flat green tea from Fuyang, named in relation to Anding Mountain's cloud-and-mist environment. The precise product scope should be checked against the applicable mark-management document.", "泉岗辉白": "Quangang Huibai", "浙江省绍兴市嵊州市下王镇前岗一带": "The Qiangang area, Xiawang Town, Shengzhou, Shaoxing, Zhejiang", "以盘花卷曲、辉白起霜为显著特征的圆形炒青绿茶，茶名联系产村及成茶外观。": "A rounded pan-fired green tea distinguished by flower-like curls and a frosted whitish finish; the name relates to its producing village and finished appearance.", "常山银毫": "Changshan Yinhao", "浙江省衢州市常山县": "Changshan County, Quzhou, Zhejiang", "常山县地方名优绿茶，以细紧圆直、翠绿显毫为成品特征。": "A local premium green tea from Changshan, characterised by fine, tight, round, straight strips, emerald green with down.", "临海蟠毫": "Linhai Panhao", "浙江省台州市临海市云峰山等茶区": "Mount Yunfeng and other tea-growing areas of Linhai, Taizhou, Zhejiang", "临海现代研制的卷曲显毫绿茶，以蟠曲外形得名，与同地区羊岩勾青分别建档。": "A modern curled, downy green tea developed in Linhai, named for its coiled shape and documented separately from Yangyan Gouqing from the same region.", "普陀佛茶": "Putuo Fo Tea", "浙江省舟山市，地理标志范围含定海区、普陀区、岱山县所列乡镇": "Zhoushan, Zhejiang; the GI area includes listed towns/townships in Dinghai District, Putuo District, and Daishan County.", "舟山海岛产区的绿茶，历史文化与普陀寺院茶事相联，现代产品范围超出普陀山一岛。": "A green tea from the Zhoushan islands, culturally associated with tea activities at Putuo monasteries. Its modern product scope extends beyond Putuoshan island alone.", "东白春芽": "Dongbai Chunya", "浙江省金华市东阳市东白山茶区": "The Dongbai Mountain tea-growing area, Dongyang, Jinhua, Zhejiang", "东阳东白名茶系列中的绿茶产品，以春季嫩芽叶加工；东白龙井、东白毛峰另属同产区不同产品。": "A green tea in Dongyang’s Dongbai premium-tea series, processed from tender spring shoots. Dongbai Longjing and Dongbai Maofeng are different products from the same region.", "四明十二雷": "Siming Shi'erlei", "浙江省宁波市余姚市车厩、虹岭等四明山相关茶区": "Siming Mountain-related tea districts including Chejiu and Hongling, Yuyao, Ningbo, Zhejiang", "承续四明地方茶名的现代绿茶，现代恢复产品有不同外形，古代“白茶”用语不能直接套用现代六大茶类。": "A modern green tea continuing a local Siming tea name, with different shapes among revived modern products. Ancient usage of 'white tea' cannot be applied directly to the modern six-category classification.", "浦江春毫": "Pujiang Chunhao", "浙江省金华市浦江县杭坪、虞宅、花桥等茶区": "Tea districts including Hangping, Yuzhai and Huaqiao, Pujiang County, Jinhua, Zhejiang", "浦江现代创制的显毫绿茶，旧称浦江毛峰，成品紧卷细嫩。": "A modern downy green tea created in Pujiang, formerly Pujiang Maofeng, with tightly curled tender leaves.", "采花毛尖": "Caihua Maojian", "湖北省宜昌市五峰土家族自治县采花乡及五峰茶区": "Caihua Township and the Wufeng tea region, Wufeng Tujia Autonomous County, Yichang, Hubei.", "五峰采花乡代表性毛尖绿茶，以细嫩芽叶和浓醇茶汤形成地方风格。": "A representative Maojian green tea from Caihua Township, Wufeng, with a local style shaped by delicate buds and leaves and strong, mellow liquor.", "龙峰茶": "Longfeng Tea", "湖北省十堰市竹溪县，以龙王垭等地为代表": "Zhuxi County, Shiyan, Hubei, represented by Longwangya and other places.", "竹溪的高香型名优绿茶，龙峰是成品茶名称，不是单一植物物种名。": "A premium, high-aroma green tea from Zhuxi. Longfeng is a finished-tea name, not a single botanical species.", "英山云雾茶": "Yingshan Yunwu Tea", "湖北省黄冈市英山县": "Yingshan County, Huanggang, Hubei", "以英山茶树芽叶制成的地方绿茶，属于区域产品体系。": "A local green tea made from Yingshan buds and leaves, within a regional product system.", "邓村绿茶": "Dengcun Green Tea", "湖北省宜昌市夷陵区邓村乡及太平溪、乐天溪等地标保护乡镇": "GI-protected townships/towns including Dengcun, Taipingxi, and Letianxi in Yiling District, Yichang, Hubei.", "以宜昌大叶茶等原料形成地方风格的夷陵绿茶，地标名称与同名企业需区分。": "A Yiling green tea with local style formed from materials such as Yichang Dayecha. The GI name must be distinguished from the identically named company.", "越红工夫": "Yuehong Gongfu", "浙江省绍兴市及诸暨、嵊州等茶区": "Shaoxing, Zhejiang, and tea-growing areas including Zhuji and Shengzhou", "绍兴一带的条形工夫红茶，初制毛茶称越毛红；茶名表达地区与加工类型。": "A strip-shaped gongfu black tea from the Shaoxing area; primary crude tea is called Yuemaohong. The name expresses region and processing type.", "湖红工夫": "Huhong Gongfu", "湖南省，以安化、新化、涟源等茶区为代表": "Hunan, represented by tea regions such as Anhua, Xinhua and Lianyuan.", "湖南区域性工夫红茶体系，以安化工夫为代表；不是单一茶树品种，也不等同湖南所有红茶商品。": "A regional Hunan gongfu black tea tradition represented by Anhua Gongfu; neither a single tea cultivar nor a term for all Hunan black tea products.", "岭头单丛": "Lingtou Dancong", "广东省潮州市饶平县，以岭头村和浮滨镇为代表": "Raoping County, Chaozhou, Guangdong, represented by Lingtou Village and Fubin Town.", "以岭头单丛品种原料制成的条形乌龙茶。岭头单丛也指茶树品种，成茶与植物品种在本库分别理解。": "A strip-shaped oolong made from the Lingtou Dancong cultivar. Lingtou Dancong also names the tea cultivar; this library distinguishes the finished tea from the plant cultivar.", "梨山乌龙": "Lishan Oolong", "台湾省台中市和平区梨山茶区": "The Lishan tea-growing area, Heping District, Taichung, Taiwan", "梨山高山茶区的轻发酵半球形乌龙，以青心乌龙为主要原料品种；产区名与品种名不应混为一谈。": "Lightly oxidized, semi-ball-shaped oolong from the Lishan high-mountain area, mainly using Qingxin Oolong. The production-area name and cultivar name must not be conflated.", "米砖茶": "Mizhuan Tea", "湖北省赤壁市羊楼洞、赵李桥一带": "The Yangloudong and Zhaoliqiao area, Chibi, Hubei", "以红茶碎末为原料的紧压茶，名称中的“米”关联碎细茶料，不表示以稻米制茶。": "A compressed tea made from black-tea fragments and fines. The 'rice' in its name refers to finely broken tea material, not tea made from rice grain.", "重庆沱茶": "Chongqing Tuocha", "重庆市": "Chongqing", "以晒青、烘青和炒青毛茶等拼配蒸压成碗臼形的地方紧压茶，茶名体现产区与制品形态。": "A local compressed tea made by blending sun-dried, oven-dried and pan-fired unfinished teas, then steaming and pressing into a bowl or mortar shape. Its name reflects its region and product form.", "双井绿": "Shuangjing Green Tea", "江西省九江市修水县杭口镇双井村及当地茶区": "Shuangjing Village, Hangkou Town, Xiushui County, Jiujiang, Jiangxi, and local tea districts", "因修水双井村得名的绿茶；古代双井茶的声誉与今日复兴的双井绿，应区分历史工艺与现代产品。": "A green tea named after Shuangjing Village in Xiushui. The renown of ancient Shuangjing Tea and today's revived Shuangjing Green Tea require a distinction between historical processing and the modern product.", "碣滩茶": "Jietan Tea", "湖南省怀化市沅陵县碣滩及当地茶区": "Jietan and local tea-growing areas, Yuanling County, Huaihua, Hunan", "以沅水北岸碣滩山地命名的绿茶，名字联系江滩中形似碑碣的礁石。": "A green tea named for the Jietan mountains on the north bank of the Yuan River, whose name relates to stele-shaped rocks in the river shoals.", "南岳云雾茶": "Nanyue Yunwu Tea", "湖南省衡阳市南岳区衡山山地茶区": "The Hengshan mountain tea-growing area, Nanyue District, Hengyang, Hunan", "南岳衡山高山茶区的地方茶，本条介绍绿茶形态；市场上另有同区域红茶产品，应按实际工艺识别。": "A local tea from the high-mountain district of Nanyue Hengshan; this entry presents its green-tea form. Black teas from the same region are also marketed and should be identified by their actual processing.", "桂东玲珑茶": "Guidong Linglong Tea", "湖南省郴州市桂东县清泉镇玲珑村及桥头等茶区": "Linglong Village, Qingquan Town, and Qiaotou and other tea areas, Guidong County, Chenzhou, Hunan.", "以玲珑村及环钩状茶形著称的地方绿茶，传统手工技艺在当地非遗传承中延续。": "A local green tea known for Linglong Village and its looped, hook-like shape. Traditional handcraft continues through local heritage transmission.", "叙府龙芽": "Xufu Longya", "四川省宜宾市屏山县老君山麓等茶区": "Tea-growing areas including the foot of Mount Laojun, Pingshan County, Yibin, Sichuan", "宜宾的绿茶名品，出版社介绍以屏山老君山麓为代表产地；现代加工资料记述其扁形产品。": "A noted green tea from Yibin. The publisher identifies the foot of Laojun Mountain in Pingshan as a representative origin; modern processing material describes its flat-shaped product.", "高桥银峰": "Gaoqiao Yinfeng", "湖南省长沙市长沙县高桥镇": "Gaoqiao Town, Changsha County, Changsha, Hunan", "1959年创制的卷曲形绿茶，以细曲茶条、显露银毫及提毫工序形成的外观著称。": "A curled green tea created in 1959, known for fine, curled strips, visible silver down and the appearance created by down-raising.", "黎族水满茶": "Li Ethnic Shuiman Tea", "海南省五指山市水满乡及周边五指山茶区": "Shuiman Township and surrounding Wuzhishan tea-growing areas, Wuzhishan, Hainan", "水满地区利用海南大叶茶制作的地方茶，既有手工绿茶，也有红茶；“水满”是地域与传统茶名，不能只凭名称判定工艺类别。": "A local tea from the Shuiman area made from Hainan large-leaf tea, including both handmade green tea and black tea. Shuiman is a regional and traditional tea name; the name alone cannot determine the processing category.", "婺源茗眉": "Wuyuan Mingmei", "江西省上饶市婺源县": "Wuyuan County, Shangrao, Jiangxi", "婺源绿茶中的名优产品名称，20世纪50年代创制，以幼嫩芽叶和紧细秀眉形茶条为识别重点。": "A premium product within Wuyuan green tea, created in the 1950s, identified especially by tender shoots and fine, tight, elegant eyebrow-shaped strips.", "白沙绿茶": "Baisha Green Tea", "海南省白沙黎族自治县": "Baisha Li Autonomous County, Hainan", "海南白沙产区的绿茶，现代茶业形成与农垦茶场及知青垦殖史相连。": "A green tea from Baisha, Hainan. Its modern industry is linked to state-farm tea estates and reclamation by sent-down youth.", "五指山红茶": "Wuzhishan Black Tea", "海南省五指山市及相关海南热带茶区": "Wuzhishan and associated tropical tea-growing areas of Hainan", "以海南热带大叶种茶资源制作的地方红茶，条形茶与早期茶场红碎茶生产史须分开理解。": "A local black tea made from Hainan's tropical large-leaf tea resources. Strip-shaped tea must be understood separately from early tea farms' broken-black-tea production history.", "紫阳富硒茶": "Ziyang Selenium-Rich Tea", "陕西省安康市紫阳县汉江、任河流域": "The Hanjiang and Renhe river basins, Ziyang County, Ankang, Shaanxi", "紫阳县的地域茶品牌，本条以地方资料中的绿茶和毛尖加工为代表；富硒名称不等于确定的摄入剂量或医疗效果。": "A regional brand of Ziyang County, represented here by green-tea and Maojian processing in local sources. “Selenium-rich” does not establish an intake dose or medical effect.", "信阳红": "Xinyang Hong", "河南省信阳市": "Xinyang, Henan", "信阳在传统绿茶产区发展出的现代红茶产品，有可追索的研发和推广记录。": "A modern black tea developed in Xinyang's traditional green tea region, with traceable research, development and promotion records.", "雷山银球茶": "Leishan Yinqiu Tea", "贵州省黔东南苗族侗族自治州雷山县": "Leishan County, Qiandongnan Miao and Dong Autonomous Prefecture, Guizhou", "以手工搓制球形为特点的雷山地方绿茶，非遗资料保存了传承人和创制过程的记述。": "A local Leishan green tea characterized by hand-rubbed balls. Heritage material preserves accounts of its bearers and development.", "雷公山红球茶": "Leigongshan Hongqiu Tea", "结合当地红茶加工与球形造型的新茶品；与雷山银球绿茶分别建档。": "A new tea combining local black tea processing with ball shaping, recorded separately from Leishan Yinqiu green tea.", "屯溪绿茶": "Tunxi Green Tea", "安徽省黄山市屯溪及徽州传统原料茶区": "Tunxi, Huangshan, Anhui, and Huizhou's traditional raw-material tea-growing areas", "简称屯绿，因历史上集中于屯溪精制和外销而形成的地域茶系列。": "Known as Tunlü, a regional tea series formed through historic concentration of refining and export in Tunxi.", "红乌龙": "Red Oolong", "台湾台东县鹿野等东部茶区": "Luye, Taitung County, and other eastern tea-growing areas of Taiwan", "2008年由茶业改良机构研发推广的特色茶，结合较重氧化与乌龙茶加工。": "A distinctive tea developed and promoted by a tea research and extension institution in 2008, combining relatively heavy oxidation with oolong processing.", "缙云黄茶": "Jinyun Huangcha", "浙江省丽水市缙云县": "Jinyun County, Lishui, Zhejiang", "以黄化茶树鲜叶制作的地方绿茶；名称含黄字，其加工分类仍为绿茶。": "A local green tea made from yellow-leaf tea plants; despite “yellow” in its name, its processing category remains green tea.", "雁荡毛峰": "Yandang Maofeng", "浙江省温州市乐清市雁荡山区": "The Yandang Mountains, Yueqing, Wenzhou, Zhejiang", "雁荡山区的地方绿茶，现代毛峰名称与雁茗、猴茶等历史称谓分别考察。": "A local green tea from the Yandang mountains. The modern Maofeng name is examined separately from historical names such as Yanming and Houcha.", "乌牛早茶": "Wuniu Early Tea", "浙江省温州市永嘉县": "Yongjia County, Wenzhou, Zhejiang", "以永嘉地方特早生茶树资源制成的绿茶产品；成品茶、茶树品种和地理标志分别理解。": "A green tea product made from local exceptionally early-budding tea resources in Yongjia. Finished tea, tea cultivar and geographical indication are distinct concepts.", "松溪绿茶": "Songxi Green Tea", "福建省南平市松溪县": "Songxi County, Nanping, Fujian", "闽北松溪的地域绿茶，现代生产与蒸青加工、出口贸易及地方技艺相联系。": "A regional green tea from Songxi in northern Fujian. Modern production is connected with steam heat-fixing, export trade and local craft.", "诸城绿茶": "Zhucheng Green Tea", "山东省潍坊市诸城市。地理标志保护要求列桃林乡、皇华镇、林家村镇3个乡镇辖域；桃林名称按该保护文本保留。": "Zhucheng City, Weifang, Shandong. GI protection requirements list the areas of Taolin Township, Huanghua Town and Linjiacun Town. Taolin's administrative name is retained as stated in that protection text.", "诸城产区形成的地域绿茶产品系列，保护要求同时覆盖卷曲形与扁形。名称指向产地及成品体系，不是单一茶树品种。": "A regional green-tea series from Zhucheng, with protection requirements covering both curled and flat forms. The name denotes origin and a finished-product system, not a single cultivar.", "海阳绿茶": "Haiyang Green Tea", "山东省烟台市海阳市，黄海沿岸丘陵地带；所采来源包含留格、丹露春和步鹤山等生产实例。": "Haiyang, Yantai, Shandong, in the hills along the Yellow Sea coast. The sources include production examples from Liuge, Danluchun and Buheshan.", "海阳市的地域绿茶产品，常见扁形与卷曲形制法。条目收录当地成品和制茶文化，不将地域名称当作茶树品种，也不把某一家品牌等同整个产区。": "A regional green-tea product of Haiyang City, commonly made in flat and curled forms. The entry covers local finished teas and tea-making culture, without treating the regional name as a cultivar or equating one brand with the entire production area.", "林芝春绿": "Linzhi Chunlü", "西藏自治区林芝市波密县易贡乡（易贡茶场）": "Yigong Township, Bomi County, Linzhi, Tibet Autonomous Region (Yigong Tea Farm).", "易贡茶场生产的具名绿茶。其产品形象与易贡河谷茶园和近现代农垦制茶历史相连，本文按中国农垦2017年产品介绍收录。": "A named green tea produced by Yigong Tea Farm. Its product identity connects with Yigong Valley gardens and modern state-farm tea-making history, included here following China State Farms’ 2017 product introduction.", "易贡红": "Yigong Hong", "易贡茶场的具名红茶产品，中国农垦专题将其与林芝春绿、易贡康砖分项介绍。其产品发展属于易贡当代茶产业的一部分。": "A named black-tea product of Yigong Tea Farm, presented separately from Linzhi Chunlü and Yigong Kangzhuan in the China State Farms feature. Its development is part of Yigong’s contemporary tea industry.", "秦岭泉茗": "Qinling Quanming", "陕西商洛市行政区域": "The administrative area of Shangluo, Shaanxi", "商洛鲜叶制成的扁平形或卷曲形绿茶，2023年食品安全地方标准按形态和等级分别规定品质要求。": "Flat or curled green tea made from fresh leaves in Shangluo. The 2023 local food-safety standard specifies quality requirements separately by shape and grade.", "镇巴毛尖": "Zhenba Maojian", "陕西汉中镇巴县": "Zhenba County, Hanzhong, Shaanxi", "镇巴地方毛尖茶，县级地理标志品牌公告和手工制作报道均以此名称记录；与历史名茶秦巴雾毫的名称层级分别考证。": "A local Maojian tea from Zhenba, recorded under this name in both the county's geographical-indication brand announcement and handcrafting reports. Its naming level is investigated separately from that of the historical famous tea Qinba Wuhao.", "桐城小花": "Tongcheng Xiaohua", "安徽安庆桐城市大关、吕亭、黄甲、唐湾、青草五镇及龙眠、文昌两街道山区村": "Mountain villages in Daguan, Lüting, Huangjia, Tangwan, and Qingcao towns and Longmian and Wenchang subdistricts, Tongcheng, Anqing, Anhui.", "桐城产的兰花形绿茶，地标要求限定原料种源与山区产地，以兰香及鲜醇回甘为品质特征。": "An orchid-shaped green tea from Tongcheng. GI requirements restrict raw-material germplasm and mountain production areas, with orchid fragrance and a fresh, mellow taste with returning sweetness as quality characteristics.", "泾县兰香": "Jingxian Lanxiang", "安徽宣城泾县及标准所指周边茶区": "Jingxian, Xuancheng, Anhui, and surrounding tea-growing areas identified by the standard", "泾县的烘青名优绿茶系列，以嫩梢杀青、做形和烘焙成茶。": "A premium baked-green-tea series from Jingxian, made by heat-fixing, shaping, and baking tender shoots.", "上饶白眉": "Shangrao Baimei", "江西上饶市广信区华坛山、五府山、董团、上泸、尊桥等乡镇": "Townships/towns including Huatanshan, Wufushan, Dongtuan, Shanglu, and Zunqiao in Guangxin District, Shangrao, Jiangxi.", "上饶的白毫显露型绿茶，地标产品包含银毫、毛尖、翠峰三个花色。名称中的“白”不表示白茶工艺。": "A Shangrao green tea with visible white down. The GI product includes Yinhao, Maojian and Cuifeng styles. “White” in its name does not indicate white-tea processing.", "小布岩茶": "Xiaobu Yan Tea", "江西赣州宁都县小布镇岩背脑群山": "The Yanbeinao mountains, Xiaobu Town, Ningdu County, Ganzhou, Jiangxi", "宁都小布镇创制的弯眉显毫绿茶。此条记录传统小布岩绿茶，不将同品牌红茶、白化茶或黑毛茶合并。": "A curved-brow-shaped, downy green tea developed in Xiaobu Town, Ningdu. This entry records traditional Xiaobu Yanlü Tea and does not combine same-brand black tea, albino tea or primary dark tea.", "兰溪毛峰": "Lanxi Maofeng", "浙江金华兰溪市16个乡镇、街道地标产区": "GI production area across 16 townships, towns, and subdistricts in Lanxi, Jinhua, Zhejiang.", "兰溪产的兰花形绿茶，以本地群体种、迎霜、龙井43、乌牛早等原料制成。": "An orchid-shaped green tea from Lanxi, using local populations, Yingshuang, Longjing 43, Wuniuzao, and other materials.", "南山寿眉": "Nanshan Shoumei", "江苏常州溧阳市横涧李家园茶场及溧阳南部茶区": "Hengjian Lijiayuan Tea Farm and southern Liyang tea districts, Liyang, Changzhou, Jiangsu", "溧阳南部山区出产的眉形绿茶，成茶略扁微弯、披毫。南山寿眉与福建白茶寿眉分别建档。": "A brow-shaped green tea from the southern mountains of Liyang, slightly flat and curved with down. Nanshan Shoumei and Fujian’s white tea Shoumei have separate records.", "崇庆枇杷茶": "Chongqing Pipa Tea", "四川省崇州市龙门山一带；646号附件列怀远、三郎、街子、文井江、鸡冠山等5乡镇23村": "The Longmen Mountains area of Chongzhou, Sichuan; the No. 646 annex lists 23 villages in five townships/towns including Huaiyuan, Sanlang, Jiezi, Wenjingjiang, and Jiguanshan.", "崇州地方茶，保护要求同时列扁形名茶、毛峰和大宗茶三种加工形式。": "A Chongzhou local tea whose protection requirements list flat premium tea, Maofeng, and bulk tea as three processing forms.", "南江大叶茶": "Nanjiang Daye Tea", "四川省巴中市南江县保护范围，含元顶子茶场；附件所列48乡镇171村": "Protected area in Nanjiang County, Bazhong, Sichuan, including Yuandingzi Tea Farm; 171 villages across 48 townships and towns listed in the appendix.", "南江地方绿茶成品名，采用当地同名品种，扁形与针形款分用不同鲜叶规格。": "A local Nanjiang green tea product made from the local cultivar of the same name. Flat and needle-shaped versions use different fresh-leaf specifications.", "万源富硒茶": "Wanyuan Selenium-Rich Tea", "四川省达州市万源市；附件列草坝、白羊、固军、青花、井溪等48乡镇": "Wanyuan, Dazhou, Sichuan. The annex lists 48 towns and townships, including Caoba, Baiyang, Gujun, Qinghua and Jingxi.", "万源地方茶产品，保护要求明确摊青、杀青、揉捻及提毫等工序。": "A local Wanyuan tea product whose protection requirements explicitly include spreading, heat-fixing, rolling and down-raising.", "洪雅绿茶": "Hongya Green Tea", "四川省眉山市洪雅县；附件列止戈、中山、将军、柳江等12镇": "Hongya County, Meishan, Sichuan. The annex lists 12 towns, including Zhige, Zhongshan, Jiangjun and Liujiang.", "洪雅产区绿茶，保护要求容纳揉捻、理条以及不同干燥方式，感官部分具体描述扁平款。": "A green tea from Hongya. Protection requirements accommodate rolling, strip straightening, and different drying methods; the sensory section specifically describes the flat version.", "大竹白茶": "Dazhu Baicha", "四川省达州市大竹县；附件列月华、团坝、高穴等19乡镇192村": "Dazhu County, Dazhou, Sichuan. The annex lists 192 villages in 19 towns and townships, including Yuehua, Tuanba and Gaoxue.", "大竹地方白化原料茶产品，芽叶转白时采收，采用杀青、理条和两次烘干。": "A Dazhu local tea product from albino raw material, picked when shoots turn white and processed by heat-fixing, strip straightening, and two drying stages.", "凤冈锌硒茶": "Fenggang Zinc- and Selenium-Rich Tea", "贵州省遵义市凤冈县；附件列永安、新建、土溪等12乡镇，永和镇党湾村除外": "Fenggang County, Zunyi, Guizhou; the annex lists 12 townships/towns including Yong’an, Xinjian, and Tuxi, excluding Dangwan Village in Yonghe Town.", "凤冈地方茶公共名称，本条感官与工艺限于646号保护要求所描述的绿茶。": "A shared local tea name in Fenggang. Sensory and processing information here is restricted to the green tea described in Announcement No. 646 protection requirements.", "石阡苔茶": "Shiqian Tai Tea", "贵州省铜仁市石阡县；附件列龙塘、龙井、白沙、聚凤等18乡镇": "Shiqian County, Tongren, Guizhou. The annex lists 18 towns and townships, including Longtang, Longjing, Baisha and Jufeng.", "石阡地方茶成品名称，646号保护要求明确描写自然芽状、稍扁的绿茶。": "A local Shiqian finished-tea name. The protection requirements in Announcement No. 646 explicitly describe a slightly flat green tea with a natural bud shape.", "云龙茶": "Yunlong Tea", "云南省大理白族自治州云龙县11乡镇；附件规定适宜茶园海拔1800—2600米": "11 townships in Yunlong County, Dali Bai Autonomous Prefecture, Yunnan. The annex specifies suitable tea-plantation elevations of 1,800–2,600 m.", "云龙高山绿茶，以云南大叶群体种及云抗、佛香系列等原料加工，成品有螺形、条形。": "A high-mountain green tea from Yunlong, made from Yunnan large-leaf populations and Yunkang- and Foxiang-series material, with spiral and strip-shaped finished forms.", "梵净山翠峰茶": "Fanjingshan Cuifeng Tea", "贵州省铜仁市梵净山周边茶区；本次文化材料具体为印江": "Tea districts around Fanjing Mountain, Tongren, Guizhou; this round's cultural material specifically concerns Yinjiang.", "梵净山茶区的扁形名茶，本次感官依据为2022年论文在统一条件下加工、审评的具体原料样品。": "A flat famous tea from the Fanjingshan area. Sensory evidence here concerns specific raw-material samples processed and evaluated under uniform conditions in a 2022 paper.", "巴南银针": "Banan Yinzhen", "重庆市巴南区；市规划自然资源局地图明确白象山茶园产品": "Banan District, Chongqing; the municipal planning and natural resources bureau’s map identifies the Baixiangshan tea-garden product.", "巴南茶叶制作技艺所举的代表品牌，属带毫的针形绿茶。": "A representative brand cited in Banan tea-making techniques, a downy needle-shaped green tea.", "北港毛尖": "Beigang Maojian", "湖南省岳阳市北港一带": "The Beigang area, Yueyang, Hunan", "岳阳地方条形黄茶，以炒揉后覆盖拍汗使茶坯回润变黄。": "A local strip-shaped yellow tea from Yueyang, covered and patted after pan-firing and rolling to restore moisture and yellow the tea base.", "仁化白毛茶（绿茶）": "Renhua Baimao Tea (Green Tea)", "广东省韶关市仁化县红山镇、城口镇、丹霞街道、董塘镇、闻韶镇、黄坑镇地理标志范围": "The geographical indication area in Renhua County, Shaoguan, Guangdong: Hongshan, Chengkou, Danxia Subdistrict, Dongtang, Wenshao and Huangkeng.", "以仁化白毛茶资源选育的丹霞1号、丹霞2号标准规定原料制成的地理标志绿茶版本。": "The GI green-tea version made from the specified Danxia No. 1 and No. 2 cultivars selected from Renhua Baimaocha germplasm.", "仁化白毛茶（红茶）": "Renhua Baimao Tea (Black Tea)", "仁化白毛茶地理标志标准下的红茶版本，经萎凋、揉捻和发酵形成金毫与花毫香的品质要求。": "The black tea version under the Renhua Baimaocha GI standard, with withering, rolling, and oxidation producing the specified golden down and floral/downy aroma.", "沿溪山白毛尖": "Yanxishan Baimaojian", "广东省韶关市乐昌市沿溪山地理标志产区": "The Yanxishan GI production area, Lechang, Shaoguan, Guangdong", "使用地理标志范围内乐昌白毛茶鲜叶，经杀青、揉捻和两段干燥制成的绿茶。": "A green tea made from fresh Lechang Baimao leaves within the GI area, through heat-fixing, rolling and two-stage drying.", "马图绿茶": "Matu Green Tea", "广东省梅州市丰顺县龙岗镇马图村": "Matu Village, Longgang Town, Fengshun County, Meizhou, Guangdong", "以马图村当地群体种鲜叶制成的地理标志绿茶，现行标准分特级和一级。": "A GI green tea made from fresh leaves of Matu Village's local population cultivar. The current standard distinguishes special and first grades.", "天山绿茶": "Tianshan Green Tea", "福建省宁德市蕉城区，洋中镇天山茶区等": "Jiaocheng District, Ningde, Fujian, including the Tianshan tea-growing area of Yangzhong Town", "宁德蕉城的地方烘青绿茶；官方介绍以壮实翠绿的条索、持久鲜香与醇厚滋味概括传统风格。": "A local oven-dried green tea from Jiaocheng, Ningde. The official introduction characterizes its traditional style by robust emerald-green strands, lasting fresh fragrance and a full, mellow taste.", "余姚瀑布仙茗": "Yuyao Pubu Xianming", "浙江宁波余姚市21个乡镇街道、268个行政村（按2025年保护要求）": "21 towns, townships and subdistricts and 268 administrative villages in Yuyao, Ningbo, Zhejiang (according to the 2025 protection requirements).", "余姚的地理标志名茶，原料包括常规茶树良种和白化、黄化良种；制法分针形与蟠曲，感官分金韵、雪韵、松针、龙珠系列。": "A geographical-indication specialty tea from Yuyao, using both conventional quality cultivars and albino or yellow-leaf cultivars. Processing distinguishes needle and coiled forms, while sensory groups comprise the Jinyun, Xueyun, Songzhen and Longzhu ranges.", "黄岗山玉绿": "Huanggangshan Yulü", "江西上饶铅山县武夷山镇、英将乡、鹅湖镇鹅湖村、太源乡、篁碧乡、天柱山乡": "Wuyishan Town, Yingjiang Township, Ehu Village in Ehu Town, Taiyuan Township, Huangbi Township and Tianzhushan Township, Yanshan County, Shangrao, Jiangxi.", "以铅山黄岗山相关高山茶区当地群体种为原料的炒青绿茶，地标名称用“岗”字。": "A pan-fired green tea made from local populations in the high-mountain tea areas around Huanggangshan, Yanshan. The GI name uses the character gang (岗).", "宜昌宜红": "Yichang Yihong", "湖北宜昌市夷陵、五峰、宜都、长阳、秭归、兴山、远安、当阳、点军9个县市区74个乡镇街道": "Seventy-four towns, townships and subdistricts across nine county-level areas of Yichang, Hubei: Yiling, Wufeng, Yidu, Changyang, Zigui, Xingshan, Yuan'an, Dangyang and Dianjun.", "宜昌辖区内的地理标志红茶，原料含宜昌大叶种、宜红早、五峰212、鄂茶7号等，具有橘红汤、果蜜香的规定特征。": "A geographical-indication black tea from within Yichang, using material including Yichang large-leaf, Yihongzao, Wufeng 212 and Echa No. 7, with specified characteristics of orange-red liquor and fruity-honey aroma.", "江夏碧舫": "Jiangxia Bifang", "湖北武汉江夏区乌龙泉街群建、青山、长岭、团结、致富、建设、四化及园艺场8个村（场）": "The eight villages/farms of Qunjian, Qingshan, Changling, Tuanjie, Zhifu, Jianshe, Sihua, and the horticultural farm in Wulongquan Subdistrict, Jiangxia District, Wuhan, Hubei.", "江夏乌龙泉街产的宽扁形绿茶，两端尖削，原料主栽福鼎大白茶与中茶108。": "A broad, flat green tea with tapered ends from Wulongquan Subdistrict, Jiangxia, mainly using Fuding Dabai and Zhongcha 108.", "桃江竹叶": "Taojiang Zhuye", "湖南益阳桃江县桃花江等15个乡镇地标产区": "GI production area in 15 towns/townships including Taohuajiang, Taojiang County, Yiyang, Hunan.", "桃江县的扁形绿茶，成茶似剑、深绿，带栗香。“竹叶”为成品茶名，原料为茶树品种。": "A flat green tea from Taojiang County, with sword-like dark-green finished leaves and a chestnut aroma. “Zhuye” is the finished tea's name; the raw material comes from tea-plant cultivars.", "沂水绿茶": "Yishui Green Tea", "山东 · 山东省临沂市沂水县院东头镇、高庄镇、夏蔚镇、泉庄镇、崔家峪镇、黄山铺镇、许家湖镇、四十里堡镇、龙家圈街道、诸葛镇、沂城街道、道托镇、高桥镇、沙沟镇、圈里乡、马站镇、杨庄镇、富官庄镇": "Shandong · Yuandongtou, Gaozhuang, Xiawei, Quanzhuang, Cuijiayu, Huangshanpu, Xujiahu, Sishilibao, Zhuge, Daotuo, Gaoqiao, Shagou, Mazhan, Yangzhuang and Fuguanzhuang towns; Longjiaquan and Yicheng subdistricts; and Quanli Township in Yishui County, Linyi, Shandong Province.", "沂水绿茶为第646号公告收录的茶树茶地理标志产品；保护产地、原料和品质要求见具名原文档案。": "Yishui Green Tea is a geographical-indication product made from the tea plant and included in Announcement No. 646. See the named original-document record for its protected origin, raw materials and quality requirements.", "莒南绿茶": "Junan Green Tea", "山东 · 山东省临沂市莒南县洙边镇、壮岗镇、团林镇、朱芦镇、坊前镇、文疃镇、坪上镇、涝坡镇、相沟乡、十字路镇、相邸镇、汀水镇、石莲子镇等13个乡镇": "Shandong · Thirteen towns and townships in Junan County, Linyi City, Shandong: Zhubian, Zhuanggang, Tuanlin, Zhulu, Fangqian, Wentuan, Pingshang and Laopo towns; Xianggou Township; and Shizilu, Xiangdi, Tingshui and Shilianzi towns.", "莒南绿茶为第646号公告收录的茶树茶地理标志产品；保护产地、原料和品质要求见具名原文档案。": "Junan Green Tea is a geographical indication product made from the tea plant and listed in Announcement No. 646; see the named original dossier for its protected origin, raw materials, and quality requirements.", "胶南绿茶": "Jiaonan Green Tea", "山东 · 胶南市海青镇、大场镇、张家楼镇、藏南镇、大村镇、六汪镇、宝山镇、理务关镇、王台镇、铁山街道办、隐珠街道办、灵山卫街道办一带的珠山山脉、铁山山脉和藏马山山脉，辖14个镇（办、区）的163村": "Shandong · The Zhushan, Tieshan and Cangmashan mountain ranges around Haiqing, Dachang, Zhangjialou, Cangnan, Dacun, Liuwang, Baoshan, Liwuguan and Wangtai towns, and Tieshan, Yinzhu and Lingshanwei subdistricts in Jiaonan, covering 163 villages in 14 towns, subdistricts and zones.", "胶南绿茶为第646号公告收录的茶树茶地理标志产品；保护产地、原料和品质要求见具名原文档案。": "Jiaonan Green Tea is a tea-plant GI product included in Announcement No. 646. See its named original-source record for protected origin, material and quality requirements.", "乳山绿茶": "Rushan Green Tea", "山东 · 乳山市白沙滩、大孤山、徐家、南黄、冯家、下初、午极、崖子、诸往、乳山寨、乳山口、夏村、海阳所、育黎、城区办事处等": "Shandong · Baishatan, Dagushan, Xujia, Nanhuang, Fengjia, Xiachu, Wuji, Yazi, Zhuwang, Rushanzhai, Rushankou, Xiacun, Haiyangsuo, Yuli and the urban subdistrict office, among other areas of Rushan City.", "乳山绿茶为第646号公告收录的茶树茶地理标志产品；保护产地、原料和品质要求见具名原文档案。": "Rushan Green Tea is a geographical-indication product made from the tea plant and included in Announcement No. 646. See the named original-document record for its protected origin, raw materials and quality requirements.", "长清茶": "Changqing Tea", "山东 · 山东省济南市长清区5个乡镇（办事处）32个行政村": "Shandong · 32 administrative villages in five towns, townships or administrative offices in Changqing District, Jinan.", "长清茶为第646号公告收录的茶树茶地理标志产品；保护产地、原料和品质要求见具名原文档案。": "Changqing Tea is a geographical-indication product made from the tea plant and included in Announcement No. 646. See the named original-document record for its protected origin, raw materials and quality requirements.", "泰山绿茶": "Taishan Green Tea", "山东 · 山东省泰安市现辖行政区域": "Shandong · The current administrative area of Tai'an, Shandong", "泰山绿茶为第646号公告收录的茶树茶地理标志产品；保护产地、原料和品质要求见具名原文档案。": "Taishan Green Tea is a geographical indication product made from the tea plant and listed in Announcement No. 646; see the named original dossier for its protected origin, raw materials, and quality requirements.", "海青茶": "Haiqing Tea", "山东 · 海青镇所辖后河西村、后河东村、董家洼村、东蔡家村、鸿雁沟村等43个行政村": "Shandong · 43 administrative villages under Haiqing Town, including Houhexi, Houhedong, Dongjiawa, Dongcaijia and Hongyangou.", "海青茶为第646号公告收录的茶树茶地理标志产品；保护产地、原料和品质要求见具名原文档案。": "Haiqing Tea is a tea-plant GI product included in Announcement No. 646. See its named original-source record for protected origin, material and quality requirements.", "泰山红茶": "Taishan Black Tea", "山东 · 泰山市所辖泰山区、高新区、岱岳区、肥城、宁阳、新泰共计6个区（县）29个乡镇965个行政村": "Shandong · 965 administrative villages across 29 towns and townships in six districts/counties listed under Taishan City: Taishan District, High-tech Zone, Daiyue District, Feicheng, Ningyang and Xintai.", "泰山红茶为第646号公告收录的茶树茶地理标志产品；保护产地、原料和品质要求见具名原文档案。": "Taishan Black Tea is a tea-plant GI product included in Announcement No. 646. See its named original-source record for protected origin, material and quality requirements.", "烟台茶": "Yantai Tea", "山东 · 山东省烟台市所辖芝罘区、莱山区、福山区、牟平区、开发区、高新区、蓬莱区、龙口市、莱州市、招远市、栖霞市、莱阳市、海阳市、长岛县、昆嵛山自然保护区共计15个县（市、区）154个乡镇（街道）": "Shandong · 154 townships/towns/subdistricts across 15 counties/cities/districts administered by Yantai, Shandong Province: Zhifu, Laishan, Fushan, and Muping districts; the Development Zone and High-Tech Zone; Penglai District; Longkou, Laizhou, Zhaoyuan, Qixia, Laiyang, and Haiyang cities; Changdao County; and Kunyu Mountain Nature Reserve.", "烟台茶为第646号公告收录的茶树茶地理标志产品；保护产地、原料和品质要求见具名原文档案。": "Yantai Tea is a geographical-indication product made from the tea plant and included in Announcement No. 646. See the named original-document record for its protected origin, raw materials and quality requirements.", "桐柏玉叶茶": "Tongbai Yuye Tea", "河南 · 桐柏县境内": "Henan · Within Tongbai County", "桐柏玉叶茶为第646号公告收录的茶树茶地理标志产品；保护产地、原料和品质要求见具名原文档案。": "Tongbai Yuye Tea is a geographical-indication product made from the tea plant and included in Announcement No. 646. See the named original-document record for its protected origin, raw materials and quality requirements.", "复立茶": "Fuli Tea", "四川 · 内江市威远县小河镇的葡萄村、铁厂村、三合村、玉麦村、青兰村、新古村、碾子村、新同村、大岩村、小河村、开元村、平乐村、三羊村、牌坊村、民治村等15个村和五四茶场、月亮茶场、铁厂茶场、五斗茶场、葡萄茶场、三合茶场、玉麦茶场、碾子茶场、开元茶场、菜子茶场、新古茶场等11个茶场": "Sichuan · 15 villages in Xiaohe Town, Weiyuan County, Neijiang: Putao, Tiechang, Sanhe, Yumai, Qinglan, Xingu, Nianzi, Xintong, Dayan, Xiaohe, Kaiyuan, Pingle, Sanyang, Paifang, and Minzhi; plus 11 tea farms: Wusi, Yueliang, Tiechang, Wudou, Putao, Sanhe, Yumai, Nianzi, Kaiyuan, Caizi, and Xingu.", "复立茶为第646号公告收录的茶树茶地理标志产品；保护产地、原料和品质要求见具名原文档案。": "Fuli Tea is a tea-plant GI product included in Announcement No. 646. See its named original-source record for protected origin, material and quality requirements.", "邛崃文君茶": "Qionglai Wenjun Tea", "四川 · 四川省成都市邛崃市文君街道、孔明街道共2个镇（街道）、42个村（社区）": "Sichuan · 42 villages or communities in two towns or subdistricts, Wenjun and Kongming, in Qionglai, Chengdu.", "邛崃文君茶为第646号公告收录的茶树茶地理标志产品；保护产地、原料和品质要求见具名原文档案。": "Qionglai Wenjun Tea is a tea-plant GI product included in Announcement No. 646. See its named original-source record for protected origin, material and quality requirements.", "坡柳娘娘茶": "Poliu Niangniang Tea", "贵州 · 贵州省贞丰县龙场镇、挽澜镇、小屯镇等3个乡镇": "Guizhou · Three towns or townships in Zhenfeng County: Longchang, Wanlan and Xiaotun.", "坡柳娘娘茶为第646号公告收录的茶树茶地理标志产品；保护产地、原料和品质要求见具名原文档案。": "Poliu Niangniang Tea is a geographical-indication product made from the tea plant and included in Announcement No. 646. See the named original-document record for its protected origin, raw materials and quality requirements.", "独山高寨茶": "Dushan Gaozhai Tea", "贵州 · 黔南布依族苗族自治州独山县所辖百泉镇、麻万镇、上司镇、下司镇、基长镇、玉水镇、影山镇、麻尾镇共8个镇64个行政村": "Guizhou · 64 administrative villages in 8 towns of Dushan County, Qiannan Buyei and Miao Autonomous Prefecture: Baiquan, Mawan, Shangsi, Xiasi, Jichang, Yushui, Yingshan, and Mawei.", "独山高寨茶为第646号公告收录的茶树茶地理标志产品；保护产地、原料和品质要求见具名原文档案。": "Dushan Gaozhai Tea is a tea-plant-derived GI tea product in Announcement No. 646. See the named original record for protected origin, materials, and quality requirements.", "勐库大叶种茶": "Mengku Dayezhong Tea", "云南 · 云南省临沧市双江拉祜族佤族布朗族傣族自治县境内，涉及大文乡、忙糯乡、邦丙乡、沙河乡、勐勐镇、勐库镇6个乡（镇）和勐库华侨管理区、双江农场管理委员会两农场": "Yunnan · Within Shuangjiang Lahu, Va, Blang and Dai Autonomous County, Lincang, Yunnan, covering six towns and townships—Dawen, Mangnuo, Bangbing, Shahe, Mengmeng and Mengku—and two farms: Mengku Overseas Chinese Management Area and Shuangjiang Farm Management Committee.", "勐库大叶种茶为第646号公告收录的茶树茶地理标志产品；保护产地、原料和品质要求见具名原文档案。": "Mengku Large-leaf Tea is a tea-plant GI product included in Announcement No. 646. See its named original-source record for protected origin, material and quality requirements.", "老姆登茶": "Laomudeng Tea", "云南 · 云南省怒江傈僳族自治州所辖的福贡县、泸水市、贡山县和兰坪县的21个乡（镇、街道）171个行政村": "Yunnan · 171 administrative villages in 21 townships/towns/subdistricts of Fugong County, Lushui City, Gongshan County, and Lanping County, Nujiang Lisu Autonomous Prefecture.", "老姆登茶为第646号公告收录的茶树茶地理标志产品；保护产地、原料和品质要求见具名原文档案。": "Laomudeng Tea is a geographical indication product made from the tea plant and listed in Announcement No. 646; see the named original dossier for its protected origin, raw materials, and quality requirements.", "平利女娲茶": "Pingli Nüwa Tea", "陕西 · 陕西省安康市平利县城关，长安，广佛，洛河，三阳，大贵，西河，兴隆，老县，八仙，正阳等11个乡镇现辖行政区域": "Shaanxi · The current administrative areas of eleven towns and townships in Pingli County, Ankang City, Shaanxi: Chengguan, Chang'an, Guangfo, Luohe, Sanyang, Dagui, Xihe, Xinglong, Laoxian, Baxian and Zhengyang.", "平利女娲茶为第646号公告收录的茶树茶地理标志产品；保护产地、原料和品质要求见具名原文档案。": "Pingli Nüwa Tea is a tea-plant GI product included in Announcement No. 646. See its named original-source record for protected origin, material and quality requirements.", "商南茶": "Shangnan Tea", "陕西 · 陕西省商洛市商南县城关街道办（原城关镇、党马乡合并）、富水镇、青山镇（原青山乡）、试马镇、清油河镇、过风楼镇、十里坪镇（原水沟乡）、金丝峡镇（原太吉河镇、梁家湾镇合并）、湘河镇（原湘河镇、白浪镇合并）、赵川镇等10个镇办，93个行政村（社区）": "Shaanxi · Ten towns and subdistricts containing 93 administrative villages or communities in Shangnan County, Shangluo City: Chengguan Subdistrict (formed by merging the former Chengguan Town and Dangma Township), Fushui Town, Qingshan Town (formerly Qingshan Township), Shima Town, Qingyouhe Town, Guofenglou Town, Shiliping Town (formerly Shuigou Township), Jinsixia Town (formed by merging the former Taijihe and Liangjiawan towns), Xianghe Town (formed by merging the former Xianghe and Bailang towns), and Zhaochuan Town.", "商南茶为第646号公告收录的茶树茶地理标志产品；保护产地、原料和品质要求见具名原文档案。": "Shangnan Tea is a geographical indication product made from the tea plant and listed in Announcement No. 646; see the named original dossier for its protected origin, raw materials, and quality requirements.", "镇安象园茶": "Zhen'an Xiangyuan Tea", "陕西 · 陕西省商洛市镇安县达仁镇、柴坪镇、东川镇、木王镇、庙沟镇、云盖寺镇、永乐镇等7个镇26个行政村": "Shaanxi · Twenty-six administrative villages across seven towns in Zhen'an County, Shangluo City: Daren, Chaiping, Dongchuan, Muwang, Miaogou, Yungaisi and Yongle.", "镇安象园茶为第646号公告收录的茶树茶地理标志产品；保护产地、原料和品质要求见具名原文档案。": "Zhen’an Xiangyuan Tea is a geographical indication product made from the tea plant and listed in Announcement No. 646; see the named original dossier for its protected origin, raw materials, and quality requirements.", "乾隆与十八棵御茶": "Qianlong and the Eighteen Imperial Tea Trees", "当前所读网页版本": "Version on the webpage reviewed", "此版本以乾隆采茶献母和封御茶串联茶名声望。": "This version links Qianlong picking tea, offering it to his mother and granting imperial-tea status to the name's reputation.", "其中饮茶治病是传说情节，不作健康证据。": "Healing through tea drinking is a legendary plot point, not health evidence.", "当地流传着这样一个故事……": "A local story tells it this way…", "传说乾隆在龙井采茶，因探母匆匆返京，将随身茶献给太后，后来封树为御茶。": "Legend says Qianlong was picking tea at Longjing when he hurried back to the capital to visit his mother. He offered the tea he carried to the empress dowager and later designated the bushes as imperial tea.", "献茶后好转是传说情节，不作医疗结论；御茶树身份另需历史与树木资料。": "Improvement after tea is offered is a legendary plot point, not a medical conclusion. Imperial-tea-tree status requires separate historical and botanical records.", "天宫茶杯与龙井": "The Heavenly Teacup and Longjing", "神仙失落的茶杯化作井，仙茗滋养茶树。": "A teacup lost by an immortal becomes a well, while celestial tea nourishes the tea trees.", "神话版本；不可配上历史纪实的措辞。": "A mythic version; it must not be presented as documented history.", "另一个故事把龙井来历连接到遗落人间的天宫茶杯：寻杯者、石臼和茶树共同解释泉井与御茶的起源。": "Another story links Longjing's origin to a heavenly teacup lost in the human world: the cup-seeker, a stone mortar and tea trees together explain the origins of the spring well and imperial tea.", "神异起源传说；与乾隆献母版本独立保存，不串成一段史实。": "A supernatural origin-legend version, kept separate from the Qianlong offering-to-his-mother version, not joined into one historical account.", "吓煞人香与康熙赐名": "Frightening Fragrance and Kangxi’s Renaming", "后世笔记记述康熙嫌旧名不雅而赐名碧螺春。": "Later anecdotal writings say Kangxi disliked the old name's lack of elegance and bestowed the name Biluochun.", "讲座指出赐名记载仍需佐证，不能因多个转载就算独立互证。": "The lecture notes that the imperial naming account still needs support; multiple republications are not independent corroboration.", "据相关文献转述……": "As recounted in the cited literature…", "碧螺与阿祥": "Biluo and A Xiang", "姑娘照料与恶龙搏斗的青年，后来茶名寄托纪念。": "A young woman cared for a youth who fought an evil dragon; the tea name later commemorated them.", "爱情神话版本，不能当茶名的唯一真实起源；治伤情节不作疗效论据。": "A love-myth version, not the sole true origin of the tea name. The healing-injury episode is not evidence of therapeutic effects.", "传说阿祥斗恶龙受伤，碧螺照料新生茶树并以茶救他，自己却耗尽生命；人们以茶名纪念她。": "Legend says Axiang was wounded while fighting an evil dragon. Biluo tended a newly growing tea tree and saved him with its tea, but exhausted her own life. People named the tea in her memory.", "人物、恶龙与救命茶均按传说呈现；不推定茶名的历史词源或治病效果。": "Characters, the evil dragon, and life-saving tea are presented as legend, not historical etymology or therapeutic effects.", "铁观音魏说": "The Wei Account of Tieguanyin", "魏说": "The Wei account", "茶农的观音信仰与发现茶树相联系。": "A tea farmer’s devotion to Guanyin is linked to his discovery of a tea tree.", "魏蔭、魏荫等写法保留原文，托梦细节须按具体版本。": "Original spellings of Wei Yin's name are retained; dream details must follow the specific version.", "魏蔭版本讲述一位虔敬茶农发现特别的茶树，视其为观音所赐，因此把茶与“铁观音”之名相连。": "The Wei Yin version tells of a devout tea farmer finding a remarkable tea plant and regarding it as a gift from Guanyin, thus associating the tea with the name Tieguanyin.", "此页面版本不必加入其他版本中的托梦细节；不能据此认定唯一创制者。": "This page's version need not include dream details from other versions. It cannot establish a sole inventor.", "铁观音王说": "The Wang Account of Tieguanyin", "王说": "The Wang account", "书生发现茶树、转赠入京与皇帝赐名相联系。": "A scholar discovers a tea bush, gives tea that reaches the capital, and receives an imperial name.", "该来源写王士諒，其他版本人名异写待校，不强行合并细节。": "This source writes the name Wang Shiliang. Alternate spellings in other versions await checking; details are not forcibly merged.", "王士諒版本称，他在南山发现茶树，移植后携茶入京，经官员转呈，得到皇帝赐名。": "The Wang Shiliang version says he found a tea tree on Nanshan, transplanted it and later took its tea to the capital. An official presented it to the emperor, who bestowed its name.", "保留此页姓名写法；不与魏蔭版本拼接，也不把故事所标年份当已核实事件。": "Retains the personal-name spelling on this page, without combining it with the Wei Yin version or treating the story's stated year as a verified event.", "太姥娘娘与白茶": "Lady Taimu and White Tea", "所列来源收录版本": "Version recorded in the listed source", "福鼎地方传说把白茶的发现与太姥娘娘救人的事迹相连，成为地方祭俗和茶文化的叙事资源。": "Fuding folklore connects the discovery of white tea with Lady Taimu's acts of saving people, becoming a narrative resource for local rituals and tea culture.", "FAO记录的是地方信仰与传说，不证明白茶发明年代或治疗功效。": "FAO records local beliefs and legends, not proof of white tea's invention date or therapeutic effects.", "“吓煞人香”与碧螺春的命名异文": "Frightening Fragrance and Alternative Accounts of Biluochun’s Name", "苏州地方故事讲述康熙品饮洞庭茶后，因形、色及采制季节改名碧螺春。另有资料记王鳌题名或直接按茶形、茶色得名的说法，宜并列展示，不能把流传最广的版本当作唯一结论。": "A Suzhou local story recounts that after tasting Dongting tea, the Kangxi Emperor renamed it Biluochun for its shape, colour and picking season. Other sources attribute the name to Wang Ao or directly to the tea's shape and colour. These versions should be presented alongside one another; the most widespread version is not the sole established conclusion.", "保留命名异文，不采纳同页未经核验的外交宴茶年份故事。": "Naming variants are retained; the same page’s unverified diplomatic-banquet tea-year story is excluded.", "朱元璋赐名龙顶的地方传说": "The Local Legend of Zhu Yuanzhang Naming Longding", "地方传说中，朱元璋途经大龙山，饮用龙顶潭附近茶叶后赐名“龙顶”。县志另记现代开化龙顶在1979年试制命名；两条线索分别代表文化传说与可追溯的产品研制史。": "Local legend says Zhu Yuanzhang passed Dalong Mountain and bestowed the name “Longding” after drinking tea from near Longding Pool. The county gazetteer separately records modern Kaihua Longding being trial-produced and named in 1979. These are distinct strands: cultural legend and traceable product-development history.", "明确分栏，传说不用于认定现代茶名存在于元末。": "Clearly separated into sections; the legend is not used to establish that the modern tea name existed in the late Yuan dynasty.", "守茶神犬化山的故事": "The Divine Tea-Guarding Dog That Became a Mountain", "狗牯脑品牌故事说，神农留下神犬守护茶树；神犬后来化作形似狗头的山，人们以山名命名当地茶。它以守护与忠诚解释茶名，属于山川神话。": "Gougunao’s brand story says Shennong left a divine dog to guard tea trees. The dog later became a dog-head-shaped mountain, after which people named the local tea. This landscape myth explains the name through protection and loyalty.", "删除原叙事的治病情节；神农故事不能作为茶叶药效或五千年产品史的证据。": "The original narrative’s healing episode is removed. The Shennong story cannot prove medicinal efficacy or five thousand years of product history.", "吴理真与蒙山七株茶树": "Wu Lizhen and the Seven Tea Trees of Mengshan", "蒙山地方叙事把吴理真与上清峰七株茶树联系起来，茶树被赋予神异色彩，后来又与皇茶园记忆相连。这一故事表达对种茶先人的纪念，不能单独证明现代蒙顶甘露的确切创制年代。": "Mengshan local narratives connect Wu Lizhen with seven tea trees on Shangqing Peak, attributing miraculous qualities to them and later linking them with memories of the imperial tea garden. The story commemorates an ancestral tea grower; it cannot alone establish the precise creation date of modern Mengding Ganlu.", "不采用神异疗效，不把传说身份与精确历史年代强行拼接。": "Supernatural healing claims are excluded, and legendary identities are not forcibly combined with precise historical dates.", "黄金桂的陪嫁茶苗说": "The Dowry Seedling Account of Huangjingui", "安溪地方介绍保留以茶苗陪嫁、带至夫家栽种的说法，另有发现野茶后移植的版本。两种叙事都将家庭劳动与茶种传播相连。": "An Anxi local introduction preserves an account of tea seedlings given as a dowry and taken to the husband's home for planting. Another version tells of discovering and transplanting wild tea. Both connect household labour with the spread of tea plants.", "这是来历传说的版本记录，不将婚嫁人物、年份或单一发现者裁定为历史事实。": "A record of one origin-legend version, not a ruling that its marriage figures, year or sole discoverer are historical facts.", "鹞子衔籽与半天腰": "The Hawk-Carried Seed and Bantianyao", "地方故事把险崖茶树的出现解释为鹞子衔来茶籽，与“半天妖／半天腰”的名字相互呼应。可核对的现代调查回忆则记录了1979年的寻找和保育。": "A local story explains the tea tree on a precipitous cliff as having grown from a seed carried by a hawk, echoing the names Bantianyao, 'half-sky demon', and Bantianyao, 'halfway up the sky'. Verifiable modern survey recollections instead record its search and conservation in 1979.", "将鸟衔籽故事与调查史分列，不能用传说说明真实品种谱系。": "The bird-carrying-seeds story is separated from investigation history. A legend cannot establish an actual cultivar lineage.", "茶与德昂族的族群叙事": "Tea in De’ang Community Narratives", "田野研究讨论德昂族茶史诗和神话，茶既是食饮材料，也参与族群来源、礼俗交往的叙述。": "The field study discusses De’ang tea epics and myths. Tea is both food and drink and part of narratives about ethnic origins, ritual, and social relations.", "这里只概述研究所记文化功能；未抄录史诗全文，未把神话写成历史或生物学事实。": "Only the cultural functions recorded by the research are summarised here. The epic is not reproduced in full, and mythology is not written as historical or biological fact.", "采茶之前的祭茶礼": "The Tea Ritual Before Picking", "宁洱贡茶技艺把祭茶、采选、杀青揉晒和蒸压连接起来，体现制茶生产与地方礼俗结合。": "Ning'er tribute-tea craft connects tea rituals, picking and sorting, heat-fixing, rolling and sun-drying, and steam-pressing, reflecting the combination of production and local customs.", "工艺与民俗为现代机构记录；不能由仪式存在推导未经证实的上古起源。": "Craft and customs are documented by modern institutions. The existence of a ritual cannot establish an unverified ancient origin.", "所列地方资料记述……": "The listed local source recounts…", "黄公望与黄汤茶名": "Huang Gongwang and the Name Huangtang", "专业茶叶百科收录黄公望与黄汤命名相联系的地方说法，为茶名附上一段文人故事。": "The professional tea encyclopedia records a local account connecting Huang Gongwang with Huangtang’s naming, attaching a literati story to the tea name.", "原来源明确作为传说记载；本批不将故事人物和年代用作产品起源事实。": "The original source explicitly records it as a legend. Story characters and dates are not used as product-origin facts in this batch.", "太姥与绿雪芽": "Taimu and Lüxueya", "福建官方刊物所载太母施茶版本": "The Taimu tea-giving version in an official Fujian publication", "太姥故事讲述一位乐善好施的老妇，用绿雪芽救助患病孩童，后来被人们尊奉为太母。": "The Taimu story tells of a charitable elderly woman who used Lüxueya to help sick children and was later revered as the Great Mother.", "救治麻疹属于传说叙事，茶不能因此被宣称可预防或治疗麻疹；不用于确定白茶起源。": "Curing measles belongs to the legend. It does not justify claims that tea prevents or treats measles, and is not used to establish white tea's origin.", "地方流传着这样一个故事……": "A story passed down locally tells…", "张顺、龙太子与珍珠茶树": "Zhang Shun, the Dragon Prince and the Pearl Tea Tree", "岳阳市政府页面：张顺救龙太子版本": "Yueyang government webpage: Zhang Shun rescues the Dragon Prince", "君山一说称张顺救下化为鲤鱼的龙太子，获赠珍珠；凤凰将珠落在岩隙，来年生出茶树。": "One Junshan legend says Zhang Shun rescued a dragon prince transformed into a carp and received a pearl. A phoenix dropped it into a rock crevice, where a tea bush grew the next year.", "动物化身、珍珠生茶树均属神异情节，与其他君山版本分列。": "Animal transformations and a pearl growing into a tea bush are supernatural episodes, separately listed from other Junshan versions.", "白鹤真人与白鹤井": "The White Crane Immortal and White Crane Well", "岳阳市政府页面：白鹤真人携苗版本": "Yueyang government webpage: the White Crane Immortal brings seedlings", "另说白鹤真人带来茶苗并凿井，泡茶能见白鹤飞起；贡茶时井水被换，异象消失，真人也不见了。": "Another version says the White Crane Immortal brought tea seedlings and dug a well, and brewing the tea revealed a flying white crane. When the tea was offered as tribute, the well water was replaced, the vision disappeared and the immortal vanished.", "白鹤异象为故事，不作冲泡时“起鹤”现象的实证解释。": "The white-crane vision is a story, not an empirical explanation of a 'crane rising' during brewing.", "老渔夫与被夺的千里香": "The Old Fisherman and the Stolen Qianlixiang", "岳阳市政府页面：老渔夫与千里香版本": "Yueyang government webpage: the old fisherman and Qianlixiang", "还有一说讲老渔夫发现香茶，遭寺僧和官员抢夺加害；白鹤真人收回神异，让伪善者受罚。": "Another account says an old fisherman discovered fragrant tea, but monks and officials seized it and harmed him. The immortal Baihe withdrew its supernatural qualities and punished the hypocrites.", "此版重在善恶报应，人物关系与白鹤携苗版不同，不合并成历史纪事。": "This version emphasises moral retribution, with relationships differing from the white-crane-carrying-seedlings version; they are not merged into a historical chronicle.", "丁显报恩与状元红袍": "Ding Xian’s Gratitude and the Top Scholar’s Red Robe", "农业农村部所属网站2020年掌故栏：丁显披袍版本": "2020 Anecdotes Column on a Ministry of Agriculture and Rural Affairs Website: Ding Xian's Robe-Draping Version", "大红袍一说称，丁显赶考途中获僧人以茶相助，中状元后回来报恩，将红袍披在茶树上。": "One Dahongpao legend says a monk helped Ding Xian with tea while he was travelling to the imperial examinations. After placing first, he returned to give thanks and draped his red robe over the tea bushes.", "原页明确称得名传说有多种；治好腹痛的情节不作医学证据，也不证明母树的确切树龄。": "The original page explicitly says there are several naming legends. The episode of curing stomach pain is not medical evidence and does not establish the mother tree's precise age.", "宋滨授茶与七境堂": "Song Bin’s Tea Teaching and Qijing Hall", "本轮已读来源所载版本": "Version in the source read this round", "罗源地方茶文化报道转述：宋滨隐居当地，把种茶方法教给乡民，后人建七境堂纪念。此为当地流传的授茶传说，说明社区怎样解释茶事与祭祀的联系；不据此确定七境茶的创制年代。": "A Luoyuan local tea-culture report retells how Song Bin lived in seclusion locally and taught villagers to grow tea; later generations built Qijing Hall in his memory. This local tea-teaching legend explains how the community connects tea with ritual, not a confirmed creation date for Qijing Tea.", "报道本身以“相传”叙述；宋滨身份、时代与建堂年代未据原始文献核验。": "The report itself says 'according to tradition'. Song Bin's identity, era and the hall's construction date have not been verified against primary texts.", "溪边老茶树与白芽奇兰选育": "The Old Streamside Tea Tree and the Development of Baiya Qilan", "据县茶叶站人员访谈，何锦能1981年秋在彭溪村茶丛发现芽色偏白、制茶有兰香的老茶树。当地随后通过单株选育与无性繁殖发展白芽奇兰，展示了从茶农观察到品种研究的现代过程。": "According to an interview with county tea-station personnel, in autumn 1981 He Jinneng found an old tea tree among the bushes in Pengxi Village, with whitish buds and an orchid aroma when processed. Local development of Baiya Qilan through individual-plant selection and vegetative propagation followed, illustrating a modern progression from growers’ observation to cultivar research.", "人物访谈与品种认定报道；不是神话，母树树龄评估未直接入库。": "Personal interviews and cultivar-recognition reports, not mythology; mother-tree age estimates were not directly entered.", "谢东庆在永福种茶": "Xie Dongqing’s Tea Growing in Yongfu", "采访记述谢东庆寻找适合高山茶的产地后，于1997年初在永福经营茶园；其后持续建设茶园并引种樱花，吸引更多台农。故事反映两岸农业技术与生活经验的交流。": "The interview recounts that after seeking a suitable origin for high-mountain tea, Hsieh Tung-ching began operating tea gardens in Yongfu in early 1997. He subsequently continued developing the gardens and introducing cherry trees, attracting more Taiwanese farmers. The story reflects exchanges of agricultural technology and lived experience across the Taiwan Strait.", "三女山与十二道雷的民间说法": "The Folktale of Three Maidens Mountain and Twelve Thunderclaps", "赵伟伦的地方茶史文章记录一则传说：三位仙女采茶后在山潭游憩，迟未归天，十二道雷声催召后化为山峰，携带的茶叶留在山间。它用山形、雷声解释茶名，保存的是民间想象，并非茶树起源的科学或历史证明。": "Zhao Weilun’s local tea-history article records a legend: three fairy maidens rested and played in a mountain pool after picking tea, delaying their return to heaven. After twelve thunderclaps summoned them, they became mountain peaks, leaving their tea among the mountains. It explains the tea name through mountain shapes and thunder, preserving folklore rather than scientific or historical proof of the tea plant’s origin.", "仅复述署名文章所载版本；其中天宫与化山均为神话情节，茶籽/茶叶以原文茶叶为准。": "Only the version in the signed article is retold. The heavenly palace and transformation into a mountain are mythical episodes; where seeds/leaves differ, the original’s tea leaves are retained.", "新茶造型与“勾青”命名": "A New Tea Shape and the Name Gouqing", "羊岩茶场自述记，茶人参加名优茶培训后，在既有临海蟠毫经验上反复试制新外形，以勾曲特点命名勾青。故事反映生产者在市场变化中开发地方名茶的经历。": "Yangyan Tea Farm's own account says its tea makers attended premium-tea training, then repeatedly trialled a new shape based on existing Linhai Panhao experience, naming Gouqing for its hooked curls. The story reflects a producer developing a local famous tea amid market changes.", "生产者公开自述，不把自述中的市场评价和独占首创作为独立鉴定结论。": "A producer's public self-description. Its market assessments and claims of exclusive invention are not treated as independent appraisal conclusions.", "庄晚芳在淳安指导新茶": "Zhuang Wanfang’s Work with New Teas in Chun’an", "东南大学校友传记记载，庄晚芳1983年夏到淳安考察指导，并为千岛玉叶等新茶题名。它体现茶学工作者参与地方名茶恢复创新的现代经历；其他转载中的不同年份未强行合并。": "A Southeast University alumni biography records Zhuang Wanfang visiting Chun'an in summer 1983 to advise on tea and name new teas including Qiandao Yuye. It illustrates tea scholars' modern involvement in restoring and innovating local famous teas. Different years in other reprints are not forcibly reconciled.", "李显在圣水得茶献母的传说": "The Legend of Li Xian Bringing Shengshui Tea to His Mother", "当地传说李显在竹山圣水得到茶叶，随后献给母亲武则天。这个版本将圣水茶乡与唐代人物相联系。": "A local legend says Li Xian obtained tea at Shengshui in Zhushan and later offered it to his mother Wu Zetian. This version connects Shengshui tea country with Tang figures.", "所列现代来源收录的地方版本": "Local version recorded in the listed modern source", "十堰日报以“相传”引述；没有查到唐代原始献茶档案。删除原报道中返老还童及其所谓硒解释，不作为史实或功效。": "Shiyan Daily introduces the account as “legend has it”; no original Tang tea-offering archive was found. The report's rejuvenation claim and supposed selenium explanation are removed, not treated as history or health effects.", "柏泉古井与寺院煮茶": "Baiquan Ancient Well and Temple Tea", "地方传说中，寺院周边茶农用柏泉古井水浇茶园、煮茶，寺僧和往来禅客喜爱这一味茶。故事让古井、茶园和景德寺联系起来。": "Local legend says growers near the temple watered gardens and brewed tea with Baiquan’s ancient well water, a tea loved by monks and visiting Chan guests. The story connects the well, gardens, and Jingde Temple.", "商务部老字号数字博物馆所载地方版本；未核其援引旧志原件，不据此确定古井始建年代、历史茶名或现代茶连续传承年限。": "A local version on the Ministry of Commerce Time-Honored Brands Digital Museum. Cited original gazetteers were not checked, so it does not establish the ancient well’s construction date, historical tea names, or years of continuous transmission of modern tea.", "杨泗将军镇龙与百丈潭地名": "General Yang Si’s Subduing of the Dragons and the Name Baizhangtan", "通城流传青龙、黄龙作恶，杨泗将军奉命缉拿的故事。青龙逃走时踏出深潭，后被镇住化为青龙山；黄龙也化为黄龙山。百丈潭因而成为地方记忆中的神异山水。": "Tongcheng folklore tells of a blue dragon and yellow dragon causing harm, and General Yang Si being ordered to capture them. As the blue dragon fled, it stamped out a deep pool, then was subdued and became Qinglong Mountain; the yellow dragon became Huanglong Mountain. Baizhangtan thus entered local memory as a supernatural landscape.", "这是产地地名传说，仅作百丈潭茶的地域文化背景；来源未说茶树由龙变成，也未证明此茶始于传说年代。": "A legend about the place name, used only as regional cultural background for Baizhangtan Tea. The source does not say a dragon became a tea tree or establish that this tea began in the legendary period.", "王妃在香炉观种茶的传说": "The Legend of a Princess Consort Planting Tea at Xianglu Temple", "罗田地方版本说，一位喜爱茶事的北宋王妃厌倦宫廷生活，带侍女离宫，来到山水环抱的香炉观，建观并种下带来的茶树，过起隐居生活。": "A local Luotian legend tells of a Northern Song prince's consort who loved tea but grew tired of palace life. She left with her maid, came to Xiangluguan among mountains and waters, built a temple, planted the tea trees she had brought and lived in seclusion.", "荆楚网采访明确称“传说”；王妃未有可核姓名，宫廷携种、建观和宋代起源均未获得原始史料证实。": "The Jingchu Net interview explicitly calls this a “legend.” No verifiable name is given for the princess, and bringing seeds from the palace, founding a Taoist temple, and a Song-dynasty origin have not been confirmed by primary historical evidence.", "麻姑仙女与地方茶名": "The Immortal Magu and a Local Tea Name", "抚州地方文化把麻姑献寿、沧海桑田等仙女故事与麻姑山联系，也把麻姑茶、麻姑酒等特产放进这一地方叙事。": "Fuzhou's local culture links stories of the immortal maiden Magu, such as Magu Offering Longevity and the sea turning into fields, with Magu Mountain, and places local specialities such as Magu Tea and Magu wine within this narrative.", "文化展资料证明地方故事的流传；未称仙女发明茶，也不以献寿故事证明延寿功效。": "Cultural exhibition material establishes that the local story circulates. It does not say a fairy invented tea or use a birthday-offering story as evidence of life extension.", "本轮所读来源版本": "Version in the source reviewed this round", "一两黄金一两茶的赏金故事": "The Reward Story of One Liang of Gold for One Liang of Tea", "湖南林业部门刊载的地方叙述转引县志：明代一位道台途经黄金寨，品尝当地茶后赞赏，并赏黄金一两。由此衍生“一两黄金一两茶”的茶名故事。": "A local account published by Hunan's forestry authorities quotes a county gazetteer: a Ming-dynasty circuit official passing through Huangjinzhai praised the local tea after tasting it and awarded one liang of gold. This gave rise to the tea-name story 'one liang of gold for one liang of tea'.", "此为现代官方页面转述的故事版本，未核见明代或县志原本；不据此断定实际价格、贡茶制度或治病效果。": "This is a story version retold on a modern official webpage; Ming-period originals or the original county gazetteer have not been checked. It does not establish actual prices, the tribute-tea system or therapeutic effects.", "潘天红为茶农请愿": "Pan Tianhong’s Petition for Tea Farmers", "龙胜地方讲述称，清乾隆年间龙脊茶被列为贡品后，茶农因以茶代税而难以靠售茶谋生。瑶族首领潘天红为民请愿，推动茶叶重新上市交易。这一故事今天仍在当地茶艺培训中讲授。": "A local Longsheng account says that after Longji tea became a tribute product during the Qing Qianlong reign, tea growers had difficulty making a living from sales because tea was taken in lieu of tax. Yao leader Pan Tianhong petitioned on their behalf and helped restore market trading in tea. The story is still taught in local tea-art training today.", "来源使用“据记载”，但未列原始文献；收录为地方历史轶事版本，不能据此确认具体茶税制度、年代或人物事迹。": "The source says “according to records” without identifying an original document. It is included as a local historical anecdote, not evidence confirming a specific tea-tax system, date or person's deeds.", "皇妃带茶回京的传说": "The Legend of an Imperial Consort Bringing Tea to the Capital", "怀化地方介绍讲述：一位皇妃从沅陵故乡回京，夜泊碣滩，尝到山民献上的茶后带回京城；皇帝与群臣赞赏，随后命当地制作贡茶。": "A Huaihua local account tells of an imperial consort returning to the capital from her Yuanling hometown, staying overnight at Jietan, and taking tea offered by mountain villagers back to court. The emperor and officials praised it, and local tribute production was then ordered.", "来源版本称唐睿宗娘娘胡凤姣；人物身份和贡茶制度未获原始史料核实，仅证明当代有此地方传说。": "The source version names Hu Fengjiao as Emperor Ruizong of Tang's consort. Her identity and the tribute-tea system have not been verified in primary historical records; the source proves only that this local legend circulates today.", "山母仙三授茶法": "The Mountain Mother Immortal’s Three Teachings of Tea Making", "玲珑村传说，一位山母仙怜悯迁来谋生的乡民，夜里骑马进村，把制茶方法向各家传授三遍，天亮前腾云离去。地方把山顶的“马归槽”积水石槽与这段故事相联系。": "Linglong Village legend tells of a Mountain Mother Immortal who pitied villagers who had migrated there for a living. She rode into the village at night, taught every household tea making three times, and departed on clouds before dawn. Locally, the water-filled stone trough called “Magui Cao” on the summit is associated with this story.", "来源明确以“相传”引出；属于解释地方工艺与地名的民间故事，不是明末清初制茶史的原始证明。": "The source explicitly introduces this with “legend has it.” It is folklore explaining local techniques and place names, not primary evidence for tea-making history in the late Ming and early Qing.", "雁荡猴茶报恩的故事": "The Gratitude Story of Yandang Monkey Tea", "出版社介绍转述一种猴茶故事：山僧在冬季接济山猴，猴在晚春以高山茶叶回报。这个版本把山地采茶环境与知恩报恩的主题联系起来。": "The publisher retells a monkey-tea story: a mountain monk helps monkeys through winter, and they repay him with high-mountain tea leaves in late spring. This version links mountain picking conditions with gratitude and repayment.", "来源称引自《清稗类钞》，本轮未见古籍原件；不据此证明猴采茶的真实性，也不把它当现代雁荡毛峰名称起源。": "The source says it quotes Qingbai Leichao, but the ancient original was not seen in this round. It does not prove monkeys actually picked tea or explain the origin of the modern Yandang Maofeng name.", "绿茶": "Green tea", "杀青": "Heat-fixing", "以工艺判断，不由名称中的颜色判断。": "Classified by processing, not by the colour in the name.", "白茶": "White tea", "萎凋和干燥": "Withering and drying", "与名为安吉白茶的绿茶分开。": "Distinct from Anji Baicha, which is a green tea.", "黄茶": "Yellow tea", "闷黄": "Yellowing", "不把叶片黄化的茶树品种直接归入黄茶。": "Yellow-leaf cultivars are not directly classified as yellow tea.", "乌龙茶": "Oolong tea", "做青、杀青及后续加工": "Leaf bruising and resting (zuoqing), heat-fixing and subsequent processing", "青茶是常用别称。": "Qingcha is a common alternative name.", "红茶": "Black tea", "萎凋、揉捻或揉切、氧化、干燥": "Withering, rolling or rolling and cutting, oxidation, and drying", "英文通常称 black tea；与中文黑茶区分。": "Usually called black tea in English; distinguished from Chinese dark tea.", "黑茶": "Dark tea", "后发酵等": "Post-fermentation and related processing", "不同茶品的发酵工序需分别记录。": "Fermentation processes must be recorded separately for each tea product.", "花茶和再加工茶": "Scented & reprocessed teas", "窨制等": "Scenting and related processing", "这是导航入口，不是第七基本茶类。": "This is a navigation category, not a seventh basic tea category.", "普洱专题": "Pu'er tea", "区分生茶与熟茶": "Distinguish raw (sheng) and ripe (shou) tea", "同时记录标准产品类型和基础茶类归属；不强行合并生熟。": "Records both standard product type and base tea category; raw and ripe forms are not forcibly merged.", "民族茶与特殊工艺": "Ethnic tea traditions & special processes", "按具体技艺区分": "Distinguish by the specific processing tradition", "独立专题，不新增基本茶类；保留当地工艺和分类来源。": "An independent topic, not a new basic tea category; local processes and classification sources are retained.", "跨茶类地域茶": "Regional teas spanning multiple categories", "同一地域名称下包含多种茶类": "Multiple tea categories under one regional name", "按来源保留产品体系，不强行归入单一基本茶类。": "Retain the source’s product system without forcing it into one basic tea category.", "中国茶文化库": "Chinese Tea Culture Library", "茶叶百科与系统学习": "Tea encyclopedia & structured learning", "YouTube和短视频资料": "Research for YouTube and short-form videos", "私有百科资料库": "Private encyclopedia library", "持续主动编纂的中国茶百科。已有地方茶、产品类型和技艺条目按来源收录；没有已核验的全国封闭总表，不把当前数量当作所有茶名。": "An actively maintained Chinese tea encyclopedia. Local teas, product types and crafts are included according to sources. No closed, verified nationwide master list exists, so the current count is not treated as every tea name.", "AI辅助来源整理；未标记为人工专家审核": "AI-assisted source organisation; not marked as reviewed by a human expert", "保留4c499d0提交的206条资料与108项GI目录，增量整合独立来源核验、安全说明与逐步工序；未宣称所有继承来源已复核。": "Retains the 206 records and 108 GI catalogue items from commit 4c499d0, incrementally integrating independent source checks, safety notes, and stepwise processes. It does not claim that all inherited sources were rechecked.", "已采集是内容状态；节选、部分原文、全文与混合页码证据分开显示。访问方式不等于可靠性评级或独立专家复核。": "Collected indicates content status. Excerpts, partial originals, full text and mixed-page evidence are shown separately. Access method is not a reliability rating or independent expert review.", "实物照片逐茶核对来源标识与实际像素；禁止通用茶图、茶园或AI图代替茶品。": "Physical tea photographs are checked individually against source identification and actual pixels. Generic tea images, tea gardens and AI images must not substitute for the named product.", "茶类、成品茶名、茶树品种、地理产区、商品品牌分别建实体，不把它们混为同一层级。": "Tea categories, finished-tea names, tea cultivars, geographical origins and commercial brands are separate entities, not conflated at one classification level.", "基本茶类按工艺组织；花茶为再加工入口，普洱为专题入口，茶饼和茶砖另记形态。": "Basic tea categories are organised by processing. Scented tea has a reprocessed-tea entry point, Pu’er a topic entry point, and cakes and bricks are separately recorded as shapes.", "起源分别记录当地茶事、名称首见、现代工艺形成、商业化时间；不以当地种茶史替代现代茶品历史。": "Origins are recorded separately as local tea activity, first appearance of a name, formation of the modern process and commercialisation. Local tea-growing history does not replace the history of a modern tea product.", "每项论断绑定来源和具体位置；网页转述古籍不等于直接核验古籍。": "Every claim is tied to a source and a specific location. A webpage's retelling of an ancient text is not direct verification of that text.", "故事分民间传说、文献转述、争议记载和原创演绎；不同版本并列保存。": "Stories are classified as folk legends, documentary retellings, disputed accounts and original adaptations; different versions are retained side by side.", "健康研究记录人群、茶汤或提取物、剂量、结果和限制；通用茶研究不能自动变成某茶名专属功效。": "Health research records the population, tea infusion or extract, dose, outcomes and limitations. General tea research cannot automatically become a benefit specific to one named tea.", "候选和资料草稿不自动发布；公开内容需事实审核及素材权利确认。无已审核项目时不得标称已发布。": "Candidates and research drafts are not published automatically. Public content requires factual review and confirmation of material rights. Nothing may be labelled published when no reviewed item exists.", "引用标明发布机构、原作者或转载来源、核查日期和支持范围；来源机构可靠也不意味着文中所有说法可直接采信。": "Citations identify the issuing institution, original author or reprint source, check date and supported scope. A reliable institution does not mean every statement in its article can be accepted without assessment.", "传统养生说法作为文化材料保存，不写成疾病治疗承诺；神话中的治病情节不可作为现代疗效证据。": "Traditional health beliefs are preserved as cultural material, not promises to treat disease. Healing episodes in myths cannot serve as evidence of modern therapeutic efficacy.", "图像记录原图、出处、作者、许可和适用渠道；AI生成图另标示意图，不作为古籍、器物或茶叶身份的实证。": "Image records retain the original image, source, author, licence and permitted channels. AI-generated images are separately labelled illustrations and are not evidence of the identity of ancient texts, objects or teas.", "资料更新保留修订记录；同一来源的转载不算独立交叉核验。": "Updates retain revision records. Reposts of the same source do not count as independent cross-checking.", "完整度按范围和字段计算；没有可靠传说的茶不强行编造故事。": "Completeness is measured by scope and field. Stories are not invented for teas without reliable legends.", "百科由编辑主动采集维护，不依赖用户提交；阅读笔记不是百科内容来源。": "Editors actively collect and maintain the encyclopedia; it does not depend on user submissions. Reading notes are not encyclopedia sources.", "collected表示已采集形成可读正文，不代表每项历史争议或医学问题已有定论。": "“collected” means material has been gathered into readable body text. It does not mean every historical dispute or medical question has been resolved.", "茶类通用冲泡保存参考与具体茶款的实测或来源参数分开。": "General category-level brewing and storage references are separated from measurements or sourced parameters for specific teas.", "来源检索节选、已读正文、已读论文摘要分别记录，不把搜索命中当成全文核验。": "Search excerpts, read full texts and read paper abstracts are recorded separately. A search hit is not treated as full-text verification.", "茶叶名录": "Tea catalogue", "六大茶类、再加工茶、别名、同名异物、英文名、区域茶名": "Six basic categories, reprocessed tea, aliases, same-name different entities, English names, and regional tea names.", "茶树与产地": "Tea plants & origins", "茶树品种、群体种、茶区、山场、生态、农业文化遗产": "Tea cultivars, population cultivars, tea regions, growing sites, ecology and agricultural heritage", "起源与历史": "Origins & history", "当地茶事、名称首见、现代工艺、贡茶、贸易、发展时间线": "Local tea practices, first recorded names, modern processes, tribute tea, trade and development timeline.", "故事与传说": "Stories & legends", "版本、流传地、人物、文献出处、历史可信度、演绎边界": "Version, place of circulation, characters, documentary source, historical credibility, and limits of adaptation.", "制茶与风味": "Processing & flavour", "采摘、加工、焙火、储存、干茶、汤色、香气、滋味、叶底": "Picking, processing, roasting, storage, dry-leaf appearance, liquor colour, aroma, taste and infused leaves", "茶事与民俗": "Tea practices & folk customs", "待客、婚俗、节庆、茶馆、茶食、各地域和族群的饮茶实践": "Hospitality, wedding customs, festivals, teahouses, tea foods, and drinking practices across regions and ethnic groups.", "人物与典籍": "People & classical texts", "陆羽等历史人物、制茶传承人、茶书、诗词、书画、文物": "Historical figures such as Lu Yu, tea-making heritage bearers, tea books, poetry, calligraphy, paintings and cultural objects.", "茶器与冲泡": "Teaware & brewing", "器型、器物年代、茶水比、温度、时间、比较品饮记录": "Vessel form, object date, tea-to-water ratio, temperature, time, and comparative tasting records.", "健康与传统养生": "Health & traditional wellness", "现代研究、人体证据、传统说法、风险、适用范围": "Modern research, human evidence, traditional accounts, risks and scope of applicability.", "内容与素材": "Content & assets", "百科稿、视频选题、脚本、镜头、地图、照片、授权、版本和发布记录": "Encyclopaedia drafts, video topics, scripts, shots, maps, photographs, permissions, versions and publication records", "植物种：species": "Plant species", "茶树 Camellia sinensis (L.) Kuntze 是Kew当前接受的种名，隶属山茶科山茶属。种级学名回答植物身份，与成茶的绿茶、乌龙茶或红茶分类分开记录。": "Camellia sinensis (L.) Kuntze is the species name currently accepted by Kew, in the genus Camellia and family Theaceae. The species-level scientific name identifies the plant and is recorded separately from finished-tea categories such as green, oolong and black tea.", "植物学变种：botanical var.": "Botanical variety: botanical var.", "var. 表示种下的植物学变种，不等于栽培品种 cultivar。截至2026-10-12，Kew在茶树种下接受5个变种：assamica、dehungensis、madoensis、pubilimba和sinensis。本库重点介绍sinensis与assamica，但不把它们写成全球仅有的两个变种。": "“var.” denotes a botanical variety below species rank, not a cultivated variety or cultivar. As of 2026-10-12, Kew accepted five varieties within the tea species: assamica, dehungensis, madoensis, pubilimba and sinensis. This library focuses on sinensis and assamica without describing them as the only two varieties worldwide.", "茶变种：Camellia sinensis var. sinensis": "Tea variety: Camellia sinensis var. sinensis", "Kew接受的茶树种下变种之一；其页面列原生范围为中国南部。具体栽培品种是否归入此变种，应依育种或植物分类文献确认，不仅凭叶片大小或商品名称推断。": "One of the infraspecific varieties of the tea species accepted by Kew; its page gives southern China as the native range. Whether a particular cultivar belongs to this botanical variety should be established from breeding or botanical-taxonomy literature, not inferred solely from leaf size or a commercial name.", "阿萨姆变种：Camellia sinensis var. assamica": "Assam variety: Camellia sinensis var. assamica", "Kew接受的茶树种下变种之一，完整学名为 Camellia sinensis var. assamica (Royle ex Hook.) Steenis；页面列原生范围从东喜马拉雅延至中国南部及中南半岛北部。“阿萨姆变种”与某批茶的实际产地应分别记录。": "One of the tea plant's varieties accepted by Kew, with the full scientific name Camellia sinensis var. assamica (Royle ex Hook.) Steenis. The page gives its native range as the eastern Himalaya to southern China and northern Indochina. “Assam variety” and the actual origin of a particular batch of tea should be recorded separately.", "栽培品种：cultivar": "Cultivar", "经选择而形成、具有可区别且稳定特征，并能通过适当繁殖保持这些特征的植物集合。它属于栽培植物命名概念，不能与botanical var.互换；也不必都由人工杂交产生或全都属于无性系。": "A group of plants formed through selection, with distinguishable and stable characteristics that can be maintained through appropriate propagation. This is a concept in cultivated-plant nomenclature and is not interchangeable with botanical var.; cultivars need not all result from artificial hybridisation or all be clones.", "地方群体种：landrace / population": "Local population cultivar: landrace / population", "茶树地方群体种含有性状不同的个体，是重要的遗传资源。对32份茶树群体种的研究检出丰富遗传多样性和地域结构。本库将群体种来源与其后选出的单株品种分开，避免把一个地方群体写成完全相同的克隆。": "Local seed-propagated tea populations contain individuals with differing traits and are important genetic resources. A study of 32 tea populations found rich genetic diversity and regional structure. This library distinguishes population origins from individual cultivars later selected from them, avoiding presentation of a local population as identical clones.", "无性系：clone": "Clone", "由植株组织通过无性繁殖形成的材料可构成无性系；无性系可以成为栽培品种，但cultivar的范围不限于无性系。例如中茶502从黄山群体种单株选择后经扦插扩繁，是群体来源与后续品种需要分别记录的实例。": "Material produced through vegetative propagation from plant tissue can form a clone. A clone may become a cultivar, but cultivars are not limited to clones. For example, Zhongcha 502 was selected from a single plant in the Huangshan seed-propagated population and then multiplied by cuttings, illustrating why population origin and subsequent cultivar identity should be recorded separately.", "商品名称与品牌": "Commercial names & brands", "用于市场销售的名称、商标与规范栽培品种名要分别记录，名称相同本身不足以证明植物材料相同。茶商品还应关联生产者、实际原料、产地及加工类型；这些关联需逐项有证据。": "Market names, trademarks, and formal cultivar names must be recorded separately; identical names alone do not prove identical plant material. Tea products should also link to producer, actual raw material, origin, and processing type, each supported by its own evidence.", "母树与来源株": "Mother trees & source plants", "本库把“母树”作为具体原株或繁殖来源的身份记录，不设为植物分类阶元。武夷学院母树大红袍标本研究指向实际采枝植株；任一商品与这些植株的关系仍需另行举证，不能由同名直接推出。": "The library treats 'mother tree' as an identity record for a specific original plant or propagation source, not as a botanical rank. Research on mother-tree Dahongpao specimens at Wuyi University concerns actual plants from which branches were collected. Any commercial product's relationship to those plants still requires separate evidence and cannot be inferred from sharing the name.", "产地名称与区域茶系列": "Origin names & regional tea families", "产地名称描述地理来源，可涵盖不同茶树品种。阿里山高山茶即是茶区整合形成的名称，改良场资料同时列出青心乌龙及台茶12号为当地主要栽培品种；不能把阿里山高山茶直接当成一个cultivar。": "A place-based name describes geographical origin and may encompass different tea cultivars. Alishan High-Mountain Tea is a name formed through the integration of a tea-growing region. Tea research and extension material lists both Qingxin Oolong and TTES No. 12 as major locally cultivated varieties; Alishan High-Mountain Tea must not be treated directly as a single cultivar.", "加工茶类与成茶风格": "Processing categories & finished tea styles", "绿茶、黄茶、白茶、青茶、红茶、黑茶在这里作为加工分类记录。茶树品种的适制性、具体加工与成茶名称另设关联；例如台茶12号可适制包种茶和乌龙茶，品种名称不自动决定唯一制法。": "Green, yellow, white, oolong, black and dark tea are recorded here as processing categories. Cultivar suitability, specific processing and finished-tea names are linked separately. For example, TTES No. 12 can be suitable for Baozhong and oolong; a cultivar name does not automatically dictate a single processing method.", "绿茶 · Green tea": "Green tea", "加工分类：较早杀青以抑制酶促氧化，再整形、干燥。蒸青、炒青等为工艺分支；安吉白茶因其制作仍属绿茶。": "Processing category: relatively early heat-fixing suppresses enzymatic oxidation, followed by shaping and drying. Steamed and pan-fired tea are processing branches. Anji Baicha remains green tea because of its method.", "白茶 · White tea": "White tea", "传统主线为萎凋、干燥，原料品种及芽叶条件区分白毫银针、白牡丹、贡眉、寿眉等产品。萎凋包含内含物变化，不等于“完全不氧化”；福鼎、政和为地域维度。": "The traditional main sequence is withering and drying. Raw-material cultivars and bud/leaf conditions distinguish Baihao Yinzhen, White Peony, Gongmei, Shoumei, and other products. Withering includes changes in internal constituents and is not equivalent to “completely unoxidized.” Fuding and Zhenghe are geographic dimensions.", "黄茶 · Yellow tea": "Yellow tea", "杀青基础上形成闷黄特色，包闷、复炒、复烘的安排因茶而异。湿热下的非酶促转化是重要机制，不能简单借用熟普的微生物渥堆解释。": "Yellowing creates the distinctive character after heat-fixing; wrapping/resting, repeated pan-firing, and repeated drying differ by tea. Nonenzymatic transformation under moist heat is important and cannot simply be explained by ripe Pu’er’s microbial pile fermentation.", "乌龙茶／青茶 · Oolong tea": "Oolong Tea / Qingcha · Oolong tea", "通过萎凋及做青形成部分氧化，继以杀青、揉制和干燥；条形、球形和模压等形制并存。焙火程度与氧化程度应分别记录，不提供跨品种统一发酵百分比。": "Partial oxidation develops through withering and leaf bruising and resting, followed by heat-fixing, rolling and drying. Strip-shaped, ball-shaped and mould-pressed forms coexist. Roast level and oxidation level should be recorded separately; no universal oxidation percentage is supplied across cultivars.", "红茶 · Black tea": "Black tea", "常用萎凋、揉捻或揉切、氧化、干燥主链。传统“发酵”术语核心指叶内酶参与的多酚氧化，并不等于以微生物为主的堆积发酵；英文通常译作black tea。": "The usual main sequence is withering, rolling or rolling-and-cutting, oxidation, and drying. The traditional term 'fermentation' principally refers to polyphenol oxidation involving enzymes within the leaf, not primarily microbial pile fermentation. The usual English name is black tea.", "黑茶 · Dark tea": "Dark tea", "以后发酵加工为重要线索，多种产品涉及微生物和湿热转化。黑毛茶初制、精制渥堆、筑压、发花须分段记录；并非每一种黑茶都必须出现全部环节。": "Post-fermentation is a key organizing feature, with many products involving microbial and moist-heat transformations. Primary processing of unfinished dark tea, refining pile fermentation, pressing and fungal flowering must be recorded separately. Not every dark tea must include all of these stages.", "再加工茶 · Reprocessed tea": "Reprocessed tea", "在已有茶原料上再加工的维度。茉莉花茶窨制属于这一层；应继续注明茶坯类别。窨花、压制形状、陈放时间各是独立属性，不能替代基本茶类或品种。": "A dimension for further processing of existing tea material. Jasmine scenting belongs here, while the base tea category should still be stated. Floral scenting, pressed shape and ageing duration are separate attributes and cannot replace basic tea category or cultivar.", "氧化、渥堆与发花": "Oxidation, pile fermentation & fungal flowering", "行业词“发酵”跨文献并不总指同一机制。红茶氧化、乌龙做青、黄茶闷黄、黑茶渥堆与茯茶发花按具体过程记录；微生物的存在也不能直接推导某种保健功效。": "The industry term 'fermentation' does not always refer to the same mechanism across sources. Black-tea oxidation, oolong bruising and resting, yellow-tea yellowing, dark-tea pile fermentation and Fu-tea fungal flowering are recorded according to their specific processes. The presence of microorganisms also cannot directly establish a particular health benefit.", "普洱：晒青原料、生茶与熟茶": "Pu'er: sun-dried tea base, raw tea & ripe tea", "晒青毛茶是重要原料阶段；生茶蒸压与熟茶人工后发酵是分支流程。陈放年份、饼形或汤色均不能单独定义生熟。本库设置普洱入口用于导航，不把它称为第七种基本茶类。": "Sun-dried unrefined tea is an important material stage; steam-pressing raw tea and artificial post-fermentation of ripe tea are branching processes. Aging years, cake shape, or liquor colour alone cannot define raw versus ripe. The library provides a Pu’er entry for navigation, not as a seventh basic tea category.", "英文名称的使用范围": "Scope of English names", "本库优先采用通行拼音，并在必要处加产品类型释义，便于跨语言检索。除来源明确给出者外，nameEn 是编辑规范化标签，不宣称每个茶名只有一个官方英文译法。": "The library favours standard pinyin, adding product-type explanations where useful for cross-language searching. Unless explicitly supplied by a source, nameEn is an editorially standardized label, not a claim that each tea name has only one official English translation.", "工序主链与生产规程": "Main process sequences & production procedures", "本库steps是有来源的阅读导览；若借用茶类或区域共用主链，会在variant或note明示。control含来源要点及审慎编辑提示，未逐项标注为国家标准要求，不代替企业工艺验证、检验和食品安全管理。": "The library’s steps provide a sourced reading guide. Any shared tea-category or regional sequence is identified in variant or note. control includes source points and cautious editorial notes; these are not individually labeled as national-standard requirements and do not replace enterprise process validation, inspection, or food-safety management.", "编辑范围：非茶草本与混合饮品": "Editorial scope: non-tea herbal infusions & blended drinks", "不含茶树原料的草本浸泡饮品另建类别；含茶树原料的混合饮品记录实际配料与再加工方式。本轮尚未建立草本名录，也不把本库茶饮健康资料直接套用于草本。此条为资料库编目规则。": "Herbal infusions containing no tea-plant material are assigned a separate category; mixed drinks containing tea-plant material record their actual ingredients and reprocessing methods. A herbal catalogue has not yet been established in this round, and this library's tea-health material is not directly applied to herbs. This is a library cataloguing rule.", "第640号公告茶产品对照（修订）": "Tea-product cross-reference for Announcement No. 640 (revised)", "冠山连翘茶": "Guanshan Lianqiao herbal infusion", "连翘，非茶树原料": "Forsythia, not material from the tea plant", "德化十八学士茶花": "Dehua Shiba Xueshi ornamental camellia", "观赏茶花，不是茶叶成品": "An ornamental camellia, not a finished tea product", "黎川茶树菇": "Lichuan tea-tree mushrooms", "食用菌茶树菇": "Edible tea-tree mushrooms", "上饶山茶油": "Shangrao camellia oil", "油茶果仁油，非饮用茶叶": "Oil from oil-tea camellia kernels, not leaves for drinking tea", "三清山山茶油": "Sanqingshan camellia oil", "洪湖荷叶茶": "Honghu lotus-leaf infusion", "荷叶代用茶": "A lotus-leaf herbal infusion", "茅岩莓茶": "Maoyan Meicha", "显齿蛇葡萄代用茶": "An herbal infusion made from Ampelopsis grossedentata", "绥宁绞股蓝": "Suining Jiaogulan", "七叶绞股蓝代用茶": "An herbal infusion made from seven-leaf jiaogulan", "永顺莓茶": "Yongshun Meicha", "平乐石崖茶": "Pingle Shiya herbal infusion", "亮叶黄瑞木代用茶": "An herbal infusion made from glossy-leaved huangruimu", "大新苦丁茶": "Daxin Kuding herbal infusion", "冬青属苦丁，非茶树原料": "Kuding from the holly genus, not material from the tea plant", "重新逐项筛查1409个产品标题及茶相关正文，识别116项茶树茶产品，另列11项非茶树产品。旧版108项漏掉8项，已更正；这只是第640号公告附件核对口径，不是全国茶名总表。": "All 1409 product titles and tea-related passages were screened again individually. This identified 116 tea-plant products and separately listed 11 products not made from the tea plant. The earlier total of 108 omitted 8 entries and has been corrected. These figures cover only the annex to Announcement No. 640; they are not a national list of all tea names.", "搜索摘要": "Search abstract", "贵港新闻网": "Guigang News Network", "南国早报": "Nanguo Morning News", "广西县域经济网": "Guangxi County Economy Network", "第646号公告茶产品对照": "Tea-product cross-reference for Announcement No. 646", "已对2647页附件中的870个具名产品标题逐项筛查，本次识别32项茶树茶产品并逐项建映射。这是本次文件核对口径，不是全国茶名总数；若发现漏项继续修订。": "The titles of 870 named products in the 2647-page annex were screened individually. This review identified 32 tea-plant products and mapped each one. These figures describe this document review, not the total number of tea names nationwide; any omissions subsequently found will be corrected.", "茶淀玫瑰香葡萄": "Chadian Muscat grapes", "名称含地名茶淀，产品为葡萄": "The name contains the place name Chadian; the product is grapes", "茶亭沟红薯": "Chatinggou sweet potatoes", "产品为红薯": "The product is sweet potatoes", "新县山茶油": "Xinxian camellia oil", "油茶籽油，非茶叶": "Oil-tea camellia seed oil, not tea leaves", "乌兰茶卡羊": "Wulan Chaka sheep", "名称含茶卡，产品为羊": "The name contains Chaka; the product is sheep", "尉犁罗布麻茶": "Yuli Luobuma herbal infusion", "罗布麻，非山茶属茶树叶": "Luobuma, not leaves of a Camellia tea plant", "逐省保留实际核对过的具名来源、增量与未完成项；未设全国穷尽完成状态。": "For each province, retain the named sources actually checked, additions made, and unfinished items. No status claiming exhaustive national completion has been set.", "具名资料已推进，继续查漏": "Named sources reviewed; gap-checking continues", "地方标准": "Local standard", "DBS61/0001—2023 秦岭泉茗": "DBS61/0001—2023 Qinling Quanming", "原库缺失，新增成茶档案及两个特级形态的五项品质描述；其他等级表格仍保留原标准入口。": "Missing from the original library. A finished-tea entry and five-dimensional quality descriptions for two special-grade forms have been added. Tables for other grades remain accessible through the original standard.", "地理标志／传统技艺": "Geographical indication / traditional skills", "镇巴毛尖县级地标公告与制作报道": "County-level geographical-indication announcement and production reporting for Zhenba Maojian", "原库缺失，新增地方茶名与11道手工工序；未把制作比赛报道认作非遗入选证明。": "Missing from the original library. A local tea name and 11 manual processing steps have been added. Reporting on a production competition has not been treated as proof of intangible-cultural-heritage listing.", "地方文史／种质": "Local history / germplasm", "汉中文史与茶树品种登录资料": "Hanzhong local-history materials and tea-cultivar registration records", "新增紫阳种、陕茶1号独立品种档案，茶树与成品名称分开；秦巴雾毫、八仙云雾的史料仍需继续查。": "Separate cultivar entries for Ziyang Zhong and Shancha No. 1 have been added, distinguishing tea plants from finished-product names. Historical sources for Qinba Wuhao and Baxian Yunwu still require further research.", "地理标志产品保护要求": "Geographical-indication product protection requirements", "第646号公告具名茶产品": "Named tea products in Announcement No. 646", "逐项核对并映射：平利女娲茶、商南茶、镇安象园茶、紫阳富硒茶、镇巴毛尖。个别转录异常单列；不据此推填始创年代。": "Checked and mapped individually: Pingli Nüwa Cha, Shangnan Cha, Zhen'an Xiangyuan Cha, Ziyang Fuxi Cha, and Zhenba Maojian. Individual transcription anomalies are listed separately; founding dates have not been inferred from this material.", "平利女娲茶、秦巴雾毫、宁强雀舌等独立工艺和质量原文": "Original, product-specific processing and quality texts for Pingli Nüwa Cha, Qinba Wuhao, Ningqiang Queshe, and others", "陕西非遗完整名录与县志逐条复核": "Item-by-item review of Shaanxi's complete intangible-cultural-heritage lists and county gazetteers", "镇巴毛尖专属感官标准全文": "Full text of the sensory standard specifically for Zhenba Maojian", "该省地方志、非遗完整名录与地方标准仍需逐条扩展；地标附件不代表全部地方茶。": "The province's local gazetteers, complete intangible-cultural-heritage lists, and local standards still need item-by-item expansion. Geographical-indication annexes do not represent all local teas.", "地标、地方资料与品种对照": "Cross-reference of geographical indications, local sources, and cultivars", "桐城小花 / 泾县兰香": "Tongcheng Xiaohua / Jingxian Lanxiang", "对照地标附件、地方标准目录与县政协地方茶史；不是全省穷尽名录。汀溪兰香作为相关地方样式保留，未直接认定与泾县兰香完全同义。；已匹配：黄山毛峰、六安瓜片、太平猴魁、涌溪火青、舒城小兰花": "Cross-checked against geographical-indication annexes, local-standard catalogues, and county CPPCC local tea histories; this is not an exhaustive provincial list. Tingxi Lanxiang is retained as a related local style and has not been declared wholly synonymous with Jingxian Lanxiang. Matched entries: Huangshan Maofeng, Lu'an Guapian, Taiping Houkui, Yongxi Huoqing, and Shucheng Xiaolanhua.", "上饶白眉 / 小布岩茶": "Shangrao Baimei / Xiaobu Yancha", "地标与老字号原文核对；小布岩品牌下新茶类没有混入绿茶条目。；已匹配：婺源绿茶、庐山云雾、狗牯脑": "Original geographical-indication and time-honoured-brand materials checked. New tea categories sold under the Xiaobu Yan brand have not been incorporated into the green-tea entry. Matched entries: Wuyuan Lücha, Lushan Yunwu, and Gougunao.", "黄岗山玉绿（名称已收录，具体原文和变体继续核对）": "Huanggangshan Yulü (name recorded; specific originals and variants remain under review)", "地标全文查漏揭示旧关键词索引遗漏；未宣称全省完备。；已匹配：大佛龙井、径山茶、安吉白茶、武阳春雨": "Gap-checking against full geographical-indication texts revealed omissions in the previous keyword index; no claim of exhaustive provincial coverage is made. Matched entries: Dafo Longjing, Jingshan Cha, Anji Baicha, and Wuyang Chunyu.", "余姚瀑布仙茗（名称已收录，具体原文和变体继续核对）": "Yuyao Pubu Xianming (name recorded; specific originals and variants remain under review)", "非遗名录目前仅检索节选，完整工艺待原文；名录中的其他名称未仅凭列名创建正文条目。；已匹配：南京雨花茶、金山翠芽、阳羡雪芽、天目湖白茶、无锡毫茶": "Only search excerpts of the intangible-cultural-heritage list have been reviewed so far; the original text is needed for the complete process. Other names on the list have not been turned into substantive entries solely because they were listed. Matched entries: Nanjing Yuhua Cha, Jinshan Cuiya, Yangxian Xueya, Tianmuhu Baicha, and Wuxi Haocha.", "沙河桂茗": "Shahe Guiming", "水西翠柏": "Shuixi Cuibai", "前峰雪莲": "Qianfeng Xuelian", "崇庆枇杷茶 / 南江大叶茶 / 万源富硒茶 / 洪雅绿茶 / 大竹白茶": "Chongqing Pipa Cha / Nanjiang Daye Cha / Wanyuan Fuxi Cha / Hongya Lücha / Dazhu Baicha", "七佛地方标准元数据可见但未据元数据造正文；米仓地方政府文件405。646剩余项交主线对照。邛崃条款品种写花茶，未擅定为绿茶。；已匹配：": "Metadata for the Qifo local standard is visible, but no substantive text has been invented from it. Micang is covered by local-government document 405. Remaining items from Announcement 646 are passed to the main cross-check. The Qionglai provisions identify the category as scented tea; it has not been arbitrarily classified as green tea. Matched entries:", "逐项核对并映射：崇庆枇杷茶、南江大叶茶、万源富硒茶、复立茶、洪雅绿茶、大竹白茶、邛崃文君茶。个别转录异常单列；不据此推填始创年代。": "Checked and mapped individually: Chongqing Pipa Cha, Nanjiang Daye Cha, Wanyuan Fuxi Cha, Fuli Cha, Hongya Lücha, Dazhu Baicha, and Qionglai Wenjun Cha. Individual transcription anomalies are listed separately; founding dates have not been inferred from this material.", "米仓山茶": "Micangshan Cha", "七佛贡茶": "Qifo Gongcha", "复立茶（名称已收录，具体原文和变体继续核对）": "Fuli Cha (name recorded; specific originals and variants remain under review)", "邛崃文君茶（名称已收录，具体原文和变体继续核对）": "Qionglai Wenjun Cha (name recorded; specific originals and variants remain under review)", "凤冈锌硒茶 / 石阡苔茶 / 梵净山翠峰茶": "Fenggang Xinxi Cha / Shiqian Taicha / Fanjingshan Cuifeng Cha", "都匀毛尖已在库；646剩余新名交主线。石阡产品名不等于单一原料种质。；已匹配：": "Duyun Maojian is already in the library; remaining new names from Announcement 646 are passed to the main workflow. The Shiqian product name does not denote one single raw-material germplasm. Matched entries:", "逐项核对并映射：凤冈锌硒茶、石阡苔茶、都匀毛尖茶、坡柳娘娘茶、独山高寨茶。个别转录异常单列；不据此推填始创年代。": "Checked and mapped individually: Fenggang Xinxi Cha, Shiqian Taicha, Duyun Maojian Cha, Poliu Niangniang Cha, and Dushan Gaozhai Cha. Individual transcription anomalies are listed separately; founding dates have not been inferred from this material.", "坡柳娘娘茶（名称已收录，具体原文和变体继续核对）": "Poliu Niangniang Cha (name recorded; specific originals and variants remain under review)", "独山高寨茶（名称已收录，具体原文和变体继续核对）": "Dushan Gaozhai Cha (name recorded; specific originals and variants remain under review)", "宝洪农业厅文化原稿已读，但五项感官标准待取得；646勐库大叶种茶是产品档案，不能直接拿来替代茶树品种名录。；已匹配：": "The agriculture department's original cultural account of Baohong has been read, but its five-dimensional sensory standard is still to be obtained. Mengku Dayezhong Cha in Announcement 646 is a product entry and cannot directly replace a register of tea-plant cultivars. Matched entries:", "逐项核对并映射：勐库大叶种茶、云龙茶、老姆登茶。个别转录异常单列；不据此推填始创年代。": "Checked and mapped individually: Mengku Dayezhong Cha, Yunlong Cha, and Laomudeng Cha. Individual transcription anomalies are listed separately; founding dates have not been inferred from this material.", "宝洪茶": "Baohong Cha", "老姆登茶（名称已收录，具体原文和变体继续核对）": "Laomudeng Cha (name recorded; specific originals and variants remain under review)", "勐库大叶种茶（名称已收录，具体原文和变体继续核对）": "Mengku Dayezhong Cha (name recorded; specific originals and variants remain under review)", "永川秀芽、南川大树茶、南川金佛玉翠茶、秀山茶叶、重庆沱茶原库已在；本轮未取得重庆新栽培品种完整资料，明确留缺。；已匹配：": "Yongchuan Xiuya, Nanchuan Dashu Cha, Nanchuan Jinfo Yucui Cha, Xiushan tea, and Chongqing Tuocha were already in the library. Complete information on new cultivated varieties in Chongqing was not obtained in this round; this gap remains explicit. Matched entries:", "鸡鸣贡茶": "Jiming Gongcha", "多源有界查漏，未宣称全省穷尽；已匹配：武夷岩茶、安溪铁观音、白芽奇兰、漳平水仙、七境茶": "Gap-checking within the limits of multiple sources; no claim of exhaustive provincial coverage. Matched entries: Wuyi Yancha, Anxi Tieguanyin, Baiya Qilan, Zhangping Shuixian, and Qijing Cha.", "工艺原文与感官分级": "Original processing texts and sensory grading", "v0.7.1 原件深化": "Further original-document review for v0.7.1", "具名标准原文已下载核对；现代文化与历史原件范围分开。": "Original texts of the named standards have been downloaded and checked. Modern cultural accounts and original historical material are kept distinct in scope.", "石亭绿：中国名优茶选集目录第78项；目录确认缺项，正文待采集": "Shiting Lü: item 78 in the Selected Famous and Quality Chinese Teas catalogue. The catalogue confirms a missing entry; substantive text remains to be collected.", "福宁元宵绿：目录第80项；需与霞浦元宵茶等同名异称核对": "Funing Yuanxiao Lü: catalogue item 80. Check its relationship to names such as Xiapu Yuanxiao Cha.", "白毛猴：目录第82项；需核明原产区、加工类别和专属工艺": "Baimaohou: catalogue item 82. Original growing area, processing category, and product-specific process need verification.", "龙须茶：目录第89项；需核实形制、类别及产地": "Longxu Cha: catalogue item 89. Form, category, and origin need verification.", "仁化白毛茶（绿茶） / 仁化白毛茶（红茶） / 沿溪山白毛尖 / 马图绿茶": "Renhua Baimao Cha (green tea) / Renhua Baimao Cha (black tea) / Yanxishan Baimaojian / Matu Lücha", "三份现行产品标准已全文比对，历史目录附件未完成；已匹配：": "Three current product standards have been compared in full; review of historical catalogue annexes remains incomplete. Matched entries:", "广东大叶青：2026全国政策附件黄茶列广东韶关大叶青；需确认与现库安徽大叶青等无误配后补完整条目": "Guangdong Dayeqing: the yellow-tea section of the 2026 national policy annex lists Shaoguan Dayeqing in Guangdong. Complete the entry after confirming that it is not mismatched with the existing Anhui Dayeqing entry or others.", "大埔乌龙茶：2026全国政策附件乌龙茶集群；需要明确地方茶名与西岩等细分品的实体关系": "Dapu Oolong: an oolong-tea cluster in the 2026 national policy annex. Clarify the relationship between this local tea name and more specific products such as Xiyan tea.", "广西资料": "Guangxi materials", "已查现行标准元数据、现代产地报告及非遗名录；缺少标准附件；已匹配：": "Current standard metadata, modern reports on origins, and intangible-cultural-heritage lists have been reviewed; standard annexes are missing. Matched entries:", "南山白毛茶：现行DB45/T1016—2014元数据及人民网横州现场报道；确认缺项；标准正文感官与工艺待获取，暂不建空壳": "Nanshan Baimao Cha: current DB45/T1016—2014 metadata and People's Daily Online on-site reporting from Hengzhou confirm a missing entry. Sensory and processing text from the standard remains to be obtained; no empty placeholder entry will be created for now.", "扶绥姑辽茶：广西非遗名录有制作技艺名称；需核品类与独立产品范围，不由非遗标题直接生成茶品": "Fusui Guliao Cha: its production skills are named in the Guangxi intangible-cultural-heritage list. Verify the category and scope of the distinct product rather than generating a tea product directly from the heritage title.", "大明山茶：广西非遗名录有制作技艺；需区分产区总称及具体成茶": "Damingshan Cha: production skills appear in the Guangxi intangible-cultural-heritage list. Distinguish the regional umbrella name from specific finished teas.", "官方茶文化专文与全国集群名录交叉比对，未穷尽地方志；已匹配：君山银针、古丈毛尖、保靖黄金茶、石门银峰、安化黑茶": "Official tea-culture articles and national cluster lists cross-checked; local gazetteers have not been exhausted. Matched entries: Junshan Yinzhen, Guzhang Maojian, Baojing Huangjin Cha, Shimen Yinfeng, and Anhua Heicha.", "桑植白茶：2026全国政策附件白茶集群；已确认目录缺项，后续以产品标准核品级工艺": "Sangzhi Baicha: a white-tea cluster in the 2026 national policy annex. The catalogue omission is confirmed; grades and processing will subsequently be checked against product standards.", "新化红茶：2026全国政策附件红茶集群；待产品标准与非遗交叉核实": "Xinhua Hongcha: a black-tea cluster in the 2026 national policy annex. Cross-checking against product standards and intangible-cultural-heritage sources is pending.", "地方标准征求意见稿": "Draft local standard for public comment", "白沙绿茶2026草案": "2026 draft for Baisha green tea", "补整茶四级、碎茶一类共五套感官记录和加工次序；保持草案标识，不替换为正式规范。": "Added five sets of sensory records covering four whole-leaf grades and one broken-tea category, plus processing order. The draft designation is retained; the material is not presented as a formally adopted specification.", "追查白沙绿茶草案正式发布及勘误；继续海南其他地方茶与品种名录。": "Follow up on formal publication and corrections to the Baisha green-tea draft; continue reviewing other Hainan local-tea and cultivar lists.", "地标附件已核对，其他名录待深入": "Geographical-indication annex checked; other lists need further investigation", "逐项核对并映射：沂水绿茶、莒南绿茶、胶南绿茶、乳山绿茶、长清茶、泰山绿茶、日照绿茶、海青茶、诸城绿茶、泰山红茶、烟台茶。个别转录异常单列；不据此推填始创年代。": "Checked and mapped individually: Yishui Lücha, Junan Lücha, Jiaonan Lücha, Rushan Lücha, Changqing Cha, Taishan Lücha, Rizhao Lücha, Haiqing Cha, Zhucheng Lücha, Taishan Hongcha, and Yantai Cha. Individual transcription anomalies are listed separately; founding dates have not been inferred from this material.", "逐项核对并映射：桐柏玉叶茶。个别转录异常单列；不据此推填始创年代。": "Checked and mapped individually: Tongbai Yuye Cha. Individual transcription anomalies are listed separately; founding dates have not been inferred from this material.", "本轮未完成新名录对照": "Cross-checking of new lists was not completed in this round", "继续对照本省地标、地方志、非遗与地方标准；已有条目数量不等于省级完整覆盖。": "Continue cross-checking this province's geographical indications, local gazetteers, intangible-cultural-heritage records, and local standards. The number of existing entries does not demonstrate complete provincial coverage.", "平水日铸茶保护要求": "Protection requirements for Pingshui Rizhu Cha", "精制（以初制茶为原料）": "Refining (using primary-processed tea as the raw material)", "具名产品加工要求": "Processing requirements for the named product", "鸠坑茶保护要求（品类范围较毛尖广）": "Protection requirements for Jiukeng Cha (covering a broader category than Maojian)", "三杯香茶保护要求": "Protection requirements for Sanbeixiang Cha", "西山茶保护要求": "Protection requirements for Xishan Cha", "具名产品流程": "Process for the named product", "手工加工": "Manual processing", "机械加工": "Mechanical processing", "黄茶类": "Yellow-tea category", "绿茶类": "Green-tea category", "传统手工": "Traditional manual processing", "扁形": "Flat form", "条形": "Strip form", "卷曲形": "Curled form", "现代工艺": "Modern process", "手工": "Manual", "机制": "Machine-made", "传统工艺": "Traditional process", "初制毛茶": "Primary-processed unfinished tea", "精制商品茶": "Refined commercial tea", "原文主工序摘要": "Summary of the principal steps in the original text", "机械": "Mechanical", "绿茶产品流程": "Green-tea product process", "绿茶产品加工要求": "Processing requirements for green-tea products", "原文流程（保留回溯用词）": "Original process (retaining the source wording for traceability)", "具名产品加工要求（整形提毫限烘青）": "Processing requirements for the named product (shaping and bringing out down apply only to baked green tea)", "手工与机械选项并列的主工序": "Principal steps listing manual and mechanical options side by side", "针形": "Needle form", "炒青、烘青": "Pan-fired and baked green tea", "老青茶初制": "Primary processing of Lao Qing Cha", "砖茶加工（以老青茶为原料）": "Brick-tea processing (using Lao Qing Cha as the raw material)", "手工炒制": "Manual pan-firing", "初加工": "Primary processing", "白茶产品加工要求": "Processing requirements for white-tea products", "一窨一提": "One scenting cycle and one final fragrance lift", "二窨一提": "Two scenting cycles and one final fragrance lift", "原文流程（复香解释存在疑点）": "Original process (the explanation of fragrance restoration is uncertain)", "红茶产品加工要求": "Processing requirements for black-tea products", "机制红茶": "Machine-made black tea", "手工红茶": "Handmade black tea", "半机械加工": "Semi-mechanical processing", "原文流程（萎调用词照录）": "Original process (the source's wording for withering is transcribed as written)", "红茶产品流程": "Black-tea product process", "优质茶": "Quality tea", "名茶": "Famous tea", "原文基本工艺": "Basic process in the original text", "原文流程（杀青释义冲突）": "Original process (conflicting explanation of heat-fixing)", "晒青毛茶": "Sun-dried unfinished tea", "普洱熟茶紧压茶（以晒青散茶为原料）": "Compressed ripe Pu'er tea (using loose sun-dried tea as the raw material)", "精品／龙形": "Premium selection / dragon form", "精品／凤形": "Premium selection / phoenix form", "特级／龙形": "Special grade / dragon form", "特级／凤形": "Special grade / phoenix form", "一级／龙形": "Grade 1 / dragon form", "一级／凤形": "Grade 1 / phoenix form", "二级／龙形": "Grade 2 / dragon form", "二级／凤形": "Grade 2 / phoenix form", "特级": "Special grade", "一级": "Grade 1", "二级": "Grade 2", "保护要求": "Protection requirements", "长兴紫笋茶保护要求": "Protection requirements for Changxing Zisun Cha", "茗眉": "Mingmei", "珍眉": "Zhenmei", "卷曲形（跨等级范围）": "Curled form (scope spanning multiple grades)", "扁形（跨等级范围）": "Flat form (scope spanning multiple grades)", "银毫级、春毫级、香毫级、特级的共同描述": "Description shared by the Yinhao, Chunhao, Xianghao, and special grades", "针形茶": "Needle-shaped tea", "扁形茶": "Flat tea", "卷曲形茶": "Curled tea", "鸠坑茶保护要求／卷曲形": "Protection requirements for Jiukeng Cha / curled form", "鸠坑茶保护要求／扁形": "Protection requirements for Jiukeng Cha / flat form", "保护要求（按原文用词）": "Protection requirements (retaining the original wording)", "成品品质（不混入茶树叶片性状）": "Finished-product quality (not conflated with tea-plant leaf traits)", "绿茶产品保护要求": "Protection requirements for green-tea products", "绿针特级": "Lüzhen, special grade", "绿针一级": "Lüzhen, grade 1", "贡芽特级": "Gongya, special grade", "贡芽一级": "Gongya, grade 1", "成品品质（鲜叶拉丝性状另读原文）": "Finished-product quality (see the original for the fresh leaves' thread-forming trait)", "针形茶特级": "Needle-shaped tea, special grade", "针形茶一级（未给全五项）": "Needle-shaped tea, grade 1 (not all five dimensions provided)", "烘青、炒青茶": "Baked and pan-fired green teas", "扁形茶（色泽栏原文作争泽）": "Flat tea (the original colour field reads “争泽”)", "芽茶": "Bud tea", "名优茶": "Famous and quality tea", "条形茶": "Strip-shaped tea", "扁形茶（原文此句仅给外形）": "Flat tea (this sentence in the original gives appearance only)", "三级": "Grade 3", "四级": "Grade 4", "白茶产品保护要求": "Protection requirements for white-tea products", "绿茶茶坯": "Green-tea base", "红茶茶坯": "Black-tea base", "红茶产品保护要求": "Protection requirements for black-tea products", "扁形（未给全五项）": "Flat form (not all five dimensions provided)", "卷曲形（原文作老曲形）": "Curled form (the original reads “老曲形”)", "扁形（原文作光扇平直）": "Flat form (the original reads “光扇平直”)", "卷曲形（未给香气）": "Curled form (aroma not provided)", "茶样": "Tea sample", "实物": "Physical specimen", "茶汤": "Tea liquor", "木梓": "Muzi", "贵港": "Guigang", "大众网山东新闻摄影杨振勇专题原页明确沂水院东头蒙山龙雾，12原图实际逐图看过：园景、人物、包装、工序；手托茶叶照片不能可靠区分成品与加工中间态，暂拒绝；茶艺倒水图未明确辨认茶汤。新厂家入口mslwtea实际访问连接关闭，不能称看过相册。CNPP为品牌信息未提供具名产品相册。": "The original Dazhong Network Shandong News photography feature by Yang Zhenyong explicitly identifies Mengshan Longwu from Yuandongtou, Yishui. All 12 original images were inspected individually: gardens, people, packaging, and processing. In the hand-held-leaf photo, finished tea cannot reliably be distinguished from an intermediate processing state, so it was provisionally rejected. The tea-demonstration image showing pouring does not clearly identify tea liquor. The new manufacturer entry mslwtea closed the connection when actually accessed; its album cannot be described as reviewed. CNPP supplied brand information without a named-product album.", "2026年央广网/独山融媒体新报道原文已读。四张配图的原始图注明确为茶园采摘、称重及准备加工鲜叶，没有成茶图，未下载冒充。新企业线索影山高寨继续待确切产品原图。": "The original 2026 report from CNR / Dushan Integrated Media has been read. Original captions for its four images explicitly describe tea-garden picking, weighing, and fresh leaves awaiting processing. None shows finished tea, and they were not downloaded as substitutes. The new enterprise lead Yingshan Gaozhai still awaits an exact original product image.", "定向搜索命中2026桃江新闻报道，打开后对照URL发现已在v13查过，未计新渠道；没有重下载已拒包装图，本轮未新增通过。": "A targeted search found a 2026 Taojiang news report. After opening it and checking the URL, it proved to have been reviewed in v13 and was not counted as a new channel. The previously rejected packaging image was not downloaded again; no new image was approved in this round.", "世界绿茶协会": "World Green Tea Association", "壮实紧结、色泽绿润显毫，内含物丰富耐冲泡，茶汤嫩绿透亮": "Sturdy and tightly formed, with a lustrous green colour and visible down; rich internal constituents and suited to repeated infusions, with a tender-green, clear liquor", "醇香回甘，富含氨基酸、锌等多种营养物质": "Mellow aroma and a returning sweetness; rich in amino acids, zinc, and other nutrients", "和": "and", "黄绿明亮，芽叶嫩匀完整，其形状为螺形和条形，螺形茶紧结重实，卷曲成螺显亮，光滑匀整，色泽绿润；条形茶紧实匀整，灰绿上霜": "Bright yellow-green, with tender, even, intact buds and leaves. Forms include spiral and strip shapes: spiral tea is tight and weighty, curled into bright spirals, smooth and even, with a lustrous green colour; strip tea is tight and even, grey-green with a frosted appearance.", "有清香": "Has a fresh aroma", "叶底": "Infused leaves", "厂家": "Manufacturer", "地理标志": "Geographical indication", "六安": "Lu'an", "大江网": "Dajiang Network", "齐鲁网": "Qilu Network", "湖北日报客户端": "Hubei Daily app", "回味甘醇": "Sweet, mellow aftertaste", "条索肥壮": "Plump, robust strips", "新媒体两图已看：一张包装拒绝；一张成茶但具体绿茶身份未确认，报道兼多类茶，暂缓。": "Two images from the new media source were inspected: one showed packaging and was rejected; the other showed finished tea but its specific green-tea identity was unconfirmed. The report covered several tea categories, so approval was deferred.", "收藏": "Save to collection", "分享": "Share", "泰山茶": "Taishan tea", "特色谷特产网": "Tesegu Specialty Products Network", "南方网": "Southcn.com", "极目新闻": "Jimu News", "图片": "Image", "全国": "Nationwide", "首页": "Home", "特产": "Local speciality", "农家乐": "Farm stay", "景点": "Attraction", "资讯": "Information", "登录": "Sign in", "砖茶": "Brick tea", "油茶": "Youcha", "非洲": "Africa", "喜欢": "Like", "福贡": "Fugong", "怒江": "Nujiang", "营养价值": "Nutritional value", "表情": "Emoji", "视频": "Video", "直播": "Live broadcast", "财经": "Finance", "娱乐": "Entertainment", "体育": "Sport", "科技": "Technology", "旅游": "Travel", "佛教": "Buddhism", "更多": "More", "健康": "Health", "公益": "Public welfare", "教育": "Education", "美食": "Food", "商洛": "Shangluo", "陕西网": "Shaanxi Network", "中文": "Chinese", "茶文化": "Tea culture", "济南": "Jinan", "宣城": "Xuancheng", "中国苔茶之乡": "Home of Chinese Taicha", "平塘": "Pingtang", "藏茶": "Tibetan tea", "岚山区": "Lanshan District", "新闻中心": "News centre", "专题": "Feature", "原创": "Original content", "艺术": "Art", "商业": "Business", "区县": "Districts and counties", "高新": "High-tech", "新闻": "News", "社会": "Society", "新旅游条目3张照片已下载查看；没有摄影来源或具体生产者样本绑定，不能仅凭图注和绿茶外形确认，暂不采用。": "Three photographs from the new tourism entry were downloaded and inspected. They lack a photographic source or binding to a specific producer's sample. Captions and a green-tea appearance alone cannot confirm identity, so they are not being used for now.", "平和": "Pinghe", "在大益庄园 做一饼会长跑的茶": "At the Dayi estate: making a tea cake for the long run", "新店两款详情实读，7张实际像素核对；第一款红茶名与背标配料炒青绿茶冲突，第二款未取得充分实物与产地版本绑定。全部未批准，1张传输中断未看。": "The two new shop listings were read in detail, and the actual pixels of 7 images were checked. The first product's black-tea name conflicts with the back-label ingredient statement of pan-fired green tea. For the second, sufficient binding between the physical sample, origin, and product version was not obtained. None was approved; 1 image was not viewed because its transfer was interrupted.", "新商品页全文已读，6个图片请求均HTTP420，未取得像素，不能批准。": "The new product page was read in full. All 6 image requests returned HTTP 420, so no pixels were obtained and approval was not possible.", "新金砂红报道原页已读，但未明确白毛茶原料身份，不用同产地红茶替代，未下载其图片。": "The original new report on Jinsha Hong was read, but it did not explicitly establish Baimao Cha raw-material identity. Black tea from the same area was not used as a substitute, and its images were not downloaded.", "沿岩赤金芽、岩赤小种和河池六龙茶业厂家产品检索，仍回到百科、旧地标规范、茶旅报道及近名云南红龙。没有新红茶SKU原页；没有把六龙玉芽等绿茶当作地标红茶。": "Product searches following Yanchi Jinya, Yanchi Xiaozhong, and the Hechi Liulong Tea manufacturer still led back to encyclopedia pages, old geographical-indication specifications, tea-tourism reports, and the similarly named Yunnan Honglong. No new original black-tea SKU page was found. Green teas such as Liulong Yuya were not treated as the geographical-indication black tea.", "沿天成生态、象棋山及银杉具体产品检索，没有新具名银杉商品。实际只复读本地已存象棋山目录取线索，其品项为昭平绿/有机绿茶等，不标银杉；没有重新请求旧厂家失败地址。图像检索将军峰银杉返回旧特产包装图，未下载、不计像素核验。": "Searches following Tiancheng Ecology, Xiangqishan, and specific Yinshan products found no new explicitly named Yinshan product. Only the locally saved Xiangqishan catalogue was reread for leads; it lists Zhaoping Lü / organic green tea and similar products, without identifying Yinshan. The old failed manufacturer address was not requested again. An image search for Jiangjunfeng Yinshan returned an old specialty-product packaging photo; it was not downloaded and was not counted as pixel verification.", "实际读取新浙茶集团官网龙井目录，L60/L66/L78明确钱塘产区或狮峰牌，并未明确会稽龙井。合作社与规格/商品详情搜索主要返回旧档案、贡牌西湖龙井及大佛龙井商品。名称产区不对应，不下载异茶图片。": "The new Longjing catalogue on Zhejiang Tea Group's official website was actually read. L60/L66/L78 explicitly identify the Qiantang growing area or Shifeng brand, without explicitly identifying Kuaiji Longjing. Searches for cooperative, specification, and product-detail information mainly returned old records, Gongpai Xihu Longjing, and Dafo Longjing products. Names and origins did not match, so images of other teas were not downloaded.", "德诚和与合作社产品新检索命中苏宁同名店铺SKU，但商品为小罐茶金骏眉，并非北一茶厂木梓红茶；不因店名相同认同身份。长利线索返回旧东方美人采访，广西有礼返回旧获奖名单；未出现准确红茶样本相册。没有重试贵港断连旧入口。": "New product searches for Dechenghe and the cooperative found a same-named shop SKU on Suning, but the product was Xiaoguancha Jinjunmei, not Muzi black tea from Beiyi Tea Factory. Shop-name agreement was not treated as identity confirmation. The Changli lead returned an old Oriental Beauty interview, and Guangxi Youli returned an old award list; no album of accurately identified black-tea samples appeared. The old Guigang entry with a disconnected connection was not retried.", "本轮检索没有获得可核对的新实物样本；已有失败图片未重试，错名错地和仅索引结果不采用。": "This round of searches obtained no new physical specimen that could be verified. Previously failed images were not retried; results with mismatched names or origins and index-only results were not accepted.", "本轮检索没有获得可核对的新实物样本；已有失败图片未重试，错名错地和仅索引结果不采用。原商品页本轮误复读，不列为新渠道。": "This round of searches obtained no new physical specimen that could be verified. Previously failed images were not retried; results with mismatched names or origins and index-only results were not accepted. The original product page was inadvertently reread in this round and is not listed as a new channel.", "按阶段筛选时间线": "Filter timeline by period", "按证据筛选时间线": "Filter timeline by evidence", "按地域筛选时间线": "Filter timeline by region", "按主题筛选时间线": "Filter timeline by topic", "中英对照阅读版": "Chinese–English reading edition", "英文译文与中文对照": "English translations with Chinese originals", "核验状态": "Verification status", "通用健康安全资料（非各茶专属疗效）": "General health and safety information (not tea-specific efficacy)", "合并版": "combined edition", "300条百科资料与276条结构化工序分别记录。来源访问范围见JSON；不能把检索节选当成全文核验。": "300 encyclopedia entries and 276 structured processing sequences are recorded separately. See the JSON for the scope of source access; search excerpts must not be treated as verification of the complete text.", "见具体记录标题与原文": "See the title and original text of the specific record", "样本范围": "Sample scope", "实物图核查": "Photograph verification", "见JSON中的茶类参考，非逐款实测。": "See the tea-category references in the JSON; these are not measurements of each individual tea.", "依具体产品和茶类保存参考。": "Refer to storage guidance for the specific product and tea category.", "主档案所限定的工艺仍待核，以下仅为其他具名版本。": "The processing method specified by the main record remains to be verified; only other explicitly named variants are presented below.", "分类与覆盖": "Classification and coverage", "1.绿茶工艺。（1）卷曲形茶工艺流程。鲜叶摊放→杀青→清风→初揉→初炒→做形→起毫→拣剔去末→烘焙。加工要点：摊放：厚不超过10cm，置于室内阴凉通风处，时间不超过10小时。杀青：筒内空气温度达到110～120℃或手工杀青锅温160～180℃时，投叶作业。失水率达40%，叶色变暗绿，青草气散失，清香显露。嫩梗折梗不断，紧握成团，松手散开有弹性。清风：降低叶温，扬除碎片碎末。初揉：顺时针方向循环搓揉，由轻到重，时间2分钟，解块抖散2～3次，待茶叶初步成条有湿润感即可。初炒：锅温应先高后低，控制在100～80℃，闷炒与抖炒相结合，炒至三成干，即叶色变暗，粘性变小，手握成团，抛之即散出锅散热薄摊。做形：锅温控制在70℃，沿顺时针方向搓揉4、5次成团放入锅中定型，再搓再解块，经五分钟起毫。起毫：锅温控制在60～70℃，手势基本与搓团相同，待茶条紧结弯曲，有刺手感时即可出锅。拣剔去末：簸扬掉碎末，稍作摊放，使叶内水分分布均匀。烘培。烘笼温度开始为80℃，后期60℃，时间30分钟，中间翻叶3～4次。翻动动作尽量轻、勤，当烘至茶叶含水率达7%以下，手捻茶条成末状即可。（2）扁形茶工艺流程。鲜叶摊放→杀青→清风摊晾→做形→烘焙→挑选。加工要点：鲜叶摊放：平摊于干净通风区域，水分失去率8%～10%，时间6-12小时。杀青：滚筒内空气温度100～110℃，炒至柔软、叶色暗绿、茎折不断、无青草气、无焦叶。清风摊晾：散发叶间温度和蒸气，除掉碎片碎末。做形：锅温升到100℃投入，快慢交替流畅翻动1分钟，将轻压棒放入槽锅，经2-3分钟炒制，色泽基本固定，放重压棒炒制3-4分钟，至扁平、挺直、有触手感，再放轻压棒炒制2-3分钟，失水率20%左右时出锅，经分筛后复炒至茶叶扁平、光滑、挺直、含水率15%时出锅。烘焙：烘箱抽屉温度60℃，温度计指针温度120～130℃，翻动动作尽量轻、勤，含水率低于7%时出锅。挑拣：拣掉单片叶和黄瓢叶，簸扬干净碎末。2.红茶工艺。鲜叶→萎凋→揉捻→解块筛分→发酵→初烘→摊晾→足干焙香→成品。加工要点：鲜叶：选用无损伤，老嫩均匀一致的鲜叶，一芽一叶初展占鲜叶的80%。萎凋：室内自然萎凋：摊叶厚度4～5cm，每平方米0.5～0.6kg，时间15-20小时。萎凋槽萎凋：摊叶厚度约20cm，每平方米2～2.5kg，温度不宜超过30℃，时间6-12小时，中间翻拌2～3次。萎凋程度，含水量60%～64%，萎凋叶柔软如棉，紧握成团，松手不弹散，嫩梗折不断，叶色由鲜绿色变为暗绿，发出清新花香。揉捻：室温20～24℃，相对湿度85%～90%，以轻重轻的原则进行揉捻，成条率达85%，叶细胞破损率80%以上。发酵：环境温度25～35℃，相对湿度≥85%，色泽达到85%以上红，中间翻伴2～3次，时间3-6小时，清臭气消失，花香呈显。初烘：摊叶厚度1.5～2cm，温度100～120℃，时间0.5小时，手握茶有刺手感，梗子不易折断。摊晾：摊叶厚度2～5cm，时间不宜过长。足干焙香：温度85～90℃，时间1小时，含水量6%，用指捏茶即成粉末，梗子易折断，有浓烈的茶香为度。成品：毛茶拣剔，除去茶梗和夹杂物，包装，恒温仓储": "1. Green tea processing. (1) Curled tea process: fresh-leaf spreading → fixation → air cooling → initial rolling → initial pan-firing → shaping → raising the down → sorting and removing fines → baking. Key processing points: Spreading: spread no more than 10 cm thick in a cool, ventilated indoor area for no more than 10 hours. Fixation: load the leaves when the air inside the drum reaches 110–120°C, or when the pan reaches 160–180°C for manual fixation. Water loss should reach 40%; the leaves turn dark green, the grassy odor dissipates, and a fresh aroma appears. Tender stems bend without breaking, and leaves squeezed into a ball spring apart when released. Air cooling: reduce leaf temperature and winnow away fragments and fines. Initial rolling: rub in a clockwise circular motion, increasing pressure from light to heavy, for 2 minutes. Break up and shake apart clumps 2–3 times, until the leaves begin to form strands and feel moist. Initial pan-firing: begin hotter and then reduce the pan temperature within 100–80°C, alternating covered and tossing motions. At roughly 30% dry, the leaves darken and become less sticky; a handful forms a ball but separates when tossed. Remove and spread thinly to release heat. Shaping: hold the pan at 70°C; rub clockwise 4 or 5 times into a ball, place it in the pan to set, then rub and break up the clumps again. After five minutes, proceed to raising the down. Raising the down: keep the pan at 60–70°C, using essentially the same motions as ball-rubbing. Remove when the strands are tightly curled and feel prickly. Sorting and removing fines: winnow out fines, then spread briefly to equalize moisture within the leaves. Baking: start the drying basket at 80°C and reduce to 60°C later, for 30 minutes total, turning the leaves 3–4 times. Turn as gently and frequently as possible. Finish when moisture is at most 7% and the strands crumble to powder between the fingers. (2) Flat tea process: fresh-leaf spreading → fixation → air cooling and spreading → shaping → baking → sorting. Key processing points: Fresh-leaf spreading: spread evenly in a clean, ventilated area for 6–12 hours, to 8%–10% water loss. Fixation: use an air temperature of 100–110°C inside the drum. Work until the leaves are soft and dark green, stems bend without breaking, grassy odor is absent, and no leaves are scorched. Air cooling and spreading: release heat and steam between the leaves and remove fragments and fines. Shaping: load at a pan temperature of 100°C and turn smoothly, alternating fast and slow motions, for 1 minute. Place a light pressure bar in the trough pan and work for 2–3 minutes until the color is largely set. Add a heavy pressure bar and work for 3–4 minutes until the leaves are flat, straight, and firm to the touch. Return to a light bar for another 2–3 minutes, removing at around 20% water loss. Sieve, then pan-fire again until the leaves are flat, smooth, straight, and at 15% moisture. Baking: the drying cabinet drawer temperature is 60°C, while the thermometer pointer reads 120–130°C. Turn gently and frequently, removing when moisture is below 7%. Sorting: remove single leaves and yellow leaves, and winnow away fines. 2. Black tea processing: fresh leaves → withering → rolling → breaking up clumps and sieving → fermentation → initial drying → spreading to cool → final drying and aroma development → finished product. Key processing points: Fresh leaves: select undamaged leaves of uniform maturity, with a bud and one just-unfolding leaf accounting for 80% of the fresh leaves. Withering: for natural indoor withering, spread 4–5 cm thick at 0.5–0.6 kg per square meter for 15–20 hours. For trough withering, spread about 20 cm thick at 2–2.5 kg per square meter, at no more than 30°C, for 6–12 hours, turning 2–3 times. At completion, moisture is 60%–64%; leaves feel soft as cotton, remain in a ball when squeezed and released, and have tender stems that do not snap. Their color changes from fresh green to dark green, with a fresh floral aroma. Rolling: room temperature 20–24°C and relative humidity 85%–90%; alternate light, heavy, and light pressure. The proportion formed into strands should reach 85%, and leaf-cell rupture should reach at least 80%. Fermentation: ambient temperature 25–35°C, relative humidity ≥85%, and at least 85% red coloration. Turn 2–3 times over 3–6 hours, until the grassy odor disappears and floral aroma emerges. Initial drying: spread 1.5–2 cm thick at 100–120°C for 0.5 hour, until a handful feels prickly and stems are difficult to snap. Spreading to cool: spread 2–5 cm thick, without leaving it too long. Final drying and aroma development: 85–90°C for 1 hour, to 6% moisture. The tea should crush to powder between the fingers, the stems snap readily, and a strong tea aroma be present. Finished product: sort the unfinished tea, remove stems and extraneous matter, package, and store at a constant temperature.", "1.温州早茶（卷曲形）。温州早（茶卷曲形）工艺流程为：摊青→杀青→揉捻→二青→三青→干燥→整理。（1）摊青。鲜叶进厂要分级验收，分别摊放，摊青厚度不超过20cm，摊青叶失水率控制在10%～15%。（2）杀青。杀青掌握“高温杀青，先高后低，嫩叶老杀，老叶嫩杀”的原则，杀青减重率控制在40%左右。（3）揉捻。揉捻投叶量视揉捻机型号而定，揉捻加压轻、重、轻交替进行，揉捻程度视鲜叶嫩度而定，以叶片细胞组织破碎率达30%～65%，成条率达60%～80%为宜。（4）二青。采用高温快烘法，风温130～150℃，摊叶厚度＜2cm，时间8-12分钟为宜。（5）三青。锅（风）温120℃为宜，炒（烘）至含水率在20%左右。（6）干燥。按产品质量要求，可采用炒或烘两种干燥方式，锅（风）温110～120℃，炒（烘）至足干，含水率控在6.5%以下。2.温州早茶（扁形）。温州早茶（扁形）的工艺流程为：摊青→青锅（杀青）→理条→摊凉回潮→辉锅→整理。（1）摊青。鲜叶进厂要分级验收，分别摊放，摊青厚度不超过5cm，摊青叶失水率控制在10%～15%。（2）青锅（杀青）。按鲜叶等级、数量和设备条件，采用手工炒制或机械炒制，掌握“高温杀青，先高后低，嫩叶老杀，老叶嫩杀”的原则，投叶量、温度、力度、时间等控制参数视不同摊青叶、设备条件而定；完成青锅，初步成扁形（采用杀青和理条方式机械加工工艺则呈挺直条形），茶叶含水量下降40%左右。（3）理条。机械炒制方式可运用此工艺，一般嫩杀后理条，投叶量视设备条件而定，芽叶挺直即可，茶叶含水量控制在40%左右。（4）摊凉回潮。青锅叶簸去片末后，及时匀摊在竹匾上，厚度不超过2cm，摊放时间1-2小时。（5）辉锅。视青锅（理条）叶数量、等级、回潮程度等状况，此工艺可一锅到底或分步进行（如机械加工中，理条叶可先小锅压扁成形，炒至含水量约20%出锅，再并大锅炒至足干）；锅温先高后低，后期锅温以130～150℃为宜，炒至含水量在6.5%以下。": "1. Wenzhou Early Tea, curled form. Process: spreading → fixation → rolling → second drying → third drying → final drying → sorting. (1) Spreading. Grade and inspect fresh leaves on arrival, and spread each grade separately in layers no thicker than 20 cm. Control water loss at 10%–15%. (2) Fixation. Follow the principles of high-temperature fixation, starting hotter and then lowering the temperature, with more thorough fixation for tender leaves and lighter fixation for older leaves. Control weight loss at around 40%. (3) Rolling. Loading depends on the roller model. Alternate light, heavy, and light pressure, adjusting the extent of rolling to leaf tenderness. Suitable targets are 30%–65% leaf-cell tissue rupture and 60%–80% strand formation. (4) Second drying. Use rapid high-temperature drying, with air at 130–150°C, a leaf layer <2 cm thick, and a suitable time of 8–12 minutes. (5) Third drying. A pan or air temperature of 120°C is suitable. Pan-fire or bake to about 20% moisture. (6) Final drying. According to product quality requirements, use either pan-firing or baking at a pan or air temperature of 110–120°C until fully dry, with moisture at most 6.5%. 2. Wenzhou Early Tea, flat form. Process: spreading → initial pan-firing (fixation) → leaf alignment → cooling and moisture equilibration → finishing pan-firing → sorting. (1) Spreading. Grade and inspect fresh leaves on arrival and spread grades separately, no more than 5 cm thick, controlling water loss at 10%–15%. (2) Initial pan-firing (fixation). Use manual or mechanical pan-firing according to leaf grade, quantity, and equipment. Apply high-temperature fixation, starting hotter and then lowering the temperature, with more thorough fixation for tender leaves and lighter fixation for older leaves. Loading, temperature, pressure, time, and other parameters depend on the spread leaves and equipment. At the end of initial pan-firing, the leaves begin to become flat; mechanical processing that combines fixation and leaf alignment produces straight strands instead. Leaf moisture content is reduced by around 40%. (3) Leaf alignment. This step may be used in mechanical pan-firing, generally after relatively light fixation. Loading depends on the equipment; finish when the buds and leaves are straight, controlling moisture at about 40%. (4) Cooling and moisture equilibration. Winnow fragments and fines from the initially pan-fired leaves, then promptly spread them evenly on bamboo trays, no thicker than 2 cm, for 1–2 hours. (5) Finishing pan-firing. Depending on the amount, grade, and moisture equilibration of the initially pan-fired or aligned leaves, complete this in one pan or in stages. For example, in mechanical processing, aligned leaves may first be flattened in a small pan and removed at about 20% moisture, then combined in a larger pan and fired until fully dry. Start at a higher pan temperature and reduce it; a pan temperature of 130–150°C is suitable in the later stage. Continue until moisture is at most 6.5%.", "鲜叶摊放→炒青→摊凉→揉捻→初烘→摊凉→初炒→复炒→烘干→整理→提香。1.鲜叶摊放。分级分类摊放，竹匾或竹垫摊叶厚度不超过3.5cm，摊青机上摊放厚度4～6cm，摊放4-10小时，至减重10%～20%、叶质发软、芽叶舒展、清香透露。2.炒青。采用60型及以上滚筒杀青机，筒壁内侧温度约180～200℃，100-120秒左右，至叶质柔软、叶缘微卷、折梗不断、叶色转深绿、无青气、无焦边、无红梗红叶、茶香透露。3.摊凉。用风机降温冷却并散发水汽，在竹匾（垫）或回潮机链板上摊匀，回潮走水2-3小时。4.揉捻。采用45型揉捻机揉捻5-10分钟，根据鲜叶嫩度，特级、一级采用不加压，两级、三级轻压揉捻。5.初烘。采用链板式自动烘干机，摊叶厚度1.5～2.5cm，烘8-12分钟至较卷曲、手捏成团、松手散开，略有触手感、折梗不断，香气显露，含水量38%～42%。6.摊凉。用风机降温冷却并散发水汽，冷却后在竹匾（垫）或回潮机链板上摊匀，回潮走水1-2小时。7.初炒。采用60型双锅曲毫锅式炒干机，温度140～160℃，投叶量4.5～5kg，炒25-35分钟至茶叶互不粘连，初成颗粒状，紧握不成团，松手即散，有触手感，含水量20%～25%。8.复炒。采用84型锅式炒干机，温度120～140℃，投叶量9～10kg，炒50-70分钟至翠绿盘花成颗粒状，紧实，含水量10%～12%。9.烘干。采用名茶烘干机，温度110～120℃左右，摊放厚度2～3cm，烘培14-16分钟至含水率7%以下。10.整理。将烘干的茶叶去梗、去末、去黄片，不同批次拼配。11.提香。采用名茶箱式烘焙机烘干机，温度80～90℃左右，厚度2～3cm，烘培30-40分钟至含水率4.5%以下。": "Fresh-leaf spreading → pan fixation → cooling → rolling → initial baking → cooling → initial pan-firing → repeat pan-firing → drying → sorting → aroma development. 1. Fresh-leaf spreading. Spread separately by grade and type, no more than 3.5 cm thick on bamboo trays or mats, or 4–6 cm thick on a spreading machine. Spread for 4–10 hours, until weight loss reaches 10%–20%, leaves soften, buds and leaves open out, and a fresh aroma emerges. 2. Pan fixation. Use a model 60 or larger drum fixation machine, with the inner drum wall at about 180–200°C for around 100–120 seconds. The leaves should soften, edges curl slightly, stems bend without breaking, and the color deepen to green. There should be no grassy odor, scorched edges, red stems, or red leaves, and tea aroma should emerge. 3. Cooling. Use a fan to cool and release water vapor, then spread evenly on bamboo trays or mats or the chain plates of a moisture-equilibration machine for 2–3 hours to redistribute moisture. 4. Rolling. Use a model 45 roller for 5–10 minutes. According to leaf tenderness, use no added pressure for special grade and Grade 1, and light pressure for Grades 2 and 3. 5. Initial baking. Use an automatic chain-plate dryer, spreading 1.5–2.5 cm thick for 8–12 minutes, until the leaves are more curled, form a ball when squeezed but separate when released, feel slightly firm or prickly, and retain stems that do not snap. Aroma should emerge and moisture reach 38%–42%. 6. Cooling. Use a fan to cool and release water vapor, then spread evenly on bamboo trays or mats or the chain plates of a moisture-equilibration machine for 1–2 hours. 7. Initial pan-firing. Use a model 60 twin-pan curled-tea drying machine at 140–160°C, loading 4.5–5 kg for 25–35 minutes. Leaves should no longer stick together, begin to form pellets, fail to remain in a ball when squeezed, separate on release, and feel firm to the touch, at 20%–25% moisture. 8. Repeat pan-firing. Use a model 84 pan dryer at 120–140°C, loading 9–10 kg for 50–70 minutes, until the tea forms firm, emerald-green, flower-coiled pellets at 10%–12% moisture. 9. Drying. Use a specialty-tea dryer at about 110–120°C, spreading 2–3 cm thick for 14–16 minutes, until moisture is at most 7%. 10. Sorting. Remove stems, fines, and yellow leaves from the dried tea, and blend different batches. 11. Aroma development. Use a cabinet-style specialty-tea baking dryer at about 80–90°C, spreading 2–3 cm thick for 30–40 minutes, until moisture is at most 4.5%.", "安溪铁观音 安溪，中国乌龙茶之乡， 是世界名茶“铁观音”的发源地。铁观音，属乌龙茶类，为半发酵茶，是中国十大名茶之一。安溪铁观音鲜叶经过做青，叶色渐变，呈现出三红七绿的“绿叶红镶边”的特色，最终成品形似观音、重如铁，内质花香馥郁，观音韵明，品饮后齿颊留香，回味无穷。 安溪人慧力解难，首创“短穗扦插”茶树无性繁殖技术，解决了千年来茶树繁殖易变种的难题。安溪人慧心制艺，创制了“半发酵”乌龙茶制作技艺，历经3大阶段、10道工序、36个小时连续制作，让茶叶炼骨涅槃，揉捻成香，印证了根脉传承的匠心精神。其传统制作技艺入选国家非物质文化遗产保护名录, 安溪铁观音茶文化系统入选全球重要农业文化遗产预备名单。茶产业已成为安溪县的民生产业、支柱产业，2021年全县茶产业链总产值280亿元。 以茶为媒，共促发展。茶是推动世界经济发展、促进文化融合的重要载体，安溪茶自古就是古丝绸之路上的中国符号。宋代，58个国家与安溪有贸易关系。20世纪30年代，安溪人在东南亚开设的茶号有100余家。近年来，安溪主动融入“一带一路”倡议，安溪铁观音在46个国家和地区完成国际商标注册，成为国礼茶、国宾茶，惊艳国际交往舞台，体现中华文化的“和合”内涵，积极打造“海上新茶路”。 松溪绿茶 松溪位于福建北部、闽江源头，是福建省最大的蒸青绿茶出口基地。松溪绿茶是松溪一张靓丽的文化名片，松溪的历史就浸润在清远淳厚的茶香之中。据史料": "Anxi Tieguanyin. Anxi, the home of Chinese oolong tea, is the birthplace of the world-renowned Tieguanyin. Tieguanyin is an oolong, a partially oxidized tea, and one of China's ten famous teas. As fresh Anxi Tieguanyin leaves undergo the bruising and resting stage, their color gradually changes, creating the characteristic “green leaves with red edges,” described as three parts red and seven parts green. The finished tea is likened in shape to Guanyin and in weight to iron, with a rich floral aroma and a distinct Guanyin character, leaving a lingering fragrance and a lasting finish. The people of Anxi used ingenuity to solve problems, pioneering short-shoot cuttings for clonal propagation of tea plants to address the long-standing problem of variation during propagation. They also developed the craft of partially oxidized oolong tea, working continuously through 3 major stages and 10 steps over 36 hours. This transformation of the leaves, shaped and rolled to develop aroma, reflects craftsmanship rooted in generations of transmission. The traditional craft was included in the national intangible cultural heritage protection list, and the Anxi Tieguanyin tea-culture system was included in the tentative list of Globally Important Agricultural Heritage Systems. Tea has become a livelihood and pillar industry in Anxi; in 2021, the county's entire tea supply chain had an output value of RMB 28 billion. Tea connects people and supports shared development. It is an important medium for economic development and cultural exchange, and Anxi tea has long been a Chinese symbol on the ancient Silk Road. During the Song dynasty, 58 countries traded with Anxi. In the 1930s, Anxi people operated more than 100 tea firms in Southeast Asia. In recent years, Anxi has actively participated in the Belt and Road Initiative. Anxi Tieguanyin has completed international trademark registration in 46 countries and regions and has been served as a national gift tea and to state guests, appearing in international exchanges and expressing the Chinese cultural ideal of harmony and cooperation while building a “New Maritime Tea Route.” Songxi Green Tea. Songxi lies in northern Fujian, at the headwaters of the Min River, and is Fujian's largest export base for steamed green tea. Songxi Green Tea is a distinctive cultural calling card for the county, whose history is steeped in its clear, mellow tea fragrance. According to historical records", "1.手工加工流程。原料→杀青→揉捻→初炒→摊凉→复炒→过筛摊凉→再复炒→再过筛摊凉→足火。加工要点：（1）杀青。锅内230～250℃，投叶时，锅底见巴掌大的红影，去水分及菁臭气，茶香飘出，手捏成团时出锅，可双锅也可单锅炒。（2）揉捻。揉出茶汁，卷紧条索。（3）初炒。锅温约80℃，时间30分钟，掌心交替擦锅壁造型。（4）摊凉。水分重新分布，竹笠上平摊，时间30分钟。（5）复炒。锅温约80～100℃，着力造型车色，掌心紧贴锅壁，翻炒八、九成干时起锅，增加茶叶同锅壁摩擦的几率和力度，时间30分钟。（6）过筛。筛去碎末。（7）再摊凉。时间30分钟，竹笠上平摊，水分重新分布。（8）再复炒。锅温60～80℃，炒15分钟，出锅。（9）再过筛。摊凉15分钟，再筛去碎末。（10）足火。锅温60℃，炒15分钟后即可出锅。2.机械加工流程。原料→杀青→揉捻→初炒→过筛→复炒→过筛→摊凉入库。加工要点：（1）杀青。锅温230～250℃，滚筒炒消除湿气，香气出，5分钟左右可出筒。出锅需将机挂残余茶叶如数清出，方可放第二锅。（2）揉捻。分段加压，先松后紧，揉出茶汁，形成条索。（3）初炒。滚筒炒，温度150℃，看条索是否卷紧，初干。（4）过筛。摊凉15分钟后，过筛。（5）复炒。滚筒温度100℃，炒至足干，手折梗断即可。（6）再过筛。筛去碎末。（7）摊凉入库。20分钟左右。": "1. Manual processing. Raw material → fixation → rolling → initial pan-firing → cooling → repeat pan-firing → sieving and cooling → further pan-firing → further sieving and cooling → final firing. Key processing points: (1) Fixation. The pan interior is 230–250°C. When loading, a palm-sized red glow is visible at the bottom of the pan. Remove moisture and grassy odor until tea aroma emerges and the leaves form a ball when squeezed, then remove them. One or two pans may be used. (2) Rolling. Express the tea juices and roll the leaves into tight strands. (3) Initial pan-firing. Pan temperature about 80°C for 30 minutes; alternate palms against the pan wall to shape the leaves. (4) Cooling. Spread evenly on a bamboo hat for 30 minutes to redistribute moisture. (5) Repeat pan-firing. Pan temperature about 80–100°C for 30 minutes. Concentrate on shaping and developing surface color, keeping the palms close to the pan wall. Increase the frequency and force of friction between the leaves and the pan wall, and remove at 80%–90% dry. (6) Sieving. Sieve out fines. (7) Further cooling. Spread evenly on a bamboo hat for 30 minutes to redistribute moisture. (8) Further pan-firing. Pan temperature 60–80°C; fire for 15 minutes, then remove. (9) Further sieving. Cool for 15 minutes, then sieve out fines again. (10) Final firing. Pan temperature 60°C; fire for 15 minutes, then remove. 2. Mechanical processing. Raw material → fixation → rolling → initial pan-firing → sieving → repeat pan-firing → sieving → cooling and storage. Key processing points: (1) Fixation. Pan temperature 230–250°C. Drum-fire to remove moisture until aroma emerges, removing after about 5 minutes. Clear all leaves remaining in the machine before loading the next batch. (2) Rolling. Apply pressure in stages, light at first and heavier later, to express tea juices and form strands. (3) Initial pan-firing. Drum-fire at 150°C, checking that the strands are tightly curled, to achieve initial drying. (4) Sieving. Cool for 15 minutes, then sieve. (5) Repeat pan-firing. Drum temperature 100°C; fire until fully dry, when stems snap by hand. (6) Further sieving. Sieve out fines. (7) Cooling and storage. Cool for about 20 minutes before storage.", "茶青→日光萎凋→室内萎凋及搅拌→杀青→揉捻→热团揉→干燥→拣枝→再干与烘焙。加工要点：1.日光萎凋。萎凋程度以手触摸萎凋叶有如摸天鹅绒般柔软之感，闻之有淡淡清香，第二叶叶面失去光泽，呈波浪状起伏为适度，减重率8%～12%，并视不同季节，鲜叶厚薄及水分消失情况做弹性调整。2.室内萎凋及搅拌。俗称“走水”，是静置与搅拌的交替过程，交替4～5次。最后一次搅拌，其感官判断掌握叶色转暗、第二叶叶缘锯齿红点，手摸青叶有潮湿感，青气较浓为适度；最后一次搅拌后静置时摊叶量15～20cm厚，堆成凹状，促进发酵，静置90-18分钟，青臭味退尽，无杂味，清香显露，即可杀青。3.杀青。杀青使用圆筒炒青机，青叶投入炒青机经3-4分钟，“啪啪”声减弱，青味消退，继而散发出悦人清香，手握青叶有柔软感，有粘性，能成团，揉之不出水，没有刺手感，即为适度。在不炒焦的前提下，炒青温度偏高为好。4.揉捻。揉捻至茶叶完全卷曲，紧结成条索，茶汁适当挤出，粘在叶片表面为宜。5.热团揉。将初干的茶叶加热回软，以布球揉捻机或手工进行团揉，使茶叶水分慢慢消散，外形逐渐紧结，呈现乌龙茶独特的外观与风味。6.干燥。利用高温热风干燥，以停止炒青时残留的酵素活性，使茶叶不再继续发酵，固定茶叶质量。7.再干与烘焙。利用焙火之火侯改善茶叶质量，烘焙出乌龙茶固定的焙火香。": "Fresh leaves → sun withering → indoor withering and agitation → heat-fixing → rolling → hot cloth-ball rolling → drying → stem removal → redrying and roasting. Processing details: 1. Sun withering. The leaves should feel as soft as velvet, have a faint fresh fragrance, and show a dull, undulating second leaf. A weight loss of 8%–12% is appropriate, adjusted for season, leaf thickness and moisture loss. 2. Indoor withering and agitation. Commonly called “water movement,” this alternates resting and agitation 4–5 times. At the final agitation, the leaves should darken, red spots should appear at the serrated edge of the second leaf, and the leaves should feel moist and retain a relatively strong grassy smell. After the last agitation, spread the leaves 15–20 cm deep in a concave heap to promote fermentation. Rest for 90–18 minutes, as stated in the source, until the raw grassy smell has disappeared, there are no off-odours and a fresh fragrance emerges, then heat-fix. 3. Heat-fixing. Use a rotary drum machine. After 3–4 minutes, the crackling subsides, the grassy smell fades and a pleasant fresh fragrance develops. The leaves should feel soft and sticky, form a ball when held, release no water when rubbed, and not feel prickly. A relatively high temperature is preferred provided the leaves do not scorch. 4. Rolling. Roll until the leaves are fully curled into tight strips, with an appropriate amount of juice expressed onto their surfaces. 5. Hot cloth-ball rolling. Reheat the initially dried leaves until pliable, then roll them in cloth balls by machine or hand. As moisture slowly dissipates, the leaves tighten into the characteristic appearance and flavour of oolong tea. 6. Drying. Use hot air at high temperature to stop residual enzyme activity after heat-fixing, prevent further fermentation and stabilize quality. 7. Redrying and roasting. Adjust the roasting heat to improve quality and develop oolong tea's characteristic roasted aroma.", "采用红茶加工工艺进行加工，流程为：鲜叶→萎凋→揉捻（揉切）→发酵→干燥。1.萎凋。采用室内自然萎凋和萎凋槽萎凋两种方法。鲜叶采摘后，直接放入阴凉通风的室内进行萎凋。萎凋槽萎凋摊叶厚度在低温多雨季节不宜超过12cm，高温干燥季节不宜超过20cm，温度20～30℃。当气温低于20℃时，应加温萎凋。2.揉捻（揉切）。萎凋叶装桶后先空揉5分钟再加轻压，待萎凋叶完全柔软后再适当加重压，至揉盘中有茶汁溢出，茶条紧卷后，进行松压、解块摊晾。将解块摊晾叶重新装桶揉捻。复揉加压原则为“轻重轻”逐渐变化，重萎重揉，轻萎轻揉，嫩叶轻揉，老叶重揉。3.发酵。设置专门发酵室，在温度22～26℃，相对湿度（95±1）%条件下，发酵时间为5-8小时；中间茶坯应翻动2～3次。待茶坯呈现均匀古铜色，青气消失，发出浓郁的熟苹果香即可终止发酵。4.干燥。分“毛火”和“足火”两次进行。毛火摊叶厚度1cm±0.2cm，热风温度为105～115℃，时间为20-25分钟。毛火完成后应摊凉40分钟。足火摊叶厚度2cm±0.2cm，热风温度为90℃，时间为15-20分钟。": "Process using the black-tea method: fresh leaves → withering → rolling (rolling and cutting) → fermentation → drying. 1. Withering. Use either natural indoor withering or a withering trough. After picking, place the fresh leaves directly in a cool, ventilated room. In troughs, the leaf layer should not exceed 12 cm during cool, rainy weather or 20 cm during hot, dry weather. Maintain 20–30°C; apply heat if the air temperature is below 20°C. 2. Rolling (rolling and cutting). Load the withered leaves and roll without pressure for 5 minutes, then apply light pressure. Once the leaves are fully soft, increase pressure appropriately. When juice appears on the rolling table and the strips are tightly curled, release pressure, break up the clumps and spread to cool. Reload these leaves for a second rolling. Increase and decrease pressure gradually following a light–heavy–light sequence: roll heavily withered leaves more heavily and lightly withered leaves more gently; use light rolling for tender leaves and heavier rolling for mature leaves. 3. Fermentation. Use a dedicated room at 22–26°C and (95±1)% relative humidity for 5–8 hours, turning the leaves 2–3 times. Stop when the leaves are uniformly bronze, the grassy smell has disappeared and a strong ripe-apple aroma develops. 4. Drying. Dry in two stages, initial firing and final firing. For initial firing, spread leaves 1 cm ±0.2 cm deep and use hot air at 105–115°C for 20–25 minutes. Spread to cool for 40 minutes afterwards. For final firing, spread 2 cm ±0.2 cm deep and use hot air at 90°C for 15–20 minutes.", "1.采收。分季、分批采收。手工采茶要求用提采摘且保持芽叶新鲜、完整、均匀，不夹带茶果、老叶、老枝，一芽一叶为上佳，一芽二叶为佳。2.加工。采用半机械化加工，加工流程为：鲜叶→摊放→杀青→揉捻→做形→烘干→提香。3.摊放。用专门摊放器具摊放，摊放时间为春季6-8小时，夏、秋季3-4小时。叶质变软，发出清香，含水率将至70%左右为适宜。4.杀青。采用滚筒杀青机机械杀青，温度控制在260～280℃，杀青时间晴天嫩叶约4分钟，老叶和雨、露水叶约5分钟。茶叶含水量降至55%左右为适宜。5.揉捻。采用揉捻机进行揉捻，揉捻时间15-25分钟。以特级、一级鲜叶80%以上成条，二级鲜叶60%以上成条，能挤出茶汁为适度。6.做形。放入120～180℃的滚筒杀青机内滚炒约6分钟，当闻到芳香扑鼻，香气显露，外形微曲为适度。7.烘干。预热烘干机温度达到100～120℃时投叶，烘干至含水量6%～8%，达到用手指捏茶成粉为适度。8.提香。采用烘焙机进行提香足干，温度90℃，时间约40分钟左右，烘至含水量6%以下即可。": "1. Harvesting. Pick in seasonal batches. Hand-pick by lifting the shoots, keeping the buds and leaves fresh, intact and uniform, without tea fruits, old leaves or old twigs. One bud and one leaf is the preferred standard; one bud and two leaves is also suitable. 2. Processing. Use a semi-mechanized process: fresh leaves → spreading → heat-fixing → rolling → shaping → drying → aroma development. 3. Spreading. Use dedicated equipment. Spread for 6–8 hours in spring or 3–4 hours in summer and autumn, until the leaves soften, release a fresh fragrance and reach about 70% moisture. 4. Heat-fixing. Use a rotary drum machine at 260–280°C. Tender leaves picked in dry weather take about 4 minutes; mature leaves and rain- or dew-wet leaves take about 5 minutes. Reduce moisture to about 55%. 5. Rolling. Machine-roll for 15–25 minutes, until at least 80% of special-grade and first-grade leaves, or at least 60% of second-grade leaves, have formed strips and leaf juice can be expressed. 6. Shaping. Tumble in a rotary drum heat-fixing machine at 120–180°C for about 6 minutes, until a distinct, strong fragrance emerges and the leaves are slightly curved. 7. Drying. Preheat the dryer to 100–120°C before feeding the leaves. Dry to 6%–8% moisture, when the leaves can be crushed to powder between the fingers. 8. Aroma development. Use a roasting machine at 90°C for about 40 minutes to develop aroma and complete drying, until moisture is at most 6%.", "1.烘青毛茶初制及精制工艺流程：初制：鲜叶→杀青→揉捻→干燥→毛茶。精制：毛茶→筛分→切断→风选→拣剔→干燥→茶坯。窨制：伺花→茶花拌和→通花→收堆续窨→起花→烘焙→摊凉→（提花）→匀堆装箱。2.关键工艺：（1）伺花。进厂后的鲜花，应及时薄摊、通气散热；待花温降至近室温时收堆升温，摊放散热和收堆升温交替进行并结合适当翻动，促进茉莉花开放吐香。气温低以堆为主，气温高以摊为主。当鲜花开放率六成以上即可筛花，剔除青蕾、花蒂，待鲜花开放呈虎爪状即可付窨。（2）通花。根据窨次、窨制时间和窨堆温度确定通花工序。应及时把堆耙开散热，开纵横沟反复数次，充分散热，通花应快速、通透、通匀。（3）烘焙。起花后湿坯应及时烘焙。待烘的湿坯应薄摊，不可闷堆。烘焙工序应快速，以减少花香散失。焙笼温度用手背感知有灼热感，头窨烘焙温度较高，逐窨降低；烘焙后茶叶含水率应逐窨提高。（4）提花。选择晴天午后采收、饱满、洁白、成熟的茉莉鲜花，鲜花的开放度稍大于虎爪状即可进行茶花拌和，控制茶叶含水率，适时起花。": "1. Primary processing and refining of oven-dried green tea. Primary processing: fresh leaves → heat-fixing → rolling → drying → unfinished tea. Refining: unfinished tea → sieving → cutting → air sorting → hand sorting → drying → tea base. Scenting: flower conditioning → mixing tea and flowers → ventilating the mixture → reheaping for continued scenting → flower removal → roasting → cooling → (final floral scenting) → blending and packing. 2. Key operations. (1) Flower conditioning. Promptly spread incoming fresh flowers thinly to ventilate and release heat. Once their temperature approaches room temperature, heap them to warm. Alternate spreading to cool and heaping to warm, with suitable turning, to encourage jasmine flowers to open and release fragrance. Use more heaping in cool weather and more spreading in hot weather. Once at least 60% of the flowers have opened, sieve out unopened green buds and flower bases. Begin scenting when the petals have opened into a tiger-claw shape. (2) Ventilation. Determine ventilation by the scenting round, elapsed time and heap temperature. Promptly rake the heap apart and repeatedly make longitudinal and transverse channels to release heat thoroughly. Work quickly, completely and evenly. (3) Roasting. Roast the moist tea promptly after removing the flowers. Spread tea awaiting roasting thinly; do not leave it in a warm, enclosed heap. Roast quickly to limit fragrance loss. The roasting basket should feel scorching to the back of the hand. Use a higher temperature after the first scenting, progressively reducing it in later rounds; the tea's moisture content after roasting should increase with each round. (4) Final floral scenting. Select plump, white, mature jasmine flowers picked on a sunny afternoon. Mix them with the tea once they have opened slightly beyond the tiger-claw stage. Control tea moisture and remove the flowers at the appropriate time.", "1.采摘。按单芽、一芽一叶初展、一芽一叶开展、一芽二叶、一芽二三叶及当年所发新梢分级采摘。2.摊放。按不同的品种、不同的采摘时间，分别摊放在竹垫（盘）上，摊放厚度3～5cm。摊放时间应根据天气情况而定，一般为4-6h。3.杀青。遵循高温杀青，先高后低，老叶嫩杀，嫩叶老杀，透闷结合，多透少闷的原则。锅温一般掌握在180～160℃，每锅投叶量为0.5kg左右。机械杀青温度360～420℃。4.初揉。杀青后的叶子要及时降温，散发水气，进行冷揉。揉捻至90%以上的叶子卷缩成条，茶汁溢出时即可，一般揉5-7分钟。5.杀二青。杀二青的操作方法与杀青相同，锅温比杀青温度略低。6.复揉：方法与初揉相同，由于复揉增加解块次数，缩短时间，约4-5分钟（手工）。7.整形提毫。把复揉后的鲜叶投入炒茶锅，翻炒时把叶子拢在两手心中，五指稍曲并拢。始终朝一个方向搓揉、滚团。8.足干。茶叶在锅内炒干，或用烘笼（箱）烘干，控制含水量在6.5%以内。": "1. Picking. Pick and grade separately as single buds, one bud and one just-unfolding leaf, one bud and one unfolded leaf, one bud and two leaves, one bud and two or three leaves, and new shoots produced that year. 2. Spreading. Spread different cultivars and picking times separately on bamboo mats or trays, 3–5 cm deep. Duration depends on the weather and is generally 4–6 hours. 3. Heat-fixing. Start at a high temperature and then reduce it. Treat mature leaves more lightly and tender leaves more thoroughly, combining open and covered heating, with more open than covered heating. The pan temperature is generally 180–160°C, with about 0.5 kg per batch. Machine heat-fixing uses 360–420°C. 4. Initial rolling. Promptly cool the fixed leaves and release moisture, then roll them cold. Stop when at least 90% have curled into strips and juice appears, generally after 5–7 minutes. 5. Second heat-fixing. Use the same method as the first heat-fixing, at a slightly lower pan temperature. 6. Second rolling. Use the same method as initial rolling, but break up clumps more frequently and shorten the duration to about 4–5 minutes for hand rolling. 7. Shaping and bringing out the down. Place the rerolled leaves in the pan. While stir-firing, gather them between both palms, with fingers slightly curved and held together. Rub and roll the leaves into balls consistently in one direction. 8. Final drying. Pan-dry the tea or dry it in a basket or cabinet, keeping moisture within 6.5%.", "加工要点：1.茶坯处理。窨制前茶坯通过温度100～120℃烘焙、摊凉，将茶坯降温至35℃以下，水分要求3.5%～5.0%。2.窨花。将茶坯与鲜花进行拼和；茶花拼和后在窨品堆高40～50cm，窨花时间10～12小时，中间需通花。（1）一窨一提。一次窨花→通花→烘焙→提花。（2）二窨一提一次窨花→通花→烘焙→二次窨花→通花→烘焙→提花。3.通花。茶花拼和后静置窨花4-5小时，在窨品堆温升到45℃时，翻动并移动在窨品位置。通花时间为30-60分钟，摊凉厚度为8～10cm，待在窨品温度下降至25～30℃即可收堆续窨。4.烘焙。烘焙摊叶厚度为2～4cm，烘温≤100℃，水分控制按转窨5.5%～6.0%、提花6.0%～6.5%范围。5.提花。选用优质鲜花与在制品提花，时间8-10小时。6.匀堆。通过充分拌和，使本批次茶叶均匀一致。": "Processing details: 1. Preparing the tea base. Before scenting, roast the tea base at 100–120°C, then spread to cool to 35°C or below, with a required moisture content of 3.5%–5.0%. 2. Flower scenting. Mix the tea base with fresh flowers and heap 40–50 cm high. Scent for 10–12 hours, ventilating during the process. (1) One scenting round plus one final floral scenting: first scenting → ventilation → roasting → final floral scenting. (2) Two scenting rounds plus one final floral scenting: first scenting → ventilation → roasting → second scenting → ventilation → roasting → final floral scenting. 3. Ventilation. After mixing and resting for 4–5 hours, when the heap reaches 45°C, turn the mixture and move it to another position. Ventilate for 30–60 minutes in a layer 8–10 cm deep. Once the mixture cools to 25–30°C, reheap it to continue scenting. 4. Roasting. Spread the leaves 2–4 cm deep and roast at ≤100°C. Control moisture at 5.5%–6.0% before a further scenting round, or 6.0%–6.5% before final floral scenting. 5. Final floral scenting. Use high-quality fresh flowers with the partly processed tea for 8–10 hours. 6. Blending. Mix thoroughly to make the batch uniform.", "茶树蓬面达到10～15个标准芽叶/m2时进行采摘，分批次提手采摘。加工工艺：鲜叶摊放→青锅→摊凉回潮→辉锅→整理归堆。1.鲜叶摊放。薄摊均匀，厚度不超过3～5cm，摊放6-12小时，至叶面萎缩，叶质变软，叶色转暗绿，含水率降至70（±2）%。2.青锅。底温度200～150℃时摊青叶下锅，投叶量100～250g，历时12-14分钟，至芽叶身骨挺直，色泽翠绿或嫩绿一致，含水率降至40%左右。3.摊凉回潮。青锅叶去片末后及时摊凉，厚度不超过2cm，摊放30-60分钟。4.辉锅。底温度90～75℃时青锅叶下锅，投叶量200～300g，历时15-20分钟，至叶身挺直、尖削、光滑，含水率降至6.5%以下；出锅前略提高锅温，可提香透出色泽。5.分筛归堆。结合簸、拣等手段割去碎末，簸去黄片，拣梗剔杂，分级归堆。": "Pick in batches by lifting the shoots when the bush canopy has 10–15 standard bud-and-leaf shoots per m². Processing: spreading fresh leaves → initial pan-firing → cooling and moisture equilibration → finishing pan-firing → sorting and batch assembly. 1. Spreading fresh leaves. Spread thinly and evenly, no more than 3–5 cm deep, for 6–12 hours, until the leaf surfaces shrink, the leaves soften and turn dark green, and moisture falls to 70 (±2)%. 2. Initial pan-firing. Load 100–250 g of spread leaves at a pan-base temperature of 200–150°C. Work for 12–14 minutes, until the buds and leaves are straight and firm, uniformly emerald or tender green, and about 40% moisture. 3. Cooling and moisture equilibration. Remove flakes and fines, then promptly spread the pan-fired leaves to cool, no more than 2 cm deep, for 30–60 minutes. 4. Finishing pan-firing. Load 200–300 g at a pan-base temperature of 90–75°C. Work for 15–20 minutes, until the leaves are straight, pointed and smooth, with moisture at most 6.5%. Slightly increase the pan temperature before removal to develop aroma and bring out the colour. 5. Sieving and batch assembly. Combine winnowing, sorting and related methods to remove fines, yellow leaves, stems and foreign matter, then assemble batches by grade.", "1.摊晾。鲜叶采收后，立即摊晾，使茶叶内含物质发生转化，失掉部分水分并软化便于加工。摊晾时间视温度而定，一般春季温度低时间长，6-8小时。2.杀青。茶叶鲜叶经适度摊晾后送入杀青机杀青，杀青温度200～220℃，时间因温度而定，一般在3-5分钟，切忌生青叶、焦点爆点，杀青叶应及时铺开摊晾冷却。3.揉捻。嫩叶宜冷揉、轻揉以保持黄绿明亮之汤色和嫩绿的叶底，老叶宜热揉以利于条索紧结，减少碎末，揉捻作业机械化，名优茶用小型揉捻机，普通绿茶用大型揉捻机。4.理条。杀青叶经摊晾冷却后即可送入理条机理条，温度60～90℃，时间因水分而定，也可分两次进行，中间摊晾冷却，理条至八九成干即可下机摊晾冷却回潮，时间5-8小时。5.干燥。有烘干、炒干或烘炒结合三种形式，扁形茶可炒干、针形茶可烘干": "1. Spreading. Immediately spread the harvested leaves so their internal constituents change, some moisture is lost and the leaves soften for processing. Duration depends on temperature; in cool spring weather it is generally longer, at 6–8 hours. 2. Heat-fixing. After adequate spreading, feed the leaves into a heat-fixing machine at 200–220°C. Duration depends on temperature and is generally 3–5 minutes. Avoid under-fixed leaves, scorched spots and blistering. Promptly spread the fixed leaves to cool. 3. Rolling. Roll tender leaves cold and gently to retain a bright yellow-green liquor and tender-green infused leaves. Roll mature leaves while warm to tighten the strips and reduce fines. Rolling is mechanized, with small machines for premium teas and larger machines for ordinary green tea. 4. Leaf alignment. After spreading and cooling, feed the fixed leaves into a leaf-alignment machine at 60–90°C. Duration depends on moisture; the operation may be divided into two stages with cooling between them. Once 80%–90% dry, remove the leaves and spread to cool and equilibrate moisture for 5–8 hours. 5. Drying. Use oven drying, pan drying or a combination. Flat teas may be pan-dried and needle-shaped teas may be oven-dried.", "长沙市的长沙县、望城区、浏阳市、宁乡市域内的33个镇、5个乡、1个街道。其中长沙县（12个镇）：金井镇（含双江镇）、高桥镇、路口镇、春华镇、果园镇、北山镇、福临镇、开慧镇（含白沙乡）、青山铺镇、安沙镇、江背镇、黄花镇；望城区（3个镇，1个街道）：靖港镇（含格塘镇）、乌山街道、茶亭镇、白箬铺镇；浏阳市（10个镇，2个乡）：淳口镇、大围山乡、官渡镇、大瑶镇、社港镇、太平桥镇、沙市、蕉溪乡、北盛镇、官桥镇、镇头镇，永安镇；宁乡市（8个镇，3个乡）：沩山乡、花明楼镇、巷子口镇、横市镇、黄材镇、回龙铺镇、历经铺乡、双江口镇、大屯营镇、喻家坳乡、金洲镇。地理坐标：东经111°57′25″～114°09′46″，北纬27°55′52″～28°35′35″。": "The designated area comprises 33 towns, 5 townships and 1 subdistrict in Changsha County, Wangcheng District, Liuyang and Ningxiang, within Changsha City. Changsha County (12 towns): Jinjing (including Shuangjiang), Gaoqiao, Lukou, Chunhua, Guoyuan, Beishan, Fulin, Kaihui (including Baisha Township), Qingshanpu, Ansha, Jiangbei and Huanghua. Wangcheng District (3 towns and 1 subdistrict): Jinggang (including Getang), Wushan Subdistrict, Chating and Bairuopu. Liuyang (10 towns and 2 townships): Chunkou, Daweishan Township, Guandu, Dayao, Shegang, Taipingqiao, Shashi, Jiaoxi Township, Beisheng, Guanqiao, Zhentou and Yong'an. Ningxiang (8 towns and 3 townships): Weishan Township, Huaminglou, Xiangzikou, Hengshi, Huangcai, Huilongpu, Lijingpu Township, Shuangjiangkou, Datunying, Yujia'ao Township and Jinzhou. Coordinates: 111°57′25″–114°09′46″ E, 27°55′52″–28°35′35″ N.", "现代乌龙茶初制包括鲜叶萎凋、做青、杀青、揉捻、烘焙；烘焙分初焙、摊凉、复焙。毛茶再经分级归堆、拣剔、筛分、风选、拼配、匀堆、复焙与冷却包装。此流程据北苑贡茶协会2022年公开技术草案整理；2025年产区现场报道也记录做青、杀青、揉捻等操作。古代蒸青研膏团茶另属历史制法。\n\n研究样品实例：2023年《热带作物学报》原文第1.1节记载，作者使用2021年4月建瓯南雅松清茶业基地的水仙新梢，制成乌龙散茶和团饼作比较。散茶按采叶、萎凋、做青、杀青、揉捻、烘焙的顺序制作。团饼则先选芽清洗和蒸制，再研磨、压片去膏，最后烘焙成型。这是具名地点、品种和批次的现代制样记录，不是2023年团体标准正文，也不是宋代制茶方法的直接史料。": "Modern primary processing of oolong tea includes fresh-leaf withering, leaf agitation and resting, heat-fixing, rolling and roasting; roasting comprises initial roasting, cooling and a second roasting. The unfinished tea then undergoes grading and batch assembly, hand sorting, sieving, air sorting, blending, homogenizing, reroasting, cooling and packing. This sequence is based on a technical draft made public by the Beiyuan Tribute Tea Association in 2022; a 2025 report from the production area also records leaf agitation, heat-fixing and rolling. The ancient method of steaming, grinding into paste and forming tea cakes is a separate historical process.\n\nResearch sample: Section 1.1 of the original 2023 article in the Chinese Journal of Tropical Crops states that the authors used Shuixian shoots from the Songqing Tea Industry base in Nanya, Jian'ou, harvested in April 2021, to compare loose oolong tea with pressed cakes. The loose tea followed picking, withering, agitation and resting, heat-fixing, rolling and roasting. The cakes were made by selecting and washing buds, steaming, grinding, pressing into sheets to remove expressed liquid, and finally roasting into shape. This is a modern sample-preparation record with a named location, cultivar and batch. It is neither the text of the 2023 group standard nor direct historical evidence of Song-dynasty tea processing.", "鲜叶摊放→杀青→做形→烘坯→提香→精加工。加工要点：1.鲜叶摊放。将茶青摊放于清洁卫生、设施完好的贮青间或贮青篾质簸箕，不允许直接摊放在地面。摊叶厚度为1～4cm，时间为4-6小时，以摊放含水量降至66%～68%左右，芽叶捎软、色泽略暗绿、微显清香为适度。2.杀青。采用高温杀青，先高后低。使含水量降至60%～64%左右，叶质变软，色泽转为暗绿，芽叶完整，清香显露为适度。3.做形。采用“轻—重—轻”的加压方式揉捻等。4.烘坯。温度控制在120℃，茶叶水份在70%左右。5.提香。采用多用机，手捏茶条成粉未，含水4%～6%下机冷却。6.精加工。割除碎茶和片未，剔除暗条，使茶净度、匀度及色泽一致": "Spreading fresh leaves → heat-fixing → shaping → initial drying → aroma development → refining. Processing details: 1. Spreading fresh leaves. Spread the leaves in a clean, hygienic, well-equipped fresh-leaf storage room or on woven bamboo winnowing trays; do not spread directly on the floor. Use a layer 1–4 cm deep for 4–6 hours, until moisture falls to about 66%–68%, the buds and leaves are slightly soft and darker green, and a faint fresh fragrance emerges. 2. Heat-fixing. Start at a high temperature, then reduce it. Stop at about 60%–64% moisture, with soft, dark-green leaves, intact buds and leaves, and a distinct fresh fragrance. 3. Shaping. Roll and perform related shaping operations with light–heavy–light pressure. 4. Initial drying. Control temperature at 120°C; the source states tea moisture at about 70%. 5. Aroma development. Use a multipurpose machine until the strips can be crushed to powder by hand and moisture is 4%–6%, then remove and cool. 6. Refining. Remove broken tea and flakes, and pick out dark strips, to achieve uniform cleanliness, size and colour.", "1.鲜叶处理。使用竹制品器具，厚度不超过2cm。在室温20℃左右、相对湿度70%以上的洁净、干燥、通风、阴凉环境中摊放。2.杀青。控制温度和时间，叶色由鲜绿转为暗绿，青草气消失。3.摊凉。杀青后的茶叶置于通风透气处摊凉，摊凉厚度为2～4cm，摊凉时间15-20分钟。4.理条整形。保持茶叶温度在40℃左右。理条后及时摊凉，厚度不超过3cm，摊凉20分钟，至芽叶回软。5.回锅干燥。控制温度和时间，直至手捻茶叶有少量碎片，失重率65%。6.足干。控制热风温度在60～80℃，厚度1～1.5cm，边烘边翻。7.摊凉。足干后的茶叶摊凉至室温。8.手工精制。风选或手工簸，除去片、断碎茶叶，筛去茶末。": "1. Fresh-leaf handling. Use bamboo utensils and spread no more than 2 cm deep in a clean, dry, ventilated, shaded environment at about 20°C and at least 70% relative humidity. 2. Heat-fixing. Control temperature and time until the leaves change from bright green to dark green and the grassy smell disappears. 3. Cooling. Spread the fixed leaves in a ventilated place, 2–4 cm deep, for 15–20 minutes. 4. Leaf alignment and shaping. Keep the tea at about 40°C. Promptly spread after alignment, no more than 3 cm deep, and cool for 20 minutes until the buds and leaves become pliable again. 5. Return to the pan for drying. Control temperature and time until rubbing the tea by hand produces a few fragments and weight loss reaches 65%. 6. Final drying. Use hot air at 60–80°C with a layer 1–1.5 cm deep, turning as it dries. 7. Cooling. Cool the fully dried tea to room temperature. 8. Hand refining. Air-sort or hand-winnow to remove flakes and broken leaves, then sieve out fines.", "常德市石门县、临澧县、澧县境内的蒙泉镇、夹山镇、易家渡镇、新关镇、皂市镇、维新镇、太平镇、磨市镇、壶瓶山镇、南北镇、罗坪乡、雁池乡、新铺镇、白云镇、三圣乡、子良镇、所街乡、大同山林场、白云山林场、东山峰农场、佘市桥镇、太浮镇、四新岗镇、修梅镇、停弦渡镇、新安镇、合口镇、刻木山乡、烽火乡、甘溪滩镇、火连坡镇、码头铺镇、王家厂镇、金罗镇、盐井镇、大堰垱镇、梦溪镇、复兴厂镇、城头山镇、涔南镇、如东镇、小渡口镇、官垸镇、澧南镇，41个乡镇、3个农林场、692个村（社区）。地理坐标：东经110°29′06″～112°05′22″，北纬29°16′22″～29°55′13″。": "The area covers 41 towns and townships, 3 agricultural or forestry farms, and 692 villages or communities in Shimen, Linli and Li counties, Changde City: Mengquan, Jiashan, Yijiadu, Xinguan, Zaoshi, Weixin, Taiping, Moshi, Hupingshan and Nanbei towns; Luoping and Yanchi townships; Xinpu and Baiyun towns; Sansheng Township; Ziliang Town; Suojie Township; Datongshan Forest Farm, Baiyunshan Forest Farm and Dongshanfeng Farm; Sheshiqiao, Taifu, Sixingang, Xiumei, Tingxiandu, Xin'an and Hekou towns; Kemushan and Fenghuo townships; and Ganxitan, Huolianpo, Matoupu, Wangjiachang, Jinluo, Yanjing, Dayandang, Mengxi, Fuxingchang, Chengtoushan, Cennan, Rudong, Xiaodukou, Guanyuan and Linan towns. Coordinates: 110°29′06″–112°05′22″ E, 29°16′22″–29°55′13″ N.", "龙岩斜背茶主栽大叶种，树冠高大，半披张，分枝角度在45°左右，属于乔木或半乔木。叶片长椭圆形，叶面平展，叶背稍隆起，长10～16cm，宽4～6cm，叶缘锯齿形，叶脉11对左右，锯齿40对左右；新梢伸育力强，嫩梢黄绿肥壮，节间较长。在新寨村有一棵老茶树，树高达6.3m，树冠宽度为5.9m。自然生长的斜背大叶种是相当高大的。优质的龙岩斜背茶以其条索油润，黄中带绿，汤色黄绿，叶底嫩黄绿亮等“三著黄绿”而别具一格。其特征：条索紧结，色泽灰绿带黄，香气清高而稍带艾香，滋味浓厚，回甘如新鲜橄榄，汤色黄绿明亮，叶底黄绿明亮，七次冲泡仍有余香，喉舌生津持久，耐人品味。": "Longyan Xiebei tea is mainly grown from a large-leaf type with a tall, semi-spreading crown and branches at about 45°, classified as tree or semi-tree form. The leaves are long-oval, with a flat upper surface and slightly raised underside, 10–16 cm long and 4–6 cm wide, serrated margins, about 11 pairs of veins and about 40 pairs of teeth. New shoots grow vigorously; tender shoots are stout and yellow-green, with relatively long internodes. An old tea tree in Xinzhai Village is 6.3 m tall with a crown 5.9 m wide. Naturally growing Xiebei large-leaf plants can be quite tall. High-quality Longyan Xiebei tea is distinctive for its “three yellow-green features”: lustrous strips that are yellow tinged with green, yellow-green liquor, and bright, tender yellow-green infused leaves. Its strips are tightly formed and grey-green with a yellow cast; its aroma is fresh and high, with a slight mugwort note. The taste is full, with a returning sweetness reminiscent of fresh Chinese olives. Both liquor and infused leaves are bright yellow-green. The fragrance persists through seven infusions, with lasting salivation in the mouth and throat and a lingering flavour.", "加工每年3月中旬至4月下旬，采摘一芽一叶和一芽二叶，保持完整、新鲜、匀净，不带鳞片、老枝叶等杂质。要求用竹篓盛鲜叶，严禁用化肥包装袋，或者其他有异味器具。采用“先炒后烘，两炒两烘”的加工工艺，以此提高香气。加工要点：1.一炒。手工杀青，锅温达180℃时投鲜叶，色泽变暗黄绿色，叶质变软，折梗不断，有栗清香味为宜，取出晾至常温。2.二炒。杀青叶投入理条机，成条索扁平形后出机晾至常温。3.一烘。烘干机烘干，轻翻防止破坏形状，至含水量15%时取出晾至常温。4.二烘。将常温的茶叶回机提香，至含水量5%～6%取出（即以手揉叶能成碎末）": "Processing takes place from mid-March to late April each year. Pick one bud and one leaf or one bud and two leaves, keeping them intact, fresh, uniform and clean, without scales, old stems or leaves. Carry fresh leaves in bamboo baskets; fertilizer bags and other containers with odours are prohibited. Use “pan-firing before oven-drying, with two pan-firings and two oven-dryings” to enhance aroma. Processing details: 1. First pan-firing. Heat-fix by hand, adding fresh leaves when the pan reaches 180°C. Stop when the leaves turn dark yellow-green, soften, have stems that bend without breaking and develop a fresh chestnut aroma. Remove and cool to room temperature. 2. Second pan-firing. Feed the fixed leaves into a leaf-alignment machine. Once formed into flat strips, remove and cool to room temperature. 3. First oven-drying. Machine-dry, turning gently to preserve the shape. At 15% moisture, remove and cool to room temperature. 4. Second oven-drying. Return the cooled leaves to the machine to develop aroma. Remove at 5%–6% moisture, when the leaves crumble into fines when rubbed by hand.", "1409个产品小节逐项提取；茶相关115项，其中108项为茶树茶产品，7项为代用茶或观赏植物，单列排除记录。行政文件原文摘录不等于对原文数值的独立实测；认定日期不等于创制年代。 已下载官方4176页PDF，本轮仅逐页核读第402项1137—1139页、第450项1299—1301页、第470项1369—1371页、第681项1998—1999页；各条工序只用于各自产品。长兴紫笋项没有制造链，不能替代非遗工艺证据。 本轮只核验狗牯脑茶第708项、桂林桂花茶第1063项；不表示4176页所有产品均复核。": "All 1,409 product sections were extracted individually. Of 115 tea-related entries, 108 concern products made from the tea plant; 7 herbal infusions or ornamental plants are recorded separately as exclusions. Extracting an administrative document does not independently verify its numerical values through measurement; a recognition date is not an invention date. The official 4,176-page PDF has been downloaded. In this round, only product 402 on pages 1137–1139, product 450 on pages 1299–1301, product 470 on pages 1369–1371 and product 681 on pages 1998–1999 were checked page by page. Each process applies only to its own product. The Changxing Zisun section contains no manufacturing sequence and cannot replace evidence of the intangible-cultural-heritage craft. This round verified only Gougunao Tea, product 708, and Guilin Osmanthus Tea, product 1063; it does not mean every product in all 4,176 pages was rechecked.", "1.鲜叶采摘。标准为单芽、一芽一叶初展至一芽一叶开展，原料要求嫩、匀、齐、净、鲜，不带鱼叶、紫芽、单张、对夹叶、老片和非茶类夹杂物。2.加工工艺。流程：摊青→杀青→揉捻→初烘→复烘搓毫→分筛精制。加工要点：鲜叶摊青时间为6-8小时。滚筒杀青，温度（炉温）220～230℃，时间3-3.5分钟。揉捻15-20分钟，以条索紧实为准。初烘温度为110℃，时间15-20分钟。初烘后摊放30分钟，复烘人工搓毫，温度70℃，时间10-15分钟，以白毫显现披覆为准。分筛精制以手工为主，采用风选或手工簸筛。": "1. Fresh-leaf picking. The standard ranges from single buds to one bud and one just-unfolding or unfolded leaf. Material must be tender, uniform, even, clean and fresh, without fish leaves, purple buds, detached leaves, dormant banjhi shoots, old leaves or non-tea matter. 2. Processing. Sequence: spreading → heat-fixing → rolling → initial drying → second drying with rubbing to bring out down → sieving and refining. Spread fresh leaves for 6–8 hours. Drum heat-fix at a furnace temperature of 220–230°C for 3–3.5 minutes. Roll for 15–20 minutes until the strips are firm and tight. Initially dry at 110°C for 15–20 minutes. Spread for 30 minutes, then dry again at 70°C for 10–15 minutes while rubbing by hand, until white down visibly coats the leaves. Refine mainly by hand, using air sorting or hand-winnowing and sieving.", "湖南省常德市石门县、临澧县、澧县境内的蒙泉镇、夹山镇、易家渡镇、新关镇、皂市镇、维新镇、太平镇、磨市镇、壶瓶山镇、南北镇、罗坪乡、雁池乡、新铺镇、白云镇、三圣乡、子良镇、所街乡、大同山林场、白云山林场、东山峰农场、佘市桥镇、太浮镇、四新岗镇、修梅镇、停弦渡镇、新安镇、合口镇、刻木山乡、烽火乡、甘溪滩镇、火连坡镇、码头铺镇、王家厂镇、金罗镇、盐井镇、大堰垱镇、梦溪镇、复兴厂镇、城头山镇、涔南镇、如东镇、小渡口镇、官垸镇、澧南镇，41个乡镇、3个农林场、692个村（社区）。": "The area covers 41 towns and townships, 3 agricultural or forestry farms, and 692 villages or communities in Shimen, Linli and Li counties, Changde City, Hunan: Mengquan, Jiashan, Yijiadu, Xinguan, Zaoshi, Weixin, Taiping, Moshi, Hupingshan and Nanbei towns; Luoping and Yanchi townships; Xinpu and Baiyun towns; Sansheng Township; Ziliang Town; Suojie Township; Datongshan Forest Farm, Baiyunshan Forest Farm and Dongshanfeng Farm; Sheshiqiao, Taifu, Sixingang, Xiumei, Tingxiandu, Xin'an and Hekou towns; Kemushan and Fenghuo townships; and Ganxitan, Huolianpo, Matoupu, Wangjiachang, Jinluo, Yanjing, Dayandang, Mengxi, Fuxingchang, Chengtoushan, Cennan, Rudong, Xiaodukou, Guanyuan and Linan towns.", "鲜叶→摊放→杀青→揉捻→发酵→造型→干燥。加工要点：1.杀青。鲜茶叶室内摊青和日光萎凋相结合。2.揉捻。将杀青后的茶青揉捻30-45分钟（茶汁粘手）。3.发酵。将揉捻的茶青发酵6-8小时（温度28～35℃，空气湿度控制在40%～60%）。4.干燥。将发酵好的茶青在温度60℃下连续烘3-5小时，烘干第一道工序完成后将茶叶取出待冷，烘干第二道工序将温度调整至80℃将茶叶一次性烘干。烘干第三道工序：茶叶提香，确保提香机温度控制在130～140℃之间烘焙5分钟，取出自然冷却": "Fresh leaves → spreading → heat-fixing → rolling → fermentation → shaping → drying. Processing details: 1. Heat-fixing. The source describes a combination of indoor spreading and sun withering for the fresh leaves. 2. Rolling. Roll the fixed leaves for 30–45 minutes, until the juice sticks to the hands. 3. Fermentation. Ferment the rolled leaves for 6–8 hours at 28–35°C and 40%–60% air humidity. 4. Drying. Continuously dry the fermented leaves at 60°C for 3–5 hours, then remove and cool after this first stage. For the second drying stage, adjust the temperature to 80°C and dry the leaves in one operation. The third stage develops aroma: roast in an aroma-development machine at 130–140°C for 5 minutes, then remove and cool naturally.", "1.采收。采摘分三季，春茶、夏茶和秋茶，严格做到“嫩、匀、净、鲜”。鲜叶采摘一级质量要求春茶为1芽1叶，芽叶完整、匀齐；二级质量要求春茶为1芽2叶或夏秋茶为1芽1叶，芽叶完整、匀齐。2.加工。加工工艺：茶鲜叶分级进厂→摊青（6-7小时）→杀青（温度160～180℃）→清风→初揉（6-8分钟）→初烘（温度110～120℃）→摊凉→复揉（8-10分钟）→复烘（温度100～110℃）→摊凉→做形（温度60～80℃）→足干（温度100℃左右）→过筛→打包进库冷藏。": "1. Harvesting. Pick in three seasons—spring, summer and autumn—strictly ensuring tenderness, uniformity, cleanliness and freshness. First-grade fresh leaves must be spring shoots with one bud and one leaf, intact and even. Second-grade leaves must be spring shoots with one bud and two leaves, or summer/autumn shoots with one bud and one leaf, intact and even. 2. Processing. Grade fresh leaves on arrival → spread (6–7 hours) → heat-fix (160–180°C) → air-cool → initial rolling (6–8 minutes) → initial drying (110–120°C) → cool → second rolling (8–10 minutes) → second drying (100–110°C) → cool → shape (60–80°C) → final drying (about 100°C) → sieve → pack and place in cold storage.", "选择海拔1100～2300m，土壤类型主要为红壤、黄壤，质地疏松，土层深厚，通透性良好，有机质含量高，周边无“三废”污染排放源，水源充足，坡度15～35°的山区、半山区和坝区。年平均气温13.3～18.4℃，≥10℃活动积温3546.5～6622.7℃，无霜期230-278天，年平均日照时数1239-2200小时，年平均降雨量700～2845mm，相对湿度75%～90%，地下水位≤100cm，土层深厚≥60cm，熟化层和半熟化层≥50cm": "Select mountainous, semi-mountainous or basin sites at 1,100–2,300 m elevation and on slopes of 15–35°, mainly with red or yellow soils that are loose, deep, permeable and rich in organic matter, with ample water and no nearby sources discharging industrial wastewater, waste gases or solid waste. Mean annual temperature: 13.3–18.4°C; active accumulated temperature above a ≥10°C threshold: 3,546.5–6,622.7°C; frost-free period: 230–278 days; annual mean sunshine: 1,239–2,200 hours; annual mean rainfall: 700–2,845 mm; relative humidity: 75%–90%; groundwater level: ≤100 cm; soil depth: ≥60 cm; cultivated and partly cultivated soil layers: ≥50 cm.", "T/YACX 004—2024《雅安藏茶》，PDF署名雅安市茶叶学会，2024-05-22发布实施。实际获取入口为启信宝公开标准镜像，带全国团体标准信息平台水印；已读完整9页及表1、表2像素，但未取得原协会或团标平台公开原地址核对，证据仍为source_supported／needs_primary_corroboration，不标协会原站直读。采用2024版，不宣称当前有效，也不与GH/T 1120—2024混同。": "T/YACX 004—2024, “Ya'an Tibetan Tea,” is credited in the PDF to the Ya'an Tea Society and was issued and implemented on 2024-05-22. The file was obtained from a public standards mirror on Qixinbao and bears the watermark of the National Group Standards Information Platform. All 9 pages and the pixels of Tables 1 and 2 were read, but an original public URL from the society or the standards platform was not obtained for cross-checking. Evidence therefore remains source_supported / needs_primary_corroboration, rather than direct reading from the society's own website. The 2024 edition is used without claiming current validity, and it is not conflated with GH/T 1120—2024.", "公开目录图片与商品页 https://www.huaigon.com/goods/id/6933 的“神农奇峰绿茶50g*4”对应，页写湖北神农架发货。新华网2016年采访 https://finance.sina.com.cn/roll/2016-09-21/doc-ifxwermp3503616.shtml 明确该生产者神农奇峰茶产于湖北木鱼镇。原图可见茶则中扁形干茶及散落芽叶，已逐张看像素。": "The public catalogue image corresponds to “Shennong Qifeng Green Tea 50 g × 4” on https://www.huaigon.com/goods/id/6933, which states dispatch from Shennongjia, Hubei. A 2016 Xinhua interview at https://finance.sina.com.cn/roll/2016-09-21/doc-ifxwermp3503616.shtml explicitly locates this producer's Shennong Qifeng tea in Muyu Town, Hubei. The original image shows flat dry tea in a tea scoop and scattered buds and leaves; the image pixels were individually inspected.", "内江市威远县小河镇的葡萄村、铁厂村、三合村、玉麦村、青兰村、新古村、碾子村、新同村、大岩村、小河村、开元村、平乐村、三羊村、牌坊村、民治村等15个村和五四茶场、月亮茶场、铁厂茶场、五斗茶场、葡萄茶场、三合茶场、玉麦茶场、碾子茶场、开元茶场、菜子茶场、新古茶场等11个茶场。地理坐标：北纬29°34′05.8″～29°40′50.3″，东经104°17′09.9″～104°22′27.9″": "Fifteen villages in Xiaohe Town, Weiyuan County, Neijiang City: Putao, Tiechang, Sanhe, Yumai, Qinglan, Xingu, Nianzi, Xintong, Dayan, Xiaohe, Kaiyuan, Pingle, Sanyang, Paifang and Minzhi; and eleven tea farms: Wusi, Yueliang, Tiechang, Wudou, Putao, Sanhe, Yumai, Nianzi, Kaiyuan, Caizi and Xingu. Coordinates: 29°34′05.8″–29°40′50.3″ N, 104°17′09.9″–104°22′27.9″ E.", "以DB42/T 998—2014所述“大悟绿茶”作为当地绿茶工艺参照：扁形茶摊放、杀青后做形、辉锅，手工成茶再精选，机械流程还包含烘干；毛尖茶依次摊放、杀青、揉捻、初干、理条、干燥和增香；寿眉形绿茶在摊放、杀青后，手工路线搓条显毫、辉锅烘焙并拣剔，机械与手工结合路线则经理条、整形和烘干。该标准适用于2012年第209号公告批准的大悟绿茶，不自动覆盖后来“大悟茶”登记产品的全部工艺。": "The “Dawu Green Tea” process in DB42/T 998—2014 serves as a reference for local green-tea production. Flat tea is spread, heat-fixed, shaped and finish-pan-fired; hand-made tea is then carefully sorted, while the machine process also includes drying. Maojian tea follows spreading, heat-fixing, rolling, initial drying, leaf alignment, drying and aroma enhancement. For Shoumei-shaped green tea, spreading and heat-fixing are followed in the manual route by strip-rubbing to reveal down, finishing pan-firing and roasting, then sorting. The combined mechanical/manual route instead includes leaf alignment, shaping and drying. The standard applies to Dawu Green Tea approved under Announcement No. 209 of 2012 and does not automatically cover every process of the later registered “Dawu Tea” product.", "2026年4月4日《农村新报》署名报道把百丈潭茶放在通城区域品牌建设背景中：当地自2023年采用“通城毫绿”区域公用品牌与企业产品品牌并行的模式，统一推广形象，同时保留企业产品特色。报道分别提及百丈潭茶的地理标志产品身份与通城毫绿的地理标志证明商标身份，两者不能仅因产区或生产企业相关就视作同一茶品。文中销量、销售员与夏秋鲜叶数据均为全县或具名企业口径，不作为百丈潭茶专属规模。": "A signed report in Rural News on 4 April 2026 places Baizhangtan Tea in the context of regional brand building in Tongcheng. Since 2023, the county has used the collective regional brand “Tongcheng Haolü” alongside companies' own product brands, promoting a unified image while preserving individual product characteristics. The report separately identifies Baizhangtan Tea as a GI-protected product and Tongcheng Haolü as a GI certification trademark. They cannot be treated as the same tea merely because their production areas or producers are related. Sales, salesperson and summer/autumn fresh-leaf figures in the article refer to the county as a whole or to named companies, not exclusively to Baizhangtan Tea.", "北部生态农业园主产茶区的大观、兴隆、乾丰、木凉、河图、石溪、黎香湖、太平场、白沙、鸣玉、冷水、民主、丰岩、福寿、铁村、石墙、中桥、骑龙、神童、石莲20个乡镇和中部经济带名优绿茶区的东城、南城、西城、水江、南平、三泉（原马嘴除外）、鱼泉、金山、头渡9个乡镇、街道办事处，共计29个乡镇、街道办事处。地理坐标：东经106°54′～107°27′，北纬28°46′～29°30′。": "Twenty towns and townships in the northern ecological agricultural park's main tea-producing area—Daguan, Xinglong, Qianfeng, Muliang, Hetu, Shixi, Lixianghu, Taipingchang, Baisha, Mingyu, Lengshui, Minzhu, Fengyan, Fushou, Tiecun, Shiqiang, Zhongqiao, Qilong, Shentong and Shilian—and nine towns, townships or subdistricts in the central economic belt's premium green-tea area—Dongcheng, Nancheng, Xicheng, Shuijiang, Nanping, Sanquan (excluding the former Mazui), Yuquan, Jinshan and Toudu. The total is 29 towns, townships and subdistricts. Coordinates: 106°54′–107°27′ E, 28°46′–29°30′ N.", "商家商品页自述：茶农直供茶、春季、特级、湄潭县、散装。标题并列多种贵州毛峰，但参数指定遵义毛峰且2019-11-15管理员答复明确该款产自湄潭县；仅引用正文明确点名遵义毛峰的段落，保留具体商品页范围，不视作团体标准或独立品鉴。未标批次/生产年份；网页含历史评价，不宣称2026年新茶或在售状态。Web工具实际读到参数和正文；本机不带查询参数URL返回404，分别留档。": "The seller's product page describes the tea as farmer-supplied, spring-picked, special grade, from Meitan County and sold loose. Although the title lists several Guizhou Maofeng teas, the specifications identify Zunyi Maofeng, and an administrator's reply dated 2019-11-15 explicitly says this item comes from Meitan County. Only passages explicitly naming Zunyi Maofeng are cited. The evidence is limited to this particular product page and is neither a group standard nor an independent tasting. No batch or production year is stated. The page contains historical reviews; no claim is made that it is a 2026 new-season tea or currently on sale. The web tool read the specifications and body text, while a local request to the URL without query parameters returned 404; both outcomes were recorded.", "1.工艺流程。（1）卷曲形。摊青→杀青→揉捻→二青→做形烘干→提香→包装→入库。（2）扁形。摊青→杀青→理条→做形（压扁）→辉干→包装→入库。2.工艺要求。鲜叶必须进行摊晾，摊放厚度不超过5cm，鲜叶失水率应控制在15%～20%之间。杀青温度控制在350～410℃之间。做形时按照先高后低的原则调整温度，进行理条、整形。辉干温度控制在120℃左右，时间在半小时内完成": "1. Process sequences. (1) Curled: spreading → heat-fixing → rolling → second heating → shaping and drying → aroma development → packing → storage. (2) Flat: spreading → heat-fixing → leaf alignment → shaping (flattening) → finishing pan-drying → packing → storage. 2. Requirements. Fresh leaves must be spread no more than 5 cm deep, with moisture loss controlled at 15%–20%. Heat-fixing temperature is 350–410°C. During shaping, start at a higher temperature and then reduce it for leaf alignment and shaping. Finish-pan-dry at about 120°C, completing the operation within half an hour.", "叶片厚、香气高、滋味浓、耐冲泡，具有“墨玉绿、小米汤、豆子香”的独特品质。扁形茶：外形扁平挺直、光滑鲜润、色泽翠绿，汤色碧绿明亮，香气浓郁悠长、持久，滋味醇厚，叶底匀齐成朵。卷曲形茶：条索紧细或紧结，匀整壮实，色泽灰绿起霜，香气清高而持久，滋味浓醇而回甘，叶底嫩绿而厚实。针形茶：外形紧、细、圆、直、绿，有白毫，汤色清澈、绿亮，香气清高，滋味醇和，叶底肥嫩、匀齐": "The leaves are thick, with a strong aroma, full taste and good infusion endurance, characterized as “ink-jade green, millet-soup liquor and bean aroma.” Flat tea: flat, straight leaves with a smooth, fresh, lustrous emerald-green appearance; clear bright green liquor; a rich, long-lasting aroma; a mellow, full taste; and evenly arranged, intact bud-and-leaf sets after infusion. Curled tea: fine, tightly rolled or tightly formed strips, even and robust, grey-green with a frosted bloom; a high, fresh, lasting aroma; a rich, mellow taste with returning sweetness; and tender-green, thick infused leaves. Needle-shaped tea: tight, fine, round, straight, green leaves with white down; clear, bright green liquor; a high, fresh aroma; a mellow taste; and plump, tender, even infused leaves.", "1.采摘时间。每年立夏之前和立秋之后的鲜叶。2.采摘要求。手工采摘，采茶要求保持芽叶完整、新鲜匀净，不夹鳞片、鱼叶，不宜捋采和抓采。3.采摘标准。（1）特级。要求采摘单芽至一芽一叶初展，单芽为主，一芽一叶初展在20%以下。（2）一级。要求采摘一芽一叶初展至一芽一叶，一芽一叶在30%以下。（3）二级。要求采摘一芽一叶至一芽二叶初展，一芽二叶在30%以下。": "1. Picking season. Fresh leaves picked before the Start of Summer solar term and after the Start of Autumn solar term each year. 2. Picking requirements. Hand-pick intact, fresh, uniform, clean buds and leaves, without bud scales or fish leaves. Do not strip or grab the shoots. 3. Picking standards. (1) Special grade: single buds to one bud and one just-unfolding leaf, predominantly single buds, with the latter at most 20%. (2) Grade 1: one bud and one just-unfolding leaf to one bud and one leaf, with fully unfolded one-bud-one-leaf shoots at most 30%. (3) Grade 2: one bud and one leaf to one bud and two just-unfolding leaves, with one-bud-two-leaf shoots at most 30%.", "三里乡大沙河村、蟠龙村、扎鱼口村、崔家村坊村、马坡村、窑场村、龙飞村、石牌村、香树湾村、洋湖沟村、青林口村、老村村、大洪村、小洪村、何家坡村、大牌村、大兴村、三高村、二龙湾村、小屯村、孙家坝村、枫香树村杨柳村、河水坪村、农科村、擦擦坡村26个村。地理坐标：东经109°47′00″～109°56′00″，北纬30°33′00″～30°39′00″。": "Twenty-six villages in Sanli Township: Dashahe, Panlong, Zhayukou, Cuijiacunfang, Mapo, Yaochang, Longfei, Shipai, Xiangshuwan, Yanghugou, Qinglinkou, Laocun, Dahong, Xiaohong, Hejiapo, Dapai, Daxing, Sangao, Erlongwan, Xiaotun, Sunjiaba, Fengxiangshu, Yangliu, Heshuiping, Nongke and Cacapo. Coordinates: 109°47′00″–109°56′00″ E, 30°33′00″–30°39′00″ N.", "研究样品实例：2023年《热带作物学报》原文第1.1节记载，作者使用2021年4月建瓯南雅松清茶业基地的水仙新梢，制成乌龙散茶和团饼作比较。散茶按采叶、萎凋、做青、杀青、揉捻、烘焙的顺序制作。团饼则先选芽清洗和蒸制，再研磨、压片去膏，最后烘焙成型。这是具名地点、品种和批次的现代制样记录，不是2023年团体标准正文，也不是宋代制茶方法的直接史料。": "Research sample: Section 1.1 of the original 2023 article in the Chinese Journal of Tropical Crops states that the authors used Shuixian shoots from the Songqing Tea Industry base in Nanya, Jian'ou, harvested in April 2021, to compare loose oolong tea with pressed cakes. The loose tea followed picking, withering, agitation and resting, heat-fixing, rolling and roasting. The cakes were made by selecting and washing buds, steaming, grinding, pressing into sheets to remove expressed liquid, and finally roasting into shape. This is a modern sample-preparation record with a named location, cultivar and batch. It is neither the text of the 2023 group standard nor direct historical evidence of Song-dynasty tea processing.", "范围限定为同次调查中的手工精制阶段；两次小雨筛及再次风选为原文所列重复作业，不应去重或合并；此处核实的是2018年研究文章的明确记载，1950年原档未读取。保留地方技艺术语，不擅自解释为现代机器工序。不能提升为现行profile.process。 适用范围：historical_local_process_reported_in_2018": "Scope is limited to the hand-refining stage described in the same investigation. The two Xiaoyu-sieve operations and repeated air sorting are repeated operations explicitly listed in the source and must not be deduplicated or merged. What has been verified is the explicit account in a 2018 research article; the original 1950 archive was not read. Local craft terms are retained without reinterpreting them as modern machine operations. This cannot be promoted to a current profile.process. Scope: historical_local_process_reported_in_2018.", "2023年4月的陕西网报道（凤凰网转载）记录，第二届“秦岭泉茗”春茶节在西安启动，活动由商洛市人民政府主办，并现场宣读省级区域公用品牌认定通知。报道将秦岭泉茗定位为商洛名优绿茶的统一品牌，展示了以春茶节、茶旅活动和品牌推广使地方茶进入城市消费市场的现代实践。这属于2023年活动记述，不作为茶名古代起源的证据；转载所述种茶年限未据此采纳。": "An April 2023 report by Shaanxi Net, republished by Phoenix, records the launch of the second Qinling Quanming Spring Tea Festival in Xi'an. The event was hosted by the Shangluo Municipal People's Government, and a notice recognizing the provincial collective regional brand was read at the venue. The report positions Qinling Quanming as a unified brand for Shangluo's premium green teas and illustrates the modern use of spring tea festivals, tea tourism and brand promotion to reach urban consumers. This is an account of a 2023 event, not evidence of the tea name's ancient origin. The tea-growing duration stated in the reprint was not adopted.", "第6.2.5条还允许依毛茶性状和终端规格组合、循环精制。未把这一可变说明改成所有生产者的固定次数；此为2019标准版。 宜昌农业部门已列该县市为宜红产区，但本标准未以本条GI名称单独规定流程。这里只提供区域参照，不计该茶主流程完成。 适用范围：regional_reference_only_not_product_specific": "Clause 6.2.5 also allows refining operations to be combined and repeated according to the unfinished tea's characteristics and the final product specifications. This variable provision has not been converted into a fixed number of repetitions for every producer. This is the 2019 edition of the standard. Yichang's agricultural authorities identify the county-level locality as a Yihong-producing area, but this standard does not prescribe a separate process under this entry's GI name. It is provided only as a regional reference and does not count as completion of this tea's main process. Scope: regional_reference_only_not_product_specific.", "1.加工流程。杀青、揉捻、理条、整形、提香5道工序。2.加工要点。杀青锅温120～140℃，锅温降到90～100℃时杀青叶不起锅开始揉捻；原锅中理条，温度控制在80～100℃；整形时锅温50～65℃，出锅摊凉后提香；提香时，锅温加至80℃，茶叶整体受热后，提升锅温至110℃闻之有浓厚茶香味即可出锅。上述全部工序均可以机械替代。": "1. Processing sequence. Five operations: heat-fixing, rolling, leaf alignment, shaping and aroma development. 2. Processing details. Heat-fix at a pan temperature of 120–140°C. When the pan cools to 90–100°C, begin rolling without removing the leaves. Align the leaves in the same pan at 80–100°C. Shape at 50–65°C, then remove and spread to cool before aroma development. For aroma development, heat the pan to 80°C. Once the leaves are evenly heated, raise it to 110°C and remove the tea when a strong tea aroma is evident. All these operations may be mechanized.", "团标明确允许634或635对应路线，故该流程作为独立卷曲形版本增补，保留既有直条形主流程。所列参数来自634的2023版，设备温度与叶温不互换。精制只引用DB52/T 632，未读取该原件，不推造精制步骤。 适用范围：product_standard_explicitly_referenced_process_variant": "The group standard explicitly permits the routes in either 634 or 635. This process is therefore added as a separate curled-form version, while retaining the existing straight-strip main process. Parameters are from the 2023 edition of 634; equipment temperatures and leaf temperatures are not interchangeable. Refining is only referenced to DB52/T 632. That original document was not read, so refining steps have not been invented. Scope: product_standard_explicitly_referenced_process_variant.", "安化县烟溪镇、奎溪镇、平口镇、渠江镇、古楼乡、南金乡、马路镇、柘溪镇、东坪镇、江南镇、小淹镇、滔溪镇、长塘镇、羊角塘镇、大福镇、冷市镇、仙溪镇、梅城镇、清塘铺镇、高明乡、乐安镇、龙塘乡、田庄乡，共23个乡镇391个行政村。地理坐标：东经110°43′07″～111°58′51″，北纬27°58′54″～28°38′37″。": "Twenty-three towns and townships containing 391 administrative villages in Anhua County: Yanxi, Kuixi, Pingkou and Qujiang towns; Gulou and Nanjin townships; Malu, Zhexi, Dongping, Jiangnan, Xiaoyan, Taoxi, Changtang, Yangjiaotang, Dafu, Lengshi, Xianxi, Meicheng and Qingtangpu towns; Gaoming Township; Le'an Town; and Longtang and Tianzhuang townships. Coordinates: 110°43′07″–111°58′51″ E, 27°58′54″–28°38′37″ N.", "七境茶外形条索紧结弯曲，色泽油绿稍灰、有光泽，爆点明显。内质香气鲜嫩持久，栗香显带花香，汤色嫩绿明亮，滋味浓厚鲜爽，叶底嫩绿软亮。2.理指标化。水浸出物41.98%～46.21%，茶多酚28.98%～36.41%，游离氨基酸4.8～4.85g/100g。3.安全及其他质量要求。产品安全及其他质量要求应符合国家相关规定。": "Qijing Tea has tight, curved strips, a lustrous oily-green colour with a slight grey cast, and conspicuous heat-blistered spots. Its aroma is fresh, tender and lasting, with a distinct chestnut note and floral fragrance. The liquor is bright tender green, the taste full, fresh and brisk, and the infused leaves tender green, soft and bright. 2. Physicochemical indicators. Water extract: 41.98%–46.21%; tea polyphenols: 28.98%–36.41%; free amino acids: 4.8–4.85 g/100 g. 3. Safety and other quality requirements. Product safety and other quality requirements must comply with relevant national provisions.", "国家级非遗项目资料。项目列入名录的年份与茶名创制年代分开处理；溯源叙述属于项目资料的历史归纳。 核读项目简介；非遗登记及该项目工艺、地方传承。历史起源按该页记述表达，不作同时代档案结论。 国家非遗项目正文核得长兴产地、紫笋/顾渚紫笋关系与采摘—摊青—杀青—理条—摊凉—初烘—复烘主链。直接打开超时；检索返回完整项目正文。": "National intangible cultural heritage project information. The year the project entered the heritage list is treated separately from the tea name's creation date. Origin accounts are historical summaries in the project material. The project introduction was checked for heritage registration, craft and local transmission. Historical origins are presented as that page's account, not as conclusions from contemporary archives. The national heritage project text confirms Changxing as the origin, the relationship between Zisun and Guzhu Zisun, and the main sequence of picking → spreading → heat-fixing → leaf alignment → cooling → initial drying → second drying. Direct opening timed out; search retrieval returned the complete project text.", "现代产业史可从2009年供销总社网站对诸城茶业协会及王景昌的报道观察到：当地已开展技术推广、适制品种引进和清洁化加工示范。2022年文旅报道记载赵永青于2001年创立颖青茶厂，这是具体经营者的经历，并非诸城绿茶的统一起源年。诸城绿茶生产技术规程于2022年发布实施；2025年第646号公告附件继续列明其产品保护要求。": "Modern industrial history can be traced in a 2009 report on the All China Federation of Supply and Marketing Cooperatives website about the Zhucheng Tea Association and Wang Jingchang: technical extension, the introduction of suitable cultivars and clean-processing demonstrations were already underway locally. A 2022 culture-and-tourism report states that Zhao Yongqing established Yingqing Tea Factory in 2001. This is one operator's experience, not a universal origin date for Zhucheng Green Tea. The Zhucheng Green Tea production code was issued and implemented in 2022, and the annex to Announcement No. 646 of 2025 continues to list its product protection requirements.", "只适用于本企业2026版及附录A所列相关企业的产品要求。范围为以各产地绿茶作原料，经拼配、干燥、包装加工的特种绿茶。表25的特级与一级分别记录；不替代T/ZYCX 003—2020团标，不声称所有遵义毛峰均执行此表。文件是标准原版PDF的第三方公开镜像；未取得厂家或福建备案平台同文件直链，因此不宣称备案状态已核验。": "Applies only to the requirements for products of this company under its 2026 edition and the related companies listed in Appendix A. The scope is specialty green tea made by blending, drying and packing green teas from various origins. Special grade and Grade 1 in Table 25 are recorded separately. This does not replace group standard T/ZYCX 003—2020 or imply that all Zunyi Maofeng follows this table. The document is a third-party public mirror of the original standard PDF. A direct link to the same file from the manufacturer or the Fujian filing platform was not obtained, so its filing status is not claimed as verified.", "本记录是T/ZYCX 003—2020明确引用的直条形可选路线之一，不代表全部遵义毛峰，也不覆盖DB52/T 634的卷曲形路线。团标引用关系已从原页图片确认，2023规程全文从国家平台下载。 适用范围：product_standard_explicitly_referenced_process_variant": "This record is one of the optional straight-strip routes explicitly referenced by T/ZYCX 003—2020. It does not represent all Zunyi Maofeng or cover the curled-form route in DB52/T 634. The reference relationship was confirmed from an image of the group standard's original page, and the full 2023 code was downloaded from the national platform. Scope: product_standard_explicitly_referenced_process_variant.", "1.采摘。3月下旬至9月上旬，进行采摘。2.萎凋。采用萎凋槽萎凋或室内自然萎凋两种方式。3.揉捻。采用“轻重轻”法加压揉捻，芽叶成条状，条索紧卷，茶汁外溢，粘附表面即可。4.发酵。过程需3-4小时，保持室温28℃左右，湿度95%。5.烘干。初烘温度为90℃，七八成干；足火低温慢烘，温度为60～70℃至足干。": "1. Picking. Pick from late March to early September. 2. Withering. Use a withering trough or natural indoor withering. 3. Rolling. Apply pressure in a light–heavy–light sequence, until the shoots form tight, curled strips and expressed juice adheres to their surfaces. 4. Fermentation. Ferment for 3–4 hours at about 28°C and 95% humidity. 5. Drying. Initially dry at 90°C to 70%–80% dryness. Finish with slow, low-temperature drying at 60–70°C until fully dry.", "商品页明确绿茶与云南云龙县产地；实际1946×1465像素显示已开封150克一级大栗树曲毫茶包装与杯中卷曲干茶。同页背标实拍可读产品名称“大栗树曲毫茶（绿茶）”、生产商“云龙县宝丰乡大栗树茶厂”、地址“大理州云龙县宝丰乡大栗树村”，正标进口商与网站经营者相符。采用干茶同框实拍，不采用该页茶园或宣传意境图。": "The product page explicitly identifies green tea from Yunlong County, Yunnan. The actual 1946 × 1465-pixel image shows an opened 150 g Grade 1 Dalishu Quhao package and curled dry tea in a cup. A photograph of the back label on the same page reads “Dalishu Quhao Tea (Green Tea),” producer “Dalishu Tea Factory, Baofeng Township, Yunlong County,” and address “Dalishu Village, Baofeng Township, Yunlong County, Dali Prefecture.” The importer on the front label matches the website operator. The photograph showing the dry tea and package together is used; the page's tea-garden and promotional scenic images are not.", "1.采摘时间。春茶采摘期在每年3月中旬至6月上旬。秋茶采摘期在9月上旬至10月上旬。2.采摘标准。（1）特级。一芽一叶初展至一芽一叶，一芽一叶初展为主，一芽一叶占10%以下。（2）一级。一芽一叶至一芽二叶初展为主，含一芽二叶占15%以下。（3）二级。一芽二叶至一芽三叶初展为主，含一芽三叶占20%以下": "1. Picking seasons. Spring tea is picked from mid-March to early June; autumn tea from early September to early October. 2. Picking standards. (1) Special grade: one bud and one just-unfolding leaf to one bud and one leaf, predominantly the former, with fully unfolded one-bud-one-leaf shoots at most 10%. (2) Grade 1: mainly one bud and one leaf to one bud and two just-unfolding leaves, with one-bud-two-leaf shoots at most 15%. (3) Grade 2: mainly one bud and two leaves to one bud and three just-unfolding leaves, with one-bud-three-leaf shoots at most 20%.", "达州市大竹县所辖月华镇、团坝镇、高穴镇、清河镇、杨家镇、清水镇、庙坝镇、天城镇、观音镇、周家镇、文星镇、石子镇、乌木镇、欧家镇、中华镇、妈妈镇、朝阳乡、八渡乡、川主乡共计19个乡（镇）192个行政村。地理坐标：东经106°59′54″～107°32′17″，北纬30°20′07″～31°00′06″": "Nineteen towns and townships containing 192 administrative villages in Dazhu County, Dazhou City: Yuehua, Tuanba, Gaoxue, Qinghe, Yangjia, Qingshui, Miaoba, Tiancheng, Guanyin, Zhoujia, Wenxing, Shizi, Wumu, Oujia, Zhonghua and Mama towns; and Chaoyang, Badu and Chuanzhu townships. Coordinates: 106°59′54″–107°32′17″ E, 30°20′07″–31°00′06″ N.", "遵循采留结合、量质兼顾和因园制宜的原则，按照标准，实行适时、分批多次采摘，先发先采，采强留弱、采高留低、采中留侧。手工采茶要求提手采，不宜用指甲掐采，用手扭采、捋采，不夹带鳞片、鱼叶、茶果与老枝叶，保持芽叶完整、新鲜、匀净。鲜叶用干净清洁、通透性好的竹编、网眼茶篮或篓筐盛装，及时运抵茶厂加工。": "Combine harvesting with retention, balance yield and quality, and adapt to each tea garden. Follow the standard through timely, repeated picking in batches: pick shoots as they emerge, harvest strong shoots and retain weak ones, take higher shoots and retain lower ones, and pick central shoots while retaining lateral ones. Hand-pick by lifting, rather than pinching with fingernails, twisting or stripping. Exclude bud scales, fish leaves, tea fruits, old stems and leaves, keeping shoots intact, fresh, uniform and clean. Carry fresh leaves in clean, well-ventilated woven bamboo or mesh baskets and promptly transport them to the factory.", "金韵24K：醇鲜、回甘；金韵18K：醇鲜、尚回甘；雪韵700：极鲜醇、回甘；雪韵500：鲜醇；雪韵300：醇鲜；雪韵普级：醇鲜；松针系列单芽精品：鲜醇爽口；松针系列早芽精品：鲜醇爽口；松针系列特级：鲜醇爽口；松针系列一级：尚醇、爽口；松针系列二级：尚醇、爽口；龙珠1号：鲜醇爽口；龙珠2号：醇爽": "Jinyun 24K: mellow and fresh, with returning sweetness; Jinyun 18K: mellow and fresh, with some returning sweetness; Xueyun 700: exceptionally fresh and mellow, with returning sweetness; Xueyun 500: fresh and mellow; Xueyun 300: mellow and fresh; Xueyun standard grade: mellow and fresh; Songzhen series, premium single-bud: fresh, mellow and refreshing; Songzhen series, premium early-bud: fresh, mellow and refreshing; Songzhen series, special grade: fresh, mellow and refreshing; Songzhen series, Grade 1: fairly mellow and refreshing; Songzhen series, Grade 2: fairly mellow and refreshing; Longzhu No. 1: fresh, mellow and refreshing; Longzhu No. 2: mellow and refreshing.", "1.萎凋。采用自然萎凋辅以加温萎凋，萎凋时间5-12h。2.揉捻。遵循“轻—重—轻”的原则，揉捻时间60-90min。3.发酵。发酵室适宜温度24～25℃，相对湿度保持在95%以上，保证空气新鲜，供氧充足。4.烘干。采用烘笼干燥或烘干机干燥，毛火温度110～120℃、足火温度70～80℃。": "1. Withering. Use natural withering supplemented by heated withering for 5–12 hours. 2. Rolling. Apply a light–heavy–light pressure sequence for 60–90 minutes. 3. Fermentation. Maintain the room at 24–25°C and at least 95% relative humidity, with fresh air and sufficient oxygen. 4. Drying. Use drying baskets or a dryer, with initial firing at 110–120°C and final firing at 70–80°C.", "/hprm/13208f138fbef3cf8c70.html?extAttrValue=expand%5Fname%2C%40188627%3A%3A21026@&electedExtAttrSet=21026%2C&sort_type=sort_default&brand=立泰山（;）": "/hprm/13208f138fbef3cf8c70.html?extAttrValue=expand%5Fname%2C%40188627%3A%3A21026@&electedExtAttrSet=21026%2C&sort_type=sort_default&brand=立泰山（;）", "摊青 → 杀青 → 做形与摊凉 → 初烘（毛火） → 初闷 → 复烘与复闷 → 拣剔与足火。本条主线据2024年规程。2025年地标保护要求另以采摘、杀青做形、毛火、摊放、足火、拣剔、复火列出概要，未将闷黄单列；两份文件用语及颗粒度不同，不合并成唯一古法，也不由未单列推断完全没有闷黄。": "Spreading → heat-fixing → shaping and cooling → initial drying → initial covered yellowing → second drying and repeated covered yellowing → sorting and final firing. This main sequence follows the 2024 code. The 2025 GI protection requirements instead outline picking, heat-fixing and shaping, initial firing, spreading, final firing, sorting and refiring, without listing yellowing separately. The two documents differ in terminology and level of detail. They are not merged into a single supposedly ancient method, and the omission of a separate yellowing step does not establish that yellowing is entirely absent.", "依据实际返回的网页文字摘录要点；搜索返回文字与直接打开网页的访问状态分别记录。宣传性医学功效未采纳。 直接打开全文，取分列的手工及机手结合流程、整形与轻揉控制。文中1981研制与1929获奖互相不协调，且品种写法有疑点，均不用于本档历史和品种断言。该文为地方新闻技艺资料，不是标准正文。": "Key points were extracted from the webpage text actually returned. Search-retrieved text and the access status of directly opened pages are recorded separately. Promotional medical claims were excluded. The full text was opened directly to extract separately listed manual and combined machine/manual sequences, shaping and gentle-rolling controls. The article's statements of development in 1981 and an award in 1929 are inconsistent, and the cultivar wording is questionable; neither is used for historical or cultivar claims in this entry. This is local news material about the craft, not the text of a standard.", "双上云峰红网专节图及供销 SKU 8357 三张主图实际像素均为封闭包装。SKU 背标可核澧县太青山产地、生产者和 GI，但没有干茶或茶汤。交叉核对后发现该 SKU 与详情接口已由 v07/root 审计，本轮误判为新入口，已纠正为重复发现并停止重新请求详情；不计新增渠道或批准图。": "The Shuangshang Yunfeng image in the dedicated Rednet section and all three main images of supply-and-marketing SKU 8357 show sealed packaging when inspected at pixel level. The SKU's back label verifies origin in Taiqingshan, Li County, the producer and the GI, but shows no dry tea or tea liquor. Cross-checking found that v07/root had already audited this SKU and its detail interface. It was mistakenly treated as a new entry point in this round; this has been corrected to a repeated discovery, and further detail requests stopped. It counts as neither a new channel nor an approved image.", "浙江省社科联2022科普故事将萎凋写作刹青，并称龙井绿茶再增四工序变九曲红梅；这些句子与2023专属规程鲜叶起制不合，本轮不采用为制造证据。参考URL：https://www.zjskw.gov.cn/art/2022/9/23/art_1229556995_49325.html": "A 2022 popular-science story from the Zhejiang Federation of Humanities and Social Sciences describes withering as heat-fixing and says that adding four operations to Longjing green tea produces Jiuqu Hongmei. These statements conflict with the 2023 dedicated code, which starts from fresh leaves, and are not adopted as manufacturing evidence in this round. Reference: https://www.zjskw.gov.cn/art/2022/9/23/art_1229556995_49325.html", "海拔500～1200m之间，坡度＜25°，生态环境良好，排水良好、土层深厚、土壤肥沃、疏松、通气好的微酸性红壤、黄壤、沙壤土、砂砾壤土、棕色森林土、保水透水能力强、有机质含量15g/kg以上、土壤厚度在1m以上且没有硬盘层、pH值在5.0～6.0之间、地下水位在地表1m以下。": "Sites at 500–1,200 m elevation, on slopes <25°, with a healthy ecological environment and well-drained, deep, fertile, loose, aerated, slightly acidic red soils, yellow soils, sandy loams, gravelly loams or brown forest soils. Soils should retain water while remaining permeable, contain at least 15 g/kg organic matter, be at least 1 m deep with no hardpan, have a pH of 5.0–6.0, and have groundwater at least 1 m below the surface.", "7页官方原PDF已取得，全文提取并阅读，人工查看第2—4页原始排版。仅采用2.2红工夫版本，适用于桃源县内桃源大叶良种一芽一二叶。封面日期为2018-12-31，官网上载2021-11-09；未独立核定现行有效状态，不称现行强制标准。第3.1数值有文字异常，本次不采理化指标。": "The official 7-page PDF was obtained, fully extracted and read; the original layout on pages 2–4 was visually inspected. Only the gongfu black-tea version in section 2.2 is adopted, applying to one bud with one or two leaves of the improved Taoyuan large-leaf cultivar grown within Taoyuan County. The cover date is 2018-12-31; the official website uploaded it on 2021-11-09. Current validity was not independently established, so it is not described as a currently mandatory standard. Section 3.1 contains a textual anomaly in its numerical values; physicochemical indicators are not adopted in this round.", "金佛山以南，柏枝山以东、三界山以北的德隆乡、合溪镇、古花乡、大有镇、三泉镇（马嘴村）5个乡镇。东到古花乡的时家村，南到合溪镇的草坝村，西到德隆乡茶树村，北到三泉镇的马嘴村。地理坐标：东经107°02′09″～107°18′06″，北纬28°31′48″～28°53′16″。": "Five towns and townships south of Jinfo Mountain, east of Baizhi Mountain and north of Sanjie Mountain: Delong Township, Hexi Town, Guhua Township, Dayou Town and Sanquan Town (Mazui Village). The boundary extends east to Shijia Village in Guhua Township, south to Caoba Village in Hexi Town, west to Chashu Village in Delong Township, and north to Mazui Village in Sanquan Town. Coordinates: 107°02′09″–107°18′06″ E, 28°31′48″–28°53′16″ N.", "绍兴市新昌县现辖行政区域，包括儒岙镇、镜岭镇、回山镇、东茗乡、城南乡、澄潭街道、沃洲镇、小将镇、羽林街道、七星街道、南明街道、沙溪镇共计12个乡镇（街道）253个行政村。地理坐标：东经120°41′34″～121°13′34″，北纬29°13′55″～29°33′52″。": "The current administrative area of Xinchang County, Shaoxing City, comprising 12 towns, townships and subdistricts and 253 administrative villages: Ru'ao, Jingling and Huishan towns; Dongming and Chengnan townships; Chengtan Subdistrict; Wozhou and Xiaojiang towns; Yulin, Qixing and Nanming subdistricts; and Shaxi Town. Coordinates: 120°41′34″–121°13′34″ E, 29°13′55″–29°33′52″ N.", "3月中旬至4月下旬按标准采摘单芽至一芽二叶鲜叶。不得采摘病虫叶、紫叶、鱼叶和红叶。特级：芽叶组成：单芽、一芽一叶初展为主；具体比例：单芽、一芽一叶占98%。一级：芽叶组成：一芽一叶为主；具体比例：一芽一叶占90%。二级：芽叶组成：一芽二叶为主；具体比例：一芽二叶占80%。": "From mid-March to late April, pick fresh shoots from single buds to one bud and two leaves according to the standard. Do not pick diseased or pest-damaged leaves, purple leaves, fish leaves or red leaves. Special grade: mainly single buds and one bud with one just-unfolding leaf; single buds and one-bud-one-leaf shoots together account for 98%. Grade 1: mainly one bud and one leaf, accounting for 90%. Grade 2: mainly one bud and two leaves, accounting for 80%.", "银针前四步骤参数来自同版第5.1.1—5.1.4条；未将其移用到毛尖或云雾绿茶。 三种产品路线分开保存，不合并揉捻、整形或烘次。完整主链在已核原版第2页可见，但标准其余正文未读取，未给出的参数不补写。 适用范围：named_product_standard_version": "Parameters for the first four Yinzhen steps come from clauses 5.1.1–5.1.4 of the same edition; they have not been transferred to Maojian or Yunwu green tea. The three product routes are retained separately, without merging rolling, shaping or drying stages. The complete main sequences are visible on the verified original page 2, but the rest of the standard was not read; unspecified parameters are not supplied. Scope: named_product_standard_version.", "第646号公告：勐库大叶种茶 / 晒青毛茶：条索肥壮，显白毫，油润；第646号公告：勐库大叶种茶 / 绿茶：白毫显露，条索紧结重实，绿而油润；第646号公告：勐库大叶种茶 / 红茶：油润，金黄显毫；第646号公告：勐库大叶种茶 / 普洱茶（原文未进一步区分生熟）：乌润多毫": "Announcement No. 646: Mengku Large-leaf Tea / sun-dried unfinished tea: stout strips, visible white down and a lustrous appearance; Announcement No. 646: Mengku Large-leaf Tea / green tea: prominent white down, tight, heavy strips, green and lustrous; Announcement No. 646: Mengku Large-leaf Tea / black tea: lustrous, with conspicuous golden down; Announcement No. 646: Mengku Large-leaf Tea / Pu'er tea (the source does not further distinguish raw and ripe): dark and lustrous, with abundant down.", "四川省巴中市南江县所辖区域内的汇滩乡、流坝乡、贵民乡、杨坝镇、上两乡、赶场镇、寨坡乡、坪河乡、光雾山镇、南江镇、东榆镇、下两镇、长赤镇、黑潭乡及四川省元顶子茶场等48个乡（镇）的171个自然村。地理坐标：东经106°27′～107°10′，北纬31°50′～32°45′": "171 natural villages across 48 towns and townships and Sichuan Yuandingzi Tea Farm within Nanjiang County, Bazhong City, Sichuan, including Huitan, Liuba and Guimin townships; Yangba Town; Shangliang Township; Ganchang Town; Zhaipo and Pinghe townships; Guangwushan, Nanjiang, Dongyu, Xialiang and Changchi towns; and Heitan Township. Coordinates: 106°27′–107°10′ E, 31°50′–32°45′ N.", "官方规划只确认技艺名称；品牌专访只概述杀青、保鲜、提香等技术点，未给完整工序。旧来源ichf.cn为商业非遗美食展示页，不是国家非遗网。官方地情书PDF本轮HTTP 403、检索仅见目录，不能称原文工序已读。保留旧文为商业页面描述并待补独立原文，不以通用绿茶模板补步骤。": "The official plan confirms only the craft's name. The brand interview outlines technical points such as heat-fixing, freshness preservation and aroma development, but gives no complete sequence. The earlier source ichf.cn is a commercial heritage-food showcase, not the national intangible cultural heritage website. The official local-history book PDF returned HTTP 403 in this round, while search results showed only its contents page; the original process text cannot be claimed as read. The earlier text remains a commercial-page description pending an independent original source. No steps are filled using a generic green-tea template.", "产地范围内海拔50～500m，坡度在20°以下，土壤类型以红壤、水稻土为主，土层厚度≥50cm，有机质含量11.2～56.5g/kg，全氮含量0.65～1.73g/kg，有效磷含量12.5～246mg/kg，有效钾含量37～332mg/kg，土壤pH值5.0～6.5。": "Within the production area, sites are at 50–500 m elevation on slopes of 20° or less, mainly with red or paddy soils. Soil depth is ≥50 cm, organic matter 11.2–56.5 g/kg, total nitrogen 0.65–1.73 g/kg, available phosphorus 12.5–246 mg/kg, available potassium 37–332 mg/kg, and pH 5.0–6.5.", "2026年《村民讲村史》调研报道记录马图老茶农关于自用、馈赠及挑茶翻山赶墟的口述，并描述当地以自产高山绿茶待客、在婚嫁祭祀中用茶和传唱采茶歌谣的习惯。这是现代报道所整理的地方生活记忆；文中提及的档案与本土文史书原件尚未取得，所述早期年代不作为本馆已独立核实的历史结论。": "A 2026 “Villagers Tell Their Village's History” field report records oral accounts by elderly Matu tea farmers of tea for home use and gifts, and carrying tea across the mountains to market. It also describes local customs of serving home-grown mountain green tea to guests, using tea in weddings and rituals, and singing tea-picking songs. These are memories of local life assembled in a modern report. The original archives and local-history books mentioned were not obtained, so the early dates described are not presented as historical conclusions independently verified by this library.", "加工茶叶进行人工采摘，要选择在天气晴朗的早上，鲜叶要用竹制器具盛装，使用专用车辆及时运输到符合绿色食品加工条件的加工厂加工，加工人员要经过生产技术培训，持证上岗，原料进入车间后要实行人工拣除其中的杂质，按照摊青、杀青、揉捻、烘青、整形、提毫、烘干的加工工艺进行加工": "Hand-pick the leaves on a clear morning and place them in bamboo containers. Use dedicated vehicles to transport them promptly to a factory meeting green-food processing conditions. Processing staff must receive production training and hold the required certificates. Once material enters the workshop, manually remove impurities, then process through spreading, heat-fixing, rolling, hot-air drying, shaping, bringing out the down and final drying.", "目录元数据为DB4203/T72-2023，PDF封面及页眉为DB4203/T72—2024，两者发布/实施日期均为2024-05-10。保持差异，不擅自确定平台录入错误。表2四个等级分别整理，不拼成单一品质画像。本文未列制造步骤，不能用于把现有工艺改成原文已核。": "The catalogue metadata identifies DB4203/T72-2023, while the PDF cover and page headers identify DB4203/T72—2024. Both give an issue and implementation date of 2024-05-10. This discrepancy is retained without independently declaring a platform entry error. The four grades in Table 2 are recorded separately, not combined into a single quality profile. The document lists no manufacturing steps and cannot upgrade the existing process to original-text verified status.", "只采集器具结构与用途，不外推审美实验为统一优劣排名。 仅核读检索工具返回的原论文第一页（253页）的摘要和前言；2018年第39卷第2期253—257页，期刊月份2018-04，精确出版日不明。原PDF直接读取返回429，未核读全文，不据之作性能优劣或起源断言。": "Only utensil structure and use are collected; aesthetic experiments are not extrapolated into a universal quality ranking. Only the abstract and introduction on the paper's first page, page 253, returned by the search tool were read. The paper is in volume 39, issue 2, pages 253–257, dated April 2018; the exact publication day is unknown. Direct PDF access returned 429. The full paper was not read and is not used for claims about comparative performance or origins.", "以细嫩芽叶为原料，红茶的基本加工顺序为萎凋、揉捻或揉切、发酵、干燥。关于易贡红茶的研究综述也列出原叶及萎凋后、揉捻后、发酵后、干燥后五个取样阶段，可作为产区加工实例；原研究材料仅写易贡茶场，未核定为易贡红商品。商品专属的温湿度、时长、造形和精制参数暂不下结论。": "Using tender buds and leaves, the basic black-tea sequence is withering, rolling or rolling-and-cutting, fermentation and drying. A review of research on Yigong black tea also lists five sampling stages: fresh leaves and leaves after withering, rolling, fermentation and drying. This can serve as a processing example from the area. The original research identifies only Yigong Tea Farm, not a verified commercial Yigong Hong product. No conclusions are drawn about product-specific temperatures, humidity, duration, shaping or refining parameters.", "公开商品页的商家品质描述，明确采花毛尖绿茶、高山玉茗48g×5盒，发货地湖北宜昌。不是采花厂家官方标准或本馆实测；未载等级、批次或生产日期。原文存在“外形细秀匀直显露”和“娕绿”的文字异常，本轮只取语义明确的外形、颜色、香味及叶底明亮，不擅自补“白毫”或改字。": "The public product page gives the seller's quality description and explicitly identifies Caihua Maojian green tea, Gaoshan Yuming, 48 g × 5 boxes, dispatched from Yichang, Hubei. It is neither an official Caihua manufacturer standard nor this library's own testing. Grade, batch and production date are not stated. The original wording contains anomalies in its appearance and green-colour descriptions. Only unambiguous statements on appearance, colour, aroma, taste and bright infused leaves are used; “white down” is not added and the wording is not silently corrected.", "龙塘镇、龙井乡、白沙镇、聚凤乡、本庄镇、河坝乡、大沙坝乡、坪地场乡、花桥镇、石固乡、青阳乡、五德镇、枫香乡、坪山乡、中坝镇、甘溪乡、国荣乡、汤山镇等18个乡镇。地理坐标：东经107°44′55″-108°33′47″，北纬27°17′5″-27°42′50″": "Eighteen towns and townships: Longtang Town, Longjing Township, Baisha Town, Jufeng Township, Benzhuang Town, Heba Township, Dashaba Township, Pingdichang Township, Huaqiao Town, Shigu Township, Qingyang Township, Wude Town, Fengxiang Township, Pingshan Township, Zhongba Town, Ganxi Township, Guorong Township and Tangshan Town. Coordinates: 107°44′55″–108°33′47″ E, 27°17′5″–27°42′50″ N.", "本标准适用于国家质检总局2012年第209号公告批准范围内的大悟绿茶；不得把此范围、流程或三种形态自动替换2022农业登记及2025认定“大悟茶”的身份。此次取得的是2014地方标准官方全文，不是声称已取得2012年第209号公告原件。公开平台当前标注现行。": "This standard applies to Dawu Green Tea within the area approved by AQSIQ Announcement No. 209 of 2012. Its scope, process and three forms must not automatically replace the identity of “Dawu Tea” under the 2022 agricultural registration and 2025 recognition. The document obtained is the official full text of the 2014 local standard; this does not claim that the original Announcement No. 209 of 2012 was obtained. The public platform currently marks the standard as valid.", "龙胜各族自治县县域范围内的龙脊镇、龙胜镇、江底乡、平等镇、马堤乡、泗水乡、伟江乡、乐江乡、瓢里镇、三门镇等10个乡镇所管辖的119个行政村和6个居民社区。地理坐标：东经109°43′05″～110°21′24″，北纬25°29′21″～26°12′14″。": "119 administrative villages and 6 residential communities within ten towns and townships in Longsheng Various Nationalities Autonomous County: Longji and Longsheng towns; Jiangdi Township; Pingdeng Town; Madi, Sishui, Weijiang and Lejiang townships; and Piaoli and Sanmen towns. Coordinates: 109°43′05″–110°21′24″ E, 25°29′21″–26°12′14″ N.", "仅2017年易贡茶场产品介绍中的易贡红独立分节；原文另列特级与一级红茶，但此品鉴段未指明等级，不分配到任何等级。不采用产地唯一性、认证持续有效或健康宣传。复读v18已实际下载的同页完整HTML提取文本，本次Web打开cache miss，访问方式分别记录。": "Limited to the separate Yigong Hong section in Yigong Tea Farm's 2017 product introduction. The source also lists special-grade and Grade 1 black teas, but this tasting paragraph names no grade and is not assigned to either. Claims of exclusive origin, continuing certification validity or health benefits are not adopted. The complete HTML text actually downloaded in v18 was reread. Opening the page through the web tool in this round returned a cache miss; the access methods are recorded separately.", "产品资料给出采摘原料。加工可参照同场绿茶的实地采访：鲜叶先摊晾，再入铁锅杀青，随后通过冷揉、热揉与整形形成外观；绿茶基础流程还包括干燥。该采访记录的是2025年茶场春茶生产，未明确指名林芝春绿，故这里作为同场工艺背景，不能据此确定此商品各批次的完整参数。": "The product information specifies picking material. Processing context comes from a field interview about green tea at the same farm: fresh leaves are spread, heat-fixed in an iron pan, then cold-rolled, warm-rolled and shaped; the basic green-tea sequence also includes drying. The interview records the farm's spring production in 2025 without explicitly naming Linzhi Chunlü. It is therefore background on the same farm's methods, not evidence establishing complete parameters for every batch of this product.", "DB4402/T10—2021 红茶特级：单芽或一芽一叶初展，条索紧细，金毫满披润亮；DB4402/T10—2021 红茶一级：一芽一叶或一芽二叶初展，紧结肥壮，金毫显露；DB4402/T10—2021 红茶二级：一芽二叶或一芽三叶初展，较紧结，金毫略显": "DB4402/T10—2021, black tea, special grade: single buds or one bud and one just-unfolding leaf; fine, tight strips, fully covered in lustrous golden down. DB4402/T10—2021, black tea, Grade 1: one bud and one leaf or one bud and two just-unfolding leaves; tight, plump strips with visible golden down. DB4402/T10—2021, black tea, Grade 2: one bud and two leaves or one bud and three just-unfolding leaves; fairly tight strips with some golden down.", "六堡茶国家地理标志产品保护信息化管理平台的梧州六堡茶介绍，未分等级。页面限定梧州市现辖行政区域。平台页面版权所有者与技术支持可见，本轮不把技术平台直接标为政府发布原机关；source_supported。只采用具名品质段，不采用历史年代或健康推论。": "An introduction to Wuzhou Liubao Tea on the Liubao Tea National GI Product Protection Information Management Platform, without grade distinctions. The page limits the area to Wuzhou City's current administrative boundaries. The platform's copyright owner and technical support provider are visible; this round does not label the technical platform itself as the original government issuing authority. Evidence status: source_supported. Only the named quality-description passage is used, not historical dates or health inferences.", "福建省漳平市永福镇的桂洋村、福里村、箭竹村、秋苑村、岭下村、兰田村、颍水村、新坑村、李庄村、封侯村、适榕村、陈村村、元沙村、紫阳村、古溪村、和丰村、大坂村、龙车村、西山村、清源村、后盂村、同春村、吕坊村、佳山村、文星村、洪坑村、石洪村共计27个村。": "Twenty-seven villages in Yongfu Town, Zhangping City, Fujian: Guiyang, Fuli, Jianzhu, Qiuyuan, Lingxia, Lantian, Yingshui, Xinkeng, Lizhuang, Fenghou, Shirong, Chencun, Yuansha, Ziyang, Guxi, Hefeng, Daban, Longche, Xishan, Qingyuan, Houyu, Tongchun, Lüfang, Jiashan, Wenxing, Hongkeng and Shihong.", "分级摊青 → 杀青 → 理条 → 整形 → 脱毫 → 提香 → 筛选、包装。手工版另为摊青→杀青→整形→脱毫→辉锅→筛选，理条动作融合在手工杀青/整形中；不把两版串成统一流程。2018产品标准附录A仅规定特级GI产品，本档不把其范围误写为所有等级。": "Grade-separated spreading → heat-fixing → leaf alignment → shaping → down removal → aroma development → sorting and packing. The manual version instead follows spreading → heat-fixing → shaping → down removal → finishing pan-firing → sorting, with leaf alignment incorporated into manual heat-fixing and shaping. The two versions are not joined into a single sequence. Appendix A of the 2018 product standard covers only the special-grade GI product; this entry does not misrepresent its scope as all grades.", "既有检索线索本轮首次完整读取并保存HTML。规范转载非官方原件；正文把加工规程编号写为NB及DB两种形式，分档文字有重复，青锅含水率出现20%—25%及约35%两种叙述，均不擅自校正为标准参数。只转述具名档级路线，不据此证明规程现行或扩大保护范围。": "An existing search lead was read in full and its HTML saved for the first time in this round. This is a reprint of a code, not the official original. The text gives the processing-code number in both NB and DB forms, repeats some grade descriptions, and states two different moisture values after initial pan-firing: 20%–25% and about 35%. These are not silently corrected into standard parameters. Only the explicitly named grade-specific routes are reported; the page does not establish current validity or extend the protected area.", "寿宁高山茶按产品质量和加工工艺分为红茶、绿茶两大类：红茶条索紧结，色乌润，香气鲜浓、带有花果香，汤色红亮，滋味浓醇，具有高山韵，叶底肥嫩、红亮。绿茶条索紧结，色泽绿润，锋毫显，带嫩香或栗香，汤色黄绿明亮，滋味浓爽，具有清香、清醇、清爽的高山风味。": "Shouning Mountain Tea is divided by product quality and processing into black and green tea. Black tea has tight strips, a dark lustrous colour, a fresh, rich aroma with floral and fruity notes, bright red liquor, a full mellow taste with a high-mountain character, and plump, tender, bright-red infused leaves. Green tea has tight strips, a lustrous green colour, distinct tips and down, a tender or chestnut aroma, bright yellow-green liquor, and a full, brisk taste with a fresh, mellow, refreshing mountain character.", "4条新定向查询沿雾生具体商品、礼盒及Leigong/Leishan英文球茶；读1个新原作者脚尧村茶旅页，其球茶明确银球绿茶，红茶仅游客体验制作，未写雷公山红球茶。图片身份在正文层不足，未下载；不把银球、梵净山红宝石或无雷山产地绑定的贵州球茶替代。": "Four new targeted queries followed Wusheng products and gift boxes, plus English searches for Leigong/Leishan ball tea. One new original author's tea-tourism page about Jiaoyao Village was read. Its ball tea is explicitly silver-ball green tea; black tea appears only as a visitor-making activity, with no mention of Leigongshan Red Ball Tea. The text did not establish image identity, so no image was downloaded. Silver-ball tea, Fanjingshan Ruby tea and Guizhou ball teas without a verified Leishan origin were not substituted.", "作者赵伟伦署名的现代地方史文章开篇品质介绍，不是古代茶样实测或正式标准。该段连续出现不同外形叙述，本条只取前一组龙井形或抱折卷曲形，后续“松针形”等不拼为同一样品；未披露批次和等级。原文“嫩绿通道”疑有文字问题不采，不采用氨基酸世界之最等宣传。": "The introductory quality description in a modern local-history article signed by Zhao Weilun, not testing of an ancient tea sample or a formal standard. The passage describes several different forms consecutively. This record uses only the first group, described as Longjing-shaped or folded and curled; later “pine-needle-shaped” wording is not combined into the same sample. No batch or grade is disclosed. An apparent textual error in the tender-green description is excluded, as are promotional claims such as the world's highest amino-acid content.", "耐冲泡，香气浓，味道醇。（1）烘青。外形紧细匀整显毫，色泽翠绿油润，香气清香持久，滋味鲜醇，甘爽，汤色嫩绿明亮，叶底嫩绿明亮、匀齐。（2）炒青。外形紧秀显毫显锋苗，色泽墨绿油润，香气栗香持久，滋味鲜醇，甘爽，汤色嫩绿明亮，叶底嫩绿明亮、匀齐。": "Withstands repeated infusions, with a strong aroma and mellow taste. (1) Oven-dried green tea: fine, tight, even leaves with visible down; lustrous emerald green; a lasting fresh fragrance; a fresh, mellow, sweet, brisk taste; bright tender-green liquor; and even, bright tender-green infused leaves. (2) Pan-fired green tea: tight, slender leaves with visible down and pointed tips; lustrous dark green; a lasting chestnut aroma; a fresh, mellow, sweet, brisk taste; bright tender-green liquor; and even, bright tender-green infused leaves.", "原页标题沿溪山白毛尖，地区广东韶关乐昌并标绿茶；实际600×600像素显示竹盘干茶和冲泡茶汤，同框包装清晰写沿溪山白毛尖茶、净含量125克、乐昌市沿溪山茶场有限公司。企业馆证实企业与雾翔品牌的对应关系。仅收录该具名商品样本，不能代表所有等级。": "The original page is titled Yanxishan Baimaojian, identifies Lechang, Shaoguan, Guangdong, and labels the product green tea. The actual 600 × 600-pixel image shows dry tea on a bamboo tray and brewed tea liquor. Packaging in the same frame clearly reads Yanxishan Baimaojian Tea, net weight 125 g, and Lechang Yanxishan Tea Farm Co., Ltd. The company showcase confirms its relationship with the Wuxiang brand. Only this named product sample is recorded; it does not represent every grade.", "用于补充具体制作工艺及适用范围；不引用该网页可能包含的未经验证的健康宣传。 2020年第41卷22期252—259页，DOI 10.7506/spkx1002-6630-20191020-206；1.1节2018年试验制样方法，不是产业标准。": "Used to supplement a specific production process and its scope; any unverified health promotion on the webpage is not cited. Volume 41, issue 22, 2020, pages 252–259; DOI 10.7506/spkx1002-6630-20191020-206. Section 1.1 describes sample preparation for a 2018 experiment, not an industry standard.", "宜昌市夷陵区现辖行政区域内的茶叶核心产区，主要涵盖太平溪、乐天溪、邓村及三斗坪计4个乡镇。东起乐天溪镇，南至长江对岸的夷陵区三斗坪镇，北贯整个太平溪镇直抵邓村乡。地理坐标：东经110°51′～111°11′，北纬30°42′～31°06′。": "The core tea-producing area within the current administrative boundaries of Yiling District, Yichang City, mainly covering four towns and townships: Taipingxi, Letianxi, Dengcun and Sandouping. It extends east from Letianxi, south to Sandouping in Yiling District across the Yangtze, and north through all of Taipingxi to Dengcun Township. Coordinates: 110°51′–111°11′ E, 30°42′–31°06′ N.", "长兴紫笋茶间植于竹林之中，叶芽粗壮似笋，精心加工后，具备：条直索紧锋锐，透绿带翠显毫，梗壮芽肥叶厚，规格整齐匀称的外在感官特征。长兴紫笋茶干茶形似兰花，色泽嫩绿；香气清高持久，滋味鲜爽甘醇，汤色清澈明亮，叶底嫩匀成朵；品质优异，风格独特。": "Changxing Zisun tea is interplanted among bamboo, with stout buds resembling bamboo shoots. Careful processing produces straight, tight, sharply tipped strips, green with an emerald cast and visible down, stout stems, plump buds, thick leaves, and an even, balanced form. The dry tea resembles an orchid and is tender green. Its aroma is high, fresh and lasting; its taste fresh, brisk, sweet and mellow; its liquor clear and bright; and its infused leaves tender, even and arranged in intact bud-and-leaf sets. Its quality and character are distinctive.", "限定湖北大悟黄龙柏园茶叶有限公司的X-1、X-2样品，采样时间2018年3—4月，材料记质量等级为一级。虽然该四步是论文所述扁形绿茶基本路线，作者明确将它用于表1具名样品，因此本记录保留样品绑定，不作为未经来源的类级套用或地标全产区规范。": "Limited to samples X-1 and X-2 from Hubei Dawu Huanglong Baiyuan Tea Co., Ltd., collected in March–April 2018 and recorded as Grade 1. Although the four steps are described as the basic flat-green-tea route, the authors explicitly apply them to the named samples in Table 1. The sample link is therefore retained; this is neither an unsupported category-wide transfer nor a specification for the entire GI area.", "PDF第1857—1859页，坡柳娘娘茶加工章节。仅把原文明确列出的流程结构化；流程节点不等于完整设备参数或生产SOP。原件流程列“杀青”，分项却解释为室内摊青和日光萎凋，存在术语冲突。只记录公告所述版本，不能据此判定茶类或拼成通用工艺。": "PDF pages 1857–1859, the processing section for Poliu Niangniang Tea. Only explicitly listed operations are structured; process nodes are not complete equipment parameters or a production SOP. The sequence lists “heat-fixing,” but the corresponding explanation describes indoor spreading and sun withering, creating a terminology conflict. Only the version in the announcement is recorded; it cannot establish tea category or be combined into a generic process.", "web工具解析10页PDF全文，已读相关工艺、材料、分级正文；本地PDF下载超时，截图亦超时，不能标像素复核完成。图1是芽叶形态图，不是工艺流程。引言归纳7步；研究材料仅称含摊青、杀青、抖簸等9道，未完整列9步，不能据引言或猜测补足9步。": "The web tool parsed the full 10-page PDF; relevant processing, materials and grading sections were read. Local PDF downloading and screenshots timed out, so visual page verification cannot be marked complete. Figure 1 shows bud-and-leaf morphology, not a process flow. The introduction summarizes seven steps. The research materials mention nine operations, including spreading, heat-fixing and shaking/winnowing, without listing all nine. The missing steps cannot be filled from the introduction or conjecture.", "秀山土家族苗族自治县所辖钟灵镇、隘口镇、洪安镇、峨溶镇、清溪场镇、雅江镇、溪口镇、孝溪乡、中平乡、涌洞镇、海洋乡共11个乡镇109个行政村。地理坐标：东经108°43′6″～109°18′58″，北纬28°9′43″～28°53′5″。": "Eleven towns and townships containing 109 administrative villages in Xiushan Tujia and Miao Autonomous County: Zhongling, Aikou, Hong'an, Erong, Qingxichang, Yajiang and Xikou towns; Xiaoxi and Zhongping townships; Yongdong Town; and Haiyang Township. Coordinates: 108°43′6″–109°18′58″ E, 28°9′43″–28°53′5″ N.", "地区茶事、岩茶工艺与大红袍茶名的形成时间分开。 只取复式萎凋、做青走水、双炒双揉、低温久烘核心；未核完整10道名目，不采用汉代已有现代工艺说法。 核读项目简介；非遗登记及该项目工艺、地方传承。历史起源按该页记述表达，不作同时代档案结论。": "Regional tea history, rock-tea processing and the emergence of the Dahongpao name are treated separately. Only the core techniques of combined withering, moisture movement during leaf agitation, two pan-firings and two rollings, and prolonged low-temperature roasting are adopted. The complete list of ten operations was not verified, and claims that the modern process existed in the Han dynasty are excluded. The project introduction was checked for heritage registration, craft and local transmission. Origins are presented as the page's account, not as conclusions from contemporary archives.", "原始单品页面品名 Ning Hong Gong Fu Black Tea，产地栏明确 Xiu Shui County, Jiangxi Province；原图库首图文字标宁红工夫，已查看大图为条形干茶。未采用该页笼统历史描述推定产区。": "The original product page names “Ning Hong Gong Fu Black Tea” and explicitly lists “Xiu Shui County, Jiangxi Province” as its origin. The first image in the original gallery is labelled Ninghong Gongfu, and the full-size image was inspected and shows dry tea strips. The page's broad historical account was not used to infer origin.", "PDF第3150—3152页，覃塘毛尖茶加工章节。仅把原文明确列出的流程结构化；流程节点不等于完整设备参数或生产SOP。原件把烘干后“复香”解释为再次捻揉和发酵，与其烘青绿茶定位存在需澄清之处。本条保留流程节点，不据此推荐烘干后发酵。": "PDF pages 3150–3152, the processing section for Qintang Maojian Tea. Only explicitly listed operations are structured; process nodes are not complete equipment parameters or a production SOP. The original explains post-drying “aroma renewal” as further rolling and fermentation, which needs clarification given its classification as oven-dried green tea. This entry retains the process node but does not recommend fermentation after drying.", "产地选择背风向阳，南低北高，交通便利，水源充足，弱酸性土壤，pH值介于4.5～6.5之间，坡度低于25度缓坡地，土壤土体深厚，质地较好，富含锌、铁、硼、钙、镁等中微量元素。茶园远离居民点、城市、工厂、公路主干道等，周围无“三废”污染源": "Choose a sheltered, sunny site that is lower to the south and higher to the north, with convenient access, ample water and slightly acidic soil at pH 4.5–6.5. Use gentle slopes below 25°, with deep, well-textured soil rich in secondary and trace elements such as zinc, iron, boron, calcium and magnesium. Tea gardens should be distant from settlements, cities, factories and major roads, with no nearby sources of industrial wastewater, waste gases or solid waste.", "原文6.2.6笼统写三次理条，但附录B不揉捻路线第三次为横线；本条保留该差异，以独立分支展示，未虚填第三次参数。 适用范围：product_standard_explicitly_referenced_process_variant": "Clause 6.2.6 broadly specifies three leaf-alignment operations, but Appendix B shows a dash for the third operation in the route without rolling. This discrepancy is retained through separate branches; no third-operation parameters are invented. Scope: product_standard_explicitly_referenced_process_variant.", "孔坑茶现主要有绿茶和红茶两大类。绿茶的加工工艺：鲜叶（摊青）→杀青→揉捻（做形）→烘干的加工工艺流程制成毛茶→包装→成品茶（商品茶）红茶的加工工艺：鲜叶（摊青）→揉捻（做形）→发酵→烘干的加工工艺流程制成毛茶→包装→成品茶（商品茶）": "Kongkeng Tea currently has two main categories: green and black tea. Green tea: fresh leaves (spreading) → heat-fixing → rolling (shaping) → drying to produce unfinished tea → packing → finished commercial tea. Black tea: fresh leaves (spreading) → rolling (shaping) → fermentation → drying to produce unfinished tea → packing → finished commercial tea.", "老字号资料记述柏泉农场在20世纪60年代于玉屏山试种小叶茶并扩大茶园，80年代开始精制茶生产，2017年更名为湖北柏泉茶园科技有限公司。同页建厂年存在1964与1966两种表述，本条不强行选取；寺院茶传统也不等同现代产品已持续千年。": "The time-honoured-brand material states that Baiquan Farm trialled small-leaf tea on Yuping Mountain in the 1960s and expanded its gardens, began refined-tea production in the 1980s, and was renamed Hubei Baiquan Tea Garden Technology Co., Ltd. in 2017. The same page gives both 1964 and 1966 as the factory's establishment year; this entry does not force a choice. A tradition of temple tea also does not establish a thousand years of uninterrupted production of the modern product.", "第646号公告：勐库大叶种茶 / 晒青毛茶：鲜爽、浓烈、回甘，耐冲泡；第646号公告：勐库大叶种茶 / 绿茶：醇厚；第646号公告：勐库大叶种茶 / 红茶：浓烈；第646号公告：勐库大叶种茶 / 普洱茶（原文未进一步区分生熟）：醇厚": "Announcement No. 646: Mengku Large-leaf Tea / sun-dried unfinished tea: fresh, brisk and strong, with returning sweetness and good infusion endurance; Announcement No. 646: Mengku Large-leaf Tea / green tea: mellow and full; Announcement No. 646: Mengku Large-leaf Tea / black tea: strong; Announcement No. 646: Mengku Large-leaf Tea / Pu'er tea (the source does not further distinguish raw and ripe): mellow and full.", "鹤峰茶史与容美地区的茶叶生产贸易相连。湖北省农业农村厅的茶商大会报道援引顾彩《容美纪游》，说明茶在当地社会生活中的位置；这是现代报道的引述，未据此确定现行产品的创制年。2017年以后当地推动全域有机建设，是现代产业转型的明确阶段。": "Hefeng's tea history is connected with tea production and trade in the Rongmei area. A tea merchants' conference report from Hubei's Department of Agriculture and Rural Affairs quotes Gu Cai's Rongmei Travel Notes to illustrate tea's place in local social life. This is a quotation in a modern report and does not establish the current product's creation year. The promotion of area-wide organic production after 2017 is a clearly identifiable phase of modern industrial transformation.", "1.采摘。鲜叶不带鳞片、鱼叶、茶果等夹杂物。采用透气、卫生、无污染的采茶专用竹筐或竹篓等盛装鲜叶，盛装量以不影响鲜叶品质为度。2.贮存运输。生产的成品孝感红应贮存在干燥、卫生无异味的环境中，运输时应防曝晒、防潮、防雨，装卸时轻放。": "1. Picking. Fresh leaves must contain no bud scales, fish leaves, tea fruits or other unwanted material. Use ventilated, hygienic, uncontaminated bamboo baskets or similar dedicated picking containers, loading only as much as will preserve leaf quality. 2. Storage and transport. Finished Xiaogan Hong tea should be stored in a dry, hygienic, odour-free environment. Protect it from direct sun, moisture and rain during transport, and handle gently when loading and unloading.", "原文用“等”列举环节，未给出完整技术路线、全部前后处理或参数。仅作有来源的核心环节补充，不用于计算完整主工艺。 适用范围：桃源县君和野茶开发有限公司翦英良所研习的桃源红茶（湖红工夫）传统核心环节；不可外推全部湖红，也未给完整流程。": "The original lists operations using “and so on,” without a complete technical route, all preliminary and subsequent treatments, or parameters. This is a sourced supplement on core operations and does not count as a complete main process. Scope: traditional core operations of Taoyuan black tea (Huhong Gongfu) practised by Jian Yingliang of Taoyuan Junhe Wild Tea Development Co., Ltd. It cannot be extended to all Huhong, and no complete sequence is supplied.", "补查湖南粤旺生产企业官网、5个供销商城商品详情和地方媒体：商品主图及异步详情只有封闭包装、背标与授权书；央广网对应小节原图与独芽扁直描述存在疑点，未采用。厂家原图连接关闭，湖南卫视旧报道转到需验证的微信页，未取得可确认的成品镜头。": "Additional checks covered Hunan Yuewang's producer website, five supply-and-marketing marketplace product pages and local media. Main images and asynchronously loaded details showed only sealed packaging, back labels and authorization documents. The image in the corresponding CNR section raised doubts against the description of straight, flat single buds and was not used. The producer's original image connection closed; an old Hunan TV report redirected to a WeChat page requiring verification. No identifiable finished-tea footage was obtained.", "2017年中国农垦专题已设易贡红独立产品分节。2022年林芝市委网站发布其列入全国名特优新农产品名录的消息，并将产品提升与茶园管理、加工设备更新和援藏协作联系起来。该事件是现代产品发展记录，不能由此推定创制年份或古代贡茶身份。": "A 2017 China State Farms feature already included a separate product section for Yigong Hong. In 2022, the Nyingchi Municipal Party Committee website reported its inclusion in the national catalogue of distinguished, specialty, high-quality and new agricultural products, linking improvement to tea-garden management, updated processing equipment and assistance to Tibet. This is a record of modern product development; it does not establish the creation year or ancient tribute-tea status.", "第三方发布的产品研发部品评记录，原文联合列出金瓜贡茶MTAJ23113与蕴彩龙珠MTAJ23233；不能拆作各产品独立实测，不能推及全部宁洱普洱贡茶。品评日期2024-01-22，110mL盖碗、8g。尚未取得厂家原始品评稿。": "A product-development department tasting record published by a third party jointly describes Jingua Gongcha MTAJ23113 and Yuncai Longzhu MTAJ23233. It cannot be split into independent tests of each product or generalized to all Ning'er Pu'er Tribute Tea. Tasting date: 2024-01-22; 110 mL gaiwan; 8 g of tea. The manufacturer's original tasting document has not been obtained.", "空气、水质、环境按NY5020执行。土壤pH值4.0～5.5，活性钙含量低于0.2%，土层深度80cm以上，土壤有机质含量＞1.0%，地下水位在离地表100cm以下。茶园地面坡度应在25°以下。做好排蓄水系统等其他生态建设。": "Air, water quality and environment follow NY5020. Soil pH: 4.0–5.5; active calcium below 0.2%; soil depth at least 80 cm; organic matter >1.0%; groundwater at least 100 cm below the surface. Tea-garden slopes should be 25° or less. Provide drainage, water-retention systems and other ecological infrastructure.", "PDF第3419—3421页，南丹六龙茶加工章节。仅把原文明确列出的流程结构化；流程节点不等于完整设备参数或生产SOP。原件发酵时间同时写“180-200分钟”与“约4小时”，两者不完全一致；保留原文疑点，不给单一推荐时长。": "PDF pages 3419–3421, the processing section for Nandan Liulong Tea. Only explicitly listed operations are structured; process nodes are not complete equipment parameters or a production SOP. The original gives fermentation as both “180–200 minutes” and “about 4 hours,” which are not fully consistent. The discrepancy is retained rather than converted into a single recommended duration.", "2019年福元昌私享易武普洱生茶357g/饼的商品说明，文中明确易武茶区春料。属于营销性品饮描述，非独立实验、非历史贡茶实物；不外推全部易武茶。原文预售年份有2021/2020倒置，不将其时间与陈化倍率、健康/投资说法入库。": "Product description for 2019 Fuyuanchang Sixiang Yiwu raw Pu'er, 357 g per cake, explicitly using spring material from the Yiwu tea area. This is a marketing tasting description, not an independent experiment or a surviving historical tribute tea, and is not generalized to all Yiwu tea. The source reverses 2021/2020 in its presale dates; this chronology, ageing multiples, and health or investment claims are excluded.", "斜背茶是龙岩新罗江山一带的地方茶。2019年龙岩市场监管报告已记载其地理标志品牌参展；2026年福建省政府把绿茶制作技艺（龙岩斜背茶）列入省级非遗扩展名录。现代官方保护记录明确，网络所说三百年及迁徙十九代仍待族谱原件支持。": "Xiebei Tea is a local tea from the Jiangshan area of Xinluo, Longyan. A 2019 Longyan market-regulation report records its GI brand exhibiting at a fair. In 2026, the Fujian Provincial Government added green-tea making techniques (Longyan Xiebei Tea) to the expanded provincial intangible cultural heritage list. These modern official protection records are clear; online claims of three hundred years and nineteen generations of migration still require original genealogical evidence.", "山区盆地气候，土壤以红壤和黄棕壤为主，质地良好，兼有沙土和粘土的优点，呈酸性和微酸性，pH值4.5～6.8，有机质含量25～35g/kg，全氮0.12%～0.28%，有效磷15～58mg/kg，速效钾45～65mg/kg。": "Mountain-basin climate, with mainly red and yellow-brown soils of good texture, combining advantages of sandy and clay soils. Soils are acidic to slightly acidic, pH 4.5–6.8, with organic matter 25–35 g/kg, total nitrogen 0.12%–0.28%, available phosphorus 15–58 mg/kg and readily available potassium 45–65 mg/kg.", "依据实际返回的网页文字摘录要点；搜索返回文字与直接打开网页的访问状态分别记录。宣传性医学功效未采纳。 直接打开正文，取分级采摘和摊青、杀青、轻揉、初理、复理、提香、焙干七步；不采用赐名传说或古代贡茶等同现代产品的起源叙述。": "Key points are extracted from webpage text actually returned. Search-retrieved text and direct-page access status are recorded separately. Promotional medical claims are excluded. The body text was directly opened to extract grade-specific picking and seven steps: spreading, heat-fixing, gentle rolling, initial alignment, second alignment, aroma development and roasting dry. Naming legends and origin accounts equating ancient tribute tea with the modern product are not adopted.", "卷曲形：外形紧细、翠绿显毫；汤色嫩绿明亮；香气嫩香持久；滋味嫩鲜甘爽；叶底嫩匀成朵。扁形：外形扁平光直、嫩绿鲜润；汤色嫩绿明亮；香气香高持久；滋味鲜醇甘爽；叶底嫩匀成朵、嫩绿明亮。温州早茶独特的品质特征：“嫩、鲜、甘”。": "Curled form: fine, tight, emerald-green leaves with visible down; bright tender-green liquor; a lasting tender aroma; a tender, fresh, sweet, brisk taste; and tender, even infused bud-and-leaf sets. Flat form: flat, smooth, straight leaves, fresh lustrous tender green; bright tender-green liquor; a high, lasting aroma; a fresh, mellow, sweet, brisk taste; and tender, even, bright tender-green infused bud-and-leaf sets. Wenzhou Early Tea is distinguished by “tenderness, freshness and sweetness.”", "地方采访记载永泰曾长期生产绿茶，并作为茉莉花茶茶坯销往外地；20世纪90年代在北方市场有销售基础。2015年取得农产品地理标志，随后推进良种改植和名优茶加工。古代姬岩、藤山产茶史提供区域背景，不等于今天公用名称一直沿用。": "Local interviews report that Yongtai long produced green tea and supplied tea bases for jasmine tea elsewhere, with an established northern market in the 1990s. It obtained agricultural GI registration in 2015, followed by replanting with improved cultivars and developing premium-tea processing. Ancient tea production at Jiyan and Tengshan provides regional context; it does not prove uninterrupted use of today's collective name.", "温度约60～80℃。时间约10-15分钟。当温度达到80℃左右时投放茶叶，理条、做条、整形。待茶叶七至八成干时，开始提毫。用活力使茶叶相互摩擦，促使茶叶白毫显露。茶叶外形条索紧结卷曲、匀整，色泽翠绿，白毫显露，香气透发。": "Temperature: about 60–80°C; duration: about 10–15 minutes. Load the tea when the temperature reaches about 80°C, then align the leaves, form strips and shape. At 70%–80% dryness, begin bringing out the down. Work the leaves so they rub against one another and expose white down. The finished strips should be tight, curled and even, emerald green with visible white down and a fully expressed aroma.", "样品名称和批次、人员和日期、采用方法、器具、用水、投茶量、水量、水温、浸泡时间及泡次应与结果一起保存。本次只核对GB/T 23776—2018题录和教学原文，未从题录推填统一参数或权重；网页教学表格中的冲突数值没有采用。": "Record the sample name and batch, personnel and date, method, utensils, water, tea dose, water volume, water temperature, infusion time and infusion number alongside the results. This round checked only the bibliographic record for GB/T 23776—2018 and the original teaching text. No universal parameters or weights were inferred from the bibliographic record; conflicting figures in the webpage's teaching table were not adopted.", "湖北省罗田县胜利镇西北部，包括香炉观茶场及周边十六个村，分别为涂家铺村、陈家山村、畈里边村、高山村、甘家冲村、瓦学村、梅花坳村、杨家畈村、松子关村、脱甲岭村、黄泥畈村、洗儿岭村、汪家冲村、翁家垸村、大刘垸村、黄泥岗村。": "The northwest of Shengli Town, Luotian County, Hubei, including Xiangluguan Tea Farm and sixteen surrounding villages: Tujiapu, Chenjiashan, Fanlibian, Gaoshan, Ganjiachong, Waxue, Meihua'ao, Yangjiafan, Songziguan, Tuojialing, Huangnifan, Xi'erling, Wangjiachong, Wengjiayuan, Daliuyuan and Huangnigang.", "海阳市的地域绿茶产品，常见扁形与卷曲形制法。条目收录当地成品和制茶文化，不将地域名称当作茶树品种，也不把某一家品牌等同整个产区。 产地：山东省烟台市海阳市，黄海沿岸丘陵地带；所采来源包含留格、丹露春和步鹤山等生产实例。": "A regional green-tea product from Haiyang, commonly made in flat and curled forms. The entry covers local finished teas and tea-making culture; the regional name is not treated as a cultivar, and no individual brand represents the whole area. Origin: Haiyang, Yantai, Shandong, in the hills along the Yellow Sea. Sources include production examples from Liuge, Danluchun and Buheshan.", "土壤多为红壤和黄壤，水、热、生物资源丰富，自然土壤中有机质含量高达14.5%，pH值4.3～5.5。坡地茶园应沿等高线开梯种植，新建茶园坡度原则上不得超过25°；超过25°，应采取堤堰或防护措施，防治水土流失或滑坡。": "Soils are mostly red and yellow, with abundant water, heat and biological resources. Natural-soil organic matter reaches 14.5%, and pH is 4.3–5.5. Sloping tea gardens should be terraced along contours. New gardens should generally not exceed 25°; on steeper slopes, embankments or other protective measures must prevent erosion or landslides.", "地势宽阔平缓，阳光充足、空气清新、无矿污染，土壤以红壤为主，pH值5.7～6.5，有机质、碱解氮、速效磷及速效钾平均含量分别为43.48g/kg、109.54mg/kg、16.32mg/kg及123.88mg/kg。": "Broad, gently sloping terrain with ample sunlight, fresh air and no mining pollution. Soils are mainly red, pH 5.7–6.5, with average organic matter, alkali-hydrolysable nitrogen, available phosphorus and readily available potassium of 43.48 g/kg, 109.54 mg/kg, 16.32 mg/kg and 123.88 mg/kg respectively.", "长清茶的当代文化与茶园建设、村民合作及茶旅体验结合。济南日报记述马套村从农户种茶发展到设备、商标及品牌建设；报道同时指出“长清寿茶”产业概念还包含御菊芽茶、蒲公英等，不能把这个产业名称与茶树鲜叶制成的长清茶完全等同。": "Contemporary Changqing tea culture combines tea-garden development, village cooperation and tea-tourism experiences. Jinan Daily describes Matao Village's progression from household tea growing to equipment, trademark and brand development. The report also notes that the “Changqing Shoucha” industry concept includes Yujuyacha chrysanthemum tea, dandelion and other products, so that industry name cannot be fully equated with Changqing tea made from tea-plant leaves.", "2019年石门县人大稿件介绍渫峰名茶公司的自动化生产线，列及摊青、萎凋、杀青、清风、揉捻、炒坯、紧条理条、摊凉、提毫、烘焙、提香等环节。文章属于当地制茶企业实例，不能据此断定每个等级、每批石门银峰都逐一执行全部环节。": "A 2019 article from the Shimen County People's Congress describes Xiefeng Famous Tea Company's automated production line, mentioning spreading, withering, heat-fixing, air cooling, rolling, preliminary pan-firing, strip tightening and alignment, cooling, bringing out down, roasting and aroma development. This is an example from a local producer; it does not establish that every grade and batch of Shimen Yinfeng undergoes every listed operation.", "博物馆黄茶展览页第一个茶款标题为JUN SHAN YIN ZHEN／君山银针，其直接对应的第一张图（非后续蒙顶黄芽和霍山黄芽图）以干茶照片组成展板，图内中英文均明确君山银针。已查看下载原图，茶芽细节清楚，非包装图。": "The museum's yellow-tea exhibition page begins with the heading “JUN SHAN YIN ZHEN / Junshan Yinzhen.” Its directly associated first image—not the later Mengding Huangya or Huoshan Huangya images—is an exhibition panel containing a dry-tea photograph, explicitly labelled Junshan Yinzhen in Chinese and English. The downloaded original was inspected: bud detail is clear, and it is not a packaging image.", "已读取SINOGI孔坑茶产品原页，明确原产地域三明市宁化县；页面主图呈现三个茶杯内真实冲泡茶汤，与清晰写有“孔坑贡茶”的茶盒和小包装同框。已逐图查看570×320原像素，确认是实景商品与茶汤照片；未据汤色推断茶类。": "The original SINOGI Kongkeng Tea product page was read and explicitly identifies Ninghua County, Sanming City, as the origin. Its main image shows actual brewed tea liquor in three cups alongside a tea box and sachets clearly labelled “Kongkeng Tribute Tea.” The original 570 × 320 pixels were individually inspected and confirmed as a photograph of real products and tea liquor. Tea category was not inferred from liquor colour.", "山东省临沂市莒南县洙边镇、壮岗镇、团林镇、朱芦镇、坊前镇、文疃镇、坪上镇、涝坡镇、相沟乡、十字路镇、相邸镇、汀水镇、石莲子镇等13个乡镇。地理坐标：东经118°33′～119°11′，北纬35°06′～35°24′": "Thirteen towns and townships in Junan County, Linyi City, Shandong: Zhubian, Zhuanggang, Tuanlin, Zhulu, Fangqian, Wentuan, Pingshang and Laopo towns; Xianggou Township; and Shizilu, Xiangdi, Tingshui and Shilianzi towns. Coordinates: 118°33′–119°11′ E, 35°06′–35°24′ N.", "报道实地访问桐柏县程湾镇，采访嘉木茶业负责人郑保勉并介绍其桐柏玉叶加工车间。仅提取玉叶清洁化生产线的四个连续环节；随后毛尖、红茶、茯砖段落不移作玉叶工艺。该版本反映2021年采访时的具名企业生产线，非现行标准全文。": "The report visits Chengwan Town, Tongbai County, interviews Jiamu Tea Industry head Zheng Baomian and introduces the company's Tongbai Yuye workshop. Only four consecutive operations on the Yuye clean-production line are extracted. Later sections on Maojian, black tea and Fu brick tea are not transferred to Yuye. This version reflects the named company's line during the 2021 interview, not the full text of a current standard.", "浙江省金华市武义县所辖壶山街道、熟溪街道、温泉度假区、履坦镇、泉溪镇、桐琴镇、王宅镇、新宅镇、柳城畲族镇、桃溪镇、大田乡、白姆乡、俞源乡、坦洪乡、西联乡、三港、大溪口等17个乡镇（街道、度假区）的385个行政村。": "385 administrative villages across 17 towns, townships, subdistricts and a resort in Wuyi County, Jinhua City, Zhejiang: Hushan and Shuxi subdistricts; the Hot Spring Resort; Lütan, Quanxi, Tongqin, Wangzhai and Xinzhai towns; Liucheng She Ethnic Town; Taoxi Town; and Datian, Baimu, Yuyuan, Tanhong, Xilian, Sangang and Daxikou townships.", "广西壮族自治区昭平县昭平镇、文竹镇、仙回乡、走马乡、五将镇、马江镇、木格乡、黄姚镇、富罗镇、北陀镇、樟木林乡和凤凰乡12个乡镇128个村，东到凤凰乡营盘村，南到木格乡楠鹿坡村，西到仙回乡茅坪村，北到文竹镇七冲村。": "128 villages across twelve towns and townships in Zhaoping County, Guangxi Zhuang Autonomous Region: Zhaoping and Wenzhu towns; Xianhui and Zouma townships; Wujiang and Majiang towns; Muge Township; Huangyao, Fuluo and Beituo towns; and Zhangmulin and Fenghuang townships. The area extends east to Yingpan Village in Fenghuang, south to Nanlupo Village in Muge, west to Maoping Village in Xianhui, and north to Qichong Village in Wenzhu.", "四川省眉山市洪雅县辖区内的止戈镇、中山镇、将军镇、柳江镇、槽渔滩镇、洪川镇、高庙镇、余坪镇、东岳镇、中保镇、瓦屋山镇、七里坪镇12个镇。地理坐标：东经102°49′～103°32′，北纬29°24′～30°00′": "Twelve towns in Hongya County, Meishan City, Sichuan: Zhige, Zhongshan, Jiangjun, Liujiang, Caoyutan, Hongchuan, Gaomiao, Yuping, Dongyue, Zhongbao, Wawushan and Qiliping. Coordinates: 102°49′–103°32′ E, 29°24′–30°00′ N.", "商务部老字号数字博物馆的品牌资料记载：沿溪山茶场于1956年成立，1993年注册“雾翔”商标，2005年转制为乐昌市沿溪山茶场有限公司。此为品牌自述式现代回溯；页面中的古代贡茶及陆羽故事未据此升级为已核古籍史实。": "Brand information in the Ministry of Commerce's Digital Museum of Time-honoured Brands records that Yanxishan Tea Farm was established in 1956, registered the Wuxiang trademark in 1993, and became Lechang Yanxishan Tea Farm Co., Ltd. in 2005. This is a modern retrospective in the brand's own account. The page's ancient tribute-tea and Lu Yu stories have not been elevated to verified historical facts from ancient texts.", "咸宁市通城县所辖马港镇、五里镇、隽水镇、关刀镇、沙堆镇、麦市镇、塘湖镇、四庄乡、大坪乡、石南镇、北港镇共计11个乡镇165个行政村。地理坐标：东经113°36′～114°04′，北纬29°02′～29°24′。": "Eleven towns and townships containing 165 administrative villages in Tongcheng County, Xianning City: Magang, Wuli, Juanshui, Guandao, Shadui, Maishi and Tanghu towns; Sizhuang and Daping townships; and Shinan and Beigang towns. Coordinates: 113°36′–114°04′ E, 29°02′–29°24′ N.", "选择在远离污染源的丘陵地带或半山区，生态环境良好，水质优良，空气清新，坡度在25°以下的半山腰或峡谷地带；土壤类型为壤土或砂质壤土，有机质含量1%～2%或以上，通气性、透水性或蓄水性能好，pH值4.5～6.5。": "Choose hilly or semi-mountainous sites far from pollution, with a healthy environment, good water and fresh air, on mid-slopes or in valleys with gradients of 25° or less. Soil should be loam or sandy loam, with 1%–2% organic matter or more, good aeration, permeability or water retention, and pH 4.5–6.5.", "土壤类型以黄棕壤为主。pH值4.5～6之间的澜沧江河谷高海拔群山之南坡（阴坡），土壤有机质含量高，疏松、透气、排水良好。选择在海拔1800～2600m之间的地区种植。选择坡度在10～25°的山坡或丘陵地进行建园": "Soils are mainly yellow-brown. Select south-facing slopes, described in the source as shaded slopes, in the high mountains of the Lancang River valley, with pH 4.5–6, high organic matter, loose structure, good aeration and drainage. Plant at 1,800–2,600 m elevation, using mountain or hill slopes of 10–25° for tea gardens.", "鲜叶采摘根据茶树的生长特性和各类茶对原料的要求，遵循“采留结合、量质兼顾、因园制宜”的原则，协调好留叶采、标准采和适时采的关系。保持芽叶完整、新鲜、匀净，要求不夹带蒂头、茶果与老梗老叶，禁止混入非茶类夹杂物。": "Base fresh-leaf picking on tea-plant growth and the raw-material requirements of each tea type. Combine picking with leaf retention, balance quantity and quality, and adapt to each garden, coordinating retention-based, standard-based and timely picking. Keep buds and leaves intact, fresh, uniform and clean, without stalk bases, tea fruits, old stems or leaves. Non-tea material is prohibited.", "原文为现场报道的主要流程“摊晾、杀青、揉捻和干燥等”，不推定未公开的全部细节。80℃仅为报道冲泡用水温度，不是加工参数。 适用范围：山东济南长清区万德街道马套村所报道茶厂的春季绿茶，非全产区所有茶类的统一规范": "The field report lists the main process as “spreading, heat-fixing, rolling and drying, etc.” No undisclosed details are inferred. The reported 80°C is brewing-water temperature, not a processing parameter. Scope: spring green tea from the reported factory in Matao Village, Wande Subdistrict, Changqing District, Jinan, Shandong; not a unified specification for every tea type in the whole production area.", "萎凋 → 揉捻 → 发酵（酶促氧化） → 干燥。这是产品定义，尚非专属操作规程。该版定义限定桐木为中心保护区565平方公里原料范围；本档只陈述此标准定义，不以单一行业标准判定所有市场同名商品的商标或法律身份。": "Withering → rolling → fermentation (enzymatic oxidation) → drying. This is a product definition, not yet a dedicated operating code. This edition limits raw materials to a 565 km² protected area centred on Tongmu. The entry states only this standard's definition and does not use one industry standard to determine the trademark or legal status of every similarly named product on the market.", "秭归品牌发布报道明确当地丝绵茶及九畹溪母本产区，图片图注直接标“图片来源：九畹丝绵茶公众号”；同县九畹丝绵茶业为屈乡丝绵茶地标使用企业，可由省知识产权局2025年第50批名单第89项交叉核对。已看完整原图。": "The Zigui brand-launch report explicitly identifies local Simian tea and its Jiuwanxi source area. The image caption directly credits the Jiuwan Simian Tea WeChat public account. Jiuwan Simian Tea Industry in the same county is an authorized user of the Quxiang Simian Tea GI, cross-checkable as item 89 in the provincial intellectual property bureau's 50th list of 2025. The complete original image was inspected.", "老字号资料记录，林作炎所在的宜昌县西陵茶叶公司1982年已将“峡州碧峰”标识用于茶产品，1986年取得商标专用权，2009年转入邓村绿茶集团。古峡州产茶史提供地域背景，不能将这一现代名茶追溯成唐代同款产品。": "Time-honoured-brand material records that Xiling Tea Company in Yichang County, where Lin Zuoyan worked, used the “Xiazhou Bifeng” mark on tea products in 1982, secured exclusive trademark rights in 1986, and transferred it to Dengcun Green Tea Group in 2009. Tea production in ancient Xiazhou provides regional context; this modern named tea cannot be treated as the same product made in the Tang dynasty.", "PDF第3397—3400页，大苗山红茶加工章节。仅把原文明确列出的流程结构化；流程节点不等于完整设备参数或生产SOP。原文作“萎调”，并有“老叶轻柔、嫩叶重揉”表述；保留来源用词，不据此扩展通用揉捻原则。": "PDF pages 3397–3400, the processing section for Damiaoshan Black Tea. Only explicitly listed operations are structured; process nodes are not complete equipment parameters or a production SOP. The original uses a variant spelling for withering and says “roll mature leaves gently and tender leaves heavily.” Source wording is retained without extending it into a general rolling principle.", "原页标题巴山早富硒茶，标绿茶，基本信息写万源市文化馆、代表品牌万源市蜀韵生态、地址四川达州万源市。原图包装可读巴山早毛峰、万源市蜀韵生态农业开发，旁边白碟为清晰裸露干茶。同幅包装用于身份对应，不是仅包装图。": "The original page is titled Bashanzao Selenium-rich Tea, labels it green tea, and gives Wanyuan Cultural Centre, representative brand Wanyuan Shuyun Ecology, and an address in Wanyuan, Dazhou, Sichuan. The image's packaging reads Bashanzao Maofeng and Wanyuan Shuyun Ecological Agriculture Development. A white dish beside it clearly shows exposed dry tea. Packaging in the same frame establishes identity; this is not a packaging-only image.", "不采用文章中的发酵百分比作为科学测量值。 九道工序与双式闷黄；不采纳发酵百分比、久置不变味或起源年代的未证实表述。 核读项目简介；非遗登记及该项目工艺、地方传承。历史起源按该页记述表达，不作同时代档案结论。": "The article's fermentation percentages are not treated as scientific measurements. Nine operations and a dual yellowing method are recorded; unverified fermentation percentages, claims of unchanged flavour after long storage and origin dates are excluded. The project introduction was checked for heritage registration, craft and local transmission. Origins are presented as that page's account, not as conclusions from contemporary archives.", "庐山及鄱阳湖（九江管辖范围）、庐山西海及周边区域，涉及海会镇、岷山乡、赛阳镇等185个乡镇（办事处）。地理坐标：东经113°56′30″～116°54′01″，北纬28°41′12″～30°04′29″。": "Lushan, the part of Poyang Lake administered by Jiujiang, Lushan West Sea and surrounding areas, covering 185 towns, townships and subdistrict offices, including Haihui Town, Minshan Township and Saiyang Town. Coordinates: 113°56′30″–116°54′01″ E, 28°41′12″–30°04′29″ N.", "农民日报采访记录，2016年底孝感推动七家茶企联合成立孝感红公司，引进数字化红茶生产线、开发夏秋茶，2018年进一步开拓俄罗斯市场。这是现今孝感红品牌的明确形成过程，不能因企业名含“贡茶”而推定古代入贡。": "A Farmers' Daily interview records that, at the end of 2016, Xiaogan encouraged seven tea companies to form Xiaogan Hong Company, introduce a digital black-tea production line and develop summer and autumn tea. It further expanded into Russia in 2018. This clearly documents the formation of the present Xiaogan Hong brand; a company name containing “tribute tea” does not establish ancient tribute status.", "茶改场2016年问答回顾：1979年苹果开放进口后，福寿山农场开始小面积试种茶树，1983—1984年开始生产；1986—1987年武陵农场也试种。本场曾应两农场邀请提供产制咨询，属于现代高山农业转型史。": "A 2016 Tea Research and Extension Station Q&A recalls that, after apple imports were liberalized in 1979, Fushoushan Farm began small-scale tea trials and started production in 1983–1984. Wuling Farm also trialled tea in 1986–1987. The station provided production advice at both farms' invitation. This belongs to the modern history of high-mountain agricultural transition.", "土壤pH值5.0～6.5之间，土层深厚，有效土层超过50cm，养分丰富而且平衡，在0～45cm土层的有机质含量≥15g/kg，有效钾含量≥100mg/kg，有效磷含量≥20mg/kg，镁、锌等元素含量不缺": "Soil pH should be 5.0–6.5, with deep soil and an effective depth over 50 cm, abundant balanced nutrients, organic matter ≥15 g/kg in the 0–45 cm layer, available potassium ≥100 mg/kg, available phosphorus ≥20 mg/kg, and no deficiencies in magnesium, zinc or other elements.", "枇杷茶也指当地茶树资源。2012年期刊摘要将研究植株分成A—F六类，报告E类较适制红茶、F类较适制绿茶；此为该研究样本结论。2024年地方采访又记录多茶类开发，不能把同名红茶、乌龙茶图片套到本条地标绿茶。": "Pipa Tea also denotes local tea-plant resources. A 2012 journal abstract divided the studied plants into six groups, A–F, reporting that group E was better suited to black tea and group F to green tea. These conclusions apply to that study's samples. A 2024 local interview also records development of multiple tea types. Images of similarly named black or oolong teas therefore cannot be assigned to this GI green-tea entry.", "覃塘镇、东龙镇、三里镇、黄练镇、石卡镇、五里镇、山北乡、樟木乡、蒙公乡、大岭乡十个乡镇及所辖的138个行政村7个街道居委会。地理坐标：东经108°58′～109°18′，北纬22°48′～23°25′。": "Ten towns and townships and their 138 administrative villages and 7 neighbourhood committees: Qintang, Donglong, Sanli, Huanglian, Shika and Wuli towns; and Shanbei, Zhangmu, Menggong and Daling townships. Coordinates: 108°58′–109°18′ E, 22°48′–23°25′ N.", "生产者对传统有烟工艺的说明；不推及所有无烟产品，不采用商业排名。 前轮直接打开；本轮检索返回完整初制与精制正文。采用生产者对本烟熏版本的说明；未取得其所称2004联合标准原件，因此不把网页等同标准全文。": "The producer's explanation of the traditional smoked process; it is not extended to all unsmoked products, and commercial rankings are excluded. The page was directly opened in an earlier round; this round's search returned the complete primary-processing and refining text. The producer's description of this smoked version is used. The claimed joint standard of 2004 was not obtained, so the webpage is not treated as the full standard.", "重点查六龙画眉150g、六龙红韵120g及六龙茶业厂家，结果仍为既有监管表和已失效京东分类索引。新增跟进隐茶杯公开采购索引至两条具体采购公告，详情未能获取且索引混列红绿茶规格。未取得具体红茶SKU相册。": "Targeted checks covered Liulong Huamei 150 g, Liulong Hongyun 120 g and the Liulong Tea Industry producer, but results still led to existing regulatory tables and expired JD category indexes. A new public procurement index for concealed-tea cups was followed to two specific notices; their details could not be retrieved, and the index mixed black- and green-tea specifications. No gallery for a specific black-tea SKU was obtained.", "产地范围内海拔200～500m，坡度15°以下应随坡开垦，坡度15～25°建筑内倾等高梯级园地；土壤为酸性红壤或黄壤，pH值4.5～6.5，有机质≥2%，土层厚度80cm；地下水位距地表≥100cm。": "Within the production area, sites are at 200–500 m elevation. On slopes of 15° or less, cultivate along the slope; on slopes of 15–25°, construct inward-sloping contour terraces. Soil is acidic red or yellow soil, pH 4.5–6.5, organic matter ≥2%, soil depth 80 cm, and groundwater at least 100 cm below the surface.", "宁波市奉化区锦屏街道、岳林街道、尚田街道、西坞街道、大堰镇、莼湖街道、裘村镇、松岙镇、溪口镇和萧王庙街道等10个镇（街道）325个村。东经121°03′～121°46′，北纬29°25′～29°47。": "Ten towns and subdistricts containing 325 villages in Fenghua District, Ningbo: Jinping, Yuelin, Shangtian and Xiwu subdistricts; Dayan Town; Chunhu Subdistrict; Qiucun, Song'ao and Xikou towns; and Xiaowangmiao Subdistrict. Coordinates: 121°03′–121°46′ E, 29°25′–29°47 N, with the final minute mark omitted in the source.", "江夏报采访记录，光明村20世纪70年代已采用家庭作坊制茶，随后逐步更新茶树品种和加工设备。2006年成立茶叶协会并申请品牌，2018年获得农产品地理标志登记；当地绿茶生产经历了从作坊到现代茶厂的转变。": "A Jiangxia News interview records household tea workshops in Guangming Village in the 1970s, followed by gradual upgrades to cultivars and processing equipment. A tea association was established and a brand applied for in 2006; agricultural GI registration followed in 2018. Local green-tea production evolved from household workshops to modern factories.", "原始单品页 Tun Xi Lu Cha (屯溪绿茶) 的 Origin栏明确中国安徽屯溪区，Cultivar为滴水香，页面原图组依次展示干茶、茶汤与叶底；已核对本图为该商品干茶而非页尾龙井等相关推荐。": "The original “Tun Xi Lu Cha” product page explicitly gives Tunxi District, Anhui, China, in its Origin field and Dishuixiang in its Cultivar field. The original gallery shows dry tea, liquor and infused leaves in sequence. This image was verified as that product's dry tea, not a related recommendation such as Longjing at the bottom of the page.", "用于补充具体制作工艺及适用范围；不引用该网页可能包含的未经验证的健康宣传。 公开HTML正文已读；仅证明汉中绿茶技艺体系含午子仙毫，未据此把地区九道工序冒认为午子仙毫专属完整流程。正文保健宣传未采用。": "Used to supplement a specific processing method and its scope, excluding any unverified health promotion on the page. The public HTML body was read. It establishes only that Wuzi Xianhao belongs to the Hanzhong green-tea craft system; the regional nine-operation sequence is not misrepresented as Wuzi Xianhao's dedicated complete process. Health promotion in the text is excluded.", "出版社专题简介开头明确介绍乌龙茶黄金桂、福建安溪虎邱罗岩产地，并说明黄旦茶与黄金桂的产品称谓关系；配套公开图集题为黄旦干茶，已查看原图为碟中干茶。匹配依据是该页产品语境和产区，不是仅凭茶树品种相同。": "The publisher's introduction explicitly identifies Huangjingui oolong and its origin in Luoyan, Huqiu, Anxi, Fujian, and explains the product-name relationship between Huangdan tea and Huangjingui. The accompanying public gallery is titled Huangdan Dry Tea; the original image was inspected and shows dry tea on a dish. Matching is based on the page's product context and origin, not merely a shared cultivar.", "秭归县茅坪镇、归州镇、屈原镇、水田坝乡、泄滩乡、沙镇溪镇、两河口镇、梅家河乡、郭家坝镇、九畹溪镇、杨林桥镇等11个乡镇。地理坐标：东经110°18′～111°00′，北纬30°38′～31°11′。": "Eleven towns and townships in Zigui County: Maoping, Guizhou and Quyuan towns; Shuitianba and Xietan townships; Shazhenxi and Lianghekou towns; Meijiahe Township; and Guojiaba, Jiuwanxi and Yanglinqiao towns. Coordinates: 110°18′–111°00′ E, 30°38′–31°11′ N.", "永安镇、新建镇、土溪镇、绥阳镇、花坪镇、龙泉镇、永和镇（党湾村除外）、蜂岩镇、进化镇、琊川镇、何坝镇、石径乡等12个乡镇。地理坐标：东经107°31′～107°56′，北纬27°32′～28°21′": "Twelve towns and townships: Yong'an, Xinjian, Tuxi, Suiyang, Huaping, Longquan, Yonghe (excluding Dangwan Village), Fengyan, Jinhua, Yachuan and Heba towns; and Shijing Township. Coordinates: 107°31′–107°56′ E, 27°32′–28°21′ N.", "T/ZYCX 003—2020定义明确引用未标年的DB52/T 634。本轮独立取得634的2023修订版，只提供遵义毛峰团标所引用卷曲形工艺的版本化说明。不是将2023版说成2020年的历史全文。": "The definition in T/ZYCX 003—2020 explicitly references DB52/T 634 without a year. This round independently obtained the 2023 revision of 634, providing only a version-specific account of the curled-form process referenced by the Zunyi Maofeng group standard. The 2023 edition is not presented as the historical text from 2020.", "陕西非遗资料将午子仙毫列入汉中绿茶产品体系，介绍杀青、理条、扬簸、摊晾、做形、提毫、烘干、风选与储藏，并强调仙毫的手工杀青做形。这里是该技艺体系的记录，不把地区通用工序表冒充某一家茶厂的固定配方。": "Shaanxi heritage material includes Wuzi Xianhao in the Hanzhong green-tea product system, describing heat-fixing, leaf alignment, tossing and winnowing, spreading, shaping, bringing out down, drying, air sorting and storage, with emphasis on manual heat-fixing and shaping for Xianhao. This records the craft system; the region's general operation list is not presented as one factory's fixed recipe.", "福建日报采访诏安茶叶协会负责人记，1965年在秀篆茶园普查中发现变异株，1969年移植汀洋茶场试育，1994年八仙茶获国家级品种认定。品种选育史与后续成品乌龙茶生产相连，不能混称八位神仙种下茶树。": "A Fujian Daily interview with the head of the Zhao'an Tea Association records a mutant plant discovered during a tea-garden survey in Xiuzhuan in 1965, transplantation to Tingyang Tea Farm for trial propagation in 1969, and national cultivar recognition for Baxian tea in 1994. The breeding history connects to subsequent finished-oolong production and must not be recast as eight immortals planting the tea tree.", "外形条索紧细，平伏均匀，金毫显露或色泽乌润，汤色红艳（金黄）明亮，香气有：甜香、果香、花果香、花蜜香，香气馥郁持久，滋味甜醇滑爽，叶底嫩匀、柔软、红亮。形成了玛瑙红、花蜜香、冷后浑的独特品质特征。": "Fine, tight strips, lying evenly, with visible golden down or a dark lustrous colour; bright, vivid red or golden liquor; sweet, fruity, floral-fruity or floral-honey aromas that are rich and lasting; a sweet, mellow, smooth, brisk taste; and tender, even, soft, bright-red infused leaves. Distinctive qualities are described as agate red, floral-honey aroma and clouding on cooling.", "市辖秀峰、象山、七星、叠彩、雁山、临桂六城区和灵川、兴安、全州、阳朔、平乐、荔浦、龙胜、永福、恭城、资源、灌阳11县。地理坐标：东经109°36′~111°29′，北纬24°15′~26°23′。": "The six urban districts of Xiufeng, Xiangshan, Qixing, Diecai, Yanshan and Lingui, and eleven counties: Lingchuan, Xing'an, Quanzhou, Yangshuo, Pingle, Lipu, Longsheng, Yongfu, Gongcheng, Ziyuan and Guanyang. Coordinates: 109°36′–111°29′ E, 24°15′–26°23′ N.", "陇南茶区分布在文县、武都与康县交界的适茶山区。2018年的产业报道已记录专业村建设、龙井43等品种推广及文县绿茶、陇南绿茶地理标志建设；古代茶马贸易经过陇南，不能单凭贸易史推定现代绿茶的栽培起源。": "Longnan's tea area lies in tea-suitable mountains around the borders of Wen County, Wudu and Kang County. A 2018 industry report already records specialized village development, promotion of cultivars such as Longjing 43, and GI development for Wenxian Green Tea and Longnan Green Tea. Ancient tea-horse trade passed through Longnan, but trade history alone cannot establish the cultivation origins of modern green tea.", "SINOGI09301同名页明确四川成都邛崃产地及黄绿茶汤、嫩绿叶底；图为页面茶样主图，像素为玻璃杯中浅黄绿色茶汤与绿色芽叶。另05干茶图颜色偏暗且形态难判，仅选04具名冲泡样本，不据图另定茶类。": "The matching SINOGI09301 page explicitly gives Qionglai, Chengdu, Sichuan, as the origin and describes yellow-green liquor and tender-green infused leaves. The image is the page's main tea-sample picture; inspection shows pale yellow-green liquor and green buds and leaves in a glass. Dry-tea image 05 is dark and its form difficult to judge, so only the named brewed sample in image 04 is selected. No additional tea-category determination is made from the photograph.", "外形：沱形圆整，条索清楚，青褐色并显白毫；汤色：初段橙红明亮，中段逐渐橙黄、金黄，末段黄亮略红；香气：陈香、蜜香与烟香交融；滋味：醇厚，微果酸和轻涩很快化开，回甘持续；叶底：嫩匀柔软，黄而明亮。": "Dry-leaf appearance: a well-rounded tuo shape with clearly defined strips, greenish-brown with visible white down. Liquor colour: initially bright orange-red, gradually orange-yellow and golden in the middle infusions, then bright yellow with a slight red cast. Aroma: interwoven aged, honey and smoky notes. Taste: mellow and full; mild fruit acidity and light astringency dissipate quickly, with sustained returning sweetness. Infused leaves: tender, even, soft, yellow and bright.", "秭归县果茶发展中心记录了2021年9月23日丝绵茶研讨与审评活动，反映当地将具有特殊芽叶性状的茶发展为地方产品的现代过程。所查报道未附早期贡茶档案，不能把宣传中的皇室关联直接写成具体朝年的起源。": "Zigui County's Fruit and Tea Development Centre records a Simian Tea seminar and evaluation held on 23 September 2021, reflecting the modern development of tea with distinctive bud-and-leaf traits into a local product. The reports consulted include no early tribute-tea archives, so promotional royal associations cannot establish an origin in a particular reign.", "2025年兴山报道追述：20世纪90年代在高桥乡龙潭村发现野生白化茶树，随后开展繁育与产业发展。这是兴山白茶的现代资源开发线索；名称中的“白”首先关联原料白化特点，不可直接套用福建白茶的起源史。": "A 2025 Xingshan report recalls the discovery of a wild albino tea plant in Longtan Village, Gaoqiao Township, in the 1990s, followed by propagation and industry development. This is a lead on modern resource development for Xingshan Baicha. “White” in the name primarily relates to the raw material's albino traits; Fujian white tea's origin history cannot be transferred to it.", "2022年荆楚网采访香炉观茶场负责人，记录罗田香露茶的地方声誉及2020年地标登记消息。报道援引《罗田物产志》将茶与苏东坡联系，但未展示旧志或诗集原件，本条不据此断言今天的香露茶就是北宋同款茶。": "A 2022 Jingchu Net interview with the head of Xiangluguan Tea Farm records Luotian Xianglu Tea's local reputation and its 2020 GI registration. The report cites the Luotian Record of Local Products in linking tea with Su Dongpo, but shows neither the original gazetteer nor poetry collection. This entry therefore does not claim today's Xianglu Tea is the same product as a Northern Song tea.", "陕西省紫阳县城关镇、焕古镇、向阳镇、红椿镇、毛坝镇、麻柳镇、洞河镇、蒿坪镇、瓦庙镇、高桥镇、双桥镇、斑桃镇、洄水镇、汉王镇、双安乡、东木乡、芭蕉乡、苗河乡、广城乡、燎原乡等20个乡镇现辖行政区域": "The current administrative areas of twenty towns and townships in Ziyang County, Shaanxi: Chengguan, Huangu, Xiangyang, Hongchun, Maoba, Maliu, Donghe, Haoping, Wamiao, Gaoqiao, Shuangqiao, Bantao, Huishui and Hanwang towns; and Shuang'an, Dongmu, Bajiao, Miaohe, Guangcheng and Liaoyuan townships.", "旧链与卷曲形机械版相容；新档明确只限第5章。旧条已提扁形另有流程，但扁形正文及半手工版本轮仍未全读，不升级为全产区统一工艺。 当前字段仅能追溯到检索节选；同一来源后续读取其他页不自动核验本字段。": "The earlier sequence is compatible with the mechanized curled-form version; the new record is explicitly limited to chapter 5. The earlier entry mentions a separate flat-form route, but neither that full text nor the semi-manual version was fully read in this round. This is not upgraded to a unified process for the whole area. The current field is traceable only to a search excerpt; later reading of other pages from the same source does not automatically verify this field.", "节目文稿把东白毛尖、东白春芽、东白顶芽三个名号明确列入同一组，再述共同品质；本次保留这种报道范围，只用其中明确覆盖东白春芽的描述，不建立三者自动别名关系，不转录文中健康宣称。原文未标等级或批次。": "The programme script explicitly groups Dongbai Maojian, Dongbai Chunya and Dongbai Dingya together before describing shared qualities. That reporting scope is retained, using only descriptions explicitly covering Dongbai Chunya. No automatic alias relationship is established among the three, and health claims are not transcribed. The source gives no grade or batch.", "SINOGI06968 龙岩斜背茶专属条目对应第二张实况原图，文件亦按SINOGI06968归档；页面明确新罗区产地及条索、叶底特征，已查看像素为茶荷中的成品叶片，排除同页茶园鲜叶及顶部广告。": "The second original documentary image in the dedicated SINOGI06968 Longyan Xiebei Tea entry is used and filed under SINOGI06968. The page explicitly identifies Xinluo District as the origin and describes the strips and infused leaves. Pixel inspection confirms finished tea leaves in a tea presentation vessel, excluding the page's tea-garden/fresh-leaf images and top advertisement.", "以下据质量控制规范转载，待核原件：鲜叶送厂后拣除杂物、依嫩度分级摊青，再经杀青、揉捻、烘青、整形、提毫与烘干。分级处理与整形提毫相结合，形成紧细而显毫的绿茶；具体工艺参数暂不作为已核规范提供。": "The following is based on a reprinted quality-control code, pending verification of the original: after delivery, remove impurities and grade fresh leaves by tenderness for spreading, then heat-fix, roll, hot-air dry, shape, bring out the down and finish drying. Grading combined with shaping and down development produces fine, tight green tea with visible down. Specific processing parameters are not yet supplied as verified requirements.", "网页明确按扁平、细紧、光直方向加工，手工杀青与辉炒为关键；保留末端筛分、包装和冷藏，不添加数值温度。 适用范围：source_scoped_named_product；柏泉茶厂具名柏泉绿茶路线": "The webpage explicitly describes processing towards a flat, fine, tight, smooth and straight form, with manual heat-fixing and finishing pan-firing as key operations. Final sieving, packing and cold storage are retained; no numerical temperatures are added. Scope: source_scoped_named_product; the named Baiquan Green Tea route at Baiquan Tea Factory.", "PDF第6页/说明书4/7页[0094]；原PDF第6页像素已核。不与权利要求或其他章节参数拼接。 同一专利比较叙府龙芽扁形、叙府春芽卷曲形、叙府春露条形的三路线之一，不代表全部传统手工批次。": "PDF page 6 / specification page 4 of 7, paragraph [0094]; the original PDF page 6 was visually verified. Parameters are not combined with the claims or other sections. This is one of three routes in the same patent comparing flat Xufu Longya, curled Xufu Chunya and strip-shaped Xufu Chunlu; it does not represent every traditional handmade batch.", "崇州市怀远镇、三郎镇、街子镇、文井江镇、鸡冠山乡一带的龙门山脉，辖山区5个乡镇23村。地理坐标：东经103°19′24.1″～103°28′1.8″，北纬30°44′49″～30°47′16″": "The Longmen mountain range around Huaiyuan, Sanlang, Jiezi and Wenjingjiang towns and Jiguanshan Township in Chongzhou, covering 23 villages in five mountain towns and townships. Coordinates: 103°19′24.1″–103°28′1.8″ E, 30°44′49″–30°47′16″ N.", "陕西省商洛市镇安县达仁镇、柴坪镇、东川镇、木王镇、庙沟镇、云盖寺镇、永乐镇等7个镇26个行政村。地理坐标：东经109°6′15″～109°36′55″，北纬33°8′35″～33°42′25″": "Twenty-six administrative villages in seven towns in Zhen'an County, Shangluo City, Shaanxi: Daren, Chaiping, Dongchuan, Muwang, Miaogou, Yungaisi and Yongle. Coordinates: 109°6′15″–109°36′55″ E, 33°8′35″–33°42′25″ N.", "只用于名丛关系及感官描述；不把唐宋蒸青团茶当成今天的乌龙茶，也不采用健康宣传。 直接打开章节正文，核名丛由菜茶有性群体选育的关系及铁罗汉、白鸡冠、水金龟名目；不采历史传说、疗效及名丛最早年份。": "Used only for relationships among named tea selections and sensory descriptions. Tang- and Song-dynasty steamed tea cakes are not treated as today's oolong, and health promotion is excluded. The chapter body was directly opened to verify that the named selections were bred from sexually propagated Caicha populations and to confirm Tieluohan, Baijiguan and Shuijingui. Historical legends, therapeutic claims and earliest dates for the selections are excluded.", "确认对象为13个代表性惠明茶样品及清香/花香研究主题，但不能据摘要升级现有具体摊放杀青等工艺字段。RichHTML及PDF(PC)链接在web解析中返回同一摘要页；不假称标准或PDF全文已读。": "The study concerns thirteen representative Huiming tea samples and research on fresh and floral aromas, but its abstract cannot upgrade existing specific processing fields such as spreading or heat-fixing. The RichHTML and PDF (PC) links returned the same abstract page through web parsing. Neither a standard nor the full PDF is claimed as read.", "特级细秀、翠绿，嫩香持久，鲜爽回甘，汤色绿、明亮，叶底嫩匀成朵；一级紧秀、翠绿，栗香持久，鲜爽甘醇，汤色绿、明亮，叶底嫩绿匀齐；二级紧结、绿润，栗香尚久，鲜醇，汤色绿、尚明亮，叶底嫩绿尚匀。": "Special grade: fine and elegant, emerald green, with a lasting tender aroma, a fresh brisk taste and returning sweetness, bright green liquor, and tender, even infused bud-and-leaf sets. Grade 1: tight and elegant, emerald green, with a lasting chestnut aroma, a fresh, brisk, sweet, mellow taste, bright green liquor, and even tender-green infused leaves. Grade 2: tight and lustrous green, with a fairly lasting chestnut aroma, a fresh mellow taste, green and fairly bright liquor, and tender-green, fairly even infused leaves.", "干茶外形扁平似掌，色泽翠绿，白毫显露。每斤干茶芽头个数特级茶28000个左右，一级茶23000个左右，二级茶18000个左右。冲泡后，汤色清澈明亮，清香持久，滋味鲜爽，叶底嫩绿、匀净、成朵。": "Dry tea is flat and palm-like, emerald green, with visible white down. Each jin of dry tea contains about 28,000 buds for special grade, 23,000 for Grade 1 and 18,000 for Grade 2. Brewing produces clear bright liquor, a lasting fresh aroma, a fresh brisk taste, and tender-green, clean, even infused bud-and-leaf sets.", "当地现代生产线的现场报道确认杀青、揉捻、烘干等加工环节。鲜叶采收后及时送厂，按绿茶工艺杀青、揉捻成形、干燥；本轮未取得足以核定传统“三炒三揉”全部细节的官方工艺文本，故不添加具体温度与时长。": "A field report on the local modern production line confirms operations including heat-fixing, rolling and drying. Fresh leaves are promptly delivered to the factory, then heat-fixed, rolled into shape and dried as green tea. This round did not obtain an official process text sufficient to verify all details of the traditional “three pan-firings and three rollings,” so no specific temperatures or durations are added.", "广西南丹县境内的六寨镇、芒场镇、月里镇、城关镇、中堡苗族乡等5个乡镇共70个行政村（社区）。地理坐标：东经107°0′13″～107°40′6″，北纬24°51′55″～25°36′48″。": "Seventy administrative villages and communities across five towns and townships in Nandan County, Guangxi: Liuzhai, Mangchang, Yueli and Chengguan towns, and Zhongbao Miao Ethnic Township. Coordinates: 107°0′13″–107°40′6″ E, 24°51′55″–25°36′48″ N.", "《中国退役军人》2022年采访记述廖红军2009年从浙江引苗到大竹试种、翌年取得茶样的经历，及2017年产业发展中心、2019年协会的成立。这是现代产业形成的一条具体记录，不设古代贡茶起源。": "A 2022 interview in China Veterans records Liao Hongjun's introduction of seedlings from Zhejiang for trials in Dazhu in 2009, tea samples obtained the following year, and the establishment of an industry development centre in 2017 and an association in 2019. This is a specific account of the modern industry's formation, without an invented ancient tribute-tea origin.", "萎凋 → 做青 → 杀青 → 揉捻或包揉 → 烘干。清香型定义列筛分、风选、拣剔、匀堆、干燥；浓香型列筛分、风选、拣剔、拼配、烘焙。本档主线止于毛茶，不宣称定义五步已覆盖地方完整初制SOP。": "Withering → leaf agitation and resting → heat-fixing → rolling or cloth-ball rolling → drying. The light-aroma definition lists sieving, air sorting, hand sorting, homogenizing and drying; the rich-aroma definition lists sieving, air sorting, hand sorting, blending and roasting. This entry's main sequence ends at unfinished tea and does not claim that the five defining steps cover the complete local primary-processing SOP.", "节气术语结合气候环境理解，不把最早采摘一概当最好。 原站正文已读，仅用气温、环境与采期联系。原文对明前/雨前的“时节、前后”表述不够精确，不用它作为术语定义；也不采用产区高下和营养价值排名。": "Understand solar-term terminology in relation to climate and environment; the earliest picking is not automatically the best. The original website body was read and used only for links between temperature, environment and picking dates. Its wording about the timing of Mingqian and Yuqian is imprecise and is not used to define those terms. Rankings of production areas or nutritional value are also excluded.", "浙江省长兴县水口乡、夹浦镇、小浦镇、煤山镇、白岘乡、龙山街道、雉城镇、林城镇、泗安镇、二界岭乡、吴山乡、和平镇、李家巷镇、洪桥镇及国营场站等地的天目山余脉山区，辖15个乡镇92个村（场）。": "The outlying Tianmu mountain area in Changxing County, Zhejiang, covering 92 villages and farms across fifteen towns and townships, including Shuikou Township; Jiapu, Xiaopu and Meishan towns; Baixian Township; Longshan Subdistrict; Zhicheng, Lincheng and Si'an towns; Erjieling and Wushan townships; Heping, Lijiaxiang and Hongqiao towns; and state-owned farms and stations.", "出版社资料将1957年绍兴青坛、诸暨山口两初制厂的兰花香型红茶列为发展节点，并记越红工夫制作技艺2016年进入诸暨非遗名录。这是现代工夫茶的发展史，未据绍兴古代产茶史推定同款茶的古老起源。": "The publisher identifies orchid-aroma black teas made at the Qingtan primary-processing factory in Shaoxing and the Shankou factory in Zhuji in 1957 as a development milestone, and records Yuehong Gongfu making techniques entering Zhuji's heritage list in 2016. This is the development history of a modern gongfu tea; Shaoxing's ancient tea history is not used to establish an ancient origin for the same product.", "原文称完成这些工序后即可上市，未展开干燥设备和温度。不可据此推定乳山各形状绿茶流程完全一致。 适用范围：source_scoped_variant；乳山市2024年第一茬露天春茶的扁形加工": "The source says the tea can be marketed after these operations, without detailing drying equipment or temperatures. This does not establish identical processes for all shapes of Rushan green tea. Scope: source_scoped_variant; flat processing of Rushan's first outdoor spring tea crop in 2024.", "分级采摘与摊青 → 杀青 → 做形 → 初烘 → 复烘与包装。步骤按附件的手工主线记录。机械主线另为摊青、杀青、理条、摊晾、烘干、成品、包装；文件未给这些工序的逐步温度和时长，不补造参数。": "Grade-specific picking and spreading → heat-fixing → shaping → initial drying → second drying and packing. Steps follow the annex's manual main route. The mechanical route is separately listed as spreading, heat-fixing, leaf alignment, cooling, drying, finished product and packing. The document supplies no step-by-step temperatures or durations, so none are invented.", "官方PDF可检索正文第1、3章：原料和传统工艺定义，明确不经渥堆发酵；PDF整份打开超时，未宣称逐页全文核验；标准当前状态还需发布平台复核。 原文出版年/月为2018，未填造具体发布日期。": "Searchable chapters 1 and 3 of the official PDF define raw materials and traditional processing, explicitly excluding pile fermentation. Opening the complete PDF timed out; full page-by-page verification is not claimed. Current standard status still requires checking on the issuing platform. The original gives publication year/month as 2018; no exact issue date is invented.", "公司产品/250g 规格方向没有取得新成品相册；发现的 CN309610578S 为茶叶包装罐外观专利，不是实际散装成茶。GI 使用企业名单只有文本。不能用同品牌卷曲毫绿替代本条扁形绿茶。": "The company-product and 250 g specification searches yielded no new finished-tea gallery. CN309610578S is a design patent for a tea tin, not actual loose finished tea. The GI-authorized enterprise list contains text only. Curled Haolü from the same brand cannot replace this flat green tea.", "人民日报2017年的创业采访记录：姚根富2005年到资溪考察，随后从安吉引进茶苗，2008年采制首批白茶，再向多个乡镇扩展。这是一条可追踪的现代白叶茶推广史，不与古籍“白毫”简单画等号。": "A 2017 People's Daily entrepreneurship interview records Yao Genfu's visit to Zixi in 2005, subsequent introduction of seedlings from Anji, the first white-leaf tea harvest in 2008, and later expansion to several towns and townships. This is a traceable modern history of white-leaf tea promotion, not simply equivalent to “white down” in ancient texts.", "澧县所辖太青乡，杨家坊乡，火连坡镇，甘溪滩镇，方石坪镇，码头铺镇，洞市乡等7个乡镇。地理坐标：东经111°12′35″～111°31′34″，北纬29°42′57″～29°57′39″。": "Seven towns and townships in Li County: Taiqing and Yangjiafang townships; Huolianpo, Ganxitan, Fangshiping and Matoupu towns; and Dongshi Township. Coordinates: 111°12′35″–111°31′34″ E, 29°42′57″–29°57′39″ N.", "全手工：原文指适用于特一级、特二级鲜叶：摊青→杀青做形→初干整形→足干固形 / 机械炒制，辅以手工辉锅：摊青→机械杀青→杀二青做形→手工辉锅 / 全程机械炒制：摊青→机械炒青锅→机械辉锅": "Fully manual, stated to apply to Special Grade 1 and Special Grade 2 fresh leaves: spreading → heat-fixing and shaping → initial drying and shaping → final drying to set the shape. Machine pan-firing with manual finishing: spreading → machine heat-fixing → second heat-fixing and shaping → manual finishing pan-firing. Fully mechanized pan-firing: spreading → machine initial pan-firing → machine finishing pan-firing.", "17世纪以来，中俄茶贸易通过水陆网络把中国茶区与欧亚市场连接起来；19世纪末至20世纪初，刘峻周等又把茶种与制茶技术带到格鲁吉亚。商品、人员与技术的移动应分别追踪，不合并成一条固定路线。": "Since the seventeenth century, Sino-Russian tea trade connected China's tea areas with Eurasian markets through land and water networks. From the late nineteenth to early twentieth century, Liu Junzhou and others also brought tea seeds and processing techniques to Georgia. Movements of goods, people and technology should be traced separately, rather than merged into one fixed route.", "国家级非遗项目资料。项目列入名录的年份与茶名创制年代分开处理；溯源叙述属于项目资料的历史归纳。 核读项目简介；非遗登记及该项目工艺、地方传承。历史起源按该页记述表达，不作同时代档案结论。": "National intangible cultural heritage project information. The year the project entered the list is treated separately from the tea name's creation date; origin accounts are historical summaries in the project material. The project introduction was checked for heritage registration, craft and local transmission. Origins are presented as that page's account, not as conclusions from contemporary archives.", "公开专题名称为峨眉竹叶青；图集标题明确标注“峨眉竹叶青干茶”。已查看图像，确认实际展示茶叶样品，而非茶园、茶具或外包装。来源公开正文把峨眉山所产扁形绿茶直接称作竹叶青；产地与本条一致。": "The public feature is named Emei Zhuyeqing, and its gallery explicitly says “Emei Zhuyeqing Dry Tea.” The image was inspected and confirmed to show an actual tea sample, not a tea garden, utensils or outer packaging. The public source text directly calls the flat green tea produced on Mount Emei Zhuyeqing; its origin matches this entry.", "该研究以凌云县一芽二叶为原料制备烘青绿茶样品：先摊青，再滚筒杀青，回软后揉捻、初烘，继而摊凉回潮、提毫足干。这是论文所用的制样工艺，说明一种绿茶制法，不涵盖凌云白毫原料加工的全部茶类。": "The study prepared oven-dried green-tea samples from one-bud-two-leaf shoots from Lingyun County: spreading, drum heat-fixing, softening, rolling, initial drying, cooling and moisture equilibration, then bringing out down and final drying. This is the paper's sample-preparation method and illustrates one green-tea process; it does not cover every tea category made from Lingyun Baihao material.", "色翠绿味甘醇。扁形：外形扁平挺直绿润；汤色绿明亮；香气清高持久；滋味鲜醇爽口；叶底嫩匀成朵绿亮。条形：外形条索紧结绿润；汤色绿明亮；香气清高持久略带兰花香；滋味鲜醇爽口；叶底嫩匀绿亮。": "Emerald green, with a sweet mellow taste. Flat form: flat, straight, lustrous-green leaves; bright green liquor; a high, fresh, lasting aroma; a fresh, mellow, refreshing taste; and tender, even, bright-green infused bud-and-leaf sets. Strip form: tight, lustrous-green strips; bright green liquor; a high, fresh, lasting aroma with a slight orchid note; a fresh, mellow, refreshing taste; and tender, even, bright-green infused leaves.", "PDF第1775—1778页，永福高山茶加工章节。仅把原文明确列出的流程结构化；流程节点不等于完整设备参数或生产SOP。原件“静置90-18分钟”存在数值疑点；不将该数值作为操作参数。": "PDF pages 1775–1778, the processing section for Yongfu Mountain Tea. Only explicitly listed operations are structured; process nodes are not complete equipment parameters or a production SOP. The source's “rest for 90–18 minutes” is numerically questionable and is not adopted as an operating parameter.", "《舟山市志》记其名称联系普陀山僧人供茶，并载1984年列为浙江省名茶、20世纪末有机茶认证及博览展示等现代节点。出版社引用明人品茶文字，但本轮未校古籍原件，不以此证明今日工艺千年未变。": "The Zhoushan Gazetteer links the name to tea offered by monks on Mount Putuo and records modern milestones including recognition as a Zhejiang famous tea in 1984, organic certification in the late twentieth century and exhibition appearances. The publisher quotes a Ming-era tea-tasting text, but the ancient original was not checked in this round; it does not prove the present process has remained unchanged for a thousand years.", "日光及室内萎凋 → 炒菁、揉捻 → 初焙、包布焙 → 足干与烘焙。前段仅用乌龙类级主链；本地差异据研究正文中的包布焙。所引研究为2004年传统风格记录，不代表所有现代木栅产品同一火功。": "Sun and indoor withering → pan heat-fixing and rolling → initial roasting and cloth-wrapped roasting → final drying and roasting. The early stages use only the category-level oolong sequence; the local distinction is cloth-wrapped roasting described in the research text. The cited study records a traditional style in 2004 and does not imply identical roasting intensity across all modern Muzha products.", "依据实际返回的网页文字摘录要点；搜索返回文字与直接打开网页的访问状态分别记录。宣传性医学功效未采纳。 仅使用太平猴魁理条压形及六安瓜片扳片、拉老火段；不采用该页未经临床证实的养生表述。": "Key points are extracted from webpage text actually returned. Search-retrieved text and direct-page access status are recorded separately. Promotional medical claims are excluded. Only the sections on Taiping Houkui leaf alignment and pressing, and Lu'an Guapian leaf separation and final high-heat firing, are used. The page's wellness claims without clinical verification are not adopted.", "中国农业大学的学员案例记录，盘秋杰等组织合作社开发融水古茶资源，并在2024年取得大苗山红茶地理标志使用授权。这说明现代品牌与地方古茶资源衔接的过程，不把古树年龄当作红茶工艺的年龄。": "A China Agricultural University trainee case study records Pan Qiujie and others organizing a cooperative to develop Rongshui's old tea resources and obtaining authorization to use the Damiaoshan Black Tea GI in 2024. This illustrates the connection between a modern brand and local old tea resources; the age of the trees is not treated as the age of the black-tea process.", "颖青案例呈现了家传制茶经验、专家指导与合作社培训共同发展的过程。当地将技艺传习延伸到研学、体验采制和认领茶树等活动；这些是具体茶企及地方茶文化实践，不能概括成所有诸城茶农共有的仪式。": "The Yingqing case shows family tea-making experience developing alongside expert guidance and cooperative training. Local craft transmission extends into educational visits, hands-on picking and processing, and tea-tree adoption. These are practices of specific companies and local tea culture, not rituals shared by every Zhucheng tea farmer.", "仅适用论文研究的乐昌沿溪山茶业生产线。§1.2初烘风口115—125℃，而§3.4烘干机可调范围写20—120℃，两处不一致；本记录照工艺基本参数保留，并显式提示，不合并成新的参数。": "Applies only to the Lechang Yanxishan Tea Industry production line studied in the paper. Section 1.2 gives initial-drying air-outlet temperature as 115–125°C, while section 3.4 gives the dryer's adjustable range as 20–120°C. These are inconsistent. This record retains the basic process parameters with an explicit note rather than combining them into a new value.", "官方平台PDF直接入口返回资源不存在；检索返回标准前言、第1—5章相关正文。本档仅用3.1定义及3.2—3.4香型定义、4.1形制分类与5.2引用规范，不宣称读完全文或已核所有时温。": "The official platform's direct PDF link returned “resource does not exist.” Search retrieval returned the foreword and relevant text from chapters 1–5. This entry uses only the definition in 3.1, aroma-style definitions in 3.2–3.4, form classification in 4.1 and referenced specifications in 5.2. It does not claim a complete reading or verification of all times and temperatures.", "research-archive:/中国茶文化库/research/images-v10/southwest/specimens/jiangjunfeng-catalogue.jpg": "research-archive:/中国茶文化库/research/images-v10/southwest/specimens/jiangjunfeng-catalogue.jpg", "版本关系待核验：本条目的历史日铸茶摘要与“平水日铸茶”保护要求在整形工艺、颗粒/花蕾形与略钩形表述上不同。保留两份资料分别阅读，不将保护要求自动套用于所有日铸、日注或日铸雪芽产品。": "The relationship between versions needs verification. This entry's historical Rizhu Tea summary differs from the “Pingshui Rizhu Tea” protection requirements in shaping and in descriptions of granular/flower-bud versus slightly hooked forms. The two sources are retained separately. The protection requirements are not automatically applied to every Rizhu, Rizhu with an alternative Chinese spelling, or Rizhu Xueya product.", "大田高山茶是地域茶系列。福建日报访谈记，20世纪90年代末台商在屏山开展茶园经营并引入相关品种、设备和工艺，推动高山乌龙与美人茶等产品发展；不能把美人茶的单一路径当成整个系列历史。": "Datian Mountain Tea is a regional tea series. A Fujian Daily interview records Taiwanese businesspeople establishing tea gardens in Pingshan in the late 1990s and introducing cultivars, equipment and techniques, supporting the development of mountain oolong, beauty tea and other products. Beauty tea's individual development path cannot stand for the history of the entire series.", "公开试饮原文明确具体购买款“武当道茶太极峰毫一级明前茶250g”和湖北十堰武当山周边产区；同篇包装照片可读武当道茶与太极峰毫，干茶照片有同作者水印并对应干茶试饮段，已实际看图核对。": "The public tasting article explicitly identifies the purchased product as “Wudang Daocha Taiji Fenghao Grade 1 Pre-Qingming Tea, 250 g” and places it around Mount Wudang in Shiyan, Hubei. Packaging photographs in the same article read Wudang Daocha and Taiji Fenghao. The dry-tea photograph carries the same author's watermark and accompanies the dry-tea tasting passage. The actual image was inspected.", "商品7134171标题明写南江大叶茶、绿茶、炒青，店铺地址四川巴中南江元潭镇元泉村四社，发货地南江县；图片为该SKU首图且详情重复出现，手中为灰绿卷曲干茶。未取页面推荐的其他产品。": "Product 7134171 explicitly names Nanjiang Large-leaf Tea, green tea and pan-fired processing in its title. The shop address is Group 4, Yuanquan Village, Yuantan Town, Nanjiang, Bazhong, Sichuan, and dispatch is from Nanjiang County. The image is the SKU's first image and repeats in its details, showing grey-green curled dry tea in a hand. Other recommended products on the page were not used.", "由黄山群体种中的单株经选择、扦插扩繁及区域试验育成，2020年通过登记。中国农业科学院资料记载其为灌木型早生品种，适制烘青绿茶；可用来理解“地方群体种”与“从中选育的品种”的区别。": "Developed through single-plant selection from the Huangshan seed-propagated population, multiplication by cuttings and regional trials; registered in 2020. Chinese Academy of Agricultural Sciences material describes it as an early-flushing shrub-type cultivar suited to oven-dried green tea. It illustrates the distinction between a local seed-propagated population and a cultivar selected from it.", "已读官方5页全文，第4章为原料要求，第6.1—6.10条为摊青至足火。官方标准登记页查询为现行。仅描述这一版规程，和2025地标附件的较简工序分别标明，不推断所有历史版本完全一致。": "The complete official five-page text was read. Chapter 4 covers raw materials; clauses 6.1–6.10 cover spreading through final firing. The official standards register currently marks it valid. Only this edition is described, separately from the shorter sequence in the 2025 GI annex; no assumption is made that every historical version is identical.", "公开专题名称为金奖惠明茶；图集标题明确标注“金奖惠明茶干茶”。已查看图像，确认实际展示茶叶样品，而非茶园、茶具或外包装。页面简介明确使用惠明茶、景宁惠明名称，图片标为金奖惠明茶。": "The public feature is named Gold Medal Huiming Tea, and the gallery explicitly says “Gold Medal Huiming Tea Dry Tea.” Image inspection confirms an actual tea sample, not a tea garden, utensils or outer packaging. The introduction explicitly uses Huiming Tea and Jingning Huiming; the image is labelled Gold Medal Huiming Tea.", "干茶外形：一芽一叶初展，挺直紧秀略扁，嫩绿鲜润，银毫显露，大小匀齐重实、匀净；汤色：嫩绿明亮、清澈；香气：嫩香持久富有清香；滋味：鲜醇回甘；叶底：细嫩成朵，形似兰花匀齐，嫩绿明亮": "Dry-leaf appearance: one bud and one just-unfolding leaf, straight, tight, slender and slightly flat, fresh lustrous tender green with visible silvery down, even in size, substantial, clean and uniform. Liquor colour: clear, bright tender green. Aroma: lasting tender aroma with a fresh fragrance. Taste: fresh and mellow with returning sweetness. Infused leaves: delicate, even, orchid-like bud-and-leaf sets, bright tender green.", "宁化县辖区内的翠江镇、城郊乡、湖村镇、泉上镇、中沙乡、河龙乡、水茜乡、安远镇等8个乡镇、100个村。地理坐标：东经116°33′～117°02′，北纬26°10′～26°40′。": "One hundred villages across eight towns and townships in Ninghua County: Cuijiang Town, Chengjiao Township, Hucun and Quanshang towns, Zhongsha, Helong and Shuiqian townships, and Anyuan Town. Coordinates: 116°33′–117°02′ E, 26°10′–26°40′ N.", "九宫山茶借山地名称形成地方识别。咸宁规划提出把区域自然环境和人文历史用于茶品牌建设，并讨论九宫山茶等名称；这些是现代文化表达与规划意向，不能据此认定古代“武昌山”必然就是九宫山。": "Jiugongshan Tea draws local identity from a mountain name. Xianning's plan proposes using regional nature and cultural history in tea-brand development and discusses names including Jiugongshan Tea. These are modern cultural expressions and planning intentions, not evidence that the ancient “Wuchang Mountain” must have been Jiugong Mountain.", "孝感市区域内孝南区、双峰山管理区、孝昌县、大悟县4个县（区）的所有产茶乡镇。地理坐标：东经113°92′07″～114°12′16″，北纬30°92′07″～31°57′08″。": "All tea-producing towns and townships in four county-level areas of Xiaogan: Xiaonan District, Shuangfengshan Management Area, Xiaochang County and Dawu County. Coordinates as stated: 113°92′07″–114°12′16″ E, 30°92′07″–31°57′08″ N.", "重庆市金佛山以南，柏枝山以东、三界山以北的德隆乡、合溪镇、古花乡、大有镇、三泉镇（马嘴村）5个乡镇。东到古花乡的时家村，南到合溪镇的草坝村，西到德隆乡茶树村，北到三泉镇的马嘴村。": "Five towns and townships in Chongqing, south of Jinfo Mountain, east of Baizhi Mountain and north of Sanjie Mountain: Delong Township, Hexi Town, Guhua Township, Dayou Town and Sanquan Town (Mazui Village). The area extends east to Shijia Village in Guhua, south to Caoba Village in Hexi, west to Chashu Village in Delong, and north to Mazui Village in Sanquan.", "本项仅记专利提出的具体方法，不将其提升为石阡苔茶通行工艺，不据申请人的效果主张补感官实测，不计为主流程完成。 适用范围：source_scoped_patent_proposal": "This item records only the specific method proposed in the patent. It is not elevated to a generally used Shiqian Taicha process; the applicant's claimed effects are not converted into measured sensory results, and it does not count as completion of the main process. Scope: source_scoped_patent_proposal.", "陕西省安康市平利县城关，长安，广佛，洛河，三阳，大贵，西河，兴隆，老县，八仙，正阳等11个乡镇现辖行政区域。地理坐标：东经109°～109°33′，北纬31°37′～32°39′": "The current administrative areas of eleven towns and townships in Pingli County, Ankang City, Shaanxi: Chengguan, Chang'an, Guangfo, Luohe, Sanyang, Dagui, Xihe, Xinglong, Laoxian, Baxian and Zhengyang. Coordinates: 109°–109°33′ E, 31°37′–32°39′ N.", "原文件封面为2024、标准号留白，2025-05-07官方征求意见页面公示；本轮取得并读取11页原PDF、渲染工艺与表格核对。仅说明草案提出的技术要求，不宣称已成为正式现行标准。": "The original cover is dated 2024 and leaves the standard number blank. It was posted on an official consultation page on 2025-05-07. This round obtained and read the eleven-page original PDF and rendered the process and tables for checking. Only the draft's proposed technical requirements are described; it is not claimed to be a formally issued, currently valid standard.", "仅2022年文章中作者自述购入的长盛川三年陈巧克力饼茶样；“三年陈”为文中产品称呼，未核批次或年限。个人公开品饮，不是厂家或国家标准，不能外推长盛川全部产品，不称本馆独立实测。": "Limited to the Changshengchuan three-year-aged chocolate-style tea cake that the author says they purchased in the 2022 article. “Three-year-aged” is the product designation in the text; batch and age were not verified. This is a person's public tasting, not a manufacturer or national standard. It cannot cover all Changshengchuan products and is not this library's independent testing.", "公开专题名称为雪水云绿；图集标题明确标注“雪水云绿干茶”。已查看图像，确认实际展示茶叶样品，而非茶园、茶具或外包装。页面明确为浙江桐庐县雪水岭产针形绿茶，名称和地区均对应本条。": "The public feature is named Xueshui Yunlü, and the gallery explicitly says “Xueshui Yunlü Dry Tea.” The image was inspected and confirms an actual tea sample, not a tea garden, utensils or packaging. The page explicitly identifies needle-shaped green tea from Xueshuiling, Tonglu County, Zhejiang; name and region both match this entry.", "北苑茶史包含古代御焙贡茶和现代地域乌龙两个层次。福建台港澳部门文化报道以北苑遗址、茶文化展陈和当地矮脚乌龙种质为线索，记20世纪80年代重新发现百年老茶园及此后的两岸寻源交流。": "Beiyuan tea history has two layers: ancient imperial-roastery tribute tea and modern regional oolong. A cultural report from Fujian's Taiwan, Hong Kong and Macao affairs authorities follows the Beiyuan ruins, tea-culture displays and local dwarf oolong germplasm, recording the rediscovery of century-old gardens in the 1980s and later cross-Strait exchanges tracing their origins.", "名优茶条索紧细且匀齐，乌黑油润显金毫，净度好；汤色红亮，叶底嫩匀红明，香气浓郁持久，滋味鲜醇。大宗茶条索紧结且匀整，乌黑油润，净度好；汤色红明，香气纯正，叶底尚红匀，滋味醇和。": "Premium tea: fine, tight, even strips, dark and lustrous with visible golden down and good cleanliness; bright red liquor; tender, even, bright-red infused leaves; a rich, lasting aroma; and a fresh mellow taste. Bulk tea: tight, even strips, dark and lustrous with good cleanliness; bright red liquor; a clean, characteristic aroma; fairly red and even infused leaves; and a mellow taste.", "汝城县三江口镇、大坪镇、热水镇、卢阳镇、九龙江公园管理处共5个镇、管理处。地理坐标：东经113°34′55″～113°59′56″，北纬25°18′38″～25°36′26″。": "Five towns and administrative offices in Rucheng County: Sanjiangkou, Daping, Reshui and Luyang towns, and Jiulongjiang Park Management Office. Coordinates: 113°34′55″–113°59′56″ E, 25°18′38″–25°36′26″ N.", "百色红茶的现代发展与凌云白毫等地方原料的加工利用相连。民革百色市委员会2018年的产业调查记载，百色红茶于2016年获得农产品地理标志登记，反映区域红茶品牌形成的一个制度节点。": "The modern development of Baise Black Tea is linked to processing local raw materials such as Lingyun Baihao. A 2018 industry investigation by the Baise Committee of the Revolutionary Committee of the Chinese Kuomintang records agricultural GI registration in 2016, an institutional milestone in the formation of the regional black-tea brand.", "水满茶与当地黎族采制大叶茶的生活传统相连。2022年采访记录王桂珍在20多年前收集山中茶籽、移到自家园地栽培，说明野生资源利用逐步延伸为家园种植；现售水满茶并非都采自野生茶树。": "Shuiman Tea is linked to the local Li people's tradition of gathering and processing large-leaf tea. A 2022 interview records Wang Guizhen collecting mountain tea seeds more than twenty years earlier and planting them in her own garden, showing how use of wild resources expanded into household cultivation. Not all Shuiman Tea sold today is picked from wild tea trees.", "干茶外形：条索细紧、卷曲、匀整、叶片肥厚；翠绿到墨绿，不得枯黄、断碎；汤色：嫩绿明亮到黄尚亮，不得浑浊；香气：栗香浓郁而清爽，从鲜嫩到尚纯；滋味：醇；叶底：明亮到尚亮，不得花杂": "Dry-leaf appearance: fine, tight, curled, even strips with thick leaves, emerald to dark green; withered-yellow colour or broken leaves are not permitted. Liquor colour: bright tender green to yellow and fairly bright, without cloudiness. Aroma: rich, fresh chestnut notes, ranging from fresh and tender to fairly clean. Taste: mellow. Infused leaves: bright to fairly bright, without mixed, uneven colours.", "摊青 → 滚筒杀青 → 回软 → 揉捻 → 初烘 → 摊凉回潮 → 提毫足干。论文比较春、夏、秋15份样品香气。以下是研究用同法制样，不是最佳工艺、传统唯一路线或所有企业配方。": "Spreading → drum heat-fixing → softening → rolling → initial drying → cooling and moisture equilibration → bringing out down and final drying. The paper compares aromas in fifteen spring, summer and autumn samples. This is a shared experimental sample-preparation method, not an optimal process, the sole traditional route or every company's recipe.", "1409个产品小节逐项提取；茶相关115项，其中108项为茶树茶产品，7项为代用茶或观赏植物，单列排除记录。行政文件原文摘录不等于对原文数值的独立实测；认定日期不等于创制年代。": "All 1,409 product sections were extracted individually. Of 115 tea-related entries, 108 concern tea-plant products; seven herbal infusions or ornamental plants are recorded separately as exclusions. Extracting an administrative document does not independently verify its numerical values through measurement; a recognition date is not an invention date.", "以下为2025年第640号公告中这一地理标志产品的要求摘录；不自动代表同名茶在所有历史时期、产区或商品批次的做法。PDF换行已合并，原文个别异常数值未作为饮用或健康建议采用。": "The following excerpts are the requirements for this GI product in Announcement No. 640 of 2025. They do not automatically represent practices for similarly named tea in every historical period, production area or commercial batch. PDF line breaks have been joined; individual anomalous source values are not adopted as drinking or health advice.", "新蓝网所载青田传媒集团原文明确“万春·青田御茶”，引用创始人邱万春并定位章村乡黄寮村；原页相关图片玻璃杯文字为“万春／青田御茶”，杯中可见冲泡茶叶和茶汤，已逐张查看原始像素。": "The Qingtian Media Group article carried by Xinlan explicitly names “Wanchun · Qingtian Imperial Tea,” quotes founder Qiu Wanchun and locates it in Huangliao Village, Zhangcun Township. The relevant original photographs show glasses labelled “Wanchun / Qingtian Imperial Tea,” with brewed leaves and tea liquor visible inside. Original pixels were inspected individually.", "采摘期为春季。根据质量要求，鲜叶标准为一芽一叶初展至一芽二叶开展。禁止捋采和抓采，保持鲜叶芽叶完整、新鲜、匀净，不夹带杂质。不得采鱼叶、蒂头、雨水叶、病虫叶、破损叶、紫色叶。": "Picking takes place in spring. Depending on quality requirements, fresh shoots range from one bud and one just-unfolding leaf to one bud and two unfolded leaves. Stripping and grabbing are prohibited. Keep shoots intact, fresh, uniform and clean, without impurities. Do not pick fish leaves, stalk bases, rain-wet leaves, diseased or pest-damaged leaves, damaged leaves or purple leaves.", "完整原页在“易贡红”独立小标题后紧接此图，再接该茶采摘及感官条目；本轮已核查DOM前后文，并逐张view原始像素。页面明确易贡茶场及西藏林芝产区，波密县政府另核茶场具体地址。": "On the complete original page, this image immediately follows the separate “Yigong Hong” subheading and precedes its picking and sensory details. The surrounding DOM context was checked in this round, and the original pixels were inspected individually. The page explicitly identifies Yigong Tea Farm and Nyingchi, Tibet; the Bomi County Government separately confirms the farm's exact address.", "成人总摄入参考不能机械换算成每个人每天固定几杯茶。 咖啡因的成人一般参考量、个体差异、儿童青少年风险、来源合计、低咖啡因产品及不适症状；面向公众的官方说明，不是个体安全保证。": "General adult total-intake guidance cannot be mechanically converted into a fixed number of tea cups for everyone each day. The source covers general adult caffeine guidance, individual differences, risks for children and adolescents, combined intake from all sources, low-caffeine products and symptoms of discomfort. It is official public information, not an individual safety guarantee.", "Web工具读取7页正式发布PDF（2025-10-21发布、11-21实施）。本机抓取只得占位响应，以web全文阅读记录为准。只提取定义条款分级，不把6.3品饮建议混入本表。": "The web tool read the formally issued seven-page PDF, published on 2025-10-21 and effective on 11-21. Local retrieval returned only a placeholder, so the web full-text reading record is used. Only grades in the definition clauses are extracted; the drinking suggestions in 6.3 are not mixed into this table.", "厂家商品编号BTY、慧苑坑竹窠半天腰样本，中稍偏足火；年份批次未标。当前库将半天腰列为半天妖别名。页面无明确汤色色名，不以其他名丛补齐；不采用“恢复活性”的未定义生理表述。": "Manufacturer product code BTY: a Bantianyao sample from Zhuke, Huiyuankeng, with medium to somewhat fuller roasting. Year and batch are not stated. The current library lists the “Bantianyao” spelling meaning “halfway up the waist” as an alias of the spelling meaning “halfway-to-heaven demon.” The page gives no explicit liquor-colour term, so no other named selection is used to fill it. The undefined physiological expression “restore activity” is excluded.", "采用60型双锅曲毫锅式炒干机，温度140～160℃，投叶量4.5～5kg，炒25-35分钟至茶叶互不粘连，初成颗粒状，紧握不成团，松手即散，有触手感，含水量20%～25%。": "Use a model 60 twin-pan Quhao pan-drying machine at 140–160°C, loading 4.5–5 kg. Pan-dry for 25–35 minutes until leaves no longer stick together, begin forming granules, do not remain in a ball when tightly held, fall apart when released and feel firm to the touch, with 20%–25% moisture.", "浮梁茶史与唐代以来的茶叶贸易相连。县政府的现代整理援引《元和郡县图志》说明唐代茶业规模，并记录清代红茶工艺传入、向海外销售的后续发展；地域茶史与本条绿茶保护工艺应分别理解。": "Fuliang's tea history is linked to trade since the Tang dynasty. A modern county-government account cites the Yuanhe Gazetteer of Commanderies and Counties to describe the Tang industry's scale, then records the introduction of black-tea processing in the Qing dynasty and subsequent overseas sales. Regional tea history and this entry's protected green-tea process should be understood separately.", "直条形绿茶，以一芽一叶或一芽二叶初展的鲜叶为原料，以特殊工艺加工制成。外形条索紧细，白毫显露，均匀一致；叶底完整绿亮，显芽均匀；汤色嫩绿明亮，持久清香，爽口回甘，滋味绵长。": "A straight-strip green tea made by a specialized process from fresh shoots of one bud and one leaf or one bud and two just-unfolding leaves. Its strips are fine, tight and uniform, with visible white down. Infused leaves are intact, green and bright, with evenly visible buds. Liquor is bright tender green, with a lasting fresh fragrance, a refreshing taste, returning sweetness and a lingering finish.", "以高温破坏酶活性，阻止酶促变化，促进水解、氧化反应，奠定优良品质基础。散失大量水分，使叶质柔软，便于造型。杀青后叶色暗绿、叶质柔软，梗折不断，手握成团，抛之即散，清香显露。": "High heat destroys enzyme activity, halts enzymatic changes, promotes hydrolysis and oxidation reactions, and establishes the basis for good quality. Substantial moisture loss softens the leaves for shaping. After heat-fixing, leaves are dark green and soft; stems bend without breaking; the leaves form a ball when held and disperse when tossed, with a distinct fresh fragrance.", "原报道明确毛峰版本；当前茶条限定646扁形绿茶，故只增加可辨认的工艺版本，不覆盖扁形主流程。 适用范围：named_practitioner_maofeng_variant": "The original report explicitly concerns a Maofeng version. The current tea entry is limited to the flat green tea in Announcement 646, so only an identifiable process variant is added without replacing the flat-tea main process. Scope: named_practitioner_maofeng_variant.", "商品页及原照片未标明开放许可，摄影者未具名；权利状态为未知，未取得独立转载授权。保留原页和原图URL，在原私有资料库作出处可追溯的商品样本参照，不宣称图片自有或可自由传播。": "Neither the product page nor the original photograph states an open licence, and the photographer is unnamed. Rights status is unknown; no separate republication permission has been obtained. The original page and image URLs are retained for a traceable product-sample reference in the existing private library. The image is not claimed as owned by this project or freely redistributable.", "茶坯处理与养花 → 拼和窨花 → 通花续窨 → 起花、湿坯干燥 → 摊晾、提花、匀堆装箱。本条记录来源所述工艺版本；设备、季节、原料及企业工艺可能不同，不作为生产操作规程。": "Tea-base preparation and flower conditioning → mixing and scenting → ventilation and continued scenting → flower removal and drying the moist tea → cooling, final floral scenting, blending and packing. This entry records the source's process version. Equipment, season, materials and company practices may vary; this is not a production operating code.", "本轮检索索引完整返回第5章卷曲形绿茶机械化加工5.1—5.3.10对应正文；直接PDF入口提示资源不存在，未宣称下载或全文逐页核验。这里只用第5章，不外推扁形与半手工章节。": "This round's search index returned the complete relevant text of chapter 5, mechanized processing of curled green tea, sections 5.1–5.3.10. The direct PDF link reported that the resource did not exist, so downloading or page-by-page full verification is not claimed. Only chapter 5 is used, without extension to flat-form or semi-manual chapters.", "新增追查旧产品标准293—2008，仪器网正常原页返回403；检索可见下载需登录/活力值，没有取得PDF。新产品标准、516—2008废止状态维持上轮结论，无正文则不升级。": "A new follow-up pursued the old product standard 293—2008. The normal instrument-website page returned 403; search text indicated downloading required login or activity credits, and no PDF was obtained. Conclusions from the preceding round on the new product standard and withdrawal of 516—2008 remain unchanged. Without the text, evidence status is not upgraded.", "原文异常待校核：所引官方文件“初炒”段出现“15～180℃”。该数值可能涉及原文或转录问题，尚未核对勘误；这里只保留查证记录，不作为可执行加工参数，也不擅自改为150℃。": "Source anomaly pending checking: the cited official document gives “15–180°C” in the initial pan-firing section. This may be a source or transcription issue, and no erratum has been checked. It is retained only as a verification note, not an executable processing parameter, and is not silently changed to 150°C.", "具名寿宁高山红茶单品页，原图标题再次写寿宁高山茶；同一商品产地原图明确原料取自福建寿宁下党产区。已逐张查看为该单品干茶、茶汤及小罐装展示，排除页面其他白茶及农副产品推荐。": "A named Shouning Mountain Black Tea product page; the original image title again says Shouning Mountain Tea. An origin image for the same product explicitly states that its raw material comes from Xiadang, Shouning, Fujian. Images were inspected individually and show this product's dry tea, liquor and small tins, excluding other white teas and agricultural recommendations on the page.", "海拔高度800m以下，坡度＜25°地势平坦的地方。土壤选择山地红黄壤土和黄壤土，土壤排水透气性能好，土层肥沃深厚，pH值5.0～6.5，土壤有机质含量2.5%～3.4%。": "Relatively level sites at elevations of 800 m or lower with slopes <25°. Choose mountain red-yellow or yellow loams with good drainage and aeration, deep fertile soil, pH 5.0–6.5 and organic matter of 2.5%–3.4%.", "现代茶场史可由制茶师谭邦全的经历观察：1975—1991年在邓村国营茶场工作，随后在邓村茶业企业从事加工经营。2006年形成地标保护公告，反映从国营茶场到地域品牌的发展。": "Modern tea-farm history is illustrated by tea maker Tan Bangquan, who worked at Dengcun State Tea Farm from 1975 to 1991 and subsequently in processing and business at Dengcun tea enterprises. A GI protection announcement in 2006 reflects the transition from state farms to a regional brand.", "石阡苔茶栽种区域通常选择，排灌方便，地势较高，土壤酸性、粘砂适度、结构良好，通透性好，表土有机质含量大于1%，土层厚度80cm以上，无污染，集中连片，便于规模化生产的地块": "Shiqian Taicha planting sites are generally selected for convenient irrigation and drainage, relatively high ground, acidic soil with a suitable clay–sand balance, good structure and permeability, topsoil organic matter above 1%, soil depth at least 80 cm, no pollution, and contiguous plots suitable for production at scale.", "旧文列一窨一提、二窨一提相容；须在标题及正文强调这是桂林GI实例，不得把地域标准升级为方法家族通则。 当前字段仅能追溯到检索节选；同一来源后续读取其他页不自动核验本字段。": "The earlier descriptions of one scenting plus one final floral scenting, and two scentings plus one final floral scenting, are compatible. The title and text must emphasize this is a Guilin GI example, not turn a regional standard into a universal rule for the method family. The current field is traceable only to a search excerpt; later reading of other pages from the same source does not automatically verify it.", "索引返回本页涌溪火青完整工艺段及改制说明。传统杀青揉捻、低温慢炒并锅筛分与现代提高干燥温度、减少投量、缩时机械化明确区分；不引用医学功效。旧/About/路径现为404。": "The index returned this page's complete Yongxi Huoqing process passage and its account of changes to the method. Traditional heat-fixing and rolling, slow low-temperature pan-firing, combined-pan processing and sieving are clearly distinguished from modern mechanization with higher drying temperatures, smaller loads and shorter durations. Medical claims are excluded. The old /About/ path now returns 404.", "本版特级、一级分别记录；不与2025地理标志保护要求等级拼接，不推定替代或现行效力。PDF已实际HTTP200取得，全文通过Web文本核读，第6页表1本地渲染逐像素核对。": "Special grade and Grade 1 in this edition are recorded separately, without combining them with grades in the 2025 GI protection requirements or assuming replacement or current legal effect. The PDF was actually obtained with HTTP 200, its full text read through the web tool, and Table 1 on page 6 rendered locally and checked at pixel level.", "公开专题名称为婺州举岩茶；图集标题明确标注“婺州举岩干茶”。已查看图像，确认实际展示茶叶样品，而非茶园、茶具或外包装。页面标题、公开简介和图集均明确为金华北山婺州举岩。": "The public feature is named Wuzhou Juyan Tea, and the gallery explicitly says “Wuzhou Juyan Dry Tea.” The image was inspected and confirms an actual tea sample, not a tea garden, utensils or packaging. The page title, public introduction and gallery all identify Wuzhou Juyan from Jinhua's northern mountains.", "峡州碧峰为半烘炒条形绿茶。采摘嫩芽叶后摊青、杀青、摊凉及初揉，再初干、复揉理条、足干提毫，最后筛分定级。理条时以抓、拢、理、搓、抖等手法收紧条索，烘焙时兼顾足干与显毫。": "Xiazhou Bifeng is a strip-shaped green tea combining oven drying and pan-firing. After tender shoots are picked, they are spread, heat-fixed, cooled and initially rolled, then initially dried, rerolled and aligned, finally dried while bringing out down, and sieved and graded. Alignment uses grasping, gathering, straightening, rubbing and shaking to tighten the strips; roasting aims both to complete drying and reveal down.", "广西壮族自治区龙胜各族自治县县域范围内的龙脊镇、龙胜镇、江底乡、平等镇、马堤乡、泗水乡、伟江乡、乐江乡、瓢里镇、三门镇等10个乡镇所管辖的119个行政村和6个居民社区。": "119 administrative villages and 6 residential communities across ten towns and townships in Longsheng Various Nationalities Autonomous County, Guangxi Zhuang Autonomous Region: Longji and Longsheng towns; Jiangdi Township; Pingdeng Town; Madi, Sishui, Weijiang and Lejiang townships; and Piaoli and Sanmen towns.", "采用清香型球形乌龙体系：日光或热风萎凋后，在室内静置与搅拌促进适度氧化，继而炒青、揉捻、初干。经布巾包覆团揉、解块反复做形，再干燥与适度焙火；梨山产品通常重视清扬香气。": "Uses the light-aroma, ball-shaped oolong system: after sun or hot-air withering, indoor resting and agitation promote moderate oxidation, followed by pan heat-fixing, rolling and initial drying. Cloth-wrapped ball rolling and clump breaking are repeated to shape the tea, followed by drying and moderate roasting. Lishan products commonly emphasize a bright, lifted fragrance.", "槽式萎凋 → 揉捻、解块 → 发酵（酶促氧化） → 毛火、足火 → 分路精制。来源既有初制也有分路精制；本档仅简述关键逻辑，不复制所有机械参数，不升级为全地域强制规程。": "Trough withering → rolling and clump breaking → fermentation (enzymatic oxidation) → initial and final firing → separate refining routes. The source covers both primary processing and route-specific refining. This entry summarizes the main logic without copying every machine parameter or elevating it to a mandatory code for the whole region.", "海都茶周刊采访全国茶叶标准技术委员会委员陈郁榕的知识讲解。同段明确圆炒青的平水珠茶名称并提供五项描述；外形细圆紧重的句子明确限定高档茶。未提供正式分级表或实验样品批次。": "A knowledge feature in Haidu Tea Weekly interviewing Chen Yurong, a member of the national tea standardization technical committee. The same passage explicitly names Pingshui Gunpowder Tea as round pan-fired green tea and provides all five sensory dimensions. The statement describing fine, round, tight, heavy leaves is explicitly limited to high-grade tea. No formal grading table or experimental sample batch is provided.", "research-archive:/中国茶文化库/research/images-v09/southwest/specimens/5a11ed7d3f38-17.jpg": "research-archive:/中国茶文化库/research/images-v09/southwest/specimens/5a11ed7d3f38-17.jpg", "research-archive:/中国茶文化库/research/images-v09/southwest/specimens/5a11ed7d3f38-20.jpg": "research-archive:/中国茶文化库/research/images-v09/southwest/specimens/5a11ed7d3f38-20.jpg", "2021年对卞永前的实地采访记载，他于1999年从浙江安吉引入白叶1号，在溧阳松岭头建立种植基地；此为现代从业者回忆。2009年溧阳市政府正式划定天目湖白茶产地范围。": "A 2021 field interview with Bian Yongqian records his introduction of Baiye No. 1 from Anji, Zhejiang, in 1999 and establishment of a planting base at Songlingtou, Liyang. This is a modern practitioner's recollection. In 2009, the Liyang Municipal Government formally designated the production area for Tianmuhu Baicha.", "延祥茶在当地曾用于新茶待客和馈赠，制作技艺于2020年列入三明市第六批非遗。合作社将分散茶农的生产与技艺传习联系起来；孔坑茶包含不同茶类产品，贡茶一名是地域文化名称。": "Yanxiang Tea was locally used to welcome guests with new tea and as a gift. Its making technique entered Sanming's sixth heritage list in 2020. Cooperatives connect dispersed growers' production with craft transmission. Kongkeng Tea includes different tea categories; “tribute tea” is a regional cultural name.", "黄山一品官网2017年回顾2005年参展的“屯绿”牌清福茶，并转述专家对该品牌茶样的评价。只作具名厂商历史样本描述；不是独立审评报告，也不代表现售产品或全部屯溪绿茶。": "In 2017, Huangshan Yipin's website recalled its “Tunlü” brand Qingfu Tea exhibited in 2005 and relayed experts' comments on that brand's sample. This is only a historical sample description from a named manufacturer, not an independent evaluation report or a representation of current products or all Tunxi Green Tea.", "4月下旬或5月上旬，芽叶生长期长。春茶前期留钱叶，后期留1叶，夏秋茶留鱼叶采较为理想，同时采净对夹叶。各季茶要分期、分批、多次勤采，采高留低，采中央，留两则，采养结合": "In late April or early May, with a long bud-and-leaf growth period. For early spring picking, retain the small scale-like qian leaves; later in spring, retain one leaf. In summer and autumn, retaining fish leaves is preferable, while fully harvesting dormant banjhi shoots. Pick frequently in stages and batches each season, harvesting higher and central shoots while retaining lower and side shoots, combining harvest with plant maintenance.", "晒青、凉青、摇青 → 炒青 → 揉捻、初烘 → 包揉、复烘、复包揉 → 烘干、精制。本条记录来源所述工艺版本；设备、季节、原料及企业工艺可能不同，不作为生产操作规程。": "Sun withering, cooling and leaf shaking → pan heat-fixing → rolling and initial drying → cloth-ball rolling, second drying and repeated cloth-ball rolling → drying and refining. This entry records the source's process version. Equipment, season, materials and company practices may differ; it is not a production operating code.", "NCCIH报告少见肝损伤主要涉及绿茶提取物片剂或胶囊；EFSA依据现有数据无法为绿茶补充剂确定安全剂量。因此，研究中出现肝损伤信号的剂量不能反推为低于该剂量必然安全。": "NCCIH reports that rare liver injuries mainly involve green-tea extract tablets or capsules. EFSA could not establish a safe dose for green-tea supplements from available data. A dose at which studies show a liver-injury signal therefore cannot be used to conclude that every lower dose is necessarily safe.", "读取搜索索引的文章正文；直接打开超时。古代贡茶史不等于现代工艺同年起源。 传统蒙顶黄芽工艺链：摊放、杀青、初包、二炒、复包、三炒、摊放闷黄、整形提毫、烘焙干燥、包装。": "The article body returned by the search index was read; direct opening timed out. Ancient tribute-tea history does not establish that the modern process originated in the same year. Traditional Mengding Huangya sequence: spreading, heat-fixing, first wrapping, second pan-firing, rewrapping, third pan-firing, spreading for yellowing, shaping and bringing out down, roasting dry, and packing.", "本轮实际读取两产品工艺并查看第1864、2182、2183页像素。原文“萎调”不静默修正；125—145℃之后未明标设备位置，保留为紧随干燥后的附加参数，不归入发酵。": "This round read both products' processes and inspected pixels on pages 1864, 2182 and 2183. The source's variant spelling of withering is not silently corrected. The equipment location for 125–145°C is not explicitly stated; it is retained as an additional parameter immediately after drying, not assigned to fermentation.", "商务部地方馆只有企业名录。农业信息网站内名称查询新定位的3条培训、2条品质鉴评原稿全部404，只有目录节选，无成品像素；未找到新的可访问厂家产品目录或具体绿茶SKU。": "The Ministry of Commerce's local showcase contains only an enterprise list. Name searches within the agricultural-information website newly located three training and two quality-evaluation articles, but all returned 404. Only catalogue excerpts were available, with no finished-tea pixels. No new accessible producer catalogue or specific green-tea SKU was found.", "research-archive:/中国茶文化库/research/images-v09/southwest/specimens/f9bd1d1e4458-3.jpg": "research-archive:/中国茶文化库/research/images-v09/southwest/specimens/f9bd1d1e4458-3.jpg", "research-archive:/中国茶文化库/research/images-v09/southwest/specimens/6c4cce125c27-0.jpg": "research-archive:/中国茶文化库/research/images-v09/southwest/specimens/6c4cce125c27-0.jpg", "research-archive:/中国茶文化库/research/images-v09/southwest/specimens/6c4cce125c27-4.jpg": "research-archive:/中国茶文化库/research/images-v09/southwest/specimens/6c4cce125c27-4.jpg", "research-archive:/中国茶文化库/research/images-v09/southwest/specimens/3d9ac3879139-3.jpg": "research-archive:/中国茶文化库/research/images-v09/southwest/specimens/3d9ac3879139-3.jpg", "research-archive:/中国茶文化库/research/images-v09/southwest/specimens/5a11ed7d3f38-3.jpg": "research-archive:/中国茶文化库/research/images-v09/southwest/specimens/5a11ed7d3f38-3.jpg", "research-archive:/中国茶文化库/research/images-v09/southwest/specimens/5a11ed7d3f38-6.jpg": "research-archive:/中国茶文化库/research/images-v09/southwest/specimens/5a11ed7d3f38-6.jpg", "T/ZYCX 003—2020将遵义毛峰定义为以遵义境内鲜叶按DB52/T 634或635加工的有毫绿茶。本轮仅完成635直条形规程取证，634卷曲形尚未取得原文。": "T/ZYCX 003—2020 defines Zunyi Maofeng as a downy green tea made from fresh leaves grown within Zunyi and processed under DB52/T 634 or 635. This round obtained evidence only for the straight-strip code 635; the original curled-form code 634 had not yet been obtained.", "土壤应选择深厚的红壤或黄壤。土壤pH值4.0～6.5，有机质含量＞2.0%，土壤有效深度50cm以上。土壤透水蓄水性良好，水源较近，地下水位应在1m以下，排水良好。": "Choose deep red or yellow soils, with pH 4.0–6.5, organic matter >2.0% and effective depth at least 50 cm. Soil should be both permeable and moisture-retentive, near a water source, with groundwater at least 1 m below the surface and good drainage.", "1.加工。鲜叶-凉青-杀青-揉捻-初烘-初炒-复炒-毛茶-拣剔-拼配-补火-成品。2.储存。产品均储存于阴凉避光通风的茶叶储存仓库储存，清洁、干燥、通风，无鼠虫害。": "1. Processing. Fresh leaves → cooling/spreading → heat-fixing → rolling → initial drying → first pan-firing → second pan-firing → unfinished tea → sorting → blending → refiring → finished product. 2. Storage. Store products in a cool, shaded, ventilated tea warehouse that is clean, dry and free of rodents and insects.", "湖北省竹山县城关镇、潘口乡、溢水镇、麻家渡镇、宝丰镇、擂鼓镇、秦古镇、竹坪乡、得胜镇、大庙乡、文峰乡、双台乡、楼台乡、深河乡、田家坝镇、官渡镇、柳林乡等十七个乡镇。": "Seventeen towns and townships in Zhushan County, Hubei: Chengguan Town, Pankou Township, Yishui, Majiadu, Baofeng, Leigu and Qingu towns, Zhuping Township, Desheng Town, Damiao, Wenfeng, Shuangtai, Loutai and Shenhe townships, Tianjiaba and Guandu towns, and Liulin Township.", "湖北省宜昌市当阳市玉泉街道办事处的玉泉、百宝寨、焦堤、金沙、干河、枣林、清溪、柳林、三桥、官道河、合意等11个村，以及王店镇的木店、新店、严河等3个村所辖行政区域。": "The administrative areas of eleven villages in Yuquan Subdistrict, Dangyang, Yichang, Hubei—Yuquan, Baibaozhai, Jiaodi, Jinsha, Ganhe, Zaolin, Qingxi, Liulin, Sanqiao, Guandaohe and Heyi—and three villages in Wangdian Town: Mudian, Xindian and Yanhe.", "土壤具备自然肥力、土层深厚（有效土层达60cm以上）、土体疏松、沙壤质地通气性良好，有机质含量在1.5%以上，营养丰富而平衡，呈弱酸性黄壤等，pH值4.5～6.5。": "Naturally fertile, deep soils with an effective depth at least 60 cm, loose sandy-loam texture and good aeration, organic matter at least 1.5%, and rich, balanced nutrients. Suitable soils include slightly acidic yellow soils, with pH 4.5–6.5.", "散失水分，使茶叶定型，塑造外形内质品质。初烘叶含水35%～40%，叶不粘手，可捏成团，松开即散。复烘叶含水15%～20%，茶条已较干硬，可折断，握之刺手，茶香显露。": "Remove moisture to set the tea's shape and develop appearance and internal quality. After initial drying, moisture is 35%–40%; leaves do not stick to the hand, form a ball when squeezed and separate when released. After second drying, moisture is 15%–20%; strips are relatively dry and firm, break when bent, feel prickly when held and release a distinct tea aroma.", "摊放 → 杀青 → 理条 → 揉捻 → 干燥。PDF1299—1301页。此版本明确摊放→杀青→理条→揉捻→干燥，原库摘要先揉后理需作为另一来源版本另核，不能合并。": "Spreading → heat-fixing → leaf alignment → rolling → drying. PDF pages 1299–1301. This version explicitly places alignment before rolling. The original library summary places rolling first and requires separate verification as another source version; the two cannot be merged.", "茶菁选择 → 日光萎凋 → 室内萎凋及搅拌 → 杀菁、揉捻、解块 → 初干、足干。本条记录来源所述工艺版本；设备、季节、原料及企业工艺可能不同，不作为生产操作规程。": "Fresh-leaf selection → sun withering → indoor withering and agitation → heat-fixing, rolling and clump breaking → initial and final drying. This entry records the source's process version. Equipment, season, materials and company practices may differ; it is not a production operating code.", "茶坯与鲜花准备 → 拼和窨花 → 通花、收堆续窨 → 起花、复火 → 复窨或提花。本条记录来源所述工艺版本；设备、季节、原料及企业工艺可能不同，不作为生产操作规程。": "Tea-base and fresh-flower preparation → mixing and scenting → ventilation and reheaping for continued scenting → flower removal and refiring → further scenting or final floral scenting. This entry records the source's process version. Equipment, season, materials and company practices may differ; it is not a production operating code.", "地方标准或地标文件描述的是特定等级或产品版本要求，论文结果对应其试验样品。它们不证明网站所展示的照片样品达到该等级，也不是本馆实际审评。所有茶目前均无本馆实测总分。": "Local standards and GI documents describe requirements for particular grades or product versions; research findings apply to the study's samples. They do not prove that the photographed samples displayed on this site meet those grades, nor are they this library's own evaluations. No tea currently has a total score from this library's own testing.", "仅支持本条目所列事实，不等于对整篇材料或营销说法背书。 直接打开正文后以检索完整返回补核末段，采用产区、初制—精制主链及低温慢焙提示；不采用单一诞生年份或健康宣传。": "Supports only the facts listed in this entry, not endorsement of the entire source or its marketing claims. After direct reading, complete search retrieval was used to check the final section. The origin, primary-processing/refining sequence and low-temperature slow-roasting guidance are used; a single birth year and health promotion are excluded.", "检索索引返回的标准正文第3—5章：发花定义、进烘—晾置—发花—干燥及环境监测；适用智能发花版本。直接打开提示资源不存在，未据此声称全文可正常下载或完成现行状态核验。": "Chapters 3–5 of the standard returned by the search index cover the definition of fungal flowering, entry into the drying room, resting, flowering, drying and environmental monitoring. This applies to the smart-controlled flowering version. Direct opening reported that the resource did not exist; normal full-text downloading or verification of current validity is not claimed.", "加工基本工艺流程：杀青—揉捻—二青（理条、提毫）—烘干，产品在加工过程中，不得对在制品进行着色、添加任何非茶物质。成品茶按产品质量要求分为特级、一级、二级、三级。": "Basic processing sequence: heat-fixing → rolling → second heating (leaf alignment and bringing out down) → drying. During processing, unfinished products must not be coloured or have any non-tea substance added. Finished tea is divided by quality requirements into special grade and Grades 1, 2 and 3.", "福建省三明市大田县全境，具体是屏山、济阳、吴山、谢洋、武陵、桃源、上京、太华、建设、广平、奇韬、文江、梅山、前坪、华兴、均溪、石牌、湖美、东风等19个乡镇和农场。": "All of Datian County, Sanming City, Fujian, specifically nineteen towns, townships and farms: Pingshan, Jiyang, Wushan, Xieyang, Wuling, Taoyuan, Shangjing, Taihua, Jianshe, Guangping, Qitao, Wenjiang, Meishan, Qianping, Huaxing, Junxi, Shipai, Humei and Dongfeng.", "早安玉山2018年走访怀玉乡洋塘的原发布图文介绍江西三山实业与玉山怀玉三清山白茶，照片紧邻三清山白茶具名介绍；已区分后一张普通白茶比较图，所选仅为具名三清山样本。": "A 2018 original illustrated report by Good Morning Yushan visiting Yangtang, Huaiyu Township, introduces Jiangxi Sanshan Industry and Yushan Huaiyu Sanqingshan Baicha. The photograph directly adjoins the named Sanqingshan Baicha introduction. It was distinguished from a later comparison image of ordinary Baicha; only the named Sanqingshan sample is selected.", "按宜红工夫共同制作体系，鲜叶先萎凋、揉捻、发酵和干燥成为毛茶，再验收归堆、筛分拣剔及拼配包装。五峰曾设精制茶厂；这里说明工艺体系，不代替各等级产品的企业操作参数。": "In the shared Yihong Gongfu system, fresh leaves are withered, rolled, fermented and dried into unfinished tea, then inspected and assembled into batches, sieved and sorted, blended and packed. Wufeng had a refining factory. This describes the processing system, not company operating parameters for every product grade.", "现场采访把现代东江湖茶的发展联系到资兴东江库区果茶研究所推出的“东江楚云仙”茶，其名称借自湖中兜率岩岛的楚云仙庵。该线索说明现代产品形成与湖区景观命名之间的联系。": "A field interview links modern Dongjianghu Tea development to “Dongjiang Chuyunxian” tea introduced by the Zixing Dongjiang Reservoir Area Fruit and Tea Research Institute. The name was borrowed from Chuyunxian Nunnery on Doushuaiyan Island in the lake. This connects modern product formation with landscape-based naming.", "SIAL国际食品展参展商八桂凌云的智尊金毫红茶商品页直接展示带品牌标记的金毫干茶；中绿华夏认证中心企业介绍交叉确认生产者在广西百色凌云、雾中缘基地原料与红茶产品。": "The Zhizun Jinhao black-tea product page of SIAL exhibitor Bagui Lingyun directly displays branded golden-down dry tea. An enterprise introduction from the China Green Food Huaxia Organic Food Certification Centre cross-confirms the producer's location in Lingyun, Baise, Guangxi, its Wuzhongyuan base material and its black-tea products.", "2022年铜仁科研人员论文已对梵净山翠峰进行品种比较试验；2024年地方报道把翠峰列入印江茶产业产品。现档案不把团龙贡茶等当地古茶史直接当作翠峰现代商品的创制史。": "A 2022 paper by Tongren researchers already reported cultivar comparisons for Fanjingshan Cuifeng; a 2024 local report lists Cuifeng among Yinjiang's tea-industry products. This record does not turn local ancient tea history, such as Tuanlong tribute tea, directly into the creation history of the modern Cuifeng product.", "茶坯处理 → 鲜花培养 → 窨花拌和 → 通花散热 → 起花 → 复火 → 转窨 → 提花。这是苏州本地项目证据，不借用福州流程；原页未提供时温、窨次数或配花量。": "Tea-base preparation → flower conditioning → mixing and scenting → ventilation and cooling → flower removal → refiring → further scenting → final floral scenting. This is evidence from the local Suzhou project, not a borrowed Fuzhou process. The original page gives no times, temperatures, number of scentings or flower quantities.", "由编辑主动采集政府、非遗、科研、标准和地方文化来源，为名称建立档案与相互关系；不依赖访客提交。全国地方茶名、别称与现代产品持续变化，覆盖范围按可追溯来源清单核对。": "Editors actively collect government, heritage, research, standards and local-cultural sources to establish records and relationships among names, without relying on visitor submissions. Local tea names, aliases and modern products continue to change across China; coverage is checked against traceable source lists.", "仅支持本条目所列事实，不等于对整篇材料或营销说法背书。 直接打开全文，核黄旦品种/黄金桂商品名关系及轻晒轻摇、炒青、轻揉、慢烘要点；起源故事和网页错字不用于史实。": "Supports only the facts listed in this entry, not endorsement of the entire source or its marketing claims. The full text was opened directly to verify the Huangdan cultivar/Huangjingui product-name relationship and the key points of light sun withering, gentle shaking, pan heat-fixing, gentle rolling and slow drying. Origin stories and webpage typos are not used as historical facts.", "全文HTML及正文31图中的波密23图已保存、联系表查看。历史为2023年政府现代转述；未阅读其提及的《易贡茶场志》原书。文中最高海拔、生态及有机绝对表述不采用。": "The complete HTML and twenty-three Bomi images among the article's thirty-one images were saved and inspected in a contact sheet. Historical material is a modern government retelling from 2023; the cited History of Yigong Tea Farm was not read. Absolute claims about highest elevation, ecology and organic status are excluded.", "新找到将军峰集团官网并读完三页商品目录、旧有机茶画册和设计原作者稿；画册是包装陈列，目录具体产品未标银杉。四个绿茶SKU详情返回空正文。本轮无可通过的银杉成茶图。": "The newly found Jiangjunfeng Group website was checked through three product-catalogue pages, an older organic-tea brochure and the original designer's post. The brochure displays packaging; specific catalogue products are not labelled Yinshan. Four green-tea SKU detail pages returned empty bodies. No acceptable Yinshan finished-tea image was found in this round.", "干茶：紧细圆直，峰苗挺秀，形似松针，翠绿润，尚显毫、匀净；汤色：嫩绿、清澈、明亮；香气：清香或嫩（栗）香、花香，高、持久；滋味：鲜醇、甘爽；叶底：嫩绿明亮，匀齐": "Dry-leaf appearance: fine, tight, round, straight, elegant pointed tips resembling pine needles, lustrous emerald green, some visible down, clean and uniform. Liquor colour: clear, bright tender green. Aroma: fresh or tender/chestnut, floral, high and lasting. Taste: fresh, mellow, sweet and brisk. Infused leaves: bright tender green and even.", "镇江专家访谈记载：1982年在陈椽指导下立项，1985年由市林科所、下蜀茶场、高资茶场等单位共同研制成功。属于现代研发名茶，不能把镇江古代茶史直接作为其创制史。": "A Zhenjiang expert interview records that the project began in 1982 under Chen Chuan's guidance and was successfully developed in 1985 by the municipal forestry research institute, Xiashu Tea Farm, Gaozi Tea Farm and other units. This is a modern research-developed famous tea; Zhenjiang's ancient tea history cannot directly serve as its creation history.", "马坡村保留讲述“十株茶”的地方记忆。活动中由守护者王长权讲古茶园往事，茶农展示采制与泡茶，土家民歌《黄四姐》也在茶事现场演唱；这是茶与村落口述文化相结合的实例。": "Mapo Village preserves local memories of “ten tea trees.” At events, guardian Wang Changquan recounts the old garden's history, growers demonstrate picking, processing and brewing, and the Tujia folk song Huang Sijie is performed. This exemplifies tea's connection with village oral culture.", "省级青砖茶制作技艺在咸安通过生产企业传承，其销售连接新疆、内蒙古及俄罗斯等地。砖茶兼具当地制茶劳动和异地饮茶生活的意义，今日茶事活动也加入书法、品鉴和工艺展示。": "The provincial heritage craft of Qingzhuan brick tea is transmitted through producers in Xian'an, with sales reaching Xinjiang, Inner Mongolia, Russia and elsewhere. Brick tea connects local production work with drinking practices in distant regions. Today's tea events also feature calligraphy, tasting and craft demonstrations.", "桃源县农业农村局的历史整理将当地红茶生产追溯到清同治四年（1865年），并记载2016年获得地理标志登记。这一清代起点属于现代政府转述，尚不能替代当时档案原件。": "A historical account by Taoyuan County's Agriculture and Rural Affairs Bureau traces local black-tea production to the fourth Tongzhi year, 1865, and records GI registration in 2016. This Qing-era starting point is a modern government retelling, not a substitute for original contemporary archives.", "以一芽一叶初展鲜叶制作，依次杀青、清风散热、初揉、初干、做形、提毫，摊放后烘焙。做形时手掌回转搓揉，提毫时茶条彼此摩擦，使毫毛显露；总体采用先炒后烘的干燥方式。": "Made from fresh shoots with one bud and one just-unfolding leaf: heat-fixing, air cooling, initial rolling, initial drying, shaping and bringing out down, followed by spreading and roasting. Shaping uses circular palm-rubbing; bringing out down makes strips rub against one another to reveal the hairs. Overall drying combines pan-firing first and oven roasting afterwards.", "复式萎凋 → 做青、走水 → 双炒双揉 → 低温久烘。所引非遗页称传统流程包含十道工序，但只明确介绍以下关键节点。此处保留关键节点顺序，不虚构完整十道操作规程。": "Combined withering → leaf agitation and moisture movement → two pan-firings and two rollings → prolonged low-temperature roasting. The cited heritage page says the traditional process has ten operations but explicitly describes only these key stages. Their order is retained without inventing a complete ten-operation code.", "本页提供茶饮健康与安全的一般信息，不能用于诊断、治疗或替代医生建议。传统饮茶经验、成分检测和人体临床结论须分开阅读；有某种成分，不等于喝某款茶就能获得治疗效果。": "This page provides general information on tea drinking, health and safety. It cannot diagnose or treat conditions or replace medical advice. Traditional drinking experience, constituent testing and human clinical findings must be read separately: the presence of a compound does not mean drinking a particular tea provides a therapeutic effect.", "仅支持本条目所列事实，不等于对整篇材料或营销说法背书。 直接项目入口仅返回简介；本地址检索返回完整项目正文，核原料分级、初制四步、精制五步及轻萎凋重揉捻足发酵。": "Supports only the facts listed in this entry, not endorsement of the entire source or its marketing claims. The direct project entry returned only an introduction; search retrieval at this address returned the complete project text, confirming raw-material grading, four primary-processing steps, five refining steps, and light withering, heavy rolling and full fermentation.", "现场报道明确到访宜都，并介绍宜红茶业智能化车间的揉捻桶、发酵柜参数；仅为设备操作片段，不足以确定完整主流程。Web可读全文；本地HTTP请求被网站拦截且未重试。": "The field report explicitly visits Yidu and describes rolling-cylinder and fermentation-cabinet parameters in Yihong Tea Industry's smart workshop. These are equipment-operation fragments, insufficient to establish a complete main process. The web tool could read the full text; the website blocked the local HTTP request, which was not retried.", "干茶：单芽纤细，白毫可见，芽形整齐，芽色灰绿；汤色：橙黄色，清澈且较明亮；香气：清新，毫香可辨；滋味：较醇厚，尚鲜纯，略带苦涩；叶底：较柔软，嫩度均匀，夹红叶": "Dry-leaf appearance: slender single buds with visible white down, even bud shape and grey-green colour. Liquor colour: orange-yellow, clear and fairly bright. Aroma: fresh, with discernible downy-bud fragrance. Taste: fairly full and mellow, reasonably fresh and clean, with slight bitterness and astringency. Infused leaves: fairly soft, uniformly tender, with some red leaves.", "扁形茶其品质外形扁平挺直，嫩绿隐毫汤色绿亮，香气持久，滋味鲜醇回甘，叶底嫩绿明亮。条形茶其品质条索紧结重实，色泽油润，栗香持久，滋味醇厚，叶底绿亮，清香四溢。": "Flat tea: flat and straight, tender green with concealed down; bright green liquor; a lasting aroma; a fresh mellow taste with returning sweetness; and bright tender-green infused leaves. Strip tea: tight, substantial, lustrous strips; a lasting chestnut aroma; a mellow full taste; bright-green infused leaves; and an abundant fresh fragrance.", "广西政协报对覃塘茶业的采访将毛尖茶创制放在20世纪70年代，反映现代地方名茶的研制过程。此后，技艺传承、标准与品牌建设推动它由茶场产品成为覃塘的重要地域名片。": "A Guangxi CPPCC News interview about Qintang's tea industry places the creation of Maojian tea in the 1970s, reflecting the development of a modern local famous tea. Craft transmission, standards and brand building subsequently helped turn a tea-farm product into an important regional symbol for Qintang.", "按图保留揉捻→发酵→炒菁顺序；“覆炒”为原图写法。不据一般乌龙茶工艺改写，不补未提供的参数。 适用范围：官方教材完整箭头流程；未给出各环节温度、时长或循环参数": "The diagram's order of rolling → fermentation → pan heat-fixing is retained, as is its wording for repeated pan-firing. It is not rewritten to match a general oolong process, and no unspecified parameters are added. Scope: the complete arrow-linked sequence in an official teaching document; temperatures, durations and cycle parameters are not supplied.", "文章刊载的巴蜀玉叶品牌冲泡样本。原稿图注同时注明图片来自网络，摄影者及原始商业拍摄出处未披露；仅有地方志部门对品名的图文认定，不推定具体等级、年份或作者授权。": "A brewed sample of the Bashu Yuye brand published in the article. The original caption also says the image came from the internet, without identifying the photographer or original commercial shoot. Only the local-history authority's illustrated identification of the product name is available; grade, year and creator permission are not inferred.", "海青茶种植选用当地选育驯化的优良品种，主要有胶南春、海青锋、海北春、海青翡翠等品种，相继研制开发了龙井、银针、碧螺春、毛峰、炒青、烘青等12大系列30余个品种": "Haiqing tea planting uses locally selected and acclimatized improved cultivars, mainly Jiaonanchun, Haiqingfeng, Haibeichun and Haiqing Feicui. More than thirty products in twelve major series have subsequently been developed, including Longjing, Yinzhen, Biluochun, Maofeng, pan-fired green tea and oven-dried green tea.", "以下据质量控制技术规范转载，待核原件：鲜叶摊放后杀青、摊凉、揉捻，再初烘、摊凉回潮和复烘提香。杀青叶及时散热，揉捻按嫩度调整轻重，分段干燥形成紧秀略弯的茶条。": "The following is based on a reprinted quality-control technical code, pending the original: spread fresh leaves, heat-fix, cool and roll, then initially dry, cool and equilibrate moisture, and dry again to develop aroma. Promptly release heat after heat-fixing, adjust rolling pressure to tenderness, and use staged drying to form slender, tight, slightly curved strips.", "已从官方地址下载14页PDF并读取正文；附录A的工艺用于特级地理标志产品，不自动覆盖全部级别。标准主文另引用加工规程；本轮新档主要采用2025年专属加工规程。": "The fourteen-page PDF was downloaded from the official address and its text read. Appendix A's process applies to special-grade GI products, not automatically to all grades. The main standard also references a processing code; the new record in this round mainly uses the dedicated 2025 processing code.", "搜狐号葡萄er生活记录商品转载介绍兴业云顶山红茶，图片有广西移动移出优宣传，但未披露直接上游稿源；据此追到有赞具体红茶SKU。未选用该转载中来源不明的摆拍图。": "A repost by the Sohu account Putao er Life Record introduces Xingye Yundingshan black tea. Images carry Guangxi Mobile's Yichuyou promotion, but the immediate upstream source is undisclosed. This led to a specific black-tea SKU on Youzan. Unattributed staged photographs in the repost were not selected.", "鲜叶采摘应分批分次，提手采摘，不得掐采、捋采、抓采和带老叶杂物采摘。鲜叶进厂后，应分级验收、分别摊放，晴天叶与雨（露）水叶分开，上午采的叶与下午采的叶分开。": "Pick fresh leaves in repeated batches by lifting the shoots, not pinching, stripping or grabbing, and do not include old leaves or debris. On arrival at the factory, inspect by grade and spread separately, keeping dry-weather leaves apart from rain/dew-wet leaves and morning-picked leaves apart from afternoon-picked leaves.", "麻姑茶因南城县麻姑山区而得名。官方商标报道转述《南城县志》与徐光启《农政全书》中的赞茶记载，说明其地方名茶声誉；本批没有核到古籍原版，不据此确定最早创制年。": "Magu Tea is named after the Magu mountain area in Nancheng County. An official trademark report relays praise from the Nancheng County Gazetteer and Xu Guangqi's Complete Treatise on Agriculture, illustrating its reputation as a local famous tea. Ancient original editions were not verified in this batch, so no earliest creation year is established.", "董河的茶业传承也发生在茶园培训现场：中茶所专家讲解茶园管理，村民和加工户共同学习。合作社把生产经验与专业技术连接起来，春茶采制成为社区交流和技术传授的场合。": "Donghe's tea-industry transmission also takes place in garden training sessions: experts from the Tea Research Institute explain garden management while villagers and processors learn together. Cooperatives connect production experience with specialist techniques, making spring picking and processing occasions for community exchange and skills teaching.", "公开专题名称为安顶云雾；图集标题明确标注“安顶云雾干茶”。已查看图像，确认实际展示茶叶样品，而非茶园、茶具或外包装。本库已记录该来源名称为安顶云雾茶的别名。": "The public feature is named Anding Yunwu, and its gallery explicitly says “Anding Yunwu Dry Tea.” The image was inspected and confirms an actual tea sample, not a garden, utensils or packaging. The library already records this source name as an alias of Anding Yunwu Tea.", "鹿野乡公所公布的鹿野红乌龙茶产地证明标章使用条件，适用产区为台东县鹿野乡行政区域；不是所有红乌龙的通用要求，也不证明任一商家已取得标章。网页未标明制定日期。": "Conditions published by the Luye Township Office for using the Luye Red Oolong origin certification mark, applying to the administrative area of Luye Township, Taitung County. These are not universal requirements for all red oolong and do not prove that any particular seller holds the mark. The webpage gives no adoption date.", "DB3709/T 188—2019分别规定未揉捻条形、揉捻条形和卷曲形三套工序，详见逐步工序及其版本；本次取得的是2019版原文，未断言2026年现行有效。": "DB3709/T 188—2019 separately specifies three sequences: unrolled strip tea, rolled strip tea and curled tea; see the detailed steps and versions. The original obtained is the 2019 edition, without a claim that it remains valid in 2026.", "嫩梢或叶片分选 → 萎凋 → 干燥、拣剔。原料定义由标准草案中明确标注的国标引文核对，并核对国标题录；尚未逐页核验国标原版。萎凋的具体设备及时温不强行统一。": "Sorting tender shoots or leaves → withering → drying and sorting. The raw-material definition was checked against an explicitly identified national-standard quotation in a draft and against the national standard's bibliographic record. The original national standard has not yet been verified page by page. Specific withering equipment, times and temperatures are not forced into a single prescription.", "萎凋 → 揉捻、解块 → 补足氧化 → 高温干燥。这是科研推广机构的区域代表工艺，不是所有鱼池工厂、所有品种的专属SOP；解块与氧化可交叠，图区分碎形路线。": "Withering → rolling and clump breaking → completion of oxidation → high-temperature drying. This is a representative regional process from a research and extension institution, not a dedicated SOP for every Yuchi factory or cultivar. Clump breaking and oxidation can overlap; the diagram distinguishes a broken-leaf route.", "绿茶饮料与提取物的研究局限、安全性、肝损伤及药物相互作用。正文最近更新为2025年2月；全站页脚更新时间不作为本文发表日期。不能外推为各产地名茶的治疗证据。": "Research limitations and safety of green-tea beverages and extracts, including liver injury and drug interactions. The body was last updated in February 2025; the site-wide footer update is not treated as the article's publication date. This cannot be extrapolated into therapeutic evidence for individual regional famous teas.", "已读取官方PDF文本和表2各行，标准2023年发布，未另核后续修订状态。截图及本地下载失败，未称已完成像素级表格复核；本库以清晰可辨的特级两形态条目作整理。": "The official PDF text and each row of Table 2 were read. The standard was issued in 2023; later revision status was not separately checked. Screenshots and local downloading failed, so pixel-level table verification is not claimed. The library organizes the clearly legible special-grade entries for two forms.", "research-archive:/中国茶文化库/research/images-v10/southwest/pages/813b488e6a1c.html": "research-archive:/中国茶文化库/research/images-v10/southwest/pages/813b488e6a1c.html", "research-archive:/中国茶文化库/research/images-v10/southwest/pages/221c93ac98c0.html": "research-archive:/中国茶文化库/research/images-v10/southwest/pages/221c93ac98c0.html", "research-archive:/中国茶文化库/research/images-v10/southwest/pages/5060d7098d23.html": "research-archive:/中国茶文化库/research/images-v10/southwest/pages/5060d7098d23.html", "research-archive:/中国茶文化库/research/images-v09/southwest/pages/3d9ac3879139.html": "research-archive:/中国茶文化库/research/images-v09/southwest/pages/3d9ac3879139.html", "research-archive:/中国茶文化库/research/images-v10/southwest/pages/082a83685a14.html": "research-archive:/中国茶文化库/research/images-v10/southwest/pages/082a83685a14.html", "王德传自有冻顶乌龙商品，页面明确台湾南投鹿谷、海拔600—800米、青心乌龙、中火烘焙。未标明生产年份或批次；属于品牌自述，非独立实测，不外推所有冻顶茶。": "Wang De Chuan's own Dong Ding Oolong product. The page explicitly gives Lugu, Nantou, Taiwan; 600–800 m elevation; Qingxin Oolong cultivar; and medium roasting. Production year and batch are not stated. This is the brand's description, not independent testing, and does not represent all Dong Ding tea.", "可用40～90型滚筒连续杀青机杀青，投叶量根据设备要求而定。炉温达到150～200℃时投放鲜叶，鲜叶按量连续均匀投放，一般掌握杀青叶失重率35%～40%。": "A model 40–90 continuous rotary-drum heat-fixing machine may be used, with feed rate set according to equipment requirements. Feed fresh leaves when the furnace reaches 150–200°C, continuously and evenly at the specified rate. The usual target is a 35%–40% weight loss in the fixed leaves.", "杭州日报记述建德苞茶承续严州苞茶传统，1979年恢复创新；2017年作为建德区域公共品牌推进。报道将前身追溯至清同治年间，仍应与现行工艺、品牌史分别理解。": "Hangzhou Daily describes Jiande Baocha as continuing the Yanzhou Baocha tradition, restored and innovated in 1979 and promoted as Jiande's collective regional brand in 2017. The report traces its predecessor to the Qing Tongzhi era; this should still be distinguished from the current process and brand history.", "福建日报将碎铜茶记载追溯至清代地方志，并报道现代地方茶种保护、合作社加工和2009年前后品牌建设。古书中的药用传闻与现代产品的理化、食品质量不能相互替代。": "Fujian Daily traces records of Suitong Tea to Qing-era local gazetteers and reports modern protection of local tea plants, cooperative processing and brand building around 2009. Medicinal anecdotes in old books and the physicochemical and food-quality properties of modern products cannot substitute for one another.", "年平均气温15℃以上，绝对最低气温不低于-8℃。活土层≤60cm，地下水位在1m以下，pH值4.5～6.5。海拔高度600～800m，向阳，坡度≤25°。": "Mean annual temperature at least 15°C, with an absolute minimum no lower than −8°C. Active soil layer ≤60 cm, groundwater at least 1 m below the surface, and pH 4.5–6.5. Elevation 600–800 m, sunny exposure and slopes ≤25°.", "开山白毛茶植根于贺州八步区的地方茶树资源。现代地方报道记录其制作技艺进入自治区非遗保护，并在开山镇东南村延续加工；“白毛”描述茶叶茸毫，受保护成茶为绿茶。": "Kaishan Baimao Tea is rooted in local tea-plant resources in Babu District, Hezhou. Modern local reports record its making technique entering regional intangible heritage protection and continued processing in Dongnan Village, Kaishan Town. “White down” describes the tea hairs; the protected finished tea is green tea.", "梨山茶的文化脉络包含农场经营与退伍居民的生产生活。福寿山试种后，部分荣民在大禹岭种茶；农场、茶农与研究机构之间的技术交流，使果树产区逐步形成新的茶乡身份。": "Lishan tea culture includes farm management and the productive lives of veteran settlers. Following Fushoushan's trials, some veterans planted tea in Dayuling. Technical exchanges among farms, growers and research institutions gradually gave the fruit-growing region a new identity as a tea area.", "2023年手工制作技能大赛将杀青、揉捻到提香等传统经验以现场制茶形式交流展示。当地文史另有兴隆茶区与秦巴雾毫研发的走访记录，不把两者直接合并成同一个茶名。": "The 2023 hand-processing skills contest shared and demonstrated traditional experience from heat-fixing and rolling through aroma development through live tea making. Local-history material separately records visits concerning the Xinglong tea area and development of Qinba Wuhao; the two are not directly merged into one tea name.", "潮州工夫茶把器具准备、冲泡、巡杯分汤与待客礼节组合成一套实践。地方项目记录其在清代中期兴盛，并随潮人活动传播到东南亚；“工夫”还涉及时间、技艺和人际秩序。": "Chaozhou Gongfu Tea combines utensil preparation, brewing, circulating pours into cups and hospitality etiquette into a practice. Local project records describe its flourishing in the mid-Qing period and spread to Southeast Asia through Chaozhou people's activities. “Gongfu” also involves time, skill and interpersonal order.", "一项针对11只名优绿茶的研究发现，不同做形和嫩度的样品适合不同组合；贵州冲泡则强调高温、较多投茶和快速茶水分离。这说明单独讨论水温不足以解释一杯茶的味道。": "A study of eleven premium green teas found that samples with different shaping and tenderness suited different brewing combinations. The Guizhou brewing method emphasizes high temperatures, a larger tea dose and rapid separation of liquor from leaves. This shows why water temperature alone cannot explain a cup's taste.", "英国国家档案馆把东印度公司1830年对华贸易账目与1836年鸦片问题文件并列，呈现商品利益与中国禁烟政策的紧张关系。战争与不平等条约改变了港口和贸易条件。": "The UK's National Archives presents the East India Company's 1830 accounts of trade with China alongside documents on the opium issue from 1836, showing tensions between commercial interests and China's opium prohibition. War and unequal treaties changed port access and trading conditions.", "团体标准平台Web仅返回模板，正常HTTPS请求EOF，浏览器ERR_TIMED_OUT；仍仅有正式标准目录线索，2022草案不能升级为2023正式全文。": "The group-standards platform returned only a template through the web tool, a normal HTTPS request ended with EOF, and the browser returned ERR_TIMED_OUT. Only a formal-standard catalogue lead remains. The 2022 draft cannot be upgraded to the complete formally issued 2023 text.", "research-archive:/中国茶文化库/research/images-v09/southwest/pages/3d9ac3879139.txt": "research-archive:/中国茶文化库/research/images-v09/southwest/pages/3d9ac3879139.txt", "机械版另为杀青→揉捻→烘二青→手工造型→烘干→提香，不能把两版拼成一道超长流程。报道非正式标准；文中时温是特定锅具、投量情境，本档不推广成所有设备参数。": "The mechanical version instead follows heat-fixing → rolling → second-stage drying → hand shaping → drying → aroma development. The two versions must not be joined into one extended sequence. The report is not a formal standard; its times and temperatures relate to particular pans and loads and are not generalized to all equipment.", "干茶：条索紧结、较匀实，乌褐带润；汤色：较浅的橙黄色，清澈明亮；香气：清高的花香，细长；滋味：甘滑清爽，报道认为喉韵较显；叶底：软亮、尚匀齐，可见红点。": "Dry-leaf appearance: tight, fairly even and substantial strips, dark brown with some lustre. Liquor colour: relatively pale orange-yellow, clear and bright. Aroma: high, fresh, delicate, lingering floral fragrance. Taste: sweet, smooth and refreshing; the report considers the throat finish fairly pronounced. Infused leaves: soft, bright and fairly even, with visible red spots.", "供销合作总社刊载的茶业回忆文章讲述温州茶厂与改革开放后的名优早茶发展；温州政府说明温州早茶为市域公用品牌，包含乌牛早等地方产品，不能等同于单一茶树品种。": "A tea-industry reminiscence published by the All China Federation of Supply and Marketing Cooperatives describes Wenzhou Tea Factory and premium early-tea development after reform and opening-up. Wenzhou's government identifies Wenzhou Early Tea as a city-wide collective brand encompassing local products such as Wuniuzao; it is not equivalent to a single tea cultivar.", "南川金佛玉翠是南川现代名优绿茶品牌。2020年市政府报道记录当地制定金佛玉翠质量管理规范，并在南川北部茶区发展名优绿茶，提供品牌规范化阶段的可查证资料。": "Nanchuan Jinfo Yucui is a modern premium-green-tea brand from Nanchuan. A 2020 municipal-government report records local adoption of Jinfo Yucui quality-management rules and premium-green-tea development in Nanchuan's northern tea area, providing verifiable evidence of the brand's standardization phase.", "2003年绿屏与天蕊公司合并为英山云雾茶业公司，承接名优茶与大宗绿茶两路生产；这是一家主要企业的沿革。地方产品标准持续修订，2022版于2023年实施。": "In 2003, Lüping and Tianrui merged to form Yingshan Yunwu Tea Industry Company, continuing both premium-tea and bulk-green-tea production. This is the history of one major enterprise. The local product standard has undergone successive revisions, with the 2022 edition taking effect in 2023.", "贵州日报2022年对田坝社区的采访把该社区茶业扩展追溯至20世纪90年代；进入21世纪后加工企业增加。此为具体社区的近现代发展史，不是凤冈首次产茶年代。": "A 2022 Guizhou Daily interview in Tianba Community traces that community's tea-industry expansion to the 1990s, with more processors opening after the start of the twenty-first century. This is the modern development history of a particular community, not the date tea was first produced in Fenggang.", "干茶外形：光扁平直，从光滑到扁平；嫩绿到黄绿，匀整洁净；汤色：嫩绿明亮到黄绿明亮；香气：栗香浓郁，从嫩香到纯正；滋味：醇厚，无异味；叶底：嫩绿明亮到黄亮": "Dry-leaf appearance: flat and straight, ranging from smooth to flat; tender green to yellow-green, even and clean. Liquor colour: bright tender green to bright yellow-green. Aroma: rich chestnut, ranging from tender to clean and characteristic. Taste: mellow and full, without off-flavours. Infused leaves: bright tender green to bright yellow.", "卢仝的“七碗茶歌”使饮茶与文人的精神感受相联系。后世《卢仝烹茶图卷》又把诗人表现为山间读书者，茶炉与煮茶人物共同形成隐逸主题，展示茶诗如何继续进入绘画。": "Lu Tong's “Song of Seven Bowls of Tea” links tea drinking with a scholar's inner experience. The later handscroll Lu Tong Brewing Tea portrays him reading in the mountains, while a tea stove and a tea-making figure reinforce a theme of reclusion, showing how tea poetry continued into painting.", "企业官网历史介绍，未署原作者/原方志版本；不视为官方地方志原件，也不是全国政协旧文章的本次重读。此条按文中历史精制成品描述收录，未给统一等级或检测批次。": "A company website's historical introduction, without an original author or gazetteer edition identified. It is not an original official local history, nor a rereading in this round of an older CPPCC article. This entry records the historical refined-product description in the text; no uniform grade or tested batch is specified.", "research-archive:/中国茶文化库/research/images-v10/hubei/pages/601910cdf026/05.jpg": "research-archive:/中国茶文化库/research/images-v10/hubei/pages/601910cdf026/05.jpg", "编辑品饮起点：先依产品标签冲泡，再以少量茶试泡，依据茶汤浓淡调整投茶量与浸泡时间；此处没有经核验的该茶专属定量冲泡参数，不代表国家标准或安全饮用温度。": "Editorial brewing starting point: follow the product label first, then try a small amount and adjust tea dose and steeping time to the liquor's strength. No verified tea-specific quantitative brewing parameters are available here. This is neither a national standard nor a safe-drinking-temperature recommendation.", "博物馆黄茶专题将此张独立干茶图注为霍山黄大茶，实际像素为粗壮带梗的条叶干茶；霍山位于安徽，属于本条目的黄大茶类型，未将前后蒙顶黄芽、霍山黄芽图片混用。": "The museum's yellow-tea feature captions this separate dry-tea image as Huoshan Huangdacha. Pixel inspection shows thick, stem-bearing dry leaf strips. Huoshan is in Anhui and belongs to this entry's large-leaf yellow-tea type. Adjacent images of Mengding Huangya and Huoshan Huangya were not substituted.", "公开专题名称为川红工夫；图集标题明确标注“川红工夫干茶”。已查看图像，确认实际展示茶叶样品，而非茶园、茶具或外包装。本库已记录该来源名称为川红的别名。": "The public feature is named Chuanhong Gongfu, and its gallery explicitly says “Chuanhong Gongfu Dry Tea.” Inspection confirms an actual tea sample, not a garden, utensils or packaging. The library already records this source name as an alias of Chuanhong.", "螺形与扁形按现行地方标准分别展示；原文两条流程条号均印作C.2.1，按内容区分。 适用范围：DB3311/T 241—2023规范性附录C.2、C.3": "Spiral and flat forms are shown separately under the current local standard. Both original process clauses are printed as C.2.1 and are distinguished by content. Scope: normative Appendices C.2 and C.3 of DB3311/T 241—2023.", "参与者方乾勇的回忆记，1996年春与毛家明等在奉化试制，经多次调整形成奉化曲毫。地方知识产权资料记录随后通过产地证明、标准与地理标志注册开展品牌保护。": "Participant Fang Qianyong recalls trial production in Fenghua with Mao Jiaming and others in spring 1996, with repeated adjustments leading to Fenghua Quhao. Local intellectual-property material records later brand protection through origin certification, standards and GI registration.", "江西省资溪县鹤城镇、马头山镇、高阜镇、嵩市镇、乌石镇、高田乡、石峡乡7个乡镇，高阜林场、马头山林场、石峡林场、陈坊林场、株溪林场5个林场现辖行政区域。": "The current administrative areas of seven towns and townships in Zixi County, Jiangxi—Hecheng, Matoushan, Gaofu, Songshi and Wushi towns, and Gaotian and Shixia townships—and five forest farms: Gaofu, Matoushan, Shixia, Chenfang and Zhuxi.", "鹿苑茶制作技艺的非遗传承与茶农培训，是远安黄茶文化的主要载体。手工制茶师根据茶叶状态控制闷黄与锅内炒干，当地协会也推动加工和冲泡标准，使经验能够传授。": "Heritage transmission of Luyuan Tea making and grower training are central to Yuan'an yellow-tea culture. Hand-processors judge leaf condition to control yellowing and pan drying. Local associations also promote processing and brewing standards so that experience can be taught.", "东江湖产区内资兴狗脑贡袋装大叶绿茶250g具体商品样本；不代表全部东江湖茶品类、等级或当年批次。保留220像素原图及袋装身份标识，不是包装-only。": "A specific 250 g bagged large-leaf green-tea product, Zixing Gounaogong, from the Dongjianghu area. It does not represent every Dongjianghu tea category, grade or current-season batch. The original 220-pixel image and identifying bag label are retained; this is not packaging only.", "地方资料记手工加工包括摊晾选别、杀青、分次揉炒、烘焙与理条提毫，再经足干、焙香及复火收藏。后来吸收龙井、碧螺春等加工经验，不能将所有花色视作同一流程。": "Local material describes manual processing as spreading and selection, heat-fixing, repeated rolling and pan-firing, roasting, and leaf alignment with down development, followed by final drying, aroma roasting and refiring for storage. Later methods drew on Longjing and Biluochun, among others; all product styles cannot be treated as one process.", "现行地标保护要求明确了桐城小花的名称、种源和产区。2025年官方报道记录当地已实行区域公用品牌与企业品牌并用的管理方式；本轮未核得其最早创制原始文献。": "Current GI protection requirements specify Tongcheng Xiaohua's name, plant material and production area. A 2025 official report records management using both a collective regional brand and enterprise brands. This round did not verify an original document establishing its earliest creation.", "海青镇所辖后河西村、后河东村、董家洼村、东蔡家村、鸿雁沟村等43个行政村。地理坐标：东经119°31′～119°37′，北纬35°35′～35°43′": "Forty-three administrative villages in Haiqing Town, including Houhexi, Houhedong, Dongjiawa, Dongcaijia and Hongyangou. Coordinates: 119°31′–119°37′ E, 35°35′–35°43′ N.", "复式萎凋 → 做青、走水 → 双炒双揉 → 低温久烘。此为武夷岩茶区域共用模板，非所有大红袍的独占配方；拼配与否、原料品种、山场都须以该批次记录确认。": "Combined withering → leaf agitation and moisture movement → two pan-firings and two rollings → prolonged low-temperature roasting. This is a shared regional Wuyi rock-tea template, not an exclusive recipe for every Dahongpao. Blending, raw-material cultivars and specific growing sites must be confirmed from batch records.", "瑶族油茶在南岭等地区兼具日常饮食和待客礼俗意义，也会进入人生礼仪。地方原料、配食与喝法可能不同，介绍时保留地域差别，不把民间食用经验直接转成祛病功效。": "Yao oil tea in the Nanling region and elsewhere serves both as everyday food and hospitality, and also appears in life-cycle ceremonies. Ingredients, accompaniments and drinking practices vary locally. Regional differences are retained, and folk consumption experience is not directly converted into disease-prevention or treatment claims.", "通过同一公开URL取得原站HTML并核读。藏品故00159851-8/13，清乾隆；只取器形、纹样、御题诗与定制背景，不由器物推断其为盖碗的最早起源。": "Original-site HTML was obtained and read through the same public URL. Collection object Gu 00159851-8/13, Qing Qianlong period. Only form, decoration, the imperial poem and commissioning context are used; the object does not establish the earliest origin of the gaiwan.", "干茶：条索细而紧，卷曲成螺；白毫丰富，呈银绿隐翠色；汤色：嫩黄绿色，清澈明亮；香气：花果香浓且高扬；滋味：甜润、饱满；叶底：嫩绿而明亮，芽头壮实柔嫩": "Dry-leaf appearance: fine, tight strips curled into spirals, abundant white down and a silvery-green colour with a concealed emerald cast. Liquor colour: tender yellow-green, clear and bright. Aroma: rich, lifted floral-fruity fragrance. Taste: sweet, smooth and full. Infused leaves: bright tender green, with robust yet tender buds.", "外形：条索肥壮、均匀紧结，黑褐至灰褐；紧压形松紧适中，不起层不脱面；汤色：红浓；香气：陈香明显，或带槟榔香、木香；滋味：醇厚；叶底：均匀，黑褐油亮。": "Dry-leaf appearance: plump, even, tight strips, dark brown to grey-brown; pressed forms have moderate compactness without layering or surface shedding. Liquor colour: rich red. Aroma: distinct aged fragrance, sometimes with betel-nut or woody notes. Taste: mellow and full. Infused leaves: even, dark brown and lustrous.", "婺城发布原文为箬阳龙珍国家地理标志品牌发布专题，正文明确婺城区南部高山产地及箬叶形特征；原图为竹匾内大量扁直干茶，已查看完整原始像素，非茶园或包装。": "The original Wucheng Release feature concerns the launch of the Ruoyang Longzhen national GI brand. Its text explicitly locates production in Wucheng's southern mountains and describes a bamboo-leaf shape. The original image shows a large quantity of flat, straight dry tea in a bamboo tray; its full original pixels were inspected. It is neither a tea-garden nor a packaging image.", "唐崖茶市兼具茶叶交易和地方品牌展示功能，白叶茶、毛峰等不同产品在同一地域品牌下销售。土司遗产与当代茶产业相连，反映土家山乡以茶组织生产和交流的变化。": "Tangya's tea market combines tea trading with regional-brand display. White-leaf tea, Maofeng and other products are sold under the same regional brand. The connection between Tusi heritage and today's tea industry reflects changing ways of organizing production and exchange through tea in Tujia mountain communities.", "出版社公开资料把研制放在1979年至1982年前后；同页亦有1981年创制的表述，因此以20世纪70年代末至80年代初试制定型概括，不硬选唯一年份。": "The publisher's public material places development around 1979–1982, while the same page also says it was created in 1981. This is summarized as trials and refinement from the late 1970s to early 1980s rather than forcing a single year.", "初制与精制为两个连续阶段，不当作11次同类发酵；未给做青轮数与杀青温度，不另补。 适用范围：official_product_requirement": "Primary processing and refining are two consecutive stages, not eleven rounds of the same fermentation. The number of agitation rounds and heat-fixing temperature are not given and are not supplied separately. Scope: official_product_requirement.", "县政府产品简介（未分等级，节选依据）：佩剑形，平直略扁、肥硕匀整，翠绿显毫；汀溪兰香地方样式（县政协原文，未分等级）：绣剪形，肥嫩挺直，翠绿匀润显毫": "County-government product introduction, ungraded and based on an excerpt: sword-shaped, straight and slightly flat, plump and even, emerald green with visible down. Local Tingxi Lanxiang style, from the county CPPCC's original text and ungraded: embroidery-scissor-shaped, plump, tender and straight, evenly lustrous emerald green with visible down.", "选择排灌方便，地势较高，土壤酸性、粘砂适度、结构良好，通透性好，表土有机质含量大于1%，土层厚度80cm以上，无污染，集中连片，便于规模化生产的地块": "Choose relatively elevated, uncontaminated, contiguous plots with convenient irrigation and drainage, acidic soil with a suitable clay–sand balance, good structure and permeability, topsoil organic matter above 1%, and soil depth at least 80 cm, suitable for production at scale.", "仅绿茶版本；烟台茶另有红、黄、白茶规程，不能套用本路线。未取得正文，不添加加工参数。 适用范围：T/YTTSS 002—2020公开范围中的制造环节": "Green-tea version only. Yantai Tea also has black-, yellow- and white-tea codes, to which this route cannot be transferred. The body text was not obtained, so no processing parameters are added. Scope: manufacturing operations in the public scope statement of T/YTTSS 002—2020.", "摊晾、杀青、摊凉 → 初烘、初包 → 复烘、复包 → 足火、精选。本条记录来源所述工艺版本；设备、季节、原料及企业工艺可能不同，不作为生产操作规程。": "Spreading, heat-fixing and cooling → initial drying and first wrapping → second drying and rewrapping → final firing and fine sorting. This entry records the source's process version. Equipment, season, materials and company practices may differ; it is not a production operating code.", "全南等地的客家擂茶使用擂钵、擂杵，将茶与米、芝麻、豆、花生等材料研磨冲调，并配炒米、米果等组成擂茶宴。它体现的是饮与食、手工操作与聚会相结合的传统。": "Hakka leicha in Quannan and elsewhere uses a mortar and pestle to grind tea with rice, sesame, beans, peanuts and other ingredients, then mix it with water. Served with puffed rice, rice cakes and other foods, it forms a leicha feast. The tradition combines drinking and eating, handwork and social gathering.", "比较泡法时记录干茶质量、水量、水温、浸泡时间、器具和泡次。用于感官审评的长时间浸泡，与日常多次冲泡承担不同任务，不宜直接混成一张“唯一正确”参数表。": "When comparing brewing methods, record dry-tea weight, water volume, water temperature, infusion time, utensils and infusion number. Long infusions for sensory evaluation serve a different purpose from repeated everyday brewing; they should not be merged into one “only correct” parameter table.", "不把多条交通网压缩成唯一固定路线。 原站完整长文可访问；本次核读定义、道路与运输相关段落。不同学者定义存在差别，不采用“数千年前已有茶贸易”的推断。": "Multiple transport networks are not compressed into one fixed route. The complete long article on the original site was accessible; this reading covered definitions, roads and transport passages. Scholars differ in their definitions, and the inference that tea trade existed several thousand years ago is not adopted.", "鹿谷茶区青心乌龙原料及传统焙火风格；产区与技术风格分开记录。 阿里山高山茶的茶区命名、青心乌龙与台茶12号栽培以及成茶类型；已核验官方网页检索正文。": "Qingxin Oolong material from the Lugu tea area and traditional roasting style; production area and technical style are recorded separately. Alishan high-mountain tea-area naming, cultivation of Qingxin Oolong and TTES No. 12, and finished-tea types; the search-retrieved text of the official webpage was verified.", "农业部全国农业技术推广总站编，中国农业出版社1994年出版。已读出版社公开书目与目录；未读收费正文。历史名录中的名字需再查当代存续、别名和加工范围。": "Compiled by the Ministry of Agriculture's National Agricultural Technology Extension Centre and published by China Agriculture Press in 1994. The publisher's public bibliographic record and contents were read; paid body text was not. Names in the historical catalogue still require checks for contemporary survival, aliases and processing scope.", "沿苗家春/雾生/交腊茶乡具体红球产品与制作视频路径检索，未定位新成品原页。新结果为未证实同一性的珠形红茶专利或明确银球绿茶，未拿银球或纸衣包装代替。": "Searches followed specific red-ball products and making videos for Miaojiachun, Wusheng and Jiaola Tea Village, without locating a new original finished-product page. New results were either a pearl-shaped black-tea patent with unverified identity or explicitly silver-ball green tea. Silver-ball tea and paper-wrapped packaging were not substituted.", "揉捻投叶量视揉捻机型号而定，揉捻加压轻、重、轻交替进行，揉捻程度视鲜叶嫩度而定，以叶片细胞组织破碎率达30%～65%，成条率达60%～80%为宜。": "Set the rolling load according to machine model. Alternate light, heavy and light pressure, adjusting rolling extent to leaf tenderness. Appropriate targets are 30%–65% disruption of leaf-cell tissue and 60%–80% formation into strips.", "湖北省兴山县所辖的水月寺镇、峡口镇、高桥乡3个乡镇，涵盖范围东至水月寺镇的马粮坪，南至水月寺镇的野竹池，西至高桥乡的贺家坪，北至水月寺镇的洪水河。": "Three towns and townships in Xingshan County, Hubei: Shuiyuesi Town, Xiakou Town and Gaoqiao Township. The area extends east to Maliangping in Shuiyuesi, south to Yezhuchi in Shuiyuesi, west to Hejiaping in Gaoqiao, and north to Hongshuihe in Shuiyuesi.", "1.采收。幼龄茶园采摘以养为主，以采为辅，采用采密留疏、采高留低的采摘方法。成龄茶园采摘采用分批采，先萌发先采，后萌发后采，萌发一批采一批的原则。": "1. Harvesting. In young tea gardens, prioritize plant development over picking, harvesting dense and higher shoots while retaining sparse and lower ones. In mature gardens, pick in batches: earlier shoots first, later shoots later, harvesting each flush as it emerges.", "传统手工法包括采茶、炒茶、揉捻、炕茶。鲜叶先摊放再入锅杀青，师傅根据叶质调火，揉捻后控制烘炕温度至干；现代生产另采用自动摊青、智能揉捻与连续做形。": "The traditional manual method includes picking, pan-firing, rolling and heated drying. Spread fresh leaves before pan heat-fixing; the maker adjusts heat to leaf condition, then controls drying temperature after rolling until dry. Modern production also uses automatic spreading, smart rolling and continuous shaping.", "杀青 → 堆积闷黄 → 轻揉 → 分层烘焙 → 拣剔 → 熏烟。百科描述历史制作方式；不保证市售同名商品均采用烟熏，也不是家庭操作或食品安全保证。": "Heat-fixing → heap yellowing → gentle rolling → layered roasting → sorting → smoking. The encyclopedia describes a historical method; it does not guarantee that every similarly named commercial product is smoked, nor is it a home-processing guide or food-safety guarantee.", "NCCIH列举高剂量绿茶可降低纳多洛尔的血药浓度，绿茶提取物可降低阿托伐他汀的血药浓度。不同制剂和药物应分别判断，不能扩大为所有茶、所有药都相同。": "NCCIH notes that high-dose green tea can reduce blood levels of nadolol, and green-tea extract can reduce blood levels of atorvastatin. Different preparations and medicines require separate assessment; this cannot be generalized to all teas and all drugs.", "依据实际返回的网页文字摘录要点；搜索返回文字与直接打开网页的访问状态分别记录。宣传性医学功效未采纳。 核对安徽名茶主工序、单叶瓜片与猴魁拣尖整形。": "Key points are extracted from webpage text actually returned. Search-retrieved text and direct-page access status are recorded separately. Promotional medical claims are excluded. The main operations of Anhui's famous teas, single-leaf Guapian, and Houkui tip selection and shaping were checked.", "通过web页面文本读取全文；本地另一次抓取EOF失败不影响本次web阅读记录。2003/2006/2008时间仅限该经营者案例，不当作海阳茶起源。": "The full text was read through the web page. A separate local retrieval failed with EOF, which does not invalidate this web reading record. The dates 2003, 2006 and 2008 apply only to this operator's case, not to Haiyang tea's origin.", "核实推荐性地方标准状态为现行，发布与实施日期均为2023-12-20，备案号106205-2024。技术内容使用另存官方原PDF，不从元数据推断。": "The recommended local standard was verified as currently valid, issued and effective on 2023-12-20, with filing number 106205-2024. Technical content comes from the separately saved official original PDF, not inference from metadata.", "research-archive:/中国茶文化库/research/images-v10/east/pages/11a2c9993bd0.json": "research-archive:/中国茶文化库/research/images-v10/east/pages/11a2c9993bd0.json", "research-archive:/中国茶文化库/research/images-v10/east/pages/3517bc9c81d8.json": "research-archive:/中国茶文化库/research/images-v10/east/pages/3517bc9c81d8.json", "research-archive:/中国茶文化库/research/images-v10/east/pages/898f567f39cf.json": "research-archive:/中国茶文化库/research/images-v10/east/pages/898f567f39cf.json", "research-archive:/中国茶文化库/research/images-v10/east/pages/3ccae10dd090.json": "research-archive:/中国茶文化库/research/images-v10/east/pages/3ccae10dd090.json", "肥壮紧结、沉重；油润、砂绿明、红点明显；匀整洁净；金黄清澈明亮；浓郁持久，似乳香、蜜桃香或桂皮香；醇厚鲜爽，岩韵明显；肥厚软亮、匀齐，红边明显。": "Plump, tight and heavy; lustrous, with a distinct sandy-green colour and conspicuous red spots; even and clean. Liquor is golden, clear and bright. Aroma is rich and lasting, resembling milk, peach or cinnamon. Taste is mellow, full, fresh and brisk, with a pronounced rock-tea character. Infused leaves are thick, soft, bright and even, with clear red edges.", "外形：条索较紧，黄绿与砂绿相间，可见红点；汤色：淡黄色；香气：轻柔，稍有玉米清甜香；滋味：较淡而轻柔，带玉米般清甜；叶底：淡黄至黄绿，红边鲜明。": "Dry-leaf appearance: fairly tight strips, alternating yellow-green and sandy-green colours, with visible red spots. Liquor colour: pale yellow. Aroma: gentle, with a slight fresh, sweet corn note. Taste: relatively light and gentle, with corn-like freshness and sweetness. Infused leaves: pale yellow to yellow-green, with distinct red edges.", "质地良好的酸性土壤（红壤或黄壤）、无污染、pH值4.5～6.0、土壤中含活性钙不超过0.5%、土层厚度50cm以上、地下水层深度在80cm以上。": "Well-textured, uncontaminated acidic red or yellow soil, pH 4.5–6.0, active calcium no more than 0.5%, soil depth at least 50 cm and groundwater at least 80 cm below the surface.", "一青叶摊凉回潮后，在扁茶机中进行，下锅温度180～160℃，锅温由高到低，每锅50～100g，至芽叶扁平、色绿一致，含水率15%～20%时出叶。": "After the first-fired leaves cool and equilibrate moisture, process them in a flat-tea machine. Load at 180–160°C, reducing pan temperature from high to low, with 50–100 g per pan. Remove when buds and leaves are flat, uniformly green and at 15%–20% moisture.", "诏安八仙茶外形条索扭曲壮结、匀整，色泽乌褐油润间蜜黄；香气高锐浓长、似杏仁香；汤色金黄明亮；滋味浓强鲜爽、回甘力强、耐冲泡；叶底柔软、红边鲜亮。": "Zhao'an Baxian Tea has twisted, robust, tightly formed, even strips, lustrous dark brown interspersed with honey-yellow; a high, penetrating, rich, lasting almond-like aroma; bright golden liquor; a strong, fresh, brisk taste with pronounced returning sweetness and good infusion endurance; and soft infused leaves with bright red edges.", "陈家坪等村形成春茶采摘、鲜叶收购与加工相接的山乡生活。当地老人和返乡经营者讲述茶业改变家计的经历，茶文化也呈现为村民与溪流、茶园共同生活的记忆。": "In Chenjiaping and neighbouring villages, spring picking, fresh-leaf buying and processing are interconnected parts of mountain-village life. Older residents and returning entrepreneurs recount how tea changed household livelihoods. Tea culture also takes the form of memories of living alongside streams and gardens.", "龙脊茶与梯田稻作共同组成当地物产文化，被列入“龙脊四宝”的地方表达。茶艺培训会讲授潘天红故事，茶园与古壮寨旅游又使种茶、品茶及村落记忆共同展示。": "Longji Tea and terrace rice cultivation together form local product culture, expressed as the “Four Treasures of Longji.” Tea-art training teaches the Pan Tianhong story, while tea gardens and ancient Zhuang-village tourism present cultivation, tasting and village memory together.", "另检索到T/LCL 0001—2020分级感官表及T/ZLX 094—2025新公告，但未取得完整公开原件，本轮不把搜索表格合成已核验五维记录。": "A graded sensory table in T/LCL 0001—2020 and a new announcement for T/ZLX 094—2025 were also found, but complete public originals were not obtained. Search-result tables are not combined into a verified five-dimension record in this round.", "机构资料说明重点在萎凋、搅拌与较重氧化，并结合杀青、揉制、干燥焙火形成球形茶。此处为工艺特征摘要，完整有序步骤与版本参数继续按原始技术文件核验。": "Institutional material emphasizes withering, agitation and relatively heavy oxidation, followed by heat-fixing, rolling, drying and roasting to produce a ball-shaped tea. This is a summary of processing characteristics. Complete ordered steps and version-specific parameters remain subject to verification against original technical documents.", "3月下旬至5月上旬，8月下旬至9月下旬。单芽、一芽一叶、一芽二叶，嫩叶长度≤4cm，同等嫩度≤5%，无老叶、无鱼叶、无老梗、无病虫叶、无紫色芽叶": "Late March to early May, and late August to late September. Single buds, one bud and one leaf, or one bud and two leaves; tender-leaf length ≤4 cm; the stated same-tenderness figure is ≤5%. No old leaves, fish leaves, old stems, diseased or pest-damaged leaves, or purple buds and leaves.", "旧文明确“当地加工实例”，范围正确。采用原始报纸2026-06-19日期；原政府转载页面显示2026-06-23，不能从URL推为06-26。 ": "The earlier text explicitly identifies a “local processing example,” so its scope is correct. The original newspaper date, 2026-06-19, is used. The government reprint shows 2026-06-23; the URL cannot establish 06-26.", "茶树栽培品种，官方资料列别名“大冇、青心”，主要产地为桃园、新竹和苗栗；适制性较广，尤适制椪风茶。与青心乌龙分别建档，不因都简称“青心”而合并。": "A tea cultivar whose official aliases include Damao and Qingxin, mainly grown in Taoyuan, Hsinchu and Miaoli. It has broad processing suitability and is especially suited to Pengfeng tea. It is recorded separately from Qingxin Oolong, not merged because both may be shortened to Qingxin.", "这是一部以中国茶史为主线、连接东亚和全球的阶段性通史。它追踪一片叶子怎样成为饮品、知识、礼仪、商品与全球产业，同时保留起源争议和不同人群的经验。": "A period-by-period general history centred on Chinese tea and connected to East Asia and the wider world. It follows how a leaf became a drink, knowledge, ritual, commodity and global industry, while retaining disputes over origins and the experiences of different groups.", "仅工艺和文化。排除治病、唯一能长期保存等宣传。 仅采用湖南益阳、黑毛茶、筑砖和发花工艺事实；剔除唯一可久存、唯一有益菌和降三高等缺乏证据的结论。": "Processing and culture only. Claims of disease treatment or unique suitability for long storage are excluded. Only facts about Yiyang, Hunan, unfinished dark tea, brick forming and fungal flowering are used. Unsupported claims that it alone can be stored for a long time, contains uniquely beneficial microbes or lowers blood pressure, blood glucose and blood lipids are omitted.", "research-archive:/中国茶文化库/research/images-v09/primary/dengcun-scope-5.png": "research-archive:/中国茶文化库/research/images-v09/primary/dengcun-scope-5.png", "干茶外形：扁平，光滑，挺直，嫩绿带玉色，匀整，无梗、朴、黄片；汤色：嫩绿明亮；香气：嫩香持久；滋味：鲜醇；叶底：叶白脉翠，一芽一叶，成朵、匀整": "Dry-leaf appearance: flat, smooth, straight, tender green with a jade hue, even, without stems, coarse leaves or yellow flakes. Liquor colour: bright tender green. Aroma: lasting tender fragrance. Taste: fresh and mellow. Infused leaves: white leaves with emerald veins, one bud and one leaf in even, intact sets.", "完全按该具名科普的显式次序整理，没有补造时温或重复次数。此为来源所列完整主链，不等于详细SOP；不覆盖既有区域代表流程、不宣称母树茶专属配方。": "Organized strictly in the explicit order of this named popular-science source, without inventing times, temperatures or repetitions. It is the complete main sequence listed by the source, not a detailed SOP. It does not replace the existing regional representative process or claim to be a mother-tree-only recipe.", "原公开说明书“具体实施方式”已重新读取。此为微波设备方案，不代表所有传统手工茶、厂家或现行统一规程；未核验专利当前法律状态及其清洁性功效宣称。": "The “Specific Embodiments” section of the original public specification was reread. This is a microwave-equipment proposal, not a representation of all traditional handmade tea, manufacturers or a current unified code. The patent's present legal status and claims of cleanliness benefits were not verified.", "原文“衢州玉露茶”独立章节明确衢江区岭洋乡产地，紧随卷曲形干茶特征段落的原图中可见碗内真实卷曲干茶及包装“衢州玉露”字样；已查看完整原始像素。": "The original's separate Quzhou Yulu Tea section explicitly identifies Lingyang Township, Qujiang District. The image immediately after the curled-dry-tea description shows actual curled dry tea in a bowl and packaging labelled Quzhou Yulu. The complete original pixels were inspected.", "坡度≤25°的山地、丘陵、河谷以及经土壤改良后的旱田。以红、黄壤为主，pH值4.5～5.5，土壤疏松肥沃，土层厚度≥1m，地下水位在1m以下。": "Mountain, hill and valley sites with slopes ≤25°, and dry fields after soil improvement. Mainly red and yellow soils, pH 4.5–5.5, loose and fertile, with soil depth ≥1 m and groundwater at least 1 m below the surface.", "宣恩兴隆老街以制茶小屋、茶舍和露天“坝坝茶”组织今日茶生活。摊青、杀青、揉捻、做形、干燥、提香的演示，使贡茶文化成为可以观看和学习的制茶实践。": "Xinglong Old Street in Xuan'en organizes contemporary tea life through small processing houses, teahouses and open-air baba tea gatherings. Demonstrations of spreading, heat-fixing, rolling, shaping, drying and aroma development turn tribute-tea culture into a craft people can watch and learn.", "覃塘把地方茶史写入《魅力覃塘》等文化出版和读书分享活动，制茶培训与茶业协商又将文字记忆连接到实际生产。茶的文化不只在品饮，也在茶工技术的延续。": "Qintang presents local tea history through cultural publications such as Charming Qintang and reading events, while processing training and industry consultations connect written memory with production. Tea culture lies not only in drinking but also in the continuation of workers' skills.", "公开技术征求意见稿载：鲜叶摊放后炒青锅，摊凉回潮，再炒辉锅，最后整理归堆。青锅完成杀青和初步整形，辉锅继续整形干燥；此为公开草案中的技术描述。": "A public technical consultation draft states: spread fresh leaves, perform initial pan-firing, cool and equilibrate moisture, finish-pan-fire, then sort and assemble batches. Initial pan-firing heat-fixes and begins shaping; finishing pan-firing continues shaping and drying. This is the technical description in a public draft.", "按潮州单丛共同工艺，鲜叶经晒青与凉青失水，反复碰青发展香气，再炒青终止酶促氧化，揉捻成条并分次烘焙。制作根据鲜叶和天气调整，各厂具体火功不一。": "Following the shared Chaozhou Dancong process, fresh leaves lose moisture through sun withering and cooling. Repeated agitation develops aroma, pan heat-fixing stops enzymatic oxidation, rolling forms strips, and staged roasting follows. Processing is adjusted to leaves and weather, and roasting intensity differs among factories.", "研究记录的现代工艺包括摊青、杀青、揉捻、初烘、做形、定型烘干和提香干燥。不同等级采用不同嫩度芽叶；本条不把宋代蒸制、碾茶饮法直接当作现代工艺。": "The study records a modern process of spreading, heat-fixing, rolling, initial drying, shaping, shape-setting drying and aroma-developing drying. Different grades use shoots of different tenderness. This entry does not treat Song-dynasty steaming or powdered-tea drinking as the modern process.", "中国非遗网这篇采访将银球茶技艺创始放在1980年，并记述余大春向毛克翕学习的经历。此年份按该版本保存，不将地方古茶树历史当作银球造型的创制史。": "This China Intangible Cultural Heritage Network interview places the creation of silver-ball tea techniques in 1980 and records Yu Dachun learning from Mao Kexi. That date is retained as this account's version; the local history of old tea trees is not treated as the origin of the silver-ball form.", "DB4402/T10—2021 绿茶特级：鲜爽；DB4402/T10—2021 绿茶一级：甘醇；DB4402/T10—2021 绿茶二级：醇和": "DB4402/T10—2021, green tea, special grade: fresh and brisk; Grade 1: sweet and mellow; Grade 2: mellow and balanced.", "采茶、摊青 → 杀青、清风 → 揉捻 → 烘炒、初干、再干。本条记录来源所述工艺版本；设备、季节、原料及企业工艺可能不同，不作为生产操作规程。": "Picking and spreading → heat-fixing and air cooling → rolling → combined roasting/pan-firing, initial drying and further drying. This entry records the source's process version. Equipment, season, materials and company practices may differ; it is not a production operating code.", "萎凋 → 揉捻 → 氧化（传统称发酵） → 干燥。红碎茶揉切设备与条形红茶不同，不以条形揉捻版本覆盖所有英德产品；具体参数应对应品种和生产线。": "Withering → rolling → oxidation (traditionally called fermentation) → drying. Broken-black-tea rolling-and-cutting equipment differs from equipment for strip-style black tea; the strip-tea rolling version does not cover every Yingde product. Specific parameters must correspond to cultivar and production line.", "茶树栽培品种，金萱为官方资料列出的别名。茶及饮料作物改良场记载其叶肉较厚、芽密度高，适制包种茶及乌龙茶；“金萱”商品的具体产地与制法仍应另记。": "A tea cultivar, with Jinxuan listed as an official alias. The Tea and Beverage Research Station records relatively thick leaf tissue and high bud density, suited to Baozhong and oolong. The specific origin and processing of a commercial Jinxuan product still require separate recording.", "第21项霍山黄大茶第63—65页；第44项舒城小兰花第134—136页；第66项霍山黄芽第199—201页；第83项黄山毛峰第250—253页": "Item 21, Huoshan Huangdacha, pages 63–65; item 44, Shucheng Xiaolanhua, pages 134–136; item 66, Huoshan Huangya, pages 199–201; item 83, Huangshan Maofeng, pages 250–253.", "2021年4月建瓯南雅松清茶业基地水仙品种研究样品；只支持该批乌龙散茶和现代团饼制样流程。不能替代2023年正式标准、宋代史料或商品图片身份。": "Research samples of the Shuixian cultivar from Songqing Tea Industry's base in Nanya, Jian'ou, in April 2021. Supports only that batch's loose-oolong and modern pressed-cake preparation. It cannot replace the formally issued 2023 standard, Song-dynasty historical evidence or product-image identity evidence.", "未取得可与岩赤金芽/岩赤小种或其他明确六龙红茶绑定的实物图。新品牌检索、地方媒体和商品渠道未找到可核的具体红茶SKU；茶旅活动图未给红绿品类。": "No physical-product image was obtained that could be linked to Yanchi Jinya, Yanchi Xiaozhong or another explicitly identified Liulong black tea. New brand, local-media and product-channel searches found no verifiable specific black-tea SKU. Tea-tourism event images did not identify black versus green tea.", "“道茶”的命名借武当山及道教文化表达品茶意境。今天的传承还包括茶论坛、制茶竞赛和产学研交流；文化关联本身并不能证明某位道教人物创制过这种茶。": "The name “Daocha” draws on Mount Wudang and Daoist culture to express a mood of tea drinking. Transmission today also includes tea forums, processing competitions and exchanges among industry, universities and research institutions. Cultural association alone does not prove a particular Daoist figure created this tea.", "地方以茶歌、诗文和相关研究出版物介绍白毛茶，同时把种质保护与制茶培训结合。其“大叶、多毫”是茶树与鲜叶特征，不应据茶名直接判断成茶属于白茶。": "Local tea songs, poetry and research publications introduce Baimao Tea, while germplasm protection is combined with processing training. “Large leaves and abundant down” describe the plants and fresh leaves; the name alone cannot establish that the finished product is white tea.", "出版社及《茶叶》期刊把现代东白名茶恢复开发记为1980年。古代东白山产茶背景与现代春芽产品分开理解，不能用唐代区域产茶直接推定现行产品年龄。": "The publisher and the journal Tea record the restoration and development of modern Dongbai famous teas in 1980. Ancient tea-growing on Mount Dongbai and the modern Chunya product are understood separately; Tang-era regional tea production cannot directly establish the current product's age.", "一号和银针为单芽，银毫为一芽一叶、翠峰为一芽二叶。原文“中途解决”疑为术语误写，不转为揉捻操作参数。银针的杀青只写“同毛尖”，不擅自补参数。": "No. 1 and Yinzhen use single buds, Yinhao uses one bud and one leaf, and Cuifeng uses one bud and two leaves. The source phrase meaning “resolve midway” appears to be a terminology error and is not converted into a rolling parameter. Yinzhen heat-fixing is described only as “the same as Maojian”; parameters are not invented.", "茶科所2016年科研动态记中黄2号来自缙云地方群体种的自然黄化突变，经10余年选育并获审定。当地古老产茶史不能直接当作此现代产品的创制年代。": "A 2016 research update from the Tea Research Institute records Zhonghuang No. 2 as originating from a natural yellow-leaf mutation in a Jinyun local population, selected over more than ten years and approved. The area's ancient tea history cannot directly establish this modern product's creation date.", "田坝的茶庄把采摘、手工制茶和茶文化研学组织为体验活动。报道中的红茶庄园说明同一地方公共品牌下有产品多样性，不能拿其红茶风味填入本条绿茶审评。": "Tianba tea estates organize picking, hand-processing and tea-culture study visits as experiences. The reported black-tea estate illustrates product diversity under the same collective regional brand; its black-tea flavours cannot fill this green-tea entry's sensory evaluation.", "DB4402/T01—2020 特级：嫩绿披毫；DB4402/T01—2020 一级：绿润显毫；DB4402/T01—2020 二级：黄绿嫩": "DB4402/T01—2020, special grade: tender green, covered in down; Grade 1: lustrous green with visible down; Grade 2: tender yellow-green.", "以黄山群体种、祁门褚叶种、福鼎大白、淳安鸠坑种有性系为主；舒茶早、金寨1号、泰山罗汉茶、迎霜、白毫早、平阳特早、安吉白茶等无性系茶树良种为辅": "Mainly seed-propagated Huangshan population, Qimen Zhuye, Fuding Dabaicha and Chun'an Jiukeng material, supplemented by improved clonal cultivars including Shuchazao, Jinzhai No. 1, Taishan Luohan Tea, Yingshuang, Baihaozao, Pingyang Tezao and Anji Baicha.", "杀青 → 理条 → 做形 → 干燥。这是实际活动中的工序记录，不是汉中仙毫全产区工艺规程；鲜叶预处理、阶段控制和机械版仍待取得专属标准正文。": "Heat-fixing → leaf alignment → shaping → drying. This records operations at an actual event, not a code for the entire Hanzhong Xianhao production area. Dedicated standard text is still needed for fresh-leaf pretreatment, stage controls and the mechanical version.", "阿萨姆开放大学的技术史将McKercher的CTC机置于1930年前后，并指出它没有立即普及；叶片破碎加强后，氧化时间与品质控制也必须调整。": "A technical history from Assam's open university places McKercher's CTC machine around 1930 and notes that adoption was not immediate. Greater leaf fragmentation also required adjustments to oxidation time and quality control.", "已读正文；用于成熟芽叶、手工炒揉与炭火复焙、老火茶称法。页面工序和数字不是通用于全部黄大茶的标准，未采纳医疗功效、古称年代或宣传性产销结论。": "The body text was read and used for mature shoots and leaves, manual pan-firing and rolling, charcoal refiring and the term “old-fire tea.” Its steps and figures are not a universal standard for all Huangdacha. Medical claims, dates of ancient names and promotional production/sales conclusions are excluded.", "已读正文；仅用于六安黄大茶的地方范围、夏茶原料与采摘—杀青—做条—初烘—堆积—拉小火—拉老火流程。未采用降血糖宣传及未经核典的古代起源断言。": "The body text was read only for Lu'an Huangdacha's local area, summer-leaf material and the sequence of picking → heat-fixing → strip forming → initial drying → heaping → low firing → final high-heat firing. Blood-glucose claims and ancient-origin assertions without checked classical sources are excluded.", "实际读取完整附件9并核对原料为绿茶坯、产地为当时横县行政区域。本条为行业网站保存的公告转载，不冒称国家机关网站原件；描述用于原保护要求版本。": "The complete Annex 9 was read, confirming a green-tea base and the then-administrative area of Heng County as the origin. This is an announcement reprint preserved on an industry website, not an original on a national authority's website. Descriptions apply to that protection-requirements version.", "干茶：紧细挺直，绿润，尚显毫，匀齐、净；汤色：嫩绿、明亮；香气：清香或嫩（栗）香、花香，较高、尚持久；滋味：鲜醇、回甜；叶底：绿明亮，匀齐": "Dry-leaf appearance: fine, tight, straight, lustrous green with some down, even and clean. Liquor colour: bright tender green. Aroma: fresh or tender/chestnut, floral, fairly high and reasonably lasting. Taste: fresh and mellow, with returning sweetness. Infused leaves: bright green and even.", "旧链与2025机械路线相容，但不是2025手工路线；新档补上机械/手工差异，并以2025专属规程替代用2018特级附录覆盖全部等级的风险。": "The earlier sequence is compatible with the 2025 mechanical route, but not its manual route. The new record adds the mechanical/manual distinction and uses the dedicated 2025 code to avoid extending the special-grade appendix of 2018 to all grades.", "干茶：芽条肥壮且整齐，茸毛厚，银灰色有光泽；汤色：浅杏黄色，清澈明亮；香气：清纯，毫香明显；滋味：清鲜醇爽，毫味足；叶底：肥壮、柔嫩、明亮": "Dry-leaf appearance: plump, even buds and strips with thick down, lustrous silver-grey. Liquor colour: pale apricot-yellow, clear and bright. Aroma: clean and pure, with distinct downy-bud fragrance. Taste: fresh, mellow and brisk, with a full downy-bud character. Infused leaves: plump, tender and bright.", "产区土壤呈南北过渡带特性，依地势分布有黄砂土、黄刚土土种。黄刚土粘粒含量高，交换性氢、铝和盐基离子较高，矿质养分丰富，适合于茶树生长发育。": "The area's soils reflect a north–south transition zone, with yellow sandy and Huanggang soil types distributed by terrain. Huanggang soils have high clay content and relatively high exchangeable hydrogen, aluminium and base ions, with rich mineral nutrients suitable for tea-plant growth.", "竹林茶园、山泉和莫干山游憩文化是相关茶事背景。文化和旅游部路线将品饮莫干山芽茶与剑池等景点结合，干将莫邪传说是山名文化，不是制茶起源证明。": "Bamboo tea gardens, mountain springs and Moganshan recreation culture provide the tea setting. A Ministry of Culture and Tourism route combines tasting Moganshan bud tea with sites such as Sword Pond. The Gan Jiang and Mo Ye legend relates to the mountain name's culture, not proof of tea-making origins.", "原零售商自有产品页标题北苑贡茶-矮脚乌龙，产品产地栏福建南平建瓯，说明明确东峰镇北苑产区；照片为同名原始商品图库干茶，有商家水印且已保留。": "The retailer's own original product page is titled “Beiyuan Tribute Tea – Dwarf Oolong.” The origin field gives Jian'ou, Nanping, Fujian, and the description explicitly identifies the Beiyuan area of Dongfeng Town. The dry-tea photograph comes from the same named product's original gallery, with the seller's watermark retained.", "外形条索环状（俗称环子脚），白毫显露，色泽金黄（略带鱼子泡），汤色黄净明亮，香气神异且持久清香，嘬之生津，滋味醇厚甘凉绵长，叶底嫩黄匀整。": "Ring-shaped strips, locally called “ring feet,” with visible white down and a golden colour with slight fish-roe-like blisters. Liquor is clean, bright yellow. The aroma is described as distinctive and wonderfully fresh, lasting; sipping stimulates salivation. Taste is mellow, full, sweet, cooling and lingering. Infused leaves are tender yellow and even.", "鲜叶依次摊青、杀青、摊凉、理条和压扁，回潮后辉锅、提香、烘干，再筛分包装。杀青与辉锅是关键：抛炒和抛闷配合，理条压形以形成扁平光直的外观。": "Fresh leaves are spread, heat-fixed, cooled, aligned and flattened, then equilibrated for moisture before finishing pan-firing, aroma development and drying, followed by sieving and packing. Heat-fixing and finishing pan-firing are key: tossing is combined with covered heating, while alignment and pressing create a flat, smooth, straight appearance.", "弓掌滚球式揉捻，25-30分钟后打散，转布袋包揉，每15-20分钟散水汽，重复3次以上，间以拍摔促汁，至卷曲条状。全程约90-100分钟。": "Roll with cupped palms in a ball-rolling motion. After 25–30 minutes, break up the leaves and switch to cloth-bag rolling, releasing vapour every 15–20 minutes. Repeat at least three times, interspersed with patting and dropping to express juice, until curled strips form. Total time is about 90–100 minutes.", "茶名直接描写形与毫，体现现代名茶的造型审美。2022年地方茶厂开展手工技艺培训，现场示范杀青、揉捻、炒坯做条和提毫，将制茶经验传给新一代。": "The name directly describes shape and down, reflecting the shaping aesthetics of modern famous teas. In 2022, a local factory held manual-skills training, demonstrating heat-fixing, rolling, preliminary pan-firing and strip forming, and down development to pass processing experience to a new generation.", "传承人参与国际茶日茶文化沙龙，原产地探访与无我茶会将宜宾茶业和公众交流相连。地方茶文化保护也把相关制作技艺与古茶树、茶俗共同纳入保护视野。": "Heritage practitioners participate in International Tea Day cultural salons, while origin visits and selfless tea gatherings connect Yibin's industry with the public. Local tea-culture protection also considers making techniques together with old tea trees and tea customs.", "采片与扳片 → 生锅、熟锅 → 摊凉 → 毛火、小火 → 拉老火。所列为来源中的代表性主链；未给出统一生产参数，设备和鲜叶差异需另外核验。": "Leaf picking and separation → initial and finishing pans → cooling → initial and low firing → final high-heat firing. This is the source's representative main sequence. No unified production parameters are supplied; equipment and fresh-leaf differences need separate verification.", "术语说明与具体产区、年份的实际采期分开。不能把日期标签当成全部茶类的统一品质或咖啡因保证；气象旧文不精确的定义已由2026年专家原报补正。": "Terminology is kept separate from actual picking dates for particular regions and years. Date labels do not guarantee uniform quality or caffeine content across all tea categories. Imprecise definitions in an older meteorological article have been corrected using an original 2026 expert newspaper report.", "原站正文已读，仅用气温、环境与采期联系。原文对明前/雨前的“时节、前后”表述不够精确，不用它作为术语定义；也不采用产区高下和营养价值排名。": "The original website body was read and used only for links between temperature, environment and picking dates. Its wording about the timing of Mingqian and Yuqian is imprecise and is not used to define those terms. Rankings of production areas or nutritional value are also excluded.", "英德红碎茶、红条茶加工研究与英红九号品种、产品关系；仅采用原研究团队历史与技术记录。 原文出版年/月为2020-11，未填造具体发布日期。": "Research on processing Yingde broken and strip-style black teas, and the relationship between the Yinghong No. 9 cultivar and products. Only historical and technical records from the original research team are used. Publication year/month is 2020-11; no exact day is invented.", "已核具体茶介绍、地方产业报道和商城关键词页；能具名确认的图为密封包装，产业稿多为鲜叶或其他企业。地标合集中的三杯绿茶属于下一节罗田香露茶。": "Specific tea introductions, local-industry reports and marketplace keyword pages were checked. Images with confirmable names show sealed packaging; industry articles mostly show fresh leaves or other companies. The three cups of green tea in the GI compilation belong to the following Luotian Xianglu Tea section.", "干茶外形：条直有芽，匀整，色嫩绿泛玉色，无梗、朴、黄片；汤色：嫩绿明亮；香气：嫩香持久；滋味：鲜醇；叶底：叶白脉翠，一芽一叶，成朵、匀整": "Dry-leaf appearance: straight strips with buds, even, tender green with a jade hue, without stems, coarse leaves or yellow flakes. Liquor colour: bright tender green. Aroma: lasting tender fragrance. Taste: fresh and mellow. Infused leaves: white leaves with emerald veins, one bud and one leaf in even, intact sets.", "原料验收另列，制作本体为杀青、揉捻、抖水、做条、烘干。只核到主链和原料质量要求；未核得阶段时温，不沿用文章中单企业标准覆盖全体永川秀芽。": "Raw-material acceptance is listed separately; processing itself comprises heat-fixing, rolling, shaking out moisture, strip forming and drying. Only the main sequence and raw-material requirements were verified. Stage temperatures and times were not obtained, and one company's standard in the article is not extended to all Yongchuan Xiuya.", "选择地势平坦、避风、交通方便、水源充足、易于排灌的水田或旱地。且土壤结构疏松、肥沃，保水、透水与通气性良好，微酸性的沙质壤土或粘质壤土。": "Choose level, sheltered paddy or dry fields with convenient transport, ample water and easy irrigation and drainage. Soil should be loose, fertile, slightly acidic sandy or clay loam with good water retention, permeability and aeration.", "报道说实际有十几道精细工序，仅列出这六项；保留列举边界，不称完整细分作业规程。 适用范围：太湖翠竹茶叶有限公司负责人采访中的具名主要环节": "The report says there are more than ten detailed operations but names only these six. That listing boundary is retained; this is not described as a complete detailed operating code. Scope: named main operations in an interview with the head of Taihu Cuizhu Tea Co., Ltd.", "《临安年鉴2010》把天目青顶列为历史名茶，并记录顶谷、雨前、梅尖、梅白、小青五个品级。它不同于年鉴同时列出的天目龙井、顺溪大方等产品。": "The Lin'an Yearbook 2010 lists Tianmu Qingding as a historical famous tea and records five grades: Dinggu, Yuqian, Meijian, Meibai and Xiaoqing. It is distinct from Tianmu Longjing, Shunxi Dafang and other products listed in the same yearbook.", "资溪白茶的地方发展结合合作社、统一技术和品牌经营，茶园也进入生态旅游线路。茶农采摘与山区旅游相连接，使现代种植经验成为当地生活的新内容。": "Zixi Baicha's local development combines cooperatives, shared techniques and brand management, while tea gardens feature in ecotourism routes. Connecting growers' harvesting with mountain tourism makes modern cultivation experience a new part of local life.", "海拔高度为200～1000m，茶园坡度不超过25°，土壤多为黄棕壤，土壤厚度≥60cm，有机质含量＞1.0%，土壤pH值4.5～6.5。": "Elevation 200–1,000 m, tea-garden slopes no greater than 25°, mainly yellow-brown soil, soil depth ≥60 cm, organic matter >1.0%, and pH 4.5–6.5.", "采用滚筒杀青机机械杀青，温度控制在260～280℃，杀青时间晴天嫩叶约4分钟，老叶和雨、露水叶约5分钟。茶叶含水量降至55%左右为适宜。": "Use a rotary-drum heat-fixing machine at 260–280°C. Tender leaves picked in dry weather take about 4 minutes; mature leaves and rain- or dew-wet leaves take about 5 minutes. Reduce moisture to about 55%.", "外形：细紧挺秀，锋苗显露，乌润，金黄色茸毫明显；汤色：鲜艳红亮；香气：高鲜甜香馥郁，偶有淡花香；滋味：鲜爽醇甜；叶底：古铜色，嫩匀显芽。": "Dry-leaf appearance: fine, tight and elegant, with visible pointed tips, a dark lustrous colour and conspicuous golden down. Liquor colour: vivid, bright red. Aroma: high, fresh, rich sweetness, occasionally with a light floral note. Taste: fresh, brisk, mellow and sweet. Infused leaves: bronze, tender and even, with visible buds.", "巴南区文化旅游委记载巴南茶叶制作技艺于2009年列入重庆市第二批非遗；巴南银针为该技艺的代表品牌。这一时间是项目入选年，不是品牌创制年。": "Banan District's culture and tourism authority records Banan tea-making techniques entering Chongqing's second heritage list in 2009, with Banan Yinzhen as a representative brand. This is the project's listing year, not the brand's creation year.", "晒青、晾青 → 做青 → 杀青、揉捻 → 烘焙、精制。本条记录来源所述工艺版本；设备、季节、原料及企业工艺可能不同，不作为生产操作规程。": "Sun withering and indoor cooling → leaf agitation and resting → heat-fixing and rolling → roasting and refining. This entry records the source's process version. Equipment, season, materials and company practices may differ; it is not a production operating code.", "NHS建议孕期每天来自所有来源的咖啡因不超过200 mg。孕期或备孕者应结合自身情况向产科专业人员确认；不要换算成固定的“安全茶杯数”。": "The NHS recommends no more than 200 mg of caffeine per day from all sources during pregnancy. People who are pregnant or planning pregnancy should confirm advice with an obstetric professional in light of their circumstances. Do not convert this into a fixed “safe number of tea cups.”", "FDA将这些症状列为咖啡因过量的可能表现；EFSA指出，接近睡前摄入单次100 mg就可能影响部分成人睡眠，该数字也不是最低致症状剂量。": "The FDA lists these as possible symptoms of excessive caffeine intake. EFSA notes that a single 100 mg dose close to bedtime may affect sleep in some adults; this is not a minimum dose at which symptoms can occur.", "伊藤园企业记录载1980年罐装乌龙茶、1985年罐装绿茶上市，后又推出小容量PET包装。它提供可核实的商业例子，但不独占整个即饮茶历史。": "Ito En's corporate records document the launch of canned oolong in 1980 and canned green tea in 1985, followed by small PET bottles. These are verifiable commercial examples, not the whole history of ready-to-drink tea.", "本轮仅读取所列茶节及感官所在页，不宣称全文已审。黄大茶按霍山地理标志地域样本收录；霍山黄芽的段落列四等级但未逐级展开感官，不能人为分配。": "This round read only the listed tea sections and pages containing sensory descriptions, without claiming a review of the entire text. Huangdacha is recorded as a regional sample under the Huoshan GI. The Huoshan Huangya passage lists four grades but does not give separate sensory descriptions for each, so none are artificially assigned.", "特指苏州东山茶厂股份有限公司东方茶韵碧螺春茶礼盒这一参赛产品描述；不推广为全部等级统一标准。Web工具成功读到正文；本地请求重定向失败。": "Specifically the competition product Dongfang Chayun Biluochun Gift Box from Suzhou Dongshan Tea Factory Co., Ltd.; its description is not generalized into a uniform standard for all grades. The web tool successfully read the body, while the local request failed during redirection.", "官方抽检索引出现百丈潭茶（眉茶）4#、250g、鸿联购物广场，为真实销售主体追查线索；不将抽检文字当照片，也不将眉茶自动作地标扁形茶样。": "An official inspection index lists Baizhangtan Tea (Meicha), 4#, 250 g, at Honglian Shopping Plaza, providing a lead to an actual seller. Inspection text is not treated as a photograph, and Meicha is not automatically taken as a sample of the GI flat tea.", "条索紧结均匀，鲜艳墨绿，无严重夹杂异物；蜜绿至蜜黄，澄清明亮；清香，无严重陈味与杂味；甘醇润滑；叶片完整、枝叶连理，鲜绿、叶缘微镶红。": "Tight, even strips, vivid dark green, without serious foreign matter; honey-green to honey-yellow liquor, clear and bright; a fresh aroma without strong stale or off-odours; a sweet, mellow, smooth taste; and intact leaves connected to stems, fresh green with slightly red edges.", "箬阳龙珍外形扁直呈箬叶形、色泽绿润；汤色嫩绿明亮；香气清高带箬叶香；滋味醇厚甘爽；叶底嫩匀成朵绿亮。具有“箬叶形、箬叶香”的独特品质。": "Ruoyang Longzhen has flat, straight bamboo-leaf-shaped leaves, lustrous green; bright tender-green liquor; a high fresh aroma with a bamboo-leaf note; a mellow, full, sweet, brisk taste; and tender, even, bright-green infused bud-and-leaf sets. Its distinctive traits are “bamboo-leaf shape and bamboo-leaf aroma.”", "原记者品茶叙述而非分级标准；未给叶底颜色、批次或审评方法，不将“鲜活”扩写为红匀。正文此汤色与保护要求红浓分属不同来源范围，保留并列。": "The original reporter's tasting narrative, not a grading standard. It gives no infused-leaf colour, batch or evaluation method; “fresh and lively” is not expanded into uniformly red. Its liquor colour and the protection requirements' deep-red description have different source scopes and are retained side by side.", "保护区范围内海拔400m的山地。土壤质地为略带砂性的红壤土，土壤pH值4.5～5.6，土壤有机物质含量≥1.5%，土层厚度≥50cm。": "Mountain sites at 400 m elevation within the protected area. Soil is slightly sandy red loam, pH 4.5–5.6, organic matter ≥1.5%, and soil depth ≥50 cm.", "湖北省宜都市全境包括（红花套镇、高坝洲镇、姚家店镇、五眼泉镇、聂家河镇、潘家湾土家族乡、王家畈乡、松木坪镇、枝城镇、陆城街道办事处）。": "All of Yidu City, Hubei, including Honghuatao, Gaobazhou, Yaojiadian, Wuyanquan and Niejiahe towns; Panjiawan Tujia Ethnic Township; Wangjiafan Township; Songmuping and Zhicheng towns; and Lucheng Subdistrict.", "开山镇、桂岭镇、大宁镇和黄洞乡。地理坐标：东经111°41′12″～111°47′41″，北纬24°46′24″～24°28′54″。": "Kaishan, Guiling and Daning towns, and Huangdong Township. Coordinates as stated: 111°41′12″–111°47′41″ E, 24°46′24″–24°28′54″ N.", "百色茶区把地方大叶原料的传统种植经验，与红茶制作、企业和合作社经营结合。产业调查及品牌评比记录了这一从原料资源走向区域产品认同的过程。": "Baise's tea area combines traditional cultivation of local large-leaf material with black-tea making and enterprise/cooperative management. Industry surveys and brand assessments document the transition from raw-material resources to regional product identity.", "宜兴政府资料记新中国成立后当地发展出口红碎茶，此后红茶在国内市场与紫砂消费中持续发展。2023年阳羡茶制作进入第五批江苏省级非遗名录。": "Yixing government material records local development of export broken black tea after the founding of the People's Republic, followed by continued growth in domestic markets and alongside purple-clay teaware consumption. Yangxian tea-making entered Jiangsu's fifth provincial heritage list in 2023.", "茶百科2018年双井绿专题原发布明确江西修水县产区，工艺段后配该竹筛干茶图，图有作者交流茶公众号水印；已与同组鲜叶摊青和茶园照片区分。": "Tea Encyclopedia's original 2018 Shuangjing Green Tea feature explicitly locates it in Xiushui County, Jiangxi. The dry-tea photograph in a bamboo sieve follows the process section and bears the author's Jiaoliucha WeChat watermark. It was distinguished from fresh-leaf spreading and garden images in the same group.", "中国农垦2017年易贡专题所展示的易贡茶场“林芝春绿”单一成品样本；未披露等级、批次、拍摄日期与摄影者，不代表全部同产区或同茶类外观。": "A single finished Linzhi Chunlü sample from Yigong Tea Farm shown in China State Farms' 2017 Yigong feature. Grade, batch, photograph date and photographer are undisclosed. It does not represent every product from the same area or tea category.", "DB4414/T15—2022 特级：紧结显锋苗，匀整匀净，灰绿油润；DB4414/T15—2022 一级：紧实匀齐，有嫩茎，灰绿尚润": "DB4414/T15—2022, special grade: tight with visible pointed tips, even and clean, lustrous grey-green. Grade 1: tight, firm and even, with tender stems, grey-green with some lustre.", "SINOGI09264 产品页明确烟台茶、山东烟台现辖区域、绿茶外观类型；该原图是同页烟台茶主图和相册图。像素为白色杯中卷曲加工干茶。": "The SINOGI09264 product page explicitly identifies Yantai Tea, Yantai's current administrative area in Shandong, and green-tea appearance types. The original image serves as both the page's main image and a gallery image. Pixel inspection shows curled processed dry tea in a white cup.", "无性系，灌木型、中叶类、早生、二倍体；芽叶紫绿、茸毛少，嫩梢肥壮。可制乌龙、绿、红、白茶；来源描述乌龙茶圆紧重实、花香明显、滋味醇厚。": "A clonal, shrub-type, medium-leaf, early-flushing diploid cultivar, with purple-green buds and leaves, little down and plump tender shoots. Suitable for oolong, green, black and white tea. The source describes its oolong as round, tight and substantial, with a distinct floral aroma and mellow full taste.", "V&A收藏的反奴隶制糖碗，把优雅茶桌背后的生产条件带到家庭视野；1790年代及1820年代的抵制糖运动，显示饮食消费也能成为政治表达。": "An abolitionist sugar bowl in the V&A collection brings the production conditions behind an elegant tea table into the home. Sugar boycotts in the 1790s and 1820s show how food and drink consumption could also become political expression.", "仅支持本条目所列事实，不等于对整篇材料或营销说法背书。 2023年10月7日成文、10月17日网页发布；附件1歙县珠兰花茶原料和加工。": "Supports only the facts listed in this entry, not endorsement of the entire source or its marketing claims. Written on 7 October 2023 and published online on 17 October; Annex 1 covers Shexian Zhulan flower tea materials and processing.", "现代采访记述；古代起源、唐代茶园及碑刻指代未核原件，不作为本条确定史实。长清寿茶还包含御菊芽茶、蒲公英等代用茶，不等同茶树产品长清茶。": "A modern interview account. Original evidence for ancient origins, Tang tea gardens and the identification of inscriptions was not verified, so these are not established historical facts in this entry. Changqing Shoucha also includes Yujuyacha chrysanthemum tea, dandelion and other herbal infusions; it is not equivalent to Changqing tea made from the tea plant.", "浙江在线2006名品名录搜索节选可见绍兴县会稽龙井茶业合作社与会稽牌龙井茶；原页 HTTP 567。没有取得实际产品图，未称全文可读。": "A search excerpt from Zhejiang Online's 2006 famous-product catalogue shows Shaoxing County Kuaiji Longjing Tea Cooperative and Kuaiji-brand Longjing. The original page returned HTTP 567. No actual product image was obtained, and full-text access is not claimed.", "干茶外形：紧卷圆结、肥壮重实，似海蛎干，砂绿油润且整齐匀净；汤色：金黄、清澄明亮；香气：浓郁幽长，似佛手柑果香；滋味：醇厚、收敛性强": "Dry-leaf appearance: tightly curled, rounded, plump and substantial, resembling dried oysters; lustrous sandy green, even and clean. Liquor colour: golden, clear and bright. Aroma: rich, subtle and lingering, resembling bergamot fruit. Taste: mellow and full, with strong astringency.", "外形：砖面平整、棱角清楚、厚薄一致，松紧适合，色黑褐，发花普遍茂盛；汤色：棕红；香气：浓郁，显菌花香；滋味：浓醇；叶底：黑褐，软亮。": "Dry-leaf appearance: a flat brick face, clear edges, uniform thickness, suitable compactness, dark-brown colour and abundant widespread fungal flowering. Liquor colour: brown-red. Aroma: rich, with a distinct fungal-flower fragrance. Taste: rich and mellow. Infused leaves: dark brown, soft and bright.", "申请人对其现代机械捣碎型实施例1的描述，非独立实测或全类标准。与[0092]以后另列的浸泡比较分开，不把对比例或另一段滋味替换本条。": "The applicant's description of modern mechanically crushed Embodiment 1, not independent testing or a category-wide standard. It is kept separate from the infusion comparison starting at [0092]; control samples or taste descriptions in another passage do not replace this item.", "茶叶与笋干、山核桃合称临安老三宝；天目山茶事体现山地物产与分季、分级采制经验。古代天目产茶年代并不能直接证明现行茶名与工艺一直不变。": "Tea, dried bamboo shoots and hickory nuts are known as Lin'an's traditional three treasures. Tianmu Mountain tea practices reflect mountain produce and seasonal, grade-specific picking and processing. Ancient dates of tea production there do not prove that the current name and process have always remained unchanged.", "茶师带徒、茶农互助及高山茶园经营是其现代传承背景。箬阳地方报道把制茶技能传播和乡村品牌发展连在一起，没有证据把龙珍二字解作帝王赐名。": "Apprenticeship, mutual help among growers and mountain-garden management form its modern transmission context. Ruoyang reports link processing-skills transmission to village-brand development. There is no evidence that “Longzhen” was a name bestowed by an emperor.", "土家族“四道茶”、茶歌、茶礼和待客习俗构成鹤峰茶文化。报道同时提到“白鹤井水、留驾司茶”等地方记忆，体现山泉、聚落与饮茶经验的联系。": "Tujia “four-course tea,” tea songs, tea etiquette and hospitality customs form Hefeng tea culture. Reports also mention local memories such as “Baihe Well water and Liujiashi tea,” connecting springs, settlements and drinking experience.", "不论是芽头还是其他芽叶的原料，采摘后应避免紧压，采用清洁、通风性良好的网袋或竹编网眼茶篮或篓筐等容器盛装，运输中同样避免紧压和碰撞。": "Whether picking buds or other shoots, avoid compressing the material after harvest. Use clean, well-ventilated mesh bags, woven bamboo mesh baskets or similar containers, and also avoid compression and impacts during transport.", "广西壮族自治区金秀镇、罗香乡、大樟乡、三角乡、三江乡、桐木镇、忠良乡、长垌乡、六巷乡、头排镇10个乡镇及其所管辖的77个村民委员会。": "Ten towns and townships and their 77 village committees in Guangxi Zhuang Autonomous Region: Jinxiu Town, Luoxiang, Dazhang, Sanjiao and Sanjiang townships, Tongmu Town, Zhongliang, Changdong and Liuxiang townships, and Toupai Town.", "秀山通过斗茶、采茶节、茶文化节和全民饮茶活动传递采制品评知识，茶园游览与边城乡村生活相结合。早期地方茶名也成为当代区域认同的一部分。": "Xiushan shares knowledge of picking, processing and tasting through tea competitions, picking festivals, cultural festivals and public tea-drinking activities, connecting garden visits with border-town rural life. Earlier local tea names also become part of contemporary regional identity.", "和平茶厂在商务部老字号数字博物馆的企业自述，限该具名绿茶产品；等级、批次与正文年代未注明，非本馆实测，不替代紫阳富硒茶地标品质要求。": "Heping Tea Factory's self-description in the Ministry of Commerce's Digital Museum of Time-honoured Brands, limited to the named green-tea product. Grade, batch and the text's date are unstated. It is not this library's testing and does not replace Ziyang Selenium-rich Tea's GI quality requirements.", "近现代部分有2009年行业网站、2022年文旅报道及标准元数据支持。本轮没有核实古代地方文献原页，未将宣传中的长年代起源说写成定论。": "Modern history is supported by a 2009 industry website, a 2022 culture-and-tourism report and standards metadata. Ancient local-document pages were not verified in this round; promotional claims of long historical origins are not presented as settled conclusions.", "商品页标题明确巴南银针特级100g；同页14.img商品参数明确产地中国重庆巴南，配料嫩茶芽叶。实物是针形绿茶，与页面绿茶品类一致。": "The product-page title explicitly says Banan Yinzhen, special grade, 100 g. Product specifications in image 14.img on the same page identify Banan, Chongqing, China, as the origin and tender tea buds and leaves as ingredients. The actual product is needle-shaped green tea, matching the page's category.", "复式萎凋 → 做青、走水 → 双炒双揉 → 低温久烘。此处为岩茶共用流程，不把“水仙”当作一套固定时温；条形成品与漳平模压水仙分开。": "Combined withering → leaf agitation and moisture movement → two pan-firings and two rollings → prolonged low-temperature roasting. This is a shared rock-tea sequence, not a fixed set of times and temperatures implied by “Shuixian.” Strip-shaped finished tea is kept separate from mould-pressed Zhangping Shuixian.", "这是2022年报道记述的实例，并非所有地区、家庭的统一配方。删除原文未经验证的抗癌与缓解高原反应等宣传；器皿保温不等于鼓励烫口饮用。": "This is an example in a 2022 report, not a uniform recipe for every region or household. Unverified claims about cancer prevention and relief of altitude sickness are removed. Heat-retaining vessels do not imply encouragement to drink scalding tea.", "直接打开采访正文，仅采用现代传承人/企业对采制主链、装篮及后发酵属性的介绍；不采用文中有时代错置风险的古籍转述、药效或越陈越好说法。": "The interview body was directly opened. Only the modern practitioner's/company's account of the main processing sequence, basket packing and post-fermentation is used. Ancient-text retellings with risks of anachronism, medicinal claims and assertions that older is always better are excluded.", "由全国标准信息公共服务平台“查看全文”按钮实际指向的公开阅读器进入，6页原始图片已下载；定义及表1逐字看图核对。不是镜像或搜索摘要。": "Accessed through the public reader actually linked by the National Public Service Platform for Standards Information's “View full text” button. Six original page images were downloaded, and the definition and Table 1 checked word by word against the images. This is neither a mirror nor a search abstract.", "原标准正文第1—2页，第1章适用范围、第3.1.2条表1、第4.1—4.3条三种工艺流程；第5.1.1—5.1.4条银针前四步骤参数": "Original standard pages 1–2: chapter 1 scope, Table 1 in clause 3.1.2, three process sequences in clauses 4.1–4.3, and parameters for Yinzhen's first four steps in clauses 5.1.1–5.1.4.", "干茶外形：条直尚匀整，色绿润，略有梗、朴、片；汤色：绿明亮；香气：尚清香；滋味：尚醇厚；叶底：叶尚白脉翠，一芽二、三叶，成朵、匀整": "Dry-leaf appearance: straight, fairly even strips, lustrous green, with some stems, coarse leaves and flakes. Liquor colour: bright green. Aroma: fairly fresh. Taste: fairly mellow and full. Infused leaves: fairly white leaves with emerald veins, one bud with two or three leaves, in even intact sets.", "大佛龙井“杏绿汤、蜜栗香”，外形扁平光滑、肥壮挺直，色泽嫩绿，匀净；汤色杏绿明亮；栗香馥郁；滋味醇厚甘爽；叶底肥嫩成朵、匀齐明亮。": "Dafo Longjing has “apricot-green liquor and a honey-chestnut aroma”: flat, smooth, plump, straight, tender-green leaves, clean and even; bright apricot-green liquor; a rich chestnut aroma; a mellow, full, sweet, brisk taste; and plump, tender, even, bright infused bud-and-leaf sets.", "下列主线采用该附件的传统手工版本。机械版为采摘、摊凉分级后依次杀青、理条成形、初烘、足烘；机械理条不是在手工主线中追加的一道工序。": "The main sequence below uses the annex's traditional manual version. The mechanical version, after picking, cooling and grading, is heat-fixing, leaf alignment and shaping, initial drying and final drying. Mechanical leaf alignment is not an additional step inserted into the manual route.", "武夷岩茶制作技艺于2006年进入首批国家级非遗名录。项目简介把清初视为工艺趋于完善的重要阶段，而非将更早产茶史直接当作现代岩茶史。": "Wuyi rock-tea making entered the first national intangible cultural heritage list in 2006. The project introduction identifies the early Qing as an important period when the craft approached maturity, rather than treating earlier tea-growing history as the history of modern rock tea.", "商品原页标题为 Mao Shan Qing Feng，并明确产自江苏金坛茅麓；商品主图替代文字与茶名一致，已核验可见盘装扁直干茶。": "The original product page is titled Mao Shan Qing Feng and explicitly gives Maolu, Jintan, Jiangsu, as the origin. The main image's alternative text matches the tea name, and inspection confirms flat, straight dry tea on a plate.", "广告专版、来源标注湖北文旅厅，非独立实测。未分产品批次或等级，仅提取明确点名长盛川的干茶色泽与汤色；前一句赵李桥砖茶叶底不能挪用。": "An advertising feature credited to Hubei's Department of Culture and Tourism, not independent testing. No batch or grade is distinguished. Only dry-leaf and liquor colours explicitly naming Changshengchuan are extracted; the preceding sentence's infused-leaf description for Zhaoliqiao brick tea cannot be transferred.", "红茶加工工艺：鲜叶→萎凋（日光或加温）→揉捻→发酵→干燥→拣剔→烘焙的工艺。绿茶加工工艺：鲜叶→摊放→杀青→干燥→拣剔的加工工艺。": "Black-tea process: fresh leaves → sun or heated withering → rolling → fermentation → drying → sorting → roasting. Green-tea process: fresh leaves → spreading → heat-fixing → drying → sorting.", "原文明确铜鼓宁红产于江西宜春铜鼓，茶品鉴赏小节明确仙姑泉·铜鼓宁红散茶；该小节配图为白瓷盘上的金毫与褐色干茶，已核对原图及上下文。": "The original explicitly locates Tonggu Ninghong in Tonggu, Yichun, Jiangxi. Its tea-appreciation section names Xianguquan · Tonggu Ninghong loose tea. The accompanying photograph shows golden-down and brown dry tea on a white porcelain plate; the original image and context were checked.", "具名厂家现代路线；证据为记者采访及政府转载，不是企业技术规程。 适用范围：报道明确从摊青至烘干的五段生产次序，未列细分操作或参数。": "A modern route from a named producer, evidenced by a reporter's interview and government reprint, not a company technical code. Scope: the report explicitly gives five production stages from spreading to drying, without detailed operations or parameters.", "陈德新谈水满红茶品饮的报道文字，未标具体厂商或生产批次；只对应水满红茶。加工段“深红条索”是发酵后未干燥状态，不能填成品干茶字段。": "A report quoting Chen Dexin on tasting Shuiman black tea, without a specific manufacturer or production batch. Applies only to Shuiman black tea. The processing section's “deep-red strips” describes leaves after fermentation but before drying, so it cannot fill the finished dry-leaf field.", "泾县政务公开资料记载，1990年代当地在尖茶基础上提高鲜叶嫩度、改进做形，发展出兰香系列；汀溪兰香为其中有具体地方采制记载的品类。": "Jing County government-disclosure material records local development of the Lanxiang series in the 1990s by using more tender leaves and improving shaping from a Jiancha base. Tingxi Lanxiang is one type with specific local picking and processing records.", "坪山仡佬族侗族乡以挂牌识别古茶树，并通过茶农管护和加工厂联结地方生计；这个茶树资源与村落生活的关系，是理解石阡苔茶的具体文化背景。": "Pingshan Gelao and Dong Ethnic Township labels old tea trees for identification and links their care by growers with factories and local livelihoods. This relationship between tea resources and village life provides concrete cultural context for Shiqian Taicha.", "2020年自动化生产线论文§1.2初烘风口上限125℃与§3.4设备可调上限120℃存在不一致，保留版本提示，不作为统一操作指导。": "The 2020 automated-production-line paper gives an initial-drying air-outlet maximum of 125°C in section 1.2, but an equipment adjustment maximum of 120°C in section 3.4. The discrepancy is retained as a version note, not unified operating guidance.", "干茶外形：较南茶硕壮重实，色泽墨绿油润；汤色：黄绿明亮；香气：原文为“香浓郁高长”，未明确具体香型；滋味：浓醇爽口；叶底：黄绿匀亮": "Dry-leaf appearance: larger, more robust and substantial than southern tea, lustrous dark green. Liquor colour: bright yellow-green. Aroma: the original says “rich, high and lasting” without naming a specific aroma type. Taste: rich, mellow and refreshing. Infused leaves: even, bright yellow-green.", "同名SINOGI02645页面列陕西商南县产区，品质说明绿色汤叶；原图为该茶页面具名主图，实际像素为透明杯中黄绿茶汤及已冲泡叶片。": "The matching SINOGI02645 page gives Shangnan County, Shaanxi, as the origin and describes green liquor and leaves. The original is the named main image on that tea's page; pixel inspection shows yellow-green liquor and infused leaves in a transparent cup.", "由安徽省农科院茶叶研究所等从汀溪群体种单株选育。登记号GPD茶树（2019）340006；植物名录2024文献出版年不等于登记年。": "Selected from a single plant in the Tingxi population by the Tea Research Institute of the Anhui Academy of Agricultural Sciences and partners. Registration number: GPD Tea Plant (2019) 340006. The 2024 publication year of the plant-catalogue reference is not the registration year.", "博物馆研究将明清芽叶冲泡、闽赣皖等地加工变化和清代地方名茶格局联系起来。散茶的地方制法和品饮偏好逐渐丰富，各茶类的形成须分别追溯。": "Museum research connects Ming–Qing infusion of buds and leaves, processing changes in Fujian, Jiangxi, Anhui and elsewhere, and the regional famous-tea landscape of the Qing. Local loose-tea methods and drinking preferences gradually diversified; each tea category's emergence requires its own history.", "本库的归纳是：早期器物与民俗提供造型资源，当代使用者又赋予它日常陪伴、观赏和谈话的意义。吉祥符号表达愿望，不意味着招财或护佑有效。": "The library's synthesis is that earlier objects and folk customs provided visual forms, while contemporary users gave them meanings of daily companionship, appreciation and conversation. Auspicious symbols express wishes; they do not demonstrate effectiveness in attracting wealth or offering protection.", "仅支持本条目所列事实，不等于对整篇材料或营销说法背书。 直接打开正文，仅核白鸡冠黄化与光响应的品种性状；不把叶色作为茶类分类标准。": "Supports only the facts listed in this entry, not endorsement of the entire source or its marketing claims. The body was directly opened only to verify Baijiguan's yellow-leaf and light-response traits. Leaf colour is not used as a tea-category criterion.", "全文已读。原料明确来自石阡县佛顶山野生苔茶树；仅为公开专利所提出的手工扁茶方案，不表示整个地标产区采用该法，不采纳背景段保健功效。": "The full text was read. Raw material is explicitly from wild Taicha trees on Foding Mountain, Shiqian County. This is only a manual flat-tea method proposed in a public patent, not evidence that the whole GI area uses it. Health-benefit claims in the background are excluded.", "新取得专家工作站专题正文及3个图片链接，但正常读取图片均失败，未见像素；不能认定其图片符合要求。商品容量及茶庄追查只找到文字索引。": "A new expert-workstation feature and three image links were obtained, but normal image access failed for all three, so no pixels were seen and suitability cannot be established. Follow-ups on package sizes and tea shops yielded text indexes only.", "2021企业标准有三年有效期条款，作为历史企业版本保留，不作为当前强制或全国统一等级。卷曲形合格叶底原文为“较多绿黄”，未擅改。": "The 2021 enterprise standard includes a three-year validity clause. It is retained as a historical company version, not a current mandatory or nationwide grading system. The curled-form pass-grade infused-leaf wording, “mostly green-yellow,” is retained without silent correction.", "福建省南平市武夷山市武夷街道、崇安街道、新丰街道、洋庄乡、岚谷乡、星村镇、兴田镇、五夫镇、吴屯乡、上梅乡10个乡镇现辖行政区域。": "The current administrative areas of ten towns, townships and subdistricts in Wuyishan City, Nanping, Fujian: Wuyi, Chong'an and Xinfeng subdistricts; Yangzhuang and Langu townships; Xingcun, Xingtian and Wufu towns; and Wutun and Shangmei townships.", "千两分支另经汽蒸、装篓、压制和日晒干燥；茯砖另经筛拼、渥堆、压制、发花干燥等。发花不是所有安化黑茶的必经工序，本主线止于黑毛茶。": "The Qianliang branch additionally undergoes steaming, basket loading, pressing and sun drying; Fu brick tea additionally undergoes sieving/blending, pile fermentation, pressing, fungal flowering and drying. Flowering is not mandatory for every Anhua dark tea. This main sequence ends at unfinished dark tea.", "早茶节、早春开采和城乡茶叶贸易构成当代温州茶事。地方茶厂曾组织人员到山区指导茶园与采制，体现生产、加工和市场相互联系的行业记忆。": "Early-tea festivals, the start of spring picking and urban–rural tea trade form contemporary Wenzhou tea life. Local factories formerly sent staff into mountain areas to advise on gardens, picking and processing, reflecting industry memories linking cultivation, manufacture and markets.", "江西省上饶市玉山县行政区内的五个乡镇和三清山管委会的三清乡，以及紫湖镇、怀玉乡、下塘乡、横街镇、南山乡等11个乡镇现辖行政区域。": "The current administrative areas of eleven towns and townships: five within Yushan County, Shangrao, Jiangxi, Sanqing Township under the Sanqingshan Management Committee, and places including Zihu Town, Huaiyu and Xiatang townships, Hengjie Town and Nanshan Township, as listed in the source.", "干茶外形：芽叶色如玉霜，形似玉兰；汤色：鹅黄，清澈明亮；香气：清香扑鼻；滋味：进口鲜爽，回味甘甜；叶底：泡制后叶张玉白，茎脉翠绿": "Dry-leaf appearance: buds and leaves coloured like jade frost and shaped like magnolia flowers. Liquor colour: pale yellow, clear and bright. Aroma: a pronounced fresh fragrance. Taste: fresh and brisk on entry, with a sweet finish. Infused leaves: jade-white leaf blades and emerald-green stems and veins.", "昭平的饮茶生活与山地茶园生产密切相连。地方茶业展示和品牌建设把银杉茶置于桂东北茶区共同发展的背景中，茶乡习惯与现代制茶经营并存。": "Tea drinking in Zhaoping is closely linked with mountain-garden production. Local industry displays and brand building place Yinshan Tea within the shared development of northeastern Guangxi's tea area, where tea-village customs coexist with modern processing businesses.", "中国农业出版社公开预览记1981年创制，原名浦江毛峰。其现代研制与浦江县山地原料生产相联，不将地方古代产茶史等同于同名产品起源。": "China Agriculture Press's public preview records creation in 1981, originally named Pujiang Maofeng. Its modern development is linked with mountain-grown material in Pujiang County. Ancient regional tea production is not equated with the origin of the same named product.", "选采一芽一叶等细嫩鲜叶，依次杀青、清风、初揉、初干、复揉、复干、筛分摊凉、烘焙，冷却后包装。清风散去热汽，复揉复干有助紧条成形。": "Select tender shoots such as one bud and one leaf, then heat-fix, air-cool, initially roll, initially dry, reroll, redry, sieve and spread to cool, and roast, before cooling and packing. Air cooling releases heat and vapour; repeated rolling and drying help tighten and shape the strips.", "报道记其结合雷公山红茶传统加工与银球茶造型，采用手工制成近球形；所读报道没有完整列出独立红球茶参数，不能照搬银球绿茶的杀青顺序。": "The report describes combining traditional Leigongshan black-tea processing with silver-ball tea shaping to hand-form near-spherical tea. It does not fully list independent red-ball-tea parameters, so the heat-fixing sequence of silver-ball green tea cannot be copied across.", "元顶云雾茶业炒青具体商品样本；页面生产时间2022-04-01至2022-05-19，仅作为商家样本而非所有等级或最新批次证明。": "A specific pan-fired tea product from Yuanding Yunwu Tea Industry. The page gives production dates of 2022-04-01 to 2022-05-19. It is treated only as a seller's sample, not evidence for all grades or the latest batch.", "2018年临沧勐库春茶 早春东半山 纯料散茶 生茶 250克(价格,多少钱)-茶窝网-正品普洱茶商城-www.chawo.com": "2018 Lincang Mengku Spring Tea · Early-spring Dongbanshan · Single-origin loose raw tea · 250 g (price, cost) – Chawo – Genuine Pu'er Tea Marketplace – www.chawo.com", "有缺铁问题时应留意饮茶量与补铁安排。茶可能妨碍铁吸收；服用铁剂的人应按具体药物说明和医生或药师建议安排饮茶间隔，不自行调整剂量。": "People with iron deficiency should consider tea intake alongside iron supplementation. Tea may hinder iron absorption. Those taking iron should space tea according to the specific medicine's instructions and advice from a doctor or pharmacist, without adjusting doses themselves.", "仅支持本条目所列事实，不等于对整篇材料或营销说法背书。 主要品种、产区与完整制造主链；不把历史薰花版本混入今日自然花香条形包种。": "Supports only the facts listed in this entry, not endorsement of the entire source or its marketing claims. Main cultivars, production areas and the complete manufacturing sequence are used. Historical flower-scented versions are not mixed into today's naturally floral strip-shaped Baozhong.", "仅取公司自身1980年罐装乌龙茶、1985年罐装绿茶及1996年500毫升PET茶上市记录；不把企业“世界第一”当作已独立证实。": "Only the company's own records of canned oolong in 1980, canned green tea in 1985 and 500 mL PET tea in 1996 are used. Corporate “world first” claims are not treated as independently verified.", "unknown; 食品伙伴网页声明为网友分享，未确认开放许可；PDF和渲染页仅作内部取证，不作为茶样图片或建议公开转发整本标准。": "Unknown; the Foodmate page says the document was shared by a user, and no open licence was confirmed. The PDF and rendered pages are for internal evidence checking, not tea-sample images or a recommendation to publicly redistribute the complete standard.", "\"百丈潭茶\" site:tao.hooos.com OR site:yangkeduo.com OR site:1688.com": "\"Baizhangtan Tea\" site:tao.hooos.com OR site:yangkeduo.com OR site:1688.com", "干茶：条索形态一致、大小均匀，色泽嫩绿；汤色：嫩黄色，清亮；香气：兰香幽雅而持久；滋味：醇爽、回甘；叶底：嫩匀且明亮，花干完整": "Dry-leaf appearance: consistent strip shapes and even sizes, tender green. Liquor colour: tender yellow, clear and bright. Aroma: elegant, lasting orchid fragrance. Taste: mellow and brisk, with returning sweetness. Infused leaves: tender, even and bright, with intact dried flowers.", "外形扁直挺秀匀整，芽长2cm左右，色泽翠绿；内质清香持久，汤色清澈明亮；滋味鲜爽醇和；叶底嫩绿明亮。冲泡后芽头朝上，竖于杯中。": "Flat, straight, elegant, even leaves, with buds about 2 cm long and emerald-green colour. A lasting fresh aroma, clear bright liquor, a fresh, brisk, mellow taste, and bright tender-green infused leaves. When brewed, buds point upwards and stand vertically in the cup.", "浙江省建德市新安江街道、洋溪街道、更楼街道、下涯镇、杨村桥镇、乾潭镇、梅城镇、三都镇、大洋镇等9个乡镇街道办事处现辖行政区域。": "The current administrative areas of nine towns and subdistricts in Jiande City, Zhejiang: Xin'anjiang, Yangxi and Genglou subdistricts, and Xiaya, Yangcunqiao, Qiantan, Meicheng, Sandu and Dayang towns.", "清明前后采芽，农历四月以后采叶，要求叶不能全部展开，叶面最宽的宽度不能超过1cm，以小开面一芽两叶为最优。鲜叶用竹制器具盛装。": "Pick buds around Qingming and leaves after the fourth lunar month. Leaves must not be fully opened and their widest part must not exceed 1 cm. One bud and two slightly open leaves are preferred. Carry fresh leaves in bamboo containers.", "现场报道明确建始县三里乡马坡村，照片原图注为“马坡茶汤清叶绿。（梅珂 摄）”；已查看原像素，盖碗内浅绿茶汤和条形芽叶清晰可见。": "The field report explicitly identifies Mapo Village, Sanli Township, Jianshi County. The original caption says “Mapo tea: clear liquor and green leaves. Photo by Mei Ke.” Original pixels were inspected, clearly showing pale-green liquor and strip-shaped buds and leaves in a gaiwan.", "1.采收。采摘时间在清明节前后15天，以全园30%鲜叶长到一芽一叶、二叶为宜。2.加工。杀青→初闷→炒二青→闷堆→拣剔→炒干。": "1. Harvesting. Pick within fifteen days before or after Qingming, preferably when 30% of shoots across the garden have one bud and one or two leaves. 2. Processing. Heat-fixing → initial covered yellowing → second pan-firing → heap yellowing → sorting → pan drying.", "地理标志原产地信息共享平台开山白毛茶条目明确贺州八步开山等保护产区，正文唯一具名成品图标注开山白毛茶；实际像素为显毫细长干茶。": "The GI Origin Information Sharing Platform's Kaishan Baimao Tea entry explicitly identifies protected areas including Kaishan in Babu, Hezhou. Its sole named finished-product image is labelled Kaishan Baimao Tea. Pixel inspection shows slender dry tea with visible down.", "初制含杀青、揉捻、分次炒干与辉干；精制通过筛分、风选、拣剔、复火和拼配形成不同规格。初制毛茶与出口商品茶之间还存在精加工环节。": "Primary processing includes heat-fixing, rolling, staged pan drying and finishing pan drying. Refining uses sieving, air sorting, hand sorting, refiring and blending to produce different specifications. Further refining separates unfinished tea from export-ready commercial tea.", "公开原页可读并下载原图；摄影者与单图授权未披露，未取得独立再传播许可。保留完整原图及出处作为私有百科资料参照，不推定开放授权。": "The public original page was readable and its original image downloadable. The photographer and image-specific licence are undisclosed, and separate redistribution permission was not obtained. The complete original and source are retained as references in the private encyclopedia, without assuming an open licence.", "山东省济南市长清区5个乡镇（办事处）32个行政村。地理坐标：东经116°43′～117°03′，北纬36°23′～37°30′": "Thirty-two administrative villages across five towns, townships and subdistrict offices in Changqing District, Jinan City, Shandong. Coordinates: 116°43′–117°03′ E, 36°23′–37°30′ N.", "TC −4.66 mg/dL（95% CI −6.36至−2.96）；LDL −4.55 mg/dL（−6.31至−2.80）": "TC −4.66 mg/dL (95% CI −6.36 to −2.96); LDL −4.55 mg/dL (−6.31 to −2.80).", "肯尼亚茶叶局的历史回顾指出，早期商业茶园由定居者主导、非洲本地农民受限制。独立后本地种茶机会扩大，小农在产业中的角色随之加强。": "The Tea Board of Kenya's historical review notes that settlers dominated early commercial gardens while African farmers faced restrictions. After independence, opportunities for local tea growing expanded and smallholders' role in the industry strengthened.", "记录修订背景与品种原料区分，属于编制说明，不冒充现行正式条文；后继GB/T 22109—2026尚待2027-04-01实施。": "Records the revision background and distinctions among cultivar materials. This is an explanatory drafting document, not current formally issued clauses. Successor GB/T 22109—2026 is not due to take effect until 2027-04-01.", "2024年协会调查口径干毛茶总产量349.91万吨；本次重核页面元数据，数值复用既有资料库已核报告图页，不能称2026年产量。": "The association's 2024 survey gives total dry unfinished-tea production as 3.4991 million tonnes. This round rechecked page metadata; the figure reuses a report-page image already verified in the library. It must not be described as 2026 output.", "\"龙蝉香\" \"碧玉龙芽\" -site:ncdsc1.com -site:thetea.app -site:scribd.com": "\"Longchanxiang\" \"Biyu Longya\" -site:ncdsc1.com -site:thetea.app -site:scribd.com", "旧链与卷曲形机械版相容；新档明确只限第5章。旧条已提扁形另有流程，但扁形正文及半手工版本轮仍未全读，不升级为全产区统一工艺。": "The earlier sequence is compatible with the mechanized curled-form version; the new record is explicitly limited to chapter 5. The earlier entry mentions a separate flat-form route, but neither its full text nor the semi-manual version was fully read this round. It is not upgraded to a unified process for the whole area.", "干茶：芽头茁壮而挺直，白毫似羽，芽身金黄发亮；汤色：杏黄色，明净；香气：毫香，鲜嫩；滋味：甘醇、甜爽；叶底：肥厚，均匀而明亮": "Dry-leaf appearance: robust, straight buds, feather-like white down and a bright golden bud body. Liquor colour: clear, clean apricot-yellow. Aroma: fresh, tender downy-bud fragrance. Taste: sweet, mellow and brisk. Infused leaves: thick, even and bright.", "祁门红茶形成于19世纪70年代；所读非遗简介记为1876年。创制年份及人物叙述尚有不同材料，不把该简介当成已互证的唯一答案。": "Keemun black tea emerged in the 1870s; the heritage introduction read here gives 1876. Other sources differ on the year and people involved, so this introduction is not treated as the sole cross-verified answer.", "茶商公开商品照片，未见开放转载许可；保留商品来源，作为私有百科具名商品样本。下载为原站图片文件的原始尺寸，无裁切或人工改动。": "A tea merchant's public product photograph, with no open republication licence found. The product source is retained for a named commercial sample in the private encyclopedia. The original website image was downloaded at its original dimensions, without cropping or manual alteration.", "干茶外形：条索紧结匀称、苗锋显露；汤色：碧绿清澈、明亮；香气：花果香气、幽香持久；滋味：醇厚、耐泡；叶底：嫩绿明亮、芽叶完整": "Dry-leaf appearance: tight, balanced strips with visible pointed tips. Liquor colour: clear, bright emerald green. Aroma: floral-fruity, subtle and lasting. Taste: mellow and full, enduring through repeated infusions. Infused leaves: bright tender green, with intact buds and leaves.", "它是溧阳区域茶业名片，名称中的白指白化芽叶，现行产品属绿茶。现代品牌传承主要体现于茶园经营、地方标准与区域公共品牌共同使用。": "A regional tea-industry emblem for Liyang. “White” in its name refers to albino buds and leaves; the current product is green tea. Modern brand transmission is mainly expressed through garden management, local standards and shared use of a collective regional brand.", "电炒锅温100～120℃，每锅投叶100～150g，抖炒2-3分钟，至软、色暗绿，结合手法炒至茶条扁平（含水率30%）起锅。": "Use an electric pan at 100–120°C, loading 100–150 g. Shake and pan-fire for 2–3 minutes until soft and dark green, then combine hand techniques until the strips are flat at 30% moisture before removing them.", "早安玉山走访图文中的三清山白茶成品示例，原文关联江西三山实业玉山怀玉品牌，未明确所摄干茶等级；不引用文中其他茶质量优劣宣传。": "A finished Sanqingshan Baicha example in Good Morning Yushan's illustrated field report, linked in the text to Jiangxi Sanshan Industry's Yushan Huaiyu brand. The photographed dry tea's grade is not specified. Promotional comparisons of other teas' quality are excluded.", "“峡州”指向宜昌的历史地名，“碧峰”取山水诗意。茶名把三峡风景与绿茶形色联系起来；其现代传承包括茶工技术竞赛和加工技艺训练。": "“Xiazhou” refers to Yichang's historical place name; “Bifeng” evokes green peaks and landscape poetry. The name connects Three Gorges scenery with green tea's form and colour. Modern transmission includes tea-worker competitions and processing-skills training.", "PDF第2731—2734页，太青双上绿芽茶加工章节。仅把原文明确列出的流程结构化；流程节点不等于完整设备参数或生产SOP。": "PDF pages 2731–2734, the processing section for Taiqing Shuangshang Lüya Tea. Only explicitly listed operations are structured; process nodes are not complete equipment parameters or a production SOP.", "红茶文化节与旅游发展大会共同展示常德的茶业、茶艺和乡村旅游。茶庄旧址及水路贸易记忆，则为当代区域品牌保留了可讲述的地方背景。": "Black-tea cultural festivals and tourism-development conferences jointly display Changde's tea industry, tea art and rural tourism. Former tea-estate sites and memories of waterborne trade preserve a local narrative for contemporary regional brands.", "中新社公开新闻视频原帧；保留完整构图及中新视频标识，未裁切或去水印。版权归原权利人，仅供私有资料参考，未取得独立再传播授权。": "An original frame from a public China News Service video. The full composition and China News Video mark are retained, without cropping or watermark removal. Copyright remains with the original rights holder; use is limited to private reference, without separate redistribution authorization.", "出版社记望海茶创制于1980年。宁海茶产业规划记望海岗开发、1984年省级名茶及1999年县域品牌整合，构成其现代发展脉络。": "The publisher dates Wanghai Tea's creation to 1980. Ninghai's tea-industry plan records development of Wanghaigang, provincial famous-tea recognition in 1984 and county-wide brand consolidation in 1999, outlining its modern development.", "条形紧细、显毫而秀美，形态匀整，翠绿油润，允许稍有嫩茎。茶汤清绿明亮，香气清高且持久，滋味鲜醇甘爽，叶底细嫩匀整、嫩绿明亮。": "Fine, tight, elegant strips with visible down, even in form, lustrous emerald green, with a small amount of tender stem permitted. Liquor is clear, bright green; aroma high, fresh and lasting; taste fresh, mellow, sweet and brisk; infused leaves delicate, even and bright tender green.", "单芽鲜叶薄摊3—5 cm；摊青槽间歇鼓风3—4 h，每1.5—2 h轻翻一次；以含水量70%—72%及出现清香或花香为适度。": "Spread single-bud fresh leaves thinly, 3–5 cm deep. Apply intermittent airflow in the spreading trough for 3–4 hours, turning gently every 1.5–2 hours. The target is 70%–72% moisture and the emergence of a fresh or floral aroma.", "干茶：肥嫩而卷曲，翠绿色，有油润感并显毫；汤色：嫩绿，明亮；香气：嫩香浓郁而悠长；滋味：鲜爽并回甜；叶底：芽叶呈朵状，明亮。": "Dry-leaf appearance: plump, tender and curled, emerald green, lustrous and downy. Liquor colour: bright tender green. Aroma: rich, lingering tender fragrance. Taste: fresh and brisk, with returning sweetness. Infused leaves: bright, intact bud-and-leaf sets.", "Da Li Shu Green Tea - Yellow Pack｜Yi Commerce Solutions 商品实拍图集": "Da Li Shu Green Tea – Yellow Pack | Yi Commerce Solutions product photography gallery", "土层深厚（在60cm以上）、肥沃，排水良好，pH值4.5～6.5（最佳值为4.5～5.5）。坡度在25度以下的山坡或丘陵坡地": "Deep soil at least 60 cm deep, fertile and well drained, with pH 4.5–6.5, ideally 4.5–5.5. Mountain or hill slopes of 25° or less.", "贵州大学公开报道明确贵州贞丰及龙场、挽澜、小屯产区，图注坡柳娘娘茶；实际像素为竹器内红线捆扎笔头状成茶，与正文塑形说明吻合。": "Guizhou University's public report explicitly identifies Zhenfeng, Guizhou, and the Longchang, Wanlan and Xiaotun production areas. The caption names Poliu Niangniang Tea. Actual pixels show brush-tip-shaped finished tea tied with red thread in a bamboo vessel, matching the shaping description.", "旧文按红茶四步概括并提形制变化，方向相容；新档限定颗粒形，补上毛火后做形再足火，不能把“干燥后再任意成形”当全部形态顺序。 ": "The earlier text summarizes four black-tea steps and mentions shape variations, which is broadly compatible. The new record is limited to granular tea and adds shaping after initial firing but before final firing. “Shape arbitrarily after drying” cannot be treated as the sequence for every form.", "不要套用成人400 mg参考量来安排儿童饮茶。儿童青少年的咖啡因摄入宜向儿科专业人员确认，不把含咖啡因饮品当作日常提神需要。": "Do not use the adult 400 mg reference amount to plan children's tea intake. Caffeine intake for children and adolescents should be discussed with a paediatric professional; caffeinated drinks should not be treated as a routine need for alertness.", "公开HTML正文已读；仅证明汉中绿茶技艺体系含午子仙毫，未据此把地区九道工序冒认为午子仙毫专属完整流程。正文保健宣传未采用。": "The public HTML body was read. It establishes only that Wuzi Xianhao belongs to the Hanzhong green-tea craft system; the regional nine-operation list is not misrepresented as its dedicated complete process. Health promotion in the body is excluded.", "全文HTML及两张原图已读取。机构账号发布的2017年产品推介；采摘季节、原料和感官信息限该介绍，不是全产区各等级统一规范。": "The full HTML and two original images were read. This is a 2017 product promotion published by an institutional account. Picking season, materials and sensory information are limited to that introduction, not a uniform specification for every grade across the area.", "本輪重读v07本地HTML，提取真实店铺链接，没有再次请求旧SKU。旧商家商品只有长阳县发货地，不能证明原料来自曲溪18村。": "This round reread the local v07 HTML and extracted the actual shop link without requesting the old SKU again. The earlier product gives only Changyang County as the dispatch location, which cannot establish that material comes from Quxi's eighteen villages.", "蒙山茶传统制作技艺于2021年列入国家级名录，涵盖甘露等绿茶，也包括黄芽；区域茶史不能全归到“蒙顶甘露”一个现代成品名下。": "Traditional Mengshan tea-making entered the national heritage list in 2021, covering green teas such as Ganlu as well as Huangya. The entire region's tea history cannot be assigned to the single modern finished-tea name Mengding Ganlu.", "黄茶展页HUO SHAN HUANG YA章节明确安徽霍山产地，第三张原图自身印有“霍山黄芽”中英文茶名；已查看干茶像素。": "The yellow-tea exhibition's HUO SHAN HUANG YA section explicitly gives Huoshan, Anhui, as the origin. The third original image itself bears the tea name in Chinese and English. Dry-tea pixels were inspected.", "原图自身以中英文标注大红袍，对应展页的同名小节明确产地为福建武夷山；已经查看下载原图并核对小节位置，未使用相邻茶款的图片。": "The original image itself labels Dahongpao in Chinese and English. Its matching exhibition subsection explicitly identifies Mount Wuyi, Fujian. The downloaded original was inspected and its position checked; images of adjacent teas were not used.", "外形：条索粗壮紧实，乌黑带砂绿；汤色：深橙黄色；香气：浓郁，汤中香明显；滋味：绵柔顺滑，回甘好；叶底：透亮、柔软，呈黄色。": "Dry-leaf appearance: thick, tight, firm strips, dark with sandy-green tones. Liquor colour: deep orange-yellow. Aroma: rich and clearly present in the liquor. Taste: soft and smooth, with good returning sweetness. Infused leaves: translucent, soft and yellow.", "博物馆世界转载中茶博绿叶子志愿服务队文章，明确茶名大藤峡牌桂平西山茶、广西桂平产地及西山碧水茶园送样单位；原图为盘装干茶。": "Museum World republishes an article by the China National Tea Museum's Green Leaves volunteer team, explicitly naming Datengxia-brand Guiping Xishan Tea, its Guiping, Guangxi origin, and Xishan Bishui Tea Garden as the sample provider. The original photograph shows dry tea on a plate.", "公开专题名称为阳羡雪芽；图集标题明确标注“阳羡雪芽干茶及叶底”。已查看图像，确认实际展示茶叶样品，而非茶园、茶具或外包装。": "The public feature is named Yangxian Xueya, and its gallery explicitly says “Yangxian Xueya Dry Tea and Infused Leaves.” Image inspection confirms an actual tea sample, not a garden, utensils or packaging.", "PDF第1665—1667页，平和白芽奇兰加工章节。仅把原文明确列出的流程结构化；流程节点不等于完整设备参数或生产SOP。": "PDF pages 1665–1667, the processing section for Pinghe Baiya Qilan. Only explicitly listed operations are structured; process nodes are not complete equipment parameters or a production SOP.", "PDF第2319—2321页，玉泉仙人掌茶加工章节。仅把原文明确列出的流程结构化；流程节点不等于完整设备参数或生产SOP。": "PDF pages 2319–2321, the processing section for Yuquan Xianrenzhang Tea. Only explicitly listed operations are structured; process nodes are not complete equipment parameters or a production SOP.", "土家族苗族聚居的黄金村把茶园与村寨生活、茶旅体验连接起来。古茶树保护和传统采制展示，使地方种质资源与村落文化共同受到关注。": "Huangjin Village, inhabited by Tujia and Miao communities, connects tea gardens with village life and tea-tourism experiences. Protection of old tea trees and demonstrations of traditional picking and processing bring attention to local germplasm alongside village culture.", "将鲜叶摊放厚度约2～3cm，摊放室室温控制在20～25℃为宜，摊晾15-30分钟，待鲜叶面上的水分散尽，叶片表面干燥即可。": "Spread fresh leaves about 2–3 cm deep, preferably in a room at 20–25°C, for 15–30 minutes, until surface moisture has dissipated and the leaves' surfaces are dry.", "干茶外形：芽叶扁平，挺直光滑，翠绿色或黄绿色；汤色：绿亮或黄绿明亮；香气：栗香或嫩香、清香；滋味：鲜爽浓醇；叶底：黄绿成朵": "Dry-leaf appearance: flat, straight, smooth buds and leaves, emerald or yellow-green. Liquor colour: bright green or bright yellow-green. Aroma: chestnut, tender or fresh. Taste: fresh, brisk, rich and mellow. Infused leaves: yellow-green, intact bud-and-leaf sets.", "寺院供茶、海岛茶园与当代普陀佛茶文化节共同形成地方茶文化。舟山农业部门2025年记录非遗传承、制作技艺与公共品牌协作发展。": "Temple tea offerings, island tea gardens and today's Putuo Focha cultural festival together form local tea culture. In 2025, Zhoushan's agricultural authorities recorded coordinated development of heritage transmission, processing skills and the collective brand.", "干茶：球形浑圆、不开裂不破损，绿润显毫；直径18–20mm；汤色：黄绿明亮；香气：清香；滋味：鲜醇回甘；叶底：鲜活尚匀整。": "Dry-leaf appearance: rounded balls without cracks or damage, lustrous green with visible down, 18–20 mm in diameter. Liquor colour: bright yellow-green. Aroma: fresh. Taste: fresh and mellow with returning sweetness. Infused leaves: lively and fairly even.", "地方史整理记载婚礼拜茶宴、元宵采茶歌和茶馆交往；2025年眉山职业技术学院在洪雅用本地茶开展点茶教学，属于当代茶文化体验。": "Local historical accounts record wedding tea banquets, Lantern Festival tea-picking songs and teahouse socializing. In 2025, Meishan Vocational and Technical College taught whisked-tea preparation in Hongya using local tea, a contemporary tea-culture experience.", "非遗页面展现传统杀青、揉捻、干燥与现代造型、提香环节的结合；巴南银针与白象山茶园相联系，与同页提及的定心绿茶保留各自名称。": "The heritage page shows traditional heat-fixing, rolling and drying combined with modern shaping and aroma development. Banan Yinzhen is linked to Baixiangshan Tea Garden and retains its own name, separate from Dingxin green tea mentioned on the same page.", "鲜叶采选 → 摊放 → 青锅 → 回潮 → 辉锅。所列为来源中的代表性主链；未给出统一生产参数，设备和鲜叶差异需另外核验。": "Fresh-leaf picking and selection → spreading → initial pan-firing → moisture equilibration → finishing pan-firing. This is the source's representative main sequence. No unified production parameters are given; equipment and fresh-leaf differences require separate verification.", "中国农业科学院茶叶研究所于1958年9月成立；其研究范围覆盖茶树资源改良、种植、加工和质量安全等，反映茶学向综合学科发展。": "The Tea Research Institute of the Chinese Academy of Agricultural Sciences was established in September 1958. Its research spans tea genetic improvement, cultivation, processing, quality and safety, reflecting tea science's development into an integrated discipline.", "茶茶 ChaCha 是本库现代原创阅读陪伴角色，受传统茶文化启发；不代表历史既有茶宠人物。其设定与本页考证时间线分开呈现。": "ChaCha is this library's original modern reading companion, inspired by traditional tea culture, not an established historical tea-pet character. Its fictional setting is presented separately from the researched timeline on this page.", "表格相邻行另有罗洋曲毫，不能混用其栗香、勾曲等描述。古代贡茶和帝王命名仅作地方历史叙事，现代产品有1980年重新研制记录。": "The adjacent table row describes Luoyang Quhao; its chestnut aroma and hooked curls must not be transferred. Ancient tribute tea and imperial naming are retained only as local historical narratives. The modern product has a record of redevelopment in 1980.", "Singpho既有茶知识、1834年阿萨姆茶调查及1848年福琼受雇赴华；不采用本页未独立核实的利润、死亡或市场占比数字。": "Existing Singpho tea knowledge, the 1834 Assam tea survey and Robert Fortune's employment for travel to China in 1848. Profit, mortality and market-share figures on the page that were not independently verified are excluded.", "采访明确传统手工毛峰，一芽一叶、三炒三揉；不是646保护要求所记扁形绿茶工艺。网站主管/新闻来源不能自动等同原始技术规范。": "The interview explicitly concerns traditional handmade Maofeng, using one bud and one leaf and three pan-firings and three rollings. It is not the flat-green-tea process in Announcement 646. Website supervision or news attribution does not automatically make a report an original technical code.", "具体系列和负责人检索仍未定位新商品相册；九宫山同名江西宁红产地/茶类不符，原产地中国页面证书校验失败。没有取得可核实物图。": "Searches for specific series and company heads still found no new product gallery. A Jiugongshan-named Jiangxi Ninghong product has the wrong origin and category; the Origin China page failed certificate validation. No verifiable physical-product image was obtained.", "西湖龙井手工炒制以抖、带、挤等手法调节芽叶形态与干燥程度，经验通过当地制茶者传承。该技艺于2008年列入国家级非遗名录。": "Manual West Lake Longjing pan-firing uses shaking, sweeping, squeezing and other techniques to control shoot shape and dryness. Experience is transmitted among local makers. The craft entered the national intangible cultural heritage list in 2008.", "按2025官方附件原文恢复保护范围；先前编目补入的省名不混入原文引述。行政名称按该版文件引用，不宣称是当前行政区划清单。": "The protected area is restored from the original official 2025 annex. Province names previously added during cataloguing are not inserted into the quotation. Administrative names follow that document's edition and are not claimed to be a current administrative-area list.", "干茶：条索紧结，白毫显露，形似银针；汤色：嫩绿透亮；香气：馥郁持久、板栗香浓；滋味：浓醇鲜爽，回甘绵长；叶底：青橄榄色。": "Dry-leaf appearance: tight strips with visible white down, resembling silver needles. Liquor colour: translucent tender green. Aroma: rich and lasting, with strong chestnut fragrance. Taste: rich, mellow, fresh and brisk, with a long sweet finish. Infused leaves: green-olive colour.", "压制与包装使漳平水仙形成便于储运的紧压产品形态；可从茶苗、制法和包装一起讲述产业特色，不采用未经核实的“有益菌”功效说。": "Pressing and packing give Zhangping Shuixian a compact form convenient for storage and transport. Seedlings, processing and packaging together can explain the industry's character; unverified claims about beneficial microbes are excluded.", "坦洋工夫项目简介将创制记于1851年，地点为福安社口镇坦洋村。该说作为地方非遗记述保留，不转写为已核对的同时代茶行档案。": "The Tanyang Gongfu project introduction dates creation to 1851 in Tanyang Village, Shekou Town, Fu'an. This is retained as a local heritage account, not rewritten as a checked contemporary tea-company archive.", "桂林漓江茶厂桂花雀舌24克商品原页直接展示盘装茶叶及少量桂花，同官网品牌介绍明确桂花绿茶采用鲜桂花窨制；不是单纯桂花干。": "The original 24 g Osmanthus Queshe product page from Guilin Lijiang Tea Factory directly shows tea on a plate with a small amount of osmanthus. The same website's brand introduction explicitly says its osmanthus green tea is scented with fresh flowers; it is not simply dried osmanthus.", "公开专题名称为江山绿牡丹；图集标题明确标注“江山绿牡丹干茶”。已查看图像，确认实际展示茶叶样品，而非茶园、茶具或外包装。": "The public feature is named Jiangshan Lümudan, and its gallery explicitly says “Jiangshan Lümudan Dry Tea.” Image inspection confirms an actual tea sample, not a garden, utensils or packaging.", "外形扁平形如舟，色绿鲜活；汤色嫩绿明亮；嫩栗香持久；滋味鲜醇；叶底嫩匀成朵。其独特的品质特征“形如舟、色显翠、味醇柔”。": "Flat, boat-shaped leaves, fresh green; bright tender-green liquor; a lasting tender chestnut aroma; a fresh mellow taste; and tender, even infused bud-and-leaf sets. Distinctive traits are “boat-like shape, emerald colour and a mellow, gentle taste.”", "茶人的试制记录反映外形设计与地方原料结合的现代名茶文化。产销联合组织、合作社及雪窦山地域品牌推动技艺与地方茶事共同传播。": "Tea makers' trial records reflect a modern famous-tea culture combining shape design with local materials. Production-and-marketing organizations, cooperatives and the Xuedoushan regional brand help disseminate both skills and local tea practices.", "PDF第1720—1723页，龙岩斜背茶加工章节。仅把原文明确列出的流程结构化；流程节点不等于完整设备参数或生产SOP。": "PDF pages 1720–1723, the processing section for Longyan Xiebei Tea. Only explicitly listed operations are structured; process nodes are not complete equipment parameters or a production SOP.", "PDF第1911—1913页，三清山白茶加工章节。仅把原文明确列出的流程结构化；流程节点不等于完整设备参数或生产SOP。": "PDF pages 1911–1913, the processing section for Sanqingshan Baicha. Only explicitly listed operations are structured; process nodes are not complete equipment parameters or a production SOP.", "靖安以白茶文化街展示品鉴、交易和休闲活动，并把茶山、茶厂、产业园串联为茶旅线路；白茶由农产品进一步进入地方公共文化空间。": "Jing'an uses a white-leaf-tea cultural street for tasting, trading and leisure, and connects tea mountains, factories and industrial parks into tourism routes. Baicha thus moves beyond an agricultural product into local public cultural space.", "PDF第2175—2177页，屈乡丝绵茶加工章节。仅把原文明确列出的流程结构化；流程节点不等于完整设备参数或生产SOP。": "PDF pages 2175–2177, the processing section for Quxiang Simian Tea. Only explicitly listed operations are structured; process nodes are not complete equipment parameters or a production SOP.", "PDF第2428—2429页，江夏光明茶加工章节。仅把原文明确列出的流程结构化；流程节点不等于完整设备参数或生产SOP。": "PDF pages 2428–2429, the processing section for Jiangxia Guangming Tea. Only explicitly listed operations are structured; process nodes are not complete equipment parameters or a production SOP.", "原始产品总览展板，不裁切；本条对应中部四款桃源红茶。左右同时展示该厂绿茶与黑茶，仅作同页对照，不能误认全部茶样都是红茶。": "The original uncropped product-overview panel. This entry corresponds to the four Taoyuan black teas in the centre. Green and dark teas from the same factory appear on the sides only for comparison; not every sample on the panel is black tea.", "PDF第2949—2951页，汝城白毛茶加工章节。仅把原文明确列出的流程结构化；流程节点不等于完整设备参数或生产SOP。": "PDF pages 2949–2951, the processing section for Rucheng Baimao Tea. Only explicitly listed operations are structured; process nodes are not complete equipment parameters or a production SOP.", "PDF第3331—3334页，木梓阿婆茶加工章节。仅把原文明确列出的流程结构化；流程节点不等于完整设备参数或生产SOP。": "PDF pages 3331–3334, the processing section for Muzi Apo Tea. Only explicitly listed operations are structured; process nodes are not complete equipment parameters or a production SOP.", "PDF第3505—3507页，南川大树茶加工章节。仅把原文明确列出的流程结构化；流程节点不等于完整设备参数或生产SOP。": "PDF pages 3505–3507, the processing section for Nanchuan Dashu Tea. Only explicitly listed operations are structured; process nodes are not complete equipment parameters or a production SOP.", "公开专题名称为黎族水满茶；图集标题明确标注“黎族水满茶干茶”。已查看图像，确认实际展示茶叶样品，而非茶园、茶具或外包装。": "The public feature is named Li Shuiman Tea, and its gallery explicitly says “Li Shuiman Tea Dry Tea.” Image inspection confirms an actual tea sample, not a garden, utensils or packaging.", "干茶外形：卷曲紧细有毫，匀整匀净、绿润；汤色：嫩绿明亮；香气：嫩香、花香或板栗香持久；滋味：鲜醇回甘；叶底：嫩绿明亮匀整": "Dry-leaf appearance: fine, tight, curled, downy, even, clean and lustrous green. Liquor colour: bright tender green. Aroma: lasting tender, floral or chestnut fragrance. Taste: fresh and mellow with returning sweetness. Infused leaves: even, bright tender green.", "植株较高大、半开张；芽叶肥壮、茸毛多，红绿茶兼制。数据库所记湄潭试验萌发期只对应2011年当地观测，不作全国固定采摘日。": "Relatively tall plants with a semi-spreading habit; plump buds and leaves with abundant down, suitable for both black and green tea. The database's Meitan trial budbreak date applies only to observations there in 2011, not a fixed nationwide picking date.", "顾炎武的概括可以作为历史解释，不能当作前316年的饮茶现场记录。先秦文献中的“荼”也可能指苦菜等植物，必须结合语境辨认。": "Gu Yanwu's summary can serve as a historical interpretation, not an eyewitness record of tea drinking in 316 BCE. The character tu in pre-Qin texts may also denote bitter herbs or other plants and must be identified in context.", "2017年《人民日报海外版》报道动画电影《阿唐奇遇》热映，茶宠与机器人共同展开冒险；创作访谈强调让小器物拥有表情与情感。": "In 2017, People's Daily Overseas Edition reported the popular release of the animated film Tea Pets, in which tea pets and a robot embark on an adventure. Creative interviews emphasized giving small objects expressions and emotions.", "已打开原站并核读制作、家庭交往与茶馆生活正文。明确排除同页抗癌、抗衰、防动脉硬化、缓解高原反应等未经本库验证的健康宣传。": "The original site was opened and the text on preparation, household interaction and teahouse life read. The same page's unverified claims about cancer prevention, anti-ageing, preventing arteriosclerosis and relieving altitude sickness are explicitly excluded.", "出版社网站公开HTML正文已读，传统块形熏烟黄茶的初制与熏烟；URL含2016-04-13但正文未确认发布日期，故留空。": "The publisher's public HTML body was read for primary processing and smoking of traditional block-shaped smoked yellow tea. The URL contains 2016-04-13, but the body does not confirm a publication date, so it is left blank.", "本轮重新读取完整原页；明确题名“柏泉绿茶制茶工艺”，以手工为主、机械为辅。与前轮晒青摇青的秋茶稿不同，不引用其混合工艺。": "The complete original page was reread in this round. It is explicitly titled “Baiquan Green Tea Processing,” mainly manual with machine assistance. Unlike the earlier autumn-tea article involving sun withering and shaking, this record does not use that mixed process.", "\"董河茶\" site:1688.com OR site:youzan.com OR site:tao.hooos.com": "\"Donghe Tea\" site:1688.com OR site:youzan.com OR site:tao.hooos.com", "干茶外形：形似兰花初绽，单芽圆直挺秀，色泽绿润显毫；汤色：碧绿明亮；香气：香高、纯正；滋味：味浓、纯正；叶底：嫩绿匀齐": "Dry-leaf appearance: resembling opening orchids, with round, straight, elegant single buds, lustrous green with visible down. Liquor colour: bright emerald green. Aroma: high and clean. Taste: full and characteristic. Infused leaves: tender green and even.", "仅限该企业2021版原文；不采用范围条款中与4.2不一致的“萎凋”排列。 适用范围：第4.2条完整具名路线；历史企业版": "Limited to the company's original 2021 edition. The withering placement in its scope clause conflicts with 4.2 and is not used. Scope: the complete named route in clause 4.2; historical company edition.", "前段仅用乌龙类级主链；本地差异据研究正文中的包布焙。所引研究为2004年传统风格记录，不代表所有现代木栅产品同一火功。": "The early stages use only the category-level oolong sequence; the local distinction is cloth-wrapped roasting in the research text. The study records a traditional style in 2004 and does not imply identical roasting intensity for all modern Muzha products.", "厂家原页的700g“洞茶今昔”具体商品；比传统青砖紧结度稍松散，不外推为全部青砖。未收录同页未经核证的历史和健康宣传。": "The specific 700 g “Dongcha Jinxi” product on the manufacturer's original page. It is slightly less compact than traditional Qingzhuan and is not generalized to all green-brick tea. Unverified historical and health promotion on the same page is excluded.", "干茶：尚紧结、有锋苗，尚匀整，允许嫩茎；汤色：黄绿色，明亮；香气：尚鲜浓且纯正；滋味：鲜、醇、纯正；叶底：柔软，黄绿色": "Dry-leaf appearance: fairly tight, with pointed tips, fairly even, tender stems permitted. Liquor colour: bright yellow-green. Aroma: fairly fresh and rich, clean and characteristic. Taste: fresh, mellow and clean. Infused leaves: soft and yellow-green.", "PDF第1154—1156页，三杯香茶加工章节。仅把原文明确列出的流程结构化；流程节点不等于完整设备参数或生产SOP。": "PDF pages 1154–1156, the processing section for Sanbeixiang Tea. Only explicitly listed operations are structured; process nodes are not complete equipment parameters or a production SOP.", "PDF第1179—1181页，天目青顶加工章节。仅把原文明确列出的流程结构化；流程节点不等于完整设备参数或生产SOP。": "PDF pages 1179–1181, the processing section for Tianmu Qingding. Only explicitly listed operations are structured; process nodes are not complete equipment parameters or a production SOP.", "PDF第1363—1368页，温州早茶加工章节。仅把原文明确列出的流程结构化；流程节点不等于完整设备参数或生产SOP。": "PDF pages 1363–1368, the processing section for Wenzhou Early Tea. Only explicitly listed operations are structured; process nodes are not complete equipment parameters or a production SOP.", "苞茶以芽叶连蒂、花苞形态及兰花意象见长；当地茶文化系统入选省级农业文化遗产，采茶制茶、茶诗与冲泡展示共同构成传承内容。": "Baocha is known for connected buds and leaves, a flower-bud shape and orchid imagery. The local tea-culture system entered the provincial agricultural heritage list; picking, processing, tea poetry and brewing displays together form its transmission.", "干茶外形：紧结弯曲，爆点显；绿稍灰、润，匀整、净；汤色：嫩绿明亮；香气：栗香显带花香；滋味：浓厚鲜爽；叶底：嫩绿软亮细": "Dry-leaf appearance: tight and curved with conspicuous heat-blistered spots, lustrous green with a slight grey cast, even and clean. Liquor colour: bright tender green. Aroma: distinct chestnut with floral notes. Taste: full, fresh and brisk. Infused leaves: fine, tender green, soft and bright.", "PDF第2047—2049页，铜鼓宁红加工章节。仅把原文明确列出的流程结构化；流程节点不等于完整设备参数或生产SOP。": "PDF pages 2047–2049, the processing section for Tonggu Ninghong. Only explicitly listed operations are structured; process nodes are not complete equipment parameters or a production SOP.", "PDF第2091—2093页，靖安白茶加工章节。仅把原文明确列出的流程结构化；流程节点不等于完整设备参数或生产SOP。": "PDF pages 2091–2093, the processing section for Jing'an Baicha. Only explicitly listed operations are structured; process nodes are not complete equipment parameters or a production SOP.", "PDF第2139—2140页，圣水绿茶加工章节。仅把原文明确列出的流程结构化；流程节点不等于完整设备参数或生产SOP。": "PDF pages 2139–2140, the processing section for Shengshui Green Tea. Only explicitly listed operations are structured; process nodes are not complete equipment parameters or a production SOP.", "PDF第2403—2405页，远安黄茶加工章节。仅把原文明确列出的流程结构化；流程节点不等于完整设备参数或生产SOP。": "PDF pages 2403–2405, the processing section for Yuan'an Yellow Tea. Only explicitly listed operations are structured; process nodes are not complete equipment parameters or a production SOP.", "PDF第2576—2578页，通山红茶加工章节。仅把原文明确列出的流程结构化；流程节点不等于完整设备参数或生产SOP。": "PDF pages 2576–2578, the processing section for Tongshan Black Tea. Only explicitly listed operations are structured; process nodes are not complete equipment parameters or a production SOP.", "PDF第2787—2792页，长沙绿茶加工章节。仅把原文明确列出的流程结构化；流程节点不等于完整设备参数或生产SOP。": "PDF pages 2787–2792, the processing section for Changsha Green Tea. Only explicitly listed operations are structured; process nodes are not complete equipment parameters or a production SOP.", "干茶外形：乌褐尚亮，条索紧实，匀整有嫩梗；汤色：金黄明亮；香气：熏香浓郁持久；滋味：醇厚回甘；叶底：匀净柔软、褐黄明亮": "Dry-leaf appearance: dark brown, fairly lustrous, tight and firm, even with tender stems. Liquor colour: bright golden. Aroma: rich, lasting smoke fragrance. Taste: mellow and full with returning sweetness. Infused leaves: clean, even, soft and bright brown-yellow.", "PDF第3144—3146页，金秀红茶加工章节。仅把原文明确列出的流程结构化；流程节点不等于完整设备参数或生产SOP。": "PDF pages 3144–3146, the processing section for Jinxiu Black Tea. Only explicitly listed operations are structured; process nodes are not complete equipment parameters or a production SOP.", "PDF第3209—3211页，百色红茶加工章节。仅把原文明确列出的流程结构化；流程节点不等于完整设备参数或生产SOP。": "PDF pages 3209–3211, the processing section for Baise Black Tea. Only explicitly listed operations are structured; process nodes are not complete equipment parameters or a production SOP.", "PDF第3381—3384页，灵山绿茶加工章节。仅把原文明确列出的流程结构化；流程节点不等于完整设备参数或生产SOP。": "PDF pages 3381–3384, the processing section for Lingshan Green Tea. Only explicitly listed operations are structured; process nodes are not complete equipment parameters or a production SOP.", "PDF第3554—3557页，秀山茶叶加工章节。仅把原文明确列出的流程结构化；流程节点不等于完整设备参数或生产SOP。": "PDF pages 3554–3557, the processing section for Xiushan Tea. Only explicitly listed operations are structured; process nodes are not complete equipment parameters or a production SOP.", "官方保护要求列鲜叶摊青、杀青、揉捻、初烘、搓团提毫、焙烘。嫩芽叶经反复搓、抖散和解块形成弯曲茶条并显毫，最终焙至足干。": "Official protection requirements list spreading fresh leaves, heat-fixing, rolling, initial drying, ball-rubbing to bring out down, and roasting. Repeated rubbing, shaking apart and clump breaking form curved, downy strips, finally roasted until fully dry.", "两条五维为已被替代的2002版历史标准镜像，不能显示为现行2013版标准，也不是现代商品实测；官方登记页只核版本关系。": "The two five-dimension records come from a mirror of the superseded 2002 historical standard. They must not be shown as the current 2013 standard or testing of modern products. The official register verifies only the relationship between versions.", "汤色：红艳明亮；香气：花香、甜香，并有烤红薯与谷物烤香的描述；滋味：微甜，鲜爽顺滑，生津回甘；叶底：六泡后柔软、红润。": "Liquor colour: vivid, bright red. Aroma: floral and sweet, also described as roasted sweet potato and toasted grain. Taste: slightly sweet, fresh, brisk and smooth, stimulating salivation and returning sweetness. Infused leaves: soft and lustrous red after six infusions.", "干茶：肥嫩挺直，翠绿色，有油润感并显毫；汤色：嫩绿，明亮；香气：嫩栗香，高而持久；滋味：鲜嫩并回甜；叶底：肥嫩，明亮。": "Dry-leaf appearance: plump, tender and straight, lustrous emerald green with visible down. Liquor colour: bright tender green. Aroma: high, lasting tender chestnut. Taste: fresh and tender, with returning sweetness. Infused leaves: plump, tender and bright.", "扁平形／特级／2023版标准：扁平挺直，色泽嫩绿润，匀齐洁净；卷曲形／特级／2023版标准：紧秀显毫，嫩绿油润，匀齐净": "Flat form / special grade / 2023 standard: flat and straight, lustrous tender green, even and clean. Curled form / special grade / 2023 standard: tight and elegant with visible down, lustrous tender green, even and clean.", "第6.2.5条还允许依毛茶性状和终端规格组合、循环精制。未把这一可变说明改成所有生产者的固定次数；此为2019标准版。": "Clause 6.2.5 also permits refining operations to be combined and repeated according to unfinished-tea characteristics and final specifications. This variable provision is not converted into fixed repetitions for every producer. This is the 2019 standard edition.", "采摘、鲜叶保护 → 做青 → 炒青 → 揉捻 → 烘焙。轻做青与轻揉是该来源给出的差异；没有把铁观音所有包揉次数套入。": "Picking and fresh-leaf protection → leaf agitation and resting → pan heat-fixing → rolling → roasting. Light agitation and gentle rolling are distinctions given by this source; Tieguanyin's full set of cloth-ball-rolling repetitions is not transferred.", "茶树栽培品种，官方品种资料记为晚生种，叶形长椭圆，适制包种茶。“青心乌龙”指植物品种；“乌龙茶”作为加工茶类则须另列。": "A tea cultivar described in official variety material as late-flushing, with long-oval leaves, suited to Baozhong. Qingxin Oolong identifies a plant cultivar; oolong as a processed tea category must be recorded separately.", "鲜叶经杀青抑制酶促氧化，再结合揉捻、做形和干燥形成不同产品。炒青、烘青、蒸青和晒青描述的是加工方法，不是四个植物物种。": "Fresh leaves are heat-fixed to inhibit enzymatic oxidation, then combined with rolling, shaping and drying to form different products. Pan-fired, oven-dried, steamed and sun-dried describe processing methods, not four plant species.", "邵磊2015年论文据墓志和买地券指出：1533年是预建寿藏，1544年才是卒葬时间，故提梁壶的制作年代下限应相应校正。": "Shao Lei's 2015 paper uses epitaphs and land-purchase certificates to show that 1533 marked advance construction of the tomb, while death and burial occurred in 1544. The latest possible date for making the overhead-handle teapot should therefore be corrected accordingly.", "解释IARC分类代表证据强度，不表示不同暴露同样危险，也不提供饮用多少杯就会患癌的阈值；对应2016年第116卷评估。": "Explains that IARC classifications indicate strength of evidence, not equal danger from different exposures, and do not provide a threshold number of cups that causes cancer. Refers to the 2016 Volume 116 assessment.", "原始专利说明书，所用方案为具体试验和现代加工实例，不能当作所有传统手工批次的唯一工艺；不采纳专利宣传性最优、最早结论。": "An original patent specification describing particular experiments and modern processing examples, not the sole method for every traditional handmade batch. Promotional claims of optimality or earliest invention are excluded.", "2020-11-17公布；PDF第4页[0016]水满乡原料与红茶样1；PDF第6页表1红茶样1行；第4、6页原图已核": "Published on 2020-11-17. PDF page 4, [0016]: Shuiman Township material and black-tea sample 1. PDF page 6, Table 1: black-tea sample 1 row. Original images of pages 4 and 6 were checked.", "新茶厂/地方媒体定向检索未取得茶名级工艺原文；本轮湖北图片档案另保存厂家、地方图文的新入口，不把照片报道作为工艺全文。": "Targeted new factory and local-media searches yielded no original processing text for the named tea. This round's Hubei image archive separately preserves new producer and local illustrated-page leads; photo reports are not treated as complete process texts.", "公开专题名称为太平猴魁；图集标题明确标注“太平猴魁干茶”。已查看图像，确认实际展示茶叶样品，而非茶园、茶具或外包装。": "The public feature is named Taiping Houkui, and its gallery explicitly says “Taiping Houkui Dry Tea.” Image inspection confirms an actual tea sample, not a garden, utensils or packaging.", "公开专题名称为蒙顶甘露；图集标题明确标注“蒙顶甘露干茶”。已查看图像，确认实际展示茶叶样品，而非茶园、茶具或外包装。": "The public feature is named Mengding Ganlu, and its gallery explicitly says “Mengding Ganlu Dry Tea.” Image inspection confirms an actual tea sample, not a garden, utensils or packaging.", "江苏省南京市城区的中山陵园、雨花台烈士陵园，江宁区、溧水县、高淳县、浦口区、六合区、雨花台区等7个区县现辖行政区域。": "The Sun Yat-sen Mausoleum grounds and Yuhuatai Martyrs Cemetery in urban Nanjing, Jiangsu, together with the current administrative areas listed as seven districts and counties, including Jiangning District, Lishui County, Gaochun County, Pukou District, Liuhe District and Yuhuatai District.", "公开专题名称为松阳银猴；图集标题明确标注“松阳银猴干茶”。已查看图像，确认实际展示茶叶样品，而非茶园、茶具或外包装。": "The public feature is named Songyang Yinhou, and its gallery explicitly says “Songyang Yinhou Dry Tea.” Image inspection confirms an actual tea sample, not a garden, utensils or packaging.", "公开专题名称为湄潭翠芽；图集标题明确标注“湄潭翠芽干茶”。已查看图像，确认实际展示茶叶样品，而非茶园、茶具或外包装。": "The public feature is named Meitan Cuiya, and its gallery explicitly says “Meitan Cuiya Dry Tea.” Image inspection confirms an actual tea sample, not a garden, utensils or packaging.", "公开专题名称为白毫银针；图集标题明确标注“白毫银针干茶”。已查看图像，确认实际展示茶叶样品，而非茶园、茶具或外包装。": "The public feature is named Baihao Yinzhen, and its gallery explicitly says “Baihao Yinzhen Dry Tea.” Image inspection confirms an actual tea sample, not a garden, utensils or packaging.", "原文安溪铁观音小标题下、成品特征段之后的5.png配图；实看为茶荷中的卷曲干茶。未使用同页松溪绿茶或无分节总览照片。": "Image 5.png under the original Anxi Tieguanyin subheading, after the finished-product description. Inspection shows curled dry tea in a presentation vessel. Songxi green tea or unsectioned overview images on the same page were not used.", "公开专题名称为凤凰单丛；图集标题明确标注“凤凰单丛干茶”。已查看图像，确认实际展示茶叶样品，而非茶园、茶具或外包装。": "The public feature is named Fenghuang Dancong, and its gallery explicitly says “Fenghuang Dancong Dry Tea.” Image inspection confirms an actual tea sample, not a garden, utensils or packaging.", "公开专题名称为冻顶乌龙；图集标题明确标注“冻顶乌龙干茶”。已查看图像，确认实际展示茶叶样品，而非茶园、茶具或外包装。": "The public feature is named Dong Ding Oolong, and its gallery explicitly says “Dong Ding Oolong Dry Tea.” Image inspection confirms an actual tea sample, not a garden, utensils or packaging.", "公开专题名称为正山小种；图集标题明确标注“正山小种干茶”。已查看图像，确认实际展示茶叶样品，而非茶园、茶具或外包装。": "The public feature is named Zhengshan Xiaozhong, and its gallery explicitly says “Zhengshan Xiaozhong Dry Tea.” Image inspection confirms an actual tea sample, not a garden, utensils or packaging.", "公开专题名称为政和工夫；图集标题明确标注“政和工夫干茶”。已查看图像，确认实际展示茶叶样品，而非茶园、茶具或外包装。": "The public feature is named Zhenghe Gongfu, and its gallery explicitly says “Zhenghe Gongfu Dry Tea.” Image inspection confirms an actual tea sample, not a garden, utensils or packaging.", "生产者安化黑茶传统系列天尖茶页面明确湖南安化产地、一级黑毛茶、2公斤；原始商品图显示散茶本体与茶汤，文字也标天尖茶。": "The producer's Tianjian page in its traditional Anhua dark-tea series explicitly gives Anhua, Hunan, Grade 1 unfinished dark tea and 2 kg. The original product photograph shows loose tea itself and tea liquor, and the text also labels it Tianjian Tea.", "公开专题名称为休宁松萝；图集标题明确标注“休宁松萝干茶”。已查看图像，确认实际展示茶叶样品，而非茶园、茶具或外包装。": "The public feature is named Xiuning Songluo, and its gallery explicitly says “Xiuning Songluo Dry Tea.” Image inspection confirms an actual tea sample, not a garden, utensils or packaging.", "干茶外形：条索尚紧细、松针状、有毫、绿显翠、较匀整；汤色：浅黄绿亮；香气：清香高长；滋味：鲜醇较爽；叶底：嫩绿较匀亮": "Dry-leaf appearance: fairly fine and tight, pine-needle-shaped, downy, green with an emerald cast and fairly even. Liquor colour: bright pale yellow-green. Aroma: high, lasting fresh fragrance. Taste: fresh, mellow and fairly brisk. Infused leaves: tender green, fairly even and bright.", "当地通过茶风大赏、专家直播等传播金山翠芽。中泠泉及以茶代酒典故属于镇江广义茶文化背景，不是该茶在古代已经存在的证据。": "Local tea events and expert livestreams promote Jinshan Cuiya. Zhongling Spring and the anecdote of substituting tea for wine belong to Zhenjiang's broader tea culture; they are not evidence that this particular tea existed in antiquity.", "一般从2月中下旬开始，当茶树上有符合标准芽叶时即开始采摘，采摘单芽或一芽一叶的幼嫩芽叶。同时期，按采摘批次及时加工。": "Picking generally begins in mid-to-late February as soon as shoots meet the standard. Select tender single buds or one bud and one leaf, and promptly process each picking batch from the same period.", "PDF第1697—1699页，孔坑茶加工章节。仅把原文明确列出的流程结构化；流程节点不等于完整设备参数或生产SOP。": "PDF pages 1697–1699, the processing section for Kongkeng Tea. Only explicitly listed operations are structured; process nodes are not complete equipment parameters or a production SOP.", "铜鼓宁红的手艺在茶园和制茶现场传习。邱海彬组织茶农、牵头茶产业协会并推动地方标准，使家族制茶经验进入合作生产与培训。": "Tonggu Ninghong skills are transmitted in gardens and processing settings. Qiu Haibin organizes growers, leads the tea-industry association and promotes local standards, bringing family processing experience into cooperative production and training.", "干茶外形：圆直，锋苗挺秀，翠绿，白毫显露；汤色：黄绿明亮；香气：高香持久；滋味：醇和、鲜嫩爽口；叶底：嫩绿明亮、匀齐": "Dry-leaf appearance: round and straight, elegant pointed tips, emerald green with visible white down. Liquor colour: bright yellow-green. Aroma: high and lasting. Taste: mellow, fresh, tender and refreshing. Infused leaves: bright tender green and even.", "PDF第2556—2558页，利川红加工章节。仅把原文明确列出的流程结构化；流程节点不等于完整设备参数或生产SOP。": "PDF pages 2556–2558, the processing section for Lichuan Hong. Only explicitly listed operations are structured; process nodes are not complete equipment parameters or a production SOP.", "公开商业商品图，未发现开放授权。保留店铺与原图来源供私有资料库溯源；不作无版权或可商用声明。摄影者与拍摄批次未披露。": "A public commercial product photograph, with no open licence found. The shop and original image sources are retained for traceability in the private library, without a copyright-free or commercial-use claim. Photographer and photographed batch are undisclosed.", "公开专题名称为泉岗辉白；图集标题明确标注“泉岗辉白干茶”。已查看图像，确认实际展示茶叶样品，而非茶园、茶具或外包装。": "The public feature is named Quangang Huibai, and its gallery explicitly says “Quangang Huibai Dry Tea.” Image inspection confirms an actual tea sample, not a garden, utensils or packaging.", "公开专题名称为普陀佛茶；图集标题明确标注“普陀佛茶干茶”。已查看图像，确认实际展示茶叶样品，而非茶园、茶具或外包装。": "The public feature is named Putuo Focha, and its gallery explicitly says “Putuo Focha Dry Tea.” Image inspection confirms an actual tea sample, not a garden, utensils or packaging.", "公开专题名称为东白春芽；图集标题明确标注“东白春芽干茶”。已查看图像，确认实际展示茶叶样品，而非茶园、茶具或外包装。": "The public feature is named Dongbai Chunya, and its gallery explicitly says “Dongbai Chunya Dry Tea.” Image inspection confirms an actual tea sample, not a garden, utensils or packaging.", "公开专题名称为浦江春毫；图集标题明确标注“浦江春毫干茶”。已查看图像，确认实际展示茶叶样品，而非茶园、茶具或外包装。": "The public feature is named Pujiang Chunhao, and its gallery explicitly says “Pujiang Chunhao Dry Tea.” Image inspection confirms an actual tea sample, not a garden, utensils or packaging.", "公开专题名称为梨山乌龙；图集标题明确标注“梨山乌龙干茶”。已查看图像，确认实际展示茶叶样品，而非茶园、茶具或外包装。": "The public feature is named Lishan Oolong, and its gallery explicitly says “Lishan Oolong Dry Tea.” Image inspection confirms an actual tea sample, not a garden, utensils or packaging.", "公开专题名称为叙府龙芽；图集标题明确标注“叙府龙芽干茶”。已查看图像，确认实际展示茶叶样品，而非茶园、茶具或外包装。": "The public feature is named Xufu Longya, and its gallery explicitly says “Xufu Longya Dry Tea.” Image inspection confirms an actual tea sample, not a garden, utensils or packaging.", "公开专题名称为缙云黄茶；图集标题明确标注“缙云黄茶干茶”。已查看图像，确认实际展示茶叶样品，而非茶园、茶具或外包装。": "The public feature is named Jinyun Huangcha, and its gallery explicitly says “Jinyun Huangcha Dry Tea.” Image inspection confirms an actual tea sample, not a garden, utensils or packaging.", "该研究记录试生产茶色绿润、显毫，香气雅致且持久，滋味醇爽，汤色清澈明亮；作者称达到白毛尖一级质量。正文未给叶底指标。": "The study records trial-produced tea as lustrous green with visible down, an elegant lasting aroma, a mellow brisk taste and clear bright liquor. The authors say it meets Grade 1 Baimaojian quality. The body gives no infused-leaf criterion.", "防潮、避光、隔绝异味并密封；需冷藏时先分小包装，取出后回温再开封，减少凝露和反复吸潮。保质期遵循具体包装与储存条件。": "Keep sealed, dry, away from light and isolated from odours. If refrigeration is needed, divide into small packs first and let a pack warm before opening to reduce condensation and repeated moisture absorption. Follow the specific packaging and storage conditions for shelf life.", "大都会博物馆把这一变化描述为：珍贵中国旧器之外，朝鲜与日本的日常形制也被选入茶会，形成重视自然、不完美与节制的审美。": "The Metropolitan Museum describes the change as everyday Korean and Japanese forms joining treasured old Chinese objects in tea gatherings, creating an aesthetic that values nature, imperfection and restraint.", "美国国家公园管理局的时间线指出，茶法给予东印度公司特殊销售地位；毁茶后殖民地内部也有支持与反对，事件进一步加深冲突。": "The US National Park Service timeline notes that the Tea Act gave the East India Company a special selling position. Colonists both supported and opposed the tea's destruction, and the event deepened the conflict.", "原始实验比较6个品种、4种控温除湿萎凋方式；仅用于说明原料品种和萎凋环境均影响品质，不把实验最佳参数推广至全部白茶。": "The original experiment compares six cultivars and four temperature-controlled, dehumidified withering methods. It is used only to show that both cultivar and withering environment affect quality; experimental optimum parameters are not generalized to all white tea.", "2024年1月31日至2月2日会议议题：贸易质量、小农、农残、气候变化、碳足迹；目录能证明议程，不能代替各报告结论。": "Agenda for the 31 January–2 February 2024 meeting: trade quality, smallholders, pesticide residues, climate change and carbon footprints. The contents can establish the agenda, not substitute for each report's findings.", "1994年5月《中国名优茶选集》公开目录：福建69—89、湖南141—157、广东158—167、广西168—176": "Public contents of Selected Famous and Premium Chinese Teas, May 1994: Fujian, pages 69–89; Hunan, 141–157; Guangdong, 158–167; Guangxi, 168–176.", "已读四页全文。具名沿溪山白毛尖生产线应用，属于该研究生产线版本，不是全产区统一工艺或最新执行标准。保健功效段未采纳。": "All four pages were read. A named application to the Yanxishan Baimaojian production line, representing that study's line version, not a unified process for the whole area or the latest applicable standard. The health-benefit passage is excluded.", "未定位具名可访问成品 SKU；新媒体线索为茶园采摘或无法安全读取的原页。不能将该厂红茶、珠兰花茶图片充当此绿茶条目。": "No named accessible finished-product SKU was located. New-media leads showed garden picking or original pages that could not be read safely. The factory's black-tea or Zhulan flower-tea images cannot represent this green-tea entry.", "本轮仍未取得明确为木梓阿婆红茶的成品照片。活动杯样未标红茶，德诚和人物稿图片是鲜叶、绿包装及店面；同区域绿茶不代用。": "No finished-product photograph explicitly identifying Muzi Apo black tea was obtained in this round. Event cup samples were not labelled black tea; Dechenghe profile images showed fresh leaves, green packaging and a shopfront. Green tea from the same area is not substituted.", "按本加工规程要求置于清洁、干燥、通风良好的场所，不露天存放，避免同有毒、有害或有异味物品混存；另遵守具体包装标签。": "Under this processing code, keep in a clean, dry, well-ventilated place, not outdoors, and avoid storage with toxic, harmful or odorous goods. Also follow the specific packaging label.", "原料定义由标准草案中明确标注的国标引文核对，并核对国标题录；尚未逐页核验国标原版。萎凋的具体设备及时温不强行统一。": "The raw-material definition was checked against an explicitly identified national-standard quotation in a draft and against the national standard's bibliographic record. The original national standard has not been verified page by page. Specific withering equipment, times and temperatures are not forced into one prescription.", "干茶外形：条索粗壮、匀整挺直，黄褐油润并见朱砂红点；汤色：金黄、清澈明亮；香气：清香持久；滋味：浓醇鲜爽、润喉回甘": "Dry-leaf appearance: thick, even, straight strips, lustrous yellow-brown with cinnabar-red spots. Liquor colour: golden, clear and bright. Aroma: lasting fresh fragrance. Taste: rich, mellow, fresh and brisk, soothing to the throat with returning sweetness.", "外形：条索紧结，黑褐较润，较匀整；汤色：红且明亮；香气：较浓，带陈香；滋味：醇和；叶底：尚软，褐色、尚亮，较匀整。": "Dry-leaf appearance: tight strips, dark brown with some lustre, fairly even. Liquor colour: bright red. Aroma: fairly rich with aged notes. Taste: mellow and balanced. Infused leaves: fairly soft, brown, fairly bright and even.", "PDF第828—830页，阳羡雪芽加工章节。仅把原文明确列出的流程结构化；流程节点不等于完整设备参数或生产SOP。": "PDF pages 828–830, the processing section for Yangxian Xueya. Only explicitly listed operations are structured; process nodes are not complete equipment parameters or a production SOP.", "PDF第948—950页，无锡毫茶加工章节。仅把原文明确列出的流程结构化；流程节点不等于完整设备参数或生产SOP。": "PDF pages 948–950, the processing section for Wuxi Haocha. Only explicitly listed operations are structured; process nodes are not complete equipment parameters or a production SOP.", "PDF第957—959页，茅山长青加工章节。仅把原文明确列出的流程结构化；流程节点不等于完整设备参数或生产SOP。": "PDF pages 957–959, the processing section for Maoshan Changqing. Only explicitly listed operations are structured; process nodes are not complete equipment parameters or a production SOP.", "白芽和兰香组合成茶名，也成为平和茶事识别语言。茶人选种、母树资源保护、师徒制茶及当地茶叶协会推广构成现代地方传承。": "White buds and orchid fragrance combine in the name and identify Pinghe's tea culture. Cultivar selection, mother-tree protection, apprenticeship and local tea-association promotion constitute modern local transmission.", "茶园新萌发的芽叶有5%达到采摘标准，即可开园采摘。茶叶采摘按标准及时分批采摘，不得采摘有农药残留和病虫危害的茶叶。": "Begin picking when 5% of newly emerged garden shoots meet the standard. Harvest promptly in batches according to the standard; do not pick tea with pesticide residues or pest and disease damage.", "平江烟茶外形乌褐尚亮，条索紧实，匀整有嫩梗；内质汤色金黄明亮，熏香浓郁持久，滋味醇厚回甘，叶底匀净柔软、褐黄明亮。": "Pingjiang Smoked Tea has dark-brown, fairly lustrous, tight, firm and even strips with tender stems; bright golden liquor; a rich, lasting smoky aroma; a mellow, full taste with returning sweetness; and clean, even, soft, bright brown-yellow infused leaves.", "用专门摊放器具摊放，摊放时间为春季6-8小时，夏、秋季3-4小时。叶质变软，发出清香，含水率将至70%左右为适宜。": "Use dedicated spreading equipment for 6–8 hours in spring or 3–4 hours in summer and autumn, until leaves soften, release a fresh fragrance and reach about 70% moisture.", "农林局茶果站负责人所述优质宜兴红，未分等级，非全体商品要求；原文外形有“锋妙”疑似文字误植，不将该词转为技术指标。": "High-quality Yixing black tea as described by the head of the Agriculture and Forestry Bureau's tea-and-fruit station, ungraded and not requirements for every product. A suspected typo in the appearance description is not converted into a technical criterion.", "新增主链及变体依据T/HNTI 025—2020公开原版预览第4章；只读封面至正文第2页，不宣称整份标准全文已读。": "The added main sequence and variants come from chapter 4 in the public original preview of T/HNTI 025—2020. Only the cover through body page 2 was read; complete reading of the whole standard is not claimed.", "农业部门专题回顾记述2010年4月研制成功，并在第18届信阳茶文化节亮相；后续证明商标与产品标准形成属于另一阶段。": "An agricultural-authority retrospective records successful development in April 2010 and its appearance at the eighteenth Xinyang Tea Culture Festival. Later formation of a certification trademark and product standard belongs to a separate phase.", "公开专题明确按杀青、揉捻、干燥的绿茶加工方法制成；可有扁形、卷曲形和直条形，不能将一种样式的参数当作全部产品规范。": "The public feature explicitly describes green-tea processing through heat-fixing, rolling and drying. Products may be flat, curled or straight-strip forms; parameters for one style cannot serve as specifications for all products.", "图片保留中国农垦CSF水印，未见开放许可；版权归原权利人，仅作为私有百科资料样本并保留来源，未取得独立再传播授权。": "The China State Farms CSF watermark is retained, and no open licence was found. Copyright remains with the original rights holder. The image is only a sourced reference sample in the private encyclopedia; separate redistribution authorization was not obtained.", "金色比例30%–70%，抱折卷曲如钩、匀整匀净，绿翠镶金；翠绿、明亮；高鲜、持久；鲜醇；叶面显白、绿脉，嫩匀明亮。": "Golden proportion 30%–70%; folded and curled like hooks, even and clean, emerald green edged with gold. Bright emerald-green liquor; high, fresh, lasting aroma; fresh mellow taste; and tender, even, bright infused leaves with whitish blades and green veins.", "分全手工、机械炒制加手工辉锅及全机械三种；全手工段所列特一级、特二级鲜叶名称按原文保留，不改写为采摘段特级、一级。": "Three versions: fully manual, mechanical pan-firing with manual finishing, and fully mechanical. The manual section's Special Grade 1 and Special Grade 2 fresh-leaf names are retained as written, not changed to the picking section's special grade and Grade 1.", "干茶外形：条直显芽、芽壮实，匀整匀净、嫩绿油润；汤色：嫩绿明亮；香气：嫩香持久；滋味：鲜醇回甘；叶底：嫩绿明亮匀整": "Dry-leaf appearance: straight strips with visible robust buds, even and clean, lustrous tender green. Liquor colour: bright tender green. Aroma: lasting tender fragrance. Taste: fresh and mellow with returning sweetness. Infused leaves: even, bright tender green.", "萎凋 → 整理与干燥 → 精制。本条记录来源所述工艺版本；设备、季节、原料及企业工艺可能不同，不作为生产操作规程。": "Withering → arranging and drying → refining. This entry records the source's process version. Equipment, season, materials and company practices may differ; it is not a production operating code.", "茶类通用参考，非这款茶的实测结果或强制标准。水温、投茶量和浸泡时间应结合原料嫩度、做形、焙火、器具及口味一起调整。": "A general tea-category reference, not testing of this particular tea or a mandatory standard. Adjust water temperature, tea dose and steeping time together with leaf tenderness, shape, roasting, utensils and taste preferences.", "以中国北部边缘产茶地区为观察入口，包含河南、陕西、山东、甘肃等地的产茶区域；省级筛选方便查询，不等同精确生态分界。": "Uses tea-producing areas along China's northern tea-growing margin as an entry point, including areas in Henan, Shaanxi, Shandong and Gansu. Province filters aid searching; they do not represent precise ecological boundaries.", "《Scientific Reports》研究六件紫砂喷水童子，实验和模型支持：内部气囊受热膨胀，推动水从孔口喷出。": "A Scientific Reports study of six purple-clay water-spraying boy figurines uses experiments and modelling to support this mechanism: heating expands an internal air pocket, pushing water through the opening.", "封面大字抬头为Q/HYK，具体编号及正文页眉均为Q/LYQC0001S—2019；原样保留这一版式不一致，不隐去。": "The cover's large heading is Q/HYK, while the specific number and body headers are Q/LYQC0001S—2019. This layout inconsistency is retained rather than hidden.", "获奖茶样展柜中有多袋茶样，但图中文字标签分辨不清；不能从获奖名单推定某袋就是南川大树茶，且隔包装不能核验具体成茶。": "The award-winning sample cabinet contains several tea bags, but their labels are unreadable. An award list cannot identify a particular bag as Nanchuan Dashu Tea, and the packaging prevents verification of the actual finished tea.", "已核扫描原页与标准编号；本条结构化2020版列出的流程。公开镜像取得，未宣称原件来自官方主机或代表最新现行要求。": "The scanned original pages and standard number were checked; this entry structures the sequence in the 2020 edition. It was obtained from a public mirror, not claimed to come from an official host or to represent the latest current requirements.", "干茶外形：肥壮挺直、形似雀舌，翠绿并披白毫，芽叶相合且匀净；汤色：清碧；香气：鲜浓；滋味：爽口、甘甜；叶底：细嫩": "Dry-leaf appearance: plump and straight, sparrow-tongue-shaped, emerald green with white down, buds and leaves held together, even and clean. Liquor colour: clear emerald green. Aroma: fresh and rich. Taste: refreshing and sweet. Infused leaves: delicate and tender.", "公开专题名称为铁罗汉；图集标题明确标注“铁罗汉干茶”。已查看图像，确认实际展示茶叶样品，而非茶园、茶具或外包装。": "The public feature is named Tieluohan, and its gallery explicitly says “Tieluohan Dry Tea.” Image inspection confirms an actual tea sample, not a garden, utensils or packaging.", "公开专题名称为滇红；图集标题明确标注“滇红工夫干茶”。已查看图像，确认实际展示茶叶样品，而非茶园、茶具或外包装。": "The public feature is named Dianhong, and its gallery explicitly says “Dianhong Gongfu Dry Tea.” Image inspection confirms an actual tea sample, not a garden, utensils or packaging.", "生产从黑毛茶筛分拼配开始，经软化、入篓、压制再冷却干燥，竹篓包装也是产品体系的一部分；吨价与年份升值不在此推断。": "Production starts with sieving and blending unfinished dark tea, followed by softening, basket loading, pressing, cooling and drying. Bamboo-basket packaging is part of the product system. Price per tonne and appreciation with age are not inferred here.", "所引为“鸠坑茶”地理标志的产品范围，较本条“鸠坑毛尖”名称宽；仅作为范围明确的相关加工版本，不代表毛尖所有商品。": "The cited scope is the Jiukeng Tea GI, broader than this entry's Jiukeng Maojian name. It is only a related processing version with an explicit scope, not a representation of every Maojian product.", "外形：色泽墨绿，形状匀称端正，松紧适度；汤色：明亮（原文未注明色相）；香气：清纯；滋味：浓厚；叶底：肥厚、黄绿。": "Dry-leaf appearance: dark green, evenly proportioned and well formed, moderately compact. Liquor colour: bright; the source states no hue. Aroma: fresh and clean. Taste: full. Infused leaves: thick and yellow-green.", "农民日报报道以“磐安云峰茶”具名展示的茶样；原文照片署“网络”，生产者与原始摄影者未说明，不据此认定年份或等级。": "A tea sample explicitly displayed as Pan'an Yunfeng Tea in a Farmers' Daily report. The original credits the photograph to the internet without naming a producer or original photographer; year and grade are not established.", "外形条索紧结重实，色泽青褐油润，香气浓郁持久，具有花果香，滋味醇厚回甘，汤色清澈橙黄，叶底肥厚软亮，绿叶红镶边。": "Tight, substantial strips, lustrous greenish-brown; a rich, lasting floral-fruity aroma; a mellow, full taste with returning sweetness; clear orange-yellow liquor; and thick, soft, bright green infused leaves edged with red.", "麻姑山信仰与献寿故事，为当地茶、酒等特产提供文化背景；茶的实际种植加工和仙女传说分别记述，避免把神话当作生产史。": "Beliefs surrounding Mount Magu and stories of offering longevity provide cultural context for local tea, wine and other specialities. Actual cultivation and processing are recorded separately from fairy legends, avoiding mythology as production history.", "湖北省咸丰县境内高乐山镇、清坪镇、唐崖镇、活龙坪乡、小村乡、黄金洞乡、大路坝区工委、曲江镇、坪坝营镇、朝阳寺镇。": "Within Xianfeng County, Hubei: Gaoleshan, Qingping and Tangya towns; Huolongping, Xiaocun and Huangjindong townships; Daluba District Working Committee; and Qujiang, Pingbaying and Chaoyangsi towns.", "每年3月中下旬至9月下旬采摘，白毫银针采单个芽头，白牡丹采一芽一叶和一芽二叶为主，不采雨水叶、虫伤叶和空心芽叶。": "Pick from mid-to-late March to late September each year. Baihao Yinzhen uses individual buds; Bai Mudan mainly uses one bud and one leaf or one bud and two leaves. Do not pick rain-wet, insect-damaged or hollow buds and leaves.", "土壤要求母质为二迭纪发育而成的扁沙土，pH值4.5～6.5，中等以上肥力，产地海拔高度在800～1600m范围。": "Soil should be flattened sandy soil developed from Permian parent material, pH 4.5–6.5, with medium or higher fertility, at elevations of 800–1,600 m.", "干茶：黄绿或翠绿，扁平光滑，芽梢尖削；汤色：嫩绿明亮；香气：清香高锐；滋味：鲜嫩爽口；叶底：黄绿明亮，幼嫩成朵。": "Dry-leaf appearance: yellow-green or emerald green, flat and smooth, with tapered shoot tips. Liquor colour: bright tender green. Aroma: high, penetrating fresh fragrance. Taste: fresh, tender and refreshing. Infused leaves: bright yellow-green, tender intact bud-and-leaf sets.", "干茶：条形卷曲、显毫、尚匀、绿翠；汤色：尚绿明亮；香气：香高持久；滋味：尚鲜醇；叶底：细嫩显芽，绿、明亮、尚匀。": "Dry-leaf appearance: curled strips with visible down, fairly even, emerald green. Liquor colour: fairly green and bright. Aroma: high and lasting. Taste: fairly fresh and mellow. Infused leaves: delicate with visible buds, green, bright and fairly even.", "只适用于公告第186项五指山红茶保护产品，原文未分等级。不是本百科样品品鉴，不将2026征求意见稿写成现行标准。": "Applies only to the Wuzhishan Black Tea protected product in item 186 of the announcement, without grades in the original. This is not a tasting of the encyclopedia's samples, and the 2026 consultation draft is not presented as a current standard.", "同名地标页正文明确安徽桐城产区；正文主图 alt 为桐城小花，与图集共用原图。像素为盘中已加工干茶，非枝上鲜叶。": "The matching GI page explicitly identifies Tongcheng, Anhui. The main image's alt text says Tongcheng Xiaohua, and the gallery uses the same original. Pixel inspection shows processed dry tea on a plate, not fresh leaves on branches.", "芽叶肥壮，叶片厚，外形较南茶硕壮重实，色泽墨绿油润；栗香浓郁高长；汤色黄绿较南茶明亮；滋味鲜醇爽口；叶底黄绿匀亮": "Plump shoots and thick leaves, larger and more substantial than southern tea, lustrous dark green; a rich, high, lasting chestnut aroma; yellow-green liquor described as brighter than southern tea; a fresh, mellow, refreshing taste; and even, bright yellow-green infused leaves.", "干茶外形：条索肥壮，显白毫，油润；汤色：黄绿明亮；香气：清香持久；滋味：鲜爽、浓烈、回甘，耐冲泡；叶底：嫩匀完整": "Dry-leaf appearance: stout, lustrous strips with visible white down. Liquor colour: bright yellow-green. Aroma: lasting fresh fragrance. Taste: fresh, brisk and strong, with returning sweetness and good infusion endurance. Infused leaves: tender, even and intact.", "杀青 → 揉捻 → 干燥成茶。本条记录来源所述工艺版本；设备、季节、原料及企业工艺可能不同，不作为生产操作规程。": "Heat-fixing → rolling → drying into finished tea. This entry records the source's process version. Equipment, season, materials and company practices may differ; it is not a production operating code.", "400毫克不是推荐每人喝到的目标；药物、孕期、体重和疾病等会影响耐受；不同茶、投量和浸泡时间不能换算成统一杯数。": "400 mg is not an intake target for everyone. Medicines, pregnancy, body weight and illnesses can affect tolerance. Different teas, doses and steeping times cannot be converted into a uniform number of cups.", "茶树品种名，可出现在不同产区及产品体系。武夷水仙、漳平水仙应分别记录条形或模压制作；白茶定义也列有水仙品种原料。": "A tea-cultivar name used in different regions and product systems. Wuyi Shuixian and Zhangping Shuixian should separately record strip-shaped or mould-pressed processing. White-tea definitions also include Shuixian cultivar material.", "先把茶树、栽培、食药利用和饮茶分开，再辨别考古、遗传模型和文化传说。茶的真正起点早于现存证据的可能性不能被排除。": "First distinguish the tea plant, cultivation, food/medicinal use and tea drinking, then separate archaeology, genetic models and cultural legends. The possibility that tea's true beginnings predate surviving evidence cannot be excluded.", "成都博物馆梳理了宋代官方与民间并存的茶马交易：种茶、收购、运输和边地市场相互带动。贸易网络连接不同生态区与人群。": "Chengdu Museum outlines Song-dynasty tea–horse exchange involving both official and private trade, where growing, buying, transport and frontier markets stimulated one another. Trading networks connected different ecological regions and communities.", "不能把1970年代熟茶工艺倒推到唐代或清代普洱；不同企业试验、定型和推广时间不完全相同，陈化也不保证安全或升值。": "The ripe-tea process developed in the 1970s cannot be projected back onto Tang- or Qing-era Pu'er. Companies' experiments, refinement and promotion occurred at different times; ageing does not guarantee safety or rising value.", "《南国早报》采访南宁茶友及茶坊经营者，记录茶盘摆件、茶汤涂淋、轮换把玩、朋友交流等活动；所述材质包括紫砂和澄泥。": "Nanguo Morning Post interviews with Nanning tea enthusiasts and tea-shop operators record tea-tray ornaments, pouring tea over them, rotating and handling them, and exchanges among friends. Materials mentioned include purple clay and refined clay.", "直接打开正文，核得杀青、初揉、炒二青、复揉、炒三青、做条、提毫收锅七道；页面未载各阶段时温，历史上溯叙述未采纳。": "The body was directly opened and seven operations verified: heat-fixing, initial rolling, second pan-firing, rerolling, third pan-firing, strip forming, and bringing out down before removal. No stage times or temperatures are given; historical origin claims are excluded.", "原站完整长文可访问；本次核读定义、道路与运输相关段落。不同学者定义存在差别，不采用“数千年前已有茶贸易”的推断。": "The complete long article on the original site was accessible. This reading covered definitions, roads and transport passages. Scholars' definitions differ, and the inference that tea trade existed several thousand years ago is not adopted.", "仅用于当代品牌和产品系列身份；虽谈企业锁鲜技术，未披露完整顺序，不据此核验全工序，也不采用领先、最佳等营销比较。": "Used only for contemporary brand and product-series identity. Although the company discusses freshness-preservation technology, it gives no complete sequence, so the full process is not verified. Marketing comparisons such as leading or best are excluded.", "下载并读公开全文；现代史志整理引述嘉庆县志等，未见古籍影印原件。未采用文中吴理真救母或汉代同步起源推论作为史实。": "The public full text was downloaded and read. This modern historical compilation quotes the Jiaqing county gazetteer and other works without showing facsimiles of ancient originals. The Wu Lizhen saving-his-mother story and simultaneous Han-era origin inferences are not adopted as historical facts.", "媒体全文直接转述鉴评会形成的意见；只采用黄茶分句，不混入紧接其后的同名绿茶要求；不能称为已取得法定保护公告原件。": "The media full text directly relays opinions formed at an evaluation meeting. Only the yellow-tea clause is used, not the immediately following requirements for the similarly named green tea. This does not claim that the original statutory protection announcement was obtained.", "只用于核对2013版全部代替2002版及实施时间；此网页不是标准条文全文，不能为感官字段提供2013版原文证据。": "Used only to verify that the 2013 edition fully replaced the 2002 edition and its implementation date. This webpage is not the standard's full clauses and cannot supply original 2013 evidence for sensory fields.", "本轮仍未取得雷公山红球茶未包裹成品图。新增苗家春红球茶专利没有图片且产品同一性未建立；新活动报道明确是银球绿茶。": "No photograph of unwrapped Leigongshan Red Ball Tea was obtained in this round. A new Miaojiachun red-ball-tea patent has no pictures and product identity remains unestablished; a new event report explicitly concerns silver-ball green tea.", "项目简介把清末八大茶社与信阳毛尖形成联系起来，并记载1926年熟锅甩条、茶把操作的改进；这是近代工艺演变线索。": "The project introduction connects eight late-Qing tea companies with the formation of Xinyang Maojian and records improvements in 1926 to strip-tossing in the finishing pan and tea-broom operations. These are leads on modern craft evolution.", "叶形为长椭圆形、柔软度好的茶树良种，如黄山小叶、祁门楮叶、龙井长叶、锡茶5号、鸠坑及新选育的适制雨花茶的品种。": "Improved tea cultivars with long-oval, pliable leaves, such as Huangshan Xiaoye, Qimen Chuye, Longjing Changye, Xicha No. 5, Jiukeng and newly selected cultivars suited to Yuhua Tea.", "茶协介绍的一种参考法：2克茶用150毫升沸水浸约60秒，再加入50毫升常温水；这是便捷配方，并非统一审评标准。": "One reference method introduced by the tea association: steep 2 g of tea in 150 mL boiling water for about 60 seconds, then add 50 mL room-temperature water. This is a convenient recipe, not a uniform evaluation standard.", "苗品记茶业官网永川秀芽大道知竹商品详情有该实物展板；原页明确永川秀芽独芽样本和重庆茶山产区，完整保留三组实物。": "Miaopinji Tea Industry's official product page for Yongchuan Xiuya Dadao Zhizhu contains this physical-sample panel. It explicitly identifies a single-bud Yongchuan Xiuya sample and Chongqing tea-mountain origin. All three sample groups are retained intact.", "原料初制后仍有拣剔、匀堆和复焙等整理环节。白毫银针、白牡丹等产品名应继续按原料及标准区分，不能统写成同一等级。": "After primary processing, material still undergoes finishing operations such as sorting, homogenizing and reroasting. Names such as Baihao Yinzhen and Bai Mudan must continue to be distinguished by material and standards, not combined into one grade.", "外形：条索紧细，乌润；香气：香气较浓，汤中有香，略带花香；滋味：醇滑而甜；叶底：较透亮，部分叶色深黑，红边足。": "Dry-leaf appearance: fine, tight, dark, lustrous strips. Aroma: fairly rich, present in the liquor, with a slight floral note. Taste: mellow, smooth and sweet. Infused leaves: fairly translucent, some very dark leaves, with well-developed red edges.", "初制萎凋—揉捻—氧化—干燥为红茶类级主链；本地差异见复式萎凋与精制。创新花果香版的轻摇不能倒写成全部传统工序。": "Withering → rolling → oxidation → drying is the category-level black-tea main sequence; local distinctions appear in combined withering and refining. Gentle shaking in an innovative floral-fruity version cannot be projected back into every traditional process.", "故宫藏清代普洱圆茶饼，展览说明有七件一组的习惯。这是历史普洱实物背景，不能仅凭外形给清代藏品套用现代生熟标签。": "The Palace Museum holds Qing-era round Pu'er cakes, with an exhibition note describing grouping in sets of seven. This is physical historical context for Pu'er; modern raw/ripe labels cannot be assigned to Qing objects from shape alone.", "干茶外形：较紧结弯曲，爆点尚显；绿较灰，尚匀整、尚净；汤色：黄绿尚亮；香气：栗香尚纯；滋味：浓纯；叶底：尚绿亮": "Dry-leaf appearance: fairly tight and curved, some visible heat-blistered spots, green with a stronger grey cast, fairly even and clean. Liquor colour: yellow-green and fairly bright. Aroma: fairly clean chestnut. Taste: full and clean. Infused leaves: fairly green and bright.", "选择坡度25°以下，土壤pH值4.9～5.2，土层深厚，土体厚度≥50cm，土地肥沃，具有良好生态环境的区域。": "Choose areas with slopes of 25° or less, soil pH 4.9–5.2, deep soil at least 50 cm thick, fertile land and a good ecological environment.", "供应商原文明确 Tang Ya Cha 唐崖茶，产自湖北咸丰；该图位于该具体产品介绍，已核对条形绿茶干茶实物。": "The supplier's original text explicitly names Tang Ya Cha and gives Xianfeng, Hubei, as its origin. The image appears in that specific product introduction and was checked as an actual strip-shaped green-tea sample.", "外形条索紧细匀整，色泽乌黑油润；内质甜香浓郁持久；滋味甜醇鲜爽，汤色红亮带金圈，叶底嫩软红匀，冷后浑现象明显。": "Fine, tight, even strips, dark and lustrous; a rich, lasting sweet aroma; a sweet, mellow, fresh, brisk taste; bright red liquor with a golden ring; tender, soft, evenly red infused leaves; and pronounced clouding on cooling.", "干茶外形：条形或颗粒紧结、匀整，乌润，缀有金花；汤色：红亮；香气：桂花香气浓郁持久；滋味：醇和；叶底：红匀明亮": "Dry-leaf appearance: tight, even strips or granules, dark and lustrous, dotted with golden flowers. Liquor colour: bright red. Aroma: rich, lasting osmanthus fragrance. Taste: mellow and balanced. Infused leaves: evenly red and bright.", "文稿明确把东白春芽列入三种东白茶，描述芽叶肥壮、毫显、翠嫩，茶汤清澈明净，香气清新、滋味鲜醇，叶底黄嫩而齐整。": "The text explicitly includes Dongbai Chunya among three Dongbai teas, describing plump shoots, visible down and a tender emerald colour; clear clean liquor; a fresh aroma; a fresh mellow taste; and tender-yellow, even infused leaves.", "干茶：紧细、芽头肥壮，嫩绿油润；汤色：嫩绿清澈明亮；香气：高浓持久；滋味：鲜爽，回味甘醇；叶底：嫩绿匀整明亮。": "Dry-leaf appearance: fine and tight with plump buds, lustrous tender green. Liquor colour: tender green, clear and bright. Aroma: high, rich and lasting. Taste: fresh and brisk, with a sweet mellow finish. Infused leaves: even, bright tender green.", "拍汗是辨识这款黄茶的重要工艺。来源还转述文成公主携邕湖茶入藏的传说；人物携茶情节属于传说，不作为茶品诞生年代。": "Patting out moisture is an important identifying technique for this yellow tea. The source also retells a legend of Princess Wencheng carrying Yonghu Tea to Tibet. That episode is a legend, not a date for the tea's creation.", "外形条索紧细微曲，色泽黄绿，白毫显露，匀整。汤色黄绿明亮，香气浓郁持久，滋味醇厚、鲜爽，叶底嫩绿明亮，芽叶完整": "Fine, tight, slightly curved, even strips, yellow-green with visible white down; bright yellow-green liquor; a rich, lasting aroma; a mellow, full, fresh, brisk taste; and bright tender-green infused leaves with intact buds and leaves.", "摊晾 → 杀青 → 揉捻 → 干燥提香。报道对象是具体茶厂，未交代所有细工序和参数，不能称全产区统一完整工艺。": "Spreading → heat-fixing → rolling → drying and aroma development. The report concerns a specific factory and does not detail all fine operations or parameters. It cannot be called a unified complete process for the entire area.", "DILIN研究归因40例；这是肝损伤登记病例中的一组，不能计算一般饮茶者风险，也不能把多成分产品等同单一茶叶。": "The DILIN study attributed forty cases. This is a group within a liver-injury registry and cannot calculate risk for ordinary tea drinkers or equate multi-ingredient products with a single tea.", "无性系、小乔木型、大叶类、早生，芽梢粗壮、淡绿，白毫多而长；适制红茶、绿茶和白茶，宜用短穗扦插等无性方式繁殖。": "A clonal, small-tree-type, large-leaf, early-flushing cultivar with stout, pale-green shoots and abundant long white down. Suitable for black, green and white tea; propagation by short-shoot cuttings or other vegetative methods is recommended.", "实物、家内采购记载与早期文献逐渐可相互参照。茶已进入上层消费、跨区域交换和待客文化，但饮法与社会覆盖仍不一致。": "Objects, household purchase records and early texts increasingly corroborate one another. Tea had entered elite consumption, interregional exchange and hospitality, but drinking methods and social reach remained uneven.", "2016年论文把这些细嫩茶芽与宫廷饮茶联系起来。墓葬保存了茶的存在，却不像杯碗内煮泡残渣那样直接显示制饮过程。": "The 2016 paper links these delicate tea buds with court tea drinking. The tomb preserves evidence of tea's presence, but unlike brewing residues inside vessels it does not directly show preparation and consumption.", "蔡襄《茶录》所代表的点茶讲究粉末、注水和击拂。黑釉建盏衬托浅色汤花，但青瓷、白瓷也继续使用，煎茶并未一夜消失。": "Whisked tea as represented by Cai Xiang's Record of Tea emphasizes powder, water pouring and whisking. Black-glazed Jian bowls highlighted pale foam, while celadon and white porcelain remained in use; boiled tea did not vanish overnight.", "阿萨姆当地Singpho群体已有种茶知识；英国殖民机构在1834年前后加紧调查、组织生产，印度茶产业随后扩张。": "Assam's Singpho communities already had tea-growing knowledge. Around 1834, British colonial institutions intensified surveys and organized production, followed by expansion of India's tea industry.", "原料加工、成形、装饰与烧成构成制作链。泥片拍打、镶接、雕塑、修光等方式服务于不同器型，紫砂也用于雕塑和文房器。": "Material preparation, forming, decoration and firing make up the production chain. Beating clay slabs, joining, sculpting and smoothing serve different vessel forms; purple clay is also used for sculpture and scholar's objects.", "原站正文已读；只取当代早茶场景、点心及续水礼俗，不把报道中的最早茶楼、起源年代等故事未经互证写成唯一历史结论。": "The original body was read only for contemporary morning-tea scenes, dim sum and water-refilling customs. Stories about the earliest teahouse or origin dates are not presented as a sole historical conclusion without corroboration.", "2026无锡队“功夫足球·紫砂熊猫”茶宠五款与创作存证；不将存证解释为古物真伪、材质、食用安全或收藏收益认证。": "Five 2026 Wuxi-team “Kung Fu Football · Purple-clay Panda” tea pets and creation deposits. Such deposits are not interpreted as certification of antiquity, authenticity, material, food safety or investment returns.", "17页PDF：封面；前言；正文第1页范围；正文第10页5.3.23、表25（物理第12页）；正文第15页附录A": "Seventeen-page PDF: cover; foreword; scope on body page 1; clause 5.3.23 and Table 25 on body page 10 (physical page 12); Appendix A on body page 15.", "未获得可核对的新准确实物图。新的立泰山灵岩绿茶两条SKU详情未成功读取；HTTP200为提示页，不是商品原文。": "No new accurate, verifiable physical-product image was obtained. Two new Litai Mountain Lingyan green-tea SKU detail pages could not be read successfully; HTTP 200 responses were notice pages, not original product content.", "原页标题为恩施玉露，正文明确湖北恩施产区，照片下方图注为“蓝焙・恩施玉露”；已看原图，白盘中为细直翠绿干茶。": "The original page is titled Enshi Yulu and explicitly identifies Enshi, Hubei. The caption beneath the photograph says “Lanbei · Enshi Yulu.” The original image was inspected and shows fine, straight, emerald-green dry tea on a white plate.", "公开专题名称为寿眉；图集标题明确标注“寿眉干茶”。已查看图像，确认实际展示茶叶样品，而非茶园、茶具或外包装。": "The public feature is named Shoumei, and its gallery explicitly says “Shoumei Dry Tea.” Image inspection confirms an actual tea sample, not a garden, utensils or packaging.", "简介未指定等级；不外推所有英德红茶。另一个公开条目外形为乌润，分记录。加奶后棕红是饮用变体，不合并为原汤色。": "The introduction specifies no grade and is not generalized to all Yingde black tea. Another public entry describes dark, lustrous dry tea and is recorded separately. Brown-red after adding milk is a drinking variation, not merged into the original liquor colour.", "雅安市政府资料记录2008年国家非遗及2022年联合申报成果；古代茶马贸易史不能直接当作全部现代品名的起源。": "Ya'an government material records national heritage recognition in 2008 and the joint nomination's success in 2022. Ancient tea–horse trade history cannot directly establish the origin of every modern product name.", "干茶：扁形，嫩绿色润；汤色：碧清微黄、清澈明亮；香气：馥郁、鲜嫩；滋味：鲜爽浓郁，回甜；叶底：嫩芽秀丽匀整。": "Dry-leaf appearance: flat, lustrous tender green. Liquor colour: clear green with a slight yellow cast, clear and bright. Aroma: rich, fresh and tender. Taste: fresh, brisk and full, with returning sweetness. Infused leaves: elegant, even tender buds.", "2023-12-07第06—07版跨页广告，PDF第1页“传统制茶技艺及其相关习俗”节右续栏，长盛川青砖茶句": "2023-12-07, a two-page advertisement on pages 06–07. PDF page 1, right-hand continuation of “Traditional Tea Processing Techniques and Associated Social Practices,” sentence on Changshengchuan Qingzhuan Tea.", "报道公开展示、原文图片来源标为“网络”，未见开放转载许可，原始摄影者未明确；保留报道出处用于私有资料库参考。": "An image publicly displayed in a report, credited to the internet. No open republication licence was found and the original photographer is unidentified. The report source is retained for reference in the private library.", "干茶外形：扁平，挺削匀齐，翠绿光润；汤色：嫩绿明亮；香气：栗香馥郁持久；滋味：鲜醇；叶底：嫩绿成朵、匀齐明亮": "Dry-leaf appearance: flat, straight, tapered and even, smooth lustrous emerald green. Liquor colour: bright tender green. Aroma: rich, lasting chestnut. Taste: fresh and mellow. Infused leaves: tender-green bud-and-leaf sets, even and bright.", "当代铅山以喊山开茶节、拼配师竞赛和非遗展示继续传授茶事；古茶树资源保护与万里茶道叙事共同构成河红的地方文化。": "Contemporary Yanshan transmits tea practices through mountain-calling harvest festivals, blending competitions and heritage displays. Old-tree protection and the Great Tea Road narrative together form Hehong's local culture.", "圣水茶场“圣水翠峰”绿茶样本位于原图左半；右半圣水1号为包装。保留原始组合图，不把翠峰形态当作圣水1号形态。": "The Shengshui Tea Farm “Shengshui Cuifeng” green-tea sample is on the left of the original image; the right shows Shengshui No. 1 packaging. The original composite is retained, without treating Cuifeng's shape as Shengshui No. 1's.", "公开报道图片，保留极目新闻原水印及来源署名；未发现开放再使用许可，版权仍归权利人，本地保存供私有资料库核验。": "A publicly reported image, retaining Jimu News's original watermark and source credit. No open reuse licence was found; copyright remains with the rights holder. The local copy is for verification in the private library.", "桃源连续举办红茶文化节，把制茶、品饮、展示交易和地方旅游结合起来；县域公用品牌连接茶庵铺等茶区的企业与农户。": "Taoyuan's recurring black-tea cultural festivals combine making, tasting, exhibitions, trade and local tourism. The county's collective brand connects companies and growers in areas such as Cha'anpu.", "采用五斗烘焙机或平台烘干机、自动烘干机进行，温度90～100℃，烘至茶叶有刺手感，含水量12%～15%为宜。": "Use a Wudou roaster, platform dryer or automatic dryer at 90–100°C, drying until the leaves feel prickly and moisture reaches 12%–15%.", "无锡发布原文来源无锡市农业农村局，原页在宜兴红段落明确江苏宜兴，图片下方明确标注宜兴红；核验像素为干茶实物。": "Wuxi Release's original source is Wuxi's Agriculture and Rural Affairs Bureau. The Yixing Hong passage explicitly identifies Yixing, Jiangsu, and the image is captioned Yixing Hong. Pixel inspection confirms actual dry tea.", "条形紧细并显毫，形态匀整，色泽翠绿，允许稍有嫩茎。茶汤清绿明亮，香气鲜浓，滋味鲜醇，叶底细嫩匀整、黄绿明亮。": "Fine, tight strips with visible down, even and emerald green, with a little tender stem permitted. Liquor is clear, bright green; aroma fresh and rich; taste fresh and mellow; infused leaves delicate, even and bright yellow-green.", "国家非遗网2023专题明确称米砖茶为紧压红茶；赵李桥非遗项目的“黑茶制作技艺”总标题不用于覆盖这一产品属性。": "The national heritage website's 2023 feature explicitly calls rice-brick tea a compressed black tea. The broader “dark-tea making techniques” title of the Zhaoliqiao heritage project is not used to override this product attribute.", "紫阳地域茶品牌与当地茶树群体、汉江和任河流域茶区相联系。毛尖等绿茶产品与后续发展的其他茶类应按成品工艺区别。": "Ziyang's regional tea brand is linked with local tea populations and the Han and Ren river-basin tea areas. Green teas such as Maojian and other subsequently developed categories should be distinguished by finished-product processing.", "原页标图源海阳步鹤山茶业，摄影者未披露；本次取得的是搜狐公开转载图，未见开放许可，保留来源用于私有资料参考。": "The original page credits Haiyang Buheshan Tea Industry for the image but does not name a photographer. This round obtained a public Sohu reprint image; no open licence was found. The source is retained for private reference.", "政府网站公开报道图片，未发现开放再利用许可。保留原图及出处，仅作用户私有资料库参照，不声称获得对外传播授权。": "A photograph in a public government-website report, with no open reuse licence found. The original and source are retained only as references in the user's private library, without claiming authorization for external redistribution.", "干茶外形：细紧多锋苗、匀齐、净、乌黑油润；汤色：红明亮；香气：鲜嫩甜香；滋味：醇厚甘爽；叶底：细嫩显芽红匀亮": "Dry-leaf appearance: fine and tight with many pointed tips, even, clean, dark and lustrous. Liquor colour: bright red. Aroma: fresh, tender and sweet. Taste: mellow, full, sweet and brisk. Infused leaves: delicate with visible buds, evenly red and bright.", "采摘、分级 → 轻萎凋 → 重揉捻 → 足发酵、烘干 → 精制。以文字项目为证，未核可跨设备使用的量化参数。": "Picking and grading → light withering → heavy rolling → full fermentation and drying → refining. Evidence is the written project account; transferable quantitative parameters for different equipment were not verified.", "2022年职业画像列出鉴别茶叶、选择水和器具、搭配茶点、展示解说冲泡及介绍保管知识等任务，并列五个技能等级。": "The 2022 occupational profile lists tasks including identifying tea, choosing water and utensils, pairing snacks, demonstrating and explaining brewing, and introducing storage knowledge, with five skill levels.", "植株高大、树姿开张、分枝较稀；芽叶肥壮，黄绿色、茸毛多，适制红茶、绿茶及普洱茶，具体风味仍由工艺与样品决定。": "Tall plants with a spreading habit and relatively sparse branches; plump yellow-green shoots with abundant down, suitable for black, green and Pu'er tea. Specific flavour still depends on processing and the sample.", "使用清洁干燥、无异味的密闭容器，常温避光保存。避免靠近厨房、香料、潮湿墙面；保质期与开封情况以具体产品为准。": "Use a clean, dry, odour-free airtight container and store at room temperature away from light. Keep away from kitchens, spices and damp walls. Follow the specific product for shelf life and conditions after opening.", "国际茶日与遗产保护把生产者、技艺和生态放在共同视野中。产业规模、气候适应与小农生计共同构成当代茶文化的现实。": "International Tea Day and heritage protection bring producers, skills and ecology into a shared view. Industry scale, climate adaptation and smallholder livelihoods together form the realities of contemporary tea culture.", "这里概括长期转变，不把1963年写成所有小农第一次获准种茶的唯一日期，也不使用规划文件中的未来目标作为成果。": "This summarizes a long transition, without treating 1963 as the sole date when all smallholders were first allowed to grow tea, or using future planning targets as achieved results.", "刘海戏金蟾属于更广的民间财富想象，并出现在年画、剪纸和塑像等媒介。现代金蟾茶宠借用了这套象征，而非创造了它。": "Liu Hai Playing with the Golden Toad belongs to a broader folk imagination of wealth and appears in New Year prints, paper cuts and sculptures. Modern golden-toad tea pets borrow this symbolism rather than inventing it.", "仅作命名故事版本的记录。文中所谓1956年日内瓦会议的另一故事未采用；政府承载页面不保证所转载轶闻全部准确。": "Recorded only as one naming-story version. The alternative story about a supposed Geneva conference in 1956 is excluded. A government-hosted page does not guarantee every republished anecdote is accurate.", "International Society for Horticultural Science；UPOV托管": "International Society for Horticultural Science; hosted by UPOV", "沿用既有来源ID；本次Web全文复核。原稿中国文化报、湖北非遗网转载。仅米砖句，不采用同段青砖描述；未分级。": "Existing source ID retained; full text rechecked through the web tool this time. Originally in China Culture Daily, republished by Hubei Heritage Network. Only the rice-brick sentence is used, not the green-brick description in the same paragraph; ungraded.", "中华人民共和国国家知识产权局专利公开文本；申请人四川省叙府茶业有限公司；Google Patents公开镜像": "Public patent text from the China National Intellectual Property Administration; applicant: Sichuan Xufu Tea Industry Co., Ltd.; public mirror on Google Patents.", "建瓯市茶业发展中心委托数字经济学院郭玉琼团队制定的《北苑贡茶 蒸青研膏团饼茶产品标准》等4项团体标准通过审查": "Four group standards, including “Beiyuan Tribute Tea: Steamed, Ground-paste Pressed Tea Cakes—Product Standard,” developed by Guo Yuqiong's team at the School of Digital Economy on commission from Jian'ou Tea Industry Development Centre, passed review.", "京东(JD.COM)-正品低价、品质保障、配送及时、轻松购物！ 请您使用高版本浏览器，推荐谷歌或者火狐~ .": "JD.COM — Genuine products, low prices, assured quality, timely delivery and easy shopping! Please use an up-to-date browser; Chrome or Firefox is recommended.", "干茶外形：条索紧结重实显锋苗，绿润；汤色：嫩绿清澈；香气：嫩香鲜爽持久；滋味：鲜醇甘爽；叶底：嫩匀肥厚明亮": "Dry-leaf appearance: tight, substantial strips with visible pointed tips, lustrous green. Liquor colour: clear tender green. Aroma: fresh, brisk, lasting tender fragrance. Taste: fresh, mellow, sweet and brisk. Infused leaves: tender, even, thick and bright.", "来源主要限定较成熟芽叶和夏茶原料，未给出唯一适制茶树品种；大叶、长梗的成品形态不能直接等同植物学的大叶种。": "The source mainly specifies relatively mature shoots and summer-leaf material, not one uniquely suitable cultivar. Large leaves and long stems in the finished tea are not automatically equivalent to a botanical large-leaf variety.", "壮结、油润，匀整洁净；金黄清澈；浓郁鲜锐，特征明显；浓爽鲜锐，品种特征显露、岩韵明显；肥嫩软亮、红边鲜艳。": "Robust and tight, lustrous, even and clean; clear golden liquor; rich, fresh, penetrating aroma with distinct character; full, brisk, fresh, penetrating taste with evident cultivar and rock-tea character; plump, tender, soft, bright infused leaves with vivid red edges.", "红茶；品种、产区与成品名称分层记录。工艺术语“发酵”主要指茶叶内源酶参与的氧化，不能直接解释为微生物渥堆。": "Black tea; cultivar, production area and finished-product name are recorded at separate levels. The technical term fermentation mainly refers to oxidation involving the leaf's own enzymes, not automatically microbial pile fermentation.", "外形：条索紧细，黑褐润，匀整；汤色：红浓明亮；香气：浓并带陈香；滋味：醇厚回甘；叶底：嫩、褐色、亮，匀整。": "Dry-leaf appearance: fine, tight, even strips, lustrous dark brown. Liquor colour: rich, bright red. Aroma: strong with aged notes. Taste: mellow and full with returning sweetness. Infused leaves: tender, brown, bright and even.", "干茶：条索紧细匀直，满披银毫，翠绿油润；汤色：亮绿；香气：清高持久；滋味：回味甘甜；叶底：嫩绿鲜活、完整。": "Dry-leaf appearance: fine, tight, even, straight strips, fully covered in silver down, lustrous emerald green. Liquor colour: bright green. Aroma: high, fresh and lasting. Taste: a sweet finish. Infused leaves: tender green, lively and intact.", "T/ZYCX 003—2020正文第2页3.1；DB52/T 634—2023图1、6.2.1—6.2.9": "T/ZYCX 003—2020, body page 2, clause 3.1; DB52/T 634—2023, Figure 1 and clauses 6.2.1–6.2.9.", "外观细秀略扁，色泽绿润、透显金黄；内质香气栗香馥郁，汤色鹅黄、清澈明亮，滋味鲜爽且醇，叶张玉白、茎脉翠绿。": "Fine, elegant, slightly flat appearance, lustrous green with golden colour showing through; rich chestnut aroma; pale-yellow, clear, bright liquor; fresh, brisk, mellow taste; jade-white leaf blades and emerald-green stems and veins.", "干茶外形：形似兰花，叶质肥厚，色泽翠绿；汤色：清澈明净；香气：清香持久；滋味：醇厚鲜爽；叶底：芽叶匀齐成朵": "Dry-leaf appearance: orchid-like, with thick leaves and emerald-green colour. Liquor colour: clear and bright. Aroma: lasting fresh fragrance. Taste: mellow, full, fresh and brisk. Infused leaves: even intact bud-and-leaf sets.", "众筹丨特级白芽奇兰，珍稀乌龙茶种炭焙精制，独特幽兰韵、柚果香|平和县|福建省|奇兰茶|茶叶|陈香_新浪新闻": "Crowdfunding | Special-grade Baiya Qilan, a rare oolong cultivar refined by charcoal roasting, with a distinctive subtle orchid character and pomelo aroma | Pinghe County | Fujian | Qilan Tea | Tea | Aged Aroma — Sina News", "江西省上饶市铅山县天柱山乡、篁碧乡、太源乡、湖坊镇、葛仙山乡、英将乡、武夷山镇等7个乡（镇）现辖行政区域。": "The current administrative areas of seven towns and townships in Yanshan County, Shangrao City, Jiangxi: Tianzhushan, Huangbi and Taiyuan townships, Hufang Town, Gexianshan and Yingjiang townships, and Wuyishan Town.", "干茶外形：紧秀显毫显锋苗，墨绿油润；汤色：嫩绿明亮；香气：栗香持久；滋味：鲜醇、甘爽；叶底：嫩绿明亮、匀齐": "Dry-leaf appearance: tight and elegant, with visible down and pointed tips, lustrous dark green. Liquor colour: bright tender green. Aroma: lasting chestnut. Taste: fresh, mellow, sweet and brisk. Infused leaves: bright tender green and even.", "老字号资料收录柏泉井水煮茶与寺僧爱茶叙事，已作为地方传说单列；所引旧志未核原件，不能写成确证的唐代制茶史。": "Time-honoured-brand material includes narratives about brewing with Baiquan well water and tea-loving monks, recorded separately as local legends. The cited old gazetteer was not checked in its original form and cannot establish verified Tang-dynasty processing history.", "干茶外形：条索较紧细弯曲，较绿润，较匀整；汤色：黄绿明亮；香气：清香较持久；滋味：醇和回甘；叶底：黄绿较匀": "Dry-leaf appearance: fairly fine, tight, curved strips, fairly lustrous green and even. Liquor colour: bright yellow-green. Aroma: fairly lasting fresh fragrance. Taste: mellow with returning sweetness. Infused leaves: yellow-green and fairly even.", "干茶外形：条索肥嫩紧结、有锋苗、匀整，灰绿光润；香气：清高持久；滋味：浓厚鲜醇回甘；叶底：匀嫩肥厚、黄绿亮": "Dry-leaf appearance: plump, tender, tight, even strips with pointed tips, smooth lustrous grey-green. Aroma: high, fresh and lasting. Taste: full, fresh and mellow with returning sweetness. Infused leaves: evenly tender, thick and bright yellow-green.", "广西壮族自治区广西南丹县境内的六寨镇、芒场镇、月里镇、城关镇、中堡苗族乡等5个乡镇共70个行政村（社区）。": "Seventy administrative villages and communities across five towns and townships in Nandan County, Guangxi Zhuang Autonomous Region: Liuzhai, Mangchang, Yueli and Chengguan towns, and Zhongbao Miao Ethnic Township.", "省知识产权局地理标志专题标题与正文明确英山云雾茶、湖北英山县；同页配图及包装组合图对应同一干茶，已看原图。": "The provincial intellectual property bureau's GI feature explicitly names Yingshan Yunwu Tea and Yingshan County, Hubei, in its title and text. The accompanying photograph and packaging composite show the same dry tea. The original image was inspected.", "干茶：微弯、细紧、显毫，嫩绿润，匀净；汤色：嫩绿明亮；香气：嫩鲜或花香；滋味：鲜醇；叶底：嫩匀鲜活，多芽。": "Dry-leaf appearance: slightly curved, fine and tight with visible down, lustrous tender green, clean and even. Liquor colour: bright tender green. Aroma: fresh tender or floral fragrance. Taste: fresh and mellow. Infused leaves: tender, even, lively and bud-rich.", "公司新闻2017-04-21；第2个正文段“专家们认为”句；全文TXT第29—30行及Web第33—35行": "Company news, 2017-04-21; the “experts considered” sentence in the second body paragraph; full-text TXT lines 29–30 and web lines 33–35.", "雁荡山寺院茶事、山岳游览与猴茶报恩传说共同构成地方文化记忆；动物采茶情节作为故事版本展示，不写成制茶史实。": "Temple tea practices on Mount Yandang, mountain sightseeing and a grateful tea-picking monkey legend together form local cultural memory. Animal tea-picking episodes are presented as story versions, not processing history.", "鲜叶采摘应根据茶树生长特性和成品茶对加工原料的要求，遵循采留结合、量质兼顾和因树制宜的原则，按标准适时采摘": "Pick fresh leaves according to tea-plant growth and finished-product material requirements, combining harvest with retention, balancing quantity and quality, and adapting to each plant. Pick to the standard at the proper time.", "标准将地方白毛茶原料、摊放及回潮等工序纳入同一产品体系；特级强调持久清香，一级明确栗香，各级品质不能拼合。": "The standard incorporates local Baimao material, spreading and moisture equilibration into one product system. Special grade emphasizes a lasting fresh aroma; Grade 1 explicitly specifies chestnut aroma. Qualities from different grades must not be combined.", "干茶外形：卷曲较紧实，较匀整、较匀净、墨绿润；汤色：黄绿尚亮；香气：板栗香高；滋味：浓醇；叶底：黄绿尚明亮": "Dry-leaf appearance: curled, fairly tight and firm, fairly even and clean, lustrous dark green. Liquor colour: yellow-green and fairly bright. Aroma: high chestnut. Taste: rich and mellow. Infused leaves: yellow-green and fairly bright.", "本附件品种栏写“花茶”，但未提供窨制流程；暂列特殊工艺并保留原文，待产品版本与制法补证，不据名称推断绿茶。": "The annex's product-type field says flower tea but gives no scenting sequence. It is temporarily classified under special processing with the original wording retained, pending evidence on product version and method; green tea is not inferred from the name.", "毛峰型用烘干机；扁条型用扁茶机压扁定型；直条型用理条机。温度100—120℃，毛火含水率约20%—30%。": "Use a dryer for Maofeng form, a flat-tea machine to press and set flat-strip form, and a leaf-alignment machine for straight-strip form. Temperature: 100–120°C; moisture after initial firing: about 20%–30%.", "赣南客家擂茶制作有国家级非遗项目记录。关于先民迁徙携带药饮的说法属于流传的起源解释，不能据此确定创制年代。": "Gannan Hakka leicha making is recorded as a national intangible heritage project. The account of migrating ancestors bringing a medicinal drink is a circulating origin explanation, not evidence establishing a creation date.", "2024年地方回顾记述1992年寻找优良单株、随后开展扦插及试栽；本馆未取得最初试验日志，按现代回顾记录。": "A 2024 local retrospective records a search for superior single plants in 1992, followed by cuttings and trial planting. The library has not obtained the initial experimental logs and records this as a modern retrospective.", "早期茶与寺院、宫廷联系紧密，随后又经历新的种子、制法和仪式交流。不能把这一次奉茶等同于后来完整的日本茶道。": "Early tea was closely linked with monasteries and courts, followed by further exchanges of seeds, methods and rituals. This single tea offering cannot be equated with the later fully developed Japanese tea ceremony.", "这可作为后来动物、植物小品的艺术背景来读；但“象生”“雅玩”“茶壶”和“供淋茶的茶宠”仍是不同层次的概念。": "This can be read as artistic background for later small animal and plant forms. Yet lifelike representation, objects of appreciation, teapots and tea pets intended to receive poured tea remain different conceptual levels.", "直接打开全文，核黄旦品种/黄金桂商品名关系及轻晒轻摇、炒青、轻揉、慢烘要点；起源故事和网页错字不用于史实。": "The full text was directly opened to verify the Huangdan cultivar/Huangjingui product-name relationship and the key points of light sun withering, gentle shaking, pan heat-fixing, gentle rolling and slow drying. Origin stories and webpage typos are not used as historical facts.", "第02节“桐柏玉叶 地理标志产品”，嘉木茶叶有限公司加工车间配图后的生产线段（Web第59、67—78行）": "Section 02, “Tongbai Yuye GI Product,” the production-line paragraph after the Jiamu Tea Co., Ltd. workshop photograph; web lines 59 and 67–78.", "新读取云游浠水具名产品小节，3张对应图均是采茶、茶园、鲜叶，非成茶。电商/供销和厂家关键词未产生新SKU。": "A newly read named-product section on Cloud Tour Xishui contains three corresponding images of picking, gardens and fresh leaves, not finished tea. E-commerce, supply-and-marketing and producer keyword searches yielded no new SKU.", "蒸青灶、焙炉及搂、端、搓、扎等整形动作，表现出器具与手势共同传承的特点；不宜称为所有中国绿茶的通用方法。": "Steam-fixing stoves, roasting furnaces and shaping motions such as gathering, holding, rubbing and binding show transmission through both tools and gestures. This should not be called a universal method for all Chinese green tea.", "鲜叶→摊青→杀青→散热→揉捻→炒二青（炒坯、理条）摊凉→炒三青（造型）→摊凉→烘（炒）足干→精选→包装。": "Fresh leaves → spreading → heat-fixing → cooling → rolling → second pan-firing (preliminary firing and leaf alignment), then cooling → third pan-firing (shaping) → cooling → final oven/pan drying → fine sorting → packing.", "市场监管部门记其清末失传，1972年开始恢复研制、1978年取得成果；明清贡茶故事与现代恢复过程应分述。": "The market-regulation authority records loss of the craft in the late Qing, restoration research beginning in 1972 and results achieved in 1978. Ming–Qing tribute-tea stories and the modern restoration process should be told separately.", "“看天做青、看青做青”概括了随天气与叶态调整的经验；当地斗茶也承载技艺交流，不等同宋代以茶末击拂的斗茶。": "“Work according to the weather and the leaves” summarizes experience in adjusting leaf agitation to conditions. Local tea competitions also exchange skills and are not equivalent to Song-era competitions using whisked tea powder.", "旧文采用武夷岩茶共用工艺，与本档相容；本档明确只是区域核心映射，不能展示为该名丛已独立核验的专属全工序。": "The earlier text uses the shared Wuyi rock-tea process and is compatible with this record. This record is explicitly only a mapping of regional core operations, not an independently verified complete process exclusive to this named selection.", "福建省农业厅保护材料记述1874年仙岩工夫及1896年利用政和大白制红茶；这些年份据该现代行政材料转述。": "Fujian's agricultural protection material records Xianyan Gongfu in 1874 and black-tea production using Zhenghe Dabaicha in 1896. These dates are relayed from that modern administrative source.", "传统制作涉及蒸、沤、焙与陈放等环节；介绍商品时须说明具体工艺与储存条件，不把“越陈越好”写成无条件结论。": "Traditional production involves steaming, moist piling, roasting and ageing. Product introductions should specify actual processing and storage conditions rather than stating “older is better” without qualification.", "干茶外形：条索紧结，色乌润；汤色：红亮；香气：鲜浓、带有花果香；滋味：浓醇，具有高山韵；叶底：肥嫩、红亮": "Dry-leaf appearance: tight, dark, lustrous strips. Liquor colour: bright red. Aroma: fresh and rich, with floral-fruity notes. Taste: rich and mellow with mountain character. Infused leaves: plump, tender and bright red.", "锅温控制在90～110℃，时间7-9分钟。当95%以上茶条圆直，手摸有触手感（约7成干）时，即停止理条。": "Maintain pan temperature at 90–110°C for 7–9 minutes. Stop alignment when at least 95% of strips are round and straight and feel firm to the touch, at about 70% dryness.", "木鱼镇产神农奇峰品牌绿茶商品样本，非木鱼全部厂家或等级；保留320像素原始目录图，未访问登录后价格内容。": "A Shennong Qifeng green-tea product sample made in Muyu Town, not every Muyu producer or grade. The original 320-pixel catalogue image is retained; pricing behind login was not accessed.", "土壤大部分属微酸性黄壤、红壤及黄棕壤，pH值4.5～6.5，土质肥沃疏松，有机质含量丰富，适合茶树生长。": "Soils are mostly slightly acidic yellow, red and yellow-brown soils, pH 4.5–6.5, fertile, loose and rich in organic matter, suited to tea growth.", "有控制地破坏叶组织细胞，使叶片卷紧成条。成条率90%，成条均匀，条索紧结，茶汁溢出适度，碎茶率低于2%。": "Disrupt leaf tissue cells in a controlled manner so the leaves roll tightly into strips. Targets: 90% strip formation, even tight strips, moderate juice expression, and less than 2% broken tea.", "辉锅手法是地方制茶传承的核心。现场图文记录老茶人与传习者操作，体现通过看火候、用手感和反复练习延续手艺。": "Finishing-pan techniques are central to local craft transmission. Field photographs and text record older makers and learners at work, showing how judging heat, using touch and repeated practice sustain the skill.", "干茶：砖面平整，棱角清楚、厚薄一致且图案清晰，乌黑油润；汤色：深红；香气：纯正；滋味：浓醇；叶底：红匀。": "Dry-leaf appearance: a flat brick face, clear edges, uniform thickness and a clear pattern, dark and lustrous. Liquor colour: deep red. Aroma: clean and characteristic. Taste: rich and mellow. Infused leaves: evenly red.", "农业部门国际茶日资料将其列为海南五指山、尖峰岭相关茶区的大叶种红茶。具体地标边界应另以有效保护文件为准。": "Agricultural-authority International Tea Day material lists it as large-leaf black tea from areas associated with Wuzhishan and Jianfengling, Hainan. Specific GI boundaries must be established separately from valid protection documents.", "DB5404/T 0015-2024官方状态已废止；不得据区域标准名称或未读取的正文填充林芝春绿主工艺。": "DB5404/T 0015-2024 is officially listed as withdrawn. Its regional-standard title or unread body must not be used to fill Linzhi Chunlü's main process.", "县政府产品简介（未分等级，节选依据）：鲜爽醇厚，回甘；汀溪兰香地方样式（县政协原文，未分等级）：鲜醇甘爽": "County-government product introduction, ungraded and based on an excerpt: fresh, brisk and full, with returning sweetness. Local Tingxi Lanxiang style, from the county CPPCC's original text and ungraded: fresh, mellow, sweet and brisk.", "原文列梁子湖湿地保护区内，以红壤为主，pH值4.7–5.7，有效土层深1m以上，耕层有机质含量大于2%。": "The original specifies sites within the Liangzi Lake wetland reserve, mainly red soil, pH 4.7–5.7, effective soil depth at least 1 m and cultivated-layer organic matter above 2%.", "茶树蓬面每平方米达到10～15个标准芽时为开采时期。茶叶采摘要选择在天气晴朗的早上，鲜叶要用竹制器具盛装": "Begin picking when the bush canopy has 10–15 standard buds per square metre. Pick on clear mornings and carry fresh leaves in bamboo containers.", "CCFA在2021年的评审公告中，以茶汤和添加原料说明现制茶饮的分类思路，表现行业尝试统一产品沟通用语。": "CCFA's 2021 review announcement explains classification of freshly prepared tea drinks through tea liquor and added ingredients, reflecting industry efforts to standardize product terminology.", "应分别记录峨眉竹叶青成品茶/技艺名称与竹叶青茶业现代品牌及其产品系列，不能把品牌规则解释成茶树品种定义。": "Record Emei Zhuyeqing as a finished-tea/craft name separately from Zhuyeqing Tea Industry's modern brand and product series. Brand rules must not be interpreted as a cultivar definition.", "韩国国立中央博物馆记述：茶砖可磨末后煮饮，或在热水中击拂出沫；政府参与种植和生产管理，茶器也随需求变化。": "The National Museum of Korea records that tea bricks could be ground and boiled or whisked in hot water to form foam. Government participated in cultivation and production management, and tea vessels changed with demand.", "国家级非遗传承人资料记载，徐秀棠1954年学习陶刻，1958年参加中国民间雕塑研究班，后随张景祜学陶塑。": "National heritage-practitioner information records Xu Xiutang learning ceramic engraving in 1954, attending a Chinese folk-sculpture course in 1958, and later studying ceramic sculpture with Zhang Jinghu.", "同文谈到的宠物经济规模包含实际宠物用品，不能挪作茶宠市场数据。茶宠、家养动物用品和陶瓷行业总量必须分开。": "The pet-economy figures in the same article include products for real animals and cannot be used as tea-pet market data. Tea pets, household-animal supplies and the total ceramics industry must be kept separate.", "直接打开失败，检索返回完整正文；核鱼池/日月潭阿萨姆大叶种引种背景，用于地域及原料关系，不作为专属工艺。": "Direct opening failed, but search retrieval returned the complete text. The introduction of Assam large-leaf material to Yuchi/Sun Moon Lake was verified for regional and raw-material relationships, not as a dedicated process.", "附件2第871项；PDF第2541—2543页，工艺在第2542页“四、质量要求（四）采收贮藏2.加工”": "Annex 2, item 871; PDF pages 2541–2543. Processing is on page 2542, “IV. Quality Requirements, (4) Harvesting and Storage, 2. Processing.”", "PDF第1页封面、第13—14页／印刷9—10页，第10.1.1.1、10.1.1.2、10.2.1.1": "PDF cover page 1; PDF pages 13–14 / printed pages 9–10; clauses 10.1.1.1, 10.1.1.2 and 10.2.1.1.", "古丈县茶叶局高级农艺师向勇平在采访中的成茶描述。原网页“叶底匀奇嫩绿”存在文字异常，仅提取无歧义的嫩绿。": "A finished-tea description in an interview with Xiang Yongping, senior agronomist at Guzhang County's Tea Bureau. The original webpage has a textual anomaly in its infused-leaf description; only the unambiguous tender-green colour is extracted.", "第640号与646号附件核对已纳入本版；仍需继续其他批次地标、各级非遗、县志及地方标准，未宣称全国穷尽。": "Checks against annexes to Announcements 640 and 646 are incorporated in this edition. Other GI batches, heritage lists at all levels, county gazetteers and local standards still require continued work; nationwide exhaustiveness is not claimed.", "旧process属于相容的简述；本档增补有来源的步骤、适用版本与未核参数，不自动升级旧来源的所有字段。": "The earlier process is a compatible summary. This record adds sourced steps, applicable versions and unverified parameters, without automatically upgrading every field from the earlier source.", "选用龙井43、中茶108、浙农113、浙农117、嘉茗一号、迎霜、鸠坑等适宜加工龙井茶的优良茶树品种。": "Select improved cultivars suitable for Longjing processing, including Longjing 43, Zhongcha 108, Zhenong 113, Zhenong 117, Jiaming No. 1, Yingshuang and Jiukeng.", "故宫贡茶资料列出清代巴陵县君山茶；这可支撑君山贡茶背景，却不能直接确定今天君山银针每项工序的清代形态。": "Palace Museum tribute-tea material lists Junshan tea from Qing-era Baling County. This supports a Junshan tribute-tea context but does not directly establish the Qing form of every operation in today's Junshan Yinzhen process.", "旧摘要与此有烟主链相容；新档加初制/精制分段和条件性走水焙、加烟。并未核定无烟版或所有历史过红锅版本。": "The earlier summary is compatible with this smoked main sequence. The new record separates primary processing and refining and adds conditional moisture-removal roasting and smoking. The unsmoked version and all historical red-pan versions were not verified.", "外形：表面平整、棱角分明，黑褐油润；汤色：红且明亮；香气：浓并带陈香；滋味：醇厚回甘；叶底：嫩、褐色。": "Dry-leaf appearance: flat surface, distinct edges, lustrous dark brown. Liquor colour: bright red. Aroma: strong with aged notes. Taste: mellow and full with returning sweetness. Infused leaves: tender and brown.", "茶坯可为绿茶或红茶。此流程与参数只归桂林地域产品，不代表所有桂花窨制茶，也不适用于单纯混花或调味饮品。": "The tea base may be green or black tea. This process and its parameters apply only to the Guilin regional product, not all osmanthus-scented tea or simple flower blends and flavoured drinks.", "仅对应花山茶场公开生产介绍；页面未列温度、时长，未补通用参数。 适用范围：生产者原文列举的七步制造路线": "Corresponds only to Huashan Tea Farm's public production introduction. The page gives no temperatures or durations; generic parameters are not added. Scope: the seven-step manufacturing route listed in the producer's original text.", "2008年列入国家级非遗。云南省农业农村厅明确其专指宁洱手工作坊传统，不含1970年代人工后发酵工艺。": "Entered the national heritage list in 2008. Yunnan's Department of Agriculture and Rural Affairs explicitly limits it to the traditional hand-workshop practice of Ning'er, excluding the artificial post-fermentation process of the 1970s.", "干茶外形：扁平光直、嫩绿鲜润；汤色：嫩绿明亮；香气：香高持久；滋味：鲜醇甘爽；叶底：嫩匀成朵、嫩绿明亮": "Dry-leaf appearance: flat, smooth and straight, fresh lustrous tender green. Liquor colour: bright tender green. Aroma: high and lasting. Taste: fresh, mellow, sweet and brisk. Infused leaves: tender, even, bright tender-green bud-and-leaf sets.", "干茶外形：条索紧直，翠绿，完整，匀净；汤色：嫩绿明亮；香气：清香或栗香高长；滋味：鲜醇；叶底：嫩绿明亮": "Dry-leaf appearance: tight, straight, emerald-green strips, intact, clean and even. Liquor colour: bright tender green. Aroma: high, lasting fresh or chestnut fragrance. Taste: fresh and mellow. Infused leaves: bright tender green.", "当茶树蓬面呈现5%～6%的一芽一叶鲜叶时，即开园采摘。春茶采摘周期一般3-5天。实行“提手采”的方法。": "Begin picking when 5%–6% of the canopy consists of one-bud-one-leaf shoots. Spring picking intervals are generally 3–5 days. Pick by lifting the shoots.", "东江湖周边以汤溪、滁口等茶区发展茶旅线路，流华湾观光茶园等空间把游湖、采制体验和地方乡村生活联系起来。": "Around Dongjiang Lake, areas such as Tangxi and Chukou develop tea-tourism routes. Spaces such as Liuhuawan's sightseeing garden connect lake visits, picking and processing experiences, and local rural life.", "干茶：条索细紧，色泽乌润，金毫披露；汤色：红艳明亮；香气：浓郁持久；滋味：醇香浓厚；叶底：幼嫩匀整显芽": "Dry-leaf appearance: fine, tight strips, dark and lustrous with golden down. Liquor colour: vivid, bright red. Aroma: rich and lasting. Taste: mellow, aromatic and full. Infused leaves: delicate, even, with visible buds.", "干茶：细秀卷曲，白毫显露，翠绿尚润；汤色：嫩绿明亮；香气：香高持久；滋味：鲜浓爽口；叶底：芽叶细嫩明亮": "Dry-leaf appearance: fine, elegant curls with visible white down, emerald green with some lustre. Liquor colour: bright tender green. Aroma: high and lasting. Taste: fresh, full and refreshing. Infused leaves: delicate, bright buds and leaves.", "找到制作技艺传承及现代加工记录；没有找到可核实的独立茶名起源传说，不以宜宾区域古茶史冒充本产品创制史。": "Records of craft transmission and modern processing were found, but no verifiable independent legend explaining this tea name's origin. Yibin's regional ancient-tea history is not used as the product's creation history.", "2025年当地文化导师与融媒体记者在尊桥乡记录白眉茶农采茶和锅炒过程，使生产劳动成为茶乡影像传播内容。": "In 2025, local cultural mentors and integrated-media reporters recorded Baimei growers picking and pan-firing tea in Zunqiao Township, turning production work into visual communication about tea-country life.", "干茶：单芽略弯，绿润稍带翠；汤色：黄绿明亮；香气：嫩香显；滋味：尚甘醇、尚鲜爽；叶底：芽较完整，绿较亮": "Dry-leaf appearance: slightly curved single buds, lustrous green with a slight emerald cast. Liquor colour: bright yellow-green. Aroma: distinct tender fragrance. Taste: fairly sweet and mellow, reasonably fresh and brisk. Infused leaves: fairly intact buds, green and fairly bright.", "2025年保护文件可证明这一版本的规范记载；不能据此确定茶名始创时间。地方志、非遗与最早史料继续追查。": "The 2025 protection document establishes the requirements recorded in this version, not the tea name's first creation. Local gazetteers, heritage material and earliest historical sources remain under investigation.", "干茶外形：条索紧细，匀整匀净、绿润；汤色：嫩绿明亮；香气：嫩香持久；滋味：鲜醇回甘；叶底：嫩绿明亮匀整": "Dry-leaf appearance: fine, tight strips, even, clean and lustrous green. Liquor colour: bright tender green. Aroma: lasting tender fragrance. Taste: fresh and mellow with returning sweetness. Infused leaves: even, bright tender green.", "宋人对颜色和汤花的欣赏促进茶器发展；但街头茶摊与士人精致茶会有差异，不能把现代复原表演当宋代全民日常。": "Song appreciation of colour and tea foam encouraged teaware development, but street tea stalls differed from refined scholarly gatherings. Modern reconstructions must not be treated as everyday life for everyone in the Song dynasty.", "盖、碗与托的配合涉及端持、茶水分离与散热。选择盖碗应结合容量和手感，器名本身不能保证茶汤优于其他器具。": "The lid, bowl and saucer work together in handling, separating liquor from leaves and releasing heat. Choose a gaiwan for capacity and comfort; its name alone does not guarantee better tea than other vessels.", "以黄观音为母本、黄棪为父本杂交选育。省审编号闽审茶2005002，国家鉴定编号国品鉴茶2010025。": "Bred by crossing Huangguanyin as the female parent with Huangyan as the male parent. Provincial approval: Min Shen Cha 2005002; national appraisal: Guo Pin Jian Cha 2010025.", "白瓷盖碗方便观察红亮茶汤，90—100℃为常见参考。整叶与揉切茶浸出速度不同，投茶多时应相应缩短浸泡。": "A white porcelain gaiwan makes bright red liquor easy to observe; 90–100°C is a common reference range. Whole-leaf and cut/rolled teas extract at different rates, and a larger tea dose calls for shorter steeping.", "PDF第6页6.2.2自然萎凋温度印作20℃～3℃，本档不采用，需向制定方查勘误；其余主链可独立核实。": "PDF page 6, clause 6.2.2 prints natural-withering temperature as 20°C–3°C. This record does not adopt it; an erratum should be checked with the drafting body. The remaining main sequence can be verified independently.", "大都会博物馆以家产清单和茶器说明，茶随英、荷殖民移民进入北美，茶壶、糖碗、奶罐等逐渐构成新的饮茶组合。": "The Metropolitan Museum uses household inventories and teaware to show tea arriving in North America with English and Dutch colonial settlers. Teapots, sugar bowls and milk jugs gradually formed new drinking ensembles.", "这是对《茶经》法的现代展览解说，不代表唐代所有人的饮茶方式。 唐代饼茶加工为茶末、煎茶器具及用水候火。": "A modern exhibition explanation of the method in The Classic of Tea, not every Tang person's drinking practice: grinding Tang tea cakes into powder, tea-boiling utensils, water selection and judging the heat.", "只取秦取蜀与顾炎武追述的关系，以及《广雅》制饮记载；不采纳“世界最早种茶地”等未经独立证实的绝对语句。": "Uses only the relationship between Qin's conquest of Shu and Gu Yanwu's retrospective account, and the preparation account in Guangya. Unverified absolutes such as “the world's earliest tea-growing place” are excluded.", "已读全文；感官为报道中的两类商品描述，非所有等级的保证。工艺报道列举主要环节，不作为完整统一技术标准。": "The full text was read. Sensory information describes two product types in the report, not a guarantee for all grades. The process report lists main operations and is not a complete unified technical standard.", "6页PDF：物理第1页封面备案信息；第3页（正文第1页）§1/3.1；第4页（正文第2页）§5.2表1": "Six-page PDF: filing information on physical cover page 1; sections 1 and 3.1 on physical page 3 (body page 1); section 5.2, Table 1 on physical page 4 (body page 2).", "累计原161款缺图核查；本轮固定复查剩余12款，无新图片通过，不新增茶条目。已有240款配图保持不变。": "Cumulative checks of the original 161 teas lacking images. This round rechecked the fixed remaining twelve; no new image passed and no tea entries were added. The existing 240 illustrated teas remain unchanged.", "干茶外形：扁平挺秀、光滑匀齐，芽毫稀见，色泽翠绿；汤色：清澈明亮；香气：似兰花的馥郁香气；滋味：甘鲜": "Dry-leaf appearance: flat, straight and elegant, smooth and even, sparse visible bud down, emerald green. Liquor colour: clear and bright. Aroma: rich, orchid-like fragrance. Taste: sweet and fresh.", "茶指南原页为日照绿茶独立条目，明确山东省日照市产区；主图与文内具名图注一致，已查看真实盘装干茶像素。": "The original Tea Guide page is a dedicated Rizhao Green Tea entry and explicitly identifies Rizhao City, Shandong. Its main image agrees with the named caption, and actual pixels of dry tea on a plate were inspected.", "以霍山黄大茶示例说明黄大茶，不能代表广东大叶青等所有地方类型；不采录原页未经临床核验的健康功效表述。": "Huoshan Huangdacha illustrates large-leaf yellow tea, not every local type such as Guangdong Dayeqing. Health-benefit statements on the original page without clinical verification are excluded.", "外形：紧细圆，匀整，黑褐油润，净；汤色：橙红明亮；香气：陈香纯正；滋味：浓醇；叶底：黄褐，细嫩柔软。": "Dry-leaf appearance: fine, tight and round, even, clean and lustrous dark brown. Liquor colour: bright orange-red. Aroma: clean aged fragrance. Taste: rich and mellow. Infused leaves: yellow-brown, delicate and soft.", "旧文列一窨一提、二窨一提相容；须在标题及正文强调这是桂林GI实例，不得把地域标准升级为方法家族通则。": "The earlier descriptions of one scenting plus one final floral scenting, and two scentings plus one final floral scenting, are compatible. The title and text must emphasize this is a Guilin GI example, not turn a regional standard into a universal rule for the method family.", "「老茶笔记」下关沱茶（甲级）-爱普茶网,最新茶资讯网站,https://www.ipucha.com": "“Old Tea Notes”: Xiaguan Tuocha (Grade A) — Aipu Tea, latest tea news, https://www.ipucha.com", "SINOGI05763麻姑茶地标介绍图，具体摄影者、生产者与采制年份未列，限作来源具名的地方茶样本。": "An illustration from the SINOGI05763 Magu Tea GI introduction. Photographer, producer and picking/processing year are unstated; it is only a local tea sample named by the source.", "湖北省十堰市所辖的竹溪县、竹山县、武当山旅游经济特区、房县、郧县、郧西县、丹江口市、张湾区、茅箭区。": "Within Shiyan City, Hubei: Zhuxi County, Zhushan County, Wudangshan Tourism Economic Zone, Fang County, Yun County, Yunxi County, Danjiangkou City, Zhangwan District and Maojian District.", "理条、做条、整形，促使茶叶白毫显露。程度：茶叶外形条索紧结扁直、匀整，色泽翠绿，白毫显露，香气透发。": "Align leaves, form strips and shape to reveal white down. Target: tight, flat, straight, even strips, emerald green with visible white down and fully expressed aroma.", "干茶外形：紧细、匀整，有锋苗，白毫显露；汤色：清绿明亮；香气：清香、浓郁，苹果香突显；滋味：醇厚甘爽": "Dry-leaf appearance: fine, tight and even, with pointed tips and visible white down. Liquor colour: clear, bright green. Aroma: fresh and rich, with a prominent apple note. Taste: mellow, full, sweet and brisk.", "条形紧细并显毫，尚匀整，尚绿稍润，允许有嫩茎。茶汤黄绿尚亮，香气清香，滋味醇浓，叶底黄绿尚亮、尚匀。": "Fine, tight strips with visible down, fairly even, fairly green with some lustre; tender stems permitted. Liquor is yellow-green and fairly bright; aroma fresh; taste mellow and rich; infused leaves yellow-green, fairly bright and even.", "原文依次使用“做型”和“造形”；保持两阶段，不自行合并。 适用范围：原文四（四）的完整七阶段加工路线": "The original uses two differently worded shaping stages in sequence; both are retained rather than merged. Scope: the complete seven-stage route in the original section IV (4).", "溧阳2011年地方非遗名录节选把南山寿眉与沙河桂茗、水西翠柏、前峰雪莲一并纳入“溧阳绿茶制作工艺”。": "An excerpt from Liyang's 2011 local heritage list includes Nanshan Shoumei, Shahe Guiming, Shuixi Cuibai and Qianfeng Xuelian together under “Liyang Green Tea Processing.”", "干茶：条索紧直成朵，绿黄鲜润带毫；汤色：嫩绿明亮；香气：浓郁持久；滋味：鲜醇爽口回甘；叶底：绿黄匀整": "Dry-leaf appearance: tight, straight bud-and-leaf sets, fresh lustrous green-yellow with down. Liquor colour: bright tender green. Aroma: rich and lasting. Taste: fresh, mellow and refreshing with returning sweetness. Infused leaves: even green-yellow.", "干茶外形：扁平挺直，绿润匀齐；汤色：嫩绿清澈；香气：栗香高而持久；滋味：鲜醇爽口；叶底：嫩绿明亮均匀": "Dry-leaf appearance: flat and straight, lustrous green and even. Liquor colour: clear tender green. Aroma: high, lasting chestnut. Taste: fresh, mellow and refreshing. Infused leaves: even, bright tender green.", "灌木型、中叶类，适制绿茶；制成安吉白茶可呈叶白脉绿的叶底。“白”是品种叶色特点，不代表白茶加工类别。": "A shrub-type, medium-leaf cultivar suited to green tea. Made as Anji Baicha, it may produce white infused leaves with green veins. “White” describes the cultivar's leaf-colour trait, not white-tea processing.", "也称青茶，以做青形成部分氧化，再经杀青、揉捻、焙火等工序。闽北、闽南、广东、台湾的茶品具有不同风格。": "Also called qingcha, it undergoes partial oxidation through leaf agitation and resting, followed by heat-fixing, rolling and roasting. Products from northern Fujian, southern Fujian, Guangdong and Taiwan have distinct styles.", "这项贡茶调整与叶茶泡饮日益受重视相联系，但散茶早已存在。宫廷改革推动风尚，民间工艺与消费则逐步变化。": "This change to tribute tea is associated with growing interest in infusing loose leaves, but loose tea already existed. Court reform influenced fashion, while popular processing and consumption changed gradually.", "当代茶文化同时连接传统手工、工业饮料和跨国供应链。观察产业不能只看总量，也要看小农、质量与环境压力。": "Contemporary tea culture connects traditional handwork, industrial beverages and multinational supply chains. Industry analysis should consider not only total volume but also smallholders, quality and environmental pressures.", "依据实际返回的网页文字摘录要点；搜索返回文字与直接打开网页的访问状态分别记录。宣传性医学功效未采纳。": "Key points are extracted from webpage text actually returned. Search-retrieved text and direct-page access status are recorded separately. Promotional medical claims are excluded.", "汉阳陵与阿里故如甲木遗存的植硅体、化学标志物、测年与运输解释；“最早”是2016年论文发表时的范围。": "Phytoliths, chemical markers, dating and transport interpretations for remains at Hanyangling and Gurgyam, Ngari. “Earliest” refers to the scope of the paper when published in 2016.", "1867年Loolecondera商业茶园；19世纪加工、经纪和拍卖节点。仅用于已核的早期产业年表。": "The commercial Loolecondera tea estate in 1867, and nineteenth-century milestones in processing, brokerage and auctions. Used only for the verified early-industry timeline.", "读到的是国家标准馆完整元数据页面及标准公开范围，不是标准全文；范围明确烟台新梢芽叶嫩茎制绿茶的顺序。": "What was read was the National Standards Library's complete metadata page and public scope statement, not the full standard. The scope explicitly gives the order for making green tea from Yantai's new shoots, buds, leaves and tender stems.", "专题未见明确发布日期；页尾2013为版权年份，不据此认定准确发布日期。关联详情链接失败，不用于证据。": "No clear publication date appears in the feature. The footer's 2013 is a copyright year, not an established publication date. Linked detail pages failed and are not used as evidence.", "通过1张具名商品干茶照片，限定茗韵云顶山红茶伴手礼盒样本；厂家与山心镇龙兴村基地由同页公开证书支持。": "One named dry-tea product photograph passed, limited to the Mingyun Yundingshan Black Tea gift-box sample. Public certificates on the same page support the producer and its Longxing Village base in Shanxin Town.", "项目记述早期茶行通过上海拓展销路。它提供了产地制茶与口岸贸易衔接的实例，不宜换算成今天的市场份额。": "The project account describes early tea firms expanding sales through Shanghai. It illustrates links between processing at origin and treaty-port trade, not today's market share.", "条索紧结秀丽，色泽嫩绿油润，香气清鲜幽雅，汤色杏绿明亮，滋味鲜爽浓醇，回味甘爽悠长，叶底鲜活明亮。": "Tight, elegant strips, lustrous tender green; a fresh, refined aroma; bright apricot-green liquor; a fresh, brisk, rich, mellow taste; a long sweet, brisk finish; and lively, bright infused leaves.", "Museum of Chinese Australian History（澳大利亚华人历史博物馆）": "Museum of Chinese Australian History", "来源标示版权归中国农业出版社，保留公开图集预览原图和出处，仅供私有研究参照，未取得独立再传播许可。": "The source attributes copyright to China Agriculture Press. The original public gallery-preview image and source are retained only for private research reference; separate redistribution permission was not obtained.", "仅采用简介明确香高味浓；海拔及历史说法不作为感官证据。公开条目提传统焙火风格，但未与具体批次绑定。": "Only the introduction's explicit high aroma and full taste are used. Elevation and historical claims are not sensory evidence. The public entry mentions traditional roasting style but does not bind it to a specific batch.", "干茶：条索紧结细秀，乌润显毫；汤色：明亮；香气：果香鲜纯，毫香沁心；滋味：甜浓鲜爽；叶底：红艳匀嫩": "Dry-leaf appearance: fine, elegant, tight strips, dark and lustrous with visible down. Liquor colour: bright. Aroma: fresh, clean fruit and appealing downy-bud fragrance. Taste: sweet, full, fresh and brisk. Infused leaves: vivid red, evenly tender.", "采访称20余工序，本档只列实际写明的主干，不宣称已恢复全部历史细目。露茶与陈放的关键控制仍为缺口。": "The interview mentions more than twenty operations. This entry lists only the main stages actually named, without claiming to reconstruct every historical detail. Key controls for exposing tea to dew and ageing remain gaps.", "不同等级、不同品种、不同时间采摘鲜叶分别摊青，摊青过程中要适当翻叶散热，轻翻、翻匀，减少机械损伤。": "Spread fresh leaves of different grades, cultivars and picking times separately. Turn as needed to release heat, gently and evenly, minimizing mechanical damage.", "采用名茶烘干机，温度110～120℃左右，摊放厚度2～3cm，烘培14-16分钟至含水率7%以下。": "Use a premium-tea dryer at about 110–120°C, spreading leaves 2–3 cm deep, and dry for 14–16 minutes to at most 7% moisture.", "该图仅展示永福产区三泰行珈玛乌龙产品；其工艺包含厌氧处理，不作为永福高山茶所有传统产品的统一外观。": "The image shows only Santaihang GABA Oolong from the Yongfu area. Its process includes anaerobic treatment, so it is not a uniform visual reference for every traditional Yongfu Mountain Tea product.", "驻欧盟使团宜都宜红茶地标推介专文明确湖北宜都市，原图在该茶外形和风味介绍中展示茶匙干茶与白杯红汤。": "The Mission to the EU's GI feature on Yidu Yihong Tea explicitly identifies Yidu, Hubei. The original image within its appearance/flavour introduction shows dry tea on a spoon and red liquor in a white cup.", "杀青叶均匀薄摊于小篾盘或晒垫上散热，厚度不超过1cm，降温15分钟左右后除掉单叶片木梗和其它杂质。": "Spread fixed leaves thinly and evenly on small bamboo trays or drying mats, no more than 1 cm deep, to release heat. After about 15 minutes of cooling, remove detached leaves, woody stems and other impurities.", "将茶叶均匀放在“茶炕”上，温度控制在70～90℃，每5-8分钟轻翻茶叶一次，时间为15-20分钟。": "Spread tea evenly on the heated tea-drying bed at 70–90°C. Turn gently every 5–8 minutes, for a total of 15–20 minutes.", "干茶外形：条索紧细、有锋苗，黄绿润；汤色：黄绿明亮；香气：清香持久；滋味：鲜爽；叶底：黄绿亮、嫩匀": "Dry-leaf appearance: fine, tight strips with pointed tips, lustrous yellow-green. Liquor colour: bright yellow-green. Aroma: lasting fresh fragrance. Taste: fresh and brisk. Infused leaves: bright yellow-green, tender and even.", "干茶：尚紧直，较绿润，尚匀整尚匀净；汤色：尚嫩绿明亮；香气：清香；滋味：醇爽；叶底：尚嫩匀，绿亮。": "Dry-leaf appearance: fairly tight and straight, fairly lustrous green, reasonably even and clean. Liquor colour: fairly tender green and bright. Aroma: fresh. Taste: mellow and brisk. Infused leaves: fairly tender and even, bright green.", "干茶外形：碎片状，有嫩茎、墨绿尚润；汤色：黄绿明亮；香气：清香持久；滋味：浓醇鲜爽；叶底：柔嫩明亮": "Dry-leaf appearance: flakes with tender stems, dark green with some lustre. Liquor colour: bright yellow-green. Aroma: lasting fresh fragrance. Taste: rich, mellow, fresh and brisk. Infused leaves: tender, soft and bright.", "2022年非遗采访记余大春于2020年春把两种技艺结合创制红球茶，这是有明确讲述者的现代创新记录。": "A 2022 heritage interview records Yu Dachun combining two techniques to create red-ball tea in spring 2020. This is a modern innovation account with a clearly identified narrator.", "干茶外形：条索紧细，色泽绿润；汤色：黄绿明亮；香气：鲜嫩高爽、持久；滋味：浓醇回甘；叶底：嫩绿明亮": "Dry-leaf appearance: fine, tight strips, lustrous green. Liquor colour: bright yellow-green. Aroma: fresh, tender, high, brisk and lasting. Taste: rich and mellow with returning sweetness. Infused leaves: bright tender green.", "当地围绕采茶、观摩制茶与品茶开展茶旅活动，2017年举办采茶旅游嘉年华；茶艺与现代茶乡旅游相结合。": "Local tea-tourism activities centre on picking, watching processing and tasting, including a tea-picking tourism carnival in 2017. Tea art is combined with modern tea-country tourism.", "与绿茶版本共享产地名称及规定原料，工艺、汤色和叶底要求各自独立；不能用同一份绿茶审评描述替代红茶。": "Shares the origin name and prescribed materials with the green-tea version, but processing, liquor colour and infused-leaf requirements are independent. The same green-tea evaluation cannot substitute for black tea.", "干茶外形：紧细、匀整、尚净有嫩茎、乌尚润；汤色：红明；香气：甜香；滋味：醇和尚爽；叶底：嫩匀红尚亮": "Dry-leaf appearance: fine and tight, even, fairly clean with tender stems, dark with some lustre. Liquor colour: bright red. Aroma: sweet. Taste: mellow and fairly brisk. Infused leaves: tender and even, red and fairly bright.", "干茶外形美观，条索紧实，紧卷多毫，整碎匀齐纯净，芽叶纯整，有锋苗，色泽嫩绿匀润，光泽油润，芳香浓郁": "Attractive dry tea with tight, firm, tightly curled, downy strips; even whole/broken-leaf distribution and good cleanliness; pure, even buds and leaves with pointed tips; uniformly lustrous tender green, an oily sheen and rich fragrance.", "干茶外形：扁平挺直，嫩绿光润；汤色：新绿，清澈明亮；香气：栗香浓郁；滋味：甘醇，耐冲泡；叶底：柔嫩": "Dry-leaf appearance: flat and straight, smooth lustrous tender green. Liquor colour: fresh green, clear and bright. Aroma: rich chestnut. Taste: sweet and mellow, with good infusion endurance. Infused leaves: soft and tender.", "神灵发现茶或救人的故事表达地方记忆和敬畏。百科可记录其流传方式，不能据此推定真实发明人或医疗功效。": "Stories of deities discovering tea or saving people express local memory and reverence. An encyclopedia can record their circulation, but they cannot identify an actual inventor or establish medical effects.", "云南省农业科学院茶叶研究所从勐海南糯山大叶茶中单株选育；数据库所引2024品种志列2020登记号。": "Selected from a single plant in Nannuoshan large-leaf tea, Menghai, by the Tea Research Institute of the Yunnan Academy of Agricultural Sciences. The database's cited 2024 cultivar monograph gives a 2020 registration number.", "现存的是传世文本，并非前59年的原件；只能说明所记时代已有此类活动，不能证明武阳是世界首个茶市场。": "The surviving text is a transmitted work, not an original object from 59 BCE. It indicates such activities in the period described, but cannot prove Wuyang was the world's first tea market.", "国博的历史梳理指出，北方禅寺及学禅群体推动饮茶风气；茶的消费扩大，也为茶具生产和城市交易带来需求。": "The National Museum's historical account notes that northern Chan monasteries and practitioners encouraged tea drinking. Expanding consumption also generated demand for teaware production and urban trade.", "受访者既看重吉祥寓意，也选择童趣、幽默造型。报道显示个体收藏和交易存在，不能据此推出全国市场体量。": "Interviewees value auspicious meanings but also choose playful and humorous forms. The report demonstrates individual collecting and trading, not the size of a nationwide market.", "32份地方群体种的遗传多样性、群体结构及个体性状差异；网页另列2021-10-12为网络发布日期。": "Genetic diversity, population structure and individual-trait differences among thirty-two local populations. The webpage separately gives 2021-10-12 as the online publication date.", "公开简介：绍兴等产地、1957年初制厂兰花香型红茶、2016非遗、越毛红四道初制；未读取付费全文。": "Public introduction: Shaoxing and other origins; orchid-aroma black tea at primary factories in 1957; heritage recognition in 2016; and four primary-processing steps for unfinished Yuehong. Paid full text was not read.", "2017-12-30发布，2018-01-30实施；官方详情显示现行。限定岳西县地理标志批准范围。": "Issued on 2017-12-30 and effective on 2018-01-30; the official detail page marks it valid. Limited to Yuexi County's approved GI area.", "六安篮茶新增2019已到期企业标准历史版本的七工序概述和五项感官；第三方公开镜像，非现行全域要求。": "Lu'an Basket Tea gains a seven-operation summary and five sensory dimensions from an expired 2019 historical enterprise standard. This is a third-party public mirror, not current requirements for the whole region.", "原始公开图片，仅用于用户私有资料库并保留出处；未发现开放图片许可，不表示取得公开转载或商业授权。": "An original public image, used only in the user's private library with attribution retained. No open image licence was found; public republication or commercial authorization is not implied.", "干茶外形：干茶形似兰花，色泽嫩绿；汤色：清澈明亮；香气：清高持久；滋味：鲜爽甘醇；叶底：嫩匀成朵": "Dry-leaf appearance: orchid-like and tender green. Liquor colour: clear and bright. Aroma: high, fresh and lasting. Taste: fresh, brisk, sweet and mellow. Infused leaves: tender, even, intact bud-and-leaf sets.", "旧摘要同时提传统和现代调整，概念相容；新档主线限定为传统慢炒并锅版，现代机械细则未全核，不串联。": "The earlier summary mentions both traditional methods and modern adjustments and is conceptually compatible. The new main sequence is limited to traditional slow pan-firing with combined-pan processing. Modern mechanical details were not fully verified and are not joined into that sequence.", "做青、复炒复揉与低温久烘形成多阶段工艺链。山场名称之外，制作者判断和焙火管理同样影响商品的形成。": "Leaf agitation, repeated pan-firing and rolling, and prolonged low-temperature roasting form a multi-stage chain. Beyond growing-site names, makers' judgement and roast management also shape commercial products.", "2025年福建省政府转载的研究人员访谈解释了光敏黄化机制；这是现代生理解释，而非白鸡传说的证明。": "A researcher interview republished by the Fujian Government in 2025 explains the light-sensitive yellowing mechanism. This is a modern physiological explanation, not proof of the white-rooster legend.", "金骏眉是成品茶名称，不是茶树品种名；所核定义只写高山茶树单芽，不能进一步编造唯一品种或母树谱系。": "Jinjunmei is a finished-tea name, not a cultivar. The verified definition specifies only single buds from mountain tea plants; no unique cultivar or mother-tree lineage can be invented beyond it.", "青山茶厂Q/LYQC 0001S—2019六安篮茶／历史企业版本（备案有效期已于2022年届满）": "Qingshan Tea Factory Q/LYQC 0001S—2019, Lu'an Basket Tea / historical enterprise edition; filing validity expired in 2022.", "干茶外形：条索细紧略卷，绿翠鲜润；汤色：嫩绿明亮；香气：高鲜馥郁；滋味：甘醇鲜爽；叶底：细嫩绿亮": "Dry-leaf appearance: fine, tight, slightly curled strips, fresh lustrous emerald green. Liquor colour: bright tender green. Aroma: high, fresh and rich. Taste: sweet, mellow, fresh and brisk. Infused leaves: delicate, bright green.", "按产品质量要求，可采用炒或烘两种干燥方式，锅（风）温110～120℃，炒（烘）至足干，含水率控在": "Depending on product-quality requirements, dry by pan-firing or hot air, with pan/air temperature at 110–120°C. Continue until fully dry, controlling moisture at", "坚持采养结合的原则，根据乌龙茶和红茶的不同要求，分批、分期、分次地按标准适时采摘茶树顶部嫩芽梢。": "Combine harvest with plant maintenance, picking tender terminal shoots to the standard at suitable times in successive batches according to the different requirements of oolong and black tea.", "采收在永泰县境内特定的地理环境栽培种植的中、小叶种茶树的鲜叶，经杀青、做形、干燥等工艺加工而成。": "Made from fresh leaves of medium- and small-leaf tea plants grown in Yongtai County's particular geographical environment, through heat-fixing, shaping, drying and related operations.", "官方材料证实相关文化专题存在；救吞铜钱儿童的具体版本仅见聚合网站，本轮不收录为有可靠原文的故事。": "Official material confirms the related cultural feature exists. The specific story of saving a child who swallowed copper coins was found only on an aggregator and is not included this round as a reliably sourced story.", "黎川文旅对日峰镇特产推荐展示的黎川白茶冲泡样品；未披露具体生产批次、等级或生产企业，不据此推定。": "A brewed Lichuan Baicha sample displayed by Lichuan Culture and Tourism in a Rifeng Town speciality recommendation. Production batch, grade and company are undisclosed and are not inferred.", "官方活动记录见“马坡十株茶”口述线索，但没有完整始祖带苗或赐名故事文本，本轮不拼接商业网站版本。": "An official event record provides an oral-history lead about “Mapo's ten tea trees,” but no complete text of an ancestor bringing seedlings or a naming story. Commercial-site versions are not stitched together in this round.", "周边五公里范围内无工业污染，土壤、空气、水质均优，生态环境良好。山地灌木丛林多，植被多样且丰富。": "No industrial pollution within five kilometres, with good soil, air, water and ecological conditions. Mountain shrubland and woodland are abundant, with diverse, rich vegetation.", "海拔高度100～1500m，周边及上风口无污染源，土壤类型为红、黄壤，土壤pH值4.5～6.5。": "Elevation 100–1,500 m, with no nearby or upwind pollution sources; red or yellow soil, pH 4.5–6.5.", "采用柜式烘干机，温度设定为110～115℃，干茶湿度含水率达5%～6%，手捻茶叶成粉末状即完成。": "Use a cabinet dryer at 110–115°C until the finished tea reaches 5%–6% moisture and can be rubbed to powder by hand.", "原流程以括号表示第二次青锅及回潮环节，不能一律视为必选。 仅为公开草案。 第6.4条；正文第3页": "The original sequence puts the second initial pan-firing and moisture-equilibration steps in parentheses; they must not always be treated as mandatory. Public draft only. Clause 6.4, body page 3.", "国际茶日专题中采花毛尖小节的独立干茶照片，正文明确五峰土家族自治县采花乡，已看茶则中细条茶实物。": "A separate dry-tea photograph in the Caihua Maojian section of an International Tea Day feature. The text explicitly identifies Caihua Township, Wufeng Tujia Autonomous County. The actual fine-strip tea in a scoop was inspected.", "本版本条索收紧、乌黑油润而显金毫；茶汤棕红明亮，甜香与糖香突出，滋味甜醇鲜爽，冲泡叶红亮且齐整。": "This version has tightened strips, dark and lustrous with visible golden down; bright brown-red liquor; prominent sweet and sugary aromas; a sweet, mellow, fresh, brisk taste; and even, bright-red infused leaves.", "干茶：卷结紧实、乌润、带毫；汤色：橙红明亮；香气：甜香、带花香；滋味：鲜醇；叶底：肥嫩、红明亮。": "Dry-leaf appearance: tightly curled and firm, dark and lustrous with down. Liquor colour: bright orange-red. Aroma: sweet with floral notes. Taste: fresh and mellow. Infused leaves: plump, tender and bright red.", "干茶：光直，墨绿油润；汤色：嫩黄明亮；香气：嫩香持久；滋味：鲜醇回甘；叶底：完整成朵，黄绿明亮。": "Dry-leaf appearance: smooth and straight, lustrous dark green. Liquor colour: bright tender yellow. Aroma: lasting tender fragrance. Taste: fresh and mellow with returning sweetness. Infused leaves: intact bud-and-leaf sets, bright yellow-green.", "佩剑形，平直略扁、肥硕匀整，翠绿显毫；嫩绿、清澈鲜亮；嫩香高长；鲜爽醇厚，回甘；嫩绿鲜明、匀整。": "Sword-shaped, straight and slightly flat, plump and even, emerald green with visible down; clear, fresh, bright tender-green liquor; a high, lasting tender aroma; a fresh, brisk, mellow, full taste with returning sweetness; and vivid tender-green, even infused leaves.", "嫩绿有毫，扁形茶扁平匀齐，针形茶紧细挺直，汤色嫩绿亮，滋味醇厚爽口，栗香浓郁带毫香，叶底黄绿明亮": "Tender green with down; flat tea is flat and even, needle tea fine, tight and straight. Liquor is bright tender green; taste mellow, full and refreshing; aroma rich chestnut with downy-bud fragrance; infused leaves bright yellow-green.", "原件做形参数写失水率约80%，其指标和温时条件仅按该版本保存；未转化为茶坯含水率或其他茶类参数。": "The original shaping parameter states about 80% water loss. This metric and its temperature/time conditions are retained only for that version, not converted into leaf moisture content or parameters for other tea categories.", "泰安市茶叶协会原文的绿茶展示样本；未给厂商、等级和批次。页面总题称泰山茶，配图按其绿茶段落收录。": "A green-tea display sample in the Tai'an Tea Association's original text, with no manufacturer, grade or batch stated. The overall page title is Taishan Tea; the image is assigned according to its green-tea paragraph.", "正文明确这一档级路线并接续烘干后分级包装；只保存工序，原件未取得，不升级为官方原文或主流程完成。": "The text explicitly gives this grade-specific route, followed by grading and packing after drying. Only the operations are retained. The original document was not obtained, so this is not upgraded to an official original or completed main process.", "研究记录了汉口经汉水、山西等地北上的路线，也有经大运河至通州、张家口的路线，不能只画成一条直线。": "Research records both a route north from Hankou through the Han River and Shanxi, and a route via the Grand Canal to Tongzhou and Zhangjiakou. These cannot be drawn as one straight line.", "无性系，灌木型，中叶类，春芽萌发特早且整齐；适制龙井等扁形绿茶。品种名不能单独证明成品产自西湖。": "A clonal, shrub-type, medium-leaf cultivar with exceptionally early, even spring budbreak, suited to flat green teas such as Longjing. The cultivar name alone cannot prove a finished tea comes from West Lake.", "山东邹城邾国故城西岗墓地的碗内炭化遗存，经2021年论文综合分析，被解释为古人煮或泡过的茶残渣。": "A 2021 paper's combined analysis interprets carbonized remains inside a bowl from Xigang Cemetery at the ancient Zhu state capital, Zoucheng, Shandong, as residues of tea that had been boiled or steeped.", "紫砂壶随明代散茶瀹泡的兴盛进入文人品茗，延续到清宫。器物的容量、出汤与观赏价值，与饮法共同演变。": "Purple-clay teapots entered scholarly tea drinking as loose-leaf infusion flourished in the Ming, continuing into the Qing court. Capacity, pouring performance and aesthetic value evolved together with drinking methods.", "成都博物馆财富文化展介绍厦门市博物馆藏“紫砂蟾蜍砚滴”，断代民国；同文另列德化窑刘海蟾戏蟾瓷像。": "Chengdu Museum's wealth-culture exhibition introduces a purple-clay toad water dropper from Xiamen Museum, dated to the Republican period. The same article also lists a Dehua porcelain figure of Liu Haichan playing with a toad.", "影片提供了现代角色叙事的案例：陪伴、友谊和想象可以附着于茶宠形象。剧情中的成长和变色是艺术设定。": "The film exemplifies modern character storytelling: companionship, friendship and imagination can attach to tea-pet figures. Growth and colour changes in the plot are artistic inventions.", "直接打开正文，只用于产地、绿茶身份、采摘与珠形外观；本页没有详细制造链，不让其单独承担工序引用。": "The body was directly opened only for origin, green-tea identity, picking and pearl-like appearance. It contains no detailed manufacturing sequence and cannot alone support process citations.", "意见签发于2021-09-07；仅用于产业链与质量管理结构，2025年规划目标不作为实际完成值。": "The opinion was signed on 2021-09-07. Used only for industry-chain and quality-management structure; 2025 planning targets are not treated as achieved values.", "已核题录及当次显示的现行状态，未把题录当成完整审评方法原文，不据此填通用投茶量、时间或评分系数。": "The bibliographic record and validity status displayed at the time were checked. The record is not treated as the original complete evaluation method and does not supply generic tea doses, times or scoring coefficients.", "2024年9月茶改场官方教材具名红乌龙流程图；图示整体次序已逐步目视核验，不外推为所有厂家参数。": "A named red-oolong flowchart in the Tea Research and Extension Station's September 2024 official teaching material. The full sequence was visually checked step by step and is not generalized into parameters for every producer.", "来源页面标示版权归中国农业出版社；本库保留来源及原图，仅作私有资料参照，未取得独立再传播许可。": "The source page attributes copyright to China Agriculture Press. The library retains the source and original image only for private reference; separate redistribution permission was not obtained.", "干茶：紧实挺直，墨绿尚润，尚匀净；汤色：绿尚明；香气：清香；滋味：醇和；叶底：绿、尚明，尚匀齐": "Dry-leaf appearance: tight, firm and straight, dark green with some lustre, fairly clean and even. Liquor colour: green and fairly bright. Aroma: fresh. Taste: mellow and balanced. Infused leaves: green, fairly bright and even.", "2025年保护要求列舒茶早、山坡绿、特香早等适制品种；舒城小兰花是产品名，不等于单一茶树品种。": "The 2025 protection requirements list suitable cultivars including Shuchazao, Shanpolü and Texiangzao. Shucheng Xiaolanhua is a product name, not one single cultivar.", "“水仙茶质美而味厚”以引语出现且未标具体审评范围，滋味暂不采用；叶质肥厚是鲜叶描述，不作叶底。": "“Shuixian tea is fine in quality and full in taste” appears as a quotation without a specific evaluation scope, so taste is not adopted for now. Thick leaf texture describes fresh leaves, not infused leaves.", "“工夫”可通过细密的筛、切、风选、拣剔等精制作业来理解，成茶外形与匀整度凝结了反复整理的劳动。": "Gongfu can be understood through meticulous refining work such as sieving, cutting, air sorting and hand sorting. The finished tea's appearance and uniformity embody repeated sorting labour.", "制作技艺于2006年列入杭州市级、2009年列入浙江省级非遗；具体初创年代仍不由这些记录决定。": "The making technique entered Hangzhou's municipal heritage list in 2006 and Zhejiang's provincial list in 2009. These records do not determine its initial creation date.", "该官方福州茉莉花茶专题的示例照片，同时展示干茶和配窨鲜花；不推定等级、花次、批次或具体生产者。": "An example photograph in the official Fuzhou Jasmine Tea feature, showing both dry tea and fresh scenting flowers. Grade, number of scenting rounds, batch and specific producer are not inferred.", "中茶非遗贡技金瓜MTAJ23113/蕴彩龙珠MTAJ23233联合品评（2024-01-22）": "Joint tasting of China Tea Heritage Tribute-craft Jingua MTAJ23113 / Yuncai Longzhu MTAJ23233 (2024-01-22)", "浙江省湖州市德清县的莫干山镇、武康街道、舞阳街道、阜溪街道，共计4个镇（街道），26个行政村。": "Twenty-six administrative villages across four towns and subdistricts in Deqing County, Huzhou City, Zhejiang: Moganshan Town and Wukang, Wuyang and Fuxi subdistricts.", "干茶外形：蟠曲肥壮、绿润显毫；汤色：绿明；香气：清香持久；滋味：鲜醇回甘；叶底：成朵、嫩绿明亮": "Dry-leaf appearance: coiled and plump, lustrous green with visible down. Liquor colour: bright green. Aroma: lasting fresh fragrance. Taste: fresh and mellow with returning sweetness. Infused leaves: bright tender-green bud-and-leaf sets.", "干茶外形：条索紧细、金毫显露、乌润；汤色：红艳明亮；香气：甜香馥郁；滋味：浓醇爽滑；叶底：红嫩": "Dry-leaf appearance: fine, tight strips with visible golden down, dark and lustrous. Liquor colour: vivid, bright red. Aroma: rich sweetness. Taste: rich, mellow, brisk and smooth. Infused leaves: red and tender.", "揉捻叶在茶叶烘干机械上进行初干，温度80～100℃，直至初干叶含水量45%～55%，摊凉回潮。": "Initially dry the rolled leaves in tea-drying equipment at 80–100°C until moisture is 45%–55%, then spread to cool and equilibrate moisture.", "干茶外形：条索紧细，翠绿，完整匀净；汤色：嫩绿明亮；香气：清香高长；滋味：鲜醇；叶底：嫩绿明亮": "Dry-leaf appearance: fine, tight, emerald-green strips, intact, clean and even. Liquor colour: bright tender green. Aroma: high, lasting fresh fragrance. Taste: fresh and mellow. Infused leaves: bright tender green.", "原平台展示的通山红茶散茶样本，未注明摄影者、采制批次或等级；不据图断言品牌、年份、古树或等级。": "A loose Tongshan Black Tea sample displayed on the original platform. Photographer, picking/processing batch and grade are unstated. Brand, year, old-tree status or grade are not inferred from the image.", "查到地方采茶、家庭炒茶及现代地标建设的采访，但未找到能够核实的“阿婆”命名人物或独立起源故事。": "Interviews on local picking, household pan-firing and modern GI development were found, but no verifiable person behind the name Apo or independent origin story.", "现代命名、茶场设备改进和制茶师傅传习共同构成茶业记忆；临海羊岩勾青制作技艺有专门非遗项目介绍。": "Modern naming, improvements to farm equipment and transmission among tea makers form industry memory. Linhai Yangyan Gouqing making has a dedicated intangible heritage project introduction.", "干茶：匀净紧细、略卷，披茸毛，色翠绿；汤色：清亮；香气：持久鲜嫩；滋味：醇鲜；叶底：明亮嫩绿。": "Dry-leaf appearance: clean, even, fine and tight, slightly curled and downy, emerald green. Liquor colour: clear and bright. Aroma: lasting fresh tenderness. Taste: mellow and fresh. Infused leaves: bright tender green.", "农业部门原页红茶——五指山红茶单节直接配图，明确海南五指山和尖峰岭产区；已查看干茶与茶汤实物。": "An image directly accompanying the “Black Tea—Wuzhishan Black Tea” section on the agricultural authority's original page, explicitly identifying Wuzhishan and Jianfengling, Hainan. Actual dry tea and liquor were inspected.", "干茶：扁平匀齐，嫩绿有毫；汤色：嫩绿明亮；香气：栗香浓郁带毫香；滋味：醇厚爽口；叶底：黄绿明亮": "Dry-leaf appearance: flat and even, tender green with down. Liquor colour: bright tender green. Aroma: rich chestnut with downy-bud fragrance. Taste: mellow, full and refreshing. Infused leaves: bright yellow-green.", "开采期宜早不宜迟，按标准分批及时留叶采摘。鲜叶采下后，须从嫩度、匀净度、鲜度等方面进行分级归堆": "Begin picking early rather than late, harvesting promptly in batches to the standard while retaining leaves. After picking, grade and assemble fresh leaves by tenderness, cleanliness, uniformity and freshness.", "扁形绿茶，外形自然芽状、稍扁、有毫，绿润，匀整，汤色黄绿、明亮，清香，滋味鲜爽，叶底完整、嫩匀": "Flat green tea with a natural bud shape, slightly flat and downy, lustrous green and even; bright yellow-green liquor, a fresh aroma, a fresh brisk taste, and intact, tender, even infused leaves.", "DB4414/T15—2022 特级：馥郁，山韵味；DB4414/T15—2022 一级：清香": "DB4414/T15—2022, special grade: rich fragrance with mountain character; Grade 1: fresh fragrance.", "原件流程同时出现杀青与发酵，杀青要点又描述萎凋；保留特殊工艺待核，不据此强行归入某一基本茶类。": "The original sequence includes both heat-fixing and fermentation, while its heat-fixing notes describe withering. It is retained as special processing pending verification, not forced into one basic tea category.", "《茶经》法重视水沸状态，适时调盐、止沸和分汤；它描述一套讲究的煎茶法，不能概括唐人的全部茶饮。": "The Classic of Tea method attends to stages of boiling, timely salting, stopping the boil and distributing liquor. It describes a refined boiling method, not every Tang drinking practice.", "茶壶开盖或半搭在壶边可用于表示需要续水；茶点则有各自的食材和制作手艺，不是茶叶分类中的一种茶。": "An open teapot lid or one resting partly on the rim can signal a need for more water. Dim sum has its own ingredients and crafts and is not a tea type within tea classification.", "芽叶紫绿、茸毛少，适制乌龙茶，典型香气有辛锐桂皮样特征。此为茶树品种，名称不表示加入肉桂香料。": "Purple-green shoots with little down, suited to oolong, typically with a penetrating, spicy cinnamon-like aroma. This is a cultivar; its name does not imply added cinnamon spice.", "以云南、贵州、四川、重庆等西南产茶地区为主体，茶树资源与成品工艺丰富；各地茶品应再按工艺分类。": "Centred on southwestern tea regions such as Yunnan, Guizhou, Sichuan and Chongqing, rich in tea-plant resources and finished-tea methods. Local teas should be further classified by processing.", "旧现代流水线描述尚不能作为该茶名传统及市场通行工艺的全面证据；未发现其与品牌采访概述直接矛盾。": "The earlier modern-production-line account is insufficient as comprehensive evidence of this tea name's traditional and widely marketed process. No direct contradiction with the brand-interview summary was found.", "神农发现茶、尝草解毒的故事，是后世把茶的起源归于文化英雄的叙事。前2737年是流传的传统日期。": "Stories of Shennong discovering tea and tasting herbs to counter poisoning are later narratives assigning tea's origin to a culture hero. 2737 BCE is a traditional date in circulation.", "叶茶生产、地域风味和贸易需求相互影响，多种加工传统逐渐形成。现代六大茶类，是对这些差异的归纳。": "Loose-leaf production, regional flavours and trade demand influenced one another as diverse processing traditions formed. Today's six main tea categories summarize these differences.", "茶贸易、白银流动、印度鸦片生产与走私构成一条相连的经济链；禁烟、贸易权力及帝国扩张又推动冲突。": "Tea trade, silver flows, Indian opium production and smuggling formed an interconnected economic chain. Opium prohibition, trading power and imperial expansion further drove conflict.", "不宜把项目称号当成每件商品的手工、真伪、材料安全或增值保证。茶宠要按其实际材料和制作记录认识。": "A heritage-project designation is not a guarantee that every item is handmade, authentic, materially safe or likely to appreciate. Understand tea pets through their actual materials and production records.", "茶坯、鲜花、窨制、通花、起花、复火与提花；窨次和配花依茶坯、鲜花与目标品质，不作一套固定数值。": "Tea base, fresh flowers, scenting, ventilation, flower removal, refiring and final floral scenting. Scenting rounds and flower quantities depend on the tea base, flowers and target quality, not one fixed set of figures.", "山东邹城战国早期墓碗内遗存的分析及煮泡后茶渣解释；不能证明世界上第一杯茶，也不能还原完整配方。": "Analysis of remains in a bowl from an early Warring States tomb at Zoucheng, Shandong, interpreted as tea residue after boiling or steeping. It cannot prove the world's first cup of tea or reconstruct a complete recipe.", "2025年东峰镇茶厂现场见做青、杀青、揉捻及毛茶后续精加工，支持工艺实际存在，非完整技术标准。": "A 2025 visit to a Dongfeng Town factory observed agitation, heat-fixing, rolling and further refining of unfinished tea. It supports the actual existence of the process, not a complete technical standard.", "全文正常访问。正文只说明重萎凋、重搅拌、揉捻发酵及烘焙特征，未列完整顺序，不能补出炒青等步骤。": "The full text was normally accessible. It describes only heavy withering, heavy agitation, rolling/fermentation and roasting characteristics, without a complete order. Steps such as pan heat-fixing cannot be supplied.", "T/HNTI 025—2020 南岳云雾茶 绿茶加工技术规程（公开原版预览：封面至正文第2页）": "T/HNTI 025—2020 Nanyue Yunwu Tea—Technical Code for Green Tea Processing (public original preview: cover through body page 2)", "苏宁搜索索引提德诚和店，实时公开页为0个店铺、没有找到相关商品；无法建立贵港厂家身份或商品图。": "A Suning search index mentions the Dechenghe shop, but the live public page shows zero shops and no related products. Neither a Guigang producer identity nor a product image can be established.", "\"雷山\" \"红球茶\" 制作 -site:thetea.app -site:ihchina.cn": "\"Leishan\" \"Red Ball Tea\" making -site:thetea.app -site:ihchina.cn", "现代保护对象的工序包含摊青、杀青、理条、初烘与复烘，原料和干燥工序是理解产品差别的可靠入口。": "The modern protected product's process includes spreading, heat-fixing, leaf alignment, initial drying and second drying. Material and drying operations offer reliable ways to understand product differences.", "西乡县资料记1985年8月通过技术鉴定并由陈椽命名；2024年县政府报道称其为汉中仙毫前身。": "Xixiang County material records technical appraisal in August 1985 and naming by Chen Chuan. A 2024 county-government report calls it a predecessor of Hanzhong Xianhao.", "舒城地方介绍把其传统追溯至清代以前，并记20世纪80年代机械化发展；早期年代属于地方整理史。": "A Shucheng local introduction traces the tradition to before the Qing and records mechanization in the 1980s. Early dates belong to a locally compiled historical account.", "产品名称明确；六段工序在公开预览完整列出，后文详细参数截断。不把此机械版本参数套给所有岩茶。": "The product name is explicit. Six stages are fully listed in the public preview, but subsequent detailed parameters are cut off. This mechanical version's parameters are not applied to all rock tea.", "坦洋菜茶原料、复式萎凋和精制筛分是项目叙述的特色；产品传统同时依赖种植资源、初制和精制技术。": "Tanyang Caicha material, combined withering and refining sieving are distinctive in the project account. The product tradition depends jointly on plant resources, primary processing and refining skills.", "红碎茶揉切设备与条形红茶不同，不以条形揉捻版本覆盖所有英德产品；具体参数应对应品种和生产线。": "Broken-black-tea rolling-and-cutting equipment differs from that for strip-style tea. The strip-tea rolling version does not cover all Yingde products; specific parameters must match cultivar and production line.", "地方恢复报道记述20世纪生产中断与后来的复兴；旧文献中的“六安茶”不能全部反推为今天的篮茶。": "Local restoration reports describe interrupted production in the twentieth century and later revival. Not every historical reference to “Lu'an tea” can be read retrospectively as today's basket tea.", "云南省民政厅2024年资料引用1836年永安桥碑并列出老茶号与茶案遗存；本条未核阅原碑拓本。": "Yunnan's Department of Civil Affairs material from 2024 cites the 1836 Yong'an Bridge inscription and lists old tea firms and tea-case remains. This entry did not examine an original rubbing of the inscription.", "土质以黄棕壤和黄红壤为主，pH值4.5～6.0，土层深厚，透气性和保水性好，有机质含量较高。": "Mainly yellow-brown and yellow-red soils, pH 4.5–6.0, deep, well aerated and moisture-retentive, with relatively high organic matter.", "已读地方年鉴；梅福种茶、1910年获奖及1979年恢复的细节暂只有二手百科检索，未入事实库。": "The local yearbook was read. Details of Mei Fu planting tea, a 1910 award and restoration in 1979 were found only in secondary encyclopedia search results and were not entered as verified facts.", "原文路线列明的“复筛及整理归堆”环节。具体操作未在本步骤逐项转录，请参阅所引原文与版本说明。": "The “resieving, sorting and batch assembly” stage explicitly listed in the original route. Detailed operations are not transcribed here one by one; see the cited original and version note.", "地理标志资料页展示的斜背茶样本，原摄影者、厂牌、采制批次和等级未披露，不据照片推定这些属性。": "A Xiebei Tea sample displayed on a GI information page. Original photographer, brand, picking/processing batch and grade are undisclosed and are not inferred from the photograph.", "海拔高度758～1182m，土壤为黄棕壤或红壤，有机质丰富、保水性好，pH值4.0～5.9。": "Elevation 758–1,182 m; yellow-brown or red soil, rich in organic matter and moisture-retentive, pH 4.0–5.9.", "已采集所列现代官方来源；起源原始文献仅在明确读到时才能认定，品牌形成时间与地区种茶历史分述。": "The listed modern official sources have been collected. Original evidence for origins is recognized only when actually read; brand formation and regional tea-growing history are described separately.", "查到李白茶诗与近代复制作茶线索；诗中神异意象作为文学内容说明，不改编为真实功效或神仙创茶史。": "Li Bai's tea poetry and leads on modern recreation of the tea were found. Supernatural imagery in the poem is explained as literature, not adapted into actual health effects or a history of immortals creating tea.", "百色红茶中的八桂凌云智尊金毫红茶商品样本；图片由参展企业在SIAL平台发布，采制年份未标明。": "A Bagui Lingyun Zhizun Jinhao black-tea product sample within Baise Black Tea. The exhibiting company published the image on SIAL; picking/processing year is unstated.", "干茶外形：扁平挺直，绿翠露毫；汤色：黄绿明亮；香气：清香持久；滋味：浓醇带甘；叶底：嫩绿成朵": "Dry-leaf appearance: flat and straight, emerald green with visible down. Liquor colour: bright yellow-green. Aroma: lasting fresh fragrance. Taste: rich and mellow with sweetness. Infused leaves: tender-green bud-and-leaf sets.", "干茶外形：挺直壮实匀整，翠绿披毫；香气：清冷、浓郁高扬持久；滋味：鲜爽、甘醇或清润，回味甘润": "Dry-leaf appearance: straight, robust and even, emerald green covered in down. Aroma: cool and fresh, rich, lifted and lasting. Taste: fresh and brisk, sweet and mellow or clean and smooth, with a sweet smooth finish.", "干茶外形：紧结、尚肥实；汤色：较浓（原文未给具体色相）；香气：高；滋味：醇厚；叶底：红而稍暗": "Dry-leaf appearance: tight and fairly plump. Liquor colour: relatively deep; the source gives no specific hue. Aroma: high. Taste: mellow and full. Infused leaves: red and slightly dark.", "作者所述双井绿圆紧微曲、形似凤爪，锋苗润秀且银毫显露；香清高持久，味鲜醇，汤明亮，叶底嫩绿。": "The author describes Shuangjing Green Tea as round, tight and slightly curved, resembling a phoenix claw, with lustrous elegant tips and visible silver down; a high, fresh, lasting aroma, fresh mellow taste, bright liquor and tender-green infused leaves.", "该茶展示苗寨茶业中传统手艺的再组合；讲述时保留具体制作者，不将一项企业创新泛称远古民族传统。": "The tea illustrates recombination of traditional skills in Miao-village tea production. Retain the specific maker in the account rather than calling a company's innovation an ancient ethnic tradition.", "卷曲形条索卷曲紧结、较匀整，叶质厚，色泽随等级呈翠绿至墨绿；扁形平整且叶质厚，呈嫩绿至深绿。": "Curled form: tight curls, fairly even, thick leaves, ranging by grade from emerald to dark green. Flat form: flat and even with thick leaves, ranging from tender to deep green.", "外形芽头秀雅匀整、扁平光直、色泽润绿；汤色黄绿明亮，香气清香持久，滋味鲜醇爽口，叶底嫩绿匀亮": "Elegant, even buds, flat, smooth and straight, lustrous green; bright yellow-green liquor; a lasting fresh aroma; a fresh, mellow, refreshing taste; and even, bright tender-green infused leaves.", "紧卷如螺、匀整匀净，明绿镶金或金色；黄色、柔亮；高郁持久；醇鲜、回甘；玉黄，细嫩成朵、明亮。": "Tightly curled like spirals, even and clean, bright green edged with gold or golden; yellow, softly bright liquor; high, rich, lasting aroma; mellow fresh taste with returning sweetness; and jade-yellow, delicate, bright infused bud-and-leaf sets.", "成分检测、细胞和动物结果与人体临床结局不同；本库未检得证据的茶名不填写降糖、抗癌等专属疗效。": "Constituent tests, cell studies and animal results differ from human clinical outcomes. Tea names for which the library found no evidence are not assigned specific effects such as lowering blood glucose or preventing cancer.", "明代晚期以来装饰手段更加丰富，陶刻、泥绘与造型结合。收藏价值、使用适配和冲泡表现应分别讨论。": "Decoration became more varied from the late Ming, combining ceramic engraving, clay painting and form. Collectible value, practical suitability and brewing performance should be discussed separately.", "专题同时呈现生茶与熟茶。二者的渥堆加工、品质和储存变化不同，专题导航不等于增加一个基本茶类。": "The feature presents both raw and ripe Pu'er. Their pile-fermentation processing, quality and storage changes differ. A thematic navigation section does not create another basic tea category.", "浙江余姚田螺山出土约6000年前的山茶属茶种根系，被部分考古与博物馆研究解释为人工栽培遗存。": "Tea-species root remains of the genus Camellia, about 6,000 years old, excavated at Tianluoshan in Yuyao, Zhejiang, are interpreted by some archaeological and museum research as evidence of cultivation.", "高丽茶文化把茶作为王室礼物和仪式用品，也发展出青瓷茶具与茶馆交游，显示东亚传播中的本地创造。": "Goryeo tea culture used tea as a royal gift and ritual item, while developing celadon teaware and socializing in teahouses, demonstrating local creativity within East Asian transmission.", "锡兰在19世纪后期由咖啡主导转向大规模茶业；商业茶园、加工、经纪和拍卖共同塑造新的出口产业。": "In the late nineteenth century, Ceylon shifted from coffee dominance to large-scale tea production. Commercial estates, processing, brokerage and auctions together shaped a new export industry.", "这是基于已核材料的解释性总结，不是全国调查；“养”的情感修辞不应被当成生物成长、灵性或功效。": "An interpretive synthesis based on verified material, not a nationwide survey. The affectionate language of “raising” a tea pet should not be taken as biological growth, spiritual power or efficacy.", "20世纪初成都茶馆商业、社交和公共生活；不沿用该页关于西周栽培及秦代传播已获公认的过强概括。": "Early-twentieth-century Chengdu teahouse commerce, socializing and public life. The page's overly strong assertions that Western Zhou cultivation and Qin-era transmission are universally accepted are not adopted.", "泾阳和秦都流布、原料来源、七道传统工序；“茶釉酵母”为传承术语，不擅自解释为生物学酵母菌种。": "Distribution in Jingyang and Qindu, material sources and seven traditional operations. “Tea-glaze yeast” is a transmitted craft term, not independently interpreted as a biological yeast species.", "仅采用平安时代传茶及815年永忠奉茶的历史概述；该页将植物起源写成2200年前的导语不采用。": "Only the historical overview of Heian-era tea transmission and Eichū's tea offering in 815 is used. The page's introductory claim dating the plant's origin to 2,200 years ago is excluded.", "建瓯市北苑贡茶协会关于批准发布《北苑贡茶 公用标识使用管理规程》等三项团体标准的公告（转载）": "Announcement by the Jian'ou Beiyuan Tribute Tea Association approving three group standards, including “Beiyuan Tribute Tea—Rules for Use of the Collective Mark” (reprint).", "现场采访是现代口述与活动记录；未将红军茶称呼扩写为具体革命史事件；不采纳文中甜茶降三高说法。": "The field interview is modern oral history and an event record. The name “Red Army Tea” is not expanded into a specific revolutionary event. The article's claims that sweet tea lowers blood pressure, blood glucose and blood lipids are excluded.", "博物馆展品品质说明，产地福建武夷山；未标茶样年份、批次或等级，不扩大为全部商家或母树茶标准。": "A museum exhibit's quality description, with origin in Mount Wuyi, Fujian. Sample year, batch and grade are unstated; it is not generalized into a standard for all sellers or mother-tree tea.", "协会资源库只在检索结果列登记持有人；原页连接失败。磨坪协会与当地加工检索未得到可核工序原件。": "The association resource database lists the registration holder only in search results; the original page connection failed. Searches for the Moping association and local processing yielded no verifiable original process document.", "具名样本是德隆古乔红，明确标红茶；不属于当前 GI 绿茶。全文同页红绿白多品类不得相互移用。": "The named sample is Delong Guqiao Hong, explicitly labelled black tea, not the current GI green tea. The red, green and white products on the same full page cannot be transferred to one another.", "现代峨眉茶产品；展示平台声称有市级非遗背景，尚未以政府名录原件验证，暂不把该年份写为定论。": "A modern Emei tea product. The display platform claims a municipal heritage background, not yet checked against an original government list, so the year is not stated as settled.", "干茶外形：扁平直、匀整、黄绿润；汤色：嫩绿明亮；香气：清香持久；滋味：鲜爽；叶底：嫩绿鲜活": "Dry-leaf appearance: flat, straight and even, lustrous yellow-green. Liquor colour: bright tender green. Aroma: lasting fresh fragrance. Taste: fresh and brisk. Infused leaves: tender green and lively.", "地方农业资料称采用当地中型柳叶种；这仍需与正式品种资源登记对照，不升格成已核栽培品种谱系。": "Local agricultural material says local medium-sized willow-leaf plants are used. This still needs comparison with formal germplasm registration and is not elevated to a verified cultivar lineage.", "干茶外形：扁直、芽毫明显；汤色：黄亮；香气：甜香浓郁；滋味：鲜醇回甘；叶底：芽形、嫩黄匀齐": "Dry-leaf appearance: flat and straight, with conspicuous bud down. Liquor colour: bright yellow. Aroma: rich sweetness. Taste: fresh and mellow with returning sweetness. Infused leaves: bud-shaped, even tender yellow.", "1989年《茶叶科学》已发表肉桂名丛生化研究，是可以定位的现代研究记录，不是品种始创日期。": "A biochemical study of the Rougui named selection appeared in the Journal of Tea Science in 1989. This is a locatable modern research record, not the cultivar's creation date.", "滇红技艺既经工厂技术人员传承，也由民间小批量制茶者延续，表现出现代工业组织与地方手艺并存。": "Dianhong skills are transmitted both by factory technicians and small-scale local makers, showing modern industrial organization alongside local craft.", "原文明确湘尖由安化白沙溪茶厂生产；本条仅为湘尖一号子类例证，不作为安化黑茶各形态共同特征。": "The original explicitly identifies Xiangjian as produced by Anhua Baishaxi Tea Factory. This is only an example of the Xiangjian No. 1 subtype, not shared characteristics of every Anhua dark-tea form.", "普洱标准产品类型；晒青毛茶、蒸压生茶和熟茶分开，不以“普洱”导航入口直接等同六大茶类之一。": "Pu'er standard product types: sun-dried unfinished tea, steam-pressed raw tea and ripe tea are kept separate. A Pu'er navigation entry is not directly equated with one of the six basic tea categories.", "干茶外形：匀整、如雀舌，绿润、扁平挺直；汤色：明亮；香气：清高；滋味：鲜爽；叶底：嫩匀成朵": "Dry-leaf appearance: even, sparrow-tongue-like, lustrous green, flat and straight. Liquor colour: bright. Aroma: high and fresh. Taste: fresh and brisk. Infused leaves: tender, even bud-and-leaf sets.", "原文路线列明的“足干（提香）”环节。具体操作未在本步骤逐项转录，请参阅所引原文与版本说明。": "The “final drying (aroma development)” stage explicitly listed in the original route. Detailed operations are not transcribed here one by one; see the cited original and version note.", "勐海普洱茶制作技艺的大益7542生茶商品样本，2022年2201批次，不能代表全部大益茶。": "A Dayi 7542 raw-tea product sample associated with Menghai Pu'er making techniques, 2022 batch 2201. It cannot represent every Dayi tea.", "干茶外形：细紧略曲、嫩黄显毫；汤色：嫩黄明亮；香气：清甜；滋味：甘醇；叶底：嫩匀、嫩黄明亮": "Dry-leaf appearance: fine, tight and slightly curved, tender yellow with visible down. Liquor colour: bright tender yellow. Aroma: fresh sweetness. Taste: sweet and mellow. Infused leaves: tender, even and bright tender yellow.", "寿宁下党产区红茶商品样本，保留原始展示版面；寿宁高山茶亦包含其他制法，本图不代表全部类型。": "A black-tea product sample from Xiadang, Shouning, retaining the original display layout. Shouning Mountain Tea also includes other methods; this image does not represent all types.", "采用萎凋槽；一级以上原料也可先日光萎凋再入槽。原文以叶质柔软、嫩茎大多折而不断等判断终点。": "Use a withering trough; Grade 1 and higher material may first be sun-withered and then placed in the trough. The original judges the endpoint by soft leaves, most tender stems bending without breaking, and related signs.", "原页专述远安县黄茶并标供稿部门；原图直接印有“远安黄茶”，可见白毫及卷曲干茶，未裁切文字。": "The original page is specifically about Yuan'an County yellow tea and names the contributing department. The image itself says Yuan'an Yellow Tea and shows curled dry tea with white down. The text was not cropped out.", "1.采摘时间和标准。采摘期为春季。采摘标准为一芽一叶开展。鲜叶质量要求芽叶完整，鲜嫩匀净。": "1. Picking time and standard. Pick in spring, using one bud and one unfolded leaf. Fresh leaves must have intact buds and leaves and be fresh, tender, even and clean.", "毫心肥壮、叶背密被茸毛，叶色灰绿，汤色黄亮，毫香显露，滋味醇爽，叶底芽心多、叶张肥嫩明亮。": "Plump downy buds, densely hairy leaf undersides and grey-green leaves; bright yellow liquor, distinct downy-bud aroma, mellow brisk taste, and abundant bud hearts with plump, tender, bright infused leaves.", "未找到可核实的六龙降临等起源传说；涉及莫树杰的零散说法未获得本轮可靠来源支持，未写入正文。": "No verifiable origin legend such as six dragons descending was found. Scattered accounts involving Mo Shujie lacked reliable support in this round and were not included in the body.", "新读取的企业历史文章，等级和年份未细分。滋味未提供，保持空缺；不改写旧政协来源的阅读状态。": "A newly read company-history article, without detailed grades or years. Taste is not supplied and remains blank. The access status of the earlier CPPCC source is not rewritten.", "干茶外形：条索紧细，棕润多金毫；汤色：红亮；香气：甜香持久；滋味：醇厚甘爽；叶底：嫩匀红亮": "Dry-leaf appearance: fine, tight strips, lustrous brown with abundant golden down. Liquor colour: bright red. Aroma: lasting sweetness. Taste: mellow, full, sweet and brisk. Infused leaves: tender, even and bright red.", "海阳绿茶为地域茶产品名称；生产者曾引进多种适制茶树品种，不能将名称理解为一个植物栽培品种。": "Haiyang Green Tea is a regional product name. Producers have introduced several suitable cultivars; the name must not be understood as one botanical cultivar.", "2022试验：无性系福鼎大白茶原料：浓醇回甘；2022试验：中茶108原料：尚甘醇、尚鲜爽": "2022 experiment, clonal Fuding Dabaicha material: rich and mellow with returning sweetness. 2022 experiment, Zhongcha 108 material: fairly sweet and mellow, reasonably fresh and brisk.", "条索扁平挺秀、形似竹叶，色泽翠绿润、隐毫显；嫩香高长；鲜爽回甘；嫩绿明亮；嫩绿明亮、匀齐。": "Flat, straight, elegant strips resembling bamboo leaves, lustrous emerald green with partly concealed down; high, lasting tender aroma; fresh brisk taste with returning sweetness; bright tender-green liquor; and even, bright tender-green infused leaves.", "商南地域绿茶冲泡样本；厂家、年份、等级和具体绿茶形态未披露，不能据该图对应所有商南茶类别。": "A brewed regional Shangnan green-tea sample. Manufacturer, year, grade and specific green-tea form are undisclosed; it cannot represent every Shangnan tea category.", "旧文与歙县GI版本相容；新增限定其地域性，不能由一地保护要求宣称所有珠兰花茶都带花烘焙。 ": "The earlier text is compatible with the Shexian GI version. The addition limits its regional scope; one area's protection requirements cannot establish that all Zhulan flower tea is roasted with flowers.", "喝茶可伴随听书、看戏等活动。理解茶馆应结合城市生活与场所功能，而不只是列出茶具和冲泡动作。": "Tea drinking may accompany storytelling or theatre. Teahouses should be understood through urban life and their functions, not merely lists of utensils and brewing motions.", "报道中的食客一边饮茶、看报和交谈，一边吃虾饺、排骨、叉烧包等点心；“饮茶”不只指喝下茶水。": "Diners in the report drink tea, read newspapers and talk while eating shrimp dumplings, spare ribs, char siu buns and other dim sum. “Yum cha” means more than consuming tea liquor.", "以微生物参与的后发酵为重要特征。散茶、砖茶、篓装茶是不同形态；压成砖或饼本身不能判定茶类。": "Microbially assisted post-fermentation is a key feature. Loose tea, bricks and basket-packed tea are different forms; pressing into a brick or cake alone does not determine tea category.", "高丽是本节点观察的时期，并不是朝鲜半岛最初接触茶的年代；具体器物用途仍须看铭文和出土情境。": "Goryeo is the period examined at this point, not the Korean peninsula's first contact with tea. The function of specific objects still requires inscriptions and archaeological context.", "这里的养生观念属于历史材料，不证明治病疗效；荣西是重要推动者，不能因此抹去日本更早的饮茶。": "The wellness ideas here are historical material, not proof of therapeutic effects. Eisai was an important promoter, but this does not erase earlier Japanese tea drinking.", "云南现代熟茶加工采用人工渥堆，形成与生茶自然陈放不同的技术路径，改变了生产周期和产品风味。": "Modern Yunnan ripe-tea processing uses managed pile fermentation, a technical route distinct from natural ageing of raw tea, changing production cycles and flavour.", "此类宏观工艺史不能证明当时已采用“茶宠”名称，也不能证明人们已经把小陶塑放上茶盘反复淋茶。": "Such broad craft history does not prove that the term “tea pet” was then used, or that people already placed small clay sculptures on tea trays and repeatedly poured tea over them.", "专门保存、展出和研究茶器，有助于按来源、时代和用途认识实物。本条记录茶器文化的公共化背景。": "Dedicated preservation, display and study of teaware help identify objects by provenance, period and use. This entry records the public institutional context of teaware culture.", "研究人员说明晒、翻、炒、闷、揉、烘、筛七步；仅使用制作内容，未采纳唯一正宗或成分倍数概括。": "Researchers describe seven steps: sun exposure, turning, pan-firing, covered heating, rolling, drying and sieving. Only processing content is used, not claims of sole authenticity or constituent multiples.", "1869年建造、1870年首航装茶与苏伊士运河和蒸汽船的竞争；不采用其茶树产地绝对化导语。": "Construction in 1869, the first tea-carrying voyage in 1870, and competition from the Suez Canal and steamships. The introduction's absolute tea-plant-origin claim is excluded.", "公开摘要列东白龙井、春芽、毛峰及红茶等产品；只把春芽作为本条对象，不将整个系列设为同义词。": "The public abstract lists Dongbai Longjing, Chunya, Maofeng, black tea and other products. Only Chunya is this entry's subject; the entire series is not treated as synonymous.", "PDF第3页/印刷第274页：引言第1段、1.1；第4页/印刷第275页：1.2.1及图1": "PDF page 3 / printed page 274: introduction paragraph 1 and section 1.1. PDF page 4 / printed page 275: section 1.2.1 and Figure 1.", "完整读取公开转载正文。按文中具体企业产品保留，不代表全部汉中仙毫；未把转载站称作政府原站。": "The complete public reprint was read. Retained for the specific company product described, not all Hanzhong Xianhao. The reprint site is not described as an original government site.", "PDF第4—6页（原件印刷页码3—5），第1章、第3.1条、第5章、第6.1—6.2.7条": "PDF pages 4–6 / original printed pages 3–5: chapter 1, clause 3.1, chapter 5 and clauses 6.1–6.2.7.", "九宫道九宫山云雾礼盒仍为旧SKU10757792221索引，前轮已查封闭包装，本轮不重复。": "The Jiugongdao Jiugongshan Yunwu gift box still leads to old SKU 10757792221. Its sealed packaging was checked in the previous round and is not rechecked here.", "\"碧玉龙芽\" \"产品\" -site:ncdsc1.com -site:thetea.app": "\"Biyu Longya\" \"product\" -site:ncdsc1.com -site:thetea.app", "非遗项目将创制记于清代谢正安经营谢裕大茶行时期，并记1875年；这是项目整理的茶史说法。": "The heritage project places creation in the Qing when Xie Zheng'an operated Xie Yuda Tea Company, giving 1875. This is the project's compiled historical account.", "产地范围内海拔600～1500m为宜，土壤有机质含量≥1.5%，土壤pH值4.0～6.5": "Within the production area, preferred elevation is 600–1,500 m, soil organic matter ≥1.5%, and pH 4.0–6.5.", "传统制作中，火丹师掌握锅温，制茶师依芽叶含水与季节变化操作，体现制茶岗位协作和批次判断。": "In traditional production, the fire specialist controls pan heat while the tea maker responds to leaf moisture and seasonal changes, illustrating coordinated roles and batch-specific judgement.", "湄潭近代茶业实验和品种、工艺交流是该茶形成的背景；具体机构沿革应与地方制茶叙事分开核对。": "Modern tea experiments in Meitan and exchanges of cultivars and techniques provide the background to this tea's formation. Specific institutional histories should be checked separately from local craft narratives.", "博物馆茶展使用的具名君山银针干茶照片展板，保留完整图文画面；未推定拍摄年份、批次或等级。": "A named Junshan Yinzhen dry-tea photograph panel used in the museum tea exhibition, retaining the complete image and text. Photograph year, batch and grade are not inferred.", "母树茶入藏博物馆，将少量历史样品转为保存与展示对象；丁显披袍故事属于另一种茶名文化叙事。": "Museum acquisition of mother-tree tea turns small historical samples into objects for preservation and display. The story of Ding Xian draping a robe is a separate cultural narrative about the name.", "安溪县资料记其原产罗岩、今虎邱美庄一带，1984年认定为国家良种；这不是发现的确切年份。": "Anxi County material locates its origin around Luoyan, now Meizhuang in Huqiu, and records recognition as a national improved cultivar in 1984. That is not its exact discovery year.", "前段为科研机构的球形乌龙类级概括；个别差异是团揉成形与焙火取向，不能据名称反推固定火功。": "The early stages are a research institution's category-level summary of ball-shaped oolong. Specific distinctions concern ball-rolling and roasting preferences; fixed roast intensity cannot be inferred from the name.", "老字号档案记录1952年冯绍裘推动分级精制和拼配；某品牌或工厂成立年份不能代替宜红起源。": "Time-honoured-brand archives record Feng Shaoqiu promoting grade-specific refining and blending in 1952. A brand or factory's establishment year cannot replace Yihong's origin.", "2018传统工艺文本列苍梧群体种、大中叶种及其分离选育品种品系；不等于只有一个六堡品种。": "The 2018 traditional-process text lists the Cangwu population, medium- and large-leaf material and varieties/lines selected from them. This does not mean there is only one Liubao cultivar.", "Dragon Tea House 所售茅山青锋具名商品样品；不据商品营销词认定统一等级。": "A named Maoshan Qingfeng product sample sold by Dragon Tea House. Marketing wording does not establish a uniform grade.", "干茶外形：扁平挺直绿润；汤色：绿明亮；香气：清高持久；滋味：鲜醇爽口；叶底：嫩匀成朵绿亮": "Dry-leaf appearance: flat, straight and lustrous green. Liquor colour: bright green. Aroma: high, fresh and lasting. Taste: fresh, mellow and refreshing. Infused leaves: tender, even, bright-green bud-and-leaf sets.", "原文路线列明的“二青叶分筛”环节。具体操作未在本步骤逐项转录，请参阅所引原文与版本说明。": "The “sieving leaves after second heating” stage explicitly listed in the original route. Detailed operations are not transcribed here one by one; see the cited original and version note.", "竹制水筛摊晾，摊放厚度不超过5cm，叶质由硬开始变软，叶色失去光泽，青色渐失，清香初显。": "Spread on bamboo sieves no more than 5 cm deep, until leaves begin softening from their firm state, lose surface gloss and raw green character, and first release a fresh fragrance.", "条索匀齐、完整，色泽绿润，汤色嫩绿明亮，香气清香持久，滋味鲜醇、甘爽，叶底完整、显玉色。": "Even, intact, lustrous-green strips; bright tender-green liquor; a lasting fresh aroma; a fresh, mellow, sweet, brisk taste; and intact, jade-coloured infused leaves.", "外形条细匀紧、翠绿稍弯、有毫，内质汤色明亮、香气高锐持久、栗香，滋味鲜爽，叶底黄绿明亮。": "Fine, even, tight, slightly curved emerald-green strips with down; bright liquor; a high, penetrating, lasting chestnut aroma; a fresh brisk taste; and bright yellow-green infused leaves.", "本地特有古老茶树品种，第一批国家优良茶树品种—凌云白毫茶（华茶26号“GSCT26”）。": "An old local tea cultivar, Lingyun Baihao Tea, included in the first group of nationally recognized improved tea cultivars—Huacha No. 26, “GSCT26.”", "Orijin Tea零售的2026年春灵山绿茶样本，产地依零售商说明，未独立审计供应链。": "A spring 2026 Lingshan green-tea sample sold by Orijin Tea. Origin follows the retailer's description; the supply chain was not independently audited.", "适用于宁海县行政区域内原料制成的紧直形绿茶，不混合其他茶类工艺。 第3.1条；正文第2页": "Applies to tightly straight-shaped green tea made from material within Ninghai County, without mixing in other tea-category processes. Clause 3.1, body page 2.", "茶百科走访介绍中的现代双井绿干茶样本，具体年份、等级和生产者未独立标明；保留原作者水印。": "A modern Shuangjing Green Tea dry sample in Tea Encyclopedia's field-visit introduction. Specific year, grade and producer are not separately stated. The original author's watermark is retained.", "本茶采用中黄2号等黄化茶树的鲜叶。原料叶色与加工茶类是两个维度，不能归入经过闷黄的黄茶。": "This tea uses fresh leaves of yellow-leaf cultivars such as Zhonghuang No. 2. Raw-leaf colour and processing category are separate dimensions; it is not classified as yellow tea made through yellowing.", "桐城小花是当地地理标志茶产业的文化名片，现代保护工作结合清洁化加工、商标授权及茶叶溯源。": "Tongcheng Xiaohua is a cultural emblem of the local GI tea industry. Modern protection combines clean processing, trademark authorization and tea traceability.", "已核到当地传统晾青与杀青环节；官方产品图文将其归入烘青绿茶，尚缺整套初制规程的直接正文。": "Local traditional spreading and heat-fixing were verified. Official illustrated product material classifies it as oven-dried green tea, but direct text of a complete primary-processing code is still missing.", "土层深厚的金黄壤，坡度小于15°的山间隙地、土层在1m以上的缓坡地，pH值4.5～6.5": "Deep golden-yellow soil in mountain clearings with slopes under 15°, or gentle slopes with soil at least 1 m deep; pH 4.5–6.5.", "说明限定成都和该馆所述历史时期，不把旧时茶馆的数量、阶层结构或规矩写作当代全国茶馆现状。": "The account is limited to Chengdu and the historical period described by the museum. Old teahouse numbers, class structures and rules are not presented as the current situation nationwide.", "故宫所藏清乾隆矾红彩盖碗绘松、梅与佛手，并书《三清茶》御诗，馆方说明记有依旨定制的背景。": "A Qianlong-period iron-red gaiwan in the Palace Museum depicts pine, plum blossom and fingered citron and bears the imperial poem “Three Purities Tea.” The museum notes its imperial commissioning context.", "本次是六安黄大茶地方版本，尚未把各产区黄大茶全部展开；未据地方原料描述指定唯一茶树品种。": "This is the local Lu'an Huangdacha version, not a complete treatment of every regional Huangdacha. A single cultivar is not specified from a local material description.", "茶会成为日本武士、统治者和富商建立关系的场合；千利休等茶人又重新评价朴拙器物与简素空间。": "Tea gatherings became settings for Japanese warriors, rulers and wealthy merchants to form relationships. Tea masters such as Sen no Rikyū revalued rustic objects and simple spaces.", "器物可能涉及生活、玩具或仪式，须按出土语境分别讨论。本节点没有证明淋茶、养宠或茶席摆放。": "Objects may relate to daily life, toys or rituals and must be discussed according to excavation context. This point does not establish tea pouring over figures, keeping tea pets or tea-table placement.", "第一节梨山、八仙山茶区：青心乌龙、半球形部分发酵茶、梨山品质；不把八仙山的浓稠味套给梨山": "Section 1, Lishan and Baxianshan tea areas: Qingxin Oolong, semi-ball-shaped partially oxidized tea and Lishan quality. Baxianshan's thick taste is not transferred to Lishan.", "只采用作者对紫笋茶传承调研中按阶段调节杀青火工的论述；不照搬未经本批原料验证的固定锅温。": "Only the author's discussion of stage-specific heat control during research into Zisun tea transmission is used. Fixed pan temperatures unverified for the current raw material are not copied.", "已读官方PDF对应条目；适用产区包括舟山定海、普陀、岱山所列乡镇，不能缩限为普陀山一岛。": "The relevant entry in the official PDF was read. Its area includes listed towns and townships in Dinghai, Putuo and Daishan, Zhoushan, and cannot be reduced to Putuo Mountain island alone.", "商务部中华老字号数字博物馆“屯绿”品牌介绍；属于品牌条目对屯溪绿茶描述，不代表全部等级。": "The Tunlü brand introduction in the Ministry of Commerce's Digital Museum of Chinese Time-honoured Brands. It describes Tunxi Green Tea within a brand entry, not every grade.", "企业馆对永泰福千两茶系列的具名自述；香崖溪樟松香是另一具体产品句，不合并成系列统一香气。": "The company showcase's named self-description of the Yongtaifu Qianliang Tea series. Xiangyaxi's camphor-pine aroma refers to a different specific product and is not merged into a uniform series aroma.", "§1和§3.1首道工序原文作“萎调”；结构记录以“萎凋”规范名称展示并显式保留原文字形。": "The original first operation in sections 1 and 3.1 uses a variant spelling of withering. The structured record displays the standard term while explicitly retaining the source spelling.", "传承绿茶纸包250g具体商品URL返回空字节正文，未取得商品详情图，目录标题也未标银杉。": "The specific 250 g paper-wrapped Heritage Green Tea product URL returned an empty body, yielding no detail images; the catalogue title also did not identify Yinshan.", "\"双上绿芽\" \"250g\" -site:coop168.com -site:jd.com": "\"Shuangshang Lüya\" \"250g\" -site:coop168.com -site:jd.com", "扳片把原料处理变成独立环节；单叶筛选与后续烘焙的协调，是解释其用工和产品形态的切入点。": "Leaf separation makes raw-material preparation a distinct stage. Coordinating single-leaf selection with later roasting helps explain labour requirements and product form.", "干茶：紧实，墨润，尚匀整尚洁净；汤色：绿黄；香气：纯正；滋味：尚醇正；叶底：较多绿黄。": "Dry-leaf appearance: tight and firm, dark and lustrous, fairly even and clean. Liquor colour: green-yellow. Aroma: clean and characteristic. Taste: fairly mellow and clean. Infused leaves: mostly green-yellow.", "土壤为红壤、黄壤、黄棕壤、棕壤和麻砂泥土，有机质含量≥3.0%，pH值5.0～6.5。": "Red, yellow, yellow-brown, brown or coarse sandy soils, organic matter ≥3.0%, pH 5.0–6.5.", "只采用独立贡眉定义句；开头“又被称为寿眉”的泛化说法不沿用，不把寿眉另一原料定义混入。": "Only the independent Gongmei definition is used. The opening generalization that it is “also called Shoumei” is not adopted, nor is Shoumei's different material definition mixed in.", "《武夷山志》收录其名丛身份；“宋代已有”等说法属于后出记述，不能当作已核对的宋代原文。": "The Wuyishan Gazetteer records its named-selection identity. Claims such as existence in the Song dynasty are later accounts, not verified Song originals.", "规程第5章按成品等级选单芽至一芽二三叶或同嫩度对夹叶；本批没有从该章核定唯一茶树品种。": "Chapter 5 selects material by finished grade, from single buds to one bud and two or three leaves, or dormant banjhi shoots of equal tenderness. This batch does not establish one sole cultivar from that chapter.", "搜狐号公开专题配图；原摄影者及开放许可未披露，保留完整原图和文章出处用于私有资料参照。": "An illustration in a public Sohu-account feature. Original photographer and open licence are undisclosed; the complete image and article source are retained for private reference.", "原件初炒温度写作“15～180℃”，该数值疑点未获勘误；结构化步骤不采用它作操作参数。": "The original gives initial pan-firing temperature as “15–180°C.” No erratum resolving this anomaly was obtained, so structured steps do not use it as an operating parameter.", "干茶：扁似竹叶，翠绿油润；汤色：清澈明亮；香气：清高持久；滋味：鲜醇；叶底：嫩绿匀整。": "Dry-leaf appearance: flat like bamboo leaves, lustrous emerald green. Liquor colour: clear and bright. Aroma: high, fresh and lasting. Taste: fresh and mellow. Infused leaves: tender green and even.", "湿酸茶用于食用；本流程包含干燥，仅对应饮用干茶路径。发酵条件原页未给出，不自行补数值。": "Moist sour tea is eaten. This sequence includes drying and applies only to dry tea for drinking. The original page gives no fermentation conditions; figures are not invented.", "杀青掌握“高温杀青，先高后低，嫩叶老杀，老叶嫩杀”的原则，杀青减重率控制在40%左右。": "Heat-fix at high temperature, starting high then lowering it, treating tender leaves more thoroughly and mature leaves more lightly. Control weight loss at about 40%.", "原文路线列明的“筛分整理”环节。具体操作未在本步骤逐项转录，请参阅所引原文与版本说明。": "The “sieving and sorting” stage explicitly listed in the original route. Detailed operations are not transcribed here one by one; see the cited original and version note.", "原文路线列明的“干茶分筛”环节。具体操作未在本步骤逐项转录，请参阅所引原文与版本说明。": "The “dry-tea grading by sieve” stage explicitly listed in the original route. Detailed operations are not transcribed here one by one; see the cited original and version note.", "婺城发布 2021 年品牌发布报道展示的箬阳龙珍样本，不推定具体企业、等级或采制年份。": "A Ruoyang Longzhen sample displayed in Wucheng Release's 2021 brand-launch report. Specific company, grade and picking/processing year are not inferred.", "干茶外形：金毫披露，条索紧实、匀整，乌润；汤色：红浓、清澈；香气：甜香高长；滋味：醇厚": "Dry-leaf appearance: visible golden down, tight, firm, even strips, dark and lustrous. Liquor colour: rich red and clear. Aroma: high, lasting sweetness. Taste: mellow and full.", "干燥温度80～100℃，直至茶叶含水量6%～7%。出机后摊凉回潮至茶叶中水分分布均匀。": "Dry at 80–100°C until moisture is 6%–7%. After removal, spread to cool and equilibrate until moisture is evenly distributed through the tea.", "干茶：条索紧细有金毫，乌润；汤色：红亮；香气：甜纯高长；滋味：醇厚鲜爽；叶底：红亮柔软": "Dry-leaf appearance: fine, tight strips with golden down, dark and lustrous. Liquor colour: bright red. Aroma: high, lasting, clean sweetness. Taste: mellow, full, fresh and brisk. Infused leaves: bright red and soft.", "宜茶集团该商品页2026新茶中的绿茶样本；同页多款包装和等级，未将照片强指为某一规格。": "A green-tea sample among the 2026 new teas on Yicha Group's product page. The page contains multiple packages and grades; the photograph is not forcibly assigned to one specification.", "2021年湖南茶叶乡村振兴“十大领跑品牌”长沙绿茶： 茗动三湘 茶香九洲 湘丰茶业集团": "Changsha Green Tea, one of Hunan Tea's Ten Leading Brands for Rural Revitalization in 2021: tea acclaimed across Hunan, fragrance reaching far and wide — Xiangfeng Tea Industry Group", "分级采摘：特级，单芽或一芽一叶初展；一级，一芽一叶或一芽二叶初展；二级，一芽二叶为主。": "Grade-specific picking: special grade, single buds or one bud and one just-unfolding leaf; Grade 1, one bud and one leaf or one bud and two just-unfolding leaves; Grade 2, mainly one bud and two leaves.", "原文作“萎调”，并有“老叶轻柔、嫩叶重揉”表述；保留来源用词，不据此扩展通用揉捻原则。": "The original uses a variant spelling of withering and says “roll mature leaves gently and tender leaves heavily.” Source wording is retained without extending it into a general rolling principle.", "上游新闻转载文章明确南川及大观金佛玉翠，图邻大观金佛玉翠干茶文字，原图保留渝茶网水印。": "The article republished by Shangyou News explicitly names Nanchuan and Daguan Jinfo Yucui. The image adjoins text describing its dry tea and retains the Yucha Net watermark.", "按一芽一叶至一芽二叶初展采摘，经摊放、杀青、炒揉、初烘、复烘制成，炒揉成条后分段干燥。": "Pick one bud and one leaf to one bud and two just-unfolding leaves, then spread, heat-fix, pan-fire while rolling, initially dry and redry. Strip formation through pan-rolling is followed by staged drying.", "条索紧结匀整、显锋苗，色泽灰绿油润，栗香高长，滋味鲜爽甘醇，汤色黄绿明亮，叶底嫩绿匀整": "Tight, even strips with visible pointed tips, lustrous grey-green; high, lasting chestnut aroma; a fresh, brisk, sweet, mellow taste; bright yellow-green liquor; and tender-green, even infused leaves.", "一芽一叶或一芽二叶初展，紧结肥壮，金毫显露；橙红明亮；花毫香显持久；醇厚鲜爽；匀整红亮": "One bud and one leaf or one bud and two just-unfolding leaves, tight and plump with visible golden down; bright orange-red liquor; distinct, lasting floral/downy-bud fragrance; a mellow, full, fresh, brisk taste; and even bright-red infused leaves.", "外形较南茶硕壮重实，色泽墨绿油润；香浓郁高长；汤色黄绿明亮；滋味浓醇爽口；叶底黄绿匀亮": "Larger and more substantial than southern tea, lustrous dark green; rich, high, lasting aroma; bright yellow-green liquor; a rich, mellow, refreshing taste; and even, bright yellow-green infused leaves.", "不同行业的客人在茶馆洽谈交易，流动工人和手艺人也在其中等待雇主；茶馆外延超出单纯售茶。": "Customers from different trades negotiated business in teahouses, while itinerant workers and craftspeople waited for employers. Their functions extended beyond simply selling tea.", "已补2025地标要求的专属手工和机械工艺；其与地方叙述中的复烘、壮火叫法尚不逐项等同。": "Dedicated manual and mechanical processes from the 2025 GI requirements have been added. They are not yet equated step by step with local descriptions such as repeated drying and strong firing.", "芽叶泡饮渐成重要风尚，品茶关注叶形、香气、茶汤与清幽环境，茶壶和小杯的组合越来越突出。": "Infusing buds and leaves became an important fashion. Tasting attended to leaf form, aroma, liquor and tranquil surroundings, with teapot-and-small-cup combinations becoming more prominent.", "通过可断代紫砂器与文房小器，观察自然造型、题铭和吉祥图像。重点区分像什么与用来做什么。": "Datable purple-clay vessels and small scholar's objects reveal natural forms, inscriptions and auspicious imagery. The focus is distinguishing resemblance from function.", "只取20世纪70年代现代熟茶人工渥堆背景与生熟工艺差别，不取减肥、适饮年限或升值表述。": "Only the 1970s context of managed pile fermentation for modern ripe tea and raw/ripe process differences are used, not weight-loss, ideal drinking-age or appreciation claims.", "同一官方附件的不同读取范围记录；按网址统计时合并为一份文献，不宣称读取全部4176页。": "Different reading scopes within the same official annex are recorded. They count as one document by URL, without claiming all 4,176 pages were read.", "本轮只核验狗牯脑茶第708项、桂林桂花茶第1063项；不表示4176页所有产品均复核。": "This round verified only Gougunao Tea, item 708, and Guilin Osmanthus Tea, item 1063, not every product across all 4,176 pages.", "阿里山高山茶的茶区命名、青心乌龙与台茶12号栽培以及成茶类型；已核验官方网页检索正文。": "Alishan high-mountain tea-area naming, cultivation of Qingxin Oolong and TTES No. 12, and finished-tea types; the search-retrieved body of the official webpage was verified.", "国家知识产权局第632号公告附件2：舒城小兰花、霍山黄芽、敬亭绿雪地理标志产品保护要求": "CNIPA Announcement No. 632, Annex 2: GI product protection requirements for Shucheng Xiaolanhua, Huoshan Huangya and Jingting Lüxue.", "研究样本、遗传群体及多中心驯化假说；分化时间是模型推断，并非人类饮茶或栽培的考古日期。": "Study samples, genetic populations and a multiple-centre domestication hypothesis. Divergence times are model inferences, not archaeological dates of human tea drinking or cultivation.", "公开技术介绍；页面第二次锅炒工序名称有字符异常，只提取明确的操作流程，不擅自恢复乱码。": "A public technical introduction. The second pan-firing operation's name contains a character anomaly; only explicit operations are extracted, without reconstructing garbled text.", "只取可归属采访者的考察及传承事实；不采用文中陆羽年代错误、基因完全未变等未经证实表述。": "Only attributable interview facts about investigation and transmission are used. Errors about Lu Yu's era and unverified claims of completely unchanged genes are excluded.", "正文及附表写乌龙茶加工技术规程为T/BYGC 0006—2023；公用标识为0005。": "The body and attached table identify the oolong processing code as T/BYGC 0006—2023; the collective-mark standard is 0005.", "古籍与传说均为现代文章转述，未查原刻本。复炒温度原文异常写作60--070℃，未照录。": "Ancient texts and legends are retold by a modern article; original editions were not checked. The anomalous repeat-firing temperature “60--070°C” is not transcribed as a parameter.", "基础信息：2008-12-10发布、2008-12-30实施、2025-10-20废止": "Basic information: issued 2008-12-10; effective 2008-12-30; withdrawn 2025-10-20.", "重新读取本地官方PDF第2280–2281页完整产品章；该条未写汤色、叶底，保留缺项。": "The complete product chapter on pages 2280–2281 of the local official PDF was reread. It gives no liquor colour or infused-leaf description, so those gaps remain.", "2026-05-20；Web正文L76来源、L85制茶师与桃源红茶（湖红工夫）核心工序": "2026-05-20; web body line 76 for attribution, line 85 for the maker and core operations of Taoyuan black tea (Huhong Gongfu).", "DB5206/T 168—2023 地理标志产品 石阡苔茶加工技术规程（官方六页原件）": "DB5206/T 168—2023 GI Product Shiqian Taicha—Processing Technical Code, official six-page original.", "义绿茶盒装160g具体商品URL返回空字节正文，未取得商品详情图，目录标题也未标银杉。": "The specific 160 g boxed Yilü Tea product URL returned an empty body, yielding no detail images; the catalogue title also did not identify Yinshan.", "炒茶把、熟锅与甩条动作构成可观察的地方技艺，细圆紧直外形背后是制茶者反复练习的手感。": "Tea brooms, finishing pans and strip-tossing movements form an observable local craft. The fine, round, tight, straight shape reflects makers' touch developed through repeated practice.", "庐山市资料将“云雾茶”名称的使用追溯到明代，并介绍20世纪茶业发展；这是地方整理史。": "Lushan City material traces use of the name Yunwu Tea to the Ming and introduces twentieth-century industry development. This is a locally compiled history.", "页面介绍的现代生产包括摊凉、热风杀青、理条脱毫、压扁做形、干燥，随后精选与提香烘焙。": "Modern production on the page includes cooling, hot-air heat-fixing, leaf alignment and down removal, flattening and shaping, drying, then fine sorting and aroma-developing roasting.", "GI列龙井43、中茶108、浙农113、浙农117、嘉茗一号、迎霜、鸠坑等适制品种。": "The GI lists suitable cultivars including Longjing 43, Zhongcha 108, Zhenong 113, Zhenong 117, Jiaming No. 1, Yingshuang and Jiukeng.", "本批依据六安地方技艺记录和2018年研究中的工艺描述，不把未经核典的古称当确切起源。": "This batch uses Lu'an local craft records and process descriptions in a 2018 study. Unchecked ancient names are not treated as precise origin evidence.", "本条编目以铁罗汉名丛原料制成的武夷岩茶；名丛茶树资源、原生植株及市场成品是不同对象。": "This entry catalogues Wuyi rock tea made from the Tieluohan named selection. Germplasm resources, original plants and commercial finished tea are different objects.", "本条编目以半天妖名丛原料制成的武夷岩茶；名丛茶树资源、原生植株及市场成品是不同对象。": "This entry catalogues Wuyi rock tea made from the Bantianyao named selection. Germplasm resources, original plants and commercial finished tea are different objects.", "政和大白为重要原料资源，文件也要求不同品种鲜叶分别处理，不能据茶名断定只用一个品种。": "Zhenghe Dabaicha is an important material resource. The document also requires separate handling of fresh leaves from different cultivars, so the tea name does not imply only one cultivar.", "湖南益阳茶厂2022年发布的湘益“万里挑一”产品样品，不代表所有茯砖茶的等级或年份。": "The Xiangyi “Wanli Tiaoyi” product sample published by Hunan Yiyang Tea Factory in 2022, not a representation of every Fu brick tea's grade or year.", "干茶外形：卷曲，翠绿显毫；汤色：绿明亮；香气：嫩栗香持久；滋味：鲜醇；叶底：嫩匀绿亮": "Dry-leaf appearance: curled, emerald green with visible down. Liquor colour: bright green. Aroma: lasting tender chestnut. Taste: fresh and mellow. Infused leaves: tender, even and bright green.", "干茶外形：紧秀、翠绿；汤色：绿、明亮；香气：栗香持久；滋味：鲜爽甘醇；叶底：嫩绿匀齐": "Dry-leaf appearance: tight and elegant, emerald green. Liquor colour: bright green. Aroma: lasting chestnut. Taste: fresh, brisk, sweet and mellow. Infused leaves: tender green and even.", "干茶外形：条索紧结，色泽绿润，锋毫显；汤色：黄绿明亮；香气：带嫩香或栗香；滋味：浓爽": "Dry-leaf appearance: tight strips, lustrous green with visible tips and down. Liquor colour: bright yellow-green. Aroma: tender or chestnut notes. Taste: full and brisk.", "宜昌农业部门宜红工夫总述，其生产区域明确包含宜都市；不替代宜都宜红产品专属保护要求。": "Yichang's agricultural-authority overview of Yihong Gongfu explicitly includes Yidu City in its production area. It does not replace product-specific Yidu Yihong protection requirements.", "查到咸宁水利部门收录的百丈潭镇龙地名传说，单列为产地文化故事；没有把它写成茶叶起源。": "A Baizhangtan dragon-subduing place-name legend was found in Xianning water-authority material and is recorded separately as a regional cultural story, not a tea-origin account.", "干茶外形：细紧显毫；汤色：嫩绿明亮；香气：高香持久；滋味：鲜醇，回甘润喉；叶底：匀整": "Dry-leaf appearance: fine and tight with visible down. Liquor colour: bright tender green. Aroma: high and lasting. Taste: fresh and mellow, with returning sweetness and a smooth throat finish. Infused leaves: even.", "适制红茶的茶树优良品种及当地野生茶树群体种（白牛茶，东温茶、六巷古茶等野生茶树种）。": "Improved tea cultivars suited to black tea and local wild tea populations, including Bainiu Tea, Dongwen Tea and Liuxiang ancient tea resources.", "每年3月至11月底为采摘期。采摘春茶时要求留一片真叶，夏暑茶留鱼叶，秋冬茶不留叶采。": "Picking runs from March to the end of November. Retain one true leaf when picking spring tea and fish leaves for summer tea; autumn and winter picking leaves no leaves behind.", "干茶：细紧卷曲，有白毫，绿润；汤色：绿亮；香气：清香持久；滋味：浓醇；叶底：嫩绿明亮": "Dry-leaf appearance: fine, tight curls with white down, lustrous green. Liquor colour: bright green. Aroma: lasting fresh fragrance. Taste: rich and mellow. Infused leaves: bright tender green.", "海垦白沙春芽商品测评样本，什么值得买作者喝茶改BUG供图、新浪转载，生产批次未注明。": "A product-review sample of Haiken Baisha Chunya, photographed by the SMZDM author Drinking Tea and Fixing BUGs and republished by Sina. Production batch is unstated.", "所读地方志把主要产地列在雁荡山的龙湫背、雁湖岗等山区；本条限于茶树鲜叶制作的毛峰茶。": "The local gazetteer read here lists main origins around Longqiubei, Yanhugang and other Mount Yandang mountain areas. This entry is limited to Maofeng made from fresh tea-plant leaves.", "绣剪形，肥嫩挺直、翠绿显毫；汤色嫩绿清亮；清纯高爽香；鲜醇甘爽；叶底嫩黄、匀整成朵。": "Embroidery-scissor-shaped, plump, tender and straight, emerald green with visible down; clear bright tender-green liquor; clean, high, brisk aroma; fresh, mellow, sweet, brisk taste; and tender-yellow, even infused bud-and-leaf sets.", "人工采摘与拣杂 → 摊青 → 杀青 → 揉捻 → 烘青 → 整形 → 提毫 → 烘干": "Hand picking and impurity removal → spreading → heat-fixing → rolling → hot-air drying → shaping → bringing out down → final drying.", "名称虽含竹叶，原文原料是碧湘早、槠叶齐、黄金茶等茶树品种；属于绿茶，不是竹叶代用茶。": "Although the name includes bamboo leaf, the original materials are tea cultivars such as Bixiangzao, Zhuyeqi and Huangjincha. This is green tea, not a bamboo-leaf herbal infusion.", "采用精揉机使茶叶逐渐理直炒紧，或采用原文另列的理条机方案；两种设备条件分别参照原件。": "Use a fine-rolling machine to gradually straighten and tighten the tea during firing, or the separately listed leaf-alignment-machine option. Consult the original for each equipment's conditions.", "原件作“萎调”，显示时注明为原文写法；不能据参数位置推断发酵温度为125—145℃。": "The original uses a variant spelling of withering, labelled as source wording when displayed. Parameter position does not justify inferring a fermentation temperature of 125–145°C.", "检索截至2012年1月；日本试验异质性较大，不能将一个合并数字套用于全部制剂和人群。": "Search coverage ends in January 2012. Japanese trials were highly heterogeneous, so one pooled figure cannot apply to all preparations and populations.", "陶瓷研究把主泡盖碗与个人饮用的使用方式区分：主泡器出汤后可分入杯中，也可经茶海分饮。": "Ceramics research distinguishes a gaiwan used as the main brewing vessel from one used for individual drinking. Liquor can be poured into cups directly or distributed through a serving pitcher.", "实际比赛主链仅四阶段；尚缺鲜叶预处理、手势及定量控制的专属规程，不能当完整生产档案。": "The actual competition sequence has only four stages. A dedicated code for fresh-leaf pretreatment, hand motions and quantitative controls is still missing; this is not a complete production record.", "采用世纪范围，不指定紫砂壶的唯一发明者或发明年；文人图像也不能代表全体社会的茶生活。": "A century range is used without naming a single inventor or invention year for purple-clay teapots. Scholarly imagery also cannot represent tea life throughout society.", "2017年茶树参考基因组研究，为认识风味形成、环境适应与未来育种提供了新的基础资料。": "The 2017 tea reference-genome study provides new foundational data for understanding flavour formation, environmental adaptation and future breeding.", "采用成品芽头、毫香、杏黄色茶汤、滋味和叶底描述；不采用发酵百分比或久置不变味等宣传。": "Descriptions of finished buds, downy-bud aroma, apricot-yellow liquor, taste and infused leaves are used. Fermentation percentages and claims of unchanged flavour after long storage are excluded.", "摘要称3321人而正文3216人，故本库仅明确31试验，不采用冲突总人数。全文已读。": "The abstract gives 3,321 participants but the body 3,216. The library therefore states only thirty-one trials and omits the conflicting participant total. The full text was read.", "2023年景迈山古茶林文化景观列入世界遗产决定；仅指该文化景观，不能外推所有普洱茶。": "The 2023 decision inscribing the Cultural Landscape of Old Tea Forests of Jingmai Mountain on the World Heritage List applies only to that landscape, not all Pu'er tea.", "仅作南宁茶友、茶坊和当时市场用语的采访记录；排除受访者古史推测、涨价收益及玄学效果。": "Only an interview record of Nanning tea enthusiasts, shops and market terminology at the time. Interviewees' speculation about ancient history, price gains and supernatural effects is excluded.", "只查读标准元数据：现行、2024-05-10发布实施，代替DB42/293-2008": "Only standards metadata was checked: currently valid, issued and effective 2024-05-10, replacing DB42/293-2008.", "2022-06-07，赵永青和颖青茶专题；末段署名图文及视频由诸城市文化和旅游局提供": "2022-06-07, feature on Zhao Yongqing and Yingqing Tea. The final credit says text, images and video were supplied by Zhucheng's Culture and Tourism Bureau.", "2020-02-27目录明确列名崇庆枇杷茶；仅用于当代官方收录，不证明古代贡茶叙事。": "The 2020-02-27 catalogue explicitly lists Chongqing Pipa Tea. Used only for contemporary official inclusion, not proof of an ancient tribute-tea narrative.", "Journal of Tea Science／茶叶科学；WANG Chun-mei等": "Journal of Tea Science; WANG Chun-mei et al.", "结果只作为线索；实际打开和像素审核在pages/source_findings另列。": "Results serve only as leads; actual page access and pixel review are separately listed under pages/source_findings.", "沿云顶山红茶商品转载找到有赞具体SKU，核干茶、茶汤、品牌和产地证书，通过干茶样本。": "A Yundingshan Black Tea product reprint led to a specific Youzan SKU. Dry tea, liquor, brand and origin certificates were checked, and the dry-tea sample passed.", "当地制茶须处理鲜叶薄而梗较厚的特点，制作经验着重掌握温度与湿度，让叶与梗协调失水。": "Local makers must handle thin fresh leaves with relatively thick stems. Experience emphasizes temperature and humidity control so leaves and stems lose moisture in coordination.", "非遗项目将早期制茶故事记于清康熙时期，并述其后技术演变；2014年列入国家级非遗。": "The heritage project places early tea-making stories in the Qing Kangxi period and describes later technical evolution. It entered the national heritage list in 2014.", "以挺直略扁、显毫的嫩芽叶为特征的宣城烘青绿茶；现行保护要求同时列有手工和机械流程。": "An oven-dried Xuancheng green tea characterized by tender, straight, slightly flat, downy shoots. Current protection requirements list both manual and mechanical routes.", "百科描述历史制作方式；不保证市售同名商品均采用烟熏，也不是家庭操作或食品安全保证。": "The encyclopedia describes a historical method, without guaranteeing all similarly named commercial products are smoked. It is neither a home-processing guide nor a food-safety guarantee.", "“单丛”不是一个可覆盖全部产品的单一栽培品种；具体品种、品系和单株来源需逐批核验。": "Dancong is not one single cultivar covering every product. Specific cultivar, line and individual-plant origins require batch-level verification.", "旧摘要的初制四步与本来源相容；旧文筛拣等精制未由本章初制原文核定，暂不纳入新步骤。": "The earlier four-step primary-processing summary is compatible with this source. Refining steps such as sieving and sorting in the old text are not verified by this primary-processing chapter and are not yet included in the new steps.", "该文属官方推广介绍，详尽生产规范仍须另核；不把历史松柴、木炭热源说成当代唯一方式。": "An official promotional introduction; detailed production specifications still require separate checking. Historical pinewood and charcoal heat sources are not described as the only modern methods.", "来源区分特制与普通茯砖，按两种记录独立展示；不外推为所有产地及年份的茯砖统一标准。": "The source distinguishes specially made and ordinary Fu bricks, shown as two separate records. They are not generalized into one standard for every origin and year.", "保留原要求“尚”这一程度词；原文为横县行政区及绿茶坯，不采用其他产地或红茶坯替代。": "The degree qualifier “fairly” in the original requirements is retained. The source concerns Heng County's administrative area and a green-tea base; other origins or black-tea bases are not substituted.", "干茶外形：紧结、绿润；汤色：绿、尚明亮；香气：栗香尚久；滋味：鲜醇；叶底：嫩绿尚匀": "Dry-leaf appearance: tight and lustrous green. Liquor colour: green and fairly bright. Aroma: fairly lasting chestnut. Taste: fresh and mellow. Infused leaves: tender green and fairly even.", "原文路线列明的“摊青”环节。具体操作未在本步骤逐项转录，请参阅所引原文与版本说明。": "The “spreading” stage explicitly listed in the original route. Detailed operations are not transcribed here one by one; see the cited original and version note.", "原文路线列明的“理条”环节。具体操作未在本步骤逐项转录，请参阅所引原文与版本说明。": "The “leaf alignment” stage explicitly listed in the original route. Detailed operations are not transcribed here one by one; see the cited original and version note.", "原文路线列明的“摊凉”环节。具体操作未在本步骤逐项转录，请参阅所引原文与版本说明。": "The “cooling” stage explicitly listed in the original route. Detailed operations are not transcribed here one by one; see the cited original and version note.", "下关甲级沱茶2004年10月生产样本，2020年品鉴；茶已撬散入杯，并非完整沱形。": "A Xiaguan Grade A Tuocha sample produced in October 2004 and tasted in 2020. The tea has been broken up into the cup, not shown as a complete tuo.", "形似兰花，叶质肥厚，色泽翠绿，滋味醇厚鲜爽、清香持久，汤色清澈明净，芽叶匀齐成朵。": "Orchid-like, with thick emerald-green leaves; mellow, full, fresh, brisk taste; lasting fresh fragrance; clear bright liquor; and even, intact bud-and-leaf sets.", "已检索该茶历史与名称资料，未发现足以独立入库的可靠地方传说版本；不据茶名编造故事。": "Historical and naming material for this tea was searched, but no reliable local-legend version sufficient for an independent entry was found. Stories are not invented from the name.", "2022年觉农·翠茗全国线上品鉴活动的具名茶样；完整保留茶席照片，中心白盘为干茶。": "A named tea sample in the 2022 Juenong Cuiming national online tasting event. The full tea-table photograph is retained; the central white plate contains dry tea.", "已找到文化主管部门刊载的麻姑仙女地方叙事；仅作为茶名文化背景，不编造仙女种茶情节。": "A local narrative about the fairy Magu has been found in material published by the cultural authority. It is used only as cultural background to the tea name; no story of the fairy planting tea is invented.", "干茶外形：色泽翠绿；汤色：嫩绿明亮；香气：香高持久；滋味：鲜醇爽口；叶底：嫩绿明亮": "Dry-leaf appearance: emerald green; liquor colour: tender green and bright; aroma: high and lasting; taste: fresh, mellow and refreshing; infused leaves: tender green and bright.", "宜红早、鄂茶7号、乌牛早、福鼎大白等为当家品种，宜红茶区本地群体种成龄茶园为补充。": "Yihongzao, Echa No. 7, Wuniuzao and Fuding Dabaicha are the principal cultivars, supplemented by mature plantations of local seed-propagated populations in the Yihong tea region.", "干茶外形：条索紧结重实，色泽油润；香气：栗香持久、清香四溢；滋味：醇厚；叶底：绿亮": "Dry-leaf appearance: tightly formed, weighty strands with a lustrous colour; aroma: lasting chestnut notes and abundant fresh fragrance; taste: full and mellow; infused leaves: green and bright.", "通过老茶园改造的地方品种，或通过国家级农作物品种审（认）定的品种。以鄂茶1号为主。": "Local varieties retained through renovation of old plantations, or cultivars approved or recognized at national level, principally Echa No. 1.", "湘丰官网展示的长沙绿茶商品样本；保留完整原图，干茶面积较小，未推断所有企业与等级。": "A Changsha green tea product sample displayed on Xiangfeng's official website. The complete original image is retained; dry tea occupies a small area. No inference is made about all producers or grades.", "干茶外形：紧直绿润；汤色：嫩绿明亮；香气：栗香持久；滋味：浓醇爽口；叶底：黄绿明亮": "Dry-leaf appearance: tight, straight, green and lustrous; liquor colour: tender green and bright; aroma: lasting chestnut fragrance; taste: rich, mellow and refreshing; infused leaves: yellow-green and bright.", "鲜叶经萎凋、揉捻、发酵、干燥制成；宜兴省级非遗项目同时保存绿茶、红茶两条加工路径。": "Fresh leaves are withered, rolled, fermented and dried. Yixing's provincial intangible cultural heritage project preserves both green tea and black tea processing routes.", "干茶：挺直匀齐，墨绿有毫；汤色：杏绿明亮；香气：有毫香；滋味：鲜爽；叶底：嫩绿明亮": "Dry leaves: straight and even, dark green with visible down; liquor colour: apricot-green and bright; aroma: downy-bud fragrance; taste: fresh and brisk; infused leaves: tender green and bright.", "紫阳富硒茶地域类别中的紫阳毛尖样品；图片不能证明该样品具体硒含量或所有紫阳茶形态。": "A Ziyang Maojian sample within the regional category of Ziyang selenium-rich tea. The image cannot establish its selenium content or the appearance of every Ziyang tea.", "大竹白茶地方茶树做母本源，培育无性系苗木为栽培品种，适应性强，抗病能力强的优良品种": "Superior cultivars with strong adaptability and disease resistance, propagated clonally from local Dazhu Baicha mother plants.", "条索扁平、形似竹叶，色泽绿润、隐毫；清香高长；鲜醇回甘；黄绿明亮；嫩黄绿、较匀亮。": "Flat strands resembling bamboo leaves, green and lustrous with inconspicuous down; high, lasting fresh fragrance; fresh and mellow with a sweet aftertaste; yellow-green and bright liquor; tender yellow-green infused leaves, fairly even and bright.", "桐柏县境内。地理坐标：东经113°～113°49′，北纬32°17′～32°42′": "Within Tongbai County. Coordinates: 113°–113°49′ E, 32°17′–32°42′ N.", "经过国家或省级审（认、鉴）定的茶树品种（系），如勐库大叶种、凤庆大叶种、云抗系列等": "Tea cultivars or lines approved, recognized or appraised nationally or provincially, such as Mengku Daye, Fengqing Daye and the Yunkang series.", "原料和配食随地区变化；江华做法与恭城等地传统应分别建档。它也与待客和人生礼俗相连。": "Ingredients and accompaniments vary by region. Jianghua practices should be documented separately from traditions in Gongcheng and elsewhere. The drink is also associated with hospitality and life-cycle customs.", "从安吉地方群体中单株选育，登记号GPD茶树（2022）330046；旧称安吉白茶。": "Selected from a single plant in the local Anji population; registration number GPD茶树（2022）330046. Formerly called Anji Baicha.", "近现代陶塑教育、公共茶器收藏与非遗保护提供了工艺延续的可证节点，不能代替茶宠专史。": "Modern ceramic education, public collections of tea utensils and intangible heritage protection provide documented points in the craft's continuity, but cannot substitute for a dedicated history of tea pets.", "仅使用太平猴魁理条压形及六安瓜片扳片、拉老火段；不采用该页未经临床证实的养生表述。": "Only the sections on aligning and pressing Taiping Houkui, and on separating leaves and final high-heat firing for Lu'an Guapian, are used. The page's health claims without clinical confirmation are excluded.", "已读搜索索引中表2，PDF直连403；结果仅适用于研究样品，药香是感官词而非药效。": "Table 2 was read in the search index; the direct PDF returned 403. Findings apply only to the research samples. “Medicinal aroma” is a sensory term, not a claim of medicinal effect.", "雅安产地、南路边茶别名及紧压加工概况；不采用唯一可长期存放、全部手工等绝对化概括。": "Ya'an origin, the alternative name Nanlu Biancha, and an overview of compressed-tea processing. Absolute claims such as being the only tea suitable for long storage or being entirely handmade are excluded.", "Japanese Tea: A Historical Overview，第二至三句": "Japanese Tea: A Historical Overview, second and third sentences.", "2017年影片热映、拟人角色与创作访谈；剧情及变色设定不是器物历史或材料性能证据。": "The film's 2017 theatrical release, anthropomorphic characters and creator interviews. Its plot and colour-changing premise are not evidence of utensil history or material properties.", "恩施玉露、赵李桥砖茶、长盛川青砖茶：展现传统制茶的湖北魅力 成就世界非遗的荆楚品牌": "Enshi Yulu, Zhaoliqiao Brick Tea and Changshengchuan Qingzhuan Tea: Showcasing Hubei's Traditional Tea Craft and Building Jingchu Brands Recognized as World Intangible Heritage", "检索节选提供标准文本；原标准身份可由国家标准平台核对，但本转载PDF直接打开超时。": "A search excerpt supplies standard text. The standard's identity can be checked on the national standards platform, but direct access to this reposted PDF timed out.", "ICR-23802；中文Description引《中国茶树优良品种集》54—55页": "ICR-23802; the Chinese Description cites pages 54–55 of A Collection of Superior Chinese Tea Cultivars.", "表格页已渲染查看；本次采用2022版，不采用已废止DB44/T1960—2017。": "The table page was rendered and visually inspected. The 2022 edition is used, not the repealed DB44/T 1960—2017.", "2012,32(4):305—312；Abstract与References第1条": "2012, 32(4):305–312; Abstract and item 1 in References.", "干茶外形：条索紧细，翠绿油润；汤色：绿艳；香气：嫩香；滋味：鲜浓；叶底：绿嫩明亮": "Dry-leaf appearance: tight, fine strands, emerald green and lustrous; liquor colour: vivid green; aroma: tender-leaf fragrance; taste: fresh and rich; infused leaves: green, tender and bright.", "省级非遗介绍援引地方志说明茶业背景；近代“青云银峰”等名称属于地方茶业发展线索。": "The provincial intangible heritage introduction cites local gazetteers for the background of the tea industry. Modern names such as Qingyun Yinfeng are evidence of local tea-industry development.", "县级资料记述佛手由安溪传播至永春达埔一带，1704年僧人引种说属于后出地方叙事。": "County material describes the spread of Foshou from Anxi to Dapu and nearby areas in Yongchun. The account of a monk introducing it in 1704 is a later local narrative.", "“小种”在此为红茶产品与工艺名称，不能据此认定某一命名栽培品种；单芽金骏眉另档。": "“Xiaozhong” here names a black tea product and process. It does not establish a particular named cultivar. Single-bud Jin Jun Mei has a separate entry.", "仅对应永泰福千两茶系列；原文另述香崖溪的樟香松香未混入本条，不代表全部安化黑茶。": "Applies only to Yongtaifu's Qianliang tea range. The camphor and pine aromas separately attributed to Xiangyaxi in the original are not included here. It does not represent all Anhua dark tea.", "2013年地理标志保护材料为可核查的现代制度记录；不能由地标批准年推断制茶起源。": "The 2013 geographical indication protection material is a verifiable modern institutional record. The year of GI approval cannot establish when tea production originated.", "晒青、紧压和运输贸易共同构成传统普洱实践；六大茶类归属与产品标准身份应分层说明。": "Sun-drying, compression, transport and trade together form traditional Pu'er practice. Its placement among the six tea categories and its identity under product standards should be explained separately.", "用相应的号筛进行筛分，并结合簸、拣等方法割去碎末，簸去黄片，拣梗剔杂，分级归堆。": "Sieve with the appropriate mesh sizes and combine this with winnowing and sorting to remove fines, yellow leaves, stalks and extraneous matter, then grade and consolidate the batches.", "仅结构化所引资料明确列出的工序；公开专题、报道或非遗介绍不等于完整生产操作规程。": "Only operations explicitly listed in the cited sources are structured. A public feature, report or intangible heritage introduction is not a complete production procedure.", "干茶外形：紧直锋妙、色泽翠绿显毫；汤色：清澈；香气：清雅；滋味：鲜醇；叶底：嫩匀": "Dry-leaf appearance: tight and straight with fine tips, emerald green with visible down; liquor colour: clear; aroma: delicate; taste: fresh and mellow; infused leaves: tender and even.", "原文将“萎凋（日光或加温）”列为本版本第1道工序；具体操作按该版本加工章节阅读。": "The original lists “withering (sunlight or heated)” as step 1 of this version. Consult that version's processing chapter for detailed operations.", "细嫩紧秀，匀齐、净，乌黑油润显金毫；红明亮；甜香浓郁持久；醇厚鲜爽；嫩匀尚红亮。": "Fine, tender and tightly formed, even and clean, glossy black with golden down; red, bright liquor; rich, lasting sweet aroma; full, mellow, fresh and brisk taste; tender, even infused leaves, fairly red and bright.", "source_scoped_named_product；柏泉茶厂具名柏泉绿茶路线": "source_scoped_named_product; the named Baiquan green tea route from Baiquan Tea Factory.", "土层深厚，疏松透气、排水好、有机质含量多、微酸的土壤，土壤pH值5.8～6.9。": "Deep, loose, aerated, well-drained, organic-rich and slightly acidic soil, with pH 5.8–6.9.", "外形紧结有毫，绿润匀整，汤色黄绿明亮，香气清高，滋味醇厚回甘，耐冲泡，叶底黄绿。": "Tightly formed with visible down, green, lustrous and even; yellow-green, bright liquor; high, fresh aroma; full, mellow taste with a sweet aftertaste; withstands repeated infusions; yellow-green infused leaves.", "人工采摘，优质茶鲜叶要求一芽二叶和一芽三叶初展，名茶鲜叶要求单芽至一芽一叶开展。": "Hand-picked. Fresh leaves for quality tea require one bud with two leaves or one bud with three leaves just unfolding; those for premium named tea range from a single bud to one bud with one unfolded leaf.", "干茶：尚绿润，较扁平；汤色：尚绿明；香气：尚清香；滋味：尚鲜爽；叶底：黄绿尚亮。": "Dry leaves: fairly green and lustrous, relatively flat; liquor colour: fairly green and bright; aroma: fairly fresh; taste: fairly fresh and brisk; infused leaves: yellow-green and fairly bright.", "T/HNTI 025—2020 正文第2页，第4.3条；原料见正文第1—2页表1": "T/HNTI 025—2020, body page 2, clause 4.3; raw material requirements in Table 1 on body pages 1–2.", "按照原件纠正摘要误识，烘坯与最终烘焙分别保留。 书1834页“雁荡毛峰制作技艺”": "The summary's misreading is corrected against the original, retaining initial baking and final baking as separate stages. “Yandang Maofeng Production Skills,” book page 1834.", "2023年县级手工技能大赛报道展示的镇巴毛尖样品；未注明生产者、等级和具体批次。": "A Zhenba Maojian sample shown in a 2023 county-level handcraft skills competition report. Producer, grade and specific batch are not stated.", "按采摘时间及雨露水情况分级摊放；厚3—5厘米，6—12小时，每隔1—2小时轻翻。": "Spread separately by picking time and rain or dew conditions, 3–5 cm thick for 6–12 hours, turning gently every 1–2 hours.", "原文列云毫、云芽、云针、云雾、云玉、云翠、云片7个等级；没有分别给出七套感官表。": "The original lists seven grades—Yunhao, Yunya, Yunzhen, Yunwu, Yunyu, Yuncui and Yunpian—but does not provide seven separate sensory tables.", "武汉广播电视台采访中鑫碧舫生态果茶有限公司展示样本；不可据图断定等级和冲泡参数。": "A sample displayed by Xinbifang Ecological Fruit and Tea Co., Ltd. in a Wuhan Radio and Television interview. Grade and brewing parameters cannot be established from the image.", "“古人曾这样使用”不等于疗效经过现代人体研究证实；文化叙事中的治病说法单独标注。": "“People in the past used it this way” does not establish efficacy through modern human research. Healing claims in cultural narratives are labelled separately.", "成都博物馆介绍的20世纪前期茶馆，既是消费场所，也联系休闲、谋生和城市信息交流。": "The early-20th-century teahouses described by Chengdu Museum were places of consumption connected with leisure, livelihoods and the exchange of urban information.", "广东茶叶研究机构从云南大叶群体自然杂交后代中单株选育，1988年通过广东省审定。": "Selected by a Guangdong tea research institution from a single plant among naturally cross-pollinated offspring of a Yunnan large-leaf population; approved in Guangdong in 1988.", "王褒《僮约》将烹茶备具和到武阳买茶列入仆役事务，显示茶已进入家内服务和商品交换。": "Wang Bao's Tongyue lists preparing tea and utensils and buying tea at Wuyang among a servant's duties, showing tea's presence in domestic service and commodity exchange.", "不以“宋元产生”给某件茶宠断代；关于早期紫砂的具体考古解释仍应逐件、逐报告核对。": "No individual tea pet is dated by a claim that the form “originated in the Song–Yuan period.” Specific archaeological interpretations of early zisha still require object-by-object and report-by-report checking.", "报道有推广性质；可确认产品合作，不能据此确认销量、年轻人占比或实际文化传播效果。": "The report is promotional. It establishes a product collaboration, but not sales, the proportion of young customers or actual cultural outreach effects.", "下载PDF并用pypdf逐页提取；只使用两项保护要求，不主张已读全部4176页。": "The PDF was downloaded and text extracted page by page with pypdf. Only two protection requirements are used; no claim is made to have read all 4,176 pages.", "标准正文第3章：创新花果香版萎凋、轻摇、揉捻、发酵、干燥；不作为传统版统一规定。": "Chapter 3 of the standard: withering, light agitation, rolling, fermentation and drying for the innovative floral-and-fruity version. This is not treated as a universal rule for the traditional version.", "1211年成书、1694年刊本及荣西将茶纳入养生论；只作思想史，不支持医学疗效。": "Composition in 1211, the 1694 printed edition, and Eisai's inclusion of tea in a theory of health cultivation. Used only for intellectual history, not to support medical efficacy.", "2017年茶树参考基因组、风味代谢和咖啡因合成研究；不能将基因机制当成饮茶疗效。": "The 2017 tea reference genome and research on flavour metabolism and caffeine synthesis. Genetic mechanisms cannot be treated as evidence of benefits from drinking tea.", "福鼎活动与“超级泡泡”茶宠手办礼盒；含推广性质，只证明具体合作，不证明市场效果。": "The Fuding event and the “Super Bubbles” tea-pet figurine gift box. Promotional in nature; it establishes a specific collaboration, not its market impact.", "白叶、凤凰、石古坪三路与采青至烘焙工序；只取工艺共性，不转用旧志断定岭头品种起源": "The Baiye, Fenghuang and Shiguping routes, from picking through baking. Only shared processing features are used; old gazetteers are not repurposed to establish the origin of the Lingtou cultivar.", "实际读取本地原PDF已提取正文。名茶、原料品种、工艺与感官各取本条；不是等级表。": "Text extracted from the local original PDF was actually read. The named tea, raw-material cultivar, process and sensory description are taken from this entry; it is not a grading table.", "web工具读到完整页面正文；本地requests返回403，未伪造HTML缓存。": "The web tool read the complete page text. Local requests returned 403; no HTML cache was fabricated.", "申请人铜仁学院；发明人田洪玉、梁成艾（Google Patents公开专利正文）": "Applicant: Tongren University; inventors: Tian Hongyu and Liang Cheng'ai (public patent text on Google Patents).", "磨坪贡茶 摊青 -site:thetea.app -site:baidu.com": "Moping Gongcha leaf spreading -site:thetea.app -site:baidu.com", "陈彩霞/垄上行定向检索仅回到前轮采访文字稿，无新的原始媒体入口，本轮不重抓旧页。": "Targeted searches for Chen Caixia and Longshangxing returned only the interview transcript examined previously, with no new original-media entry point. The old page was not fetched again in this round.", "Web不可读取；常规HTTP200仅浏览器升级提示页，没有可核商品详情或实物图。": "Unreadable through the web tool. An ordinary HTTP 200 response contained only a browser-upgrade notice, with no verifiable product details or specimen image.", "玻璃杯中观赏芽叶舒展，被地方茶事称为“杯中森林”；朱元璋赐名故事另按传说处理。": "Watching the buds and leaves unfold in a glass is described in local tea culture as a “forest in the cup.” The story of Zhu Yuanzhang bestowing the name is treated separately as legend.", "通用储存提示：遵从产品标签，保持防潮、避光、无异味；本轮未核定该茶专属保质期。": "General storage guidance: follow the product label and protect against moisture, light and foreign odours. No tea-specific shelf life was verified in this round.", "政和白茶中的白牡丹商品样本，不代表白毫银针、寿眉等全部花色；商家水印完整保留。": "A Baimudan product sample within Zhenghe white tea; it does not represent all styles such as Baihao Yinzhen and Shoumei. The retailer's watermark is retained in full.", "水仙的品种韵与山场、制法相配合，是理解闽北、闽南和广东同名“水仙”的重要对照。": "Shuixian's cultivar character works together with site and processing, providing an important comparison for teas called Shuixian in northern Fujian, southern Fujian and Guangdong.", "鹿谷茶业及比赛茶文化使产地名进一步成为风格名称，购买和建库时应同时记录实产地。": "Lugu's tea industry and competition culture helped turn the place name into a style name. Actual production origin should also be recorded when buying tea or building the database.", "国家非遗介绍将创制背景记在19世纪中叶；2021年制作技艺入选国家级扩展项目。": "The national intangible heritage introduction dates its creation context to the mid-19th century. Its production skills were added to the national heritage extension list in 2021.", "木炭烘焙与地方原料应用推动了不同于松烟小种的红茶风格，外销是其近现代历史组成。": "Charcoal baking and local raw materials fostered a black tea style distinct from pine-smoked Xiaozhong. Export trade is part of its modern history.", "湘丰700g千两茶切片产品；展示的是切片，不是整支千两柱，保留生产者原图文字。": "Xiangfeng's 700 g sliced Qianliang tea product. The image shows slices, not a whole Qianliang column, and retains the producer's original image text.", "本条不生成process.steps，避免将企业生产线概况硬变成产品完整工艺。": "No process.steps are generated for this entry, to avoid forcing a company's production-line overview into a complete product process.", "车顺号易武古树生茶茶汤视频封面原图，具体年份与批次未注明，不等同历史贡茶实物。": "Original video cover image of liquor from Cheshunhao's Yiwu ancient-tree raw tea. Year and batch are unspecified; it is not a specimen of historical tribute tea.", "汤色：依年限可呈黄绿色、金黄色或红色；香气：嗅之微酸；滋味：轻柔爽口、回味甘甜": "Liquor colour: yellow-green, golden yellow or red depending on age; aroma: slightly sour; taste: gentle and refreshing, with a sweet aftertaste.", "原文将“斜锅竹丝炒手杀青”列为本版本第2道工序；具体操作按该版本加工章节阅读。": "The original lists “heat-fixing in a sloping pan with a bamboo-strip stirring arm” as step 2 of this version. Consult that version's processing chapter for detailed operations.", "浙江省金华市婺城区所辖的箬阳乡、塔石乡、莘畈乡、沙畈乡等4个乡镇54个行政村。": "54 administrative villages in four townships—Ruoyang, Tashi, Xinfan and Shafan—in Wucheng District, Jinhua, Zhejiang.", "原生有性群体种及适宜加工寿宁高山茶的品种，如高山群体菜茶、福云品系等优良品种。": "Native seed-propagated populations and cultivars suitable for Shouning high-mountain tea, including superior material such as high-mountain local Caicha populations and Fuyun lines.", "海拔600～1000m，pH值4.8～6.5，土壤为黄棕壤，土层深厚，肥力高。": "Elevation 600–1,000 m; pH 4.8–6.5; deep, highly fertile yellow-brown soil.", "茶树品种选择以九畹溪镇蔡家坡丝绵茶基地的茶树为母本，通过无性系繁育后移栽大田。": "Mother plants are selected from the Simian tea base in Caijiapo, Jiuwanxi Town, clonally propagated and transplanted into production fields.", "细嫩紧秀，匀齐、净，乌润显金毫；红亮；甜香浓郁尚持久；醇厚尚鲜爽；嫩匀尚红亮。": "Fine, tender and tightly formed, even and clean, glossy dark leaves with golden down; red, bright liquor; rich sweet aroma with fairly good persistence; full, mellow taste, fairly fresh and brisk; tender, even infused leaves, fairly red and bright.", "光明茶、砂糖橘、藠头、甜瓜……物阜民丰的武汉江夏山坡街风味足-武汉市农业农村局": "Guangming Tea, Shatang Mandarin Oranges, Chinese Onions, Melons… Abundant Local Flavours in Shanpo Subdistrict, Jiangxia, Wuhan — Wuhan Municipal Bureau of Agriculture and Rural Affairs", "将茶叶聚拢成20～25cm山丘状，置于干燥通风、无阳光直射处，静置1-4小时。": "Gather the tea into a mound 20–25 cm high and leave it for 1–4 hours in a dry, ventilated place out of direct sunlight.", "窨制前茶坯通过温度100～120℃烘焙、摊凉，将茶坯降温至35℃以下，水分要求": "Before scenting, bake the tea base at 100–120°C and spread it to cool to 35°C or below; moisture requirement", "原料芽叶较大；红茶实例茶条经发酵呈深红色，茶汤红艳明亮，绿茶与红茶应分别观察。": "The raw-material buds and leaves are relatively large. In the black tea example, fermentation turns the strands deep red and the liquor vivid red and bright. Green and black tea should be assessed separately.", "东部茶区发展的特色乌龙茶，茶汤较传统清香型乌龙偏橙红；不是把红茶与乌龙茶混合。": "A distinctive oolong developed in the eastern tea region, with liquor tending more orange-red than traditional fresh-aroma oolong. It is not a mixture of black tea and oolong.", "扁平形／特级／2023版标准：鲜醇甘爽；卷曲形／特级／2023版标准：鲜醇甘爽": "Flat-shaped / Special Grade / 2023 standard: fresh, mellow, sweet and brisk; Curled / Special Grade / 2023 standard: fresh, mellow, sweet and brisk.", "摊晾 → 杀青与冷却 → 揉捻（按茶型选用） → 理条（按茶型选用） → 干燥": "Spreading → heat-fixing and cooling → rolling (as appropriate to tea shape) → leaf alignment (as appropriate to tea shape) → drying", "呈毛笔形状，茶韵深远；茶汤金黄透亮，入口淡雅回甘，微香生津，口爽心舒、回味悠远": "Writing-brush shaped, with deep tea character; golden, clear liquor, a delicate taste and sweet aftertaste, subtle fragrance that stimulates salivation, a refreshing, soothing impression and a lingering finish.", "旧摘要与本档主链相容或较简略；本次只核新档引用范围，不升级旧来源的其他主张。 ": "The old summary is compatible with, or less detailed than, this record's main route. This review checks only the new record's citation scope and does not upgrade other claims in older sources.", "它嵌入日常待客与交往。非遗展示中的程式有整理与教学作用，家庭茶席不必逐项照演。": "It is embedded in everyday hospitality and social contact. Formal sequences in heritage demonstrations serve documentation and teaching; household tea gatherings need not reproduce every step.", "读报会客、戏曲演出和替熟人“喊茶钱”等活动，显示娱乐、消息流通与人际关系交织。": "Reading newspapers, receiving guests, opera performances and calling out tea payments on behalf of acquaintances show how entertainment, news circulation and social relationships intertwined.", "树姿半开张，成熟叶窄椭圆，适制绿茶；品种授权、登记和首次采制属于不同时间节点。": "Semi-spreading growth habit, with narrowly elliptical mature leaves, suitable for green tea. Cultivar rights, registration and first harvesting and processing are different milestones.", "传世文献中的茶，既可制饼、捣碎、调入葱姜等，也进入待客、节俭和清谈的文化表达。": "In surviving texts, tea could be made into cakes, crushed and mixed with ingredients such as scallions and ginger. It also entered cultural expressions of hospitality, frugality and refined conversation.", "只用于名丛关系及感官描述；不把唐宋蒸青团茶当成今天的乌龙茶，也不采用健康宣传。": "Used only for named-bush relationships and sensory descriptions. Tang–Song steamed tea cakes are not treated as today's oolong, and health promotion is excluded.", "采用茶叶研究所林智研究员的家庭储存原则；不把经验保质期当成所有产品的统一标准。": "Uses household storage principles given by researcher Lin Zhi of the Tea Research Institute; practical shelf-life estimates are not treated as a universal standard for every product.", "2020年5月21日首次联合国国际茶日纪念；小农生计、可持续价值链与气候挑战。": "The first United Nations International Tea Day observance on 21 May 2020; smallholder livelihoods, sustainable value chains and climate challenges.", "有署名现场采访俞芳华的制茶图文；不是政府非遗认定文件，仅用制作观察和传习事实。": "A bylined, on-site illustrated interview with tea maker Yu Fanghua. This is not a government heritage-designation document; only observed production and transmission are used.", "仅取红茶原料、羊楼洞产地、牌坊与火车头压纹；公开简介开埠年代存在混淆，不采用。": "Only the black tea raw material, Yangloudong origin, and archway and locomotive impressions are used. The public introduction confuses port-opening dates, which are excluded.", "搜索索引可读的张豫青等[64]研究段；原叶、萎凋后、揉捻后、发酵后、干燥后样本": "The searchable passage on research by Zhang Yuqing et al. [64]: samples of original leaves and leaves after withering, rolling, fermentation and drying.", "活动主办学院记录洪雅本地茶叶点茶体验；这是现代教育活动，不推为某绿茶历史工序。": "The organizing college records a diancha experience using local Hongya tea. This is a modern educational activity, not evidence of a historical processing step for a particular green tea.", "中文Description，转引2024《中国茶树品种资源志》页396—397": "Chinese Description, citing pages 396–397 of the 2024 Flora of Chinese Tea Cultivar Resources.", "T/YTTSS 002—2020 烟台茶 绿茶加工技术规程：国家标准馆公开范围": "T/YTTSS 002—2020, Yantai Tea: Technical Code for Green Tea Processing — publicly accessible scope at the National Library of Standards.", "地方网销流通文件的三档产品要求，不标为国家标准。已读取完整公开HTML及表格。": "Three product tiers in a local online-sales circulation document, not labelled a national standard. The complete public HTML and tables were read.", "采访中分别描述扁平和卷曲海阳绿茶。扁平版本有完整叶底描述；卷曲版本未描述叶底。": "The interview describes flat and curled Haiyang green tea separately. The flat version has a complete infused-leaf description; the curled version has none.", "大众网·海报新闻记者王艳、汤淼、程国闰；澎湃号媒体同步（2022-05-03）": "Dazhongwang · Haibao News reporters Wang Yan, Tang Miao and Cheng Guorun; synchronized on The Paper's media account (2022-05-03).", "在大益庄园 做一饼会长跑的茶（《大观周刊》2017年第5期·旅游署名报道转载）": "Make a Tea Cake Built for the Long Run at Dayi Manor (reposted bylined travel report from Daguan Weekly, issue 5, 2017).", "新发现公开入口已核到可读范围，当前无可继续核对的准确实物图；不再循环宽泛搜索。": "The readable scope of the newly discovered public entry point has been checked. No accurate specimen image remains available for further verification; broad searches will not be repeated in a loop.", "公开机构或生产者原页图片，未见独立再传播许可；保留原图与来源供私有资料参照。": "Original-page image from a public institution or producer, with no separate redistribution licence found. The original and its source are retained for private reference.", "已读取县志搜索返回的“研制过程”整段，现代创制时间明确；朱元璋赐名另属传说。": "The full “development process” passage returned by the county-gazetteer search was read and clearly dates the modern creation. Zhu Yuanzhang bestowing the name is a separate legend.", "国家级制作技艺于2011年公布；非遗资料将现代工艺的发展与清代地方茶业联系。": "National-level production skills were announced in 2011. Heritage material connects development of the modern process with the local Qing-dynasty tea industry.", "公开预览明确给出五道主工序；后续参数解释截断，因此只整理主链，不补生产时温。": "The public preview explicitly gives five main operations. Subsequent parameter explanations are truncated, so only the main route is structured, with no added production times or temperatures.", "名丛风味不宜简化为固定一种果香；陈德华指出精制后各名丛的差异并非都容易辨认。": "Named-bush flavours should not be reduced to a single fixed fruit aroma. Chen Dehua notes that differences among named bushes are not always easy to distinguish after refining.", "以永春县范围内佛手茶树鲜叶制成的乌龙茶，团体标准区分颗粒形、条形及不同香型。": "Oolong made from fresh leaves of Foshou tea plants within Yongchun County. The group standard distinguishes pellet and strip shapes and different aroma styles.", "宜红条目中的宜昌宜红区域版本。文章另一处专家说橘红汤、果蜜香，未与篇首拼混。": "The Yichang Yihong regional version within the Yihong entry. Elsewhere in the article, an expert describes orange-red liquor and fruit-and-honey aroma; these are not combined with the opening description.", "装篓、扎箍、踩篓、杠压需要多人配合，茶的形态保存了集体劳动和长途运输的痕迹。": "Basket filling, hoop binding, trampling and lever pressing require teamwork. The tea's form preserves traces of collective labour and long-distance transport.", "现有标准名称保留“横县茉莉花茶”；现代行政地名使用横州，资料需保留原标准名。": "The existing standard name retains “Hengxian Jasmine Tea.” The modern administrative name is Hengzhou, but records should preserve the original standard title.", "采摘时间在每年清明前。采摘标准以特级单芽或一芽一叶初展，一级一芽一叶开展为主": "Picked before Qingming each year. Special Grade mainly uses single buds or one bud with one just-unfolding leaf; First Grade mainly uses one bud with one unfolded leaf.", "国家地理标志技术资料规定其产地与品质要求；本条暂不采用未核查的帝王贡茶故事。": "National geographical indication technical material specifies origin and quality requirements. Unverified imperial tribute-tea stories are not currently used in this entry.", "转载的商品销售说明不等于独立审评；历史年代、陈化速度、检测和投资宣传未采入。": "Reposted product sales descriptions are not independent sensory assessments. Historical dates, ageing speed, testing and investment claims are excluded.", "先空揉2-3分钟，逐渐加压4-5分钟，再空揉2-3分钟。反复二次后出桶下机。": "Roll without pressure for 2–3 minutes, gradually apply pressure for 4–5 minutes, then roll without pressure for another 2–3 minutes. Repeat twice before unloading the machine.", "土壤以红壤或黄壤土为主，pH值4.5～6.5，有机质含量10～30g/kg。": "Predominantly red or yellow soils, with pH 4.5–6.5 and organic matter of 10–30 g/kg.", "干茶外形：形如凤羽，色如翠玉；汤色：清黄明亮；香气：鲜爽馥郁；滋味：甘醇生津": "Dry-leaf appearance: phoenix-feather shaped, jade green; liquor colour: clear yellow and bright; aroma: fresh, brisk and rich; taste: sweet and mellow, stimulating salivation.", "五峰县内红茶团标具名等级；并非本馆实物审评，也非2025GI不分级综合要求。": "Named grades in a group standard for black tea within Wufeng County. These are neither this library's specimen assessments nor the ungraded overall requirements of the 2025 GI.", "选择应适宜本地生态环境，抗寒耐旱性强，产量高品质好的品种，以本地大叶种为主。": "Select cultivars suited to the local environment, with strong cold and drought resistance, high yield and good quality, primarily local large-leaf varieties.", "原文将“毛茶拼配辅付制”列为本版本第2道工序；具体操作按该版本加工章节阅读。": "The original lists “unfinished-tea blending and auxiliary preparation” as step 2 of this version. Consult that version's processing chapter for detailed operations.", "原文将“茶鲜叶分级进厂”列为本版本第1道工序；具体操作按该版本加工章节阅读。": "The original lists “graded intake of fresh tea leaves” as step 1 of this version. Consult that version's processing chapter for detailed operations.", "时间为60～90分钟，成条率90%以上，茶条紧卷，茶汁外溢，粘附于茶条表面。": "60–90 minutes, with at least 90% of leaves formed into tightly rolled strands and expressed juice adhering to their surfaces.", "干茶外形：似螺非螺、似眉非眉，翠绿披毫；香气：芬芳；滋味：清醇爽口、回甘绵长": "Dry-leaf appearance: neither quite spiral-shaped nor eyebrow-shaped, emerald green and down-covered; aroma: fragrant; taste: clean, mellow and refreshing, with a long sweet aftertaste.", "适时采摘，采摘一芽一叶初展至一芽二叶开展，不采病虫叶、紫芽叶、不带鱼叶、鳞片": "Pick at the appropriate time, from one bud with one just-unfolding leaf to one bud with two unfolded leaves. Exclude pest- or disease-damaged leaves, purple buds, fish leaves and scales.", "福建绿色食品发展中心2024图文：传统天山绿茶，未分等级：条索壮实，色泽翠绿": "Fujian Green Food Development Center's 2024 illustrated article: traditional Tianshan green tea, ungraded — robust strands and emerald-green colour.", "2023团体标准具名等级品质要求，不是本馆实物审评；与已有地标总述并列保存。": "Quality requirements for named grades in the 2023 group standard, not this library's specimen assessment. Retained alongside the existing GI overview.", "春茶新茶 手工明前春茶 禺峰二级桐柏玉叶山野茶 龙井绿茶 250g_虎窝淘": "Fresh Spring Tea, Handmade Pre-Qingming Tea, Yufeng Grade 2 Tongbai Yuye Mountain Tea, Longjing Green Tea, 250 g — Huwo Tao", "补全原文市辖所指桂林市；行政范围按2025保护要求，不视为现行行政区划说明。": "Clarifies that the city referred to in the original is Guilin. Administrative coverage follows the 2025 protection requirements, not a statement of current administrative divisions.", "研究指出，宋代尚白的汤花与黑色釉面形成视觉对照，器形和釉色服务于观汤与评茶。": "Research notes the visual contrast between the pale foam prized in the Song dynasty and black glaze. Vessel form and glaze colour served the observation of liquor and tea assessment.", "不能写成1391年发明散茶、全国同时废饼茶，或一道命令立即完成“废蒸改炒”。": "This must not be rewritten as the invention of loose-leaf tea in 1391, the simultaneous abolition of cake tea nationwide, or the immediate replacement of steaming by pan-firing through a single decree.", "转述1998年制茶技术推广手册所载魏蔭、王士諒两个得名版本；不证明情节发生。": "Retells the Wei Yin and Wang Shiliang naming accounts recorded in a 1998 tea-production extension handbook; it does not establish that the events occurred.", "接受学名、种级分类及截至访问日的5个接受种下分类群；分类处理可能随研究更新。": "The accepted scientific name, species-level classification and five accepted infraspecific taxa as of the access date. Taxonomic treatment may change with research.", "2022-04-07香炉观茶场负责人采访、王妃种茶传说；所引苏诗未与古籍校核": "Interview with the head of Xiangluguan Tea Farm, 2022-04-07, and the legend of a prince's consort planting tea. The cited Su poem was not checked against ancient editions.", "原站证书过期未绕过；仅引用检索节选所载20世纪70年代初创制，未采国礼传奇。": "The original site's expired certificate was not bypassed. Only the search excerpt's early-1970s creation date is cited; the state-gift legend is excluded.", "专业出版社公开全文；只取该品种的来源及适制性，不把系列不同编号混为同一品种。": "Public full text from a professional publisher. Only this cultivar's origin and processing suitability are used; differently numbered cultivars in the series are not conflated.", "官方报道明确列举六个主要环节，同时称总计十几道工序；本记录不是细分工序全表。": "The official report explicitly names six main stages while stating there are more than ten operations in total. This record is not a complete list of detailed operations.", "职教沃土育“茶” 产教融合兴“业”——大悟县高素质农民茶叶技术培训班圆满收官": "Vocational Education Nurtures Tea, Industry–Education Integration Builds Careers — Dawu County's Tea Technology Training for High-Calibre Farmers Concludes Successfully", "Q/LYQC 0001S—2019 六安篮茶：历史企业标准表1与§1/3.1": "Q/LYQC 0001S—2019, Lu'an Basket Tea: Table 1 and clauses 1/3.1 of the historical enterprise standard.", "\"三峡白毫\" -site:thetea.app -site:sohu.com": "\"Sanxia Baihao\" -site:thetea.app -site:sohu.com", "作者页尾说明图片为其本人拍摄，使用应请求许可并署名；未取得授权、未下载图片。": "The author states at the page's end that the photographs are their own and requests permission and attribution for use. Permission has not been obtained and the images were not downloaded.", "采摘、拣尖及逐叶整形强调手工判断；谷雨前后的制茶季与当地山场节律紧密相连。": "Picking, tip selection and shaping individual leaves emphasize manual judgement. The tea-making season around Guyu closely follows the rhythms of local mountain sites.", "已核对2022年地方协会加工技术规程；该技术文本不承担茶业起源年代的证明。": "The local association's 2022 processing code has been checked. This technical text does not establish when the tea industry began.", "以萎凋、干燥为核心的制茶传统，依赖观察天气与叶态；少工序并不等于无需技艺。": "A tea-making tradition centred on withering and drying, requiring observation of weather and leaf condition. Fewer operations do not mean no skill is required.", "滋味段在“回”字处截断，未补写回甘；鲜叶大如掌、卵圆形等品种性状不作叶底。": "The taste passage cuts off at the character “hui”; a sweet aftertaste has not been added. Cultivar traits such as palm-sized, ovate fresh leaves are not treated as infused-leaf descriptions.", "国家非遗文本记中小叶原料与春季芽叶等级；“宁红”是产品体系，不是茶树品种。": "The national intangible heritage text records small- and medium-leaf raw materials and spring shoot grades. “Ninghong” is a product system, not a tea cultivar.", "原文将此品质系于自然萎凋、手工精揉、木炭烘焙的历史路径，不覆盖后来机械版。": "The original associates this quality with a historical route of natural withering, careful hand rolling and charcoal baking; it does not cover later mechanized versions.", "历史标准流程列为第一道工序，原文作“萎调”；未列具体温度、时间或摊叶参数。": "Listed as the first operation in the historical standard, where “withering” is written with a variant character. No specific temperature, time or spreading parameters are given.", "旧文为相容的原理概述，本轮补上苏州项目本身列明的工序；原页疑似错字不采用。": "The earlier text gives a compatible overview of principles. This round adds operations listed by the Suzhou project itself; apparent typographical errors on the original page are excluded.", "选择自然、槽式、架式或程控方式，摊至芽叶柔软；规定含水量为65%—70%。": "Use natural, trough, rack or program-controlled withering until the shoots soften; specified moisture content is 65%–70%.", "找到贡茶文化与现代恢复记录；旧诗与茶宴作为历史文化，不另编帝王或神仙故事。": "Records of tribute-tea culture and modern revival were found. Old poetry and tea banquets are treated as history and culture, without inventing imperial or immortal stories.", "浙江省衢州市衢江区所属的10个镇、8个乡、1个办事处，共计244个行政村。": "244 administrative villages in 10 towns, 8 townships and 1 administrative office in Qujiang District, Quzhou, Zhejiang.", "发现有茶叶站人员访谈支撑的选种经过，作为现代茶人故事；未采用神仙赐茶版本。": "A cultivar-selection account supported by an interview with tea-station staff was found and used as a modern tea-worker story. The immortal-bestowing-tea version was excluded.", "原文将“揉捻（做形）”列为本版本第2道工序；具体操作按该版本加工章节阅读。": "The original lists “rolling (shaping)” as step 2 of this version. Consult that version's processing chapter for detailed operations.", "作为浮梁绿茶的具名样本独立记录，不将它的叶底特征推广给浮梁全部绿茶或红茶。": "Recorded separately as a named Fuliang green tea sample; its infused-leaf characteristics are not generalized to every Fuliang green or black tea.", "原件两次使用“回溯”，此处照录，不擅自改为“回潮”；术语待原发布部门核实。": "The original uses “retracing” twice. It is retained here rather than silently changed to “moisture equilibration”; the term awaits verification by the issuing authority.", "海拔600～1200m之间、pH值5.5～6.8左右的酸性紫红色土壤地块。": "Acidic purple-red soil plots at 600–1,200 m elevation, with pH approximately 5.5–6.8.", "原文将“烘干（定型）”列为本版本第3道工序；具体操作按该版本加工章节阅读。": "The original lists “drying (setting the shape)” as step 3 of this version. Consult that version's processing chapter for detailed operations.", "原文将“鲜叶进厂摊凉”列为本版本第1道工序；具体操作按该版本加工章节阅读。": "The original lists “receiving and spreading fresh leaves to cool” as step 1 of this version. Consult that version's processing chapter for detailed operations.", "古琶茶条索紧结，色绿有毫，香气浓、有花香，汤色黄绿亮，滋味甘醇，叶底黄绿。": "Gupa tea has tightly formed green strands with visible down, a strong floral aroma, yellow-green bright liquor, a sweet mellow taste and yellow-green infused leaves.", "【符合供港澳标准﹡茗韵云顶山红茶伴手礼盒】高山嫩芽红茶，清香甘甜，入口鲜爽": "[Meets Hong Kong and Macao Supply Standards* — Mingyun Yundingshan Black Tea Gift Box] High-mountain tender-bud black tea, fresh-scented and sweet, with a fresh, brisk taste.", "陇南绿茶地域类别下的康县阳坝翠竹具名商品样品，图片不代表陇南所有绿茶外形。": "A named Kangxian Yangba Cuizhu product sample within the regional category of Longnan green tea. The image does not represent the appearance of every Longnan green tea.", "采摘芽长于叶的一芽一叶，保持芽叶完整；鲜叶经锅炒杀青与做形后，以烘笼烘干。": "Pick one bud with one leaf, with the bud longer than the leaf, keeping the shoots intact. Pan heat-fixing and shaping are followed by basket drying.", "PDF第3页/印刷274页1.1。只作样品说明，不能从七步概述推补为九步。": "PDF page 3 / printed page 274, section 1.1. Used only as a sample description; the seven-step overview cannot be expanded by inference into nine steps.", "上饶白眉地标资料页展示样本；未标银毫、毛尖、翠峰花色或等级，不能据图推定。": "A sample displayed on the Shangrao Baimei GI information page. The Yinhao, Maojian or Cuifeng style and grade are not labelled and cannot be inferred from the image.", "是生产线应用结果，不是一级标准逐条原文，也不是所有沿溪山白毛尖的测定结果。": "These are production-line application results, not a clause-by-clause transcription of a First Grade standard or measurements of all Yanxishan Baimaojian.", "生卷曲细紧、匀整、匀净、鲜绿油润、栗香纯正、绿明亮、鲜爽醇厚、细嫩绿亮一级": "First Grade: curled, fine and tight; even, uniformly clean, fresh green and lustrous; pure chestnut aroma; green, bright liquor; fresh, brisk, full and mellow taste; fine, tender, green and bright infused leaves.", "适制品质：皖茶9号制汀溪兰香的品种说明（原文品种适制描述，非地区统一等级）": "Processing suitability: description of Wancha No. 9 used for Tingxi Lanxiang (the original cultivar-specific description, not a uniform regional grade).", "同一款茶可以有不同泡法；先确定器具、目的和茶水比例，再比较水温与出汤时间。": "The same tea can be brewed in different ways. First establish the vessel, purpose and tea-to-water ratio, then compare water temperature and infusion time.", "故宫茶文化专题将该展品列为南京市博物总馆藏紫砂提梁壶，注明出自南京吴经墓。": "The Palace Museum tea-culture feature identifies the exhibit as a zisha overhead-handle teapot in the Nanjing Museum Administration collection, excavated from Wu Jing's tomb in Nanjing.", "报道未说明所有茶宠均以同一道工序制作，也不证明茶宠和盲盒必定是同一个产品。": "The report does not say every tea pet uses the same production operation, nor does it establish that a tea pet and a blind box necessarily constitute the same product.", "直接打开正文，仅核白鸡冠黄化与光响应的品种性状；不把叶色作为茶类分类标准。": "The full text was opened directly. Only Baijiguan's yellowing leaf phenotype and light response are checked; leaf colour is not used to classify tea categories.", "黄大茶相关实验研究（安徽农业大学学报2018，45(5)：801—807）": "Experimental research on Huangdacha (Journal of Anhui Agricultural University, 2018, 45(5):801–807).", "搜索返回的完整正文节选可读，原站直接抓取超时；引用范围限定于所见试验摘要。": "The complete text excerpt returned by search was readable, while direct retrieval of the original site timed out. Citation scope is limited to the visible experimental abstract.", "2023年机构亲办传统制茶研习，记录木栅产区、萎凋率及搅拌控制、烘焙技术。": "The institution's own 2023 traditional tea-making workshop records the Muzha region, withering ratio, agitation control and baking techniques.", "取手工制茶四阶段与鲜叶规格；不将网页旧面积数字作为当前统计，泉名传说另论。": "Uses the four stages of handmade processing and fresh-leaf specifications. Old acreage figures on the webpage are not treated as current statistics; the spring-name legend is considered separately.", "2007-04-27现场报道：2003示范区建设、技术服务队、2005申报": "On-site report dated 2007-04-27: demonstration-area construction in 2003, technical service teams and an application in 2005.", "林芝春绿、易贡红独立分节；分别第8、第9张正文图（0-based 7、8）": "Linzhi Chunlü and Yigong Black Tea have separate sections, in the eighth and ninth body images respectively (zero-based indices 7 and 8).", "学会公开全文已读；只整理育种来历、形态与适制性，未收录文章中健康功效宣称。": "The society's public full text was read. Only breeding history, morphology and processing suitability are structured; the article's health-benefit claims are excluded.", "DB53/T 1265.4—2024 老姆登茶 第4部分：鲜叶采摘及初加工": "DB53/T 1265.4—2024, Laomudeng Tea, Part 4: Fresh-Leaf Picking and Primary Processing.", "当前实物图覆盖272/300；原12款仍有12款，后续目录另有16款待核。": "Current specimen-image coverage: 272/300. All 12 of the original 12 remain unresolved, with 16 additional later catalogue entries awaiting verification.", "品鉴会全景：参会人员、讲解者和茶具，未见可读南川大树茶具名标识与独立样本。": "A wide view of a tasting event showing participants, a presenter and teaware, with no readable named label or separate specimen of Nanchuan Dashucha.", "该官方专题展示的安吉白茶样品；等级、摄影者和拍摄年份未标明，不自行推定。": "The Anji Baicha sample shown in this official feature. Grade, photographer and year of photography are not stated and are not inferred.", "茶名与新昌大佛寺相联系，当地以礼佛茶事、茶文化节和唐诗文化表达地域特色。": "The tea name is linked to Xinchang's Great Buddha Temple. Local Buddhist tea activities, tea-culture festivals and Tang-poetry culture express regional identity.", "汉中绿茶体系中的仙毫产品，本条只记录2023西乡手工技艺比赛展示的主链。": "A Xianhao product within the Hanzhong green tea system. This entry records only the main route displayed at Xixiang's 2023 handcraft competition.", "白茶品类与福鼎地域是不同维度；本次不将大白、大毫品种范围扩写为穷尽清单。": "White tea as a category and Fuding as an origin are different dimensions. This round does not expand the Dabaicha and Dahaocha cultivar scope into an exhaustive list.", "此为农业厅科普等级描述，省政府镜像标示失效，不充当现行强制或推荐性标准。": "This is a popular-science grade description from the agriculture department. The provincial government mirror marks it invalid; it is not used as a current mandatory or recommended standard.", "MyTeaPal 2023春季沩山毛尖黄茶样本；已排除同名现代绿茶商品。": "MyTeaPal's spring 2023 Weishan Maojian yellow tea sample. Modern green tea products of the same name have been excluded.", "图片版权归原权利人；保留原图和出处供私有资料参照，未取得独立再传播许可。": "Image copyright belongs to the original rights holder. The original and its attribution are retained for private reference; no separate redistribution permission has been obtained.", "国家非遗介绍将传入水仙茶苗的背景记为清末；2021年列入国家级扩展项目。": "The national heritage introduction places the arrival of Shuixian seedlings in the late Qing period. The skills entered the national extension list in 2021.", "干茶外形：条索细紧、带金毫，乌润；香气：甜香高长；滋味：浓醇；叶底：红亮": "Dry-leaf appearance: fine, tightly formed, dark and lustrous strands with golden down; aroma: high, lasting sweetness; taste: rich and mellow; infused leaves: red and bright.", "企业发酵规模、翻堆节点和时温不同；本条不提供无来源的统一天数或安全阈值。": "Fermentation scale, pile-turning points, times and temperatures differ among producers. This entry supplies no unsourced universal duration or safety threshold.", "茶坯处理后窨花、通花、烘焙并提花，保护要求列有一窨一提和二窨一提等流程。": "After preparing the tea base, scent with flowers, aerate, bake and finish with fresh flowers. The protection requirements list routes including one scenting plus one finishing scenting, and two scentings plus one finishing scenting.", "技术重点为原料拼配与人工后发酵，通过不同原料组合形成相对稳定的产品风格。": "The technical focus is raw-material blending and controlled post-fermentation, combining different materials to achieve a relatively consistent product style.", "外形紧直锋妙、色泽翠绿显毫、内质香气清雅、滋味鲜醇、汤色清澈、叶底嫩匀。": "Tight, straight leaves with fine tips, emerald-green colour and visible down; delicate aroma, fresh and mellow taste, clear liquor and tender, even infused leaves.", "原文将“毛茶筛分”列为本版本第10道工序；具体操作按该版本加工章节阅读。": "The original lists “sieving unfinished tea” as step 10 of this version. Consult that version's processing chapter for detailed operations.", "原文将“再过筛摊凉”列为本版本第8道工序；具体操作按该版本加工章节阅读。": "The original lists “sieving again and spreading to cool” as step 8 of this version. Consult that version's processing chapter for detailed operations.", "原文将“提香提毫”列为本版本第10道工序；具体操作按该版本加工章节阅读。": "The original lists “aroma development and bringing out down” as step 10 of this version. Consult that version's processing chapter for detailed operations.", "论文材料段明确作为所列研究样品加工流程的第2阶段；不另补论文未给的参数。": "The paper's materials section explicitly identifies this as stage 2 of the listed research-sample process. No parameters absent from the paper are added.", "兴山白茶的昭君白茶区域品牌样本；属白化茶树绿茶，不冒充六大茶类中的白茶。": "A Zhaojun Baicha regional-brand sample of Xingshan Baicha. It is green tea from an albino tea cultivar, not white tea among the six major categories.", "根据茶树各品种特早生、早生、中生的特征，区分各品种栽培区域，分品种采摘。": "Separate cultivation areas according to cultivars' exceptionally early-, early- or mid-season budbreak, and harvest each cultivar separately.", "一芽二叶、一芽三叶、一芽四叶或同等嫩度的茶梢；保持芽叶完整、新鲜、匀净。": "One bud with two, three or four leaves, or shoots of equivalent tenderness; keep shoots intact, fresh, even and clean.", "\"岭头单丛茶\" 制作 site:gov.cn -filetype:pdf": "\"Lingtou Dancong Tea\" production site:gov.cn -filetype:pdf", "云雾绿茶、银针和毛尖的原料及路线分别限定；银针技术参数不得转用其他版本。": "Raw materials and routes for Yunwu green tea, Yinzhen and Maojian are separately scoped. Yinzhen technical parameters must not be transferred to the other versions.", "报道中的扁形茶滋味鲜醇回甘，汤呈嫩黄；卷曲形滋味浓醇回甘，汤色黄绿明亮。": "In the report, flat tea tastes fresh and mellow with a sweet aftertaste and has tender-yellow liquor; curled tea tastes rich and mellow with a sweet aftertaste and has yellow-green, bright liquor.", "佛顶山野生苔茶手工扁茶公开专利方案（CN104430966A，2015）": "Public patent proposal for handmade flat tea from Fodingshan wild Taicha (CN104430966A, 2015).", "直略扁，尚匀齐、尚匀净，绿尚润；绿色、明亮；纯正；尚醇、爽口；嫩匀明亮。": "Straight and slightly flat, fairly even and clean, green with some lustre; green, bright liquor; pure aroma; fairly mellow and refreshing taste; tender, even, bright infused leaves.", "细紧微卷、绿润显毫；嫩绿、明亮；清香、持久；鲜醇甘爽；嫩绿、显芽、匀整。": "Fine, tight and slightly curled, green and lustrous with visible down; tender-green bright liquor; lasting fresh fragrance; fresh, mellow, sweet and brisk taste; tender-green infused leaves with visible buds, evenly arranged.", "条索紧结纤细卷曲、显毫，甜香浓郁持久；汤色橙红，明亮；滋味醇厚；叶底匀亮": "Tight, fine, curled strands with visible down; rich, lasting sweet aroma; orange-red, bright liquor; full, mellow taste; even, bright infused leaves.", "第646号公告：平利女娲茶（原文未分等级）：原文兼述甘醇、鲜淳清爽与醇厚": "Announcement No. 646: Pingli Nüwa Tea (ungraded in the original). The original describes it as sweet and mellow, fresh and refreshing, and full-bodied.", "已读期刊原站公开全文XML第1.1节；仅限本研究样品，正式标准缺口保持。": "Section 1.1 of the public full-text XML on the journal's own site was read. Applies only to this study's samples; the formal-standard gap remains.", "城市生活与饮茶人群扩大，明代著述尤其关心茶叶形色、合意的茶友与清幽场所。": "Urban life and the tea-drinking population expanded. Ming writings paid particular attention to leaf shape and colour, congenial tea companions and quiet, secluded settings.", "适制品质：庐云1号制庐山云雾茶的品种说明（原文品种适制描述，非商品等级）": "Processing suitability: description of Luyun No. 1 made into Lushan Yunwu tea (the original cultivar-specific suitability description, not a commercial grade).", "此轮为现代散茶非遗版；复原唐代蒸青饼茶须另档，不按名称沿革推断工艺未变。": "This round covers the modern loose-leaf heritage version. Reconstructions of Tang steamed cake tea require a separate record; name continuity does not establish unchanged processing.", "只用于原料及生熟工艺差异；不采纳文中的减肥、价格上涨或固定陈放年限说法。": "Used only for raw materials and differences between raw and ripe processing. Claims about weight loss, price increases or fixed ageing periods are excluded.", "权威研究综述性科普，不是单项临床试验；每条应用需保留茶汤与提取物的区别。": "An authoritative research-based overview for general readers, not an individual clinical trial. Every use must retain the distinction between tea infusion and extracts.", "主要品种、产区与完整制造主链；不把历史薰花版本混入今日自然花香条形包种。": "Principal cultivars, production regions and the complete main manufacturing route. Historical flower-scented versions are not mixed into today's naturally floral strip-shaped Baozhong.", "读取搜索索引的文章正文；直接打开超时。古代贡茶史不等于现代工艺同年起源。": "The article text in the search index was read; direct access timed out. The history of ancient tribute tea does not establish the same starting year for modern processing.", "白叶1号—International Camellia Register": "Baiye No. 1 — International Camellia Register", "搜索索引可读摘要，PMC正文遇验证码；病例登记不能估计普通饮茶者发生率。": "The abstract was readable in the search index; PMC full text presented a CAPTCHA. A case registry cannot estimate incidence among ordinary tea drinkers.", "2025年购销台账、茶标及线上销售监管实例；不是对任何商家真实性的背书。": "2025 examples of purchase-and-sales records, tea labels and online-sales oversight. These do not endorse the authenticity of any retailer.", "农业农村部、市场监管总局、全国供销合作总社（工信部装备工业发展中心刊载）": "Ministry of Agriculture and Rural Affairs, State Administration for Market Regulation, and All China Federation of Supply and Marketing Cooperatives (published by the Equipment Industry Development Center of the Ministry of Industry and Information Technology).", "茶产业从业者委员的走访与履职叙述；“两千年”不用于确定同名现代成品年龄。": "A tea-industry representative's account of visits and official duties. “Two thousand years” is not used to date the modern finished product of the same name.", "2017-01-22；县农业局长采访、20世纪60年代与90年代生产发展": "2017-01-22; interview with the county agriculture bureau director, covering production development in the 1960s and 1990s.", "已读索引节选；直接PDF打开因文件超过工具大小限制失败，未标为全文核验。": "The indexed excerpt was read. Direct PDF access failed because the file exceeded the tool's size limit; it is not marked as full-text verification.", "国家质量监督检验检疫总局、中国国家标准化管理委员会；国家标准全文公开系统": "General Administration of Quality Supervision, Inspection and Quarantine and Standardization Administration of China; National Standard Full-Text Disclosure System.", "International Camellia Register：川茶3号": "International Camellia Register: Chuancha No. 3", "第9.2条及资料性附录B.1—B.4；正文9—12页，PDF11—14页": "Clause 9.2 and informative Annex B.1–B.4; body pages 9–12, PDF pages 11–14.", "PDF第15—17页（正文第9—11页），资料性附录B；另第10页7.3": "PDF pages 15–17 (body pages 9–11), informative Annex B; also clause 7.3 on PDF page 10.", "商品编号TLH；干茶/山场/内质/第三泡汤色/叶底段（网页55–81行）": "Product code TLH; dry tea, growing site, internal quality, third-infusion liquor colour and infused-leaf passages (webpage lines 55–81).", "页面声明未经授权不得转载；站点仅作简短事实摘要和链接，不复制原照片或全文": "The page prohibits republication without authorization. The site provides only a brief factual summary and a link, without copying original photographs or the full text.", "桃江竹叶2023团标原PDF及分等级五维核验，与2025地标要求分版本。": "The original PDF of the 2023 Taojiang Zhuye group standard and its graded five-dimension sensory requirements were checked, kept as a separate version from the 2025 GI requirements.", "GI经营主体、具名生产者与产品检索；读取新经营主体名单/官网/展会产品。": "Searches for GI operators, named producers and products; new operator lists, official sites and exhibition products were read.", "公开原页图片，版权归原权利人；仅供私有资料参考，未取得独立再传播授权。": "Image from the public original page; copyright belongs to the original rights holder. For private reference only, with no separate redistribution authorization obtained.", "采用简介开头成茶描述；后段加工写翠绿显毫，为同页另一表述，不强行合并。": "Uses the finished-tea description at the beginning of the introduction. A later processing section describes emerald-green leaves with visible down; that separate wording is not forcibly merged.", "第5章按鲜叶等级和加工方式分路；本档未从这一章节核定唯一适制栽培品种。": "Chapter 5 separates routes by fresh-leaf grade and processing method. No uniquely suitable cultivar was established from that chapter in this record.", "2025年保护要求列槠叶种、敬亭群体种、舒茶早等；敬亭绿雪是成品茶名。": "The 2025 protection requirements list Zhuye, the Jingting local population, Shuchazao and others. Jingting Lüxue is the finished tea's name.", "政和白茶修订编制材料把贡眉与寿眉分别定义，查询产品时须同时看所用标准。": "Revision-drafting material for Zhenghe white tea defines Gongmei and Shoumei separately. The applicable standard must also be checked when looking up products.", "历史“六安茶”涵盖的地域较广，不能直接等同今天的六安瓜片或只指一个县。": "Historical “Lu'an Tea” covered a broad area and cannot be directly equated with today's Lu'an Guapian or confined to a single county.", "黄茶地方产品系列；下述是六安黄大茶的地方工艺，不代表全国所有同名产品。": "A regional yellow tea product range. What follows is the local process for Lu'an Huangdacha, not every product of that name nationwide.", "以水仙品种为身份线索的武夷岩茶；“老丛”或“高丛”另需树龄和管理证据。": "Wuyi rock tea identified through the Shuixian cultivar. “Old-bush” or “tall-bush” descriptions require separate evidence of tree age and management.", "2010年制作技艺列入福建省非遗；其寺院引种传说与地方茶业生产相联系。": "Its production skills entered Fujian's provincial intangible heritage list in 2010. Its monastery-introduction legend is associated with local tea production.", "对应祁门工夫红茶，不把切短整齐的传统工夫与祁红香螺、祁红毛峰合并外形。": "Applies to Qimen gongfu black tea. The short, evenly cut traditional gongfu appearance is not combined with Qihong Xiangluo or Qihong Maofeng.", "英德茶业的发展结合引种、育种与地方制茶实践，是现代红茶产区形成的案例。": "Yingde tea development combines introductions, breeding and local processing practice, illustrating the emergence of a modern black tea region.", "台湾南投鱼池、日月潭周边的地域红茶系列，覆盖不同大叶种资源及育成品种。": "A regional black tea range around Yuchi and Sun Moon Lake in Nantou, Taiwan, using different large-leaf resources and developed cultivars.", "鲜叶杀青、揉捻、日光干燥为晒青毛茶，再整理或蒸压成形；后续可自然陈放。": "Fresh leaves are heat-fixed, rolled and sun-dried into unfinished sun-dried tea, then sorted or steamed and compressed. They may subsequently age naturally.", "采已成熟发白而未全开的花苞，当晚鲜花开放时与茶坯窨香，随堆温调整工序。": "Pick mature, whitened flower buds before they fully open. Scent the tea base with the flowers when they open that evening, adjusting operations according to pile temperature.", "与蒙山茶传统技艺共同传承，不用蒙山产茶的古老年代代替现代石花工艺起点。": "Transmitted alongside traditional Mengshan tea skills. The antiquity of tea production on Mengshan is not used to date the start of the modern Shihua process.", "揉捻程度以叶片组织破碎率达45%～65%，成条率达60%～80%为宜。": "Roll to a leaf-tissue rupture rate of 45%–65% and a strand-formation rate of 60%–80%.", "它连接鄂西南制茶传统与砖茶商贸，应与赵李桥、羊楼洞等传承关系并列理解。": "It connects southwestern Hubei tea-making traditions with the brick-tea trade and should be understood alongside transmission relationships involving Zhaoliqiao and Yangloudong.", "原文将“复烘搓毫”列为本版本第5道工序；具体操作按该版本加工章节阅读。": "The original lists “repeat baking and rubbing to bring out down” as step 5 of this version. Consult that version's processing chapter for detailed operations.", "原文将“辉锅提香”列为本版本第6道工序；具体操作按该版本加工章节阅读。": "The original lists “finishing pan-firing and aroma development” as step 6 of this version. Consult that version's processing chapter for detailed operations.", "原文将“手工理条”列为本版本第4道工序；具体操作按该版本加工章节阅读。": "The original lists “manual leaf alignment” as step 4 of this version. Consult that version's processing chapter for detailed operations.", "原文将“初次理条”列为本版本第4道工序；具体操作按该版本加工章节阅读。": "The original lists “initial leaf alignment” as step 4 of this version. Consult that version's processing chapter for detailed operations.", "原文将“摊晾回潮”列为本版本第8道工序；具体操作按该版本加工章节阅读。": "The original lists “spreading to cool and moisture equilibration” as step 8 of this version. Consult that version's processing chapter for detailed operations.", "原文将“干茶整理”列为本版本第8道工序；具体操作按该版本加工章节阅读。": "The original lists “dry-tea finishing” as step 8 of this version. Consult that version's processing chapter for detailed operations.", "原文将“初烘做形”列为本版本第4道工序；具体操作按该版本加工章节阅读。": "The original lists “initial drying and shaping” as step 4 of this version. Consult that version's processing chapter for detailed operations.", "原文将“筛分整理”列为本版本第5道工序；具体操作按该版本加工章节阅读。": "The original lists “sieving and finishing” as step 5 of this version. Consult that version's processing chapter for detailed operations.", "原文将“干茶分筛”列为本版本第7道工序；具体操作按该版本加工章节阅读。": "The original lists “sieving dry tea into fractions” as step 7 of this version. Consult that version's processing chapter for detailed operations.", "原文将“定形干燥”列为本版本第4道工序；具体操作按该版本加工章节阅读。": "The original lists “shape-setting and drying” as step 4 of this version. Consult that version's processing chapter for detailed operations.", "有山歌戏文化报道；村民迁徙和古茶树年代只见二手资料，未编成已证实起源。": "Reports on mountain-song opera culture were found. Village migration and ancient tea-tree dates appear only in secondary material and were not turned into a verified origin account.", "揉捻以加压“轻—重—轻”交替进行，以轻揉为主。嫩叶揉捻20-25分钟。": "Alternate light–heavy–light rolling pressure, mainly using light pressure. Roll tender leaves for 20–25 minutes.", "外形紧结，苗锋修长，色泽乌润，汤色红亮，甜香高长，滋味甜醇，叶底浅红。": "Tightly formed with long, slender tips and glossy dark colour; red, bright liquor; high, lasting sweet aroma; sweet, mellow taste; pale-red infused leaves.", "外形紧结显毫；汤色明亮清澈；香气清香持久；滋味鲜爽回甘；叶底黄绿匀整。": "Tightly formed with visible down; bright, clear liquor; lasting fresh fragrance; fresh, brisk taste with a sweet aftertaste; yellow-green, even infused leaves.", "原文将“鲜叶验收”列为本版本第1道工序；具体操作按该版本加工章节阅读。": "The original lists “fresh-leaf acceptance” as step 1 of this version. Consult that version's processing chapter for detailed operations.", "原文将“低温长烘”列为本版本第3道工序；具体操作按该版本加工章节阅读。": "The original lists “prolonged low-temperature drying” as step 3 of this version. Consult that version's processing chapter for detailed operations.", "产地海拔高度在800m以下，土层深厚、土质疏松，土壤呈微酸性最为适宜。": "Production sites at 800 m elevation or lower, with deep, loose, slightly acidic soil, are most suitable.", "原文将“机制杀青”列为本版本第3道工序；具体操作按该版本加工章节阅读。": "The original lists “machine heat-fixing” as step 3 of this version. Consult that version's processing chapter for detailed operations.", "湖北省武汉市东西湖区柏泉街道所辖的红星大队、红光大队和园林大队3个村。": "Three villages—Hongxing Brigade, Hongguang Brigade and Yuanlin Brigade—under Baiquan Subdistrict, Dongxihu District, Wuhan, Hubei.", "原文将“一次窨花”列为本版本第2道工序；具体操作按该版本加工章节阅读。": "The original lists “first flower scenting” as step 2 of this version. Consult that version's processing chapter for detailed operations.", "原文将“摊凉萎凋”列为本版本第1道工序；具体操作按该版本加工章节阅读。": "The original lists “spreading to cool and withering” as step 1 of this version. Consult that version's processing chapter for detailed operations.", "本条仅核实流程顺序；该加工条款未列统一温度、时长或投叶量，不额外推定。": "Only the operation sequence is verified here. This processing clause gives no uniform temperature, duration or leaf load, and none are inferred.", "原流程合列为同一步骤；本次预览在技术小节标题处截断，未取得该步骤参数。": "Combined as one step in the original route. The preview cuts off at the technical subsection heading, so the parameters for this step were not obtained.", "易贡茶场具名绿茶产品；不代表林芝全市绿茶，也不作为全部易贡绿茶的别名。": "A named green tea product from Yigong Tea Farm. It represents neither all green tea in Linzhi nor an alternative name for every Yigong green tea.", "2017年产品介绍所列采期为5—6月，选取单芽以及芽叶初展的一芽一叶。": "The 2017 product introduction specifies harvesting in May–June, selecting single buds and one bud with one just-unfolding leaf.", "茶树茶成品；“枇杷”并不表示枇杷叶代用茶。本条按附件的杀青制法归绿茶。": "A finished product of the tea plant. “Pipa” does not indicate a loquat-leaf herbal infusion. This entry is classified as green tea according to the annex's heat-fixing process.", "2017年报道展示的一芽一叶原料绿茶样本，等级、厂商、年份批次未披露。": "A green tea sample made from one bud with one leaf, shown in a 2017 report. Grade, producer, production year and batch are not disclosed.", "紧结显锋苗，匀整匀净，灰绿油润；绿艳；馥郁，山韵味；鲜醇甘爽；嫩绿明亮": "Tightly formed with distinct pointed tips, even and clean, grey-green and lustrous; vivid-green liquor; rich aroma with mountain character; fresh, mellow, sweet and brisk taste; tender-green, bright infused leaves.", "桃江竹叶地标感官特色（三种加工方式共用总述）：扁平光滑似剑，色绿似墨玉": "Taojiang Zhuye GI sensory characteristics (a shared overview for three processing methods): flat, smooth and sword-like, green like dark jade.", "同一保护名称包括多种成茶工艺，按产品版本阅读；与同名茶树品种分别建档。": "The same protected name covers several finished-tea processes, which must be read by product version. The tea cultivar of the same name has a separate record.", "又称大号大白茶，为国家认定的茶树良种之一；1958年起在福建逐步推广。": "Also called Dahao Dabaicha, one of China's nationally recognized superior tea cultivars. Its gradual extension in Fujian began in 1958.", "无性系，中生种，适制绿茶。营养芽物候期在原试验中较龙井长叶迟4–7天。": "A clonal, mid-season cultivar suitable for green tea. In the original trial, vegetative bud development was 4–7 days later than Longjing Changye.", "这是多次交流与地方发展的过程；不把今日固定茶席仪式全部倒推至明末清初。": "This was a process of repeated exchange and local development. Today's fixed tea-table rituals are not all projected back to the late Ming and early Qing.", "取黄山毛峰下锅、轻揉及两段烘焙信息；未把通用历史引言或旧荣誉作新史料。": "Uses information on pan loading, light rolling and two-stage baking for Huangshan Maofeng. Generic historical introductions and old honours are not presented as new historical evidence.", "报道依据青岛市档案馆材料叙述南茶北引；网页迁移时间与原文报道时间不同。": "The report recounts the introduction of southern tea to the north using Qingdao Municipal Archives material. The webpage migration date differs from the original reporting date.", "只采用歙县范围的特种珠兰花茶、烘青珠兰花茶两种要求，分开记录茶坯版本。": "Only the Shexian requirements for special Zhulan scented tea and oven-dried-base Zhulan scented tea are used; the tea-base versions are recorded separately.", "资源份数包括野生资源、地方品种、育种材料及近缘植物，不等于成品茶种数。": "Accession counts include wild resources, landraces, breeding material and related plants; they are not counts of finished-tea types.", "部分发酵茶、清香型球形乌龙及热团揉小节；不采用该页面其他茶类的争议概括": "The sections on partially fermented tea, fresh-aroma ball-shaped oolong and hot ball-rolling. Disputed generalizations about other tea categories on the page are excluded.", "公开专题简介与条目预览；本地保存publisher-1392.html": "Public feature introduction and entry preview; saved locally as publisher-1392.html.", "文化传承与制作工艺；同页建厂年有1964/1966差异，正文用年代范围": "Cultural transmission and production techniques. The same page gives conflicting founding years, 1964/1966; the text uses a date range.", "聚力发展现代山地特色高效农业和都市休闲农业 南川做好乡村产业振兴大文章": "Developing Efficient Mountain Agriculture and Urban Leisure Farming: Nanchuan Advances Rural Industry Revitalization", "标准公开阅读下载页；版权归原发布者，本库只提供必要事实摘要和原文链接。": "Public standard reading and download page; copyright belongs to the original publisher. This library provides only necessary factual summaries and links to the originals.", "GB/T 20360—2006 地理标志产品 乌牛早茶（官方在线全文）": "GB/T 20360—2006, Product of Geographical Indication: Wuniuzao Tea (official online full text).", "雅安名山举办“云端”茶会 近千万人“云”游茶山、习茶道、听茶经、助茶农": "Mingshan, Ya'an Hosts an Online Tea Gathering: Nearly Ten Million People Virtually Tour Tea Mountains, Learn Tea Practice, Hear Tea Knowledge and Support Farmers", "茶改场官方教材的茶型描述，保留茶型与范围；未载相关茶型叶底，继续留缺。": "Tea-style descriptions from the Tea Research and Extension Station's official teaching material, retaining style and scope. No infused-leaf description is given for these styles, so that gap remains.", "PDF第2页适用范围；第3—4页2.2桃源红茶—红工夫；第7页编写单位": "PDF page 2: scope; pages 3–4: section 2.2, Taoyuan Black Tea — Gongfu Black Tea; page 7: drafting organizations.", "崇庆枇杷茶1959书目与2012原站摘要新核；同名多茶类图片严格区分。": "New checks of a 1959 bibliographic record and a 2012 original-site abstract for Chongqing Pipa Tea. Images of different tea categories under the same name are strictly distinguished.", "茶树枝上鲜叶，非成茶；即使具名小节对应，仍不满足本百科成品实物图要求。": "Fresh leaves on tea branches, not finished tea. Even if associated with a named subsection, they do not meet this encyclopedia's finished-product specimen-image requirement.", "公开商品资料图片，未见独立再传播许可；保留原图与来源供私有资料参照。": "Image from public product information, with no separate redistribution licence found. The original and its source are retained for private reference.", "杀青、揉条、初烘后堆积闷黄，再复焙；六安传统产品以老火烘焙形成焦香。": "After heat-fixing, rolling into strands and initial drying, pile for yellowing, then bake again. Traditional Lu'an products develop a roasted aroma through final high-heat baking.", "它是潮州工夫茶的重要茶品，与小壶、小杯、敬茶待客及地方制壶工艺相连。": "An important tea in Chaozhou gongfu practice, linked to small pots and cups, respectful hospitality and local teapot-making crafts.", "青心乌龙为当地重要原料品种；冻顶是地域及成茶名称，不是独立植物物种。": "Qingxin Oolong is an important local raw-material cultivar. Dongding is a regional and finished-tea name, not a separate botanical species.", "《宁德地区志》记录白琳茶行贸易与红茶加工，并述及民国时期制茶机械化。": "The Ningde Prefectural Gazetteer records Bailin tea-house trade and black tea processing, including mechanization during the Republican period.", "英红九号是茶树品种，也用于相关成品命名；英德红茶不能与之完全画等号。": "Yinghong No. 9 is a tea cultivar whose name is also used for related finished products. It cannot be fully equated with Yingde black tea.", "六段概括非遗所列77道工序；未核到全部77细目，不能称完整操作规程。": "Six sections summarize the 77 operations listed by the heritage source. Not all 77 details were verified, so this cannot be called a complete operating procedure.", "2023年国家知识产权局第546号公告批准歙县珠兰花茶地理标志保护。": "CNIPA Announcement No. 546 of 2023 approved geographical indication protection for Shexian Zhulan scented tea.", "鲜叶采摘按标准选择式提手采或机械采摘，采摘标准为一芽二叶至一芽三叶。": "Pick fresh leaves by selective lifting by hand or mechanically according to the standard, from one bud with two leaves to one bud with three leaves.", "原文将“烘干”列为本版本第11道工序；具体操作按该版本加工章节阅读。": "The original lists “drying” as step 11 of this version. Consult that version's processing chapter for detailed operations.", "2025年保护要求具名章节摘录；原有等级、行政区名称按所引版本理解。": "Excerpt from the named chapter in the 2025 protection requirements. Original grades and administrative names are understood according to the cited version.", "官方企业史介绍其前身为八士斗山山林茶果场，经多年试制发展为现代名茶。": "The official company history identifies its predecessor as the Bashi Doushan Forest, Tea and Fruit Farm, which developed the modern named tea through years of trials.", "补得有作者署名的生产者实地采访，可记录引种发展史；未得专属民间传说。": "A bylined on-site producer interview was obtained, supporting an introduction-and-development history. No tea-specific folk legend was found.", "地方文旅转载文章展示的衢州玉露样本；具体制茶企业、批次与等级未注明。": "A Quzhou Yulu sample shown in an article reposted by local culture and tourism media. The specific producer, batch and grade are unstated.", "原文将“复包揉”列为本版本第9道工序；具体操作按该版本加工章节阅读。": "The original lists “repeat cloth-ball rolling” as step 9 of this version. Consult that version's processing chapter for detailed operations.", "取得真实台农创业经历，单列现代人物故事；不以阿里山称誉充当产品产地。": "A documented Taiwanese farmer's entrepreneurial experience was obtained and recorded separately as a modern personal story. Praise comparing it to Alishan is not treated as production origin.", "原文将“包装”列为本版本第11道工序；具体操作按该版本加工章节阅读。": "The original lists “packaging” as step 11 of this version. Consult that version's processing chapter for detailed operations.", "原文将“包装”列为本版本第12道工序；具体操作按该版本加工章节阅读。": "The original lists “packaging” as step 12 of this version. Consult that version's processing chapter for detailed operations.", "原文将“检验”列为本版本第10道工序；具体操作按该版本加工章节阅读。": "The original lists “inspection” as step 10 of this version. Consult that version's processing chapter for detailed operations.", "原文将“炒三青”列为本版本第5道工序；具体操作按该版本加工章节阅读。": "The original lists “third-stage pan-firing” as step 5 of this version. Consult that version's processing chapter for detailed operations.", "原文将“称量”列为本版本第10道工序；具体操作按该版本加工章节阅读。": "The original lists “weighing” as step 10 of this version. Consult that version's processing chapter for detailed operations.", "局限于保靖黄金茶群体品种及从保靖黄金茶群体品种中选育出来的优良株系。": "Limited to the Baojing Huangjincha population and superior lines selected from that population.", "原文将“足干”列为本版本第12道工序；具体操作按该版本加工章节阅读。": "The original lists “final drying” as step 12 of this version. Consult that version's processing chapter for detailed operations.", "原文将“烘足干”列为本版本第5道工序；具体操作按该版本加工章节阅读。": "The original lists “drying to completion” as step 5 of this version. Consult that version's processing chapter for detailed operations.", "秀山茶叶的细分样本：佳名苗圃所售秀山毛尖绿茶，包装前可见条索状干茶。": "A specific Xiushan tea sample: Xiushan Maojian green tea sold by Jiaming Nursery, with strand-shaped dry tea visible in front of the packaging.", "\"米砖茶\" \"1949\" \"赵李桥\" site:ihchina.cn": "\"Mizhuan Tea\" \"1949\" \"Zhaoliqiao\" site:ihchina.cn", "仅用成茶“香高味厚”；鲜叶肥壮、杀青后颜色变化等中间状态不记为叶底。": "Only “high aroma and full taste” for finished tea is used. Plump fresh leaves and colour changes after heat-fixing are intermediate states, not infused-leaf descriptions.", "泾县兰香地标资料页展示的烘筛茶样；来源未标具体等级、厂商、拍摄年份。": "A sample on a drying sieve shown on the Jingxian Lanxiang GI information page. Grade, producer and photography year are unspecified.", "石阡苔茶扁形绿茶：DB5206/T 168—2023正式地方标准路线": "Shiqian Taicha flat green tea: route in the official local standard DB5206/T 168—2023.", "日光下晾晒至手捻叶片可成碎末、茶梗折断，干毛茶含水率控制在9%以下。": "Sun-dry until leaves crumble between the fingers and stems snap, keeping unfinished dry tea at no more than 9% moisture.", "当前字段仅能追溯到检索节选；同一来源后续读取其他页不自动核验本字段。": "This field currently traces only to a search excerpt. Reading other pages from the same source later does not automatically verify this field.", "先熬出茶汁，再加入酥油与盐，用茶桶搅打使其混合，饮用时注意保持温热。": "First boil the tea liquor, add butter and salt, and churn in a tea cylinder to combine. Keep warm for drinking.", "已核直接报道七步；地方志PDF本轮403，未核定量控制或全部研制史。": "Seven steps were verified in the direct report. The local-gazetteer PDF returned 403 this round; quantitative controls and the complete development history were not verified.", "此为紫砂工艺保护节点，不是“茶宠文化”整体单独列入国家级非遗的证明。": "This is a milestone in protection of zisha craftsmanship, not proof that “tea-pet culture” as a whole has been separately listed as national intangible heritage.", "第1757—1760页第600项；第3135—3137页第1063项": "Item 600, pages 1757–1760; item 1063, pages 3135–3137.", "肉桂—International Camellia Register": "Rougui — International Camellia Register", "现场展览记录的单丛六个制作大步骤；不把一次展演的做青次数当普遍标准。": "Six broad Dancong production steps recorded at an on-site exhibition. The number of leaf-agitation cycles in one demonstration is not treated as a universal standard.", "从具体母树采枝制作标本的事实；不用于证明市场大红袍商品的血缘或原料。": "The fact that branches were collected from specific mother trees to make specimens. This does not establish the lineage or raw materials of commercial Dahongpao products.", "2019年12月19日通过决议；联合国国际茶日的法定日期与政策目标。": "Resolution adopted on 19 December 2019; the official date and policy objectives of United Nations International Tea Day.", "地方志的寺院茶背景与现代名茶节点；千年追溯不等同于现行成品连续不变。": "Monastery-tea background and modern named-tea milestones in local gazetteers. A thousand-year retrospective does not establish unbroken continuity of today's finished product.", "仅采用地方茶业沿革和活动信息，不采纳消铜钱、治百病等无医学依据表述。": "Only local tea-industry history and event information are used. Claims about dissolving copper coins or curing every illness without medical evidence are excluded.", "已读搜索索引中的机构原文，直接页面访问超时；未将其标为成功直读全文。": "The institution's original text was read in the search index; direct page access timed out. It is not marked as a successful direct full-text reading.", "只采本茶的产地、名称缘由与品质；古代溧阳茶史不转写为南山寿眉创制史。": "Only this tea's origin, reason for its name and quality are used. Ancient Liyang tea history is not rewritten as the creation history of Nanshan Shoumei.", "具名湖北采花茶业现代智能温控生产路线的采访摘要；不冒充完整操作规程。": "Interview summary of a named modern smart temperature-controlled route at Hubei Caihua Tea. It is not presented as a complete operating procedure.", "全国标准信息公共服务平台／国家市场监督管理总局、国家标准化管理委员会": "National Public Service Platform for Standards Information / State Administration for Market Regulation and Standardization Administration of China.", "云龙茶具名150克曲毫绿茶样本实拍核验；工艺补充依明确来源范围保存。": "Verified specimen photograph of a named 150 g Yunlong Quhao green tea sample. Processing additions retain their explicit source scope.", "站内目录返回的2021-04-14培训原稿404，未取得全文或图片。": "The original training article dated 2021-04-14 returned by the site's catalogue was 404; neither full text nor images were obtained.", "\"南川大树茶\" \"绿茶\" \"礼盒\" -site:thetea.app": "\"Nanchuan Dashucha\" \"green tea\" \"gift box\" -site:thetea.app", "山地丘陵红黄壤，土层深厚，有机质含量高，土壤pH值4.5~6.5。": "Deep, organic-rich red and yellow soils in mountain and hill areas, with soil pH 4.5–6.5.", "干茶外形：细嫩、紧卷多毫；嫩绿油润或银绿泛黄；汤色：黄碧、清澈明亮": "Dry-leaf appearance: fine, tender, tightly curled and very downy; tender green and lustrous, or silvery green tinged with yellow; liquor colour: yellow-jade, clear and bright.", "当茶叶长到紫笋茶长至一芽一叶初展时开采。选择在天气晴朗的早上采摘。": "Begin picking Zisun tea when shoots reach one bud with one just-unfolding leaf, choosing clear-weather mornings.", "遂川产区的狗牯脑茶；保护要求列狗牯脑群体种、狗牯脑2号等原料品种。": "Gugunao tea from the Suichuan production region. The protection requirements list raw-material cultivars including the Gugunao population and Gugunao No. 2.", "与白毫银针1号紧压样本分开；本记录仅为散茶样本9。无百科实测评分。": "Kept separate from compressed Baihao Yinzhen sample 1. This record covers only loose-leaf sample 9. No score measured by this encyclopedia is provided.", "经典工序含杀青、揉捻、闷堆、初烘、闷烘；地方传承展示“九烘九闷”。": "The classic route includes heat-fixing, rolling, covered piling, initial drying and covered baking. Local heritage demonstrations present “nine bakings and nine covered rests.”", "区域系列可包含水仙、肉桂等不同品种产品，关系另在对应产品档案核验。": "The regional range may include products from different cultivars, such as Shuixian and Rougui. Relationships are verified in their respective product records.", "膨风茶、椪风茶等名称保留地方语言与交易故事，是辨析同茶异名的典型。": "Names such as Pengfeng Tea preserve local language and trading stories, making this a notable case of different names for the same tea.", "与小茶及拼配成品分别理解；不拼合后一个产品特性段的金黄或橙黄汤色。": "Distinguished from “small tea” and blended finished products. Golden-yellow or orange-yellow liquor in the following product-characteristics passage is not combined here.", "冷后浑是冷却条件下的现象，不能填成热汤颜色；未从该现象补具体红色。": "Tea cream forms under cooling conditions and cannot be entered as the colour of hot liquor. No specific shade of red is inferred from this phenomenon.", "长圆柱形，外包竹篾等材料；“千两”不是任何时代都对应同一重量单位。": "A long cylinder wrapped in bamboo strips and other materials. “Qianliang” does not correspond to the same weight measure in every historical period.", "采访所述原料包括一芽二三叶与对夹叶；本轮未核现代正式适制品种名单。": "The interview describes raw materials including one bud with two or three leaves and dormant banjhi shoots. A modern formal list of suitable cultivars was not verified this round.", "晒青毛茶加湿渥堆，过程翻堆、解块；完成发酵和干燥后，可散售或蒸压。": "Moisten unfinished sun-dried tea for pile fermentation, turning the pile and breaking up clumps. After fermentation and drying, it may be sold loose or steamed and compressed.", "原文将“摊凉”列为本版本第3道工序；具体操作按该版本加工章节阅读。": "The original lists “spreading to cool” as step 3 of this version. Consult that version's processing chapter for detailed operations.", "原文将“初炒”列为本版本第7道工序；具体操作按该版本加工章节阅读。": "The original lists “initial pan-firing” as step 7 of this version. Consult that version's processing chapter for detailed operations.", "原文将“杀青”列为本版本第1道工序；具体操作按该版本加工章节阅读。": "The original lists “heat-fixing” as step 1 of this version. Consult that version's processing chapter for detailed operations.", "原文将“干燥”列为本版本第5道工序；具体操作按该版本加工章节阅读。": "The original lists “drying” as step 5 of this version. Consult that version's processing chapter for detailed operations.", "原文将“包装”列为本版本第3道工序；具体操作按该版本加工章节阅读。": "The original lists “packaging” as step 3 of this version. Consult that version's processing chapter for detailed operations.", "原文将“理条”列为本版本第4道工序；具体操作按该版本加工章节阅读。": "The original lists “leaf alignment” as step 4 of this version. Consult that version's processing chapter for detailed operations.", "原文将“整理”列为本版本第8道工序；具体操作按该版本加工章节阅读。": "The original lists “finishing” as step 8 of this version. Consult that version's processing chapter for detailed operations.", "用名茶揉捻机进行，加压过程采用“轻—重—轻”原则，时间为15分钟。": "Use a premium-tea rolling machine with a light–heavy–light pressure sequence for 15 minutes.", "揉捻路线宜用滚筒、微波、蒸热或热风杀青，设备参数按各分条分别执行。": "The rolling route preferably uses drum, microwave, steam or hot-air heat-fixing. Apply equipment parameters separately according to the relevant subclauses.", "原文将“摊凉”列为本版本第7道工序；具体操作按该版本加工章节阅读。": "The original lists “spreading to cool” as step 7 of this version. Consult that version's processing chapter for detailed operations.", "原文将“初烘”列为本版本第4道工序；具体操作按该版本加工章节阅读。": "The original lists “initial drying” as step 4 of this version. Consult that version's processing chapter for detailed operations.", "原文将“摊凉”列为本版本第4道工序；具体操作按该版本加工章节阅读。": "The original lists “spreading to cool” as step 4 of this version. Consult that version's processing chapter for detailed operations.", "原文将“整形”列为本版本第4道工序；具体操作按该版本加工章节阅读。": "The original lists “shaping” as step 4 of this version. Consult that version's processing chapter for detailed operations.", "原文将“初烘”列为本版本第5道工序；具体操作按该版本加工章节阅读。": "The original lists “initial drying” as step 5 of this version. Consult that version's processing chapter for detailed operations.", "原文将“复烘”列为本版本第9道工序；具体操作按该版本加工章节阅读。": "The original lists “repeat drying” as step 9 of this version. Consult that version's processing chapter for detailed operations.", "原文将“做形”列为本版本第5道工序；具体操作按该版本加工章节阅读。": "The original lists “shaping” as step 5 of this version. Consult that version's processing chapter for detailed operations.", "原文将“回潮”列为本版本第3道工序；具体操作按该版本加工章节阅读。": "The original lists “moisture equilibration” as step 3 of this version. Consult that version's processing chapter for detailed operations.", "疫情难阻春光至！永嘉特产“中国乌牛早”来了！品茶宅家也快乐！_茶叶": "The Pandemic Cannot Stop Spring! Yongjia's Specialty “China Wuniuzao” Arrives — Enjoy Tea at Home! — Tea", "原文将“辉锅”列为本版本第6道工序；具体操作按该版本加工章节阅读。": "The original lists “finishing pan-firing” as step 6 of this version. Consult that version's processing chapter for detailed operations.", "原文将“提香”列为本版本第5道工序；具体操作按该版本加工章节阅读。": "The original lists “aroma development” as step 5 of this version. Consult that version's processing chapter for detailed operations.", "原文将“摊凉”列为本版本第5道工序；具体操作按该版本加工章节阅读。": "The original lists “spreading to cool” as step 5 of this version. Consult that version's processing chapter for detailed operations.", "原文将“杀青”列为本版本第3道工序；具体操作按该版本加工章节阅读。": "The original lists “heat-fixing” as step 3 of this version. Consult that version's processing chapter for detailed operations.", "原文将“发酵”列为本版本第3道工序；具体操作按该版本加工章节阅读。": "The original lists “fermentation” as step 3 of this version. Consult that version's processing chapter for detailed operations.", "原文将“拣剔”列为本版本第5道工序；具体操作按该版本加工章节阅读。": "The original lists “sorting” as step 5 of this version. Consult that version's processing chapter for detailed operations.", "原文将“拣剔”列为本版本第4道工序；具体操作按该版本加工章节阅读。": "The original lists “sorting” as step 4 of this version. Consult that version's processing chapter for detailed operations.", "原文将“做青”列为本版本第3道工序；具体操作按该版本加工章节阅读。": "The original lists “leaf agitation and resting” as step 3 of this version. Consult that version's processing chapter for detailed operations.", "原文将“初烘”列为本版本第6道工序；具体操作按该版本加工章节阅读。": "The original lists “initial drying” as step 6 of this version. Consult that version's processing chapter for detailed operations.", "原文将“筛分”列为本版本第2道工序；具体操作按该版本加工章节阅读。": "The original lists “sieving” as step 2 of this version. Consult that version's processing chapter for detailed operations.", "原文将“复火”列为本版本第5道工序；具体操作按该版本加工章节阅读。": "The original lists “repeat firing” as step 5 of this version. Consult that version's processing chapter for detailed operations.", "原文将“包装”列为本版本第5道工序；具体操作按该版本加工章节阅读。": "The original lists “packaging” as step 5 of this version. Consult that version's processing chapter for detailed operations.", "原文将“过筛”列为本版本第4道工序；具体操作按该版本加工章节阅读。": "The original lists “sieving” as step 4 of this version. Consult that version's processing chapter for detailed operations.", "原文将“拣枝”列为本版本第7道工序；具体操作按该版本加工章节阅读。": "The original lists “stalk removal” as step 7 of this version. Consult that version's processing chapter for detailed operations.", "原文将“毛拣”列为本版本第5道工序；具体操作按该版本加工章节阅读。": "The original lists “preliminary sorting” as step 5 of this version. Consult that version's processing chapter for detailed operations.", "原文将“发酵”列为本版本第4道工序；具体操作按该版本加工章节阅读。": "The original lists “fermentation” as step 4 of this version. Consult that version's processing chapter for detailed operations.", "原文将“复火”列为本版本第8道工序；具体操作按该版本加工章节阅读。": "The original lists “repeat firing” as step 8 of this version. Consult that version's processing chapter for detailed operations.", "原文将“摊放”列为本版本第2道工序；具体操作按该版本加工章节阅读。": "The original lists “spreading” as step 2 of this version. Consult that version's processing chapter for detailed operations.", "原文将“二烘”列为本版本第8道工序；具体操作按该版本加工章节阅读。": "The original lists “second drying” as step 8 of this version. Consult that version's processing chapter for detailed operations.", "揉捻时间为15-35分钟，揉捻至芽叶卷紧成条，成条率在90%以上。": "Roll for 15–35 minutes until the shoots form tight strands, with a strand-formation rate of at least 90%.", "原文将“整形”列为本版本第5道工序；具体操作按该版本加工章节阅读。": "The original lists “shaping” as step 5 of this version. Consult that version's processing chapter for detailed operations.", "原文将“摊晾”列为本版本第4道工序；具体操作按该版本加工章节阅读。": "The original lists “spreading to cool” as step 4 of this version. Consult that version's processing chapter for detailed operations.", "原文将“烘干”列为本版本第8道工序；具体操作按该版本加工章节阅读。": "The original lists “drying” as step 8 of this version. Consult that version's processing chapter for detailed operations.", "尚紧结，尚匀整、尚净，乌黑尚润；红明；纯尚正；醇厚尚正；红匀欠亮。": "Fairly tightly formed, fairly even and clean, black with some lustre; red, bright liquor; fairly pure aroma; full, mellow and fairly clean taste; evenly red infused leaves lacking brightness.", "原文将“增香”列为本版本第6道工序；具体操作按该版本加工章节阅读。": "The original lists “aroma enhancement” as step 6 of this version. Consult that version's processing chapter for detailed operations.", "鲜叶→蒸青（搧凉）→炒青（做形）→烘干（定型）→增香提毫四大工序。": "Fresh leaves → steam heat-fixing (fan cooling) → pan-firing (shaping) → drying (setting the shape) → aroma enhancement and bringing out down: four main operations.", "原文将“复制”列为本版本第2道工序；具体操作按该版本加工章节阅读。": "The original lists “secondary processing” as step 2 of this version. Consult that version's processing chapter for detailed operations.", "原文将“初闷”列为本版本第2道工序；具体操作按该版本加工章节阅读。": "The original lists “initial covered resting” as step 2 of this version. Consult that version's processing chapter for detailed operations.", "原文将“辉炒”列为本版本第5道工序；具体操作按该版本加工章节阅读。": "The original lists “finishing pan-firing” as step 5 of this version. Consult that version's processing chapter for detailed operations.", "原文将“冷却”列为本版本第3道工序；具体操作按该版本加工章节阅读。": "The original lists “cooling” as step 3 of this version. Consult that version's processing chapter for detailed operations.", "原文将“归堆”列为本版本第7道工序；具体操作按该版本加工章节阅读。": "The original lists “batch consolidation” as step 7 of this version. Consult that version's processing chapter for detailed operations.", "原文将“压扁”列为本版本第4道工序；具体操作按该版本加工章节阅读。": "The original lists “pressing flat” as step 4 of this version. Consult that version's processing chapter for detailed operations.", "原文将“出厂”列为本版本第8道工序；具体操作按该版本加工章节阅读。": "The original lists “factory release” as step 8 of this version. Consult that version's processing chapter for detailed operations.", "原文将“毛茶”列为本版本第5道工序；具体操作按该版本加工章节阅读。": "The original lists “unfinished tea” as step 5 of this version. Consult that version's processing chapter for detailed operations.", "原文将“包装”列为本版本第8道工序；具体操作按该版本加工章节阅读。": "The original lists “packaging” as step 8 of this version. Consult that version's processing chapter for detailed operations.", "原文将“筛制”列为本版本第3道工序；具体操作按该版本加工章节阅读。": "The original lists “sieve processing” as step 3 of this version. Consult that version's processing chapter for detailed operations.", "原文将“补火”列为本版本第9道工序；具体操作按该版本加工章节阅读。": "The original lists “supplementary firing” as step 9 of this version. Consult that version's processing chapter for detailed operations.", "原文将“摊青”列为本版本第2道工序；具体操作按该版本加工章节阅读。": "The original lists “fresh-leaf spreading” as step 2 of this version. Consult that version's processing chapter for detailed operations.", "原文将“复揉”列为本版本第8道工序；具体操作按该版本加工章节阅读。": "The original lists “repeat rolling” as step 8 of this version. Consult that version's processing chapter for detailed operations.", "原文将“复揉”列为本版本第7道工序；具体操作按该版本加工章节阅读。": "The original lists “repeat rolling” as step 7 of this version. Consult that version's processing chapter for detailed operations.", "烘焙摊叶厚度为2～4cm，烘温≤100℃，水分控制按转窨5.5%～": "Spread leaves 2–4 cm thick for baking at ≤100°C; moisture control for further scenting: 5.5%–", "原文将“烘干”列为本版本第6道工序；具体操作按该版本加工章节阅读。": "The original lists “drying” as step 6 of this version. Consult that version's processing chapter for detailed operations.", "原文将“发酵”列为本版本第5道工序；具体操作按该版本加工章节阅读。": "The original lists “fermentation” as step 5 of this version. Consult that version's processing chapter for detailed operations.", "原文将“萎调”列为本版本第1道工序；具体操作按该版本加工章节阅读。": "The original lists “withering” as step 1 of this version. Consult that version's processing chapter for detailed operations.", "外形紧直绿润，汤色嫩绿明亮，栗香持久，滋味浓醇爽口，叶底黄绿明亮。": "Tight, straight, green and lustrous leaves; tender-green bright liquor; lasting chestnut aroma; rich, mellow and refreshing taste; yellow-green bright infused leaves.", "本条是岭头单丛成品乌龙茶；同名茶树品种不作为另一独立成茶重复计数。": "This entry covers finished Lingtou Dancong oolong. The tea cultivar of the same name is not counted again as another finished tea.", "相见端午•非遗里的郴州㉖丨桂东玲珑茶制作技艺 - 郴州 - 新湖南": "Meet at the Dragon Boat Festival · Chenzhou's Intangible Heritage ㉖ | Guidong Linglong Tea-Making Skills — Chenzhou — New Hunan", "略扁微弯，翠绿披白毫；清澈明亮；清雅、持久；鲜爽醇和；嫩绿、完整。": "Slightly flat and gently curved, emerald green with white down; clear, bright liquor; delicate, lasting aroma; fresh, brisk and mellow taste; tender-green, intact infused leaves.", "紧直略扁，匀齐匀净，绿润；绿色、明亮；高醇；尚醇、爽口；嫩匀明亮。": "Tight, straight and slightly flat, even, clean, green and lustrous; green, bright liquor; high, mellow aroma; fairly mellow, refreshing taste; tender, even, bright infused leaves.", "采用碧螺春式烘焙机做形，以茶条卷曲、毫毛较显、略有刺手感为观察点。": "Shape using a Biluochun-style baking machine, observing curled strands, fairly visible down and a slightly prickly feel.", "原文将“摊凉”列为本版本第2道工序；具体操作按该版本加工章节阅读。": "The original lists “spreading to cool” as step 2 of this version. Consult that version's processing chapter for detailed operations.", "原文将“干燥”列为本版本第2道工序；具体操作按该版本加工章节阅读。": "The original lists “drying” as step 2 of this version. Consult that version's processing chapter for detailed operations.", "三次茶味以先苦、继甜、再回味表达人生体验，茶的次序与讲述同样重要。": "The three servings move from bitter to sweet to a lingering finish to express experiences of life. Their order matters as much as the storytelling.", "现代茶艺师职业实践与现场制作的茶饮产品，属于不同但相邻的观察对象。": "Modern professional tea-service practice and tea drinks prepared on site are distinct but adjacent subjects of observation.", "品种资料中的成茶表现，适用所述原料和工艺；不是本馆实测。庐云3号段": "Finished-tea characteristics in cultivar material, applicable to the stated raw material and process; not measured by this library. Luyun No. 3 passage.", "省级非遗条目只列七道名称，保留真实次序；逐步时温、手法细节尚未核。": "The provincial heritage entry lists only seven operation names, whose actual order is retained. Step-specific times, temperatures and manual details remain unverified.", "中国非物质文化遗产网（中国艺术研究院·中国非物质文化遗产保护中心）": "China Intangible Cultural Heritage Network (Chinese National Academy of Arts · China Intangible Cultural Heritage Protection Center).", "编号14越红工夫的感官概述；作者茶文化文章，不作技术标准或实测报告": "Sensory overview for item 14, Yuehong Gongfu. An authored tea-culture article, not a technical standard or measurement report.", "清乾隆紫砂壶藏品，器形、烹茶图与御题诗；不由器物推导泡茶健康功效。": "A Qianlong-period Qing zisha teapot: vessel form, tea-preparation imagery and an imperially inscribed poem. No brewing health benefits are inferred from the object.", "DB3301/T 1122—2023 九曲红梅茶加工技术规程：题录": "DB3301/T 1122—2023, Technical Code for Processing Jiuqu Hongmei Tea: bibliographic record.", "游戏与茶旅产业双向赋能，梦幻西游IP携手福鼎白茶共创茶旅融合新局面": "Games and Tea Tourism Reinforce Each Other: Fantasy Westward Journey Joins Fuding White Tea to Develop Integrated Tea Tourism", "以北苑茶史与现代矮脚乌龙交流为主题；现代乌龙不等同于宋代龙凤团茶。": "Centres on Beiyuan tea history and modern exchanges involving Aijiao Oolong. Modern oolong is not equated with Song-dynasty dragon-and-phoenix cake tea.", "公开专题简介与条目预览；本地publisher-1395.html": "Public feature introduction and entry preview; local file publisher-1395.html.", "公开专题简介与条目预览；本地publisher-1399.html": "Public feature introduction and entry preview; local file publisher-1399.html.", "附件5大悟绿茶加工；与“大悟茶”不是同一次登记，限当地绿茶工艺参考": "Annex 5, Dawu green tea processing. A different registration from “Dawu Tea”; limited to a reference for local green tea processing.", "2025-03-24；木梓木格茶业、2011年办厂及阿婆茶地标建设": "2025-03-24; Muzi Muge Tea, the factory's establishment in 2011 and development of the Apo Tea GI.", "检索节选支持产品概况，完整制程顺序另查论文；不从摘要臆造加工参数。": "The search excerpt supports a product overview. The full processing sequence is checked separately in the paper; processing parameters are not invented from the abstract.", "关于地理标志保护农产品“镇巴毛尖”外包装标识及广告语评审结果的公告": "Announcement of Review Results for Packaging Labels and Advertising Slogans of the GI-Protected Agricultural Product “Zhenba Maojian”", "独山高寨茶第1863—1864页；镇安象园茶第2181—2183页": "Dushan Gaozhai Tea, pages 1863–1864; Zhen'an Xiangyuan Tea, pages 2181–2183.", "2021-05-05第2版右栏《郴州特色农产品知多少》桂东玲珑茶段": "2021-05-05, page 2, right column, Guidong Linglong Tea passage in “How Much Do You Know About Chenzhou's Specialty Agricultural Products?”", "DB52/T 635—2023 贵州绿茶 直条形毛峰茶加工技术规程": "DB52/T 635—2023, Guizhou Green Tea: Technical Code for Processing Straight-Strand Maofeng Tea.", "仅保存公开专利研究证据；不复用商品照片或向站点发布整份第三方页面。": "Only public patent research evidence is retained. Product photographs are not reused, and complete third-party pages are not published on the site.", "正文“形成了湖红工夫大品牌旗下桃源红茶的独特品质”段；Web行21": "The paragraph stating that “the distinctive quality of Taoyuan Black Tea under the broader Huhong Gongfu brand was formed”; web line 21.", "定向832/产品名检索未获得新具体目标商品；返回旧来源或同名异茶。": "Targeted searches on the 832 platform and by product name produced no new specific target product, returning older sources or different teas of the same name.", "采用摊青、杀青、理条搓条、摊凉、初烘、焙干、整理等主要加工方法。": "Main processing methods include fresh-leaf spreading, heat-fixing, leaf alignment and rubbing into strands, cooling, initial drying, final baking and finishing.", "选择坡度＜15°的丘陵岗坡地或平地进行栽植，土层厚度≥80cm。": "Plant on hill slopes or level ground with gradients <15° and soil depth ≥80 cm.", "本轮已读报道未完整给出适制品种名单，不用“龙顶”作为植物品种名。": "Reports read this round do not supply a complete list of suitable cultivars. “Longding” is not used as a botanical cultivar name.", "现有地方报道品种写法有疑点，暂不据此建立确切育种系谱或限定品种。": "Cultivar wording in existing local reporting is questionable, so it is not currently used to establish an exact breeding pedigree or restrict cultivars.", "敬亭山文人文化与名茶恢复相连，郭沫若题名是现代传播中的一段记录。": "Jingting Mountain's literary culture is linked to the revival of its famous tea. Guo Moruo's inscription is one documented episode in modern promotion.", "现代分类与旧文献“贡眉（寿眉）”的并称存在差别，应保留年代语境。": "Modern classification differs from the paired wording “Gongmei (Shoumei)” in older documents. The historical context should be retained.", "今日文山包种保留条形外观，不能把包种二字理解为球形茶或一律窨花。": "Today's Wenshan Baozhong retains a strip-shaped appearance. “Baozhong” does not mean ball-shaped tea or necessarily flower-scented tea.", "桐木山区木构加工空间、燃料利用和外销贸易共同塑造了小种红茶文化。": "Wooden processing spaces, fuel use and export trade in the Tongmu mountains jointly shaped Xiaozhong black tea culture.", "与专题简介金黄润亮表述不同，来源未说明等级，不合成单一干茶颜色。": "Differs from the feature introduction's “golden, lustrous and bright” wording. The source gives no grade, so the descriptions are not merged into one dry-leaf colour.", "国家非遗资料叙述羊楼洞茶由早期包装形态转向砖茶及近代外销的发展。": "National heritage material recounts Yangloudong tea's shift from earlier packaging forms to brick tea and its modern export development.", "采用吴文化博物馆介绍的东山茶厂保护项目，即苏州茉莉花茶制作技艺。": "Uses the Dongshan Tea Factory conservation project described by the Museum of Wu, namely Suzhou jasmine tea-making skills.", "湖南春茶专题以产地、品质介绍该地方名茶，未提供可确认的创制年份。": "The Hunan spring-tea feature introduces this local named tea through origin and quality but gives no verifiable creation year.", "2025地理标志保护要求 / 鸠坑茶保护要求（品类范围较毛尖广）": "2025 GI protection requirements / Jiukeng Tea protection requirements (a broader product scope than Maojian).", "保持鲜叶的新鲜，采下的鲜叶应及时运抵茶厂，采运过程中应避免重压。": "Keep fresh leaves fresh and transport them promptly to the factory. Avoid heavy compression during picking and transport.", "设备温度90—110℃，含水量降至45%—50%；下机及时冷却。": "Equipment temperature: 90–110°C; reduce moisture to 45%–50% and cool promptly after unloading.", "鲜叶薄匀摊放并避直晒，文中为约4—6小时，以叶软、香气增强为度。": "Spread fresh leaves thinly and evenly, away from direct sunlight. The text gives about 4–6 hours, until the leaves soften and aroma intensifies.", "青锅叶簸扬拣剔后摊开，盖湿布回潮30-60分钟，防闷黄，促色翠。": "Winnow and sort the first-pan leaves, spread them out and cover with a damp cloth for 30–60 minutes of moisture equilibration, preventing yellowing and encouraging emerald colour.", "原件“静置90-18分钟”存在数值疑点；不将该数值作为操作参数。": "The original's “rest for 90–18 minutes” is numerically questionable and is not used as an operating parameter.", "2025地理标志保护要求 / 具名产品加工要求（整形提毫限烘青）": "2025 GI protection requirements / named-product processing requirements (shaping and bringing out down apply only to the oven-dried green tea version).", "仅对应当前绿茶条目的普通唐崖绿茶分支，不包括藤茶、老鹰茶、红茶。": "Applies only to the ordinary Tangya green tea branch in the current green tea entry, excluding vine tea, Laoying herbal tea and black tea.", "龙脊茶中的漓江春云鼎龙脊红茶125克商品样本，干茶和茶汤均可见。": "A 125 g Lijiangchun Yunding Longji black tea product sample within Longji Tea, showing both dry tea and liquor.", "宜兴日报刊于市政府官网；只采用原文红茶流程，不混入阳羡绿茶支线。": "Yixing Daily report published on the municipal government website. Only its black tea route is used, without combining the Yangxian green tea branch.", "不将梨山茶区全部茶类都等同乌龙；此条聚焦主要的轻发酵半球形乌龙。": "Not every tea category from Lishan is equated with oolong. This entry focuses on its principal lightly oxidized, semi-ball-shaped oolong.", "南岳云雾茶：银针路线（T/HNTI 025—2020第4.1条）": "Nanyue Yunwu Tea: Yinzhen route (T/HNTI 025—2020, clause 4.1).", "品牌档案传统小布岩绿茶总述（未分等级）：弯眉显毫，条索秀丽带锋苗": "Brand-record overview of traditional Xiaobuyan green tea (ungraded): curved eyebrow shape with visible down, elegant strands and pointed tips.", "六成干茶坯装簸箕拍紧并覆盖棉套约30—40分钟，使其回润、变黄。": "Place the roughly 60%-dry tea base in a winnowing tray, pat firmly and cover with a cotton cover for about 30–40 minutes to redistribute moisture and yellow the leaves.", "2020标准对2009保护事项的记载；古代起源尚未取得原始证据。": "The 2020 standard's record of the 2009 protection action. Original evidence for ancient origins has not yet been obtained.", "印象茂商品资料；画面品牌为极北天香，包装标注威海极北茶业有限公司": "Yinxiangmao product information. The image bears the Jibei Tianxiang brand; the packaging identifies Weihai Jibei Tea Co., Ltd.", "第646号公告：勐库大叶种茶 / 普洱茶（原文未进一步区分生熟）": "Announcement No. 646: Mengku Daye Tea / Pu'er Tea (the original does not further distinguish raw and ripe).", "扁平挺直、嫩绿光润；新绿、清澈明亮；栗香浓郁；甘醇、耐冲泡；柔嫩": "Flat and straight, tender green, smooth and lustrous; fresh-green, clear and bright liquor; rich chestnut aroma; sweet, mellow taste, suitable for repeated infusions; soft, tender infused leaves.", "行政保护要求给基本四阶段；详细传统手势及时温尚未读专门生产标准。": "The administrative protection requirements give four basic stages. A specialist production standard covering detailed traditional hand movements, times and temperatures has not yet been read.", "这些年份证明艺术教育与传承活动，不代表茶宠的首创或全国流行时间。": "These dates establish arts education and transmission activities, not the invention of tea pets or when they became popular nationwide.", "美国国立卫生研究院·国家补充与整合健康中心（NIH NCCIH）": "US National Institutes of Health · National Center for Complementary and Integrative Health (NIH NCCIH).", "生产者对传统有烟工艺的说明；不推及所有无烟产品，不采用商业排名。": "A producer's explanation of traditional smoked processing. It is not generalized to all unsmoked products, and commercial rankings are excluded.", "雅安文旅：助力非遗活态传承，蒙顶山践行旅游+非遗文旅融合发展使命": "Ya'an Culture and Tourism: Supporting Living Heritage — Mengding Mountain Advances Tourism and Intangible Heritage Integration", "1938年冯绍裘在凤庆试制红茶的记述；不采用古树年龄与健康宣称。": "The account of Feng Shaoqiu's experimental black tea production in Fengqing in 1938. Ancient-tree ages and health claims are excluded.", "1954、1958、1995年教育与传承节点；不声称其首创茶宠。": "Education and transmission milestones in 1954, 1958 and 1995. No claim is made that he invented tea pets.", "采访茶业经营者甘庆佺；宋滨授茶部分明确为当地传说，不作宋代实证。": "Interview with tea business operator Gan Qingquan. The part about Song Bin teaching tea-making is explicitly a local legend, not direct evidence from the Song dynasty.", "不采用该新闻工艺表述中对红茶杀青的混淆，也不采纳宣传性治疗功效。": "The news item's confusion about heat-fixing in black tea processing and its promotional therapeutic claims are excluded.", "2020-05-22；颜泽文传承、原产地探访、文化沙龙与无我茶会": "2020-05-22; Yan Zewen's transmission work, visits to the origin, cultural salons and selfless tea gatherings.", "2025年5月19日；茶场产区、春茶采摘和杀青/冷揉热揉/整形段": "19 May 2025; tea-farm region, spring picking, and the sections on heat-fixing, cold versus hot rolling, and shaping.", "核查时现行；2021-08-13发布，2021-09-13实施。": "Current when checked; issued 2021-08-13, effective 2021-09-13.", "龙峰茶生产加工技术规程 DB42/T516-2008（官方状态）": "Technical Code for Longfeng Tea Production and Processing, DB42/T 516-2008 (official status).", "基于光谱的绿茶加工过程中水分信息检测方法研究（刘中原，2022）": "Research on Spectroscopy-Based Moisture Detection During Green Tea Processing (Liu Zhongyuan, 2022).", "2017-04-13正文“林芝春绿”独立小节：成品特征、茶叶品鉴": "2017-04-13, separate “Linzhi Chunlü” section: finished-product characteristics and tasting.", "未核实全文及图片转载授权；证据仅供研究，网站只发布必要事实摘要。": "Permission to republish the full text and images has not been verified. Evidence is for research; the site publishes only necessary factual summaries.", "T/HNTI 057—2023 桃江竹叶（9页原PDF公开镜像）": "T/HNTI 057—2023, Taojiang Zhuye (public mirror of the original nine-page PDF).", "五峰宜红及其他缺失工艺新标准入口追原件，采纳范围以本轮审计为准。": "Tracing original documents through new standard entries for Wufeng Yihong and other missing processes. Adoption scope follows this round's audit.", "“首届北京万人评茶邀请赛”第一轮百强名单公布！（含春节神秘福利）": "First-Round Top 100 Announced for the First Beijing Ten-Thousand-Person Tea Tasting Invitational! (Includes a Mystery Spring Festival Bonus)", "项目资料记述清末茶社与近代制茶改进，2014年列入国家级非遗。": "Project material records late-Qing tea associations and modern processing improvements. Listed as national intangible heritage in 2014.", "陆羽、皎然、贡茶院与督贡活动构成其文化线索，家庭制茶长期延续。": "Lu Yu, Jiaoran, the tribute-tea institution and tribute supervision form its cultural threads, alongside long-standing household tea-making.", "以萎凋、干燥为核心，传统初制不炒不揉；后续可拣剔、拼配、复焙。": "Centred on withering and drying, with neither pan-firing nor rolling in traditional primary processing. Later operations may include sorting, blending and rebaking.", "干茶外形：茶芽茸毛厚，白而有光泽；汤色：浅杏黄；滋味：清鲜爽口": "Dry-leaf appearance: thick down on the buds, white and lustrous; liquor colour: pale apricot-yellow; taste: clean, fresh and refreshing.", "以群体种原料界定的白茶产品，不能简单作为寿眉的同义词或等级名。": "A white tea product defined by seed-population raw materials, not simply a synonym or grade name for Shoumei.", "新增博物馆展品与原有厂家茶样为不同范围，不能合成一个批次审评。": "The newly added museum exhibit and the existing producer's tea sample have different scopes and cannot be merged into one batch assessment.", "乌龙茶；与安溪同名品种和茶名有关联，但地方制作版本应分别记录。": "Oolong, related to the Anxi cultivar and tea of the same name; local processing versions should be documented separately.", "条索紧细、金毫显露，乌润；红艳明亮；甜香馥郁；浓醇爽滑；红嫩。": "Tight, fine, dark and lustrous strands with prominent golden down; vivid-red bright liquor; rich sweet aroma; rich, mellow, refreshing and smooth taste; red, tender infused leaves.", "以红黄色并有明显花果香的适度叶相为目标；熟红或褐红不等于更好。": "Aim for moderately processed leaves that are red-yellow with distinct floral and fruity aromas. Fully red or brown-red leaves are not necessarily better.", "广西梧州茶厂六堡团茶2022的商品样本，不代表所有六堡茶形态。": "A product sample of Guangxi Wuzhou Tea Factory's 2022 Liubao Tuancha, not representative of every Liubao tea form.", "竹篮作为容器、运输工具与地方识别符号，连接两广及海外消费传统。": "Bamboo baskets serve as containers, transport equipment and local identity symbols, connecting consumption traditions in Guangdong, Guangxi and overseas.", "花材识别、当日采窨和带花烘焙是其与其他窨花茶比较时的重要内容。": "Flower identification, same-day picking and scenting, and baking with flowers are important points of comparison with other flower-scented teas.", "明确为桂林地域绿茶坯窨制成品，不能当作全部桂花窨制茶共同颜色。": "Explicitly a finished tea scented on a green tea base in Guilin. Its colour cannot be generalized to every osmanthus-scented tea.", "提香温度从高到低，50～70℃，前面稍高，后面逐渐把温度降低。": "Develop aroma at 50–70°C, beginning slightly hotter and gradually lowering the temperature.", "荆楚道中华 | 湖北之茶，香飘万里 -湖北省民族宗教事务委员会": "Jingchu Tells China's Story | Hubei Tea Sends Its Fragrance Far and Wide — Hubei Ethnic and Religious Affairs Commission", "政府地名文化材料转述碑文及遗存；碑刻原件和贡茶案册未直接核阅。": "Government place-name cultural material retells inscriptions and surviving traces. The original stele and tribute-tea files were not directly examined.", "形如凤羽，色如翠玉，香气鲜爽馥郁，滋味甘醇生津，汤色清黄明亮。": "Phoenix-feather shaped and jade green, with a fresh, rich aroma, sweet mellow taste that stimulates salivation, and clear-yellow bright liquor.", "历史文化资料检索时同时查找叙事线索；无专属可靠版本不创造故事。": "Narrative leads are sought alongside historical and cultural research. No story is invented when no tea-specific reliable version exists.", "T/WFCYXH 001—2018 表2：五峰宜红毛尖茶／一级": "T/WFCYXH 001—2018, Table 2: Wufeng Yihong Maojian / First Grade.", "【2026新茶】宜茶峡州碧峰绿茶茶叶送礼佳品 - 宜茶集团商城": "[2026 New Tea] Yicha Xiazhou Bifeng Green Tea, a Fine Gift — Yicha Group Store", "产品品质外形优美，色泽乌润，内质香气高纯，汤色浅红，叶底稍暗。": "Attractive finished-leaf appearance, glossy dark colour, high and pure aroma, pale-red liquor and slightly dull infused leaves.", "室内自然或槽式萎凋；以叶质软化、含水率58%—62%为控制点。": "Natural indoor or trough withering, controlled by leaf softening and moisture of 58%–62%.", "锅温260—320℃，约1.5—2分钟，青草气散去且茶香显露。": "Pan temperature 260–320°C for about 1.5–2 minutes, until grassy odour dissipates and tea aroma emerges.", "来源支持的现代整理与研究资料；引用古史未自动等同亲见古代原件。": "Source-supported modern compilations and research. Citing ancient history does not automatically mean the ancient originals were directly examined.", "海垦茶业的白沙绿茶测评|茶叶|入口|滋味|泡茶|汤色_新浪新闻": "Review of Haiken Tea's Baisha Green Tea | Tea | Taste | Brewing | Liquor Colour — Sina News", "来源显式第11节点；按原文次序保留，未给温度、时长或设备参数。": "Explicit node 11 in the source, retained in its original order. No temperature, duration or equipment parameters are supplied.", "按此条来源所述成品及制法归类；不由茶名用字或原料叶色推断茶类。": "Classified according to the finished product and method described by this source, not inferred from characters in the tea name or raw-leaf colour.", "646号扁形茶：栗香浓郁带毫香；646号针形茶：栗香浓郁带毫香": "Announcement 646, flat tea: rich chestnut aroma with downy-bud fragrance; Announcement 646, needle-shaped tea: rich chestnut aroma with downy-bud fragrance.", "扁形绿茶；感官为论文样品数据，不是本库试饮打分或商业等级认证。": "Flat green tea. Sensory information is from the paper's samples, not this library's tasting scores or commercial-grade certification.", "福建绿色食品发展中心2024图文：传统天山绿茶，未分等级：醇厚": "Fujian Green Food Development Center's 2024 illustrated article: traditional Tianshan green tea, ungraded — full and mellow.", "依杀青、理条、整形和辉干的制法归绿茶；不与同区江夏光明茶混同。": "Classified as green tea from its heat-fixing, leaf alignment, shaping and finishing-drying process. Not conflated with Jiangxia Guangming Tea from the same area.", "第646号公告：镇安象园茶（原文未分等级）：扁平挺直，嫩绿光润": "Announcement No. 646: Zhen'an Xiangyuan Tea (ungraded in the original): flat and straight, tender green, smooth and lustrous.", "对绿茶制剂或某成分的研究，不能直接变成每款地方名茶的独有效果。": "Research on green tea preparations or individual components cannot be turned directly into unique effects for each local named tea.", "庐云1号制庐山云雾茶的品种说明（原文品种适制描述，非商品等级）": "Description of Luyun No. 1 made into Lushan Yunwu tea (original cultivar-specific processing suitability, not a commercial grade).", "庐云3号制庐山云雾茶的品种说明（原文品种适制描述，非商品等级）": "Description of Luyun No. 3 made into Lushan Yunwu tea (original cultivar-specific processing suitability, not a commercial grade).", "紫砂能够兼有使用与赏玩价值，形似自然的作品尤其拓宽了造型语言。": "Zisha can combine practical and aesthetic value; works resembling natural forms especially broaden its sculptural vocabulary.", "采用地域、遗存和现行工艺；东汉起源为“据说”，不列为已证事实。": "Uses regional information, surviving traces and current processing. The Eastern Han origin is presented as “said to be,” not a verified fact.", "红茶所谓发酵以儿茶素酶促氧化等为核心；不用旧理论推导全部细节。": "What is called fermentation in black tea centres on enzymatic oxidation of catechins and related reactions. Older theories are not used to infer every detail.", "汉代玉雕瑞兽及其历史信仰语境；不等同于现代貔貅分类或招财效力。": "Han-dynasty jade auspicious beasts and their historical belief context; not equivalent to modern pixiu classifications or claims of attracting wealth.", "阳羡茶制作分绿茶、红茶工艺；古阳羡产茶史不等于宜兴红产品年龄。": "Yangxian production includes green and black tea routes. Ancient Yangxian tea history does not establish the age of the Yixing black tea product.", "历史渊源1982用标、1986注册；制作工艺第106—125行": "Historical background: mark used in 1982 and registered in 1986; production process at lines 106–125.", "广西壮族自治区农业厅办公室关于印发广西茶产业发展行动方案的通知": "Notice from the Office of the Guangxi Zhuang Autonomous Region Agriculture Department on Issuing the Guangxi Tea Industry Development Action Plan", "基于HS-SPME-GC-MS对不同等级双井绿茶香气物质的研究": "HS-SPME-GC-MS Study of Aroma Compounds in Different Grades of Shuangjing Green Tea", "公开行政文件；本轮只引用工艺事实与短摘要，不涉及图片商业许可。": "Public administrative document. This round cites only processing facts and brief summaries; it does not establish commercial image rights.", "茶园飘溢翠芽香 茶篓装满“致富叶”——易贡茶场茶叶采摘加工正忙": "Tender Tea Fragrance Fills the Gardens, Baskets Fill with “Prosperity Leaves” — Picking and Processing in Full Swing at Yigong Tea Farm", "国家知识产权局第646号公告附件：870项地理标志产品保护要求": "Annex to CNIPA Announcement No. 646: Protection Requirements for 870 Geographical Indication Products.", "2022-08-26鸿雁12、乌叶单丛、丹霞1号、丹霞2号各段": "2022-08-26; separate passages on Hongyan No. 12, Wuye Dancong, Danxia No. 1 and Danxia No. 2.", "第三节“传承改良溧阳传统绿茶制作技艺”之“天目湖白茶制作工艺”": "Section 3, “Transmitting and Improving Traditional Liyang Green Tea Skills,” subsection “Tianmuhu Baicha Production Process.”", "专利公开文本，事实性摘要；Google页面未声明本站转载许可。": "Public patent text, summarized factually. The Google page does not grant republication permission to this site.", "2021-06-16；“大红袍加工工艺为”段及末段两种商品类型": "2021-06-16; the paragraph beginning “The Dahongpao processing method is” and the final paragraph's two commercial product types.", "一种五指山大叶种红茶的初制加工方法（CN111937974A）": "A Method for Primary Processing of Wuzhishan Large-Leaf Black Tea (CN111937974A).", "干茶、茶汤、叶底分别注明；鲜叶、茶园、封闭包装不算成品实物图。": "Dry tea, liquor and infused leaves are labelled separately. Fresh leaves, plantations and sealed packages do not count as finished-tea specimen images.", "博物馆展览所示样品，保留原始具名展板；不推断等级或采制年份。": "Sample shown in a museum exhibition, retaining the original named display board. Grade and harvest or processing year are not inferred.", "杀青后抖散、揉捻、炒二青，并经理条、搓条、拣剔、提毫和烘干。": "After heat-fixing, shake apart, roll and perform second-stage pan-firing, followed by leaf alignment, rubbing into strands, sorting, bringing out down and drying.", "婺源绿茶中的丛林雾玉叶产品冲泡样本，不代指其他婺源绿茶花色。": "A brewed sample of the Conglinwu Yuye product within Wuyuan green tea, not a stand-in for other Wuyuan green tea styles.", "政府茶业介绍及县级传承人名录；1985年鉴定原件未直接读取。": "Government tea-industry introduction and county heritage-bearer list. The original 1985 appraisal was not directly read.", "可呈清甜爽滑或甘甜醇厚，具体表现随产地、原料和存放条件变化。": "May be clean-sweet and smooth or sweet and full-bodied, depending on origin, raw materials and storage conditions.", "地方非遗传承重视温湿与包闷火候，体现同一产区可发展不同茶类。": "Local heritage transmission emphasizes temperature, humidity and the degree of wrapped resting, showing that different tea categories can develop in one region.", "时间依据原料老嫩、茶坯含水量与黄变程度决定，观察叶色和香气。": "Timing depends on raw-material maturity, tea-base moisture and degree of yellowing, assessed through leaf colour and aroma.", "更浓烟香型另可增加松香熏制，不写成所有正山小种必经两次加烟。": "A stronger smoky style may receive additional pine smoking. This is not written as two mandatory smoking stages for every Zhengshan Xiaozhong.", "条索肥壮、均匀紧结，黑褐至灰褐；紧压形松紧适中，不起层不脱面": "Plump, evenly tight strands, black-brown to grey-brown; compressed forms are neither too loose nor too tight, without layering or shedding of the surface.", "鲜叶→摊放→头锅→二锅→摊凉→毛火→摊凉→足火→摊凉→包装。": "Fresh leaves → spreading → first pan → second pan → cooling → initial firing → cooling → final firing → cooling → packaging.", "泰顺县本地中、小叶群体品种和其他适宜加工三杯香茶的优良品种。": "Local medium- and small-leaf populations from Taishun County and other superior cultivars suitable for Sanbeixiang Tea.", "茶指南所展示的天目湖白茶样品，生产者、采制年份与等级未核定。": "A Tianmuhu Baicha sample displayed by Tea Guide. Producer, harvest and processing year, and grade have not been verified.", "得到冯梦龙地方志引述及茶场史，未取得适合单独入库的专属传说。": "A quotation from Feng Menglong's local gazetteer and a tea-farm history were obtained, but no tea-specific legend suitable for a separate entry.", "茶芽萌发率达5%分级采摘，要求匀齐、无紫芽、无红蒂和空心芽。": "Begin graded picking when bud emergence reaches 5%. Shoots must be even, without purple buds, red bases or hollow buds.", "公开预览第5页（印刷页3），7.1—7.3条、表2对应等级行": "Public preview page 5 (printed page 3), clauses 7.1–7.3 and corresponding grade rows in Table 2.", "PDF第2319—2321页，玉泉仙人掌茶质量特色／感官特色": "PDF pages 2319–2321, Yuquan Xianrenzhang Tea quality characteristics / sensory characteristics.", "供应商公开的2018年唐崖绿茶样本；不是产区全部年份或等级。": "A supplier's public 2018 Tangya green tea sample, not representative of all years or grades from the region.", "大悟芳畈镇众品香合作社绿茶实操路线（2026年学院现场报道）": "Hands-on green tea route at Zhongpinxiang Cooperative, Fangfan Town, Dawu (2026 on-site college report).", "春茶2月-5月，夏茶6月-8月，秋茶9月-10月，选用手采。": "Hand-picked spring tea in February–May, summer tea in June–August and autumn tea in September–October.", "\"岭头单丛\" \"1961\" -site:thetea.app": "\"Lingtou Dancong\" \"1961\" -site:thetea.app", "来源显式第1节点；按原文次序保留，未给温度、时长或设备参数。": "Explicit node 1 in the source, retained in its original order. No temperature, duration or equipment parameters are supplied.", "来源显式第4节点；按原文次序保留，未给温度、时长或设备参数。": "Explicit node 4 in the source, retained in its original order. No temperature, duration or equipment parameters are supplied.", "来源显式第7节点；按原文次序保留，未给温度、时长或设备参数。": "Explicit node 7 in the source, retained in its original order. No temperature, duration or equipment parameters are supplied.", "第646号公告：镇巴毛尖（原文未分等级）：壮实紧结、绿润显毫": "Announcement No. 646: Zhenba Maojian (ungraded in the original): robust, tightly formed, green and lustrous with visible down.", "地标资料页具名天山绿茶样本；具体品种、等级与生产批次未披露。": "A named Tianshan green tea sample on the GI information page. Cultivar, grade and production batch are not disclosed.", "栽培主要品种有鸠坑、黄山种、福鼎大白茶、平阳特早、龙井系列等": "Principal cultivated varieties include Jiukeng, Huangshan, Fuding Dabaicha, Pingyang Tezao and the Longjing series.", "按轻、重、轻原则加压10—50分钟，揉后成条率在80%以上。": "Apply a light–heavy–light pressure sequence for 10–50 minutes, achieving a strand-formation rate of at least 80%.", "隔绝潮气和异味，控制光照与温度；储存方式应随茶类和包装改变。": "Keep out moisture and foreign odours, and control light and temperature. Storage methods should vary with tea category and packaging.", "茶宠可能运用传统技艺，但“非遗”首先对应具体项目与传承体系。": "Tea pets may employ traditional crafts, but “intangible heritage” primarily refers to specific projects and transmission systems.", "一锅加工、杀青揉捻搓团提毫；传统缸藏干燥与现代包装要求分开。": "Single-pan processing combines heat-fixing, rolling, ball rubbing and bringing out down. Traditional jar storage and drying are distinguished from modern packaging requirements.", "企业档案可支持该传承体系，不能据此断定整个茶类的最早发明人。": "Company archives can support that transmission system, but cannot establish the earliest inventor of the entire tea category.", "综述检索截至2012年1月；页面发布日期不等于新的检索日期。": "The review's searches ended in January 2012. The page publication date is not a new search date.", "蒸青、搧凉、两道毛火、整形上光；不采纳唯一幸存等绝对宣传语。": "Steam heat-fixing, fan cooling, two initial firing stages, shaping and polishing. Absolute promotional claims such as “the only survivor” are excluded.", "祁红初制、精制链；只记录传统工夫版，不覆盖所有祁红创新形制。": "Qihong primary and refining routes. Only the traditional gongfu version is recorded, not every innovative Qihong form.", "凤庆技艺流传、原料和四段初制；不把树龄宣传外推为该工艺年代。": "Transmission of Fengqing skills, raw materials and four primary-processing stages. Tree-age publicity is not extrapolated into an age for the process.", "GH/T 1118—2015 金骏眉茶：正文镜像第3.1定义": "GH/T 1118—2015, Jin Jun Mei Tea: definition 3.1 in a full-text mirror.", "确认器物名称、收藏单位与吴经墓出土出处；本页未列确切制作年。": "Confirms the object's name, holding institution and excavation from Wu Jing's tomb. This page gives no exact production year.", "生产者对现代研制与命名过程的自述；精确首创归属保留自述属性。": "A producer's account of modern development and naming. Exact claims of first invention retain their self-reported status.", "厅农业抗灾保目标专家组成员宗庆波赴咸宁市指导茶叶灾后恢复生产": "Zong Qingbo, Member of the Department's Agricultural Disaster Recovery Expert Group, Visits Xianning to Guide Post-Disaster Tea Production Recovery", "2006-09-04；质量技术要求（五）（六）；原始公告待核": "2006-09-04; quality technical requirements (5) and (6); original announcement awaiting verification.", "2018-02-28；凌云白毫原料与2016年地理标志登记段": "2018-02-28; passages on Lingyun Baihao raw materials and its 2016 GI registration.", "只取地域、风味及明确标为相传的故事；不采纳茶赋中的医疗效果。": "Only region, flavour and stories explicitly labelled as tradition are used. Medical claims in the tea rhapsody are excluded.", "只读标准元数据；没有读取标准正文，不以此页支持具体制作参数。": "Only standard metadata was read, not the standard body. This page does not support specific production parameters.", "DB4402/T 01—2020 地理标志产品 沿溪山白毛尖": "DB4402/T 01—2020, Product of Geographical Indication: Yanxishan Baimaojian.", "DB3709/T 188—2019 泰山茶 绿茶加工技术规程": "DB3709/T 188—2019, Taishan Tea: Technical Code for Green Tea Processing.", "江夏碧舫：一方好茶带来一片 “致富” 绿荫-武汉市农业农村局": "Jiangxia Bifang: Fine Tea Brings a Canopy of Prosperity — Wuhan Municipal Bureau of Agriculture and Rural Affairs", "光明茶、砂糖橘、藠头、甜瓜……物阜民丰的武汉江夏山坡街风味足": "Guangming Tea, Shatang Mandarin Oranges, Chinese Onions, Melons… Abundant Local Flavours in Shanpo Subdistrict, Jiangxia, Wuhan", "DB61/T1943—2024 地理标志证明商标 平利女娲茶": "DB61/T 1943—2024, Geographical Indication Certification Mark: Pingli Nüwa Tea.", "预售丨福元昌易武普洱生茶，复刻版“普洱茶王”，捡漏只要几百元": "Presale | Fuyuanchang Yiwu Raw Pu'er, a Replica “King of Pu'er,” for Just a Few Hundred Yuan", "商务部老字号数字博物馆；陕西省紫阳县和平茶厂有限公司企业自述": "Ministry of Commerce Time-Honoured Brands Digital Museum; self-description by Shaanxi Ziyang Heping Tea Factory Co., Ltd.", "品牌资料未提供开放再传播许可；只保存简短事实摘要和引用链接。": "The brand material provides no open redistribution licence. Only brief factual summaries and citation links are retained.", "复立茶农产品地理标志质量控制技术规范（SINOGI转载正文）": "Quality Control Technical Specification for the Agricultural GI Product Fuli Tea (full text reposted by SINOGI).", "\"董河碧珍\" \"图片\" site:xishui.gov.cn": "\"Donghe Bizhen\" \"images\" site:xishui.gov.cn", "属卷曲形绿茶；本档的“洞庭”指太湖东西山，不是湖南洞庭湖。": "Curled green tea. “Dongting” here means the East and West Hills of Lake Tai, not Dongting Lake in Hunan.", "蒸青、扇凉、头毛火、揉捻、二毛火、整形上光，最后焙火提香。": "Steam heat-fixing, fan cooling, first initial firing, rolling, second initial firing, shaping and polishing, followed by final baking for aroma.", "紧结匀整绿润，汤色绿亮，香气嫩香，滋味鲜醇，叶底嫩匀绿亮。": "Tight, even, green and lustrous; green, bright liquor; tender-leaf aroma; fresh, mellow taste; tender, even, green and bright infused leaves.", "选用黄山群体、龙井43、福鼎大白、鸠坑中小叶种茶树优良品种": "Superior small- and medium-leaf cultivars including the Huangshan population, Longjing No. 43, Fuding Dabaicha and Jiukeng.", "Q/LCC 0001S-2021 历史企业版／卷曲形·一级": "Q/LCC 0001S-2021, historical enterprise version / Curled · First Grade.", "茶叶科研、师徒传艺与产业技术推广构成近现代名茶文化的一例。": "Tea research, master–apprentice transmission and industry technology extension form one example of modern named-tea culture.", "政府老字号平台中的品牌自述，未独立核验族谱及早期奖项档案。": "A brand's self-description on a government time-honoured-brand platform. Genealogies and early award records were not independently verified.", "认识寿眉应看原料与制作，茶名中的“寿”不构成长寿功效证据。": "Shoumei should be understood through raw materials and production. “Shou,” meaning longevity, in its name is not evidence of a life-extending effect.", "手工避免重揉并及时散开芽叶；机械处理至叶梗变软、香气初显。": "In hand processing, avoid heavy rolling and promptly loosen the shoots. Machine processing continues until stems soften and aroma begins to emerge.", "铁观音既可作茶树品种名，又可作成品茶名；档案记录地域成品。": "Tieguanyin can name both a cultivar and a finished tea. This record documents the regional finished product.", "教材未描述东方美人叶底；白绿黄红褐是成茶外观，不当作叶底。": "The teaching material does not describe Oriental Beauty's infused leaves. White, green, yellow, red and brown describe finished dry-tea appearance, not infused leaves.", "鲜叶经萎凋、揉捻、发酵和干燥；研究比较了不同通氧发酵方式。": "Fresh leaves undergo withering, rolling, fermentation and drying. The study compares different oxygen-supply methods during fermentation.", "安化地域黑茶系列，常分湘尖、黑砖、花砖、茯砖及花卷等产品。": "Anhua's regional dark tea range, commonly including Xiangjian, Heizhuan, Huazhuan, Fuzhuan and Huajuan products.", "在晒青原料基础上进行人工后发酵；这是与生茶加工的关键区别。": "Controlled post-fermentation is applied to sun-dried raw material. This is the key difference from raw Pu'er processing.", "该标准所列流程节点，具体条件须结合对应制作章节与设备条件。": "Process nodes listed by this standard. Specific conditions must be read with the corresponding processing chapter and equipment conditions.", "鲜叶按要求分级分批采摘，采摘后4小时内送到茶叶加工厂加工。": "Pick fresh leaves in graded batches as required and deliver them to the processing factory within four hours of picking.", "DB3311/T 241—2023规范性附录C.2、C.3": "DB3311/T 241—2023, normative Annex C.2 and C.3.", "五十三度茶的机制卷曲形湄潭毛峰样本，不代表手工兰花形毛峰。": "A machine-made curled Meitan Maofeng sample from 53 Degrees Tea, not representative of handmade orchid-shaped Maofeng.", "深褐且油润或呈褐绿；紧压形状松紧适度、大小匀称，不起层脱面": "Deep brown and lustrous, or brown-green; compressed shapes have moderate compactness and even dimensions, without layering or surface shedding.", "县志页提供现代产业史；未找到可核对古籍出处的皇帝赐名故事。": "The county-gazetteer page provides modern industry history. No imperial naming story with a verifiable ancient-text source was found.", "取得参与者研制回忆；不把雪窦山宗教传说改写为奉化曲毫起源。": "A participant's development recollections were obtained. Xuedou Mountain's religious legends are not rewritten as the origin of Fenghua Quhao.", "PDF第1720—1723页，龙岩斜背茶质量特色／感官特色": "PDF pages 1720–1723, Longyan Xiebei Tea quality characteristics / sensory characteristics.", "修水宁红干茶（Teawholesale 宁红工夫商品样本）": "Xiushui Ninghong dry tea (Teawholesale Ninghong Gongfu product sample).", "PDF第2130—2135页，伍家台贡茶质量特色／感官特色": "PDF pages 2130–2135, Wujiatai Gongcha quality characteristics / sensory characteristics.", "北京怀工科技公开商品目录；产地佐证为新华网采访（新浪转载）": "Beijing Huaigong Technology's public product catalogue; origin corroborated by a Xinhua interview reposted by Sina.", "鲜叶摊放管理→杀青→摊凉→理条→辉炒→足干（提香）→精选。": "Fresh-leaf spreading management → heat-fixing → cooling → leaf alignment → finishing pan-firing → final drying (aroma development) → fine sorting.", "\"百丈潭\" 茶 李俊 1985 -filetype:pdf": "\"Baizhangtan\" tea Li Jun 1985 -filetype:pdf", "原文列出的第11项主要环节；没有为此步给出温度或时长参数。": "The original's eleventh main stage; no temperature or duration parameters are given for this step.", "报道明确列出的第2道绿茶工序，未给统一温度、时长或投叶量。": "The second green tea operation explicitly listed in the report, with no uniform temperature, duration or leaf load.", "报道明确列出的第5道绿茶工序，未给统一温度、时长或投叶量。": "The fifth green tea operation explicitly listed in the report, with no uniform temperature, duration or leaf load.", "PDF第2949—2951页，汝城白毛茶质量特色／感官特色": "PDF pages 2949–2951, Rucheng Baimao Tea quality characteristics / sensory characteristics.", "PDF第3138—3140页，开山白毛茶质量特色／感官特色": "PDF pages 3138–3140, Kaishan Baimao Tea quality characteristics / sensory characteristics.", "PDF第3150—3152页，覃塘毛尖茶质量特色／感官特色": "PDF pages 3150–3152, Qintang Maojian Tea quality characteristics / sensory characteristics.", "PDF第3505—3507页，南川大树茶质量特色／感官特色": "PDF pages 3505–3507, Nanchuan Dashucha quality characteristics / sensory characteristics.", "匀摊在干燥清洁毛边纸上，在锅中焙烘至含水量不超过6.5%。": "Spread evenly on dry, clean coarse paper and bake in a pan until moisture is no more than 6.5%.", "优质茶条细紧有锋苗，绿润匀齐；较低等级条索较粗、色泽较暗。": "High-quality tea has fine, tight, pointed strands, green, lustrous and even. Lower grades have coarser strands and darker colour.", "论文引言列举的现代工艺概述；不是材料段九道试验工序的全表。": "A modern-processing overview in the paper's introduction, not the full list of nine experimental operations in its materials section.", "已找到省政府台办刊载的山母仙三授茶法版本，独立按传说收录。": "The provincial government's Taiwan Affairs Office version in which Mother Mountain Immortal teaches tea-making three times was found and recorded separately as legend.", "来源描述条索较壮实、茶汤红亮；照片与样品仍须区分具体等级。": "The source describes relatively robust strands and red, bright liquor. Photographs and samples still require grade-specific distinctions.", "条索细紧、卷曲、匀整、叶片肥厚；翠绿到墨绿，不得枯黄、断碎": "Fine, tightly formed, curled, even strands and thick leaves; emerald to dark green, without withered-yellow leaves or broken pieces.", "仅为定义所列主要工序，不是含温度、时间的完整生产操作规程。": "Only the main operations listed in the definition, not a complete production procedure with temperatures and times.", "条索壮实，色泽翠绿；碧绿；鲜香持久；醇厚；嫩绿、肥厚、柔软": "Robust strands, emerald-green colour; jade-green liquor; lasting fresh aroma; full, mellow taste; tender-green, thick and soft infused leaves.", "广义宜红条目包含恩施等区域，不将本地标直接写为其全义别名。": "The broad Yihong entry includes Enshi and other areas. This local GI is not treated as an exact synonym for that entire category.", "PDF第1857—1859页，坡柳娘娘茶质量特色／感官特色": "PDF pages 1857–1859, Poliu Niangniang Tea quality characteristics / sensory characteristics.", "DB53/T1265.4—2024／老姆登绿茶／晒青初加工": "DB53/T 1265.4—2024 / Laomudeng green tea / sun-dried primary processing.", "PDF第2120—2122页，平利女娲茶质量特色／感官特色": "PDF pages 2120–2122, Pingli Nüwa Tea quality characteristics / sensory characteristics.", "儿茶素80—2488.7 mg/日；研究范围，不作服用建议": "Catechins 80–2,488.7 mg/day; research range, not a dosage recommendation.", "熊猫、足球和紫砂结合，呈现茶宠作为当代身份表达的一个方向。": "Combining pandas, football and zisha illustrates one direction in tea pets as contemporary identity expression.", "原材料中将1933—1936称为十九世纪中叶的笔误不采用。": "The source's typographical error calling 1933–1936 the mid-19th century is not adopted.", "福建省人民政府；来源福建日报、福建省农业科学院研究人员采访": "Fujian Provincial People's Government; sourced from Fujian Daily and interviews with Fujian Academy of Agricultural Sciences researchers.", "2026-04-20第13版，左上角“把自然讲给你听”栏目": "2026-04-20, page 13, top-left column “Let Me Tell You About Nature.”", "采访平和县茶叶站叶贤明；1981年选种经过为现代口述记录。": "Interview with Ye Xianming of Pinghe County Tea Station. The account of selection in 1981 is a modern oral record.", "北苑贡茶（乌龙茶）加工技术规范：2022年公开征求意见附件": "Technical Specification for Beiyuan Tribute Tea (Oolong) Processing: annex to the 2022 public consultation.", "2024-05-06邓村乡三峡茶旅小镇、文化展示及茶事体验": "2024-05-06; Sanxia Tea Tourism Town in Dengcun Township, cultural displays and tea experiences.", "2022-09-19；红茶沿革、地理标志与连续举办文化节段": "2022-09-19; passages on black tea history, geographical indication and successive cultural festivals.", "2021-04-08第8版；双凤茶历史转述与地方茶树品种段": "2021-04-08, page 8; retold Shuangfeng tea history and the local cultivar passage.", "GB/T 23776—2018 茶叶感官审评方法：标准题录": "GB/T 23776—2018, Methodology for Sensory Evaluation of Tea: standard bibliographic record.", "退役军人事务部刊载《中国退役军人》2022年第5期；程一凡": "Ministry of Veterans Affairs repost of Chinese Veterans, issue 5, 2022; Cheng Yifan.", "长图原文已放大看像素；说明传统天山绿茶整体风格，未划等级。": "The original long image was enlarged and its pixels inspected. It describes traditional Tianshan green tea's overall style without assigning grades.", "从“南茶北引”到“济南市十大特色产业”——长清茶产业编年史": "From “Introducing Southern Tea to the North” to One of Jinan's Ten Distinctive Industries — A Chronicle of Changqing Tea", "原件权利归发布者；仅引证工艺事实，不授予再出版原件的权利。": "Rights to the original belong to its publisher. Only processing facts are cited; this grants no right to republish the original.", "T/GZTPA 0022-2025 雷山银球茶冲泡品饮指南": "T/GZTPA 0022-2025, Guide to Brewing and Tasting Leishan Yinqiu Tea.", "非遗购物节“云探店”：生态茶园种出“致富茶”——雷山银球茶": "Intangible Heritage Shopping Festival Virtual Store Visit: Ecological Gardens Grow “Prosperity Tea” — Leishan Yinqiu Tea", "商品审评干茶、品质特征、汤色、细看叶底（网页65–90行）": "Product assessment: dry tea, quality characteristics, liquor colour and a close look at infused leaves (webpage lines 65–90).", "unknown; 原标准图仅为研究取证，不作为茶叶实物配图": "unknown; original standard images are research evidence only, not tea specimen illustrations.", "已下载11页正式标准并核对第5页范围和第7页加工章节像素。": "The official 11-page standard was downloaded. Scope on page 5 and the processing chapter on page 7 were visually checked.", "\"董河碧珍\" \"500\" -site:thetea.app": "\"Donghe Bizhen\" \"500\" -site:thetea.app", "\"昭平银杉\" site:detail.youzan.com": "\"Zhaoping Yinshan\" site:detail.youzan.com", "立泰山山东济南特产长清立泰山灵岩绿茶225g礼盒装团购礼盒": "Litaishan Lingyan Green Tea, Changqing Specialty from Jinan, Shandong, 225 g Gift Box for Group Purchases", "PDF第1302—1305页，安吉白茶质量特色／感官特色": "PDF pages 1302–1305, Anji Baicha quality characteristics / sensory characteristics.", "本次未核验各花色对应品种，不能把地域茶统称当作栽培品种。": "Cultivars corresponding to each style were not verified this round. A regional umbrella tea name cannot be treated as a cultivar.", "陈郁榕在海都茶周刊所述平水珠茶（2013；外形高档版本）": "Pingshui Zhucha as described by Chen Yurong in Haidu Tea Weekly (2013; high-grade appearance version).", "沿海茶园、茶旅园区与地方饮食相结合，茶也被用于地方茶食。": "Coastal tea gardens and tea-tourism parks connect with local food culture, and tea is also used in regional tea foods.", "Q/LCC 0001S-2021 历史企业版／扁形·一级": "Q/LCC 0001S-2021, historical enterprise version / Flat · First Grade.", "PDF第2076—2079页，狗牯脑茶质量特色／感官特色": "PDF pages 2076–2079, Gugunao Tea quality characteristics / sensory characteristics.", "古丈毛尖干茶（LAPSANGSTORE GT09商品图）": "Guzhang Maojian dry tea (LAPSANGSTORE product GT09 image).", "中国茶叶学会科普稿／大红袍具名主链（2021，红网转载）": "China Tea Science Society educational article / named Dahongpao main route (2021, reposted by Rednet).", "作为岩茶呈条索形；原生茶树生于险峻岩壁的叙事更具辨识度。": "A strip-shaped rock tea. Its narrative of original bushes growing on steep rock faces is more distinctive.", "幼嫩著蜒原料、较重萎凋搅拌与炒菁后回润共同构成制作线索。": "Tender leafhopper-affected raw materials, relatively intensive withering and agitation, and moisture equilibration after pan heat-fixing form key production features.", "先制作黑毛茶，再随产品采用筛拼、蒸软、压制或发花等工艺。": "First make unfinished dark tea, then use sieving and blending, steaming to soften, pressing or golden-flower development as appropriate to the product.", "传统工艺文本的“堆闷”不能直接替换成现代成品的渥堆发酵。": "“Covered piling” in a traditional process text cannot be directly replaced with modern finished-tea pile fermentation.", "须分别记茶树原料与茉莉花原料；“茉莉花茶”不是茶树品种。": "Tea-plant raw materials and jasmine-flower materials must be recorded separately. “Jasmine tea” is not a tea cultivar.", "地方制茶传承与技术创新结合，是大别山茶业发展的具体案例。": "Local tea-making transmission combined with technical innovation provides a specific example of tea-industry development in the Dabie Mountains.", "PDF第1249—1252页，武阳春雨质量特色／感官特色": "PDF pages 1249–1252, Wuyang Chunyu quality characteristics / sensory characteristics.", "惠明茶·螺形·特级（DB3311/T 241—2023）": "Huiming Tea · Spiral-shaped · Special Grade (DB3311/T 241—2023).", "惠明茶·扁形·精品（DB3311/T 241—2023）": "Huiming Tea · Flat · Premium Grade (DB3311/T 241—2023).", "惠明茶·扁形·二级（DB3311/T 241—2023）": "Huiming Tea · Flat · Second Grade (DB3311/T 241—2023).", "采用箱式烘干或斗式烘焙等对应方法，干至含水量4%—6%。": "Use the corresponding method, such as cabinet drying or basket baking, to reach 4%–6% moisture.", "熟茶产品可体现后发酵陈香，不代表该品牌全部产品都为熟茶。": "Ripe tea products may exhibit an aged post-fermentation aroma. This does not mean every product from the brand is ripe tea.", "PDF第1239—1241页，莫干黄芽质量特色／感官特色": "PDF pages 1239–1241, Mogan Huangya quality characteristics / sensory characteristics.", "鸠坑种、龙井43等适种高山茶园抗寒性较好的的中小叶品种。": "Small- and medium-leaf cultivars with relatively good cold resistance suitable for high-mountain gardens, such as Jiukeng and Longjing No. 43.", "T/ZLX 093—2024资料性附录B.1.2及B.3": "T/ZLX 093—2024, informative Annex B.1.2 and B.3.", "一芽一叶开展、二叶初展，挺秀略扁，黄绿润，尚匀整、尚洁净": "One bud with one unfolded leaf or two just-unfolding leaves; elegant, straight and slightly flat, yellow-green and lustrous, fairly even and clean.", "鲜叶在竹席、软匾薄摊，观察叶色转暗、芽梢软垂及微显茶香。": "Spread fresh leaves thinly on bamboo mats or flexible trays, watching for darkening colour, softened drooping shoots and a faint tea aroma.", "保护要求中明确列出的第1道加工环节；原文未给温度与时长。": "The first processing stage explicitly listed in the protection requirements. The original gives no temperature or duration.", "保护要求中明确列出的第4道加工环节；原文未给温度与时长。": "The fourth processing stage explicitly listed in the protection requirements. The original gives no temperature or duration.", "该商家修水产宁红工夫产品的干茶样本，不代表全部宁红等级。": "A dry-tea sample of this retailer's Xiushui-produced Ninghong Gongfu, not representative of all Ninghong grades.", "PDF第2053—2055页，黎川白茶质量特色／感官特色": "PDF pages 2053–2055, Lichuan Baicha quality characteristics / sensory characteristics.", "PDF第2139—2140页，圣水绿茶质量特色／感官特色": "PDF pages 2139–2140, Shengshui Green Tea quality characteristics / sensory characteristics.", "五峰宜红茶联名南曲款 宜红功夫茶118g - 五峰特产馆": "Wufeng Yihong Tea, Nanqu Collaboration Edition, 118 g Yihong Gongfu Tea — Wufeng Specialty Store", "鄂茶10号、鄂茶1号、福鼎大白、龙井43号、安吉白茶等。": "Echa No. 10, Echa No. 1, Fuding Dabaicha, Longjing No. 43, Anji Baicha and others.", "驻欧盟使团地标推介样本，未推断品牌和等级，保留原图水印。": "A GI promotional sample from the Mission to the EU. Brand and grade are not inferred, and the original watermark is retained.", "PDF第2328—2330页，咸安砖茶质量特色／感官特色": "PDF pages 2328–2330, Xian'an Brick Tea quality characteristics / sensory characteristics.", "条索环状（俗称环子脚），白毫显露，色泽金黄（略带鱼子泡）": "Ring-shaped strands, commonly called “ring feet,” with visible white down and golden colour, with slight fish-roe-like blistering.", "原地标专题中的利川工夫红茶样本，原页没有给出等级或品牌。": "A Lichuan gongfu black tea sample in the original GI feature. The page gives no grade or brand.", "原文列出的第1项主要环节；没有为此步给出温度或时长参数。": "The original's first main stage; no temperature or duration parameters are given for this step.", "原文列出的第5项主要环节；没有为此步给出温度或时长参数。": "The original's fifth main stage; no temperature or duration parameters are given for this step.", "原文列出的第8项主要环节；没有为此步给出温度或时长参数。": "The original's eighth main stage; no temperature or duration parameters are given for this step.", "保靖黄金茶 一两黄金 茶 黄金村 site:gov.cn": "Baojing Huangjincha one liang of gold tea Huangjin Village site:gov.cn", "PDF第2787—2792页，长沙绿茶质量特色／感官特色": "PDF pages 2787–2792, Changsha Green Tea quality characteristics / sensory characteristics.", "PDF第2896—2900页，平江烟茶质量特色／感官特色": "PDF pages 2896–2900, Pingjiang Yancha quality characteristics / sensory characteristics.", "PDF第3144—3146页，金秀红茶质量特色／感官特色": "PDF pages 3144–3146, Jinxiu Black Tea quality characteristics / sensory characteristics.", "PDF第3554—3557页，秀山茶叶质量特色／感官特色": "PDF pages 3554–3557, Xiushan Tea quality characteristics / sensory characteristics.", "报道明确从摊青至烘干的五段生产次序，未列细分操作或参数。": "The report explicitly gives five production stages from fresh-leaf spreading to drying, without detailed operations or parameters.", "报道概括为色绿、形美；具体条形和匀整度须按相应等级观察。": "The report summarizes green colour and attractive shape. Specific strand form and evenness must be assessed by the relevant grade.", "岭头单丛 制作 工艺 晒青 site:gd.gov.cn": "Lingtou Dancong production process sun withering site:gd.gov.cn", "该来源明确列出的顺序节点；不补入未经原文确认的设备参数。": "Sequence node explicitly listed in this source. No equipment parameters unconfirmed by the original are added.", "非遗采访中记录的雷公山红球茶产品，以当地山地茶鲜叶制成。": "The Leigongshan Hongqiu black tea product recorded in a heritage interview, made from fresh leaves grown in the local mountains.", "原文立地条件“南坡（阴坡）”方位表述有疑点，未转写方向。": "The original site requirement “south-facing slope (shady slope)” is directionally questionable, so its orientation is not transcribed.", "福建绿色食品发展中心2024图文：传统天山绿茶，未分等级": "Fujian Green Food Development Center's 2024 illustrated article: traditional Tianshan green tea, ungraded.", "地标共用感官特色（七等级未分别给表）：细紧微卷、绿润显毫": "Shared GI sensory characteristics (no separate tables for the seven grades): fine, tight and slightly curled, green and lustrous with visible down.", "原文列出的第2项主要环节；没有为此步给出温度或时长参数。": "The original's second main stage; no temperature or duration parameters are given for this step.", "报道所列生产线的最后一个环节；未提供干燥温度或成茶水分。": "The final stage of the production line listed in the report; no drying temperature or finished-tea moisture is provided.", "条索紧实，紧卷多毫，整碎匀齐纯净，有锋苗，嫩绿匀润、油润": "Tightly formed, tightly curled and very downy strands; even in size, clean, with pointed tips; tender green, evenly lustrous and glossy.", "第646号公告：镇安象园茶（原文未分等级）：甘醇，耐冲泡": "Announcement No. 646: Zhen'an Xiangyuan Tea (ungraded in the original): sweet and mellow, suitable for repeated infusions.", "此条为福建水仙，别称华茶9号；应与广东凤凰水仙分别记录。": "This entry is Fujian Shuixian, also called Huacha No. 9, and should be recorded separately from Guangdong's Fenghuang Shuixian.", "茶席小摆件经拟人化进入银幕，文化表达不再局限于实体收藏。": "Anthropomorphized tea-table ornaments enter cinema, extending cultural expression beyond physical collecting.", "初制10环节、精制6环节，以及随季节气候叶质调整的原则。": "Ten primary-processing stages, six refining stages, and the principle of adapting to season, climate and leaf quality.", "2021年第42卷第4期215—220页；摘要及试制工艺": "2021, volume 42, issue 4, pages 215–220; abstract and trial-production process.", "基础教学材料；香型是类型描述，并非对每一批次的检测结论。": "Basic teaching material. Aroma styles are type descriptions, not test results for every batch.", "西藏自治区文化和旅游厅（来源：中国西藏新闻网—西藏商报）": "Tibet Autonomous Region Department of Culture and Tourism (source: China Tibet News — Tibet Commercial Daily).", "天然花香持久，色泽乌润，汤色红亮，滋味醇厚爽口，耐冲泡。": "Lasting natural floral aroma, glossy dark colour, red bright liquor, full mellow refreshing taste, and good performance across repeated infusions.", "江苏省太湖常绿果树技术推广中心 / 苏州农业职业技术学院": "Jiangsu Taihu Evergreen Fruit Tree Technology Extension Center / Suzhou Polytechnic Institute of Agriculture.", "正文第152—153页，PDF第24—25页；吴经墓一节": "Body pages 152–153, PDF pages 24–25; section on Wu Jing's tomb.", "2024-04-01正文：伍昌臣、兴隆老街、制茶与坝坝茶": "2024-04-01 body text: Wu Changchen, Xinglong Old Street, tea-making and outdoor communal tea drinking.", "2020-11-02：大悟茶审定会及绿茶为主的多茶类发展": "2020-11-02: Dawu Tea appraisal meeting and development of multiple tea categories led by green tea.", "2026-05-12；三江口兰洞村、种质资源和茶歌传播段": "2026-05-12; passages on Landong Village in Sanjiangkou, germplasm resources and transmission of tea songs.", "省政协委员蓝利丽：传承畲族制茶文化 圆山区百姓“茶”富梦": "Provincial CPPCC Member Lan Lili: Transmitting She Tea-Making Culture and Helping Mountain Communities Prosper Through Tea", "只读到目录摘要，未据此声称读过标准正文或2025更新版。": "Only the catalogue abstract was read. No claim is made to have read the standard body or the 2025 update.", "中国科学院昆明植物研究所等，国际山茶属植物品种登记数据库": "Kunming Institute of Botany, Chinese Academy of Sciences, and partners; International Camellia Register database.", "第5.2—5.3条及资料性附录A，PDF第6—8、10页": "Clauses 5.2–5.3 and informative Annex A; PDF pages 6–8 and 10.", "DB3311/T 241—2023 地理标志产品 惠明茶": "DB3311/T 241—2023, Product of Geographical Indication: Huiming Tea.", "本轮只结构化转述感官事实；未取得原文或图像的再发布授权。": "This round structures only paraphrased sensory facts. Permission to republish the original text or images has not been obtained.", "臺中市和平區茶產製「梨山茶」品質認定評審表（附表五-1）": "Quality Certification Evaluation Form for “Lishan Tea” Produced in Heping District, Taichung (Attached Table 5-1).", "unknown; 原文仅用于文字事实取证，未批准图片使用": "unknown; original text used only as factual research evidence, with no image use approved.", "水满乡本地群体种红茶实验样1五维，不代表全省或传统工艺。": "Five sensory dimensions for experimental black tea sample 1 from Shuiman Township's local population, not representative of the whole province or traditional processing.", "\"董河碧珍\" \"展示\" -site:thetea.app": "\"Donghe Bizhen\" \"display\" -site:thetea.app", "春季采茶、拣芽与手工炒制共同组成洞庭茶乡的季节性劳动。": "Spring picking, bud sorting and hand pan-firing together form seasonal work in Dongting tea villages.", "生锅杀青并以茶把揉动，熟锅甩条，再烘烤与摊凉交替干燥。": "Heat-fix in the first pan while working the leaves with a tea brush, fling the strands in the second pan, then alternate baking and cooling to dry.", "开化地区的挺秀形绿茶；现代加工有轻揉与分次理条的组合。": "An elegant, straight-shaped green tea from Kaihua. Modern processing combines light rolling with repeated leaf alignment.", "手工制茶比赛、春茶开园与地方茶业传承共同推动品牌发展。": "Handmade tea competitions, spring garden-opening events and local tea-industry transmission jointly advance the brand.", "以不炒不揉、萎凋和干燥为传统主线；品类与品种应分字段。": "The traditional main route avoids pan-firing and rolling, using withering and drying. Product category and cultivar should occupy separate fields.", "芽叶相连且卷紧，匀整；毫尖明显，叶张细嫩，呈灰绿或墨绿": "Connected buds and leaves, tightly curled and even; prominent downy tips, fine tender leaves, grey-green or dark green.", "使芽叶并拢，茶芽挺直略扁；不能把机械揉捻写为每批必做。": "Bring buds and leaves together so buds are straight and slightly flat. Machine rolling must not be described as mandatory for every batch.", "福建农科院研究人员介绍其花香表现通常较肉桂、铁观音轻。": "Fujian Academy of Agricultural Sciences researchers describe its floral aroma as generally lighter than Rougui and Tieguanyin.", "本次未完整核验地理标志适制品种；祁红不是单一树种名称。": "The full GI list of suitable cultivars was not verified this round. Qihong is not the name of a single tea-plant type.", "黑茶渥堆涉及湿热与微生物作用，不能仅标成红茶酶促氧化。": "Dark tea pile fermentation involves moist heat and microorganisms; it cannot be labelled merely as black tea's enzymatic oxidation.", "报道只给名称，未核露置时长及湿度，不提供家庭复制参数。": "The report gives only the operation name. Exposure duration and humidity were not verified, so no home-replication parameters are provided.", "窨制再加工茶；茶坯类别另记，不能把花茶当第七基本茶类。": "A reprocessed scented tea. Its tea-base category is recorded separately; scented tea is not a seventh basic tea category.", "绿茶型墨绿、汤黄绿；红茶型乌润、汤红亮，均可缀有桂花。": "The green-tea version is dark green with yellow-green liquor; the black-tea version is dark and lustrous with red bright liquor. Both may contain osmanthus blossoms.", "报道将提毫列为第10项主要工序；未给出该步温度或时长。": "The report lists bringing out down as the tenth main operation, without temperature or duration for this step.", "PDF第1242—1245页，鸠坑茶质量特色／感官特色": "PDF pages 1242–1245, Jiukeng Tea quality characteristics / sensory characteristics.", "足干采用低温慢烘原则，温度为70～100℃，烘至足干。": "Final drying follows a slow, low-temperature principle at 70–100°C until fully dry.", "金瓜饱满、龙珠圆润；均条索紧结，芽叶细嫩，墨绿油润显毫": "Plump golden-melon forms and rounded dragon pearls; both have tightly formed strands, fine tender shoots, and dark-green lustre with visible down.", "PDF第831—832页，天目湖白茶质量特色／感官特色": "PDF pages 831–832, Tianmuhu Baicha quality characteristics / sensory characteristics.", "寿宁高山红茶 礼盒装 5g*10罐 - 福建下乡的味道": "Shouning High-Mountain Black Tea Gift Box, 5 g × 10 Tins — A Taste of Rural Fujian", "平均海拔755m以上，土壤肥沃，有机质丰富，排水良好。": "Average elevation at least 755 m, with fertile, organic-rich, well-drained soil.", "2025地理标志保护要求 / 原文流程（保留回溯用词）": "2025 GI protection requirements / original route (retaining the word “retracing”).", "PDF第2226—2228页，马坡茶质量特色／感官特色": "PDF pages 2226–2228, Mapo Tea quality characteristics / sensory characteristics.", "原文“白毫显露”紧接叶底，避免改判所属维度；未写汤色。": "“Visible white down” immediately follows infused leaves in the original; its dimension is not reassigned. Liquor colour is not stated.", "匀齐，具有“一泡香，二泡浓，三泡四泡香高味更醇”的特点": "Even, with the characteristic “fragrant in the first infusion, rich in the second, and higher in aroma and mellower in taste in the third and fourth.”", "分别引用包装与金秀红茶产品标准，不推断其未取得的条款。": "Packaging and Jinxiu black tea product standards are cited separately; clauses not obtained are not inferred.", "2025地理标志保护要求 / 原文流程（萎调用词照录）": "2025 GI protection requirements / original route (retaining the original variant spelling of withering).", "来源依次列出的工序节点；公开介绍没有给出完整设备参数。": "Operations listed in sequence by the source. The public introduction does not supply complete equipment parameters.", "该茶商所售邓村开园芽毛尖样本，不代表全部邓村绿茶等级。": "This tea retailer's Dengcun Kaiyuanya Maojian sample, not representative of every Dengcun green tea grade.", "茶砖紧实，色泽乌亮；部分传统产品压有牌坊或火车头图案。": "Firm tea bricks with glossy dark colour; some traditional products bear an archway or locomotive impression.", "条索紧细弯曲，状如环钩，色泽绿润，银毫显露；汤色清亮。": "Fine, tightly formed curved strands resembling ring hooks, green and lustrous with visible silver down; clear, bright liquor.", "观察叶片转铜红、青气退去与花果香出现，结合温湿度控制。": "Observe copper-red leaves, disappearance of grassy odour and emergence of floral-fruity aroma, alongside temperature and humidity control.", "公开资料描述柔和、甘醇、鲜爽；不是每个等级的实测结论。": "Public material describes it as gentle, sweet and mellow, fresh and brisk; these are not measured findings for every grade.", "鲜叶分级→摊青→杀青→摊凉→揉捻→做形→烘干→精选包装": "Fresh-leaf grading → spreading → heat-fixing → cooling → rolling → shaping → drying → fine sorting and packaging", "已复核原页面名称产地与实际干茶像素；限定商家样本范围。": "The original page's name and origin and the actual dry-tea pixels were rechecked, with scope limited to the retailer's sample.", "巴南非遗页面代表性品质（未给等级）：挺直匀整，绿润显毫": "Representative quality on the Banan heritage page (no grade given): straight and even, green and lustrous with visible down.", "官方长图部分配图形态身份尚不清晰，未批准作成品实物图。": "The form and identity of some illustrations in the official long image remain unclear; they were not approved as finished-tea specimen images.", "桃江竹叶地标感官特色（三种加工方式共用总述）：栗香浓郁": "Taojiang Zhuye GI sensory characteristics (shared overview for three processing methods): rich chestnut aroma.", "所引保护要求中本产品版本的第4道环节：解块（或理条）。": "Step 4 for this product version in the cited protection requirements: breaking up clumps (or leaf alignment).", "以实际取得的主管机关原文替代转载摘要，原稿保留供追溯。": "Replaces the reposted summary with the competent authority's original text actually obtained; the earlier record is retained for traceability.", "《茶经》把生产、器具和饮用经验组织为成体系的茶学知识。": "The Classic of Tea organizes knowledge of production, utensils and drinking into a systematic body of tea scholarship.", "区分路线、时代、商品和族群，不以单一路线包办全部历史。": "Distinguish routes, periods, commodities and communities; no single route accounts for the entire history.", "仅支持本条目所列事实，不等于对整篇材料或营销说法背书。": "Supports only the facts listed in this entry, not endorsement of the entire material or its marketing claims.", "国家知识产权局第640号公告附件：地理标志产品保护要求": "Annex to CNIPA Announcement No. 640: Geographical Indication Product Protection Requirements.", "福建省人民政府；福建日报、福建省农业科学院研究人员采访": "Fujian Provincial People's Government; Fujian Daily and interviews with Fujian Academy of Agricultural Sciences researchers.", "2020-11-30；苏窨工艺恢复与2020年市级非遗": "2020-11-30; restoration of Suzhou scenting and municipal heritage listing in 2020.", "用于手工技艺；不推出紫砂壶一定提升品质或具有健康作用。": "Used for handcraft techniques, not to infer that zisha pots necessarily improve quality or confer health benefits.", "奖项只属于文中具体评选，不表述为全国唯一官方十大榜单。": "Awards belong only to the specific selection described, not a uniquely official national top-ten list.", "广西壮族自治区市场监督管理局；全国标准信息公共服务平台": "Guangxi Zhuang Autonomous Region Administration for Market Regulation; National Public Service Platform for Standards Information.", "中国常驻联合国粮农机构代表团网站（来源：农民日报国际）": "Website of China's Permanent Representation to the UN Food and Agriculture Agencies (source: Farmers' Daily International).", "茶史文化文章；“全国针形茶鼻祖”之类排他性说法不采纳。": "Tea-history and culture article. Exclusive claims such as “ancestor of all Chinese needle-shaped tea” are excluded.", "建瓯市北苑贡茶协会；食品伙伴网转载全国团体标准信息平台": "Jian'ou Beiyuan Tribute Tea Association; Foodmate repost of the National Group Standards Information Platform.", "2022年报道：1951年旧址、木结构生产线及工业遗产": "2022 report: the 1951 site, wooden production line and industrial heritage.", "第45—46行2016联合创立、2018海外茶文化展示": "Lines 45–46: joint establishment in 2016 and overseas tea-culture display in 2018.", "2024-01-31；采茶姑娘表演、茶艺与湘鄂邻里交流": "2024-01-31; tea-picking-girl performances, tea arts and neighbourly exchanges between Hunan and Hubei.", "期刊作者对当地茶史的整理；古籍转引未视作本轮亲见原典。": "A journal author's compilation of local tea history. Indirect ancient-text quotations are not treated as originals examined in this round.", "2022-03-13；玲珑村产地、环钩外形与山母仙传说": "2022-03-13; Linglong Village origin, ring-hook shape and the Mother Mountain Immortal legend.", "2022年6月6日；产品列入名录、品质管理与援藏工作段": "6 June 2022; passages on catalogue inclusion, quality management and Tibet assistance.", "泾县兰香茶 DB34/T 1842-2013 标准信息": "Jingxian Lanxiang Tea, DB34/T 1842-2013: standard information.", "方志四川（四川省地方志工作办公室官方账号）；罗玉屏整理": "Fangzhi Sichuan (official account of the Sichuan Local Chronicles Office); compiled by Luo Yuping.", "2025-04-21晾青、杀青图注及竹编、畲族双音现场": "2025-04-21; captions for leaf airing and heat-fixing, and on-site bamboo weaving and She two-part singing.", "已读公开摘要；全文区域明确要求到CNKI，未取得全文。": "The public abstract was read. The full-text area explicitly directs readers to CNKI; full text was not obtained.", "DB3501/T 020—2023 七境茶采制技术规程": "DB3501/T 020—2023, Technical Code for Picking and Processing Qijing Tea.", "中国标准化研究院国家数字标准馆；标准归口烟台市茶叶学会": "National Digital Standards Library, China National Institute of Standardization; standard administered by the Yantai Tea Society.", "4.2工艺，4.3表1、表2；PDF第4页，印刷第2页": "Clause 4.2 process; clause 4.3 Tables 1 and 2; PDF page 4, printed page 2.", "在非遗中见证荆楚文化传承发展：传统制茶技艺及其相关习俗": "Witnessing Jingchu Cultural Transmission and Development Through Intangible Heritage: Traditional Tea Processing and Associated Customs", "T/YACX 004—2024《雅安藏茶》（公开镜像）": "T/YACX 004—2024, Ya'an Tibetan Tea (public mirror).", "PDF第5—7页（印刷页1—3），图1与5.1—5.8": "PDF pages 5–7 (printed pages 1–3), Figure 1 and clauses 5.1–5.8.", "南阳家乡味儿 | 这片小小“树叶”，改变了桐柏人的生活": "Flavours of Home in Nanyang | This Little “Leaf” Changed Life in Tongbai", "云南省市场监督管理局；全国标准信息公共服务平台公开原件": "Yunnan Provincial Administration for Market Regulation; public original on the National Public Service Platform for Standards Information.", "拣剔摊放后高温杀青，揉捻整形、搓团显毫，再文火干燥。": "After sorting and spreading, heat-fix at high temperature, roll and shape, rub into balls to expose down, then dry gently.", "属绿茶；大片扁展外形与嫩度、品种和整形工艺共同相关。": "Green tea. Its broad, flattened leaves reflect tenderness, cultivar and shaping together.", "传统技艺在同一口锅中衔接杀青、揉捻、搓团提毫和烘焙。": "Traditional skills connect heat-fixing, rolling, ball rubbing to expose down and baking in the same pan.", "县志记其由当地日铸茶制作演变，清末民初有对非洲出口。": "The county gazetteer records its evolution from local Rizhu processing and exports to Africa in the late Qing and early Republican periods.", "在清洁、阴凉、通风处按品种、等级、采摘批次分别摊放。": "Spread separately by cultivar, grade and picking batch in a clean, cool, ventilated place.", "引种驯化、山海环境与地方茶农生产形成当代崂山茶文化。": "Introduction and acclimatization, the mountain-and-sea environment and local farmers' production shape contemporary Laoshan tea culture.", "不采用产地传说或保健推断；原文未给叶底颜色，不补写。": "Origin legends and health inferences are excluded. The original gives no infused-leaf colour, so none is added.", "限定绿茶产品；另建凌云白毫茶树品种实体及跨茶类关系。": "Limited to the green tea product. A separate Lingyun Baihao cultivar entity and cross-category relationships are established.", "以萎凋、干燥形成白茶品质，不以“贡”字认定贡品身份。": "White tea quality develops through withering and drying. The character “gong” does not establish tribute status.", "堆积后继续分段烘焙，老火工艺形成当地强调的焙火风味。": "After piling, continue baking in stages. Final high-heat firing develops the roasted flavour emphasized locally.", "当地记述以醇厚描述，不宜把单次品评当成全部商品标准。": "Local accounts describe it as full and mellow. A single tasting should not become a standard for all products.", "萎凋、做青、炒揉后成形和烘焙，形成便于包装的紧压茶。": "Withering, leaf agitation and resting, pan-firing and rolling, then shaping and baking produce a compressed tea convenient to package.", "凤庆大叶种利用与地方红茶加工形成相互关联的生产传统。": "Use of Fengqing large-leaf resources and local black tea processing form interconnected production traditions.", "第662节，PDF第1942—1944页，四（六）1": "Section 662, PDF pages 1942–1944, IV(6)1.", "山区毛茶、宜昌加工口岸与出口渠道形成连贯的产业文化。": "Mountain unfinished tea, Yichang's processing and port facilities, and export channels form a connected industrial culture.", "采用适制遵义红茶的茶树鲜叶，规程未限定唯一命名品种。": "Uses fresh tea leaves suitable for Zunyi black tea. The code does not restrict production to one named cultivar.", "先制黑毛茶，再蒸软、装篓、踩压和干燥，是两段式加工。": "Two-stage processing: first make unfinished dark tea, then steam to soften, fill baskets, tread and press, and dry.", "可拼配、汽蒸、压制或陈化；文本分别允许进行或不进行。": "Blending, steaming, pressing or ageing may be performed or omitted, as separately permitted by the text.", "横县（今横州）茉莉花茶／2013年保护要求绿茶坯版本": "Hengxian (now Hengzhou) Jasmine Tea / green-tea-base version in the 2013 protection requirements.", "茶中保留小花，冲泡时可呈珍珠状悬浮；汤色嫩黄或黄绿。": "Small blossoms remain in the tea and may float like pearls during brewing; liquor is tender yellow or yellow-green.", "报道将摊青列为第1项主要工序；未给出该步温度或时长。": "The report lists fresh-leaf spreading as the first main operation, without temperature or duration for this step.", "报道将揉捻列为第4项主要工序；未给出该步温度或时长。": "The report lists rolling as the fourth main operation, without temperature or duration for this step.", "报道将复烘列为第8项主要工序；未给出该步温度或时长。": "The report lists repeat drying as the eighth main operation, without temperature or duration for this step.", "2025地理标志保护要求 / 鸠坑茶保护要求／卷曲形": "2025 GI protection requirements / Jiukeng Tea protection requirements / Curled.", "日春Q/FJRC 0011S—2026遵义毛峰／一级": "Richun Q/FJRC 0011S—2026, Zunyi Maofeng / First Grade.", "2025地理标志保护要求 / 保护要求（按原文用词）": "2025 GI protection requirements / protection requirements (following the original wording).", "加工流程：摊放—杀青—整形—摊凉—干燥—筛分—包装。": "Processing route: spreading → heat-fixing → shaping → cooling → drying → sieving → packaging.", "PDF第1171—1176页，桐庐雪水云绿茶加工章节": "PDF pages 1171–1176, Tonglu Xueshui Yunlü Tea processing chapter.", "PDF第1511—1513页，奉化曲毫（茶）加工章节": "PDF pages 1511–1513, Fenghua Quhao (Tea) processing chapter.", "以空压、轻压、重压、轻压、松压次序成条，再解散团块。": "Form strands using no pressure, light pressure, heavy pressure, light pressure and released pressure, then break up clumps.", "鲜叶采摘→萎凋→揉捻→发酵→烘干→拣剔→筛分→复火。": "Fresh-leaf picking → withering → rolling → fermentation → drying → sorting → sieving → repeat firing.", "本地苔子茶、鄂茶10号、鄂茶1号等地方群体良种茶树。": "Local Taizicha, Echa No. 10, Echa No. 1 and other superior local tea populations or cultivars.", "宜昌宜红工夫区域核心环节（明列五峰，非五峰GI专规）": "Core regional stages for Yichang Yihong Gongfu (Wufeng explicitly listed, but not a Wufeng GI-specific code).", "玉泉仙人掌茶 恢复 1981 site:gov.cn": "Yuquan Xianrenzhang Tea revival 1981 site:gov.cn", "2026原报的通城县区域品牌建设记录；非茶品独有统计": "A 2026 original newspaper record of regional brand development in Tongcheng County, not tea-specific statistics.", "PDF第2731—2734页，太青双上绿芽茶加工章节": "PDF pages 2731–2734, Taiqing Shuangshang Lüya Tea processing chapter.", "采用金秀产区适制品种或当地群体种；两类鲜叶分别分级。": "Use suitable cultivars or local populations from Jinxiu. Grade the two fresh-leaf types separately.", "PDF第3508—3510页，南川金佛玉翠茶加工章节": "PDF pages 3508–3510, Nanchuan Jinfo Yucui Tea processing chapter.", "标准索引节选明确列出该工序，本轮未取得该节完整原件。": "The standard-index excerpt explicitly lists this operation. The complete original section was not obtained this round.", "宜昌旅游网商城／采花毛尖高山玉茗48g×5盒商品描述": "Yichang Tourism Website Store / product description for Caihua Maojian Gaoshan Yuming, 48 g × 5 boxes.", "\"米砖茶\" \"红茶\" site:ihchina.cn": "\"Mizhuan Tea\" \"black tea\" site:ihchina.cn", "DB36/T 752—2024 第7.2条／婺源茗眉": "DB36/T 752—2024, clause 7.2 / Wuyuan Mingmei.", "2026征求意见稿 / 碎茶（不分级）（未发布标准）": "2026 consultation draft / Broken Tea (ungraded) (unpublished standard).", "雷山县球形绿茶；本条所读案例为交腊茶乡牌雷山银球茶。": "Ball-shaped green tea from Leishan County. The case read for this entry is Jiaola Chaxiang-brand Leishan Yinqiu Tea.", "机构说明甘醇，适于热泡或冷泡；不将此写为唯一冲泡法。": "The institution describes it as sweet and mellow, suitable for hot or cold brewing. This is not presented as the only brewing method.", "条索紧细并显锋苗，灰绿色而油润，外形细嫩、稍带嫩茎。": "Fine, tight strands with visible pointed tips, grey-green and lustrous; fine, tender appearance with some tender stems.", "杀青→揉捻→杀二青→复揉→初干理条→摊凉→提毫→烘干": "Heat-fixing → rolling → second heat-fixing → repeat rolling → initial drying and leaf alignment → cooling → bringing out down → drying", "【健康】贵州茶中“贵族”——石阡县地方原生种石阡苔茶": "[Health] An “Aristocrat” Among Guizhou Teas — Shiqian Taicha, a Local Native Variety of Shiqian County", "北港毛尖干茶（Tea in Town 黄茶商品样本）": "Beigang Maojian dry tea (Tea in Town yellow tea product sample).", "保护范围须以标准附录A地图为准，本次未扩写乡镇名单。": "The protected area must follow the map in Annex A of the standard. No expanded township list is supplied this round.", "2025地理标志保护要求 / 卷曲形（原文作老曲形）": "2025 GI protection requirements / Curled (the original writes “old-curved”).", "PDF第472—474页，莒南绿茶质量特色／感官特色": "PDF pages 472–474, Junan Green Tea quality characteristics / sensory characteristics.", "DB3709/T 188—2019 / 未揉捻型条形": "DB3709/T 188—2019 / Unrolled strip-shaped version.", "摊晾之后进行杀青；报道并实访杀青设备，未给温度参数。": "Heat-fixing follows spreading. The report includes an on-site visit to the heat-fixing equipment but gives no temperature parameters.", "第646号公告：复立茶（原文未分等级）：栗香浓郁持久": "Announcement No. 646: Fuli Tea (ungraded in the original): rich, lasting chestnut aroma.", "所引保护要求中本产品版本的第7道环节：炒干（足火）。": "Step 7 for this product version in the cited protection requirements: pan-drying (final firing).", "径山万寿禅寺接待宾客的庄重茶会，融合茶礼与禅院生活。": "A solemn tea gathering for guests at Jingshan Wanshou Chan Temple, integrating tea etiquette with monastic life.", "从凤凰单丛群体中选育，省级编号粤审茶2013001。": "Selected from the Fenghuang Dancong population; provincial approval number Yueshencha 2013001.", "中国茶叶流通协会报告所调查的全国主要产茶地区汇总口径": "Aggregate scope of the major Chinese tea-producing regions surveyed in the China Tea Marketing Association report.", "针对多数成年人一般耐受情况，不是人人的推荐摄入目标。": "General tolerability for most adults, not a recommended intake target for everyone.", "茶叶经营章节，陕西名茶：午子仙毫、午子翠柏、汉水银梭": "Tea business chapter, famous Shaanxi teas: Wuzi Xianhao, Wuzi Cuibai and Hanshui Yinsuo.", "2023-11-21；滇红、下关沱茶、德昂族酸茶各段": "2023-11-21; passages on Dianhong, Xiaguan Tuocha and De'ang sour tea.", "GB/T 22111—2008 地理标志产品 普洱茶": "GB/T 22111—2008, Product of Geographical Indication: Pu'er Tea.", "王光尧，2025年第5期；宋代街头茶俗与语言传播讨论": "Wang Guangyao, issue 5, 2025; discussion of Song street tea customs and linguistic transmission.", "饮茶与点心的地方生活传统，不是六大茶类之外的新茶类。": "A local way of life combining tea and snacks, not a new category beyond the six basic tea categories.", "茶改场邀集百大青农与木栅青农共同探索铁观音茶制作技术": "Tea Research and Extension Station Invites Top Young Farmers and Muzha Young Farmers to Explore Tieguanyin Production Techniques Together", "美国专利原件；Google Patents数字化展示": "Original US patent; digitized display on Google Patents.", "陶瓷产业开辟“萌宠”新赛道 宠物经济催生陶瓷创新热潮": "Ceramics Opens a New “Cute Pet” Market: The Pet Economy Drives a Wave of Ceramic Innovation", "正文：20世纪90年代白化茶树发现、2025茶园开园": "Body text: discovery of albino tea plants in the 1990s and the tea garden's 2025 opening.", "英山云雾茶小节：原料产地、杀青揉捻干燥精选及品质概括": "Yingshan Yunwu Tea section: raw-material origin, heat-fixing, rolling, drying, fine sorting and quality overview.", "网页标题栏缺失，标题为内容描述；古史转述尚未核原典。": "The page title field is absent; the title describes the content. Ancient-history retellings have not been checked against originals.", "2022-11-10；11月8日讲座与李依宸窨花演示": "2022-11-10; lecture on 8 November and Li Yichen's flower-scenting demonstration.", "2024-04-23；谷雨采摘、现代加工基地与风味段": "2024-04-23; passages on Guyu picking, the modern processing base and flavour.", "本次读登录库文字，不声称已读所引1990年纸质原书。": "The registry text was read this round; no claim is made to have read the cited original printed book from 1990.", "2023-12-18紧盯品牌孵化、际头村、区域品牌段": "2023-12-18; passages on brand incubation, Jitou Village and the regional brand.", "2021-09-13；长清茶人列传与2018产业记述": "2021-09-13; biographies of Changqing tea people and an account of the industry in 2018.", "2021-04-27 留格望海合作社刘俊珍采访品质段": "2021-04-27; quality passage in the interview with Liu Junzhen of Liuge Wanghai Cooperative.", "南投县鱼池乡公所「日月潭红茶」产地证明标章使用规范书": "Yuchi Township Office, Nantou County: Rules for Use of the “Sun Moon Lake Black Tea” Certification Mark of Origin.", "2025保护要求内完整工艺链；不引入原文没有的温度。": "Complete processing chain in the 2025 protection requirements. Temperatures absent from the original are not added.", "样本信息及干茶、开汤品饮、叶底（网页55–124行）": "Sample information, dry tea, brewing and tasting, and infused leaves (webpage lines 55–124).", "unknown; 文档页面仅供研究取证，不作茶品配图": "unknown; document pages are for research evidence only, not tea illustrations.", "保留原构图与水印；视频帧保留原视频、时间戳与校验值。": "Original composition and watermarks are retained. Video frames retain the source video, timestamp and checksum.", "\"百丈潭茶\" \"250g\" -site:jd.com": "\"Baizhangtan Tea\" \"250g\" -site:jd.com", "尚扁平，尚光滑，嫩绿尚油润，尚匀，略有梗、朴、黄片": "Fairly flat and smooth, tender green with some lustre, fairly even, with a few stalks, coarse leaves and yellow leaves.", "本次未完整核验适制品种清单，不将“毛尖”当作品种。": "The complete suitable-cultivar list was not verified this round. “Maojian” is not treated as a cultivar.", "紧细圆直，峰苗挺秀，形似松针，翠绿润，尚显毫、匀净": "Fine, tight, round and straight, with elegant pointed tips resembling pine needles; emerald green and lustrous, with some visible down, even and clean.", "小锅、对锅、大锅等细分版本尚待正文核验，暂不填造。": "Detailed small-pan, paired-pan and large-pan versions await full-text verification and are not invented.", "以晓望村崂矿尊圃茶园现场加工报道作为地方生产实例。": "Uses on-site processing reporting from Laokuang Zunpu Tea Garden in Xiaowang Village as a local production example.", "经杀青、初揉、二青、复揉、三青、做条和提毫等步骤。": "Steps include heat-fixing, initial rolling, second-stage heating, repeat rolling, third-stage heating, strand shaping and bringing out down.", "采用较成熟、叶大梗长的芽叶，采后摊放散去表面水分。": "Use relatively mature shoots with large leaves and long stems; spread after picking to dissipate surface moisture.", "晒青、晾青、做青后杀青揉捻，烘干并依产品要求焙火。": "Sun withering, airing, leaf agitation and resting, then heat-fixing and rolling, drying and baking to product requirements.", "滇红为云南红茶区域系列；本流程按凤庆传统技艺概括。": "Dianhong is Yunnan's regional black tea range. This process summarizes the traditional Fengqing skills.", "干至条索收紧后摊凉；不得将复合初烘简化为全程日晒。": "Dry until the strands tighten, then spread to cool. The combined initial-drying process must not be reduced to sun-drying throughout.", "本档未读取所引用精制细则，不虚构后续全套筛号流程。": "The cited refining rules were not read for this record. A complete subsequent sieve-number sequence is not fabricated.", "2024-04-07稿，参访六安篮茶茶业有限公司段": "Article dated 2024-04-07, passage on visiting Lu'an Basket Tea Co., Ltd.", "石门县壶瓶山及周边石门银峰；公开报道的主要工序顺序": "Shimen Yinfeng from Huping Mountain and surrounding Shimen County areas; main operation sequence in public reporting.", "以初展嫩芽叶为料，杀青、揉捻、整形、烘二青、焙干。": "Use tender, just-unfolding shoots; heat-fix, roll, shape, perform second-stage drying and bake to completion.", "冷却后入揉桶，依原料嫩度使用附录A对应的加压方案。": "After cooling, load the rolling drum and use the Annex A pressure schedule corresponding to raw-material tenderness.", "白族制茶实践、模具压制及区域贸易共同形成沱茶传统。": "Bai tea-making practices, mould pressing and regional trade jointly form the Tuocha tradition.", "江苏句容：地标农产品“茅山长青”成生态名片_央广网": "Jurong, Jiangsu: GI Agricultural Product “Maoshan Changqing” Becomes an Ecological Calling Card — CNR", "楠溪江（来源注明中新网浙江新闻、温州旅游、楠溪江）": "Nanxi River (sources credited: China News Service Zhejiang, Wenzhou Tourism and Nanxi River).", "DB3501/T 020—2023 / 七境茶采制": "DB3501/T 020—2023 / Qijing Tea Picking and Processing.", "PDF第1665—1667页，平和白芽奇兰加工章节": "PDF pages 1665–1667, Pinghe Baiya Qilan processing chapter.", "\"铅山河红茶\" 历史 传承 site:gov.cn": "\"Yanshan Hehong Tea\" history transmission site:gov.cn", "圣水绿茶 竹山 李显 传说 site:gov.cn": "Shengshui Green Tea Zhushan Li Xian legend site:gov.cn", "五峰渔洋关宜红：1950年调查所记手工精制历史路线": "Yuyangguan Yihong, Wufeng: historical manual refining route recorded in a 1950 survey.", "远安黄茶 历史 工艺 文化 site:gov.cn": "Yuan'an Yellow Tea history process culture site:gov.cn", "过程需3-4小时，保持室温28℃左右，湿度95%。": "The process takes 3–4 hours, maintaining room temperature around 28°C and humidity at 95%.", "产地范围内培育的优质、高产、抗病的覃塘毛尖茶品种。": "High-quality, high-yield, disease-resistant Qintang Maojian cultivars developed within the production area.", "南川金佛玉翠茶 历史 传说 site:gov.cn": "Nanchuan Jinfo Yucui Tea history legend site:gov.cn", "条形紧细并显毫，形态匀整，色泽翠绿，允许稍有嫩茎。": "Fine, tight strands with visible down, even shape and emerald-green colour; some tender stems are permitted.", "茶汤橙黄至橙红而明亮，滋味较浓醇、甘爽，回甘明显。": "Bright orange-yellow to orange-red liquor, with a relatively rich, mellow, sweet and brisk taste and a pronounced sweet aftertaste.", "\"重庆沱茶\" \"1953\" site:gov.cn": "\"Chongqing Tuocha\" \"1953\" site:gov.cn", "第646号公告（2025年）；PDF第2280页起": "Announcement No. 646 (2025); starting at PDF page 2280.", "地方志明确列出的工序，未在本段给出温度、时长参数。": "Operations explicitly listed in the local gazetteer, with no temperature or duration parameters in this passage.", "选用大山绿1号、大山绿2号等以及适制诸城绿茶的品种": "Use Dashanlü No. 1, Dashanlü No. 2 and other cultivars suitable for Zhucheng green tea.", "镇巴毛尖手工制作技能大赛报道所展示的茶汤与泡开芽叶": "Liquor and unfurled shoots shown in the report on the Zhenba Maojian handmade production skills competition.", "第640号公告（2025年）；PDF第1845页起": "Announcement No. 640 (2025); starting at PDF page 1845.", "第646号公告（2025年）；PDF第1480页起": "Announcement No. 646 (2025); starting at PDF page 1480.", "646号扁形茶：醇厚爽口；646号针形茶：醇厚爽口": "Announcement 646, flat tea: full, mellow and refreshing; Announcement 646, needle-shaped tea: full, mellow and refreshing.", "烘干、炒干或两者结合；附件例示扁形炒干、针形烘干。": "Oven-drying, pan-drying or a combination. The annex illustrates pan-drying for flat tea and oven-drying for needle-shaped tea.", "第646号公告（2025年）；PDF第1836页起": "Announcement No. 646 (2025); starting at PDF page 1836.", "646号螺形茶：浓醇鲜爽；646号条形茶：浓醇鲜爽": "Announcement 646, spiral-shaped tea: rich, mellow, fresh and brisk; Announcement 646, strip-shaped tea: rich, mellow, fresh and brisk.", "沿溪山茶业白毛尖连续自动化生产线（2020年论文）": "Yanxishan Tea's continuous automated Baimaojian production line (2020 paper).", "宜昌宜红地标感官特色（未分等级）：果蜜香浓郁、持久": "Yichang Yihong GI sensory characteristics (ungraded): rich, lasting fruit-and-honey aroma.", "PDF第750—751页，长清茶质量特色／感官特色": "PDF pages 750–751, Changqing Tea quality characteristics / sensory characteristics.", "第646号公告（2025年）；PDF第1089页起": "Announcement No. 646 (2025); starting at PDF page 1089.", "第646号公告（2025年）；PDF第1810页起": "Announcement No. 646 (2025); starting at PDF page 1810.", "PDF第2043—2048页，勐库大叶种茶加工章节": "PDF pages 2043–2048, Mengku Daye Tea processing chapter.", "第646号公告：老姆登茶（原文未分等级）：芳香浓郁": "Announcement No. 646: Laomudeng Tea (ungraded in the original): rich fragrance.", "第646号公告（2025年）；PDF第2181页起": "Announcement No. 646 (2025); starting at PDF page 2181.", "按地区和材料研究，避免以一句废团改散概括所有变化。": "Study by region and material rather than reducing all changes to a single phrase about replacing cake tea with loose tea.", "四川选育；数据库所列适宜四川海拔1200米以下茶区": "Bred in Sichuan; the database lists suitability for Sichuan tea areas at elevations of 1,200 m or lower.", "动物形陶塑很古老，但其古老程度不能转作茶宠的年龄。": "Animal-shaped ceramic sculpture is ancient, but that antiquity cannot be assigned to tea pets.", "非遗项目介绍；古代白茶名与现代白茶工艺不直接等同。": "Heritage project introduction. Ancient names for white tea are not directly equated with modern white tea processing.", "中国非物质文化遗产网·中国非物质文化遗产数字博物馆": "China Intangible Cultural Heritage Network · China Intangible Cultural Heritage Digital Museum.", "按工艺与原料嫩度解释类别，不采用同页泛化健康描述。": "Explains categories through processing and raw-material tenderness; generalized health descriptions on the same page are excluded.", "胡小军，2010，30(6)：489—492，摘要": "Hu Xiaojun, 2010, 30(6):489–492, abstract.", "省级统计划分并非精确生态边界；同一省可跨传统茶区。": "Provincial statistical divisions are not exact ecological boundaries; one province may span traditional tea regions.", "世界卫生组织·国际癌症研究机构（WHO IARC）": "World Health Organization · International Agency for Research on Cancer (WHO IARC).", "var. assamica 的接受状态与原生分布。": "Accepted status and native distribution of var. assamica.", "乌龙之祖，国茶巅峰——武夷山绝版母树大红袍送藏国博": "Ancestor of Oolong, Pinnacle of Chinese Tea — Irreplaceable Wuyishan Dahongpao Mother-Tree Specimens Enter the National Museum", "2023年第9期，论文摘要；与所附PDF为同一文献": "Issue 9, 2023, paper abstract; the same publication as the attached PDF.", "黄冈市浠水县科协助力科技下乡，春茶培训赋能茶农增收": "Xishui County Association for Science and Technology, Huanggang, Brings Technology to the Countryside: Spring Tea Training Helps Farmers Increase Income", "茶业改良场，《茶业专讯》第96期（2016年6月）": "Tea Research and Extension Station, Tea Research Newsletter, issue 96 (June 2016).", "2022-12-15；第27—29行潘天红茶税故事": "2022-12-15; lines 27–29, Pantian tea-tax story.", "2024-03-18；江秋桂现场展示工艺及开园活动": "2024-03-18; Jiang Qiugui's on-site craft demonstration and garden-opening event.", "元素指纹在茶叶产地溯源中的应用及其影响因素研究进展": "Research Progress on Elemental Fingerprints in Tea-Origin Traceability and Their Influencing Factors", "“云腾龙跃，山乡巨变”同济大学定点扶贫工作巡礼预告": "Preview of “Clouds Rise, Dragons Leap, Mountain Villages Transform”: Tongji University's Targeted Poverty-Alleviation Work", "表格页已渲染查看；保护范围地图不扩写未读乡镇名单。": "The table page was rendered and inspected. Unread township names are not extrapolated from the protected-area map.", "全国政策举例名录，不能当作任何一省的全部茶名名录。": "A national policy list of examples, not an exhaustive tea-name catalogue for any province.", "第6.1条表2、3、4，PDF第6页（印刷第3页）": "Clause 6.1, Tables 2, 3 and 4; PDF page 6 (printed page 3).", "中国农学通报；和明珠、李金秋等，云南农业大学茶学院": "Chinese Agricultural Science Bulletin; He Mingzhu, Li Jinqiu et al., College of Tea Science, Yunnan Agricultural University.", "金融时报—中国金融新闻网；武汉市地方金融工作局转载": "Financial News — China Financial News Network; reposted by Wuhan Municipal Bureau of Local Financial Work.", "半月谈新浪账号刊载的一条生活馆/茗家私享商品销售文": "A product sales article for Yitiao Life Store / Mingjia Private Collection, published on Banyuetan's Sina account.", "《大观周刊》记者段毅；大益茶.搜狐号获作者授权转载": "Daguan Weekly reporter Duan Yi; reposted with the author's permission by Dayi Tea's Sohu account.", "广西兴业县举办茶文化主题系列活动吸引游客-国际在线": "Xingye County, Guangxi Hosts a Series of Tea-Culture Events to Attract Visitors — CRI Online", "未取得图片授权；本条在茶类身份层排除，未下载图片。": "Image permission was not obtained. Excluded at the tea-category identity check; images were not downloaded.", "商业展示页；不作为非遗名录与创制年份的唯一证明。": "Commercial display page; not the sole evidence for heritage listing or creation year.", "采嫩芽叶，摊青、杀青、理条、摊凉，再初烘与复烘。": "Pick tender shoots, spread, heat-fix, align, cool, then perform initial and repeat drying.", "产自新昌的大佛龙井，属于龙井式扁形绿茶地域产品。": "Dafo Longjing from Xinchang, a regional Longjing-style flat green tea product.", "2025地理标志保护要求 / 扁形（跨等级范围）": "2025 GI protection requirements / Flat (cross-grade scope).", "手工竞赛资料显示主要包括杀青、理条、做形和干燥。": "Handcraft competition material shows the main operations as heat-fixing, leaf alignment, shaping and drying.", "肥壮挺直、形似雀舌，翠绿并披白毫，芽叶相合且匀净": "Plump and straight, sparrow-tongue shaped, emerald green with white down; buds and leaves held together, even and clean.", "以萎凋、干燥为核心，传统加工不以杀青、揉捻起步。": "Centred on withering and drying. Traditional processing does not start with heat-fixing or rolling.", "地方制茶传承、产区品牌保护与山地茶园生产相联系。": "Local tea-making transmission connects with regional brand protection and mountain tea-garden production.", "茶汤金黄；大叶梗料及火功构成地方饮茶的厚实风格。": "Golden liquor. Large-leaf-and-stem material and firing create the hearty style of local tea drinking.", "肥壮紧结、沉重；油润、砂绿明、红点明显；匀整洁净": "Plump, tightly formed and heavy; lustrous, bright sandy green with distinct red spots; even and clean.", "重萎凋、充分搅拌做青，炒青后回润，再揉捻、干燥。": "Heavy withering and thorough agitation, followed by pan heat-fixing, moisture equilibration, rolling and drying.", "萎凋、揉捻、发酵、干燥完成初制，再经筛拣等精制。": "Primary processing comprises withering, rolling, fermentation and drying, followed by refining such as sieving and sorting.", "DB3301/T1122—2023主链及可选方式": "DB3301/T 1122—2023 main route and optional methods.", "PDF第2页、印刷269页，引言第二段，非实验表": "PDF page 2, printed page 269, second introduction paragraph; not an experimental table.", "传统工艺（据DBS 45/057—2018定义）": "Traditional process (according to the definition in DBS 45/057—2018).", "用于藏区饮茶文化的雅安地域系列，可制紧压或散茶。": "A Ya'an regional range used in Tibetan tea culture, made as compressed or loose tea.", "有饼、砖、沱等形态，新茶汤色多黄绿，陈放后改变。": "Available as cakes, bricks, tuo and other forms. New tea liquor is often yellow-green and changes with ageing.", "2025地理标志保护要求 / 平水日铸茶保护要求": "2025 GI protection requirements / Pingshui Rizhu Tea protection requirements.", "摊放、杀青、揉捻、炒坯、摊凉、整形、干燥和筛拣。": "Spreading, heat-fixing, rolling, initial pan-firing, cooling, shaping, drying, sieving and sorting.", "公开文章第68—76行，开泡之后的同一产品样本段": "Public article lines 68–76, the same product sample after brewing.", "地方材料描述花蜜样香及杯底留香，具体产品有差别。": "Local material describes nectar-like aroma and lingering fragrance in the cup; individual products differ.", "预先挑拣干净的晒青毛茶；记者体验每饼称200克。": "Use pre-sorted, clean unfinished sun-dried tea. In the reporter's experience, each cake was weighed to 200 g.", "文中提香温度110—120℃，约15—20分钟。": "The text gives aroma-development temperature of 110–120°C for about 15–20 minutes.", "大田高山茶 历史 茶美人 site:gov.cn": "Datian High-Mountain Tea history tea beauty site:gov.cn", "平和白芽奇兰 起源 历史 site:gov.cn": "Pinghe Baiya Qilan origin history site:gov.cn", "PDF第1775—1778页，永福高山茶加工章节": "PDF pages 1775–1778, Yongfu High-Mountain Tea processing chapter.", "PDF第1942—1944页，修水宁红茶加工章节": "PDF pages 1942–1944, Xiushui Ninghong Tea processing chapter.", "细嫩，造型美且有特色，翠嫩绿、油润、匀整、净度好": "Fine and tender, with attractive, distinctive shaping; tender emerald green, lustrous, even and clean.", "PDF第2175—2177页，屈乡丝绵茶加工章节": "PDF pages 2175–2177, Quxiang Simian Tea processing chapter.", "2025武汉市农业农村局／江夏光明茶名特优新报道": "2025 Wuhan Municipal Bureau of Agriculture and Rural Affairs / report on Jiangxia Guangming Tea as a famous, special, quality and new agricultural product.", "通山红茶 历史 万里茶道 site:gov.cn": "Tongshan Black Tea history Great Tea Route site:gov.cn", "PDF第2949—2951页，汝城白毛茶加工章节": "PDF pages 2949–2951, Rucheng Baimao Tea processing chapter.", "PDF第3150—3152页，覃塘毛尖茶加工章节": "PDF pages 3150–3152, Qintang Maojian Tea processing chapter.", "揉捻时间80-100分钟，将茶青揉捻出丰富茶汁。": "Roll for 80–100 minutes to express abundant tea juice.", "兴业 茶 宁昆 site:gxzx.gov.cn": "Xingye tea Ning Kun site:gxzx.gov.cn", "PDF第3505—3507页，南川大树茶加工章节": "PDF pages 3505–3507, Nanchuan Dashucha processing chapter.", "原标准定义明确列出此工序；本条未规定温度或时长。": "The original standard definition explicitly lists this operation; the clause specifies no temperature or duration.", "赵伟伦2020地方史文章／开篇第一组现代品质描述": "Zhao Weilun's 2020 local-history article / first group of modern quality descriptions in the opening.", "地标专题展示的英山云雾绿茶样本，未推断具体级别。": "A Yingshan Yunwu green tea sample displayed in the GI feature. Specific grade is not inferred.", "\"英山云雾茶\" \"三绿\" site:gov.cn": "\"Yingshan Yunwu Tea\" \"three greens\" site:gov.cn", "以烘干机或小焙笼烘干，含水量控制在约3%—5%。": "Dry in a machine or small baking basket, controlling moisture at about 3%–5%.", "历史标准2002版／普通米砖茶（镜像，已被替代）": "Historical 2002 standard / Ordinary Mizhuan Tea (mirror; superseded).", "A、B、C分别保存设备组合，不混为单条规定工艺。": "Equipment combinations A, B and C are retained separately, not merged into one prescribed process.", "厂家历史样本／“屯绿”牌清福茶／2005参展回顾": "Producer's historical sample / “Tunlü” Qingfu Tea / retrospective of the 2005 exhibition.", "第646号公告（2025年）；PDF第928页起": "Announcement No. 646 (2025); starting at PDF page 928.", "央视网产品说明（未分等级）：略扁微弯，翠绿披白毫": "CCTV product description (ungraded): slightly flat and gently curved, emerald green with white down.", "原文说明杀青叶摊凉后理条，可两次进行并中间摊凉。": "The original says heat-fixed leaves are cooled before alignment, which may be performed twice with cooling between.", "回锅继续炒揉成形；原文该步温度写法异常，未采入。": "Return to the pan and continue pan-firing and rolling to shape. The original temperature notation for this step is anomalous and is excluded.", "嫩绿披毫；嫩绿明亮；清香馥郁持久；鲜爽；嫩绿明亮": "Tender green with down; tender-green bright liquor; rich, lasting fresh fragrance; fresh, brisk taste; tender-green bright infused leaves.", "江夏碧舫冲泡茶汤与叶底（武汉广播电视台采访样本）": "Jiangxia Bifang brewed liquor and infused leaves (Wuhan Radio and Television interview sample).", "本版定义列示的第2环节；原文未在此展开操作条件。": "Stage 2 listed in this version's definition; operating conditions are not elaborated here in the original.", "本版定义列示的第5环节；原文未在此展开操作条件。": "Stage 5 listed in this version's definition; operating conditions are not elaborated here in the original.", "所引保护要求中本产品版本的第1道环节：鲜叶处理。": "Step 1 for this product version in the cited protection requirements: fresh-leaf treatment.", "第646号公告（2025年）；PDF第467页起": "Announcement No. 646 (2025); starting at PDF page 467.", "第646号公告（2025年）；PDF第475页起": "Announcement No. 646 (2025); starting at PDF page 475.", "报道列在杀青之后、干燥之前，未给机械或加压参数。": "Listed after heat-fixing and before drying in the report, without machine or pressure parameters.", "烘至本版本要求的干度，注意保持条形，再摊凉回潮。": "Dry to the degree required by this version, preserving the strand shape, then cool and allow moisture to equilibrate.", "第646号公告：海青茶（原文未分等级）：浓醇爽口": "Announcement No. 646: Haiqing Tea (ungraded in the original): rich, mellow and refreshing.", "转载规范第3(4)节“二三四档茶叶”及后接烘青段": "Reposted specification, section 3(4), “Second-, Third- and Fourth-Tier Tea,” and the following oven-dried green tea passage.", "第646号公告：独山高寨茶（原文未分等级）：醇厚": "Announcement No. 646: Dushan Gaozhai Tea (ungraded in the original): full and mellow.", "按第7.2条进行；不转写原件中不完整的温度允差。": "Follow clause 7.2; the incomplete temperature tolerance in the original is not transcribed.", "所引保护要求中本产品版本的第3道环节：清风摊晾。": "Step 3 for this product version in the cited protection requirements: air cooling and spreading.", "大理白族在待客及重要生活场合使用的分次奉茶习俗。": "The Dali Bai custom of serving tea in successive rounds for hospitality and important life occasions.", "茶类、地域、工艺、人物、故事类型和资料状态可筛选": "Filter by tea category, region, process, person, story type and documentation status.", "旧文已有地区体系限定，保持；不计茶名级完整工艺。": "The older text's regional-system scope is retained; it is not counted as a complete process for a named tea.", "茶具专馆为公众理解器物种类及用途提供了新的场所。": "A specialist teaware museum provides a new place for the public to understand vessel types and uses.", "景宁惠明茶国家地理标志产品保护示范区建设相关文件": "Documents relating to development of the Jingning Huiming Tea National GI Product Protection Demonstration Zone.", "福建茶叶网；署名翁睿、郭雅玲，来源福州大学图书馆": "Fujian Tea Network; by Weng Rui and Guo Yaling, source: Fuzhou University Library.", "现代机构资料或采访；其中古史转述未视为亲见原典。": "Modern institutional material or interviews. Ancient-history retellings within them are not treated as direct examination of originals.", "二、茶马古道的定义、路线及历史分期，尤以定义部分": "II. Definition, routes and historical periodization of the Tea Horse Road, especially the definition.", "历史城市生活叙述，不以某一时期数量推出现今数量。": "A historical account of urban life; numbers from a particular period are not extrapolated into current numbers.", "18项试验、12—13周；日本以外6试验合并结果": "18 trials, 12–13 weeks; pooled results of six trials outside Japan.", "宁德地区志·卷七茶业·第三章茶叶生产·第二节初制": "Ningde Prefectural Gazetteer · Volume 7, Tea Industry · Chapter 3, Tea Production · Section 2, Primary Processing.", "第49行圣水得茶传说；第77—90行现代品牌整合": "Line 49, the Shengshui tea-acquisition legend; lines 77–90, modern brand integration.", "建始县工商联主办“网红”带货节 助力马坡乡村振兴": "Jianshi County Federation of Industry and Commerce Hosts an Influencer Sales Festival to Support Rural Revitalization in Mapo", "制作方法（4）；技术规范转载待核，健康段落不采用": "Production method (4); reposted technical specification awaiting verification; health passages excluded.", "公开简介感官特征；条目公开起首；未读取付费全文。": "Sensory features in the public introduction and opening of the entry; paid full text was not read.", "2017年35号；区域公用品牌与桂东北茶产业布局": "No. 35 of 2017; regional public brand and northeastern Guangxi tea-industry planning.", "2025-06-04；叙府龙芽等制作技艺的保护段": "2025-06-04; passage on protection of Xufu Longya and other production skills.", "第646号公告附件：诸城绿茶地理标志产品保护要求": "Annex to Announcement No. 646: GI Product Protection Requirements for Zhucheng Green Tea.", "2021-07-06，“品种来源”“生物学特性”": "2021-07-06, “Cultivar Origin” and “Biological Characteristics.”", "期刊摘要页摘要、作者及卷期页码；PDF正文未取得": "Abstract, authors, volume, issue and pages on the journal abstract page; full PDF text not obtained.", "2024-03-22文章“以质量最佳的精品论”段": "2024-03-22 article, paragraph beginning “Taking the finest quality as an example.”", "湖南“沩山毛尖”农产品召开地理标志登记品质鉴评会": "Hunan Holds a Quality Appraisal Meeting for Agricultural GI Registration of “Weishan Maojian”", "事实转述与原文链接；未确认图片或全文再发布许可。": "Factual paraphrase and original links; permission to republish images or the full text is unconfirmed.", "商务部老字号数字博物馆；湖北柏泉茶园科技有限公司": "Ministry of Commerce Time-Honoured Brands Digital Museum; Hubei Baiquan Tea Garden Technology Co., Ltd.", "商品山场、外形、内质、叶底段（网页53–90行）": "Product growing site, appearance, internal quality and infused-leaf passages (webpage lines 53–90).", "羊城晚报；记者施沛霖、实习生赖文昕，受访者张健青": "Yangcheng Evening News; reporter Shi Peilin, intern Lai Wenxin; interviewee Zhang Jianqing.", "商品标题及商品详情第一段；本地文本第15、31行": "Product title and first product-details paragraph; local text lines 15 and 31.", "孝感龙剑 研制 site:cnki.com.cn": "Xiaogan Longjian development site:cnki.com.cn", "\"百丈潭茶\" \"图片\" site:news.cn": "\"Baizhangtan Tea\" \"images\" site:news.cn", "未发现图片许可授权；公开可访问不代表可自由复用。": "No image licence was found. Public accessibility does not mean unrestricted reuse.", "雪芽芳香都匀生 “三绿一红”第一名--都匀毛尖": "Fragrant Snow Buds Grow in Duyun: First Among “Three Greens and One Red” — Duyun Maojian", "蒙山制茶与品茶、祭祀、贡茶和茶马交易文化相连。": "Mengshan tea-making connects with tasting, ritual offerings, tribute tea and tea–horse trade culture.", "按保护要求控制摊放，不能跳过或把它叫红茶萎凋。": "Control spreading according to the protection requirements; do not skip it or call it black tea withering.", "2026古丈毛尖明前绿茶50克罐装[GT09]": "2026 Pre-Qingming Guzhang Maojian Green Tea, 50 g Tin [GT09].", "原料范围较宽的白茶产品，不能一概写成无芽老叶。": "A white tea product with a relatively broad raw-material scope; it cannot universally be described as old leaves without buds.", "控制至规定含水程度后下烘，为随后初闷保留条件。": "Remove from the dryer at the specified moisture level, preserving the conditions for the following initial covered resting.", "当代制茶传承通过工艺展示、茶会与地方生产延续。": "Contemporary tea-making transmission continues through craft demonstrations, tea gatherings and local production.", "武夷肉桂特级：2006版条文（官方对照表引文）": "Wuyi Rougui, Special Grade: 2006 clauses (quoted in the official comparison table).", "《武夷岩茶名丛十八锦》半天妖样本／2021报道": "Bantianyao sample in “Eighteen Treasures of Wuyi Rock Tea Named Bushes” / 2021 report.", "白、绿、黄、红、褐相间，形似花朵；高级者带白毫": "Interspersed white, green, yellow, red and brown, flower-like in shape; higher grades bear white down.", "此处不等于微生物渥堆，也不推算统一氧化百分比。": "This is not equivalent to microbial pile fermentation, nor is a uniform oxidation percentage calculated.", "传统日晒夜露受天气影响，固定天数不是安全保证。": "Traditional sun exposure by day and dew exposure by night depend on weather. A fixed number of days does not guarantee safety.", "黑茶类砖形产品；青砖的“青”不使其成为乌龙茶。": "A brick-shaped dark tea. The “qing” in Qingzhuan does not make it oolong.", "汤色：橙红或橙黄，亮；香气：纯正；滋味：纯和。": "Liquor colour: bright orange-red or orange-yellow; aroma: pure; taste: clean and mild.", "新茶与陈茶的香气不同，不能用年份单独保证陈香。": "New and aged tea have different aromas. Age alone does not guarantee an aged aroma.", "横州茉莉花茶干茶及冲泡叶底（集团特级商品样本）": "Hengzhou Jasmine Tea dry leaves and infused leaves (the group's Special Grade product sample).", "条形或颗粒形紧结且匀整，墨绿色，缀有金黄色花朵": "Tight, even strands or pellets, dark green, dotted with golden-yellow flowers.", "2025地理标志保护要求 / 三杯香茶保护要求": "2025 GI protection requirements / Sanbeixiang Tea protection requirements.", "太湖翠竹茶叶有限公司负责人采访中的具名主要环节": "Named main stages in an interview with the head of Taihu Cuizhu Tea Co., Ltd.", "梯度干燥至足干，标准规定成茶含水量4%—6%。": "Dry in temperature stages to completion; the standard specifies finished-tea moisture of 4%–6%.", "初段橙红明亮，中段逐渐橙黄、金黄，末段黄亮略红": "Bright orange-red in early infusions, gradually orange-yellow and golden in the middle, bright yellow with a little red at the end.", "天目湖白茶　テンモクコハクチャ – しのわずり": "Tianmuhu Baicha (Japanese: Tenmokuko Hakucha) — Chinoiserie", "PDF第1239—1241页，莫干黄芽加工章节": "PDF pages 1239–1241, Mogan Huangya processing chapter.", "PDF第1363—1368页，温州早茶加工章节": "PDF pages 1363–1368, Wenzhou Early Tea processing chapter.", "鸠坑、龙井43、乌牛早、白叶一号、春雨一号等。": "Jiukeng, Longjing No. 43, Wuniuzao, Baiye No. 1, Chunyu No. 1 and others.", "PDF第1425—1428页，建德苞茶加工章节": "PDF pages 1425–1428, Jiande Baocha processing chapter.", "寿宁高山茶 历史 文化 site:gov.cn": "Shouning High-Mountain Tea history culture site:gov.cn", "邵武碎铜茶 历史 传说 site:gov.cn": "Shaowu Suitong Tea history legend site:gov.cn", "永福高山茶干茶与茶汤（三泰行珈玛乌龙产品样本）": "Yongfu High-Mountain Tea dry tea and liquor (Santaihang Jiama Oolong product sample).", "修水宁红茶 历史 传说 site.gov.cn": "Xiushui Ninghong Tea history legend site.gov.cn", "铅山河红茶 历史 传说 site.gov.cn": "Yanshan Hehong Tea history legend site.gov.cn", "PDF第2053—2055页，黎川白茶加工章节": "PDF pages 2053–2055, Lichuan Baicha processing chapter.", "【半茶半器】特级靖安白茶 - 茗悦天下官方商城": "[Half Tea, Half Teaware] Special Grade Jing'an Baicha — Mingyue Tianxia Official Store", "PDF第2091—2093页，靖安白茶加工章节": "PDF pages 2091–2093, Jing'an Baicha processing chapter.", "PDF第2143—2145页，武当道茶加工章节": "PDF pages 2143–2145, Wudang Daocha processing chapter.", "五峰宜红茶 历史 制作 site:gov.cn": "Wufeng Yihong Tea history production site:gov.cn", "宜都宜红茶：中欧地理标志协定产品推介（二十一）": "Yidu Yihong Tea: China–EU GI Agreement Product Introduction (21)", "PDF第2328—2330页，咸安砖茶加工章节": "PDF pages 2328–2330, Xian'an Brick Tea processing chapter.", "PDF第2474—2476页，九宫山茶加工章节": "PDF pages 2474–2476, Jiugongshan Tea processing chapter.", "孝感红 茶 历史 制作 site:gov.cn": "Xiaogan Black Tea history production site:gov.cn", "保靖黄金茶 历史 传说 site:gov.cn": "Baojing Huangjincha history legend site:gov.cn", "PDF第2742—2745页，东江湖茶加工章节": "PDF pages 2742–2745, Dongjiang Lake Tea processing chapter.", "PDF第2890—2892页，安化红茶加工章节": "PDF pages 2890–2892, Anhua Black Tea processing chapter.", "汝城白毛茶 历史 传说 site:gov.cn": "Rucheng Baimao Tea history legend site:gov.cn", "昭平银杉茶 历史 传说 site:gov.cn": "Zhaoping Yinshan Tea history legend site:gov.cn", "开山白毛茶 历史 传说 site:gov.cn": "Kaishan Baimao Tea history legend site:gov.cn", "听装云鼎龙脊红茶125g-桂林漓江茶厂有限公司": "Yunding Longji Black Tea, 125 g Tin — Guilin Lijiang Tea Factory Co., Ltd.", "PDF第3381—3384页，灵山绿茶加工章节": "PDF pages 3381–3384, Lingshan Green Tea processing chapter.", "2025地理标志保护要求 / 红茶产品保护要求": "2025 GI protection requirements / black tea product protection requirements.", "PDF第3554—3557页，秀山茶叶加工章节": "PDF pages 3554–3557, Xiushan Tea processing chapter.", "60—70℃反复轻搓、抖散、解块，至白毫显露。": "At 60–70°C, repeatedly rub lightly, shake apart and break up clumps until white down becomes visible.", "\"龙峰茶\" \"2006\" \"176\" \"揉捻\"": "\"Longfeng Tea\" \"2006\" \"176\" \"rolling\"", "\"邓村绿茶\" \"揉捻\" site:gov.cn": "\"Dengcun Green Tea\" \"rolling\" site:gov.cn", "桃源县域内桃源大叶良种的一芽一、二叶新梢芽叶。": "New shoots of superior Taoyuan large-leaf varieties grown in Taoyuan County, with one bud and one or two leaves.", "原页本分型依次列出的工序；参数须参看对应段落。": "Operations listed sequentially for this type on the original page; parameters must be read in the corresponding passages.", "DB36/T 752—2024／婺源茗眉·贡品": "DB36/T 752—2024 / Wuyuan Mingmei · Tribute Grade.", "2026征求意见稿 / 整茶一级（未发布标准）": "2026 consultation draft / Whole-Leaf Tea, First Grade (unpublished standard).", "分初干和终干，初干后冷却回潮，再干至茶条易断。": "Initial and final drying, with cooling and moisture equilibration between, then drying until strands snap readily.", "来源图说为近球形、表面较粗，冲泡茶汤金黄透亮。": "The source caption describes a near-spherical form with a relatively coarse surface and golden, clear liquor when brewed.", "官方加工流程中的第 1 道工序：鲜叶分级摊青。": "Step 1 in the official processing route: grade and spread fresh leaves.", "易贡茶场林芝春绿（2017年中国农垦产品介绍）": "Yigong Tea Farm Linzhi Chunlü (2017 China State Farms product introduction).", "晴天早上采摘，竹制器具运输，入车间后人工去杂。": "Pick on clear mornings, transport in bamboo containers, and remove extraneous matter by hand upon arrival in the workshop.", "鲜叶分级，经锅炒、锅揉、拍汗、复炒、炭火烘干。": "Grade fresh leaves, then pan-fire, roll in the pan, pat and rest for sweating, pan-fire again and charcoal-dry.", "摊放、杀青、揉捻、毛火、摊凉回潮、足火、包装。": "Spreading, heat-fixing, rolling, initial firing, cooling and moisture equilibration, final firing, packaging.", "地标红茶加工主链：萎凋→揉捻→发酵→干燥→提香": "GI black tea main route: withering → rolling → fermentation → drying → aroma development", "鸠坑种、黄山种、福鼎大白茶、舒茶早、龙井系列等": "Jiukeng, Huangshan, Fuding Dabaicha, Shuchazao, the Longjing series and others.", "DB3709/T 188—2019 / 卷曲形": "DB3709/T 188—2019 / Curled.", "引用关系或局部补充单列，不据此单独计入主流程。": "Citation relationships or partial additions are listed separately, not independently counted as a main process.", "茶树栽培品种条目，不与以它为原料的成品茶合并。": "A tea-cultivar entry, not merged with finished tea made from it.", "潮州工夫茶艺、白族三道茶、瑶族油茶、普洱贡茶段": "Passages on Chaozhou gongfu tea, Bai Three-Course Tea, Yao oil tea and Pu'er tribute tea.", "绍兴县志（1990—2013）第一册：平水珠茶": "Shaoxing County Gazetteer (1990–2013), Volume 1: Pingshui Zhucha.", "一杯酥油茶：制作原料、茶桶混合与家庭朋友饮茶段": "A Cup of Butter Tea: passages on ingredients, mixing in a tea cylinder and drinking with family and friends.", "不把“陆路必cha、海路必te”当无例外定律。": "“Cha always travelled by land, te always by sea” is not treated as an exceptionless rule.", "1999年第19卷第1期67—72页，网页摘要": "1999, volume 19, issue 1, pages 67–72; webpage abstract.", "浙江省经济信息中心：温州早茶云上品牌展平阳专场": "Zhejiang Economic Information Center: Wenzhou Early Tea Online Brand Exhibition, Pingyang Session.", "遵义市市场监督管理局；全国标准信息公共服务平台": "Zunyi Administration for Market Regulation; National Public Service Platform for Standards Information.", "T/YCCGH 00002—2021 永春佛手": "T/YCCGH 00002—2021, Yongchun Foshou.", "明代饮茶文化；历代茶叶生产区域；茶的古名与异名": "Ming tea-drinking culture; historical tea-producing regions; ancient and alternative names for tea.", "建瓯市北苑贡茶协会关于四项团体标准征求意见的函": "Jian'ou Beiyuan Tribute Tea Association Letter Seeking Comments on Four Group Standards.", "质量技术要求（四）工艺（五）感官；原站原件待核": "Quality technical requirements: (4) processing and (5) sensory characteristics; original on the source site awaiting verification.", "2022-12-09；茶文化节活动与文旅展示段": "2022-12-09; tea-culture festival activities and culture-tourism displays.", "引言、1.1样品及图1；修水县大椿茶厂研究样品": "Introduction, section 1.1 Samples and Figure 1; research samples from Dachun Tea Factory, Xiushui County.", "2024-05-08；品鉴会现场、婺沪茶业交流": "2024-05-08; tasting event and tea-industry exchanges between Wuyuan and Shanghai.", "附件2647页；本增量逐款附产品编号和印刷页码": "Annex of 2,647 pages; this increment includes each product number and printed page references.", "2024-10-26，印江茶文化、翠峰茶企业段": "2024-10-26; passages on Yinjiang tea culture and Cuifeng tea enterprises.", "印刷页2定义、3表1与表2、附录C页10—11": "Printed page 2 definition, page 3 Tables 1 and 2, Annex C pages 10–11.", "检察护企丨检察官送法进茶乡，护航茶企高质量发展": "Procuratorates Protect Businesses | Prosecutors Bring Legal Guidance to Tea Villages and Support High-Quality Tea Enterprise Development", "食品科学，2025，46(7)：195—205": "Food Science, 2025, 46(7):195–205.", "关于贯彻实施沅陵县主要农产品网销流通标准的通知": "Notice on Implementing Online-Sales Circulation Standards for Major Agricultural Products in Yuanling County.", "贵州省绿茶品牌发展促进会／全国团体标准信息平台": "Guizhou Green Tea Brand Development Promotion Association / National Group Standards Information Platform.", "广东绿茶连续自动化加工生产线工艺技术研究与应用": "Research and Application of Continuous Automated Processing-Line Technology for Guangdong Green Tea.", "武汉市农业农村局；来源湖北日报客户端、江城百臻": "Wuhan Municipal Bureau of Agriculture and Rural Affairs; sources: Hubei Daily app and Jiangcheng Baizhen.", "木鱼绿茶 加工 site:snj.gov.cn": "Muyu Green Tea processing site:snj.gov.cn", "\"董河\" \"茶\" site:cnhnb.com": "\"Donghe\" \"tea\" site:cnhnb.com", "将军峰品牌视觉升级 | L3 Branding": "Jiangjunfeng Brand Visual Upgrade | L3 Branding", "洞庭碧螺春，产于江苏苏州太湖洞庭东山、西山。": "Dongting Biluochun, from Dongting East Hill and West Hill on Lake Tai, Suzhou, Jiangsu.", "条直有芽，匀整，色嫩绿泛玉色，无梗、朴、黄片": "Straight strands with buds, even, tender green with a jade hue, without stalks, coarse leaves or yellow leaves.", "生锅与熟锅相配合的手工炒制，使茶条紧细圆直。": "Hand pan-firing combines first and second pans to produce fine, tight, round, straight strands.", "摊青、杀青、轻揉，分阶段理条，最后提香焙干。": "Fresh-leaf spreading, heat-fixing, light rolling, staged leaf alignment, then aroma development and final baking.", "所引保护要求中本产品版本的第2道环节：杀青。": "Step 2 for this product version in the cited protection requirements: heat-fixing.", "所引保护要求中本产品版本的第6道环节：提香。": "Step 6 for this product version in the cited protection requirements: aroma development.", "所引保护要求中本产品版本的第3道环节：理条。": "Step 3 for this product version in the cited protection requirements: leaf alignment.", "所引保护要求中本产品版本的第7道环节：入库。": "Step 7 for this product version in the cited protection requirements: warehousing.", "按机型去除显露茸毫并继续失水，下机摊凉筛选。": "Remove exposed down according to machine type while continuing moisture loss, then unload, cool and sieve.", "保护要求的采摘范围是一芽一叶初展至一芽三叶。": "The protection requirements specify picking from one bud with one just-unfolding leaf to one bud with three leaves.", "福建茶叶：中欧地理标志协定产品推介（二十八）": "Fujian Teas: China–EU GI Agreement Product Introduction (28)", "黄茶；与蒙顶甘露同属地区名茶但工艺类别不同。": "Yellow tea. Like Mengding Ganlu, it is a named tea from the region, but belongs to a different processing category.", "这里只给黄茶类级上游，平阳专属上游细节待核。": "Only category-level upstream stages for yellow tea are given here; Pingyang-specific upstream details await verification.", "仅采用原报道黄茶版本；同页绿茶描述全部排除。": "Only the original report's yellow tea version is used. All green tea descriptions on the same page are excluded.", "现代机构资料记述；未宣称已核对最早原始文献。": "A modern institutional account; no claim is made that the earliest original document was checked.", "半成品尚未足干时包布成球，配合文火反复焙烘。": "Wrap the partly dried tea in cloth into a ball and repeatedly bake gently.", "两种方式是选择；青楼上层可利用下层焙茶余热。": "The two methods are alternatives. The upper floor of the qinglou drying building can use residual heat from tea baking below.", "本定义没有明列松烟熏焙，不套正山小种有烟版。": "This definition does not explicitly list pine-smoke baking; the smoked Zhengshan Xiaozhong version is not applied to it.", "以文字项目为证，未核可跨设备使用的量化参数。": "Textual operations are the evidence; quantitative parameters transferable across equipment were not verified.", "筛、风选、拣剔、切断、补火和拼配按筛号组织。": "Sieving, air separation, sorting, cutting, supplementary firing and blending are organized by sieve fractions.", "川红／简介所述20世纪50—70年代手工版本": "Chuanhong / handmade version from the 1950s–1970s described in the introduction.", "本页给红茶共用原理，未核鱼池各品种专用参数。": "This page gives principles shared by black tea, not verified cultivar-specific parameters for Yuchi.", "黑茶地域系列；需区分传统工艺与现代渥堆工艺。": "A regional dark tea range. Traditional processing and modern pile fermentation must be distinguished.", "杀青后揉捻；未列揉捻压力、时间或成条率要求。": "Rolling follows heat-fixing; no pressure, duration or strand-formation requirement is listed.", "普洱熟茶产品；后发酵工艺，可制散茶或紧压茶。": "A ripe Pu'er product, post-fermented and made as loose or compressed tea.", "县志整理其唐宋茶史，并记1980年恢复试制。": "The county gazetteer compiles its Tang–Song tea history and records experimental revival in 1980.", "鳩坑毛尖　キュウコウモウセン – しのわずり": "Jiukeng Maojian (Japanese: Kyūkō Mōsen) — Chinoiserie", "国家地理标志产品技术要求；不是古代起源文献。": "National GI product technical requirements, not a document establishing ancient origins.", "下关甲级沱茶撬散干茶（2004年10月样本）": "Loosened dry leaves from Xiaguan Grade A Tuocha (October 2004 sample).", "茶饼打开、冲泡过后、香气、入口四个连续自然段": "Four consecutive paragraphs: opening the cake, after brewing, aroma and taste.", "阳羡雪芽 创制 历史 site:gov.cn": "Yangxian Xueya creation history site:gov.cn", "茅山长青 创制 历史 site:gov.cn": "Maoshan Changqing creation history site:gov.cn", "莫干黄芽 历史 传说 site:gov.cn": "Mogan Huangya history legend site:gov.cn", "奉化曲毫 历史 创制 site:gov.cn": "Fenghua Quhao history creation site:gov.cn", "条索紧结弯曲，色泽油绿稍灰、有光泽，爆点明显": "Tight, curved strands, glossy green tinged with grey, with obvious blistered spots.", "永泰绿茶 历史 文化 site:gov.cn": "Yongtai Green Tea history culture site:gov.cn", "本公告明确包含绿茶、红茶，以地域茶系列记录。": "The announcement explicitly includes green and black tea, recorded as a regional tea range.", "\"永福高山茶\" 历史 site:gov.cn": "\"Yongfu High-Mountain Tea\" history site:gov.cn", "浮梁三田有机农业公司机械生产线／2025采访": "Fuliang Santian Organic Agriculture Company's mechanized line / 2025 interview.", "PDF第2006—2007页，麻姑茶加工章节": "PDF pages 2006–2007, Magu Tea processing chapter.", "PDF第2108—2111页，鹤峰茶加工章节": "PDF pages 2108–2111, Hefeng Tea processing chapter.", "\"孝感龙剑茶\" site:sinogi.cn": "\"Xiaogan Longjian Tea\" site:sinogi.cn", "条索紧细、尚圆直、绿润，带茸毫、尚完整、匀净": "Fine, tight strands, fairly round and straight, green and lustrous with down, fairly intact, even and clean.", "兴山白茶 引种 历史 site:gov.cn": "Xingshan Baicha introduction history site:gov.cn", "江夏光明茶干茶与茶汤（极目新闻报道实物样本）": "Jiangxia Guangming Tea dry leaves and liquor (specimen in Jimu News reporting).", "\"孝感红\" \"工艺\" site:gov.cn": "\"Xiaogan Black Tea\" \"process\" site:gov.cn", "柏泉绿茶 历史 炒制 site:gov.cn": "Baiquan Green Tea history pan-firing site:gov.cn", "长沙绿茶 历史 传说 site:gov.cn": "Changsha Green Tea history legend site:gov.cn", "常德红茶 历史 传说 site:gov.cn": "Changde Black Tea history legend site:gov.cn", "选用优质鲜花与在制品提花，时间8-10小时。": "Use high-quality fresh flowers and tea in process for finishing scenting, for 8–10 hours.", "百色红茶干茶（八桂凌云智尊金毫红茶商品样本）": "Baise Black Tea dry leaves (Bagui Lingyun Zhizun Jinhao black tea product sample).", "PDF第3378—3380页，古琶茶加工章节": "PDF pages 3378–3380, Gupa Tea processing chapter.", "秀山茶叶 历史 传说 site:gov.cn": "Xiushan Tea history legend site:gov.cn", "常山银毫 历史 文化 site:gov.cn": "Changshan Yinhao history culture site:gov.cn", "东白春芽 历史 文化 site:gov.cn": "Dongbai Chunya history culture site:gov.cn", "PDF第5页／印刷页3，7.2表2，特一级列": "PDF page 5 / printed page 3, clause 7.2 Table 2, Special First Grade column.", "英山云雾茶春蕊／2022标准资料性附录B.2": "Yingshan Yunwu Tea Chunrui / informative Annex B.2 of the 2022 standard.", "更香宁红集团官网历史介绍中的越红工夫精制成品": "Refined Yuehong Gongfu finished tea in the historical introduction on Gengxiang Ninghong Group's official website.", "以碰青、摇青操作，结合天气、叶态和香气调整。": "Tap and shake leaves, adjusting according to weather, leaf condition and aroma.", "苏东坡,欧阳修,黄庭坚都极力称赞的“双井绿”": "“Shuangjing Green,” Highly Praised by Su Dongpo, Ouyang Xiu and Huang Tingjian", "叙府龙芽传统制作技艺 site:gov.cn": "Xufu Longya traditional production skills site:gov.cn", "干茶外形：条索紧结、显毫；香气：高；滋味：厚": "Dry-leaf appearance: tightly formed strands with visible down; aroma: high; taste: full.", "条索较细紧、略弯，色绿显毫，茶汤清亮偏嫩绿。": "Relatively fine, tight, slightly curved strands, green with visible down; clear, bright liquor tending toward tender green.", "步鹤山手工春茶现场工艺特征（2022年采访）": "On-site processing characteristics of Buheshan handmade spring tea (2022 interview).", "第646号附件PDF第2305页起，质量特色": "Annex to Announcement No. 646, starting at PDF page 2305, quality characteristics.", "土壤质地为黄壤或黄红壤，土壤pH值4.5～6": "Yellow or yellow-red soil, with soil pH 4.5–6.", "646号保护要求：条索紧直成朵，绿黄鲜润带毫": "Announcement 646 protection requirements: tight, straight strands forming clusters, fresh green-yellow, lustrous and downy.", "巴南非遗页面代表性品质（未给等级）：鲜醇干爽": "Representative quality on the Banan heritage page (no grade given): fresh, mellow and dryly refreshing.", "浙江省余姚市21个乡镇街道，268个行政村。": "21 towns, townships and subdistricts and 268 administrative villages in Yuyao, Zhejiang.", "江夏碧舫地标感官特色（未分等级）：清香、持久": "Jiangxia Bifang GI sensory characteristics (ungraded): fresh, lasting fragrance.", "光扇平直，从光滑到扁平；嫩绿到黄绿，匀整洁净": "Smooth, flattened and straight, ranging from smooth to flat; tender green to yellow-green, even and clean.", "2019等级评定 / 非揉捻型条形 / 珍品": "2019 grading / Unrolled strip-shaped / Treasured Grade.", "2019等级评定 / 非揉捻型条形 / 一级": "2019 grading / Unrolled strip-shaped / First Grade.", "第646号附件PDF第1538页起，质量特色": "Annex to Announcement No. 646, starting at PDF page 1538, quality characteristics.", "勐库大叶种茶：勐库东半山早春毛茶散茶商品样本": "Mengku Daye Tea: early-spring loose unfinished tea product sample from Mengku's eastern mountain area.", "所引保护要求中本产品版本的第8道环节：包装。": "Step 8 for this product version in the cited protection requirements: packaging.", "第646号附件PDF第2120页起，质量特色": "Annex to Announcement No. 646, starting at PDF page 2120, quality characteristics.", "所引保护要求中本产品版本的第5道环节：初炒。": "Step 5 for this product version in the cited protection requirements: initial pan-firing.", "所引保护要求中本产品版本的第9道环节：烘焙。": "Step 9 for this product version in the cited protection requirements: baking.", "所引保护要求中本产品版本的第6道环节：挑选。": "Step 6 for this product version in the cited protection requirements: sorting.", "所引保护要求中本产品版本的第5道环节：发酵。": "Step 5 for this product version in the cited protection requirements: fermentation.", "所引保护要求中本产品版本的第9道环节：成品。": "Step 9 for this product version in the cited protection requirements: finished product.", "第646号附件PDF第2181页起，质量特色": "Annex to Announcement No. 646, starting at PDF page 2181, quality characteristics.", "潮州及周边以乌龙茶为主要用茶的地方饮茶技艺。": "Local tea-drinking skills in Chaozhou and surrounding areas, primarily using oolong.", "盖碗可直接饮用，也可用作泡茶后分汤的主泡器。": "A gaiwan can be used for direct drinking or as the main brewing vessel from which liquor is shared.", "勐海普洱茶制作技艺（大益）的产地、工艺与文化": "Origin, processing and culture of Menghai Pu'er Tea Production Skills (Dayi).", "茶宠文化时间线：器物前史、紫砂传统与当代变化": "Tea-Pet Culture Timeline: Earlier Objects, the Zisha Tradition and Contemporary Change", "2010年：现代“淋茶养宠”已有清晰采访记录": "2010: Clear interview documentation of the modern practice of pouring tea over tea pets.", "核对安徽名茶主工序、单叶瓜片与猴魁拣尖整形。": "Checks main operations for named Anhui teas, single-leaf Guapian, and tip selection and shaping for Houkui.", "商务部中华老字号数字博物馆；宜红茶业申报资料": "Ministry of Commerce Chinese Time-Honoured Brands Digital Museum; Yihong Tea's application material.", "地理标志产品质量要求 政和白茶：修订编制说明": "Quality Requirements for Geographical Indication Products: Zhenghe White Tea — Revision Drafting Notes.", "开篇早茶场景、一盅两件、开盖续水及广式点心段": "Opening morning-tea scene, “one pot and two dishes,” lid-opening for refills, and Cantonese dim sum passages.", "2020-09-22；文化系统、感官与民俗段": "2020-09-22; cultural system, sensory and folk-custom passages.", "奉化曲毫茶叶获国家地理标志证明商标并正式启用": "Fenghua Quhao Tea Receives and Officially Launches Its National GI Certification Mark", "《地理标志产品 安顶云雾茶》地方标准编制说明": "Drafting Notes for the Local Standard “Product of Geographical Indication: Anding Yunwu Tea.”", "北京鸭等90个地理标志产品保护要求：普陀佛茶": "Protection Requirements for 90 GI Products Including Beijing Duck: Putuo Focha.", "2020年正文：唐崖区域品牌、茶市和合作茶厂": "2020 body text: Tangya regional brand, tea market and partner factories.", "红茶消费成热点 “湖南红茶”能否“一炮走红”": "Black Tea Consumption Heats Up: Can “Hunan Black Tea” Become an Instant Hit?", "广西昭平纪实：仙源福地昭平美，生态家园寿星多": "A Report from Zhaoping, Guangxi: Beautiful Zhaoping, an Ecological Home with Many Long-Lived Residents", "从碧口出发——“陇原春晓·陇南诗会”相关活动": "Setting Out from Bikou — Activities Related to “Spring Dawn in Longyuan · Longnan Poetry Gathering.”", "1959年创制、卷曲形炒青绿茶及完整初制流程": "Creation in 1959, curled pan-fired green tea, and the complete primary-processing route.", "中共林芝市委网站；来源林芝组工微讯微信公众号": "CPC Linzhi Municipal Committee website; source: Linzhi Organization Work News WeChat account.", "延庆国光苹果等1409个地理标志产品保护要求": "Protection Requirements for 1,409 GI Products Including Yanqing Guoguang Apples.", "现代记者采访及茶史整理，不等同唐代原始文书。": "Modern journalistic interviews and tea-history compilations, not original Tang-dynasty documents.", "江西省市场监督管理局（机工弗戈公开文件镜像）": "Jiangxi Provincial Administration for Market Regulation (public document mirror by Vogel).", "“传承技艺，再现宜红茶香”节／邬运辉现场介绍": "“Transmitting Skills, Reviving Yihong Fragrance” section / Wu Yunhui's on-site explanation.", "“亲手制茶悟匠心 专家评茶把品质”第1—2段": "Paragraphs 1–2 of “Understanding Craftsmanship by Making Tea, Assessing Quality with Experts.”", "云南宁洱县困鹿山贡技茶场还原百年前的贡茶之味": "Kunlushan Gongji Tea Farm in Ning'er, Yunnan Recreates the Flavour of Tribute Tea from a Century Ago", "科普 | 关于母树大红袍的这些事，你知道吗？": "Tea Knowledge | How Much Do You Know About the Dahongpao Mother Trees?", "标准原件公开可下载；不等于摄影素材开放许可。": "The original standard is publicly downloadable; this does not imply an open licence for photographs.", "不重复旧无效页；查询再次出现旧页只去重排除。": "Previously invalid pages are not revisited. Old pages resurfacing in searches are deduplicated and excluded.", "未发现图片授权许可；原图仅作来源与拒绝证据。": "No image permission was found. The original image is retained only as source and rejection evidence.", "黄山毛峰干茶与冲泡示意（谢裕大原页组合图）": "Huangshan Maofeng dry tea and brewing illustration (original Xieyuda composite image).", "DB42/T 351—2025／翠玉／二级": "DB42/T 351—2025 / Cuiyu / Second Grade.", "DB42/T 351—2025／白玉／特级": "DB42/T 351—2025 / Baiyu / Special Grade.", "DB42/T 351—2025／白玉／三级": "DB42/T 351—2025 / Baiyu / Third Grade.", "公开条目预览“蒙顶甘露 条形炒青绿茶之一”": "Public entry preview: “Mengding Ganlu, one of the strip-shaped pan-fired green teas.”", "非遗记述春季嫩梢标准；不同等级需分别记录。": "The heritage account specifies tender spring shoots; different grades require separate records.", "可以喝的展厅丨中茶博邀您品一杯好茶_搜狐网": "A Drinkable Exhibition | China National Tea Museum Invites You to Taste Fine Tea — Sohu", "原文给出阶段含水要求，整形与后续脱毫分开。": "The original gives stage-specific moisture requirements; shaping and subsequent down removal remain separate.", "档案机构专题对近现代研发与命名过程的整理。": "An archives institution's feature compiling modern development and naming history.", "采用适度展开的一芽二叶，先去杂并保持匀整。": "Use one bud with two moderately unfolded leaves, first removing extraneous matter and maintaining evenness.", "仅绿茶版本，不用于同名茶树制作的其它茶类。": "Green tea version only, not other tea categories made from the cultivar of the same name.", "绿叶托银芽，冲开后似花，色泽有灰绿或墨绿。": "Green leaves support silver buds, resembling flowers after brewing; colour may be grey-green or dark green.", "霍山黄芽／2025年地理标志保护要求的总述": "Huoshan Huangya / overview in the 2025 GI protection requirements.", "以岩茶醇厚回甘风格为基础，产品间存在差别。": "Based on the full, mellow rock-tea style with a sweet aftertaste; individual products differ.", "黄金桂是以黄旦茶树品种制作的乌龙茶成品名。": "Huangjingui is the finished oolong name for tea made from the Huangdan cultivar.", "以大叶种鲜叶经萎凋、揉捻、发酵、干燥制成。": "Made from large-leaf fresh tea through withering, rolling, fermentation and drying.", "几种方式为可选路线，不能全部串成必经工序。": "The methods are alternative routes; they cannot all be strung together as mandatory operations.", "宁红地域版本：铜鼓宁红（2025保护要求）": "Ninghong regional version: Tonggu Ninghong (2025 protection requirements).", "DB5203/T43—2025颗粒形加工版": "DB5203/T 43—2025, pellet-shaped processing version.", "具体压力随原料嫩度控制，来源未给统一数值。": "Pressure is controlled according to raw-material tenderness; the source gives no uniform value.", "2022广西六堡茶团标／传统工艺散茶·特级": "2022 Guangxi Liubao Tea group standard / Traditional-Process Loose Tea · Special Grade.", "雅安藏茶干茶与茶汤（阿夏曼巴云岭藏韵样本）": "Ya'an Tibetan Tea dry leaves and liquor (Axiamanba Yunling Zangyun sample).", "干燥后装入竹篮并紧压；未列装量或压制参数。": "After drying, load into bamboo baskets and compress. No fill weight or pressing parameters are listed.", "教学资料以清而鲜明的茉莉香描述其地域风格。": "Teaching material describes its regional style through a clean, distinct jasmine aroma.", "按该方案干燥至足干；仅作公开专利方案记录。": "Dry fully according to this proposal, recorded only as a public patent proposal.", "安化群体品种、槠叶齐、碧香早、湘波绿等品种": "Anhua local population, Zhuyeqi, Bixiangzao, Xiangbolü and other cultivars.", "研究机构引种和制茶创新是其近现代茶史主题。": "Introductions by research institutions and processing innovation are themes of its modern tea history.", "PDF第828—830页，阳羡雪芽加工章节": "PDF pages 828–830, Yangxian Xueya processing chapter.", "PDF第957—959页，茅山长青加工章节": "PDF pages 957–959, Maoshan Changqing processing chapter.", "搜狐号“娅桐本地生活观察”（地方文旅转载）": "Sohu account “Yatong Local Life Observations” (local culture-tourism repost).", "七境茶 历史 传说 site:gov.cn": "Qijing Tea history legend site:gov.cn", "尚紧结弯曲，有爆点；尚绿、灰，尚匀整、较净": "Fairly tight and curved, with blistered spots; fairly green and grey, fairly even and relatively clean.", "邵武碎铜茶茶汤与冲泡叶片（和平镇报道画面）": "Shaowu Suitong Tea liquor and infused leaves (footage from Heping Town reporting).", "2025地理标志保护要求 / 绿茶产品流程": "2025 GI protection requirements / green tea product route.", "资溪白茶干茶与冲泡叶底（纯净资溪报道配图）": "Zixi Baicha dry tea and infused leaves (illustration from Pure Zixi reporting).", "2025地理标志保护要求 / 烘青、炒青茶": "2025 GI protection requirements / oven-dried and pan-fired green tea.", "唐崖茶 历史 制作 site:gov.cn": "Tangya Tea history production site:gov.cn", "湖北孝感红贡茶有限公司供应信息 - 乙方宝": "Supply Information from Hubei Xiaogan Hong Gongcha Co., Ltd. — Yifangbao", "龙脊茶 历史 传说 site:gov.cn": "Longji Tea history legend site:gov.cn", "兴业茶 历史 传说 site:gov.cn": "Xingye Tea history legend site:gov.cn", "2025地理标志保护要求 / 原文基本工艺": "2025 GI protection requirements / basic process in the original.", "望海茶 历史 传说 site:gov.cn": "Wanghai Tea history legend site:gov.cn", "龙峰茶 制作 历史 site:gov.cn": "Longfeng Tea production history site:gov.cn", "PDF第5页／印刷页3，7.2表2，二级列": "PDF page 5 / printed page 3, clause 7.2 Table 2, Second Grade column.", "DB42/T 210—2022／春茗／二级": "DB42/T 210—2022 / Chunming / Second Grade.", "米砖茶 香气 滋味 site:gov.cn": "Mizhuan Tea aroma taste site:gov.cn", "茶砖缓慢升温干燥，再垫草纸低温处理、包装。": "Slowly raise temperature to dry the bricks, then place straw paper beneath them for low-temperature treatment and package.", "2014政府公开工艺／碣滩一号、银毫、翠峰": "2014 government-published process / Jietan No. 1, Yinhao and Cuifeng.", "2021-05-05第2版右栏桂东玲珑茶段": "2021-05-05, page 2, right column, Guidong Linglong Tea passage.", "在室内或控温控湿设备中发酵，观察颜色转深。": "Ferment indoors or in temperature- and humidity-controlled equipment, observing darkening colour.", "2026征求意见稿主流程（非现行正式规范）": "Main route in the 2026 consultation draft (not a current official code).", "台东鹿野红乌龙干茶与茶汤（京盛宇图文展板）": "Luye Red Oolong from Taitung, dry tea and liquor (Jing Sheng Yu illustrated display board).", "资料描述条索紧细、色泽绿润，茶汤黄绿明亮。": "The material describes fine, tightly formed, green and lustrous strands and yellow-green bright liquor.", "汀溪兰香地方手工样式（不视为全县唯一工艺）": "Local handmade Tingxi Lanxiang style (not treated as the county's only process).", "646号保护要求的扁平形感官描述：栗香浓郁": "Flat-shaped sensory description in Announcement 646 protection requirements: rich chestnut aroma.", "标题 柳江古镇茶农自家绿茶，今年的明前茶，": "Title: Tea Farmer's Own Green Tea from Liujiang Ancient Town, This Year's Pre-Qingming Tea,", "石阡苔茶绿茶一芽一叶样本的干茶、茶汤与叶底": "Dry tea, liquor and infused leaves of a one-bud-one-leaf Shiqian Taicha green tea sample.", "90—105℃继续干燥，成品水分低于7%。": "Continue drying at 90–105°C to finished moisture below 7%.", "80—90℃干燥，水分不超过6%，再摊凉。": "Dry at 80–90°C to moisture no more than 6%, then spread to cool.", "条索扁平挺秀、形似竹叶，色泽翠绿润、隐毫显": "Flat, elegant, straight strands resembling bamboo leaves, emerald green and lustrous, with inconspicuous down visible.", "胶南绿茶种植必须选用当地选育驯化的优良品种": "Jiaonan green tea planting must use superior cultivars selected and acclimatized locally.", "乳山春季扁形绿茶——2024年现场报道路线": "Rushan spring flat green tea — route in a 2024 on-site report.", "2019等级评定 / 揉捻型条形 / 精品": "2019 grading / Rolled strip-shaped / Premium Grade.", "第646号附件PDF第907页起，质量特色": "Annex to Announcement No. 646, starting at PDF page 907, quality characteristics.", "第646号公告：桐柏玉叶茶（原文未分等级）": "Announcement No. 646: Tongbai Yuye Tea (ungraded in the original).", "贵州大学（来源：人民网贵州频道，作者黄柳）": "Guizhou University (source: People's Daily Online Guizhou channel; author Huang Liu).", "平利女娲茶／DB61/T1943—2024": "Pingli Nüwa Tea / DB61/T 1943—2024.", "第1002项；PDF第2949—2951页": "Item 1002; PDF pages 2949–2951.", "第1064项；PDF第3138—3140页": "Item 1064; PDF pages 3138–3140.", "第1074项；PDF第3169—3172页": "Item 1074; PDF pages 3169–3172.", "第1144项；PDF第3378—3380页": "Item 1144; PDF pages 3378–3380.", "第1156项；PDF第3416—3418页": "Item 1156; PDF pages 3416–3418.", "第1188项；PDF第3508—3510页": "Item 1188; PDF pages 3508–3510.", "清代及近代茶叶外销形成多条跨区域交通路线。": "Tea exports in the Qing dynasty and modern period created multiple cross-regional transport routes.", "茶馆同时是饮茶消费场所与城市公共交往空间。": "Teahouses are both venues for tea consumption and urban public social spaces.", "饮茶搭配点心构成多地不同的进食与社交传统。": "Tea with snacks forms different eating and social traditions in many places.", "广东选育；广东及广西、湖南、福建等适宜茶区": "Bred in Guangdong; suitable tea regions in Guangdong, Guangxi, Hunan, Fujian and elsewhere.", "1839—1842年；1856—1860年": "1839–1842; 1856–1860.", "2026年：体育主题与原创设计记录进入茶席": "2026: Records of sports themes and original design enter the tea setting.", "品牌故事—庐山云雾茶：云海蒸腾淬炼茶界佳酿": "Brand Story — Lushan Yunwu Tea: Roiling Seas of Cloud Refine a Fine Tea", "武义县志（1986—2005）：武阳春雨茶": "Wuyi County Gazetteer (1986–2005): Wuyang Chunyu Tea.", "昆山市政府数据平台（国家质检总局公告转载）": "Kunshan Municipal Government data platform (repost of an AQSIQ announcement).", "特级白毫银针、特级贡眉、新工艺白茶三个分段": "Three subsections: Special Grade Baihao Yinzhen, Special Grade Gongmei and New-Process White Tea.", "草药药饮南迁起源为相传，本批不作确定年代。": "The origin through southward migration of herbal medicinal drinks is described as tradition, not assigned a definitive date in this batch.", "本条的感官说明不意味着各年份寿眉品质相同。": "This sensory description does not mean Shoumei quality is identical across years.", "鲜叶采摘、三炒三揉、做形、烘焙的教学流程。": "Teaching route: fresh-leaf picking, three pan-firings and three rollings, shaping and baking.", "黑茶渥堆（堆积发酵）过程中微生物种群的变化": "Changes in Microbial Populations During Dark Tea Pile Fermentation", "喫茶養生記，1211年成立（1694年刊）": "Kissa Yōjōki, composed in 1211 (1694 printed edition).", "上海市教育委员会，来源上海济光职业技术学院": "Shanghai Municipal Education Commission; source: Shanghai Jiguang Polytechnic College.", "衢江地方志编纂机构；浙江省地方志工作办公室": "Qujiang local-chronicles compilation institution; Zhejiang Provincial Local Chronicles Office.", "第36项：陈兴堂，浦江春毫制作技艺，檀溪镇": "Item 36: Chen Xingtang, Pujiang Chunhao production skills, Tanxi Town.", "利川红茶师：守正创新酿香茗 技能铺就振兴路": "Lichuan Black Tea Makers: Preserving Tradition and Innovating Fragrance, Building Revitalization Through Skills", "关于县十八届人大二次会议第32号建议的答复": "Reply to Recommendation No. 32 at the Second Session of the 18th County People's Congress.", "2011-11-28；昭平银杉与茶乡生活段": "2011-11-28; passages on Zhaoping Yinshan and life in tea country.", "首届国际茶日暨川茶文旅活动周在四川宜宾举办": "First International Tea Day and Sichuan Tea Culture-Tourism Week Held in Yibin, Sichuan", "食品科学 2024,45(24)，专题论述": "Food Science, 2024, 45(24), topical discussion.", "2023-07-28兰溪毛峰创制与茶产业段": "2023-07-28; passages on Lanxi Maofeng's creation and the tea industry.", "2013年第35卷10期第28页，公开摘要": "2013, volume 35, issue 10, page 28; public abstract.", "安徽省质量技术监督局；地方标准信息服务平台": "Anhui Provincial Bureau of Quality and Technical Supervision; Local Standards Information Service Platform.", "Q/LCC 0001S-2021 崂山绿茶": "Q/LCC 0001S-2021, Laoshan Green Tea.", "PDF第5页范围；第6页第7章；第7页表1": "PDF page 5 scope; page 6 Chapter 7; page 7 Table 1.", "商品审评第2、3、5项（网页56–59行）": "Product assessment items 2, 3 and 5 (webpage lines 56–59).", "产品说明“铁观音特色”及相邻产地/烘焙信息": "“Tieguanyin Characteristics” in the product description and adjacent origin/baking information.", "二十四节气微茶会之茉莉季——苏州茉莉花茶段": "Twenty-Four Solar Terms Mini Tea Gatherings: Jasmine Season — Suzhou Jasmine Tea passage.", "\"北苑贡茶\" \"0005-2023\" 下载": "\"Beiyuan Tribute Tea\" \"0005-2023\" download", "\"九宫山\" \"九宫道\" \"有机云雾\" 购买": "\"Jiugongshan\" \"Jiugongdao\" \"organic Yunwu\" purchase", "原文作“煇锅”；强调手法与含水状态配合。": "The original uses a variant spelling of “finishing pan-firing,” emphasizing coordination of hand techniques and moisture condition.", "具名商品描述，不代表其他年份批次或等级。": "Named product description, not representative of other years, batches or grades.", "2025地理标志保护要求 / 精品／凤形": "2025 GI protection requirements / Premium Grade / Phoenix-shaped.", "2025地理标志保护要求 / 一级／龙形": "2025 GI protection requirements / First Grade / Dragon-shaped.", "2025地理标志保护要求 / 二级／凤形": "2025 GI protection requirements / Second Grade / Phoenix-shaped.", "优质信阳毛尖／茶产业发展中心具名访谈概述": "High-quality Xinyang Maojian / overview in a named interview with the Tea Industry Development Center.", "尚紧细、挺直，墨绿较润，有毫，较匀齐、净": "Fairly fine and tight, straight, dark green with some lustre and down, relatively even and clean.", "婺源绿茶冲泡实物（峡谷春丛林雾玉叶样本）": "Brewed Wuyuan green tea specimen (Xiaguchun Conglinwu Yuye sample).", "簸、拣、筛除黄片、茶梗和碎末，分级归堆。": "Winnow, sort and sieve out yellow leaves, stalks and fines, then grade and consolidate batches.", "足干后提香；三级鲜叶产品可再风选、色选。": "Develop aroma after final drying; products from Third Grade fresh leaves may undergo further air and colour sorting.", "城固县二里镇大盘产区企业的具名产品介绍。": "Named product introduction from a company in the Dapan production area, Erli Town, Chenggu County.", "去碎末、暗条及非茶杂物，整理净度和色泽。": "Remove fines, dark strands and non-tea matter to improve cleanliness and colour.", "烘青绿茶；兰花形与兰花样香气是成茶特征。": "Oven-dried green tea, characterized by orchid-like form and aroma.", "福鼎新工艺白茶／农业厅科普所述半条形版本": "Fuding New-Process White Tea / semi-strip-shaped version described in the agriculture department's educational material.", "白茶产品类型；与地域系列、栽培品种分层。": "A white tea product type, distinguished from regional ranges and cultivars.", "花形比喻体现传统茶名重视外观的命名习惯。": "The flower-shape comparison reflects the traditional practice of naming teas for their appearance.", "初烘后控制环境温湿度和堆叶厚度进行初闷。": "After initial drying, control ambient temperature, humidity and leaf-pile thickness for initial covered resting.", "勤翻、均匀烘制，为后续堆积保留适当水分。": "Turn frequently and bake evenly, retaining suitable moisture for subsequent piling.", "依岩茶制法萎凋、做青、炒揉、干燥和焙火。": "Follow rock-tea methods: withering, leaf agitation and resting, pan-firing and rolling, drying and baking.", "2021团体标准第3.1条定义所载基本链": "Basic chain in the definition in clause 3.1 of the 2021 group standard.", "传统工夫版与祁红毛峰、香螺等新形制分开。": "The traditional gongfu version is kept separate from newer Qihong Maofeng, Xiangluo and other forms.", "公开条目“正山小种的特点为”六项品质描述": "Six quality descriptions under “Characteristics of Zhengshan Xiaozhong” in the public entry.", "宁红龙须茶实物与茶汤（宁红集团产品样本）": "Ninghong Longxu Tea specimen and liquor (Ninghong Group product sample).", "机械加压轻重轻；不能省掉图中单列的解块。": "Machine pressure follows light–heavy–light. The clump-breaking stage shown separately in the diagram must not be omitted.", "结合含水与紧结重实程度判定，下锅后摊凉。": "Judge by moisture, tightness and weightiness, then spread to cool after removal from the pan.", "干茶外形：方正砖形、棕色；滋味：浓而回甘": "Dry-leaf appearance: square brick form, brown; taste: strong with a sweet aftertaste.", "2024雅安藏茶团标镜像／紧压藏茶·金玉": "2024 Ya'an Tibetan Tea group-standard mirror / Compressed Tibetan Tea · Jinyu.", "茶坯干燥冷却，鲜花薄摊、通气及收堆养护。": "Dry and cool the tea base; spread flowers thinly, ventilate and gather into piles for conditioning.", "通花须快、透、匀；不同窨次不套同一阈值。": "Flower aeration must be quick, thorough and even. Different scenting rounds do not share one threshold.", "一窨版进入提花；二窨版再窨、通花和烘焙。": "The single-scenting version proceeds to finishing scenting; the double-scenting version repeats scenting, aeration and baking.", "采用炒青制作，地方资料强调锅炒工艺传统。": "Pan-fired processing; local material emphasizes the pan-firing tradition.", "绿润、挺秀显锋，披毫，匀整光滑、呈短剑形": "Green and lustrous, elegant with pointed tips and down, even and smooth, shaped like short swords.", "第10.1条表1，正文3页（PDF6页）": "Clause 10.1 Table 1, body page 3 (PDF page 6).", "大益7542普洱生茶茶饼（2201批次）": "Dayi 7542 raw Pu'er cake (batch 2201).", "PDF第8页／说明书5/6页[0091]": "PDF page 8 / specification page 5 of 6, [0091].", "衢州玉露茶 历史 site:gov.cn": "Quzhou Yulu Tea history site:gov.cn", "北苑贡茶 乌龙茶加工技术规范 征求意见稿": "Beiyuan Tribute Tea Oolong Processing Technical Specification Consultation Draft", "先高后低温炒干，随水汽排风，再下机摊凉。": "Pan-dry at higher then lower temperature, venting moisture, then unload and cool.", "芽叶连枝完整，柔软明亮，叶缘锯齿呈红点状": "Buds and leaves remain connected and intact, soft and bright, with red dots along the serrated edges.", "麻姑茶冲泡后的茶汤与叶底（地标介绍样本）": "Magu Tea brewed liquor and infused leaves (GI introduction sample).", "主要为福鼎大白茶、鄂茶1号、中茶108。": "Mainly Fuding Dabaicha, Echa No. 1 and Zhongcha No. 108.", "神农奇峰绿茶样本：木鱼产区扁形干茶与包装": "Shennong Qifeng green tea sample: flat dry tea and packaging from the Muyu production area.", "仅核对工序次序，原文未提供具体操作参数。": "Only the operation sequence is verified; the original gives no specific operating parameters.", "按常德红茶各等级的品质要求进行匀堆拼配。": "Consolidate and blend according to the quality requirements for each Changde black tea grade.", "金秀红茶干茶与冲泡茶汤（广西文旅报道图）": "Jinxiu Black Tea dry leaves and liquor (Guangxi culture-tourism report image).", "广西象州妙皇乡：一片茶叶里的乡村振兴故事": "Miaohuang Township, Xiangzhou, Guangxi: A Rural Revitalization Story in a Tea Leaf", "宜兴市政府2016年报道／优质宜兴红概述": "Yixing Municipal Government, 2016 report / overview of high-quality Yixing black tea.", "散去热量，让芽叶各部位水分重新均匀分布。": "Release heat and allow moisture to redistribute evenly through the shoots.", "滋味鲜醇爽口，汤嫩绿明亮，叶底细嫩成朵。": "Fresh, mellow and refreshing taste, tender-green bright liquor, and fine tender infused leaves opening in clusters.", "官方加工流程中的第 10 道工序：提香。": "Step 10 in the official processing route: aroma development.", "香气较高，不同产区和工艺的香型存在差异。": "Relatively high aroma, with aroma styles differing by region and processing.", "和平区梨山茶品质认定表／产地品质合格要求": "Heping District Lishan Tea quality certification form / origin-quality acceptance requirements.", "南岳云雾茶 工艺 site:gov.cn": "Nanyue Yunwu Tea process site:gov.cn", "初烘后再次摊凉；保留原流程的第二次摊凉。": "Spread to cool again after initial drying, retaining the original route's second cooling stage.", "本比较路线采用烘、炒、远红外组合提香机。": "This comparison route uses a combined oven-drying, pan-firing and far-infrared aroma-development machine.", "紫陽毛尖　シヨウモウセン – しのわずり": "Ziyang Maojian (Japanese: Shiyō Mōsen) — Chinoiserie", "雾生茶业“交腊茶乡”雷公山红球茶案例产品": "Wusheng Tea's “Jiaola Chaxiang” Leigongshan Hongqiu case product.", "秦岭泉茗：2023年标准定义中的主要工序": "Qinling Quanming: main operations in the 2023 standard definition.", "摊放→杀青→理条→毛火→摊凉→足火→包装": "Spreading → heat-fixing → leaf alignment → initial firing → cooling → final firing → packaging", "三个花色共用地标总述，非单一等级样：鲜浓": "Shared GI overview for three styles, not a single-grade sample: fresh and rich.", "进入初步烘干；不采用原文疑似异常水分值。": "Begin initial drying; the original's apparently anomalous moisture value is excluded.", "DB4402/T10—2021 绿茶一级": "DB4402/T 10—2021, Green Tea, First Grade.", "DB4402/T10—2021 红茶一级": "DB4402/T 10—2021, Black Tea, First Grade.", "绿润显毫；绿明亮；栗香持久；鲜醇；绿明亮": "Green and lustrous with visible down; green bright liquor; lasting chestnut aroma; fresh mellow taste; green bright infused leaves.", "第404项（六）1，页1145–1146": "Item 404, (6)1, pages 1145–1146.", "第646号公告：胶南绿茶（原文未分等级）": "Announcement No. 646: Jiaonan Green Tea (ungraded in the original).", "泰山绿茶干茶与茶汤（泰安市茶协展示样本）": "Taishan Green Tea dry leaves and liquor (Taian Tea Association display sample).", "2025年保护要求所载独山高寨茶发酵工艺": "Dushan Gaozhai Tea fermentation process in the 2025 protection requirements.", "第646号公告：老姆登茶（原文未分等级）": "Announcement No. 646: Laomudeng Tea (ungraded in the original).", "第412项；PDF第1171—1176页": "Item 412; PDF pages 1171–1176.", "第468项；PDF第1359—1362页": "Item 468; PDF pages 1359–1362.", "第481项；PDF第1404—1406页": "Item 481; PDF pages 1404–1406.", "第487项；PDF第1425—1428页": "Item 487; PDF pages 1425–1428.", "第546项；PDF第1600—1602页": "Item 546; PDF pages 1600–1602.", "第564项；PDF第1651—1652页": "Item 564; PDF pages 1651–1652.", "第579项；PDF第1697—1699页": "Item 579; PDF pages 1697–1699.", "第606项；PDF第1775—1778页": "Item 606; PDF pages 1775–1778.", "第651项；PDF第1911—1913页": "Item 651; PDF pages 1911–1913.", "第684项；PDF第2006—2007页": "Item 684; PDF pages 2006–2007.", "第701项；PDF第2056—2058页": "Item 701; PDF pages 2056–2058.", "第719项；PDF第2108—2111页": "Item 719; PDF pages 2108–2111.", "第730项；PDF第2143—2145页": "Item 730; PDF pages 2143–2145.", "第755项；PDF第2211—2213页": "Item 755; PDF pages 2211–2213.", "第765项；PDF第2241—2243页": "Item 765; PDF pages 2241–2243.", "第795项；PDF第2325—2327页": "Item 795; PDF pages 2325–2327.", "第823项；PDF第2403—2405页": "Item 823; PDF pages 2403–2405.", "第861项；PDF第2512—2514页": "Item 861; PDF pages 2512–2514.", "第867项；PDF第2530—2532页": "Item 867; PDF pages 2530–2532.", "第876项；PDF第2556—2558页": "Item 876; PDF pages 2556–2558.", "第898项；PDF第2617—2619页": "Item 898; PDF pages 2617–2619.", "第937项；PDF第2735—2737页": "Item 937; PDF pages 2735–2737.", "第974项；PDF第2855—2858页": "Item 974; PDF pages 2855–2858.", "转载已读，原站待追；限定2023年活动。": "The repost was read; the original site remains to be traced. Limited to the 2023 event.", "原始研究摘要与图示已读；全文受验证码限制": "The original research abstract and figures were read; full text was restricted by a CAPTCHA.", "宜兴紫砂陶兼具用器功能与成型、装饰手艺。": "Yixing zisha pottery combines functional vessels with shaping and decorative crafts.", "原产福建福鼎汪家洋，后向省内外茶区推广。": "Originated in Wangjiayang, Fuding, Fujian, then spread to tea areas within and beyond the province.", "2019年决议，2020年首次联合国纪念": "2019 resolution; first United Nations observance in 2020.", "GB/T 30766—2014 茶叶分类": "GB/T 30766—2014, Classification of Tea.", "国家文化记忆库／国立台湾工艺研究发展中心": "National Cultural Memory Bank / National Taiwan Craft Research and Development Institute.", "绿茶制作技艺（涌溪火青）（省级非遗项目）": "Green Tea Production Skills (Yongxi Huoqing) (provincial intangible heritage project).", "2024.9折页；东方美人、铁观音茶区块": "September 2024 leaflet; Oriental Beauty and Tieguanyin sections.", "“霍山黄芽”入选第五批安徽省商标保护名录": "“Huoshan Huangya” Enters the Fifth Anhui Provincial Trademark Protection List", "晚唐五代至宋元的点茶、斗茶和茶百戏概述。": "Overview of whisked tea, tea contests and tea-image performances from the late Tang and Five Dynasties through the Song–Yuan period.", "Hepatology／DILIN研究团队": "Hepatology / DILIN research team.", "农业部茶及饮料作物改良场（台湾）；陈国任": "Ministry of Agriculture Tea and Beverage Research Station (Taiwan); Chen Guoren.", "永春县茶叶同业公会；全国团体标准信息平台": "Yongchun County Tea Trade Association; National Group Standards Information Platform.", "明人雅集；清代品茗；煎茶茗讌；台灣工夫茶": "Ming Literati Gatherings; Qing Tea Tasting; Sencha Tea Banquets; Taiwanese Gongfu Tea.", "舟山市以茶为媒推动海岛生态茶产业提能升级": "Zhoushan Uses Tea to Upgrade Its Island Ecological Tea Industry", "关于公布省级现代农业产业园创建单位的通知": "Notice Announcing Organizations Selected to Develop Provincial Modern Agricultural Industrial Parks.", "制作方法1—4；作者及原始技术文件未标明": "Production methods 1–4; author and original technical document are not identified.", "北京市盛峰律师事务所转载国家质检总局文件": "Beijing Shengfeng Law Firm repost of an AQSIQ document.", "常德市非物质文化遗产项目汇总（341项）": "Summary of Changde Intangible Cultural Heritage Projects (341 items).", "黄敬新：二十四载茶路坚守，初心如磐绽芳华": "Huang Jingxin: Twenty-Four Years on the Tea Road, Steadfast in His Original Purpose", "【南岳区】云雾深处茶飘香 谷雨时节采茶忙": "[Nanyue District] Tea Fragrance Deep in the Clouds: Busy Picking Around Guyu", "技术创新、研发时间、品牌打造、品质鉴评段": "Passages on technical innovation, development dates, brand building and quality appraisal.", "食品伙伴网；标注来源全国团体标准信息平台": "Foodmate; source credited as the National Group Standards Information Platform.", "网页更新2026-06-15；正文末两段": "Webpage updated 2026-06-15; final two body paragraphs.", "2023-07-27茶树新品种第2、3项": "2023-07-27, new tea cultivars, items 2 and 3.", "正文编号一至十二；页末梨山里佳阳新村地址": "Body sections numbered I–XII; Jiayang New Village address in Lishan Village at the end.", "全国标准信息公共服务平台公开／标准起草组": "Public on the National Public Service Platform for Standards Information / standard drafting group.", "附件一 泾阳茯茶商品质量标准（2016）": "Annex 1: Jingyang Fucha Commercial Quality Standard (2016).", "商洛聚力打造茶叶区域公用品牌“秦岭泉茗”": "Shangluo Works Together to Build the Regional Public Tea Brand “Qinling Quanming”", "新补录茶条目；不计为原13款缺图的解决数": "Newly added tea entry; not counted as resolving one of the original 13 missing images.", "保留来源，仅作审核证据，未加入站点素材。": "Source retained only as review evidence, not added to site assets.", "六龙茶业 官网 河池 胡红梅 产品 购买": "Liulong Tea official website Hechi Hu Hongmei products purchase", "六安瓜片干茶（徽六潜香600商品样本）": "Lu'an Guapian dry tea (Huiliu Qianxiang 600 product sample).", "黔南州地方茶树群体种或其他适宜茶树良种": "Local tea populations from Qiannan Prefecture or other suitable superior cultivars.", "传统制作以热锅杀青及炒揉交替为辨识点。": "Traditional production is distinguished by hot-pan heat-fixing and alternating pan-firing and rolling.", "地域绿茶系列，不是单一花色或单一树种。": "A regional green tea range, not a single style or tea-plant type.", "杀青后用斜锅理条，先抛后理、抛理结合。": "After heat-fixing, align in a sloping pan, first tossing then aligning, combining both actions.", "团体加工技术规程；历史起源需另有史料。": "A group processing code; historical origins require separate historical evidence.", "中国茶叶博物馆茶学堂／绿叶子志愿服务队": "China National Tea Museum Tea School / Green Leaf Volunteer Service Team.", "安徽省消费者权益保护委员会：地标伴手礼": "Anhui Consumer Rights Protection Commission: GI Gifts.", "舒城小兰花／2025年地理标志保护要求": "Shucheng Xiaolanhua / 2025 GI protection requirements.", "单芽纤细，白毫可见，芽形整齐，芽色灰绿": "Slender single buds with visible white down, even bud shape and grey-green colour.", "大白茶、水仙或群体种茶树的嫩梢或叶片。": "Tender shoots or leaves of Dabaicha, Shuixian or local tea populations.", "控制叶中水分；具体终点待生产规程核验。": "Control leaf moisture; the specific endpoint awaits verification against a production code.", "霍山黄大茶／2025年地理标志地域样本": "Huoshan Huangdacha / regional GI sample under the 2025 requirements.", "奇苑 dhpA · 天心岩足火商品样本": "Qiyuan dhpA · Tianxinyan fully fired product sample.", "BJG商品审评第2、5项及末尾叶底图注": "BJG product assessment items 2 and 5, and final infused-leaf image caption.", "高扬花香，地方资料以栀子或梨花香描述。": "High floral aroma, described in local material as gardenia or pear blossom.", "以叶态和香气判断进程，不套发酵百分比。": "Judge progress by leaf condition and aroma, without assigning a fermentation percentage.", "虫害相关原料特征不能单独保证成茶品质。": "Insect-related raw-material characteristics alone cannot guarantee finished-tea quality.", "这是有烟版的关键，不覆盖所有无烟产品。": "A key feature of the smoked version, not applicable to every unsmoked product.", "观察叶色及果香，避免只按固定时间判断。": "Observe leaf colour and fruity aroma rather than judging only by fixed time.", "调整叶层和风量，轻翻；下叶前停热降温。": "Adjust leaf depth and airflow, turn gently, and stop heating to cool before unloading.", "包装及时防潮污染，各批加工记录可追溯。": "Package promptly to prevent moisture and contamination, with traceable processing records for each batch.", "此链没有乌龙式先杀青后揉捻，不能混用。": "This chain does not use the oolong sequence of heat-fixing before rolling; the routes must not be mixed.", "黑茶类紧压产品；发花是其关键制作环节。": "A compressed dark tea product, with golden-flower development as a key production stage.", "此版本明文不经渥堆发酵，术语不可混写。": "This version explicitly excludes pile fermentation; the terms must not be conflated.", "PDF第10页／印刷第4页，表3特级行": "PDF page 10 / printed page 4, Table 3 Special Grade row.", "2024雅安藏茶团标镜像／散藏茶·毛尖": "2024 Ya'an Tibetan Tea group-standard mirror / Loose Tibetan Tea · Maojian.", "新制品通常收敛性较强，陈放会改变滋味。": "New products are usually relatively astringent; ageing changes the taste.", "2024年博物馆说明的苏州非遗项目流程": "Suzhou heritage project route described by the museum in 2024.", "同属蒙山贡茶、寺院茶事和师徒传艺背景。": "Shares the background of Mengshan tribute tea, monastery tea practices and master–apprentice transmission.", "地方年鉴现状记录，不据此推算创制年代。": "A local yearbook's contemporary record, not a basis for calculating the creation date.", "山地茶园和地方春茶采制组成其地域背景。": "Mountain tea gardens and local spring picking and processing form its regional setting.", "附录C.2及C.4；PDF12—13页": "Annex C.2 and C.4; PDF pages 12–13.", "遵义毛峰干茶（五十三度茶湄潭毛峰样本）": "Zunyi Maofeng dry tea (53 Degrees Tea's Meitan Maofeng sample).", "较紧或较直，有毫；较匀整；较绿润；洁净": "Fairly tight or straight, with down; fairly even, green and lustrous; clean.", "具名公开原页的专题简介或品质段；见来源": "Feature introduction or quality passage on the named public original page; see source.", "2025地理标志保护要求 / 传统手工": "2025 GI protection requirements / Traditional Handmade.", "迎霜、龙井43、佳明1号、鸠坑群体等。": "Yingshuang, Longjing No. 43, Jiaming No. 1, Jiukeng population and others.", "福州市非物质文化遗产保护中心／闽都文化": "Fuzhou Intangible Cultural Heritage Protection Center / Mindu Culture.", "央视“记住乡愁”带你游和平古镇_和平镇": "CCTV's “Remembering Homesickness” Takes You Through Heping Ancient Town — Heping Town", "紧、细、圆、直；色泽干湿翠绿，湿显金黄": "Tight, fine, round and straight; emerald green dry and wet, with golden colour visible when wet.", "“环境独特，河红茶滋味鲜爽”首个品茶段": "First tasting paragraph under “A Unique Environment, Fresh and Brisk Hehong Tea.”", "2025地理标志保护要求 / 绿针一级": "2025 GI protection requirements / Green Needle, First Grade.", "秭归县融媒体中心／九畹丝绵茶公众号供图": "Zigui County Integrated Media Center / images supplied by the Jiuwan Simian Tea account.", "特色谷特产网公开商品资料／悟道茶品牌店": "Public product information on Tese Gu specialty-products website / Wudao Tea brand store.", "条索紧细且匀齐，乌黑油润显金毫，净度好": "Fine, tight, even strands, glossy black with visible golden down and good cleanliness.", "武汉市农业农村局2023转载／产区报道": "2023 repost by Wuhan Municipal Bureau of Agriculture and Rural Affairs / production-area report.", "好消息！郧西香椿荣获农产品地理标志证书": "Good News! Yunxi Chinese Toon Receives Agricultural GI Certification", "条索紧细，平伏均匀，金毫显露或色泽乌润": "Fine, tight strands, lying flat and even, with visible golden down or glossy dark colour.", "资兴狗脑贡绿茶：袋装商品与碗中干茶样本": "Zixing Gounaogong Green Tea: bagged product and dry-tea sample in a bowl.", "2025地理标志保护要求 / 绿茶茶坯": "2025 GI protection requirements / Green Tea Base.", "2025地理标志保护要求 / 二窨一提": "2025 GI protection requirements / Two Scentings and One Finishing Scenting.", "2025地理标志保护要求 / 手工红茶": "2025 GI protection requirements / Handmade Black Tea.", "GH/T 1392—2022 · 精品": "GH/T 1392—2022 · Premium Grade.", "GH/T 1392—2022 · 二级": "GH/T 1392—2022 · Second Grade.", "滋味鲜嫩爽口，汤绿明亮，叶底嫩匀成朵。": "Fresh, tender and refreshing taste, green bright liquor, and tender, even infused leaves opening in clusters.", "\"英山云雾茶\" \"2009\" \"公告\"": "\"Yingshan Yunwu Tea\" \"2009\" \"announcement\"", "官方加工流程中的第 1 道工序：摊青。": "Step 1 in the official processing route: fresh-leaf spreading.", "官方加工流程中的第 4 道工序：去杂。": "Step 4 in the official processing route: removal of extraneous matter.", "官方加工流程中的第 7 道工序：摊凉。": "Step 7 in the official processing route: cooling.", "天然花蜜香较鲜明，以蜜韵作为品饮识别。": "Relatively distinct natural floral-and-honey aroma, with honey character as a tasting identifier.", "修水县大椿茶厂试验样品：材料段九道工序": "Experimental samples from Dachun Tea Factory, Xiushui County: nine operations in the materials section.", "2.2.1；PDF第26页、印刷第8页": "2.2.1; PDF page 26, printed page 8.", "微弯似眉，细紧，白毫显露，嫩绿润，匀净": "Slightly curved like eyebrows, fine and tight with visible white down, tender green and lustrous, even and clean.", "第627项（六）1，PDF第1843页": "Item 627, (6)1; PDF page 1843.", "第751项（六）1；PDF第2281页": "Item 751, (6)1; PDF page 2281.", "官方加工流程中的第 2 道工序：青锅。": "Step 2 in the official processing route: first-pan heat-fixing.", "未编造统一投茶量、冲泡水温和保健疗效。": "No uniform leaf dose, brewing temperature or health effects are invented.", "央视网产品说明（未分等级）：清雅、持久": "CCTV product description (ungraded): delicate and lasting aroma.", "在贮青间或篾质器具上摊放，不直接着地。": "Spread in a fresh-leaf storage room or on bamboo utensils, not directly on the ground.", "具体试验流程，不替代所有翠峰生产版本。": "A specific experimental route, not a replacement for every Cuifeng production version.", "至叶面失去光泽、颜色转暗、青草气减退。": "Until the leaf surfaces lose gloss, colour darkens and grassy odour diminishes.", "黄绿嫩；黄绿明亮；茶香纯正；醇和；黄绿": "Tender yellow-green dry leaves; yellow-green bright liquor; pure tea aroma; mellow taste; yellow-green infused leaves.", "宜昌宜红地标感官特色（未分等级）：醇爽": "Yichang Yihong GI sensory characteristics (ungraded): mellow and brisk.", "胶南绿茶：海青海北春厂家绿芽春干茶样本": "Jiaonan Green Tea: Haiqing Haibeichun producer's Lüya Chun dry-tea sample.", "第646号公告：长清茶（原文未分等级）": "Announcement No. 646: Changqing Tea (ungraded in the original).", "2019等级评定 / 卷曲形 / 珍品": "2019 grading / Curled / Treasured Grade.", "2019等级评定 / 卷曲形 / 一级": "2019 grading / Curled / First Grade.", "第646号公告：复立茶（原文未分等级）": "Announcement No. 646: Fuli Tea (ungraded in the original).", "2025地理标志保护要求 / 晒青毛茶": "2025 GI protection requirements / Unfinished Sun-Dried Tea.", "将揉捻叶解散后进入炒青干燥和做形环节。": "Break apart the rolled leaves, then proceed to pan-drying and shaping.", "陶土可以塑出动物：茶宠的远距离造型前史": "Clay Can Form Animals: Distant Sculptural Antecedents of Tea Pets", "2012年：茶宠出现在海外工夫茶研究中": "2012: Tea pets appear in overseas research on gongfu tea.", "当代茶宠可承载游戏角色与产地文旅联名。": "Contemporary tea pets can carry game characters and collaborations with regional culture-tourism brands.", "春季客来茶作酒——探寻新昌中国茶道之源": "Serving Tea as Wine to Spring Guests — Exploring Xinchang's Roots of Chinese Tea Culture", "贵州省质量技术监督局；贵州省农业农村厅": "Guizhou Provincial Bureau of Quality and Technical Supervision; Guizhou Provincial Department of Agriculture and Rural Affairs.", "“中国传统制茶技艺及其相关习俗”云南篇": "“Traditional Tea Processing Techniques and Associated Social Practices in China” — Yunnan Chapter.", "1997年出版品记载与1977命名说明": "1997 publication record and explanation of the 1977 naming.", "感官为类型描述，不能替代具体批次审评。": "Sensory descriptions characterize a type and cannot replace assessment of a specific batch.", "县志引文经发布会转述，尚未查原版县志。": "The county-gazetteer quotation is retold through a press conference; the original gazetteer has not yet been checked.", "广州市文化广电旅游局（来源：广州日报）": "Guangzhou Municipal Bureau of Culture, Radio, Television and Tourism (source: Guangzhou Daily).", "食品科学；田甜、韦锦坚、文金华、曾祥林": "Food Science; Tian Tian, Wei Jinjian, Wen Jinhua and Zeng Xianglin.", "藏品说明首段：大中十四年铭文及出土地点": "First collection-description paragraph: inscription for the 14th year of Dazhong and excavation location.", "镇江金山翠芽“云鉴赏”公益直播热度满满": "Zhenjiang Jinshan Cuiya Online Appreciation Livestream Draws Enthusiastic Interest", "地理标志产品 安顶云雾茶（征求意见稿）": "Product of Geographical Indication: Anding Yunwu Tea (Consultation Draft).", "第4.2节加工工艺流程及4.2.5造型": "Section 4.2 processing route and 4.2.5 shaping.", "正文：容美纪游、茶礼茶俗、全域有机建设": "Body text: Travels in Rongmei, tea etiquette and customs, and area-wide organic development.", "2015-11-09；麻姑传说与特产段": "2015-11-09; Magu legend and local-specialty passages.", "边城四月为茶忙 深山小县的“致富茶道”": "April Is Busy with Tea in the Border Town: A Small Mountain County's Path to Prosperity Through Tea", "现代品牌发展，不作为古代创制年代证据。": "Modern brand development, not evidence for an ancient creation date.", "原公开文本作技术证据，非茶产品照片许可": "The public original serves as technical evidence, not permission for tea-product photographs.", "海青海北春茶业：海北春系列绿茶制作介绍": "Haiqing Haibeichun Tea: Introduction to Production of the Haibeichun Green Tea Range.", "常德市文化旅游广电体育局；来源桃源融媒": "Changde Municipal Bureau of Culture, Tourism, Radio, Television and Sports; source: Taoyuan Integrated Media.", "商务部老字号数字博物馆／沿溪山品牌资料": "Ministry of Commerce Time-Honoured Brands Digital Museum / Yanxishan brand material.", "磨坪贡茶 工艺 site:gov.cn": "Moping Gongcha process site:gov.cn", "\"南川大树茶\" \"绿茶\" \"生产企业\"": "\"Nanchuan Dashucha\" \"green tea\" \"producers\"", "原文作“清锅”，此处按工艺术语整理。": "The original writes “qingguo”; it is organized here according to processing terminology.", "绿茶；白叶性状不能把成茶归入白茶类。": "Green tea. White-leaf traits do not classify the finished tea as white tea.", "清香或嫩（栗）香、花香，较高、尚持久": "Fresh fragrance or tender-leaf/chestnut aroma and floral notes, relatively high and fairly lasting.", "成品茶名；适制茶树品种范围本次待核。": "Finished-tea name; the suitable tea-cultivar scope awaits verification this round.", "第640号公告；PDF第1841页起": "Announcement No. 640; starting at PDF page 1841.", "第640号公告；PDF第1299页起": "Announcement No. 640; starting at PDF page 1299.", "第640号公告；PDF第1369页起": "Announcement No. 640; starting at PDF page 1369.", "4.3表2，PDF第4页、印刷第2页": "Clause 4.3 Table 2, PDF page 4, printed page 2.", "第640号公告；PDF第2076页起": "Announcement No. 640; starting at PDF page 2076.", "按等级选择芽叶，手工流程以摊青开始。": "Select shoots by grade; the handmade route begins with fresh-leaf spreading.", "清明至谷雨采一芽一叶或一芽二叶初展。": "Pick one bud with one leaf or two just-unfolding leaves from Qingming to Guyu.", "芽条肥壮且整齐，茸毛厚，银灰色有光泽": "Plump, even buds with thick down and lustrous silver-grey colour.", "PDF第14页／条款10.2.1.1": "PDF page 14 / clause 10.2.1.1.", "由轻揉逐步加压，按地方方法整理条索。": "Begin with light rolling and gradually increase pressure, forming strands by the local method.", "条索较肥壮，青褐乌润；汤色常呈橙黄。": "Relatively plump strands, green-brown to glossy dark; liquor often orange-yellow.", "TLH商品图文审评第2、5、6、7项": "TLH illustrated product assessment, items 2, 5, 6 and 7.", "奇苑 BTY · 竹窠半天腰商品样本": "Qiyuan BTY · Zhuke Bantianyao product sample.", "驻欧盟使团2023年凤凰单丛成茶概述": "Mission to the EU, 2023 overview of finished Fenghuang Dancong.", "乌绿带黄，成形茶块；茶汤金黄至橙黄。": "Dark green with yellow, formed into tea blocks; golden-yellow to orange-yellow liquor.", "叶片完整、枝叶连理，鲜绿、叶缘微镶红": "Intact leaves connected to stems, fresh green with slight red edging.", "芽形细秀，典型茶汤呈金黄至金红色调。": "Fine, elegant bud shape; typical liquor ranges from golden yellow to golden red.", "驻欧盟使团2022年坦洋工夫产品介绍": "Mission to the EU, 2022 Tanyang Gongfu product introduction.", "条索紧结，锋苗和金毫可见，色泽乌润。": "Tightly formed strands with visible pointed tips and golden down, glossy dark colour.", "可呈黑黄褐色、显金毫，汤色红艳明亮。": "May be black-yellow-brown with golden down and vivid-red bright liquor.", "保持氧化条件，待红茶香气、色泽形成。": "Maintain oxidation conditions until black tea aroma and colour develop.", "安化黑茶子类：白沙溪湘尖一号（天尖）": "Anhua dark tea subtype: Baishaxi Xiangjian No. 1 (Tianjian).", "可见康砖、金尖等紧压产品，汤色红浓。": "Compressed products include Kangzhuan and Jinjian, with deep-red liquor.", "PDF第5页／印刷第2页，表1金玉行": "PDF page 5 / printed page 2, Table 1 Jinyu row.", "PDF第6页／印刷第3页，表2金玉行": "PDF page 6 / printed page 3, Table 2 Jinyu row.", "保持报道顺序；不另补文中未写的渥堆。": "Preserves the report's sequence without adding pile fermentation absent from the text.", "发酵完成与达到成品含水要求分开判断。": "Judge completion of fermentation separately from meeting finished-product moisture requirements.", "按产品版本再窨，或用提花增强鲜灵度。": "Scent again according to product version, or use finishing scenting to enhance fresh fragrance.", "条索匀齐紧实，锋苗可见，墨绿色有光泽": "Even, tightly formed strands with visible pointed tips, lustrous dark green.", "线路六：日铸茶文化休闲体验之旅二日游": "Route 6: Two-Day Rizhu Tea Culture and Leisure Experience.", "PDF第13页／条款10.1.1.1": "PDF page 13 / clause 10.1.1.1.", "针形肥直；扁形平直；卷曲形细紧略卷。": "Needle-shaped: plump and straight; flat: flat and straight; curled: fine, tight and slightly curled.", "第640号公告；PDF第1249页起": "Announcement No. 640; starting at PDF page 1249.", "第640号公告；PDF第1154页起": "Announcement No. 640; starting at PDF page 1154.", "条索尚紧结卷曲；深绿，较匀整、较洁净": "Fairly tightly formed curled strands; deep green, relatively even and clean.", "扁似竹叶，翠绿油润，冲泡后芽叶挺立。": "Flat like bamboo leaves, emerald green and lustrous, with shoots standing upright when brewed.", "醇厚，微果酸和轻涩很快化开，回甘持续": "Full and mellow; slight fruity acidity and light astringency quickly dissipate, with a persistent sweet aftertaste.", "福鼎大毫茶、福鼎大白茶、福云六号等。": "Fuding Dahaocha, Fuding Dabaicha, Fuyun No. 6 and others.", "第640号公告；PDF第1179页起": "Announcement No. 640; starting at PDF page 1179.", "2025地理标志保护要求 / 绿茶类": "2025 GI protection requirements / Green Tea.", "2025地理标志保护要求 / 卷曲形": "2025 GI protection requirements / Curled.", "517农家乐（无锡卓度科技有限公司）": "517 Farm Stays (Wuxi Zhuodu Technology Co., Ltd.).", "第640号公告；PDF第1417页起": "Announcement No. 640; starting at PDF page 1417.", "第640号公告；PDF第1429页起": "Announcement No. 640; starting at PDF page 1429.", "第640号公告；PDF第1600页起": "Announcement No. 640; starting at PDF page 1600.", "当地群体种及适宜当地种植的茶树品种。": "Local populations and cultivars suitable for local planting.", "第640号公告；PDF第1675页起": "Announcement No. 640; starting at PDF page 1675.", "锅温60～80℃，炒15分钟，出锅。": "Pan temperature 60–80°C; pan-fire for 15 minutes, then remove.", "第640号公告；PDF第1821页起": "Announcement No. 640; starting at PDF page 1821.", "第640号公告；PDF第1911页起": "Announcement No. 640; starting at PDF page 1911.", "\"黎川白茶\" site:gov.cn": "\"Lichuan Baicha\" site:gov.cn", "\"盈科泉茶\" site:gov.cn": "\"Yingkequan Tea\" site:gov.cn", "翠泉八号鹤峰茶：干茶、茶汤与包装同框": "Cuiquan No. 8 Hefeng Tea: dry leaves, liquor and packaging in the same image.", "第640号公告；PDF第2139页起": "Announcement No. 640; starting at PDF page 2139.", "第640号公告；PDF第2184页起": "Announcement No. 640; starting at PDF page 2184.", "第640号公告；PDF第2229页起": "Announcement No. 640; starting at PDF page 2229.", "第640号公告；PDF第2241页起": "Announcement No. 640; starting at PDF page 2241.", "第640号公告；PDF第2319页起": "Announcement No. 640; starting at PDF page 2319.", "第640号公告；PDF第2393页起": "Announcement No. 640; starting at PDF page 2393.", "2025年第640号公告／江夏光明茶": "Announcement No. 640 of 2025 / Jiangxia Guangming Tea.", "2025地理标志保护要求 / 条形茶": "2025 GI protection requirements / Strip-Shaped Tea.", "第640号公告；PDF第2515页起": "Announcement No. 640; starting at PDF page 2515.", "第640号公告；PDF第2530页起": "Announcement No. 640; starting at PDF page 2530.", "甜香、果香、花果香、花蜜香，馥郁持久": "Sweet, fruity, floral-fruity or floral-honey aroma, rich and lasting", "第640号公告；PDF第2579页起": "Announcement No. 640; from PDF page 2579", "第640号公告；PDF第2617页起": "Announcement No. 640; from PDF page 2617", "产品展示 | 湖南梦九里茶业有限公司": "Product Display | Hunan Mengjiuli Tea Co., Ltd.", "第640号公告；PDF第2787页起": "Announcement No. 640; from PDF page 2787", "第640号公告；PDF第2890页起": "Announcement No. 640; from PDF page 2890", "将鲜叶用山泉水冲洗干净后放入摊青槽。": "Rinse fresh leaves clean with mountain spring water, then place in a spreading trough.", "条形或颗粒紧结、匀整，墨绿，缀有金花": "Tight, even strands or pellets, dark green, dotted with golden fungal growth", "通过充分拌和，使本批次茶叶均匀一致。": "Mix thoroughly to make the tea in this batch uniform.", "条索肥嫩紧结、有锋苗、匀整，灰绿光润": "Plump, tender and tight strands, with pointed tips, even, lustrous gray-green", "第640号公告；PDF第3169页起": "Announcement No. 640; from PDF page 3169", "第640号公告；PDF第3331页起": "Announcement No. 640; from PDF page 3331", "第640号公告；PDF第3397页起": "Announcement No. 640; from PDF page 3397", "第640号公告；PDF第3416页起": "Announcement No. 640; from PDF page 3416", "2025地理标志保护要求 / 优质茶": "2025 geographical indication protection requirements / high-quality tea", "第640号公告；PDF第3872页起": "Announcement No. 640; from PDF page 3872", "龙井形或抱折卷曲形，翠绿并有金黄色块": "Longjing-shaped or folded and curled, emerald green with golden-yellow patches", "正文第4页表2；等级名对应第5.1节": "Main-text page 4, Table 2; grade names correspond to section 5.1", "DB42/T 323—2011／特级": "DB42/T 323–2011 / special grade", "DB42/T 323—2011／三级": "DB42/T 323–2011 / Grade 3", "茶百科2018原发布／现代双井绿概述": "Tea Encyclopedia, original 2018 publication / overview of modern Shuangjing Lü", "2011公开专利设备组合试验：处理A": "Equipment-combination trial in the patent published in 2011: Treatment A", "2011公开专利设备组合试验：处理C": "Equipment-combination trial in the patent published in 2011: Treatment C", "第8.1条表2（整茶）、表3（碎茶）": "Clause 8.1, Table 2 (whole tea), Table 3 (broken tea)", "2025年第646号公告／紫阳富硒茶": "2025 Announcement No. 646 / Ziyang Selenium-Rich Tea", "未核实古代地方志原页及连续种茶年代。": "Original pages of ancient local gazetteers and the continuity of tea cultivation have not been verified.", "红茶通用基本流程，不是易贡红独家配方": "A general basic black-tea process, not an exclusive Yigong Hong recipe", "原文所列第7道工序：炒毛胚（毛火）。": "Operation 7 listed in the original: initial pan-drying of the tea base.", "县政府产品简介（未分等级，节选依据）": "County government product introduction (ungraded, based on an excerpt)", "央视网产品说明（未分等级）：鲜爽醇和": "CCTV.com product description (ungraded): fresh, brisk and mellow", "分前后两个温度阶段杀青，使青气消散。": "Fix in two successive temperature stages to dispel the grassy odor.", "恒温环境约七八小时，以叶软为观察点。": "Approximately seven to eight hours in a constant-temperature environment, observing leaf softness.", "萎凋、揉捻、发酵、毛火、摊凉、足火。": "Withering, rolling, oxidation, initial firing, cooling and final firing.", "DB4402/T01—2020 特级": "DB4402/T01–2020, special grade", "摊青、杀青、揉捻、毛火、足火、拣剔。": "Fresh-leaf spreading, fixation, rolling, initial firing, final firing and sorting.", "历史起源与文化仍待具名一手史料核实。": "Historical origins and culture still require verification from identified primary historical sources.", "PDF第6页（印刷页2）表1 特级行": "PDF page 6 (printed page 2), Table 1, special-grade row", "竹碟中卷曲干茶、茶汤；后景同品牌包装": "Curled dry leaves in a bamboo dish and tea liquor; same-brand packaging in the background", "条直显芽、芽壮实，匀整匀净、嫩绿油润": "Straight strands with visible robust buds, even and clean, lustrous tender green", "复立茶二、三、四档：转载规范记载版本": "Fuli Tea, grades 2, 3 and 4: version recorded in republished specifications", "第292项；PDF第828—830页": "Item 292; PDF pages 828–830", "第339项；PDF第957—959页": "Item 339; PDF pages 957–959", "把古物研究、现代复制和实际使用分开。": "Separate research on ancient objects, modern reproductions and actual use.", "记录配方版本、地方习俗、季节和来源。": "Record recipe versions, local customs, season and sources.", "原料与产地→制作流程→品质→来源范围": "Raw materials and origin → production sequence → quality → source scope", "陆羽《茶经》：把制饮实践写成知识体系": "Lu Yu's Classic of Tea: organizing tea-making and drinking practices into a body of knowledge", "阿萨姆与印度茶业：本土知识和殖民扩张": "Assam and India's tea industry: indigenous knowledge and colonial expansion", "现代茶学与标准化：从经验到可检验体系": "Modern tea science and standardization: from experience to a testable system", "清嘉庆：器物成为文字与审美的共同创作": "Jiaqing reign, Qing dynasty: utensils become collaborative creations of writing and aesthetics", "Ⅷ-150；初制、精制及安溪茶文化段": "VIII-150; sections on primary processing, refining and Anxi tea culture", "茶科普：如何在1分钟内喝到一杯好茶？": "Tea Science: How Can You Enjoy a Good Cup of Tea in One Minute?", "正文第56、63—68、84、87段": "Main-text paragraphs 56, 63–68, 84 and 87", "1865外销、1881包种制法引入段": "Sections on exports in 1865 and the introduction of Baozhong processing in 1881", "食品科学；中国农业科学院茶叶研究所等": "Food Science; Tea Research Institute, Chinese Academy of Agricultural Sciences, et al.", "附件1第四部分（四）1（1）、（2）": "Annex 1, Part IV, (IV) 1 (1) and (2)", "不同贮藏时间白牡丹茶风味品质差异分析": "Analysis of flavor-quality differences in Bai Mudan tea stored for different periods", "工艺段落／论文材料与方法／专利实施例": "Processing paragraphs / paper's materials and methods / patent examples", "湖南省茶叶学会；全国团体标准信息平台": "Hunan Tea Society; National Group Standards Information Platform", "台湾特色茶分类及加工制程简介：红茶段": "Introduction to Taiwan's specialty tea categories and processing: black-tea section", "绿茶制作技艺（赣南客家擂茶制作技艺）": "Green tea-making techniques (Gannan Hakka Leicha-making techniques)", "日照市茶叶协会；全国团体标准信息平台": "Rizhao Tea Association; National Group Standards Information Platform", "臺大藝術史研究所藏品展：宋代茶盞特展": "NTU Graduate Institute of Art History collection exhibition: Song-dynasty tea bowls", "2023-03-30活动；联名礼盒段": "Event on 2023-03-30; collaboration gift-box section", "扩展名录：绿茶制作技艺（龙岩斜背茶）": "Extended list: green tea-making techniques (Longyan Xiebei Tea)", "宁海县茶产业高质量发展“十四五”规划": "Ninghai County Tea Industry High-Quality Development Plan for the 14th Five-Year Plan Period", "中华人民共和国农业部公告第2179号": "Announcement No. 2179 of the Ministry of Agriculture of the People's Republic of China", "中华合作时报·茶周刊／中国供销合作网": "China Cooperative Times · Tea Weekly / China Supply and Marketing Cooperation Network", "2024-09-07；船屋合作社采访": "2024-09-07; interview with Chuanwu Cooperative", "中华全国供销合作总社／江西农业信息网": "All China Federation of Supply and Marketing Cooperatives / Jiangxi Agricultural Information Network", "常德市丨石门喜获全国红茶重点产区殊荣": "Changde | Shimen honored as a key national black-tea production area", "龙胜：打造“清廉乡村” 弘扬清廉风尚": "Longsheng: building villages with integrity and promoting honest conduct", "【郴州市】桂东3万多人吃上“茶叶饭”": "Chenzhou | Tea provides a livelihood for over 30,000 people in Guidong", "研究所介绍；1959年献礼与名人茶事": "Institute introduction; 1959 tribute production and tea-related accounts involving notable people", "千锤百炼铸造品牌 海阳绿茶促乡村振兴": "Building a brand through repeated refinement: Haiyang Green Tea supports rural revitalization", "“中国苔茶之乡”何以实现“古树生金”": "How the “Hometown of Chinese Taicha” turns ancient trees into economic value", "蕉城：三茶统筹谱新篇 清茗鲜香漫天山": "Jiaocheng: coordinating tea culture, industry and science, with fresh fragrance across Tianshan", "PDF第9页，正文第3页，表1及表2": "PDF page 9, main-text page 3, Tables 1 and 2", "以茶立信，以质致远！汉中茶企风采展示": "Building trust through tea and lasting success through quality: showcasing Hanzhong tea enterprises", "有一种叫云南的生活丨跟着云茶去旅行！": "A Lifestyle Called Yunnan | Travel with Yunnan Tea!", "PDF第6页，三（二）品质特征1—5": "PDF page 6, III (II), quality characteristics 1–5", "福建茶叶网（页面标注来源：福鼎白茶）": "Fujian Tea Network (page source: Fuding White Tea)", "主流媒体组团采风见证金寨茶旅和谐共鸣": "Mainstream media tour witnesses the harmony of tea and tourism in Jinzhai", "页面标编辑日期；不推定首次发表日期。": "The page shows an editing date; this is not assumed to be the first publication date.", "新浪福建茶频道；页面列编辑及原创声明": "Sina Fujian Tea Channel; page lists the editor and an originality statement", "\"九宫道\" \"绿茶\" \"通山\" 商品": "\"Jiugongdao\" \"green tea\" \"Tongshan\" product", "\"双上绿芽\" \"孙运秀\" 产品 照片": "\"Shuangshang Lüya\" \"Sun Yunxiu\" product photographs", "条索纤细卷曲，茸毫明显，银绿相映。": "Slender, curled strands, with conspicuous down and complementary silver-green hues.", "嫩叶杀青后轻揉，分毛火、足火烘焙。": "After fixation, lightly roll tender leaves, then bake in initial and final stages.", "以蒸汽杀青和焙炉上的整形上光见长。": "Known for steam fixation and shaping and polishing over a baking stove.", "细嫩、紧卷多毫；嫩绿油润或银绿泛黄": "Fine, tender, tightly curled and hairy; lustrous tender green or silver-green with a yellow tint", "选一芽一叶或一芽二叶初展，先摊放。": "Select one bud with one leaf or two newly unfolded leaves, and spread first.", "2025地理标志保护要求 / 茗眉": "2025 geographical indication protection requirements / Mingmei", "2025地理标志保护要求 / 珍眉": "2025 geographical indication protection requirements / Zhenmei", "2010地方技艺记录中的传统手工版": "Traditional handmade variant in the 2010 local craft record", "包含卷曲形、扁形两种主要加工外观。": "Includes two main processed appearances: curled and flat.", "2023西乡手工制茶比赛记录的主链": "Main sequence recorded at the 2023 Xixiang hand-made tea competition", "香气、手捏状态与检测含水共同判断。": "Judge jointly by aroma, feel when pinched and measured moisture content.", "2018年凌云白毫烘青绿茶试验制样": "2018 experimental samples of Lingyun Baihao baked green tea", "芽体肥壮，白毫密显，呈银灰色针状。": "Plump buds with dense, conspicuous white hairs, silver-gray and needle-shaped.", "包闷与复炒顺序不能省略成一次闷黄。": "Do not reduce the sequence of wrapped yellowing and repeated pan-firing to a single yellowing step.", "第66项，PDF第201页（六）1": "Item 66, PDF page 201, (VI) 1", "奇苑 TLH · 悟源涧较足火样本": "Qiyuan TLH · fairly fully roasted Wuyuanjian sample", "多为条形，颜色随氧化和焙火而变化。": "Mostly strand-shaped, with color varying by oxidation and roasting.", "条形与颗粒形不必强用同一包揉方案。": "Strand-shaped and pellet-shaped teas need not use the same cloth-wrapped rolling method.", "火功版本、批次和退火情况分别记载。": "Record roasting variants, batches and post-roasting resting separately.", "回润使水分重新分布，利于后续揉捻。": "Moisture equilibration redistributes water, aiding subsequent rolling.", "浓醇，微涩带甘润，兼有醇和弱果酸感": "Rich and mellow, slightly astringent with sweet smoothness, also mellow with faint fruity acidity", "滇红，产于云南；本档聚焦临沧凤庆。": "Dianhong is produced in Yunnan; this record focuses on Fengqing, Lincang.", "将揉捻叶疏松摊开，控制供氧和温湿。": "Loosen and spread rolled leaves, controlling oxygen supply, temperature and humidity.", "公开条目“政和工夫红茶”首段大茶句": "Sentence on “large tea” in the first paragraph of the public Zhenghe Gongfu Black Tea entry", "宜昌宜红／2020政务报道区域版本": "Yichang Yihong / regional variant in a 2020 government report", "手工或机械揉捻成条，随后解散团块。": "Roll into strands by hand or machine, then break apart clumps.", "品牌介绍“永泰福千两茶以...”段": "Brand-introduction paragraph beginning “Yongtaifu Qianliang Tea uses...”", "该版本以大堆和堆内深沟通风为特点。": "This variant features large piles and deep ventilation channels within them.", "茶百科·云南熟普洱茶：公开图集预览": "Tea Encyclopedia · Yunnan Ripe Pu'er Tea: public photo-gallery preview", "保护茶叶完整，配花量按等级和窨次。": "Keep tea leaves intact; adjust the amount of flowers according to grade and scenting round.", "歙县烘青珠兰花茶／地理标志地域样本": "Shexian baked-green-base Pearl Orchid Scented Tea / geographical indication regional sample", "桂林桂花茶红茶坯／地理标志地域样本": "Guilin Osmanthus Tea with a black-tea base / geographical indication regional sample", "2020年蒙顶山云端茶会／石花介绍": "2020 Mengdingshan online tea gathering / introduction to Shihua", "芽叶相连，似兰花自然舒展，翠绿鲜活": "Connected buds and leaves, naturally open like orchids, fresh emerald green", "第640号公告：安化松针 / 特级": "Announcement No. 640: Anhua Songzhen / special grade", "2025地理标志保护要求 / 二级": "2025 geographical indication protection requirements / Grade 2", "公开条目“江山绿牡丹茶／产品特性”": "Public entry: “Jiangshan Lümudan Tea / Product Characteristics”", "广西壮族自治区桂平市现辖行政区域。": "The current administrative area of Guiping, Guangxi Zhuang Autonomous Region.", "沱形圆整，条索清楚，青褐色并显白毫": "Evenly rounded tuo shape, clearly defined strands, greenish-brown with visible white hairs", "第640号公告；PDF第828页起": "Announcement No. 640; from PDF page 828", "第640号公告；PDF第957页起": "Announcement No. 640; from PDF page 957", "2025地理标志保护要求 / 扁形": "2025 geographical indication protection requirements / flat-shaped", "\"遂昌龙谷茶\" \"加工\" \"杀青\"": "\"Suichang Longgu Tea\" \"processing\" \"fixation\"", "2025地理标志保护要求 / 机制": "2025 geographical indication protection requirements / machine-made", "2025地理标志保护要求 / 红茶": "2025 geographical indication protection requirements / black tea", "该研究水仙散茶的第3道工序为做青。": "Stage 3 for loose Shuixian tea in this study is leaf agitation and resting.", "该研究水仙散茶的第6道工序为烘焙。": "Stage 6 for loose Shuixian tea in this study is roasting.", "2023规程资料性附录A / 二级": "2023 regulations, informative Annex A / Grade 2", "锅温60℃，炒15分钟后即可出锅。": "Pan temperature 60°C; remove after 15 minutes of pan-firing.", "新闻正文第2段，2022年4月路径": "Second main-text paragraph in the news report, April 2022 route", "2025地理标志保护要求 / 烘青": "2025 geographical indication protection requirements / baked green tea", "2025地理标志保护要求／未分等级": "2025 geographical indication protection requirements / not divided into grades", "2025地理标志保护要求 / 针形": "2025 geographical indication protection requirements / needle-shaped", "唐崖绿茶／2021地方农业部门描述": "Tangya Green Tea / 2021 local agricultural department description", "2025地理标志保护要求 / 四级": "2025 geographical indication protection requirements / Grade 4", "平江烟茶群体品种及槠叶齐茶树良种。": "Pingjiang Yancha seed-grown population and the improved Zhuyeqi tea cultivar.", "2025团体标准版金秀红茶加工流程": "Jinxiu Black Tea processing sequence in the 2025 group standard", "芽叶扁平，挺直光滑，翠绿色或黄绿色": "Flat buds and leaves, straight and smooth, emerald green or yellow-green", "征求意见稿 · 三槽或多槽联装组合": "Consultation draft · combined three-trough or multiple-trough equipment", "条索嫩匀、锋苗挺秀，翠绿而茸毫显露": "Tender, even strands with elegant pointed tips, emerald green with visible down", "传统白毛尖条索细秀，表面可见白毫。": "Traditional Baimaojian has fine, elegant strands with visible white hairs on the surface.", "\"英山云雾茶\" \"春笋\" \"春蕊\"": "\"Yingshan Yunwu Tea\" \"Chunsun\" \"Chunrui\"", "浓醇甘爽、回甘明显，具微花浓蜜风味": "Rich, mellow, sweet and brisk, with a distinct sweet aftertaste and a faint floral, strong honey flavor", "PDF第3页/印刷274页引言首段": "PDF page 3 / printed page 274, first introduction paragraph", "2020沅陵网销流通标准／二号毛尖": "2020 Yuanling online sales and distribution standard / No. 2 Maojian", "高桥银峰 1959 湖南茶叶研究所": "Gaoqiao Yinfeng 1959 Hunan Tea Research Institute", "草案第7.4条列出的环节：成品茶。": "Operation listed in clause 7.4 of the draft: finished tea.", "运用中温慢烘、低温长烘的焙香技术。": "Use aroma-developing baking techniques with slow medium-temperature baking and prolonged low-temperature baking.", "茶改场2024年教材红乌龙具名制程": "Explicitly named red-oolong process in the Tea Research and Extension Station's 2024 teaching material", "以鲜甜香为主，资料也提到轻微花香。": "Mainly a fresh, sweet aroma; the material also mentions a slight floral fragrance.", "三个花色共用地标总述，非单一等级样": "A shared GI overview covers three product styles; it is not a sample of one grade", "非遗名录直接请求403，仅节选核验": "Direct access to the intangible heritage list returned 403; only an excerpt was verified", "【方志四川•特产】大竹特产——白茶": "Sichuan Gazetteers · Specialties | Dazhu Specialty — White Tea", "石阡苔茶传统手工毛峰：王飞采访版本": "Traditional handmade Shiqian Taicha Maofeng: Wang Fei interview version", "2022试验：无性系福鼎大白茶原料": "2022 trial: raw material from clonal Fuding Dabai tea plants", "单芽或一芽一叶初展，肥壮，嫩绿披毫": "Single buds or one bud with one newly unfolded leaf, plump, tender green and down-covered", "卷曲如螺、匀整匀净，泛金显绿、亮泽": "Snail-like curls, even and clean, green with a golden sheen, bright and lustrous", "初烘后回潮，将同等级茶坯均匀拼堆。": "After initial baking and moisture equilibration, blend tea bases of the same grade evenly.", "第646号公告：泰山红茶 / 特级": "Announcement No. 646: Taishan Black Tea / special grade", "条索紧细或紧结，匀整壮实，灰绿起霜": "Fine and tight or tightly formed strands, even and robust, frosted gray-green", "复立茶一档名优茶：转载规范记载版本": "Fuli Tea, first-tier premium tea: version recorded in republished specifications", "美观，扁平挺直，嫩绿光润，肉厚而鲜": "Attractive, flat and straight, lustrous tender green, thick and fresh", "统计全部饮食来源；不按茶名指定剂量": "Count all dietary sources; do not assign a dose by tea name", "广东育成，适宜广东及广西等相关茶区": "Bred in Guangdong, suitable for relevant tea areas in Guangdong, Guangxi and elsewhere", "GPD茶树（2022）510048": "Registration no. GPD茶树（2022）510048", "产地范围、原料、采制要求与感官品质": "Origin boundaries, raw materials, harvesting and processing requirements, and sensory quality", "前316年事件；后世对茶传播的追述": "An event in 316 BCE; later retrospective accounts of tea's spread", "明代叶茶泡饮：观看叶形，也经营茶席": "Ming-dynasty loose-leaf brewing: appreciating leaf shapes and arranging tea settings", "茶与糖：英国日常消费背后的殖民劳动": "Tea and sugar: colonial labor behind everyday British consumption", "宋元至明：紫砂工艺形成，是材料背景": "Song and Yuan through Ming: formation of zisha craftsmanship as the material background", "2022年：从购买赏玩走向亲手制作": "2022: from buying and appreciating objects to making them by hand", "黄茶制作技艺（君山银针茶制作技艺）": "Yellow tea-making techniques (Junshan Yinzhen tea-making techniques)", "福州茉莉花茶窨制工艺何以入世界非遗": "How Fuzhou jasmine-tea scenting became world intangible cultural heritage", "绿茶制作技艺（蒙山茶传统制作技艺）": "Green tea-making techniques (traditional Mengshan tea-making techniques)", "打开茶叶的多彩世界：白鸡冠黄化性状": "Opening Tea's Colorful World: yellowing traits of Baijiguan", "农业农村部农业贸易促进中心；刘淑慧": "Agricultural Trade Promotion Center, Ministry of Agriculture and Rural Affairs; Liu Shuhui", "黑茶制作技艺（赵李桥砖茶制作技艺）": "Dark tea-making techniques (Zhaoliqiao brick tea-making techniques)", "酸茶厌氧发酵及不同于六大茶类的论述": "Discussion of anaerobic sour-tea fermentation and its difference from the six major tea categories", "只记录作品与收藏机构，不复制画作。": "Record only the work and collecting institution; do not reproduce the painting.", "卢仝与七碗茶歌、画中人物和器物说明": "Lu Tong and the Seven Bowls of Tea poem, with notes on figures and utensils in the painting", "舒城县人民政府／舒城县茶谷建设中心": "Shucheng County People's Government / Shucheng Tea Valley Development Center", "喫茶養生記：Museum note": "Kissa Yōjōki (Drinking Tea for Health): Museum note", "新华社山东分社、中国新华新闻电视网": "Xinhua Shandong Bureau; China Xinhua News Network Corporation", "福建省委台港澳工作办公室；海峡瞭望": "Taiwan, Hong Kong and Macao Affairs Office of the CPC Fujian Provincial Committee; Strait Outlook", "浙江省农业农村厅；舟山市农业农村局": "Zhejiang Provincial Department of Agriculture and Rural Affairs; Zhoushan Municipal Bureau of Agriculture and Rural Affairs", "磨坪贡茶：生产要求（技术规范转载）": "Moping Tribute Tea: production requirements (republished technical specifications)", "[宜昌]假日茗香溢 茶旅融合迎客来": "Yichang: holiday tea fragrance and integrated tea tourism welcome visitors", "2008年研发缘由、特点与加工说明": "Reasons for development in 2008, characteristics and processing explanation", "5.3加工工艺流程；6.3感官品质": "5.3 processing sequence; 6.3 sensory quality", "PDF第3页第2—4章，第4页表2": "PDF page 3, Chapters 2–4; page 4, Table 2", "泾县政协网（来源：泾县政务公开办）": "Jing County CPPCC website (source: Jing County Government Information Disclosure Office)", "中国农村网转载人民日报；记者姜峰等": "China Rural Network republication of People's Daily; reporters Jiang Feng et al.", "2018-09-06公函及附件标题": "Official letter dated 2018-09-06 and annex title", "四、外观特性：唐崖绿茶、唐崖白茶段": "IV, appearance characteristics: paragraphs on Tangya Green Tea and Tangya White Tea", "未另获图片许可；本次仅采集文字事实": "No separate image permission obtained; only textual facts collected this time", "第1页冻顶，第2页东方美人／铁观音": "Page 1: Dongding; page 2: Oriental Beauty / Tieguanyin", "乳山市1.8万亩露天茶园进入采摘期": "18,000 mu of open-air tea gardens in Rushan enter harvest season", "下关沱茶技术中心；爱普茶网授权转载": "Xiaguan Tuocha Technical Center; authorized republication by Aipucha", "海峡都市报；王帆宇整理，陈郁榕讲解": "Strait Metropolis Daily; compiled by Wang Fanyu, explained by Chen Yurong", "宜昌旅游网商城／页面店铺宜昌旅游网": "Yichang Tourism Network Mall / page store: Yichang Tourism Network", "\"木鱼绿茶\" \"质量控制技术规范\"": "\"Muyu Green Tea\" \"Technical Specifications for Quality Control\"", "\"百丈潭\" \"商城\" 绿茶 旗舰店": "\"Baizhangtan\" \"mall\" green tea flagship store", "\"昭平银杉\" \"鹊鸣春\" \"产品\"": "\"Zhaoping Yinshan\" \"Quemingchun\" \"products\"", "\"红球茶\" \"交腊茶乡\" 产品 图": "\"Hongqiu Tea\" \"Jiaola Tea Homeland\" product images", "西湖龙井，产于浙江杭州西湖茶区。": "Xihu Longjing, produced in the West Lake tea area of Hangzhou, Zhejiang.", "兼顾薄叶和粗梗，避免焦叶、红梗。": "Account for both thin leaves and coarse stems; avoid scorched leaves and red stems.", "信阳毛尖干茶（博物馆具名实物图）": "Xinyang Maojian dry leaves (named museum photograph of actual tea)", "把握蒸汽强度、投叶均匀度和叶质。": "Control steam intensity, evenness of leaf loading and leaf texture.", "紧结、挺直，尚绿润，有毫，尚匀净": "Tightly formed and straight, reasonably lustrous green, with hairs, reasonably even and clean", "第681项庐山云雾茶GI加工主链": "Item 681: main GI processing sequence for Lushan Yunwu Tea", "出版社公开条目／条形炒青甘露描述": "Publisher's public entry / description of strand-shaped pan-fired Ganlu", "因茶调节火候，不以火香遮盖缺陷。": "Adjust heat to the tea; do not use roasted aroma to conceal defects.", "成品含水应按该产品质量要求检验。": "Test finished-product moisture according to that product's quality requirements.", "杀匀杀透，操作抛开、带轻、捞净。": "Fix evenly and thoroughly, tossing leaves apart, drawing lightly and scooping cleanly.", "芽叶成朵如兰花，微扁，翠绿显毫。": "Intact bud-and-leaf sets like orchids, slightly flat, emerald green with visible hairs.", "2025年GI保护要求第708项": "Item 708 of the 2025 GI protection requirements", "蟠曲紧结、茸毫隐约可见，翠绿油润": "Tightly coiled, with faintly visible down, lustrous emerald green", "按具体版本整理萎凋叶，完成干燥。": "Sort withered leaves according to the specific variant and complete drying.", "纯毫芽、不带梗蒂，肥壮如针、银白": "Hairy buds only, without stems or stalk bases, plump, needle-like and silvery white", "公开条目“蒙顶黄芽的品质特点是”": "Public entry beginning “The quality characteristics of Mengding Huangya are”", "出版社公开百科／平阳黄汤五道工序": "Publisher's public encyclopedia / five operations for Pingyang Huangtang", "第21项，PDF第64页（六）1": "Item 21, PDF page 64, (VI) 1", "安溪县2017年介绍：一等铁观音": "Anxi County's 2017 introduction: first-grade Tieguanyin", "浓爽鲜锐，品种特征显露、岩韵明显": "Rich, brisk, fresh and sharp, with distinct cultivar characteristics and pronounced rock-tea character", "版本可异，不写所有单丛必须六次。": "Variants may differ; do not say that every Dancong must undergo six rounds.", "王德传／北埔青心大冇东方美人商品": "Wang De Chuan / Beipu Qingxin Damao Oriental Beauty product", "金针状、古铜色，芽尖挺秀，有弹性": "Golden-needle-shaped, bronze-colored, with elegant bud tips and elasticity", "公开条目“宜红工夫茶／产品特性”": "Public entry: “Yihong Gongfu Tea / Product Characteristics”", "农业文化遗产条目黑毛茶共用初制版": "Shared primary-processing variant for primary dark tea in the agricultural heritage entry", "黑毛茶按工艺整理、拼配及堆处理。": "Sort, blend and pile-treat primary dark tea according to the process.", "茶百科·湖北青砖茶：公开图集预览": "Tea Encyclopedia · Hubei Qingzhuan Tea: public photo-gallery preview", "按采访所记原料采收后杀青、揉捻。": "Harvest the material recorded in the interview, then fix and roll it.", "晒青原料与已经压制的成品分阶段。": "Keep sun-dried raw material and already pressed finished products at separate stages.", "条索紧结俊秀，白毫披伏，黄绿匀润": "Tightly formed, elegant strands covered with white hairs, evenly lustrous yellow-green", "条索形态一致、大小均匀，色泽嫩绿": "Consistent strand form and size, tender green in color", "条索紧细匀直，满披银毫，翠绿油润": "Fine, tight, even and straight strands, covered with silver hairs, lustrous emerald green", "依等级呈细秀至紧结，翠绿或绿润。": "Depending on grade, fine and elegant through tightly formed, emerald green or lustrous green.", "茶百科·江山绿牡丹：公开图集预览": "Tea Encyclopedia · Jiangshan Lümudan: public photo-gallery preview", "色泽墨绿，形状匀称端正，松紧适度": "Dark green, evenly proportioned and well-shaped, with moderate tightness", "第三节，七步流程及随后六个操作段": "Section 3, seven-step sequence and the six subsequent operating paragraphs", "细嫩成朵，形似兰花匀齐，嫩绿明亮": "Fine, tender, intact sets, orchid-shaped and even, bright tender green", "剔除梗片和非茶夹杂物、筛去茶末。": "Remove stems, flakes and foreign material, and sieve out tea dust.", "安徽槠叶种、福云6号、武夷菜茶。": "Anhui Zhuye cultivar, Fuyun No. 6 and Wuyi Caicha.", "浮梁茶·绿茶样本（出版社实物图）": "Fuliang Tea · green-tea sample (publisher's actual-tea photograph)", "孝感龙剑茶 制作工艺 摊放 杀青": "Xiaogan Longjian Tea processing spreading fixation", "每年4月-10月，手工采摘为主。": "Mainly hand-picked each year from April to October.", "武汉市农业农村局（转载极目新闻）": "Wuhan Municipal Bureau of Agriculture and Rural Affairs (republished from Jimu News)", "通山红茶干茶（地理标志资料配图）": "Tongshan Black Tea dry leaves (illustration accompanying geographical indication information)", "桃源 茶庵铺 张果老 马坡岭 茶": "Taoyuan Chaanpu Zhang Guolao Mapoling tea", "条索紧细匀整，乌黑油润，金毫显露": "Fine, tight and even strands, lustrous black, with visible golden hairs", "本地优质中叶种或小叶种茶树品种。": "High-quality local medium-leaf or small-leaf tea cultivars.", "芽叶肥壮、完整、色泽鲜绿、匀净。": "Plump, intact buds and leaves, bright green, even and clean.", "高长，栗香或清香，个别有天然花香": "High and lasting, with chestnut or fresh fragrance; some have a natural floral aroma", "滋味醇厚，汤黄明，叶底嫩黄成朵。": "Mellow and full in taste; bright yellow liquor; tender-yellow infused leaves in intact bud-and-leaf sets.", "普陀佛茶 地理标志 产品保护要求": "Putuo Focha geographical indication product protection requirements", "有扁形和卷曲形等版本，色绿显毫。": "Flat and curled variants, among others; green with visible hairs.", "香气较高，审评仍需结合产品等级。": "Fairly high aroma; evaluation must still consider the product grade.", "第二节红茶—工夫红茶—精制第一段": "Section 2, Black Tea — Gongfu Black Tea — first paragraph on refining", "\"岭头单丛\" \"制作\" \"非遗\"": "\"Lingtou Dancong\" \"processing\" \"intangible heritage\"", "双井绿干茶（茶百科产区介绍实拍）": "Shuangjing Lü dry leaves (on-location photograph from Tea Encyclopedia's origin introduction)", "以一芽三叶及同等嫩度对夹叶为主。": "Mainly one bud with three leaves and dormant-tip shoots of equivalent tenderness.", "对应专利处理路线所列的造形环节。": "The shaping operation listed in the corresponding patented processing route.", "对应专利处理路线所列的分筛环节。": "The sieving operation listed in the corresponding patented processing route.", "以搓条、抖散手法收紧茶条并显毫。": "Rub into strands and shake apart to tighten the tea strands and reveal the hairs.", "草案第7.4条列出的环节：杀青。": "Operation listed in clause 7.4 of the draft: fixation.", "草案第7.4条列出的环节：精制。": "Operation listed in clause 7.4 of the draft: refining.", "原文四（四）的完整七阶段加工路线": "The complete seven-stage processing route in IV (IV) of the original", "日光萎凋之后进行室内静置及搅拌。": "After sun withering, rest indoors and agitate.", "留格望海合作社采访／卷曲海阳绿茶": "Interview with Liuge Wanghai Cooperative / curled Haiyang green tea", "2025更新版地方标准全文未取得": "The complete text of the 2025 updated local standard has not been obtained", "芽头秀雅匀整、扁平光直、色泽润绿": "Elegant, even buds, flat, smooth and straight, lustrous green", "646号扁平款感官描述：清香持久": "Sensory description of the flat variant in No. 646: lasting fresh fragrance", "地理标志特产大全（SINOGI）": "Geographical Indication Specialty Directory (SINOGI)", "保护要求仅明示采收，未列制茶工序": "The protection requirements explicitly specify harvesting only, without tea-processing operations", "90—100℃完成干燥，再包装。": "Complete drying at 90–100°C, then package.", "宜昌宜红地标感官特色（未分等级）": "Sensory characteristics of the Yichang Yihong geographical indication (not divided into grades)", "条索卷曲、紧结、匀整；翠绿到墨绿": "Curled, tightly formed, even strands; emerald green to dark green", "第6.1条表2—4；PDF第6页": "Clause 6.1, Tables 2–4; PDF page 6", "第646号公告：烟台茶 / 针形": "Announcement No. 646: Yantai Tea / needle-shaped", "第646号公告：商南茶 / 绿茶": "Announcement No. 646: Shangnan Tea / green tea", "胶囊等浓缩产品；不少产品有多成分": "Concentrated products such as capsules; many products contain multiple ingredients", "AUC0–96约为对照的0.60": "AUC0–96 was approximately 0.60 of the control", "追踪器物史并做可复现的冲泡记录。": "Trace the history of utensils and make reproducible brewing records.", "海路输入欧洲：茶与一套新器物同行": "Arrival in Europe by sea: tea travels with a new set of utensils", "2023：保护人与森林共处的景观": "2023: protecting a landscape where people and forests coexist", "当代；截至2026年10月12日": "Contemporary; as of October 12, 2026", "乌龙茶制作技艺（铁观音制作技艺）": "Oolong tea-making techniques (Tieguanyin tea-making techniques)", "美国食品药品监督管理局（FDA）": "US Food and Drug Administration (FDA)", "开篇第二段（六安瓜片外形及内质）": "Second opening paragraph (appearance and internal quality of Lu'an Guapian)", "退役军人事务部；中国退役军人杂志": "Ministry of Veterans Affairs; China Veterans magazine", "省级目录：古丈毛尖茶手工制作技艺": "Provincial list: handmade production techniques of Guzhang Maojian Tea", "税护航向 “非遗文化”走稳传承路": "Tax support helps intangible cultural heritage continue on a steady path of transmission", "关于武夷水仙、永春水仙和凤凰水仙": "On Wuyi Shuixian, Yongchun Shuixian and Fenghuang Shuixian", "六安篮茶：穿越数百年 古味溢新香": "Lu'an Basket Tea: centuries-old flavor with a renewed aroma", "第43页；汉口至俄国茶叶运输路线": "Page 43; tea transportation routes from Hankou to Russia", "霍山县人民政府／霍山县融媒体中心": "Huoshan County People's Government / Huoshan County Integrated Media Center", "红茶制作技艺（祁门红茶制作技艺）": "Black tea-making techniques (Qimen black tea-making techniques)", "茶叶之乡：涌溪火青采制工艺及改革": "The Homeland of Tea: harvesting, processing and reform of Yongxi Huoqing", "国立台湾大学图书馆／艺术史研究所": "National Taiwan University Library / Graduate Institute of Art History", "南京市博物馆旧藏明代宦官墓志考释": "A study of Ming-dynasty eunuch epitaphs formerly held by Nanjing Municipal Museum", "青田县志1988—2007·茶叶": "Qingtian County Gazetteer 1988–2007 · Tea", "杭州市农业技术推广中心等编制单位": "Hangzhou Agricultural Technology Extension Center and other drafting organizations", "瀑泉茶业车间现场与唐崖茶团体标准": "Puquan Tea workshop visit and Tangya Tea group standard", "110法规库转载国家质检总局文件": "110 Legal Database republication of an AQSIQ document", "全国哲学社会科学工作办公室／张宁": "National Office for Philosophy and Social Sciences / Zhang Ning", "灵秀妙皇政务号／澎湃新闻政务平台": "Lingxiu Miaohuang government account / The Paper government platform", "农业农村部网站／四川省农业农村厅": "Ministry of Agriculture and Rural Affairs website / Sichuan Provincial Department of Agriculture and Rural Affairs", "茶区概况、茶叶加工中的手工加工段": "Tea-region overview and the manual-processing section within tea processing", "波密县易贡乡：茶山已醒 只此青绿": "Yigong Township, Bomi County: tea mountains awaken in shades of green", "紫阳种：国际山茶属植物品种登录库": "Ziyang cultivar: International Camellia Register", "2025-09-14正文产品简介": "Product introduction in the main text dated 2025-09-14", "印刷页2表1、附录B、附录C页9": "Printed page 2, Table 1; Annex B; Annex C, page 9", "未获转载许可；只引证标准元信息。": "Republication permission has not been obtained; only standard metadata is cited.", "省级目录/古丈毛尖茶手工制作技艺": "Provincial list / handmade production techniques of Guzhang Maojian Tea", "石门新闻网；石门县委宣传部贺欣初": "Shimen News Network; He Xinchu, Publicity Department of the CPC Shimen County Committee", "中国食品安全网；作者、编辑龙红泥": "China Food Safety Network; author and editor Long Hongni", "\"木鱼绿茶\" \"标准\" \"DB\"": "\"Muyu Green Tea\" \"standard\" \"DB\"", "\"孝感龙剑茶制作工艺研究\" 论文": "\"Study on the processing technology of Xiaogan Longjian Tea\" paper", "九宫山 有机茶 绿茶 商品 相册": "Jiugongshan organic tea green tea product photo album", "请求失败或空响应，未取得商品详情": "Request failed or returned an empty response; product details were not obtained", "\"雾生茶业\" \"红球\" 茶 商品": "\"Wusheng Tea\" \"Hongqiu\" tea product", "叶白脉翠，一芽一叶，成朵、匀整": "White leaves with emerald veins, one bud and one leaf, intact and even sets", "蒸青针形绿茶；蒸青指杀青方式。": "Steam-fixed needle-shaped green tea; “steam-fixed” refers to the fixation method.", "悬手搓、依托搓塑造光滑松针形。": "Use suspended-hand rubbing and supported rubbing to form smooth pine-needle shapes.", "选用芽头及初展芽叶，做形压扁。": "Select buds and newly unfolded bud-and-leaf shoots; shape and flatten them.", "出版社公开百科／传统扁形竹叶青": "Publisher's public encyclopedia / traditional flat Zhuyeqing", "茶百科·开化龙顶：公开图集预览": "Tea Encyclopedia · Kaihua Longding: public photo-gallery preview", "完成青锅阶段的失水与初步做形。": "Complete moisture loss and initial shaping during the first pan-firing stage.", "剔除杂物，保持芽叶完整并摊放。": "Remove foreign material, keep the buds and leaves intact, and spread them.", "本来源未列手势细节，不能补造。": "This source does not give details of hand movements; these must not be invented.", "“西牛春·汉中仙毫（头采）”段": "Section on “Xiniu Chun · Hanzhong Xianhao (first picking)”", "按机器能力提香并达到足干要求。": "Enhance aroma according to machine capacity and achieve thorough drying.", "采用先高后低、透闷结合的杀青。": "Use fixation at a higher temperature followed by a lower one, combining venting and covered heating.", "芽叶舒展如兰花，茶汤绿黄明净。": "The buds and leaves open like orchids; clear, bright greenish-yellow liquor.", "茶百科·涌溪火青：公开图集预览": "Tea Encyclopedia · Yongxi Huoqing: public photo-gallery preview", "省级非遗七道手工工序概括为五段": "Seven manual operations in the provincial intangible heritage entry summarized into five stages", "茶百科·白毫银针：公开图集预览": "Tea Encyclopedia · Baihao Yinzhen: public photo-gallery preview", "传统闷黄后轻揉、烘焙、熏烟版本": "Traditional variant with light rolling, baking and smoking after yellowing", "筛分拣剔、拼堆烘焙后摊凉包装。": "After sieving, sorting, blending and baking, spread to cool and package.", "条索紧结，色泽随焙火深浅变化。": "Tightly formed strands, with color varying by the degree of roasting.", "沿用岩茶做青、炒揉和焙制流程。": "Follows rock-tea processing through leaf agitation and resting, pan-firing and rolling, and roasting.", "茶百科·凤凰单丛：公开图集预览": "Tea Encyclopedia · Fenghuang Dancong: public photo-gallery preview", "常以香橼香或雪梨香作感官比喻。": "Citron or snow-pear aroma is often used as a sensory comparison.", "保持适宜松紧，非压得越实越好。": "Maintain suitable tightness; greater compression is not always better.", "紧结球形、墨绿油润，汤色金黄。": "Tightly formed balls, lustrous dark green, with golden liquor.", "2024年茶改场教材：冻顶乌龙": "2024 Tea Research and Extension Station teaching material: Dongding Oolong", "过嫩原料并非所有茶类都更合适。": "Overly tender material is not more suitable for every tea category.", "2024年茶改场教材：东方美人": "2024 Tea Research and Extension Station teaching material: Oriental Beauty", "馥郁持久，似花、果、蜜的祁门香": "Rich and lasting Qimen fragrance, reminiscent of flowers, fruit and honey", "正山堂公开青楼有烟版初制—精制": "Zheng Shan Tang's published smoked Qinglou variant: primary processing through refining", "茶百科·白琳工夫：公开图集预览": "Tea Encyclopedia · Bailin Gongfu: public photo-gallery preview", "官方保护材料以紫罗兰样香描述。": "Official protection materials describe a violet-like aroma.", "政和工夫／政和大白茶制“大茶”": "Zhenghe Gongfu / “large tea” made from Zhenghe Dabai cultivar", "茶百科·宜红工夫：公开图集预览": "Tea Encyclopedia · Yihong Gongfu: public photo-gallery preview", "干茶乌润，可显金毫，汤色红亮。": "Lustrous dark dry leaves, sometimes with visible golden hairs; bright red liquor.", "茶百科·九曲红梅：公开图集预览": "Tea Encyclopedia · Jiuqu Hongmei: public photo-gallery preview", "条索细紧、乌润有毫，汤色红亮。": "Fine, tight strands, lustrous dark with hairs; bright red liquor.", "紅茶的品種 yuchi1938": "Black tea cultivars — yuchi1938", "乌润；橙黄；清香；浓厚；黄褐。": "Lustrous dark; orange-yellow; fresh fragrance; rich and full; yellow-brown.", "茯砖→“普通茯砖砖面...”句": "Fu brick → sentence beginning “The surface of an ordinary Fu brick...”", "整理后进入当地称作露茶的环节。": "After sorting, proceed to the locally named lucha stage.", "绿茶坯窨制的地域再加工茶系列。": "A regional series of reprocessed teas scented using a green-tea base.", "与会稽山茶业区域品牌建设相连。": "Linked to regional tea-brand development in Kuaijishan.", "休宁松萝／专题简介橄榄风味描述": "Xiuning Songluo / olive-like flavor description in the feature introduction", "石门银峰干茶：专业茶商商品样本": "Shimen Yinfeng dry leaves: product sample from a specialist tea merchant", "炒青体系，足干环节有煨锅操作。": "A pan-fired green-tea system, with a slow pan-finishing operation for thorough drying.", "分初烘与复烘，并结合做形显毫。": "Initial and final baking, combined with shaping to reveal the hairs.", "以解块机松散揉捻后形成的茶团。": "Use a deblocking machine to loosen tea clumps formed during rolling.", "茶百科·阳羡雪芽：公开图集预览": "Tea Encyclopedia · Yangxian Xueya: public photo-gallery preview", "茶百科·雪水云绿：公开图集预览": "Tea Encyclopedia · Xueshui Yunlü: public photo-gallery preview", "箬阳龙珍 八十年代 龙井 师傅": "Ruoyang Longzhen 1980s Longjing tea master", "福建下乡的味道（有赞认证店铺）": "Fujian Taste of the Countryside (Youzan-verified store)", "孔坑茶冲泡茶汤（具名包装同框）": "Infused Kongkeng Tea liquor (named packaging visible in the same frame)", "\"斜背茶\" \"我的茶乡我的歌\"": "\"Xiebei Tea\" \"My Tea Homeland, My Song\"", "板粟、兰花之香，溢味醇爽，回厚": "Chestnut and orchid fragrance; mellow, brisk flavor with a full aftertaste", "铜鼓宁红干茶（仙姑泉散茶样本）": "Tonggu Ninghong dry leaves (Xianguquan loose-tea sample)", "知乎作者火星评测／Mars评测": "Zhihu author Huoxing Reviews / Mars Reviews", "扁平挺直似刀剑，翠绿，干净匀齐": "Flat and straight like a blade, emerald green, clean and even", "细嫩紧秀，匀齐、净，乌润显金毫": "Fine, tender and tightly formed, even and clean, lustrous dark with visible golden hairs", "峡州碧峰 创制 加工 1985": "Xiazhou Bifeng creation processing 1985", "扁平挺直，身骨重实，色绿有白毫": "Flat and straight, weighty and firm, green with white hairs", "条细匀紧、翠绿稍弯、有毫，内质": "Fine, even and tight strands, emerald green and slightly curved, with hairs; internal quality", "条索紧细弯曲，翠绿润，匀整显毫": "Fine, tight, curved strands, lustrous emerald green, even with visible hairs", "常德石门产区雾泉碧红茶干茶样本": "Dry-leaf sample of Wuquan Bihong black tea from Shimen, Changde", "木草人汝城白毛茶·牡丹干茶样本": "Mucaoren Rucheng Baimao Tea · Mudan dry-leaf sample", "110—130℃初烘，再摊晾。": "Bake initially at 110–130°C, then spread to cool.", "滋味醇厚；茶汤红亮，叶底嫩匀。": "Mellow and full taste; bright red liquor, with tender and even infused leaves.", "黄绿或翠绿，扁平光滑，芽梢尖削": "Yellow-green or emerald green, flat and smooth, with tapering bud tips", "茶百科·泉岗辉白：公开图集预览": "Tea Encyclopedia · Quangang Huibai: public photo-gallery preview", "茶百科·临海蟠毫：公开图集预览": "Tea Encyclopedia · Linhai Panhao: public photo-gallery preview", "茶百科·普陀佛茶：公开图集预览": "Tea Encyclopedia · Putuo Focha: public photo-gallery preview", "茶百科·东白春芽：公开图集预览": "Tea Encyclopedia · Dongbai Chunya: public photo-gallery preview", "运用抛、抖、理、按等手法做形。": "Shape using tossing, shaking, aligning and pressing movements.", "\"龙峰茶\" \"加工\" \"质检\"": "\"Longfeng Tea\" \"processing\" \"quality inspection\"", "紧实，绿稍润，尚匀整，尚有嫩茎": "Firm, slightly lustrous green, reasonably even, with some tender stems", "茶百科·湖红工夫：公开图集预览": "Tea Encyclopedia · Huhong Gongfu: public photo-gallery preview", "按香气变化及时手工或机械杀青。": "Carry out manual or mechanical fixation promptly according to changes in aroma.", "出版社公开专题／压形之前的流程": "Publisher's public feature / operations before pressing into shape", "2014政府公开工艺／碣滩银针": "2014 government-published processing description / Jietan Yinzhen", "一芽一叶至一芽二叶鲜叶先摊青。": "First spread fresh leaves consisting of one bud with one to two leaves.", "高桥银峰 香气 鲜 茶叶研究所": "Gaoqiao Yinfeng aroma freshness tea research institute", "茶百科·婺源茗眉：公开图集预览": "Tea Encyclopedia · Wuyuan Mingmei: public photo-gallery preview", "案例产品说明为温和醇厚、回甘。": "The example product is described as gentle and mellow, with a sweet aftertaste.", "图示在室内静置及搅拌之后揉捻。": "The diagram places rolling after indoor resting and agitation.", "刘俊珍介绍扁平与卷曲海阳绿茶段": "Liu Junzhen's section introducing flat and curled Haiyang green teas", "PDF第4页，表2扁平形特级行": "PDF page 4, Table 2, flat-shaped, special-grade row", "高温杀青至青气消退、叶质柔软。": "Fix at high temperature until the grassy odor fades and the leaves become soft.", "第628项（六）1，页1846": "Item 628, (VI) 1, page 1846", "创制年代与品牌登记年须继续分辨": "The creation date and brand-registration year still need to be distinguished", "芽头肥壮，扁平较匀直，黄绿油润": "Plump buds, flat and fairly even and straight, lustrous yellow-green", "扁形整平；针形理成直、紧、圆。": "Level and flatten the flat variant; align the needle-shaped variant to be straight, tight and round.", "646号保护要求：鲜醇爽口回甘": "Protection requirements in No. 646: fresh, mellow and refreshing, with a sweet aftertaste", "自然芽状、稍扁、有毫，绿润匀整": "Natural bud shape, slightly flat, with hairs, lustrous green and even", "梵净山翠峰茶－地理标志特产大全": "Fanjingshan Cuifeng Tea — Geographical Indication Specialty Directory", "约40℃锅中推揉，使叶卷成条。": "Push and roll in a pan at approximately 40°C to form leaf strands.", "地理标志标准中的现代制度记录。": "Modern institutional records in the geographical indication standard.", "紧结显锋苗，匀整匀净，灰绿油润": "Tightly formed with visible pointed tips, even and clean, lustrous gray-green", "紧挺似笋、浑圆，匀整匀净，嫩绿": "Tight, straight and rounded like bamboo shoots, even and clean, tender green", "第404项（六）1，页1146": "Item 404, (VI) 1, page 1146", "余姚瀑布仙茗-地理标志特产大全": "Yuyao Pubu Xianming — Geographical Indication Specialty Directory", "第856项（四）2，页2498": "Item 856, (IV) 2, page 2498", "第885项（五）1，页2583": "Item 885, (V) 1, page 2583", "第985项（五）2，页2894": "Item 985, (V) 2, page 2894", "条直显芽，匀整匀净、嫩绿较油润": "Straight strands with visible buds, even and clean, tender green and fairly lustrous", "紧细、匀整、尚净有嫩茎、乌尚润": "Fine and tight, even, reasonably clean with tender stems, dark and reasonably lustrous", "干茶外形：乌润多毫；滋味：醇厚": "Dry-leaf appearance: lustrous dark with abundant hairs; taste: mellow and full", "第646号公告 / 卷曲形绿茶": "Announcement No. 646 / curled green tea", "2025保护要求所载镇安象园茶": "Zhen'an Xiangyuan Tea as described in the 2025 protection requirements", "区分仪式的实际记录和神话故事。": "Distinguish actual records of rituals from mythological stories.", "植物新品种权号20050031": "Plant variety right No. 20050031", "横州茉莉花茶的产地、工艺与文化": "The origin, processing and culture of Hengzhou Jasmine Tea", "宁洱普洱贡茶的产地、工艺与文化": "The origin, processing and culture of Ning'er Pu'er Tribute Tea", "奉化曲毫（茶）的产地与制作资料": "Origin and production information for Fenghua Quhao Tea", "产区、工艺、历史材料与今日文化": "Production areas, processing, historical materials and contemporary culture", "人类利用以前：自然史与驯化问题": "Before human use: natural history and domestication questions", "万里茶道：中蒙俄之间的陆上网络": "The Great Tea Road: an overland network linking China, Mongolia and Russia", "现代普洱熟茶：人工渥堆的新阶段": "Modern ripe Pu'er: a new phase of artificial wet-piling", "瑞兽先有更广阔的信仰与装饰世界": "Auspicious creatures already belonged to a broader world of belief and decoration", "赐名叙述需与历史研究资料对读。": "Accounts of bestowed names should be read alongside historical research.", "绿茶制作技艺（雨花茶制作技艺）": "Green tea-making techniques (Yuhua tea-making techniques)", "西乡县非物质文化遗产传承人名录": "List of intangible cultural heritage inheritors in Xixiang County", "金坛年鉴2019·土特产·茶叶": "Jintan Yearbook 2019 · Local Specialties · Tea", "品种区别、感官分析和加工比较段": "Sections on cultivar differences, sensory analysis and processing comparisons", "黑茶制作技艺（茯砖茶制作技艺）": "Dark tea-making techniques (Fu brick tea-making techniques)", "花茶、烘青绿茶及苏州茉莉花茶段": "Sections on scented tea, baked green tea and Suzhou jasmine tea", "区分制饮、比赛、造型三个概念。": "Distinguish preparation and drinking, competitions, and shaping as three separate concepts.", "食品科学／福建农林大学研究团队": "Food Science / Fujian Agriculture and Forestry University research team", "茶及饮料作物改良场 / 戴佳如": "Tea and Beverage Research Station / Dai Jiaru", "采青皆爱春色好 茶香方知匠人心": "Spring's beauty draws tea pickers; tea fragrance reveals the maker's dedication", "杭州市信用平台（西湖区信用办）": "Hangzhou Credit Platform (Xihu District Credit Office)", "洞庭山碧螺春加工工艺流（规）程": "Dongtingshan Biluochun processing procedure", "高丽茶馆、文人交游与日常文化。": "Goryeo tea houses, literati exchanges and everyday culture.", "浙江省市场监督管理局知识产权网": "Intellectual Property Network of Zhejiang Administration for Market Regulation", "第3章定义、第7章加工与质量表": "Chapter 3 definitions; Chapter 7 processing and quality table", "茶产业链托起农民脱贫致富新希望": "The tea-industry chain brings farmers new hope of escaping poverty and becoming prosperous", "秭归县被授予“中国丝绵茶之乡”": "Zigui County awarded the title “Hometown of Chinese Simian Tea”", "湖北日报／湖北省经济和信息化厅": "Hubei Daily / Hubei Provincial Department of Economy and Information Technology", "“万里茶道”茶源地的形成与发展": "The formation and development of tea-source areas along the Great Tea Road", "重庆市农业农村委员会／重庆日报": "Chongqing Municipal Commission of Agriculture and Rural Affairs / Chongqing Daily", "品牌介绍；通什茶场的现代生产史": "Brand introduction; modern production history of Tongshi Tea Farm", "2016年科研动态：育种与审定": "2016 research developments: breeding and cultivar approval", "PDF第8页，正文第4页，表2": "PDF page 8, main-text page 4, Table 2", "Wancha 9 / 皖茶9号": "Wancha 9 / Wancha No. 9", "同济大学转载人民网记者熊旭报道": "Tongji University republication of a report by People's Daily Online journalist Xiong Xu", "传统技艺：广西非遗项目名录展示": "Traditional skills: display of Guangxi's intangible cultural heritage project list", "南城麻姑茶地理标志证明商标报道": "Report on the Nancheng Magu Tea geographical indication certification trademark", "农民日报；湖北省农业农村厅转载": "Farmers' Daily; republished by Hubei Provincial Department of Agriculture and Rural Affairs", "奇苑商城：大红袍A（dhpA）": "Qiyuan Mall: Dahongpao A (dhpA)", "新绿甘馥翠旗尖 不负人间四月天": "Fresh green, sweet fragrance and emerald flag-like tips: making the most of April", "\"磨坪贡茶\" \"春天里\" 加工": "\"Moping Tribute Tea\" \"In Spring\" processing", "董河碧珍茶 胡方本 产品 订购": "Donghe Bizhen Tea Hu Fangben product ordering", "\"曲溪\" \"绿茶\" \"832\"": "\"Quxi\" \"green tea\" \"832\"", "\"德诚和\" \"红茶\" \"产品\"": "\"Dechenghe\" \"black tea\" \"products\"", "不把摊青写成红茶式充分氧化。": "Do not describe fresh-leaf spreading as full oxidation of the black-tea type.", "分段焙火是所引传统技艺特点。": "Staged roasting is a feature of the traditional technique cited.", "是烘焙工序，不是微生物发酵。": "This is a roasting operation, not microbial fermentation.", "细、圆、紧、直，嫩绿色并显毫": "Fine, round, tight and straight, tender green with visible hairs", "第646号公告（2025年）": "Announcement No. 646 (2025)", "正文第3页，表1，翠玉／特级": "Main-text page 3, Table 1, Cuiyu / special grade", "正文第3页，表1，翠玉／三级": "Main-text page 3, Table 1, Cuiyu / Grade 3", "正文第3页，表2，白玉／一级": "Main-text page 3, Table 2, Baiyu / Grade 1", "正文第3页，表2，白玉／四级": "Main-text page 3, Table 2, Baiyu / Grade 4", "All About／平田公一": "All About / Koichi Hirata", "馥郁持久，可呈兰花香或板栗香": "Rich and lasting, potentially with orchid or chestnut fragrance", "以抛炒配合闷炒，杀青后摊凉。": "Combine tossing in the pan with covered pan-firing; spread to cool after fixation.", "依等级表现清香、嫩香或栗香。": "Depending on grade, fresh, tender or chestnut fragrance.", "一般4—6小时，随天气调整。": "Usually 4–6 hours, adjusted for weather.", "再次炭火烘焙至成品干燥要求。": "Roast again over charcoal until the finished-product dryness requirement is met.", "结合干度与颗粒整齐程度整理。": "Sort according to dryness and the evenness of the pellets.", "条索紧结，白毫显露，形似银针": "Tightly formed strands, with visible white hairs, shaped like silver needles", "茶芽瘦长，茸毛略薄、光泽较弱": "Slender, elongated buds, with somewhat sparse hairs and a weaker sheen", "芽叶较细，常见灰绿或黄绿色。": "Fairly fine buds and leaves, commonly gray-green or yellow-green.", "霍山黄芽干茶（博物馆茶展图）": "Huoshan Huangya dry leaves (photograph from a museum tea exhibition)", "中国茶叶博物馆茶友会／杭州网": "China National Tea Museum Tea Friends Club / Hangzhou.com", "武夷岩茶中的乌龙茶产品名称。": "An oolong tea product name within Wuyi Rock Tea.", "茶百科·铁罗汉：公开图集预览": "Tea Encyclopedia · Tieluohan: public photo-gallery preview", "茶百科·水金龟：公开图集预览": "Tea Encyclopedia · Shuijingui: public photo-gallery preview", "香气较浓，汤中有香，略带花香": "Fairly strong aroma, present in the liquor, with a slight floral note", "停止持续酶促氧化，再揉成条。": "Stop continued enzymatic oxidation, then roll into strands.", "具兰花香清高细长或桂花香馥郁": "High, delicate and lingering orchid fragrance, or rich osmanthus fragrance", "选择适度成熟、柔软的对口叶。": "Choose moderately mature, soft open shoots.", "条索卷曲、壮结重实，色泽鲜润": "Curled, robust and tightly formed, weighty strands, with a fresh luster", "持久的祁门香是其代表性描述。": "Lasting Qimen fragrance is its representative description.", "醇厚，常以桂圆汤样风味比喻。": "Mellow and full, often compared to the flavor of longan soup.", "茶百科·金骏眉：公开图集预览": "Tea Encyclopedia · Jin Jun Mei: public photo-gallery preview", "老字号档案所记宜红企业实践版": "Yihong enterprise practice recorded in a time-honored brand archive", "形细而弯曲如钩，乌润、显金毫": "Fine, hook-like curved leaves, lustrous dark with visible golden hairs", "农业贸易促进中心所记川红主链": "Main Chuanhong processing sequence recorded by the Agricultural Trade Promotion Center", "紧细、褐色油润、显金毫且匀净": "Fine and tight, lustrous brown, with visible golden hairs, even and clean", "湘尖→“湘尖一号和...”段": "Xiangjian → paragraph beginning “Xiangjian No. 1 and...”", "发花达到工艺要求后升温干燥。": "After fungal flowering meets the processing requirements, raise the temperature to dry.", "咸阳茯茶非遗中的传统茶釉工艺": "Traditional chayou processing in Xianyang Fu Tea intangible cultural heritage", "保留黑茶初制与后续再制层级。": "Retain the distinction between primary dark-tea processing and subsequent reprocessing.", "表面平整、棱角分明，黑褐油润": "Even surface, clearly defined edges and corners, lustrous black-brown", "具体杀青时温及揉捻强度未载。": "Specific fixation temperature and duration, and rolling intensity, are not recorded.", "附件1第四部分（四）1（2）": "Annex 1, Part IV, (IV) 1 (2)", "浓厚，初尝稍苦涩而后甘甜醇和": "Rich and full, slightly bitter and astringent initially, then sweet and mellow", "茅山青锋干茶（茶商具名样品）": "Maoshan Qingfeng dry leaves (named sample from a tea merchant)", "PDF第2947页，质量特色": "PDF page 2947, quality characteristics", "尚紧直；深绿，较匀整、较洁净": "Reasonably tight and straight; dark green, fairly even and fairly clean", "生产者原文列举的七步制造路线": "The seven-step manufacturing route listed in the producer's original text", "云南大叶种鲜叶先杀青并揉捻。": "First fix and roll fresh leaves of the Yunnan large-leaf cultivar.", "条索卷曲，肥壮隐翠，白毫披覆": "Curled, plump strands with an underlying emerald hue, covered in white hairs", "浙江广电新蓝网／青田传媒集团": "Zhejiang Broadcasting Xinlan Network / Qingtian Media Group", "茶道传媒（新福建·福建日报）": "Tea Culture Media (New Fujian · Fujian Daily)", "圆结重实，色泽青褐油润，内质": "Round, tightly formed and weighty, lustrous greenish-brown; internal quality", "三清山白茶 玉山 引进 发展": "Sanqingshan White Tea Yushan introduction development", "汤色：橙黄亮丽；叶底：鲜活。": "Liquor color: bright orange-yellow; infused leaves: fresh and lively.", "细嫩成朵，叶面玉白，叶脉翠绿": "Tender, intact bud-and-leaf sets; jade-white leaf surfaces and emerald veins", "宜都宜红茶 历史 非遗 制作": "Yidu Yihong Tea history intangible heritage processing", "唐崖白茶／白叶一号制绿茶版本": "Tangya Baicha / green-tea version made from Baiye No. 1", "\"董河碧珍茶\" \"分级摊青\"": "\"Donghe Bizhen tea\" \"graded leaf spreading\"", "干茶外形：扁平光润，挺直尖削": "Dry-leaf appearance: flat and glossy, straight with tapered tips", "长沙绿茶 金井 非遗 汤伯玲": "Changsha green tea Jinjing intangible cultural heritage Tang Boling", "石门 泰和合 1884 红茶": "Shimen Taihehe 1884 black tea", "开山白毛茶-地理标志特产大全": "Kaishan Baimao tea — Compendium of Geographical-Indication Specialities", "肥嫩紧结、白毫显露，灰绿光润": "Plump, tender and tightly formed, with visible white down and a glossy grey-green colour", "乌润，金毫显露，条索紧结肥壮": "Dark and lustrous, with visible golden down, tightly formed plump strands", "条索细紧，色泽乌润，金毫披露": "Fine, tight strands, dark and lustrous with golden down", "嫩匀一芽一叶鲜叶摊放后付制。": "Spread tender, even one-bud-one-leaf material before processing.", "茶百科·望海茶：公开图集预览": "Tea Encyclopedia · Wanghai tea: public photo-gallery preview", "芽叶成朵，芽长于叶，嫩绿明亮": "Intact bud-and-leaf shoots, buds longer than leaves, bright tender green", "似螺非螺、似眉非眉，翠绿披毫": "Neither quite spiral nor brow-shaped, emerald green with down", "细秀卷曲，白毫显露，翠绿尚润": "Fine, elegant curls, visible white down, emerald green with a fair lustre", "条形紧直挺秀，锋苗可见，乌润": "Tight, straight, elegant strands, visible pointed tips, dark and lustrous", "茶百科·米砖茶：公开图集预览": "Tea Encyclopedia · mi brick tea: public photo-gallery preview", "2024论文引言现代工艺概述": "Overview of modern processing in the introduction to the 2024 paper", "海南日报／王春銮手作绿茶实例": "Hainan Daily / Wang Chunluan's handmade green-tea example", "出版社公开专题／六道初制工序": "Publisher's public topic introduction / six primary-processing steps", "紫阳富硒茶样品：紫阳毛尖干茶": "Ziyang selenium-rich tea sample: dry leaves of Ziyang Maojian", "制作工艺第二段末“产品特征”": "“Product characteristics” at the end of the second processing paragraph", "雷山银球茶 起源 历史 故事": "Leishan Yinqiu tea origins history stories", "文化记忆库所描述的上品红乌龙": "High-quality red oolong described in the cultural-memory archive", "茶百科·乌牛早：公开图集预览": "Tea Encyclopedia · Wuniuzao: public photo-gallery preview", "栗香浓郁而清爽，从栗香到清香": "Rich, refreshing chestnut aroma, ranging from chestnut to clean notes", "易贡茶场原叶及各加工阶段样本": "Fresh leaves and samples from each processing stage at Yigong Tea Farm", "准确成茶实物图尚待逐项核实。": "Accurately matched finished-tea photographs still require individual verification.", "2025-09-14产品简介": "Product introduction dated 2025-09-14", "摊青→杀青→揉捻→初烘→足烘": "Spreading → heat-fixing → rolling → initial drying → final drying", "南江大叶茶炒青商品的干茶样本": "Dry-leaf sample of a pan-fired Nanjiang large-leaf tea product", "回锅，以推、拉、扣动作整形。": "Return to the pan and shape using pushing, pulling and pressing motions.", "PDF第5页，第6.2.3条": "PDF page 5, clause 6.2.3", "PDF第6页，第6.2.7条": "PDF page 6, clause 6.2.7", "紧直挺秀似针，匀整匀净，有毫": "Tight, straight and elegant like needles, even, clean and downy", "第885项（四），页2583": "Item 885 (IV), page 2583", "嫩绿明亮到黄绿明亮，不得浑浊": "Bright tender green to bright yellow green, without cloudiness", "卷曲紧细有毫，匀整匀净、绿润": "Tight, fine, downy curls, even, clean and lustrous green", "海青茶干茶（地标资料页样本）": "Dry leaves of Haiqing tea (sample on the GI information page)", "邛崃文君茶具名地标页冲泡样本": "Brewed sample on the named GI page for Qionglai Wenjun tea", "入口淡雅回甘，口爽，回味悠远": "Delicate on entry with returning sweetness, refreshing, with a long aftertaste", "原文兼述甘醇、鲜淳清爽与醇厚": "The original combines descriptions of sweetness, mellowness, freshness, refreshment and fullness", "镇安象园茶－地理标志特产大全": "Zhen'an Xiangyuan tea — Compendium of Geographical-Indication Specialities", "福建建阳小湖大湖；闽北等茶区": "Dahu, Xiaohu, Jianyang, Fujian; northern Fujian and other tea regions", "关键工序实拍或标注为示意的图": "Photographs of key processes or images clearly labelled as illustrations", "舒城小兰花的产地、工艺与文化": "Shucheng Xiaolanhua: origins, processing and culture", "日月潭红茶的产地、工艺与文化": "Sun Moon Lake black tea: origins, processing and culture", "江山绿牡丹的产地、工艺与文化": "Jiangshan Lü Mudan: origins, processing and culture", "平和白芽奇兰的产地与制作资料": "Pinghe Baiya Qilan: production areas and processing materials", "从来源中的具体问题与茶事切入": "Begin with specific questions and tea practices in the sources", "英山云雾茶的产地、工艺与文化": "Yingshan Yunwu tea: origins, processing and culture", "黎族水满茶的产地、工艺与文化": "Li Shuiman tea: origins, processing and culture", "雷山银球茶的产地、工艺与文化": "Leishan Yinqiu tea: origins, processing and culture", "邹城战国墓：碗中茶渣指向煮泡": "Zoucheng Warring States tomb: tea residue in a bowl points to boiling or steeping", "宋代点茶：茶末、汤花与黑釉盏": "Song-dynasty whisked tea: powdered leaves, froth and black-glazed bowls", "1903年—20世纪60年代": "1903–1960s", "四｜现代养宠、互动与角色创新": "IV | Modern tea-pet care, interaction and character innovation", "清嘉庆，1796—1820年": "Jiaqing reign, Qing dynasty, 1796–1820", "祁门红茶段；初制、精制与品质": "Qimen black-tea passage; primary processing, refining and quality", "福州市人民政府，来源福州日报": "Fuzhou Municipal People's Government, sourced from Fuzhou Daily", "宣城地理标志产品——敬亭绿雪": "Xuancheng geographical-indication product — Jingting Lüxue", "苏州市地方志编纂委员会办公室": "Office of the Suzhou Municipal Local Gazetteer Compilation Committee", "红茶工艺：正山小种初制与精制": "Black-tea processing: primary processing and refining of Zhengshan Xiaozhong", "泾阳茯茶地理标志产品保护公告": "Announcement protecting Jingyang Fu tea as a GI product", "地方标准名称、起草机构与状态": "Local standard title, drafting institution and status", "与赣南、福建等地区版本并存。": "Coexists with versions from southern Jiangxi, Fujian and other regions.", "2023；摘要，感官审评结果": "2023; abstract, sensory-evaluation results", "惠明茶香气品质的化学成分分析": "Analysis of chemical components relating to Huiming tea aroma quality", "泾县人民政府；泾县农业农村局": "Jing County People's Government; Jing County Bureau of Agriculture and Rural Affairs", "故宫观茶记：中国茶文化之形成": "Viewing tea at the Palace Museum: the formation of Chinese tea culture", "视频新闻正文；未逐帧解读视频": "Text accompanying video news; the video was not interpreted frame by frame", "关于箬阳乡茶叶产业发展的思考": "Reflections on tea-industry development in Ruoyang Township", "邵武茶产业：做足绿色生态文章": "Shaowu's tea industry: making the most of green ecology", "用诚信照亮创业征程——乐子华": "Integrity lights the entrepreneurial journey — Le Zihua", "广东省文化馆／广东省人民政府": "Guangdong Provincial Cultural Centre / Guangdong Provincial People's Government", "科技小院，点亮“希望的田野”": "Science and technology courtyards illuminate the “fields of hope”", "金秀杜鹃花文化旅游节活动报道": "Report on Jinxiu's Rhododendron Culture and Tourism Festival", "公开专题简介；产地与感官品质": "Public topic introduction; production areas and sensory quality", "茶百科·雁荡毛峰（公开预览）": "Tea Encyclopedia · Yandang Maofeng (public preview)", "标准题名、发布日期及实施日期": "Standard title, publication date and implementation date", "茶叶科学／广西植物研究所作者": "Journal of Tea Science / authors from the Guangxi Institute of Botany", "湖南日报／颜石敦、陈志杰整理": "Hunan Daily / compiled by Yan Shidun and Chen Zhijie", "真假金骏眉→察外观第3、4点": "Genuine and imitation Jin Jun Mei → appearance inspection, points 3 and 4", "荆楚网·宜昌频道（专家观点）": "Cnhubei.com · Yichang channel (expert opinion)", "驰名品牌“屯绿”喜获国际大奖": "Renowned brand “Tunlü” wins an international award", "会稽 龙井 茶业合作社 产品": "Kuaiji Longjing tea cooperative products", "\"九宫山\" \"茶\" \"图册\"": "\"Jiugongshan\" \"tea\" \"photo album\"", "百丈潭茶 汪国富 绿茶 电商": "Baizhangtan tea Wang Guofu green tea e-commerce", "农茗园 三峡白毫 茶叶 产品": "Nongmingyuan Sanxia Baihao tea products", "\"德诚和\" \"茶叶\" \"店\"": "\"Dechenghe\" \"tea\" \"store\"", "\"红球茶\" \"苗家春\" 产品": "\"Hongqiu tea\" \"Miaojiachun\" products", "按鲜叶等级分批采收、摊晾。": "Harvest and spread in batches according to fresh-leaf grade.", "未把该总述拆成珍品至四级。": "This general account has not been split into premium through Grade 4 descriptions.", "控制火候，避免生青或焦灼。": "Control the heat to avoid raw green or burnt notes.", "细圆挺直，色绿，白毫较隐。": "Fine, rounded and straight, green, with relatively inconspicuous white down.", "保持本版本的先理后凉顺序。": "Preserve this version's sequence of straightening before cooling.", "本来源未列具体温度和时间。": "This source gives no specific temperatures or durations.", "分等级付制，观察均匀失水。": "Process by grade and monitor even moisture loss.", "轻重轻加压后及时解散团块。": "After light–heavy–light pressure, promptly break up clumps.", "扁平挺直，尚绿润，匀整洁净": "Flat and straight, reasonably lustrous green, even and clean", "地方政府记载的五道制作工序": "Five production processes recorded by the local government", "江西狗牯脑茶业有限公司官网": "Official website of Jiangxi Gougunao Tea Co., Ltd.", "形似雀舌而挺直，绿叶显毫。": "Straight and sparrow-tongue-shaped, green leaves with visible down.", "鲜醇清爽，汤色可呈浅杏黄。": "Fresh, mellow and refreshing; the liquor may be pale apricot yellow.", "白毫银针／公开百科通用描述": "Baihao Yinzhen / general description in the public encyclopedia", "出版社公开专题／贡眉主工序": "Publisher's public topic introduction / principal Gongmei processes", "黄茶；与白茶白毫银针分开。": "Yellow tea; distinct from the white tea Baihao Yinzhen.", "已核实的闷黄核心＋待核上游": "Verified core yellowing process plus upstream steps awaiting verification", "六安黄大茶地方传统制作介绍": "Introduction to traditional Lu'an Huang Dacha production", "做青程度与杀青时机相衔接。": "Coordinate the degree of agitation and resting with heat-fixing timing.", "花香与焙火香形成不同层次。": "Floral and roasted aromas form different layers.", "大红袍A审评第2、3、5项": "Dahongpao A evaluation, items 2, 3 and 5", "武夷岩茶中的品种型乌龙茶。": "Cultivar-specific oolong within Wuyi rock tea.", "观察叶态、香气与失水变化。": "Observe changes in leaf condition, aroma and moisture loss.", "条索紧结、较匀实，乌褐带润": "Tightly formed, fairly even and substantial strands, dark brown with some lustre", "中国农业出版社茶百科·黄旦": "China Agriculture Press Tea Encyclopedia · Huangdan", "馥郁幽长，近似香橼或雪梨香": "Rich, subtle and lasting, resembling citron or snow pear", "PDF第1页“冻顶乌龙茶”": "PDF page 1, “Dongding Oolong Tea”", "晒—翻—炒—闷—揉—烘—筛": "Sun-wither → turn → pan-fire → cover and rest → roll → dry → sieve", "PDF第2页“东方美人茶”": "PDF page 2, “Oriental Beauty Tea”", "具体时温参数待样品级资料。": "Specific time and temperature parameters await sample-level materials.", "正山小种／带松烟的传统风格": "Zhengshan Xiaozhong / traditional pine-smoked style", "“独特的制作工艺”后品质段": "Quality passage following “Distinctive Production Techniques”", "江西宁红集团／更香宁红集团": "Jiangxi Ninghong Group / Gengxiang Ninghong Group", "揉捻力度仍需服从原料等级。": "Rolling force must still follow the raw-material grade.", "先揉捻，继而发展酶促氧化。": "Roll first, then develop enzymatic oxidation.", "PDF第6页三（二）1—5": "PDF page 6, III (2) 1–5", "陈香明显，或带槟榔香、木香": "Distinct aged aroma, possibly with betel-nut and woody notes", "采摘、炒青等取得基础茶料。": "Obtain the base tea through picking, pan-fixing and related steps.", "揉捻后晒干，取得晒青毛茶。": "After rolling, sun-dry to obtain sun-dried crude tea.", "在受控湿热环境下进行渥堆。": "Carry out pile fermentation under controlled warm, humid conditions.", "及时筛去花渣并烘干湿茶坯。": "Promptly sieve out flower residue and dry the moist tea base.", "花枝略干、青黄时带花干燥。": "When the flowering stems are slightly dry and greenish yellow, dry with the flowers attached.", "中华人民共和国文化和旅游部": "Ministry of Culture and Tourism of the People's Republic of China", "扁平挺直，绿润，形似雀舌。": "Flat and straight, lustrous green, shaped like a sparrow's tongue.", "芽叶硕壮，翠绿，银毫显露。": "Robust buds and leaves, emerald green with visible silvery down.", "无锡发布／无锡市农业农村局": "Wuxi Release / Wuxi Municipal Bureau of Agriculture and Rural Affairs", "成品茶色泽青褐；汤色红黄。": "Finished tea is greenish brown; liquor is reddish yellow.", "按产品要求称料，蒸揉软化。": "Weigh material to product requirements, then steam and roll to soften.", "大益官网 · 生茶系列描述": "Dayi official website · description of the raw pu'er series", "农民日报·中国农网／澎湃号": "Farmers' Daily · Farmer.com.cn / The Paper account", "水仙、矮脚乌龙等优良品种。": "Improved cultivars such as Shuixian and Aijiao Wulong.", "浓强鲜爽、回甘力强、耐冲泡": "Strong, rich, fresh and brisk, with a pronounced sweet aftertaste, enduring repeated infusions", "\"屈乡丝绵茶\" 历史 传说": "\"Quxiang Simian tea\" history legends", "五峰特产馆（有赞认证店铺）": "Wufeng Specialities Hall (Youzan-certified store)", "PDF第7页，6.2.3条": "PDF page 7, clause 6.2.3", "小砖型，质地坚硬，色泽青褐": "Small bricks, hard in texture and greenish brown", "\"董河碧珍茶\" 历史 制作": "\"Donghe Bizhen tea\" history production", "作为首道工序列于保护要求。": "Listed as the first process in the protection requirements.", "聚茗缘茶业（有赞认证店铺）": "Jumingyuan Tea (Youzan-certified store)", "陇南绿茶样品：康县阳坝翠竹": "Longnan green-tea sample: Yangba Cuizhu from Kang County", "第5.2条表1；正文第2页": "Clause 5.2, Table 1; main text page 2", "地理标志保护要求 · 二级": "GI protection requirements · Grade 2", "书页52，四（六）1（3）": "Book page 52, IV (6) 1 (3)", "农业农村部农业贸易促进中心": "Agricultural Trade Promotion Centre, Ministry of Agriculture and Rural Affairs", "机做或手工炒二青、炒三青。": "Carry out the second and third pan-firings mechanically or by hand.", "PDF第3页2.2.2.1": "PDF page 3, 2.2.2.1", "PDF第4页2.2.2.4": "PDF page 4, 2.2.2.4", "紧秀匀齐、略卷曲，翠绿显毫": "Tight, elegant and even, slightly curled, emerald green with visible down", "叙府龙芽 历史 起源 传说": "Xufu Longya history origins legends", "高桥银峰 历史 起源 传说": "Gaoqiao Yinfeng history origins legends", "白沙绿茶 起源 历史 故事": "Baisha green tea origins history stories", "主推产品“雷公山红球茶”段": "Passage on the featured product “Leigongshan Hongqiu Tea”", "屯绿品牌企业公开流程／初制": "Public process from the Tunlü brand enterprise / primary processing", "缙云黄茶 起源 历史 故事": "Jinyun yellow tea origins history stories", "地方志所记雁荡毛峰制作技艺": "Yandang Maofeng production techniques recorded in the local gazetteer", "松溪绿茶 起源 历史 故事": "Songxi green tea origins history stories", "原文所列第1道工序：摊凉。": "First process listed in the original: spreading to cool.", "原文所列第4道工序：干燥。": "Fourth process listed in the original: drying.", "原文所列第3道工序：杀青。": "Third process listed in the original: heat-fixing.", "原文所列第6道工序：解块。": "Sixth process listed in the original: de-clumping.", "第65项（六）1，页197": "Item 65 (VI) 1, page 197", "条索壮实匀直，绿润、多白毫": "Robust, evenly straight strands, lustrous green with abundant white down", "央视网产品说明（未分等级）": "CCTV.com product description (not separated by grade)", "条索紧直成朵，绿黄鲜润带毫": "Tight, straight strands forming intact shoots, fresh, lustrous greenish yellow with down", "主裁品种为福鼎、黔湄系列等": "Principal planted cultivars include the Fuding and Qianmei series", "风口温度115—125℃。": "Air-outlet temperature: 115–125°C.", "紧实匀齐，有嫩茎，灰绿尚润": "Firm and even, with tender stems, fairly lustrous grey green", "本工艺链第5步：分拣包装。": "Step 5 in this process sequence: sorting and packaging.", "本工艺链第4步：冷却回潮。": "Step 4 in this process sequence: cooling and moisture redistribution.", "本工艺链第4步：足干固形。": "Step 4 in this process sequence: thorough drying and setting the shape.", "本工艺链第3步：机械辉锅。": "Step 3 in this process sequence: mechanical finishing pan-firing.", "青岛海青海北春茶业有限公司": "Qingdao Haiqing Haibeichun Tea Co., Ltd.", "紧、细、圆、直、绿，有白毫": "Tight, fine, rounded, straight and green, with white down", "多数成年人；个体敏感性不同": "Most adults; individual sensitivity varies", "浙江安吉选育；多省茶区引种": "Selected in Anji, Zhejiang; introduced into tea regions in several provinces", "云南勐海选育及云南茶区种植": "Selected in Menghai, Yunnan, and cultivated in Yunnan tea regions", "黄山毛峰的产地、工艺与文化": "Huangshan Maofeng: origins, processing and culture", "福鼎白茶的产地、工艺与文化": "Fuding white tea: origins, processing and culture", "祁门红茶的产地、工艺与文化": "Qimen black tea: origins, processing and culture", "都匀毛尖的产地、工艺与文化": "Duyun Maojian: origins, processing and culture", "蒙顶甘露的产地、工艺与文化": "Mengding Ganlu: origins, processing and culture", "平水珠茶的产地、工艺与文化": "Pingshui pearl tea: origins, processing and culture", "松阳银猴的产地、工艺与文化": "Songyang Yinhou: origins, processing and culture", "汉中仙毫的产地、工艺与文化": "Hanzhong Xianhao: origins, processing and culture", "永川秀芽的产地、工艺与文化": "Yongchuan Xiuya: origins, processing and culture", "婺州举岩的产地、工艺与文化": "Wuzhou Juyan: origins, processing and culture", "白毫银针的产地、工艺与文化": "Baihao Yinzhen: origins, processing and culture", "平阳黄汤的产地、工艺与文化": "Pingyang Huangtang: origins, processing and culture", "武夷水仙的产地、工艺与文化": "Wuyi Shuixian: origins, processing and culture", "漳平水仙的产地、工艺与文化": "Zhangping Shuixian: origins, processing and culture", "东方美人的产地、工艺与文化": "Oriental Beauty: origins, processing and culture", "白琳工夫的产地、工艺与文化": "Bailin Gongfu: origins, processing and culture", "九曲红梅的产地、工艺与文化": "Jiuqu Hongmei: origins, processing and culture", "雅安藏茶的产地、工艺与文化": "Ya'an Tibetan tea: origins, processing and culture", "会稽龙井的产地、工艺与文化": "Kuaiji Longjing: origins, processing and culture", "岳西翠兰的产地、工艺与文化": "Yuexi Cuilan: origins, processing and culture", "安化松针的产地、工艺与文化": "Anhua Songzhen: origins, processing and culture", "鸠坑毛尖的产地、工艺与文化": "Jiukeng Maojian: origins, processing and culture", "下关沱茶的产地、工艺与文化": "Xiaguan tuocha: origins, processing and culture", "遂昌龙谷茶的产地与制作资料": "Suichang Longgu tea: production areas and processing materials", "寿宁高山茶的产地与制作资料": "Shouning high-mountain tea: production areas and processing materials", "永福高山茶的产地与制作资料": "Yongfu high-mountain tea: production areas and processing materials", "修水宁红茶的产地与制作资料": "Xiushui Ninghong tea: production areas and processing materials", "屈乡丝绵茶的产地与制作资料": "Quxiang Simian tea: production areas and processing materials", "宜都宜红茶的产地与制作资料": "Yidu Yihong tea: production areas and processing materials", "罗田香露茶的产地与制作资料": "Luotian Xianglu tea: production areas and processing materials", "昭平银杉茶的产地与制作资料": "Zhaoping Yinshan tea: production areas and processing materials", "覃塘毛尖茶的产地与制作资料": "Qintang Maojian tea: production areas and processing materials", "南丹六龙茶的产地与制作资料": "Nandan Liulong tea: production areas and processing materials", "千岛玉叶的产地、工艺与文化": "Qiandao Yuye: origins, processing and culture", "常山银毫的产地、工艺与文化": "Changshan Yinhao: origins, processing and culture", "东白春芽的产地、工艺与文化": "Dongbai Chunya: origins, processing and culture", "邓村绿茶的产地、工艺与文化": "Dengcun green tea: origins, processing and culture", "岭头单丛的产地、工艺与文化": "Lingtou Dancong: origins, processing and culture", "叙府龙芽的产地、工艺与文化": "Xufu Longya: origins, processing and culture", "白沙绿茶的产地、工艺与文化": "Baisha green tea: origins, processing and culture", "雁荡毛峰的产地、工艺与文化": "Yandang Maofeng: origins, processing and culture", "诸城绿茶的产地、工艺与文化": "Zhucheng green tea: origins, processing and culture", "2024年全国干毛茶总产量": "China's total dry crude-tea output in 2024", "新石器时代，约前4000年": "Neolithic period, around 4000 BCE", "平安日本：僧侣与宫廷接纳茶": "Heian Japan: monks and the court adopt tea", "CTC：机械化改变红茶形态": "CTC: mechanization changes the form of black tea", "新石器时代；具体制作年不详": "Neolithic period; precise production year unknown", "江苏宜兴；民间雕塑教育网络": "Yixing, Jiangsu; folk-sculpture education network", "中国非物质文化遗产保护中心": "China Intangible Cultural Heritage Protection Centre", "初制和精制、1876年叙述": "Primary processing and refining, and the account of 1876", "绿茶制作技艺传承人：杨继昌": "Green-tea making techniques inheritor: Yang Jichang", "档案里的重庆特产｜永川秀芽": "Chongqing specialities in the archives | Yongchuan Xiuya", "遵义毛峰及贵州名茶创制介绍": "Introduction to the creation of Zunyi Maofeng and other famous Guizhou teas", "名丛无性繁殖、感官差异问答": "Questions and answers on clonal propagation of named cultivars and sensory differences", "舌尖上的舞蹈——红茶的味道": "A dance on the tongue — the taste of black tea", "食品商品学讲座第十讲：茶叶": "Food Commodity Science Lecture 10: tea", "梅山擂茶、泡茶、煎茶与茶礼": "Meishan ground tea, steeped tea, boiled tea and tea etiquette", "水质及水温对茶汤品质之影响": "Effects of water quality and temperature on tea-liquor quality", "华中农业大学；《茶叶科学》": "Huazhong Agricultural University; Journal of Tea Science", "开头产品发布段及创作存证段": "Opening product-launch passage and creation-record passage", "让共同富裕之花绽放虞舜大地": "Let the flower of shared prosperity bloom in the land of Yu Shun", "龙岩山歌戏：坚守中迎来新生": "Longyan folk-song opera: renewal through perseverance", "十堰日报／湖北省农业农村厅": "Shiyan Daily / Hubei Provincial Department of Agriculture and Rural Affairs", "农民日报／湖北省农业农村厅": "Farmers' Daily / Hubei Provincial Department of Agriculture and Rural Affairs", "茶业问答集（Q&A）（一）": "Tea Industry Q&A, Part 1", "文化和旅游部／江西省文化厅": "Ministry of Culture and Tourism / Jiangxi Provincial Department of Culture", "靖安白茶文化街与茶旅路线段": "Passages on Jing'an Baicha Cultural Street and tea-tourism routes", "广西政协报／侯前艺、宋玉娟": "Guangxi CPPCC News / Hou Qianyi and Song Yujuan", "南岳区人民政府／区农业部门": "Nanyue District People's Government / district agriculture department", "湖南省农业科学院茶叶研究所": "Tea Research Institute, Hunan Academy of Agricultural Sciences", "产地、产品特征、季节适制性": "Production areas, product characteristics and seasonal processing suitability", "乐清地方志·第三十四篇文化": "Yueqing local gazetteer · Part 34, Culture", "文旅中国；山东省文化馆供图": "China Culture and Tourism; image supplied by Shandong Provincial Cultural Centre", "茶叶之乡丨绿茶（泾县兰香）": "Tea country | Green tea (Jing County Lanxiang)", "同济大学定点扶贫云龙县纪实": "Account of Tongji University's targeted poverty-alleviation work in Yunlong County", "正文“云禄牌江山绿牡丹”段": "Main-text passage on “Yunlu-brand Jiangshan Lü Mudan”", "苏州市农业农村局；吴中发布": "Suzhou Municipal Bureau of Agriculture and Rural Affairs; Wuzhong Release", "澎湃号·政务（通讯员王欢）": "The Paper government account (correspondent Wang Huan)", "奇苑商城：水金龟（SJG）": "Qiyuan online store: Shui Jin Gui (SJG)", "老茶笔记：下关沱茶（甲级）": "Aged-tea notes: Xiaguan tuocha (Grade A)", "食品农产品跨境服务统采平台": "Centralized Procurement Platform for Cross-Border Food and Agricultural Services", "\"船埠涯\" \"绿茶\" 商品": "\"Chuanbuya\" \"green tea\" product", "\"长阳曲红茶业\" \"绿茶\"": "\"Changyang Quhong Tea\" \"green tea\"", "广西将军峰茶业集团有限公司": "Guangxi Jiangjunfeng Tea Group Co., Ltd.", "六龙 红韵 红茶 120g": "Liulong Hongyun black tea 120g", "鲜叶规格与季节一起记录。": "Record fresh-leaf specifications together with the season.", "Green Tea 绿茶": "Green Tea", "嫩绿而明亮，芽头壮实柔嫩": "Tender green and bright, with robust, tender buds", "保持芽叶完整，避免堆闷。": "Keep buds and leaves intact and avoid covered piling.", "以反复罩烘完成特色焙火。": "Repeated covered roasting creates the distinctive roast.", "搓与松团配合，避免粘团。": "Combine ball-rubbing with loosening to prevent clumping.", "与后段二青整形分开记载。": "Record separately from shaping during the later second firing.", "流水线理条，并进行脱毫。": "Straighten on the production line and remove down.", "足干后以筛法分级、拣选。": "After thorough drying, sieve into grades and sort.", "条索紧结重实显锋苗，绿润": "Tight, substantial strands with pointed tips and a green lustre", "报道所记开化龙顶七道工艺": "Seven Kaihua Longding processes recorded in the report", "该附件未写详细杀青参数。": "The annex does not give detailed heat-fixing parameters.", "先初烘摊凉，再合批足干。": "First dry and cool, then combine batches for final drying.", "依据4.2条的加工次序。": "Follow the processing sequence in clause 4.2.", "来源未载杀青设备与时温。": "The source gives no heat-fixing equipment, time or temperature.", "狗牯脑官网-传奇绿茶品牌": "Gougunao official website — legendary green-tea brand", "采后一并进行拣草、摊青。": "After picking, remove stray plant material and spread the leaves.", "茶味较浓，入口平和并回甘": "Fairly strong tea flavour, gentle on entry with a sweet aftertaste", "较醇厚，尚鲜纯，略带苦涩": "Fairly full-bodied, reasonably fresh and pure, slightly bitter and astringent", "浅灰、叶脉微红，芽叶连枝": "Pale grey, slightly red veins, buds and leaves attached to stems", "鲜叶摊放后杀青，再散热。": "Spread the fresh leaves, heat-fix, then dissipate heat.", "闷黄后轻揉，使叶缘微卷。": "After yellowing, roll gently so the leaf edges curl slightly.", "失水、静置与摇动相配合。": "Coordinate moisture loss, resting and shaking.", "制止持续氧化并形成条索。": "Stop continued oxidation and form strands.", "茶汤醇厚、润滑，回味甘。": "Full-bodied, smooth liquor, with a sweet aftertaste.", "较淡而轻柔，带玉米般清甜": "Relatively light and gentle, with clean, sweet corn-like notes", "条色黄绿，茶汤金黄明亮。": "Yellow-green strands, with a bright golden-yellow liquor.", "乌龙工序与黑茶渥堆分开。": "Keep oolong processing distinct from dark-tea pile fermentation.", "本版本不接球形包布团揉。": "This version does not proceed to spherical cloth-wrapped ball-rolling.", "产品说明“铁观音特色”段": "“Tieguanyin characteristics” passage in the product description", "滇红工夫茶／条形工夫版本": "Dianhong Gongfu / strip-shaped Gongfu version", "用热抑制酶活并降低水分。": "Use heat to inhibit enzyme activity and reduce moisture.", "代表性描述为苹果样果香。": "A representative description is an apple-like fruity aroma.", "控制温湿与新鲜空气供应。": "Control temperature, humidity and fresh-air supply.", "初制毛茶与精制成品分开。": "Distinguish primary-processed crude tea from refined finished tea.", "理想华莱科技集团有限公司": "Ideal Hualai Technology Group Co., Ltd.", "形成花卷黑茶的陈醇香气。": "Develop the aged, mellow aroma of flower-roll dark tea.", "配方和热处理随传承版本。": "Recipe and heat treatment vary with the transmitted version.", "尚紧结，黑褐尚润，尚匀整": "Fairly tightly formed, reasonably lustrous dark brown and reasonably even", "后发酵形成较醇和的风格。": "Post-fermentation produces a relatively mellow style.", "防止堆温失控与鲜花失活。": "Prevent uncontrolled pile temperatures and loss of flower activity.", "成茶水分不高于8.5%。": "Finished-tea moisture no higher than 8.5%.", "芽叶相连成朵，翠绿鲜活。": "Connected buds and leaves form intact shoots, lively emerald green.", "控制适温适时，避免老火。": "Use suitable temperature and timing, avoiding over-firing.", "色绿显毫，叶底嫩匀成朵。": "Green with visible down; infused leaves tender, even, intact shoots.", "锡山区官方报道／未分等级": "Official Xishan District report / not separated by grade", "湖北省民族宗教事务委员会": "Hubei Provincial Ethnic and Religious Affairs Commission", "金山翠芽 1982 研制": "Jinshan Cuiya 1982 development", "龙谷茶 - 517农家乐": "Longgu tea — 517 Farm Stays", "孔坑茶-地理标志特产大全": "Kongkeng tea — Compendium of Geographical-Indication Specialities", "中、小叶种等当地群体种。": "Local population varieties, including medium- and small-leaf types.", "北京国际茶业及茶艺博览会": "Beijing International Tea and Tea Art Expo", "黎川白茶 引进 2000": "Lichuan Baicha introduction 2000", "紧秀显毫显锋苗，墨绿油润": "Tight and elegant, with down and pointed tips, dark green with an oily lustre", "\"孝感龙剑茶\" \"科技\"": "\"Xiaogan Longjian tea\" \"science and technology\"", "条索紧细，翠绿，完整匀净": "Tight, fine strands, emerald green, intact, even and clean", "神异且持久清香，嘬之生津": "A remarkable, lasting clean aroma, stimulating salivation when sipped", "叶嫩匀成朵，叶白脉翠鲜亮": "Tender, even, intact shoots, with white leaves and fresh, bright green veins", "\"曲溪绿茶\" 历史 制作": "\"Quxi green tea\" history production", "条索紧结曲卷、显毫，绿润": "Tightly formed, curled strands, downy and lustrous green", "汝城白毛茶 兰洞村 茶歌": "Rucheng Baimao tea Landong Village tea songs", "条索紧细、有锋苗，黄绿润": "Tight, fine strands with pointed tips, lustrous yellow green", "羊岩勾青 制作技艺 非遗": "Yangyan Gouqing tea-making techniques intangible cultural heritage", "公开征求意见稿 · 特级": "Public consultation draft · Special grade", "公开征求意见稿 · 三级": "Public consultation draft · Grade 3", "嫩黄、完整成朵，芽峰显露": "Tender yellow, intact shoots with prominent bud tips", "浓厚回甘，似新鲜橄榄风味": "Rich, with a sweet aftertaste resembling fresh olives", "细嫩显芽，绿、明亮、尚匀": "Fine, tender and visibly bud-bearing, green, bright and reasonably even", "滋味鲜爽甘醇，回味甘润。": "Fresh, brisk, sweet and mellow, with a sweet, smooth aftertaste.", "滋味鲜而回甘，汤色清亮。": "Fresh with a sweet aftertaste, and a clear, bright liquor.", "鲜叶在炒锅中杀青并做形。": "Heat-fix and shape the fresh leaves in the pan.", "香气清高，具有花香特征。": "Clean, pronounced aroma with floral characteristics.", "滋味醇厚，茶汤颜色较浓。": "Full-bodied taste, with a relatively deep-coloured liquor.", "移入室内，配合人工翻动。": "Move indoors and turn manually.", "以提香干燥结束七步概述。": "Aroma enhancement and drying conclude the seven-step overview.", "本比较路线采用多功能机。": "This comparative process uses a multifunctional machine.", "簸扬散热后在篾盘中轻揉。": "Winnow to dissipate heat, then roll gently on a bamboo tray.", "微甜，鲜爽顺滑，生津回甘": "Slightly sweet, fresh, brisk and smooth, with a salivating sweet aftertaste", "碎片状，有嫩茎、墨绿尚润": "Fragmented leaves with tender stems, fairly lustrous dark green", "浉河港／周开启监制茶商品": "Shihegang tea product supervised by Zhou Kaiqi", "入口温和、醇厚，回甘好。": "Gentle and full-bodied on entry, with a good sweet aftertaste.", "半球形，乌黑紧结，有光泽": "Tightly formed black hemispheres with a sheen", "公开资料以清幽香气概括。": "Public materials summarize it as having a subtle, refined aroma.", "诸城绿茶 制作技艺 传承": "Zhucheng green tea production techniques transmission", "资料描述滋味鲜爽而醇甜。": "The material describes a fresh, brisk, mellow and sweet taste.", "原文“醇香回甘”，耐冲泡": "The original says “mellow aroma with a sweet aftertaste”; enduring repeated infusions", "锅中理直压扁，扣磨提毫。": "Straighten and flatten in the pan, then press and rub to bring out the down.", "弯眉显毫，条索秀丽带锋苗": "Curved brows with visible down, elegant strands with pointed tips", "扁平较匀直，色泽黄绿油润": "Flat, fairly even and straight, yellow green with an oily lustre", "清洁通风处摊晾至显清香。": "Spread in a clean, ventilated place until a clean aroma emerges.", "2022论文试验制样流程": "Experimental sample-making process in the 2022 paper", "余姚市余姚瀑布仙茗协会。": "Yuyao Pubu Xianming Association, Yuyao City.", "玉白、偶现嫩脉，嫩匀明亮": "Jade white, with occasional tender veins, tender, even and bright", "针形茶：一级、二级绿叶茶": "Needle-shaped tea: Grade 1 and Grade 2 green-leaf tea", "本工艺链第10步：筛分。": "Step 10 in this process sequence: sieving.", "扁平光滑似剑，色绿似墨玉": "Flat and smooth like a sword, green like dark jade", "海青茶-地理标志特产大全": "Haiqing tea — Compendium of Geographical-Indication Specialities", "鲜醇味甘，耐冲泡、口感好": "Fresh, mellow and sweet, enduring repeated infusions, with a pleasing taste", "第646号公告 / 晒青": "Announcement No. 646 / sun-dried green tea", "第646号公告 / 炒青": "Announcement No. 646 / pan-fired green tea", "第646号公告 / 红茶": "Announcement No. 646 / black tea", "依具体药物和研究人群而异": "Varies with the specific medicine and study population", "服用雷洛昔芬时的药物暴露": "Drug exposure when taking raloxifene", "六堡茶的产地、工艺与文化": "Liubao tea: origins, processing and culture", "径山茶的产地、工艺与文化": "Jingshan tea: origins, processing and culture", "黄大茶的产地、工艺与文化": "Huang Dacha: origins, processing and culture", "水金龟的产地、工艺与文化": "Shui Jin Gui: origins, processing and culture", "金骏眉的产地、工艺与文化": "Jin Jun Mei: origins, processing and culture", "千两茶的产地、工艺与文化": "Qianliang tea: origins, processing and culture", "惠明茶的产地、工艺与文化": "Huiming tea: origins, processing and culture", "阳羡雪芽的产地与制作资料": "Yangxian Xueya: production areas and processing materials", "天目青顶的产地与制作资料": "Tianmu Qingding: production areas and processing materials", "温州早茶的产地与制作资料": "Wenzhou early tea: production areas and processing materials", "建德苞茶的产地与制作资料": "Jiande Baocha: production areas and processing materials", "铜鼓宁红的产地与制作资料": "Tonggu Ninghong: production areas and processing materials", "靖安白茶的产地与制作资料": "Jing'an Baicha: production areas and processing materials", "木鱼绿茶的产地与制作资料": "Muyu green tea: production areas and processing materials", "咸安砖茶的产地与制作资料": "Xian'an brick tea: production areas and processing materials", "九宫山茶的产地与制作资料": "Jiugongshan tea: production areas and processing materials", "通山红茶的产地与制作资料": "Tongshan black tea: production areas and processing materials", "东江湖茶的产地与制作资料": "Dongjianghu tea: production areas and processing materials", "安化红茶的产地与制作资料": "Anhua black tea: production areas and processing materials", "百色红茶的产地与制作资料": "Baise black tea: production areas and processing materials", "陇南绿茶的产地与制作资料": "Longnan green tea: production areas and processing materials", "龙峰茶的产地、工艺与文化": "Longfeng tea: origins, processing and culture", "碣滩茶的产地、工艺与文化": "Jietan tea: origins, processing and culture", "易贡红的产地、工艺与文化": "Yigong Hong: origins, processing and culture", "2024年已开采茶园面积": "Tea-garden area in production in 2024", "先有茶树，后有人类茶文化": "Tea plants preceded human tea culture", "10—14世纪，高丽时期": "10th–14th centuries, Goryeo period", "1867年起至19世纪末": "From 1867 to the end of the 19th century", "1950年代至2011年": "1950s–2011", "全国标准信息公共服务平台": "National Public Service Platform for Standards Information", "苏州图书馆（阎崇年讲座）": "Suzhou Library (lecture by Yan Chongnian)", "绿茶制作技艺（太平猴魁）": "Green-tea making techniques (Taiping Houkui)", "径山村、径山镇茶文化介绍": "Introduction to the tea culture of Jingshan Village and Jingshan Town", "狗牯脑—老字号数字博物馆": "Gougunao — Digital Museum of Time-Honoured Brands", "温州市人民政府；温州日报": "Wenzhou Municipal People's Government; Wenzhou Daily", "开化县人民政府公开地方志": "Public local gazetteer from the Kaihua County People's Government", "农业部茶及饮料作物改良场": "Ministry of Agriculture Tea and Beverage Research Station", "宁德地区志：传统红茶制作": "Ningde Prefectural Gazetteer: traditional black-tea production", "安化黑茶文化系统榜上有名": "The Anhua dark-tea cultural system makes the list", "中国农业出版社·智汇三农": "China Agriculture Press · Zhihui Sannong", "干茶、汤色、香气、滋味段": "Passages on dry leaves, liquor colour, aroma and taste", "研究区域与四大茶区范围段": "Passages on the study area and the four major tea regions", "广东省人民政府侨务办公室": "Overseas Chinese Affairs Office of the Guangdong Provincial People's Government", "育种研究机构一手品种清单": "First-hand cultivar list from the breeding research institution", "联合国粮农组织（FAO）": "Food and Agriculture Organization of the United Nations (FAO)", "基本信息；藏品介绍前四段": "Basic information; first four paragraphs of the collection introduction", "无锡滨湖区政府；江南晚报": "Wuxi Binhu District Government; Jiangnan Evening News", "福建省人民政府；福建日报": "Fujian Provincial People's Government; Fujian Daily", "临海羊岩勾青制作技艺部分": "Section on Linhai Yangyan Gouqing tea-making techniques", "湖北兴山：白茶铺就富民路": "Xingshan, Hubei: Baicha paves a path to prosperity", "垄上行／湖北省农业农村厅": "Longshangxing / Hubei Provincial Department of Agriculture and Rural Affairs", "越红工夫（公开专题简介）": "Yuehong Gongfu (public topic introduction)", "岭头单丛（公开专题简介）": "Lingtou Dancong (public topic introduction)", "茶文化活动、古茶树保护段": "Passages on tea-culture activities and ancient tea-tree protection", "广西壮族自治区自然资源厅": "Department of Natural Resources of Guangxi Zhuang Autonomous Region", "衡阳市人民政府／南岳融媒": "Hengyang Municipal People's Government / Nanyue Integrated Media", "南岳区文化旅游广电体育局": "Nanyue District Bureau of Culture, Tourism, Radio, Television and Sports", "胶东在线／烟台广播电视台": "Jiaodong Online / Yantai Radio and Television", "王蓬；“木匠白桂峰”小节": "Wang Peng; subsection “Carpenter Bai Guifeng”", "走进村史馆，了解乡土中国": "Entering village history museums to understand rural China", "正文第2—4段；引用资讯": "Main text, paragraphs 2–4; cited news item", "老字号数字博物馆—永泰福": "Digital Museum of Time-Honoured Brands — Yongtaifu", "\"孝感红\" \"加工工艺\"": "\"Xiaogan Hong\" \"processing techniques\"", "宜丰盈科泉茶 品质鉴评会": "Quality appraisal event for Yifeng Yingkequan tea", "\"董河碧珍\" \"董少兵\"": "\"Donghe Bizhen\" \"Dong Shaobing\"", "官网官方旗舰店-苏宁易购": "Official website's flagship store — Suning.com", "\"双上绿芽\" \"旗舰店\"": "\"Shuangshang Lüya\" \"flagship store\"", "嫩匀程度影响后续加工。": "Tenderness and uniformity affect subsequent processing.", "鲜浓而回甘，汤色清澈。": "Fresh and rich with a sweet aftertaste, clear liquor.", "条索紧细卷曲、白毫显露": "Tight, fine and curled strands, with visible white down", "蒸后搧凉，再抛抖失水。": "After steaming, fan to cool, then toss and shake to remove moisture.", "整理卷曲形，烘焙足干。": "Refine the curled shape and roast until thoroughly dry.", "以烘笼提香足干后包装。": "Use a drying basket to enhance aroma and dry thoroughly, then package.", "随嫩度和干度调整力度。": "Adjust force according to tenderness and dryness.", "回味甘醇，汤黄绿明亮。": "Sweet, mellow aftertaste, with a bright yellow-green liquor.", "完成干燥，供样茶评审。": "Complete drying for sample evaluation.", "鲜醇回甘，汤碧绿清澈。": "Fresh and mellow with a sweet aftertaste, clear emerald-green liquor.", "锅炒或烘笼、烘箱干燥。": "Dry by pan-firing, in a drying basket or in an oven.", "手工流程在杀青后做形。": "The manual process shapes the leaves after heat-fixing.", "复揉后进入第三道炒制。": "After re-rolling, proceed to the third pan-processing stage.", "叶片开展，青灰中带黄色": "Unfurled leaves, grey green with a yellow tint", "白茶类级流程＋原料差异": "White-tea category process plus raw-material differences", "白毫银针／福鼎所产版本": "Baihao Yinzhen / Fuding-produced version", "专题简介“政和所产”句": "Sentence “produced in Zhenghe” in the topic introduction", "鲜醇而有厚度，饮后回甘": "Fresh, mellow and substantial, with a sweet aftertaste", "老火茶（六安地方称法）": "Laohuo tea (local Lu'an terminology)", "高温制止继续酶促氧化。": "Use high heat to stop further enzymatic oxidation.", "较浅的橙黄色，清澈明亮": "Relatively pale orange yellow, clear and bright", "【永春佛手茶】成品茶段": "Finished-tea passage in “Yongchun Foshou Tea”", "终水分按产品要求检测。": "Test final moisture content against the product requirements.", "压力与时间随嫩度调整。": "Adjust pressure and duration according to tenderness.", "条索紧结细秀，乌润显毫": "Tight, fine and elegant strands, dark and lustrous with visible down", "香气：清香；滋味：甜醇": "Aroma: clean; taste: sweet and mellow", "在适宜湿度下补足氧化。": "Complete oxidation under suitable humidity.", "湖南黑茶介绍：普通茯砖": "Introduction to Hunan dark tea: ordinary fu brick", "用茶料等熬制传统茶釉。": "Boil tea material and other ingredients to prepare traditional tea glaze.", "润水、平堆并监测温度。": "Moisten, level the pile and monitor temperature.", "条索紧细，黑褐润，匀整": "Tight, fine strands, lustrous dark brown and even", "热风和进茶量保持稳定。": "Keep hot-air flow and tea feed rate stable.", "整理茶坯、复火后降温。": "Prepare the tea base, re-fire, then cool.", "仅为歙县特种茶坯版本。": "Only the special-tea-base version from She County.", "卷曲呈花蕾状，绿润鲜活": "Curled like flower buds, lustrous green and lively", "醇厚鲜爽，汤浅绿明亮。": "Full-bodied, fresh and brisk, with a bright pale-green liquor.", "红网石门采访／未分等级": "Rednet interview in Shimen / not separated by grade", "鲜醇爽口，汤嫩绿明亮。": "Fresh, mellow and refreshing, with a bright tender-green liquor.", "地方官方企业沿革报道。": "Local official report on the company's history.", "柔和爽口，回味带甘甜。": "Gentle and refreshing, with a sweet aftertaste.", "紧直锋妙、色泽翠绿显毫": "Tight and straight with pointed tips, emerald green with visible down", "附录B.1.2、B.3": "Appendices B.1.2 and B.3", "扁直呈箬叶形、色泽绿润": "Flat and straight like bamboo leaves, with a green lustre", "条索卷曲紧结、色泽翠绿": "Curled, tightly formed strands, emerald green", "茶汤与冲泡叶片实物照片": "Photograph of brewed liquor and infused leaves", "专题简介“浮梁绿茶”句": "Sentence on “Fuliang green tea” in the topic introduction", "嫩绿明亮，芽叶朵朵可辨": "Bright tender green, with individual bud-and-leaf shoots distinguishable", "紧细匀整显毫，翠绿油润": "Tight, fine, even and downy, emerald green with an oily lustre", "PDF第6页，6.2条": "PDF page 6, clause 6.2", "湖北“生甡川”砖茶史话": "A history of Hubei “Shengshenchuan” brick tea", "湖北咸丰唐崖茶干茶样本": "Dry-leaf sample of Tangya tea from Xianfeng, Hubei", "四、外观特性／唐崖白茶": "IV. Appearance characteristics / Tangya Baicha", "条索细，色泽棕褐显金毫": "Fine strands, brown with visible golden down", "条索紧细匀整，乌黑油润": "Tight, fine and evenly formed strands, glossy black", "清香、浓郁，苹果香突显": "Clean, rich aroma with pronounced apple notes", "古琶茶 春天 历史渊源": "Gupa tea spring historical origins", "千岛玉叶 创制 庄晚芳": "Qiandao Yuye creation Zhuang Wanfang", "出版社公开专题／主工序": "Publisher's public topic introduction / principal processes", "第6.4条；正文第3页": "Clause 6.4; main text page 3", "挺直壮实匀整，翠绿披毫": "Straight, robust and evenly formed, emerald green with down", "嫩芽叶稍摊至清香初吐。": "Briefly spread the tender buds and leaves until a clean aroma first emerges.", "细紧卷曲，有白毫，绿润": "Fine, tight and curled, with white down and a green lustre", "锅中炒制，提毫后摊凉。": "Pan-process, bring out the down, then spread to cool.", "条索紧结匀整、黄褐油润": "Tight, evenly formed strands, yellow brown with an oily lustre", "选用红茶作为紧压原料。": "Select black tea as the material for compression.", "烘三青之后做形并提毫。": "After the third drying stage, shape and bring out the down.", "摊放后降温烘焙至足干。": "After spreading, roast at a reduced temperature until thoroughly dry.", "鉴评记录为持久的甜香。": "The appraisal records a lasting sweet aroma.", "三（二）品质特征1—5": "III (2), quality characteristics 1–5", "公开资料描述清香较显。": "Public materials describe a fairly distinct clean aroma.", "白瓷碟中的扁形干茶实物": "Actual flat dry leaves in a white porcelain dish", "采回鲜叶在通风处摊放。": "Spread the harvested fresh leaves in a ventilated place.", "非遗美食.巴山早富硒茶": "Intangible-heritage food: Bashan Zao selenium-rich tea", "至手捏可成粉末后冷却。": "Dry until the tea can be crumbled into powder by hand, then cool.", "646号扁形绿茶：清香": "Flat green tea under Announcement No. 646: clean aroma", "可使用铁锅或滚筒杀青。": "Heat-fixing may use an iron pan or a rotating drum.", "去除老叶、老梗及碎末。": "Remove mature leaves, old stems and fines.", "本工艺链第3步：摊凉。": "Step 3 in this process sequence: spreading to cool.", "本工艺链第6步：整形。": "Step 6 in this process sequence: shaping.", "本工艺链第3步：回潮。": "Step 3 in this process sequence: moisture redistribution.", "本工艺链第6步：摊凉。": "Step 6 in this process sequence: spreading to cool.", "本工艺链第9步：整形。": "Step 9 in this process sequence: shaping.", "本工艺链第6步：揉捻。": "Step 6 in this process sequence: rolling.", "本工艺链第9步：焙香。": "Step 9 in this process sequence: aroma roasting.", "本工艺链第7步：焙香。": "Step 7 in this process sequence: aroma roasting.", "本工艺链第3步：揉捻。": "Step 3 in this process sequence: rolling.", "本工艺链第1步：萎凋。": "Step 1 in this process sequence: withering.", "本工艺链第4步：干燥。": "Step 4 in this process sequence: drying.", "本工艺链第3步：杀青。": "Step 3 in this process sequence: heat-fixing.", "本工艺链第8步：摊凉。": "Step 8 in this process sequence: spreading to cool.", "香气高，从嫩栗香到纯正": "Pronounced aroma, ranging from tender chestnut to pure", "嫩香、花香或板栗香持久": "Lasting tender, floral or chestnut aroma", "条索肥壮，显白毫，油润": "Plump strands with visible white down and an oily lustre", "雷洛昔芬与水或绿茶同服": "Taking raloxifene with water or green tea", "一项活态遗产如何传下去": "How a living heritage is passed on", "制茶工序或历史文献图版": "Illustrations of tea-making processes or historical documents", "宁红的产地、工艺与文化": "Ninghong: origins, processing and culture", "七境茶的产地与制作资料": "Qijing tea: production areas and processing materials", "麻姑茶的产地与制作资料": "Magu tea: production areas and processing materials", "唐崖茶的产地与制作资料": "Tangya tea: production areas and processing materials", "大悟茶的产地与制作资料": "Dawu tea: production areas and processing materials", "兴业茶的产地与制作资料": "Xingye tea: production areas and processing materials", "17世纪—19世纪前期": "17th–early 19th centuries", "八、传承与可持续的当代": "VIII. A contemporary era of transmission and sustainability", "19世纪30—50年代": "1830s–1850s", "绿茶制作技艺 西湖龙井": "Green-tea making techniques: Xihu Longjing", "谷雨：碧绿连绵，采茶忙": "Guyu: endless green and a busy tea harvest", "商务部老字号数字博物馆": "Ministry of Commerce Digital Museum of Time-Honoured Brands", "陕西省地方志编纂委员会": "Shaanxi Provincial Local Gazetteer Compilation Committee", "景宁畲族自治县人民政府": "Jingning She Autonomous County People's Government", "武夷山奇苑茶业；陈德华": "Wuyishan Qiyuan Tea; Chen Dehua", "浙江省社会科学界联合会": "Zhejiang Provincial Federation of Social Sciences", "联合国粮农组织 FAO": "Food and Agriculture Organization of the United Nations (FAO)", "茶·世界：现代六大茶类": "Tea and the World: the six modern tea categories", "育成机构公开品种资料。": "Public cultivar information from the breeding institution.", "茶博会六大茶类冲泡参考": "Brewing reference for the six tea categories at the tea expo", "茉莉花茶选购要点第2段": "Second paragraph of the jasmine-tea buying guidance", "中共开封市纪委监委网站": "Kaifeng Municipal Commission for Discipline Inspection and Supervisory Commission website", "太姥无俗石 摩崖有石刻": "Extraordinary stones of Taimu and inscriptions on the cliffs", "故宫博物院院刊；郑培凯": "Palace Museum Journal; Cheng Pei-kai", "国立故宫博物院南部院区": "Southern Branch of the National Palace Museum", "宜兴市文体广电和旅游局": "Yixing Municipal Bureau of Culture, Sports, Radio, Television and Tourism", "温州好春光催热春日经济": "Wenzhou's spring scenery stimulates the spring economy", "青心会矮脚 闽台茶缘深": "Qingxin meets Aijiao: deep tea ties between Fujian and Taiwan", "公开专题简介与条目预览": "Public topic introduction and entry preview", "茶百科数据库·常山银毫": "Tea Encyclopedia database · Changshan Yinhao", "茶百科数据库·东白春芽": "Tea Encyclopedia database · Dongbai Chunya", "古韵今犹在 清风徐徐来": "Ancient charm remains as a gentle breeze arrives", "做强茶品牌 引领脱贫路": "Strengthening tea brands to lead the way out of poverty", "梅州市农林科学院茶叶室": "Tea Research Office, Meizhou Academy of Agricultural and Forestry Sciences", "老手艺带动群众就业增收": "Traditional craftsmanship creates jobs and raises incomes", "古琶茶的春天之历史渊源": "The spring of Gupa tea: historical origins", "甘肃一带一路网／新华网": "Gansu Belt and Road website / Xinhuanet", "农业农村部国际茶日专题": "Ministry of Agriculture and Rural Affairs International Tea Day feature", "公开简介与猴茶故事版本": "Public introduction and monkey-tea story version", "安康发展／汉滨区双龙镇": "Ankang Development / Shuanglong Town, Hanbin District", "重庆市巴南区文化旅游委": "Banan District Culture and Tourism Commission, Chongqing", "槠叶齐 Zhuyeqi": "Zhuyeqi", "古邁茶園—茶葉製程步驟": "Gumai Tea Garden — tea production steps", "祁门工夫红茶成品品质段": "Passage on the quality of finished Qimen Gongfu black tea", "武夷山奇苑茶业有限公司": "Wuyishan Qiyuan Tea Co., Ltd.", "具体电商商品详情和相册": "Specific e-commerce product details and photo albums", "\"董河茶场\" \"产品\"": "\"Donghe Tea Farm\" \"products\"", "\"百丈潭\" \"832\"": "\"Baizhangtan\" \"832\"", "\"长利河婆\" \"红茶\"": "\"Changli Hepo\" \"black tea\"", "木梓阿婆 德诚和 红茶": "Muzi Apo Dechenghe black tea", "茗韵云顶山 红茶 图片": "Mingyun Yundingshan black tea images", "\"六龙茶业\" \"产品\"": "\"Liulong Tea\" \"products\"", "扁平匀整，色泽绿润。": "Flat and even, with a green lustre.", "幼嫩成朵、匀齐、鲜亮": "Young, tender, intact shoots, even, fresh and bright", "拣好的芽叶置阴凉处。": "Place the selected buds and leaves in a cool, shaded area.", "鲜醇回甘，茶汤清亮。": "Fresh and mellow with a sweet aftertaste, clear, bright liquor.", "两叶抱芽，形态舒展。": "Two leaves enfold a bud, with an open, relaxed form.", "卷曲鲜绿，白毫显露。": "Curled and fresh green, with visible white down.", "及时散热，避免闷黄。": "Dissipate heat promptly to avoid yellowing.", "醇厚带甘，汤色清亮。": "Full-bodied with sweetness, clear, bright liquor.", "鲜叶分批摊放后杀青。": "Spread the fresh leaves in batches, then heat-fix.", "杀青后及时冷却回潮。": "Cool promptly after heat-fixing and allow moisture redistribution.", "明亮到尚亮，不得花杂": "Bright to reasonably bright, without mottled colours", "尚嫩尚匀，黄绿尚明亮": "Reasonably tender and even, reasonably bright yellow green", "条扁挺直，翠绿显毫。": "Flat, straight strands, emerald green with visible down.", "扁平直、匀整、黄绿润": "Flat, straight and even, lustrous yellow green", "按芽叶嫩度分级采收。": "Grade and harvest according to bud-and-leaf tenderness.", "清香持久，兰花香明显": "Lasting clean aroma, with distinct orchid notes", "条索紧结，白毫明显。": "Tightly formed strands with conspicuous white down.", "论文未另列此段时长。": "The paper does not separately specify this stage's duration.", "环境管理因原料而异。": "Environmental control varies with the raw material.", "按实际原料分批加工。": "Process in batches according to the actual raw material.", "鲜醇回甘，茶汤黄亮。": "Fresh and mellow with a sweet aftertaste, bright yellow liquor.", "正文最后一段黄茶分句": "Yellow-tea clause in the final paragraph of the main text", "条索紧实，青褐且油润": "Firm, tight strands, greenish brown with an oily lustre", "以缓慢焙制完成干燥。": "Complete drying by slow roasting.", "轻柔，稍有玉米清甜香": "Gentle, with a slight, clean, sweet corn aroma", "杀青与做青终点衔接。": "Coordinate heat-fixing with the endpoint of agitation and resting.", "黄金桂成茶／专题简介": "Finished Huangjingui tea / topic introduction", "兼顾做青适度与成形。": "Balance the degree of agitation and resting with shaping.", "蜜绿带金黄、鲜艳明亮": "Honey green tinged with golden yellow, vivid and bright", "凤庆滇红传统初制主链": "Main traditional primary-processing sequence for Fengqing Dianhong", "初制完成后得到毛茶。": "Primary processing yields crude tea.", "紧结、肥壮多毫，乌润": "Tightly formed, plump and downy, with a dark lustre", "毫香或花香，浓郁持久": "Rich, lasting downy-bud or floral aroma", "整理后复火，再包装。": "Sort, re-fire, then package.", "干茶乌润，茶汤红亮。": "Dark, lustrous dry leaves, with a bright red liquor.", "千两茶 湘丰茶业集团": "Qianliang tea Xiangfeng Tea Group", "与后段砖内发花分开。": "Separate this from the later fungal flowering inside the brick.", "捆扎并在砖心作气眼。": "Bind and create ventilation holes in the brick's core.", "后续精制、压制和包装": "Subsequent refining, compression and packaging", "茶、花状态分别管理。": "Manage the condition of tea and flowers separately.", "摊晾、提花、匀堆装箱": "Spreading to cool, final fresh-flower scenting, even blending and boxing", "处理并培养茉莉鲜花。": "Prepare and condition fresh jasmine flowers.", "复火后转入后续窨制。": "After re-firing, proceed to subsequent scenting.", "38—40℃时通花。": "Ventilate the flowers at 38–40°C.", "嫩绿、匀亮，花干完整": "Tender green, uniformly bright, with intact dried flowers", "本版约45℃时通花。": "In this version, ventilate the flowers at about 45°C.", "扁平挺直，光滑翠绿。": "Flat and straight, smooth and emerald green.", "兰花样香气，较持久。": "Fairly lasting orchid-like aroma.", "紧圆挺直，绿润显毫。": "Tight, rounded and straight, lustrous green with visible down.", "细圆挺直，白毫明显。": "Fine, rounded and straight, with conspicuous white down.", "陈香、蜜香与烟香交融": "Interwoven aged, honey and smoky aromas", "第三泡醇厚、甘润细腻": "Full-bodied, sweet, smooth and delicate on the third infusion", "在理条机中再次炒制。": "Pan-process again in the straightening machine.", "浓郁持久，具有花果香": "Rich and lasting, with floral-fruity notes", "\"龙岩斜背茶\" 历史": "\"Longyan Xiebei tea\" history", "剔除黄片、茶梗、筛末": "Remove yellow leaves, stems and fines", "三山实业产品介绍转载": "Republished product introduction from Sanshan Industrial", "伍家台贡茶·贡芽干茶": "Dry leaves of Wujiatai tribute tea · Gongya", "条索紧细有金毫，乌润": "Tight, fine strands with golden down and a dark lustre", "宜都宜红茶干茶及茶汤": "Dry leaves and liquor of Yidu Yihong tea", "条索匀齐、完整，绿润": "Even, intact strands with a green lustre", "江夏光明茶匠心出品段": "Passage on the careful production of Jiangxia Guangming tea", "在鲜叶摊放之后进行。": "Carry out after fresh-leaf spreading.", "利川工夫红茶干茶样本": "Dry-leaf sample of Lichuan Gongfu black tea", "平江谷雨烟茶冲泡样本": "Brewed sample of Pingjiang Guyu smoked tea", "桂林桂花茶 1984": "Guilin osmanthus tea 1984", "龙脊茶 潘天红 茶税": "Longji tea Pan Tianhong tea tax", "初具扁形后出锅摊凉。": "When initially flattened, remove from the pan and spread to cool.", "第二次炒青锅（可选）": "Second pan-firing (optional)", "似珠兰花香、芬芳鲜爽": "Resembling chloranthus blossom, fragrant, fresh and brisk", "以烘笼烘干成为成茶。": "Dry in a drying basket to produce finished tea.", "风选去除灰、片、末。": "Winnow to remove dust, flakes and fines.", "正文第4页表2，一级": "Main text page 4, Table 2, Grade 1", "糖香较浓，甜香持久。": "Fairly rich sugar aroma, with lasting sweet notes.", "茶汤红浓，滋味醇厚。": "Rich red liquor, with a full-bodied taste.", "双井绿 修水县 制作": "Shuangjing Lü Xiushui County production", "初揉后进行首次烘干。": "Perform the first drying after initial rolling.", "本比较路线采用微波。": "This comparative process uses microwaves.", "婺源茗眉 制作 工艺": "Wuyuan Mingmei production techniques", "条索紧细，棕润多金毫": "Tight, fine strands, lustrous brown with abundant golden down", "案例产品说明带栗香。": "The example product is described as having chestnut notes.", "案例产品说明有蜜香。": "The example product is described as having honey notes.", "资料描述浓醇、回甘。": "The material describes richness, mellowness and a sweet aftertaste.", "少量投叶，锅炒杀青。": "Add a small amount of leaves and heat-fix in the pan.", "嫩香持久，带自然花香": "Lasting tender aroma, with natural floral notes", "第1481页（六）1": "Page 1481, VI.1", "惠农网／元顶云雾茶业": "Huinong.com / Yuanding Yunwu Tea", "第1600页（七）1": "Page 1600, VII.1", "第1802页（六）1": "Page 1802, VI.1", "第1835页（六）1": "Page 1835, VI.1", "竹席薄摊2—3小时。": "Spread thinly on bamboo mats for 2–3 hours.", "按试验材料适度摊放。": "Spread appropriately for the experimental material.", "巴南非遗页面八道工艺": "Eight processes on the Banan intangible-heritage page", "杀青叶凉透后才揉捻。": "Roll only after the heat-fixed leaves have cooled completely.", "玉黄，细匀成朵、明亮": "Jade yellow, fine and even, forming bright, intact shoots", "初烘后摊凉30分钟。": "After initial drying, spread to cool for 30 minutes.", "各试验制剂与剂量不同": "Preparations and doses differ between trials", "茶史、方志与地方传说": "Tea history, local gazetteers and local legends", "茶劳动中的号子与歌舞": "Work songs, singing and dancing in tea labour", "为什么叫白茶却归绿茶": "Why a tea called “white tea” is classified as green tea", "植物资源不是茶品总数": "Plant resources are not the total number of tea products", "失眠、焦虑或心悸困扰": "Sleep difficulties, anxiety or palpitations", "二、从战国秦汉到六朝": "II. From the Warring States, Qin and Han to the Six Dynasties", "2022—2023年": "2022–2023", "三｜传艺、收藏与保护": "III | Transmission, collecting and protection", "杭州市文化广电旅游局": "Hangzhou Municipal Bureau of Culture, Radio, Television and Tourism", "宣城市市场监督管理局": "Xuancheng Municipal Administration for Market Regulation", "非遗茶香：江山绿牡丹": "The fragrance of heritage tea: Jiangshan Lü Mudan", "产区、特色及制造流程": "Production areas, characteristics and manufacturing process", "“平阳黄汤”以茶会友": "“Pingyang Huangtang” brings friends together over tea", "福建福鼎白茶文化系统": "Fuding white-tea cultural system, Fujian", "国家市场监督管理总局": "State Administration for Market Regulation", "中南部各茶區特色說明": "Descriptions of tea-region characteristics in central and southern Taiwan", "茶艺（潮州工夫茶艺）": "Tea art (Chaozhou Gongfu tea art)", "茶·世界：茶文化特展": "Tea and the World: special exhibition on tea culture", "宜兴市市场监督管理局": "Yixing Municipal Administration for Market Regulation", "中华全国供销合作总社": "All China Federation of Supply and Marketing Cooperatives", "宁波地方政务公开资料": "Public local-government materials from Ningbo", "龙岩市市场监督管理局": "Longyan Municipal Administration for Market Regulation", "茶百科数据库·望海茶": "Tea Encyclopedia database · Wanghai tea", "武当山茶大步走出深山": "Wudangshan tea strides out of the deep mountains", "孝感龙剑茶：制作方法": "Xiaogan Longjian tea: production method", "宁红茶区与修河贸易段": "Passage on the Ninghong tea region and Xiu River trade", "贵港新闻网／港南宣传": "Guigang News / Gangnan Publicity", "千年碣滩 生态有机茶": "Thousand-year-old Jietan: ecological organic tea", "新华网；浙江日报采访": "Xinhuanet; Zhejiang Daily interview", "洪雅茶文化与茶马古道": "Hongya tea culture and the Tea Horse Road", "加工工艺流程第①②项": "Items ① and ② in the processing sequence", "云南白茶品质特征研究": "Study of Yunnan white-tea quality characteristics", "主要品种→湘尖／茯砖": "Principal varieties → Xiangjian / fu brick", "磨坪贡茶 协会 官网": "Moping tribute tea association official website", "茶树枝上鲜叶，非成茶": "Fresh leaves on a tea-tree branch, not finished tea", "\"凉水寺\" \"茶厂\"": "\"Liangshui Temple\" \"tea factory\"", "南川 碧玉龙芽 绿茶": "Nanchuan Biyu Longya green tea", "醇甘，汤清而微黄。": "Mellow and sweet, with a clear, slightly yellow liquor.", "嫩鲜，香气高且持久": "Tender and fresh, with a pronounced, lasting aroma", "理直并形成扁展形。": "Straighten the leaves and form a flat, spread-out shape.", "茶汤绿，滋味醇和。": "Green liquor with a mellow, gentle taste.", "深绿、尚明，尚匀齐": "Dark green, fairly bright and fairly even", "紧卷多毫，嫩绿润泽": "Tightly curled and downy, tender green and lustrous", "南京雨花茶干茶样品": "Dry-leaf sample of Nanjing Yuhua tea", "分两阶段完成干燥。": "Complete drying in two stages.", "按主链提香后焙干。": "Following the main process sequence, enhance the aroma, then roast dry.", "杏绿明亮；栗香馥郁": "Bright apricot green; rich chestnut aroma", "现场描述滚筒运转。": "The on-site account describes the rotating drum in operation.", "鲜爽醇和，回甘绵长": "Fresh, brisk and mellow, with a lingering sweet aftertaste", "紧圆细直，鲜润翠绿": "Tight, rounded, fine and straight, with a fresh emerald-green lustre", "手工时间较初揉短。": "The manual operation is shorter than the initial rolling.", "保持炒揉交替关系。": "Maintain the alternation of pan-firing and rolling.", "馥郁持久、板栗香浓": "Rich and lasting, with a pronounced chestnut aroma", "按拟制花色选原料。": "Select raw material for the intended product type.", "核实鲜叶品种来源。": "Verify the cultivar origin of the fresh leaves.", "芽形较扁，色嫩黄。": "Rather flat buds, tender yellow in colour.", "终段烘焙形成成品。": "Final roasting produces the finished tea.", "采用逐层加叶烘干。": "Dry by adding successive layers of leaves.", "清高幽长，近兰花香": "Clean, high and subtly lingering, resembling orchid", "醇厚鲜爽，岩韵明显": "Full-bodied, fresh and brisk, with a distinct rock-tea character", "肥嫩软亮、红边鲜艳": "Plump, tender, soft and bright, with vivid red edges", "先晒后晾调节水分。": "Sun-wither, then rest in the shade to regulate moisture.", "浓郁甘醇、爽口回甘": "Rich, sweet and mellow, refreshing with a sweet aftertaste", "摇青与静置相配合。": "Combine shaking with periods of resting.", "焙火香和茶香相融。": "Roasted notes blend with the tea's aroma.", "香气：高；滋味：浓": "Aroma: pronounced; taste: strong", "采适合的著蜒嫩梢。": "Pick suitable tender shoots affected by tea leafhoppers.", "成熟果香及焙火香。": "Ripe-fruit and roasted aromas.", "甘鲜醇厚、刺激性强": "Sweet, fresh and full-bodied, with strong briskness", "坦洋工夫成品感官段": "Passage on the sensory qualities of finished Tanyang Gongfu", "筛分拣剔、拼配匀堆": "Sieve and sort, then blend and mix evenly", "浓郁花果香或橘糖香": "Rich floral-fruity aroma or orange-candy notes", "叶质柔软，呈红铜色": "Soft leaves, copper red in colour", "长方砖形，砖面黑褐": "Rectangular brick, with a dark-brown surface", "褐或黑褐，细嫩柔软": "Brown or dark brown, fine, tender and soft", "附件一，感官要求表": "Annex 1, table of sensory requirements", "降湿、复烘后包装。": "Reduce humidity, re-dry, then package.", "丝滑柔顺，浓醇甘爽": "Silky and smooth, rich, mellow, sweet and brisk", "嫩肥厚、软亮、匀齐": "Tender, plump and thick, soft, bright and even", "不能推定固定窨次。": "A fixed number of scenting rounds cannot be inferred.", "待窨不高于35℃。": "No higher than 35°C before scenting.", "嫩匀成朵，匀齐绿亮": "Tender and even, forming intact shoots; uniformly bright green", "兰香幽雅，香高持久": "Elegant orchid notes, with a pronounced, lasting aroma", "扁平挺直，嫩绿鲜活": "Flat and straight, tender green and lively", "花果幽香，较持久。": "Subtle floral-fruity aroma, fairly lasting.", "嫩绿明亮、芽叶完整": "Bright tender green, with intact buds and leaves", "甘醇饱满，茶味纯正": "Sweet, mellow and full, with a pure tea flavour", "成型后干燥并包装。": "Dry and package after shaping.", "正文第36、39行": "Main text, lines 36 and 39", "阳羡雪芽干茶及叶底": "Dry leaves and infused leaves of Yangxian Xueya", "雪水云绿 1982": "Xueshui Yunlü 1982", "细紧略曲、嫩黄显毫": "Fine, tight and slightly curved, tender yellow with visible down", "嫩匀成朵、嫩绿明亮": "Tender and even, forming intact shoots; bright tender green", "遂昌龙谷茶干茶样品": "Dry-leaf sample of Suichang Longgu tea", "萎凋（日光或加温）": "Withering (in sunlight or with added heat)", "香鲜爽纯，栗香纯正": "Fresh, brisk and pure aroma, with pure chestnut notes", "高锐浓长、似杏仁香": "High, sharp, rich and lasting, resembling almond", "\"资溪白茶\" 历史": "\"Zixi Baicha\" history", "竹山文旅／竹山融媒": "Zhushan Culture and Tourism / Zhushan Integrated Media", "小雨筛筛（第一次）": "Xiaoyu Shaishai (first round; light-rain sieving motion)", "条索紧细显毫，翠绿": "Tight, fine strands with visible down, emerald green", "紧秀显毫，翠绿油润": "Tight, elegant and downy, emerald green with an oily lustre", "扁平挺直，嫩绿隐毫": "Flat and straight, tender green with subtle down", "爽口回甘，滋味绵长": "Refreshing, with a sweet aftertaste and lingering flavour", "外形优美，色泽乌润": "Attractive form, lustrous dark colour", "手工辅助整形、提毫": "Manual assistance with shaping and bringing out the down", "干茶与具名包装同框": "Dry leaves shown together with labelled packaging", "木梓阿婆茶 黄敬新": "Muzi Apo tea Huang Jingxin", "灵山 茶 1899": "Lingshan tea 1899", "中国网转载广西日报": "China.org.cn, republishing Guangxi Daily", "望海茶 创制 历史": "Wanghai tea creation history", "黄绿明亮，幼嫩成朵": "Bright yellow green, with young, tender, intact shoots", "清醇爽口、回甘绵长": "Clean, mellow and refreshing, with a lingering sweet aftertaste", "紧卷披毫，细嫩翠绿": "Tightly curled and downy, fine, tender and emerald green", "挺直显毫，翠绿尚润": "Straight with visible down, emerald green with a fair lustre", "紧结壮硕、黄褐油润": "Tightly formed and robust, yellow brown with an oily lustre", "黄腹红边、柔软明亮": "Yellow centres and red edges, soft and bright", "清香淡雅，杯底留香": "Clean, delicate aroma that lingers in the empty cup", "鲜醇甘爽，有回甘。": "Fresh, mellow, sweet and brisk, with a sweet aftertaste.", "银针路线最后阶段。": "Final stage of the Silver Needle process.", "条索卷曲、银毫满披": "Curled strands, fully covered in silvery down", "采取高温快速杀青。": "Use rapid heat-fixing at high temperature.", "琥珀橙红，明亮澄清": "Amber orange red, bright and clear", "团揉之后进行干燥。": "Dry after ball-rolling.", "清香高锐、独特持久": "Clean, high and sharp aroma, distinctive and lasting", "细紧微曲、翠绿显毫": "Fine, tight and slightly curved, emerald green with visible down", "条索紧细，色泽绿润": "Tight, fine strands with a green lustre", "易贡茶场 历史沿革": "Yigong Tea Farm history", "清鲜持久，带兰花香": "Clean, fresh and lasting, with orchid notes", "使条索进一步紧结。": "Further tighten the strands.", "完成干燥成为成品。": "Complete drying to obtain the finished tea.", "紧细挺直，嫩绿有毫": "Tight, fine and straight, tender green with down", "鲜叶进入摊青工序。": "The fresh leaves enter the spreading stage.", "惠农网商家绿叶茶行": "Lüye Tea Shop, a seller on Huinong.com", "肥嫩，黄色，形如朵": "Plump, tender and yellow, forming intact shoots", "使用连续滚筒杀青。": "Use continuous drum heat-fixing.", "采用连续滚筒杀青。": "Apply continuous drum heat-fixing.", "铅山县茶行业协会。": "Yanshan County Tea Industry Association.", "扁平挺直，绿润匀齐": "Flat and straight, lustrous green and even", "板栗香或花香较持久": "Fairly lasting chestnut or floral aroma", "原文为“淡绿清流”": "The original reads “淡绿清流” (pale green, clear flow).", "炒干、做形（毛火）": "Pan-drying and shaping (initial firing)", "紧秀匀称、白毫显露": "Tight, elegant and balanced, with visible white down", "扁平挺直、嫩绿光润": "Flat and straight, tender green and glossy", "绿茶提取物的安全性": "Safety of green tea extracts", "海外传播与茶名翻译": "Overseas transmission and translation of tea names", "台茶12号（金萱）": "TTES No. 12 (Jinxuan)", "碧螺春是谁起的名字": "Who named Biluochun?", "窨制花茶冲泡与保存": "Brewing and storing flower-scented tea", "它在茶文化中的位置": "Its place in tea culture", "为何不用1533年": "Why 1533 is not used", "百年祁红的成长之路": "The growth of century-old Qimen black tea", "从径山的茶到径山茶": "From tea grown in Jingshan to Jingshan tea", "安庆市委统战部网站": "Website of the Anqing Municipal Party Committee United Front Work Department", "锡山区委组织部网站": "Website of the Xishan District Party Committee Organization Department", "白琳工夫形色香味段": "Passage on Bailin Gongfu's form, colour, aroma and taste", "瑶族非遗之瑶族油茶": "Yao intangible cultural heritage: Yao oil tea", "漫谈台湾老茶（一）": "A discussion of aged Taiwanese tea (Part 1)", "“茶”与“TEA”": "“Cha” and “Tea”", "温州市科学技术协会": "Wenzhou Association for Science and Technology", "制茶发酵的生化机制": "Biochemical mechanisms of tea fermentation", "岩岩有茶，非岩不茶": "Tea on every rock: no rock without tea", "茶饮有道的历史进程": "The historical development of tea-drinking practices", "建所时间；机构设置": "Date of establishment; organizational structure", "莫干黄芽好茶需吆喝": "Good tea needs promotion: Mogan Huangya", "漳平台湾农民创业园": "Zhangping Taiwan Farmers' Entrepreneurship Park", "湖北省档案馆（网）": "Hubei Provincial Archives website", "买购网用户编辑词条": "User-edited entry on Maigoo", "铅山河红茶制作技艺": "Yanshan Hehong tea-making techniques", "湖南省文化和旅游厅": "Hunan Provincial Department of Culture and Tourism", "雨林茶农迎来新生活": "A new life for tea farmers in the rainforest", "2023年7月公告": "July 2023 announcement", "大山深处“茶将军”": "The “Tea General” deep in the mountains", "仁化白毛茶标准状态": "Status of the Renhua Baimao tea standard", "基础信息与标准状态": "Basic information and standard status", "茶文化之：湖南黑茶": "Tea culture: Hunan dark tea", "孝感龙剑 工艺设计": "Xiaogan Longjian process design", "会稽牌 茶叶 图片": "Kuaiji-brand tea images", "双上绿芽 粤旺名品": "Shuangshang Lüya Yuewang Mingpin", "L3品牌设计原作者": "Original creator of the L3 brand design", "\"六龙\" \"红韵\"": "\"Liulong\" \"Hongyun\"", "千里马招标采购索引": "Qianlima tender and procurement index", "传统手工工艺摘要": "Summary of traditional manual techniques", "外形与汤色原描述": "Original descriptions of dry-leaf appearance and liquor colour", "低火收干后起锅。": "Finish drying over low heat, then remove from the pan.", "选肥壮鲜嫩芽叶。": "Select plump, fresh and tender buds and leaves.", "按猴魁规格拣尖。": "Select shoots to Houkui specifications.", "烘焙、进一步干燥": "Roasting and further drying", "嫩绿、清澈、明亮": "Tender green, clear and bright", "嫩绿、明亮，匀齐": "Tender green, bright and even", "二青：理条、提毫": "Second firing: straightening and bringing out the down", "采摘、摊放、杀青": "Picking, spreading and heat-fixing", "婺源县峡谷春茶厂": "Xiaguchun Tea Factory, Wuyuan County", "平水珠茶干茶样品": "Dry-leaf sample of Pingshui pearl tea", "肥嫩、匀齐、成朵": "Plump, tender, even and forming intact shoots", "揉捻后完成干燥。": "Complete drying after rolling.", "日照绿茶干茶样品": "Dry-leaf sample of Rizhao green tea", "最后干燥、提香。": "Final drying and aroma enhancement.", "甘醇，汤色明亮。": "Sweet and mellow, with a bright liquor.", "鲜叶整理后摊凉。": "Sort the fresh leaves, then spread to cool.", "原页未细列时温。": "The source page does not detail times or temperatures.", "原页未分解手法。": "The source page does not break down the hand techniques.", "初揉后再炒二青。": "After initial rolling, carry out the second pan-firing.", "摊青后滚筒杀青。": "After spreading, heat-fix in a rotating drum.", "“制成的绿茶”句": "Sentence beginning “the green tea produced”", "清鲜醇爽，毫味足": "Clean, fresh, mellow and brisk, with pronounced downy-bud character", "群体种茶树嫩梢。": "Tender shoots from local population tea plants.", "整理芽形并足干。": "Shape the buds and dry thoroughly.", "晒青、凉青、摇青": "Sun-withering, cooling and shaking", "摇动与静置配合。": "Alternate agitation with resting.", "清高的花香，细长": "Clean, pronounced floral aroma, slender in character", "鲜叶先适度失水。": "First allow the fresh leaves to lose a suitable amount of moisture.", "揉捻成形后干燥。": "Roll into shape, then dry.", "氧化（俗称发酵）": "Oxidation (commonly called fermentation)", "发酵（酶促氧化）": "Fermentation (enzymatic oxidation)", "察外观第3、4点": "Appearance inspection, points 3 and 4", "篇首六项品质描述": "Six quality descriptions at the beginning of the article", "踩压、扎箍、锁口": "Treading and compressing, fastening hoops and securing the opening", "软化后压成茶砖。": "Soften, then compress into tea bricks.", "采摘、杀青、揉捻": "Picking, heat-fixing and rolling", "毛茶蒸软后压制。": "Steam the crude tea until soft, then compress.", "鲜明的茉莉花香。": "Distinct, fresh jasmine fragrance.", "鲜美、浓厚、清高": "Fresh and pleasing, rich, clean and high", "高爽，带橄榄风味": "High and brisk, with an olive-like flavour", "碧绿或黄绿，明净": "Emerald or yellow green, bright and clear", "组合半成品原料。": "Combine semi-finished raw materials.", "莫干黄芽干茶样品": "Dry-leaf sample of Mogan Huangya", "嫩香持久富有清香": "Lasting tender aroma, rich in clean fragrance", "条索紧结，色乌润": "Tight strands with a dark lustre", "柔软明亮，红边明": "Soft and bright, with distinct red edges", "施压并形成条索。": "Apply pressure to form strands.", "茗悦天下官方商城": "Mingyue Tianxia official online store", "干茶与包装组合图": "Composite image of dry leaves and packaging", "磨坪贡茶_荆楚网": "Moping Gong tea — Cnhubei.com", "取一芽一至二叶。": "Pick one bud with one or two leaves.", "远安黄茶_荆楚网": "Yuan'an yellow tea — Cnhubei.com", "在杀青之后进行。": "Carry out after heat-fixing.", "在初烘之后进行。": "Carry out after initial drying.", "滋味：醇厚爽口。": "Taste: full-bodied and refreshing.", "太青双上绿芽茶。": "Taiqing Shuangshang Lüya tea.", "有花蜜香、较高长": "Floral-honey aroma, fairly pronounced and lasting", "桂花香气浓郁持久": "Rich, lasting osmanthus fragrance", "馥郁，有特殊果香": "Rich, with a distinctive fruity aroma", "南丹六龙茶 创制": "Creation of Nandan Liulong tea", "萎凋后揉捻成条。": "After withering, roll into strands.", "清高鲜爽，有嫩香": "Clean, high, fresh and brisk, with tender notes", "四明十二雷 史志": "Siming Shierlei historical records", "官方标准列示工序": "Processes listed in the official standard", "较浅而明亮的红色": "Relatively pale, bright red", "以加热停止发酵。": "Apply heat to stop fermentation.", "等分后静置冷却。": "Divide into equal portions, then leave to cool.", "香气较高、持久。": "Fairly pronounced, lasting aroma.", "浓醇，回味甘爽。": "Rich and mellow, with a sweet, brisk aftertaste.", "再入锅翻炒提香。": "Return to the pan and stir-fry to enhance aroma.", "用烘笼继续干燥。": "Continue drying in a drying basket.", "嫩栗香，高而持久": "Tender chestnut aroma, pronounced and lasting", "炒菁后进行初干。": "Perform initial drying after pan-fixing.", "古铜色，嫩匀显芽": "Bronze coloured, tender and even, with visible buds", "依产品花色成形。": "Shape according to the product type.", "依来源规格收取。": "Collect to the specifications given in the source.", "646号绿茶主链": "Main green-tea process in Announcement No. 646", "黄绿、明亮，清香": "Yellow green and bright, with a clean aroma", "芽完整，黄绿明亮": "Intact buds, bright yellow green", "浓醇鲜爽，甜韵显": "Rich, mellow, fresh and brisk, with pronounced sweetness", "长图PART01": "Long infographic, PART 01", "嫩绿、显芽、匀整": "Tender green, with visible buds, evenly formed", "桃江县茶业协会。": "Taojiang County Tea Industry Association.", "PDF第7页表1": "PDF page 7, Table 1", "证据适用范围说明": "Explanation of the evidence's scope of applicability", "16名健康成年人": "16 healthy adults", "明清饮茶方式变化": "Changes in tea drinking during the Ming and Qing dynasties", "一件有记录的盖碗": "A documented covered tea bowl", "礼俗也是服务沟通": "Etiquette also serves communication and hospitality", "乌龙茶冲泡与保存": "Brewing and storing oolong tea", "从工艺分基本茶类": "Basic tea categories by processing method", "分级、包装与标识": "Grading, packaging and labelling", "研究怎样回答起源": "How research addresses origins", "传播不是一次完成": "Transmission did not happen all at once", "档案如何解释关联": "How archives explain the connection", "中国的有年份统计": "Chinese statistics with specified years", "可采用的现代描述": "A usable modern description", "中国茶叶流通协会": "China Tea Marketing Association", "茶文化之古丈毛尖": "Tea culture: Guzhang Maojian", "闽北日报；黄贤庚": "Minbei Daily; Huang Xiangeng", "云南省农业农村厅": "Yunnan Provincial Department of Agriculture and Rural Affairs", "苏州市农业农村局": "Suzhou Municipal Bureau of Agriculture and Rural Affairs", "安徽农业大学学报": "Journal of Anhui Agricultural University", "茶艺师—职业画像": "Tea art specialist — occupational profile", "贵州冲泡方法说明": "Explanation of the Guizhou brewing method", "清代主要贡茶地点": "Principal tribute-tea locations in the Qing dynasty", "茶香里的建德苞茶": "Jiande Baocha in the fragrance of tea", "延祥贡茶制作技艺": "Yanxiang tribute-tea making techniques", "《茶叶》期刊官网": "Official website of the journal Tea", "南漳县人民检察院": "Nanzhang County People's Procuratorate", "黎川县农业农村局": "Lichuan County Bureau of Agriculture and Rural Affairs", "《食品工业科技》": "Science and Technology of Food Industry", "标准号及适用范围": "Standard number and scope of application", "丰顺县人民检察院": "Fengshun County People's Procuratorate", "红网／记者朱俊宇": "Rednet / reporter Zhu Junyu", "臺東縣鹿野鄉公所": "Luye Township Office, Taitung County", "杭州网；编辑史佳": "Hangzhou.com.cn; editor Shi Jia", "盈科泉 产品展示": "Yingkequan product display", "苏宁公开店铺目录": "Suning public store catalogue", "茗韵云顶山 兴业": "Mingyun Yundingshan Xingye", "保持规格一致。": "Maintain consistent specifications.", "带兰花样清香。": "With a clean, orchid-like fragrance.", "分段烘焙茶片。": "Roast the leaf pieces in stages.", "工序先于杀青。": "This step precedes heat-fixing.", "茶名级文化线索": "Cultural clues specific to the tea name", "清香或栗香纯正": "Pure clean or chestnut aroma", "绿尚明，尚匀齐": "Green and fairly bright, fairly even", "初干（炒或烘）": "Initial drying (pan-firing or hot-air drying)", "分批处理鲜叶。": "Process the fresh leaves in batches.", "鲜浓，茶汤绿。": "Fresh and rich, with a green liquor.", "杀青、摊凉回潮": "Heat-fixing, cooling and moisture redistribution", "黄绿、清澈明亮": "Yellow green, clear and bright", "浓郁鲜爽、持久": "Rich, fresh, brisk and lasting", "首先完成杀青。": "Complete heat-fixing first.", "揉后初烘失水。": "After rolling, remove moisture through initial drying.", "清新，毫香可辨": "Fresh, with discernible downy-bud aroma", "嫩梢或叶片分选": "Sort tender shoots or leaves", "扁直、芽毫明显": "Flat and straight, with conspicuous bud down", "避免重揉出汁。": "Avoid heavy rolling that forces out juice.", "中国驻欧盟使团": "Mission of China to the European Union", "鲜叶首先萎凋。": "Wither the fresh leaves first.", "兼有鲜浓与甘醇": "Both fresh and rich, sweet and mellow", "金黄、清澈明亮": "Golden yellow, clear and bright", "完成毛茶干燥。": "Complete drying of the crude tea.", "鲜叶晒晾失水。": "Sun-wither and rest the fresh leaves to lose moisture.", "浓郁，具焙火香": "Rich, with roasted notes", "甘醇滑润、活泼": "Sweet, mellow, smooth and lively", "浓郁，带焙火香": "Rich, with a roasted aroma", "避免外干内湿。": "Avoid dry exteriors with wet interiors.", "毛茶分级、归堆": "Grade the crude tea and group it into lots", "清甜的红茶香。": "Clean, sweet black-tea aroma.", "红软、均匀明亮": "Red and soft, uniformly bright", "筛分、拼配匀堆": "Sieve, blend and mix evenly", "明净，色似桐油": "Bright and clear, coloured like tung oil", "避免含水不匀。": "Avoid uneven moisture content.", "醇厚、较和顺。": "Full-bodied and fairly smooth.", "筛分整理等级。": "Sieve and sort by grade.", "橙红或橙黄，亮": "Bright orange red or orange yellow", "鲜叶加热杀青。": "Heat-fix the fresh leaves.", "生茶品质特征段": "Passage on the quality characteristics of raw pu'er", "通花、收堆续窨": "Ventilate the flowers, regather the pile and continue scenting", "起花、湿坯干燥": "Separate the flowers and dry the moist tea base", "未给堆温界限。": "No pile-temperature limits are specified.", "桂花香浓郁持久": "Rich, lasting osmanthus aroma", "紧卷匀壮、绿润": "Tightly curled, evenly robust, lustrous green", "鲜醇，汤绿明。": "Fresh and mellow, with a bright green liquor.", "卷曲，翠绿显毫": "Curled, emerald green with visible down", "黄绿明亮，较匀": "Bright yellow green, fairly even", "茶砖本体与茶汤": "The tea brick itself and the brewed liquor", "第三泡金黄油亮": "Golden yellow and lustrous on the third infusion", "称重、装帆布袋": "Weigh and load into canvas bags", "采用滚筒杀青。": "Use drum heat-fixing.", "嫩匀、嫩黄明亮": "Tender and even, bright tender yellow", "复筛和整理归堆": "Re-sieve, sort and group into lots", "清高而稍带艾香": "Clean and high, with a slight mugwort aroma", "机械均匀摊叶。": "Spread the leaves evenly by machine.", "鹅黄，清澈明亮": "Pale yellow, clear and bright", "嫩绿明亮、匀齐": "Bright tender green, even", "鲜爽，回味绵长": "Fresh and brisk, with a lingering aftertaste", "清爽，回味悠长": "Clean and refreshing, with a long aftertaste", "鲜叶摊放和处理": "Spreading and handling fresh leaves", "鲜醇，回甘润喉": "Fresh and mellow, with a sweet aftertaste and a soothing throat feel", "茶鲜叶分级进厂": "Grade the fresh tea leaves as they enter the factory", "嫩匀有芽、红亮": "Tender, even and bud-bearing, bright red", "甜香，浓毫香显": "Sweet aroma, with pronounced rich downy-bud notes", "融水好门户转载": "Republished by the Rongshuihao portal", "紧结卷曲，绿润": "Tightly formed and curled, lustrous green", "香气高而持久。": "Pronounced and lasting aroma.", "翠绿，扁平光滑": "Emerald green, flat and smooth", "第二次摊凉回潮": "Second cooling and moisture-redistribution stage", "临海蟠毫 历史": "Linhai Panhao history", "商品详情第一段": "First paragraph of the product details", "黄绿尚亮、尚匀": "Fairly bright yellow green, fairly even", "岭头单丛茶干茶": "Dry leaves of Lingtou Dancong", "精制·拣剔筛末": "Refining: sorting and sieving out fines", "室内静置及搅拌": "Indoor resting and stirring", "醇厚，带甘味。": "Full-bodied, with sweetness.", "沅陵碣滩茶干茶": "Dry leaves of Yuanling Jietan tea", "杀青之后清风。": "Air-treat after heat-fixing (qingfeng).", "黎族水满茶干茶": "Dry leaves of Li Shuiman tea", "婺源茗眉 文化": "Wuyuan Mingmei culture", "鲜爽，回味甘醇": "Fresh and brisk, with a sweet, mellow aftertaste", "揉成条后抖散。": "Roll into strands, then shake apart.", "嫩香浓郁而悠长": "Rich and lingering tender aroma", "黄绿亮、尚完整": "Bright yellow green, fairly intact", "正文第2—3段": "Main text, paragraphs 2–3", "光直，墨绿油润": "Smooth and straight, dark green with an oily lustre", "林芝春绿 工艺": "Nyingchi Chunlü processing", "鲜叶薄摊失水。": "Spread the fresh leaves thinly to lose moisture.", "清纯高爽、持久": "Clean, pure, high, brisk and lasting", "嫩黄，匀整成朵": "Tender yellow, evenly formed into intact shoots", "继续散失水分。": "Continue moisture loss.", "完成成品干燥。": "Complete drying of the finished tea.", "栗香浓郁带毫香": "Rich chestnut aroma with downy-bud notes", "揉捻后先烘青。": "After rolling, first dry by hot air.", "人工或机械采摘": "Manual or mechanical picking", "尚甘醇、尚鲜爽": "Fairly sweet and mellow, fairly fresh and brisk", "控制青叶转化。": "Control changes in the fresh leaves.", "柔软，匀齐红亮": "Soft, even and bright red", "嫩黄绿、较匀亮": "Tender yellow green, fairly even and bright", "嫩绿较明亮匀整": "Tender green, fairly bright and evenly formed", "浓郁悠长、持久": "Rich, lingering and lasting", "解块（或理条）": "De-clumping (or straightening)", "新绿、清澈明亮": "Fresh green, clear and bright", "绿茶与癌症预防": "Green tea and cancer prevention", "宋代点茶与斗茶": "Song-dynasty whisked tea and tea contests", "茶马古道与边茶": "The Tea Horse Road and border tea", "海陆交通的变化": "Changes in land and sea transport", "茶馆与城市生活": "Teahouses and urban life", "清明谷雨与采茶": "Qingming, Guyu and tea picking", "行业术语的形成": "The development of industry terminology", "浅嫩黄、较明亮": "Pale tender yellow, fairly bright", "茶叶与茶汤实拍": "Photographs of tea leaves and brewed liquor", "白茶冲泡与保存": "Brewing and storing white tea", "黑茶冲泡与保存": "Brewing and storing dark tea", "五项信息分别看": "Consider the five sensory dimensions separately", "茶园管理与采摘": "Tea-garden management and picking", "怎样读秦汉材料": "How to read Qin and Han materials", "11—13世纪": "11th–13th centuries", "宫廷与族群交往": "Interactions between the court and ethnic communities", "设计改变了什么": "What design changed", "关注点怎样扩大": "How the focus broadened", "项目资料怎样说": "What the project documentation says", "2016年7月": "July 2016", "2023年3月": "March 2023", "2026年8月": "August 2026", "文化含义的层次": "Layers of cultural meaning", "庐山市人民政府": "Lushan Municipal People's Government", "衡阳市人民政府": "Hengyang Municipal People's Government", "文成县政协网站": "Wencheng County CPPCC website", "永春县人民政府": "Yongchun County People's Government", "湖南省人民政府": "Hunan Provincial People's Government", "茉莉之乡茉莉香": "Jasmine fragrance in the homeland of jasmine", "故宫博物院院刊": "Palace Museum Journal", "汕尾市人民政府": "Shanwei Municipal People's Government", "过期茶还能喝吗": "Can expired tea still be drunk?", "中国国家博物馆": "National Museum of China", "宋代茶马贸易段": "Passage on Song-dynasty tea-horse trade", "关于茶具文物馆": "About the Museum of Tea Ware", "溧阳市人民政府": "Liyang Municipal People's Government", "福建省人民政府": "Fujian Provincial People's Government", "享誉古今优质茶": "Quality tea renowned through the ages", "宁海县人民政府": "Ninghai County People's Government", "浦江县人民政府": "Pujiang County People's Government", "百丈潭，母亲潭": "Baizhangtan, the Mother Pool", "人民网江西频道": "People.cn Jiangxi channel", "人民网广西频道": "People.cn Guangxi channel", "怀化市人民政府": "Huaihua Municipal People's Government", "紫阳县人民政府": "Ziyang County People's Government", "黔湄601小节": "Qianmei 601 subsection", "湖北咸丰唐崖茶": "Tangya tea from Xianfeng, Hubei", "广西标准化协会": "Guangxi Standardization Association", "细品白茶和绿茶": "Savouring white and green teas", "\"百丈潭茶庄\"": "\"Baizhangtan Tea House\"", "将军峰集团官网": "Jiangjunfeng Group official website", "滋味来源描述": "Source description of taste", "保护产地范围": "Protected geographical area", "复烘至成茶。": "Re-dry to produce the finished tea.", "热处理茶青。": "Heat-treat the fresh tea leaves.", "鲜爽，带回甘": "Fresh and brisk, with a sweet aftertaste", "卷曲形绿茶。": "Curled green tea.", "揉捻、二毛火": "Rolling and second preliminary firing", "绿明，较匀齐": "Bright green, fairly even", "蒙顶甘露干茶": "Dry leaves of Mengding Ganlu", "干燥检验入库": "Drying, inspection and storage", "嫩绿清澈明亮": "Tender green, clear and bright", "嫩绿匀整明亮": "Tender green, even and bright", "开化龙顶干茶": "Dry leaves of Kaihua Longding", "径山茶标准样": "Reference sample of Jingshan tea", "大佛龙井干茶": "Dry leaves of Dafo Longjing", "三青定形提毫": "Third firing to set the shape and bring out the down", "鲜叶先摊晾。": "First spread the fresh leaves to cool.", "午子仙毫干茶": "Dry leaves of Wuzi Xianhao", "紧结，嫩绿。": "Tightly formed, tender green.", "涌溪火青干茶": "Dry leaves of Yongxi Huoqing", "整形后烘焙。": "Roast after shaping.", "复揉、炒三青": "Re-rolling and third pan-firing", "回软后揉捻。": "Roll after the leaves soften again.", "白毫银针干茶": "Dry leaves of Baihao Yinzhen", "鲜嫩，带毫香": "Fresh and tender, with downy-bud aroma", "杏黄色，明净": "Apricot yellow, clear and bright", "杀青后入闷黄": "Heat-fixing followed by yellowing", "萎凋后做青。": "After withering, carry out the agitation-and-resting stage.", "烘干后拣剔。": "Sort after drying.", "凤凰单丛干茶": "Dry leaves of Fenghuang Dancong", "清醇、鲜爽。": "Clean, mellow, fresh and brisk.", "醇厚而回甘。": "Full-bodied with a sweet aftertaste.", "冻顶乌龙干茶": "Dry leaves of Dongding oolong", "文山包种茶样": "Sample of Wenshan Baozhong tea", "条索状、墨绿": "Strand-shaped, dark green", "初焙、包布焙": "Initial roasting and cloth-wrapped roasting", "高长、带花香": "High and lasting, with floral notes", "坦洋工夫干茶": "Dry leaves of Tanyang Gongfu", "甘浓而醇和。": "Sweet, rich and mellow.", "英德红茶干茶": "Dry leaves of Yingde black tea", "九曲红梅干茶": "Dry leaves of Jiuqu Hongmei", "醇和、厚实。": "Mellow and substantial.", "堆闷后复揉。": "Re-roll after heaping and resting.", "尚软，棕褐色": "Fairly soft, brown", "云南熟普洱茶": "Yunnan ripe pu'er tea", "成品形态处理": "Shaping the finished product", "尚鲜浓且纯正": "Fairly fresh and rich, and pure", "起花后复火。": "Re-fire after separating the flowers.", "茶坯复火摊凉": "Re-fire and cool the tea base", "金坛雀舌干茶": "Dry leaves of Jintan Queshe", "嫩绿明亮匀齐": "Tender green, bright and even", "惠明茶·扁形": "Huiming tea — flat type", "当地群体种。": "Local population variety.", "理条后冷却。": "Cool after straightening.", "蒸揉压制定型": "Steam, roll and compress into shape", "天目青顶干茶": "Dry leaves of Tianmu Qingding", "嫩匀、绿明亮": "Tender and even, bright green", "条索紧结绿润": "Tight strands with a green lustre", "青锅（杀青）": "Initial pan-firing (heat-fixing)", "奉化曲毫干茶": "Dry leaves of Fenghua Quhao", "带嫩香或栗香": "With tender or chestnut notes", "揉捻（做形）": "Rolling (shaping)", "烘焙（提香）": "Roasting (aroma enhancement)", "烘干（定型）": "Drying (setting the shape)", "远安黄茶干茶": "Dry leaves of Yuan'an yellow tea", "鲜叶摊放管理": "Managing the spreading of fresh leaves", "嫩香高悦持久": "Pronounced, pleasing and lasting tender aroma", "揉捻后干燥。": "Dry after rolling.", "采收贮藏要求": "Harvesting and storage requirements", "红亮、有金圈": "Bright red, with a golden ring", "方法同解块。": "Use the same method as de-clumping.", "揉捻（揉切）": "Rolling (rolling and cutting)", "黄绿亮、嫩匀": "Bright yellow green, tender and even", "清香较持久。": "Fairly lasting clean aroma.", "香气较持久。": "Fairly lasting aroma.", "香气清而鲜。": "Clean, fresh aroma.", "第二次炒青锅": "Second pan-firing", "鲜叶采摘摊放": "Picking and spreading fresh leaves", "普陀佛茶干茶": "Dry leaves of Putuo Focha", "浦江春毫干茶": "Dry leaves of Pujiang Chunhao", "翠绿明亮匀齐": "Emerald green, bright and even", "鲜嫩高爽持久": "Fresh, tender, high, brisk and lasting", "紧结、尚肥实": "Tightly formed, fairly plump and solid", "黄绿腹、朱边": "Yellow-green centres, vermilion edges", "重庆沱茶干茶": "Dry Chongqing tuocha", "红网时刻新闻": "Rednet Moment News", "鲜醇，回甘。": "Fresh and mellow, with a sweet aftertaste.", "甜香，带花香": "Sweet aroma, with floral notes", "初烘后摊凉。": "Spread to cool after initial drying.", "缙云黄茶干茶": "Dry leaves of Jinyun yellow tea", "嫩匀、绿软亮": "Tender and even, green, soft and bright", "杀青叶散热。": "Dissipate heat from the heat-fixed leaves.", "平锅加温揉。": "Roll in a heated flat pan.", "保护要求主链": "Main process sequence in the protection requirements", "杀青后摊凉。": "Spread to cool after heat-fixing.", "第一次回潮。": "First moisture-redistribution stage.", "清香馥郁持久": "Rich and lasting clean aroma", "花毫香显持久": "Pronounced, lasting floral and downy-bud aromas", "印刷页2表1": "Printed page 2, Table 1", "松针系列特级": "Special grade, pine-needle series", "高、嫩、持久": "High, tender and lasting", "地标加工主链": "Main processing sequence in the GI requirements", "醇厚，无异味": "Full-bodied, without off-flavours", "嫩绿明亮均匀": "Tender green, bright and uniform", "板栗香较持久": "Fairly lasting chestnut aroma", "栗香浓郁持久": "Rich, lasting chestnut aroma", "炒干（足火）": "Pan-drying (final firing)", "甘醇、耐冲泡": "Sweet and mellow, enduring repeated infusions", "百科所有名茶": "All named teas in the encyclopedia", "成人血脂指标": "Blood lipid measures in adults", "多种方法并存": "Coexisting methods", "一种地方做法": "One local practice", "两种使用方式": "Two modes of use", "现代选育记录": "Modern breeding records", "制茶工序记录": "Records of tea-making processes", "多数健康成人": "Most healthy adults", "精制与再加工": "Refining and secondary processing", "事件为何重要": "Why the event matters", "标准化的节点": "A milestone in standardization", "江苏宜兴丁蜀": "Dingshu, Yixing, Jiangsu", "工作室与教育": "Studios and education", "山东淄博博山": "Boshan, Zibo, Shandong", "泾县人民政府": "Jingxian County People's Government", "碧螺春的故事": "The story of Biluochun", "云南省农业厅": "Yunnan Provincial Department of Agriculture", "黄大茶的诞生": "The emergence of Huang Dacha", "品種特性簡介": "Introduction to cultivar characteristics", "珍珠奶茶说明": "Explanation of bubble tea", "宜都茶厂档案": "Yidu Tea Factory archive", "湖南省林业局": "Hunan Provincial Forestry Bureau", "梨山古邁茶園": "Lishan Gumai Tea Garden", "盈科泉 图册": "Yingkequan image album", "滋味甘鲜。": "Sweet and fresh taste.", "避免闷堆。": "Avoid piling up and trapping heat.", "采摘与摊放": "Picking and spreading", "尚嫩绿明亮": "Fairly tender-green and bright", "清香高爽。": "Fresh, brisk aroma.", "炒后散热。": "Dissipate heat after pan-firing.", "鲜醇而回甘": "Fresh and mellow, with returning sweetness", "摊开鲜叶。": "Spread out the fresh leaves.", "烘烤与摊凉": "Baking and cooling", "清香持久。": "Lasting fresh aroma.", "鲜爽、回甘": "Fresh, brisk, and sweet in the finish", "庐山云雾茶": "Lushan Yunwu Tea", "味浓、纯正": "Strong, clean taste", "曲毫（炒）": "Curling the downy leaves (pan-firing)", "峨眉竹叶青": "Emei Zhuyeqing", "足火与精制": "Final firing and refining", "长兴紫笋茶": "Changxing Zisun Cha", "初烘、复烘": "Initial and repeat baking", "杀青、清风": "Heat-fixing and air-cooling", "鲜醇甘爽。": "Fresh, mellow, sweet, and brisk.", "清远悠长。": "Delicate and lingering.", "初烘、足干": "Initial baking and final drying", "醇，无异味": "Mellow, without off-flavours", "黄绿明亮。": "Bright yellow-green.", "筛选、包装": "Sorting and packaging", "鲜醇、爽口": "Fresh, mellow, and refreshing", "甘醇回味。": "Sweet, mellow finish.", "浓郁而高。": "Rich and pronounced.", "香气持久。": "Lasting aroma.", "整理与干燥": "Finishing and drying", "可呈浅杏黄": "May be pale apricot-yellow", "清甜、醇爽": "Lightly sweet, mellow, and brisk", "复烘、复包": "Repeat baking and wrapping", "甘醇、甜爽": "Sweet, mellow, and brisk", "初包、二炒": "Initial wrapping and second pan-firing", "复烘与复闷": "Repeat baking and covered yellowing", "微黄而明亮": "Slightly yellow and bright", "绿叶红镶边": "Green leaves with red edges", "铁罗汉干茶": "Dry Tieluohan tea", "半天腰茶样": "Bantianyao tea sample", "黄亮、薄软": "Bright yellow, thin, and soft", "清长花香。": "Delicate, lasting floral aroma.", "炒菁、揉捻": "Pan-fixing and rolling", "绿叶镶红边": "Green leaves edged in red", "白毫乌龙茶": "Baihao Oolong", "滋味浓郁。": "Rich taste.", "熏焙、复火": "Smoke-baking and refiring", "工夫红茶。": "Gongfu black tea.", "采摘、分级": "Picking and grading", "毛火、足火": "Initial and final firing", "遵义红干茶": "Dry Zunyi Hong tea", "颗粒形做形": "Shaping into granules", "干茶与茶汤": "Dry tea and tea liquor", "醇和、尚浓": "Mellow and fairly strong", "筛分、拼配": "Sieving and blending", "杀青、初揉": "Heat-fixing and initial rolling", "灌封、筑茶": "Filling, sealing, and compacting the tea", "蒸茶、紧压": "Steaming and compression", "筛分、露茶": "Sieving and exposing the tea", "浓郁、持久": "Rich and lasting", "人工后发酵": "Induced post-fermentation", "复窨或提花": "Repeat scenting or final fragrance lift", "醇厚、爽口": "Full-bodied and refreshing", "提花与匀堆": "Final fragrance lift and batch blending", "茶汤澄黄。": "Clear yellow liquor.", "清洗、甩干": "Washing and spin-drying", "武阳春雨茶": "Wuyang Chunyu Cha", "细秀、翠绿": "Fine, elegant, and emerald-green", "绿、尚明亮": "Green and fairly bright", "茶汤较厚。": "Relatively full-bodied liquor.", "压成砖形。": "Press into a brick.", "易武车顺号": "Yiwu Cheshunhao", "大益熟茶节": "Dayi Ripe Tea Festival", "黄浓，明亮": "Deep yellow and bright", "二青叶分筛": "Sieving leaves after the second heating", "嫩绿软亮细": "Tender-green, soft, bright, and fine", "醇厚、鲜爽": "Full-bodied, fresh, and brisk", "嫩匀尚红亮": "Tender and even; fairly bright red", "抖散散热。": "Shake apart and dissipate heat.", "精制成品。": "Refine into the finished product.", "红亮带金圈": "Bright red with a golden ring", "醇厚、甘爽": "Full-bodied, sweet, and brisk", "明亮、柔软": "Bright and soft", "甜醇、鲜爽": "Sweet, mellow, fresh, and brisk", "红匀有光泽": "Even red colour with a sheen", "宁海望海茶": "Ninghai Wanghai Cha", "较鲜醇爽口": "Relatively fresh, mellow, and refreshing", "香气浓爽。": "Rich, brisk aroma.", "第三次理条": "Third straightening", "香气清鲜。": "Fresh, clean aroma.", "鲜叶摊青。": "Spread the fresh leaves.", "湖红工夫茶": "Huhong Gongfu Tea", "初制·凉青": "Primary processing · cooling the fresh leaves", "初制·揉捻": "Primary processing · rolling", "精制·摊凉": "Refining · cooling", "米砖茶干茶": "Dry Mizhuan brick tea", "尚绿、明净": "Fairly green, clear, and clean", "嫩绿、匀亮": "Tender-green, even, and bright", "滋味回甘。": "Returning sweetness.", "鲜爽甘醇。": "Fresh, brisk, sweet, and mellow.", "嫩绿，明亮": "Tender-green and bright", "肥嫩，明亮": "Plump, tender, and bright", "鲜活尚匀整": "Lively and fairly even", "采收茶青。": "Harvest the fresh tea leaves.", "清香浓郁。": "Rich, fresh aroma.", "摊凉、复烘": "Cooling and repeat baking", "揉成条索。": "Roll into strands.", "初步干燥。": "Initial drying.", "机械理条。": "Mechanical straightening.", "清雅、持久": "Delicate and lasting", "杀透杀匀。": "Heat-fix thoroughly and evenly.", "杀青与冷却": "Heat-fixing and cooling", "密封保存。": "Store in sealed packaging.", "黄绿较明亮": "Yellow-green and relatively bright", "鲜叶摊晾。": "Spread fresh leaves to air.", "仁化白毛茶": "Renhua Baimao Cha", "雅致持久。": "Elegant and lasting.", "雪韵700": "Xueyun 700", "黄色、柔亮": "Yellow, soft, and bright", "绿翠、明亮": "Emerald-green and bright", "高鲜、持久": "Pronounced, fresh, and lasting", "醇鲜、回甘": "Mellow and fresh, with returning sweetness", "尚匀整明亮": "Fairly even and bright", "橘红、明亮": "Orange-red and bright", "机械炒青锅": "Mechanical green-tea pan-firing vessel", "嫩匀红尚亮": "Tender and even; red and fairly bright", "浓醇而回甘": "Strong and mellow, with returning sweetness", "呈毛笔形状": "Shaped like a writing brush", "解块或理条": "Breaking up clumps or straightening", "正在服药者": "People taking medication", "读法与语境": "Ways of reading and context", "运输与交换": "Transport and exchange", "潮州工夫茶": "Chaozhou Gongfu Tea", "白族三道茶": "Bai three-course tea", "工具与手法": "Tools and techniques", "戏曲与日常": "Opera and everyday life", "材料与成型": "Materials and forming", "结构与用途": "Structure and use", "传说的意义": "The meaning of legends", "中茶502": "Zhongcha 502", "庐云1号段": "Luyun No. 1 section", "清香、略生": "Fresh aroma, slightly raw", "鸿雁12号": "Hongyan No. 12", "孕期与备孕": "Pregnancy and preparing for pregnancy", "植物与栽培": "Plants and cultivation", "传播与限度": "Dissemination and limitations", "社会与观念": "Society and ideas", "社会与文化": "Society and culture", "文化与饮法": "Culture and drinking practices", "工艺与产区": "Processing and growing regions", "城市与日常": "Cities and everyday life", "知识与技术": "Knowledge and techniques", "工艺与边界": "Processing and evidence limits", "可见的器物": "Surviving objects", "寓意的来源": "Sources of symbolism", "生产性保护": "Safeguarding through productive practice", "审美与吉祥": "Aesthetics and auspicious symbolism", "萌趣与盲盒": "Playful cuteness and blind boxes", "松阳新闻网": "Songyang News Network", "臺灣特色茶": "Taiwan's distinctive teas", "故宫博物院": "The Palace Museum", "成都博物馆": "Chengdu Museum", "东方美人茶": "Oriental Beauty Tea", "六安黄大茶": "Lu'an Huang Dacha", "紫砂提梁壶": "Zisha teapot with an overhead handle", "书页501": "Book page 501", "浙江省政协": "Zhejiang Provincial CPPCC", "寿宁新闻网": "Shouning News Network", "茶之三境界": "Three realms of the way of tea", "红乌龙起源": "Origins of red oolong", "新北市政府": "New Taipei City Government", "有效期3年": "Valid for 3 years", "鲜叶采选": "Picking and selecting fresh leaves", "搓团显毫": "Rubbing into balls to reveal down", "生长环境": "Growing environment", "感官品质": "Sensory qualities", "嫩香持久": "Lasting tender-leaf aroma", "浅绿明亮": "Bright pale green", "搓团提毫": "Rubbing into balls to bring out down", "分批薄摊": "Spread thinly in batches", "绿、较明": "Green and relatively bright", "清香纯正": "Clean, fresh aroma", "嫩绿匀齐": "Tender-green and even", "红锅杀青": "Heat-fixing in a hot pan", "醇厚回甜": "Full-bodied with a sweet finish", "浓郁栗香": "Rich chestnut aroma", "热风杀青": "Hot-air heat-fixing", "绿而清澈": "Green and clear", "清高持久": "Fresh, pronounced, and lasting", "高浓持久": "Pronounced, rich, and lasting", "干燥成茶": "Drying into finished tea", "分筛归堆": "Sieving into grades and combining batches", "二青造型": "Shaping during the second heating", "做形炒干": "Shaping and pan-drying", "嫩匀鲜活": "Tender, even, and lively", "分级摊青": "Grading and spreading fresh leaves", "清澈绿亮": "Clear, bright green", "嫩匀明亮": "Tender, even, and bright", "整形提毫": "Shaping and bringing out down", "鲜活明亮": "Lively and bright", "拣草摊青": "Removing stray plant matter and spreading leaves", "嫩绿清亮": "Tender-green, clear, and bright", "提毫收锅": "Bringing out down before removing from the pan", "醇爽回甘": "Mellow and brisk, with returning sweetness", "提毫足干": "Bringing out down and drying fully", "分选鲜叶": "Sorting fresh leaves", "鲜醇清爽": "Fresh, mellow, and refreshing", "芽叶分选": "Sorting buds and leaves", "寿眉干茶": "Dry Shoumei tea", "烘焙提香": "Baking to develop aroma", "黄绿清亮": "Clear, bright yellow-green", "完成干燥": "Completing drying", "分层烘焙": "Baking in layers", "低温久烘": "Prolonged low-temperature baking", "醇滑而甜": "Mellow, smooth, and sweet", "黄绿光亮": "Lustrous yellow-green", "金黄明亮": "Bright golden yellow", "茶菁选择": "Selecting fresh tea leaves", "圆柔醇厚": "Rounded, soft, and full-bodied", "琥珀略红": "Amber with a slight red tint", "祁门工夫": "Qimen Gongfu", "红艳匀亮": "Vivid red, even, and bright", "高锐幽远": "Pronounced, penetrating, and lingering", "甜香高长": "Pronounced, lasting sweet aroma", "宜红工夫": "Yihong Gongfu", "红艳成朵": "Vivid red, with intact bud-leaf units", "纯正持久": "Clean and lasting", "高温干燥": "High-temperature drying", "舒展活泛": "Unfurled and lively", "红黄明亮": "Bright reddish yellow", "黑褐粗老": "Blackish-brown, coarse, and mature", "陈香纯正": "Clean aged aroma", "配料渥堆": "Blending ingredients and pile fermentation", "扎封锥封": "Tying and cone-shaped sealing", "渥堆发酵": "Pile fermentation", "醇和纯净": "Mellow and clean", "南路边茶": "Southern-route border tea", "橙黄而亮": "Bright orange-yellow", "色泽黑亮": "Glossy black colour", "墨绿色泽": "Deep-green colour", "浓厚回甘": "Strong, full-bodied, with returning sweetness", "红褐色泽": "Reddish-brown colour", "鲜灵悠长": "Fresh, lively, and lingering", "茶坯处理": "Preparing the tea base", "通花散热": "Turning and aerating the flower-tea mixture to release heat", "带花烘焙": "Baking with flowers", "微波杀青": "Microwave heat-fixing", "嫩香高长": "Pronounced, lasting tender-leaf aroma", "嫩绿匀亮": "Tender-green, even, and bright", "紧条理条": "Tightening and straightening strands", "甜醇甘鲜": "Sweet, mellow, and fresh", "三杯香茶": "Sanbeixiang Cha", "清爽醇厚": "Refreshing and full-bodied", "肥厚成朵": "Plump, thick, intact bud-leaf units", "清醇爽口": "Clean, mellow, and refreshing", "玫瑰红色": "Rose-red colour", "压制成型": "Pressing into shape", "采选原料": "Selecting raw material", "橙黄透亮": "Clear, bright orange-yellow", "棉纸包装": "Wrapping in tissue paper", "杀青揉捻": "Heat-fixing and rolling", "嫩匀肥壮": "Tender, even, plump, and robust", "回锅干燥": "Returning to the pan for drying", "轻度揉捻": "Light rolling", "回软复潮": "Softening and moisture equilibration", "鲜醇浓厚": "Fresh, mellow, and full-bodied", "分筛精制": "Sieving and refining", "雪水云绿": "Xueshui Yunlü", "产品分级": "Product grading", "醇厚鲜爽": "Full-bodied, fresh, and brisk", "摊晾回潮": "Air-cooling and moisture equilibration", "干茶整理": "Finishing the dry tea", "初烘做形": "Initial baking and shaping", "筛分整理": "Sieving and finishing", "机械青锅": "Mechanical initial pan-firing", "手工辉锅": "Manual finishing pan-firing", "定形干燥": "Setting the shape and drying", "嫩香浓郁": "Rich tender-leaf aroma", "足火烘干": "Final firing to dry fully", "浓厚甘爽": "Strong, full-bodied, sweet, and brisk", "嫩艳匀红": "Tender, vivid, and evenly red", "黄绿尚亮": "Yellow-green and fairly bright", "嫩绿软亮": "Tender-green, soft, and bright", "延祥贡茶": "Yanxiang Gongcha", "摊凉入库": "Cooling and placing in storage", "蜜绿黄亮": "Honey-green with a bright yellow tone", "浮梁绿茶": "Fuliang Lücha", "鲜爽馥郁": "Fresh, brisk, and richly aromatic", "分拣包装": "Sorting and packaging", "带有花香": "With a floral aroma", "紧结显毫": "Tightly formed with visible down", "提香提毫": "Developing aroma and bringing out down", "明亮悦目": "Bright and pleasing", "醇厚尚正": "Full-bodied and fairly clean", "干燥初筛": "Drying and preliminary sieving", "窝筛分筛": "Basket sieving and grading", "下炕关堆": "Removing from the drying bed and piling", "浓醇、鲜": "Strong, mellow, and fresh", "嫩黄均整": "Tender-yellow and even", "多次烘干": "Repeated drying", "复揉理条": "Repeat rolling and straightening", "澄清明亮": "Clear and bright", "鲜叶筛选": "Sorting fresh leaves", "精制加工": "Refining", "白毫早。": "Baihaozao.", "产品贮藏": "Product storage", "甜醇滑爽": "Sweet, mellow, smooth, and brisk", "成品拼配": "Blending the finished product", "细紧显毫": "Fine and tightly formed, with visible down", "甜醇鲜爽": "Sweet, mellow, fresh, and brisk", "浓厚尚爽": "Strong, full-bodied, and fairly brisk", "黄绿尚匀": "Yellow-green and fairly even", "毫香显露": "Downy-leaf aroma evident", "一次窨花": "One flower-scenting cycle", "黄绿清澈": "Clear yellow-green", "人工发酵": "Induced fermentation", "红、明亮": "Red and bright", "醇厚滑口": "Full-bodied and smooth", "紧直绿润": "Tight, straight, and lustrous green", "整理去杂": "Finishing and removing extraneous material", "黄绿成朵": "Yellow-green, with intact bud-leaf units", "醇香浓厚": "Mellow aroma and full body", "嫩绿成朵": "Tender-green, with intact bud-leaf units", "高而持久": "Pronounced and lasting", "清香高锐": "Fresh and penetrating aroma", "前冈辉白": "Qiangang Huibai", "馥郁持久": "Richly aromatic and lasting", "尚绿明亮": "Fairly green and bright", "烘笼干燥": "Drying in a baking basket", "紧条做形": "Tightening strands and shaping", "纯正风味": "Clean flavour", "红而稍暗": "Red and slightly dull", "汤色红浓": "Deep red liquor", "醇厚甘和": "Full-bodied, sweet, and gentle", "醇厚甘美": "Full-bodied and pleasantly sweet", "理条搓揉": "Straightening and rubbing", "鲜绿嫩匀": "Fresh green, tender, and even", "淡绿清澈": "Clear pale green", "持久鲜嫩": "Lasting freshness and tenderness", "摊放烘焙": "Spreading and baking", "翻炒提香": "Stir-firing to develop aroma", "柔嫩明亮": "Soft, tender, and bright", "甜醇爽滑": "Sweet, mellow, brisk, and smooth", "栗香浓郁": "Rich chestnut aroma", "手工造型": "Manual shaping", "原料检验": "Raw-material inspection", "理条提毫": "Straightening and bringing out down", "甘醇爽口": "Sweet, mellow, and refreshing", "鲜艳红亮": "Vivid, bright red", "鲜叶分级": "Grading fresh leaves", "嫩绿匀净": "Tender-green, even, and clean", "兰香带甜": "Orchid aroma with sweetness", "单芽采选": "Selecting single buds", "整理入库": "Finishing and storing", "完整嫩匀": "Intact, tender, and even", "慢烤细烘": "Slow, gentle baking", "青锅理条": "Straightening in the initial pan", "鲜醇干爽": "Fresh, mellow, and dry-brisk", "匀整红亮": "Even, bright red", "茶香纯正": "Clean tea aroma", "完全冷却": "Cooling completely", "初次烘干": "Initial drying", "感官版本": "Sensory-description version", "龙珠2号": "Longzhu No. 2", "采收要求": "Harvest requirements", "冷却回潮": "Cooling and moisture equilibration", "初干整形": "Initial drying and shaping", "小米汤色": "Millet-soup colour", "二次摊凉": "Second cooling", "匀齐成朵": "Even, intact bud-leaf units", "金黄透亮": "Clear, bright golden yellow", "包装入库": "Packaging and storage", "软嫩匀齐": "Soft, tender, and even", "清风摊晾": "Air-cooling and spreading", "系统综述": "Systematic review", "生活礼俗": "Everyday rites and customs", "三道寓意": "Symbolism of the three courses", "瑶族油茶": "Yao oil tea", "多地传承": "Transmission in multiple places", "地方仪式": "Local ritual", "职业茶艺": "Professional tea arts", "白叶1号": "Baiye No. 1", "青心大冇": "Qingxin Damao", "庐云1号": "Luyun No. 1", "黄而明亮": "Yellow and bright", "川茶3号": "Chuancha No. 3", "丹霞2号": "Danxia No. 2", "西南茶区": "Southwestern tea region", "青藏高原": "Qinghai-Tibet Plateau", "16世纪": "16th century", "斯里兰卡": "Sri Lanka", "动物造型": "Animal forms", "历史语境": "Historical context", "证据方法": "Methods of evidence assessment", "史料分层": "Distinguishing levels of historical evidence", "断代纠错": "Correcting chronology", "文人收藏": "Literati collecting", "文化表达": "Cultural expression", "陶塑传承": "Transmission of ceramic sculpture", "中国香港": "Hong Kong, China", "历史价值": "Historical value", "工艺线索": "Clues to craft techniques", "养宠习惯": "Tea-pet care habits", "具体记录": "Specific records", "科学研究": "Scientific research", "传播事件": "Dissemination event", "温感材料": "Temperature-sensitive materials", "江苏无锡": "Wuxi, Jiangsu", "游戏IP": "Game IP", "陶瓷产业": "Ceramics industry", "灌浆修坯": "Slip casting and trimming", "设计记录": "Design record", "证据缺口": "Evidence gap", "浙江在线": "Zhejiang Online", "茶道尚和": "Harmony in the way of tea", "茶叶科学": "Journal of Tea Science", "资源科学": "Resources Science", "茶叶之路": "The Tea Road", "鹰形陶鼎": "Eagle-shaped ceramic ding", "羊岩茶场": "Yangyan Tea Farm", "江西日报": "Jiangxi Daily", "红乌龙茶": "Red Oolong Tea", "胶东在线": "Jiaodong Online", "中粮集团": "COFCO Group", "清香。": "Fresh aroma.", "绿明亮": "Bright green", "拉老火": "Final high firing", "尚绿明": "Fairly green and bright", "尚鲜醇": "Fairly fresh and mellow", "精加工": "Fine processing", "鲜醇。": "Fresh and mellow.", "芳香。": "Fragrant.", "纯浓。": "Clean and strong.", "豌豆香": "Pea aroma", "杀二青": "Second heat-fixing", "浅杏黄": "Pale apricot-yellow", "鲜纯。": "Fresh and clean.", "黄茶。": "Yellow tea.", "铁观音": "Tieguanyin", "半天鹞": "Bantianyao", "似桂花": "Resembling osmanthus", "膨风茶": "Pengfeng Cha", "晒、翻": "Sunning and turning", "琥珀色": "Amber", "轻萎凋": "Light withering", "花卷茶": "Huajuan Cha", "陈香。": "Aged aroma.", "甘鲜。": "Sweet and fresh.", "馥郁。": "Richly aromatic.", "嫩栗香": "Tender chestnut aroma", "央广网": "CNR", "有栗香": "With chestnut aroma", "复包揉": "Repeat cloth-wrapped rolling", "再复炒": "Further pan-firing", "明亮等": "Bright, among other qualities", "红明亮": "Bright red", "尚红匀": "Fairly evenly red", "长摊青": "Prolonged spreading of fresh leaves", "尚高长": "Fairly pronounced and lasting", "较鲜爽": "Relatively fresh and brisk", "炒辉锅": "Finishing pan-firing", "玉白色": "Jade-white colour", "紧压茶": "Compressed tea", "单芽。": "Single buds.", "茗眉茶": "Mingmei Cha", "奶蜜香": "Milky-honey aroma", "蜜香。": "Honey aroma.", "熟果香": "Ripe-fruit aroma", "大宗茶": "Bulk tea", "栗香显": "Distinct chestnut aroma", "嫩黄绿": "Tender yellow-green", "申请人": "Applicant", "紫阳种": "Ziyang Zhong", "槠叶齐": "Zhuyeqi", "东南亚": "Southeast Asia", "可持续": "Sustainable", "工作室": "Studio", "热膨胀": "Thermal expansion", "龙井茶": "Longjing Tea", "玉辟邪": "Jade bixie beast", "农业部": "Ministry of Agriculture", "李彦龙": "Li Yanlong", "王永生": "Wang Yongsheng", "铜仁网": "Tongren Network", "人民网": "People's Daily Online", "摊放": "Spreading", "辉锅": "Finishing pan-firing", "鲜醇": "Fresh and mellow", "毛火": "Initial firing", "整形": "Shaping", "干茶": "Dry tea", "浓醇": "Strong and mellow", "复揉": "Repeat rolling", "提香": "Aroma development", "甩条": "Flicking into strands", "飘簸": "Winnowing", "嫩香": "Tender-leaf aroma", "绿亮": "Bright green", "二青": "Second heating", "辉干": "Polishing and drying", "检验": "Inspection", "纯正": "Clean and true to type", "做条": "Forming strands", "初烘": "Initial baking", "二锅": "Second pan", "萎凋": "Withering", "芬芳": "Fragrant", "炒青": "Pan-firing", "复炒": "Repeat pan-firing", "初闷": "Initial covered yellowing", "显黄": "Developing yellow colour", "熏烟": "Smoking", "筛分": "Sieving", "摇青": "Shaking and bruising", "橙红": "Orange-red", "祁红": "Qimen black tea", "细紧": "Fine and tightly formed", "红匀": "Evenly red", "甜醇": "Sweet and mellow", "浓爽": "Strong and brisk", "渥堆": "Pile fermentation", "发花": "Fungal flowering", "初制": "Primary processing", "熟普": "Ripe Pu'er", "复火": "Refiring", "幼嫩": "Very tender", "窨花": "Flower scenting", "清高": "Fresh and pronounced", "嫩匀": "Tender and even", "清风": "Air-cooling", "整理": "Finishing", "黄绿": "Yellow-green", "鲜叶": "Fresh leaves", "解块": "Breaking up clumps", "压制": "Pressing", "晒干": "Sun-drying", "蒸软": "Steaming to soften", "清雅": "Delicate", "一青": "First heating", "高锐": "Pronounced and penetrating", "栗香": "Chestnut aroma", "凉青": "Cooling the fresh leaves", "捡剔": "Picking out unwanted material", "拣枝": "Removing twigs", "再干": "Further drying", "回溯": "Tracing back", "红明": "Bright red", "切细": "Cutting finely", "复制": "Secondary processing", "持久": "Lasting", "浓郁": "Rich", "稍暗": "Slightly dull", "筛制": "Processing by sieving", "水洗": "Washing with water", "三揉": "Third rolling", "筛选": "Filter", "爽醇": "Brisk and mellow", "焙烘": "Baking", "醇浓": "Mellow and strong", "精拣": "Fine sorting", "浪菁": "Tossing and bruising fresh leaves", "米砖": "Mizhuan brick tea", "红暗": "Dull red", "拼堆": "Blending batches", "抖簸": "Shaking and winnowing", "造形": "Shaping", "醇鲜": "Mellow and fresh", "散热": "Heat dissipation", "浓香": "Rich aroma", "柔嫩": "Soft and tender", "乌黑": "Jet-black", "高鲜": "Pronounced and fresh", "烘青": "Baked green tea", "挥锅": "Finishing pan-firing (source wording: 挥锅)", "收鲜": "Receiving fresh leaves", "碧绿": "Jade-green", "全芽": "Entirely buds", "焙香": "Baking to develop aroma", "清醇": "Clean and mellow", "花茶": "Scented tea", "匀亮": "Even and bright", "浓烈": "Strong and intense", "挑选": "Selecting", "二炒": "Second pan-firing", "万吨": "10,000 tonnes", "植物": "Plants", "考古": "Archaeology", "食药": "Food and medicine", "文献": "Written sources", "贸易": "Trade", "器物": "Material objects", "欧洲": "Europe", "北美": "North America", "埃及": "Egypt", "全球": "Worldwide", "遗产": "Heritage", "铭文": "Inscription", "砚滴": "Inkstone water dropper", "动画": "Animation", "茶旅": "Tea tourism", "陆羽": "Lu Yu", "刘毅": "Liu Yi", "江苏": "Jiangsu", "江西": "Jiangxi", "广西": "Guangxi", "安徽": "Anhui", "陕西": "Shaanxi", "云南": "Yunnan", "西藏": "Tibet", "天津": "Tianjin", "辽宁": "Liaoning", "新疆": "Xinjiang", "澳门": "Macao", "醇": "Mellow", "1.晒青毛茶加工流程。鲜叶→杀青→摊凉→揉捻→晒干→包装。加工要点：鲜叶：新鲜、完整、匀净，不带马蹄、茶果、老叶和非茶叶夹杂物。杀青：分别用铁锅杀青和滚筒杀青机杀青。铁锅锅壁温度180～230℃，时间13-15分钟，滚筒杀青机锅壁温度230～280℃，时间4-6分钟。摊凉：摊叶厚度在10～15cm。春茶摊晾2-3小时，夏秋茶摊晾3-5小时，含水率70%～74%。揉捻：分别用手揉和机揉。手揉一般“一锅一揉”，机揉每筒25～30kg杀青叶。特级叶揉捻5-6分钟，一二级叶揉捻8-10分钟。揉捻成条率60%～80%。晒干：人工抖散后薄摊于晒场，摊晒叶厚度在1～2cm。在全日照下晒5-8小时。晒后含水率8%～10%，手折茶梗易断。2.红茶加工流程。鲜叶→萎凋→揉捻→发酵→干燥→包装。加工要点：鲜叶：新鲜、完整、匀净，不带马蹄、茶果、老叶和非茶叶夹杂物。萎凋：温度20～25℃，相对湿度60%～70%。萎凋叶摊叶厚度1～2cm。特级原料萎凋6-8小时，一二三级原料萎凋8-12小时。萎凋后茶叶含水量58%～61%。揉捻：用50或60型揉捻机，特级投叶量20～25kg，一二三级投叶量25～30kg。揉捻至手握茶坯有汁液外溢，茶条橙黄色，有浓厚青气味。发酵：温度25～28℃，相对湿度90%以上，空气流通。春茶发酵时间4-6小时，夏秋茶发酵时间3-5小时。发酵程度，发酵叶呈均匀黄铜色，有花果香或糖香散发。干燥：温度18～25℃，干燥时间2-3小时，茶叶含水量为≤6%。3.绿茶加工流程。鲜叶→杀青→摊凉→揉捻→烘干→包装。加工要点：鲜叶：新鲜、完整、匀净，不带马蹄、茶果、老叶和非茶叶夹杂物。杀青：分别用铁锅杀青和滚筒杀青机杀青。铁锅锅壁温度200～260℃，时间8-10分钟，滚筒杀青机锅壁温度260～300℃，时间4-6分钟。摊凉：摊叶厚度在10～15cm。春茶摊晾2-3小时，夏秋茶摊晾3-5小时，含水率70%～74%。揉捻：分别用手揉和机揉。手揉一般“一锅一揉”，机揉每筒25～30kg杀青叶。特级叶揉捻5-6分钟，一二级叶揉捻10-15分钟。揉捻成条率60%～80%。烘干：烘干分为毛火和足火。毛火进风温度为110～125℃，摊叶厚度约1cm，全程约12分钟左右，毛火茶含水率为20%～25%。足火进风温度为90～100℃，摊叶厚度1～2cm，足火茶含水率4%～6%，手捏叶即成粉末为适度。4.普洱紧压茶加工流程。晒青散茶→发酵→干燥→筛制→蒸压→干燥→检验→包装。加工要点：发酵：发酵池内，每堆8～10t，堆高1.2～1.5cm。堆内温度45～55℃左右。渥堆最适时间7月至11月，渥堆时长38-42天。干燥：茶堆开沟通风自然干燥，茶叶含水率达13%左右。筛制：先后用风筛机、智能色选机、人工挑选和静电拣梗机拣剔夹杂物。蒸压：放入专用蒸桶，蒸汽蒸10秒左右。普洱熟茶紧压茶和工艺茶用液压机压制。干燥：在35～40℃的干燥室干燥36-48小时": "1. Processing flow for sun-dried primary tea. Fresh leaves → heat-fixing → cooling → rolling → sun-drying → packaging. Key processing points: Fresh leaves: fresh, intact, uniform and clean, without woody stem heels, tea fruits, old leaves or non-tea foreign matter. Heat-fixing: use either an iron pan or a drum heat-fixing machine. The iron pan wall temperature is 180–230°C for 13–15 minutes; the drum machine wall temperature is 230–280°C for 4–6 minutes. Cooling: spread the leaves 10–15 cm deep. Air spring tea for 2–3 hours and summer and autumn tea for 3–5 hours, to a moisture content of 70%–74%. Rolling: use either hand or machine rolling. Hand rolling generally follows the principle of one panful per rolling batch; machine rolling uses 25–30 kg of heat-fixed leaves per drum. Roll special-grade leaves for 5–6 minutes and first- and second-grade leaves for 8–10 minutes. The proportion formed into strips should be 60%–80%. Sun-drying: loosen the leaves by hand and spread them thinly over the drying ground, 1–2 cm deep. Dry in full sunlight for 5–8 hours. After drying, moisture content should be 8%–10%, and stems should snap easily when bent by hand. 2. Black tea processing flow. Fresh leaves → withering → rolling → oxidation → drying → packaging. Key processing points: Fresh leaves: fresh, intact, uniform and clean, without woody stem heels, tea fruits, old leaves or non-tea foreign matter. Withering: 20–25°C and 60%–70% relative humidity, with leaves spread 1–2 cm deep. Wither special-grade material for 6–8 hours and first-, second- and third-grade material for 8–12 hours, to a moisture content of 58%–61%. Rolling: use a model 50 or 60 rolling machine, with a charge of 20–25 kg for special grade or 25–30 kg for first, second and third grades. Roll until juice seeps out when the leaves are held in the hand, the strips are orange-yellow, and a strong green aroma remains. Oxidation: 25–28°C, relative humidity at least 90%, and good air circulation. Allow 4–6 hours for spring tea and 3–5 hours for summer and autumn tea. At the appropriate degree of oxidation, the leaves are uniformly brass-coloured and release floral, fruity or sugary aromas. Drying: 18–25°C for 2–3 hours, to a leaf moisture content of ≤6%. 3. Green tea processing flow. Fresh leaves → heat-fixing → cooling → rolling → hot-air drying → packaging. Key processing points: Fresh leaves: fresh, intact, uniform and clean, without woody stem heels, tea fruits, old leaves or non-tea foreign matter. Heat-fixing: use either an iron pan or a drum heat-fixing machine. The iron pan wall temperature is 200–260°C for 8–10 minutes; the drum machine wall temperature is 260–300°C for 4–6 minutes. Cooling: spread the leaves 10–15 cm deep. Air spring tea for 2–3 hours and summer and autumn tea for 3–5 hours, to a moisture content of 70%–74%. Rolling: use either hand or machine rolling. Hand rolling generally follows the principle of one panful per rolling batch; machine rolling uses 25–30 kg of heat-fixed leaves per drum. Roll special-grade leaves for 5–6 minutes and first- and second-grade leaves for 10–15 minutes. The proportion formed into strips should be 60%–80%. Hot-air drying: this consists of initial and final drying. For initial drying, use an inlet air temperature of 110–125°C and a leaf layer approximately 1 cm deep for about 12 minutes in total, to a moisture content of 20%–25%. For final drying, use an inlet air temperature of 90–100°C and a leaf layer 1–2 cm deep, to a moisture content of 4%–6%; the leaves should crumble to powder when pinched. 4. Compressed Pu'er tea processing flow. Sun-dried loose tea → fermentation → drying → screening and sorting → steaming and pressing → drying → inspection → packaging. Key processing points: Fermentation: in a fermentation tank, each pile contains 8–10 t and is 1.2–1.5 cm high. The internal pile temperature is approximately 45–55°C. The most suitable period for pile fermentation is July to November, and fermentation lasts 38–42 days. Drying: open ventilation channels through the tea pile for natural drying, to a moisture content of approximately 13%. Screening and sorting: remove foreign matter successively with an air-screen separator, intelligent colour sorter, manual picking and electrostatic stem separator. Steaming and pressing: place the tea in a dedicated steaming cylinder and steam for about 10 seconds. Compressed ripe Pu'er and shaped craft teas are pressed with a hydraulic press. Drying: dry in a drying room at 35–40°C for 36–48 hours.", "青田御茶的加工工艺分：传统手工工艺和现代工艺。1.传统手工工艺流程。鲜叶摊放→青锅→回潮→辉锅→干茶分筛→成品。加工要点：（1）鲜叶摊放。鲜叶及时薄摊于竹匾，厚度2cm（1kg/m2），置于通风良好处6小时以上，至青气消、清香显，分级摊放。（2）青锅。电炒锅温100～120℃，每锅投叶100～150g，抖炒2-3分钟，至软、色暗绿，结合手法炒至茶条扁平（含水率30%）起锅。（3）回潮。青锅叶簸扬拣剔后摊开，盖湿布回潮30-60分钟，防闷黄，促色翠。（4）辉锅。锅温60～80℃，投叶250～300g，炒至茶条软、毫毛露，升温至90℃磨光茸毛，收紧条索，再降温至50℃炒至足干（含水率6%）出锅，及时摊凉防闷黄。（5）干茶分筛。摊凉干茶筛分2～3档，同级归类、装袋、标识、入库。2.现代工艺流程。鲜叶摊放→一青→二青→摊凉回潮→脱毫→辉锅→干茶分筛→成品。加工要点：（1）鲜叶摊放。在清洁、阴凉通风处，将鲜叶薄摊于竹匾，厚度2cm，摊放8-16小时，至叶面萎缩、叶质变软、叶色转暗绿、青气消失、清香显露，含水率降至70%±2%。（2）一青。扁茶机青锅温度190～210℃，每锅投叶20～40g，压力由轻至重，压扁不结饼，后及时摊凉避免闷黄。（3）二青。一青叶摊凉回潮后，在扁茶机中进行，下锅温度180～160℃，锅温由高到低，每锅50～100g，至芽叶扁平、色绿一致，含水率15%～20%时出叶。（4）摊凉回潮。二青叶出锅后摊凉约60分钟。（5）脱毫。采用辉干机，不开温度，处理30-60分钟。（6）辉锅。以2.0A或3.0A辉锅机为例，温度100～80℃时投叶，每锅3～4kg，茶叶受热回软后打开热风开关排热气，含水率达7%～8%时，调温至120～130℃提香，约2-3分钟后茶叶烫手即可出茶停机。全程约1小时，茶叶应扁平光直、色嫩绿光润，含水率6.5%以下，出锅后立即摊凉。（7）干茶分筛。摊凉好的干茶用不同孔径茶筛分2～3档，去黄片、拣梗剔杂物，按同级筛号归堆、装袋、标识、入库。": "Qingtian Yucha is processed using either traditional handcrafting or a modern method. 1. Traditional handcrafted processing flow. Spreading fresh leaves → initial pan-firing → moisture equilibration → final pan-firing → screening dry tea → finished product. Key processing points: (1) Spreading fresh leaves. Promptly spread the fresh leaves thinly in bamboo trays, 2 cm deep (1 kg/m²), and place them in a well-ventilated area for at least 6 hours, until the green smell subsides and a fresh aroma develops. Spread each grade separately. (2) Initial pan-firing. Use an electric pan at 100–120°C, with 100–150 g of leaves per batch. Toss and stir-fry for 2–3 minutes until the leaves soften and turn dark green, then use the appropriate hand movements until the strips are flat, with a moisture content of 30%, and remove them from the pan. (3) Moisture equilibration. Winnow and sort the initially pan-fired leaves, spread them out, and cover with a damp cloth for 30–60 minutes to equilibrate moisture, avoiding heat-induced yellowing and encouraging a vivid green colour. (4) Final pan-firing. Use a pan temperature of 60–80°C and a charge of 250–300 g. Stir-fry until the strips soften and the down becomes visible, then raise the temperature to 90°C to polish away the down and tighten the strips. Lower the temperature again to 50°C and fry until fully dry, at 6% moisture. Remove and promptly spread to cool, preventing heat-induced yellowing. (5) Screening dry tea. After cooling, screen the dry tea into 2–3 size fractions, combine material of the same grade, bag, label and store it. 2. Modern processing flow. Spreading fresh leaves → first pan-firing → second pan-firing → cooling and moisture equilibration → down removal → final pan-firing → screening dry tea → finished product. Key processing points: (1) Spreading fresh leaves. In a clean, cool, ventilated place, spread the fresh leaves thinly in bamboo trays, 2 cm deep, for 8–16 hours, until the leaf surfaces shrink, the leaves soften and turn dark green, the green smell disappears and a fresh aroma emerges. Moisture content should fall to 70% ± 2%. (2) First pan-firing. Set the flat-tea machine's initial pan temperature to 190–210°C, with 20–40 g per pan. Increase pressure from light to heavy, flattening the leaves without pressing them into a cake. Promptly spread them to cool afterwards to prevent yellowing. (3) Second pan-firing. After the first-fired leaves have cooled and their moisture has equilibrated, process them in a flat-tea machine. The loading temperature is 180–160°C, with the pan temperature gradually lowered, and each batch contains 50–100 g. Remove the leaves when the buds and leaves are flat and uniformly green, with a moisture content of 15%–20%. (4) Cooling and moisture equilibration. Spread the second-fired leaves to cool for approximately 60 minutes. (5) Down removal. Use a finishing dryer without heating for 30–60 minutes. (6) Final pan-firing. Taking a 2.0A or 3.0A finishing machine as an example, load 3–4 kg per pan at 100–80°C. Once the leaves have softened with heat, turn on the hot-air switch to discharge hot air. When moisture content reaches 7%–8%, raise the temperature to 120–130°C to develop the aroma. After approximately 2–3 minutes, when the leaves feel hot to the touch, discharge them and stop the machine. The entire process takes about 1 hour. The leaves should be flat, smooth and straight, with a glossy tender-green colour and moisture content at most 6.5%. Spread immediately to cool after removal. (7) Screening dry tea. Screen the cooled dry tea through sieves of different mesh sizes into 2–3 fractions, removing yellow leaves, stems and foreign matter. Combine material of the same grade and sieve fraction, then bag, label and store it.", "1.鲜叶摊放。鲜叶进厂验级后分别薄摊于干净的篾垫上，摊叶厚度不超过5cm，根据各类茶加工原料要求而定，摊放时间为5-8h，每2-3h要轻轻翻叶1次，摊放程度至芽含水量达70%～75%。2.杀青。（1）手工杀青。用斜锅或电炒锅杀青，投叶时锅温掌握在160～170℃，每锅投叶量200～250g。鲜叶下锅后，抛炒炒至热气上升时采用抖闷结合的手法，多抖少闷。当叶质含水量50%～60%时起锅，及时将杀青叶抖散冷却。（2）机械杀青。采用滚筒连续杀青机杀青，杀青温度120～140℃（筒内距锅口，锅底5cm处的温度），时间35-90s，杀青后叶含水量控制在58%～60%，投叶宜先多后少，以免开始投叶时温度过高烫焦叶芽。杀青叶出机后，摊凉至室温，簸去焦片，黄片，回潮时间30min。3.揉捻。（1）手揉。双手握叶成团，顺时针方向旋转团揉，先轻后重，揉至叶卷成条。（2）机械揉捻。揉捻机揉捻，加压方式为空压5-10min，重压10-15min，最后松压，中途轻重交替进行，揉捻时间为15-35min，至芽卷紧成条，且成条率在90%以上。4.初干。揉捻叶在茶叶烘干机械上进行初干，温度80～100℃，直至初干叶含水量45%～55%，摊凉回潮。5.做形。可用手工或机器整形。手工整形。整形温度90～170℃，时间15-30min；机械做形：温度为120～150℃，每槽投叶量适宜，做形时间20min左右，在做形后期将做形叶在整形台上的加工整形，或做形结束后进行手中夹条，利用理条搓条的手法进一步理直茶叶，固定形状，确保做形叶含水量约15%，做好后，迅速用方筛除去茶末。6.干燥。干燥温度80～100℃，直至茶叶含水量6%～7%。出机后摊凉回潮至茶叶中水分分布均匀。7.增香。温度100～110℃，时间为10-20min，或者温度100～120℃，时间为5-15min。": "1. Spreading fresh leaves. After grading on arrival at the factory, spread the leaves separately in thin layers on clean woven bamboo mats, no more than 5 cm deep, according to the raw-material requirements of each tea type. Spread for 5–8 h, gently turning once every 2–3 h, until the buds reach a moisture content of 70%–75%. 2. Heat-fixing. (1) Hand heat-fixing. Use a sloping pan or electric pan. Maintain a pan temperature of 160–170°C when loading, with 200–250 g per batch. After adding the fresh leaves, toss them until hot vapour rises, then combine tossing with brief covered heating, using more tossing and less covered heating. Remove the leaves when their moisture content reaches 50%–60%, and promptly loosen and cool them. (2) Machine heat-fixing. Use a continuous drum heat-fixing machine at 120–140°C (measured inside the drum, 5 cm from the pan opening and bottom) for 35–90 s. Control the moisture content after heat-fixing at 58%–60%. Feed more leaves initially, then reduce the feed, to prevent the initial high temperature from scorching the buds and leaves. After discharge, spread the leaves to cool to room temperature, winnow out scorched and yellow leaves, and allow 30 min for moisture equilibration. 3. Rolling. (1) Hand rolling. Hold the leaves in a ball with both hands and roll clockwise, first lightly and then more firmly, until the leaves curl into strips. (2) Machine rolling. Use a rolling machine, applying no pressure for 5–10 min, heavy pressure for 10–15 min, then releasing the pressure at the end, with alternating light and heavy pressure in between. Roll for 15–35 min, until the buds are tightly rolled into strips and the proportion formed into strips is at least 90%. 4. Initial drying. Initially dry the rolled leaves in a tea dryer at 80–100°C until their moisture content is 45%–55%, then spread to cool and equilibrate moisture. 5. Shaping. Shape by hand or machine. Hand shaping: 90–170°C for 15–30 min. Machine shaping: 120–150°C, with a suitable leaf charge per trough, for approximately 20 min. Towards the end, further shape the leaves on a shaping table, or, after shaping, hold the strips between the hands and use straightening and rubbing movements to straighten them further and set their shape. Ensure that the shaped leaves have a moisture content of approximately 15%, then promptly remove tea dust with a square sieve. 6. Drying. Dry at 80–100°C until the tea reaches a moisture content of 6%–7%. After discharge, spread to cool and equilibrate moisture until it is evenly distributed within the leaves. 7. Aroma enhancement. Heat at 100–110°C for 10–20 min, or at 100–120°C for 5–15 min.", "鲜叶摊放→杀青→摊凉→理条成形→烘足干→精选→包装。1.手工制作加工要点。（1）鲜叶摊放。鲜叶摊放于阴凉通风处，摊放2-4小时，然后付制。（2）杀青。锅温140℃快速翻炒，抖闷结合，待叶质变软，叶色由鲜绿变为暗绿色、青草气消失、清香显露时出锅，历时3-5分钟。（3）摊凉。杀青叶迅速簸扬几下，散发热气防止叶色变黄，摊凉5-6分钟。（4）理条成形。初炒理条。锅温80～90℃翻炒至茶叶形成略扁的直条状，含水量降到40%时可出锅，摊凉5-10分钟。复干做形。初炒叶摊凉至室温时，倒回电炒锅中复干做形。（5）烘足干。温度50℃左右烘至茶叶含水率在6%以下时下烘。（6）精选。足干茶用簸箕或风选机分离断碎部分，手工拣剔分级。（7）包装。用无味多层复合薄膜袋或铝箔袋包装封口，仓贮待售。2.机械制作加工要点。（1）鲜叶摊放。鲜叶摊放于阴凉通风处，摊放2-4小时，然后付制。（2）杀青。温度200℃以上，投叶20～30斤于杀青机中，然后连续均匀投叶。杀青机温度在前中部250℃左右，尾端140℃左右，转速28转/分钟左右，杀青时间2-3分钟。（3）摊凉。杀青叶抖散、摊凉、散热，防止叶色变黄。（4）理条成形。摊凉后的杀青叶放在多功能机上进行成形。（5）烘足干。辉锅温度80～90℃，用手工锅炒法干燥茶叶至含水率为4%～6%。（6）精选。足干茶用簸箕或风选机分离断碎部分，手工拣剔分级。（7）包装。用无味多层复合薄膜袋或铝箔袋包装封口，仓贮待售。": "Spreading fresh leaves → heat-fixing → cooling → straightening and shaping → final drying → fine sorting → packaging. 1. Key points for handcrafting. (1) Spreading fresh leaves. Spread the fresh leaves in a cool, ventilated place for 2–4 hours before processing. (2) Heat-fixing. Stir-fry rapidly at a pan temperature of 140°C, combining tossing with brief covered heating. Remove when the leaves soften, turn from fresh green to dark green, lose their grassy smell and develop a fresh aroma; this takes 3–5 minutes. (3) Cooling. Promptly winnow the heat-fixed leaves a few times to release heat and prevent yellowing, then spread to cool for 5–6 minutes. (4) Straightening and shaping. Initial frying and straightening: stir-fry at a pan temperature of 80–90°C until the leaves form slightly flattened straight strips. Remove when moisture content falls to 40%, then spread to cool for 5–10 minutes. Further drying and shaping: once the initially fried leaves have cooled to room temperature, return them to the electric pan for further drying and shaping. (5) Final drying. Dry at approximately 50°C until moisture content is at most 6%, then remove from the dryer. (6) Fine sorting. Separate broken material from the fully dried tea using a winnowing basket or air separator, then hand-sort and grade. (7) Packaging. Seal in odourless multilayer composite film bags or aluminium-foil bags and store for sale. 2. Key points for machine processing. (1) Spreading fresh leaves. Spread the fresh leaves in a cool, ventilated place for 2–4 hours before processing. (2) Heat-fixing. At a temperature at least 200°C, load 20–30 jin of leaves into the heat-fixing machine, then continue feeding evenly. The machine temperature should be approximately 250°C in the front and middle sections and approximately 140°C at the rear, with a rotation speed of about 28 revolutions/minute and a heat-fixing time of 2–3 minutes. (3) Cooling. Loosen and spread the heat-fixed leaves to cool and release heat, preventing yellowing. (4) Straightening and shaping. Shape the cooled, heat-fixed leaves in a multifunction machine. (5) Final drying. At a finishing-pan temperature of 80–90°C, dry the leaves by hand pan-firing until their moisture content is 4%–6%. (6) Fine sorting. Separate broken material from the fully dried tea using a winnowing basket or air separator, then hand-sort and grade. (7) Packaging. Seal in odourless multilayer composite film bags or aluminium-foil bags and store for sale.", "1.机制工艺流程。晾青→萎凋→揉捻→解块→发酵→烘干→复烘→筛选。加工要点：（1）晾青。将鲜叶摊放厚度约2～3cm，摊放室室温控制在20～25℃为宜，摊晾15-30分钟，待鲜叶面上的水分散尽，叶片表面干燥即可。（2）萎凋。萎凋时间按具体情况而定约3-8小时，直至茶叶变软，失水率达20%～25%，萎凋完成。（3）揉捻。揉捻时间80-100分钟，将茶青揉捻出丰富茶汁。（4）解块。将揉捻成块的茶青部分解散。（5）发酵。将解块茶青摊叶厚度为8～11cm，覆以湿棉纱布，置入发酵箱。箱温设为28～30℃，湿度85%～90%，时间4-6小时。（6）烘干。采用柜式烘干机，毛火烘2次，初烘温度110～120℃，失水率达到80%～90%。（7）复烘。采用柜式烘干机，温度设定为110～115℃，干茶湿度含水率达5%～6%，手捻茶叶成粉末状即完成。（8）筛选。将茶品用抖盘筛选出茶碎，条状干茶为成品。2.手工工艺流程。晾青→萎凋→手工揉捻→解块→人工发酵→烘干→复烘→筛选。加工要点：（1）手工揉捻。弓掌滚球式揉捻，25-30分钟后打散，转布袋包揉，每15-20分钟散水汽，重复3次以上，间以拍摔促汁，至卷曲条状。全程约90-100分钟。（2）人工发酵。茶青覆湿布，入发酵室，温控25～28℃，湿控90%，叶温控30℃。每30-40分钟翻动，发酵2-3小时至青草味消，花果香浓，叶色转深红。": "1. Machine processing flow. Airing → withering → rolling → loosening clumps → oxidation → drying → redrying → screening. Key processing points: (1) Airing. Spread fresh leaves approximately 2–3 cm deep. Keep the airing room at 20–25°C and air for 15–30 minutes, until surface moisture has dissipated and the leaf surfaces are dry. (2) Withering. Depending on conditions, wither for approximately 3–8 hours, until the leaves soften and water loss reaches 20%–25%. (3) Rolling. Roll for 80–100 minutes to release abundant tea juice. (4) Loosening clumps. Loosen the portions of leaves that have formed clumps during rolling. (5) Oxidation. Spread the loosened leaves 8–11 cm deep, cover with damp cotton gauze and place in an oxidation cabinet. Set the cabinet to 28–30°C and 85%–90% humidity for 4–6 hours. (6) Drying. Use a cabinet dryer for two initial drying passes, with an initial drying temperature of 110–120°C, until water loss reaches 80%–90%. (7) Redrying. Use a cabinet dryer set to 110–115°C until the dry tea has a moisture content of 5%–6% and crumbles to powder when rubbed by hand. (8) Screening. Use a shaking tray to screen out broken tea; the strip-shaped dry tea is the finished product. 2. Handcrafted processing flow. Airing → withering → hand rolling → loosening clumps → manually managed oxidation → drying → redrying → screening. Key processing points: (1) Hand rolling. Roll the leaves into a ball with arched palms. After 25–30 minutes, loosen them and switch to rolling in a cloth bag. Release moisture vapour every 15–20 minutes and repeat at least 3 times, interspersed with patting and tossing to encourage juice release, until the leaves form curled strips. The entire process takes approximately 90–100 minutes. (2) Manually managed oxidation. Cover the leaves with a damp cloth and place them in an oxidation room at 25–28°C and 90% humidity, keeping the leaf temperature at 30°C. Turn every 30–40 minutes. Oxidise for 2–3 hours until the grassy smell disappears, a strong floral and fruity aroma develops, and the leaves turn deep red.", "松溪绿茶 松溪位于福建北部、闽江源头，是福建省最大的蒸青绿茶出口基地。松溪绿茶是松溪一张靓丽的文化名片，松溪的历史就浸润在清远淳厚的茶香之中。据史料记载，自北宋起，松溪绿茶就是历代贡茶。到上世纪80年代，松溪茶叶单产和茶品质都跃居全省前列，被誉为“茶叶状元县”。从此，“南有安溪，北有松溪”的美誉便广为流传。 松溪绿茶外形秀美、条索紧细、色泽绿润，滋味浓醇而回甘，汤色黄绿明亮、香气鲜嫩高爽、持久，叶底嫩绿、明亮，以“汤清、色绿、味醇、香高”四绝享誉海内外。松溪绿茶制作技艺主要分为：采摘、摊青、杀青、摊凉、揉捻、初烘做形、干燥、精制等。 自然的慷慨馈赠，历史的厚重绵长，让松溪人对茶的理解更加深刻，在不断的尝试中寻求对茶香茶韵的灵感，在不断的传承中固化对世道人心的感悟，形成了以蒸青绿茶、抹茶为代表的独特制茶工艺。 今天的松溪绿茶，最大程度地保留了茶叶天然的营养成分。它外形紧秀绿润、内质清香持久，具有提神醒脑、减脂利尿等功效，以卓尔不群的品质走进千家万户，成为人们首选的健康饮品。进入新世纪，松溪把茶产业作为发展县域经济的支柱产业，形成了产业服务、科研开发、质量监测等体系，松溪绿茶的产量和品质不断攀升，多次获得了国家级各类奖项。如今，松溪绿茶的销售网络已经遍布全国，走向世界。": "Songxi Green Tea. Songxi lies in northern Fujian, at the headwaters of the Min River, and is Fujian's largest export base for steamed green tea. Songxi green tea is a distinctive cultural calling card for the county, whose history is steeped in its pure, mellow fragrance. Historical records state that Songxi green tea served as tribute tea under successive dynasties from the Northern Song onwards. By the 1980s, both tea yield per unit area and quality ranked among the highest in the province, earning Songxi the title of 'top tea-producing county'. The saying 'Anxi in the south, Songxi in the north' subsequently became widely known. Songxi green tea has an elegant appearance, tightly rolled slender strips and a lustrous green colour. Its taste is rich and mellow with a sweet aftertaste; its liquor is bright yellow-green; its fresh, tender, brisk aroma is lasting; and its infused leaves are tender green and bright. It is renowned in China and abroad for four qualities: clear liquor, green colour, mellow taste and high aroma. Its principal production stages are picking, spreading, heat-fixing, cooling, rolling, initial drying and shaping, drying, and refining. Nature's generous gifts and a long, rich history have deepened local people's understanding of tea. Through continual experimentation they seek inspiration in its fragrance and character, and through transmission of their traditions they crystallise their understanding of society and human nature. This has produced distinctive processing techniques represented by steamed green tea and matcha. Today's Songxi green tea retains the tea leaves' natural nutrients to the greatest possible extent. With its tightly formed, elegant, glossy green appearance and lasting fresh aroma, it is described as having effects such as refreshing the mind, reducing fat and promoting urination. Its outstanding quality has brought it into countless homes as a preferred healthy beverage. Since the start of the new century, Songxi has made tea a pillar industry of the county economy, establishing systems for industry services, research and development, and quality monitoring. Output and quality have continued to rise, and the tea has won numerous national awards. Its sales network now extends across China and into international markets.", "鲜叶摊放→杀青→理条→初烘→摊凉回潮→复烘→整理入库。加工要点：1.鲜叶摊放。均匀薄摊，厚度1kg/m2为宜，摊放4-8小时，期间轻翻1～2次，至茶叶变软，失水率30%左右。2.杀青。第一阶段，250～300℃，1.5-2分钟，第二阶段，180～200℃，时间2-3分钟，至失水率达40%左右，青气消散，清香显露，嫩梗折而不断。3.理条。在多功能机中从杀青叶直接进入理条工序。逐步提高转速，先慢后快，每10槽750g左右，锅温90～120℃，4-6分钟。至茶叶基本定型，茶叶边缘较硬，有触手感，失水率达70%～75%。4.初烘。用翻板式烘干机或五斗式烘干机初烘，温度100～120℃左右，厚2～3cm，链板转速400r/分钟，时间10分钟左右，烘至茶梗略硬，失水率达85%～90%。5.摊凉回潮。将初烘叶摊放于专用摊凉器具上，进行摊凉，厚度适中，时间：15分钟左右，使茶叶内部水分重新分布均匀。6.复烘。温度70℃左右，烘至含水量6%以内，手捏茶叶成粉末状。7.整理入库。将烘焙好的茶叶统一储存在清洁、阴凉、干燥、无异味的专用仓库，及时包装": "Spreading fresh leaves → heat-fixing → straightening → initial drying → cooling and moisture equilibration → redrying → sorting and storage. Key processing points: 1. Spreading fresh leaves. Spread evenly in a thin layer, preferably at 1 kg/m², for 4–8 hours. Turn gently 1–2 times, until the leaves soften and water loss reaches approximately 30%. 2. Heat-fixing. First stage: 250–300°C for 1.5–2 minutes. Second stage: 180–200°C for 2–3 minutes, until water loss reaches approximately 40%, the green smell dissipates, a fresh aroma emerges, and tender stems bend without breaking. 3. Straightening. In a multifunction machine, move the heat-fixed leaves directly into straightening. Increase rotation speed gradually from slow to fast, using approximately 750 g per 10 troughs, at a pan temperature of 90–120°C for 4–6 minutes. Continue until the shape is largely set, the leaf edges feel relatively firm to the touch, and water loss reaches 70%–75%. 4. Initial drying. Use a flap-type or five-drawer dryer at approximately 100–120°C, with a leaf layer 2–3 cm deep and a chain-plate speed of 400 r/minute, for about 10 minutes. Dry until the stems become slightly firm and water loss reaches 85%–90%. 5. Cooling and moisture equilibration. Spread the initially dried leaves on dedicated cooling equipment at a moderate depth for approximately 15 minutes, allowing moisture to redistribute evenly within the leaves. 6. Redrying. Dry at approximately 70°C to a moisture content no higher than 6%, until the leaves crumble to powder when pinched. 7. Sorting and storage. Store the roasted tea together in a dedicated clean, cool, dry and odour-free warehouse, and package promptly.", "加工工序：鲜叶摊放→杀青→摊凉→理条→摊凉回潮→揉捻→烘干→整理1.鲜叶摊放。摊放时间6-12小时，摊放程度以叶质由硬变软，叶色由鲜绿转暗绿，清香显露为适度2.杀青。杀青采用炒茶锅或滚筒杀青机。3.摊凉。杀青叶及时摊凉，摊凉时间40-60分钟。摊凉使用竹匾、篾簟或摊凉平台专用工具。4.理条。理条可采用理条机或长板式扁茶机。5.摊凉回潮。理条叶及时摊凉回潮，时间20-30分钟，以手捏芽叶较柔软为适度。6.揉捻。揉捻采用揉捻机。揉捻投叶量根据机型大小、叶质老嫩情况而定，以揉桶九成满为适度。揉捻加压以轻压为原则，特级鲜叶不加压，一级鲜叶揉捻中间阶段略为加轻压，二至三级鲜叶可在中间加轻压5-8分钟，揉捻时间20-25分钟。揉捻结束后，揉捻叶及时解块。7.烘干。工序分初烘和复烘两道，采用烘焙机或烘干机。初烘程度以芽叶外表干燥，内芯有丝状牵连为适度。初烘后摊凉20-30分钟，待芽叶尖还潮后进行复烘。复烘烘干至用手指碾茶成粉，茶香扑鼻，含水量6%以下为宜。8.整理。待干茶温度降至常温时，及时拣剔黄片、鳞片、老叶等不合格物，筛去茶末。": "Processing steps: spreading fresh leaves → heat-fixing → cooling → straightening → cooling and moisture equilibration → rolling → drying → sorting. 1. Spreading fresh leaves. Spread for 6–12 hours, until the leaves change from firm to soft and from fresh green to dark green, and a fresh aroma emerges. 2. Heat-fixing. Use a tea-frying pan or drum heat-fixing machine. 3. Cooling. Promptly cool the heat-fixed leaves for 40–60 minutes, using dedicated bamboo trays, woven bamboo mats or a cooling platform. 4. Straightening. Use a straightening machine or long-plate flat-tea machine. 5. Cooling and moisture equilibration. Promptly spread the straightened leaves to cool and equilibrate moisture for 20–30 minutes, until the buds and leaves feel relatively soft when pinched. 6. Rolling. Use a rolling machine. Adjust the charge to the machine size and leaf maturity; filling the rolling drum to nine-tenths full is appropriate. Apply light pressure as a general principle: no pressure for special-grade fresh leaves; a little light pressure during the middle stage for first-grade leaves; and light pressure for 5–8 minutes during the middle stage for second- and third-grade leaves. Roll for 20–25 minutes, then promptly loosen the clumps. 7. Drying. This comprises initial drying and redrying, using a roasting machine or dryer. Initial drying is sufficient when the bud and leaf surfaces are dry but thread-like connections remain inside. Cool for 20–30 minutes after initial drying, then redry once the bud and leaf tips have regained moisture. Redry until the tea crumbles to powder between the fingers, gives off a pronounced tea aroma, and has a moisture content at most 6%. 8. Sorting. When the dry tea has cooled to room temperature, promptly remove yellow leaves, scales, old leaves and other nonconforming material, and screen out tea dust.", "及时、分批、多次采摘，秀山茶叶70%以上原料为春季1芽2叶，30%以下为1芽1叶及1芽3叶。人工采摘，鲜叶用竹制器具盛装，使用专用车辆及时运输到加工厂加工，原料进入车间后要实行人工消除其中的杂质。；按照分级标准进行分级摊青、杀青、揉捻、烘干等。加工要点：1.摊青。使鲜叶散失一定水分，促使内含物变化，便于杀青和有利于优异内质的形成。摊叶厚度3～10cm。天气炎热时薄摊。每30分钟翻动一次。雨水叶先通风吹去叶表水分。2.杀青。以高温破坏酶活性，阻止酶促变化，促进水解、氧化反应，奠定优良品质基础。散失大量水分，使叶质柔软，便于造型。杀青后叶色暗绿、叶质柔软，梗折不断，手握成团，抛之即散，清香显露。3.揉捻。有控制地破坏叶组织细胞，使叶片卷紧成条。成条率90%，成条均匀，条索紧结，茶汁溢出适度，碎茶率低于2%。4.烘干。散失水分，使茶叶定型，塑造外形内质品质。初烘叶含水35%～40%，叶不粘手，可捏成团，松开即散。复烘叶含水15%～20%，茶条已较干硬，可折断，握之刺手，茶香显露。": "Pick promptly, repeatedly and in separate batches. At least 70% of Xiushan tea material consists of spring shoots with one bud and two leaves; at most 30% consists of one bud and one leaf or one bud and three leaves. Pick by hand, hold the fresh leaves in bamboo containers, and promptly transport them to the processing factory in dedicated vehicles. On entering the workshop, manually remove impurities from the material. Spread, heat-fix, roll and dry each grade separately according to the grading standards. Key processing points: 1. Spreading. Allow fresh leaves to lose some moisture and their constituents to change, facilitating heat-fixing and the development of excellent internal quality. Spread 3–10 cm deep, using thinner layers in hot weather. Turn every 30 minutes. For rain-wet leaves, first ventilate to remove surface water. 2. Heat-fixing. High temperature inactivates enzymes, prevents enzymatic changes and promotes hydrolysis and oxidation reactions, laying the foundation for good quality. Considerable moisture loss softens the leaves for shaping. After heat-fixing, the leaves should be dark green and soft, with stems that bend without breaking; they should form a clump when held but separate when tossed, and display a fresh aroma. 3. Rolling. Disrupt leaf tissue cells in a controlled manner to curl the leaves tightly into strips. The proportion formed into strips should be 90%, with uniform, tight strips, moderate juice release and less than 2% broken tea. 4. Drying. Remove moisture and set the tea's shape, developing its external and internal quality. After initial drying, moisture content should be 35%–40%; the leaves should not stick to the hands and should form a clump when squeezed but separate when released. After redrying, moisture content should be 15%–20%; the strips should be relatively dry and firm, snap when bent and feel prickly in the hand, with a noticeable tea aroma.", "1.工艺流程。摊放→杀青→揉捻→初干→整形提毫（烘青）→足干→提香。2.工艺要求。（1）摊放。叶层厚度不超过5cm，摊放时间为5-8小时，每2-3小时要翻叶1次。摊放至鲜叶含水量达70%～75%。（2）杀青。杀青温度控制在120～170℃，杀青叶含水量控制在58%～60%。杀青后及时摊凉。（3）揉捻。揉捻时间为15-35分钟，揉捻至芽叶卷紧成条，成条率在90%以上。（4）初干。采用烘干或炒干方式，温度控制在110～130℃，烘至初干叶含水量45%～55%。初干后及时摊凉回潮。（5）整形提毫（烘青）。整形温度80～90℃，采用理条、搓条、抽条方式交替进行，至茶叶含水量15%～20%。整形后及时摊凉。（6）足干。采用烘干或炒干方式，温度60～80℃，时间30～45分钟，足干至含水量6%～7%。（7）提香。采用烘干或炒干方式，温度90～100℃，时间3-5分钟，至含水量达6%以下。": "1. Processing flow. Spreading → heat-fixing → rolling → initial drying → shaping and bringing out the down (hot-air-dried green tea) → final drying → aroma enhancement. 2. Processing requirements. (1) Spreading. The leaf layer must not exceed 5 cm. Spread for 5–8 hours, turning once every 2–3 hours, until fresh-leaf moisture content reaches 70%–75%. (2) Heat-fixing. Maintain a temperature of 120–170°C and a moisture content of 58%–60% in the heat-fixed leaves. Spread promptly to cool afterwards. (3) Rolling. Roll for 15–35 minutes, until the buds and leaves form tightly curled strips and the proportion formed into strips is at least 90%. (4) Initial drying. Use hot-air drying or pan-drying at 110–130°C, until moisture content reaches 45%–55%. Promptly spread to cool and equilibrate moisture afterwards. (5) Shaping and bringing out the down (hot-air-dried green tea). Shape at 80–90°C, alternating straightening, rubbing and drawing-out movements, until moisture content reaches 15%–20%. Promptly spread to cool afterwards. (6) Final drying. Use hot-air drying or pan-drying at 60–80°C for 30–45 minutes, to a moisture content of 6%–7%. (7) Aroma enhancement. Use hot-air drying or pan-drying at 90–100°C for 3–5 minutes, to a moisture content at most 6%.", "摊青→杀青→摊凉→揉捻→滚二青→摊凉→初炒→摊凉→复炒→摊凉→烘干。加工要点：1.摊青。叶摊放在竹匾或摊青槽等，摊青6-12小时，待叶片发软，散发清香为宜。2.杀青。叶投入杀青机，杀青温度220～280℃左右，杀青50-80秒，杀青叶折梗不断，清气显露，含水量在52%～55%左右为宜。3.摊凉。杀青叶放匾或竹篾上降温、散发水汽40-60分钟。4.揉捻。杀青叶投入揉捻机揉捻5-15分钟，按照“轻重轻”原则操作。5.滚二青。揉捻叶进炒干机，散失水分至38%～42%。6.初炒。茶叶进炒干机，15～180℃炒25-35分钟至含水量20%～25%，初成颗粒状。7.复炒。茶叶进炒干机，130～160℃炒30-40分钟，至含水量在10%～15%为成颗粒状，紧实。8.烘干。茶叶上烘干机或提香机干燥，最后成盘花颗粒形，紧结重实，茶香浓郁，含水量水分≤6%。": "Spreading → heat-fixing → cooling → rolling → second drum-firing → cooling → initial pan-frying → cooling → repeat pan-frying → cooling → drying. Key processing points: 1. Spreading. Spread the leaves in bamboo trays, spreading troughs or similar equipment for 6–12 hours, until they soften and release a fresh aroma. 2. Heat-fixing. Feed the leaves into a heat-fixing machine at approximately 220–280°C for 50–80 seconds. The heat-fixed stems should bend without breaking, a fresh aroma should emerge, and moisture content should be approximately 52%–55%. 3. Cooling. Place the heat-fixed leaves in trays or on woven bamboo mats for 40–60 minutes to cool and release moisture vapour. 4. Rolling. Roll the heat-fixed leaves in a rolling machine for 5–15 minutes, applying light, then heavy, then light pressure. 5. Second drum-firing. Feed the rolled leaves into a pan-drying machine to reduce moisture content to 38%–42%. 6. Initial pan-frying. Fry in a pan-drying machine at 15–180°C for 25–35 minutes, until moisture content is 20%–25% and the leaves begin to form pellets. 7. Repeat pan-frying. Fry in a pan-drying machine at 130–160°C for 30–40 minutes, until moisture content is 10%–15% and the pellets are tight and firm. 8. Drying. Dry in a dryer or aroma-enhancement machine. The finished tea should have a coiled, flower-like pellet shape, be tightly formed and weighty, and have a rich tea aroma and moisture content of ≤6%.", "1.鲜叶。保持鲜叶的新鲜，采下的鲜叶应及时运抵茶厂，采运过程中应避免重压。2.摊凉。鲜叶薄摊在竹匾上，放在室内阴凉处。春季气温低，需要摊凉7-8个小时，使鲜叶失水减重10%；夏、秋季需要摊凉3-4个小时，失水减重10%，摊青就合度。3.杀青。杀青简温200～250℃，晴天杀青温度稍低，雨水天杀青温度稍高，历时4-5分钟。4.揉捻。用名茶揉捻机进行，加压过程采用“轻—重—轻”原则，时间为15分钟。5.初干。初干采用高温快烘，温度为110～120℃，烘至五、六成干。6.整形。用手工炒，每锅投揉捻叶0.6kg，锅温50～60℃，翻炒至叶热软时，进行滚撩炒条，时间为5-10分钟。7.足干。足干采用低温慢烘原则，温度为70～100℃，烘至足干。8.提香。提香温度从高到低，50～70℃，前面稍高，后面逐渐把温度降低。": "1. Fresh leaves. Keep the leaves fresh and transport them to the tea factory promptly after picking. Avoid heavy compression during picking and transport. 2. Cooling. Spread fresh leaves thinly in bamboo trays in a cool indoor location. In low spring temperatures, cool for 7–8 hours until water loss reduces their weight by 10%; in summer and autumn, cool for 3–4 hours to the same 10% weight loss. This indicates suitable spreading. 3. Heat-fixing. Use a drum temperature of 200–250°C, slightly lower in dry weather and slightly higher in rainy weather, for 4–5 minutes. 4. Rolling. Use a specialty-tea rolling machine, applying light, then heavy, then light pressure, for 15 minutes. 5. Initial drying. Dry rapidly at a high temperature of 110–120°C until approximately 50%–60% dry. 6. Shaping. Pan-fry by hand, with 0.6 kg of rolled leaves per pan at 50–60°C. Once the leaves are warm and soft, roll, lift and stir-fry them into strips for 5–10 minutes. 7. Final drying. Dry slowly at a low temperature of 70–100°C until fully dry. 8. Aroma enhancement. Use temperatures within 50–70°C, starting slightly higher and gradually lowering them.", "鲜叶→萎调→揉捻→发酵→烘干→提香。加工要点：1.萎调。用专门摊放器具摊3cm厚，时长6-8小时。2.揉捻。采用揉捻机进行揉捻，揉捻方法老叶轻柔，时间长，嫩叶重揉时间短。3.发酵。采用自然发酵。将揉捻好的茶叶摊约厚8～10cm，室内温度保持在25～30℃，相对湿度90%以上。发酵时间以春茶120～180分钟，夏茶约90分钟为宜。4.烘干。干燥一般分两次：第一次称为“毛火”，第二次称“足火”。毛火温度较高，一般进烘温度为110℃，摊叶厚度为1.5～2cm，烘至含水量为18%～25%。足火温度较低，一般90～95℃，摊叶厚度为2～2.5cm，烘至含水量约为5%～6%。足火后应立即摊凉。5.提香。长时间储藏的茶叶，在销售前采用烘焙机进行提香足干，温度60℃，时间4小时左右，烘至含水量6%以下即可。": "Fresh leaves → withering → rolling → oxidation → drying → aroma enhancement. Key processing points: 1. Withering. Spread the leaves 3 cm deep in dedicated equipment for 6–8 hours. 2. Rolling. Use a rolling machine. Roll mature leaves gently for a longer period, and tender leaves firmly for a shorter period. 3. Oxidation. Use natural oxidation. Spread the rolled leaves approximately 8–10 cm deep, maintaining a room temperature of 25–30°C and relative humidity at least 90%. Suitable oxidation times are 120–180 minutes for spring tea and approximately 90 minutes for summer tea. 4. Drying. Drying is generally performed twice: the first pass is called initial drying, and the second final drying. Initial drying uses a higher temperature, generally an inlet temperature of 110°C, with leaves spread 1.5–2 cm deep, until moisture content reaches 18%–25%. Final drying uses a lower temperature, generally 90–95°C, with leaves spread 2–2.5 cm deep, until moisture content reaches approximately 5%–6%. Spread immediately to cool after final drying. 5. Aroma enhancement. Before sale, tea that has been stored for a long time is dried fully and its aroma enhanced in a roasting machine at 60°C for approximately 4 hours, until moisture content is at most 6%.", "1.采摘时间。采摘时间为3月中下旬至5月下旬。2.采摘规格。采摘要求茶叶鲜叶老嫩一致，大小匀齐，叶色浓绿，不得带蒂，无病叶、紫叶、鱼叶和红叶。具体规格如下：绿针特级：单芽≥85%、一芽一叶初展≤15%；绿针一级：一芽一叶≥85%，一芽二叶初展≤15%；贡芽特级：单芽≥95%、一芽一叶初展≤5%；贡芽一级：单芽≥90%、一芽一叶初展≤10%。3.采摘方法。鲜叶采摘根据各类茶叶对加工原料的要求，遵循采留结合，量质兼顾和因园制宜的原则，适时分级采摘，要求“提手采”。鲜叶采用卫生、无污染的采茶专用竹篓、竹篮等盛装鲜叶，禁用塑料袋、编织袋或有异味器具盛装。4.原料运输。严防挤压损伤、发热、曝晒、雨淋，采用卫生、无污染的容器盛放。": "1. Picking period. Pick from mid-to-late March to late May. 2. Picking specifications. Fresh leaves must be consistent in maturity and uniform in size, with a deep green colour, and must not include stalk bases, diseased leaves, purple leaves, fish leaves or red leaves. Specific requirements are as follows: Lüzhen, special grade: single buds ≥85%, and one bud with one just-unfolding leaf ≤15%; Lüzhen, first grade: one bud with one leaf ≥85%, and one bud with two just-unfolding leaves ≤15%; Gongya, special grade: single buds ≥95%, and one bud with one just-unfolding leaf ≤5%; Gongya, first grade: single buds ≥90%, and one bud with one just-unfolding leaf ≤10%. 3. Picking method. Follow each tea type's processing-material requirements, combining picking with retention of growth, balancing quantity and quality, and adapting to each garden. Pick at the appropriate time by grade, using a lifting motion of the hand. Hold the fresh leaves in clean, uncontaminated bamboo tea-picking baskets or similar dedicated containers. Plastic bags, woven sacks and containers with odours are prohibited. 4. Transport of raw material. Strictly prevent compression damage, heating, direct sun exposure and rain. Use clean, uncontaminated containers.", "加工流程：摊凉萎凋→揉捻→发酵→初烘→复烘。加工要点：1.摊凉萎凋。采用萎凋槽吹热（冷）风，温度28～30℃，摊叶厚度3～5cm，叶片失水率达35%～40%时停止。2.揉捻。时间为25-40分钟，叶细胞破碎率达90%以上，成条率达95%以上时停止揉捻。3.发酵。揉捻叶解块筛分后，入发酵间，室温28℃左右，湿度95%以上，发酵180-200分钟左右，约4小时左右即停止发酵。4.初烘。烘干热风温度80℃以下，摊叶厚度1.5～2cm，烘干时间10-15分钟，烘至七成干出茶。5.复烘足干。连续烘干机：温度100～110℃，摊叶厚度2～2.5cm，烘干时间10-15分钟，烘至足干。提香机：温度90℃，慢烘120分钟即达到足干。": "Processing flow: cooling and withering → rolling → oxidation → initial drying → redrying. Key processing points: 1. Cooling and withering. Use a withering trough with warm (cool) airflow at 28–30°C, spreading the leaves 3–5 cm deep. Stop when leaf water loss reaches 35%–40%. 2. Rolling. Roll for 25–40 minutes, stopping when the leaf-cell disruption rate is at least 90% and the proportion formed into strips is at least 95%. 3. Oxidation. After loosening clumps and screening the rolled leaves, place them in an oxidation room at approximately 28°C and humidity at least 95%. Oxidise for approximately 180–200 minutes, stopping at about 4 hours. 4. Initial drying. Use hot air at 80°C or below, a leaf layer 1.5–2 cm deep and a drying time of 10–15 minutes. Remove when approximately 70% dry. 5. Redrying to full dryness. Continuous dryer: 100–110°C, a leaf layer 2–2.5 cm deep and a drying time of 10–15 minutes, until fully dry. Aroma-enhancement machine: slow-dry at 90°C for 120 minutes to reach full dryness.", "1.加工流程。鲜叶→摊晾→杀青→做形→毛火烘培→摊晾→足火→拣剔→成品。2.加工要点。（1）鲜叶。扁形茶：单芽或叶包芽；针形茶：一芽一叶初展或一芽二叶初展。（2）摊晾。场地要求清洁卫生通风，以散发清香气为宜。（3）杀青。要求温度160～180℃，抖闷结合，多抖少闷，杀透杀匀，青草气散失，清香气显露为宜。（4）做形。扁形茶：手工做形或整形机做形要求扁平、圆、滑为宜；针形茶：手工做形或理条机理条要求直、紧、圆为宜。（5）毛火烘焙。扁形茶：温度90～110℃，九成干为宜；针形茶：要求温度110～120℃，九成干为宜。（6）摊晾。（7）足火。温度70～90℃，水分含量在5%为宜。（8）拣剔。除去碎末或杂质。（9）成品": "1. Processing flow. Fresh leaves → airing → heat-fixing → shaping → initial roasting → airing → final drying → sorting → finished product. 2. Key processing points. (1) Fresh leaves. Flat tea: single buds or buds enclosed by a leaf. Needle-shaped tea: one bud with one just-unfolding leaf, or one bud with two just-unfolding leaves. (2) Airing. The area must be clean, hygienic and ventilated. Air until a fresh aroma develops. (3) Heat-fixing. Use 160–180°C, combining tossing with brief covered heating, with more tossing and less covered heating. Heat-fix thoroughly and evenly, until the grassy smell dissipates and a fresh aroma emerges. (4) Shaping. Flat tea: shape by hand or machine to achieve a flat, rounded and smooth form. Needle-shaped tea: shape by hand or in a straightening machine to achieve straight, tight and rounded strips. (5) Initial roasting. Flat tea: 90–110°C until approximately 90% dry. Needle-shaped tea: 110–120°C until approximately 90% dry. (6) Airing. (7) Final drying. Use 70–90°C to reach a suitable moisture content of 5%. (8) Sorting. Remove fragments, dust and foreign matter. (9) Finished product.", "味甘，汤色清绿明亮，清香幽长，似豆香、熟板栗香。泡头杯水，汤清色绿，甘醇初露；二杯水，汤色绿中透淡黄，豆香、熟栗香郁；三杯水，汤碧泛青。马坡茶（针形茶）特级：外形条索紧细圆直，翠绿，显毫、完整匀净；香气清香或豆香、栗香高长，汤色嫩绿明亮，滋味鲜醇，叶底嫩绿明亮。马坡茶（针形茶）一级：外形条索紧细、尚圆直、绿润，带茸毫、尚完整、匀净；香气清香、豆香或栗香高长。马坡茶（烘青、炒青茶）：外形条索紧结，色泽尚绿润，尚完整、匀净；香气清香或栗香较高长，汤色绿明，滋味浓醇、鲜，叶底绿且明亮。马坡茶（扁形茶）：外形条索紧细，争泽翠绿，完整匀净；香气清香高长，茶汤嫩绿明亮，滋味鲜醇，叶底嫩绿明亮。": "The taste is sweet, the liquor clear, green and bright, and the fresh aroma delicate and lingering, recalling beans and cooked chestnuts. In the first infusion, the liquor is clear and green, with initial sweetness and mellowness; in the second, the green liquor shows a pale yellow tint and pronounced bean and cooked-chestnut aromas; in the third, the liquor is jade-green with a bluish-green cast. Mapo Tea (needle-shaped), special grade: tight, slender, rounded, straight strips, vivid green, with visible down, intact, uniform and clean; a high, lasting fresh, bean or chestnut aroma; bright tender-green liquor; fresh, mellow taste; and bright tender-green infused leaves. Mapo Tea (needle-shaped), first grade: tight, slender, reasonably rounded and straight strips, lustrous green, with down, reasonably intact, uniform and clean; a high, lasting fresh, bean or chestnut aroma. Mapo Tea (hot-air-dried and pan-fired green tea): tight strips, reasonably lustrous green, reasonably intact, uniform and clean; a relatively high and lasting fresh or chestnut aroma; bright green liquor; rich, mellow and fresh taste; and green, bright infused leaves. Mapo Tea (flat): tight, slender strips, vivid green, intact, uniform and clean; a high, lasting fresh aroma; bright tender-green liquor; fresh, mellow taste; and bright tender-green infused leaves.", "1.工艺流程。鲜叶采摘→摊青→杀青→理条→烘干。2.工艺要求。（1）摊青。室温控制在20～25℃，时间4-8小时。当叶片柔软，散发青气，含水率60%～65%时停止摊青。（2）杀青。锅温控制在200～230℃，杀青时间4-6分钟。当叶子颜色变深，萎蔫，手握柔软松散，折梗不断，青气消失，茶香散出，失重率约15%～20%时停杀青。（3）理条。锅温控制在90～110℃，时间7-9分钟。当95%以上茶条圆直，手摸有触手感（约7成干）时，即停止理条。（4）烘干。温度85～95℃，时间30-60分钟，当手捏茶条成粉末，含水率低于6.5%时，立即摊凉至室温。最后包装存放。": "1. Processing flow. Picking fresh leaves → spreading → heat-fixing → straightening → drying. 2. Processing requirements. (1) Spreading. Maintain a room temperature of 20–25°C for 4–8 hours. Stop when the leaves are soft, release a green smell and have a moisture content of 60%–65%. (2) Heat-fixing. Maintain a pan temperature of 200–230°C for 4–6 minutes. Stop when the leaves darken and wilt, feel soft and loose in the hand, have stems that bend without breaking, lose their green smell and release a tea aroma, with weight loss of approximately 15%–20%. (3) Straightening. Maintain a pan temperature of 90–110°C for 7–9 minutes. Stop when at least 95% of the strips are rounded and straight and feel firm to the touch, at approximately 70% dryness. (4) Drying. Dry at 85–95°C for 30–60 minutes. When the strips crumble to powder when pinched and moisture content is below 6.5%, immediately spread them to cool to room temperature. Finally, package and store.", "1.工艺流程。鲜叶采摘→摊青→杀青→理条→烘干。2.工艺要求。（1）摊青。室温控制在20～25℃，时间2-3小时。当叶片柔软，散发青气，含水率60%～65%时停止摊青。（2）杀青。温度控制在120～150℃。杀青时间6-10分钟。当叶子颜色变深，萎蔫，手握柔软松散，折梗不断，青气消失，茶香散出，失重率约15%～20%时停止杀青。（3）理条。温度控制在80～90℃，时间25-30分钟。当95%以上茶条圆直，手摸有触手感（约7成干）时，即停止理条。（4）烘干。温度60～90℃，时间1.5-2.5小时，当手捏茶条成粉末，含水率低于6.5%时，立即摊凉至室温。": "1. Processing flow. Picking fresh leaves → spreading → heat-fixing → straightening → drying. 2. Processing requirements. (1) Spreading. Maintain a room temperature of 20–25°C for 2–3 hours. Stop when the leaves are soft, release a green smell and have a moisture content of 60%–65%. (2) Heat-fixing. Maintain a temperature of 120–150°C for 6–10 minutes. Stop when the leaves darken and wilt, feel soft and loose in the hand, have stems that bend without breaking, lose their green smell and release a tea aroma, with weight loss of approximately 15%–20%. (3) Straightening. Maintain a temperature of 80–90°C for 25–30 minutes. Stop when at least 95% of the strips are rounded and straight and feel firm to the touch, at approximately 70% dryness. (4) Drying. Dry at 60–90°C for 1.5–2.5 hours. When the strips crumble to powder when pinched and moisture content is below 6.5%, immediately spread them to cool to room temperature.", "1.鲜叶。不论是芽头还是其他芽叶的原料，采摘后应避免紧压，采用清洁、通风性良好的网袋或竹编网眼茶篮或篓筐等容器盛装，运输中同样避免紧压和碰撞。2.萎凋。鲜叶原料薄摊于萎凋槽或篾盘中，厚度均匀，不宜翻动。开青后，根据气候条件和鲜叶等级，灵活选用室内自然萎凋、复式萎凋或加温萎凋。当茶叶达七、八成干时，室内自然萎凋和复式萎凋都需进行并筛。并筛后控制温湿度继续萎凋至九成干左右，收拢茶叶，适当堆闷，不同等级原料控制堆高，避免发热。3.干燥。视天气情况，采用全阴干或者机械烘干。设备烘干采用低温70℃长烘，直至水分含量低于6%。": "1. Fresh leaves. Whether the material consists of buds alone or other bud-and-leaf combinations, avoid compressing it after picking. Use clean, well-ventilated mesh bags, open-weave bamboo tea baskets or similar containers, and likewise avoid compression and impact during transport. 2. Withering. Spread the fresh material thinly and evenly in withering troughs or bamboo trays; avoid turning it. At the start of processing, choose indoor natural withering, combined withering or heated withering flexibly according to climatic conditions and fresh-leaf grade. When the tea is approximately 70%–80% dry, material undergoing either indoor natural or combined withering must be consolidated from multiple trays. After consolidation, control temperature and humidity and continue withering to approximately 90% dryness. Gather the leaves and allow a suitable period of covered piling, controlling pile height for each grade to prevent heating. 3. Drying. Depending on the weather, dry entirely in the shade or use mechanical drying. For machine drying, use prolonged low-temperature drying at 70°C until moisture content is below 6%.", "1.工艺流程：摊青→杀青→揉捻→二青→三青→煇锅。2.加工工艺：（1）摊青。摊青厚度不超过20cm，摊青叶失水率在10%～15%。（2）杀青。杀青程度以减重率控制在40%。（3）揉捻。揉捻程度以叶片组织破碎率达45%～65%，成条率达60%～80%为宜。（4）二青。采用高温快烘法，风温95～115℃，摊叶厚度2cm，时间一般8-12分钟，含水率在40%～45%下烘回潮。（5）三青。炒至含水率在20%左右时，出锅回潮。（6）煇锅。锅温90～100℃，炒至条索紧结，足干（即含水率5%～6%），出锅及时摊凉。": "1. Processing flow: spreading → heat-fixing → rolling → second drying → third drying → final pan-firing. 2. Processing method: (1) Spreading. The layer must not exceed 20 cm, and water loss should be 10%–15%. (2) Heat-fixing. Control the extent of heat-fixing to a weight loss of 40%. (3) Rolling. A leaf-tissue disruption rate of 45%–65% and a strip-forming rate of 60%–80% are appropriate. (4) Second drying. Use rapid high-temperature drying with air at 95–115°C, a leaf layer 2 cm deep and a usual duration of 8–12 minutes. Remove at a moisture content of 40%–45% and allow moisture to equilibrate. (5) Third drying. Pan-fry until moisture content is approximately 20%, then remove and allow moisture to equilibrate. (6) Final pan-firing. Use a pan temperature of 90–100°C and fry until the strips are tight and fully dry, with a moisture content of 5%–6%. Promptly spread to cool after removal.", "可用铁锅炒青、铁锅捞青或机械杀青三种方式。铁锅炒青：用牛五铁锅，炒制时将锅烧温度为160～200℃，将1～1.5kg鲜叶倒入锅中，双手迅速翻炒5-12分钟，炒至青气散发，叶色变暗，叶质柔软粘手，梗折而不断即可。铁锅捞青：将水注入牛五铁锅至八成满，加热至水沸腾。倒入1.5～2.5kg鲜叶，用滤勺翻动鲜叶，至叶色由鲜绿转黄绿、梗折而不断后捞出并将水沥干。机械杀青：选用滚筒杀青机，筒壁温度180～260℃。投叶量20～50kg/小时为宜（根据筒体大小调整），杀青至叶色转暗绿，叶质柔软，梗折而不断即可。": "Three methods may be used: iron-pan stir-frying, iron-pan blanching, or machine heat-fixing. Iron-pan stir-frying: use a Niuwu iron pan heated to 160–200°C. Add 1–1.5 kg of fresh leaves and stir-fry rapidly with both hands for 5–12 minutes, until the green smell dissipates, the leaves darken, soften and feel sticky, and the stems bend without breaking. Iron-pan blanching: fill a Niuwu iron pan four-fifths full with water and bring to the boil. Add 1.5–2.5 kg of fresh leaves and turn them with a strainer spoon. When the leaves change from fresh green to yellow-green and the stems bend without breaking, lift them out and drain. Machine heat-fixing: use a drum heat-fixing machine with a drum-wall temperature of 180–260°C. A feed rate of 20–50 kg/hour is appropriate, adjusted to drum size. Continue until the leaves turn dark green and soft and the stems bend without breaking.", "鲜叶处理→杀青→理条→整形→辉锅干燥→手工精制。1.鲜叶处理。低温高湿，薄摊长放；至芽叶柔软、叶色变暗。2.杀青。高温快杀，透杀匀杀；摊凉，厚度为2～4cm，时间15-20分钟。3.理条。快理凉软，恒温轻压，温度40℃左右，失重率达40%～50%。4.整形。约20分钟。茶叶在槽锅内炒至芽尖部发硬，有触手感，失重率达60%。5.辉锅干燥。平滑挺锅，足干提香。手捻茶叶成粉末，水分在6.5%以下即可。6.手工精制。以手工为主，用风选或手工篾，除去片、断碎茶叶，筛去茶末，包装": "Fresh-leaf preparation → heat-fixing → straightening → shaping → final pan-drying → hand refining. 1. Fresh-leaf preparation. Use low temperature and high humidity, spreading thinly for a prolonged period until the buds and leaves soften and darken. 2. Heat-fixing. Heat-fix rapidly at high temperature, thoroughly and evenly. Spread to cool in a layer 2–4 cm deep for 15–20 minutes. 3. Straightening. Straighten quickly, then cool until pliable; use a constant temperature of approximately 40°C and light pressure, to a weight loss of 40%–50%. 4. Shaping. Allow approximately 20 minutes. Fry in a trough pan until the bud tips become firm and can be felt against the hand, with a weight loss of 60%. 5. Final pan-drying. Finish to a smooth, straight form, fully drying the tea and enhancing its aroma. Stop when the leaves crumble to powder when rubbed by hand and moisture content is at most 6.5%. 6. Hand refining. Mainly by hand, use air separation or manual bamboo-sieve sorting to remove flakes and broken leaves, screen out tea dust, and package.", "勐库大叶种茶叶长椭圆，叶片大小约17cm×6cm，叶面显著隆起，叶肉肥厚较软，叶表富革质，叶色浓绿，叶缘向叶背翻卷，主脉明显，锯齿大而浅；芽叶粗壮，色黄绿，茸毛多，持嫩性强，发芽早。制晒青毛茶：条索肥壮，显白毫，油润，汤色黄绿明亮，滋味鲜爽、浓烈、回甘，香气清香持久，叶底嫩匀完整，耐冲泡。制绿茶：白毫显露，条索紧结重实，色泽绿而油润，香气清高，叶底绿而明亮，滋味醇厚。制红茶：色泽油润，金黄显毫，滋味浓烈，汤色浓艳，香气高鲜，叶底红亮。制普洱茶：乌润多毫，滋味醇厚": "Mengku large-leaf tea has long, elliptical leaves measuring approximately 17 cm × 6 cm. The leaf surface is markedly raised; the leaf flesh is thick and relatively soft; the surface is leathery and deep green; the margins curl towards the underside; the midrib is prominent; and the serrations are large and shallow. Buds and leaves are robust, yellow-green and densely downy, retain tenderness well and sprout early. When made into sun-dried primary tea: robust strips with conspicuous white down and an oily lustre; bright yellow-green liquor; a fresh, brisk, strong taste with a sweet aftertaste; a lasting fresh aroma; and tender, uniform, intact infused leaves, with good endurance over repeated infusions. When made into green tea: visible white down, tight and weighty strips, glossy green colour, a high, fresh aroma, green and bright infused leaves, and a rich, mellow taste. When made into black tea: an oily lustre, conspicuous golden down, a strong taste, deep vivid liquor, a high, fresh aroma and bright red infused leaves. When made into Pu'er tea: glossy dark leaves with abundant down and a rich, mellow taste.", "T/YACX 004—2024《雅安藏茶》，PDF署名雅安市茶叶学会，2024-05-22发布实施。实际获取入口为启信宝公开标准镜像，带全国团体标准信息平台水印；已读完整9页及表1、表2像素，但未取得原协会或团标平台公开原地址核对，证据仍为source_supported／needs_primary_corroboration，不标协会原站直读。采用2024版，不宣称当前有效，也不与GH/T 1120—2024混同。 袋泡茶原条款未给外形、叶底，保持缺项。": "T/YACX 004—2024, Ya'an Tibetan Tea. The PDF names the Ya'an Tea Society and states publication and implementation on 2024-05-22. The document was accessed through Qixinbao's public standards mirror and bears the National Group Standards Information Platform watermark. All 9 pages and the actual images of Tables 1 and 2 were read, but no public original URL from the association or group-standards platform was obtained for comparison. The evidence therefore remains source_supported / needs_primary_corroboration and is not labelled as a direct reading on the association's original website. The 2024 edition is used without claiming current validity or conflating it with GH/T 1120—2024. The original tea-bag provision gives neither dry-leaf appearance nor infused-leaf characteristics; these remain unfilled.", "绿针特级：外形条索紧直，翠绿，完整，匀净，香气清香或栗香高长，汤色嫩绿明亮，滋味鲜醇，叶底嫩绿明亮。绿针一级：外形条索尚紧细圆直，绿润带白毫，尚完整，尚匀净，香气清香或栗香较高长，汤色绿明，滋味浓醇较鲜，叶底绿、明亮。贡芽特级：外形条索紧细圆直，翠绿，白毫显露，完整，匀净，香气清香持久高长，茶汤嫩绿明亮，滋味鲜醇，叶底嫩绿明亮匀齐。贡芽一级：外形条索紧细圆直，翠绿，白毫显露，完整，匀净，香气清香高长，茶汤嫩绿明亮，滋味鲜醇，叶底嫩绿明亮。": "Lüzhen, special grade: tight, straight strips, vivid green, intact, uniform and clean; a high, lasting fresh or chestnut aroma; bright tender-green liquor; fresh, mellow taste; and bright tender-green infused leaves. Lüzhen, first grade: reasonably tight, slender, rounded and straight strips, lustrous green with white down, reasonably intact, uniform and clean; a relatively high and lasting fresh or chestnut aroma; bright green liquor; a rich, mellow and relatively fresh taste; and green, bright infused leaves. Gongya, special grade: tight, slender, rounded and straight strips, vivid green, with visible white down, intact, uniform and clean; a high, lasting fresh aroma; bright tender-green liquor; fresh, mellow taste; and tender-green, bright and evenly sized infused leaves. Gongya, first grade: tight, slender, rounded and straight strips, vivid green, with visible white down, intact, uniform and clean; a high, lasting fresh aroma; bright tender-green liquor; fresh, mellow taste; and bright tender-green infused leaves.", "六安市裕安区青山茶厂Q/LYQC 0001S—2019历史企业产品版本，表1未分等级。封面标2019-09-23备案、有效期3年，至2022年届满；镜像目录标废止日期2022-09-22。仅作历史文献中的企业要求，不代表现行全产区标准或实物审评，也不用于祁门安茶。 七工序按原件顺序列出，仅补历史范围变体，不替换其他年代或厂家的主流程。 适用范围：source_scoped_historical_enterprise_variant": "Historical enterprise product version Q/LYQC 0001S—2019 of Qingshan Tea Factory, Yu'an District, Lu'an City. Table 1 does not distinguish grades. The cover records filing on 2019-09-23 and a validity period of 3 years, expiring in 2022; the mirror catalogue gives a withdrawal date of 2022-09-22. This is used only as an enterprise requirement in a historical document, not as a current standard for the entire production region or an evaluation of a physical sample, and it is not applied to Qimen Ancha. The seven steps follow the original document's order and are added only as a historically scoped variant; they do not replace the main processes of other periods or manufacturers. Scope: source_scoped_historical_enterprise_variant.", "原页专述咸宁柏墩生甡川砖茶厂及其青砖茶；已查看原图，左侧为未包裹的黑褐色长方茶砖，砖上有凸起川字，右侧包装可读生甡川字样。生甡川与咸安桂花镇柏墩的对应另由省市场监管局2021年4月抽检表第354项佐证，URL https://scjg.hubei.gov.cn/zfxxgk/fdzdgknr/zdly/spjg/cjgg/202104/P020210414348338387403.pdf 。": "The original page specifically discusses Shengshenchuan Brick Tea Factory in Baidun, Xianning, and its green-brick dark tea. The original image was viewed: an unwrapped dark-brown rectangular tea brick appears on the left, with a raised chuan character, while the packaging on the right bears the readable Shengshenchuan name. The association between Shengshenchuan and Baidun, Guihua Town, Xian'an, is separately corroborated by item 354 in the provincial market regulator's April 2021 sampling-inspection table: https://scjg.hubei.gov.cn/zfxxgk/fdzdgknr/zdly/spjg/cjgg/202104/P020210414348338387403.pdf .", "取部分氧化茶的萎凋、搅拌、炒菁、揉捻、干燥，以及球形茶团揉；不采用固定发酵百分比，也不把该页白茶揉捻版本覆盖大陆白茶。网页直接打开超时，检索返回了相应正文。 按加工方法区分茶类及品种、风土、工艺共同影响成茶；仅用于分类维度，不将页面示例制程推为所有茶品的唯一制法。 直接打开超时；检索返回完整红茶工艺段及揉捻、干燥目的，列日月潭为台湾红茶代表。只用条形红茶共用过程，不将其他茶类段落套入。": "Uses the partially oxidised tea stages of withering, agitation, heat-fixing, rolling and drying, plus ball rolling for spherical tea. No fixed oxidation percentage is adopted, and the page's rolled-white-tea version is not imposed on mainland Chinese white tea. Direct opening of the page timed out; search returned the relevant body text. Tea categories are distinguished by processing method, while cultivar, terroir and processing jointly influence the finished tea. Used only for classification dimensions, without presenting the page's example processes as the sole method for every tea. Direct opening timed out; search returned the complete black-tea processing passage and the purposes of rolling and drying, naming Sun Moon Lake as a representative Taiwanese black tea. Only the shared process for strip-shaped black tea is used; passages about other tea categories are not transferred.", "一级：条索紧细弯曲，色泽翠绿润，匀整显毫，汤色嫩绿明亮，嫩香持久，滋味鲜爽回甘，叶底嫩绿鲜活匀齐。二级：条索紧细弯曲，色泽绿较润，匀整有毫，汤色绿亮，清香持久，滋味鲜醇回甘，叶底嫩绿匀整。三级：条索较紧细弯曲，色泽较绿润，较匀整，汤色黄绿明亮，清香较持久，滋味醇和回甘，叶底黄绿较匀。四级：条索较紧细弯曲，色泽较绿尚润，尚匀整，汤色黄绿明亮，清香尚持久，滋味醇和回甘，叶底黄绿尚匀。": "First grade: tight, slender, curved strips, lustrous vivid green, uniform with visible down; bright tender-green liquor; a lasting tender aroma; fresh, brisk taste with a sweet aftertaste; and tender-green, lively, evenly sized infused leaves. Second grade: tight, slender, curved strips, green and relatively lustrous, uniform with down; bright green liquor; a lasting fresh aroma; fresh, mellow taste with a sweet aftertaste; and tender-green, uniform infused leaves. Third grade: relatively tight, slender, curved strips, relatively green and lustrous, and relatively uniform; bright yellow-green liquor; a relatively lasting fresh aroma; mild, mellow taste with a sweet aftertaste; and yellow-green, relatively uniform infused leaves. Fourth grade: relatively tight, slender, curved strips, relatively green and reasonably lustrous, and reasonably uniform; bright yellow-green liquor; a reasonably lasting fresh aroma; mild, mellow taste with a sweet aftertaste; and yellow-green, reasonably uniform infused leaves.", "1.扁形名茶。鲜叶—杀青—做型—干燥—成品茶。（1）鲜叶：必须为单芽。（2）杀青：杀青时必须将鲜叶杀透、杀匀，无红梗红叶出现。2.毛峰。鲜叶—杀青—做型—提毫—干燥—成品茶。（1）鲜叶。必须为单芽、一芽一叶和一芽二芽初展。（2）杀青：杀青时必须将鲜叶杀透、杀匀，无红梗红叶出现。3.大宗茶。鲜叶—杀青—揉捻—干燥—成品茶。（1）杀青：杀青时必须将鲜叶杀透、杀匀，无红梗红叶出现": "1. Flat specialty tea. Fresh leaves — heat-fixing — shaping — drying — finished tea. (1) Fresh leaves: single buds are required. (2) Heat-fixing: heat-fix thoroughly and evenly, without red stems or red leaves. 2. Maofeng. Fresh leaves — heat-fixing — shaping — bringing out the down — drying — finished tea. (1) Fresh leaves: single buds, one bud with one leaf, and one bud with two just-unfolding buds are required. (2) Heat-fixing: heat-fix thoroughly and evenly, without red stems or red leaves. 3. Bulk tea. Fresh leaves — heat-fixing — rolling — drying — finished tea. (1) Heat-fixing: heat-fix thoroughly and evenly, without red stems or red leaves.", "特级：一芽一叶初展，挺直紧秀略扁，嫩绿鲜润，银毫显露，大小匀齐重实，匀净，嫩绿明亮、清澈，嫩香持久富有清香，鲜醇回甘，细嫩成朵，形似兰花匀齐，色泽嫩绿明亮。一级：一芽一叶开展、二叶初展，挺秀略扁，嫩绿尚鲜润，匀整，洁净，绿明亮，嫩香浓郁，鲜醇，细嫩成朵，绿明亮。二级：一芽一叶开展、二叶初展，挺秀略扁，黄绿润，尚匀整，尚洁净，绿明亮，嫩香尚持久，醇厚，细嫩成朵，黄绿明亮。": "Special grade: one bud with one just-unfolding leaf; straight, tightly and elegantly formed, slightly flat; fresh, lustrous tender green with visible silver down; evenly sized, weighty, uniform and clean; clear, bright tender-green liquor; a lasting tender aroma with fresh notes; fresh, mellow taste with a sweet aftertaste; and delicate shoots in uniform orchid-like clusters, tender green and bright. First grade: one bud with one unfolded leaf or two just-unfolding leaves; straight, elegant and slightly flat; tender green and reasonably fresh and lustrous; uniform and clean; bright green liquor; a rich tender aroma; fresh, mellow taste; and delicate clustered shoots, green and bright. Second grade: one bud with one unfolded leaf or two just-unfolding leaves; straight, elegant and slightly flat; lustrous yellow-green; reasonably uniform and clean; bright green liquor; a reasonably lasting tender aroma; rich, mellow taste; and delicate clustered shoots, yellow-green and bright.", "1.工艺流程。（1）卷曲形。摊青→杀青→揉捻→二青→做形烘干→提香→包装→入库。（2）扁形。摊青→杀青→理条→做形（压扁）→辉干→包装→入库。2.工艺要求。鲜叶必须进行摊晾，摊放厚度不超过5cm，鲜叶失水率应控制在15%～20%之间。杀青时投放鲜叶要均匀一致，按照“嫩叶老杀、老叶嫩杀”的原则选择不同的杀青温度和时间。做形时按照先高后低的原则调整温度，进行理条、整形": "1. Processing flow. (1) Curled form. Spreading → heat-fixing → rolling → second drying → shaping and drying → aroma enhancement → packaging → storage. (2) Flat form. Spreading → heat-fixing → straightening → shaping (flattening) → final pan-drying → packaging → storage. 2. Processing requirements. Fresh leaves must be aired in layers no deeper than 5 cm, with water loss controlled at 15%–20%. Feed fresh leaves evenly during heat-fixing, selecting temperature and time according to the principle of more thorough heat-fixing for tender leaves and lighter heat-fixing for mature leaves. During shaping, adjust the temperature from high to low while straightening and shaping.", "已读取 Chazhidao Chinese Tea Traditions School 的单独条目 Qintang Hair Tips，原页明确中文名“覃塘毛尖”、茶类 Green、产区 Guangxi；从该条目链接下载 qintang001 原始图库照片并实际查看，可见竹筛和白色茶荷中的已制干茶。图集中另有茶汤、叶底及干茶对照；未用茶商介绍页上的未加工鲜叶替代。": "The dedicated Qintang Hair Tips entry from Chazhidao Chinese Tea Traditions School was read. The original page explicitly gives the Chinese name Qintang Maojian, the tea category Green and the origin Guangxi. The original gallery photograph qintang001 was downloaded through a link in that entry and actually viewed; it shows processed dry tea in a bamboo sieve and a white tea presentation vessel. The gallery also contains liquor, infused-leaf and dry-leaf comparisons. Unprocessed fresh leaves from the merchant's introduction page were not used as substitutes.", "特级：外形条索紧细显锋苗，色泽乌润、显金毫、匀净，香气鲜嫩甜香、高长，汤色红亮、有金圈，滋味醇厚、甘鲜，叶底细嫩显芽、红匀亮。一级：外形条索紧细有锋苗、色泽乌润、有金毫、较匀齐，香气有花蜜香、较高长，汤色红亮，滋味醇厚、甘爽，叶底嫩匀有芽、红亮。二级：外形条索较紧细、色泽乌尚润、带金毫、尚匀齐，香气带花蜜香、尚高长，汤色红明，滋味醇和、尚爽，叶底较嫩匀、较红亮。": "Special grade: tight, slender strips with prominent bud tips; glossy dark colour, visible golden down, uniform and clean; a fresh, tender, sweet aroma that is high and lasting; bright red liquor with a golden ring; a rich, mellow, sweet and fresh taste; and fine, tender infused leaves with visible buds, uniformly red and bright. First grade: tight, slender strips with bud tips; glossy dark colour with golden down, relatively uniform; a relatively high and lasting floral-honey aroma; bright red liquor; rich, mellow, sweet and brisk taste; and tender, uniform infused leaves with buds, red and bright. Second grade: relatively tight, slender strips; dark and reasonably lustrous, with some golden down, reasonably uniform; some floral-honey aroma, reasonably high and lasting; clear red liquor; mild, mellow and reasonably brisk taste; and relatively tender, uniform, red and bright infused leaves.", "平和白芽奇兰的加工程序包括初制加工和精制加工。初制加工后的产品俗称“毛茶”，毛茶经过精制加工后，其产品成为“精茶”或“商品茶”。茶青经过贮青、萎凋、做青、杀青、揉捻、初烘、初包揉、复烘、复包揉、足干等十道工序，加工制成毛茶。精制加工工序主要有拼配、筛分、风选、捡剔、复火、摊凉、包装及装箱。加工时严格按各环节的技术要求精制细造，最后按不同等级包装进仓。": "Pinghe Baiya Qilan processing comprises primary processing and refining. The product after primary processing is commonly called primary tea; after refining, it becomes refined tea or commercial tea. Fresh tea leaves pass through ten stages—holding, withering, leaf bruising and resting, heat-fixing, rolling, initial drying, initial cloth-bag rolling, redrying, repeat cloth-bag rolling, and final drying—to produce primary tea. Refining principally comprises blending, screening, air separation, picking and sorting, refiring, cooling, packaging and boxing. Each stage is carried out carefully according to its technical requirements, and the finished tea is packaged by grade and placed in storage.", "老曲形茶。外形：条索卷曲、紧结、匀整；不同级别茶叶色泽从翠绿到墨绿，不枯黄、断碎。内质：香气高，从嫩栗香到纯正；汤色从嫩绿明亮到黄绿明亮，不浑浊；滋味浓醇，无异味；叶底从嫩绿明亮到黄绿明亮。扁形茶。外形：光扇平直，从光滑到扁平：色泽从嫩绿到黄绿，匀整洁净。内质：栗香浓郁，从嫩香到纯正；滋味醇厚，无异味；汤色从嫩绿明亮到黄绿明亮；叶底从嫩绿明亮到黄亮": "Curled tea. Dry-leaf appearance: curled, tight and uniform strips; depending on grade, colour ranges from vivid green to dark green, without dry yellowing or broken pieces. Internal quality: high aroma, ranging from tender chestnut notes to a clean, characteristic aroma; liquor ranging from bright tender green to bright yellow-green, without cloudiness; rich, mellow taste without off-flavours; infused leaves ranging from bright tender green to bright yellow-green. Flat tea. Dry-leaf appearance: smooth, flat and straight, ranging from smooth to flattened; colour ranges from tender green to yellow-green, uniform and clean. Internal quality: pronounced chestnut aroma, ranging from tender to clean and characteristic; rich, mellow taste without off-flavours; liquor ranging from bright tender green to bright yellow-green; infused leaves ranging from bright tender green to bright yellow.", "漳平市永福镇的桂洋村、福里村、箭竹村、秋苑村、岭下村、兰田村、颍水村、新坑村、李庄村、封侯村、适榕村、陈村村、元沙村、紫阳村、古溪村、和丰村、大坂村、龙车村、西山村、清源村、后盂村、同春村、吕坊村、佳山村、文星村、洪坑村、石洪村共计27个村。地理坐标：东经117°12′28″～117°25′54″，北纬24°55′09″～25°10′55″。": "A total of 27 villages in Yongfu Town, Zhangping City: Guiyang, Fuli, Jianzhu, Qiuyuan, Lingxia, Lantian, Yingshui, Xinkeng, Lizhuang, Fenghou, Shirong, Chencun, Yuansha, Ziyang, Guxi, Hefeng, Daban, Longche, Xishan, Qingyuan, Houyu, Tongchun, Lüfang, Jiashan, Wenxing, Hongkeng and Shihong. Geographical coordinates: 117°12′28″–117°25′54″ E, 24°55′09″–25°10′55″ N.", "承接0.7.19核验现有300款，不新增茶名。新增六安篮茶2019历史企业标准的七工序概述及五项感官；明确2019备案有效3年，公开镜像不等于官方直取、历史记录不等于现行标准。图片检索无新批准，错误产地、异类产品和旧失败渠道不作为完成。当前主工序276/300、五项字段各有明确来源291/300、实物图272/300；300条不代表全国穷尽。": "Continues the verification of the existing 300 teas from 0.7.19, without adding tea names. Adds a seven-step processing overview and five sensory dimensions from the 2019 historical enterprise standard for Lu'an basket tea, explicitly noting that its 2019 filing was valid for 3 years, that a public mirror is not direct official access, and that a historical record is not a current standard. No new images were approved; incorrect origins, different product types and previously failed channels are not counted as completed. Current coverage: main processing steps 276/300, all five fields supported by explicit sources 291/300, and physical-tea images 272/300. The 300 entries do not constitute an exhaustive national inventory.", "选择海拔高度1200m以下（最适合海拔高度300～800m），自然坡度25°以下的平缓地势。海拔800m以上的阴坡不宜植茶。自然肥力高，土层深后，质地疏松，通气性良好，土体无隔层，不积水，腐殖质含量高，养分丰富的酸性红、黄壤土或紫色土。茶园土壤的基本条件：全土层厚度≥100cm、地下水位在100cm以下，pH值（水浸）4.0～5.5。": "Choose gently sloping land at or below 1,200 m in elevation, ideally 300–800 m, with a natural slope at most 25°. Shaded slopes at 800 m or higher are unsuitable for tea planting. Soil should be naturally fertile, deep, loose, well aerated and free of impermeable layers or standing water, with abundant humus and nutrients: acidic red, yellow or purple soil. Basic tea-garden soil conditions are a total soil depth of ≥100 cm, groundwater at least 100 cm below the surface, and a pH of 4.0–5.5 measured in water.", "第6.2条明确以毛茶结束初制；后续精制另列，非全部成箱商品的单一四步链。仅保存2019文件路线，现行效力未独立核实。 宜昌农业部门已列该县市为宜红产区，但本标准未以本条GI名称单独规定流程。这里只提供区域参照，不计该茶主流程完成。 适用范围：regional_reference_only_not_product_specific": "Clause 6.2 explicitly ends primary processing at primary tea; subsequent refining is listed separately. It is not a single four-step chain for every boxed commercial product. Only the route in the 2019 document is retained; its current validity has not been independently verified. Yichang's agricultural authorities have identified this county-level area as part of the Yihong production region, but this standard does not prescribe a separate process under this entry's geographical-indication name. It is provided only as a regional reference and does not count as completion of this tea's main process. Scope: regional_reference_only_not_product_specific.", "以资丘镇曲溪流域为中心的清江沿线河谷地带，包括鸭子口乡分水溪以西县域内清江两岸的静安、巴山、马莲坪、西湾、陈家坪、竹园坪、西阳坡、五房岭、泉水湾、凉水寺、淋湘溪、中溪、对舞溪、天池口、青龙、板凳坳、梁山坝、枝柘坪等18个行政村。地理坐标：东经110°23′37″～110°54′38″，北纬30°17′03″～30°28′08″。": "The river-valley area along the Qingjiang, centred on the Quxi basin in Ziqiu Town, including 18 administrative villages on both banks of the Qingjiang within the county, west of Fenshuixi in Yazikou Township: Jing'an, Bashan, Malianping, Xiwan, Chenjiaping, Zhuyuanping, Xiyangpo, Wufangling, Quanshuiwan, Liangshuisi, Linxiangxi, Zhongxi, Duiwuxi, Tianchikou, Qinglong, Bandeng'ao, Liangshanba and Zhizheping. Geographical coordinates: 110°23′37″–110°54′38″ E, 30°17′03″–30°28′08″ N.", "现有详细流程仍据2022年公开草案。2023年正式标准尚缺全文，且目录线索将加工规程记作T/BYGC 0005—2023，而发布公告转载正文和附表记作0006—2023；原公告本轮返回403，编号冲突待正式原件解决。另核到2023年研究论文全文，只支持2021年4月南雅松清茶业基地的水仙研究样品，不能据此升级正式标准状态。": "The existing detailed process is still based on the publicly released 2022 draft. The full text of the formal 2023 standard remains unavailable. Catalogue leads identify the processing specification as T/BYGC 0005—2023, while the republished announcement text and its attachment identify it as 0006—2023. The original announcement returned 403 in this round; the numbering conflict awaits resolution against the formal original. The full text of a 2023 research paper was also verified, but it supports only the Shuixian research sample from the Nanya Songqing Tea Industry base in April 2021 and cannot upgrade the status of the formal standard.", "1.采摘。提手采，透气性良好的竹编，网眼菜蓝或蒌筐盛装鲜叶，鲜叶老嫩一致，大小匀齐，节短叶密，芽长叶狭小，叶色浓绿的芽茶、一芽一叶或一芽二叶初展时采摘。2.加工。扁形茶加工工艺流程为：鲜叶摊放杀青做形干燥增香。针形茶加工工艺流程为：鲜叶摊放杀青揉捻做形干燥增香。炒青、烘青茶加工工艺流程为：鲜叶摊放杀青揉捻烘二青炒三青辉锅。": "1. Picking. Pick with a lifting motion of the hand, placing fresh leaves in well-ventilated woven bamboo or mesh baskets. Pick bud tea, one bud with one leaf, or one bud with two just-unfolding leaves, with consistent maturity and size, short internodes, closely spaced leaves, long buds, narrow leaves and deep green colour. 2. Processing. Flat tea: spreading fresh leaves → heat-fixing → shaping → drying → aroma enhancement. Needle-shaped tea: spreading fresh leaves → heat-fixing → rolling → shaping → drying → aroma enhancement. Pan-fired and hot-air-dried green tea: spreading fresh leaves → heat-fixing → rolling → second hot-air drying → third pan-firing → final pan-firing.", "土壤应选择深厚的红壤或黄壤。土壤的pH值4.5～6.5，有机质含量＞1.0%。以水土保持为中心，山、水、园、林、路综合治理，路旁设沟，四周植树，形成良好的生态环境。根据规模、地形和地貌等条件，合理设置道路，包括主道、支道、步道和地头道。建立合理的水利系统，做到能蓄能排。茶园与四周荒山陡坡、林地和农田交界处应设置隔离沟。": "Choose deep red or yellow soil with a pH of 4.5–6.5 and organic matter content >1.0%. Centre management on soil and water conservation, integrating hills, water, gardens, woodland and roads. Provide roadside drainage and plant trees around the perimeter to create a sound ecological environment. Plan main roads, branch roads, paths and headland tracks according to scale, terrain and landform. Establish a suitable water system that can both retain and drain water. Install separation ditches where tea gardens adjoin uncultivated hills, steep slopes, woodland and farmland.", "采摘时间为2月下旬至5月中旬、8月上旬至9月下旬，茶树一芽一叶初展时为茶园开采适期。采摘标准为一芽一叶初展至一芽三叶，鲜叶质量要求芽叶完整、鲜嫩匀净，采摘方法为根据制茶等级按标准采摘，先发先采、分批分次；采用提手采，不得掐采、捋采、抓采和带老叶杂物采摘。鲜叶用清洁卫生、透气性良好的竹篮、篓筐等竹制器具盛装，不得紧压。": "The picking periods are late February to mid-May and early August to late September. The appropriate time to begin picking is when shoots have one bud and one just-unfolding leaf. The picking standard ranges from one bud with one just-unfolding leaf to one bud with three leaves. Fresh leaves must be intact, tender, uniform and clean. Pick according to the intended tea grade, taking early shoots first and working in successive batches. Use a lifting motion; do not pinch, strip or grab leaves, or pick old leaves and debris together with the shoots. Hold fresh leaves in clean, hygienic, well-ventilated bamboo baskets or similar bamboo containers without compression.", "2020年乐昌地方标准依照2009年第60号地理标志保护公告制定产品要求，保留特级、一级和二级三个等级。 商务部老字号数字博物馆的品牌资料记载：沿溪山茶场于1956年成立，1993年注册“雾翔”商标，2005年转制为乐昌市沿溪山茶场有限公司。此为品牌自述式现代回溯；页面中的古代贡茶及陆羽故事未据此升级为已核古籍史实。": "The 2020 Lechang local standard establishes product requirements based on Geographical Indication Protection Announcement No. 60 of 2009 and retains three grades: special, first and second. Brand material in the Ministry of Commerce's Time-Honoured Brands Digital Museum records that Yanxishan Tea Farm was founded in 1956, registered the Wuxiang trademark in 1993, and was restructured as Lechang Yanxishan Tea Farm Co., Ltd. in 2005. This is a modern retrospective presented by the brand; the page's ancient tribute-tea and Lu Yu stories have not thereby been upgraded to verified facts from historical texts.", "范围限定为五峰收购处对渔洋关老茶工所作调查中的毛红茶初制阶段；此处核实的是2018年研究文章的明确记载，1950年原档未读取。保留地方技艺术语，不擅自解释为现代机器工序。不能提升为现行profile.process。 适用范围：historical_local_process_reported_in_2018": "The scope is limited to primary processing of unfinished black tea described in the Wufeng purchasing office's survey of veteran tea workers in Yuyangguan. What was verified here is the explicit account in a 2018 research article; the original 1950 archive was not read. Local craft terminology is retained without reinterpreting it as modern machine operations. It cannot be promoted to the current profile.process. Scope: historical_local_process_reported_in_2018.", "前半段是相关器物、材料、审美与民俗的前史，不宣称连续的茶宠谱系；后半段以有年份的现代观察、研究、教育及产品事件为锚点。年份范围只定位该事件或器物，未知制作年不补齐。没有为每个朝代虚构节点。古代文房把玩、茶壶、砚滴和现代茶宠分别标注；“非遗”只按具体项目范围使用。所有寓意均是象征，不作招财、健康或灵性功效承诺。": "The first half presents the earlier history of related objects, materials, aesthetics and folk customs, without claiming a continuous lineage of tea pets. The second half is anchored in dated modern observations, research, education and product events. Date ranges locate only the relevant event or object; unknown production years are not supplied. No fictional node has been added for every dynasty. Ancient scholar's objects, teapots, inkstone water droppers and modern tea pets are labelled separately; 'intangible cultural heritage' is used only within the scope of the specific listed project. All auspicious meanings are symbolic and make no promise of wealth, health or spiritual effects.", "5条新定向查询沿淘宝、生产企业、合作社、天绿园及排除旧官网后的碧玉龙芽；读2个新茶博会原页。2024具名样本明确为德隆古乔红红茶，排除；2017天绿园获奖名单虽具名，3张实看照片是品鉴会及未能读出对应标签的多茶展柜，无可绑定本条绿茶的独立成品图。新政府结果中的沙景山大树茶也明确为红茶，仅检索排除，未访问。": "Five new targeted queries followed Taobao, manufacturers, cooperatives, Tianlüyuan, and Biyu Longya after excluding the old official website; two new original tea-expo pages were read. The named 2024 sample was explicitly Delong Guqiaohong black tea and was excluded. Although the 2017 Tianlüyuan award list names the product, the three images actually viewed show a tasting event and a multi-tea display cabinet whose corresponding labels could not be read; none is a standalone finished-tea image that can be linked to this green tea. Shajingshan large-tree tea in a new government search result was also explicitly black tea; it was excluded at the search stage and the page was not visited.", "鲜叶分期分批按标准采摘，采摘标准为一芽一叶初展至一芽两叶，芽长1.5～2.5cm。春留鱼叶，夏秋茶留叶采，不采病虫叶、紫芽叶及鱼叶、老叶；不能有异种树叶或杂草叶，手采时用提采，不得用指甲扣采，避免产生红点。盛放鲜叶应选用竹篓、竹篮、竹筐等盛具，由于山区茶园离加工厂较远，可在茶园阴凉处用竹匾等适当摊放。": "Pick fresh leaves to standard in successive periods and batches, from one bud with one just-unfolding leaf to one bud with two leaves, with buds 1.5–2.5 cm long. Retain fish leaves in spring and leave foliage when picking summer and autumn tea. Do not pick diseased or pest-damaged leaves, purple buds and leaves, fish leaves or old leaves. Exclude leaves from other plant species and weeds. Pick with a lifting motion, not with the fingernails, to avoid red marks. Use bamboo baskets or similar containers. Because mountain tea gardens may be far from processing factories, the leaves may be spread appropriately in bamboo trays in a shaded part of the garden.", "重庆市北部生态农业园主产茶区的大观、兴隆、乾丰、木凉、河图、石溪、黎香湖、太平场、白沙、鸣玉、冷水、民主、丰岩、福寿、铁村、石墙、中桥、骑龙、神童、石莲20个乡镇和中部经济带名优绿茶区的东城、南城、西城、水江、南平、三泉（原马嘴除外）、鱼泉、金山、头渡9个乡镇、街道办事处，共计29个乡镇、街道办事处。": "A total of 29 towns, townships and subdistricts: the 20 towns and townships of Daguan, Xinglong, Qianfeng, Muliang, Hetu, Shixi, Lixianghu, Taipingchang, Baisha, Mingyu, Lengshui, Minzhu, Fengyan, Fushou, Tiecun, Shiqiang, Zhongqiao, Qilong, Shentong and Shilian in the main tea-producing area of Chongqing's northern ecological agricultural park; and the nine towns, townships and subdistricts of Dongcheng, Nancheng, Xicheng, Shuijiang, Nanping, Sanquan (excluding the former Mazui area), Yuquan, Jinshan and Toudu in the specialty green-tea area of the central economic belt.", "已读公开单品“雾泉碧牌石门红茶100克罐装”，并逐张看干茶照片及同相册背标：品名石门红茶、茶类红茶、产地湖南石门壶瓶山、生产者石门县庐峰茶叶专业合作社、生产地址石门县子良镇新道湾村六组。壶瓶山镇和子良镇均在国家知识产权局常德红茶保护要求（第974项）范围内。照片是带雾泉碧标志的竹茶则乌润条索干茶。": "The public product page 'Wuquanbi Shimen Black Tea, 100 g Tin' was read, and each dry-tea photograph and the back label in the same gallery were viewed. The label identifies the product as Shimen black tea, category black tea, origin Hupingshan, Shimen, Hunan, producer Shimen Lufeng Tea Professional Cooperative, and production address Group 6, Xindaowan Village, Ziliang Town, Shimen County. Both Hupingshan and Ziliang towns fall within CNIPA's Changde Black Tea protection requirements, item 974. The photograph shows glossy dark strip-shaped dry tea in a bamboo tea scoop bearing the Wuquanbi logo.", "浙江省金华市兰溪市兰江街道、云山街道、上华街道、永昌街道、赤溪街道、女埠街道、游埠镇、诸葛镇、黄店镇、香溪镇、马涧镇、梅江镇、横溪镇、灵洞乡、水亭畲族乡、柏社乡等16个乡镇（街道）330个行政村。地理坐标：东经119°13′30″～119°53′50″，北纬29°05′20″～29°27′30″": "A total of 330 administrative villages in 16 towns, townships and subdistricts of Lanxi City, Jinhua, Zhejiang Province: Lanjiang, Yunshan, Shanghua, Yongchang, Chixi and Nübu subdistricts; Youbu, Zhuge, Huangdian, Xiangxi, Majian, Meijiang and Hengxi towns; and Lingdong, Shuiting She Ethnic and Baishe townships. Geographical coordinates: 119°13′30″–119°53′50″ E, 29°05′20″–29°27′30″ N.", "特级：外形细紧多锋苗、匀齐、净、乌黑油润，香气鲜嫩甜香，汤色红明亮，滋味醇厚甘爽，叶底细嫩显芽红匀亮。一级：外形细紧有锋苗、较匀齐、净稍含嫩茎、乌润，香气嫩甜香，汤色红，滋味醇厚爽口，叶底匀嫩有芽红亮。二级：外形紧细、匀整、尚净有嫩茎、乌尚润，香气甜香，汤色红明，滋味醇和尚爽，叶底嫩匀红尚亮": "Special grade: fine, tight leaves with many bud tips, uniform, clean, jet-black and glossy; a fresh, tender, sweet aroma; bright red liquor; rich, mellow, sweet and brisk taste; and fine, tender infused leaves with visible buds, uniformly red and bright. First grade: fine, tight leaves with bud tips, relatively uniform, clean with a few tender stems, glossy dark colour; a tender, sweet aroma; red liquor; rich, mellow, refreshing taste; and uniform, tender infused leaves with buds, red and bright. Second grade: tight, slender leaves, uniform, reasonably clean with tender stems, dark and reasonably lustrous; a sweet aroma; clear red liquor; mild, mellow and reasonably brisk taste; and tender, uniform, red and reasonably bright infused leaves.", "历史城市生活叙述，不以某一时期数量推出现今数量。 原站正文已读；发布日期按页面显示2019-04-14，不按URL中的202011推断。只采用20世纪前期城市茶馆社会功能，未转抄起源与茶馆数量数据。 20世纪初成都茶馆商业、社交和公共生活；不沿用该页关于西周栽培及秦代传播已获公认的过强概括。": "A historical account of urban life; quantities from one period are not extrapolated to the present. The body text on the original site was read. The publication date follows the displayed 2019-04-14, not an inference from 202011 in the URL. Only the social functions of urban teahouses in the early 20th century are used; origin claims and teahouse counts were not copied. Covers commerce, social interaction and public life in early-20th-century Chengdu teahouses. The page's overly strong generalisations that Western Zhou cultivation and Qin-period dissemination are universally accepted are not retained.", "1.总体要求。单芽、要匀、净、鲜。2.采收方法。提手采，用清洁的小蔑篮盛放。3.采收的鲜叶品质分级。一级：全芽、匀齐肥壮；不带鱼叶、鳞片、茶蒂、单片；无病虫斑；二级：全芽、完整、匀齐；不带鱼叶、鳞片、茶蒂、不含单片、紫芽；无病虫斑；三级：全芽、略有空心芽、完整；不带鱼叶、鳞片，无病虫斑。": "1. General requirements. Single buds, uniform, clean and fresh. 2. Harvesting method. Pick with a lifting motion and place in clean small bamboo baskets. 3. Fresh-leaf quality grades. First grade: all buds, uniform and robust; no fish leaves, scales, stalk bases or detached leaves; no disease or pest marks. Second grade: all buds, intact and uniform; no fish leaves, scales, stalk bases, detached leaves or purple buds; no disease or pest marks. Third grade: all buds, with a few hollow buds, intact; no fish leaves or scales, and no disease or pest marks.", "乌龙茶外形紧结、重实；色泽乌绿、油润；香气清高悠长，花香显；滋味浓厚甘爽；叶底肥厚软亮；具有显著的高山茶韵和持久耐泡的品质特征。红茶外形条索紧结；香气高锐；滋味甘甜鲜爽；汤色金黄明亮；叶底嫩艳匀红；具有高山红茶特有的品质。2.安全及其他质量要求。产品安全及其他质量要求应符合国家相关规定。": "Oolong tea: tightly formed and weighty, dark green and glossy; a high, clear, lingering aroma with prominent floral notes; a rich, sweet and brisk taste; thick, soft and bright infused leaves; and a distinctive high-mountain character with lasting quality over repeated infusions. Black tea: tight strips, a high, pronounced aroma, a sweet, fresh and brisk taste, bright golden liquor, and tender, vivid, uniformly red infused leaves, with the distinctive quality of high-mountain black tea. 2. Safety and other quality requirements. Product safety and other quality requirements must comply with relevant national regulations.", "渤海商品交易所2016-09-18公开的泾阳茯茶交收标准品，明确手工筑制、特一级，技术指标参照DB61/T 920—2014。仅作为当年该交收品版本要求；并非读取2014省标原件，也不宣称2026年仍为有效交收规则。Web打开失败，本机正常HTTP200取得完整HTML表格，已读。": "The standard delivery product for Jingyang Fu tea publicly released by the Bohai Commodity Exchange on 2016-09-18 explicitly specifies hand moulding and special first grade, with technical indicators referring to DB61/T 920—2014. Used only as the requirements for that year's delivery-product version. This is not a reading of the original 2014 provincial standard, nor a claim that the delivery rules remain valid in 2026. Web opening failed, but a normal local HTTP 200 response yielded the complete HTML table, which was read.", "气候温暖，空气湿润、多雾，具有亚热带气候特征。年日照时数4425h左右，年平均日照时数2000h左右。年平均温度18～18.5℃，无霜期长。年降水量在2000mm左右，年平均相对湿度在80%左右。亚热带常绿阔叶林山地土壤，火山砾石、红沙岩及页岩为主，有机质含量高，pH值为4～6。": "The climate is warm, humid and foggy, with subtropical characteristics. Annual sunshine duration is approximately 4,425 h, and mean annual sunshine duration approximately 2,000 h. Mean annual temperature is 18–18.5°C, with a long frost-free period. Annual rainfall is approximately 2,000 mm and mean annual relative humidity approximately 80%. Mountain soils under subtropical evergreen broadleaf forest are mainly derived from volcanic gravel, red sandstone and shale, with high organic matter content and a pH of 4–6.", "已读取附件正文：第44项舒城小兰花（PDF第134—136页）、第66项霍山黄芽（第199—201页）、第84项敬亭绿雪（第254—256页）。原公告成文2025-06-09，国家知识产权局网页公开2025-06-27；湖南政府为官方转载。用于限定品种、产区、采收和对应工艺版本。": "The attachment text was read: item 44, Shucheng Xiaolanhua (PDF pages 134–136); item 66, Huoshan Huangya (pages 199–201); and item 84, Jingting Lüxue (pages 254–256). The original announcement is dated 2025-06-09 and was made public on CNIPA's website on 2025-06-27; the Hunan government copy is an official republication. Used to delimit cultivars, production areas, harvesting and the corresponding processing versions.", "江西省吉安市遂川县泉江镇、珠田乡、草林镇、南江乡、左安镇、汤湖镇、高坪镇、堆子前镇、西溪乡、大汾镇、戴家埔乡、营盘圩乡、枚江镇、碧洲镇、于田镇、衙前乡、双桥乡、新江乡、五斗江乡、巾石乡、禾源乡、大坑乡、黄坑乡、五指峰林场、云岭林场、龙泉林场等26个乡、镇、场现辖行政区域，。": "The current administrative areas of 26 towns, townships and forest farms in Suichuan County, Ji'an, Jiangxi Province: Quanjiang, Zhutian, Caolin, Nanjiang, Zuo'an, Tanghu, Gaoping, Duiziqian, Xixi, Dafen, Daijiapu, Yingpanxu, Meijiang, Bizhou, Yutian, Yaqian, Shuangqiao, Xinjiang, Wudoujiang, Jinshi, Heyuan, Dakeng and Huangkeng; and Wuzhifeng, Yunling and Longquan forest farms.", "针形茶：外形肥壮挺直，绿润鲜活；汤色嫩绿明亮；香气清高馥郁，带花果香；滋味甜醇甘鲜；叶底嫩匀绿亮。扁形茶：外形扁平挺直，嫩绿鲜活；汤色杏绿明亮；嫩栗香；滋味醇厚甘爽；叶底嫩匀绿亮。卷曲形茶：外形条索细紧略卷，绿翠鲜润；汤色嫩绿明亮；香气高鲜馥郁；滋味甘醇鲜爽；叶底细嫩绿亮。": "Needle-shaped tea: plump, straight leaves, lustrous and lively green; bright tender-green liquor; a high, fresh, rich aroma with floral and fruity notes; a sweet, mellow and fresh taste; and tender, uniform, bright green infused leaves. Flat tea: flat and straight, lively tender green; bright apricot-green liquor; a tender chestnut aroma; rich, mellow, sweet and brisk taste; and tender, uniform, bright green infused leaves. Curled tea: fine, tight and slightly curled strips, fresh, lustrous vivid green; bright tender-green liquor; a high, fresh and rich aroma; sweet, mellow, fresh and brisk taste; and fine, tender, bright green infused leaves.", "重新读取第646号公告PDF第2306页质量特色：旧自动拆分将“茶汤嫩绿透亮”串入干茶，并把“富含氨基酸、锌等多种营养物质”串入滋味。第二条已分别完整映射干茶、汤色与滋味，故首条仅保留原文和来源，清空重复且错误的dimensions；原文没有独立香气与叶底指标，不追加推断。": "Reread the quality-characteristics passage on PDF page 2306 of Announcement No. 646. The previous automatic parsing incorrectly placed 'bright, translucent tender-green liquor' under dry-leaf appearance and 'rich in amino acids, zinc and other nutrients' under taste. The second record already maps dry-leaf appearance, liquor colour and taste fully and separately, so the first retains only the original text and source, with its duplicate, erroneous dimensions cleared. The original gives no separate aroma or infused-leaf indicators; none are inferred.", "鲜叶原料薄摊于萎凋槽或篾盘中，厚度均匀，不宜翻动。开青后，根据气候条件和鲜叶等级，灵活选用室内自然萎凋、复式萎凋或加温萎凋。当茶叶达七、八成干时，室内自然萎凋和复式萎凋都需进行并筛。并筛后控制温湿度继续萎凋至九成干左右，收拢茶叶，适当堆闷，不同等级原料控制堆高，避免发热。": "Spread fresh material thinly and evenly in withering troughs or bamboo trays; avoid turning it. At the start of processing, choose indoor natural withering, combined withering or heated withering flexibly according to climatic conditions and fresh-leaf grade. When the tea is approximately 70%–80% dry, material undergoing either indoor natural or combined withering must be consolidated from multiple trays. After consolidation, control temperature and humidity and continue withering to approximately 90% dryness. Gather the leaves and allow a suitable period of covered piling, controlling pile height for each grade to prevent heating.", "烟台农业部门记录钱振磊父子于2003年尝试种茶、经历越冬挫折，2006年再引进适制品种，2008年成立丹露春茶叶合作社。这只是一家经营者的北方种茶案例。烟台政府网站2023年报道记载海阳绿茶于2017年注册地理标志证明商标，制作技艺于2021年列入山东省省级非遗扩展项目。": "Yantai's agricultural authorities record that Qian Zhenlei and his son tried planting tea in 2003, experienced setbacks in overwintering, introduced suitable cultivars again in 2006, and established Danluchun Tea Cooperative in 2008. This is only one operator's example of tea cultivation in northern China. A 2023 report on the Yantai government website states that Haiyang Green Tea was registered as a geographical-indication certification mark in 2017 and that its production techniques were included in Shandong's provincial intangible-cultural-heritage extension list in 2021.", "2026-10-14搜索索引实际返回第4.2节7步工艺。当前镜像网页只显示3页预览/付费提示；分析测试百科公开PDF实测仅2页（封面和前言），不能据此标为完整正文已读。本轮只结构化已读节选，不升级证据等级。封面是0003.4—2022，前言页眉误作0003.3—2022。": "On 2026-10-14, the search index actually returned the seven-step process in section 4.2. The current mirror page shows only a three-page preview and a payment prompt; the public PDF from Analysis and Testing Encyclopedia was checked and contains only two pages, the cover and foreword, so it cannot support a claim that the complete text was read. This round structures only the excerpt that was read, without upgrading the evidence level. The cover reads 0003.4—2022, while the foreword header incorrectly reads 0003.3—2022.", "黔南布依族苗族自治州独山县所辖百泉镇、麻万镇、上司镇、下司镇、基长镇、玉水镇、影山镇、麻尾镇共8个镇64个行政村。保护范围东至玉水镇合力村，西至下司镇新同村，南至麻尾镇泗亭村，北至影山镇翁奇村。地理坐标：东经107°41′～107°55′，北纬25°04′～25°31′": "A total of 64 administrative villages in eight towns of Dushan County, Qiannan Buyei and Miao Autonomous Prefecture: Baiquan, Mawan, Shangsi, Xiasi, Jichang, Yushui, Yingshan and Mawei. The protected area extends east to Heli Village in Yushui Town, west to Xintong Village in Xiasi Town, south to Siting Village in Mawei Town, and north to Wengqi Village in Yingshan Town. Geographical coordinates: 107°41′–107°55′ E, 25°04′–25°31′ N.", "已读九页全文，逐像素核PDF第6—7页的初制、精制路线与技术条。定义为宜昌境内符合T/YCCY 001-2019的宜昌宜红；未把两县起草单位名单等同于五峰或宜都GI专规。仅按2019版本保存。商业索引将同号2020/2021不同产品串接，不能据此判断本文件被替代或现行。": "All nine pages were read, and the primary-processing and refining routes and technical clauses on PDF pages 6–7 were visually checked. The definition is Yichang Yihong produced within Yichang and compliant with T/YCCY 001-2019. The list of drafting organisations from two counties was not treated as a specific GI processing rule for Wufeng or Yidu. Retained only as the 2019 version. Commercial indexes link different products with the same number in 2020/2021; this does not establish whether this document has been superseded or remains current.", "商品原页标题为茗韵云顶山红茶伴手礼盒，本图在该SKU相册中标为商品图3。已独立查看干茶像素与同页厂家证书：广西兴业县茗韵茶业有限公司、广西玉林市兴业县山心镇龙兴村基地、红茶。地域和品类与本条兴业茶的保护范围相符。证书作为商家提供的产地身份材料，未独立核验其认证有效性。": "The original product-page title is 'Mingyun Yundingshan Black Tea Gift Box', and this photograph is labelled product image 3 in that SKU's gallery. The dry-tea pixels and the manufacturer's certificate on the same page were independently viewed. They identify Guangxi Xingye Mingyun Tea Co., Ltd., its base in Longxing Village, Shanxin Town, Xingye County, Yulin, Guangxi, and black tea. The region and tea category match this Xingye Tea entry's protected scope. The certificate is treated as origin-identification material supplied by the merchant; its certification validity was not independently verified.", "浙江省丽水市遂昌县的妙高街道、云峰街道、大柘镇、石练镇、金竹镇、新路湾镇、北界镇、王村口镇、黄沙腰镇、三仁乡、濂竹乡、垵口乡、湖山乡、焦滩乡、蔡源乡、龙洋乡、柘岱口乡、应村乡、高坪乡、西畈乡，共计2个街道、7个镇、11个乡203个行政村，保护区域面积18000公顷。": "Miaogao and Yunfeng subdistricts; Dazhe, Shilian, Jinzhu, Xinluwan, Beijie, Wangcunkou and Huangshaya towns; and Sanren, Lianzhu, Ankou, Hushan, Jiaotan, Caiyuan, Longyang, Zhedaikou, Yingcun, Gaoping and Xifan townships in Suichang County, Lishui, Zhejiang Province. This comprises 203 administrative villages in 2 subdistricts, 7 towns and 11 townships, covering a protected area of 18,000 hectares.", "商品标题明确 Lanxi Mao Feng，正文列 Zhejiang Province、四月采制；商品图文件名 Lanxi_Mao_Feng_1500，与该页面主商品绑定。逐像素查看为白底已加工干茶，未采用同页礼盒包装图。另有茶学资料页直接对照中文兰溪毛峰、浙江。": "The product title explicitly names Lanxi Mao Feng, and the body text specifies Zhejiang Province and April picking and processing. The product-image filename Lanxi_Mao_Feng_1500 is bound to the page's main product. Actual pixel inspection shows processed dry tea against a white background; gift-box packaging images on the same page were not used. A separate tea-studies page also directly matches the Chinese name Lanxi Maofeng with Zhejiang.", "山东省烟台市所辖芝罘区、莱山区、福山区、牟平区、开发区、高新区、蓬莱区、龙口市、莱州市、招远市、栖霞市、莱阳市、海阳市、长岛县、昆嵛山自然保护区共计15个县（市、区）154个乡镇（街道）。地理坐标：东经119°34′～121°57′，北纬36°16′～38°23′": "A total of 154 towns, townships and subdistricts across 15 county-level areas under Yantai, Shandong Province: Zhifu, Laishan, Fushan, Muping, the Development Zone, the High-Tech Zone, Penglai, Longkou, Laizhou, Zhaoyuan, Qixia, Laiyang, Haiyang, Changdao County and the Kunyu Mountain Nature Reserve. Geographical coordinates: 119°34′–121°57′ E, 36°16′–38°23′ N.", "按鲜叶等级、数量和设备条件，采用手工炒制或机械炒制，掌握“高温杀青，先高后低，嫩叶老杀，老叶嫩杀”的原则，投叶量、温度、力度、时间等控制参数视不同摊青叶、设备条件而定；完成青锅，初步成扁形（采用杀青和理条方式机械加工工艺则呈挺直条形），茶叶含水量下降40%左右。": "Choose hand or machine pan-firing according to fresh-leaf grade, quantity and available equipment. Follow the principles of high-temperature heat-fixing, starting high and finishing lower, more thorough heat-fixing for tender leaves and lighter heat-fixing for mature leaves. Adjust charge, temperature, force, time and other control parameters to the spread leaves and equipment. Complete initial pan-firing to form a preliminary flat shape, or straight strips when using a mechanical process combining heat-fixing and straightening, with leaf moisture reduced by approximately 40%.", "公开SKU588914900069 页明确禺峰二级桐柏玉叶250克、禺峰野茶园旗舰店、河南南阳，细节图与同一商品绑定并带禺峰商标。像素为完整盘中扁平加工干茶。另已读南阳视点署名采访，明确桐柏禺峰野茶园经营禺峰·桐柏玉叶；原天猫访问为登录跳转脚本，原站详情未读取。": "The public page for SKU 588914900069 explicitly identifies Yufeng second-grade Tongbai Yuye, 250 g, the Yufeng Wild Tea Garden flagship shop, and Nanyang, Henan. The detail image is tied to the same product and bears the Yufeng trademark. Pixel inspection shows processed flat dry tea fully presented on a plate. A bylined interview in Nanyang Viewpoint was also read and explicitly identifies Tongbai Yufeng Wild Tea Garden as selling Yufeng Tongbai Yuye. The original Tmall visit returned a login-redirect script; the original site's product details were not read.", "正式发布的云南地方标准。实际从SAMR详情页的查看全文链接进入公开阅读页，再循下载标准链接取得16页图像PDF。7.2有晒青、烘青、炒青三套绿茶初加工；9.1只有检验依据和方法，没有茶汤、滋味或叶底指标表，不据此补五项感官。红茶、白茶同文内容不挪给本库绿茶条目。": "A formally published Yunnan local standard. The public reading page was reached through the 'view full text' link on the SAMR detail page, and its 'download standard' link yielded a 16-page image PDF. Section 7.2 gives three primary-processing routes for sun-dried, hot-air-dried and pan-fired green tea. Section 9.1 contains only inspection references and methods, with no table of liquor colour, taste or infused-leaf indicators, so it does not fill the five sensory dimensions. Black- and white-tea material in the same document is not transferred to this library's green-tea entry.", "既有pr_lan来源本轮通过Web实际阅读全文；本机请求HTTP403，保存的是失败响应，不能称本机已获报道HTML。文章为六安新闻网原记者张瑞、储著坤报道，金寨县政府转载。其现场冲泡使用陈年六安篮茶并加入包裹的几丝箬叶，年份批次未详，不外推单独茶叶或新茶。": "The existing pr_lan source was actually read in full through Web this round. The local request returned HTTP 403; the saved file is a failure response and cannot be described as a locally obtained article HTML file. The article was originally reported by Lu'an News reporters Zhang Rui and Chu Zhukun and republished by the Jinzhai County government. Its on-site brewing used aged Lu'an basket tea with a few strands of its wrapping bamboo leaves added. The year and batch are unspecified, and the account is not extrapolated to tea leaves alone or to new tea.", "杀青机投叶端20cm处内壁温度控制在230℃左右，出口端10～20cm处筒内空气温度90℃以上。出叶时间为90秒左右。火温基本稳定开始投叶，投叶速度和投叶量要求均匀。每分钟投叶45～50次。杀青叶含水量程度保持在62%左右。叶色暗绿，叶边缘略卷缩，透发清香。": "Maintain the heat-fixing machine's inner-wall temperature at approximately 230°C, measured 20 cm from the feeding end, and the air temperature inside the drum at 90°C or higher, measured 10–20 cm from the outlet. Leaf transit time is approximately 90 seconds. Begin feeding when the heat is essentially stable, keeping feed speed and quantity uniform, with 45–50 feeds per minute. Maintain the heat-fixed leaves at approximately 62% moisture. The leaves should be dark green with slightly curled edges and a fresh aroma.", "山东省临沂市沂水县院东头镇、高庄镇、夏蔚镇、泉庄镇、崔家峪镇、黄山铺镇、许家湖镇、四十里堡镇、龙家圈街道、诸葛镇、沂城街道、道托镇、高桥镇、沙沟镇、圈里乡、马站镇、杨庄镇、富官庄镇。地理坐标：东经118°13′～119°03′，北纬35°36′～36°03′": "Yuandongtou, Gaozhuang, Xiawei, Quanzhuang, Cuijiayu, Huangshanpu, Xujiahu, Sishilibao, Zhuge, Daotuo, Gaoqiao, Shagou, Mazhan, Yangzhuang and Fuguanzhuang towns; Longjiaquan and Yicheng subdistricts; and Quanli Township in Yishui County, Linyi, Shandong Province. Geographical coordinates: 118°13′–119°03′ E, 35°36′–36°03′ N.", "干茶外形扁直秀丽，色泽翠绿光润、白毫显露；汤色清澈明亮、滋味醇厚甘爽；香气高鲜持久，有特殊栗香，回味悠长；叶底嫩绿鲜亮，芽头饱满、完整、匀齐，弹性强。冲泡杯中，茶芽直竖，亭亭玉立。干茶芽头80000个/kg左右。干茶含水量5%以下，手握微感刺手，轻捏即碎。": "The dry leaves are flat, straight and elegant, with a smooth, lustrous vivid-green colour and visible white down. The liquor is clear and bright, and the taste rich, mellow, sweet and brisk. The aroma is high, fresh and lasting, with a distinctive chestnut note and a long aftertaste. Infused leaves are tender green, fresh and bright, with plump, intact, uniform buds and strong elasticity. When brewed in a glass, the buds stand upright and graceful. There are approximately 80,000 dry buds/kg. Dry-tea moisture content is at most 5%; the leaves feel slightly prickly in the hand and crumble with a light pinch.", "此主链限定标准表1的“云雾绿茶”产品版本，不代替银针或毛尖路线。 三种产品路线分开保存，不合并揉捻、整形或烘次。完整主链在已核原版第2页可见，但标准其余正文未读取，未给出的参数不补写。 适用范围：named_product_standard_version": "This main sequence is limited to the Yunwu Green Tea product version in Table 1 of the standard and does not replace the Yinzhen or Maojian routes. The three product routes are retained separately, without merging their rolling, shaping or drying passes. The complete main sequence is visible on page 2 of the verified original, but the rest of the standard's body text was not read, and parameters not provided are not supplied. Scope: named_product_standard_version.", "PDF第2043—2048页，勐库大叶种茶加工章节。仅把原文明确列出的流程结构化；流程节点不等于完整设备参数或生产SOP。原件红茶干燥温度“18～25℃”及普洱发酵堆高“1.2～1.5cm”存在明显待核疑点；本次只结构化分型流程，不采纳这些数值作生产参数。": "PDF pages 2043–2048, the Mengku Large-Leaf Tea processing section. Only explicitly listed processes are structured; process nodes are not complete equipment parameters or production SOPs. The original black-tea drying temperature of '18–25°C' and Pu'er fermentation pile height of '1.2–1.5 cm' contain evident issues requiring verification. This update structures only the separate process routes and does not adopt those figures as production parameters.", "采摘时间为4月下旬或5月上旬。春茶前期留钱叶，后期留1叶，夏秋茶留鱼叶采较为理想，同时采净对夹叶。各季茶要分期、分批、多次勤采，采高留低，采中央，留两则，做到“合理、及时、分批、多次采”，采养结合。在茶树停止生长前的“白露”与“秋分”之间停止采摘，即封园": "The picking period is late April or early May. In the early spring-tea period retain small 'coin' leaves, later retain one leaf, and for summer and autumn tea preferably retain fish leaves; also pick out paired dormant shoots. In each season, pick frequently in successive periods and batches: take higher growth and leave lower growth, take the centre and leave both sides. Combine picking with plant maintenance through reasonable, timely, repeated batch picking. Stop picking between the White Dew and Autumn Equinox solar terms, before the tea bushes stop growing; this is known as closing the garden.", "1.手工采茶提倡双手采、提手采，保持鲜叶芽叶完整、嫩净。2.机械采茶，保证采茶质量，防止汽油、机油污染茶园土壤和茶树。3.盛装鲜叶的器具，应采用清洁，通风良好的器具，装叶时不得超过150kg/m3。4.在鲜叶盛装与储运过程中应轻放、轻压、薄摊、勤翻等。": "1. For hand picking, encourage two-handed picking and a lifting motion, keeping buds and leaves intact, tender and clean. 2. For machine picking, ensure picking quality and prevent petrol and engine oil from contaminating tea-garden soil or tea bushes. 3. Use clean, well-ventilated containers for fresh leaves, with a loading density no greater than 150 kg/m³. 4. During containment, storage and transport, handle gently, apply little pressure, spread thinly and turn frequently.", "湖北省三里乡大沙河村、蟠龙村、扎鱼口村、崔家村坊村、马坡村、窑场村、龙飞村、石牌村、香树湾村、洋湖沟村、青林口村、老村村、大洪村、小洪村、何家坡村、大牌村、大兴村、三高村、二龙湾村、小屯村、孙家坝村、枫香树村杨柳村、河水坪村、农科村、擦擦坡村26个村。": "The 26 villages in Sanli Township, Hubei Province: Dashahe, Panlong, Zhayukou, Cuijiacunfang, Mapo, Yaochang, Longfei, Shipai, Xiangshuwan, Yanghugou, Qinglinkou, Laocun, Dahong, Xiaohong, Hejiapo, Dapai, Daxing, Sangao, Erlongwan, Xiaotun, Sunjiaba, Fengxiangshu Yangliu, Heshuiping, Nongke and Chachapo.", "具名通山红茶页面编号SINOGI09270，原产地域注明湖北省咸宁市通山县；照片位于该条目实况图组且原文件编号SINOGI09270-2，非推荐模块。已逐图查看为竹筛上深色条索干茶，未采用同页非茶横幅。产地范围另与国家知识产权局通山红茶保护要求核对。": "The named Tongshan Black Tea page has identifier SINOGI09270 and specifies Tongshan County, Xianning, Hubei Province as its origin. The photograph belongs to the entry's actual-image group, with original filename SINOGI09270-2, rather than a recommendations module. Each image was viewed; the selected image shows dark strip-shaped dry tea on a bamboo sieve. Non-tea banners on the page were not used. The origin was separately checked against CNIPA's Tongshan Black Tea protection requirements.", "1.鲜叶采摘。采面养底、采中养侧、采高养低、采密养稀、采大养小。2.加工工艺。扁形茶制作工艺流程为鲜叶摊放→杀青→冷却→理条→压扁→煇锅→归堆→装箱等8道工序。条形茶制作工艺流程为鲜叶摊放→杀青→冷却→揉捻→炒二青→回潮→炒干→归堆装箱等8道工序。": "1. Picking fresh leaves. Pick the surface growth while maintaining the lower canopy, the centre while maintaining the sides, higher shoots while maintaining lower ones, dense growth while maintaining sparse growth, and larger shoots while maintaining smaller ones. 2. Processing. Flat tea has eight stages: spreading fresh leaves → heat-fixing → cooling → straightening → flattening → final pan-firing → combining batches → boxing. Strip-shaped tea has eight stages: spreading fresh leaves → heat-fixing → cooling → rolling → second pan-firing → moisture equilibration → pan-drying → combining batches and boxing.", "官方平台公开的具名企业品牌材料，正文使用我公司等自述措辞，并非商务部独立感官检测。企业位于紫阳县和平村，正文明确专注紫阳富硒茶；两款绿茶分别保留，不外推全部紫阳富硒茶。页面未标正文发表日期，陕西老字号认定日期2022-01-25不充作本文发表日期。": "Named enterprise-brand material publicly available on an official platform. The text uses first-person corporate language such as 'our company'; it is not an independent sensory assessment by the Ministry of Commerce. The enterprise is located in Heping Village, Ziyang County, and the text explicitly states a focus on Ziyang selenium-rich tea. The two green teas are retained separately and are not extrapolated to all Ziyang selenium-rich tea. No body-text publication date is shown. The Shaanxi Time-Honoured Brand recognition date, 2022-01-25, is not treated as the article's publication date.", "新标准完整PDF已取得8页；页面目录标DB4203/T72-2023而正文及封面标DB4203/T72-2024。未直接列加工工序；引用DB42/T516，而官方目录该2008加工规程标2025-10-20废止且没有全文入口。不冒充工艺原文已解决。": "The complete eight-page PDF of the new standard was obtained. The page catalogue reads DB4203/T72-2023, while the body text and cover read DB4203/T72-2024. It does not directly list processing steps and instead references DB42/T516. The official catalogue marks that 2008 processing specification as withdrawn on 2025-10-20 and offers no full-text access. This is not presented as resolution of the original process-text gap.", "湖北省大悟县境全域，所辖区域包括三里城镇、大新镇、东新乡、高店乡、丰店镇、宣化店镇、黄站镇、吕王镇、河口镇、四姑镇、彭店乡、刘集镇、夏店镇、新城镇、阳平镇、芳畈镇、城关镇、高铁试验区、县经济开发区、悟峰山度假区共计3乡14镇3区，268个行政村。": "The whole of Dawu County, Hubei Province, comprising Sanlicheng, Daxin, Fengdian, Xuanhuadian, Huangzhan, Lüwang, Hekou, Sigu, Liuji, Xiadian, Xincheng, Yangping, Fangfan and Chengguan towns; Dongxin, Gaodian and Pengdian townships; and the High-Speed Rail Experimental Zone, County Economic Development Zone and Wufengshan Resort Area. In total: 3 townships, 14 towns and 3 zones, with 268 administrative villages.", "铜鼓县所辖港口乡、棋坪镇、高桥乡、排埠镇、温泉镇、永宁镇、三都镇、大塅镇、带溪乡、花山林场、大沩山林场、茶山林场、龙门林场等13个乡（镇、场）。地理坐标：东经114°04′40″～114°43′54″，北纬28°22′59″～28°49′46。": "The 13 towns, townships and forest farms under Tonggu County: Gangkou Township, Qiping Town, Gaoqiao Township, Paibu, Wenquan, Yongning, Sandu and Daduan towns, Daixi Township, and Huashan, Daweishan, Chashan and Longmen forest farms. Geographical coordinates: 114°04′40″–114°43′54″ E, 28°22′59″–28°49′46″ N.", "公开页相关推荐中的这一张图具有独立商品标题“悟道牌明前精品大悟绿茶2026年新茶大悟柏园高山云雾特级春茶特产”。原图直接印“明前精品 大悟绿茶”，玻璃杯可见茶汤及冲泡芽叶；没有借用页面主商品龙剑图。原页同时展示悟道茶品牌店、湖北孝感的商家信息。": "This image in the public page's related recommendations has its own product title: 'Wudao Premium Pre-Qingming Dawu Green Tea, 2026 New Tea, Dawu Baiyuan High-Mountain Mist Special-Grade Spring Tea Specialty'. The original image directly bears the wording 'Premium Pre-Qingming Dawu Green Tea', and the glass visibly contains tea liquor and infused buds and leaves. The page's main Longjian product image was not borrowed. The original page also displays the Wudao Tea brand shop and merchant information locating it in Xiaogan, Hubei.", "正文第2页原图明确以遵义市境内鲜叶按DB52/T 634或635加工；引用表和第3.1条均未注明635的年份；本轮采用国家平台可取得的2023版，并保留跨版本引用关系。未取得9页原PDF。第3页感官表仅转载HTML可读，不作为原件已核感官增量。": "The original image of body-text page 2 explicitly specifies fresh leaves from within Zunyi processed according to DB52/T 634 or 635. Neither the reference table nor clause 3.1 specifies the year of 635. This round uses the 2023 edition available from the national platform while preserving the cross-version reference relationship. The original nine-page PDF was not obtained. The sensory table on page 3 is readable only in republished HTML and is not treated as a sensory addition verified against the original.", "广西壮族自治区柳州市融水苗族自治县所辖融水镇、和睦镇、三防镇、怀宝镇、大浪镇、洞头镇、永乐镇、大年乡、良寨乡、拱洞乡、红水乡、白云乡、同练瑶族乡、汪洞乡、杆洞乡、滚贝侗族乡、香粉乡、四荣乡、安太乡、安陲乡共计20个乡镇206个行政村（社区）。": "A total of 206 administrative villages and communities in 20 towns and townships of Rongshui Miao Autonomous County, Liuzhou, Guangxi Zhuang Autonomous Region: Rongshui, Hemu, Sanfang, Huaibao, Dalang, Dongtou and Yongle towns; and Danian, Liangzhai, Gongdong, Hongshui, Baiyun, Tonglian Yao Ethnic, Wangdong, Gandong, Gunbei Dong Ethnic, Xiangfen, Sirong, Antai and Anchui townships.", "旧摘要将杀青、闷黄、干燥线性简写，依据仅为六类资料。2024专属规程明确做形摊凉、初烘后才初闷，再复烘复闷与足火；本版本的有序流程应以新档替代，旧摘要不能继续充当详细顺序。 当前字段仅能追溯到检索节选；同一来源后续读取其他页不自动核验本字段。": "The old summary reduced heat-fixing, yellowing and drying to a linear sequence, based only on general six-category material. The dedicated 2024 specification explicitly places the first yellowing after shaping, cooling and initial drying, followed by redrying, repeat yellowing and final drying. The ordered process for this version should be replaced by the new record; the old summary can no longer serve as the detailed sequence. The current field can be traced only to a search excerpt; later reading of other pages from the same source does not automatically verify this field.", "取得期刊原站全文XML并核对第1.1节2021年水仙样品工序，仅支持研究制样。新发布公告转载与旧目录线索有0006/0005编号冲突；原公告403，正式标准仍缺全文。福建农林大学2024审查报道属于另一组蒸青研膏团饼标准，不能替代乌龙茶规程。": "The full-text XML from the journal's original website was obtained, and the 2021 Shuixian sample process in section 1.1 was checked; it supports only research-sample preparation. The newly republished announcement and the old catalogue lead conflict over the numbers 0006/0005. The original announcement returned 403, and the formal standard's full text remains unavailable. Fujian Agriculture and Forestry University's 2024 review report concerns a different set of standards for steamed, ground-paste tea cakes and cannot replace the oolong specification.", "原页“特产推荐”第4项明确标题“黎川白茶”，紧邻该原图；正文明确江西省抚州市黎川县特产，文末标明黎川文旅及主办单位黎川县文化广电旅游局。逐张查看原图，真实玻璃杯中浅黄绿茶汤和嫩绿芽叶可辨，与绿茶冲泡形态相符。未将同文其他食物或茶园图混入。": "Item 4 in the original page's 'Recommended Specialties' section is explicitly titled 'Lichuan White Tea' and sits immediately beside this original image. The text identifies it as a specialty of Lichuan County, Fuzhou, Jiangxi Province; the end credits Lichuan Culture and Tourism and names the Lichuan County Culture, Radio, Television and Tourism Bureau as the organiser. Each original image was viewed. Pale yellow-green liquor and tender green buds and leaves are discernible in an actual glass, consistent with brewed green tea. Other food or tea-garden images from the article were not mixed in.", "厂家茶叶栏目具名专页“绿芽春”绑定原图，图中白碟含清晰干茶并贴绿芽春名称标签。厂商首页说明由原胶南市海青海北春茶厂发展而成、系列绿茶产于海青镇，且专述绿芽春获首届胶南市绿茶评比金奖；页脚地址胶南市海青镇。与主库海青茶已有图片hash不同。": "The manufacturer's dedicated Lüya Chun page in its tea section is bound to the original image, which clearly shows dry tea on a white dish with a Lüya Chun name label. The manufacturer's home page states that the company developed from the former Haibeichun Tea Factory in Haiqing, Jiaonan, that its green-tea range comes from Haiqing Town, and specifically that Lüya Chun won gold in the first Jiaonan green-tea competition. The footer address is Haiqing Town, Jiaonan. Its image hash differs from the Haiqing Tea image already in the main library.", "茶宠通常指茶席上供观赏、互动的小摆件，部分使用者会以茶汤淋养。它借用了很长的陶塑、紫砂和吉祥图像传统，但现代淋茶养宠的准确起源尚无定论。这条时间线把可考实物、工艺背景、现代记录与解释分开，避免把“古代已有类似造型”写成“古代已经养茶宠”。": "Tea pets usually refer to small ornaments placed on a tea table for viewing and interaction; some owners nurture them by pouring tea over them. They draw on long traditions of ceramic sculpture, Yixing purple clay and auspicious imagery, but the precise origin of the modern practice of nurturing them with tea remains unsettled. This timeline separates documented objects, craft background, modern records and interpretation, avoiding the claim that ancient people kept tea pets merely because similar forms existed in antiquity.", "商品8462标题明确乳山极北绿茶；原始相册第4张显示真实竹碟干茶及茶汤，同框后景为极北天香包装；第5张包装背标可读产品名称极北绿茶、产地山东乳山、生产者威海极北茶业有限公司。两张实际500×500像素分别查看核验，未用包装图替代干茶图。": "Product 8462 is explicitly titled Rushan Jibei Green Tea. Image 4 in the original gallery shows actual dry tea in a bamboo dish and tea liquor, with Jibei Tianxiang packaging in the background of the same frame. The back label in image 5 identifies Jibei Green Tea, origin Rushan, Shandong, and producer Weihai Jibei Tea Co., Ltd. Both actual 500 × 500-pixel images were separately viewed and checked; packaging was not used in place of dry tea.", "浙江省绍兴市上虞区所属的百官街道、曹娥街道、东关街道、道墟街道、小越街道、梁湖街道、崧厦街道、章镇镇、丰惠镇、上浦镇、汤浦镇、永和镇、驿亭镇、谢塘镇、盖北镇、长塘镇、岭南乡、陈溪乡、下管镇、丁宅乡共计20个乡镇（街道）281个行政村。": "A total of 281 administrative villages in 20 towns, townships and subdistricts of Shangyu District, Shaoxing, Zhejiang Province: Baiguan, Cao'e, Dongguan, Daoxu, Xiaoyue, Lianghu and Songxia subdistricts; Zhangzhen, Fenghui, Shangpu, Tangpu, Yonghe, Yiting, Xietang, Gaibei, Changtang and Xiaguan towns; and Lingnan, Chenxi and Dingzhai townships.", "湖北省以资丘镇曲溪流域为中心的清江沿线河谷地带，包括鸭子口乡分水溪以西县域内清江两岸的静安、巴山、马莲坪、西湾、陈家坪、竹园坪、西阳坡、五房岭、泉水湾、凉水寺、淋湘溪、中溪、对舞溪、天池口、青龙、板凳坳、梁山坝、枝柘坪等18个行政村。": "The river-valley area along the Qingjiang in Hubei Province, centred on the Quxi basin in Ziqiu Town, including 18 administrative villages on both banks of the Qingjiang within the county, west of Fenshuixi in Yazikou Township: Jing'an, Bashan, Malianping, Xiwan, Chenjiaping, Zhuyuanping, Xiyangpo, Wufangling, Quanshuiwan, Liangshuisi, Linxiangxi, Zhongxi, Duiwuxi, Tianchikou, Qinglong, Bandeng'ao, Liangshanba and Zhizheping.", "当地报道涉及摊晾、杀青、揉捻或炒制造形、干燥等主要环节；留格望海案例还记有选筛分拣。手工炒制讲究抖、散、甩、扣、拓、搭、搓、挤、压、磨等手法，依据扁形或卷曲形要求成形。本轮未取得统一工艺标准全文，因此不拼成所有厂家完全一致的参数流程。": "Local reporting describes the principal stages of airing, heat-fixing, rolling or pan-frying and shaping, and drying; the Liuge Wanghai example also records screening and sorting. Hand pan-firing uses techniques including shaking, scattering, tossing, cupping, pressing out, folding, rubbing, squeezing, pressing and polishing to achieve a flat or curled form. The full text of a unified processing standard was not obtained this round, so these accounts are not combined into an identical parameterised process for every manufacturer.", "杀青、初揉 → 堆闷、复揉 → 干燥、筛选 → 可选后续处理。现代工艺六堡茶另有加水渥堆发酵流程，不能把它与本条传统流程合成一条时间线。国家非遗页又记有初蒸、沤堆、复蒸版本，反映资料的版本差异；公开前应按具体产品、年代和执行标准确认。": "Heat-fixing and initial rolling → covered piling and repeat rolling → drying and screening → optional subsequent treatment. Modern-process Liubao tea has a separate water-added pile-fermentation route, which must not be merged with this traditional route into one timeline. The national intangible-cultural-heritage page also records a version with initial steaming, wet piling and repeat steaming, reflecting differences between source versions. Before publication, confirm the specific product, period and applicable standard.", "DB4402/T10—2021 绿茶特级：单芽或一芽一叶初展，肥壮，嫩绿披毫；DB4402/T10—2021 绿茶一级：一芽一叶或一芽二叶初展，肥嫩，绿润显毫；DB4402/T10—2021 绿茶二级：一芽二叶或一芽三叶初展，黄绿嫩": "DB4402/T10—2021, green tea, special grade: single buds or one bud with one just-unfolding leaf, robust, tender green and covered with down. DB4402/T10—2021, green tea, first grade: one bud with one leaf or one bud with two just-unfolding leaves, plump and tender, lustrous green with visible down. DB4402/T10—2021, green tea, second grade: one bud with two leaves or one bud with three just-unfolding leaves, tender yellow-green.", "依据实际返回的网页文字摘录要点；搜索返回文字与直接打开网页的访问状态分别记录。宣传性医学功效未采纳。 检索返回完整产品正文：早白尖、南江茶等原料和杀青—揉捻—抖水—做条—烘干五步；后段另有企业标准描述，不推定为整个产区唯一执行标准。": "Key points were extracted from the webpage text actually returned. Search-returned text and the access status of direct page opening are recorded separately. Promotional medical claims were not adopted. Search returned the complete product text, including Zaobaijian, Nanjiang tea and other raw materials, and five stages: heat-fixing → rolling → shaking out moisture → strip forming → drying. A later section also describes an enterprise standard; it is not assumed to be the sole standard applied throughout the production area.", "宜都市全境包括（红花套镇、高坝洲镇、姚家店镇、五眼泉镇、聂家河镇、潘家湾土家族乡、王家畈乡、松木坪镇、枝城镇、陆城街道办事处）。地理坐标：东经111°05′47″～111°36′02″，北纬30°05′55″～30°36′00″。": "The whole of Yidu City, including Honghuatao, Gaobazhou, Yaojiadian, Wuyanquan, Niejiahe, Songmuping and Zhicheng towns; Panjiawan Tujia Ethnic Township; Wangjiafan Township; and Lucheng Subdistrict. Geographical coordinates: 111°05′47″–111°36′02″ E, 30°05′55″–30°36′00″ N.", "东江湖绿茶具有色绿、味厚、香雅的品质特点。一级茶外形条索紧细卷曲，白毫显露，色泽翠绿，内质汤色嫩绿明亮，清香持久，滋味醇厚鲜爽，叶底嫩绿明亮；二级茶外形条索紧结曲卷、显毫，色泽绿润，汤色黄绿明亮，香气尚高长，滋味浓厚尚爽，耐冲泡。": "Dongjiang Lake Green Tea is characterised by green colour, a full taste and an elegant aroma. First-grade tea has tight, slender, curled strips, visible white down and a vivid green colour; bright tender-green liquor; a lasting fresh aroma; a rich, mellow, fresh and brisk taste; and bright tender-green infused leaves. Second-grade tea has tight, curled strips with visible down and a lustrous green colour; bright yellow-green liquor; a reasonably high and lasting aroma; a rich, reasonably brisk taste; and good endurance over repeated infusions.", "汉中市镇巴县涉及碾子、巴庙、观音、兴隆、平安、永乐、大池、简池、三元、黎坝、长岭、盐场、赤南、巴山、渔度、小洋、泾洋、杨家河等20个镇（办）137个行政村。地理坐标：东经107°25′～108°16′，北纬32°8′～32°50′": "A total of 137 administrative villages in 20 towns and subdistricts of Zhenba County, Hanzhong, including Nianzi, Bamiao, Guanyin, Xinglong, Ping'an, Yongle, Dachi, Jianchi, Sanyuan, Liba, Changling, Yanchang, Chinan, Bashan, Yudu, Xiaoyang, Jingyang and Yangjiahe. Geographical coordinates: 107°25′–108°16′ E, 32°8′–32°50′ N.", "PDF第1242—1245页，鸠坑茶加工章节。仅把原文明确列出的流程结构化；流程节点不等于完整设备参数或生产SOP。所引为“鸠坑茶”地理标志的产品范围，较本条“鸠坑毛尖”名称宽；仅作为范围明确的相关加工版本，不代表毛尖所有商品。": "PDF pages 1242–1245, the Jiukeng Tea processing section. Only explicitly listed processes are structured; process nodes are not complete equipment parameters or production SOPs. The cited geographical-indication product scope is Jiukeng Tea, broader than this entry's name Jiukeng Maojian. It is used only as a related processing version with an explicit scope, not as representative of every Maojian product.", "云南省临沧市双江拉祜族佤族布朗族傣族自治县境内，涉及大文乡、忙糯乡、邦丙乡、沙河乡、勐勐镇、勐库镇6个乡（镇）和勐库华侨管理区、双江农场管理委员会两农场。地理坐标：东经99°35′～100°09′，北纬23°11′～23°48′": "Within Shuangjiang Lahu, Wa, Blang and Dai Autonomous County, Lincang, Yunnan Province: the six townships and towns of Dawen, Mangnuo, Bangbing, Shahe, Mengmeng and Mengku, and the two farm areas administered by the Mengku Overseas Chinese Management Area and Shuangjiang Farm Management Committee. Geographical coordinates: 99°35′–100°09′ E, 23°11′–23°48′ N.", "特级：外形条索紧细、圆直似松针、显毫、色泽翠绿、匀整。香气嫩香高长，汤色浅绿明亮，滋味鲜爽回甘，叶底嫩绿匀亮。一级：外形条索尚紧细、呈松针状、有毫、色泽绿显翠、较匀整。香气清香高长，汤色浅黄绿亮，滋味鲜醇较爽，叶底嫩绿较匀亮": "Special grade: tight, slender strips, rounded and straight like pine needles, with visible down, vivid green and uniform. A high, lasting tender aroma; bright pale-green liquor; fresh, brisk taste with a sweet aftertaste; and tender-green, uniform, bright infused leaves. First grade: reasonably tight, slender strips in a pine-needle form, with down, green with a vivid-green cast, and relatively uniform. A high, lasting fresh aroma; bright pale yellow-green liquor; fresh, mellow and relatively brisk taste; and tender-green, relatively uniform and bright infused leaves.", "1875年是页面记载的茶行创办及制茶叙事时间，原始商档未核。 核读项目简介；非遗登记及该项目工艺、地方传承。历史起源按该页记述表达，不作同时代档案结论。 取黄山毛峰下锅、轻揉及两段烘焙信息；未把通用历史引言或旧荣誉作新史料。": "1875 is the date given on the page for the tea firm's founding and its tea-making narrative; the original business archives were not verified. The project introduction was read, covering the intangible-cultural-heritage registration, its techniques and local transmission. Historical origins are expressed as the page's account, not as conclusions from contemporary archives. Uses Huangshan Maofeng information on pan-firing, light rolling and two-stage baking. Generic historical introductions and old awards are not treated as new historical evidence.", "合记茶行铁观音75克/150克具体商品；页面明确台北文山木栅产区、海拔400—500米、中度发酵及重度烘焙。产品未标季节年份，感官为商家自述，不外推所有木栅铁观音；本机正常读取完整商品页，Web工具打开失败不等于没有原文。": "The specific Heji Tea Shop Tieguanyin product in 75 g/150 g sizes. The page explicitly identifies Muzha, Wenshan, Taipei as the origin, an elevation of 400–500 metres, medium oxidation and heavy roasting. No season or year is specified. The sensory account is the merchant's own description and is not extrapolated to all Muzha Tieguanyin. The full product page was read through a normal local request; failure to open it with Web does not mean the original text was unavailable.", "湖北档案部门公布的宜都茶厂档案涵盖1950—1987年，共232卷，记载“中国茶叶公司宜都红茶厂”的收购、精制与出口业务。2022年文旅报道所述旧址始建于1951年，是可定位的现代厂史线索；本条未把档案目录当作已逐卷查阅。": "The Yidu Tea Factory archives published by Hubei's archival authorities cover 1950–1987 and comprise 232 volumes, documenting purchasing, refining and export business at China Tea Company's Yidu Black Tea Factory. A 2022 culture-and-tourism report states that the former factory site was first built in 1951, providing a locatable lead in modern factory history. This entry does not treat the archive catalogue as if every volume had been read.", "1.采摘。特级：单芽或一芽一叶初展超过95%。一级：一芽一叶、一芽二叶初展超过95%。二级：以一芽二、三叶为主。2.加工。鲜叶摊放→杀青→摊凉→揉捻→初烘→摊凉回潮→复烘提香。3.包装和贮藏。环境清洁、干燥、阴凉、无异味。": "1. Picking. Special grade: single buds or one bud with one just-unfolding leaf must exceed 95%. First grade: one bud with one leaf or one bud with two just-unfolding leaves must exceed 95%. Second grade: mainly one bud with two or three leaves. 2. Processing. Spreading fresh leaves → heat-fixing → cooling → rolling → initial drying → cooling and moisture equilibration → redrying and aroma enhancement. 3. Packaging and storage. Keep the environment clean, dry, cool and free of odours.", "依据实际返回的网页文字摘录要点；搜索返回文字与直接打开网页的访问状态分别记录。宣传性医学功效未采纳。 检索返回完整活动正文，记录2023西乡手工比赛中汉中仙毫杀青、理条、做形、干燥主链；比赛限时不是生产标准。直接打开超时。": "Key points were extracted from the webpage text actually returned. Search-returned text and the access status of direct page opening are recorded separately. Promotional medical claims were not adopted. Search returned the complete event text, recording the main Hanzhong Xianhao sequence of heat-fixing, straightening, shaping and drying in the 2023 Xixiang handcrafting competition. The competition time limit is not a production standard. Direct opening timed out.", "木鱼绿茶分芽茶和炒青两种。芽茶外形呈扁形，干叶白毫附体，色泽翠绿，香气栗香持久，汤色黄绿明亮，叶底嫩黄均整，滋味醇厚回甘。炒青为一芽一叶或一芽二叶茶，外形呈条形，干叶紧实墨绿，清香，汤色黄绿，滋味鲜爽醇厚，叶底黄绿明亮。": "Muyu Green Tea has two forms: bud tea and pan-fired tea. Bud tea is flat, with white down adhering to the dry leaves, a vivid green colour, a lasting chestnut aroma, bright yellow-green liquor, tender-yellow uniform infused leaves, and a rich, mellow taste with a sweet aftertaste. The pan-fired form uses one bud with one leaf or one bud with two leaves. It has strip-shaped, firm, dark-green dry leaves, a fresh aroma, yellow-green liquor, a fresh, brisk, rich and mellow taste, and bright yellow-green infused leaves.", "位于平天山麓，海拔1100m，雨量充沛，日平均气温比平原地区低4～6℃，昼夜温差11～12℃，适合紫页岩、沙叶岩为成土母质土壤的中高山地带，土层深厚、肥沃、疏松，有机质含量在3%～4.5‰以上，土壤pH值4.3～5.5。": "Located at the foot of Pingtian Mountain at an elevation of 1,100 m, with abundant rainfall. Mean daily temperature is 4–6°C below that of the plains, with a day–night temperature range of 11–12°C. Suitable middle- and high-mountain soils are derived from purple shale and sandy shale, with deep, fertile, loose soil, organic matter content at least 3%–4.5‰, and a soil pH of 4.3–5.5.", "扁形茶需经杀青、理条整形与干燥形成外观。CN1593172A公开了一种用于金坛雀舌的机械加工方案：分等采叶后清洗甩干、摊放、微波杀青，接续理条、摊凉、整形和干燥包装。它是具体专利方案，不代表所有传统雀舌都采用微波设备。": "Flat tea develops its appearance through heat-fixing, straightening and shaping, and drying. CN1593172A discloses a mechanical processing method for Jintan Queshe: after leaves are picked and graded, they are washed, spin-dried, spread and microwave heat-fixed, followed by straightening, cooling, shaping, drying and packaging. This is a specific patented method, not evidence that all traditional Queshe uses microwave equipment.", "兴山县所辖的水月寺镇、峡口镇、高桥乡3个乡镇，涵盖范围东至水月寺镇的马粮坪，南至水月寺镇的野竹池，西至高桥乡的贺家坪，北至水月寺镇的洪水河。地理坐标：东经110°25′～111°09′，北纬31°08′～31°25′。": "The three towns and townships of Shuiyuesi, Xiakou and Gaoqiao under Xingshan County. The area extends east to Maliangping in Shuiyuesi Town, south to Yezhuchi in Shuiyuesi Town, west to Hejiaping in Gaoqiao Township, and north to Hongshuihe in Shuiyuesi Town. Geographical coordinates: 110°25′–111°09′ E, 31°08′–31°25′ N.", "商品原页明确“汝城县 木草人茶叶 汝城白毛茶100克/罐 春茶一芽一叶牡丹”，并归白茶栏目；已看干茶原图和背标，背标列汝城县三星工业园、郴州木草人茶业及白茶标准GB/T22291-2017，符合汝城地域与白茶工艺类别。": "The original product page explicitly names 'Rucheng County Mucaoren Tea, Rucheng White-Hair Tea, 100 g/Tin, Spring Tea, One Bud and One Leaf, Mudan' and places it in the white-tea section. The original dry-tea image and back label were viewed. The label lists Sanxing Industrial Park, Rucheng County, Chenzhou Mucaoren Tea, and white-tea standard GB/T22291-2017, matching both the Rucheng region and the white-tea processing category.", "2024年四川农村日报采访回溯钟渭基在万家、苟家一带的调查；《茶叶科学》2012年论文参考文献列其《崇庆枇杷茶》发表于《茶叶》1959年第5期31—32页。这是已核书目与现代回溯，1959年全文及古代贡茶原件仍未取得。": "A 2024 Sichuan Rural Daily interview looks back on Zhong Weiji's investigations around Wanjia and Goujia. The references in a 2012 paper in the Journal of Tea Science list his 'Chongqing Pipa Tea' in Tea, 1959, issue 5, pages 31–32. These are a verified bibliographic record and a modern retrospective; the full 1959 text and original ancient tribute-tea records remain unobtained.", "原文用“等”列举环节，未给出完整技术路线、全部前后处理或参数。仅作有来源的核心环节补充，不用于计算完整主工艺。 适用范围：宜昌农业部门宜红工夫总述，其生产区域明确包含五峰土家族自治县；不替代五峰宜红产品专属保护要求。": "The original lists stages using 'and so on' and does not provide a complete technical route, all preceding and subsequent treatments, or parameters. It is used only as a sourced supplement of core stages and does not count towards a complete main process. Scope: Yichang agricultural authorities' general account of Yihong Gongfu, whose stated production region includes Wufeng Tujia Autonomous County; it does not replace product-specific protection requirements for Wufeng Yihong.", "拣剔、摊凉 → 杀青、揉捻 → 低温慢炒、并锅 → 干茶筛分。现代改革另采用较高干燥温度、较小投量、较短炒干时间和机械操作，旨在改善旧式久摊造成的黄褐、暗黄问题。本条不将传统20小时、数次并锅固化为今天所有产品要求。": "Sorting and cooling → heat-fixing and rolling → slow low-temperature pan-frying and combining pan batches → screening dry tea. Modern reforms additionally use higher drying temperatures, smaller charges, shorter pan-drying times and machine operation to improve the yellow-brown and dull-yellow characteristics caused by prolonged spreading in the older method. This entry does not make the traditional 20-hour period and repeated batch combining mandatory for every present-day product.", "农业厅原页直连200，显示发布于2025-06-04；省政府同文镜像标示“废止，失效（宣布失效）”。此处仅作该篇科普的历史感官描述，不标作现行标准或监管要求。新工艺段明确指福鼎半条形白茶，不能套用到全部福鼎传统白茶。": "A direct request to the agricultural department's original page returned 200, showing publication on 2025-06-04. The provincial government mirror of the same text is marked 'repealed, invalid (declared invalid)'. It is used here only as a historical sensory description from that explanatory article, not as a current standard or regulatory requirement. The new-process passage explicitly concerns Fuding semi-strip-shaped white tea and cannot be applied to all traditional Fuding white tea.", "初制加工：鲜叶→杀青→揉捻→炒二青→做形→干燥。做形在专用烘茶灶的揉盒内或理条机或整形平台上进行，控制温度（80℃→70℃→50℃→60℃左右），约40分钟，含水量15%左右。精制加工：原料→筛分→拣剔→包装→装箱": "Primary processing: fresh leaves → heat-fixing → rolling → second pan-firing → shaping → drying. Shaping takes place in the rolling compartment of a dedicated tea-drying stove, a straightening machine or on a shaping platform, with temperatures controlled at approximately 80°C → 70°C → 50°C → 60°C for about 40 minutes, to a moisture content of approximately 15%. Refining: raw material → screening → sorting → packaging → boxing.", "湖北省恩施土家族苗族自治州宣恩县万寨乡伍家台村、板场村、白虎山村（原马鞍山村辖行政区域），椒园镇三河沟村（原香树林村、红岩卡村辖行政区域），晓关侗族乡桐子营村（原小溪村辖行政区域）、覃家坪村（原覃家村辖行政区域）。": "Wujiatai, Banchang and Baihushan villages in Wanzhai Township, Xuan'en County, Enshi Tujia and Miao Autonomous Prefecture, Hubei Province, with Baihushan limited to the former administrative area of Ma'anshan Village; Sanhegou Village in Jiaoyuan Town, limited to the former administrative areas of Xiangshulin and Hongyanka villages; and Tongziying and Tanjiaping villages in Xiaoguan Dong Ethnic Township, limited respectively to the former administrative areas of Xiaoxi and Tanjia villages.", "原页面明确报道地点为广西象州县妙皇乡古琶茶制作技艺研学基地，采访及示范连续展现古琶茶；02:47至02:48为大型竹匾中的卷曲干茶及其商品袋。已观看全片时间编号接触表并逐一核对164至170秒完整帧，选择168秒。": "The original page explicitly places the report at the Gupa Tea Production Techniques Study Base in Miaohuang Township, Xiangzhou County, Guangxi. The interview and demonstration continuously feature Gupa tea. From 02:47 to 02:48, curled dry tea in a large bamboo tray appears alongside its product bag. The numbered contact sheet for the whole video was viewed, complete frames from 164 to 170 seconds were checked individually, and the frame at 168 seconds was selected.", "乳山市白沙滩、大孤山、徐家、南黄、冯家、下初、午极、崖子、诸往、乳山寨、乳山口、夏村、海阳所、育黎、城区办事处等。地理坐标：东经121°11′00″～121°51′00″，北纬36°41′00″～37°08′00″": "Baishatan, Dagushan, Xujia, Nanhuang, Fengjia, Xiachu, Wuji, Yazi, Zhuwang, Rushanzhai, Rushankou, Xiacun, Haiyangsuo, Yuli and the urban subdistrict office, among other areas of Rushan City. Geographical coordinates: 121°11′00″–121°51′00″ E, 36°41′00″–37°08′00″ N.", "公开作者对其购入的长盛川三年陈巧克力饼青砖茶的个人品饮表述。是作者自述样本，未核购买凭证、生产批次、实际陈期或统一审评条件；不是厂家品质标准，也不称独立实测报告或本馆审评。文内通用老青茶三级要求不提取为长盛川样本。": "A public author's personal tasting account of a purchased Changshengchuan three-year-aged chocolate-bar-shaped green-brick dark tea. This is the author's self-reported sample; the purchase receipt, production batch, actual ageing period and standardised evaluation conditions were not verified. It is neither a manufacturer's quality standard nor described as an independent testing report or this library's evaluation. The general three-grade requirements for Laoqing tea quoted in the article are not extracted as characteristics of the Changshengchuan sample.", "视青锅（理条）叶数量、等级、回潮程度等状况，此工艺可一锅到底或分步进行（如机械加工中，理条叶可先小锅压扁成形，炒至含水量约20%出锅，再并大锅炒至足干）；锅温先高后低，后期锅温以130～150℃为宜，炒至含水量在": "Depending on the quantity, grade and moisture equilibration of the initially pan-fired or straightened leaves, this process may be completed in one pan or in separate stages. For example, in machine processing the straightened leaves may first be flattened in a small pan and fried to approximately 20% moisture, then combined in a large pan and fried until fully dry. The pan temperature starts high and finishes lower, preferably at 130–150°C in the later stage, frying until the moisture content is", "2020年对瀑泉茶业的车间采访记录了鲜叶筛选、杀青、无压空揉、轻压揉捻、干燥及精制环节，生产玉露、雀舌、毛峰等系列。协会制定唐崖茶团体标准，不同等级分别执行；该采访是生产实例，不能说明所有唐崖茶只用一种定型方法。": "A 2020 workshop interview at Puquan Tea Industry records fresh-leaf screening, heat-fixing, rolling without pressure, light-pressure rolling, drying and refining, producing Yulu, Queshe, Maofeng and other ranges. The association has established a Tangya Tea group standard, with different grades implemented separately. This interview is a production example and does not show that every Tangya tea uses only one shaping method.", "采用室内自然萎凋和萎凋槽萎凋两种方法。鲜叶采摘后，直接放入阴凉通风的室内进行萎凋。萎凋槽萎凋摊叶厚度在低温多雨季节不宜超过12cm，高温干燥季节不宜超过20cm，温度20～30℃。当气温低于20℃时，应加温萎凋。": "Use either indoor natural withering or withering in a trough. After picking, place the fresh leaves directly in a cool, ventilated room to wither. In a withering trough, the leaf layer should not exceed 12 cm in cool, rainy seasons or 20 cm in hot, dry seasons, at a temperature of 20–30°C. Use heated withering when the ambient temperature is below 20°C.", "杀青、揉捻 → 渥堆 → 干燥 → 后续精制、压制和包装。另一地方官方记录将干燥置于毛茶渥堆之前，并列精制、拼配、蒸压；可能处于不同阶段/版本，尚未据生产规范逐一对齐，故本条只明确本来源顺序，不拼接成假完整流程。": "Heat-fixing and rolling → pile fermentation → drying → subsequent refining, pressing and packaging. Another local official account places drying before pile fermentation of the primary tea and separately lists refining, blending, steaming and pressing. These may concern different stages or versions and have not yet been aligned individually against production specifications. This entry therefore states only this source's sequence and does not splice together a falsely complete process.", "有赞运通·省心安选具名商品“茗韵云顶山红茶伴手礼盒”，页面主图含干茶和茶汤；随页证书写明广西兴业县茗韵茶业公司、山心镇龙兴村基地与红茶品类。干茶图、汤图、包装和证书已逐图看像素，干茶主图通过，范围限定该商业样本。": "The named Youzan Yuntong Shengxin Anxuan product 'Mingyun Yundingshan Black Tea Gift Box' has main images showing dry tea and liquor. The accompanying certificate identifies Guangxi Xingye Mingyun Tea Company, the Longxing Village base in Shanxin Town, and the black-tea category. The dry-tea image, liquor image, packaging and certificate were each visually inspected. The main dry-tea image passed, with scope limited to this commercial sample.", "一般春茶摊放时间为6-8小时，秋茶2-3小时。将鲜叶摊于篾盘、竹晒垫上，厚度不超过3cm。摊于摊青痿调槽内，厚度不超过5cm。中途翻叶1～2次。经摊放的鲜叶含水量控制在70%～72%，无损伤、堆沤、红变等现象。": "Spring tea is generally spread for 6–8 hours and autumn tea for 2–3 hours. Spread fresh leaves no deeper than 3 cm in bamboo trays or on bamboo drying mats, or no deeper than 5 cm in a spreading/withering trough. Turn 1–2 times during the process. After spreading, control fresh-leaf moisture content at 70%–72%, without damage, wet-pile deterioration or reddening.", "分“毛火”和“足火”两次进行。毛火摊叶厚度1cm±0.2cm，热风温度为105～115℃，时间为20-25分钟。毛火完成后应摊凉40分钟。足火摊叶厚度2cm±0.2cm，热风温度为90℃，时间为15-20分钟。": "Carry out two drying passes, initial and final. For initial drying, spread leaves 1 cm ± 0.2 cm deep and use hot air at 105–115°C for 20–25 minutes. Afterwards, spread to cool for 40 minutes. For final drying, spread leaves 2 cm ± 0.2 cm deep and use hot air at 90°C for 15–20 minutes.", "只读取到搜索索引中的定义段；PDF跳转失败。属于修订编制材料，不能称为已实施标准。 记录修订背景与品种原料区分，属于编制说明，不冒充现行正式条文；后继GB/T 22109—2026尚待2027-04-01实施。": "Only the definition passage in the search index was read; the PDF redirect failed. This is revision-preparation material and cannot be described as an implemented standard. It records the revision background and distinctions between cultivar raw materials. As drafting explanatory material, it is not presented as current formal provisions. Its successor, GB/T 22109—2026, is awaiting implementation on 2027-04-01.", "《罗源七境茶制作技艺》专题内嵌原视频，影片片头显示福州市非物质文化遗产保护中心标识，随后具名七境茶包装及字幕明确福建罗源七境茶；核看片头及成品、冲泡、制作各段，取2秒处盛在竹碗中的干茶镜头，保留原字幕与标识。": "The original video embedded in the feature 'Luoyuan Qijing Tea Production Techniques' opens with the Fuzhou Intangible Cultural Heritage Protection Centre logo, followed by named Qijing Tea packaging and captions explicitly identifying Luoyuan Qijing Tea, Fujian. The opening, finished-product, brewing and production segments were checked. The dry-tea shot in a bamboo bowl at 2 seconds was selected, preserving the original captions and logo.", "以下据《木鱼绿茶质量控制技术规范》的转载整理，待核原件：手采鲜叶先摊晾，锅中杀青后摊凉，再以不同手法整形成茶，低温分段烘焙，随后拣剔、分级包装。规范分别描述芽茶与炒青产品，不能把所有木鱼绿茶都写成同一种外形。": "The following is compiled from a republication of the Muyu Green Tea Quality-Control Technical Specification, pending verification against the original: hand-picked fresh leaves are first aired, heat-fixed in a pan and cooled, then shaped using different hand techniques, dried at low temperature in stages, and sorted, graded and packaged. The specification describes bud tea and pan-fired products separately; not all Muyu green tea can be assigned the same appearance.", "第646号公告：泰山红茶 / 特级：细紧多锋苗、匀齐、净、乌黑油润；第646号公告：泰山红茶 / 一级：细紧有锋苗、较匀齐、净稍含嫩茎、乌润；第646号公告：泰山红茶 / 二级：紧细、匀整、尚净有嫩茎、乌尚润": "Announcement No. 646: Taishan Black Tea / special grade: fine, tight leaves with many bud tips, uniform, clean, jet-black and glossy. Announcement No. 646: Taishan Black Tea / first grade: fine, tight leaves with bud tips, relatively uniform, clean with a few tender stems, glossy dark colour. Announcement No. 646: Taishan Black Tea / second grade: tight, slender leaves, uniform, reasonably clean with tender stems, dark and reasonably lustrous.", "仅核读检索工具返回的原论文第一页（253页）的摘要和前言；2018年第39卷第2期253—257页，期刊月份2018-04，精确出版日不明。原PDF直接读取返回429，未核读全文，不据之作性能优劣或起源断言。": "Only the abstract and introduction on the original paper's first page, page 253, returned by the search tool were read. Citation: 2018, volume 39, issue 2, pages 253–257; journal month 2018-04, exact publication day unknown. Direct access to the original PDF returned 429. The full text was not read, and it is not used to assert comparative performance or origins.", "原文用“等”列举环节，未给出完整技术路线、全部前后处理或参数。仅作有来源的核心环节补充，不用于计算完整主工艺。 适用范围：宜昌农业部门宜红工夫总述，其生产区域明确包含宜都市；不替代宜都宜红产品专属保护要求。": "The original lists stages using 'and so on' and does not provide a complete technical route, all preceding and subsequent treatments, or parameters. It is used only as a sourced supplement of core stages and does not count towards a complete main process. Scope: Yichang agricultural authorities' general account of Yihong Gongfu, whose stated production region includes Yidu City; it does not replace product-specific protection requirements for Yidu Yihong.", "海拔高度为400～900m。土壤为风化石砂质壤及黄棕壤、土壤肥力中等。土壤有机质平均含量为5.31%，全氮含量0.12%，速效磷含量16～21mg/kg，速效钾含量13mg/kg，土壤pH值4.5～5.5。": "Elevation is 400–900 m. Soils are sandy loams derived from weathered rock and yellow-brown soils, with moderate fertility. Mean soil organic matter content is 5.31%, total nitrogen 0.12%, available phosphorus 16–21 mg/kg and available potassium 13 mg/kg. Soil pH is 4.5–5.5.", "刘勤晋的现场采访回忆1979年到南川考察大树茶，相关研究推动1982年四川省茶叶学会召开鉴定会；2017年后又开展保护、登记与种质研究。当地人在科学调查以前已有利用经验，不能把研究发现时间写成首次饮用时间。": "In an on-site interview, Liu Qinjin recalled visiting Nanchuan in 1979 to investigate large-tree tea. The related research led the Sichuan Tea Society to hold an identification meeting in 1982; further protection, registration and germplasm research followed after 2017. Local people had experience using the tea before scientific investigation, so the date of research discovery must not be presented as the date it was first drunk.", "Tea in Town 25g 黄茶商品样本。商品标题2022，正文同时列2022/2021春，图片路径2021/09；具体图像拍摄年份和对应批次无法分离核实，故不把该图断言为2022批次，不代表所有等级。": "A Tea in Town 25 g yellow-tea product sample. The title gives 2022, while the body text lists spring 2022/2021 and the image path contains 2021/09. The photograph's year and corresponding batch cannot be independently disentangled and verified, so the image is not asserted to depict the 2022 batch and does not represent every grade.", "复读本地先前实际下载的680页公告附件，本轮只核五指山红茶两页并渲染查看第562页。湖南政府为转载机关，不冒充原发布机关；本轮在线重取TLS失败。2026海南征求意见编制说明仅用于定位，不作为正式标准依据。": "Reread the previously downloaded local 680-page announcement attachment. This round checked only the two Wuzhishan Black Tea pages and rendered and viewed page 562. The Hunan government is the republishing body, not the original issuing authority. A fresh online download failed due to TLS. Hainan's 2026 consultation-draft explanatory material was used only to locate the text, not as a formal standard.", "漳平市水仙茶分为水仙茶饼和水仙散茶，水仙茶饼呈偏方形，色泽绿黄，水仙散茶外形紧结壮实，色泽乌润；香气具兰花香清高细长或桂花香馥郁；滋味浓醇鲜爽或浓醇甘爽，汤色橙黄明亮；叶底肥厚黄亮，红边显；品质特征显著。": "Zhangping Shuixian Tea is divided into tea cakes and loose tea. The cakes are roughly square and green-yellow; loose Shuixian has tight, robust strips and a glossy dark colour. Its aroma is either high, clear and delicate orchid fragrance or rich osmanthus fragrance. Its taste is rich, mellow, fresh and brisk, or rich, mellow, sweet and brisk; its liquor is bright orange-yellow; and its infused leaves are thick and bright yellow, with visible red edges. Its quality characteristics are distinctive.", "福建日报采访记载，1981年秋何锦能在平和彭溪村发现芽色偏白、具花香特点的茶树，后经单株无性选育；1996年白芽奇兰通过省级品种认定。成品茶因适制茶树及乌龙工艺而形成，不把地方明代产茶记载算作新品种年龄。": "A Fujian Daily interview records that in autumn 1981, He Jinneng discovered tea bushes with whitish buds and floral aromatic characteristics in Pengxi Village, Pinghe, and subsequently selected and propagated an individual plant vegetatively. Baiya Qilan received provincial cultivar recognition in 1996. The finished tea results from the suitable cultivar and oolong processing; local records of Ming-dynasty tea production are not treated as the age of this new cultivar.", "海拔400～900m之间。土壤为风化石砂质壤及黄棕壤、土壤肥力中等。土壤有机质平均含量为5.31%，全氮含量0.12%，速效磷含量16～21mg/kg，速效钾含量13mg/kg，土壤pH值4.5～5.5。": "Elevation ranges from 400 to 900 m. Soils are sandy loams derived from weathered rock and yellow-brown soils, with moderate fertility. Mean soil organic matter content is 5.31%, total nitrogen 0.12%, available phosphorus 16–21 mg/kg and available potassium 13 mg/kg. Soil pH is 4.5–5.5.", "仅古迈茶园披露的梨山乌龙样本；不能视为全梨山地区标准，也不拼入其他厂家参数。原页330度未说明测点，70次为厂家陈述，本次不转成通用操作参数。 适用范围：producer_specific_example": "Limited to the Lishan oolong sample disclosed by Gumai Tea Garden; it is not a standard for the whole Lishan region, and parameters from other manufacturers are not incorporated. The original page does not specify the measurement point for 330 degrees, and 70 repetitions is the manufacturer's statement. Neither is converted into a general operating parameter here. Scope: producer_specific_example.", "旧摘要先揉捻后理条；第640号第450项明确先理条后揉捻。就本GI版本而言，以新结构化顺序替代；旧文保留为来源版本待核，不把二者拼接。 当前字段仅能追溯到检索节选；同一来源后续读取其他页不自动核验本字段。": "The old summary placed rolling before straightening; item 450 of Announcement No. 640 explicitly places straightening before rolling. For this GI version, the newly structured order replaces the old one. The old text is retained as a source version awaiting verification, without combining the two. The current field can be traced only to a search excerpt; later reading of other pages from the same source does not automatically verify this field.", "本轮复读v13保存的原站HTTP200全文HTML及文本，并与本轮搜索返回的同页完整正文对照；本轮Web open为cache miss，不冒充本轮重新下载成功。只取水满红茶的具名描述，不能外推手作绿茶。": "This round reread the original site's full HTML and text saved after an HTTP 200 response in v13 and compared them with the complete text of the same page returned by search this round. Web open returned a cache miss in this round, so no claim is made of a successful fresh download. Only the named Shuiman black-tea description is used; it cannot be extrapolated to handcrafted green tea.", "广西壮族自治区钦州市灵山县的新圩镇、丰塘镇、平山镇、石塘镇、佛子镇、平南镇、烟墩镇、檀圩镇、那隆镇、三隆镇、陆屋镇、旧州镇、太平镇、沙坪镇、武利镇、文利镇、伯劳镇、灵城街道、三海街道等19个镇（街道）。": "The 19 towns and subdistricts of Lingshan County, Qinzhou, Guangxi Zhuang Autonomous Region: Xinxu, Fengtang, Pingshan, Shitang, Fozi, Pingnan, Yandun, Tanxu, Nalong, Sanlong, Luwu, Jiuzhou, Taiping, Shaping, Wuli, Wenli and Bolao towns, and Lingcheng and Sanhai subdistricts.", "盈科泉公司同时产绿茶、红茶和珠兰花茶。新读高校原稿、地方媒体、论文摘要和县志公开目录仍未提供能归属GI绿茶的具名成品照片；已看14张新图均是鲜叶、加工、人物、店铺或二维码。不得用花茶或未知类别照片替代。": "Yingkequan Company produces green tea, black tea and chloranthus-scented tea. Newly read original university reporting, local media, paper abstracts and a public county-gazetteer catalogue still provided no named finished-product photograph assignable to the GI green tea. All 14 new images viewed show fresh leaves, processing, people, shops or QR codes. Scented-tea photographs or images of an unknown category must not be substituted.", "3条新定向查询围绕孙运秀产品照片、250g包装规格及旗舰店；相关结果仍为旧品牌人物稿/非遗介绍，未发现新可读准确SKU或成茶原图。没有重开旧供销封装产品、石门太青牌或央广疑似错茶图。未下载或查看新图片。": "Three new targeted queries concerned Sun Yunxiu product photographs, the 250 g packaging specification and the flagship shop. Relevant results still led to old brand-personality reports or heritage introductions; no new readable exact SKU or original finished-tea image was found. Old packaged supply-and-marketing products, Shimen Taiqing-brand material and the suspected mismatched CNR tea image were not reopened. No new image was downloaded or viewed.", "卷曲形：外形卷曲，翠绿显毫；汤色绿明亮；香气嫩栗香持久；滋味鲜醇；叶底嫩匀绿亮。扁形：外形扁平光直，色绿；汤色嫩绿明亮；香气栗香馥郁；滋味浓醇；叶底肥厚绿亮。其独特的品质特征：叶肥耐冲泡、栗香味鲜浓。": "Curled form: curled leaves, vivid green with visible down; bright green liquor; a lasting tender chestnut aroma; fresh, mellow taste; and tender, uniform, bright green infused leaves. Flat form: flat, smooth, straight and green; bright tender-green liquor; a rich chestnut aroma; a rich, mellow taste; and thick, bright green infused leaves. Distinctive quality characteristics: thick leaves that withstand repeated infusions, a chestnut aroma and a fresh, rich taste.", "1.采收。当茶树萌动后，伸展出5%标准单芽时即可开园采摘，采摘根据期限嫩度、均匀度等分别采摘。2.加工制作。工艺流程为摊青、杀青、揉捻、二青、整形、提毫、复烘、足干（提香）、割末打标、精选等十道工序。": "1. Harvesting. Once the tea bushes begin growth and 5% of standard single buds have extended, picking may begin. Pick separately according to the picking period, tenderness, uniformity and other factors. 2. Processing. The process comprises ten stages: spreading, heat-fixing, rolling, second drying, shaping, bringing out the down, redrying, final drying (aroma enhancement), cutting off fines and marking, and fine sorting.", "浠水县科协2025年供稿记述，董河茶叶专业合作社在2017年成立，组织当地茶农种植和加工，推动董河碧珍从分散生产走向合作经营。这是可核的现代发展阶段；所查报道未提供足以确定具体古代创制年份的原始材料。": "A 2025 contribution from the Xishui County Association for Science and Technology records that Donghe Tea Professional Cooperative was established in 2017. It organised local growers in cultivation and processing, helping Donghe Bizhen move from dispersed production towards cooperative operation. This is a verifiable stage of modern development; the reports examined did not provide original material sufficient to establish a specific ancient creation date.", "基地海拔高度1000m左右、地势平坦或宽大的台地、微坡地，坡地坡度小于25°，基地排水良好，地势背风，土壤类型为中、砂壤土（茶末土、小土、豆面土），有机质丰富，土层大于70cm，土壤pH4.5～5.5": "The base is at approximately 1,000 m elevation, on flat land, broad terraces or gentle slopes below 25°. It should be well drained and sheltered from wind. Soil types are medium loam and sandy loam, locally termed tea-dust soil, fine soil and bean-flour soil, rich in organic matter, with a soil depth greater than 70 cm and a pH of 4.5–5.5.", "2023版替代2010版。遵义毛峰团标明确引用未标年的DB52/T 635，本轮另取该规程2023版作为可追溯的直条形版本；此规程本身不以遵义毛峰为标题。揉捻和不揉捻路线分别保留，不能合并作唯一工艺。": "The 2023 edition replaces the 2010 edition. The Zunyi Maofeng group standard explicitly references DB52/T 635 without a year. This round separately obtained the specification's 2023 edition as a traceable straight-strip version; the specification itself is not titled Zunyi Maofeng. Routes with and without rolling are retained separately and cannot be merged into a single process.", "新浪福建茶频道原创专题中苏州茶厂茉莉花茶的具名概述。未列批次、等级或审评条件；不是产品标准或本馆实测。不采用文中南宋起源、十大名茶、功效以及总论中的植物分类表述；不挪用相邻的福建、政和、金华等茶段。": "A named overview of Suzhou Tea Factory jasmine tea in an original feature by Sina Fujian's tea channel. No batch, grade or evaluation conditions are specified. It is neither a product standard nor this library's testing. The article's Southern Song origin, top-ten-tea and efficacy claims, and the botanical classification in its general discussion are not adopted. Adjacent passages on Fujian, Zhenghe, Jinhua and other teas are not transferred.", "以下据特产网站的工艺介绍整理，尚待核对原始技术文件：鲜叶拣选后适度摊放，在青锅中杀青并理条做剑形，出锅摊凉回潮，再辉锅压扁理直并干燥。其重点是青锅做形与辉锅定形，具体温度和时长暂不作为已核规范提供。": "The following is compiled from a specialty-products website's processing account, pending comparison with the original technical document: fresh leaves are sorted and appropriately spread, heat-fixed and straightened into a sword shape during initial pan-firing, then removed to cool and equilibrate moisture, followed by final pan-firing to flatten, straighten and dry them. The emphasis is on shaping during initial pan-firing and setting the shape during final pan-firing. Specific temperatures and durations are not yet supplied as verified specifications.", "PDF第3169—3172页，龙脊茶加工章节。仅把原文明确列出的流程结构化；流程节点不等于完整设备参数或生产SOP。原件萎凋段末接有“为宜度180～220℃”的异常文字；本条不将该温度归入萎凋参数。": "PDF pages 3169–3172, the Longji Tea processing section. Only explicitly listed processes are structured; process nodes are not complete equipment parameters or production SOPs. The original withering passage ends with anomalous wording containing '180–220°C'. This entry does not assign that temperature to withering parameters.", "产业链为编辑依据政策与茶品工艺归纳的通用结构，不表示每类茶均经过全部环节。仅收录有年份、单位和口径的协会调查数据；产量、销量、产值、品牌估值不得混用。历史贡茶、茶树种植史与现代成品茶创制史分开叙述。": "The industry chain is a general structure compiled editorially from policy and tea-processing information; it does not imply that every tea category passes through every stage. Only association survey data with a year, unit and defined scope are included. Production volume, sales volume, output value and brand valuation must not be conflated. Historical tribute tea, the history of tea cultivation and the creation history of modern finished teas are narrated separately.", "记者亲历大益庄园制茶师指导的200克茶饼体验，从预先挑拣的晒青毛茶到棉纸包装。对勐海茶厂量产车间的其他报道不拼接进此链；该来源不是大益生熟两类全部量产标准。网页全文已读，直接下载403，存读取笔记。": "The reporter personally joined a 200 g tea-cake-making experience guided by a tea maker at Dayi Manor, starting with pre-sorted sun-dried primary tea and ending with cotton-paper wrapping. Other reports about mass-production workshops at Menghai Tea Factory are not spliced into this sequence. This source is not the complete mass-production standard for both raw and ripe Dayi teas. The full webpage was read; direct downloading returned 403, and reading notes were saved.", "公开专题名称为湖北青砖茶；图集标题明确标注“湖北老青砖干茶”。已查看图像，确认实际展示茶叶样品，而非茶园、茶具或外包装。来源明确为湖北老青茶压制的青砖茶，所示为砖茶切块，不借用到其他品牌砖茶条目。": "The public feature is titled Hubei Green-Brick Tea, and the gallery title explicitly labels the image 'Hubei Laoqing Brick Dry Tea'. The image was viewed and confirmed to show an actual tea sample, rather than a tea garden, teaware or outer packaging. The source explicitly identifies green-brick dark tea pressed from Hubei Laoqing tea. The image shows cut pieces of brick tea and is not reused for other branded brick-tea entries.", "PDF第2080—2082页，宜丰盈科泉茶加工章节。仅把原文明确列出的流程结构化；流程节点不等于完整设备参数或生产SOP。原件两次使用“回溯”，此处照录，不擅自改为“回潮”；术语待原发布部门核实。": "PDF pages 2080–2082, the Yifeng Yingkequan Tea processing section. Only explicitly listed processes are structured; process nodes are not complete equipment parameters or production SOPs. The original twice uses the term huisu, 'tracing back', which is retained here rather than silently changed to huichao, 'moisture equilibration'. The terminology awaits verification by the issuing authority.", "金秀镇、罗香乡、大樟乡、三角乡、三江乡、桐木镇、忠良乡、长垌乡、六巷乡、头排镇10个乡镇及其所管辖的77个村民委员会。地理坐标：东经109°50'～110°27'，北纬23°40'～24°28'。": "The 10 towns and townships of Jinxiu, Luoxiang, Dazhang, Sanjiao, Sanjiang, Tongmu, Zhongliang, Changdong, Liuxiang and Toupai, together with their 77 village committees. Geographical coordinates: 109°50'–110°27' E, 23°40'–24°28' N.", "贵州省贞丰县龙场镇、挽澜镇、小屯镇等3个乡镇。东至挽澜镇者塘村，西至龙场镇三合村，南至挽澜镇店子村，北至小屯镇水银洞村。地理坐标：东经105°25′～105°38′，北纬25°19′～25°32′": "The three towns of Longchang, Wanlan and Xiaotun in Zhenfeng County, Guizhou Province. The area extends east to Zhetang Village in Wanlan Town, west to Sanhe Village in Longchang Town, south to Dianzi Village in Wanlan Town, and north to Shuiyindong Village in Xiaotun Town. Geographical coordinates: 105°25′–105°38′ E, 25°19′–25°32′ N.", "原文可核定汉中绿茶体系包括午子仙毫，以及“仙毫、翠柏”的手工杀青做形；九道工序叙述对象是汉中绿茶总体，仍缺午子仙毫专属完整工序。不套地区模板生成步骤。旧process的范围限定正确，应保留待补证。": "The original confirms that the Hanzhong green-tea system includes Wuzi Xianhao and describes hand heat-fixing and shaping for Xianhao and Cuibai. The nine-step account concerns Hanzhong green tea overall; a complete process specific to Wuzi Xianhao is still missing. No steps are generated by applying a regional template. The scope limitation in the old process is correct and should remain pending further evidence.", "咸丰依托唐崖土司城遗址的地方知名度整合“唐崖”农产品品牌。2020年农民日报记述其统一茶叶标识、建立标准，并在当年4月29日开办唐崖茶市；这是现代公共品牌发展，不能由土司城年代推算茶款创制年代。": "Xianfeng drew on the local prominence of the Tangya Tusi City site to consolidate the Tangya agricultural-products brand. Farmers' Daily reported in 2020 that it unified tea labelling, established standards and opened the Tangya Tea Market on 29 April that year. This is the development of a modern shared regional brand; the tea's creation date cannot be calculated from the age of the Tusi city.", "公开供应商原页明确公司名为湖北孝感红贡茶有限公司，主营自产红茶、绿茶，并逐项展示孝感红好汉坡与散红。该原图直接位于“散红／湖北／500g”商品条目；已查看像素，为袋中散装条形红茶，而非包装图片。": "The public supplier's original page explicitly names Hubei Xiaoganhong Gongcha Co., Ltd., whose main business is its own black and green teas, and separately displays Xiaogan Hong Haohanpo and loose black tea. The original image appears directly in the 'Loose Black Tea / Hubei / 500 g' product entry. Its pixels were viewed and show loose strip-shaped black tea in a bag, rather than a packaging image.", "泰安市泰山茶叶协会官网绿茶介绍段落直接配图，说明北纬36度泰山茶产地、栗香、黄绿茶汤；像素可见卷曲干茶和已冲泡绿茶。文章统称泰山茶，此处绿色干茶及黄绿茶汤与绿茶专属段落对应，未作为泰山红茶样本。": "The green-tea introduction on the official website of the Tai'an Taishan Tea Association directly accompanies the image, describing the Taishan origin at 36 degrees north, chestnut aroma and yellow-green liquor. The pixels show curled dry tea and brewed green tea. Although the article uses the general name Taishan Tea, the green dry leaves and yellow-green liquor correspond to the green-tea-specific passage and are not used as a Taishan black-tea sample.", "历史“六安茶”不自动等同于今天六安瓜片或篮茶；不采医疗功效。 直接打开采访正文，仅采用现代传承人/企业对采制主链、装篮及后发酵属性的介绍；不采用文中有时代错置风险的古籍转述、药效或越陈越好说法。": "Historical 'Lu'an tea' is not automatically equated with today's Lu'an Guapian or basket tea; medical efficacy claims are excluded. The interview body was opened directly. Only modern inheritors' and enterprises' accounts of the main picking and processing sequence, basket packing and post-fermentation characteristics are used. Retellings of ancient texts with possible chronological errors, medicinal claims and claims that older tea is always better are not adopted.", "发明专利申请的申请人实施例1结果，非授权状态判断、非国家感官标准、非独立审评。鲜叶限定德宏境内云南大叶种；该例为厌氧发酵后机械捣碎、做型和干燥的紧压干茶，不能外推德昂湿酸茶、散茶或所有传统产品。": "Results for the applicant's Example 1 in an invention-patent application. This is not a judgement on grant status, a national sensory standard or an independent evaluation. Fresh leaves are limited to Yunnan large-leaf material from within Dehong. This example is compressed dry tea made by mechanical pounding, shaping and drying after anaerobic fermentation; it cannot be extrapolated to De'ang wet sour tea, loose tea or all traditional products.", "湖北日报2023年采访记述：十堰在多年打造武当道茶的基础上，自2021年推进“武当山茶”区域公用品牌，武当道茶等子品牌仍可自主使用。两者是有联系的现代品牌层级，不能简单当作相互替代的古代茶名。": "A 2023 Hubei Daily interview records that, after years of developing Wudang Dao Tea, Shiyan began promoting the Wudangshan Tea shared regional brand in 2021, while sub-brands such as Wudang Dao Tea could continue to be used independently. These are related modern brand levels and should not simply be treated as interchangeable ancient tea names.", "咸安砖茶是地域产品体系，生甡川为其生产和非遗传承实例之一。2025年农民日报记录该企业发布“黑金”新品，说明传统青砖茶进入现代产品开发阶段；报道的老字号传承年数不直接当作全部咸安砖茶的起源年。": "Xian'an brick tea is a regional product system, with Shengshenchuan one example of its production and heritage transmission. Farmers' Daily recorded the company's launch of a new Heijin product in 2025, illustrating traditional green-brick dark tea entering modern product development. The reported years of the time-honoured brand's transmission are not directly treated as the origin date of all Xian'an brick tea.", "以下据工艺规范转载整理，待核原件：鲜叶经萎凋、揉捻、发酵、分段干燥和提香制成工夫红茶，再剔除梗片、碎末并分级。其加工利用萎凋与发酵发展花果香，分段干燥固定品质；不沿用转载页未经证实的疗效说法。": "The following is compiled from a republication of a processing specification, pending verification against the original: fresh leaves undergo withering, rolling, oxidation, staged drying and aroma enhancement to make gongfu black tea, followed by removal of stems, leaf fragments and dust, and grading. Withering and oxidation develop floral and fruity aromas, while staged drying stabilises quality. Unverified therapeutic claims on the republished page are not retained.", "湖南省三市镇、安定镇、加义镇、福寿山镇、石牛寨镇、伍市镇、余坪镇、瓮江镇、长寿镇、南江镇、上塔市镇、虹桥镇、梅仙镇、童市镇、龙门镇、浯口镇、大洲乡、三墩乡、木金乡，共19个乡镇447个行政村。": "A total of 447 administrative villages in 19 towns and townships in Hunan Province: Sanshi, Anding, Jiayi, Fushoushan, Shiniuzhai, Wushi, Yuping, Wengjiang, Changshou, Nanjiang, Shangtashi, Hongqiao, Meixian, Tongshi, Longmen and Wukou towns, and Dazhou, Sandun and Mujin townships.", "PDF第6页/说明书4/7页[0095]；原PDF第6页像素已核。不与权利要求或其他章节参数拼接。 同一专利比较叙府龙芽扁形、叙府春芽卷曲形、叙府春露条形的三路线之一，不代表全部传统手工批次。": "PDF page 6 / description page 4 of 7, paragraph [0095]. The pixels of original PDF page 6 were checked. Parameters from claims or other sections are not spliced in. This is one of three routes compared in the same patent: flat Xufu Longya, curled Xufu Chunya and strip-shaped Xufu Chunlu. It does not represent every traditional handcrafted batch.", "泰山市所辖泰山区、高新区、岱岳区、肥城、宁阳、新泰共计6个区（县）29个乡镇965个行政村。地理坐标：东经116°43′34″～117°39′32″，北纬35°41′33″～36°25′15″": "A total of 965 administrative villages in 29 towns and townships across six districts and county-level areas of Tai'an: Taishan, the High-Tech Zone, Daiyue, Feicheng, Ningyang and Xintai. Geographical coordinates: 116°43′34″–117°39′32″ E, 35°41′33″–36°25′15″ N.", "原料验收 → 杀青、揉捻 → 抖水 → 做条 → 烘干。原料验收另列，制作本体为杀青、揉捻、抖水、做条、烘干。只核到主链和原料质量要求；未核得阶段时温，不沿用文章中单企业标准覆盖全体永川秀芽。": "Raw-material acceptance → heat-fixing and rolling → shaking out moisture → strip forming → drying. Raw-material acceptance is listed separately; the actual production stages are heat-fixing, rolling, shaking out moisture, strip forming and drying. Only the main sequence and raw-material quality requirements were verified; stage-specific times and temperatures were not. The article's single-enterprise standard is not applied to all Yongchuan Xiuya.", "行业团体标准的发布者说明，不冒充国家强制标准。 本次检索工具返回完整短公告正文；直接打开及HTTP访问均失败。公告描述通过评审并进入公示阶段，不是已核读标准全文，也不证明其2026年现行状态。": "An explanation from the publisher of an industry group standard, not presented as a mandatory national standard. This round's search tool returned the complete short announcement; both direct opening and HTTP access failed. The announcement describes passage of review and entry into the public-notice stage. It is neither a verified reading of the standard's full text nor proof of its current status in 2026.", "仅确认长沙3种无性系茶树的春夏一芽二叶试验对象。期刊PDF直接HTTP403，SciEngine原PDFweb打开cache miss；没有读取详细工艺参数或五项感官表，不能补为完整试验流程。": "Confirms only that the experiment used spring and summer shoots of one bud and two leaves from three clonal tea cultivars in Changsha. Direct access to the journal PDF returned HTTP 403, and opening the original SciEngine PDF through Web returned a cache miss. Detailed processing parameters and the five-dimension sensory table were not read, so a complete experimental process cannot be supplied.", "2023年论文第1.1节记录的建瓯南雅松清茶业基地水仙样品。下列步骤仅归纳该研究散茶的制作顺序；原文没有列出统一温度、时长和投叶量。原有2022年草案概述及2023年标准未核状态保留在下方。": "The Shuixian sample from the Nanya Songqing Tea Industry base in Jian'ou, recorded in section 1.1 of the 2023 paper. The following steps summarise only the preparation sequence for this research loose-tea sample; the original gives no uniform temperature, duration or leaf charge. The existing 2022 draft overview and the unverified status of the 2023 standard remain below.", "湖北农业部门2016年灾后调查明确记录通城县百丈潭茶园基地及修剪后恢复生产的情况，为现代当地茶业提供现场记录。百丈潭有更早的地名文化，但不能由水潭、祈雨故事或同名酒的历史推出此茶的创制年代。": "Hubei agricultural authorities' 2016 post-disaster survey explicitly records the Baizhangtan tea-garden base in Tongcheng County and its recovery after pruning, providing an on-site record of the modern local tea industry. Baizhangtan has an older place-name culture, but the tea's creation date cannot be derived from the pool, rain-praying stories or the history of a liquor with the same name.", "广西壮族自治区广西玉林市兴业县所辖山心镇、高峰镇，石南镇、蒲塘镇、沙塘镇、洛阳镇、卖酒镇、小平山镇、北市镇、城隍镇、葵阳镇、大平山镇、龙安镇，共计13个镇，210个行政村，4个社区（居委）。": "A total of 210 administrative villages and 4 communities or residents' committees in 13 towns of Xingye County, Yulin, Guangxi Zhuang Autonomous Region: Shanxin, Gaofeng, Shinan, Putang, Shatang, Luoyang, Maijiu, Xiaopingshan, Beishi, Chenghuang, Kuiyang, Dapingshan and Long'an.", "中国质量报2007年现场报道记述，竹溪2003年启动标准化茶叶示范区建设，2005年推进龙峰茶地标申报。现行地方标准为DB4203/T 72-2023；这些阶段反映现代品牌与生产规范的发展。": "A 2007 on-site report in China Quality News records that Zhuxi launched a standardised tea demonstration area in 2003 and advanced the Longfeng Tea geographical-indication application in 2005. The current local standard is DB4203/T 72-2023. These stages reflect the development of the modern brand and production specifications.", "宋代白茶记载不自动等同于现代安吉白茶。 绿茶身份与手工流程；不以宋代白茶记载证明现代安吉白茶起源。 核读项目简介；非遗登记及该项目工艺、地方传承。历史起源按该页记述表达，不作同时代档案结论。": "Song-dynasty references to white tea are not automatically equated with modern Anji White Tea. Covers its green-tea identity and handcrafted process; Song references are not used to prove the origin of modern Anji White Tea. The project introduction was read, covering heritage registration, the project's techniques and local transmission. Historical origins are expressed as the page's account, not as conclusions from contemporary archives.", "硫酸亚铁与茶等的服用间隔说明，仅用于支持茶可能干扰该药吸收，不能推广为所有药物的统一间隔。页面最近审阅2023-02-09，标示下次审阅2026-02-09已过；本库不据此给出个体用药安排。": "The guidance on spacing ferrous sulphate and tea is used only to support the possibility that tea interferes with absorption of this medicine; it is not generalised into a uniform interval for all medicines. The page was last reviewed on 2023-02-09, and its stated next review date, 2026-02-09, has passed. The library does not use it to provide individual medication schedules.", "金寨县政府网站转载金寨微旅游2024-04-07采风报道，现场参访六安篮茶茶业有限公司，文中仅明确其主导产品成茶黑亮。属于参访介绍，不是独立实验室审评，不外推其他厂商/年份；正文未给叶底。": "The Jinzhai County government website republishes a Jinzhai Micro Tourism field-visit report dated 2024-04-07, covering a visit to Lu'an Basket Tea Industry Co., Ltd. The text states only that its principal finished product is glossy black. This is a visit account, not an independent laboratory evaluation, and is not extrapolated to other manufacturers or years. The text gives no infused-leaf description.", "四阶段均有原文操作说明。仅为湖红工夫体系内的桃源红茶红工夫版本，不覆盖其他产区、红金芽、红曲螺或红茶砖；不自动关闭整个湖红工夫主流程缺口。规程的现行状态未经独立确认，按2018版文献展示。": "All four stages have operating descriptions in the original. This is limited to the Honggongfu version of Taoyuan Black Tea within the Huhong Gongfu system; it does not cover other production areas, Hongjinya, Hongquluo or black-tea bricks. It does not automatically close the main-process gap for Huhong Gongfu as a whole. The specification's current status has not been independently confirmed; it is displayed as a 2018 document.", "仅指茶窝网勐库东半山早春毛茶散茶250g商品样本，不代表勐库所有红茶、绿茶、普洱熟茶版本。标题2018年与参数年份2017年不一致，采制年份不确定；商家产地声明，不等于独立GI认证或检测。": "Limited to Chawo's 250 g loose early-spring primary tea product from eastern Mengku. It does not represent all Mengku black-tea, green-tea or ripe-Pu'er versions. The title says 2018 while the year parameter says 2017, so the picking and production year is uncertain. The merchant's origin statement is not independent GI certification or testing.", "萎凋 → 揉捻、发酵 → 复揉 → 熏焙、复火 → 毛茶分级、归堆 → 筛风拣、烘焙、匀堆。生产者第一方工艺说明；文中若干句存在简略省步，本档只依明确主链，不据此否定另有过红锅或无烟版本。": "Withering → rolling and oxidation → repeat rolling → smoke-drying and refiring → primary-tea grading and batch grouping → screening, air separation and sorting, roasting, and blending to uniformity. A producer's first-party processing account. Some sentences abbreviate or omit stages; this record follows only the explicit main sequence and does not use it to deny the existence of red-pan heat-treatment or unsmoked versions.", "福州茉莉花与茶系统的空间布局、花茶结合及2014年认定；不把认定年份当网页发布日期。 页面同时呈现2020年内容日期和2024年网站条目日期，未将其中之一推定为整个系统说明的首次发表日期。": "The spatial layout, integration of jasmine and tea, and 2014 recognition of the Fuzhou Jasmine and Tea Culture System. The recognition year is not treated as the webpage publication date. The page displays both a 2020 content date and a 2024 website-entry date; neither is assumed to be the first publication date of the entire system description.", "1.初制工序。茶青→晒青或萎凋→做青→揉捻→烘干（初烘、摊凉、复烘）→毛茶。2.精制工序。毛茶→归堆、定级→筛号茶取料→拣剔、风选→筛号茶拼配→干燥→摊凉→匀堆→自检→定量包装→产品茶。": "1. Primary processing. Fresh tea leaves → sun-withering or withering → leaf bruising and resting → rolling → drying (initial drying, cooling, redrying) → primary tea. 2. Refining. Primary tea → batch grouping and grading → selection by sieve fraction → picking and sorting, air separation → blending sieve fractions → drying → cooling → blending to uniformity → self-inspection → measured packaging → finished tea.", "东南网对台商谢东庆的采访追述，1997年初在漳平永福开垦茶园种植高山茶，带动台农来闽；2006年成立台湾农民创业园，2008年升为国家级园区。现代乌龙茶经营与两岸农业合作构成其发展主线。": "An interview by Southeast Net with Taiwanese businessman Hsieh Tung-ching recalls his opening tea gardens in Yongfu, Zhangping, in early 1997 to grow high-mountain tea, encouraging other Taiwanese farmers to come to Fujian. A Taiwan Farmers' Entrepreneurship Park was established in 2006 and upgraded to national status in 2008. Modern oolong operations and cross-strait agricultural cooperation form the main line of its development.", "湖北省民宗委所述1876年《万国公报》征税告示，反映当时渔洋关已有活跃茶庄。1937年茶叶改良机构迁至当地，1938年设五峰精制茶厂，显示宜红从茶庄贸易转入近代技术推广和工厂加工的过程。": "The 1876 taxation notice in Wanguo Gongbao cited by the Hubei Ethnic and Religious Affairs Commission reflects an active tea-firm trade in Yuyangguan at that time. A tea-improvement institution moved there in 1937, and Wufeng Refined Tea Factory was established in 1938, showing Yihong's transition from tea-firm trade to modern technical extension and factory processing.", "2011年的昭平茶乡报道已把银杉茶列为当地名茶；广西农业部门2017年的产业方案又将昭平银杉纳入区域品牌发展布局。这些资料提供现代品牌沿革节点，本轮未凭二手百科断定具体研制年份与发明人。": "A 2011 report on Zhaoping's tea country already listed Yinshan Tea among the area's notable teas. Guangxi agricultural authorities' 2017 industry plan also included Zhaoping Yinshan in regional brand development. These sources provide milestones in the modern brand's development. This round did not use secondary encyclopedias to establish a specific development year or inventor.", "绿茶外形紧秀匀称、白毫显露，汤色嫩绿、清澈明亮、叶底黄绿明亮、耐泡、回甜、滋味鲜爽，栗香浓郁持久。红茶外形细紧多锋、色泽油润，汤色红明亮、香气嫩甜、滋味甘醇甘爽、叶底细嫩显芽红匀亮的特点": "Green tea has tightly and elegantly formed, balanced leaves with visible white down; tender-green, clear and bright liquor; bright yellow-green infused leaves; good endurance over repeated infusions; a sweet aftertaste; a fresh, brisk taste; and a rich, lasting chestnut aroma. Black tea has fine, tight leaves with many bud tips and an oily lustre; bright red liquor; a tender, sweet aroma; a sweet, mellow and brisk taste; and fine, tender infused leaves with visible buds, uniformly red and bright.", "干茶外形关注形状、色泽、整碎和净度；汤色关注色泽与明亮度；香气关注香型、纯正与持久；滋味关注鲜爽、浓醇等味感；叶底观察冲泡后芽叶的嫩度、色泽与匀整。资料未明确的字段留空，不根据茶名补写。": "Dry-leaf appearance considers shape, colour, wholeness and cleanliness; liquor colour considers hue and brightness; aroma considers its character, purity and persistence; taste considers sensations such as freshness, briskness, richness and mellowness; infused leaves are assessed for tenderness, colour and uniformity after brewing. Fields not explicitly stated in the sources are left empty, not filled from the tea's name.", "不把“陆路必cha、海路必te”当无例外定律。 网页工具直接打开失败，但同一公开URL通过HTTP客户端成功取得HTML并核读正文两项发音说明；页面注释中的2018模板时间不作发布日期。": "The claim that overland routes always use cha and sea routes always use te is not treated as an exceptionless rule. Direct opening with the web tool failed, but an HTTP client successfully obtained HTML from the same public URL, and the two pronunciation explanations in the body were read. A 2018 template timestamp in the page comments is not treated as a publication date.", "干茶：一芽一叶初展的细嫩芽叶，灰绿色；原表“白毫隐催”疑有排字误差，此词不采纳；汤色：浅黄色，清澈且较明亮；香气：清香纯正，较淡雅；滋味：较醇厚，带青涩感；叶底：柔软、匀嫩，灰绿而明亮": "Dry-leaf appearance: delicate buds and leaves consisting of one bud with one just-unfolding leaf, grey-green. The original table's wording baihao yincui appears to contain a typesetting error and is not adopted. Liquor colour: pale yellow, clear and relatively bright. Aroma: clean and fresh, relatively delicate. Taste: relatively rich and mellow, with a green, astringent character. Infused leaves: soft, uniformly tender, grey-green and bright.", "木鱼镇的现代茶业由合作社和企业联合发展。所列合作社供稿记录，2017年碧峰、开军、木瓜园三个成员社组建联合社，2018年建设神农奇峰茶旅产业园，逐步把种植、加工、销售和茶文化展示相连。": "Muyu Town's modern tea industry has developed through joint efforts by cooperatives and enterprises. The cited cooperative contribution records that Bifeng, Kaijun and Muguayuan member cooperatives formed a federation in 2017 and built the Shennong Qifeng Tea Tourism Industrial Park in 2018, gradually linking cultivation, processing, sales and tea-culture displays.", "叙府龙芽在2011年公开的企业加工专利中已有明确产品记录。2020年的国际茶日采访记载技艺传承与茶文化沙龙，2025年宜宾茶文化立法报道又明确提及其制作技艺保护，形成可核查的现代沿革。": "Xufu Longya is explicitly recorded as a product in an enterprise processing patent published in 2011. An International Tea Day interview in 2020 records transmission of the craft and tea-culture salons, while a 2025 report on Yibin tea-culture legislation explicitly mentions protection of its production techniques, forming a verifiable modern development history.", "直接打开全文，取分列的手工及机手结合流程、整形与轻揉控制。文中1981研制与1929获奖互相不协调，且品种写法有疑点，均不用于本档历史和品种断言。该文为地方新闻技艺资料，不是标准正文。": "The full text was opened directly. Uses the separately listed handcrafting and combined machine-and-hand routes, and controls for shaping and light rolling. The article's claims of development in 1981 and an award in 1929 are inconsistent, and its cultivar wording is questionable; neither is used for historical or cultivar assertions in this record. This is local-news craft material, not the text of a standard.", "采访海阳步鹤山合作社张志刚的报道记录：手工炒制时处于180—200℃高温，持续40多分钟，一斤鲜叶制成约二两干茶。文章未说明温度测点，也没有列出完整有序加工环节，不能据此生成主流程。": "A report interviewing Zhang Zhigang of Haiyang Buheshan Cooperative records hand pan-firing at a high temperature of 180–200°C for more than 40 minutes, with one jin of fresh leaves producing approximately two liang of dry tea. The article does not specify the temperature measurement point or list a complete ordered sequence of processing stages, so it cannot be used to generate a main process.", "杀青 → 揉捻 → 二青：理条、提毫 → 烘干。依据PDF1998—1999页；现代保护范围不等同所有历史文献中的狭义庐山产地。传统抖散、搓条等可另作分段细化，不冒称此附件逐一列载。": "Heat-fixing → rolling → second drying: straightening and bringing out the down → drying. Based on PDF pages 1998–1999. The modern protected area is not equivalent to the narrowly defined Lushan origin in all historical documents. Traditional loosening, strip rubbing and other actions may be elaborated separately, but are not falsely presented as individually listed in this attachment.", "仅确认转载页面的编号记载，与已有目录线索冲突。原发布链接https://www.ttbz.org.cn/Home/Show/62875本轮返回403；尚未核定正式编号或取得标准正文。": "Only the number recorded on the republished page was confirmed, and it conflicts with the existing catalogue lead. The original publication link, https://www.ttbz.org.cn/Home/Show/62875, returned 403 this round. The formal number has not yet been established, and the standard's body text has not been obtained.", "土壤类型以砂岩风化物为主的黄泥砂土和由棕红壤亚类母质发育而来的亚棕黄筋泥土，质地为中壤土—砂壤土；耕层厚度30～40cm；耕层含砾率为10%～15%；pH值4.5～6.5，偏酸性。": "The main soils are yellow sandy soils derived from weathered sandstone and sub-brown yellow clay soils developed from brown-red-soil parent material, with textures ranging from medium loam to sandy loam. The cultivated layer is 30–40 cm deep, with 10%–15% gravel. Soil pH is 4.5–6.5, on the acidic side.", "Sazen Tea的Ling Yun Bai Hao单品原页明确归入Green Tea，产地广西凌云县岑王老山和青龙山；商品TCH125的直接配图显示卷曲显毫干叶，与白茶产品区分。": "Sazen Tea's original Ling Yun Bai Hao product page explicitly categorises it as Green Tea and identifies Cenwanglao and Qinglong mountains in Lingyun County, Guangxi as its origin. The direct image for product TCH125 shows curled dry leaves with visible down, distinguishing it from white-tea products.", "同一专利记录了茅山青锋的分级机械加工实例：鲜叶经前处理和微波杀青后筛分，接着理条、摊凉、整形、干燥包装。条形与原料筛选相配合；此为特定技术路线，不能据此替代传统手工工艺的全部历史。": "The same patent records a graded mechanical-processing example for Maoshan Qingfeng: fresh leaves are pretreated and microwave heat-fixed, then screened, straightened, cooled, shaped, dried and packaged. Strip shaping is coordinated with raw-material selection. This is a specific technical route and cannot replace the entire history of traditional handcrafting.", "福建省福州市罗源县白塔乡、西兰乡、飞竹镇、霍口乡、起步镇、洪洋乡、中房镇以及凤山镇的南门、松山镇的刘洋、上土港、碧里乡的西洋、鉴江镇的呈家洋等11个乡镇152个行政村现辖行政区域。": "The current administrative areas of 152 villages in 11 towns and townships of Luoyuan County, Fuzhou, Fujian Province: Baita, Xilan, Feizhu, Huokou, Qibu, Hongyang and Zhongfang; plus Nanmen in Fengshan Town, Liuyang and Shangtugang in Songshan Town, Xiyang in Bili Township, and Chengjiayang in Jianjiang Town.", "长沙绿茶包含金井等地方茶区的生产传统。文化部门2023年的报道记录制茶师汤伯玲自20世纪80年代入行并长期传授手艺，提供现代师徒传承的具体线索，而非把整个区域品牌归于单一创制年份。": "Changsha Green Tea includes production traditions from local tea-growing areas such as Jinjing. A 2023 report by cultural authorities records that tea maker Tang Boling entered the trade in the 1980s and has long taught the craft. This provides a specific lead on modern master–apprentice transmission, rather than assigning the entire regional brand to a single creation year.", "投产茶园茶叶采摘一般分为春、夏、秋三季，春茶在4月至5月采收，夏茶在6月下旬至7月下旬采收，秋茶在8月下旬至9月底采收，茶叶采摘应根据茶叶生长情况和加工要求的鲜叶标准适时、及时采摘": "Picking in producing tea gardens is generally divided into spring, summer and autumn seasons. Spring tea is harvested from April to May, summer tea from late June to late July, and autumn tea from late August to the end of September. Pick at the appropriate time and promptly according to tea growth and the fresh-leaf standards required for processing.", "限浙江永嘉保护范围与本地嘉茗1号原料制成的乌牛早茶；不泛指异地产乌牛早品种茶。国家标准平台列现行、2025-08-04复审继续有效；仅摘要加工事实，其他引用文件是否更新须独立核查。": "Limited to Wuniuzao Tea made from local Jiaming No. 1 material within the protected area in Yongjia, Zhejiang; it does not generically cover tea made from the Wuniuzao cultivar elsewhere. The national standards platform lists it as current, with a review on 2025-08-04 confirming continued validity. Only processing facts are summarised; whether other referenced documents have been updated requires separate checking.", "公开专题名称为奉化曲毫；图集标题明确标注“奉化曲毫干茶”。已查看图像，确认实际展示茶叶样品，而非茶园、茶具或外包装。本库名称的括号仅标识产品类型；来源公开简介与本条奉化产区相同。": "The public feature is titled Fenghua Quhao, and the gallery title explicitly labels the image 'Fenghua Quhao Dry Tea'. The image was viewed and confirmed to show an actual tea sample, not a tea garden, teaware or outer packaging. The parenthesis in this library's name only identifies the product type; the source's public introduction gives the same Fenghua production area as this entry.", "2025年长阳报道记述，2010年崩尖子自然保护区设立后，曲溪流域在保护生态的条件下发展茶叶，随后引进加工经营主体；2020年创建曲溪绿茶农产品地理标志，是现代品牌化的重要节点。": "A 2025 Changyang report records that, following the establishment of Bengjianzi Nature Reserve in 2010, the Quxi basin developed tea production while protecting its ecology and subsequently brought in processing and trading operators. The creation of the Quxi Green Tea agricultural-product geographical indication in 2020 was an important milestone in modern branding.", "外形：紧实匀整，墨绿油润；汤色：蜜绿金黄，澄清明亮；香气：清香淡雅，杯底留香；滋味：入口滑顺柔软，甘醇清香，喉韵佳；叶底：以手采一心二叶或三叶为原则，叶质厚软、色泽鲜艳、耐冲泡。": "Dry-leaf appearance: firm, uniform, dark green and glossy. Liquor colour: honey-green and golden-yellow, clear and bright. Aroma: fresh and delicate, lingering at the bottom of the cup. Taste: smooth and soft on entry, sweet and mellow with a fresh fragrance and a pleasing lingering sensation in the throat. Infused leaves: based on hand-picked shoots with one bud and two or three leaves; thick, soft leaves with vivid colour and good endurance over repeated infusions.", "湖南省政府的现代茶文化文章记述：1964年岳阳市茶叶公司生产的北港毛尖被评为湖南优质名茶。该文另引唐宋典籍中的邕湖茶；这是地方产茶史线索，不能直接认定当时已有今天的北港毛尖工艺。": "A modern tea-culture article from the Hunan provincial government records that Beigang Maojian produced by Yueyang Tea Company was recognised as a high-quality Hunan tea in 1964. The article also cites Tang- and Song-dynasty texts on Yonghu tea. These are leads on local tea-production history and do not directly establish that today's Beigang Maojian process already existed then.", "依据实际返回的网页文字摘录要点；搜索返回文字与直接打开网页的访问状态分别记录。宣传性医学功效未采纳。 直接打开题录核到标准名、现行状态、发布日期及实施日期；题录不作工序正文证据。": "Key points were extracted from the webpage text actually returned. Search-returned text and the access status of direct page opening are recorded separately. Promotional medical claims were not adopted. Direct opening of the bibliographic record confirmed the standard title, current status, publication date and implementation date. A bibliographic record is not evidence for the body text of processing steps.", "新读中国食品安全网通山分型分类培育稿，确认湖北省九宫山茶叶有限公司及有机茶，但配图为帮扶、服务月及场景，没有具名成茶图；九宫道与九宫山有机茶商品查询未取得新的明确 SKU 实物。": "A newly read China Food Safety Network article on Tongshan's differentiated development confirms Hubei Jiugongshan Tea Co., Ltd. and organic tea, but its images show assistance activities, a service month and general scenes, with no named finished-tea image. Searches for Jiugongdao and Jiugongshan organic-tea products did not yield a new, clearly identified physical sample tied to a SKU.", "报道的终点为毛茶，未列紧压成品全部工序；保持初制版本，不以宁洱贡茶或泛普洱工艺补足。 适用范围：source_scoped_initial_processing_variant": "The report ends at primary tea and does not list every step for a finished compressed product. It remains a primary-processing version and is not completed with Ning'er tribute-tea or generic Pu'er processing. Scope: source_scoped_initial_processing_variant.", "《遂昌县志1991—2010》记，2001年注册龙谷及龙谷丽人等主导品牌，商标借用汤显祖所书龙谷二字；2002年设名茶开发中心。地方更早的产茶传统与这一现代品牌形成须分开记录。": "The Suichang County Gazetteer 1991–2010 records that Longgu, Longgu Liren and other principal brands were registered in 2001, with the trademark borrowing the two characters Longgu written by Tang Xianzu; a specialty-tea development centre was established in 2002. The area's earlier tea-production tradition must be recorded separately from the formation of this modern brand.", "福建省漳州市诏安县现辖行政区域，包括梅洲乡、四都镇、金星乡、梅岭镇、桥东镇、南诏镇、深桥镇、西潭镇、白洋乡、建设乡、红星乡、太平镇、霞葛镇、官陂镇、秀篆镇，共计15个乡（镇）。": "The current administrative area of Zhao'an County, Zhangzhou, Fujian Province, comprising 15 towns and townships: Meizhou, Sidu, Jinxing, Meiling, Qiaodong, Nanzhao, Shenqiao, Xitan, Baiyang, Jianshe, Hongxing, Taiping, Xiage, Guanpi and Xiuzhuan.", "成品外形美观，形状为小砖型，质地坚硬。饮用时用刀砍下一小块捣碎，将捣碎的砖茶以1∶50的比例加水放入容器中，煎煮沸腾2-3分钟即可。砖茶色泽青褐，汤汁红亮，香味纯正，滋味浓纯。": "The finished product has an attractive small-brick form and a hard texture. To drink it, cut off a small piece with a knife and crush it, then place the crushed brick tea in a vessel with water at a 1:50 ratio and boil for 2–3 minutes. The brick is greenish-brown, with bright red liquor, a clean, characteristic aroma and a strong, clean taste.", "万里茶道研究利用晋商长裕川《行商遗要》等商号资料，说明安化曾同时供应黑茶和红茶，后者以茶叶、花香茶末等商品名进入贸易。红茶史应与安化黑茶史分开识别，不能因产地相同混用加工沿革。": "Tea Road research using merchant records such as Xingshang Yiyao from the Shanxi firm Changyuchuan shows that Anhua once supplied both dark tea and black tea. The latter entered trade under product names including tea leaves and floral-scented tea dust. Black-tea history should be distinguished from Anhua dark-tea history; processing histories cannot be interchanged merely because the origin is the same.", "金秀红茶依托大瑶山茶树资源发展。行业协会报道记录2014年取得地理标志保护，以及茶人罗海等将地方资源转化为现代红茶品牌的过程；保护登记时间不等于当地首次种茶或首次制红茶的时间。": "Jinxiu Black Tea developed around the tea-tree resources of the Dayaoshan mountains. Industry-association reporting records geographical-indication protection obtained in 2014 and the process by which tea practitioners such as Luo Hai transformed local resources into modern black-tea brands. The protection-registration date is not the date tea was first planted locally or black tea first made there.", "地方农业负责人采访记录灵山在20世纪60年代扩大种茶，90年代以后逐步恢复并推广名优品种。广西日报另转述清末文献中的双凤茶记载；地方产茶历史与当代灵山绿茶保护产品的形成应区分。": "An interview with a local agricultural official records the expansion of tea planting in Lingshan during the 1960s and its gradual revival and promotion of quality cultivars after the 1990s. Guangxi Daily also recounts late-Qing references to Shuangfeng tea. Local tea-production history should be distinguished from the formation of today's protected Lingshan Green Tea product.", "通什茶场于1956年筹划、1960年建场，早期侧重出口红碎茶。这段生产史是海南红茶发展的一个实例，不能等同全部五指山红茶起源。国际茶日资料另记2015年取得农产品地理标志登记。": "Tongshi Tea Farm was planned in 1956 and established in 1960, initially focusing on broken black tea for export. This production history is one example of Hainan black-tea development and cannot be equated with the origin of all Wuzhishan Black Tea. International Tea Day material separately records agricultural-product geographical-indication registration in 2015.", "完整原页在“林芝春绿”独立小标题后紧接此图，再接该茶采摘及感官条目；本轮已核查DOM前后文，并逐张view原始像素。页面明确易贡茶场及西藏林芝产区，波密县政府另核茶场具体地址。": "The complete original page places this image immediately after a separate 'Nyingchi Chunlü' heading, followed by the tea's picking and sensory descriptions. This round checked the surrounding DOM context and viewed each original image's pixels. The page explicitly identifies Yigong Tea Farm and the Nyingchi region of Tibet; the farm's exact address was separately verified through the Bomi County government.", "复式萎凋 → 做青、走水 → 双炒双揉 → 低温久烘。所列四段为国家非遗正文确认的区域核心概括，并非完整十道工序，也不是该名丛独有配方。各名丛的专门时温、摇青和焙火参数仍缺证。": "Combined withering → leaf bruising and resting, and moisture movement → two rounds of pan-firing and rolling → prolonged low-temperature drying. These four stages are a regional core summary confirmed by the national heritage text, not a complete ten-step sequence or a formula unique to this named bush. Evidence is still lacking for the specific time, temperature, shaking and roasting parameters of each named bush.", "web全文已读；直接下载HTTP403，未绕访问控制。正文环节描述属于渫峰名茶公司生产线；含“摊青、萎凋”等环节，不证明每批石门银峰都逐项采用。原稿先进/典范等宣传评语未采用。": "The full text was read through Web; direct downloading returned HTTP 403, and access controls were not bypassed. The processing account concerns Xiefeng Specialty Tea Company's production line. Its inclusion of spreading, withering and other stages does not prove that every batch of Shimen Yinfeng uses each stage. Promotional judgements such as advanced or exemplary were not adopted.", "已读资料记录它在现代形成句容区域公用品牌，2008年商标获江苏省著名商标称号，2020年取得农产品地理标志。2019年地方名录收录茅山手工茶技艺；这些保护节点不是茶名起源年。": "The material read records its modern formation as a shared regional brand in Jurong, recognition of the trademark as a Jiangsu Famous Trademark in 2008, and agricultural-product geographical-indication registration in 2020. A 2019 local list included Maoshan handcrafted tea techniques. These protection milestones are not the origin year of the tea name.", "箬阳龙珍采用扁形类炒青绿茶加工工艺，有手工制茶和机器制茶工艺。1.手工制箬阳龙珍工艺：摊青-杀青做形-回潮-定形干燥。2.机制箬阳龙珍工艺：摊青-杀青-理条成形-摊凉-干燥。": "Ruoyang Longzhen uses the processing methods of flat pan-fired green tea, with both hand and machine production. 1. Handcrafted Ruoyang Longzhen: spreading — heat-fixing and shaping — moisture equilibration — final shaping and drying. 2. Machine-made Ruoyang Longzhen: spreading — heat-fixing — straightening and shaping — cooling — drying.", "《衢江年鉴2019》记载，2018年衢江推进衢州玉露名优茶公共品牌，成立茶叶协会，联合茶企开展产销活动。这是目前所核实的地方品牌发展史；关于具体首创年份的网络版本尚不能统一。": "The Qujiang Yearbook 2019 records that in 2018 Qujiang promoted Quzhou Yulu as a shared specialty-tea brand, established a tea association and organised production and sales activities with tea enterprises. This is the local brand-development history verified so far; online accounts of a precise first-creation year remain inconsistent.", "采用萎凋槽萎凋、室内自然萎凋和综合萎凋等方式。叶面失去光泽，叶色转为暗绿，青草气减退；叶形皱缩、叶质柔软、折梗不断、紧握成团，松手可缓慢散开；含水率以60%～62%时为适度。": "Use trough withering, indoor natural withering or combined withering. The leaf surface should lose its gloss, the colour turn dark green and the grassy smell diminish. Leaves should shrink and soften, stems bend without breaking, and the leaves form a clump when tightly held that slowly loosens on release. A moisture content of 60%–62% is appropriate.", "萎凋 → 揉捻 → 氧化（传统称发酵） → 干燥 → 精制筛分。初制萎凋—揉捻—氧化—干燥为红茶类级主链；本地差异见复式萎凋与精制。创新花果香版的轻摇不能倒写成全部传统工序。": "Withering → rolling → oxidation (traditionally called fermentation) → drying → refining and screening. The primary-processing sequence of withering, rolling, oxidation and drying is the category-level main sequence for black tea; local differences lie in combined withering and refining. Light shaking in the innovative floral-fruity version must not be retroactively assigned to every traditional process.", "用于当代职业实践而非所有传统仪轨的统一版本。 原站正文已读，核对职业定义、五项工作任务和五个技能等级。此为2022年发布的职业画像，未据此证明所有历史茶艺都遵守现代职业规范。": "Used for contemporary professional practice, not as a unified version of all traditional rituals. The original-site body text was read, and the occupational definition, five work tasks and five skill levels were checked. This is an occupational profile published in 2022; it does not prove that all historical tea arts followed modern professional specifications.", "新地方资料目录列1998年《孝感名优特产录》及浐川龙剑，但为需购买电子版的第三方书目；未取得正文。作者、论文和专利追查未产生可核制作原文。旧成分论文与人物报道不重复当新证据。": "A new local-materials catalogue lists the 1998 Xiaogan Famous and Specialty Products Directory and Chanchuan Longjian, but it is a third-party bibliographic listing requiring purchase of the electronic edition; the body text was not obtained. Searches for authors, papers and patents did not yield verifiable original production text. Old composition papers and personality reports are not repeatedly counted as new evidence.", "现代工艺六堡茶另有加水渥堆发酵流程，不能把它与本条传统流程合成一条时间线。国家非遗页又记有初蒸、沤堆、复蒸版本，反映资料的版本差异；公开前应按具体产品、年代和执行标准确认。": "Modern-process Liubao tea has a separate water-added pile-fermentation route, which must not be merged with this traditional route into one timeline. The national intangible-cultural-heritage page also records a version with initial steaming, wet piling and repeat steaming, reflecting differences between source versions. Before publication, confirm the specific product, period and applicable standard.", "产地范围内海拔≥400m的山地。土壤类型为红壤、黄壤、紫色土以及冲积土，土壤质地为壤土或砂壤土。土层厚度≥1m，地下水位＜1m，pH值4.5～6.5，土壤有机质含量≥2%。": "Mountain land within the production area at elevations ≥400 m. Soil types are red soil, yellow soil, purple soil and alluvial soil, with loam or sandy-loam texture. Soil depth ≥1 m, groundwater level <1 m, pH 4.5–6.5, and soil organic matter content ≥2%.", "大悟茶作为区域公共品牌，把大别山茶农、制茶企业和技术推广人员组织起来。地方茶的现代文化传承体现在种植、审评和加工经验交流中；品牌的公共性也让不同乡镇以共同产地身份参与市场。": "As a shared regional brand, Dawu Tea brings together Dabie Mountain tea growers, tea-processing enterprises and technical-extension workers. Modern transmission of local tea culture is expressed through exchanges of cultivation, evaluation and processing experience. The shared nature of the brand also allows different towns and townships to enter the market under a common origin identity.", "国家非遗项目资料记羊楼洞茶厂1949年后合并为中国茶业公司羊楼洞砖茶厂，后更名赵李桥茶厂，延续青、米砖生产。清末贸易是其历史背景；公开资料的具体最早创制年代未据原档案核定。": "National heritage-project material records that after 1949, Yangloudong Tea Factory was merged into China Tea Company's Yangloudong Brick Tea Factory, later renamed Zhaoliqiao Tea Factory, continuing production of green-brick and rice-brick teas. Late-Qing trade is its historical background; specific earliest creation dates in public sources have not been established against original archives.", "2020年的同济大学帮扶报道已将云龙茶列为当地特色物产，并记录大栗树茶的产业推广问题。2025年保护要求明确该地域茶的螺形、条形产品。诺邓盐井或盐马古道年代不作为其创制年。": "A 2020 Tongji University assistance report already listed Yunlong Tea as a local specialty and recorded issues in promoting the Dalishu tea industry. The 2025 protection requirements explicitly define snail-shaped and strip-shaped products for this regional tea. Dates associated with Nuodeng's salt wells or the salt-and-horse route are not treated as its creation year.", "四川省成都市邛崃市文君街道、孔明街道共2个镇（街道）、42个村（社区）。地理坐标：东经103°24′15″～103°34′10″，北纬30°20′06″～30°24′12″": "A total of 42 villages and communities in two towns or subdistricts, Wenjun and Kongming, in Qionglai City, Chengdu, Sichuan Province. Geographical coordinates: 103°24′15″–103°34′10″ E, 30°20′06″–30°24′12″ N.", "茶坯处理 → 鲜花处理 → 窨花拼和 → 通花 → 续窨 → 带花烘焙 → 匀堆装箱。采用名优绿茶或烘青绿茶作坯；这是地域产品版本，原料地域和指标不可外推给整个窨花茶家族。": "Tea-base preparation → fresh-flower preparation → mixing tea and flowers for scenting → airing the scented mixture → continued scenting → drying with the flowers → blending to uniformity and boxing. The base is specialty green tea or hot-air-dried green tea. This is a regional product version; its raw-material origin and indicators cannot be extrapolated to the entire family of scented teas.", "采用具名茶业主管人员对优质产品的概括；虽提六等级，五项描述没有逐级对应，故不能据此生成六套等级要求。Web工具正文可读，本地HTTP502；网页另有客户端提示，未尝试绕过。": "Uses a named tea-industry official's summary of high-quality products. Although six grades are mentioned, the five sensory descriptions are not mapped to individual grades, so six sets of grade requirements cannot be generated from it. The body text was readable through Web, while local HTTP access returned 502. The page also displayed a client prompt; no attempt was made to bypass it.", "以碧珍干茶、董河茶叶具体产品继续检索，出现地理标志名单和茶王赛事旧稿。新增湖北农业厅转载入口返回 HTTP 412；它转载已查赛事，同篇报道不是新增样本。未获取新产品实物。": "Further searches focused on Bizhen dry tea and specific Donghe Tea products, returning geographical-indication lists and old tea-competition reports. A new Hubei agricultural-department republication URL returned HTTP 412. It republishes a previously checked competition report, so the same article is not a new sample. No new physical product image was obtained.", "Dragon Tea House 商品页单列 Jin Shan Cui Ya（金山翠芽），正文明确产自江苏镇江；已逐图核验盘装扁直干茶，图与该商品标题及图像替代文字一致。": "The Dragon Tea House product page separately lists Jin Shan Cui Ya and explicitly identifies Zhenjiang, Jiangsu as its origin. Each image was checked; the selected image shows flat, straight dry tea on a plate and matches both the product title and image alt text.", "鲜叶进厂验级后分别薄摊于干净的篾垫上，摊叶厚度不超过5cm，根据各类茶加工原料要求而定，摊放时间为5-8h，每2-3h要轻轻翻叶1次，摊放程度至芽含水量达70%～75%。": "After grading on arrival at the factory, spread the fresh leaves separately in thin layers on clean woven bamboo mats, no more than 5 cm deep, according to the raw-material requirements of each tea type. Spread for 5–8 h, gently turning once every 2–3 h, until the buds reach a moisture content of 70%–75%.", "桂林桂花茶的地方技法，把保存春茶与利用秋桂花香结合。现代标准体系已有桂花茶行业标准及桂林桂花茶加工地方标准；桂林学院2022年举办传承讲座，留下当代教学与技法延续的记录。": "The local craft of Guilin Osmanthus Tea combines preserving spring tea with using autumn osmanthus fragrance. The modern standards system includes an industry standard for osmanthus tea and a local processing standard for Guilin Osmanthus Tea. Guilin University held a heritage-transmission lecture in 2022, leaving a record of contemporary teaching and the continuation of the techniques.", "PDF第3页/印刷274页引言；原段没有温度、时长参数。本轮读取PDF解析文本，下载与截图超时，尚未像素复核。 论文引言列举的现代工艺概述；不是材料段九道试验工序的全表。": "Introduction on PDF page 3 / printed page 274. The original passage gives no temperature or duration parameters. This round read the PDF's parsed text; downloading and screenshots timed out, so pixel verification remains outstanding. This is an overview of modern processing listed in the paper's introduction, not the complete table of nine experimental steps in the materials section.", "干茶外形：条索卷曲、紧结、匀整；翠绿到墨绿，不得枯黄、断碎；汤色：嫩绿明亮到黄绿明亮，不得浑浊；香气：香气高，从嫩栗香到纯正；滋味：浓醇、无异味；叶底：嫩绿明亮到黄绿明亮": "Dry-leaf appearance: curled, tight, uniform strips, vivid green to dark green, without dry yellowing or broken pieces. Liquor colour: bright tender green to bright yellow-green, without cloudiness. Aroma: high, ranging from tender chestnut notes to clean and characteristic. Taste: rich and mellow, without off-flavours. Infused leaves: bright tender green to bright yellow-green.", "杀青 → 初揉、炒二青 → 复揉、炒三青 → 做条 → 提毫收锅。直接阅读省级非遗正文；仅核得七道次序。control中未核参数已明确留缺，不把通用绿茶参数冒称当地经验。": "Heat-fixing → initial rolling and second pan-firing → repeat rolling and third pan-firing → strip forming → bringing out the down and removing from the pan. The provincial heritage body text was read directly; only the seven-stage order was verified. Unverified parameters in control are explicitly left unfilled, and generic green-tea parameters are not presented as local experience.", "research-archive:/中国茶文化库/research/images-v09/primary/evidence/fb65f4f32623/source.pdf": "research-archive:/中国茶文化库/research/images-v09/primary/evidence/fb65f4f32623/source.pdf", "只核桃源红茶属于湖红工夫体系的关系，不采用古代贡茶/三大品牌等历史宣传。报道早于另存HNZ176 PDF封面日期，不能据本报道证明该PDF于4月发布，两者版本日期不合并。": "Verifies only the relationship placing Taoyuan Black Tea within the Huhong Gongfu system; historical promotional claims about ancient tribute tea or three major brands are not adopted. The report predates the cover date of the separately saved HNZ176 PDF, so it cannot prove that this PDF was published in April. The two version dates are not merged.", "2025年兴业茶饮嘉年华把本地茶与奶茶、柠檬茶等新式饮品结合，茶园和村落串成旅游线路。它展示当代地方茶文化如何进入年轻人的日常消费，而本条原茶工艺仍以地理标志规定为准。": "The 2025 Xingye Tea Beverage Carnival combined local tea with new drinks such as milk tea and lemon tea, while tea gardens and villages were linked into tourism routes. It shows how contemporary local tea culture enters young people's everyday consumption; the processing of the original tea in this entry remains governed by the geographical-indication provisions.", "分批薄摊 → 蒸青 → 搧凉、头毛火 → 揉捻、二毛火 → 整形上光 → 焙火、拣选。本条记录来源所述工艺版本；设备、季节、原料及企业工艺可能不同，不作为生产操作规程。": "Thin spreading in separate batches → steaming → fan cooling and first drying → rolling and second drying → shaping and polishing → roasting and sorting. This entry records the processing version described by the source. Equipment, season, raw material and enterprise practices may differ; it is not a production operating procedure.", "鲜叶杀青 → 揉捻、日光干燥 → 蒸软、压制定形 → 干燥、包装。以地理标志生茶紧压版本记录；市场把晒青散料称“散生茶”时应另注明术语层级。没有熟茶的人工加湿渥堆工序。": "Heat-fixing fresh leaves → rolling and sun-drying → steaming to soften and pressing into shape → drying and packaging. Recorded as the geographical-indication version for compressed raw Pu'er. When the market calls sun-dried loose material 'loose raw tea', the terminology level should be separately identified. There is no artificially moistened pile-fermentation stage of the kind used for ripe tea.", "44项为2022年联合申报涉及的项目，不是中国茶品总数；仅提炼短事实。 所读页面关于六安瓜片单叶工艺、白族三道茶、瑶族油茶及普洱相关技艺的分项说明；不采用保健效果推断。": "The 44 items are the heritage projects involved in the joint 2022 nomination, not the total number of Chinese tea products; only brief facts are extracted. The pages read give separate accounts of Lu'an Guapian's single-leaf processing, Bai three-course tea, Yao oil tea and Pu'er-related techniques. Health-effect inferences are not adopted.", "research-archive:/中国茶文化库/research/images-v09/southwest/specimens/5a11ed7d3f38-15.jpg": "research-archive:/中国茶文化库/research/images-v09/southwest/specimens/5a11ed7d3f38-15.jpg", "research-archive:/中国茶文化库/research/images-v09/southwest/specimens/5a11ed7d3f38-18.jpg": "research-archive:/中国茶文化库/research/images-v09/southwest/specimens/5a11ed7d3f38-18.jpg", "干茶外形：条索细紧、卷曲、匀整；翠绿到墨绿，不得枯黄、断碎；汤色：嫩绿明亮到黄尚亮，不得浑浊；香气：香气高，从鲜嫩到尚纯；滋味：醇，无异味；叶底：明亮到尚亮，不得花杂": "Dry-leaf appearance: fine, tight, curled, uniform strips, vivid green to dark green, without dry yellowing or broken pieces. Liquor colour: bright tender green to reasonably bright yellow, without cloudiness. Aroma: high, ranging from fresh and tender to reasonably clean. Taste: mellow, without off-flavours. Infused leaves: bright to reasonably bright, without mixed, uneven colouring.", "石门县人大对当地制茶人的记录列出生产线中的摊青、杀青、清风、揉捻、炒坯、紧条理条、摊凉、提毫、烘焙和提香等环节。它提供当地加工实例，工序设置可随生产线和产品等级变化。": "A Shimen County People's Congress account of local tea makers lists production-line stages including spreading, heat-fixing, cooling airflow, rolling, pan-frying the intermediate tea, tightening and straightening strips, cooling, bringing out the down, roasting and aroma enhancement. It provides a local processing example; stage arrangements may vary by production line and product grade.", "黄茶：外形细紧略曲、嫩黄显毫；汤色嫩黄明亮；香气清甜；滋味甘醇；叶底嫩匀、嫩黄明亮。绿茶：细紧绿润、显毫；汤色嫩绿明亮；香气嫩香持久；滋味鲜爽甘醇；叶底嫩匀、绿明亮。": "Yellow tea: fine, tight, slightly curved leaves, tender yellow with visible down; bright tender-yellow liquor; a fresh, sweet aroma; sweet, mellow taste; and tender, uniform, bright tender-yellow infused leaves. Green tea: fine, tight, lustrous green leaves with visible down; bright tender-green liquor; a lasting tender aroma; fresh, brisk, sweet and mellow taste; and tender, uniform, bright green infused leaves.", "学者对万里茶道的研究把铜鼓与修水、武宁共同列入宁红茶区，茶经修河水系进入更大的贸易网络。2026年现场报道记录古法铜鼓宁红第三代传承人邱海彬的实践，提供当代传承线索。": "Scholarly research on the Tea Road places Tonggu alongside Xiushui and Wuning in the Ninghong tea region, with tea entering wider trade networks through the Xiu River system. A 2026 on-site report records the practice of Qiu Haibin, a third-generation inheritor of traditional Tonggu Ninghong, providing a lead on contemporary transmission.", "南岳区农业部门的产业调查记录西岭等茶场的初制与精制系统，以及当地名优茶、普通绿茶的发展。2024年现场采访进一步记录规模加工基地的春茶生产，反映传统茶区的现代化过程。": "An industry survey by Nanyue District agricultural authorities records the primary-processing and refining systems of Xiling and other tea farms, alongside the development of local specialty teas and ordinary green tea. A 2024 on-site interview further records spring-tea production at a large processing base, reflecting the modernisation of a traditional tea region.", "福建日报2023年报道回顾当地绿茶在20世纪80年代获全国名茶称誉、2013年获驰名商标认定。唐代贡茶等更早地方茶史为现代报道转述，不能据此认为今制产品自唐代即定型。": "A 2023 Fujian Daily report recalls that the local green tea received national famous-tea recognition in the 1980s and well-known trademark recognition in 2013. Earlier local tea history, including Tang-dynasty tribute tea, is recounted by modern reporting and does not establish that the present-day product had already taken its current form in the Tang dynasty.", "只按四（四）采收加工的四步整理；不扩写机器温度、时长，亦不将本产品园地管理条款推广为所有茶园规则。 适用范围：official_product_requirement": "Compiled only from the four steps under IV (4), Harvesting and Processing. Machine temperatures and durations are not expanded, and this product's garden-management provisions are not generalised into rules for all tea gardens. Scope: official_product_requirement.", "农业农村部2020年全国乡村特色产品目录已列崇庆枇杷茶；2025年646号公告给出产区、工序和品质要求。地方旧称与贡茶传说尚未取得古籍原件核实，不据名称补入贡茶故事。": "The Ministry of Agriculture and Rural Affairs' 2020 National Catalogue of Rural Specialty Products already listed Chongqing Pipa Tea. Announcement No. 646 of 2025 provides its production area, processing steps and quality requirements. Older local names and tribute-tea legends have not been verified against original historical texts; no tribute-tea story is added merely because of the name.", "锡兰茶博物馆将1867年Loolecondera商业种茶列为产业节点；咖啡病害随后加速转种。茶叶局记载Taylor已在1866年试验萎凋，说明制茶还伴随长期技术学习。": "The Ceylon Tea Museum identifies commercial tea planting at Loolecondera in 1867 as an industry milestone; coffee disease subsequently accelerated the shift to tea. The Tea Board records that Taylor was already experimenting with withering in 1866, showing that tea production also involved sustained technical learning.", "2020年第41卷22期252—259页，DOI 10.7506/spkx1002-6630-20191020-206；1.1节2018年试验制样方法，不是产业标准。": "2020, volume 41, issue 22, pages 252–259, DOI 10.7506/spkx1002-6630-20191020-206. Section 1.1 describes experimental sample preparation in 2018, not an industry standard.", "市局转载桃源融媒人物报道；只支持桃源红茶（湖红工夫）具名传承语境中的四类核心工序，报道使用“等”，不证明完整技术路线或全部湖红产品。政府承载页不等于工艺规范发布机关。": "A city-bureau republication of a Taoyuan Integrated Media personality report. It supports only four core types of processing stage in the named heritage context of Taoyuan Black Tea (Huhong Gongfu). The report uses 'and so on' and does not establish a complete technical route or cover all Huhong products. A government hosting page is not the issuing authority of a processing specification.", "research-archive:/中国茶文化库/research/images-v09/southwest/specimens/f9bd1d1e4458-1.jpg": "research-archive:/中国茶文化库/research/images-v09/southwest/specimens/f9bd1d1e4458-1.jpg", "research-archive:/中国茶文化库/research/images-v09/southwest/specimens/f9bd1d1e4458-4.jpg": "research-archive:/中国茶文化库/research/images-v09/southwest/specimens/f9bd1d1e4458-4.jpg", "research-archive:/中国茶文化库/research/images-v09/southwest/specimens/6c4cce125c27-2.jpg": "research-archive:/中国茶文化库/research/images-v09/southwest/specimens/6c4cce125c27-2.jpg", "research-archive:/中国茶文化库/research/images-v09/southwest/specimens/6c4cce125c27-5.jpg": "research-archive:/中国茶文化库/research/images-v09/southwest/specimens/6c4cce125c27-5.jpg", "research-archive:/中国茶文化库/research/images-v09/southwest/specimens/5a11ed7d3f38-1.jpg": "research-archive:/中国茶文化库/research/images-v09/southwest/specimens/5a11ed7d3f38-1.jpg", "research-archive:/中国茶文化库/research/images-v09/southwest/specimens/5a11ed7d3f38-4.jpg": "research-archive:/中国茶文化库/research/images-v09/southwest/specimens/5a11ed7d3f38-4.jpg", "research-archive:/中国茶文化库/research/images-v09/southwest/specimens/5a11ed7d3f38-7.jpg": "research-archive:/中国茶文化库/research/images-v09/southwest/specimens/5a11ed7d3f38-7.jpg", "遂昌以汤显祖地方文化和山地茶事表现品牌形象；协会式品牌管理、合作生产与标准化延续当代茶乡共同体。龙谷丽人是相关名茶名称，不能把其针形描述直接移入现行扁形龙谷茶定义。": "Suichang expresses its brand through local culture associated with Tang Xianzu and mountain tea practices. Association-led brand management, cooperative production and standardisation sustain the contemporary tea-growing community. Longgu Liren is a related specialty-tea name; its needle-shaped description must not be transferred directly into the current definition of flat Longgu Tea.", "2026年5月宜都现场报道记录：车间使用120斤容量的揉捻桶，智能发酵柜控制在26℃及95%湿度。这些数值仅反映报道所见设备设置，文章未完整交代萎凋至精制的全链条。": "A May 2026 on-site report from Yidu records a workshop using a rolling drum with a capacity of 120 jin and an intelligent oxidation cabinet set to 26°C and 95% humidity. These figures reflect only the equipment settings observed in the report; the article does not fully describe the chain from withering through refining.", "平均海拔高度在600m以上，地势平缓，土层深厚呈微酸性，可耕土壤厚度在50cm以上，排水和透气性能良好，生物活性较强，营养丰富；水源充足、方便，确保能抗旱，能排涝。": "Mean elevation is at least 600 m, with gently sloping terrain and deep, slightly acidic soil. The cultivable soil layer is at least 50 cm deep, with good drainage and aeration, relatively strong biological activity and abundant nutrients. Water sources must be sufficient and convenient, ensuring both drought resilience and waterlogging drainage.", "利川红通过师带徒、技能大师工作室和全流程培训传授手艺。青年制茶人把地方食材、土家文化图案与新茶饮结合，让红茶进入当代日常消费；这些创新饮品不是传统茶工艺的古老组成。": "Lichuan Hong transmits its craft through master–apprentice teaching, master-technician studios and training across the full process. Young tea makers combine local ingredients and Tujia cultural motifs with new tea drinks, bringing black tea into contemporary everyday consumption. These innovative drinks are not ancient components of traditional tea processing.", "选择排水良好、开阔宽广、集中连片的避风坡地；丘陵山地坡度在20°以下的沿等高线横向开垦种植，坡度20～30°的采用建立水平阶梯式种植。土壤pH值4.5～6.5之间。": "Choose well-drained, open, broad, contiguous slopes sheltered from wind. On hilly land with slopes at 20° or below, cultivate and plant across the contour lines; on slopes of 20–30°, establish level terraces. Soil pH should be 4.5–6.5.", "杭州茶博会专题记1982年春千岛湖林场试制；东南大学校友传记记1983年庄晚芳赴淳安指导并题名千岛玉叶等新茶。不同材料所述题名年份有出入，采用具署名人物传记的口径。": "A Hangzhou Tea Expo feature records trial production at Qiandaohu Forest Farm in spring 1982. A Southeast University alumni biography records that Zhuang Wanfang visited Chun'an in 1983 to provide guidance and name new teas including Qiandao Yuye. Sources differ on the naming year; the account in the bylined biography is used.", "拣草摊青 → 青锅 → 揉捻 → 二锅 → 做坯整形 → 烘焙 → 精选储存。原页提供次序与炒焙原则，没有各锅时温；不补造参数或把青锅、二锅解释为其他茶的固定配方。": "Removing extraneous plant material and spreading → initial pan-firing → rolling → second pan-firing → forming and shaping → roasting → fine sorting and storage. The original page provides the order and frying/roasting principles, but no time or temperature for each pan stage. Parameters are not invented, and the initial and second pan stages are not interpreted as fixed formulas from other teas.", "黑毛茶初制 → 筛分、拼配 → 软化、装篓 → 踩压、扎箍、锁口 → 冷却、干燥。本条记录来源所述工艺版本；设备、季节、原料及企业工艺可能不同，不作为生产操作规程。": "Primary processing of dark tea → screening and blending → softening and basket filling → foot pressing, hoop binding and closing → cooling and drying. This entry records the processing version described by the source. Equipment, season, raw material and enterprise practices may differ; it is not a production operating procedure.", "高剂量绿茶与纳多洛尔、绿茶提取物与阿托伐他汀有相互作用资料；一项16人研究发现特定绿茶与雷洛昔芬同服降低药物暴露。不同剂型、用量及药物应分别判断，不自行停药或调量。": "There is evidence of interactions between high-dose green tea and nadolol, and between green-tea extract and atorvastatin. One study of 16 people found that taking a particular green tea together with raloxifene reduced drug exposure. Different formulations, doses and medicines need separate assessment; do not stop medication or change its dose on your own.", "只采用饮食制作，未采用抗高原病等健康宣传。 已打开原站并核读制作、家庭交往与茶馆生活正文。明确排除同页抗癌、抗衰、防动脉硬化、缓解高原反应等未经本库验证的健康宣传。": "Only food-and-drink preparation is used; health promotion such as preventing altitude sickness is excluded. The original site was opened, and the body text on preparation, family interaction and teahouse life was read. The same page's claims about cancer prevention, anti-ageing, preventing arteriosclerosis and easing altitude reactions are explicitly excluded because the library has not verified them.", "跨生产者、商标、商品、视频和英文渠道后仍没有茶名、生产者与成品像素同时对应的公开原图。已核新视频封面是茶园。不能把会稽山地区其他品牌龙井或平水日铸自动当成会稽龙井。": "After searches across producers, trademarks, products, video and English-language channels, no public original image was found with a simultaneous match between tea name, producer and finished-tea pixels. The newly checked video cover shows a tea garden. Other brands' Longjing from the Kuaiji Mountain area or Pingshui Rizhu must not automatically be treated as Kuaiji Longjing.", "分级：银毫级、春毫级、香毫级、特级。外形特色：条索紧结俊秀，白毫披伏，色泽黄绿匀润；内质：香气鲜灵悠长，滋味鲜爽浓醇，汤色嫩绿或黄绿明亮，叶底嫩肥厚、软亮、匀齐。": "Grades: Yinhao, Chunhao, Xianghao and special grade. Dry-leaf appearance: tightly formed, elegant strips, covered in white down, with a uniform, lustrous yellow-green colour. Internal quality: a fresh, lively and lingering aroma; a fresh, brisk, rich and mellow taste; bright tender-green or yellow-green liquor; and tender, plump, thick, soft, bright and evenly sized infused leaves.", "生产者采访记述的工序为摊放、杀青、回软复潮、理条压扁、复炒及提香；由寿眉、翠柏等溧阳名茶制法发展而来。此处为所访生产者的加工实践，具体设备参数应服从适用技术标准。": "The producer interview describes spreading, heat-fixing, softening and moisture equilibration, straightening and flattening, repeat pan-firing, and aroma enhancement. The method developed from techniques for Liyang specialty teas such as Shoumei and Cuibai. This is the interviewed producer's processing practice; specific equipment parameters should follow the applicable technical standard.", "茶道传媒现场品饮文章明确所饮为永泰绿茶，茶和采访茶室均来自福建永泰同安镇占柄村卢峰茶园；图在听新雨品旧茶章节，紧邻干茶条索描述，并有后续冲泡对照照片，已逐图核验。": "The on-site tasting article by Chadao Media explicitly identifies the tea being drunk as Yongtai Green Tea. Both the tea and the interviewed tea room are from Lufeng Tea Garden in Zhanbing Village, Tong'an Town, Yongtai, Fujian. The image appears in the 'Listening to New Rain, Tasting Old Tea' section, immediately beside a description of the dry strips, with subsequent brewing comparison photographs. Each image was checked.", "非遗项目资料将宁红制作技艺的发展放在清代：乾隆晚期起源、道光初年成名、光绪时期兴盛，19世纪中叶起外销。名称与修水旧称分宁、义宁有关；这是现代非遗整理的历史叙述。": "Heritage-project material places the development of Ninghong production techniques in the Qing dynasty: origins in the late Qianlong period, recognition in the early Daoguang period, prosperity in the Guangxu period, and exports from the mid-19th century. The name is associated with Xiushui's former names Fenning and Yining. This is a historical narrative compiled in modern heritage documentation.", "1.单芽。一芽一叶初展、一芽一叶、一芽二叶初展、一芽二叶、一芽二三叶及同等嫩度对夹叶。2.加工制作。工艺流程为：鲜叶进厂摊凉→萎凋→揉捻→发酵→干燥→提香→分拣。": "1. Single buds; one bud with one just-unfolding leaf; one bud with one leaf; one bud with two just-unfolding leaves; one bud with two leaves; one bud with two or three leaves; and paired dormant shoots of equivalent tenderness. 2. Processing. The sequence is: cooling fresh leaves on arrival at the factory → withering → rolling → oxidation → drying → aroma enhancement → sorting.", "采用五斗烘焙机或平台烘干机、自动烘干机进行，温度110～120℃，时间5-8分钟，烘至茶叶不黏手，握能成团，松能散开，稍感刺手，青草气散失，茶叶含水量45%左右。": "Use a five-drawer roasting machine, platform dryer or automatic dryer at 110–120°C for 5–8 minutes, until the tea no longer sticks to the hands, forms a clump when held but separates when released, feels slightly prickly, loses its grassy smell and reaches a moisture content of approximately 45%.", "2024年地方标准编制说明把安顶茶与富阳旧时贡茶、山地种茶传统相联；本轮未读对应古籍原件，故不据此确定同名产品首创朝代。近年的区域品牌与技术标准化有正式公开材料。": "The explanatory material for a 2024 local standard links Anding Tea with Fuyang's former tribute tea and mountain tea-growing traditions. The corresponding original historical texts were not read this round, so it is not used to establish the dynasty in which a product of the same name was first created. Formal public material documents recent regional branding and technical standardisation.", "原页名梵净山翠峰茶，编号SINOGI00498，原产地明确贵州印江县17乡镇，品质说明绿茶；相册中的干茶实物与该条目绑定。页面为专业目录，非政府或摄影原作者声明。": "The original page is named Fanjingshan Cuifeng Tea, identifier SINOGI00498. It explicitly gives 17 towns and townships in Yinjiang County, Guizhou as the origin and identifies the quality description as green tea. The physical dry-tea image in the gallery is bound to this entry. The page is a specialist catalogue, not a statement from the government or original photographer.", "原文红茶干燥温度18～25℃和普洱发酵堆高1.2～1.5cm等参数存在疑点，待发布机关或勘误核实；不作为生产指导。原感官段的食药表述不列入感官指标或现代健康证据。": "Parameters in the original, including a black-tea drying temperature of 18–25°C and a Pu'er fermentation pile height of 1.2–1.5 cm, are questionable and await confirmation by the issuing authority or an erratum; they are not production guidance. Food-and-medicine statements in the original sensory passage are not included as sensory indicators or modern health evidence.", "2026-08-26现代田野调研报道转载，记者转述村民口述；未取得所提县档案馆原件和《马图烽火》原页，也未取得南方+首发页面。不能把口述提升为独立核实的清代史实。": "A republication of a modern fieldwork report dated 2026-08-26, in which the reporter recounts villagers' oral testimony. The cited county-archive originals and original pages of Matu Fenghuo were not obtained, nor was the first-publication page on Nanfang+. Oral testimony cannot be elevated to independently verified Qing-dynasty fact.", "普通泡茶和浓缩绿茶提取物应分开判断。EFSA认为传统绿茶茶汤中的儿茶素通常没有安全性忧虑，但少数不可预测的不良反应仍有报告；补充剂的浓度、组成和摄入方式可能不同。": "Ordinary brewed tea and concentrated green-tea extracts should be assessed separately. EFSA considers catechins in traditional green-tea infusions generally free of safety concerns, although rare unpredictable adverse reactions have been reported. Supplements may differ in concentration, composition and manner of intake.", "本轮下载36,099,510字节完整官方PDF，读取技艺段并渲染对应页核对。原文工序为“烘坯”，纠正此前搜索摘要误识“烘焙”。该技艺段未列五维感官或工序温度时间。": "This round downloaded the complete official PDF of 36,099,510 bytes, read the craft passage and rendered the corresponding page for comparison. The original step is 'drying the intermediate tea', correcting the previous search summary's misreading as 'roasting'. The craft passage gives neither five-dimension sensory descriptions nor processing temperatures and times.", "25页扫描版已下载；上述页已逐字看像素。官方目录校对编号、名称、发布与实施日期；镜像不是官方托管正文，未据此声称最新现行。只结构化明确列出的分型工序，不复刻全文。": "The 25-page scanned version was downloaded, and the pages noted above were read word by word from their pixels. The official catalogue was used to check the number, title, publication date and implementation date. The mirror is not officially hosted body text, and no claim is made that it is the latest current version. Only explicitly listed type-specific processes are structured; the full text is not reproduced.", "沿碧玉龙芽L96、龙蝉香绿茶商城及产品展示检索，结果仅回到此前官网目录、获奖名单或金佛玉翠等其他具名茶。没有新的可读厂家商品入口，本轮未重复请求已空响应的官网页。": "Searches for Biyu Longya L96, the Longchanxiang Green Tea shop and product displays returned only the previously seen official-site catalogue, award lists or other named teas such as Jinfo Yucui. No new readable manufacturer product entry was found, and the official pages that had returned empty responses were not requested again this round.", "这是产品定义，尚非专属操作规程。该版定义限定桐木为中心保护区565平方公里原料范围；本档只陈述此标准定义，不以单一行业标准判定所有市场同名商品的商标或法律身份。": "This is a product definition, not yet a dedicated operating specification. This edition limits raw materials to a 565-square-kilometre protected area centred on Tongmu. The record states only this standard's definition and does not use a single industry standard to determine the trademark or legal identity of every similarly named market product.", "茗边2022年品鉴活动原文明确绍兴上虞区农业农村局提供茶样，茶企为上虞觉农及龙浦仙毫；原图可见标注“觉农·翠茗”的罐体、盘中及开封袋中卷曲干茶。已查看原图像素。": "The original Mingbian 2022 tasting-event article explicitly states that the Shangyu District Agriculture and Rural Affairs Bureau, Shaoxing supplied the samples, from Shangyu Juenong and Longpu Xianhao tea enterprises. The original image shows a tin labelled 'Juenong Cuiming', with curled dry tea on a plate and in an opened bag. The original pixels were viewed.", "2024年人民日报海外版报道将伍家台贡茶的地方历史与清代茶农伍昌臣联系起来。其贡茶名声保存在地方记忆中；报道不是清代贡单或赐匾原件，本条不据其追定首次进贡年月。": "A 2024 People's Daily Overseas Edition report links the local history of Wujiatai Gong Tea to Qing-dynasty tea grower Wu Changchen. Its tribute-tea reputation is preserved in local memory. The report is not an original Qing tribute list or bestowed plaque, and this entry does not use it to determine the year and month of the first tribute.", "当地茶祖博物馆、茶盐古栈道景观长廊及茶研学中心，以神农文化讲述茶乡。神农尝百草是文化传说，不能视为木鱼绿茶起源的考古证明；游客可通过制茶示范区理解真实生产环节。": "The local Tea Ancestor Museum, tea-and-salt ancient-trail landscape corridor and tea-study centre present the tea-growing area's story through Shennong culture. Shennong tasting the hundred herbs is a cultural legend, not archaeological proof of Muyu Green Tea's origin. Visitors can understand actual production stages through tea-making demonstration areas.", "武汉市农业农村局2025年转载湖北日报客户端、江城百臻的具名产品报道，未披露等级和批次；只补明确的汤色，不把转载当独立检测或标准。湖北省厅同稿不算独立交叉证据。": "A named product report from the Hubei Daily app and Jiangcheng Baizhen, republished by the Wuhan Agriculture and Rural Affairs Bureau in 2025. No grade or batch is disclosed. Only the explicitly stated liquor colour is added; republication is not treated as independent testing or a standard. The same report on the provincial department's site is not independent corroboration.", "出版社预览记清同治时期当地已产辉白；嵊州地方报道记20世纪80年代恢复生产并组织培训，1987年完成市级鉴定。对更早“明代创制”说法保留为待考，不与恢复史混合。": "A publisher's preview records local Huibai production during the Qing Tongzhi period. Shengzhou local reporting records its revival and organised training in the 1980s, followed by municipal appraisal in 1987. Earlier claims of 'creation in the Ming dynasty' remain open to investigation and are not merged with the revival history.", "DB4402/T10—2021 红茶特级：花毫香浓郁持久；DB4402/T10—2021 红茶一级：花毫香显持久；DB4402/T10—2021 红茶二级：纯正": "DB4402/T10—2021, black tea, special grade: rich, lasting floral and downy aroma. DB4402/T10—2021, black tea, first grade: distinct, lasting floral and downy aroma. DB4402/T10—2021, black tea, second grade: clean and characteristic aroma.", "采摘、萎凋 → 揉捻、发酵 → 干燥 → 筛分、拼配匀堆 → 复火提香、装箱。该文属官方推广介绍，详尽生产规范仍须另核；不把历史松柴、木炭热源说成当代唯一方式。": "Picking and withering → rolling and oxidation → drying → screening, blending and mixing to uniformity → refiring for aroma and boxing. The article is an official promotional introduction; detailed production specifications still require separate verification. Historical pinewood and charcoal heat sources are not described as the only contemporary methods.", "每项健康主张都须保留适用人群、剂型、剂量或饮用条件、证据局限及原始来源。官方健康指导、风险评估和临床疗效证据承担不同用途，不能仅凭来源权威就把结论扩大到所有茶。": "Every health claim must retain its applicable population, formulation, dose or drinking conditions, evidence limitations and original source. Official health guidance, risk assessments and clinical-efficacy evidence serve different purposes. A source's authority alone does not justify extending its conclusions to every tea.", "2004年茶业研究汇报23期论文，第134页说明包布焙；题名另以机构第23期目录与论文摘要核对。PDF直接打开超时，使用检索返回的正文段落，不宣称完整读取全文。": "A paper in issue 23 of the 2004 Tea Research Bulletin, with page 134 explaining cloth-wrapped roasting. The title was also checked against the institution's issue-23 contents and the paper abstract. Direct opening of the PDF timed out, so body-text passages returned by search were used, without claiming a complete full-text reading.", "只读取期刊官网摘要与参考文献，未读取2012论文PDF全文；1959论文仅核到书目，不冒充原件。适制性结论限研究六类植株，不能概括所有枇杷茶或补入五项审评字段。": "Only the abstract and references on the journal's official website were read, not the full PDF of the 2012 paper. Only the bibliographic record of the 1959 paper was verified, not the original. Processing-suitability conclusions are limited to the six plant types studied and cannot describe all Pipa tea or fill the five sensory-evaluation fields.", "1.采收。当茶树萌动后，伸展出5%的标准单芽时人工采摘。2.加工。工艺流程：摊青、杀青、揉捻、二青、整形、提毫、复烘、足干（提香）、割末打标、精选等十道工序。": "1. Harvesting. After the tea bushes begin growth, pick by hand when 5% of standard single buds have extended. 2. Processing. The process comprises ten stages: spreading, heat-fixing, rolling, second drying, shaping, bringing out the down, redrying, final drying (aroma enhancement), cutting off fines and marking, and fine sorting.", "现代采花企业前身为1951年五峰中心茶站，1998年改制时名称含采花毛尖；这属于企业沿革。采花毛尖制作技艺于2009年列入湖北省级非遗，是现代传承的明确节点。": "The predecessor of the modern Caihua enterprise was Wufeng Central Tea Station, established in 1951; its name included Caihua Maojian when restructured in 1998. This is corporate history. Caihua Maojian production techniques entered Hubei's provincial heritage list in 2009, a clear milestone in modern transmission.", "镇巴县政府2023年《镇巴毛尖的成“茗”之路》专文，连续展示制作步骤，末段“品茗”配图及紧随原图。已逐图查看像素：玻璃杯内浅黄绿茶汤及泡开芽叶，非包装/茶园。": "The Zhenba County government's 2023 feature 'Zhenba Maojian's Road to Renown' shows the production stages in sequence, ending with the 'Tasting Tea' illustration and the original image immediately following it. Each image's pixels were viewed: the glass contains pale yellow-green liquor and expanded buds and leaves, not packaging or a tea garden.", "重新核对已保存第646号公告PDF第2058页：汤色和叶底共享黄绿明亮；此前自动拆分把连词和误作汤色，并把两形态外形串入叶底。各形态干茶已在后续记录分别保留。": "Rechecked page 2058 of the saved Announcement No. 646 PDF: liquor colour and infused leaves share the description 'bright yellow-green'. Previous automatic parsing misread the conjunction 'and' as liquor colour and placed the two forms' dry-leaf descriptions under infused leaves. Dry-leaf appearance for each form is already retained separately in later records.", "采摘、摊放、杀青 → 揉捻与毛火 → 整形 → 足火与精制 → 烘焙与包装。本条记录来源所述工艺版本；设备、季节、原料及企业工艺可能不同，不作为生产操作规程。": "Picking, spreading and heat-fixing → rolling and initial drying → shaping → final drying and refining → roasting and packaging. This entry records the processing version described by the source. Equipment, season, raw material and enterprise practices may differ; it is not a production operating procedure.", "本轮重新读取完整公开原文，与现有src08_xizang_csf2017同一来源。只按2017年易贡茶场林芝春绿产品介绍作感官记录，不与同页易贡红或康砖混用。": "The complete public original text was reread this round; it is the same source as the existing src08_xizang_csf2017. The sensory record uses only the 2017 product introduction for Nyingchi Chunlü from Yigong Tea Farm, without mixing in Yigong Hong or Kang brick tea from the same page.", "干茶外形：扁展挺直、顶尖尾削，两叶抱一芽，色泽苍绿、茸毫紧披；汤色：浅绿明亮；香气：浓高持久、略带兰花香；滋味：醇浓鲜爽、回味甘甜；叶底：嫩匀明亮、芽叶成朵": "Dry-leaf appearance: flat, spread and straight, with pointed tips and tapered bases, two leaves embracing one bud, muted green colour and closely adhering down. Liquor colour: bright pale green. Aroma: rich, high and lasting, with a slight orchid note. Taste: mellow, rich, fresh and brisk, with a sweet aftertaste. Infused leaves: tender, uniform and bright, with buds and leaves forming clusters.", "公开专题名称为肉桂；图集标题明确标注“肉桂干茶茶汤及叶底”。已查看图像，确认实际展示茶叶样品，而非茶园、茶具或外包装。本库已记录该来源名称为武夷肉桂的别名。": "The public feature is titled Rougui, and the gallery title explicitly labels the image 'Rougui Dry Tea, Liquor and Infused Leaves'. The image was viewed and confirmed to show actual tea samples, not a tea garden, teaware or outer packaging. The library has recorded the source name as an alias of Wuyi Rougui.", "一条联合淘茶集的原始商品介绍明确本款白芽奇兰出自福建平和大芹山麓峰兰茶厂，照片包含白芽奇兰同名单品包装、左侧干茶和右侧茶汤；已区分同文另售的陈香柚子茶图片。": "The original product introduction from Yitiao in collaboration with Taochaji explicitly states that this Baiya Qilan comes from Fenglan Tea Factory at the foot of Daqin Mountain, Pinghe, Fujian. The photograph contains packaging for the named Baiya Qilan product, dry tea on the left and liquor on the right. Images of aged pomelo tea sold separately in the same article were distinguished.", "黎川白茶近年的发展可从合作社和农业品牌建设追踪。县融媒体2024年的采访记录船屋合作社的标准化基地建设及地理标志品牌，展现由地方种植向组织化经营发展的过程。": "Recent development of Lichuan White Tea can be traced through cooperatives and agricultural branding. A 2024 county integrated-media interview records Chuanwu Cooperative's standardised production-base development and geographical-indication brand, showing the transition from local cultivation to organised operations.", "干茶外形：条索紧细，平伏均匀，金毫显露或色泽乌润；汤色：红艳（金黄）明亮；香气：甜香、果香、花果香、花蜜香，馥郁持久；滋味：甜醇滑爽；叶底：嫩匀、柔软、红亮": "Dry-leaf appearance: tight, slender, evenly aligned strips, with visible golden down or a glossy dark colour. Liquor colour: vivid red or golden-yellow, bright. Aroma: sweet, fruity, floral-fruity or floral-honey, rich and lasting. Taste: sweet, mellow, smooth and brisk. Infused leaves: tender, uniform, soft and bright red.", "湖红的传承既在茶厂，也在茶园。王在富自1988年起在新化、邵阳等茶厂制湖红，后来面向茶农传授采制技能，研究萎凋设施；这类师徒与现场教学延续了地方工夫茶经验。": "Huhong transmission takes place in both factories and tea gardens. Wang Zaifu has made Huhong in Xinhua, Shaoyang and other tea factories since 1988, later teaching growers picking and processing skills and researching withering facilities. Such master–apprentice and on-site teaching continues local gongfu-tea experience.", "已补读同一 SINOGI02203 产品首页，明确安徽宣城泾县及其乡镇范围、绣剪形绿茶；首页与信息页共用该图。像素为烘筛内平直舒展的已加工干茶，非采摘嫩梢。": "The product home page for the same SINOGI02203 entry was additionally read, explicitly identifying Jing County, Xuancheng, Anhui and its township scope, and scissor-shaped green tea. The home page and information page share the image. Its pixels show flat, extended, processed dry tea in a drying sieve, not freshly picked tender shoots.", "本轮新取得正式原件的绿茶版本，作为现有第646号公告工艺的补充变体保存；不覆盖或混合公告原版本。参数为标准中所述范围，不宣称独立验证或提供完整生产操作规程。": "The green-tea version in the formal original newly obtained this round is retained as a supplementary variant to the existing process from Announcement No. 646, without overwriting or mixing with the announcement's original version. Parameters are the ranges stated in the standard; no claim is made of independent verification or a complete production operating procedure.", "日光及室内萎凋 → 炒菁、揉捻 → 初干、包巾团揉 → 足干与烘焙。前段为科研机构的球形乌龙类级概括；个别差异是团揉成形与焙火取向，不能据名称反推固定火功。": "Sun and indoor withering → heat-fixing and rolling → initial drying and cloth-wrapped ball rolling → final drying and roasting. The early stages are a research institution's category-level summary of ball-shaped oolong. Individual differences concern ball shaping and roasting direction; a fixed roast level cannot be inferred from the name.", "故宫藏清乾隆紫砂御题诗句烹茶图六方壶，将器形、烹茶图与御题诗集于一器。具体藏品能支撑宫廷审美与制器研究，却不能证明所有紫砂壶都能改善健康或必然优于其他茶具。": "The Palace Museum's Qing Qianlong purple-clay hexagonal teapot with a tea-preparation scene and imperial poem combines vessel form, imagery and inscribed verse. A specific collection object supports research into court aesthetics and vessel making, but does not prove that all purple-clay teapots improve health or necessarily outperform other teaware.", "国家级非遗项目资料。项目列入名录的年份与茶名创制年代分开处理；溯源叙述属于项目资料的历史归纳。 一锅加工、杀青揉捻搓团提毫；传统缸藏干燥与现代包装要求分开。": "National-level intangible-cultural-heritage project material. The year of heritage listing is treated separately from the tea name's creation date; origin accounts are historical syntheses in the project material. Covers single-pan processing, heat-fixing, rolling, ball rubbing and bringing out the down. Traditional jar storage and drying are kept separate from modern packaging requirements.", "浏览器检索工具已读全文；直接HTTP遇TLS EOF。品牌历史属现代企业资料回溯；仅用于企业对应关系及明确归因的历史，未采用古代传说与页内不同获认年份冲突。": "The full text was read through the browser search tool; direct HTTP access encountered TLS EOF. The brand history is a retrospective in modern enterprise material, used only for corporate relationships and explicitly attributed history. Ancient legends and conflicting recognition years on the page are not adopted.", "research-archive:/中国茶文化库/research/images-v10/southwest/pages/1e9ded5ac57d.html": "research-archive:/中国茶文化库/research/images-v10/southwest/pages/1e9ded5ac57d.html", "research-archive:/中国茶文化库/research/images-v10/southwest/pages/124ad8b18ecf.html": "research-archive:/中国茶文化库/research/images-v10/southwest/pages/124ad8b18ecf.html", "research-archive:/中国茶文化库/research/images-v10/southwest/pages/b80e00cae0da.html": "research-archive:/中国茶文化库/research/images-v10/southwest/pages/b80e00cae0da.html", "research-archive:/中国茶文化库/research/images-v09/southwest/pages/6c4cce125c27.html": "research-archive:/中国茶文化库/research/images-v09/southwest/pages/6c4cce125c27.html", "立泰山灵岩绿茶180g SKU10120537262294、225g SKU10120563726267只取得目录准确名称，详情仍失败；避免无改变重复请求。": "For Litaishan Lingyan Green Tea, 180 g SKU10120537262294 and 225 g SKU10120563726267, only the exact catalogue names were obtained; detail access still failed. Avoid repeating unchanged requests.", "福建日春实业Q/FJRC 0011S—2026表25企业产品版本；经拼配、干燥、包装的特种绿茶。原版PDF公开镜像已核，不表示团标、全产区要求或实物审评。": "The enterprise product version in Table 25 of Fujian Richun Industry Q/FJRC 0011S—2026: a specialty green tea that undergoes blending, drying and packaging. The public mirror of the original PDF was checked. It is not a group standard, a requirement for the entire production area or an evaluation of a physical sample.", "原始茶道传媒专题全篇为福建大田美人茶，正文明确其为大田高山茶产品之一，原照片显示将五色相间的条索干茶投入盖碗；图片在大田美人茶章节内而非台湾东方美人配图。": "The entire original Chadao Media feature concerns Datian Beauty Tea from Fujian and explicitly identifies it as one of Datian's high-mountain tea products. The original photograph shows multicoloured strip-shaped dry tea being placed in a gaiwan. It appears within the Datian Beauty Tea section, not as an illustration of Taiwanese Oriental Beauty.", "海拔高度50～1000m，森林覆盖率63%以上，以低丘红壤为主，微酸性，土壤层厚度＞50cm，有机质含量＞2.0%，富含硒元素，土壤pH值7.5～8.5。": "Elevation is 50–1,000 m, with forest cover of at least 63%. Soil is mainly low-hill red soil, slightly acidic, with a layer depth >50 cm and organic matter content >2.0%, rich in selenium, and a soil pH of 7.5–8.5.", "妙皇乡的地方历史整理将古琶茶联系到思高村委古琶村，并记述曾姓居民在明末由桂平西山迁来后发展种茶的线索。这属于现代地方调查转述，尚未核见迁居当时的原始文献。": "A local-history compilation from Miaohuang Township links Gupa Tea to Gupa Village under the Sigao Village Committee and recounts a lead that residents surnamed Zeng developed tea cultivation after moving there from Xishan, Guiping in the late Ming. This is a modern local-survey account; original documents from the time of migration have not been verified.", "绿茶现场案例采用锅炒与揉捻交替、炭火烘干后再提香；红茶案例则先萎凋、揉捻，再发酵、烘炒或烘烤干燥、提香。各制作者做法不同，不能把单一家法视为全体统一规程。": "The on-site green-tea example alternates pan-frying and rolling, followed by charcoal drying and aroma enhancement. The black-tea example begins with withering and rolling, then oxidation, pan-drying or baking, and aroma enhancement. Makers differ in their methods; one household's practice cannot be treated as a universal specification.", "2023年四川文理学院的实地活动报道记录了万源富硒茶史馆及当地制茶展示；2025年保护要求列明其产区和品质。本轮未取得可证明该现代名称首次使用的早期文件。": "A 2023 field-activity report from Sichuan University of Arts and Science records the Wanyuan Selenium-Rich Tea History Museum and local tea-making demonstrations. The 2025 protection requirements specify its origin and quality. This round did not obtain early documents proving the first use of the modern name.", "2022年列入联合国教科文组织名录的对象包括制茶技艺及相关社会实践。传承既通过家族、师徒和社区，也通过学校教育；茶农、采茶工、制茶师等不同参与者都在其中。": "The 2022 UNESCO inscription covers tea-processing techniques and associated social practices. Transmission occurs through families, master–apprentice relationships and communities, as well as school education, involving tea growers, pickers, tea makers and other participants.", "种质资源圃保存的材料包括野生资源、地方品种、育种材料和近缘植物。资源份数与市售茶名、地理标志、非遗项目数量各有口径，不能加在一起称为“中国共有多少种茶”。": "Materials conserved in germplasm repositories include wild resources, landraces, breeding material and related plants. Accession counts, market tea names, geographical indications and heritage projects use different counting frameworks and cannot be added together as 'the total number of Chinese teas'.", "本次读到现代讲座及古籍转引，未直接核对古籍版本；部分人名书名需原书校勘。 关于清代文献、赐名说证据限制及碧螺与阿祥传说的讲座记录；传说只证明此版本被记录。": "This round read a modern lecture and quotations from historical texts, without directly checking editions of those texts. Some personal names and book titles require collation against the original books. The lecture record discusses Qing sources, limitations in the evidence for the imperial-renaming story, and the Bilu and Axiang legend. A legend establishes only that this version was recorded.", "已核新报道、地标图集和公开新闻视频入口；静态图只见具名密封礼盒、鲜叶、采茶和获奖名单。公开126秒视频地址已确认，但媒体服务器连接失败，尚无画面可以审核。": "New reporting, a geographical-indication gallery and a public news-video entry were checked. Static images showed only named sealed gift boxes, fresh leaves, picking and award lists. The public 126-second video URL was confirmed, but the media-server connection failed, leaving no frames available for review.", "research-archive:/中国茶文化库/research/images-v09/southwest/pages/6c4cce125c27.txt": "research-archive:/中国茶文化库/research/images-v09/southwest/pages/6c4cce125c27.txt", "原商品页明确古丈毛尖，选图来自该商品主图组；已查看干茶原图，并用同主图组蓝罐照片的“古阳河 古丈毛尖／湖南·古丈县古阳河茶业有限责任公司”文字交叉确认。": "The original product page explicitly names Guzhang Maojian, and the selected image comes from its main product-image group. The original dry-tea image was viewed and cross-checked against the wording on a blue tin in the same group: 'Guyanghe Guzhang Maojian / Hunan Guzhang County Guyanghe Tea Co., Ltd.'.", "王德传北埔东方美人商品，产地台湾新竹县北埔乡，品种青心大冇；未标明年份批次。仅采用商品直接感官描述，不将同页传说和生理机制表述入库；品牌自述非独立实测。": "Wang De Chuan's Beipu Oriental Beauty product, originating in Beipu Township, Hsinchu County, Taiwan, and made from Qingxin Dapan. No year or batch is specified. Only the product's direct sensory descriptions are used; legends and physiological-mechanism statements on the same page are not added to the library. Brand self-description is not independent testing.", "因制作加工工艺不同，产品分为扁形茶与条形茶。扁形茶外形扁平光润，挺直尖削；条形茶细紧显毫，高香持久，汤色嫩绿明亮，滋味鲜醇，回甘润喉，叶底匀整，耐冲泡。": "Different processing methods produce flat tea and strip-shaped tea. The flat tea is flat, smooth and lustrous, straight and sharply tapered. The strip-shaped tea is fine and tight with visible down, a high lasting aroma, bright tender-green liquor, a fresh mellow taste, a sweet aftertaste and soothing throat sensation, uniform infused leaves, and good endurance over repeated infusions.", "使鲜叶散失一定水分，促使内含物变化，便于杀青和有利于优异内质的形成。摊叶厚度3～10cm。天气炎热时薄摊。每30分钟翻动一次。雨水叶先通风吹去叶表水分。": "Allow fresh leaves to lose some moisture and their constituents to change, facilitating heat-fixing and the development of excellent internal quality. Spread 3–10 cm deep, using thinner layers in hot weather. Turn every 30 minutes. For rain-wet leaves, first ventilate to remove surface water.", "水满乡的品茶亭、茶文化馆与毛纳等村寨旅游，把制茶、山地生活和黎族文化体验联系起来。雨林保护与茶园经营共同改变茶农生活，茶事成为村寨交流与公众研学的内容。": "Tasting pavilions, tea-culture centres and tourism in Maona and other villages of Shuiman Township link tea making, mountain life and Li cultural experiences. Rainforest protection and tea-garden operation are jointly changing growers' lives, while tea activities become part of village exchange and public study visits.", "来源页声明内容为用户上传分享并接受侵权删除，未列开放许可，摄影者及权利人未明确。保留原页及原图URL，仅在原私有资料库作来源参照；未取得独立再传播许可。": "The source page states that content is uploaded and shared by users and can be removed following copyright complaints. It lists no open licence, and neither photographer nor rights holder is identified. The original page and image URLs are retained solely as source references in the original private library; no separate redistribution permission has been obtained.", "分级采摘 → 摊放 → 杀青 → 初揉 → 杀二青 → 复揉 → 整形提毫 → 足干。参数来自这一保护要求；手工锅温与机械设定温度不能当成同一种测温值。": "Picking by grade → spreading → heat-fixing → initial rolling → second heat-fixing → repeat rolling → shaping and bringing out the down → final drying. Parameters come from these protection requirements. A hand-firing pan temperature and a machine's set temperature must not be treated as the same type of temperature measurement.", "茶种级直接人体证据：未知／未核实。本次核验的官方资料不足以为资料库每款具体名茶分别确认防癌、降糖、减肥、助眠或“养胃”等疗效；未核实不等于已经证明无效。": "Direct human evidence for individual named teas: unknown / unverified. The official material checked in this round is insufficient to establish cancer-preventing, blood-glucose-lowering, weight-loss, sleep-promoting or 'stomach-nourishing' effects separately for every named tea in the library. Unverified does not mean proven ineffective.", "正文及HTML作者元数据已读；仅采用东山茶厂保护项目的八项流程。原文“白黑打底”疑为文字错误，未据其推导花种或配比，也未声称所有苏州花茶均用碧螺春茶坯。": "The body text and HTML author metadata were read. Only the eight-stage process of Dongshan Tea Factory's protected project is used. The original wording baihei dadi appears erroneous; no flower type or proportion is inferred from it, and no claim is made that all Suzhou scented tea uses a Biluochun base.", "农业部门对宜昌境内宜红工夫茶的区域总述，不是五峰宜红或宜都宜红各自GI技术规范；仅明确萎凋、揉捻、发酵、干燥等核心工艺，故只收工艺补充，不计完整主流程。": "A regional overview by agricultural authorities of Yihong Gongfu produced within Yichang, not the separate GI technical specifications for Wufeng Yihong or Yidu Yihong. It explicitly identifies only core stages such as withering, rolling, oxidation and drying, so it is included as supplementary processing information and does not count as a complete main process.", "research-archive:/中国茶文化库/research/images-v10/hubei/pages/601910cdf026/06.jpg": "research-archive:/中国茶文化库/research/images-v10/hubei/pages/601910cdf026/06.jpg", "海拔高度200～700m，土壤类型为红粘土、黄泥土或黄壤土，土层厚度≥80cm，有机质含量≥1.0%，地下水位≥100cm，土壤pH值4.5～6.5。": "Elevation is 200–700 m. Soil types are red clay, yellow clay or yellow soil, with soil depth ≥80 cm, organic matter content ≥1.0%, groundwater level ≥100 cm, and soil pH 4.5–6.5.", "紧秀重实，略弯似海马，锋苗显；油润有光泽，金黄黑相间；金黄透亮，有金圈；花、果、蜜综合香，清高持久；甘甜、鲜活清爽；金针状、古铜色，芽尖挺秀，有弹性。": "Tightly and elegantly formed, weighty, slightly curved like seahorses, with prominent bud tips; oily and glossy, with golden-yellow and black interspersed. Bright, translucent golden liquor with a golden ring. A combined floral, fruity and honey aroma, high, fresh and lasting. Sweet, lively, fresh and brisk taste. Golden-needle-shaped, bronze-coloured infused leaves with elegant, upright bud tips and elasticity.", "浙江省杨汛桥镇、夏履镇、漓渚镇、兰亭镇、福全镇、平水镇、稽东镇、王坛镇、湖塘街道8个镇，1个街道，93个行政村和越城区富盛镇12个行政村、绍兴市茶场。": "The eight towns of Yangxunqiao, Xialü, Lizhu, Lanting, Fuquan, Pingshui, Jidong and Wangtan, and Hutang Subdistrict in Zhejiang Province, comprising 93 administrative villages; plus 12 administrative villages in Fusheng Town, Yuecheng District, and Shaoxing Tea Farm.", "采摘生长在宜兴行政区域内茶树单芽、一芽一、二叶鲜叶，色泽新鲜、完整，无劣变或异味，无病虫害芽叶、空心芽，不带鱼叶、紫芽、单张、夹叶老片和非茶类夹杂物。": "Pick fresh single buds or shoots of one bud with one or two leaves from tea bushes growing within Yixing's administrative area. They must be fresh-coloured and intact, without deterioration or off-odours, diseased or pest-damaged buds and leaves, hollow buds, fish leaves, purple buds, detached leaves, mature paired leaves or non-tea foreign matter.", "山歌小戏《我的茶乡我的歌》及其中《斜背茶香》以当地茶乡生活为题材。记者采访老寨村民，记录山歌传唱与乡村演出，使茶不仅是物产，也成为地方表演艺术的主题。": "The folk-song mini-opera 'My Tea Country, My Song', including 'Xiebei Tea Fragrance', draws on local tea-growing life. Reporters interviewed residents of Laozhai Village and recorded the singing of folk songs and village performances, showing tea as both a local product and a subject of regional performing arts.", "江西省铜鼓县所辖港口乡、棋坪镇、高桥乡、排埠镇、温泉镇、永宁镇、三都镇、大塅镇、带溪乡、花山林场、大沩山林场、茶山林场、龙门林场等13个乡（镇、场）。": "The 13 towns, townships and forest farms under Tonggu County, Jiangxi Province: Gangkou Township, Qiping Town, Gaoqiao Township, Paibu, Wenquan, Yongning, Sandu and Daduan towns, Daixi Township, and Huashan, Daweishan, Chashan and Longmen forest farms.", "温度控制在120～150℃。杀青时间6-10分钟。当叶子颜色变深，萎蔫，手握柔软松散，折梗不断，青气消失，茶香散出，失重率约15%～20%时停止杀青。": "Maintain a temperature of 120–150°C for 6–10 minutes. Stop heat-fixing when the leaves darken and wilt, feel soft and loose in the hand, have stems that bend without breaking, lose their green smell and release a tea aroma, with weight loss of approximately 15%–20%.", "光明村茶农保留手工经验，同时使用半自动流水线。春季提篮采茶、鲜叶现场收购和茶场生产构成梁子湖畔的农事生活，茶叶品牌则把分散农户与村庄共同身份连接起来。": "Tea growers in Guangming Village retain handcrafting experience while also using semi-automatic production lines. Spring basket picking, on-site fresh-leaf purchasing and tea-farm production form part of agricultural life beside Liangzi Lake, while the tea brand connects dispersed households with a shared village identity.", "平江烟茶是当地延续烟熏加工经验的地方茶。县政府的茶产业介绍将其列入黄茶并详述传统工序，指出制作技艺受到非遗保护；本轮没有找到可直接核对的最早创制年份。": "Pingjiang Smoked Tea is a local tea that continues the area's smoking techniques. The county government's tea-industry introduction classifies it as yellow tea, details its traditional stages and notes heritage protection of its production techniques. No directly verifiable earliest creation year was found in this round.", "公开专题名称为乌牛早；图集标题明确标注“乌牛早干茶”。已查看图像，确认实际展示茶叶样品，而非茶园、茶具或外包装。本库已记录该来源名称为乌牛早茶的别名。": "The public feature is titled Wuniuzao, and the gallery title explicitly labels the image 'Wuniuzao Dry Tea'. The image was viewed and confirmed to show an actual tea sample, not a tea garden, teaware or outer packaging. The library has recorded the source name as an alias of Wuniuzao Tea.", "2023年人民日报采访已记载南江金碑村以南江大叶茶为地方物产；2025年保护要求明确两种成品形态。这些是现代产品和文化记录，不作为当地首次种茶的年份。": "A 2023 People's Daily interview already recorded Nanjiang Large-Leaf Tea as a local product of Jinbei Village, Nanjiang. The 2025 protection requirements specify two finished-product forms. These are modern product and cultural records, not dates when tea was first planted locally.", "单芽分选 → 萎凋 → 干燥、拣剔。原料定义由标准草案中明确标注的国标引文核对，并核对国标题录；尚未逐页核验国标原版。萎凋的具体设备及时温不强行统一。": "Single-bud sorting → withering → drying and sorting. The raw-material definition was checked against an explicitly identified national-standard quotation in a draft standard and against the national standard's bibliographic record. The original national standard has not yet been checked page by page. Specific withering equipment, times and temperatures are not forced into a single model.", "晒青、晾青 → 做青 → 炒青、揉捻 → 模压造型 → 烘焙。工艺来自商务部展示的邓金记企业传承档案，不能推出所有漳平水仙均用同样摇青次数、焙火参数。": "Sun-withering and indoor airing → leaf bruising and resting → pan heat-fixing and rolling → mould pressing → roasting. The process comes from Dengjinji's enterprise heritage archive displayed by the Ministry of Commerce. It does not establish that every Zhangping Shuixian uses identical shaking counts or roasting parameters.", "农业部门湄潭翠芽资料给出3克茶、150—180毫升水、约80℃的杯泡参考，先少量浸润再注水。这个例子服务于具体茶款，不能自动外推到压制黑茶或所有绿茶。": "Agricultural authorities' material on Meitan Cuiya gives a cup-brewing reference of 3 g tea, 150–180 ml water and approximately 80°C, first moistening with a little water and then adding more. This example serves a specific tea and cannot automatically be extrapolated to compressed dark tea or all green tea.", "悦读茶书会2019转载澧县太青茶传说，声明部分图片来源于网络。已看7张可取配图，全是油菜花田、茶园、山地、村落、石牌坊、岛屿；第6张404。没有成品。": "Yuedu Tea Book Club republished the Lixian Taiqing Tea legend in 2019 and stated that some images came from the internet. Seven retrievable illustrations were viewed: all showed rapeseed fields, tea gardens, mountains, villages, a stone archway or islands. Image 6 returned 404. None showed finished tea.", "官方网页公开配图，网页标示 All Rights Reserved，未见图片开放许可；仅作用户私有资料库参照，保留来源及原图，不宣称取得再传播授权。": "A publicly displayed image on an official webpage. The page states All Rights Reserved, and no open image licence was found. Used only as a reference in the user's private library, retaining the source and original image, without claiming redistribution permission.", "鲜叶薄摊在竹匾上，放在室内阴凉处。春季气温低，需要摊凉7-8个小时，使鲜叶失水减重10%；夏、秋季需要摊凉3-4个小时，失水减重10%，摊青就合度。": "Spread fresh leaves thinly in bamboo trays in a cool indoor location. In low spring temperatures, cool for 7–8 hours until water loss reduces their weight by 10%; in summer and autumn, cool for 3–4 hours to the same 10% weight loss. This indicates suitable spreading.", "分级分类摊放，竹匾或竹垫摊叶厚度不超过3.5cm，摊青机上摊放厚度4～6cm，摊放4-10小时，至减重10%～20%、叶质发软、芽叶舒展、清香透露。": "Spread separately by grade and type, no deeper than 3.5 cm in bamboo trays or on bamboo mats, or 4–6 cm on a spreading machine. Spread for 4–10 hours, until weight loss reaches 10%–20%, the leaves soften, the buds and leaves open out, and a fresh aroma emerges.", "“屈乡”关联屈原故里秭归的地方身份，丝绵茶则以幼芽折断时的丝状联系及清花香形成识别。当地借研讨、审评和茶乡活动，将原料特性、峡江风土与乡土文化结合。": "'Quxiang' connects with Zigui's local identity as Qu Yuan's home region. Simian Tea is recognised by the thread-like connections visible when young buds are broken and by its delicate floral aroma. Local seminars, evaluations and tea-country events bring together raw-material characteristics, the Three Gorges landscape and local culture.", "PDF第17页B.3。 适用范围：DB42/T210—2022资料性附录B，非全等级单一路线。鲜叶管理另见7.3；主展示选春笋，另外两版本保留分支。": "PDF page 17, B.3. Scope: informative Appendix B of DB42/T210—2022, not a single route for every grade. Fresh-leaf management is covered separately in 7.3. The main display uses the Chunsun version, with the other two versions retained as branches.", "外形：半球形，乌黑紧结，有光泽；汤色：琥珀橙红，明亮澄清；香气：厚重浓郁，具熟果香；滋味：醇厚圆滑、甘醇耐泡，喉韵持久；叶底：叶质柔软，呈咖啡黑色。": "Dry-leaf appearance: hemispherical, black, tightly formed and glossy. Liquor colour: amber orange-red, bright and clear. Aroma: full and rich, with ripe-fruit notes. Taste: rich, mellow and rounded, sweet and enduring over repeated infusions, with a lasting sensation in the throat. Infused leaves: soft and coffee-black.", "兰溪毛峰干茶外形挺直显毫，形似兰花，色泽绿润；汤色嫩绿明亮；香气兰香带甜；滋味鲜爽甘醇；叶底嫩匀成朵，绿亮。其典型品质特征“兰花形、甜兰香、甘鲜味”": "Lanxi Maofeng dry leaves are straight with visible down, orchid-shaped and lustrous green. The liquor is bright tender green; the aroma is orchid-like with sweetness; the taste is fresh, brisk, sweet and mellow; and the infused leaves are tender, uniform, clustered and bright green. Its defining characteristics are 'orchid form, sweet orchid aroma, sweet and fresh taste'.", "120—160℃理条，原文以茶坯失水率约80%为加压节点，加压3—5分钟后摊凉回潮。回软再滚炒脱毫，筒体60—80℃、叶温40—45℃，出锅再摊凉。": "Straighten at 120–160°C. The original specifies applying pressure when the intermediate tea reaches approximately 80% water loss. After 3–5 minutes under pressure, spread to cool and equilibrate moisture. Once softened, drum-fry to remove down, with a drum temperature of 60–80°C and leaf temperature of 40–45°C, then remove and spread to cool again.", "仅据转载文记载，保留一档与二三四档分流；原文列青锅及煇锅两大步骤，中间明确回潮和分档筛分。含水率与标准号存在文字异常，不提取数值，不标现行官方规程。": "Based only on the republished account, retaining separate routes for the first size fraction and the second, third and fourth fractions. The original lists two main stages, initial pan-firing and final pan-firing, with moisture equilibration and size grading explicitly between them. Moisture content and the standard number contain textual anomalies; the figures are not extracted and the account is not labelled a current official specification.", "职业画像不是古代仪轨。CCFA材料本次仅取得索引完整公告，直接打开失败；不得称已核验标准全文或当前强制标准，不给出未经核对的2026年现行分类结论。": "An occupational profile is not an ancient ritual. Only the complete indexed announcement was obtained for the CCFA material this round; direct opening failed. It must not be described as a verified full standard or a current mandatory standard, and no unverified conclusion is given about its classification status in 2026.", "“约前4000年”为约数展示区间，不是精确栽种年；人工栽培解释仍应与原始鉴定方法、地层和其他研究对读。不能直接写成6000年前已有可确证的日常饮茶。": "'Around 4000 BCE' is an approximate display range, not an exact planting year. The interpretation of human cultivation still needs to be read alongside the original identification methods, stratigraphy and other research. It cannot directly be rewritten as confirmed everyday tea drinking 6,000 years ago.", "原站正文已读；发布日期按页面显示2019-04-14，不按URL中的202011推断。只采用20世纪前期城市茶馆社会功能，未转抄起源与茶馆数量数据。": "The original-site body text was read. The publication date follows the displayed 2019-04-14, not an inference from 202011 in the URL. Only the social functions of urban teahouses in the early 20th century are used; origin claims and teahouse counts were not copied.", "research-archive:/中国茶文化库/research/images-v09/primary/dengcun-process-7.png": "research-archive:/中国茶文化库/research/images-v09/primary/dengcun-process-7.png", "新品牌资料与地方年鉴入口未提供可取得并核验的成品图；精确厂家及商标检索未定位可访问具体SKU。不再重复旧CTMA、旧地方志页、酷易搜或泛绍兴龙井图。": "New brand material and local-yearbook entries did not provide retrievable, verifiable finished-tea images. Exact manufacturer and trademark searches did not locate an accessible specific SKU. Old CTMA material, old gazetteer pages, Kuyisou and generic Shaoxing Longjing images are not being revisited.", "干茶外形：扁平，尚光滑，尚挺直，嫩绿油润，尚匀整，略有梗、朴、黄片；汤色：尚嫩绿明亮；香气：清香；滋味：醇厚；叶底：叶白脉翠，一芽二叶，成朵、匀整": "Dry-leaf appearance: flat, reasonably smooth and straight, tender green with an oily lustre, reasonably uniform, with a few stems, coarse leaves and yellow leaves. Liquor colour: reasonably tender green and bright. Aroma: fresh. Taste: rich and mellow. Infused leaves: white blades with vivid green veins, one bud and two leaves, clustered and uniform.", "第646号公告的产品保护要求摘录。行政区名称按文件原文保留，可能含旧地名；不代表所有历史时期或每一批商品。原件与转录异常另列，不自行修成生产参数。": "Excerpt from the product-protection requirements in Announcement No. 646. Administrative-area names are retained as written and may include old place names; the requirements do not represent every historical period or every commercial batch. Anomalies in the original or transcription are listed separately, not silently corrected into production parameters.", "衢州玉露体现衢江名优茶共同品牌与茶农、茶企协作文化。年鉴同时列举其他出口茶品牌，表明本地区多类产品并行，不能把衢州全部古茶史等同于玉露一名的历史。": "Quzhou Yulu reflects Qujiang's shared specialty-tea brand and a culture of cooperation among growers and tea enterprises. The yearbook also lists other export-tea brands, showing that multiple product types coexist locally. The whole ancient tea history of Quzhou cannot be equated with the history of the single name Yulu.", "江西省抚州市黎川县华山镇洲湖村、社苹乡社苹村、潭溪乡大芸村、日峰镇十里村、日峰镇点山村、宏村镇中湖村、德胜镇德胜村、厚村乡等8个乡镇现辖行政区域。": "The current administrative areas specified across eight towns and townships of Lichuan County, Fuzhou, Jiangxi Province: Zhouhu Village in Huashan Town, Sheping Village in Sheping Township, Dayun Village in Tanxi Township, Shili and Dianshan villages in Rifeng Town, Zhonghu Village in Hongcun Town, Desheng Village in Desheng Town, and Houcun Township.", "咸安柏墩生甡川青砖资料样本，来源为茶业作者公开文章，未注明原摄影者、等级或年份；原图389×254像素，保留完整包装对照，不能推断为2004批次。": "A reference sample of Shengshenchuan green-brick dark tea from Baidun, Xian'an, sourced from a tea writer's public article. The original photographer, grade and year are unspecified. The original image is 389 × 254 pixels and retains the complete packaging comparison; it cannot be inferred to show a 2004 batch.", "重庆市秀山土家族苗族自治县所辖钟灵镇、隘口镇、洪安镇、峨溶镇、清溪场镇、雅江镇、溪口镇、孝溪乡、中平乡、涌洞镇、海洋乡共11个乡镇109个行政村。": "A total of 109 administrative villages in 11 towns and townships of Xiushan Tujia and Miao Autonomous County, Chongqing: Zhongling, Aikou, Hong'an, Erong, Qingxichang, Yajiang, Xikou and Yongdong towns, and Xiaoxi, Zhongping and Haiyang townships.", "江西省上饶市广信区华坛山、五府山、董团、上泸、尊桥等乡镇现辖行政区域。地理坐标：东经117°41′～118°14′，北纬27°58′～28°50′": "The current administrative areas of Huatan Shan, Wufu Shan, Dongtuan, Shanglu, Zunqiao and other towns and townships in Guangxin District, Shangrao, Jiangxi Province. Geographical coordinates: 117°41′–118°14′ E, 27°58′–28°50′ N.", "产地选择背风向阳半山坡，旱能浇、涝能排，土壤、灌溉水无污染，远离厂矿企业。主要土壤类型棕壤土，pH值6.5左右，土层深厚，土质疏松，保水保肥能力强": "Select sheltered, sunny mid-slopes that can be irrigated during drought and drained during waterlogging, with uncontaminated soil and irrigation water, away from factories and mines. The main soil type is brown soil, with a pH around 6.5, deep and loose, with strong water- and nutrient-retention capacity.", "地方志“雁荡毛峰制作技艺”原页列出鲜叶采摘、杀青、揉捻、烘坯、理条提毫、烘焙六道工序。原件的“烘坯”与末道“烘焙”不同；本段未提供各步骤时温参数。": "The original local-gazetteer page 'Yandang Maofeng Production Techniques' lists six stages: fresh-leaf picking, heat-fixing, rolling, drying the intermediate tea, straightening and bringing out the down, and roasting. 'Drying the intermediate tea' in the original differs from the final 'roasting' stage. This passage gives no time or temperature parameters for individual steps.", "仅支持本条目所列事实，不等于对整篇材料或营销说法背书。 核读项目简介；非遗登记及该项目工艺、地方传承。历史起源按该页记述表达，不作同时代档案结论。": "Supports only the facts listed in this entry, not an endorsement of the entire source or its marketing claims. The project introduction was read, covering heritage registration, the project's techniques and local transmission. Historical origins are expressed as the page's account, not as conclusions from contemporary archives.", "本轮从已保存完整官方PDF重新读取本产品三页。路线原来位于采摘段末而未进入profile.process；正文的品质疑似文字讹误不在本增量中润改。": "This round reread the product's three pages in the saved complete official PDF. The route had previously appeared at the end of the picking passage without entering profile.process. Suspected textual errors in the quality description are not edited in this addition.", "research-archive:/中国茶文化库/research/images-v10/east/pages/dacb82a25da2.json": "research-archive:/中国茶文化库/research/images-v10/east/pages/dacb82a25da2.json", "research-archive:/中国茶文化库/research/images-v10/east/pages/67df51257885.json": "research-archive:/中国茶文化库/research/images-v10/east/pages/67df51257885.json", "research-archive:/中国茶文化库/research/images-v10/east/pages/0bd1b1377fb4.json": "research-archive:/中国茶文化库/research/images-v10/east/pages/0bd1b1377fb4.json", "research-archive:/中国茶文化库/research/images-v10/east/pages/5cf69e1210d4.json": "research-archive:/中国茶文化库/research/images-v10/east/pages/5cf69e1210d4.json", "research-archive:/中国茶文化库/research/images-v10/east/pages/88c0dd72cc01.json": "research-archive:/中国茶文化库/research/images-v10/east/pages/88c0dd72cc01.json", "原页明确产品为六堡团茶2022，原图紧邻“干茶条索紧细，色泽黑褐油润”文字；已查看原图，主体为黑褐色团状干茶，右下角有广西梧州茶厂有限公司水印。": "The original page explicitly identifies the product as Liubao Tuan Tea 2022. The original image is immediately beside the text 'tight, slender dry-tea strips, dark brown and glossy'. The image was viewed: its subject is dark-brown, ball-shaped dry tea, with a Guangxi Wuzhou Tea Factory Co., Ltd. watermark at bottom right.", "鲜叶采摘。在3月下旬或4月初至谷雨前后，当越冬茶芽生长至一芽一叶时开始采摘。特级以单芽为主，芽长2.5cm左右，无病虫、无冻伤、无鱼叶、鳞片等。": "Picking fresh leaves. Begin in late March or early April, continuing until around Grain Rain, when overwintered tea buds have grown to one bud and one leaf. Special grade consists mainly of single buds approximately 2.5 cm long, without disease, pest damage, frost damage, fish leaves or scales.", "婺城地方发展调查记，箬阳茶业在20世纪80年代引入龙井炒制法，随后逐步改善茶园和名茶加工；2000年代建设高山示范基地，形成箬阳龙珍等地方产品。": "A Wucheng local-development survey records that Ruoyang's tea industry introduced Longjing pan-firing methods in the 1980s, then gradually improved tea gardens and specialty-tea processing. High-mountain demonstration bases were developed in the 2000s, forming local products such as Ruoyang Longzhen.", "江西省宜春市宜丰县花桥乡、同安乡、天宝乡、潭山镇、黄岗山垦殖场、黄岗镇、石花尖垦殖场、车上林场、双峰林场共9个乡（镇、场）32个行政村（分场）。": "A total of 32 administrative villages and sub-farms in nine towns, townships and farms of Yifeng County, Yichun, Jiangxi Province: Huaqiao, Tong'an and Tianbao townships; Tanshan and Huanggang towns; Huanggangshan and Shihuajian reclamation farms; and Cheshang and Shuangfeng forest farms.", "温度控制在110～130℃，时间约5-8分钟。摊叶要求均匀，厚度不超过1cm。程度掌握在：手握茶坯不粘手、略有刺手感，茶叶含水量45%～50%。": "Maintain 110–130°C for approximately 5–8 minutes. Spread the leaves evenly, no deeper than 1 cm. The appropriate endpoint is when the intermediate tea does not stick to the hand and feels slightly prickly, with a moisture content of 45%–50%.", "广西壮族自治区来宾市象州县妙皇乡所辖大梭村、盘古村、龙头村、新造村、路村、寮村、妙皇村、山定村、花侯村、塘头村、桥头村、思高村共计12个行政村。": "The 12 administrative villages of Dasuo, Pangu, Longtou, Xinzao, Lucun, Liaocun, Miaohuang, Shanding, Huahou, Tangtou, Qiaotou and Sigao in Miaohuang Township, Xiangzhou County, Laibin, Guangxi Zhuang Autonomous Region.", "2022年国际茶日栏目采编自湖北省农业农村厅的具名茶介绍；只拆“香高、汤碧、味醇、汁浓”四词对应维度，不推断外形、叶底、具体等级或现代茶样分数。": "A named tea introduction compiled for the 2022 International Tea Day feature from Hubei's Department of Agriculture and Rural Affairs. Only the four explicit phrases 'high aroma, jade-green liquor, mellow taste, full liquor' are mapped to corresponding dimensions. Dry-leaf appearance, infused leaves, specific grades and modern sample scores are not inferred.", "政府转载报道在比赛现场列举摊青、杀青、做形、干燥和摊凉等操作，并说明技法穿插进行；这属于赛事场景描述，尚不能据此确定海阳绿茶统一的完整加工顺序。": "A government-republished report lists spreading, heat-fixing, shaping, drying, cooling and other operations at a competition and explains that techniques are interspersed. This describes a competition setting and does not yet establish a unified, complete processing order for Haiyang Green Tea.", "商务部品牌档案把小布岩茶列为创新名茶，并记载其20世纪90年代引入名优茶机械的改进历程；品牌创立时间1991年是品牌资料，不据此断言茶品始创年。": "The Ministry of Commerce brand archive lists Xiaobu Yancha as an innovative specialty tea and records improvements through the introduction of specialty-tea machinery in the 1990s. The brand's founding date of 1991 is brand information and is not used to assert the tea product's creation year.", "采摘与摊晾 → 生锅杀青、初揉 → 熟锅理条 → 烘烤与摊凉。本条记录来源所述工艺版本；设备、季节、原料及企业工艺可能不同，不作为生产操作规程。": "Picking and airing → raw-pan heat-fixing and initial rolling → finishing-pan straightening → baking and cooling. This entry records the processing version described by the source. Equipment, season, raw material and enterprise practices may differ; it is not a production operating procedure.", "Cutty Sark于1869年建造，1870年首航到中国装茶；同在1869年开放的苏伊士运河使蒸汽船获得更短路线，帆船在茶运中的优势逐渐消退。": "Cutty Sark was built in 1869 and made its first voyage to China to load tea in 1870. The Suez Canal, also opened in 1869, gave steamships a shorter route, gradually eroding sailing ships' advantage in the tea trade.", "本次检索工具返回完整短公告正文；直接打开及HTTP访问均失败。公告描述通过评审并进入公示阶段，不是已核读标准全文，也不证明其2026年现行状态。": "This round's search tool returned the complete short announcement; both direct opening and HTTP access failed. The announcement describes passage of review and entry into the public-notice stage. It is neither a verified reading of the standard's full text nor proof of its current status in 2026.", "沿全国标准信息公共服务平台查看全文按钮进入公开PDF.js，再取其实际公开PDF；14页原PDF已保存并阅读，感官表PDF第6页已渲染逐格核对。": "Followed the 'view full text' button on the National Public Service Platform for Standards Information into its public PDF.js viewer, then obtained the actual public PDF. The original 14-page PDF was saved and read, and the sensory table on PDF page 6 was rendered and checked cell by cell.", "旧文明确“当地加工实例”，范围正确。采用原始报纸2026-06-19日期；原政府转载页面显示2026-06-23，不能从URL推为06-26。": "The old text explicitly says 'local processing example', and its scope is correct. The original newspaper date of 2026-06-19 is used. The original government republication page shows 2026-06-23; 06-26 must not be inferred from the URL.", "名丛资源属于从武夷菜茶群体选优的传统体系；名称不能证明某批商品直接采自原生植株。 白鸡冠的黄化鲜叶是品种性状，以乌龙路线制成的成品仍归乌龙茶。": "Named-bush resources belong to the traditional system of selecting superior plants from Wuyi Caicha populations. A name does not prove that a commercial batch was picked directly from an original plant. Baijiguan's yellowed fresh leaves are a cultivar trait; a finished tea made through an oolong route is still classified as oolong.", "桐庐雪水云绿茶产地选择在山区和半山区，土层深厚肥沃，保水和透气良好，有机质丰富的黄壤土、砂壤土和中壤土，土层＞70cm，pH值4.5～6.5。": "Select mountain and semi-mountain sites for Tonglu Xueshui Yunlü Tea, with deep, fertile yellow soil, sandy loam or medium loam, good water retention and aeration, and abundant organic matter. Soil depth should be >70 cm and pH 4.5–6.5.", "土壤pH值4.5～6.5的黄壤或灰棕壤土，质地疏松，以富含石英细砾，土层深厚且营养丰富的土壤为上好。平均海拔1000m以上，生态环境条件良好。": "Yellow soil or grey-brown soil with a pH of 4.5–6.5 and a loose texture. Deep, nutrient-rich soil containing abundant fine quartz gravel is preferred. Mean elevation is at least 1,000 m, with good ecological conditions.", "白茶细嫩，造型美且有特色，色泽翠嫩绿，油润，匀整，净度好；汤色嫩绿明亮；香气带有花香；滋味鲜醇、甘鲜、醇厚鲜爽；叶底细嫩多芽、嫩绿明亮、匀齐。": "The tea is delicate, with an attractive, distinctive form, tender vivid-green colour and oily lustre, uniform and clean. The liquor is bright tender green; the aroma has floral notes; the taste is fresh, mellow, sweet, rich and brisk; and the infused leaves are fine and tender with many buds, tender green, bright and evenly sized.", "生态环境质量优良，森林覆盖率高，土壤肥沃，保水保肥性能好，排灌设施齐全，灌溉水质清洁，茶园内及周边无工业、矿产、医院，远离交通主干线等污染源。": "Good environmental quality, high forest cover, fertile soil with good water- and nutrient-retention capacity, complete irrigation and drainage facilities, and clean irrigation water. Tea gardens and their surroundings should have no industrial sites, mining or hospitals, and should be far from major traffic routes and other pollution sources.", "龙脊茶来自龙胜山地的地方大叶茶资源。现代资料记录古茶树利用与制茶传承，也保存潘天红为茶农请愿的地方历史故事；后者尚缺本轮可核对的清代原始档案。": "Longji Tea comes from local large-leaf tea resources in the Longsheng mountains. Modern sources record the use of old tea trees and transmission of processing, while also preserving the local historical story of Pan Tianhong petitioning for tea growers. Original Qing archives that could be checked this round are still lacking for the latter.", "据2006年保护公告转载，原件待核：采叶摊青后杀青、揉捻，再进行二青干燥、整形紧条和足干，最后精选。二青与紧条配合，是形成紧细外观的重要环节。": "Based on a republication of the 2006 protection announcement, pending verification of the original: picked leaves are spread, heat-fixed and rolled, then undergo second drying, shaping and strip tightening, final drying, and fine sorting. The combination of second drying and strip tightening is important in forming the tight, slender appearance.", "和平区公所品质认定表列示和平区本地产制梨山茶的合格品质特色；这是认定要求，非某个商家产品的合格证明。表中没有标明制定年份，本轮不推定版本日期。": "The Heping District Office's quality-recognition table lists the qualifying characteristics of Lishan Tea produced locally in Heping District. These are recognition requirements, not proof that a particular merchant's product qualifies. The table gives no formulation year, and no version date is inferred this round.", "高桥银峰连接制茶科研与文人茶事，研究所保存郭沫若等人的品茶题咏记忆。当代高校赴茶所的实地调研，则把种质资源、加工车间与茶工经验带入茶文化教育。": "Gaoqiao Yinfeng connects tea-processing research with literary tea culture. The research institute preserves memories of tea-tasting verses by Guo Moruo and others. Contemporary university field visits to the institute bring germplasm resources, processing workshops and tea workers' experience into tea-culture education.", "卷曲形以摊青、杀青、揉捻、二青、做形烘干、提香为主线，再包装入库。扁形经摊青、杀青、理条、做形压扁、辉干，再包装入库；两条路线的造形环节不同。": "The curled-form route centres on spreading, heat-fixing, rolling, second drying, shaping and drying, and aroma enhancement, followed by packaging and storage. The flat form undergoes spreading, heat-fixing, straightening, shaping and flattening, and final pan-drying, then packaging and storage. The shaping stages differ between the two routes.", "宜昌市所辖夷陵区、五峰土家族自治县、宜都市、长阳土家族自治县、秭归县、兴山县、远安县、当阳市、点军区等9个县市区的74个乡镇和街道办事处辖区。": "The areas of 74 towns, townships and subdistrict offices in nine county-level areas under Yichang: Yiling District, Wufeng Tujia Autonomous County, Yidu City, Changyang Tujia Autonomous County, Zigui County, Xingshan County, Yuan'an County, Dangyang City and Dianjun District.", "杀青后入闷黄 → 闷黄与烘焙交替 → 完成干燥。未把专利配方当通行工艺。类级杀青—湿热闷黄原理由温州市科协来源支持，其他地方专属细节保留待核。": "Yellowing after heat-fixing → alternating yellowing and roasting → completion of drying. A patented formula is not treated as common practice. The category-level principle of heat-fixing followed by moist-heat yellowing is supported by a Wenzhou Association for Science and Technology source; other locality-specific details remain pending verification.", "原料处理 → 筑制成型 → 进烘、晾置 → 发花 → 干燥。本条记录来源所述工艺版本；设备、季节、原料及企业工艺可能不同，不作为生产操作规程。": "Raw-material preparation → moulding and pressing → initial drying and resting → fungal flowering → drying. This entry records the processing version described by the source. Equipment, season, raw material and enterprise practices may differ; it is not a production operating procedure.", "Roberta C. Lawson和Mary McLaren的1901年申请、1903年授权及单杯网袋设计；不据此断言唯一发明者或商业普及年。": "Roberta C. Lawson and Mary McLaren's 1901 application, 1903 patent grant and single-cup mesh-bag design. These do not establish sole inventorship or the year of commercial popularisation.", "PDF第6页/说明书4/7页[0089]—[0100]，重点[0093]—[0096]；PDF第8页/说明书6/7页[0124]—[0127]": "PDF page 6 / description page 4 of 7, paragraphs [0089]–[0100], especially [0093]–[0096]; PDF page 8 / description page 6 of 7, paragraphs [0124]–[0127].", "干茶：瓜子形单片自然平展，叶缘稍翘；莹绿色，大小匀齐，无芽尖和茶梗；汤色：清澈透亮；香气：清香、高爽；滋味：鲜醇而回甘；叶底：绿色、嫩而明亮": "Dry-leaf appearance: individual melon-seed-shaped leaves, naturally spread flat with slightly raised edges; lustrous green, evenly sized, without bud tips or stems. Liquor colour: clear and translucent. Aroma: fresh, high and brisk. Taste: fresh and mellow with a sweet aftertaste. Infused leaves: green, tender and bright.", "干茶外形：扁平，光滑到尚平；嫩绿到深绿；匀整洁净；汤色：黄绿明亮到黄绿尚亮；香气：香气高，从栗香到纯正；滋味：醇，无异味；叶底：明亮到绿欠匀": "Dry-leaf appearance: flat, from smooth to reasonably flat; tender green to dark green; uniform and clean. Liquor colour: bright yellow-green to reasonably bright yellow-green. Aroma: high, ranging from chestnut to clean and characteristic. Taste: mellow, without off-flavours. Infused leaves: ranging from bright to green and somewhat uneven.", "现代发展资料记录，周芳山于2007年返乡创办企业、推广三清山白茶，随后形成品牌与地理标志保护。此为产业扩展节点，不能据此断言此前当地没有茶。": "Modern-development material records that Zhou Fangshan returned home in 2007 to establish an enterprise and promote Sanqingshan White Tea, followed by branding and geographical-indication protection. This is a milestone in industry expansion, not evidence that no tea existed locally before then.", "湖北省神农架林区木鱼镇青天村、木鱼村、小当阳村、青峰村、红花坪村、茅胡村、三堆河村、九冲村8个行政村，木鱼坪居委会、红花坪居委会2个居委会。": "Eight administrative villages in Muyu Town, Shennongjia Forestry District, Hubei Province—Qingtian, Muyu, Xiaodangyang, Qingfeng, Honghuaping, Maohu, Sanduihe and Jiuchong—and two residents' committees, Muyuping and Honghuaping.", "灵山茶业延续地方茶农生产，同时通过名优茶评比、加工技术推广和多品牌经营展示地方风味。双凤等老茶名所承载的记忆，与今天的区域绿茶品牌相互关联。": "Lingshan's tea industry continues local growers' production while showcasing regional flavours through specialty-tea competitions, processing-technology extension and multiple brands. Memories carried by older tea names such as Shuangfeng are connected with today's regional green-tea brand.", "地方史作者赵伟伦引述全祖望《十二雷茶灶赋》等文献，并记1986年恢复生产。历史贡茶、清代文人寻茶及现代恢复是不同阶段，所引古籍仍需版本校核。": "Local-history writer Zhao Weilun cites Quan Zuwang's Twelve Thunder Tea Stoves Rhapsody and other sources and records a revival of production in 1986. Historical tribute tea, Qing literary tea-seeking and modern revival are distinct phases; the editions of the quoted historical texts still require checking.", "畲族蓝氏家族传习与桂东客家茶乡生活共同丰富玲珑茶文化。开园活动有舞龙祈福、山歌对唱和采茶，传承人公开展示手工制茶，形成生产与节庆相连的茶事。": "Transmission within the She Lan family and life in Guidong's Hakka tea country together enrich Linglong Tea culture. Garden-opening celebrations include dragon dances for blessings, antiphonal folk singing and tea picking, while inheritors publicly demonstrate handcrafting, linking production and festivals.", "四川省万源市草坝镇、白羊乡、固军乡、青花镇、井溪乡等48个乡镇。地理坐标：东经107°29′～108°31′，北纬31°39′～32°20′": "A total of 48 towns and townships in Wanyuan City, Sichuan Province, including Caoba Town, Baiyang Township, Gujun Township, Qinghua Town and Jingxi Township. Geographical coordinates: 107°29′–108°31′ E, 31°39′–32°20′ N.", "第3.1条限定石阡县境内石阡苔茶品种及其他适宜茶树鲜叶；第5章分特级单芽、一级一芽一叶初展、二级一芽一叶半展等鲜叶要求，成品类别为扁形绿茶。": "Clause 3.1 limits fresh leaves to the Shiqian Taicha cultivar and other suitable tea cultivars within Shiqian County. Chapter 5 specifies fresh-leaf requirements by grade, including single buds for special grade, one bud with one just-unfolding leaf for first grade, and one bud with one half-unfolded leaf for second grade. The finished-product category is flat green tea.", "当地传承人通过观察、品饮成品指导农户调整工艺，并组织种植、加工与销售培训。采访中出现红军茶称呼，但该报道未给出足以核对具体革命史事件的文献。": "Local inheritors guide growers in adjusting processing by observing and tasting finished tea, and organise cultivation, processing and sales training. The interview uses the name Red Army Tea, but provides no documents sufficient to verify a specific event in revolutionary history.", "采用高山无公害茶园早春优质独芽制作而成，其外形扁直匀齐，色泽绿润、香气栗香浓郁持久，汤色淡绿清流、滋味鲜醇味甘，耐冲泡、口感好，叶底嫩绿明亮": "Made from high-quality single buds from early spring in pollution-free high-mountain tea gardens. The leaves are flat, straight and uniform, with a lustrous green colour; a rich, lasting chestnut aroma; pale-green, clear liquor; a fresh, mellow and sweet taste; good endurance over repeated infusions and a pleasing mouthfeel; and bright tender-green infused leaves.", "复式萎凋 → 做青、走水 → 双炒双揉 → 低温久烘。区域流程参见武夷岩茶非遗记录。未找到可泛化的肉桂专属时温，因此不将香型反推为固定工艺。": "Combined withering → leaf bruising and resting, and moisture movement → two rounds of pan-firing and rolling → prolonged low-temperature drying. For the regional process, see the Wuyi Rock Tea heritage record. No generally applicable Rougui-specific times and temperatures were found, so aromatic character is not used to infer a fixed process.", "同一地域茶名可能涵盖不同茶类，扁形与卷曲形也可能分级不同。栏目保留每组原描述的等级、原文位置和出处，综合原文难以无歧义拆分时不强行填入五项。": "A single regional tea name may encompass different tea categories, and flat and curled forms may also have different grades. The section preserves each original description's grade, location in the text and source. Where a combined passage cannot be split unambiguously, the five fields are not forcibly filled.", "中国茶叶流通协会2024年调查报告列全国干毛茶产量349.91万吨。这是生产环节和特定年份的统计，不能与零售销量混算，更不是2026年产量。": "The China Tea Marketing Association's 2024 survey report gives national dry primary-tea output as 3.4991 million tonnes. This is a statistic for a particular production stage and year, not to be combined with retail sales volume, and it is not 2026 output.", "非遗项目对历史的整理；跨国传播不解读为单一路径。 核读项目简介；非遗登记及该项目工艺、地方传承。历史起源按该页记述表达，不作同时代档案结论。": "A historical synthesis in heritage-project material; cross-border dissemination is not interpreted as a single route. The project introduction was read, covering heritage registration, the project's techniques and local transmission. Historical origins are expressed as the page's account, not as conclusions from contemporary archives.", "记者现场观察，工艺和感官描述限定为所访制作者及其茶样；网页直开失败，检索工具提供完整公开正文。未采用绝对卫生保证和凭身体反应判断茶质的说法。": "A reporter's on-site observations, with processing and sensory descriptions limited to the makers visited and their tea samples. Direct webpage opening failed, but the search tool supplied the complete public body text. Absolute hygiene assurances and claims that bodily reactions determine tea quality were not adopted.", "聚合站找到一张真实干茶图，但只以标题和alt标注茶名，未能核实厂家、原摄影出处或拍摄产区，已拒绝；2020图集为鲜叶，政府采访页无成品照片。": "A real dry-tea image was found on an aggregation site, but only its title and alt text named the tea. The manufacturer, original photographic source and photographed production area could not be verified, so it was rejected. The 2020 gallery shows fresh leaves, and the government interview page has no finished-tea photograph.", "原文地标伴手礼小节明确舒城小兰花及六安市舒城产区；该小节对应原图为透明杯中的冲泡叶底及茶汤，已读取原图核对，未采用前后六安瓜片等茶款配图。": "The original article's geographical-indication gift section explicitly names Shucheng Xiaolanhua and Shucheng, Lu'an as its origin. The image corresponding to that section shows infused leaves and liquor in a transparent glass. The original image was read and checked; nearby illustrations of Lu'an Guapian and other teas were not used.", "清香型定义列筛分、风选、拣剔、匀堆、干燥；浓香型列筛分、风选、拣剔、拼配、烘焙。本档主线止于毛茶，不宣称定义五步已覆盖地方完整初制SOP。": "The fresh-aroma definition lists screening, air separation, picking and sorting, blending to uniformity, and drying; the strong-aroma definition lists screening, air separation, picking and sorting, blending, and roasting. This record's main sequence ends at primary tea. It does not claim that the definition's five steps cover a complete local primary-processing SOP.", "央广网发，通讯员供图；原页明确原创版权禁止商业转载，未见开放授权。保留原始署名与链接，限私有资料库研究参考；公开或商业使用需另行取得授权。": "Published by CNR, with images supplied by a correspondent. The original page explicitly states original copyright and prohibits commercial republication; no open permission was found. Original credits and links are retained, for private-library research reference only. Public or commercial use requires separate permission.", "外形扁平，挺削匀齐，色泽翠绿光润；汤色嫩绿明亮；栗香馥郁持久；滋味鲜醇；叶底嫩绿成朵、匀齐明亮。具有“色翠、香郁、味鲜醇”的独特品质特征。": "Flat, straight, tapered and evenly sized leaves, smooth and lustrous vivid green; bright tender-green liquor; a rich, lasting chestnut aroma; a fresh, mellow taste; and tender-green infused shoots in uniform, bright clusters. Its distinctive characteristics are 'vivid colour, rich aroma, fresh and mellow taste'.", "SINOGI孔坑茶页展示的孔坑贡茶商品冲泡样品，具体绿茶/红茶工艺、等级及年份未标明。图片只展示茶汤及具名包装，不作为干茶或叶底形态证据。": "A brewed commercial Kongkeng Gong Tea sample displayed on SINOGI's Kongkeng Tea page. The specific green- or black-tea process, grade and year are unspecified. The image shows only liquor and named packaging and is not evidence of dry-leaf or infused-leaf form.", "广西壮族自治区覃塘镇、东龙镇、三里镇、黄练镇、石卡镇、五里镇、山北乡、樟木乡、蒙公乡、大岭乡十个乡镇及所辖的138个行政村7个街道居委会。": "The ten towns and townships of Qintang, Donglong, Sanli, Huanglian, Shika, Wuli, Shanbei, Zhangmu, Menggong and Daling in Guangxi Zhuang Autonomous Region, comprising 138 administrative villages and 7 neighbourhood residents' committees.", "惠农网商家佳名苗圃的秀山毛尖绿茶商品样本；2026 年商品页，具体采制批次以商家说明为准；仅代表秀山茶叶中的毛尖绿茶，不代表所有秀山茶型。": "A Xiushan Maojian green-tea product sample from Huinong merchant Jiaming Nursery. The product page is from 2026; the specific picking and processing batch follows the merchant's statement. It represents only the Maojian green-tea form within Xiushan Tea, not every Xiushan tea type.", "干茶外形：条索嫩匀、锋苗挺秀，翠绿而茸毫显露；汤色：碧绿、清澈明亮；香气：似珠兰花香、芬芳鲜爽；滋味：浓厚回甘，似新鲜橄榄风味；叶底：嫩绿": "Dry-leaf appearance: tender, uniform strips with elegant, prominent bud tips, vivid green with visible down. Liquor colour: jade-green, clear and bright. Aroma: reminiscent of chloranthus flowers, fragrant, fresh and brisk. Taste: rich with a sweet aftertaste, recalling fresh olives. Infused leaves: tender green.", "文化记忆库记录其结合烘焙型乌龙与红茶加工特点：重萎凋、重搅拌，揉捻后发酵时间不宜过久；再以交替温度烘焙形成甘甜熟香。该页未给完整流程次序。": "The Cultural Memory Bank records a combination of roasted-oolong and black-tea processing characteristics: substantial withering and agitation, with oxidation after rolling not prolonged excessively, followed by roasting at alternating temperatures to develop sweet, ripe aromas. The page does not give a complete processing sequence.", "原料选择 → 晒、翻 → 炒、闷 → 揉、烘 → 筛分。本条记录来源所述工艺版本；设备、季节、原料及企业工艺可能不同，不作为生产操作规程。": "Raw-material selection → sun-withering and turning → pan-firing and covered heating → rolling and drying → screening. This entry records the processing version described by the source. Equipment, season, raw material and enterprise practices may differ; it is not a production operating procedure.", "向医生或药师说明自己常喝的茶、饮用量及所有茶提取物补充剂，核对具体药物的相互作用；本库不提供“换一种茶就能避开相互作用”或自行停药的建议。": "Tell your doctor or pharmacist which teas you regularly drink, how much you drink and every tea-extract supplement you take, and check interactions with each specific medicine. The library does not advise that switching to another tea will avoid interactions or recommend stopping medication on your own.", "网页工具直接打开失败，但同一公开URL通过HTTP客户端成功取得HTML并核读正文两项发音说明；页面注释中的2018模板时间不作发布日期。": "Direct opening with the web tool failed, but an HTTP client successfully obtained HTML from the same public URL, and the two pronunciation explanations in the body were read. A 2018 template timestamp in the page comments is not treated as a publication date.", "第2条栽培品种与botanical var.的区别、种子繁殖与无性系；原则6与第13条商品名称。仅引用基本概念，未将第8版称为现行最新版。": "Article 2 on the distinction between cultivars and botanical var., seed propagation and clones; Principle 6 and Article 13 on trade designations. Only basic concepts are cited, and the 8th edition is not described as the current latest edition.", "未取得来源可核对的昭平银杉成品图。将军峰SKU只有泛称有机绿茶；途牛图仅茶具；德天旅游银杉图为鲜叶；南宁美食/用户图库干茶候选缺可靠上游。": "No finished Zhaoping Yinshan Tea image with verifiable provenance was obtained. The Jiangjunfeng SKU is only generically named organic green tea; the Tuniu image shows only teaware; Detian Tourism's Yinshan image shows fresh leaves; and dry-tea candidates from Nanning Food and user galleries lack a reliable upstream source.", "手工加工工艺：茶青分级→摊青→杀青→揉捻→做形→提毫→烘焙足干。机械加工工艺：茶青分级→摊青→杀青→摊凉→揉捻→初烘→做形提毫→烘焙足干": "Hand processing: fresh-leaf grading → spreading → heat-fixing → rolling → shaping → bringing out the down → roasting to full dryness. Machine processing: fresh-leaf grading → spreading → heat-fixing → cooling → rolling → initial drying → shaping and bringing out the down → roasting to full dryness.", "博物馆具名实物展板写明铁罗汉，原页产地为福建武夷山；铁罗汉为武夷岩茶名丛，作为该地域乌龙茶中的具体样本，已核对原图中的干茶与中英文标签。": "The museum's named specimen panel reads Tie Luohan, and the original page gives Wuyishan, Fujian as its origin. Tie Luohan is a named bush of Wuyi Rock Tea and is used as a specific sample of that regional oolong. The dry tea and Chinese and English labels in the original image were checked.", "博物馆 Dark Tea 原页单列茯砖茶 FU ZHUAN CHA，并明确产地为陕西省泾阳县；原图带茶名且可见实际压制茶叶，已查看像素。": "The museum's original Dark Tea page separately lists FU ZHUAN CHA and explicitly gives Jingyang County, Shaanxi Province as its origin. The original image carries the tea name and shows actual compressed leaves; its pixels were viewed.", "干茶：深褐且油润或呈褐绿；紧压形状松紧适度、大小匀称，不起层脱面；汤色：黄浓，明亮；香气：独特的酸香；滋味：微酸，回甘生津；叶底：黄褐。": "Dry-leaf appearance: deep brown and glossy or brown-green; compressed forms of moderate firmness and uniform size, without delamination or surface flaking. Liquor colour: deep yellow and bright. Aroma: a distinctive sour aroma. Taste: mildly sour, with a sweet aftertaste and mouth-watering effect. Infused leaves: yellow-brown.", "茶指南原页标题为莫干黄芽，明确产于浙江湖州德清莫干山；逐图核验真实盘装干茶。该地理标志条目包含黄茶及绿茶两种工艺，此图只作具名成品样本。": "The original Tea Guide page is titled Mogan Huangya and explicitly places it in Mogan Mountain, Deqing, Huzhou, Zhejiang. Each image was checked, including actual dry tea on a plate. This GI entry includes both yellow- and green-tea processes; the image is used only as a named finished-product sample.", "渔洋关的会馆、茶庄招牌与通往宜都的茶路，共同保存了茶商、茶工和土家山乡参与外销贸易的记忆。茶经宜都转运汉口，使当地文化与跨区域商贸相连。": "Yuyangguan's guild halls, tea-firm signs and tea route to Yidu together preserve memories of merchants, tea workers and Tujia mountain communities participating in export trade. Tea was transshipped through Yidu to Hankou, connecting local culture with interregional commerce.", "A Gold Medal Green Tea Tang Ya Cha 唐崖茶 | Changsha Wufeng Tea Co.,Ltd": "A Gold Medal Green Tea Tang Ya Cha | Changsha Wufeng Tea Co., Ltd.", "重庆沱茶承载老茶馆的日常饮茶记忆。今天当地通过沱茶博物馆保存资料实物，并由研究所与企业设创新中心，连接传统产品展示、制茶研究与茶馆消费。": "Chongqing Tuocha carries memories of everyday tea drinking in old teahouses. Today the local tuocha museum preserves records and objects, while research institutes and enterprises establish innovation centres linking traditional-product displays, tea-processing research and teahouse consumption.", "海拔高度800～1200m，土壤类型为黄棕壤、黄褐土、石渣土、片砂土，土壤厚度≥1m，土壤pH值5.5～6.0，土壤有机质含量≥2.0%": "Elevation is 800–1,200 m. Soil types are yellow-brown soil, yellowish-brown soil, stony soil and flaky sandy soil, with soil depth ≥1 m, soil pH 5.5–6.0 and soil organic matter content ≥2.0%.", "第646号公告：泰山红茶 / 特级：醇厚甘爽；第646号公告：泰山红茶 / 一级：醇厚爽口；第646号公告：泰山红茶 / 二级：醇和尚爽": "Announcement No. 646: Taishan Black Tea / special grade: rich, mellow, sweet and brisk. Announcement No. 646: Taishan Black Tea / first grade: rich, mellow and refreshing. Announcement No. 646: Taishan Black Tea / second grade: mild, mellow and reasonably brisk.", "晒青原料准备 → 人工后发酵 → 干燥、整理 → 成品形态处理。企业发酵规模、翻堆节点和时温不同；本条不提供无来源的统一天数或安全阈值。": "Preparation of sun-dried material → managed post-fermentation → drying and sorting → treatment for the finished-product form. Enterprise fermentation scales, turning points, times and temperatures differ; this entry provides no unsourced uniform duration or safety threshold.", "FDA提示过量咖啡因可导致心悸、焦虑和睡眠等问题，并援引指南建议2岁以下儿童避免含咖啡因饮品。能量饮料的警告不应误写成某种茶的特有毒性。": "The FDA notes that excessive caffeine can cause palpitations, anxiety, sleep problems and other effects, and cites guidance recommending that children under 2 avoid caffeinated drinks. Warnings about energy drinks should not be miswritten as toxicity unique to a particular tea.", "前轮直接打开；本轮检索返回完整初制与精制正文。采用生产者对本烟熏版本的说明；未取得其所称2004联合标准原件，因此不把网页等同标准全文。": "The page was opened directly in an earlier round; this round's search returned the complete primary-processing and refining text. Uses the producer's account of this smoked version. The claimed 2004 joint standard was not obtained in its original form, so the webpage is not equated with the standard's full text.", "已打开原报PDF并核读第13版该文全文。仅用于明前、雨前术语与纬度、海拔、品种影响采期的说明；不把文中概括的滋味、成分变化外推所有茶样。": "The original newspaper PDF was opened and the full article on page 13 read. Used only to explain pre-Qingming and pre-Grain-Rain terminology and the effects of latitude, elevation and cultivar on picking dates. Generalised taste and composition changes in the article are not extrapolated to every tea sample.", "出版方页面公开表1样本身份、表2五因子文字审评；这里只转述指定研究样本，不给百科条目打分，不将样本结果当全产区等级规范。未采用健康功效。": "The publisher's page makes Table 1 sample identities and Table 2 five-factor descriptive evaluations public. Only the specified research samples are paraphrased here; encyclopedia entries are not scored, and sample results are not treated as grade requirements for the entire production region. Health claims are not adopted.", "依据PDF1998—1999页；现代保护范围不等同所有历史文献中的狭义庐山产地。传统抖散、搓条等可另作分段细化，不冒称此附件逐一列载。": "Based on PDF pages 1998–1999. The modern protected area is not equivalent to the narrowly defined Lushan origin in all historical documents. Traditional loosening, strip rubbing and other actions may be elaborated separately, but are not falsely presented as individually listed in this attachment.", "仅核定卷曲形机械化主链；规程另有半机械半手工、扁形路线。本条不能覆盖全部日照绿茶，且正文为官方平台检索返回章节，未成功打开PDF全文。": "Only the main mechanised route for the curled form was verified. The specification also has combined machine-and-hand and flat-form routes. This entry cannot cover all Rizhao Green Tea. The body text consists of sections returned by search from the official platform; the complete PDF was not successfully opened.", "2021-04-29产业展会介绍转载的成品描述，未分等级；不是现行标准，也不是本馆实测。原首发福鼎白茶页面尚未取得，保持转载证据身份。": "A finished-product description republished in a trade-show introduction on 2021-04-29, without grade distinctions. It is neither a current standard nor this library's testing. The original first-publication page on Fuding White Tea has not been obtained; its status remains republished evidence.", "通过茶文化著述、名人纪念及采制推广，品牌连接吴觉农茶学研究与上虞茶乡。人物的求学、科研和实业经历可作为真实茶人故事，毋须虚构仙人授茶。": "Through tea-culture writing, commemorations and promotion of picking and processing, the brand links Wu Juenong's tea research with Shangyu's tea-growing communities. His education, research and business experience provide real tea-person stories, without inventing an immortal bestowing tea.", "茶条直显芽，壮实匀整，茶芽茶叶肥厚，清香油嫩，无异味，无杂质。清香高扬且持久，滋味清淡鲜爽，回味甘而生津。叶底嫩绿明亮，芽叶朵朵可辨。": "Straight tea strips with visible buds, robust and uniform, with thick buds and leaves, a fresh aroma and a glossy, tender appearance, without off-odours or impurities. The fresh aroma is high and lasting; the taste is light, fresh and brisk, with a sweet, mouth-watering aftertaste. Infused leaves are tender green and bright, with each bud-and-leaf cluster distinct.", "地标原页列湖北鹤峰翠泉茶业为使用人，并以“八号鹤峰茶”配图；原图可读翠泉牌鹤峰茶、烘青绿茶及公司名，茶则干茶和玻璃杯冲泡样本清晰可见。": "The original GI page lists Hubei Hefeng Cuiquan Tea Industry as an authorised user and illustrates 'No. 8 Hefeng Tea'. The original image clearly shows Cuiquan-brand Hefeng Tea, the hot-air-dried green-tea category and the company name, with dry tea in a presentation scoop and a brewed sample in a glass.", "鲜叶采摘等级分为“单芽”、“一芽一叶芽长于叶”、“一芽一叶芽等于叶”等类型。根据制作干茶的种类和质量等级要求，做到按标准及时分批采摘。": "Fresh-leaf picking grades include single buds, one bud with one leaf where the bud is longer than the leaf, and one bud with one leaf where the bud is the same length as the leaf. Pick promptly in batches according to the standard required for the finished-tea type and quality grade.", "八步把开山白毛茶制作与客家山歌、采茶戏等本地非遗共同展示，并组织进校园活动。茶农和加工厂传授采制经验，构成青年认识乡土文化的具体途径。": "Babu presents Kaishan White-Hair Tea production alongside local heritage such as Hakka folk songs and tea-picking opera, and organises school outreach. Growers and processing factories teach picking and processing experience, giving young people a practical way to understand local culture.", "同一段明确覆盖东白毛尖、东白春芽、东白顶芽；作为包括东白春芽的共同品质报道保留，不能改写为三个茶名的正式别名证明。未给等级或样品批次。": "The same passage explicitly covers Dongbai Maojian, Dongbai Chunya and Dongbai Dingya. It is retained as a shared quality report that includes Dongbai Chunya, not rewritten as formal proof that the three names are aliases. No grade or sample batch is given.", "出版社专题将茗眉的创制放在20世纪50年代。它是婺源古老茶区发展出的现代名优绿茶，不能把地方唐宋茶史直接写成今天茗眉工艺已存在的证据。": "The publisher's feature places the creation of Mingmei in the 1950s. It is a modern specialty green tea developed in Wuyuan's old tea-growing region. Local Tang- and Song-dynasty tea history cannot directly prove that today's Mingmei process already existed.", "公开网页与原图可读取，未发现独立再传播许可；原图版权归权利人，保留完整图像、水印和出处供私有百科资料参照，不能据公开访问推定开放授权。": "The public webpage and original image are readable, but no separate redistribution permission was found. Copyright belongs to the rights holder. The complete image, watermark and source are retained as references in the private encyclopedia; public accessibility does not imply an open licence.", "依据2025年第640号公告附件本产品完整章节。行政名称按该版文件；感官版本和加工分组分别保留，地标产品不等同所有同地域或同系列商品。": "Based on the complete product section in the attachment to Announcement No. 640 of 2025. Administrative names follow that edition. Sensory versions and processing groups are retained separately; the GI product is not equivalent to every product from the same region or range.", "原件红茶干燥温度“18～25℃”及普洱发酵堆高“1.2～1.5cm”存在明显待核疑点；本次只结构化分型流程，不采纳这些数值作生产参数。": "The original black-tea drying temperature of '18–25°C' and Pu'er fermentation pile height of '1.2–1.5 cm' contain evident issues requiring verification. This update structures only the separate process routes and does not adopt those figures as production parameters.", "盖碗或壶泡便于茶水分离。多数做形、焙火乌龙可用接近沸水的水温；东方美人等细嫩茶的试验结果也支持80—90℃，不要把乌龙统一成一个温度。": "A gaiwan or teapot makes it easy to separate tea from the water. Most shaped and roasted oolongs can be brewed with water close to boiling; experimental results for delicate teas such as Oriental Beauty also support 80–90°C. Do not assign all oolongs a single temperature.", "这类故事表达古人对草木、农耕和医药起源的理解；《茶经》也承接了神农起源说。故事的文化影响可以讨论，但其中的年代不能与考古测年等量齐观。": "Such stories express ancient understandings of plants, agriculture and the origins of medicine; The Classic of Tea also inherits the Shennong origin narrative. Their cultural influence can be discussed, but their dates cannot be treated as equivalent to archaeological dating.", "2026-10-12是本资料核验截点，不虚构“2026年新里程碑”；本节点用已能核实的数据和会议议程描述当前阶段，不冒充全球全量统计。": "2026-10-12 is the verification cut-off for this material, not an invented 'new milestone of 2026'. This node uses verifiable data and conference agendas to describe the current stage, without presenting them as comprehensive global statistics.", "原始研究支持渥堆中微生物生长、代谢参与风味形成；不外推菌属出现等于产品安全或健康功效。 原文出版年/月为1991，未填造具体发布日期。": "Original research supports the participation of microbial growth and metabolism in flavour formation during pile fermentation. The presence of a microbial genus is not extrapolated into product safety or health benefits. The original publication dating is given as 1991; no specific publication date is invented.", "已读现存原机关PDF相关三页并看第385—386页像素；本轮另下载湖南省政府镜像，字节与原件相同。适用岭头单丛，不套用至全部潮州单丛。": "The three relevant pages of the surviving original issuing authority's PDF were read, and pages 385–386 were visually checked. This round also downloaded the Hunan provincial government mirror, which is byte-identical to the original. Applicable to Lingtou Dancong, not all Chaozhou Dancong.", "干茶外形：条直有芽，较匀整，色嫩绿润，略有梗、朴、片；汤色：尚嫩绿明亮；香气：清香；滋味：醇厚；叶底：叶白脉翠，一芽二叶，成朵、匀整": "Dry-leaf appearance: straight strips with buds, relatively uniform, tender green and lustrous, with a few stems, coarse leaves and fragments. Liquor colour: reasonably tender green and bright. Aroma: fresh. Taste: rich and mellow. Infused leaves: white blades with vivid green veins, one bud and two leaves, clustered and uniform.", "福建省漳平市南洋乡、双洋镇、赤水镇、新桥镇、吾祠乡、灵地乡、溪南镇、象湖镇、永福镇等9个乡镇。漳平位于福建省西南部，九龙江北溪上游。": "Nine towns and townships in Zhangping, Fujian Province: Nanyang, Shuangyang, Chishui, Xinqiao, Wuci, Lingdi, Xinan, Xianghu and Yongfu. Zhangping lies in southwestern Fujian, in the upper reaches of the Jiulong River's northern branch.", "该历史企业版本要求干茶黑褐、条索紧结，压制紧密且无蜂窝巢状；香气浓郁而持久，滋味醇厚、回甘；茶汤橙黄略红且明亮，冲泡叶黄褐、尚匀整。": "This historical enterprise version requires dark-brown, tightly formed dry tea, closely compressed without honeycomb-like cavities; a rich, lasting aroma; a rich, mellow taste with a sweet aftertaste; bright orange-yellow liquor with a slight red tint; and yellow-brown, reasonably uniform infused leaves.", "外形单芽针形，色泽嫩绿，汤色清澈明亮、香气清香持久，滋味鲜爽回甘，叶底嫩绿完整，冲泡后于杯中婷婷玉立，具有独特的内在品质与观赏美感。": "Single buds in a needle shape, tender-green colour, clear bright liquor, a lasting fresh aroma, a fresh brisk taste with a sweet aftertaste, and tender-green, intact infused leaves. After brewing, the buds stand gracefully upright in the glass, combining distinctive internal quality with visual appeal.", "人民政协报地方报道记1979年研制云峰名茶，并与当地婺州东白茶传统相联系；这是现代研制对地方传统的吸收，不等于唐代贡茶保持原样至今。": "A local report in People's Political Consultative Conference Daily records development of Yunfeng specialty tea in 1979 and connects it with the area's Wuzhou Dongbai tea tradition. This is a modern development drawing on local tradition, not evidence that Tang tribute tea has survived unchanged.", "干茶外形：一芽一叶开展、二叶初展，挺秀略扁，嫩绿尚鲜润、匀整、洁净；汤色：绿明亮；香气：嫩香浓郁；滋味：鲜醇；叶底：细嫩成朵，绿明亮": "Dry-leaf appearance: one bud with one unfolded leaf or two just-unfolding leaves, straight, elegant and slightly flat, tender green and reasonably fresh and lustrous, uniform and clean. Liquor colour: bright green. Aroma: rich and tender. Taste: fresh and mellow. Infused leaves: delicate clustered shoots, green and bright.", "兴山将茶与昭君故里的地方文化结合。2025年峡口镇普安村以“一叶知春·昭君茶约”举行茶园开园活动，用茶事展演连接春茶生产和地方文旅。": "Xingshan connects tea with its local culture as Wang Zhaojun's home region. In 2025, Pu'an Village in Xiakou Town held a tea-garden opening under the theme 'A Leaf Heralds Spring: A Zhaojun Tea Rendezvous', linking spring-tea production and local cultural tourism through tea performances.", "广西壮族自治区市辖秀峰、象山、七星、叠彩、雁山、临桂六城区和灵川、兴安、全州、阳朔、平乐、荔浦、龙胜、永福、恭城、资源、灌阳11县。": "The six urban districts of Xiufeng, Xiangshan, Qixing, Diecai, Yanshan and Lingui, and the 11 counties of Lingchuan, Xing'an, Quanzhou, Yangshuo, Pingle, Lipu, Longsheng, Yongfu, Gongcheng, Ziyuan and Guanyang, in Guangxi Zhuang Autonomous Region.", "覃塘毛尖茶属烘青绿茶，覃塘毛尖茶外形条索肥嫩紧结、有锋苗、匀整，色泽灰绿光润，香气清高持久，滋味浓厚鲜醇回甘，叶底匀嫩肥厚、黄绿亮。": "Qintang Maojian is a hot-air-dried green tea with plump, tender, tight and uniform strips and visible bud tips; a smooth, lustrous grey-green colour; a high, lasting fresh aroma; a rich, fresh and mellow taste with a sweet aftertaste; and uniform, tender, thick, bright yellow-green infused leaves.", "技术人员进入乡镇、林场和村组培训，茶场、企业与农户联合经营，是现代龙峰茶传承的重要方式。标准化推广把地方手工经验与质量管理联系起来。": "Technical workers provide training in towns, forest farms and village groups, while tea farms, enterprises and households operate jointly. These are important forms of modern Longfeng Tea transmission. Standardisation links local handcrafting experience with quality management.", "旧县志索引记1963年按品质特点定名雁荡毛峰、1986年列省级名茶。它同时保留雁山茶等旧称，提示现代茶名与较早地方茶史存在时间层次。": "An old county-gazetteer index records naming the tea Yandang Maofeng for its quality characteristics in 1963 and its inclusion among provincial famous teas in 1986. It also preserves earlier names such as Yanshan Tea, indicating chronological layers between the modern name and earlier local tea history.", "要求地块背风向阳，棕壤或棕壤性土壤，土壤pH值5.5～6.8，有机质含量≥1.0%，土层厚度不低于60cm，地下水位在100cm以下": "Plots must be sheltered from wind and face the sun, with brown or brown-type soil, a pH of 5.5–6.8, organic matter content ≥1.0%, soil depth of at least 60 cm, and groundwater at least 100 cm below the surface.", "土壤pH值在5.6～7.5之间，有机质含量平均为1.26%，心土通气排水良好，土壤富含磷、钾、钙、镁、铁、锌、硒等茶树必需的微量元素": "Soil pH is 5.6–7.5, with mean organic matter content of 1.26%, good subsoil aeration and drainage, and abundant elements essential to tea plants, including phosphorus, potassium, calcium, magnesium, iron, zinc and selenium.", "公开论文摘要说明1978年以福鼎大白茶为母本、引自广西百色的云南大叶种花粉授粉，经苗圃、品比和区域试验，1993年通过湖南省级审定。": "The public paper abstract states that in 1978, Fuding Dabaicha was used as the female parent and pollinated with Yunnan large-leaf pollen introduced from Baise, Guangxi. After nursery, cultivar-comparison and regional trials, it passed provincial approval in Hunan in 1993.", "历史六安茶或片茶与现代瓜片应进一步核对。 核读项目简介；非遗登记及该项目工艺、地方传承。历史起源按该页记述表达，不作同时代档案结论。": "Historical Lu'an tea or leaf tea requires further comparison with modern Guapian. The project introduction was read, covering heritage registration, the project's techniques and local transmission. Historical origins are expressed as the page's account, not as conclusions from contemporary archives.", "全文与图像均已读；正文明确鹤山剑毫属于绿茶，并标图源海阳步鹤山茶业。仅使用样品归属和照片；不以该转载支持未经核验的历史、获奖或疗效。": "Both the full text and images were read. The body explicitly identifies Heshan Jianhao as green tea and credits Haiyang Buheshan Tea Industry for the images. Only sample identity and photographs are used; the republication does not support unverified history, awards or therapeutic claims.", "本轮成功完整下载公开HTML。适用黄岛区海青镇海北春系列绿茶；不是海青所有产品统一工艺。历史访问失败仍保留在旧尝试，不宣称当时已读。": "The complete public HTML was successfully downloaded this round. Applicable to the Haibeichun green-tea range from Haiqing Town, Huangdao District, not a uniform process for every Haiqing product. Historical access failures remain in the earlier attempts; no claim is made that the text had been read then.", "新两篇澧县报道已取得并查看8张图，均为景观/茶园/活动合影；2图取用失败。新京东入口当前不含缓存商品；石门太青牌与澧县双上不能混用。": "Two new Lixian reports were obtained and eight images viewed, all showing scenery, tea gardens or group photographs at events; two images could not be retrieved. A new JD entry currently contains no cached product. Shimen Taiqing-brand tea and Lixian Shuangshang must not be interchanged.", "中国茶叶博物馆茶学堂原文汉中仙毫章节内独立干茶照片，明确陕西汉中产区、陕西鹏翔茶业股份有限公司提供；像素可见白盘上的全芽扁平干茶。": "A standalone dry-tea photograph within the Hanzhong Xianhao section of the China National Tea Museum's Tea Classroom article. It explicitly identifies Hanzhong, Shaanxi as the origin and Shaanxi Pengxiang Tea Co., Ltd. as the provider. The pixels show all-bud, flat dry tea on a white plate.", "保留博物馆具名干茶照片展板完整画面；没有推定等级、批次和拍摄日期。页面部分正文写作黄牙，原图茶名为黄芽，匹配按图名和明确产区核对。": "The complete museum panel with its named dry-tea photograph is retained. Grade, batch and photography date are not inferred. Some body text on the page writes Huangya using the character for 'tooth', while the image name uses 'bud'; matching was checked against the image name and explicit origin.", "云南省农业农村厅介绍记述，冯绍裘于1938年到凤庆调查并试制红茶，样品经香港市场评议后推动滇红形成；不能把古茶树年龄等同滇红年龄。": "The Yunnan Department of Agriculture and Rural Affairs records that Feng Shaoqiu investigated Fengqing and trial-produced black tea in 1938. Assessment of the samples in the Hong Kong market helped drive Dianhong's formation. The age of ancient tea trees must not be equated with the age of Dianhong.", "外形：条索紧结匀称、苗锋显露。汤色：碧绿清澈、汤色明亮。香气：花果香气、幽香持久。滋味：滋味醇厚、耐泡。叶底：嫩绿明亮、芽叶完整。": "Dry-leaf appearance: tight, balanced strips with prominent bud tips. Liquor colour: jade-green, clear and bright. Aroma: floral and fruity, delicate and lasting. Taste: rich and mellow, with good endurance over repeated infusions. Infused leaves: tender green and bright, with intact buds and leaves.", "无锡毫茶体现现代茶叶科研与地方制茶结合：茶树资源的选择、显毫工艺的研究及区域品牌保护，记录太湖茶区从生产实践走向现代名优茶的过程。": "Wuxi Hao Tea reflects the combination of modern tea research and local processing: selection of tea-tree resources, study of down-promoting techniques and regional brand protection record the Taihu tea region's development from production practice into modern specialty tea.", "已读取浮梁绿茶专题正文，明确浮梁茶分绿茶和红茶，绿茶产于江西景德镇浮梁；图集明确题为浮梁绿茶干茶茶样，已查看原图，为碟中条形干茶。": "The Fuliang Green Tea feature body was read. It explicitly distinguishes Fuliang green and black teas and locates the green tea in Fuliang, Jingdezhen, Jiangxi. The gallery is explicitly titled Fuliang Green Tea Dry-Tea Sample. The original image was viewed and shows strip-shaped dry tea in a dish.", "生产者官网正文、公司页说明竹溪县龙王垭产区与龙峰系列；原图包装明确龙峰王及湖北龙王垭公司，右侧茶则可见成茶样本，原始图片完整保留。": "The producer's official-site body text and company page identify the Longwangya area in Zhuxi County and the Longfeng range. The original packaging image explicitly names Longfeng Wang and Hubei Longwangya Company; a finished-tea sample is visible in the scoop on the right. The original image is retained in full.", "老字号馆将首批茶园开拓放在20世纪60年代，并记述1966年成立加工班。由手工逐渐转向机械化的过程，是这款茶可追索的现代发展线索。": "The Time-Honoured Brands museum places the opening of the first tea gardens in the 1960s and records the establishment of a processing team in 1966. The gradual shift from handcrafting to mechanisation is a traceable lead in this tea's modern development.", "农业部2010年第1364号公告为上饶白眉颁发农产品地理标志登记证。2025年国家知识产权局保护要求继续列明产区、适制品种与品质。": "Ministry of Agriculture Announcement No. 1364 of 2010 granted Shangrao Baimei an agricultural-product geographical-indication registration certificate. CNIPA's 2025 protection requirements continue to specify its production area, suitable cultivars and quality.", "本阶段独立保留：厚2—3厘米、20—30分钟。第6.2.3条原文起句为“杀青时”，与小节名及流程位置存在用语不一致，未擅自改正文。": "This stage is retained separately: a layer 2–3 cm deep for 20–30 minutes. Clause 6.2.3 begins with 'during heat-fixing', which is inconsistent with the subsection title and its position in the sequence. The original wording has not been silently changed.", "2025年天山茶核心区的现场报道将制茶展示与畲族双音、竹编等地方生活技艺并置；竹编器具用于采茶和制茶，呈现茶业与地方手工艺的联系。": "A 2025 on-site report from the core Tianshan Tea area places tea-making demonstrations alongside local life skills such as She two-part singing and bamboo weaving. Woven bamboo utensils are used in picking and processing, showing the connection between tea production and local handcrafts.", "第646号公告：泰山红茶 / 特级：鲜嫩甜香；第646号公告：泰山红茶 / 一级：嫩甜香；第646号公告：泰山红茶 / 二级：甜香": "Announcement No. 646: Taishan Black Tea / special grade: fresh, tender, sweet aroma. Announcement No. 646: Taishan Black Tea / first grade: tender, sweet aroma. Announcement No. 646: Taishan Black Tea / second grade: sweet aroma.", "绿茶、黄茶和清香型乌龙更重视密封保鲜；红茶、焙火乌龙通常可在干燥容器内常温存放。白茶、黑茶的陈放也必须有清洁、干燥、无异味的环境。": "Green tea, yellow tea and fresh-aroma oolong place greater emphasis on sealed storage to preserve freshness. Black tea and roasted oolong can usually be stored at room temperature in dry containers. Ageing white and dark teas also requires a clean, dry, odour-free environment.", "阿萨姆茶园依赖招募和管理劳工的制度。英国图书馆保存1901年劳工迁移法及1906年调查等档案，提醒产业史还须追问工人的条件和权利。": "Assam's tea plantations relied on systems for recruiting and managing labour. The British Library holds records including the 1901 labour-emigration law and a 1906 inquiry, reminding us that industry history must also examine workers' conditions and rights.", "仅证明企业网站收录此传说版本，不证明历史事件或治病效果。 仅作十八棵御茶及天宫茶杯两个民间故事版本的出处，不是皇帝活动或医学证据。": "Establishes only that the enterprise website records this version of the legend, not that the historical event or healing effect occurred. Used only as the source for two folk-story versions, the Eighteen Imperial Tea Bushes and the Heavenly Palace Teacup, not as evidence of imperial activity or medical effects.", "感官前半句在感官特色标题，四项内质却接在理化指标标题下；本轮按原文字义补回香气、滋味、汤色、叶底，并已像素复核，不据标题机械丢弃。": "The first part of the sensory statement appears under the sensory-characteristics heading, but four internal-quality descriptions follow the physicochemical-indicators heading. This round restored aroma, taste, liquor colour and infused leaves according to the text's meaning and visually checked them, rather than mechanically discarding them because of the heading.", "厂家在潍坊跨境平台的公开档案HTTP全文已读，只有产能/公司介绍，企业产品栏为空。沿其明示淘宝店铺正常读取超时，没有取得工序详情。": "The manufacturer's full public profile on Weifang's cross-border platform was read over HTTP. It contains only capacity and company information, with an empty enterprise-products section. Normal access to its explicitly listed Taobao shop timed out; no processing details were obtained.", "干茶：紧细圆直，形似松针，翠绿润，匀齐、净；汤色：嫩绿、清澈、明亮；香气：清香高、持久；滋味：鲜爽、回甘；叶底：嫩绿、鲜亮，匀齐": "Dry-leaf appearance: tight, slender, rounded and straight like pine needles, lustrous vivid green, uniform and clean. Liquor colour: tender green, clear and bright. Aroma: high, lasting and fresh. Taste: fresh and brisk, with a sweet aftertaste. Infused leaves: tender green, fresh, bright and evenly sized.", "干茶外形：扁平光润、挺直、两端尖细，形似竹叶，黄绿油润；汤色：黄绿明亮；香气：浓郁栗香；滋味：鲜醇爽口；叶底：翠绿鲜活、匀嫩饱满": "Dry-leaf appearance: flat, smooth, lustrous and straight, tapering at both ends like bamboo leaves, yellow-green with an oily lustre. Liquor colour: bright yellow-green. Aroma: rich chestnut. Taste: fresh, mellow and refreshing. Infused leaves: vivid green and lively, uniformly tender and plump.", "官方单品页面标注狗牯脑茶贡品特级、江西吉安产地及遂川生产企业地址，照片属于该单品主图组，杯中茶汤和舒展叶片可见，旁为同名原包装。": "The official product page identifies Gougunao Tea, tribute special grade, an origin in Ji'an, Jiangxi, and a producer address in Suichuan. The photograph belongs to the product's main image group and shows liquor and opened leaves in a cup, beside the original packaging bearing the same name.", "外形：条索紧细、整齐而重实，色乌润；香气：干香有火香，开汤后熟果香浓郁；滋味：醇厚滑爽，带甜味、回甘快；叶底：叶面起“蛤蟆背”。": "Dry-leaf appearance: tight, slender, even and weighty strips, glossy dark colour. Aroma: a roasted note in the dry tea, with a rich ripe-fruit aroma after brewing. Taste: rich, mellow, smooth and brisk, with sweetness and a quick sweet aftertaste. Infused leaves: the leaf surfaces show 'toad-back' blistering.", "无锡发布原文来源无锡市农业农村局，原页在无锡毫茶段落明确江苏无锡滨湖、惠山、锡山，图片下方明确标注无锡毫茶；核验像素为干茶实物。": "The original Wuxi Release article credits the Wuxi Agriculture and Rural Affairs Bureau. Its Wuxi Hao Tea section explicitly identifies Binhu, Huishan and Xishan in Wuxi, Jiangsu, and the image is captioned Wuxi Hao Tea. Pixel inspection confirms an actual dry-tea sample.", "采用84型锅式炒干机，温度120～140℃，投叶量9～10kg，炒50-70分钟至翠绿盘花成颗粒状，紧实，含水量10%～12%。": "Use a model 84 pan-type tea dryer at 120–140°C, with a charge of 9–10 kg. Fry for 50–70 minutes until vivid-green, coiled flower-like pellets form, tight and firm, with a moisture content of 10%–12%.", "修水的家族、师徒与社会传习共同保存宁红技艺，并形成采茶歌、采茶戏、茶诗和茶唱本。茶人的拣选、初制与精制经验也是地方文化的一部分。": "Families, master–apprentice relationships and community teaching in Xiushui jointly preserve Ninghong techniques, alongside tea-picking songs, tea-picking opera, tea poetry and tea songbooks. Tea workers' experience in sorting, primary processing and refining is also part of local culture.", "圣水绿茶外形圆直，锋苗挺秀，色泽翠绿，白毫显露；其内质特佳，高香持久，汤味醇和，汤色黄绿明亮，滋味鲜嫩爽口；叶底嫩绿明亮、匀齐。": "Shengshui Green Tea has rounded, straight leaves with elegant, prominent bud tips, vivid-green colour and visible white down. Its internal quality is described as particularly fine: a high, lasting aroma, mild and mellow liquor, bright yellow-green liquor colour, and a fresh, tender, refreshing taste. Infused leaves are tender green, bright and evenly sized.", "湖北省浠水县散花镇，生产地域范围为散花镇所辖的董河村、天然寺村、天然寺林场、新庙村、沙洋湖村、月畈村、先丰村等七个行政村（场）。": "Sanhuazhen, Xishui County, Hubei Province. The production area comprises seven administrative villages and farms under Sanhua Town: Donghe Village, Tianransi Village, Tianransi Forest Farm, Xinmiao Village, Shayanghu Village, Yuefan Village and Xianfeng Village.", "湖南省资兴市白廊镇、滁口镇、黄草镇、兴宁镇、清江镇、汤溪镇、州门司镇、三都镇、回龙山瑶族乡和八面山瑶族乡共10个乡镇现辖行政区。": "The current administrative areas of 10 towns and townships in Zixing City, Hunan Province: Bailang, Chukou, Huangcao, Xingning, Qingjiang, Tangxi, Zhoumensi and Sandu towns, and Huilongshan Yao Ethnic and Bamianshan Yao Ethnic townships.", "六龙茶茶旅融合示范区进入文化和旅游部民俗线路，茶被列为南丹地方特色物产。茶园生产、地方待客饮食和游览体验共同组成当代六龙茶文化。": "The Liulong Tea integrated tea-and-tourism demonstration area is included in the Ministry of Culture and Tourism's folk-custom routes, and the tea is listed as a local Nandan specialty. Tea-garden production, local hospitality and food traditions, and visitor experiences together form contemporary Liulong Tea culture.", "浦江县传承人名录列有陈兴堂及浦江春毫制作技艺；乡村报道记乌浆茶山的种茶指导、收购与加工改进，体现制茶手艺在乡村共同生产中的延续。": "Pujiang County's inheritor list includes Chen Xingtang and Pujiang Chunhao production techniques. Rural reporting records cultivation guidance, purchasing and processing improvements at Wujiang Tea Mountain, showing the craft's continuation through collective village production.", "碣滩茶乡以《采茶调》等新茶歌把采茶劳动转成歌舞表达，传统手艺也在茶文化活动中展示。茶园、江滩地名和地方歌声共同构成沅陵茶乡记忆。": "Jietan's tea-growing communities turn picking labour into song and dance through new tea songs such as Tea-Picking Tune, while traditional skills are displayed at tea-culture events. Tea gardens, riverbank place names and local singing together shape memories of Yuanling's tea country.", "采摘采用提采、弹采，要求同批鲜叶匀度好，净度高，叶完整。茶青采摘时间3月至9月，规格1芽1叶或1芽2、3叶，长2.0～3.5cm": "Pick using lifting or snapping motions, requiring good uniformity, high cleanliness and intact leaves within each fresh-leaf batch. Pick from March to September, to a specification of one bud with one leaf or one bud with two or three leaves, 2.0–3.5 cm long.", "DB53/T1265.4—2024第9.1虽规定按照GB/T23776审评，但没有汤色、滋味、叶底的产品要求，当前三项感官仍缺。": "Although clause 9.1 of DB53/T1265.4—2024 specifies evaluation according to GB/T23776, it provides no product requirements for liquor colour, taste or infused leaves. These three sensory dimensions remain missing.", "使用绿茶浓缩提取物前，尤其已有肝脏疾病或同时服药时，应先咨询医疗专业人员。不要把“天然”“高茶多酚”或“护肝”广告当作安全依据。": "Before using concentrated green-tea extracts, consult a medical professional, particularly if you have liver disease or take medication. Do not treat claims such as 'natural', 'high in tea polyphenols' or 'liver-protecting' as proof of safety.", "原站正文已读，核对职业定义、五项工作任务和五个技能等级。此为2022年发布的职业画像，未据此证明所有历史茶艺都遵守现代职业规范。": "The original-site body text was read, and the occupational definition, five work tasks and five skill levels were checked. This is an occupational profile published in 2022; it does not prove that all historical tea arts followed modern professional specifications.", "PDF共14页；第1章范围在PDF第5页（正文第1页）；规范性附录B/C/D在PDF第12/13/14页（正文第8/9/10页）": "The PDF has 14 pages. Chapter 1, Scope, is on PDF page 5 (body page 1). Normative Appendices B/C/D are on PDF pages 12/13/14 (body pages 8/9/10).", "已核地方媒体和具体商品线索，目前取得的九宫山相关图片为茶园、鲜叶、人物或密封包装；同太和相关成品属于红茶，不能作为本条绿茶实物。": "Local media and specific-product leads were checked. Jiugongshan-related images obtained so far show tea gardens, fresh leaves, people or sealed packaging. Finished products associated with Tongtaihe are black tea and cannot serve as physical samples for this green-tea entry.", "杯泡参考：3克茶配150—180毫升水，水温约80℃；先少量浸润再加水，饮至约余三分之一时续水。此为来源所述方法，非本馆实测。": "Cup-brewing reference: 3 g tea with 150–180 ml water at approximately 80°C. First moisten with a little water, then add more; refill when about one-third remains. This is the source's method, not a method tested by this library.", "干茶：条形或颗粒形紧结且匀整，墨绿色，缀有金黄色花朵；汤色：黄绿色，明亮；香气：桂花香浓郁持久；滋味：醇厚；叶底：黄绿色，明亮": "Dry-leaf appearance: tight, uniform strips or pellets, dark green with golden-yellow flowers. Liquor colour: yellow-green and bright. Aroma: rich, lasting osmanthus fragrance. Taste: rich and mellow. Infused leaves: yellow-green and bright.", "主要品种为“黄茶”、“绿茶”。以莫干黄芽的当地群体种等有性系茶树良种为主，也可用龙井43、迎霜、横岭种等适制的无性系茶树良种。": "The principal product types are yellow tea and green tea. Raw material mainly comes from quality seed-propagated tea populations, including local Mogan Huangya populations, with suitable clonal cultivars such as Longjing 43, Yingshuang and Hengling also permitted.", "原生产供应商单品页明确诏安八仙、乌龙茶系列、福建诏安产地；照片为同名产品图组，包含白盘干茶和原包装，不采用邻接的调制奶茶图片。": "The original producer-supplier's product page explicitly identifies Zhao'an Baxian, the oolong range and Zhao'an, Fujian as the origin. The photographs belong to the named product group and include dry tea on a white plate and original packaging. Adjacent prepared-milk-tea images are not used.", "外形条索紧直，形如凤羽，色如玉霜，油润光亮。内质香气馥郁，滋味鲜爽甘醇，汤色鹅黄，清澈明亮。叶底细嫩成朵，叶面玉白，叶脉翠绿。": "Tight, straight strips shaped like phoenix feathers, coloured like jade frost, with an oily, bright lustre. Internal quality includes a rich aroma, a fresh, brisk, sweet and mellow taste, and clear, bright pale-yellow liquor. Infused leaves are delicate clustered shoots, with jade-white blades and vivid-green veins.", "玉泉山、寺院赠茶与诗人答诗构成仙人掌茶的文化语境。读茶诗可理解掌状茶叶形象和赠答礼俗；诗中的仙鼠、长寿等想象应按文学表达理解。": "Yuquan Mountain, temple tea gifts and poets' responding verses form the cultural context of Xianrenzhang Tea. Reading tea poetry helps explain the palm-shaped leaves and gift-exchange customs; fanciful spirit mice, longevity and similar imagery should be understood as literary expression.", "太青村把采茶劳动编成茶歌、舞蹈，并在湘鄂交界的邻里交流活动中展示手工茶艺。茶既是村民生产经验，也是连接两地日常往来的文化内容。": "Taiqing Village turns tea-picking labour into tea songs and dances and presents hand tea-making arts at neighbourly exchange events on the Hunan–Hubei border. Tea is both villagers' production experience and cultural content connecting everyday interactions between the two areas.", "干茶：细嫩紧直，嫩绿润，匀整匀净；汤色：嫩绿明亮；香气：清高鲜爽，有嫩香；滋味：鲜醇回甘；叶底：芽叶成朵，芽长于叶，嫩绿明亮。": "Dry-leaf appearance: fine, tender, tight and straight, lustrous tender green, uniform and clean. Liquor colour: bright tender green. Aroma: high, fresh and brisk, with tender notes. Taste: fresh and mellow with a sweet aftertaste. Infused leaves: clustered shoots, buds longer than the leaves, tender green and bright.", "原文松溪绿茶小标题及身份段之后的9.png，图片与该分节直接对应；实际像素为透明杯中的茶汤和叶片，不标作干茶图。保留原有水印。": "The 9.png image follows the original Songxi Green Tea heading and identity passage and directly corresponds to that section. The actual pixels show liquor and leaves in a transparent cup; it is not labelled a dry-tea image. The original watermark is retained.", "福鼎大白、祁门褚叶齐、黄山群体为主；龙井长叶、迎霜、浙农139、铁观音、台茶7号等无性系茶树良种及“鸠坑”等有性系茶树良种为辅": "Mainly Fuding Dabaicha, Qimen Chuyeqi and Huangshan local populations, supplemented by quality clonal cultivars including Longjing Changye, Yingshuang, Zhenong 139, Tieguanyin and TTES No. 7, and quality seed-propagated populations such as Jiukeng.", "第646号公告：烟台茶 / 扁形：醇厚；第646号公告：烟台茶 / 卷曲形：浓醇而回甘；第646号公告：烟台茶 / 针形：醇和": "Announcement No. 646: Yantai Tea / flat form: rich and mellow. Announcement No. 646: Yantai Tea / curled form: rich and mellow with a sweet aftertaste. Announcement No. 646: Yantai Tea / needle form: mild and mellow.", "无性系、乔木型、大叶类、中早生，嫩梢肥壮多毫，适制红碎茶和条形红茶；耐寒较弱。名称不能自动证明所有成品均属于英德地理标志产品。": "Clonal, tree-form, large-leaf and medium-early sprouting, with robust, densely downy young shoots, suitable for broken and strip-shaped black tea; relatively weak cold tolerance. The name does not automatically establish that every finished product belongs to the Yingde geographical indication.", "原论文分析了重复序列丰富的基因组及与儿茶素、咖啡因等代谢有关的基因变化。原料差异的解释由传统经验进一步扩展到可比较的分子证据。": "The original paper analysed a repeat-rich genome and changes in genes involved in the metabolism of catechins, caffeine and other compounds. Explanations of raw-material differences thus extend beyond traditional experience to comparable molecular evidence.", "绿茶儿茶素风险评估说明，区分传统茶汤与浓缩补充剂，报告补充剂肝损伤信号及无法确定安全剂量的限制；属于安全性评估，不是功效证明。": "A green-tea catechin risk assessment distinguishing traditional infusions from concentrated supplements, reporting liver-injury signals associated with supplements and the limitation that a safe dose could not be established. This is a safety assessment, not proof of efficacy.", "全文HTML已读；为易贡茶场2025春季生产采访，没有指称具体一批林芝春绿。工艺作为同场绿茶加工实例，不能升格为产品专属配方。": "The full HTML text was read. It is an interview about Yigong Tea Farm's spring 2025 production and does not identify a particular batch of Nyingchi Chunlü. The process is a green-tea production example from the same farm, not a product-specific formula.", "原作者雷公山脚尧村旅行记录，明确谈手制银球绿茶及游客自制红茶，没有雷公山红球茶或雾生/交腊茶乡绑定。未下载其银球照片冒充红球。": "The original author's travel account of Jiaoyao Village at the foot of Leigong Mountain explicitly discusses handmade silver-ball green tea and black tea made by visitors, with no link to Leigongshan Red-Ball Tea, Wusheng or Jiaola tea country. Its silver-ball photographs were not downloaded to masquerade as red-ball tea.", "编辑品饮起点：依产品标签少量试泡，观察浓淡后调整投茶量和浸泡时间；本档没有验证专属定量冲泡参数，不是标准方法或安全饮用温度。": "Editorial starting point for tasting: follow the product label and try a small amount, then adjust leaf quantity and steeping time after observing strength. This record has not verified dedicated quantitative brewing parameters; it is not a standard method or a safe drinking-temperature recommendation.", "干茶外形：肥壮、紧结圆直，乌润；汤色：红艳明亮；香气：烟香、桂圆香，带蜜枣风味，高长浓烈；滋味：醇厚、似桂圆汤；叶底：古铜色": "Dry-leaf appearance: robust, tight, rounded and straight, glossy dark colour. Liquor colour: vivid bright red. Aroma: smoky and longan-like, with candied-jujube notes, high, lasting and strong. Taste: rich and mellow, resembling longan soup. Infused leaves: bronze-coloured.", "干茶：条形或颗粒形紧结且匀整，乌润，缀有金黄色花朵；汤色：红色，明亮；香气：桂花香浓郁持久；滋味：醇和；叶底：红色均匀，明亮": "Dry-leaf appearance: tight, uniform strips or pellets, glossy dark colour with golden-yellow flowers. Liquor colour: red and bright. Aroma: rich, lasting osmanthus fragrance. Taste: mild and mellow. Infused leaves: uniformly red and bright.", "品牌五十三度茶原发布文明确湄潭毛峰即遵义毛峰，突出贵州湄潭产地；该照片位于湄潭毛峰节并标湄潭毛峰干茶，已与同页毛尖照片区分。": "The original article from the Wushisandu Tea brand explicitly equates Meitan Maofeng with Zunyi Maofeng and emphasises the Meitan, Guizhou origin. The photograph appears in the Meitan Maofeng section and is labelled Meitan Maofeng Dry Tea. It was distinguished from the Maojian photographs on the same page.", "滨湖区政府所载报道记，无锡市茶叶品种研究所联合茶人经过六年研究，于1979年研制成功，选用多毫型茶树资源与显毫工艺形成产品。": "A report hosted by the Binhu District government records that Wuxi's Tea Cultivar Research Institute and tea practitioners successfully developed the tea in 1979 after six years of research, selecting highly downy tea-tree resources and techniques that bring out the down.", "PDF第1421—1424页，上虞觉农翠茗茶加工章节。仅把原文明确列出的流程结构化；流程节点不等于完整设备参数或生产SOP。": "PDF pages 1421–1424, the Shangyu Juenong Cuiming Tea processing section. Only explicitly listed processes are structured; process nodes are not complete equipment parameters or production SOPs.", "产地范围内海拔500～1000米，pH值4.0～6.0，土壤类型为黄壤或黄棕壤土，有机质含量≥1.5%，土层厚度≥50cm。": "Within the production area, elevation is 500–1,000 metres, soil pH 4.0–6.0, and soil type yellow or yellow-brown soil, with organic matter content ≥1.5% and soil depth ≥50 cm.", "孝感红通过海外展销中心同时介绍中国茶文化与孝感孝文化。地方茶从春茶内销走向夏秋茶加工与国际交流，是其当代文化身份的重要部分。": "Xiaogan Hong introduces both Chinese tea culture and Xiaogan's filial-piety culture through overseas exhibition and sales centres. Local tea's shift from domestic spring-tea sales towards summer- and autumn-tea processing and international exchange is an important part of its contemporary cultural identity.", "采用筒式炒干机，筒温100～110℃，时间10-12分钟，炒至含水量8%左右，茶叶条索收紧，发硬，茶条可折断，手捏不会断碎。": "Use a drum tea dryer at a drum temperature of 100–110°C for 10–12 minutes, until moisture content is approximately 8%. The strips should tighten and become firm; they can be snapped but do not crumble when pinched.", "安化红茶产区海拔600～800m，以板页岩风化为主形成的土壤呈红黑色，土层深厚，通透性能好，土质肥沃，pH值4.5～6.5。": "The Anhua Black Tea production area lies at 600–800 m elevation. Its soils, mainly formed from weathered slate and shale, are reddish-black, deep, permeable and fertile, with a pH of 4.5–6.5.", "金佛山是南川茶叶区域形象的重要来源，名优绿茶与大树茶共同参与地方茶文化展示和茶旅活动；二者各有原料和加工要求，不能互相替代。": "Jinfo Mountain is an important source of Nanchuan tea's regional identity. Specialty green teas and large-tree tea both participate in local tea-culture displays and tea-tourism activities, but each has its own raw-material and processing requirements and cannot substitute for the other.", "十二雷茶灶的诗文与三女山地方传说构成名称文化。今天钱家大院茶香书屋可开展相关制茶体验，宁波非遗名录亦列四明十二雷茶制作技艺。": "Writing about the Twelve Thunder Tea Stoves and local legends of Sannü Mountain form the name's cultural background. Today the Tea-Fragrance Reading Room at the Qian Family Courtyard offers related tea-making experiences, and Ningbo's heritage list includes Siming Twelve Thunder Tea production techniques.", "邓村的茶文化今日借三峡茶旅小镇展示，游客进入茶园、参观展示中心并参加茶事体验。地方山水、生产场所与品饮活动共同构成茶乡文化。": "Dengcun's tea culture is now presented through the Three Gorges Tea Tourism Town, where visitors enter gardens, visit exhibition centres and join tea experiences. Local landscapes, production spaces and tasting activities together form the area's tea culture.", "选采一芽一叶嫩梢，先摊放、杀青、揉捻，再烘坯、锅炒、复烘。锅炒阶段以手工搓揉形成紧细茶条，最后复烘使水分继续降低、形香稳定。": "Select tender shoots with one bud and one leaf, then spread, heat-fix and roll them, followed by initial drying, pan-frying and redrying. During pan-frying, hand rubbing forms tight, slender strips; final redrying further reduces moisture and stabilises shape and aroma.", "干茶：球形浑圆、不开裂不破损，墨绿显毫；直径18–20mm；汤色：黄绿亮；香气：浓香；滋味：浓醇回甘；叶底：黄绿亮、尚完整。": "Dry-leaf appearance: round, intact balls without cracks or damage, dark green with visible down, 18–20 mm in diameter. Liquor colour: bright yellow-green. Aroma: rich. Taste: strong and mellow with a sweet aftertaste. Infused leaves: bright yellow-green and reasonably intact.", "2022年梅州发布专门地方标准，2023年起实施。2024年丰顺检察院现场报道记录当地企业及制茶技艺讲习所的生产和传习活动。": "Meizhou issued a dedicated local standard in 2022, implemented from 2023. A 2024 on-site report by Fengshun Procuratorate records production and teaching activities at local enterprises and a tea-making techniques institute.", "复立茶叶种植区域属水域上游无工业污染区，河流及地下水检测表明，水质感观良好，无色、无臭、无味、透明，pH值5.5～7.5之间": "The Fuli tea-growing area is upstream and free of industrial pollution. Testing of river water and groundwater indicates good sensory water quality: colourless, odourless, tasteless and transparent, with a pH of 5.5–7.5.", "土层深厚，土壤肥沃，有机质含量大于2.0%，沙壤土或壤土保持pH在6.0～7.5之间，土壤富含铁、钙、锰、锌、硒等微量元素件": "Deep, fertile soil with organic matter content greater than 2.0%. Sandy loam or loam should maintain a pH of 6.0–7.5, with abundant trace elements including iron, calcium, manganese, zinc and selenium.", "采摘与拣尖 → 摊放 → 杀青 → 整形 → 烘焙。所列为来源中的代表性主链；未给出统一生产参数，设备和鲜叶差异需另外核验。": "Picking and tip selection → spreading → heat-fixing → shaping → roasting. This is the representative main sequence in the source. No uniform production parameters are given; equipment and fresh-leaf differences require separate verification.", "斯里兰卡茶叶局记述南印度裔契约劳工的重要作用。茶园全年用工改变了此前咖啡季节性迁移模式，劳动者及其家庭成为当地社会的一部分。": "The Sri Lanka Tea Board describes the important role of indentured labourers of South Indian origin. Year-round work on tea plantations changed the earlier seasonal migration pattern associated with coffee, and workers and their families became part of local society.", "直接打开502；检索返回完整项目正文，采用黑毛茶主链及千两/茯砖分支。未采用冰碛岩全球占比、营养成分或健康功效等非工艺断言。": "Direct opening returned 502; search returned the complete project body text. Uses the main primary-dark-tea sequence and Qianliang/Fu-brick branches. Non-processing claims about the global share of glacial tillite, nutritional composition or health benefits are not adopted.", "完整公开正文已读。2009试种为受访者廖红军的现代产业经历；文中“2020年1月”认定与其他登记线索有冲突，未收入日期断言。": "The complete public body text was read. Trial planting in 2009 concerns interviewee Liao Hongjun's modern industry experience. The article's recognition date of 'January 2020' conflicts with other registration leads and is not included as a date assertion.", "本轮仍未取得可准确归属昭平银杉的成茶实物图。新增授权生产者名单及商业入口，图文实际为一般昭平绿、象棋茶或来源不明的通用配图。": "This round still obtained no physical finished-tea image that can be accurately assigned to Zhaoping Yinshan. Newly found authorised-producer lists and commercial entries actually show general Zhaoping green tea, Xiangqi Tea or generic illustrations of unknown origin.", "报道将平水珠茶说明为圆炒青：高档茶细圆、紧实重手、深绿润泽；其内质描述为浓纯香、浓醇味、黄绿茶汤及柔软完整的黄绿明亮叶底。": "The report describes Pingshui Pearl Tea as rounded pan-fired green tea. Higher-grade tea is small and round, tight and weighty, deep green and lustrous. Internal quality is described as a rich, clean aroma, a strong mellow taste, yellow-green liquor, and soft, intact, bright yellow-green infused leaves.", "干茶：粗梗肥叶，叶片成条，枝叶相连似钓鱼钩，呈古铜色；汤色：深黄色；香气：焦糖香较高浓、清爽；滋味：浓厚，耐泡；叶底：黄色": "Dry-leaf appearance: thick stems and broad leaves rolled into strips, with connected stems and leaves resembling fishhooks, bronze-coloured. Liquor colour: deep yellow. Aroma: relatively high, rich caramel notes, fresh and clean. Taste: strong and full, enduring over repeated infusions. Infused leaves: yellow.", "厂家商品编号dhpA，天心岩茶园传统足火型大红袍A样本，年份批次未标。页面未给汤色色名；叶底“蛤蟆背”仅保留为该样本观察。": "Manufacturer product code dhpA: a traditional fully roasted Dahongpao A sample from Tianxin Rock Tea Garden, with year and batch unspecified. The page gives no named liquor colour. 'Toad-back' blistering on infused leaves is retained only as an observation of this sample.", "旧文按红茶四步概括并提形制变化，方向相容；新档限定颗粒形，补上毛火后做形再足火，不能把“干燥后再任意成形”当全部形态顺序。": "The old text summarised the four black-tea stages and mentioned changes in form, which is broadly compatible. The new record is limited to pellet-shaped tea and adds shaping after initial drying and before final drying. 'Any shaping after drying' cannot be treated as the sequence for every form.", "商品页未给叶底描述；本轮不能提升为五项齐全。商家参数和感官陈述只表示该页面样本，未核实等级认证、富锌硒检测或统一品质标准。": "The product page gives no infused-leaf description, so this round cannot upgrade it to all five dimensions complete. Merchant parameters and sensory statements describe only the sample on that page. Grade certification, zinc/selenium testing and a unified quality standard were not verified.", "两岸茶人交流、茶园游览和制茶体验是现代大田茶文化的重要组成。美人茶以特定原料和工艺形成风格，是了解当地多样制茶的一条线索。": "Cross-strait exchanges among tea practitioners, garden visits and tea-making experiences are important parts of modern Datian tea culture. Beauty Tea develops its style through particular raw materials and processing, providing a way to understand the area's varied tea production.", "在玉山的种植推广中，茶园、合作社和当地农户共同构成生产网络；“白”联系白化茶树鲜叶，工艺仍包含杀青，与萎凋干燥型白茶有别。": "In Yushan's cultivation expansion, tea gardens, cooperatives and local households form a production network. 'White' refers to the fresh leaves of albino tea plants; processing still includes heat-fixing, distinguishing it from white tea made through withering and drying.", "干茶外形：条索紧细，白毫显露，均匀一致；汤色：嫩绿明亮；香气：持久清香；滋味：爽口回甘，滋味绵长；叶底：完整绿亮，显芽均匀": "Dry-leaf appearance: tight, slender strips with visible white down, uniformly consistent. Liquor colour: bright tender green. Aroma: lasting and fresh. Taste: refreshing, with a sweet aftertaste and lingering flavour. Infused leaves: intact, green and bright, with evenly distributed visible buds.", "干茶外形：条索紧细有锋苗，乌润、有金毫、较匀齐；汤色：红亮；香气：有花蜜香、较高长；滋味：醇厚、甘爽；叶底：嫩匀有芽、红亮": "Dry-leaf appearance: tight, slender strips with bud tips, glossy dark colour, golden down and relative uniformity. Liquor colour: bright red. Aroma: floral-honey notes, relatively high and lasting. Taste: rich, mellow, sweet and brisk. Infused leaves: tender and uniform with buds, red and bright.", "Orijin Tea商品原页明确Ling Shan 灵山、广西产地和绿茶分类，2026年春季明前茶；主商品照片为细长干叶。": "Orijin Tea's original product page explicitly identifies Ling Shan, its Guangxi origin and green-tea category, as spring 2026 pre-Qingming tea. The main product photograph shows long, slender dry leaves.", "GH/T 1392—2022所列加工包括摊青、杀青、摊凉回潮、揉捻、理条、烘干；采用适制品种幼嫩芽叶，形成细嫩挺秀的外形。": "GH/T 1392—2022 lists spreading, heat-fixing, cooling and moisture equilibration, rolling, straightening and drying. Tender buds and leaves from suitable cultivars are used to create a delicate, straight and elegant appearance.", "商家商品页，未列等级和批次；原文叶底色词作“娕绿”，不擅改成嫩绿。本条只录其明确的明亮；外形“显露”未交代对象，不补白毫。": "A merchant product page, without grade or batch. The original infused-leaf colour wording uses the unusual character nu in nu-green; it is not silently changed to tender green. Only the explicit brightness is recorded here. The dry-leaf phrase 'visible' does not specify what is visible, so white down is not added.", "老字号馆把屯绿形成与清中叶以来屯溪集中精制外销联系起来；清末民初茶号和外贸发展是重要阶段。所引早年年份仍属于现代资料转述。": "The Time-Honoured Brands museum links Tunlü's formation with concentrated refining and export from Tunxi since the mid-Qing period. Tea firms and foreign-trade development in the late Qing and early Republican periods were important phases. Early dates cited remain accounts in modern material.", "同济大学2020年扶贫工作巡礼预告安排云龙茶等当地物产的校园品鉴展示，反映茶与沪滇交流、地方物产推介相联系的现代文化场景。": "The preview of Tongji University's 2020 poverty-alleviation work showcase arranged campus tastings and displays of Yunlong Tea and other local products, reflecting a modern cultural setting connecting tea with Shanghai–Yunnan exchanges and local-product promotion.", "鲜叶采选 → 杀青 → 轻揉 → 毛火 → 足火。所列为来源中的代表性主链；未给出统一生产参数，设备和鲜叶差异需另外核验。": "Fresh-leaf picking and selection → heat-fixing → light rolling → initial drying → final drying. This is the representative main sequence in the source. No uniform production parameters are given; equipment and fresh-leaf differences require separate verification.", "功能定义只核到论文第一页，不声称全文实验证明。清代藏品不证明盖碗始于清代；不采用杯、壶泡茶必然较差或盖碗必然更健康的说法。": "The functional definition was verified only on the paper's first page; no claim is made of full-text experimental proof. A Qing collection object does not prove that the gaiwan originated in the Qing dynasty. Claims that cup or teapot brewing is necessarily inferior or that a gaiwan is necessarily healthier are not adopted.", "台湾历史博物馆的文化记录将珍珠奶茶出现概括为1980年代，核心是奶茶与粉圆的结合。此后不同配料与服务形式继续改变茶饮体验。": "A cultural record from Taiwan's National Museum of History places the emergence of pearl milk tea in the 1980s, centred on the combination of milk tea and tapioca pearls. Subsequent ingredients and service formats continued to change the tea-drinking experience.", "赐名叙述需与历史研究资料对读。 核读项目简介；非遗登记及该项目工艺、地方传承。历史起源按该页记述表达，不作同时代档案结论。": "The naming account needs to be read alongside historical research. The project introduction was read, covering heritage registration, the project's techniques and local transmission. Historical origins are expressed as the page's account, not as conclusions from contemporary archives.", "直接打开超时；检索返回完整红茶工艺段及揉捻、干燥目的，列日月潭为台湾红茶代表。只用条形红茶共用过程，不将其他茶类段落套入。": "Direct opening timed out; search returned the complete black-tea processing passage and the purposes of rolling and drying, naming Sun Moon Lake as a representative Taiwanese black tea. Only the shared process for strip-shaped black tea is used; passages about other tea categories are not transferred.", "县内现代兰香系列与汀溪具体工艺分层记录；原文把陈椽等现代专家误称“清末”明显有误，未采此修饰。乾隆、罗隐故事未作史实采纳。": "The county's modern Lanxiang range and Tingxi's specific techniques are recorded at separate levels. The original erroneously calls modern experts such as Chen Chuan 'late Qing'; that modifier is excluded. Qianlong and Luo Yin stories are not adopted as historical fact.", "已读取完整12页原标准；表2页已渲染核对。文件由公开镜像提供，不冒称省局下载地址；本轮只提取明确对应婺源茗眉的贡品、珍品。": "The complete original 12-page standard was read, and the page containing Table 2 was rendered and checked. The document came from a public mirror, not a purported provincial-bureau download URL. This round extracts only the Gongpin and Zhenpin grades explicitly corresponding to Wuyuan Mingmei.", "厂家索引确认碧玉龙芽L系列为大树独芽绿茶，但可下载原站正文失败；新非遗报道为大树红茶不能替代；公开报告相关页均为文字无图。": "The manufacturer's index confirms the Biyu Longya L range as large-tree single-bud green tea, but retrieval of the original-site body text failed. A new heritage report concerns large-tree black tea and cannot substitute. Relevant pages in the public report contain only text and no images.", "公开专题名称为西湖龙井；图集标题明确标注“西湖龙井标准茶样”。已查看图像，确认实际展示茶叶样品，而非茶园、茶具或外包装。": "The public feature is titled West Lake Longjing, and the gallery title explicitly labels the image 'West Lake Longjing Standard Tea Sample'. The image was viewed and confirmed to show an actual tea sample, not a tea garden, teaware or outer packaging.", "项目简介将猴魁创制定于1900年：王魁成受市场挑尖售茶启发，转而从鲜叶挑选一芽二叶精制。创制记述与更早太平产茶史应分开。": "The project introduction dates Houkui's creation to 1900: inspired by the market practice of selecting tips for sale, Wang Kuicheng began selecting one bud with two leaves from fresh material for careful processing. This creation account should be separated from the earlier history of tea production in Taiping.", "浙江省杭州市余杭区径山镇、余杭街道、闲林街道、中泰街道、黄湖镇、鸬鸟镇、百丈镇、瓶窑镇、良渚街道共9个乡镇现辖行政区域。": "The current administrative areas of nine towns and subdistricts in Yuhang District, Hangzhou, Zhejiang Province: Jingshan, Huanghu, Luniao, Baizhang and Pingyao towns, and Yuhang, Xianlin, Zhongtai and Liangzhu subdistricts.", "干茶：条索较粗松，仍略卷曲；汤色：杏黄色，较深；香气：清香；滋味：茶味较浓，入口平和并回甘；叶底：叶片开展，青灰中带黄色": "Dry-leaf appearance: relatively coarse, loose strips, still slightly curled. Liquor colour: relatively deep apricot-yellow. Aroma: fresh. Taste: relatively strong tea flavour, mild on entry with a sweet aftertaste. Infused leaves: opened leaves, greenish-grey with yellow.", "公开专题名称为木栅铁观音；图集标题明确标注“木栅铁观音干茶”。已查看图像，确认实际展示茶叶样品，而非茶园、茶具或外包装。": "The public feature is titled Muzha Tieguanyin, and the gallery title explicitly labels the image 'Muzha Tieguanyin Dry Tea'. The image was viewed and confirmed to show an actual tea sample, not a tea garden, teaware or outer packaging.", "宁红龙须花色的产品及包装合照，属于宁红的具体产品形态，不作为普通散形宁红工夫的外形代表。图像为318×384原站产品图。": "A photograph of the Ninghong Longxu product form together with its packaging. This is a specific Ninghong form, not a representative appearance for ordinary loose Ninghong Gongfu. The image is the original site's 318 × 384-pixel product photograph.", "文化和旅游部日铸茶文化休闲线路原文包含御茶湾日铸原产地、王化茶村；图片下方明确标注平水日铸茶——茶样；照片可见盘装干茶。": "The Ministry of Culture and Tourism's original Rizhu Tea Cultural Leisure Route article includes Yuchawan, the Rizhu origin area, and Wanghua Tea Village. The image is explicitly captioned 'Pingshui Rizhu Tea—Tea Sample' and shows dry tea on a plate.", "大雅堂非遗商品原页明确李兴昌亲制皇室龙团金瓜贡茶与云南宁洱困鹿山原料，商品图为裸露压制金瓜茶团；已排除同页其他年份茶饼。": "The original heritage-product page on Dayatang explicitly identifies Li Xingchang's personally made Imperial Dragon-Ball Golden-Melon Tribute Tea and raw material from Kunlu Mountain, Ning'er, Yunnan. The product image shows an exposed compressed golden-melon tea ball. Tea cakes of other years on the same page were excluded.", "PDF第1600—1602页，大田高山茶加工章节。仅把原文明确列出的流程结构化；流程节点不等于完整设备参数或生产SOP。": "PDF pages 1600–1602, the Datian High-Mountain Tea processing section. Only explicitly listed processes are structured; process nodes are not complete equipment parameters or production SOPs.", "PDF第1772—1774页，邵武碎铜茶加工章节。仅把原文明确列出的流程结构化；流程节点不等于完整设备参数或生产SOP。": "PDF pages 1772–1774, the Shaowu Suitong Tea processing section. Only explicitly listed processes are structured; process nodes are not complete equipment parameters or production SOPs.", "PDF第1942—1944页，修水宁红茶加工章节。仅把原文明确列出的流程结构化；流程节点不等于完整设备参数或生产SOP。": "PDF pages 1942–1944, the Xiushui Ninghong Tea processing section. Only explicitly listed processes are structured; process nodes are not complete equipment parameters or production SOPs.", "干茶外形：条索尚紧细圆直，绿润带白毫，尚完整，尚匀净；汤色：绿明；香气：清香或栗香较高长；滋味：浓醇较鲜；叶底：绿、明亮": "Dry-leaf appearance: reasonably tight, slender, rounded and straight strips, lustrous green with white down, reasonably intact, uniform and clean. Liquor colour: bright green. Aroma: fresh or chestnut notes, relatively high and lasting. Taste: rich, mellow and relatively fresh. Infused leaves: green and bright.", "磨坪贡茶 南漳 制茶 -site:thetea.app -site:maigoo.com -site:baidu.com": "Moping Gong Tea Nanzhang tea processing -site:thetea.app -site:maigoo.com -site:baidu.com", "PDF第2530—2532页，罗田香露茶加工章节。仅把原文明确列出的流程结构化；流程节点不等于完整设备参数或生产SOP。": "PDF pages 2530–2532, the Luotian Xianglu Tea processing section. Only explicitly listed processes are structured; process nodes are not complete equipment parameters or production SOPs.", "干茶外形：条索较紧细，乌尚润、带金毫、尚匀齐；汤色：红明；香气：带花蜜香、尚高长；滋味：醇和、尚爽；叶底：较嫩匀、较红亮": "Dry-leaf appearance: relatively tight, slender strips, dark and reasonably lustrous, with some golden down and reasonable uniformity. Liquor colour: clear red. Aroma: some floral-honey notes, reasonably high and lasting. Taste: mild, mellow and reasonably brisk. Infused leaves: relatively tender and uniform, relatively red and bright.", "PDF第2983—2986页，昭平银杉茶加工章节。仅把原文明确列出的流程结构化；流程节点不等于完整设备参数或生产SOP。": "PDF pages 2983–2986, the Zhaoping Yinshan Tea processing section. Only explicitly listed processes are structured; process nodes are not complete equipment parameters or production SOPs.", "用专门摊放器具摊放，摊叶厚度3～5cm，摊放时间4-6小时，翻叶1～2次。当叶片柔软，失水率达20%～25%时停止摊青。": "Spread in dedicated equipment, with a leaf layer 3–5 cm deep, for 4–6 hours, turning 1–2 times. Stop when the leaves are soft and water loss reaches 20%–25%.", "公开专题名称为四明十二雷；图集标题明确标注“四明十二雷干茶”。已查看图像，确认实际展示茶叶样品，而非茶园、茶具或外包装。": "The public feature is titled Siming Twelve Thunder, and the gallery title explicitly labels the image 'Siming Twelve Thunder Dry Tea'. The image was viewed and confirmed to show an actual tea sample, not a tea garden, teaware or outer packaging.", "干茶外形：扁平，叶片肥厚；光滑到尚平；嫩绿到深绿；匀整洁净；汤色：黄绿明亮到黄绿尚亮；香气：栗香浓郁而清爽，从栗香到清香": "Dry-leaf appearance: flat, thick leaves, from smooth to reasonably flat, tender green to dark green, uniform and clean. Liquor colour: bright yellow-green to reasonably bright yellow-green. Aroma: rich yet fresh chestnut notes, ranging from chestnut to a fresh aroma.", "萎凋 → 揉捻 → 氧化（俗称发酵） → 干燥。所列为来源中的代表性主链；未给出统一生产参数，设备和鲜叶差异需另外核验。": "Withering → rolling → oxidation, commonly called fermentation → drying. This is the representative main sequence in the source. No uniform production parameters are given; equipment and fresh-leaf differences require separate verification.", "灌木型、中叶类、中生；树姿半开张、叶片上斜。适制红茶和绿茶；春芽物候因地点年份变化，数据库长沙记录不外推为全国固定采期。": "Shrub-form, medium-leaf and mid-season sprouting, with a semi-spreading habit and upward-angled leaves. Suitable for black and green tea. Spring-bud phenology varies by place and year; the database's Changsha record is not extrapolated into a fixed national picking period.", "本节点概括多条分支及多个时代，不使用一条线覆盖所有运输；蒙古段2025年进入的是UNESCO预备清单，不是正式世界遗产。": "This node summarises multiple branches and periods rather than using a single line for every transport route. The Mongolian section entered UNESCO's Tentative List in 2025, not the formal World Heritage List.", "直接打开正文，取分级采摘和摊青、杀青、轻揉、初理、复理、提香、焙干七步；不采用赐名传说或古代贡茶等同现代产品的起源叙述。": "The body text was opened directly. Uses graded picking and seven stages: spreading, heat-fixing, light rolling, initial straightening, repeat straightening, aroma enhancement and final drying. Naming legends and origin accounts equating ancient tribute tea with modern products are not adopted.", "缺铁性贫血评估与饮食注意；大量茶等饮食因素可能妨碍铁吸收。页面最近审阅日期2024-01-26；不用于推定个人贫血病因。": "Assessment of iron-deficiency anaemia and dietary considerations. Dietary factors such as large amounts of tea may hinder iron absorption. The page was last reviewed on 2024-01-26 and is not used to infer the cause of an individual's anaemia.", "由公开公告链接下载并读取PDF全文；文件内部标为工作组讨论稿、标准号未定。不是T/BYGC 0005—2023正式文本。": "The complete PDF was downloaded and read through a public announcement link. The document internally identifies itself as a working-group discussion draft with no final standard number. It is not the formal text of T/BYGC 0005—2023.", "12页PDF；正文第1—3页（PDF7—9）第6章，图1在PDF8；附录A/B在PDF10/11，图1与附录B已渲染核验": "12-page PDF. Chapter 6 is on body pages 1–3 (PDF pages 7–9); Figure 1 is on PDF page 8. Appendices A/B are on PDF pages 10/11. Figure 1 and Appendix B were rendered and checked.", "进一步追到既有卖家的公开店铺主页，仍没有具体保护村产地证据。三峡白毫、农茗园、凉水寺与陈彩霞检索未找到新的合格产品相册。": "Further tracing reached an existing seller's public shop home page, but still yielded no evidence of origin in a specific protected village. Searches for Sanxia Baihao, Nongmingyuan, Liangshuisi and Chen Caixia found no new qualifying product gallery.", "原页同一简介稍后又写干茶翠绿、汤清绿、叶底鲜绿；此记录保持前段，未指定等级。兰花香与板栗香为可选表述，不要求同时具备。": "Later in the same introduction, the original page also describes vivid-green dry tea, clear green liquor and fresh-green infused leaves. This record retains the earlier passage, with no grade specified. Orchid and chestnut aromas are alternative descriptions, not a requirement that both occur together.", "干茶外形：不成条索，形似花瓣，灰绿或暗青苔色；汤色：杏黄或橙黄；香气：芬芳；滋味：鲜醇；叶底：浅灰、叶脉微红，芽叶连枝": "Dry-leaf appearance: not formed into strips, petal-like, grey-green or dark moss-coloured. Liquor colour: apricot-yellow or orange-yellow. Aroma: fragrant. Taste: fresh and mellow. Infused leaves: pale grey with slightly red veins, buds and leaves attached to stems.", "教材同时涉及木栅正欉铁观音及石门硬枝红心等台湾铁观音制法；这里保留共享工艺描述范围，不将其变成某一木栅茶样的独立审评。": "The textbook covers Taiwanese Tieguanyin methods including Muzha Zhengcong Tieguanyin and Shimen Yingzhi Hongxin. The scope of the shared processing description is retained here, without turning it into an independent evaluation of a particular Muzha sample.", "2023年列入世界遗产的景迈山古茶林呈现布朗族、傣族等社区与林下茶园的关系；这是特定产区文化景观，不代表所有普洱来源。": "The ancient tea forests of Jingmai Mountain, inscribed as World Heritage in 2023, show the relationship between Blang, Dai and other communities and forest-understorey tea gardens. This is a cultural landscape of a specific production area, not representative of every Pu'er origin.", "PDF第2946—2948页，安化松针加工章节。仅把原文明确列出的流程结构化；流程节点不等于完整设备参数或生产SOP。": "PDF pages 2946–2948, the Anhua Songzhen processing section. Only explicitly listed processes are structured; process nodes are not complete equipment parameters or production SOPs.", "政府非遗专题图注明确长盛川青砖茶制作技艺，原图茶砖直接压有“长盛川”并清晰可见龙纹及茶汤；正文与库中宜昌传统产区一致。": "The government heritage feature's caption explicitly identifies Changshengchuan Green-Brick Tea production techniques. The original tea brick is directly embossed with 'Changshengchuan', and its dragon pattern and tea liquor are clearly visible. The body text matches the traditional Yichang origin recorded in the library.", "PDF第1239—1241页，莫干黄芽加工章节。仅把原文明确列出的流程结构化；流程节点不等于完整设备参数或生产SOP。": "PDF pages 1239–1241, the Mogan Huangya processing section. Only explicitly listed processes are structured; process nodes are not complete equipment parameters or production SOPs.", "PDF第1399—1403页，青田御茶加工章节。仅把原文明确列出的流程结构化；流程节点不等于完整设备参数或生产SOP。": "PDF pages 1399–1403, the Qingtian Yucha processing section. Only explicitly listed processes are structured; process nodes are not complete equipment parameters or production SOPs.", "PDF第1425—1428页，建德苞茶加工章节。仅把原文明确列出的流程结构化；流程节点不等于完整设备参数或生产SOP。": "PDF pages 1425–1428, the Jiande Bao Tea processing section. Only explicitly listed processes are structured; process nodes are not complete equipment parameters or production SOPs.", "选择土壤pH值4.5～6.5的结构良好的红黄壤，坡度25°以下，土壤环境，灌溉水质和空气环境应符合无公害茶叶生产要求。": "Choose well-structured red-yellow soil with a pH of 4.5–6.5 and a slope at most 25°. Soil conditions, irrigation water quality and air quality must meet pollution-free tea-production requirements.", "PDF第2053—2055页，黎川白茶加工章节。仅把原文明确列出的流程结构化；流程节点不等于完整设备参数或生产SOP。": "PDF pages 2053–2055, the Lichuan White Tea processing section. Only explicitly listed processes are structured; process nodes are not complete equipment parameters or production SOPs.", "干茶外形：条索紧细圆直，翠绿，白毫显露，完整，匀净；汤色：嫩绿明亮；香气：清香持久高长；滋味：鲜醇；叶底：嫩绿明亮匀齐": "Dry-leaf appearance: tight, slender, rounded and straight strips, vivid green with visible white down, intact, uniform and clean. Liquor colour: bright tender green. Aroma: high, lasting and fresh. Taste: fresh and mellow. Infused leaves: tender green, bright and evenly sized.", "PDF第2143—2145页，武当道茶加工章节。仅把原文明确列出的流程结构化；流程节点不等于完整设备参数或生产SOP。": "PDF pages 2143–2145, the Wudang Dao Tea processing section. Only explicitly listed processes are structured; process nodes are not complete equipment parameters or production SOPs.", "PDF第2325—2327页，兴山白茶加工章节。仅把原文明确列出的流程结构化；流程节点不等于完整设备参数或生产SOP。": "PDF pages 2325–2327, the Xingshan White Tea processing section. Only explicitly listed processes are structured; process nodes are not complete equipment parameters or production SOPs.", "PDF第2474—2476页，九宫山茶加工章节。仅把原文明确列出的流程结构化；流程节点不等于完整设备参数或生产SOP。": "PDF pages 2474–2476, the Jiugongshan Tea processing section. Only explicitly listed processes are structured; process nodes are not complete equipment parameters or production SOPs.", "PDF第2735—2737页，桃源红茶加工章节。仅把原文明确列出的流程结构化；流程节点不等于完整设备参数或生产SOP。": "PDF pages 2735–2737, the Taoyuan Black Tea processing section. Only explicitly listed processes are structured; process nodes are not complete equipment parameters or production SOPs.", "PDF第2855—2858页，常德红茶加工章节。仅把原文明确列出的流程结构化；流程节点不等于完整设备参数或生产SOP。": "PDF pages 2855–2858, the Changde Black Tea processing section. Only explicitly listed processes are structured; process nodes are not complete equipment parameters or production SOPs.", "PDF第2896—2900页，平江烟茶加工章节。仅把原文明确列出的流程结构化；流程节点不等于完整设备参数或生产SOP。": "PDF pages 2896–2900, the Pingjiang Smoked Tea processing section. Only explicitly listed processes are structured; process nodes are not complete equipment parameters or production SOPs.", "百色红茶干茶色泽乌润，金毫显露，条索紧结肥壮；香气甜香，浓毫香显；汤色红艳明亮；滋味浓强鲜爽，甜醇回甘；叶底红亮匀整。": "Baise Black Tea has glossy dark dry leaves with visible golden down and tight, robust strips; a sweet aroma with pronounced rich downy notes; vivid bright red liquor; a strong, fresh and brisk taste, sweet and mellow with a sweet aftertaste; and bright red, uniform infused leaves.", "将解块茶青摊叶厚度为8～11cm，覆以湿棉纱布，置入发酵箱。箱温设为28～30℃，湿度85%～90%，时间4-6小时。": "Spread the loosened leaves 8–11 cm deep, cover with damp cotton gauze and place in an oxidation cabinet. Set the cabinet to 28–30°C and 85%–90% humidity for 4–6 hours.", "当地茶旅把古茶树观赏、苗族茶文化和打油茶体验组合起来。打油茶是相关地方饮食活动，不等于所有大苗山红茶都以油茶方式饮用。": "Local tea tourism combines viewing old tea trees, Miao tea culture and oil-tea-making experiences. Making oil tea is a related local food practice, not evidence that all Damiaoshan Black Tea is drunk as oil tea.", "PDF第3872—3875页，陇南绿茶加工章节。仅把原文明确列出的流程结构化；流程节点不等于完整设备参数或生产SOP。": "PDF pages 3872–3875, the Longnan Green Tea processing section. Only explicitly listed processes are structured; process nodes are not complete equipment parameters or production SOPs.", "英山茶人以家族和企业传承加工技能。报道中的“茶三代”接续研究种植、制茶与销售，让地方茶从传统名优茶市场延伸到海外贸易。": "Yingshan tea practitioners transmit processing skills through families and enterprises. The reported 'third tea generation' continues work on cultivation, processing and sales, extending local tea from the traditional specialty-tea market into overseas trade.", "南岳融媒的加工现场报道记录摊青、轻度失水、杀青、烘干、提香等环节；鲜嫩芽叶经杀青后制作成绿茶，报道未穷尽全部设备步骤。": "Nanyue Integrated Media's processing-site report records spreading, slight moisture loss, heat-fixing, drying, aroma enhancement and other stages. Tender buds and leaves are made into green tea after heat-fixing; the report does not exhaustively list every equipment stage.", "干茶：微弯似眉，细紧，白毫显露，嫩绿润，匀净；汤色：嫩绿清亮；香气：嫩香或花香持久；滋味：鲜爽；叶底：嫩匀鲜活，显芽。": "Dry-leaf appearance: slightly curved like eyebrows, fine and tight, with visible white down, lustrous tender green, uniform and clean. Liquor colour: clear, bright tender green. Aroma: lasting tender or floral notes. Taste: fresh and brisk. Infused leaves: tender, uniform and lively, with visible buds.", "早春采制、地方商标和区域公共品牌建设，使乌牛早同时具有农时文化与现代茶业组织史。早芽优势不能据此推断每年固定上市日期。": "Early-spring picking and processing, local trademarks and shared regional branding give Wuniuzao both an agricultural-season culture and a modern history of tea-industry organisation. Its early-sprouting advantage does not establish a fixed market-release date every year.", "公开商品原图，单图作者及转载授权未披露，未取得独立再传播许可；保留原图、原页和水印作私有百科资料参照，不推定开放授权。": "A public original product image. The individual photographer and republication permission are not disclosed, and no separate redistribution licence was obtained. The original image, page and watermark are retained as references in the private encyclopedia; an open licence is not assumed.", "原件流程列“杀青”，分项却解释为室内摊青和日光萎凋，存在术语冲突。只记录公告所述版本，不能据此判定茶类或拼成通用工艺。": "The original process lists 'heat-fixing', but the detailed explanation describes indoor spreading and sun-withering, creating a terminology conflict. Only the announcement's version is recorded; it cannot be used to determine the tea category or assemble a generic process.", "半球形包种等技术经过长期调整形成自身风格。讨论交流需同时记录引种、制法、市场和本地创新，不能只用一次携苗故事解释全部。": "Techniques such as hemispherical Baozhong developed their own styles through prolonged adjustment. Discussion of exchange needs to cover plant introductions, processing, markets and local innovation, rather than explaining everything through one story of carrying seedlings.", "无性系，小乔木型、中叶类；芽叶肥壮、黄绿、茸毛多。研究院简介强调红茶和白茶适制性，GI标准另规定其绿茶与红茶产品体系。": "Clonal, small-tree form, medium-leaf; robust, yellow-green, densely downy buds and leaves. The institute's introduction emphasises suitability for black and white tea, while the GI standard separately specifies its green- and black-tea product system.", "已核专属产品定义主链及清香/浓香分支；官方PDF直接入口失效，详细加工引用GB/T35863及地方揉烘程序本轮未全核。": "The dedicated product definition's main sequence and fresh-/strong-aroma branches were verified. The direct official PDF entry is unavailable, and this round did not fully verify the detailed processing reference GB/T35863 or local rolling-and-drying procedures.", "茶宠在这一案例里兼具礼品和角色纪念物身份，参与线上角色文化与线下茶体验的连接；这是当代设计，不应被包装成古代固有造型。": "In this case, the tea pet is both a gift and a character keepsake, connecting online character culture with offline tea experiences. This is contemporary design and should not be packaged as an ancient, established form.", "1901年劳工迁移法、1905年劳工问题材料、1906年阿萨姆劳工调查报告的档案目录；目录不能代替全文或量化伤亡证据。": "Archive catalogue entries for the 1901 labour-emigration law, 1905 labour-issue material and the 1906 Assam Labour Enquiry Report. Catalogue entries cannot replace full texts or quantitative evidence of casualties.", "已读网页全文，使用具体生产者的现代经历、工艺传习与研学事例。没有采纳未经核验的古代种茶连续性、健康疗效或营养倍数宣传。": "The full webpage was read. Uses specific producers' modern experiences, craft transmission and study-visit examples. Unverified claims of uninterrupted ancient cultivation, health effects or nutritional multiples were not adopted.", "unknown; 镜像标网友分享，未确认开放许可。PDF和渲染页仅作内部取证，不作为茶样照片，不建议公开转发整本标准。": "unknown; the mirror labels the material as user-shared, and no open licence was confirmed. The PDF and rendered pages are for internal evidence only, not tea-sample photographs. Public redistribution of the entire standard is not recommended.", "未获得可核对的新准确实物图。未把通用商品索引、其他产地茶及茶园图作为完成。检察院旧页被误复读，已记录且未再次下载原图。": "No new, accurately attributable physical-tea image was obtained. Generic product indexes, teas from other origins and tea-garden images were not counted as completion. An old procuratorate page was inadvertently reread; this was recorded, and its original images were not downloaded again.", "干茶：细、圆、紧、直，嫩绿色并显毫；汤色：嫩绿色，明亮；香气：香高且持久；滋味：鲜爽，带回甘；叶底：嫩绿、匀整而明亮": "Dry-leaf appearance: fine, rounded, tight and straight, tender green with visible down. Liquor colour: tender green and bright. Aroma: high and lasting. Taste: fresh and brisk, with a sweet aftertaste. Infused leaves: tender green, uniform and bright.", "商营非遗美食平台对品牌生产的记述；未取得厂内SOP，不代表传统手工竹叶青全体。网络下载失败，本轮通过web正文读取。": "A commercial heritage-food platform's account of branded production. The factory's SOP was not obtained, and the account does not represent all traditional handcrafted Zhuyeqing. Network downloading failed; the body text was read through Web this round.", "公开专题名称为开化龙顶；图集标题明确标注“开化龙顶干茶”。已查看图像，确认实际展示茶叶样品，而非茶园、茶具或外包装。": "The public feature is titled Kaihua Longding, and the gallery title explicitly labels the image 'Kaihua Longding Dry Tea'. The image was viewed and confirmed to show an actual tea sample, not a tea garden, teaware or outer packaging.", "公开专题名称为午子仙毫；图集标题明确标注“午子仙毫干茶”。已查看图像，确认实际展示茶叶样品，而非茶园、茶具或外包装。": "The public feature is titled Wuzi Xianhao, and the gallery title explicitly labels the image 'Wuzi Xianhao Dry Tea'. The image was viewed and confirmed to show an actual tea sample, not a tea garden, teaware or outer packaging.", "公开专题名称为敬亭绿雪；图集标题明确标注“敬亭绿雪干茶”。已查看图像，确认实际展示茶叶样品，而非茶园、茶具或外包装。": "The public feature is titled Jingting Lüxue, and the gallery title explicitly labels the image 'Jingting Lüxue Dry Tea'. The image was viewed and confirmed to show an actual tea sample, not a tea garden, teaware or outer packaging.", "公开专题名称为蒙顶黄芽；图集标题明确标注“蒙顶黄芽干茶”。已查看图像，确认实际展示茶叶样品，而非茶园、茶具或外包装。": "The public feature is titled Mengding Huangya, and the gallery title explicitly labels the image 'Mengding Huangya Dry Tea'. The image was viewed and confirmed to show an actual tea sample, not a tea garden, teaware or outer packaging.", "公开专题名称为武夷水仙；图集标题明确标注“武夷水仙干茶”。已查看图像，确认实际展示茶叶样品，而非茶园、茶具或外包装。": "The public feature is titled Wuyi Shuixian, and the gallery title explicitly labels the image 'Wuyi Shuixian Dry Tea'. The image was viewed and confirmed to show an actual tea sample, not a tea garden, teaware or outer packaging.", "公开专题名称为永春佛手；图集标题明确标注“永春佛手干茶”。已查看图像，确认实际展示茶叶样品，而非茶园、茶具或外包装。": "The public feature is titled Yongchun Foshou, and the gallery title explicitly labels the image 'Yongchun Foshou Dry Tea'. The image was viewed and confirmed to show an actual tea sample, not a tea garden, teaware or outer packaging.", "公开专题名称为文山包种；图集标题明确标注“文山包种茶样”。已查看图像，确认实际展示茶叶样品，而非茶园、茶具或外包装。": "The public feature is titled Wenshan Baozhong, and the gallery title explicitly labels the image 'Wenshan Baozhong Tea Sample'. The image was viewed and confirmed to show an actual tea sample, not a tea garden, teaware or outer packaging.", "公开专题名称为坦洋工夫；图集标题明确标注“坦洋工夫干茶”。已查看图像，确认实际展示茶叶样品，而非茶园、茶具或外包装。": "The public feature is titled Tanyang Gongfu, and the gallery title explicitly labels the image 'Tanyang Gongfu Dry Tea'. The image was viewed and confirmed to show an actual tea sample, not a tea garden, teaware or outer packaging.", "公开专题名称为英德红茶；图集标题明确标注“英德红茶干茶”。已查看图像，确认实际展示茶叶样品，而非茶园、茶具或外包装。": "The public feature is titled Yingde Black Tea, and the gallery title explicitly labels the image 'Yingde Black Tea Dry Leaves'. The image was viewed and confirmed to show an actual tea sample, not a tea garden, teaware or outer packaging.", "外形：紧细圆直，匀整，黑褐或黑，油润，净；汤色：深红明亮；香气：陈香纯正；滋味：陈、醇厚；叶底：褐或黑褐，细嫩柔软。": "Dry-leaf appearance: tight, slender, rounded and straight, uniform, dark brown or black, glossy and clean. Liquor colour: deep red and bright. Aroma: clean aged fragrance. Taste: aged, rich and mellow. Infused leaves: brown or dark brown, fine, tender and soft.", "干茶：芽叶相连，似兰花自然舒展，翠绿鲜活；汤色：浅绿明亮；香气：兰香幽雅，香高持久；滋味：醇浓鲜爽；叶底：嫩绿匀齐。": "Dry-leaf appearance: connected buds and leaves, naturally extended like orchids, vivid green and lively. Liquor colour: bright pale green. Aroma: elegant orchid fragrance, high and lasting. Taste: mellow, rich, fresh and brisk. Infused leaves: tender green and evenly sized.", "茶区内土壤主要为砂质红、黄土壤及其变种，土质疏松、肥沃、微带酸性，pH值4.5～6.5，土层深≥1米，排灌条件良好。": "Soils in the tea area are mainly sandy red and yellow soils and their variants, loose, fertile and slightly acidic, with a pH of 4.5–6.5, a depth ≥1 metre and good irrigation and drainage.", "浙江省桐庐县行政范围内的新合乡、钟山乡、百江镇、合村乡、分水镇、瑶琳镇、横村镇、富春江镇、风川镇等9个乡镇59个村。": "A total of 59 villages in nine towns and townships within Tonglu County, Zhejiang Province: Xinhe, Zhongshan, Baijiang, Hecun, Fenshui, Yaolin, Hengcun, Fuchunjiang and Fengchuan.", "“花卷形，翡翠色，甘爽味”。外形呈花卷形、色泽翠绿油润；汤色杏绿明亮，香气清高持久，滋味醇厚甘爽，叶底嫩匀成朵绿亮。": "'Flower-coil form, jade-green colour, sweet and brisk taste.' Flower-coil-shaped leaves, vivid green and glossy; bright apricot-green liquor; a high, lasting fresh aroma; a rich, mellow, sweet and brisk taste; and tender, uniform, clustered, bright green infused leaves.", "展商产品页明确写明永福高山茶属于台式乌龙茶，种植于福建漳平永福茶区，图为该产品主图组中的干茶与茶汤实拍；已目视核验。": "The exhibitor's product page explicitly identifies Yongfu High-Mountain Tea as Taiwanese-style oolong grown in Yongfu, Zhangping, Fujian. The image is an actual dry-tea and liquor photograph in the product's main image group and was visually checked.", "黎川把白茶带入农民丰收节、农产品展销和地方特色农业展示。合作社连接采茶劳动、加工技术与村集体收益，构成当代茶乡生活。": "Lichuan brings white tea into farmers' harvest festivals, agricultural-product sales events and local specialty-agriculture displays. Cooperatives connect tea-picking labour, processing skills and village collective income, forming contemporary tea-growing life.", "干茶外形：条索紧细圆直，翠绿，显毫、完整匀净；汤色：嫩绿明亮；香气：清香或豆香、栗香高长；滋味：鲜醇；叶底：嫩绿明亮": "Dry-leaf appearance: tight, slender, rounded and straight strips, vivid green with visible down, intact, uniform and clean. Liquor colour: bright tender green. Aroma: high, lasting fresh, bean or chestnut notes. Taste: fresh and mellow. Infused leaves: bright tender green.", "\"九宫山茶\" 采茶 文化 -site:thetea.app -site:ycdcn.cn -filetype:pdf": "\"Jiugongshan Tea\" tea picking culture -site:thetea.app -site:ycdcn.cn -filetype:pdf", "长沙的茶文化展示结合金井采茶、传统制茶和铜官窑茶器。博物馆活动与茶园体验让饮茶器物、茶乡劳动和城市公众教育相互连接。": "Changsha's tea-culture displays combine Jinjing tea picking, traditional processing and Tongguan kiln teaware. Museum activities and tea-garden experiences connect drinking vessels, tea-country labour and urban public education.", "PDF第3416—3418页，兴业茶加工章节。仅把原文明确列出的流程结构化；流程节点不等于完整设备参数或生产SOP。": "PDF pages 3416–3418, the Xingye Tea processing section. Only explicitly listed processes are structured; process nodes are not complete equipment parameters or production SOPs.", "公开专题名称为常山银毫；图集标题明确标注“常山银毫干茶”。已查看图像，确认实际展示茶叶样品，而非茶园、茶具或外包装。": "The public feature is titled Changshan Yinhao, and the gallery title explicitly labels the image 'Changshan Yinhao Dry Tea'. The image was viewed and confirmed to show an actual tea sample, not a tea garden, teaware or outer packaging.", "干茶：似螺似眉，茸毫披露，匀净嫩绿；汤色：嫩绿明亮；香气：清香持久；滋味：鲜嫩爽口；叶底：幼嫩成朵，嫩绿明亮，匀齐。": "Dry-leaf appearance: resembling spirals or eyebrows, covered with down, uniform, clean and tender green. Liquor colour: bright tender green. Aroma: lasting and fresh. Taste: tender, fresh and refreshing. Infused leaves: delicate clustered shoots, tender green, bright and evenly sized.", "东白山高山茶园与东阳茶业研究形成地方识别。当地把春芽、龙井、毛峰等纳入同一东白系列，体现地域品牌内多种制茶形态并行。": "High-mountain tea gardens on Dongbai Mountain and tea research in Dongyang create local recognition. Chunya, Longjing, Maofeng and other teas are included in the same Dongbai range, showing multiple processing forms within a regional brand.", "公开专题名称为越红工夫；图集标题明确标注“越红工夫干茶”。已查看图像，确认实际展示茶叶样品，而非茶园、茶具或外包装。": "The public feature is titled Yuehong Gongfu, and the gallery title explicitly labels the image 'Yuehong Gongfu Dry Tea'. The image was viewed and confirmed to show an actual tea sample, not a tea garden, teaware or outer packaging.", "公开专题名称为重庆沱茶；图集标题明确标注“重庆沱茶干茶”。已查看图像，确认实际展示茶叶样品，而非茶园、茶具或外包装。": "The public feature is titled Chongqing Tuocha, and the gallery title explicitly labels the image 'Chongqing Tuocha Dry Tea'. The image was viewed and confirmed to show an actual tea sample, not a tea garden, teaware or outer packaging.", "公开专题名称为高桥银峰；图集标题明确标注“高桥银锋干茶”。已查看图像，确认实际展示茶叶样品，而非茶园、茶具或外包装。": "The public feature is titled Gaoqiao Yinfeng, and the gallery title explicitly labels the image 'Gaoqiao Yinfeng Dry Tea', using a different Chinese character for feng. The image was viewed and confirmed to show an actual tea sample, not a tea garden, teaware or outer packaging.", "公开专题名称为雁荡毛峰；图集标题明确标注“雁荡毛峰干茶”。已查看图像，确认实际展示茶叶样品，而非茶园、茶具或外包装。": "The public feature is titled Yandang Maofeng, and the gallery title explicitly labels the image 'Yandang Maofeng Dry Tea'. The image was viewed and confirmed to show an actual tea sample, not a tea garden, teaware or outer packaging.", "第6.2条明确以毛茶结束初制；后续精制另列，非全部成箱商品的单一四步链。仅保存2019文件路线，现行效力未独立核实。": "Clause 6.2 explicitly ends primary processing at primary tea; subsequent refining is listed separately. It is not a single four-step chain for every boxed commercial product. Only the route in the 2019 document is retained; its current validity has not been independently verified.", "旧文四步与该版定义一致；“在小种技术基础上”涉及创制史，本轮定义并不核定该历史归属。标准范围与市场俗称须分别陈述。 ": "The old text's four steps match this edition's definition. 'Based on Xiaozhong techniques' concerns creation history, which the definition checked this round does not establish. The standard's scope and common market usage must be stated separately.", "熟茶可参考黑茶沸水冲泡方法。生茶按原料嫩度、压制程度及年份调整温度与出汤；本通用条目不给所有山头和年份套用统一秒数。": "Ripe Pu'er can follow the boiling-water brewing reference for dark tea. For raw Pu'er, adjust temperature and infusion release according to material tenderness, compression and age. This general entry does not impose a uniform number of seconds on every mountain origin and vintage.", "UNESCO记录现存绿、黄、黑、白、乌龙和红茶传统，说明今天的多样性；这个名单不能反过来证明某一年六类已经同时定型。": "UNESCO records living traditions of green, yellow, dark, white, oolong and black tea, showing today's diversity. This list cannot retrospectively prove that all six categories had taken their current form simultaneously in a particular year.", "Roberta C. Lawson和Mary McLaren的茶叶容袋专利，明确提出让一杯茶单独冲泡、减少剩茶浪费。": "Roberta C. Lawson and Mary McLaren's tea-container patent explicitly proposed brewing one cup separately to reduce leftover-tea waste.", "已读正文；用于烘青绿茶身份及杀青、做形、烘干的概要；细分手工与机械流程另据国家知识产权局附件，不把历史整理冒充原典。": "The body text was read. Used for the hot-air-dried green-tea identity and an overview of heat-fixing, shaping and drying. Detailed hand and machine routes are separately based on the CNIPA attachment; historical compilations are not presented as original historical texts.", "读到公开镜像的标准原文预览；不是直接访问全国团体标准平台全文，页眉标准号存在排版混用，引用以封面及正文第4部分为准。": "The original-standard preview on a public mirror was read; this was not direct full-text access through the National Group Standards Platform. The page headers mix standard numbers in their formatting; citations follow the cover and Part 4 of the body.", "企业馆陈述的半烘炒条形绿茶版本，不把品牌历史的自述当已核史实。Web返回完整正文；普通本地请求TLS EOF未下载。": "The enterprise museum's account of a partly baked, partly pan-fired strip-shaped green-tea version. The brand's self-reported history is not treated as verified fact. Web returned the complete text; a normal local request encountered TLS EOF and did not download it.", "全文已读。采访海阳市步鹤山茶果专业合作社张志刚；仅明确手工炒制高温、时长和鲜干比，未列完整工序，保存为局部工艺背景。": "The full text was read. The interview is with Zhang Zhigang of Haiyang Buheshan Tea and Fruit Professional Cooperative. It specifies only the high temperature, duration and fresh-to-dry ratio of hand pan-firing, without a complete sequence, so it is retained as partial processing context.", "新增国家级展会原始报道两图只有展台及封闭礼盒；2020图集为枝上鲜叶；生产者与商品类别可核，但无符合要求的成品像素。": "Two images in a newly found original national trade-show report show only a stand and sealed gift boxes. The 2020 gallery shows fresh leaves on branches. The producer and product category can be verified, but there are no qualifying finished-tea pixels.", "干茶：芽叶肥壮，嫩绿且显毫；汤色：嫩绿、清亮；香气：嫩鲜，香气高且持久；滋味：鲜醇、甘爽；叶底：嫩匀成朵，绿色明亮": "Dry-leaf appearance: robust buds and leaves, tender green with visible down. Liquor colour: tender green, clear and bright. Aroma: tender and fresh, high and lasting. Taste: fresh, mellow, sweet and brisk. Infused leaves: tender, uniform clustered shoots, green and bright.", "干茶：紧细挺直，绿润，匀齐、净；汤色：嫩绿、明亮；香气：清香较高、尚持久；滋味：鲜醇、回甜；叶底：嫩绿、明亮，匀齐": "Dry-leaf appearance: tight, slender and straight, lustrous green, uniform and clean. Liquor colour: tender green and bright. Aroma: relatively high and reasonably lasting freshness. Taste: fresh and mellow, with returning sweetness. Infused leaves: tender green, bright and evenly sized.", "干茶：芽叶相连，形似兰花，呈兰草色；汤色：绿、明亮；香气：清香持久，兰花香明显；滋味：鲜醇、爽口；叶底：绿亮，成朵": "Dry-leaf appearance: connected buds and leaves, orchid-shaped and orchid-green. Liquor colour: green and bright. Aroma: lasting freshness with a distinct orchid note. Taste: fresh, mellow and refreshing. Infused leaves: bright green, in clusters.", "铁观音制作技艺于2008年列入国家级非遗名录；魏蔭、王士諒的得名说保留为不同民间版本，不据其中一说裁定唯一创始人。": "Tieguanyin production techniques entered the national intangible-cultural-heritage list in 2008. The naming accounts associated with Wei Yin and Wang Shiliang remain separate folk versions; neither is used to determine a sole founder.", "以云南大叶种原料为基础，萎凋、揉捻、发酵和干燥等工序的衔接使鲜叶成为红茶，产业史可沿原料基地、工厂和外销通道展开。": "Using Yunnan large-leaf material, the linked stages of withering, rolling, oxidation and drying turn fresh leaves into black tea. Its industrial history can be traced through raw-material bases, factories and export routes.", "保护区范围内海拔300～800m。以板页岩风化为主形成的土壤呈红黑色，pH值4.5～6.5，有机质含量2.8%以上": "Within the protected area, elevation is 300–800 m. Soil formed mainly from weathered slate and shale is reddish-black, with a pH of 4.5–6.5 and organic matter content at least 2.8%.", "茶指南原页为天目湖白茶独立条目，明确产地为江苏常州，天目湖所属地区；主图与文内具名图注相同，逐图可见真实盘装干茶。": "The original Tea Guide page is a dedicated Tianmu Lake White Tea entry and explicitly identifies Changzhou, Jiangsu, where Tianmu Lake is located, as the origin. The main image matches the named caption in the text, and each image shows actual dry tea on a plate.", "清明至谷雨间，天亮前开始，日出前结束。精选早春细嫩一芽一叶，指甲掐断，去外叶留嫩心，不采雨水、紫色、对夹、虫食叶。": "Between Qingming and Grain Rain, begin before dawn and finish before sunrise. Select delicate early-spring shoots of one bud and one leaf, pinch off with the fingernails, remove outer leaves and retain the tender centre. Do not pick rain-wet, purple, paired dormant or insect-eaten leaves.", "1.成熟度。新梢中开面，标准芽叶。2.采摘标准。新梢形成驻芽，采三、四叶。3.采摘季别。春茶、夏茶、秋茶、秋露茶。": "1. Maturity. New shoots at a moderately open-leaf stage, with standard buds and leaves. 2. Picking standard. Once the new shoot forms a dormant terminal bud, pick three or four leaves. 3. Picking seasons. Spring tea, summer tea, autumn tea and autumn-dew tea.", "八仙之名联系地方山名与选育经历；当代茶人返乡传授加工、审评技艺，并拓展海外茶文化交流，体现闽粤交界茶乡的代际传承。": "The Baxian name connects local mountain names with selection and breeding experience. Contemporary tea practitioners return home to teach processing and evaluation, and expand overseas tea-culture exchanges, reflecting intergenerational transmission in the Fujian–Guangdong border tea country.", "链板烘干采用初烘、摊凉回潮、足火；一级以上原料另可采用烘焙提香机，原条包括贮存后提香。两设备方案分列，不拼接参数。": "Chain-plate drying comprises initial drying, cooling and moisture equilibration, and final drying. For first-grade and higher material, a roasting and aroma-enhancement machine is an alternative; the original clause includes aroma enhancement after storage. The two equipment options are listed separately without mixing parameters.", "干茶外形：条形或颗粒紧结、匀整，墨绿，缀有金花；汤色：黄绿明亮；香气：桂花香气浓郁持久；滋味：醇厚；叶底：黄绿明亮": "Dry-leaf appearance: tight, uniform strips or pellets, dark green with golden flowers. Liquor colour: bright yellow-green. Aroma: rich, lasting osmanthus fragrance. Taste: rich and mellow. Infused leaves: bright yellow-green.", "融水好门户图文转载页明确广西融水大苗山红茶品鉴会，图说对应汤色之美，图片有融水好门户水印；主体为茶荷中叶底和茶汤。": "The Rongshui Hao Menhu illustrated republication explicitly identifies a tasting of Damiaoshan Black Tea in Rongshui, Guangxi. The caption corresponds to the beauty of the liquor colour, and the image bears a Rongshui Hao Menhu watermark. Its subject is infused leaves and liquor in tea presentation vessels.", "五峰土家茶乡以制茶谚语传授火候与动作。湖北茶博馆、师徒传艺和茶园采摘体验，使采花毛尖的手工经验与当地文化展示相连。": "Wufeng's Tujia tea communities use tea-making proverbs to pass on heat control and hand movements. The Hubei Tea Museum, master–apprentice teaching and garden-picking experiences link Caihua Maojian's handcrafting experience with local cultural displays.", "所载初制从鲜叶摊青、杀青开始，随后揉制与烘炒干燥，经过车色、分筛成为成品；不同品种、等级和带水状态的鲜叶分开加工。": "The recorded primary process begins with spreading and heat-fixing fresh leaves, followed by rolling and combined baking/pan-drying, then polishing and screening into finished tea. Fresh leaves of different cultivars, grades and surface-moisture conditions are processed separately.", "茶文化节、跨地区推介及夏秋鲜叶利用，是该茶现代形成与推广的重要背景，适合以产业创新史讲述，不需要附会古代贡茶起源。": "Tea-culture festivals, cross-regional promotion and use of summer and autumn fresh leaves are important contexts for this tea's modern development and promotion. Its story is appropriately told as industrial innovation, without attaching an ancient tribute-tea origin.", "地方志技艺条记载采摘、杀青、揉捻、烘焙、理条提毫及再次烘焙。现按索引可读顺序收录，不补写尚未核到原件的温度、时间。": "The local-gazetteer craft entry records picking, heat-fixing, rolling, roasting, straightening and bringing out the down, and further roasting. It is included in the order readable in the index, without adding temperatures or times not yet checked against the original.", "商家公开商品图；单图作者及转载授权未披露，未取得独立再传播许可。保留原图与来源作私有百科资料参照，不推定开放授权。": "A merchant's public product image. The individual photographer and republication permission are not disclosed, and no separate redistribution licence was obtained. The original image and source are retained as references in the private encyclopedia; an open licence is not assumed.", "金色比例小于30%，抱折卷曲如钩、匀整匀净，绿翠偶见金色；翠绿、柔亮；高鲜、持久；醇鲜；叶绿、偶现玉白，嫩匀明亮。": "Gold accounts for less than 30%; folded and curled like hooks, uniform and clean, vivid green with occasional gold. Vivid-green liquor with a soft brightness. High, fresh, lasting aroma. Mellow, fresh taste. Green infused leaves, occasionally jade-white, tender, uniform and bright.", "干茶外形：条索卷曲、紧结、匀整；翠绿到墨绿；汤色：嫩绿明亮到黄绿明亮，不浑浊；滋味：浓醇；叶底：嫩绿明亮到黄绿明亮": "Dry-leaf appearance: curled, tight, uniform strips, vivid green to dark green. Liquor colour: bright tender green to bright yellow-green, without cloudiness. Taste: rich and mellow. Infused leaves: bright tender green to bright yellow-green.", "干茶外形：扁直匀齐，色泽绿润；汤色：原文为“淡绿清流”；香气：栗香浓郁持久；滋味：鲜醇味甘，耐冲泡；叶底：嫩绿明亮": "Dry-leaf appearance: flat, straight and uniform, lustrous green. Liquor colour: the original says 'pale green, clear flowing'. Aroma: rich, lasting chestnut notes. Taste: fresh, mellow and sweet, enduring over repeated infusions. Infused leaves: bright tender green.", "由安吉地方群体品种中的白化变异选育。品种与安吉白茶成品名称分层；在别处种植这一品种，并不自动取得安吉地域产品身份。": "Selected from an albino mutation in a local Anji population. The cultivar and the finished-product name Anji White Tea are separate levels; planting this cultivar elsewhere does not automatically confer Anji regional-product identity.", "可用茶杯或盖碗，90℃以上为一类常见参考；芽茶、叶茶以及陈放后的压制茶应分别调整出汤，不使用单一参数覆盖全部白茶。": "A cup or gaiwan may be used, with water at 90°C or higher as one common reference. Adjust infusion release separately for bud teas, leaf teas and aged compressed teas; one set of parameters should not cover all white tea.", "NHS现行建议为每天咖啡因不超过200 mg，并注意婴儿是否烦躁或睡眠受影响；婴儿未满6个月时尤其应注意减少摄入。": "Current NHS advice is no more than 200 mg caffeine a day, while watching for infant fussiness or disrupted sleep. Reducing intake deserves particular attention when the infant is under 6 months old.", "哺乳期咖啡因建议、乳汁暴露、婴儿反应差异，以及茶类和浸泡时间造成的含量变化。页面最近审阅日期2026-05-15。": "Caffeine advice during breastfeeding, exposure through milk, differences in infant response, and caffeine-content variation caused by tea type and steeping time. The page was last reviewed on 2026-05-15.", "本轮仍未取得南川大树茶绿茶实物图。碧玉龙芽绿茶身份已有新原始获奖名单佐证，厂家页返回空内容；可见媒体图为采摘场景。": "No physical green-tea image of Nanchuan Large-Tree Tea was obtained this round. A new original award list supports Biyu Longya's green-tea identity, but the manufacturer's page returns empty content. Visible media images show picking scenes.", "鲜叶采回后还要拣剔、摊放，再经杀青揉捻和干燥。采摘与拣选投入构成产业的前端，手工外形加工不能省略为单一“炒茶”。": "After picking, fresh leaves still require sorting and spreading, followed by heat-fixing, rolling and drying. Picking and selection are the industry's front end, and hand shaping cannot be reduced to a single generic 'tea-frying' operation.", "干茶：紧卷多毫，嫩绿润泽；汤色：碧清微黄、清澈明亮；香气：馥郁、鲜嫩；滋味：鲜爽浓郁，回甜；叶底：嫩芽秀丽匀整。": "Dry-leaf appearance: tightly curled with abundant down, tender green and lustrous. Liquor colour: clear jade-green with a slight yellow tint, clear and bright. Aroma: rich, fresh and tender. Taste: fresh, brisk and rich, with returning sweetness. Infused leaves: elegant, uniform tender buds.", "公开专题名称为白牡丹；图集标题明确标注“白牡丹干茶”。已查看图像，确认实际展示茶叶样品，而非茶园、茶具或外包装。": "The public feature is titled Bai Mudan, and the gallery title explicitly labels the image 'Bai Mudan Dry Tea'. The image was viewed and confirmed to show an actual tea sample, not a tea garden, teaware or outer packaging.", "公开专题名称为白鸡冠；图集标题明确标注“白鸡冠干茶”。已查看图像，确认实际展示茶叶样品，而非茶园、茶具或外包装。": "The public feature is titled Baijiguan, and the gallery title explicitly labels the image 'Baijiguan Dry Tea'. The image was viewed and confirmed to show an actual tea sample, not a tea garden, teaware or outer packaging.", "公开专题名称为金骏眉；图集标题明确标注“金骏眉干茶”。已查看图像，确认实际展示茶叶样品，而非茶园、茶具或外包装。": "The public feature is titled Jinjunmei, and the gallery title explicitly labels the image 'Jinjunmei Dry Tea'. The image was viewed and confirmed to show an actual tea sample, not a tea garden, teaware or outer packaging.", "干茶外形：紧卷匀壮、绿润；汤色：绿而明亮；香气：高爽，带橄榄风味；滋味：浓厚，初尝稍苦涩而后甘甜醇和；叶底：绿嫩": "Dry-leaf appearance: tightly curled, uniformly robust and lustrous green. Liquor colour: green and bright. Aroma: high and brisk, with olive-like notes. Taste: rich and full, initially slightly bitter and astringent, then sweet, mild and mellow. Infused leaves: green and tender.", "选择保护区范围内海拔200m以上，土壤深厚的红壤或黄壤种植，土壤pH值5.5～6.5，土壤有机质含量＞1.0%。": "Plant within the protected area at 200 m elevation or higher in deep red or yellow soil, with a pH of 5.5–6.5 and soil organic matter content >1.0%.", "古茶居原页明确转载德凤茶业，正文说明德宏德昂族酸茶及德凤规范化条形酸茶工艺；配图带德凤茶业标记，展示成品及茶汤。": "The original Guchaju page explicitly republishes Defeng Tea Industry material. The body discusses De'ang sour tea in Dehong and Defeng's standardised strip-shaped sour-tea process. The illustrations bear the Defeng Tea Industry mark and show finished tea and liquor.", "玉山古茶场集交易场所、管理建筑与祭茶神空间于一体。赶茶场、春秋祭祀、迎龙虎大旗和戏曲展演延续磐安茶乡的社区记忆。": "Yushan Ancient Tea Market combines trading space, administrative buildings and a place for worshipping the tea deity. Tea-market gatherings, spring and autumn rites, dragon-and-tiger banner processions and opera performances continue the community memory of Pan'an's tea country.", "已读2022年协会原技术草案与现代茶厂报道，确认现代乌龙流程；古代贡茶人物传闻未获得足以独立编写情节的一手原文。": "The association's original 2022 technical draft and modern tea-factory reporting were read, confirming a modern oolong process. Ancient tribute-tea anecdotes about individuals lacked original primary text sufficient to write an independent narrative.", "土壤类型为黄棕砂壤土，土壤pH值5～6.5。使用无污染的天然降水，少量使用溪流河水。光照好、土壤肥沃，环境优良。": "Soil is yellow-brown sandy loam with a pH of 5–6.5. Unpolluted natural rainfall is used, supplemented by small amounts of stream and river water. Good sunlight, fertile soil and excellent environmental conditions.", "干茶：条索细秀圆直，翠绿油润显毫；汤色：嫩绿明亮；香气：嫩栗香高长；滋味：鲜醇爽口回甘；叶底：细嫩匀齐，翠绿明亮": "Dry-leaf appearance: slender, elegant, rounded and straight strips, vivid green and glossy with visible down. Liquor colour: bright tender green. Aroma: high, lasting tender chestnut notes. Taste: fresh, mellow and refreshing, with a sweet aftertaste. Infused leaves: fine, tender, evenly sized, vivid green and bright.", "桂林漓江茶厂官网听装云鼎龙脊红茶商品页直接配图，瓶签和标题一致；厂址及公司介绍明确桂林龙胜龙脊镇生产与种植基地。": "A direct image on Guilin Lijiang Tea Factory's official product page for tinned Yunding Longji Black Tea; the tin label matches the title. The factory address and company introduction explicitly identify production and cultivation bases in Longji Town, Longsheng, Guilin.", "公开专题名称为望海茶；图集标题明确标注“望海茶干茶”。已查看图像，确认实际展示茶叶样品，而非茶园、茶具或外包装。": "The public feature is titled Wanghai Tea, and the gallery title explicitly labels the image 'Wanghai Tea Dry Leaves'. The image was viewed and confirmed to show an actual tea sample, not a tea garden, teaware or outer packaging.", "干茶外形：盘花卷曲，紧结匀净，起霜、白中隐绿；汤色：黄明；香气：浓爽；滋味：醇厚；叶底：嫩黄、完整成朵，芽峰显露": "Dry-leaf appearance: coiled, flower-like curls, tight, uniform and clean, with a frosted surface, white with a concealed green cast. Liquor colour: bright yellow. Aroma: rich and brisk. Taste: rich and mellow. Infused leaves: tender yellow, intact clusters with visible bud tips.", "公开专题名称为米砖茶；图集标题明确标注“米砖茶干茶”。已查看图像，确认实际展示茶叶样品，而非茶园、茶具或外包装。": "The public feature is titled Rice-Brick Tea, and the gallery title explicitly labels the image 'Rice-Brick Tea Dry Leaves'. The image was viewed and confirmed to show an actual tea sample, not a tea garden, teaware or outer packaging.", "干茶外形：紧实，尚匀整、有嫩茎、黄绿稍润；汤色：黄绿明亮；香气：清香持久；滋味：浓醇鲜爽；叶底：尚嫩匀、黄绿尚亮": "Dry-leaf appearance: firm, reasonably uniform, with tender stems, yellow-green and slightly lustrous. Liquor colour: bright yellow-green. Aroma: lasting and fresh. Taste: rich, mellow, fresh and brisk. Infused leaves: reasonably tender and uniform, yellow-green and reasonably bright.", "未把部分工艺描述伪填为完整profile.process；新论文材料段索引可作后续原文取证线索，尚未取得PDF。": "Partial processing descriptions have not been falsely filled as a complete profile.process. The indexed materials section of a new paper may provide a lead for later original-text evidence; the PDF has not yet been obtained.", "原料与仁化红山镇黄岭嶂的白毛茶资源相联系。白毛茶之名并不表示成茶属于六大茶类中的白茶，成茶类别须按实际工艺区分。": "The raw material is associated with white-haired tea resources at Huanglingzhang in Hongshan Town, Renhua. The name White-Hair Tea does not mean that the finished tea belongs to the white-tea category among the six basic categories; classification depends on actual processing.", "干茶外形：较南茶硕壮重实，色泽墨绿油润；汤色：黄绿较南茶明亮；香气：栗香浓郁高长；滋味：鲜醇爽口；叶底：黄绿匀亮": "Dry-leaf appearance: larger, more robust and weightier than southern tea, dark green and glossy. Liquor colour: yellow-green and brighter than southern tea. Aroma: rich, high and lasting chestnut notes. Taste: fresh, mellow and refreshing. Infused leaves: yellow-green, uniform and bright.", "干茶外形：翠绿纤毫；冲泡时芽尖向上、呈花簇状；汤色：清澈；香气：开汤清香持久；滋味：原文兼述甘醇、鲜淳清爽与醇厚": "Dry-leaf appearance: vivid green with fine down; during brewing, the bud tips point upwards in flower-like clusters. Liquor colour: clear. Aroma: lasting freshness after brewing. Taste: the original variously describes it as sweet and mellow, fresh, mellow and brisk, and rich and mellow.", "以下据保护公告转载，待核原件：摊青杀青后摊凉去杂，揉捻、初烘，再经滚炒与提香；各段之间注意摊凉，成茶精拣并去末。": "The following is based on a republication of the protection announcement, pending verification of the original: after spreading and heat-fixing, cool and remove impurities, then roll and initially dry, followed by drum-frying and aroma enhancement. Cool between stages, then finely sort the finished tea and remove dust.", "这是一种展览层面的概述。具体语言的借词年代、中介语言及音变仍应逐项查证，不能把概述当成覆盖所有词形的无例外规则。": "This is an exhibition-level overview. The borrowing dates, intermediary languages and sound changes of particular languages still require individual verification; the overview is not an exceptionless rule covering every word form.", "覆盖福建、广东、广西、海南、台湾等地的相关产茶区域，乌龙、红、绿、白等茶品并存。不同研究的统计边界可能略有差异。": "Covers relevant tea-producing areas in Fujian, Guangdong, Guangxi, Hainan, Taiwan and elsewhere, with oolong, black, green, white and other teas coexisting. Statistical boundaries may differ slightly between studies.", "这一发现把讨论推进到史前植物利用与栽培。但根系、种植排列和同层陶器，并不能直接告诉我们叶片是食用、药用还是泡饮。": "The discovery advances discussion of prehistoric plant use and cultivation. Roots, planting arrangements and pottery from the same layer, however, do not directly reveal whether the leaves were eaten, used medicinally or brewed.", "US723287A以网眼织物容纳茶叶，使水能够流过而叶片留在袋中。这把家庭壶泡的一部分操作变成可制造的便携产品。": "US723287A encloses tea leaves in a mesh fabric, allowing water through while retaining the leaves. It turns part of the household pot-brewing operation into a manufacturable portable product.", "2022年中国传统制茶技艺及其相关习俗列入UNESCO非遗名录；2023年普洱景迈山古茶林文化景观列入世界遗产。": "In 2022, Traditional Tea Processing Techniques and Associated Social Practices in China entered UNESCO's intangible-cultural-heritage list; in 2023, the Cultural Landscape of Old Tea Forests of Jingmai Mountain in Pu'er became World Heritage.", "文章同时讨论茶馆、移民社群和网络对工夫茶传播的作用。茶宠在这里是部分茶席的附属物，不能推广为全球统一的必备礼仪。": "The article also discusses the role of teahouses, migrant communities and the internet in spreading gongfu tea. Tea pets are accessories on some tea tables here, not a universally required global ritual.", "直接打开章节正文，核名丛由菜茶有性群体选育的关系及铁罗汉、白鸡冠、水金龟名目；不采历史传说、疗效及名丛最早年份。": "The chapter body was opened directly. Verifies the selection of named bushes from seed-propagated Caicha populations and the names Tie Luohan, Baijiguan and Shuijingui. Historical legends, therapeutic claims and earliest dates for named bushes are not adopted.", "将饮用高于65°C的非常热饮料列入IARC第2A组的依据与限定；温度指实际饮用温度，不能据此称普通温度茶饮致癌。": "The basis and limitations of IARC's Group 2A classification for drinking very hot beverages above 65°C. The temperature is the actual drinking temperature; this does not justify describing tea drunk at ordinary temperatures as carcinogenic.", "2022年活动、手捏塑形示范和温感材料茶宠介绍；采用正文发布时间而非URL日期。学生面团练习不视为可淋茶的成品。": "The 2022 event, hand-modelling demonstration and introduction to temperature-sensitive tea-pet materials. Uses the publication date in the body rather than the URL date. Students' dough exercises are not treated as finished objects suitable for pouring tea over.", "数据库中文全文已读；不采页面Year 1954作为登记年；旧认定编号与其他线索待交叉，保留已列的2020登记号。": "The database's complete Chinese text was read. The page's 'Year 1954' is not adopted as a registration year. Older recognition numbers require comparison with other leads; the already listed 2020 registration number is retained.", "本版本对应2015年第11873284号证明商标，产区为平利县。与646登记并列作为具名标准版本，不改GI身份。": "This version corresponds to certification mark No. 11873284 of 2015, with Pingli County as the production area. It is retained alongside the Announcement 646 registration as a named standard version, without changing GI identity.", "现代采访与历史回溯分开；文中1959年论文只展示局部图，未取得全本。未把宣传、古树年龄和起源论断升级为确定史实。": "Modern interviews and historical retrospectives are separated. Only part of the 1959 paper is pictured in the article; the complete document was not obtained. Promotional claims, ancient-tree ages and origin assertions are not upgraded to established historical facts.", "国家非遗项目把当地茶业追溯至唐宋，2008年列入国家级非遗；古代地方茶史与今日标准化产品不宜混为一个创制年份。": "The national heritage project traces local tea production to the Tang and Song periods and entered the national heritage list in 2008. Ancient regional tea history and today's standardised product should not be collapsed into one creation year.", "干茶：紧结、挺直，尚绿润，有毫，尚匀净；汤色：绿、较明；香气：清香或栗香纯正；滋味：浓醇；叶底：绿较明，尚匀齐": "Dry-leaf appearance: tight and straight, reasonably lustrous green, with down, reasonably uniform and clean. Liquor colour: green and relatively clear. Aroma: clean fresh or chestnut notes. Taste: rich and mellow. Infused leaves: green and relatively bright, reasonably evenly sized.", "All About中国茶专栏作者平田公一原文标题顾渚紫笋茶，正文明确浙江长兴，图注大型芽头；逐图可见干茶芽叶。": "The original article by Koichi Hirata in All About's Chinese Tea column is titled Guzhu Zisun Tea and explicitly gives Changxing, Zhejiang in the body. The caption identifies large buds; each image shows dry buds and leaves.", "PDF1369—1371页；只写有原文的五阶段。青锅、辉锅不等于西湖地理身份，不能把大佛龙井自动改名西湖龙井。": "PDF pages 1369–1371; only the five stages supported by the original are recorded. Initial and final pan-firing do not confer West Lake geographical identity; Dafo Longjing cannot automatically be renamed West Lake Longjing.", "干茶外形：条索紧结秀丽，嫩绿油润；汤色：杏绿明亮；香气：清鲜幽雅；滋味：鲜爽浓醇，回味甘爽悠长；叶底：鲜活明亮": "Dry-leaf appearance: tight, elegant strips, tender green and glossy. Liquor colour: bright apricot-green. Aroma: fresh, delicate and elegant. Taste: fresh, brisk, rich and mellow, with a long, sweet, refreshing aftertaste. Infused leaves: lively and bright.", "2025年地标保护要求列霍山金鸡种；2024年加工规程原料范围为单芽至一芽二叶，两份文件的适用条款应分别阅读。": "The 2025 GI protection requirements list Huoshan Jinji. The 2024 processing specification allows material from single buds to one bud with two leaves. The applicable clauses of the two documents should be read separately.", "页面明确黄旦是茶树品种、黄金桂是茶叶商品名。该段存在文字缺漏，仅采用语义完整的干茶色泽，不推补形状或传说缺文。": "The page explicitly distinguishes Huangdan as a tea cultivar and Huangjingui as a commercial tea name. The passage has missing text; only the semantically complete dry-leaf colour is used, without inferring shape or filling gaps in legends.", "农业农村部资料记1952年正式命名“川红”，同时介绍更早的本地红茶加工实践；2014年制作技艺列入四川省非遗。": "Ministry of Agriculture and Rural Affairs material records the formal naming of Chuanhong in 1952 and also describes earlier local black-tea processing. Its production techniques entered Sichuan's heritage list in 2014.", "以山地和丘陵地为主，土壤类型为黄砂土、黄刚土，土层深度在60cm以上；土壤pH呈酸性，土壤酸度4.0～6.5。": "Mainly mountain and hilly land, with yellow sandy soil and firm yellow soil, a soil depth of at least 60 cm, and acidic soil with a pH of 4.0–6.5.", "干茶外形：条索紧结，灰绿带黄；汤色：黄绿明亮；香气：清高而稍带艾香；滋味：浓厚，回甘如新鲜橄榄；叶底：黄绿明亮": "Dry-leaf appearance: tight strips, grey-green with yellow. Liquor colour: bright yellow-green. Aroma: high and fresh, with a slight mugwort note. Taste: rich and full, with a sweet aftertaste like fresh olives. Infused leaves: bright yellow-green.", "干茶外形：条索紧细圆直，翠绿，白毫显露，完整，匀净；汤色：嫩绿明亮；香气：清香高长；滋味：鲜醇；叶底：嫩绿明亮": "Dry-leaf appearance: tight, slender, rounded and straight strips, vivid green with visible white down, intact, uniform and clean. Liquor colour: bright tender green. Aroma: high, lasting and fresh. Taste: fresh and mellow. Infused leaves: bright tender green.", "干茶：外形如兰花，翠绿如玉；汤色：清澈明亮；香气：嫩香高悦持久；滋味：鲜醇甘爽；叶底：叶嫩匀成朵，叶白脉翠鲜亮": "Dry-leaf appearance: orchid-like, vivid green as jade. Liquor colour: clear and bright. Aroma: tender, high, pleasing and lasting. Taste: fresh, mellow, sweet and brisk. Infused leaves: tender, uniform clustered shoots, white blades with vivid green veins, fresh and bright.", "干茶外形：毫心肥壮、叶背密被茸毛，叶色灰绿；汤色：黄亮；香气：毫香显露；滋味：醇爽；叶底：芽心多、叶张肥嫩明亮": "Dry-leaf appearance: robust downy buds, densely hairy leaf undersides and grey-green leaves. Liquor colour: bright yellow. Aroma: prominent downy fragrance. Taste: mellow and brisk. Infused leaves: many bud centres, with plump, tender, bright leaf blades.", "揉捻时间一般为1小时。不加压10分钟→轻压15分钟→松压5分钟→中压10分钟→重压15分钟→松压5分钟→出茶。": "Rolling generally takes 1 hour: no pressure for 10 minutes → light pressure for 15 minutes → released pressure for 5 minutes → medium pressure for 10 minutes → heavy pressure for 15 minutes → released pressure for 5 minutes → discharge.", "公开资料记有淡香草样香气；1957年初制厂产品还以兰花香型受到好评，不能把某一批次香型当作所有越红的固定表现。": "Public material records a light, herbal aroma. Products from the primary-processing factory in 1957 were also praised for an orchid aroma. The aromatic character of a particular batch cannot be treated as a fixed feature of all Yuehong.", "央视网记载其产于横涧李家园茶场，因地处南部山区、成茶外形如眉而得名；本轮不把溧阳的古代茶史直接当作本茶创制史。": "CCTV.com records that it comes from Lijiayuan Tea Farm in Hengjian and is named for its location in the southern mountains and eyebrow-like finished form. This round does not directly treat Liyang's ancient tea history as this tea's creation history.", "干茶外形：紧秀匀称、白毫显露；汤色：嫩绿、清澈明亮；香气：栗香浓郁持久；滋味：鲜爽，耐泡、回甜；叶底：黄绿明亮": "Dry-leaf appearance: tightly and elegantly formed, balanced, with visible white down. Liquor colour: tender green, clear and bright. Aroma: rich, lasting chestnut notes. Taste: fresh and brisk, enduring over repeated infusions, with returning sweetness. Infused leaves: bright yellow-green.", "报告说明“茶马古道”作为现代学术概念在20世纪90年代提出；有的定义侧重茶马互市，有的侧重马帮运茶及文化交流。": "The report explains that the Tea-Horse Road was proposed as a modern scholarly concept in the 1990s. Some definitions emphasise the tea–horse trade, while others emphasise caravan tea transport and cultural exchange.", "小乔木型、大叶类、晚生，芽叶肥壮、茸毛较多，品种志列其适制乌龙、红、绿、白等茶类。品种本身不限定唯一加工类别。": "Small-tree form, large-leaf and late sprouting, with robust, fairly downy buds and leaves. Cultivar literature lists suitability for oolong, black, green, white and other tea categories. The cultivar itself does not prescribe a single processing category.", "印度、锡兰、肯尼亚等产地兴起，种植园与劳工制度重塑供应。蒸汽运输、袋泡设计和机械制茶改变成本、形态与消费节奏。": "Origins such as India, Ceylon and Kenya rose in importance, while plantations and labour systems reshaped supply. Steam transport, tea-bag design and mechanised processing changed costs, product forms and consumption rhythms.", "国博将定稿约置于8世纪70年代前后。重要的不是给它强定一个出版日，而是它使选茶、择器和品饮成为相连的知识体系。": "The National Museum of China places completion roughly around the 770s. The important point is not to force an exact publication day, but that it connected tea selection, vessel choice and tasting into a system of knowledge.", "“茶马古道”概括的是多条、长期变化的道路；不能画成一条固定线路，也不宜只写浪漫马帮而忽略制度、军备和交易利益。": "The Tea-Horse Road encompasses multiple routes that changed over long periods. It cannot be drawn as one fixed line, nor should accounts romanticise caravans while ignoring institutions, military supplies and trading interests.", "茶需求是经济背景之一，不能写成战争的唯一原因，更不能把侵略解释为满足饮茶的必然结果。两次战争各有具体政治进程。": "Tea demand was one economic background factor, not the sole cause of war. Nor should invasion be explained as an inevitable result of satisfying tea consumption. The two wars each had specific political processes.", "避免把小摆件放进滚沸水中翻煮，以免磕碰脆弱细节；不要长期泡在废茶水里追求快速变色。不同材料仍须按实际说明使用。": "Avoid boiling small ornaments in vigorously boiling water, where fragile details may be knocked and damaged. Do not leave them soaking in waste tea for long periods to pursue rapid colour change. Different materials must still be used according to their actual instructions.", "孕期咖啡因总摄入量建议及花草茶证据不足提醒。页面最近审阅日期2026-06-15，审阅日期不当作首次发表日期。": "Advice on total caffeine intake during pregnancy and cautions about insufficient evidence for herbal teas. The page was last reviewed on 2026-06-15; the review date is not treated as the first publication date.", "作者署名地方史考据及当地传说记录；古诗文为转录未校原版，历史判断保留作者归属；不采用疗效、成分世界之最等宣传。": "Bylined local historical research and records of local legends. Ancient poetry and prose are transcribed without comparison to original editions; historical judgements retain attribution to the author. Therapeutic claims and promotional claims of world-leading composition are excluded.", "专家工作站专题3张公开原图正常下载失败；只有未来可正常获得像素时才能核其内容和是否为百丈潭茶，不重复当前连接。": "Normal downloading failed for three public original images in the expert-workstation feature. Their content and whether they depict Baizhangtan Tea can be assessed only if the pixels become normally accessible later. The current failed connection is not retried.", "故宫藏有清代龙井茶实物，展览说明亦提到乾隆所作龙井茶诗。诗与实物可用于贡茶史；十八棵御茶的献母情节另列传说。": "The Palace Museum holds Qing-dynasty Longjing tea, and exhibition notes also mention Qianlong's Longjing tea poems. Poems and physical objects can support tribute-tea history; the story of offering tea from eighteen imperial bushes to his mother is separately labelled a legend.", "江西省庐山及鄱阳湖（九江管辖范围）、庐山西海及周边区域，涉及海会镇、岷山乡、赛阳镇等185个乡镇（办事处）。": "Lushan and Poyang Lake within Jiujiang's jurisdiction, Lushan West Sea and surrounding areas in Jiangxi Province, covering 185 towns, townships and subdistrict offices, including Haihui Town, Minshan Township and Saiyang Town.", "具体2023春季茶档案明确Yellow Tea、湖南宁乡沩山乡与闷黄步骤；原图为该茶主图，已看深色卷曲干茶。": "The specific spring 2023 tea record explicitly identifies Yellow Tea, Weishan Township in Ningxiang, Hunan, and a yellowing step. The original image is the tea's main image; dark, curled dry leaves were viewed.", "规程总链明确毛火→做形→足火；卷曲形仅给原则，直条形条款另称发酵叶直接理条，不强行把三种形态拼成一个SOP。": "The specification's overall sequence is explicitly initial drying → shaping → final drying. Only principles are given for the curled form, while the straight-strip clause separately says the oxidised leaves go directly into straightening. The three forms are not forced into one SOP.", "外形：表面平整、棱角分明，棕褐较润；汤色：红且明亮；香气：较浓，带陈香；滋味：醇和；叶底：尚软，褐色、较亮。": "Dry-leaf appearance: a flat surface and distinct edges, brown and relatively lustrous. Liquor colour: red and bright. Aroma: relatively rich, with aged notes. Taste: mild and mellow. Infused leaves: reasonably soft, brown and relatively bright.", "具体商品页明确中英文名安化松针、产地湖南安化县、2022年4月6日采收；该图属于商品主图，已看条形绿茶实物。": "The specific product page explicitly gives the Chinese and English name Anhua Songzhen, the origin Anhua County, Hunan, and harvest date 2022-04-06. The image is a main product image and was viewed, showing actual strip-shaped green tea.", "爱普茶网注明经授权转载下关沱茶订阅号，技术中心撰文、关茶供图；原页干茶节对应已撬散样品，生产及仓储记录明确。": "Aipucha states that it republishes the Xiaguan Tuocha subscription account with authorisation, with text by the technical centre and images by Guancha. The original page's dry-tea section corresponds to the loosened sample, with explicit production and storage records.", "公开文旅报道原图；摄影者未逐图标注（谢文东仅署于前一组纪实图，故不移用该署名）。未见开放授权，保留原始来源。": "An original image from public culture-and-tourism reporting. Photographers are not identified for each image; Xie Wendong is credited only for the preceding documentary-image group, so that credit is not transferred. No open licence was found; the original source is retained.", "乌龙茶加工工艺流程：鲜叶→晒青→做青→杀青→做形→烘干的；红茶加工工艺流程：鲜叶→萎凋→揉捻→发酵→烘干的。": "Oolong processing: fresh leaves → sun-withering → leaf bruising and resting → heat-fixing → shaping → drying. Black-tea processing: fresh leaves → withering → rolling → oxidation → drying.", "土壤为黄壤或红黄壤，有机质丰富、保水性好，酸碱度在4.5～5.5之间，呈酸性，土层厚度在1m以上，土壤肥沃。": "Yellow or red-yellow soil, rich in organic matter with good water retention, acidic at pH 4.5–5.5, at least 1 m deep and fertile.", "湖北省鹤峰县铁炉白族乡、走马镇、五里乡、燕子乡、中营乡、下坪乡、邬阳乡、太平乡、容美镇9个乡镇现辖行政区域。": "The current administrative areas of nine towns and townships in Hefeng County, Hubei Province: Tielu Bai Ethnic Township, Zouma Town, Wuli, Yanzi, Zhongying, Xiaping, Wuyang and Taiping townships, and Rongmei Town.", "新增两条为1950年调查的历史工艺记载，依据2018年研究文章，不是当前五峰宜红茶GI主流程或现行生产规程。": "The two additions are historical processing accounts from a 1950 survey, based on a 2018 research article. They are not the current main GI process or current production specification for Wufeng Yihong.", "湖北省通山县厦铺镇、闯王镇、九宫山镇、杨芳林乡、洪港镇等五个乡镇，地处鄂南地区幕阜山脉中段九宫山及周边群山。": "Five towns and townships in Tongshan County, Hubei Province—Xiapu, Chuangwang, Jiugongshan, Yangfanglin and Honggang—covering Jiugong Mountain and surrounding mountains in the middle Mufu range of southern Hubei.", "干茶外形：条索紧细弯曲，翠绿润，匀整显毫；汤色：嫩绿明亮；香气：嫩香持久；滋味：鲜爽回甘；叶底：嫩绿鲜活匀齐": "Dry-leaf appearance: tight, slender, curved strips, lustrous vivid green, uniform with visible down. Liquor colour: bright tender green. Aroma: lasting tender notes. Taste: fresh and brisk with a sweet aftertaste. Infused leaves: tender green, lively and evenly sized.", "一年四季都产茶青，以春季4月、5月产量最多，秋季白露时节茶青品质最佳，根据市场需求与产品口味分季、分批采收。": "Fresh tea leaves are produced throughout the year, with the highest yields in April and May. Leaves around the autumn White Dew solar term have the best quality. Harvest separately by season and batch according to market demand and product taste.", "茶指南原页为千岛玉叶独立条目，明确产地为浙江杭州淳安千岛湖畔；主图与文内具名图注相同，逐图可见真实盘装干茶。": "The original Tea Guide page is a dedicated Qiandao Yuye entry and explicitly places its origin beside Qiandao Lake in Chun'an, Hangzhou, Zhejiang. The main image matches the named caption in the text, and each image shows actual dry tea on a plate.", "干茶：细紧显锋苗，绿润，匀齐、匀净；汤色：嫩绿清澈；香气：鲜嫩高爽持久；滋味：鲜爽；叶底：细嫩匀齐、嫩绿明亮": "Dry-leaf appearance: fine, tight strips with visible bud tips, lustrous green, evenly sized, uniform and clean. Liquor colour: clear tender green. Aroma: fresh, tender, high, brisk and lasting. Taste: fresh and brisk. Infused leaves: fine, tender, evenly sized, tender green and bright.", "干茶：砖面平整，棱角清楚、厚薄一致且图案清晰，黑褐略泛黄；汤色：深红；香气：平正；滋味：尚浓醇；叶底：红暗。": "Dry-leaf appearance: a flat brick surface, clear edges, even thickness and a clear design, dark brown with a slight yellow cast. Liquor colour: deep red. Aroma: plain and clean. Taste: reasonably rich and mellow. Infused leaves: dark red.", "两条记录是同厂不同形态的具名产品描述，不能把紫阳毛尖的卷曲外形与和平翠峰的挺直外形拼为同一个等级或同一茶样。": "The two records describe named products from the same factory in different forms. Ziyang Maojian's curled appearance and Heping Cuifeng's straight appearance cannot be combined into one grade or one tea sample.", "2017年产品介绍所列采期为5—7月，原文采摘标准为“开展的一叶包一芽和一芽二叶”；限于该期资料的产品描述。": "The 2017 product introduction gives a picking period of May–July and specifies 'an unfolded leaf enclosing one bud, and one bud with two leaves'. This is limited to that period's product description.", "原图版权归权利人；公开访问不等于许可，未发现可独立复用授权。保留完整原图与水印，供来源可追溯的百科资料研究。": "Copyright in the original image belongs to the rights holder. Public access is not permission, and no separate reuse authorisation was found. The complete original image and watermark are retained for provenance-traceable encyclopedia research.", "海拔1000～2000m之间，土壤为红壤、紫色土、黄壤土，偏酸性，土壤疏松，排水良好，日照充足的山区、半山区": "Mountain and semi-mountain areas at 1,000–2,000 m elevation, with slightly acidic red, purple or yellow soil, loose texture, good drainage and sufficient sunlight.", "已确认地方标准由商洛市茶叶协会提出，多家当地科研、监管和生产单位参与起草；尚未取得可直接核验的起源传说原件。": "The local standard was confirmed to have been proposed by the Shangluo Tea Association and drafted with several local research, regulatory and production organisations. An original source for an origin legend suitable for direct verification has not yet been obtained.", "行业分类按茶汤与添加原料区分原叶茶饮、奶茶及其他产品。水果、乳制品等改变成品配方，研究其营养时应看整杯配料。": "Industry classification distinguishes leaf-tea drinks, milk tea and other products by the tea liquor and added ingredients. Fruit, dairy and other additions change the final formulation, so nutritional study should consider the whole drink's ingredients.", "中国茶叶学会作者介绍其由云南大叶群体中的紫色芽叶单株选育，1985年育成无性系，2005年取得植物新品种权。": "A Chinese Society of Tea Science author describes selection from a purple-budded and purple-leaved individual in a Yunnan large-leaf population, development into a clone in 1985, and acquisition of plant variety rights in 2005.", "只核官方题录与镜像定义，未取得官方完整专属加工规程；不采用营销网页的固定七小时、槐炭唯一热源或创始人独占说。": "Only the official bibliographic record and the definition on a mirror were verified; the complete official dedicated processing specification was not obtained. Marketing claims of a fixed seven hours, pagoda-tree charcoal as the sole heat source or an exclusive founder are not adopted.", "故宫展览指出，明人茶书和茶空间强调同饮者、自然环境与心境。这是社会审美的发展，不是所有饮茶都遵守的统一仪式。": "A Palace Museum exhibition notes that Ming tea books and tea spaces emphasised companions, the natural setting and one's state of mind. This was a development in social aesthetics, not a universal ritual governing every act of tea drinking.", "茶既可作为保留原味的即饮饮料，也可成为加奶、糖和配料的现制饮品。便携包装与门店消费拓展了传统茶席之外的场景。": "Tea can be a ready-to-drink beverage retaining its original flavour or a freshly prepared drink with milk, sugar and other ingredients. Portable packaging and shop consumption expand its settings beyond the traditional tea table.", "同篇介绍采用温感材料的变色茶宠，显示互动不只依赖无釉陶表面长期变化。手捏、烧制成品与课堂替代材料应分别认识。": "The same article introduces colour-changing tea pets made with temperature-sensitive materials, showing that interaction need not rely solely on gradual changes to unglazed clay. Hand modelling, fired finished objects and substitute classroom materials should be understood separately.", "直接打开正式函件全文，采用鲜叶分类、初制和精制段落；函件落款2007-12-11，网页URL为后续发布路径。": "The complete formal letter was opened directly, using its sections on fresh-leaf classification, primary processing and refining. The letter is dated 2007-12-11; the webpage URL is a later publication path.", "仅取《茶经》约8世纪70年代定稿、结构与禅寺促进饮茶普及的解释；该旧文对最早饮茶的表述已由较新考古研究补充。": "Uses only the explanation that The Classic of Tea was completed around the 770s, its structure, and Buddhist monasteries' role in popularising tea drinking. The older article's statements about the earliest tea drinking have been supplemented by newer archaeological research.", "行政保护要求原PDF全文下载并逐款阅读；2025年9月23日公告，10月9日发布。认定日期不是产品创制日期。": "The complete original PDF of the administrative protection requirements was downloaded and read product by product. The announcement is dated 23 September 2025 and was published on 9 October. Recognition dates are not product-creation dates.", "生产者一手披露，仅作为梨山古迈茶园乌龙茶样本；并非全梨山统一工艺或地方标准。仅整理工序，不沿用网页生化措辞。": "A producer's first-party disclosure, used only as an oolong sample from Gumai Tea Garden in Lishan, not as a unified Lishan process or local standard. Only the process sequence is organised; the webpage's biochemical wording is not retained.", "澧品仓报道不含该茶成品；非遗报道原图为活动海报；未找到合格具体 SKU。太青毛尖、太青云峰不能自动替代绿芽。": "The Lipincang report contains no finished sample of this tea, and the original heritage-report image is an event poster. No qualifying specific SKU was found. Taiqing Maojian and Taiqing Yunfeng cannot automatically substitute for Lüya.", "本档案未核得茶品级可复现冲泡参数。可记录投茶量、水量、温度、时间和器具逐次调整；不可将审评泡法当唯一饮法。": "This record has not verified reproducible brewing parameters specific to the tea. Leaf quantity, water volume, temperature, time and vessel may be recorded and adjusted from one brew to the next; sensory-evaluation brewing must not be treated as the only way to drink it.", "干茶：紧结有锋苗，尚绿润，匀整洁净；汤色：黄绿尚明亮；香气：清香；滋味：醇厚；叶底：尚嫩尚匀，黄绿尚明亮。": "Dry-leaf appearance: tight strips with bud tips, reasonably lustrous green, uniform and clean. Liquor colour: yellow-green and reasonably bright. Aroma: fresh. Taste: rich and mellow. Infused leaves: reasonably tender and uniform, yellow-green and reasonably bright.", "Oolong Tea 乌龙茶 | Museum of Chinese Australian History": "Oolong Tea | Museum of Chinese Australian History", "半天腰、半天妖、半天夭等写法见地方记述；本批未核正式品种登记或无性繁殖谱系，不把同名商品与现场原株画等号。": "Local accounts use spellings including Bantianyao with characters meaning waist, demon or young. This batch did not verify formal cultivar registration or a clonal-propagation lineage, and similarly named commercial products are not equated with original plants at the site.", "旧摘要四步与标准相容但漏解块、两段干燥及精制；通氧发酵比较来自另项研究，本档未将实验条件写成标准必经步骤。": "The old four-step summary is compatible with the standard but omits clump loosening, two-stage drying and refining. The comparison involving aerated oxidation comes from a separate study; experimental conditions are not written into this record as mandatory standard steps.", "熟茶把晒青毛茶引入人工渥堆等后发酵加工。产业记录应保留工艺、批次及仓储信息，避免把有意发酵与储存霉变混淆。": "Ripe tea subjects sun-dried primary tea to managed pile fermentation and other post-fermentation processing. Industry records should retain processing, batch and storage information, avoiding confusion between deliberate fermentation and mould spoilage in storage.", "茶指南原页为鸠坑毛尖独立条目，明确产地为浙江杭州淳安鸠坑乡；主图与文内具名图注相同，逐图可见真实盘装干茶。": "The original Tea Guide page is a dedicated Jiukeng Maojian entry and explicitly gives Jiukeng Township, Chun'an, Hangzhou, Zhejiang as the origin. The main image matches the named caption in the text, and each image shows actual dry tea on a plate.", "本条是2024年专利申请人实施例，不能据此认定专利已获授权、产品通过官方审评，或所有德昂酸茶有相同色香味。": "This entry concerns an example supplied by a patent applicant in 2024. It does not establish that the patent was granted, that the product passed official sensory evaluation, or that all De'ang sour tea has the same colour, aroma and taste.", "干茶外形：条索卷曲，肥壮隐翠，白毫披覆；汤色：嫩绿明亮；香气：嫩香香高持久；滋味：鲜醇浓厚；叶底：匀整肥嫩": "Dry-leaf appearance: curled, robust strips with a concealed green cast and a covering of white down. Liquor colour: bright tender green. Aroma: tender, high and lasting. Taste: fresh, mellow and rich. Infused leaves: uniform, plump and tender.", "机械炒制方式可运用此工艺，一般嫩杀后理条，投叶量视设备条件而定，芽叶挺直即可，茶叶含水量控制在40%左右。": "This step may be used in machine pan-firing, generally straightening after light heat-fixing. Adjust the charge to the equipment and continue until the buds and leaves are straight, controlling moisture content at approximately 40%.", "记者在当地品饮的上一年春茶干茶样本；仅用于条索和色泽参照，不代指全部永泰绿茶等级，也不与文中其它茶名混配。": "A dry-tea sample from the previous year's spring harvest, tasted locally by the reporter. Used only as a reference for strips and colour, not for every grade of Yongtai Green Tea, and not mixed with other tea names in the article.", "温度控制在80～90℃，时间25-30分钟。当95%以上茶条圆直，手摸有触手感（约7成干）时，即停止理条。": "Maintain 80–90°C for 25–30 minutes. Stop straightening when at least 95% of the strips are rounded and straight and feel firm to the touch, at approximately 70% dryness.", "扁平挺直似刀剑，色泽翠绿，干净匀齐、香气栗香持久，滋味鲜醇爽口，汤色嫩绿清澈明亮，叶底嫩绿明亮、芽叶成朵。": "Flat and straight like blades or swords, vivid green, clean and evenly sized; a lasting chestnut aroma; a fresh, mellow, refreshing taste; clear, bright tender-green liquor; and bright tender-green infused buds and leaves forming clusters.", "大悟柏园地区悟道牌“明前精品大悟绿茶”商品的冲泡样本，仅展示该细分商品；250像素原始商品卡，非干茶近照。": "A brewed sample of Wudao-brand Premium Pre-Qingming Dawu Green Tea from the Baiyuan area of Dawu, showing only that specific product. The original product card is 250 pixels, not a close-up of dry leaves.", "干茶外形：条索紧细匀整，乌黑油润，金毫显露；汤色：红浓明亮；香气：甜香高长；滋味：甘鲜醇厚；叶底：嫩匀红亮": "Dry-leaf appearance: tight, slender, uniform strips, glossy jet-black with visible golden down. Liquor colour: deep, bright red. Aroma: high, lasting sweetness. Taste: sweet, fresh, rich and mellow. Infused leaves: tender, uniform and bright red.", "找到龙胜县纪委监委刊载、用于当地茶艺培训的潘天红故事，按现代记录的地方历史轶事收录，不升格为清代原始史证。": "Found the Pan Tianhong story published by the Longsheng County discipline-inspection and supervision authorities and used in local tea-art training. It is included as a locally recorded historical anecdote in a modern source, not elevated to original Qing historical evidence.", "干茶：较紧直，绿润，较匀整较匀净；汤色：较嫩绿明亮；香气：清高；滋味：较鲜醇爽口；叶底：嫩匀成朵，绿明亮。": "Dry-leaf appearance: relatively tight and straight, lustrous green, relatively uniform and clean. Liquor colour: relatively tender green and bright. Aroma: high and fresh. Taste: relatively fresh, mellow and refreshing. Infused leaves: tender, uniform clustered shoots, green and bright.", "干茶：紧细锋苗尚显，尚绿润，匀整、洁净；汤色：嫩绿明亮；香气：香高尚持久；滋味：鲜醇；叶底：嫩匀、嫩绿尚亮": "Dry-leaf appearance: tight, slender strips with reasonably visible bud tips, reasonably lustrous green, uniform and clean. Liquor colour: bright tender green. Aroma: high and reasonably lasting. Taste: fresh and mellow. Infused leaves: tender and uniform, tender green and reasonably bright.", "干茶外形：紧结，匀整、稍有嫩茎、尚绿润；汤色：黄绿明亮；香气：尚清高；滋味：尚浓醇；叶底：较嫩匀、黄绿尚亮": "Dry-leaf appearance: tightly formed, uniform, with a few tender stems, reasonably lustrous green. Liquor colour: bright yellow-green. Aroma: reasonably high and fresh. Taste: reasonably rich and mellow. Infused leaves: relatively tender and uniform, yellow-green and reasonably bright.", "台東紅烏龍 200g 茶葉｜鹿野紅烏龍・冷泡茶推薦｜台灣烏龍茶｜品味罐｜京盛宇 Jing Sheng Yu": "Taitung Red Oolong, 200 g Tea | Luye Red Oolong · Recommended for Cold Brewing | Taiwanese Oolong | Tasting Tin | Jing Sheng Yu", "干茶：扁平挺直，色泽嫩绿润，匀齐洁净；汤色：清澈明亮；香气：嫩香高长；滋味：鲜醇甘爽；叶底：嫩匀、绿明亮。": "Dry-leaf appearance: flat and straight, lustrous tender green, evenly sized and clean. Liquor colour: clear and bright. Aroma: high, lasting tender notes. Taste: fresh, mellow, sweet and brisk. Infused leaves: tender, uniform, green and bright.", "干茶：紧实匀整，灰绿上霜；汤色：黄绿明亮；香气：熟板栗香浓郁；滋味：浓醇鲜爽；叶底：黄绿明亮，芽叶嫩匀完整": "Dry-leaf appearance: firm and uniform, frosted grey-green. Liquor colour: bright yellow-green. Aroma: rich cooked-chestnut notes. Taste: strong, mellow, fresh and brisk. Infused leaves: bright yellow-green, with tender, uniform, intact buds and leaves.", "干茶外形：条索尚紧结，较匀整、较匀净、墨绿润；汤色：黄绿尚亮；香气：板栗香高；滋味：醇厚；叶底：黄绿较明亮": "Dry-leaf appearance: reasonably tight strips, relatively uniform and clean, lustrous dark green. Liquor colour: yellow-green and reasonably bright. Aroma: high chestnut notes. Taste: rich and mellow. Infused leaves: yellow-green and relatively bright.", "鲜叶均匀摊晾，厚5—15厘米，4—6小时，轻翻1—2次；室温不宜超过28℃，湿度50%—60%，拣除杂物。": "Spread fresh leaves evenly, 5–15 cm deep, for 4–6 hours, gently turning 1–2 times. Room temperature should not exceed 28°C, with humidity at 50%–60%. Remove foreign matter.", "第646号公告：商南茶 / 绿茶：紧秀匀称、白毫显露；第646号公告：商南茶 / 红茶：细紧多锋、色泽油润": "Announcement No. 646: Shangnan Tea / green tea: tightly and elegantly formed, balanced, with visible white down. Announcement No. 646: Shangnan Tea / black tea: fine and tight, with many bud tips and an oily lustre.", "茶树品种名，同时也进入安溪、木栅等成茶名称。品种、产地和香型／焙火工艺要分别核实，不能用一项代替另外两项。": "A tea cultivar name that also appears in finished-tea names from Anxi, Muzha and elsewhere. Cultivar, origin, and aroma/roasting style require separate verification; one cannot stand in for the other two.", "不把随葬茶自动解释成全国日常饮料；论文当年“最早实物”的表述须放回2016年，不能忽略后来公布的战国发现。": "Burial tea is not automatically interpreted as an everyday beverage throughout the country. The paper's 'earliest physical evidence' wording must be situated in 2016 and cannot ignore subsequently announced Warring States discoveries.", "1773年波士顿毁茶把一种日常商品变成政治抗议对象，背景涉及议会税权、东印度公司销售安排与殖民地商业利益。": "The destruction of tea in Boston in 1773 turned an everyday commodity into an object of political protest, against a background of parliamentary taxing powers, East India Company sales arrangements and colonial commercial interests.", "作者明确表示未查明喷水童子的发明时期。实验说明一种机理，不能推出“唐代已有温度计”或所有商品都能准确测温。": "The author explicitly says the invention date of the spraying boy has not been established. The experiment explains a mechanism, not that thermometers existed in the Tang dynasty or that every commercial product measures temperature accurately.", "按加工方法区分茶类及品种、风土、工艺共同影响成茶；仅用于分类维度，不将页面示例制程推为所有茶品的唯一制法。": "Tea categories are distinguished by processing method, while cultivar, terroir and processing jointly influence the finished tea. Used only for classification dimensions, without presenting the page's example processes as the sole method for every tea.", "茶博会专题对杭州双浦九曲红梅的具名描述，未标等级、厂家或审评批次；作者和来源栏空白，不能称专家实测或标准。": "A named description of Jiuqu Hongmei from Shuangpu, Hangzhou in a tea-expo feature. No grade, manufacturer or evaluation batch is specified; the author and source fields are blank, so it cannot be called expert testing or a standard.", "博物馆原页单独列出洞庭碧螺春及产地江苏省苏州市太湖洞庭山；原图含中英文茶名，像素可见真实干茶；逐图核验。": "The museum's original page separately lists Dongting Biluochun and gives Dongting Mountain by Taihu Lake, Suzhou, Jiangsu as the origin. The original image contains Chinese and English tea names and visibly shows actual dry tea. Each image was checked.", "干茶：紧结、挺直，深绿尚润，尚匀净；汤色：尚绿明；香气：清香纯正；滋味：尚鲜醇；叶底：深绿、尚明，尚匀齐": "Dry-leaf appearance: tight and straight, deep green and reasonably lustrous, reasonably uniform and clean. Liquor colour: reasonably green and bright. Aroma: clean and fresh. Taste: reasonably fresh and mellow. Infused leaves: deep green, reasonably bright and evenly sized.", "干茶：扁平挺直，尚绿润，匀整洁净；汤色：黄绿尚明亮；香气：清香；滋味：醇厚；叶底：尚嫩尚匀，黄绿尚明亮。": "Dry-leaf appearance: flat and straight, reasonably lustrous green, uniform and clean. Liquor colour: yellow-green and reasonably bright. Aroma: fresh. Taste: rich and mellow. Infused leaves: reasonably tender and uniform, yellow-green and reasonably bright.", "直接阅读省级非遗正文；仅核得七道次序。control中未核参数已明确留缺，不把通用绿茶参数冒称当地经验。": "The provincial heritage body text was read directly; only the seven-stage order was verified. Unverified parameters in control are explicitly left unfilled, and generic green-tea parameters are not presented as local experience.", "本条来自官方修订编制说明对2006版条文的引用；未把右栏修订稿或未来实施标准混入。仅对应所列品种和等级。": "This entry uses the official revision explanation's quotation of the 2006 provisions. It does not mix in the revision draft in the right-hand column or a standard awaiting future implementation. It applies only to the listed cultivar and grade.", "条索紧细、锋苗秀丽，金毫显露，乌润有光泽；红艳明亮；馥郁持久，似花、果、蜜的祁门香；鲜醇隽厚；红艳匀亮。": "Tight, slender strips with elegant bud tips, visible golden down and a glossy dark colour; vivid bright red liquor; rich, lasting Qimen fragrance resembling flowers, fruit and honey; a fresh, mellow and deeply full taste; and uniformly vivid, bright red infused leaves.", "干茶外形：条索圆紧，金毫多，金黄润亮；汤色：红亮；香气：毫香或花香，浓郁持久；滋味：浓爽；叶底：柔软红亮": "Dry-leaf appearance: rounded, tight strips with abundant golden down, lustrous bright gold. Liquor colour: bright red. Aroma: downy or floral, rich and lasting. Taste: strong and brisk. Infused leaves: soft, red and bright.", "2014年福州茉莉花与茶文化系统进入全球重要农业文化遗产；2022年窨制技艺随联合项目列入人类非遗名录。": "The Fuzhou Jasmine and Tea Culture System entered the Globally Important Agricultural Heritage Systems programme in 2014. In 2022, its scenting techniques joined the combined inscription on the Representative List of the Intangible Cultural Heritage of Humanity.", "茶园逐步引种樱花，茶季生产与赏樱体验结合；台农将种植、制茶经验带到永福，形成两岸茶人往来及地方茶旅文化。": "Cherry trees were gradually introduced into tea gardens, combining tea-season production with blossom viewing. Taiwanese farmers brought cultivation and processing experience to Yongfu, fostering cross-strait exchanges among tea practitioners and local tea-tourism culture.", "干茶外形：紧细匀整显毫，翠绿油润；汤色：嫩绿明亮；香气：清香持久；滋味：鲜醇、甘爽；叶底：嫩绿明亮、匀齐": "Dry-leaf appearance: tight, slender, uniform strips with visible down, vivid green and glossy. Liquor colour: bright tender green. Aroma: lasting and fresh. Taste: fresh, mellow, sweet and brisk. Infused leaves: tender green, bright and evenly sized.", "干茶外形：条索紧细且匀齐，乌黑油润显金毫，净度好；汤色：红亮；香气：浓郁持久；滋味：鲜醇；叶底：嫩匀红明": "Dry-leaf appearance: tight, slender, evenly sized strips, glossy jet-black with visible golden down and good cleanliness. Liquor colour: bright red. Aroma: rich and lasting. Taste: fresh and mellow. Infused leaves: tender, uniform and clear red.", "政府文章第一盏平江烟茶小节专述谷雨烟茶，该图紧接采制段并在金黄茶汤说明前；原图玻璃杯中可见大叶泡开实物。": "The government article's first-cup section on Pingjiang Smoked Tea specifically discusses Grain Rain smoked tea. This image immediately follows the picking-and-processing passage and precedes the golden-liquor description. The original glass visibly contains large, opened infused leaves.", "干茶外形：勾曲腰圆，条索紧实、绿润，白毫显露；汤色：黄绿明亮；香气：高而持久；滋味：醇爽；叶底：细嫩成朵": "Dry-leaf appearance: hooked curves with rounded middles, firm, lustrous green strips and visible white down. Liquor colour: bright yellow-green. Aroma: high and lasting. Taste: mellow and brisk. Infused leaves: fine, tender clustered shoots.", "干茶：尚紧实，灰绿尚润，尚匀整，稍有嫩茎；汤色：尚绿明亮；香气：纯正；滋味：醇和；叶底：有嫩茎、黄绿尚亮": "Dry-leaf appearance: reasonably firm, grey-green and reasonably lustrous, reasonably uniform, with a few tender stems. Liquor colour: reasonably green and bright. Aroma: clean and characteristic. Taste: mild and mellow. Infused leaves: with tender stems, yellow-green and reasonably bright.", "以绿毛茶为主的再加工紧压茶，在民族茶与特殊工艺专题展示；该导航不是第七基本茶类，不以造型划入普洱或黑茶。": "A reprocessed compressed tea based mainly on primary green tea, displayed under Ethnic Teas and Special Processes. This navigation category is not a seventh basic tea category, and shape alone does not classify it as Pu'er or dark tea.", "商家展示的屯溪滴水香品种产品干茶，不代指眉茶等屯绿所有花色；2023为商品标注批次，不推定图片拍摄时间。": "A merchant's dry-tea image of the Tunxi Dishuixiang product type, not representative of every Tunlü style such as eyebrow tea. 2023 is the batch stated for the product, not an inferred photography date.", "海拔300～1000m，土壤pH值4.5～6.5，土层肥厚，生态环境良好，有机质含量丰富的坡地或平地土壤": "Sloping or level land at 300–1,000 m elevation, with soil pH 4.5–6.5, deep fertile soil, good ecological conditions and abundant organic matter.", "该文是产品标准，定义列出主要加工环节，没有逐步参数；清风按原文保留。仅补版本摘要，不新增完整主工艺计数。": "This is a product standard whose definition lists the main processing stages without stepwise parameters. 'Cooling airflow' is retained from the original. Only a version summary is added; it does not increase the complete-main-process count.", "2022年报道展示的笔头状娘娘茶；文中将参赛版本称黄茶，不能用其流程覆盖646公告有术语疑点的另一版本。": "The brush-tip-shaped Niangniang Tea shown in a 2022 report. The article calls the competition version yellow tea; its process cannot overwrite the other version in Announcement 646 that has terminology issues.", "旧摘要与此有烟主链相容；新档加初制/精制分段和条件性走水焙、加烟。并未核定无烟版或所有历史过红锅版本。 ": "The old summary is compatible with this smoked main sequence. The new record adds separate primary-processing and refining sections, plus conditional moisture-removal roasting and smoking. The unsmoked version and all historical red-pan heat-treatment versions were not verified.", "多数比较使用提取物；31项中20项整体偏倚风险高。血脂指标改善不等于证明预防心血管事件，也不能替代治疗。": "Most comparisons used extracts, and 20 of the 31 studies had a high overall risk of bias. Improved blood-lipid indicators do not prove prevention of cardiovascular events and cannot replace treatment.", "据茶研所2019年12月公告报道，该品种已通过非主要农作物品种登记。选育利用九江濂溪区山北茶场系选单株。": "According to a report on the Tea Research Institute's December 2019 announcement, the cultivar had passed registration as a non-major crop variety. Selection used an individual line-selected plant from Shanbei Tea Farm, Lianxi District, Jiujiang.", "海路和中蒙俄陆路把茶送往更广世界。新茶具、糖消费与社交礼仪相互塑造，也把茶卷入殖民劳动、税权和政治冲突。": "Sea routes and the China–Mongolia–Russia overland route carried tea into a wider world. New teaware, sugar consumption and social etiquette shaped one another, while entangling tea with colonial labour, taxation rights and political conflict.", "闽粤移民带来工夫茶传统，茶种、制法与贸易又推动台湾乌龙茶发展。传播包括种植和饮法，也包含当地持续的选择。": "Migrants from Fujian and Guangdong brought gongfu tea traditions, while cultivars, processing and trade also drove Taiwanese oolong development. Transmission involved both cultivation and drinking practices, alongside continuing local selection.", "宜兴紫砂陶制作技艺于2006年列入首批国家级非遗名录；2011年宜兴紫砂工艺厂获生产性保护示范基地称号。": "Yixing purple-clay pottery techniques entered the first national intangible-cultural-heritage list in 2006. In 2011, Yixing Zisha Craft Factory was named a demonstration base for productive heritage protection.", "What Do We Know About Effectiveness/Safety；2025-02更新": "What Do We Know About Effectiveness/Safety; updated 2025-02", "第3章非遗部分提及竹叶青绿茶制作工艺；用于技艺名称存在性，不是完整工艺说明。规划申报目标不等于已获认定。": "The intangible-heritage section in Chapter 3 mentions Zhuyeqing green-tea processing techniques. Used to establish that the craft name appears, not as a complete processing description. A planned nomination target is not an achieved recognition.", "官方品牌档案含企业陈述，绿茶小布岩与同品牌红茶、白化茶、黑毛茶分开；不采用“纯天然无污染”等营销绝对词。": "The official brand archive contains enterprise statements. Green Xiaobu Yancha is kept separate from the same brand's black tea, albino-leaf tea and primary dark tea. Absolute marketing terms such as 'purely natural and pollution-free' are not adopted.", "实际访问农业农村部原页，未采用搜索中同文赌博镜像。白叶一号制唐崖白茶属于绿茶，不能与同页唐崖晒白茶混淆。": "The original Ministry of Agriculture and Rural Affairs page was actually visited; gambling-site mirrors of the same text returned in search were not used. Tangya White Tea made from Baiye No. 1 is green tea and must not be confused with Tangya sun-dried white tea on the same page.", "web.open已读124行，制作工艺在76—78行；本地urllib下载握手超时，未伪造本地全文文件。": "web.open read 124 lines, with production techniques on lines 76–78. A local urllib download timed out during the handshake; no local full-text file was fabricated.", "新增官方企业/农博会/特产页面仍只有无图正文、茶园或封闭礼盒；未取得产区与绿茶版本明确的散茶或茶汤原图。": "New official enterprise, agricultural-expo and specialty-product pages still contain only text without images, tea gardens or sealed gift boxes. No original loose-tea or liquor image with an explicit production area and green-tea version was obtained.", "2026新茶上市徽六六安瓜片春茶绿茶茶叶雨前一级潜香600系列100g - 徽六官方旗舰店261003": "2026 New Tea: Huiliu Lu'an Guapian Spring Green Tea, Pre-Grain-Rain First Grade, Qianxiang 600 Series, 100 g — Huiliu Official Flagship Shop 261003", "外形圆、紧、细、直，形似松针、白毫隐露；色泽绿润；香气清香高雅；汤色绿而清澈；滋味鲜爽；叶底嫩绿明亮。": "Rounded, tight, slender and straight, shaped like pine needles with faintly visible white down; lustrous green colour; a high, elegant fresh aroma; clear green liquor; fresh, brisk taste; and bright tender-green infused leaves.", "采访中该具名茶的干茶呈扁直条形、翠绿显毫，茶汤黄绿而明亮；清香持续，滋味鲜醇并回甘，泡后芽叶匀嫩成朵。": "In the interview, this named tea has flat, straight dry strips, vivid green with visible down, and bright yellow-green liquor. Its fresh aroma lasts, its taste is fresh and mellow with a sweet aftertaste, and the infused buds and leaves form uniformly tender clusters.", "本条采用有初闷、复闷的2024年专属规程记录黄茶工艺；不能仅凭茶名中的黄字替所有版本补入相同闷黄步骤。": "This entry records yellow-tea processing from the dedicated 2024 specification with initial and repeat yellowing. The character 'yellow' in a tea name alone cannot justify adding identical yellowing steps to every version.", "干茶外形：紧细、褐色油润、显金毫且匀净；汤色：红艳明亮；香气：纯正持久；滋味：鲜爽醇厚；叶底：嫩匀红亮": "Dry-leaf appearance: tight and slender, brown and glossy, with visible golden down, uniform and clean. Liquor colour: vivid bright red. Aroma: clean and lasting. Taste: fresh, brisk, rich and mellow. Infused leaves: tender, uniform and bright red.", "以地理标志生茶紧压版本记录；市场把晒青散料称“散生茶”时应另注明术语层级。没有熟茶的人工加湿渥堆工序。": "Recorded as the geographical-indication version for compressed raw Pu'er. When the market calls sun-dried loose material 'loose raw tea', the terminology level should be separately identified. There is no artificially moistened pile-fermentation stage of the kind used for ripe tea.", "干茶外形：肥壮挺直，绿润鲜活；汤色：嫩绿明亮；香气：清高馥郁，带花果香；滋味：甜醇甘鲜；叶底：嫩匀绿亮": "Dry-leaf appearance: plump and straight, lustrous and lively green. Liquor colour: bright tender green. Aroma: high, fresh and rich, with floral and fruity notes. Taste: sweet, mellow and fresh. Infused leaves: tender, uniform and bright green.", "用手工炒，每锅投揉捻叶0.6kg，锅温50～60℃，翻炒至叶热软时，进行滚撩炒条，时间为5-10分钟。": "Pan-fry by hand, with 0.6 kg of rolled leaves per pan at 50–60°C. Once the leaves are warm and soft, roll, lift and stir-fry them into strips for 5–10 minutes.", "Dragon Tea House 所售金山翠芽商品样品；不推广商品，也不将其等级标签当作普遍品质结论。": "A Jinshan Cuiya product sample sold by Dragon Tea House. This does not promote the product or treat its grade label as a general quality conclusion.", "本条绿茶工艺为摊青、杀青、揉捻、做形、初干、再干；依据保护要求，将原来混入采摘字段的加工流程单独列出。": "The green-tea process in this entry is spreading, heat-fixing, rolling, shaping, initial drying and further drying. Based on the protection requirements, the processing sequence previously mixed into the picking field is listed separately.", "2022年个人试饮的品牌具体SKU样本；不是机构标准图，作者并非生产者。保留水印，不代表全部武当道茶。": "A specific branded SKU sample personally tasted in 2022. It is not an institutional standard image, and the author is not the producer. The watermark is retained; it does not represent all Wudang Dao Tea.", "特级：单芽或一芽一叶初展超过95%。一级：一芽一叶、一芽二叶初展超过95%。二级：以一芽二、三叶为主。": "Special grade: single buds or one bud with one just-unfolding leaf must exceed 95%. First grade: one bud with one leaf or one bud with two just-unfolding leaves must exceed 95%. Second grade: mainly one bud with two or three leaves.", "干茶外形：条索紧细卷曲，白毫显露，翠绿；汤色：嫩绿明亮；香气：清香持久；滋味：醇厚鲜爽；叶底：嫩绿明亮": "Dry-leaf appearance: tight, slender, curled strips with visible white down, vivid green. Liquor colour: bright tender green. Aroma: lasting and fresh. Taste: rich, mellow, fresh and brisk. Infused leaves: bright tender green.", "干茶外形：挺直如矛，细紧圆直，翠绿显毫；汤色：嫩绿明亮；香气：馥郁持久；滋味：鲜醇爽口；叶底：细嫩成朵": "Dry-leaf appearance: straight like spears, fine, tightly rolled, round and straight, emerald green with visible down; liquor colour: bright tender green; aroma: rich and lasting; taste: fresh, mellow and refreshing; infused leaves: delicate, with intact bud-and-leaf sets.", "HNZ176-2018仅覆盖桃源县桃源大叶原料的特定产品；不可把其参数扩大为全部湖红工夫的统一主流程。": "HNZ176-2018 covers only a specific product made from Taoyuan large-leaf material in Taoyuan County; its parameters must not be extended into a single main process for all Huhong Gongfu tea.", "本次新增分级品质来自2026年征求意见稿，保留草案状态；未确认正式发布替代标准，不能作为现行合格判定。": "The newly added graded quality descriptions come from the 2026 consultation draft and retain draft status. A formally issued replacement standard has not been confirmed, so they cannot serve as current conformity criteria.", "干茶：紧秀显毫，嫩绿油润，匀齐净；汤色：清绿明亮；香气：嫩香高长；滋味：鲜醇甘爽；叶底：嫩匀、绿软亮。": "Dry-leaf appearance: tightly rolled and elegant, with visible down, tender green and lustrous, even and clean; liquor colour: clear green and bright; aroma: high, lasting tender-leaf fragrance; taste: fresh, mellow, sweet and refreshing; infused leaves: tender and even, green, soft and bright.", "干茶：芽头秀雅匀整，扁平光直，色泽润绿；汤色：黄绿明亮；香气：清香持久；滋味：鲜醇爽口；叶底：嫩绿匀亮": "Dry-leaf appearance: elegant, even buds, flat, smooth and straight, with a lustrous green colour; liquor colour: bright yellow-green; aroma: lasting fresh fragrance; taste: fresh, mellow and refreshing; infused leaves: tender green, even and bright.", "江西省上饶市铅山县武夷山镇、英将乡、鹅湖镇鹅湖村、太源乡、篁碧乡、天柱山乡等6个乡（镇）现辖行政区域。": "The current administrative areas of six townships and towns in Yanshan County, Shangrao, Jiangxi: Wuyishan Town, Yingjiang Township, Ehu Village in Ehu Town, Taiyuan Township, Huangbi Township and Tianzhushan Township.", "山东省泰安市现辖行政区域。地理坐标：东经116°02′～117°59′，北纬35°38′～36°28′": "The current administrative area of Tai'an, Shandong. Coordinates: 116°02′–117°59′ E, 35°38′–36°28′ N.", "干茶外形：扁平光滑、芽毫隐藏，翠绿油润；汤色：杏绿清澈；香气：香高持久；滋味：鲜爽醇厚；叶底：嫩绿明亮": "Dry-leaf appearance: flat and smooth, with concealed bud down, emerald green and lustrous; liquor colour: clear apricot green; aroma: high and lasting; taste: fresh, brisk and full-bodied; infused leaves: bright tender green.", "观察性关联易受生活方式混杂；部分试验样本小、证据确定性低。实验室抗氧化或抑制细胞不能替代人体防癌证据。": "Observational associations are vulnerable to lifestyle confounding; some trials have small samples and low-certainty evidence. Antioxidant activity or cell inhibition in the laboratory cannot replace evidence of cancer prevention in humans.", "故宫专题列出王问、丁云鹏的《煮茶图》，分别由台北故宫与无锡博物院收藏，竹炉和煮茶活动成为可辨识的画题。": "The Palace Museum feature lists Tea Brewing paintings by Wang Wen and Ding Yunpeng, held respectively by the National Palace Museum in Taipei and Wuxi Museum. Bamboo stoves and tea brewing became recognisable painting subjects.", "无性系、小乔木型、中叶类、早生；芽叶茸毛多，可制白茶、绿茶和红茶。与福鼎白茶地域产品体系不是同一层级。": "A clonal, small-tree, medium-leaf, early-sprouting cultivar with abundant down on its buds and leaves, suitable for white, green and black tea. It is not at the same classification level as the regional Fuding White Tea product system.", "以铁观音为母本、黄棪为父本杂交选育。省审编号闽审茶2003002，国家鉴定编号国品鉴茶2010024。": "Bred by crossing Tieguanyin as the female parent with Huangdan as the male parent. Provincial approval number: Min Shen Cha 2003002; national appraisal number: Guo Pin Jian Cha 2010024.", "分装能减少整包反复开封。冷藏茶取出后先保持密封，待接近室温再开封，以降低水汽在冷茶和包装内凝结的机会。": "Dividing tea into smaller portions reduces repeated opening of the whole pack. After taking refrigerated tea out, keep it sealed until it approaches room temperature before opening, to reduce moisture condensation on the cold tea and inside the packaging.", "本档只建立地域共用黑毛茶链；各成品分别使用千两、茯砖等专档，不建立一个包含全部加工分支的虚假统一流程。": "This entry establishes only the regional shared primary dark-tea processing chain. Finished products use their own entries, such as Qianliang and Fuzhuan; it does not invent a single unified process containing every processing branch.", "英国皇家收藏记录1650年代咖啡馆供茶。茶先以新奇、昂贵的商品受到注意，之后才逐步进入更广的家庭生活。": "Royal Collection records note tea served in coffee houses in the 1650s. Tea first attracted attention as a novel, expensive commodity, then gradually entered a wider range of households.", "正文第6—8章已读：原料、茶坯与养花、通花起花、干燥提花；附录各级窨次不同；只用于本地方标准适用范围。": "Chapters 6–8 of the full text were read: raw materials, tea base and flower conditioning, turning and flower separation, drying and final scenting. The appendix specifies different numbers of scenting rounds by grade; this applies only within the local standard's scope.", "2025-04-02：1953茶厂生产、1983获奖、创新中心及沱茶博物馆；全文索引读取，原页访问超时": "2025-04-02: tea-factory production in 1953, a 1983 award, an innovation centre and a tuocha museum; the full-text index was read, but access to the original page timed out.", "描述文字标示CC BY 3.0 TW+；数位物件标示CC BY-NC 3.0 TW+，本轮未复用图片。": "The descriptive text is marked CC BY 3.0 TW+; the digital object is marked CC BY-NC 3.0 TW+. No images were reused in this round.", "补充通城2026原报的区域品牌与企业品牌关系，不把县域规模外推百丈潭茶；原12湖北茶检索仍无准确图片。": "Adds the relationship between regional and company brands from the original 2026 Tongcheng newspaper report, without extrapolating county-wide scale to Baizhangtan Tea. Searches for the original 12 included Hubei teas still yielded no accurate images.", "2021美丽太青山茶山情活动报道。第一图已看为山顶队伍合影、横幅与茶园；第二图读取超时，没有像素判断。": "A report on the 2021 Beautiful Taiqing Mountain Tea Mountain Gathering. The first image was inspected and shows a group on a hilltop, a banner and tea gardens; the second image timed out, so no pixel assessment was made.", "项目介绍援引唐宋文献说明洞庭产茶传统；“碧螺春”得名故事另属命名叙事。2011年技艺列入国家级非遗。": "The project introduction cites Tang and Song texts to explain Dongting's tea-growing tradition; the story of the name Biluochun is a separate naming narrative. The craft entered the national intangible cultural heritage list in 2011.", "卷曲形按摊青、杀青、摊凉回潮、揉捻、解块、二青、再摊凉、做形、干燥提香等环节加工；扁形另有相应工序。": "The curled form is processed through fresh-leaf spreading, heat-fixing, cooling and moisture equilibration, rolling, breaking up clumps, second firing, further cooling, shaping, and drying to develop aroma; the flat form has its own corresponding steps.", "干茶外形：条索状、墨绿；汤色：蜜绿带金黄、鲜艳明亮；香气：清扬、幽雅，明显花香；滋味：甘醇滑润、活泼": "Dry-leaf appearance: strip-shaped and dark green; liquor colour: honey green with golden yellow, vivid and bright; aroma: clear, delicate and elegant, with distinct floral notes; taste: sweet, mellow, smooth and lively.", "Dark Tea 黑茶 | Museum of Chinese Australian History": "Dark Tea | Museum of Chinese Australian History", "MyTeaPal商品原页明确蒙顶石花、四川雅安蒙顶山、老川茶品种、张鹏制作；商品实物图可见扁直芽茶。": "The original MyTeaPal product page explicitly identifies Mengding Shihua, Mengding Mountain in Ya'an, Sichuan, the old Sichuan tea cultivar and maker Zhang Peng; the product photograph shows flat, straight bud tea.", "原发布者将两款共同列作一个开汤品评，未分别注明每泡属于哪一款；保留联合样本范围，不拆成两次独立评价。": "The original publisher presented both products together in one brewing review and did not identify which product each infusion belonged to. The joint-sample scope is retained rather than splitting it into two independent reviews.", "扁茶机青锅温度190～210℃，每锅投叶20～40g，压力由轻至重，压扁不结饼，后及时摊凉避免闷黄。": "Use a flat-tea machine at an initial pan temperature of 190–210°C, with 20–40 g of leaves per pan. Increase pressure from light to heavy, flattening without forming a cake, then promptly spread to cool to prevent unwanted yellowing.", "采用烘干或炒干方式，温度控制在110～130℃，烘至初干叶含水量45%～55%。初干后及时摊凉回潮。": "Use baking or pan-drying at 110–130°C until the initially dried leaves contain 45%–55% moisture. Promptly spread them to cool and equilibrate moisture after initial drying.", "干茶外形：条索匀齐、完整，绿润；汤色：嫩绿明亮；香气：清香持久；滋味：鲜醇、甘爽；叶底：完整、显玉色": "Dry-leaf appearance: even, intact strips with a lustrous green colour; liquor colour: bright tender green; aroma: lasting fresh fragrance; taste: fresh, mellow, sweet and refreshing; infused leaves: intact, with a jade-like colour.", "干茶外形：条索紧细弯曲，绿较润，匀整有毫；汤色：绿亮；香气：清香持久；滋味：鲜醇回甘；叶底：嫩绿匀整": "Dry-leaf appearance: fine, tightly rolled, curved strips, fairly lustrous green, even and downy; liquor colour: bright green; aroma: lasting fresh fragrance; taste: fresh and mellow with a sweet aftertaste; infused leaves: tender green and even.", "2025年11月18日妙皇乡古琶茶制作技艺研学基地展示的古琶茶干茶；未确认采摘季节、等级和商品批号。": "Gupa dry tea displayed at the Gupa Tea Making Craft Study Centre in Miaohuang Township on 18 November 2025; the harvest season, grade and commercial batch number have not been confirmed.", "茶指南“紫陽毛尖”条目明确陕西安康紫阳县大巴山产区及富硒特征；原图与具名图注对应，逐图可见盘装干茶。": "The Tea Guide entry for Ziyang Maojian explicitly identifies the Daba Mountain production area in Ziyang County, Ankang, Shaanxi, and its selenium-rich characteristic. The original image matches its named caption; individual inspection shows dry tea on a plate.", "屯绿是以屯溪为传统精制、流通中心的炒青绿茶系列；历史原料范围跨越皖浙赣相邻茶区，不等同一个茶树品种。": "Tunlü is a series of pan-fired green teas traditionally refined and traded through Tunxi. Its historical raw-material area spans neighbouring tea districts in Anhui, Zhejiang and Jiangxi; it is not a single tea cultivar.", "干茶：芽头肥壮，扁平较匀直，黄绿油润；汤色：黄绿明亮；香气：栗香浓郁；滋味：鲜醇爽口；叶底：黄绿匀亮": "Dry-leaf appearance: plump buds, flat and fairly evenly straight, lustrous yellow-green; liquor colour: bright yellow-green; aroma: rich chestnut fragrance; taste: fresh, mellow and refreshing; infused leaves: yellow-green, even and bright.", "成品地域茶与石阡苔茶种质有联系但不相等；附件还允许福鼎、名山、龙井系列原料。此条仅记录所载扁形绿茶。": "The finished regional tea is related to, but not identical with, Shiqian Taicha germplasm. The appendix also permits raw materials from the Fuding, Mingshan and Longjing series. This entry records only the flat green tea described there.", "流程图称初烘，分项7.3.2.6称二青，记述用炒干等设备使茶条卷曲收紧、基本定形；保留原文术语差异。": "The flow chart calls this initial baking, while section 7.3.2.6 calls it second firing and describes using pan-drying and other equipment to curl and tighten the strips and largely establish their shape. The original terminology difference is retained.", "干茶外形：扁平挺直、光滑鲜润、翠绿；汤色：碧绿明亮；香气：浓郁悠长、持久；滋味：醇厚；叶底：匀齐成朵": "Dry-leaf appearance: flat and straight, smooth, fresh-looking and lustrous, emerald green; liquor colour: bright emerald green; aroma: rich, long and lasting; taste: full-bodied; infused leaves: even, with intact bud-and-leaf sets.", "它既参与家庭饮食，也用于迎客。应区分酥油茶成品的配料营养与茶叶本身，不能为某种茶贴上治疗高原病标签。": "It is part of family meals and is also served to welcome guests. The nutrition of ingredients in prepared butter tea should be distinguished from that of tea leaves themselves; no tea should be labelled a treatment for altitude sickness.", "小兰花形、较挺直略有毫，尚嫩绿带翠；嫩绿、清澈明亮；清香、略生；醇、较甘、微涩；嫩、成朵匀齐、绿亮。": "Small-orchid-shaped, fairly straight with slight down, reasonably tender green with an emerald tint; tender green, clear and bright liquor; fresh fragrance, slightly raw; mellow, fairly sweet and slightly astringent taste; tender, even, intact bud-and-leaf sets, green and bright.", "贡茶制度、叶茶泡饮、地方制法和新茶器彼此影响；侘茶、煎茶、工夫茶、奶茶等展现不同地区对茶的重新组织。": "Tribute-tea systems, steeping loose leaves, local production methods and new tea utensils influenced one another. Wabi-cha, sencha, gongfu tea and milk tea show how different regions reorganised tea practices.", "目录只证明档案存在，未据未读全文编造工资、死亡率或全部茶园的统一状况；福琼并不是印度种茶的唯一来源。": "The catalogue proves only that the records exist. Unread full texts were not used to invent wages, mortality rates or uniform conditions across all plantations. Robert Fortune was not the sole source of tea cultivation in India.", "这帮助理解为何茶席物件能承载文化寄托；它说明文人茶器的表达方式，并不证明嘉庆时已有普遍的养茶宠习俗。": "This helps explain why objects on a tea table can carry cultural aspirations. It illustrates expression through literati tea utensils, but does not prove that keeping tea pets was already widespread in the Jiaqing era.", "2007年受赠20克2005年采制母树茶、2006年母树停采及无性繁殖；不采用宣传性品质和药效措辞。": "The 2007 donation of 20 g of mother-tree tea harvested and made in 2005, the end of mother-tree harvesting in 2006, and clonal propagation; promotional quality and medicinal claims are not adopted.", "17世纪至20世纪初中蒙俄陆路贸易网络、驼队与驿站。2025年提交的是预备清单，不是已列入世界遗产。": "The overland China–Mongolia–Russia trade network from the 17th to the early 20th century, with camel caravans and relay stations. The 2025 submission was to the Tentative List, not an inscription as World Heritage.", "已读索引所示引言：工夫红茶四道基本工序、湖红研究对象；未读取PDF完整方法与结果，不据此填写试验参数": "The introduction shown in the index was read: four basic stages of gongfu black tea and the Huhong research subject. The complete PDF methods and results were not read, so experimental parameters are not entered on this basis.", "三田有机农业公司现场具名生产线；不等于所有浮梁茶的统一流程。Web正文实际读到，本地证书过期未绕过。": "A named on-site production line at Santian Organic Agriculture Company; it is not a unified process for all Fuliang Tea. The web text was actually read; the locally encountered expired certificate was not bypassed.", "原报刊网站全文，旧检索线索本轮正式提取；县域现代产业报道，不证明古代起源、逐款产销量或同名品牌等同。": "The original newspaper website's full text, formally extracted this round from an earlier search lead. This is a report on the county's modern industry, not proof of ancient origins, output or sales of individual teas, or equivalence with same-name brands.", "碧螺春传统制茶集中于太湖洞庭东山、西山；搓团显毫是手工塑形的关键，不能把茶名只理解成一则帝王故事。": "Traditional Biluochun production centres on Dongting East and West Mountains by Lake Tai. Rubbing and balling to reveal down is a key hand-shaping technique; the tea name cannot be understood solely through an imperial story.", "茶指南原页为南京雨花茶独立条目，明确产地为江苏南京；主图与文内具名图注相同，逐图可见真实盘装干茶。": "The original Tea Guide page is a standalone Nanjing Yuhua Tea entry and explicitly gives Nanjing, Jiangsu as its origin. The lead image matches the named caption in the text; individual inspection shows real dry tea on a plate.", "论文比较春、夏、秋15份样品香气。以下是研究用同法制样，不是最佳工艺、传统唯一路线或所有企业配方。": "The paper compares the aromas of 15 spring, summer and autumn samples. The following is the common sample-preparation method used for the study, not an optimal process, the sole traditional route or every company's recipe.", "干茶：条索紧结，白毫可见，色泽黄润；汤色：黄色、明亮；香气：嫩香持久；滋味：鲜爽；叶底：黄色、明亮": "Dry-leaf appearance: tightly rolled strips with visible white down and a lustrous yellow colour; liquor colour: yellow and bright; aroma: lasting tender-leaf fragrance; taste: fresh and brisk; infused leaves: yellow and bright.", "旧文明确标类级概述待核；现可用永春佛手专属团体标准定义取代泛类模板，但细分揉烘循环和时温仍是缺口。": "The previous text was explicitly marked as a category-level overview pending verification. The definition in the dedicated Yongchun Foshou association standard can now replace that generic template, but detailed rolling–baking cycles and temperatures and times remain gaps.", "Red Tea 红茶 | Museum of Chinese Australian History": "Red Tea | Museum of Chinese Australian History", "只取简介结尾明确香清、滋味甜醇；“色红”未说干茶或茶汤，汤色留空；暖胃及存在疑点的获奖年代未采用。": "Only the introduction's explicit closing descriptions of a fresh aroma and sweet, mellow taste are used. 'Red in colour' does not specify dry tea or liquor, so liquor colour is left blank. Stomach-warming claims and questionable award dates are not adopted.", "生茶与现代熟茶的关键区别之一是没有后者的人工渥堆过程；记录原料与加工履历比单凭年份推定价值更稳妥。": "One key difference between raw tea and modern ripe tea is the absence of the latter's artificial pile-fermentation stage. Recording raw materials and processing history is more reliable than inferring value from age alone.", "外形紧直，显白毫及锋苗，整体匀整、绿润且净；香气清香持久，滋味鲜爽；茶汤嫩绿明亮，叶底嫩匀、明亮。": "Tightly rolled, straight leaves with visible white down and pointed tips, overall even, lustrous green and clean; a lasting fresh fragrance and fresh, brisk taste; bright tender-green liquor and tender, even, bright infused leaves.", "福州非遗专题公开视频帧；保留保护中心标识、原字幕和视频出处，未见独立开放许可，仅作为私有资料参照。": "A frame from a public Fuzhou intangible cultural heritage feature video. The heritage centre mark, original subtitles and video source are retained. No separate open licence was found; it is used only as a private research reference.", "干茶外形：紧细、嫩绿、白毫显露；汤色：清澈；香气：清香持久；滋味：鲜爽醇正；叶底：嫩黄、明亮、显毫": "Dry-leaf appearance: fine and tightly rolled, tender green, with visible white down; liquor colour: clear; aroma: lasting fresh fragrance; taste: fresh, brisk, mellow and clean; infused leaves: tender yellow, bright and downy.", "海拔600m以下的南向坡地、岗地，土壤类型为潮湿、肥沃的黄壤土，微酸性，有机质含量≥22g/kg。": "South-facing slopes and uplands at 600 m elevation or below, with moist, fertile yellow soil, slightly acidic, and organic matter content ≥22 g/kg.", "茶企关于长沙绿茶区域品牌的专文，正文指向长沙相关产区；照片礼盒正面直接写有长沙绿茶，碗中干茶可见。": "A tea company's dedicated article on the Changsha Green Tea regional brand points to the relevant Changsha production areas. The gift box in the photograph directly bears the name Changsha Green Tea, and dry tea is visible in a bowl.", "木梓阿婆茶（红茶）：外形条索紧结，色泽乌润显毫，香气花果香浓郁持久；汤色红亮，滋味甜醇，叶底红明。": "Muzi Apo Tea (black tea): tightly rolled strips, lustrous black with visible down; rich, lasting floral and fruity aroma; bright red liquor, sweet and mellow taste, and bright red infused leaves.", "鲜叶先摊放，经平锅杀青并初步整形，摊凉回潮后再次锅炒定型、干燥；通过抖、带、捺等手法形成扁直外形。": "Fresh leaves are first spread, then heat-fixed and initially shaped in a flat pan. After cooling and moisture equilibration, they are pan-fired again to set the shape and dry. Shaking, drawing and pressing techniques create the flat, straight appearance.", "干茶：紧实，绿稍润，尚匀整，尚有嫩茎；汤色：绿明亮；香气：尚高；滋味：醇厚；叶底：较嫩匀、黄绿尚亮": "Dry-leaf appearance: tightly formed, slightly lustrous green, reasonably even, with some tender stems; liquor colour: bright green; aroma: reasonably high; taste: full-bodied; infused leaves: fairly tender and even, yellow-green and reasonably bright.", "干茶：条索紧结肥硕，棕褐油润；汤色：红琥珀色，明亮；香气：奶蜜香；滋味：甜醇爽滑；叶底：肥软红亮。": "Dry-leaf appearance: tightly rolled, plump strips, lustrous brown; liquor colour: bright red amber; aroma: milky and honeyed; taste: sweet, mellow, refreshing and smooth; infused leaves: plump, soft and bright red.", "徽州茶号、外销商路与茶业教育构成文化脉络；老舍题咏和茶城民谣反映其社会传播，但诗歌不代替生产统计。": "Huizhou tea firms, export trade routes and tea education form the cultural context. Lao She's verse and tea-town folk songs reflect its social circulation, but poetry does not replace production statistics.", "保护要求按形态及等级列栗香、清香等表现；较高等级强调栗香浓郁或高长，不能据此断言每批产品香型相同。": "The protection requirements list chestnut, fresh and other aromas by shape and grade. Higher grades emphasise rich or high, lasting chestnut fragrance; this cannot establish that every batch has the same aroma profile.", "本条按保护要求的杀青加工归绿茶；“富硒”是产品名称与质量要求的一部分，不据此推医疗或个体补硒效果。": "This entry is classified as green tea according to the heat-fixing process in the protection requirements. 'Selenium-rich' is part of the product name and quality requirements; it does not establish medical effects or individual selenium-supplementation benefits.", "干茶外形：条索紧较直，匀整匀净、绿尚润；汤色：黄绿亮；香气：板栗香持久；滋味：醇爽；叶底：黄绿明亮": "Dry-leaf appearance: tightly rolled, fairly straight strips, even and clean, reasonably lustrous green; liquor colour: bright yellow-green; aroma: lasting chestnut fragrance; taste: mellow and refreshing; infused leaves: bright yellow-green.", "干茶外形：条索紧细或紧结，匀整壮实，灰绿起霜；香气：清高而持久；滋味：浓醇而回甘；叶底：嫩绿而厚实": "Dry-leaf appearance: fine, tightly rolled or tightly formed strips, even and robust, grey-green with a frosted surface; aroma: clear, high and lasting; taste: strong and mellow with a sweet aftertaste; infused leaves: tender green and thick.", "第646号公告：老姆登茶（原文未分等级）：条索紧实，紧卷多毫，整碎匀齐纯净，有锋苗，嫩绿匀润、油润": "Announcement No. 646: Laomudeng Tea, with no grades distinguished in the original: tightly formed strips, tightly curled and downy, even in size and clean, with pointed tips, tender green, evenly coloured and lustrous.", "武夷岩茶的重要茶树品种；成品称肉桂并不表示加入肉桂香料。品种香气仍受到鲜叶、做青、产地及焙火影响。": "An important Wuyi Rock Tea cultivar. Calling the finished tea Rougui does not mean cinnamon spice has been added. Its cultivar aroma is still influenced by fresh leaves, leaf bruising and resting, origin and roasting.", "长江中下游及其南侧的重要茶产区。浙江、江西、湖南及安徽、江苏、湖北等地的茶品可从本馆省份入口检索。": "An important tea-producing area along the middle and lower Yangtze and to its south. Teas from Zhejiang, Jiangxi, Hunan, Anhui, Jiangsu, Hubei and other areas can be found through this collection's province entries.", "没有核定专属定量冲泡参数；冲泡仅给编辑起点。储存字段留空供统一通用储茶来源补充，不杜撰专属保质期。": "No dedicated quantitative brewing parameters have been verified; brewing guidance provides only an editorial starting point. The storage field is left blank for shared general storage sources, without inventing a tea-specific shelf life.", "西藏阿里故如甲木墓地发现茶遗存。当地高寒环境不适合种茶，因此研究者把它视为输入品与跨区域交换线索。": "Tea remains were found at the Gurgyam cemetery in Ngari, Tibet. The local cold, high-altitude environment is unsuitable for growing tea, so researchers regard it as an imported item and evidence of interregional exchange.", "清代延续叶茶泡饮，也保留奶茶等多种传统。从宫廷宴饮到清末民初的城市茶馆，茶进入不同层次的社会交往。": "The Qing period continued loose-leaf steeping while retaining milk tea and other traditions. From court banquets to urban teahouses in the late Qing and early Republic, tea entered social interaction at different levels.", "无锡博物院在线课程把茶宠解释为茶席小摆件，并介绍茶汤浇淋或涂抹的当代玩法。它是一种可选的品茶情趣。": "Wuxi Museum's online course describes tea pets as small tea-table ornaments and introduces the contemporary practice of pouring or brushing tea liquor over them. They are an optional pleasure of tea drinking.", "2022年列入人类非物质文化遗产代表作名录，制茶与分享茶的相关社会实践；不是对每个商品品牌的认证。": "Inscribed on the Representative List of the Intangible Cultural Heritage of Humanity in 2022, covering tea making and related social practices of sharing tea; this is not certification of every commercial brand.", "复用已取得官方原件，新增逐级感官映射。当前字段此前仅有需原文佐证的转载概括。本轮重新核对原表像素。": "Reuses an official original already obtained and adds grade-by-grade sensory mapping. The previous fields contained only a reprinted summary needing corroboration from the original. The original table's pixels were checked again this round.", "品牌介绍、和平茶道第（5）项；制作工艺中和平牌紫阳毛尖与和平牌翠峰两段；本地文本第469—473行": "Brand introduction and Peace Tea Way item (5); the two production sections for Heping-brand Ziyang Maojian and Heping-brand Cuifeng; lines 469–473 of the local text.", "搜索标题显示将军峰公司，但实际PDF为扶贫表彰人员/集体名单，并非茶叶产品图册；不继续下载伪线索。": "The search title indicated Jiangjunfeng Company, but the actual PDF is a list of individuals and organisations commended for poverty alleviation, not a tea-product catalogue. This false lead is not downloaded further.", "青岛档案报道记录1957年冬季引种尝试及其困难；崂山现代种茶史应放在20世纪南茶北引背景下理解。": "The Qingdao archives report records introduction attempts in winter 1957 and their difficulties. Laoshan's modern tea-growing history should be understood in the context of the 20th-century introduction of southern tea to the north.", "限定简介首段；同页后段及另一条目写汤色杏黄，未说明等级或冲泡差异，保留此不一致而不合成一个颜色。": "Limited to the first paragraph of the introduction. A later paragraph on the same page and another entry describe apricot-yellow liquor without explaining grade or brewing differences; the inconsistency is retained rather than merging the colours.", "《武夷山志》列大红袍为四大名丛之一。陈德华访谈记录了现代无性繁殖研究，不能用御封故事替代此过程。": "The Wuyishan Gazetteer lists Dahongpao as one of the four famous bushes. Interviews with Chen Dehua document modern clonal-propagation research; an imperial-bestowal story cannot replace that process.", "来源以黄金桂乌龙茶为专题，图集原名黄旦干茶；保留该来源称谓，不代表黄旦品种制成的全部红茶或绿茶。": "The source focuses on Huangjingui oolong, while the gallery's original title is Huangdan Dry Tea. That source wording is retained; it does not represent every black or green tea made from the Huangdan cultivar.", "新浪转载资讯中国的产品介绍明确云岭藏韵为雅安产区藏茶；相应产品段配图清楚呈现竹盘干茶和红色茶汤。": "Sina's reprint of a Zixun China product introduction explicitly identifies Yunling Cangyun as Tibetan tea from Ya'an. The image in the corresponding product section clearly shows dry tea on a bamboo tray and red tea liquor.", "云南省农业厅答复将现代快速后发酵的发展记在1973年前后；不能将其与古代普洱贡茶制法直接画等号。": "The Yunnan Department of Agriculture's reply dates the development of modern accelerated post-fermentation to around 1973; it cannot be equated directly with ancient Pu'er tribute-tea production.", "大益集团官网发布该产品，明确勐海茶厂及勐海茶区大叶种晒青原料；产品段中的原图直接呈现未包装茶饼。": "The Dayi Group's official website publishes this product and explicitly identifies Menghai Tea Factory and large-leaf sun-dried raw material from the Menghai tea area. The original image in the product section directly shows an unwrapped tea cake.", "2023 年浙江农博会获奖报道中的万春青田御茶样本，展示冲泡形态，不用于推定干茶等级或采制年份。": "A Wanchun Qingtian Yucha sample in a report on awards at the 2023 Zhejiang Agricultural Expo, showing its brewed form; it is not used to infer the dry-tea grade or harvest and production year.", "福建省寿宁县行政区域南阳、竹管垅、清源等14个乡镇所辖海拔500m以上的190个行政村（社区）。": "190 administrative villages and communities at 500 m elevation or higher across 14 townships and towns, including Nanyang, Zhuguanlong and Qingyuan, within Shouning County, Fujian.", "外形条索紧结、匀整，色泽绿润毫显，香气栗香显、带花香，滋味鲜醇甘爽，汤色嫩绿明亮，叶底绿亮匀齐。": "Tightly rolled, even strips, lustrous green with visible down; distinct chestnut aroma with floral notes; fresh, mellow, sweet and refreshing taste; bright tender-green liquor; green, bright and even infused leaves.", "本条的茶类依据第640号公告所列绿茶产品工艺；同名地域或原料可能另有其他茶类产品，不能一概而论。": "The tea category in this entry follows the green-tea process listed in Announcement No. 640. The same region or raw materials may also produce other tea categories; they must not all be treated alike.", "海拔高度220～2740.2m，有机质含量高，土层厚度在80cm以上，土壤pH值4.5～6.5。": "Elevation 220–2,740.2 m, high organic matter content, soil depth at least 80 cm, and soil pH 4.5–6.5.", "外形条索紧细显毫，色泽翠绿，汤色黄绿明亮，滋味浓郁回甘，栗香持久；叶底嫩绿整齐一致，为茶种上品。": "Fine, tightly rolled strips with visible down and an emerald-green colour; bright yellow-green liquor; rich taste with a sweet aftertaste and lasting chestnut aroma; tender-green, uniformly even infused leaves, described as a superior tea.", "湖北省远安县所辖鸣凤镇、花林寺镇、旧县镇、嫘祖镇、洋坪镇、河口乡、茅坪场镇共7个乡镇102个村。": "102 villages across seven townships and towns in Yuan'an County, Hubei: Mingfeng, Hualinsi, Jiuxian, Leizu, Yangping, Hekou and Maopingchang.", "本条的茶类依据第640号公告所列白茶产品工艺；同名地域或原料可能另有其他茶类产品，不能一概而论。": "The tea category in this entry follows the white-tea process listed in Announcement No. 640. The same region or raw materials may also produce other tea categories; they must not all be treated alike.", "烘干机热风温度100～110℃，摊叶厚度1.5～2cm，烘干时间10-15分钟，烘至七成干出茶。": "Use dryer hot air at 100–110°C, spread leaves 1.5–2 cm thick, and dry for 10–15 minutes. Remove the tea when approximately 70% dry.", "所引为2025年公开征求意见的草案，封面2024、标准号留白；本轮未以此认定正式地方标准已发布。": "The cited document is a draft released for public consultation in 2025, with 2024 on its cover and the standard number blank. It was not used this round to establish that a formal local standard had been issued.", "经杀青、揉捻、干燥与精选等工序加工。产品有不同等级和外形，具体做形方式不能仅由“云雾”二字推断。": "Processed through heat-fixing, rolling, drying and careful sorting. Products vary in grade and shape; the specific shaping method cannot be inferred merely from the words Yunwu, or Cloud and Mist.", "干茶：条索紧结、微曲，墨绿有毫；汤色：尚绿、明净；香气：栗香、较长；滋味：醇和；叶底：黄绿、尚亮": "Dry-leaf appearance: tightly rolled, slightly curved strips, dark green with down; liquor colour: reasonably green, clear and bright; aroma: fairly lasting chestnut fragrance; taste: mellow; infused leaves: yellow-green and reasonably bright.", "鲜叶摊凉后杀青、分选、揉捻，再手工造球、烘干、精选和提香。球形来自造型工序，不是简单把散茶改名。": "After spreading to cool, fresh leaves are heat-fixed, sorted and rolled, then hand-shaped into balls, dried, carefully sorted and finished for aroma. The spherical shape comes from a shaping step, not simply renaming loose tea.", "该产品记录为紧细显锋苗、灰绿油润而稍带嫩茎；汤色嫩绿明亮，清香较浓，滋味鲜醇回甘，叶底黄绿匀亮。": "This product is recorded as fine and tightly rolled with pointed tips, lustrous grey-green and a few tender stems; bright tender-green liquor, fairly strong fresh fragrance, a fresh, mellow taste with a sweet aftertaste, and yellow-green, even, bright infused leaves.", "海拔300～1000m，土壤主要为红黄壤，土层厚度≥70cm，pH值5.6，有机质含量≥5.6%": "Elevation 300–1,000 m; mainly red and yellow soils, soil depth ≥70 cm, pH 5.6, and organic matter content ≥5.6%.", "团坝镇白茶村举办喊山开茶文化节，把春季开采与地方公共品牌活动结合；2022年报道说当年为第六届。": "Baicha Village in Tuanba Town holds a mountain-calling tea-opening cultural festival, combining the start of spring harvesting with activities for the local public brand. A 2022 report described that year's event as the sixth.", "云龙茶选用云南大叶种茶群体种，从中选育的无性系茶树良种，主要是云抗系列和佛香系列的无性系茶树良种": "Yunlong Tea uses Yunnan large-leaf population cultivars and improved clonal tea cultivars selected from them, mainly clones in the Yunkang and Foxiang series.", "泰山红茶栽培代表性品种有：黄山群体种、福鼎大白、鸠坑、金萱、中茶108、碧香早、农抗早、舒茶早等": "Representative cultivars grown for Taishan Black Tea include the Huangshan population cultivar, Fuding Dabai, Jiukeng, Jinxuan, Zhongcha 108, Bixiangzao, Nongkangzao and Shuchazao.", "干茶外形：条索紧实，紧卷多毫，整碎匀齐纯净，芽叶纯整，有锋苗，嫩绿匀润、光泽油润；香气：芳香浓郁": "Dry-leaf appearance: tightly formed strips, tightly curled and downy, even in size and clean, pure and intact buds and leaves with pointed tips, tender green, evenly coloured and lustrous; aroma: rich fragrance.", "纬度、海拔和品种使开采时间出现差异；龙井气象访谈也说明气温、雨水、光照会影响茶芽生长和采摘窗口。": "Latitude, elevation and cultivar cause differences in the start of harvesting. The Longjing weather interview also explains how temperature, rainfall and sunlight influence bud growth and harvest windows.", "无性系，灌木型、中叶类、早芽；叶深绿、茸毛少，适制红茶、乌龙茶及绿茶。适制性不等于固定成品茶名。": "A clonal, shrub-type, medium-leaf, early-budding cultivar; dark-green leaves with little down, suitable for black, oolong and green tea. Suitability does not equate to a fixed finished-tea name.", "四川茶区与云南、青海、西藏、甘肃间的交易更加活跃。茶既是生活物资，也进入国家获得马匹的制度安排。": "Trade between Sichuan tea districts and Yunnan, Qinghai, Tibet and Gansu became more active. Tea was both an everyday commodity and part of institutional arrangements through which the state obtained horses.", "联合国大会于2019年通过决议，将5月21日定为国际茶日，2020年首次在这一联合国框架下纪念。": "The UN General Assembly adopted a resolution in 2019 designating 21 May as International Tea Day; it was first observed under this UN framework in 2020.", "香港茶具文物馆成立于1984年；1981年罗桂祥捐赠的陶瓷、紫砂茶具及相关文物构成重要藏品基础。": "Hong Kong's Flagstaff House Museum of Tea Ware was established in 1984. Ceramic and Yixing teaware and related artefacts donated by K. S. Lo in 1981 form an important foundation of its collection.", "所读页面关于六安瓜片单叶工艺、白族三道茶、瑶族油茶及普洱相关技艺的分项说明；不采用保健效果推断。": "The sections read on the page explain Lu'an Guapian's single-leaf process, the Bai people's Three-Course Tea, Yao oil tea and Pu'er-related crafts; health-effect inferences are not adopted.", "原文以“相传”介绍吴理真七株茶树。将其归为种茶传说，不作为精确年代、佛教传入时间或医学效果证据。": "The original introduces Wu Lizhen's seven tea trees with 'according to tradition'. This is classified as a tea-planting legend, not evidence of precise dates, the arrival of Buddhism or medical effects.", "保留石门茶区沿革，不将县域工艺史一概等同整个常德品牌；不采用世界最早、世界份额等未经核实的宣传。": "Retains the history of the Shimen tea district without equating county-level craft history with the entire Changde brand. Unverified promotional claims such as the world's earliest or global market share are not adopted.", "实际读取公开全文；原人民日报网页请求证书错误，采用明确署源的全文转载。不是农业主管部门技术认定。": "The public full text was actually read. The original People's Daily webpage returned a certificate error, so an explicitly attributed full-text reprint was used. This is not a technical determination by an agricultural authority.", "2013-08-21 B15版；“绿茶的品种”炒青茶项的圆炒青/平水珠茶段（网页正文第178行）": "2013-08-21, page B15; the round pan-fired tea / Pingshui Gunpowder Tea paragraph under pan-fired tea in 'Types of Green Tea' (line 178 of the webpage text).", "摊放、杀青、理条与分段干燥需相互衔接。手工经验与机械加工的关系，是该项目保护讨论中的实际议题。": "Spreading, heat-fixing, strip-shaping and staged drying must connect with one another. The relationship between manual experience and machine processing is a practical issue in discussions of safeguarding this craft.", "取直接报道的制作主链，并非全套标准。地方志PDF本轮访问403，未声称已核到旧志完整研制过程。": "Uses the main production chain directly reported, not a complete standard. The local-gazetteer PDF returned 403 this round; no claim is made to have verified the full historical development process in the old gazetteer.", "未把专利配方当通行工艺。类级杀青—湿热闷黄原理由温州市科协来源支持，其他地方专属细节保留待核。": "The patented recipe is not treated as common practice. The Wenzhou Association for Science and Technology source supports the category-level principle of heat-fixing followed by moist-heat yellowing; other locality-specific details remain pending verification.", "厂家商品编号SJG，九龙窠轻火功水金龟茶样；年份批次未标。仅此商品审评，不代表其他火功或批次。": "Manufacturer product code SJG, a lightly roasted Shuijingui sample from Jiulongke; year and batch are not stated. This review applies only to that product, not other roasting levels or batches.", "本档按GH/T1118—2015的定义，记录桐木为中心、该版规定范围内高山茶树单芽制成的红茶。": "Following the definition in GH/T 1118—2015, this entry records black tea made from single buds of high-mountain tea trees within that edition's specified area centred on Tongmu.", "干茶：形细而弯曲如钩，乌润、显金毫；汤色：红亮；香气：馥郁；滋味：鲜爽、回甘；叶底：红艳成朵。": "Dry-leaf appearance: fine and curved like hooks, lustrous black with visible golden down; liquor colour: bright red; aroma: rich; taste: fresh and brisk with a sweet aftertaste; infused leaves: vivid red, with intact bud-and-leaf sets.", "条索较紧或较直并有毫，较匀整、较绿润且洁净；清香尚持久，滋味鲜醇；汤色绿亮，叶底较嫩匀、尚亮。": "Fairly tightly rolled or fairly straight strips with down, fairly even, reasonably lustrous green and clean; reasonably lasting fresh fragrance, fresh and mellow taste; bright green liquor; fairly tender and even, reasonably bright infused leaves.", "江苏省无锡市宜兴市张渚、西渚、太华、新街、丁蜀、湖父、徐舍、宜城、环科园共9个镇（街道、园）。": "Nine towns, subdistricts and parks in Yixing, Wuxi, Jiangsu: Zhangzhu, Xizhu, Taihua, Xinjie, Dingshu, Hufu, Xushe, Yicheng and the Environmental Science and Technology Industrial Park.", "干茶外形：条索紧结绿润；汤色：绿明亮；香气：清高持久略带兰花香；滋味：鲜醇爽口；叶底：嫩匀绿亮": "Dry-leaf appearance: tightly rolled, lustrous green strips; liquor colour: bright green; aroma: clear, high and lasting, with slight orchid notes; taste: fresh, mellow and refreshing; infused leaves: tender, even, green and bright.", "福建省漳州市平和县崎岭、九峰、长乐、秀峰、芦溪、霞寨、大溪、国强、安厚共9个乡镇91个行政村。": "91 administrative villages across nine townships and towns in Pinghe County, Zhangzhou, Fujian: Qiling, Jiufeng, Changle, Xiufeng, Luxi, Xiazhai, Daxi, Guoqiang and Anhou.", "室温控制在20～25℃，时间2-3小时。当叶片柔软，散发青气，含水率60%～65%时停止摊青。": "Maintain room temperature at 20–25°C for 2–3 hours. Stop spreading when the leaves are soft, give off a green-leaf odour and have 60%–65% moisture.", "温度100～110℃，时间为10-20min，或者温度100～120℃，时间为5-15min。": "100–110°C for 10–20 minutes, or 100–120°C for 5–15 minutes.", "地标专题所展示的罗田香露茶冲泡样本，未标品牌、批次或等级；保留资料配图属性，不作形态鉴定基准。": "A brewed Luotian Xianglu Tea sample shown in the geographical-indication feature, with no brand, batch or grade specified. It remains a reference illustration, not a morphological identification benchmark.", "摊凉的茶叶逐层放入提香机，足干至茶叶含水量5%以内，下机摊凉至室温时，初大袋包装密封入库贮藏。": "Place the cooled tea layer by layer in an aroma-finishing machine and dry fully to a moisture content within 5%. Remove and cool to room temperature, then seal in initial bulk bags and store.", "外形条索紧细，金毫显露，色泽油润，汤色红亮有金圈，香气浓厚甜香，滋味醇厚滑口，叶底红匀有光泽。": "Fine, tightly rolled strips with visible golden down and a lustrous colour; bright red liquor with a golden rim; rich, strong sweet aroma; full-bodied, smooth taste; evenly red, glossy infused leaves.", "以海南白沙为产地的绿茶。本条采用商务部所载白沙牌生产实例，不把某企业全部陈述外推为每一批产品。": "A green tea originating in Baisha, Hainan. This entry uses the Baisha-brand production example published by the Ministry of Commerce, without extending all of one company's statements to every batch.", "原件个别字词或参数存在异常；本条只整理来源描述，不引用其可疑理化数值作为营养、健康或生产结论。": "Some words or parameters in the original appear anomalous. This entry organises only the source descriptions and does not use questionable physicochemical values to draw nutritional, health or production conclusions.", "干茶：紧细挺直，嫩绿有毫；汤色：嫩绿明亮；香气：栗香浓郁带毫香；滋味：醇厚爽口；叶底：黄绿明亮": "Dry-leaf appearance: fine, tightly rolled and straight, tender green with down; liquor colour: bright tender green; aroma: rich chestnut fragrance with downy-bud notes; taste: full-bodied and refreshing; infused leaves: bright yellow-green.", "原文把揉捻与理条并列说明，却在理条段称从杀青叶进入；不强作每批茶必须连续揉捻再理条的唯一流程。": "The original describes rolling and strip-shaping alongside each other, but the strip-shaping paragraph starts from heat-fixed leaves. It is not forced into a single route requiring every batch to undergo rolling followed by strip-shaping.", "干茶：单芽嫩绿，较匀整；汤色：黄绿较明亮；香气：栗香显；滋味：浓醇回甘；叶底：芽完整，黄绿明亮": "Dry-leaf appearance: single tender-green buds, fairly even; liquor colour: fairly bright yellow-green; aroma: distinct chestnut fragrance; taste: strong and mellow with a sweet aftertaste; infused leaves: intact buds, bright yellow-green.", "DB4414/T15—2022 特级：鲜醇甘爽；DB4414/T15—2022 一级：醇厚回甘": "DB4414/T 15—2022, special grade: fresh, mellow, sweet and refreshing; DB4414/T 15—2022, grade one: full-bodied with a sweet aftertaste.", "干茶外形：条索紧结纤细卷曲、显毫；汤色：橙红，明亮；香气：甜香浓郁持久；滋味：醇厚；叶底：匀亮": "Dry-leaf appearance: tightly rolled, slender, curled strips with visible down; liquor colour: bright orange-red; aroma: rich, lasting sweet fragrance; taste: full-bodied; infused leaves: even and bright.", "第646号公告：商南茶 / 绿茶：鲜爽，耐泡、回甜；第646号公告：商南茶 / 红茶：甘醇甘爽": "Announcement No. 646: Shangnan Tea / green tea: fresh and brisk, enduring repeated infusions, with returning sweetness; Announcement No. 646: Shangnan Tea / black tea: sweet, mellow and refreshing.", "读茶画可同时留意器具、人物关系和环境；作品的艺术表达不能直接当作某一时代人人都遵循的操作规范。": "When reading tea paintings, consider utensils, relationships between figures and setting together. A work's artistic expression cannot be treated directly as a procedure followed by everyone in an era.", "茶点可以不含茶叶；擂茶、油茶则可能把茶料纳入食物制作。这些应归入饮食文化，不能混作一种植物茶。": "Tea refreshments need not contain tea leaves, while leicha and oil tea may incorporate tea into food preparation. These belong to food culture and must not be conflated into a single botanical tea.", "四川农业大学等从四川中小叶种中单株选育，所据品种志登记号为GPD茶树（2022）510048。": "Selected from an individual plant of Sichuan medium- and small-leaf tea by Sichuan Agricultural University and others; the cited cultivar register gives registration number GPD Tea Tree (2022) 510048.", "已新增可直读的故宫实物记录。原论文仅读到索引返回的第253页定义；全五页及任何实验结论不升级。": "A directly readable Palace Museum object record has been added. Only the definition on page 253 returned by the original paper's index was read; the full five pages and any experimental conclusions are not upgraded.", "茶树是山茶属植物，适应酸性土壤与森林生境。人类后来选择、繁殖和传播种质，才形成今天的栽培资源。": "The tea plant belongs to Camellia and is adapted to acidic soils and forest habitats. Later human selection, propagation and dispersal of germplasm created today's cultivated resources.", "《茶经》把产地、采制、器具、用水和饮法汇为系统著述，使饮茶技术与审美有了可传播、可讨论的文本。": "The Classic of Tea brought origins, harvesting and processing, utensils, water and drinking methods into a systematic work, giving tea techniques and aesthetics a text that could circulate and be discussed.", "清宫接待蒙古贵族、藏传佛教高僧的宴饮中有奶茶；盖碗和各式奶茶器见于收藏，提示饮法从未只有一种。": "Milk tea appeared at Qing court banquets for Mongolian nobles and senior Tibetan Buddhist monks. Gaiwans and various milk-tea utensils in collections show that there was never just one way to drink tea.", "茶叶局回顾是制度与产业概述，不意味着不同庄园待遇相同；不能只讲庄园主创业而省略劳动和迁移代价。": "The Tea Board's retrospective is an institutional and industrial overview, not evidence that conditions were the same on different estates. Plantation founders' enterprise should not be discussed while omitting the costs of labour and migration.", "国家级非遗项目资料。项目列入名录的年份与茶名创制年代分开处理；溯源叙述属于项目资料的历史归纳。": "National intangible cultural heritage project material. The year of listing is treated separately from the tea name's creation date; origin narratives are historical syntheses in the project material.", "研究员对冻顶工艺演变的说明，支持包巾揉与焙火以及风格历时变化；不把评茶竞赛要求当普遍法定定义。": "A researcher's account of changes in Dong Ding processing supports cloth-wrapped rolling, roasting and stylistic changes over time. Tea-competition requirements are not treated as a universal legal definition.", "仅取明代文人品茗审美、清代产区与品种格局及古代“荼”字多义性；不把整页当作所有年代的通用依据。": "Uses only Ming literati tea aesthetics, the Qing pattern of production areas and varieties, and the multiple meanings of the ancient character tu. The entire page is not treated as a general basis for every period.", "实际读取新华社采访全文。古树与苔茶原料可制红、绿茶；不证明所有石阡产品均为同一品种或同一工艺。": "The full Xinhua interview was actually read. Old-tree and Taicha raw materials can produce both black and green tea; this does not prove that all Shiqian products use the same cultivar or process.", "正文第1—2页原图已逐页查看；5.3表1与5.7.2仅公开HTML转录已读，未见原PDF对应页": "The original images of main-text pages 1–2 were inspected individually. Only the public HTML transcription of Table 1 in 5.3 and section 5.7.2 was read; the corresponding original PDF pages were not seen.", "申请人：中国农业科学院茶叶研究所；国家知识产权局公布文本／Google Patents公开镜像": "Applicant: Tea Research Institute, Chinese Academy of Agricultural Sciences; publication by the China National Intellectual Property Administration / public Google Patents mirror.", "【符合供港澳标准﹡茗韵云顶山红茶伴手礼盒】高山嫩芽红茶，清香甘甜，入口鲜爽 - 运通.省心安选": "[Meets Hong Kong and Macao supply standards* — Mingyun Yundingshan Black Tea Gift Box] High-mountain tender-bud black tea, fresh aroma and sweetness, fresh and brisk on the palate — Yuntong Worry-Free Selection", "3张新原图实际像素核查后拒绝；新长清SKU详情失败。只核查列出的条目，不称原12全部重新核验。": "Three new original images were rejected after actual pixel inspection; retrieval of a new Changqing SKU detail page failed. Only the listed entries were checked; this is not described as a recheck of all original 12.", "长兴紫笋GI列鸠坑群体种、鸠坑、白叶一号、龙井43及浙农系列等，茶名不等于限定一株紫芽母树。": "The Changxing Zisun GI lists the Jiukeng population cultivar, Jiukeng, Baiye No. 1, Longjing 43 and Zhenong-series cultivars, among others. The tea name does not mean it is restricted to one purple-budded mother tree.", "老字号平台保留梁氏家族与茶业的传承叙述；1796年的家族起源记载不直接等于现行茶叶工艺诞生。": "The time-honoured-brand platform retains the narrative of the Liang family's tea-business heritage. A recorded family origin in 1796 does not directly equate to the birth of the current tea-making process.", "农业部门材料将凌云白毫作为地方茶树资源及区域产品共同介绍；品种审定史与成品绿茶史须分别收录。": "Agricultural-department material presents Lingyun Baihao both as a local tea-plant resource and a regional product. Cultivar-approval history and finished-green-tea history must be recorded separately.", "湖北宜昌、恩施等茶区的工夫红茶；本档工艺来自宜红企业老字号档案，不能等同整个产区唯一SOP。": "Gongfu black tea from Yichang, Enshi and other tea districts in Hubei. This entry's process comes from a Yihong company's time-honoured-brand record and is not the sole SOP for the whole production area.", "布袋发酵只是四种可选方式之一。本档不采用把萎凋称“刹青”或把成品绿茶再加工为本茶的科普误述。": "Cloth-bag oxidation is only one of four options. This entry rejects popular explanations that mislabel withering as heat-fixing or describe this tea as reprocessed finished green tea.", "FAO记录的系统把山地茶园、村落与河畔茉莉种植联系起来，一杯花茶连接两种作物和不同生产空间。": "The FAO-recorded system connects mountain tea gardens, villages and riverside jasmine cultivation. One cup of scented tea links two crops and different production spaces.", "干茶外形：扁平挺削匀整，色翠显毫；汤色：翠绿明亮；香气：香高持久；滋味：鲜浓；叶底：嫩匀肥壮": "Dry-leaf appearance: flat, straight, tapered and even, emerald green with visible down; liquor colour: bright emerald green; aroma: high and lasting; taste: fresh and strong; infused leaves: tender, even and plump.", "土壤类型主要以黄棕壤土为主，土层深厚，矿质养分丰富，呈微酸性，pH值介于5.5～6.5之间。": "The soil is mainly yellow-brown, deep and rich in mineral nutrients, slightly acidic, with pH 5.5–6.5.", "干茶外形：细紧绿润、显毫；汤色：嫩绿明亮；香气：嫩香持久；滋味：鲜爽甘醇；叶底：嫩匀、绿明亮": "Dry-leaf appearance: fine and tightly rolled, lustrous green with visible down; liquor colour: bright tender green; aroma: lasting tender-leaf fragrance; taste: fresh, brisk, sweet and mellow; infused leaves: tender, even, green and bright.", "原文路线列明的“复筛和整理归堆”环节。具体操作未在本步骤逐项转录，请参阅所引原文与版本说明。": "The 're-sieving, sorting and combining batches' stage listed in the original route. Individual operations are not transcribed here; see the cited original and version notes.", "地理标志特产大全公开配图，原摄影者及开放许可未披露；保留完整照片与条目出处用于私有资料参照。": "A publicly displayed image from the Geographical Indication Specialities Encyclopaedia. The original photographer and any open licence are undisclosed; the complete photograph and entry source are retained for private research reference.", "地理标志特产大全公开配图；原摄影者和开放许可未披露，保留完整图片与原发布页作为私有资料参照。": "A publicly displayed image from the Geographical Indication Specialities Encyclopaedia. The original photographer and any open licence are undisclosed; the complete image and original publication page are retained for private research reference.", "干茶外形：条索紧结且匀整，乌黑油润，净度好；汤色：红明；香气：纯正；滋味：醇和；叶底：尚红匀": "Dry-leaf appearance: tightly rolled, even strips, lustrous black and clean; liquor colour: bright red; aroma: clean and characteristic; taste: mellow; infused leaves: reasonably red and even.", "干茶外形：紧秀显毫，翠绿油润；汤色：黄绿明亮；香气：香高持久；滋味：鲜爽回甘；叶底：嫩绿匀整": "Dry-leaf appearance: tightly rolled and elegant, with visible down, emerald green and lustrous; liquor colour: bright yellow-green; aroma: high and lasting; taste: fresh and brisk with a sweet aftertaste; infused leaves: tender green and even.", "预热烘干机温度达到100～120℃时投叶，烘干至含水量6%～8%，达到用手指捏茶成粉为适度。": "Add leaves once the dryer has preheated to 100–120°C. Dry to 6%–8% moisture, with the tea crumbling to powder when pinched between the fingers as the appropriate endpoint.", "开头“叶片阔厚秀长”没有明确是鲜叶、干茶还是叶底，此三者不自行归类；成茶香气和滋味语境明确。": "The opening phrase 'broad, thick, elegant and long leaves' does not specify fresh leaves, dry tea or infused leaves, so it is not assigned to any of the three. The context for the finished tea's aroma and taste is explicit.", "商品文字存在“娕绿”等疑似错字；保留异常说明，不将商家宣传升级成厂家技术规范或独立实物评测。": "The product text contains suspected typos, including a malformed character in 'tender green'. The anomaly is noted; merchant promotion is not upgraded to a manufacturer's technical specification or an independent physical review.", "茶坯均匀摊置并以湿布保湿，室温约28℃、相对湿度95%，中途翻匀；以古铜色及熟苹果香判适度。": "Spread the tea base evenly and cover with a damp cloth to retain moisture, at about 28°C room temperature and 95% relative humidity. Turn evenly during the process; judge readiness by a bronze colour and ripe-apple aroma.", "同一专利比较叙府龙芽扁形、叙府春芽卷曲形、叙府春露条形的三路线之一，不代表全部传统手工批次。": "One of three routes compared in the same patent: flat Xufu Longya, curled Xufu Chunya and strip-shaped Xufu Chunlu. It does not represent every traditional handmade batch.", "干茶外形：细紧微曲、翠绿显毫；汤色：嫩绿明亮；香气：清香幽长；滋味：鲜醇爽口；叶底：嫩匀鲜活": "Dry-leaf appearance: fine, tightly rolled and slightly curved, emerald green with visible down; liquor colour: bright tender green; aroma: delicate, lingering fresh fragrance; taste: fresh, mellow and refreshing; infused leaves: tender, even and lively.", "保护要求列大山绿1号、大山绿2号等适制茶树品种；诸城绿茶是地域成品名称，不能与任一品种等同。": "The protection requirements list suitable cultivars including Dashanlü No. 1 and Dashanlü No. 2. Zhucheng Green Tea is a regional finished-product name and must not be equated with any one cultivar.", "干茶：自然芽状、稍扁、有毫，绿润匀整；汤色：黄绿明亮；香气：清香；滋味：鲜爽；叶底：完整嫩匀": "Dry-leaf appearance: natural bud shape, slightly flat and downy, lustrous green and even; liquor colour: bright yellow-green; aroma: fresh fragrance; taste: fresh and brisk; infused leaves: intact, tender and even.", "干茶外形：细紧多锋、色泽油润；汤色：红明亮；香气：嫩甜；滋味：甘醇甘爽；叶底：细嫩显芽红匀亮": "Dry-leaf appearance: fine, tightly rolled and rich in pointed tips, with a lustrous colour; liquor colour: bright red; aroma: tender and sweet; taste: sweet, mellow and refreshing; infused leaves: fine and tender, with visible buds, evenly red and bright.", "日本以外6试验、532人：体重均差−0.04 kg，95% CI −0.50至0.40 kg": "Six trials outside Japan, 532 participants: mean weight difference −0.04 kg, 95% CI −0.50 to 0.40 kg.", "品种志记载原产武夷山马枕峰，慧苑岩亦有同名树；1985年获福建省审定，闽审茶1985001。": "The cultivar register records its origin at Mazhen Peak in Wuyishan, with a same-named tree also at Huiyuan Rock; approved by Fujian in 1985, approval number Min Shen Cha 1985001.", "可采用沸水冲泡，器具应方便过滤茶汤；压制茶的松紧和原料粗嫩会影响浸出，冲泡与煮饮应分别记录。": "Boiling water may be used, with utensils that make it easy to strain the liquor. Compression tightness and the maturity of raw materials affect extraction; steeping and boiling should be recorded separately.", "《茶经》收录以茶果待客的晋人故事，反映后世保存的俭约理想；其中提神或疗效说法属于古代知识史。": "The Classic of Tea preserves a Jin-period story of serving guests tea and fruit, reflecting an ideal of frugality retained by later generations. Its claims about alertness or therapeutic effects belong to the history of ancient knowledge.", "宋代精致茶文化强调在盏中调茶末、注汤击拂；斗茶对汤色与泡沫的欣赏，又改变了人们对茶盏的选择。": "Refined Song tea culture emphasised mixing powdered tea in a bowl, adding hot water and whisking. Tea contests' appreciation of liquor colour and foam also changed people's choice of tea bowls.", "德化县政府报道当地多家陶瓷企业开发创意茶宠摆件等产品，可作为德化参与当代茶宠产业的具体记录。": "The Dehua County government reports that several local ceramics companies developed creative tea-pet ornaments and related products, providing a concrete record of Dehua's involvement in the contemporary tea-pet industry.", "材料同时涉及茶树品种和多茶类产品；本条目只提取绿茶相关感官，不把白毫茶树等同于绿茶加工类别。": "The material covers tea cultivars and products in several tea categories. This entry extracts only green-tea sensory descriptions and does not equate the Baihao tea plant with the green-tea processing category.", "福建漳平、水仙茶苗引进和紧压成形特征；不采用“有益菌二次发酵更全面”这一缺乏实验支持的说法。": "Zhangping in Fujian, the introduction of Shuixian tea seedlings and the compressed shape; the claim that secondary fermentation by beneficial microbes is more comprehensive is not adopted, as it lacks experimental support.", "2022年列入名录；现有六类传统制茶及饮用分享实践。六类是当前归纳，不提供各茶类单一创制年。": "Listed in 2022; covers the six current categories of traditional tea making and practices of drinking and sharing. The six categories are a present-day synthesis, not evidence of a single invention year for each category.", "18—19世纪茶糖消费与西印度种植园奴隶制的联系、反糖抵制；不把所有茶产地劳工等同于奴隶制。": "The link between tea and sugar consumption in the 18th–19th centuries and slavery on West Indian plantations, and anti-sugar boycotts; labour in all tea-growing regions is not equated with slavery.", "ICR-27136，中文Description；引《中国茶树品种资源志》上卷212–213页": "ICR-27136, Chinese Description; cites Chinese Tea Cultivar Resources, volume one, pages 212–213.", "已读摘要，全文PDF入口返回403；仅作广西品种待核线索。该桂绿1号不能与贵州贵绿1号混同。": "The abstract was read, but the full-text PDF endpoint returned 403. Used only as a Guangxi cultivar lead pending verification. This Guangxi Guilü No. 1 must not be confused with Guizhou Guilü No. 1.", "官方非遗网站转载科普，未标产品等级或实测批次；保留转载身份，不把编辑用语或传说当成检测结论。": "A popular-science reprint on an official intangible cultural heritage website, with no product grade or measured batch identified. Its reprint status is retained; editorial wording and legends are not treated as test findings.", "厂家历史页本地请求失败，但web工具已读公开全文，含荣誉、茶园和企业历程，无具名银杉成茶图。": "The local request for the manufacturer's history page failed, but the web tool read its public full text, covering honours, tea gardens and company history. It contains no named photograph of finished Yinshan Tea.", "干茶外形：条索紧结锋苗尚显，翠绿润；汤色：黄绿明亮；香气：清香；滋味：鲜醇；叶底：黄绿明亮": "Dry-leaf appearance: tightly rolled strips with reasonably visible pointed tips, lustrous emerald green; liquor colour: bright yellow-green; aroma: fresh fragrance; taste: fresh and mellow; infused leaves: bright yellow-green.", "干茶：紧圆细直，鲜润翠绿；汤色：清澈绿亮；香气：鲜嫩高长；滋味：鲜醇回甘；叶底：嫩匀明亮。": "Dry-leaf appearance: tightly rolled, round, fine and straight, fresh-looking lustrous emerald green; liquor colour: clear, green and bright; aroma: fresh, tender, high and lasting; taste: fresh and mellow with a sweet aftertaste; infused leaves: tender, even and bright.", "福鼎白茶专题中的芽形干茶样本；本图不代表该地域下白牡丹、寿眉等全部花色，不推定等级或年份。": "A bud-shaped dry-tea sample in the Fuding White Tea feature. This image does not represent all styles from the region, such as Bai Mudan and Shoumei, and no grade or year is inferred.", "武夷岩茶中的铁罗汉样本，保留博物馆原始标签；不能解释为全部岩茶品种、火功、等级的共同外形。": "A Tie Luohan sample within Wuyi Rock Tea, retaining the museum's original label. It cannot be interpreted as the shared appearance of every rock-tea cultivar, roasting level and grade.", "原文强调其香气不同于常见兰花香，但没有给出具体替代香型，香气留空；未将茶树幼嫩叶片当叶底。": "The original stresses that its aroma differs from the common orchid fragrance but gives no specific alternative, so aroma is left blank. Tender leaves on the tea plant are not treated as infused leaves.", "斗茶交流与畲汉茶事、村落茶坊和古桥共同构成地方茶文化，饮茶之外还可观察人与村落空间的联系。": "Tea-contest exchanges, She and Han tea practices, village tea workshops and old bridges together form the local tea culture. Beyond drinking, they reveal connections between people and village spaces.", "生产者具体千两茶产品页注明产地安化芙蓉山、700g；原图可见切片茶饼本体与截面，非仅包装。": "The producer's specific Qianliang Tea product page states Furong Mountain, Anhua as its origin and a weight of 700 g. The original image shows sliced tea-cake bodies and cross-sections, not merely packaging.", "采用云南大叶种晒青原料；“大叶种”在这里是原料品种群线索，不能自动断定每批为同一栽培品种。": "Uses sun-dried Yunnan large-leaf material. Here 'large-leaf' indicates a raw-material cultivar group; it does not automatically establish that every batch uses the same cultivated variety.", "干茶外形：扁平挺直，嫩绿鲜活；汤色：杏绿明亮；香气：嫩栗香；滋味：醇厚甘爽；叶底：嫩匀绿亮": "Dry-leaf appearance: flat and straight, tender green and lively; liquor colour: bright apricot green; aroma: tender chestnut fragrance; taste: full-bodied, sweet and refreshing; infused leaves: tender, even, green and bright.", "两款宁洱困鹿山原料生茶的联合记录：紧结墨绿显毫；汤呈金黄，花蜜香，入口甘润；叶底黄绿柔嫩。": "A joint record for two raw teas made from Kunlu Mountain material in Ning'er: tightly formed, dark green and downy; golden liquor, floral-honey aroma, sweet and smooth on entry; yellow-green, soft and tender infused leaves.", "杀青叶冷却后使用揉捻机初揉，初揉时需空揉3-5分钟，然后加压3-5分钟，再松压空揉2分钟。": "After cooling the heat-fixed leaves, use a rolling machine for initial rolling: 3–5 minutes without pressure, then 3–5 minutes with pressure, followed by 2 minutes without pressure.", "采用45型揉捻机揉捻5-10分钟，根据鲜叶嫩度，特级、一级采用不加压，两级、三级轻压揉捻。": "Roll for 5–10 minutes in a model 45 rolling machine. According to fresh-leaf tenderness, use no pressure for special and first grades, and light pressure for second and third grades.", "外形条细秀，色泽绿润、匀整洁净；汤色嫩绿，香鲜爽纯，栗香纯正，味鲜浓醇；叶底嫩绿，耐冲泡。": "Fine, elegant strips, lustrous green, even and clean; tender-green liquor, fresh, brisk and clean aroma with pure chestnut notes; fresh, strong and mellow taste; tender-green infused leaves, enduring repeated infusions.", "五峰宜红茶所在宜昌产区的区域参照：宜昌宜红 T/YCCY 002—2019 版本：毛茶精制": "Regional reference from Yichang, the production area of Wufeng Yihong Tea: Yichang Yihong, T/YCCY 002—2019 version: primary-tea refining.", "1.采收。采摘标准为一芽一叶初展至一芽三叶。2.加工。摊青→杀青→理条→压扁→干燥→包装。": "1. Harvest: pick from one bud with one newly opening leaf to one bud with three leaves. 2. Processing: fresh-leaf spreading → heat-fixing → strip-shaping → flattening → drying → packaging.", "湖南省澧县所辖太青乡，杨家坊乡，火连坡镇，甘溪滩镇，方石坪镇，码头铺镇，洞市乡等7个乡镇。": "Seven townships and towns in Li County, Hunan: Taiqing, Yangjiafang, Huolianpo, Ganxitan, Fangshiping, Matoupu and Dongshi.", "放入120～180℃的滚筒杀青机内滚炒约6分钟，当闻到芳香扑鼻，香气显露，外形微曲为适度。": "Place in a drum heat-fixing machine at 120–180°C and tumble-fry for about 6 minutes. The appropriate endpoint is a strong emerging fragrance and a slightly curved appearance.", "外形条索紧细、有锋苗，色泽黄绿润。内质清香持久，滋味鲜爽，汤色黄绿明亮，叶底黄绿亮、嫩匀。": "Fine, tightly rolled strips with pointed tips and a lustrous yellow-green colour. Lasting fresh fragrance, fresh and brisk taste, bright yellow-green liquor, and tender, even, bright yellow-green infused leaves.", "干茶外形：形似碗臼，乌黑油润；汤色：澄黄明亮；香气：馥郁陈香；滋味：醇厚甘和；叶底：较嫩匀": "Dry-leaf appearance: bowl- or mortar-shaped, lustrous black; liquor colour: clear, bright yellow; aroma: rich aged fragrance; taste: full-bodied, sweet and mellow; infused leaves: fairly tender and even.", "该非遗工坊案例的球形红茶，外表略粗，汤金黄透亮，蜜香，滋味温和醇厚并有回甘。原文未给叶底。": "The spherical black tea in this heritage-workshop case has a slightly coarse exterior, clear golden liquor, honey aroma and a mild, full-bodied taste with a sweet aftertaste. The original provides no infused-leaf description.", "2021年发布的地方标准将仁化白毛茶分列为红茶和绿茶，并为红茶设特级、一级、二级感官要求。": "The local standard issued in 2021 separately lists Renhua Baimao Tea as black tea and green tea, with sensory requirements for special, first and second grades of black tea.", "海拔800m左右，土壤厚度1m以上，质地为壤土，属酸性或微酸性紫色土，pH值4.5～6.0": "Elevation around 800 m, soil depth at least 1 m, loamy texture, acidic or slightly acidic purple soil, pH 4.5–6.0.", "土质以油沙土、麻骨石土和沙壤土为好，土壤微酸性，pH值在4.5～6.0；土层厚度≥40cm": "Preferred soils are yousha soil, magu stony soil and sandy loam; slightly acidic, pH 4.5–6.0, with soil depth ≥40 cm.", "茶及饮料作物改良场的文山包种史记述19世纪乌龙茶外销，以及包种制法自安溪传入后的生产发展。": "The Tea and Beverage Research Station's history of Wenshan Baozhong records 19th-century oolong exports and production development after Baozhong techniques were introduced from Anxi.", "品种资料中的成茶表现，适用所述原料和工艺；不是本馆实测。中文Description特征特性": "Finished-tea characteristics in the cultivar material, applicable to the raw materials and process described; not measured by this collection. Chinese Description, characteristics section.", "不少早期文献靠后世引文保存，叙事可信度须分别判断；这里不把古代医药说法转换成现代健康建议。": "Many early texts survive through later quotations, so the credibility of each narrative must be assessed separately. Ancient medical claims are not converted into modern health advice here.", "点茶在唐末五代已有前身；宋代文献所谓“白茶”不可直接认成今天以萎凋、干燥为核心的白茶类别。": "Whisked tea had precursors in the late Tang and Five Dynasties. 'White tea' in Song texts cannot be identified directly with today's white-tea category centred on withering and drying.", "与海上茶运并行，茶通过中国、蒙古和俄罗斯之间的陆路网络流通，驼队、驿站和商镇支撑长途交换。": "Alongside maritime tea transport, tea circulated through overland networks between China, Mongolia and Russia. Camel caravans, relay stations and trading towns supported long-distance exchange.", "参考基因组不是所有品种的完整答案；它不证明某种茶更能治病，也不能替代感官、加工与环境研究。": "A reference genome is not a complete answer for every cultivar. It does not prove that a particular tea treats disease more effectively, nor replace sensory, processing and environmental research.", "上海交大博物馆特展资料将陈鸣远四足方执壶定为清康熙，并介绍其象生创作与江南文人的收藏兴趣。": "Shanghai Jiao Tong University Museum's exhibition material dates Chen Mingyuan's four-footed square handled teapot to the Kangxi reign and discusses his naturalistic work and Jiangnan literati collecting interests.", "核读项目简介；非遗登记及该项目工艺、地方传承。历史起源按该页记述表达，不作同时代档案结论。": "The project introduction was checked: heritage registration, the project's craft and local transmission. Historical origins are expressed as stated on that page, not as conclusions from contemporary archival records.", "采用初制杀青—揉捻—渥堆—干燥及后续精制压制阶段；不采用未核验全体企业产品合格或功效说法。": "Uses the primary stages of heat-fixing, rolling, pile fermentation and drying, followed by refining and pressing. Unverified claims that all companies' products comply, or claims of health effects, are not adopted.", "厦门市博物馆藏民国紫砂蟾蜍砚滴、德化刘海蟾瓷像及刘海戏蟾传说；仅作图像寓意与器物用途证据。": "A Republican-period Yixing toad water-dropper, a Dehua porcelain Liu Hai and toad figure in Xiamen Museum, and the legend of Liu Hai Playing with the Toad; used only as evidence of imagery and object functions.", "数据库全文已读；书籍原纸页未另取得。登记号和性状按明确引文，不以数据库页面创建年作育成年。": "The database full text was read; original printed book pages were not separately obtained. Registration numbers and traits follow explicit quotations; the database page's creation year is not treated as the breeding year.", "2024-04-17；“坚持古法制好茶 持守真味”小节；五德镇新华村夷州贡茶公司、王飞采访": "2024-04-17; section 'Make Good Tea by Traditional Methods, Preserve Authentic Flavour'; interview with Wang Fei at Yizhou Tribute Tea Company, Xinhua Village, Wude Town.", "Web正文L19、46、54–56产地；L64–87货号批次；L117–201联合开汤品评": "Web text lines 19, 46 and 54–56: origin; lines 64–87: product codes and batches; lines 117–201: joint brewing review.", "取得桃源红茶2018省农业技术规程，按湖红工夫下桃源红工夫版本单列，不关闭全域主工艺缺口。": "Obtained the 2018 provincial agricultural technical procedure for Taoyuan Black Tea, recorded separately as the Taoyuan Hong Gongfu version under Huhong Gongfu. The gap in a region-wide main process remains open.", "L3设计方原稿介绍国航委托的将军峰品牌升级，正文未出现银杉，也没有可确证的具名银杉实物图。": "The original L3 design-agency article introduces Jiangjunfeng's brand upgrade commissioned by Air China. The text does not mention Yinshan and contains no verifiably named Yinshan tea-product photograph.", "茶社史说明产品形成与经营组织有关；制作中的初炒、整形并非同一劳动步骤，展示时可分别呈现。": "The tea society's history shows that product formation is related to business organisation. Initial pan-firing and shaping are distinct tasks in production and may be displayed separately.", "条索紧细卷曲、白毫显露，汤色黄绿明亮，香气以嫩香、栗香、清香为主，滋味鲜醇、叶底黄绿明亮": "Fine, tightly rolled, curled strips with visible white down; bright yellow-green liquor; mainly tender-leaf, chestnut and fresh fragrances; fresh, mellow taste and bright yellow-green infused leaves.", "这是公开百科明确列出的传统工序，作为现代自动化版的另一版本保留；不将两版拼为单一流水线。": "These are traditional stages explicitly listed in a public encyclopaedia, retained as a separate version alongside modern automation. The two versions are not combined into a single production line.", "仅对应原文政和所产；未给汤色及叶底。百科另有政和大白茶品种制样评价，不与本产区记录合并。": "Applies only to the tea produced in Zhenghe described in the original; no liquor colour or infused-leaf description is given. The encyclopaedia also has a sample evaluation for the Zhenghe Dabai cultivar, which is not merged with this regional record.", "鲜芽筛选与分段闷黄构成生产的重点；黄茶的黄变须联系工艺，不能仅凭茶树品种或干茶颜色分类。": "Fresh-bud sorting and staged yellowing are production priorities. Yellow tea's colour change must be understood through processing; category cannot be determined solely from cultivar or dry-tea colour.", "陈德华回忆1979年调查、繁育并题刻“半天腰”的经过，提供了现代保育活动的第一人称材料。": "Chen Dehua recalls the 1979 investigation, propagation and inscription of 'Bantianyao', providing a first-person account of modern conservation activities.", "工艺来自商务部展示的邓金记企业传承档案，不能推出所有漳平水仙均用同样摇青次数、焙火参数。": "The process comes from the Deng Jin Ji company's heritage record displayed by the Ministry of Commerce. It does not establish that all Zhangping Shuixian uses the same number of shaking rounds or roasting parameters.", "球形；琥珀略红；可见果酸样或烘焙香，如乌梅、炒麦等；浓醇，微涩带甘润，兼有醇和弱果酸感。": "Spherical; amber with a slight red tint; possible fruit-acid or roasted aromas, such as smoked plum and toasted wheat; strong and mellow, slightly astringent yet sweet and smooth, with mild fruit acidity.", "安化黑茶中的理想华莱天尖散茶样本，不能代表茯砖、黑砖、千两等全部外形；保留原始商品展板。": "A Lixiang Hualai Tianjian loose-tea sample within Anhua Dark Tea. It cannot represent the shapes of Fuzhuan, Heizhuan, Qianliang and all other forms; the original product display board is retained.", "旧文与歙县GI版本相容；新增限定其地域性，不能由一地保护要求宣称所有珠兰花茶都带花烘焙。": "The earlier text is compatible with the She County GI version. Its regional scope is now made explicit; one area's protection requirements cannot establish that all Zhulan scented tea is baked with the flowers.", "Curious Tea销售的2022年安化松针批次，专业茶商样本，不代表所有年份与等级。": "The 2022 Anhua Songzhen batch sold by Curious Tea, a specialist tea-merchant sample that does not represent all years and grades.", "温州早茶区域名下的永嘉乌牛早样本；图片代表这一细分茶型，不能概括所有温州早茶或推定等级。": "A Yongjia Wuniuzao sample under the regional name Wenzhou Early Tea. The image represents this specific tea type, not all Wenzhou Early Tea, and does not establish a grade.", "干茶外形：紧结、重实；乌绿、油润；香气：清高悠长，花香显；滋味：浓厚甘爽；叶底：肥厚软亮": "Dry-leaf appearance: tightly rolled and heavy, lustrous black-green; aroma: clear, high and lingering, with distinct floral notes; taste: strong, sweet and refreshing; infused leaves: thick, soft and bright.", "地理标志介绍页所展示的河红茶样本；未披露生产企业、等级及拍摄时间，不据图片推定这些属性。": "A Hehong Tea sample displayed on a geographical-indication introduction page. The producer, grade and photography date are not disclosed and are not inferred from the image.", "2023年极目新闻所摄江夏光明茶展示样本；不推定具体茶场、SKU、等级、年份或单批认证。": "A Jiangxia Guangming Tea display sample photographed by Jimu News in 2023; no specific tea farm, SKU, grade, year or single-batch certification is inferred.", "采摘以一芽一、二叶为主，必须做到分批多次采、按标准依茶树的树势树龄留叶采，做到采养合理。": "Mainly pick one bud with one or two leaves. Harvest repeatedly in separate rounds, following the standard and leaving leaves according to tree vigour and age, to balance harvesting and plant maintenance.", "广西壮族自治区贵港市港南区行政区域内的瓦塘镇、木格镇、木梓镇，共计3个乡镇63个行政村。": "63 administrative villages across three towns—Watang, Muge and Muzi—within Gangnan District, Guigang, Guangxi Zhuang Autonomous Region.", "已取得署名地方文化记录或生产者、机构人物传记，建立故事条目；民间传说与现代事迹明确分开。": "Attributed local cultural records or biographies of producers and institutional figures have been obtained and used to create story entries. Folklore is clearly separated from modern events.", "首段的茶形蟠曲、满披银毫与后段嫩匀并不当作不同等级；本记录定位后段，不增加未给出的等级。": "The first paragraph's curled form and abundant silver down and the later paragraph's tender, even leaves are not treated as different grades. This record points to the later paragraph and adds no unspecified grade.", "图文由诸城市文化和旅游局提供，具体摄影者未披露；未见开放许可，保留出处用于私有资料参考。": "Text and images supplied by the Zhucheng Culture and Tourism Bureau; the individual photographer is undisclosed. No open licence was found; attribution is retained for private research reference.", "干茶：扁平匀直，绿润带毫；汤色：杏绿明亮；香气：嫩香馥郁；滋味：鲜爽回甘；叶底：黄绿尚亮": "Dry-leaf appearance: flat and evenly straight, lustrous green with down; liquor colour: bright apricot green; aroma: rich tender-leaf fragrance; taste: fresh and brisk with a sweet aftertaste; infused leaves: yellow-green and reasonably bright.", "干茶：挺直匀整，绿润显毫；汤色：黄绿明亮；香气：馥郁持久；滋味：鲜醇干爽；叶底：嫩匀鲜活": "Dry-leaf appearance: straight and even, lustrous green with visible down; liquor colour: bright yellow-green; aroma: rich and lasting; taste: fresh, mellow and dry-refreshing; infused leaves: tender, even and lively.", "芽叶蟠曲如螺、匀整匀净，绿翠偶见金色；翠绿、明亮；高鲜、持久；醇鲜；或绿或白，成朵明亮。": "Buds and leaves curled like snails, even and clean, emerald green with occasional gold; bright emerald-green liquor; high, fresh and lasting aroma; mellow, fresh taste; green or white infused leaves in bright, intact bud-and-leaf sets.", "DB61/T1943—2024第7.2条温度允差表述不完整；工艺摘要不采用其不确定参数。": "The temperature-tolerance wording in section 7.2 of DB61/T 1943—2024 is incomplete. The process summary does not adopt its uncertain parameters.", "建盏研究需联系茶末、击拂和斗茶语境；现代用建盏泡散茶是当代使用方式，不等于原样复现宋代。": "Jian ware research must consider powdered tea, whisking and tea contests. Modern use of Jian bowls for loose-leaf tea is a contemporary practice, not an exact recreation of the Song period.", "有性繁殖系茶树品种，属于灌木型、中叶类、中芽种；与“紫阳富硒茶”成品茶地域名称分开记录。": "A seed-propagated tea cultivar of the shrub type, medium-leaf class and mid-budding group; recorded separately from the regional finished-tea name Ziyang Selenium-Rich Tea.", "茶学科研、产品标准与加工创新并进；熟茶、即饮茶和现制调饮扩展选择，传统茶席并未因此消失。": "Tea research, product standards and processing innovation developed together. Ripe tea, ready-to-drink tea and freshly mixed drinks expanded choices without making traditional tea settings disappear.", "约1610年是海上输入的代表节点，不等于此前欧洲绝无人知道茶；各国与阶层的普及时间不同。": "Around 1610 is a representative milestone for maritime introduction, not proof that no European had known of tea earlier. Adoption varied by country and social class.", "新华社在博山油滴雨点釉研究所记录灌浆、修坯与彩色雨点釉创作，并报道萌趣茶宠和盲盒等新品。": "At the Boshan Oil-Spot Raindrop Glaze Research Institute, Xinhua documented slip casting, body trimming and coloured raindrop-glaze creation, and reported new products including playful tea pets and blind boxes.", "英红9号列为省级品种，审定编号粤审茶1988010；不用于判定任意商品的产地或原料真伪。": "Yinghong No. 9 is listed as a provincial cultivar, approval number Yue Shen Cha 1988010; this is not used to judge the origin or raw-material authenticity of arbitrary commercial products.", "仅采用正文对烘青绿茶身份及三兰品质的说明；不把评奖、品牌宣传或未核古籍年代转成工艺证据。": "Uses only the main text's explanation of its baked-green-tea identity and the three orchid-like qualities. Awards, brand promotion and unverified ancient-text dates are not converted into process evidence.", "原文2016-07-15；第45及51行百丈潭茶园灾后恢复，仅用生产史，不采用旧用药建议": "Original dated 2016-07-15; lines 45 and 51 on post-disaster recovery at Baizhangtan tea gardens, used only for production history. Old pesticide recommendations are not adopted.", "中国科学院昆明植物研究所·International Camellia Register": "Kunming Institute of Botany, Chinese Academy of Sciences · International Camellia Register", "2013年发布的标章管理要点；限定该文的文山地区轻发酵包种茶要求，不作为其他乌龙茶标准。": "Mark-management guidelines issued in 2013; limited to this document's requirements for lightly oxidised Baozhong tea from the Wenshan area, not a standard for other oolongs.", "\"孝感红\" \"萎凋\" -site:tesegu.com -site:thetea.app": "\"Xiaogan Hong\" \"withering\" -site:tesegu.com -site:thetea.app", "人民网HTTPS证书校验失败；改用公开HTTP已成功读正文，见c467bfa147d3。": "People.cn HTTPS certificate validation failed. The public HTTP version was then successfully read; see c467bfa147d3.", "鲜叶经青锅、回潮、辉锅；传统炒制综合使用抖、带、挤、甩、挺、拓、扣、抓、压、磨等手法。": "Fresh leaves undergo initial pan-firing, moisture equilibration and final pan-firing. Traditional pan work combines shaking, drawing, squeezing, tossing, straightening, spreading, hooking, grasping, pressing and rubbing.", "茶指南原页标题平水珠茶，明确绿茶与产地浙江省绍兴市绍兴县平水镇；逐图可见盘装珠形干茶。": "The original Tea Guide page is titled Pingshui Gunpowder Tea and explicitly identifies green tea from Pingshui Town, Shaoxing County, Shaoxing, Zhejiang. Individual images show pearl-shaped dry tea on a plate.", "使用适制绿茶的中小叶茶树品种；原料分特级、一级、二级芽叶条件，品种与等级并非同一维度。": "Uses medium- and small-leaf tea cultivars suitable for green tea. Raw-material bud-and-leaf requirements are divided into special, first and second grades; cultivar and grade are different dimensions.", "原页提供次序与炒焙原则，没有各锅时温；不补造参数或把青锅、二锅解释为其他茶的固定配方。": "The original page provides the sequence and pan-firing and baking principles, but no temperature or time for each pan. No parameters are invented, nor are the first and second pans interpreted as fixed recipes for other teas.", "君山银针技艺强调采芽筛选和双式闷黄，师徒与家族传习使对芽叶、水分、颜色的判断得以延续。": "Junshan Yinzhen craft emphasises bud selection and two-stage yellowing. Master–apprentice and family transmission sustain judgement of buds, leaves, moisture and colour.", "佛手是茶树品种；并不是将佛手柑果实加入茶叶。香型和形制是成品维度，不能再当植物学品种。": "Foshou is a tea cultivar; it does not mean bergamot fruit is added to tea. Aroma type and shape describe finished products and must not be treated as botanical cultivars.", "湖南省政府资料记录安化黑茶农业文化系统及相关非遗，反映产茶生态、工艺与商贸的整体联系。": "Hunan government material records the Anhua Dark Tea agricultural heritage system and related intangible heritage, reflecting the interconnected ecology, craft and trade of tea production.", "揉捻后渥堆；§3.2解释为在一定温湿度下通过堆积促使内含物质缓慢变化，未给温湿度数值。": "Pile fermentation follows rolling. Section 3.2 explains that piling under certain temperature and humidity conditions promotes slow changes in internal constituents, but gives no numerical temperature or humidity.", "条索紧细卷曲显毫；嫩绿润，匀齐、洁净；嫩绿明亮清澈；清高持久；鲜爽醇厚；嫩绿明亮匀齐。": "Fine, tightly rolled, curled strips with visible down; lustrous tender green, even and clean; clear, bright tender-green liquor; clear, high and lasting aroma; fresh, brisk and full-bodied taste; tender-green, bright and even infused leaves.", "团标本体仅公开前5页图片和后续HTML转录，未获得全本PDF；感官表的原版面仍待核验。": "Only images of the first five pages of the association standard and subsequent HTML transcription are public; a complete PDF was not obtained. The original layout of the sensory table remains to be verified.", "保持茶叶温度在40℃左右。理条后及时摊凉，厚度不超过3cm，摊凉20分钟，至芽叶回软。": "Keep the tea at about 40°C. Promptly spread to cool after strip-shaping, no more than 3 cm thick, for 20 minutes until the buds and leaves soften again.", "原文路线列明的“摊凉回潮”环节。具体操作未在本步骤逐项转录，请参阅所引原文与版本说明。": "The 'cooling and moisture equilibration' stage listed in the original route. Individual operations are not transcribed here; see the cited original and version notes.", "原文路线列明的“机械青锅”环节。具体操作未在本步骤逐项转录，请参阅所引原文与版本说明。": "The 'mechanical initial pan-firing' stage listed in the original route. Individual operations are not transcribed here; see the cited original and version notes.", "原文路线列明的“长头复辉”环节。具体操作未在本步骤逐项转录，请参阅所引原文与版本说明。": "The 'repeat final pan-firing of long pieces' stage listed in the original route. Individual operations are not transcribed here; see the cited original and version notes.", "每平方米内达到10～15个茶芽，且一芽一叶至一芽三叶，芽叶完整、匀净时，即可提手开采。": "Harvesting may begin by hand when each square metre has 10–15 tea shoots, from one bud with one leaf to one bud with three leaves, with intact, even and clean buds and leaves.", "江西省抚州市南城县建昌镇、株良镇、洪门镇、天井源乡、浔溪乡等5个乡（镇）现辖行政区域。": "The current administrative areas of five townships and towns in Nancheng County, Fuzhou, Jiangxi: Jianchang, Zhuliang, Hongmen, Tianjingyuan and Xunxi.", "查到十堰日报明确以“相传”引出的李显圣水献茶版本，已单列传说；未查到唐代原始贡茶档案。": "Found a Shiyan Daily version of Li Xian offering tea at Shengshui explicitly introduced as 'according to tradition'; it is recorded separately as legend. No original Tang tribute-tea archive was found.", "五峰宜红茶所在宜昌产区的区域参照：宜昌宜红 T/YCCY 002—2019 版本：初制": "Regional reference from Yichang, the production area of Wufeng Yihong Tea: Yichang Yihong, T/YCCY 002—2019 version: primary processing.", "按所引官方保护要求拆解工序次序；原文未给出温度、时长或操作参数，不补写为生产操作规程。": "The sequence is broken down according to the cited official protection requirements. The original gives no temperatures, durations or operating parameters; these are not invented to turn it into an operating procedure.", "适应产地环境条件的常德红茶茶树品种。如槠叶齐、福鼎大白茶、碧香早、本地小叶茶树群体等。": "Tea cultivars for Changde Black Tea adapted to the local environment, such as Zhuyeqi, Fuding Dabai, Bixiangzao and local small-leaf populations.", "视天气情况，采用全阴干或者机械烘干。设备烘干采用低温70℃长烘，直至水分含量低于6%。": "Depending on the weather, dry entirely in the shade or mechanically. Mechanical drying uses prolonged low-temperature baking at 70°C until moisture is below 6%.", "兴业茶外形条索紧结，色泽乌润，汤色红亮，甜香浓郁带花蜜香，滋味醇厚甜爽，叶底红匀明亮。": "Xingye Tea has tightly rolled strips, lustrous black colour, bright red liquor, rich sweet aroma with floral-honey notes, a full-bodied, sweet and refreshing taste, and evenly red, bright infused leaves.", "干茶外形：紧卷披毫，细嫩翠绿；汤色：碧明亮；香气：怡人；滋味：鲜爽甘醇；叶底：匀净嫩绿": "Dry-leaf appearance: tightly curled and downy, delicate emerald green; liquor colour: bright emerald; aroma: pleasant; taste: fresh, brisk, sweet and mellow; infused leaves: even, clean and tender green.", "原文图片说明明确为雷山银球茶；实看为竹篮内及手中的球形成品，没有借用同页红球茶包装图。": "The original caption explicitly identifies Leishan Yinqiu Tea. Actual inspection shows finished tea balls in a bamboo basket and in a person's hands; the same page's Hongqiu Tea packaging image was not borrowed.", "此记录是绿茶版本；地方茶名不意味着所有凤冈锌硒产品均采用相同制法。名称不构成医学功效。": "This record covers the green-tea version. A local tea name does not mean all Fenggang Zinc-Selenium Tea products use the same method. The name does not establish medical benefits.", "坡度25°以下，土层深80cm以上，土壤pH值4.5–6.5、有机质含量大于1.5%。": "Slope at most 25°, soil depth at least 80 cm, soil pH 4.5–6.5 and organic matter content greater than 1.5%.", "沙壤土或壤土，土层厚度大于60cm，有机质含量大于1.5%，土壤pH值4.5–6.5。": "Sandy loam or loam, soil depth greater than 60 cm, organic matter greater than 1.5%, and soil pH 4.5–6.5.", "选择适合本地环境条件的福鼎大白、名山131、福选9号等优质、抗病虫害强、丰产的优良茶苗": "Select high-quality, productive seedlings with strong pest and disease resistance that suit local conditions, including Fuding Dabai, Mingshan 131 and Fuxuan No. 9.", "芽叶黄绿色、茸毛中等，适制绿茶；登录资料所述生物性状与适制方向不代表每批成茶滋味相同。": "Yellow-green buds and leaves with moderate down, suitable for green tea. The registered biological traits and processing suitability do not imply identical taste in every finished batch.", "行业公告可从原站索引读全文，但原站直连502；2021团体标准全文与现行状态尚未核验。": "The industry announcement's full text is readable through the original site's index, but direct access returns 502. The full 2021 association standard and its current status have not been verified.", "现代科研把育种、栽培、加工和质量检测连接起来，国家标准又为贸易与产品分类提供公共术语。": "Modern research connects breeding, cultivation, processing and quality testing, while national standards provide shared terminology for trade and product classification.", "城市茶席、海外传播、科学实验、手作教育和游戏体育联名，共同显示茶宠用途与意义的多样化。": "Urban tea settings, overseas dissemination, scientific experiments, craft education and collaborations with games and sports together show the diversification of tea pets' uses and meanings.", "地方茶业报道，区分现代武阳春雨产品与文中白毛仙茶传说；不以刘秀传说为现代品牌起源证据。": "A local tea-industry report distinguishing the modern Wuyang Chunyu product from the Baimao Immortal Tea legend in the text. The Liu Xiu legend is not evidence of the modern brand's origin.", "县志明确记录1979年命名及随后改进；不能与报道中的朱元璋赐名传说合并为同一历史事实。": "The county gazetteer explicitly records naming in 1979 and subsequent improvements. This cannot be merged with the reported legend of a name bestowed by Zhu Yuanzhang as one historical fact.", "晒晾做青、炒青、揉捻、模压、烘焙的漳平水仙企业传承版本；不照搬唯一紧压乌龙的绝对表述。": "A Zhangping Shuixian company heritage version covering sunning and airing, leaf bruising and resting, pan-firing, rolling, mould-pressing and baking; the absolute claim that it is the only compressed oolong is not repeated.", "从黄山群体种单株选育、扦插扩繁、区域试验及2020年登记；早生、灌木型、适制烘青绿茶。": "Individual-plant selection from the Huangshan population cultivar, cutting propagation, regional trials and registration in 2020; early-sprouting, shrub-type and suitable for baked green tea.", "第186项，原PDF第561—562页；第562页四（三）加工工艺、四（四）1感官特色": "Item 186, original PDF pages 561–562; page 562, IV(3) processing and IV(4)1 sensory characteristics.", "宋代四川与云南、青海、西藏、甘肃之间官方和民间茶马贸易；不据此指定整条古道单一开通年。": "Official and private tea–horse trade during the Song between Sichuan and Yunnan, Qinghai, Tibet and Gansu; this does not establish a single opening year for the entire ancient route.", "2018报道：安化第一茶厂1955年规程及专家遗存；对同治县志为现代引述，未读旧志原件": "2018 report: Anhua First Tea Factory's 1955 procedure and surviving expert materials. The Tongzhi-era county gazetteer is quoted by a modern source; the old original was not read.", "官方现代特产介绍；皇妃故事按传说收录，不把唐代贡茶、中日外交轶事作未经核实的确定史实。": "A modern official speciality introduction. The imperial-consort story is recorded as legend; Tang tribute-tea and Sino-Japanese diplomatic anecdotes are not treated as verified historical facts.", "实际请求403，只作为已检索名录节选。名录覆盖沙河桂茗、南山寿眉、水西翠柏、前峰雪莲。": "The actual request returned 403; used only as a searched catalogue excerpt. The list covers Shahe Guiming, Nanshan Shoumei, Shuixi Cuibai and Qianfeng Xuelian.", "报道明确那阳镇南山白毛茶原料可制绿、红，品质描述限所采访合作社当季茶；不能当全类标准。": "The report explicitly states that Nanshan Baimao material from Nayang Town can make green and black tea. Quality descriptions apply only to that season's tea at the interviewed cooperative, not a category-wide standard.", "完整采访正文已读，采用有独立流程及逐步说明的压扁路线；不把前文另一概述路线的环节拼入。": "The complete interview text was read. The flattening route with its own sequence and step-by-step explanation is used; steps from an earlier, separate overview route are not spliced into it.", "仅适用雷山县雾生茶业有限公司“交腊茶乡”牌案例产品；不得把银球绿茶八步流程转用红球茶。": "Applies only to the Jiaola Chaxiang-brand case product of Leishan Wusheng Tea Company. The eight-step Yinqiu green-tea process must not be transferred to Hongqiu Tea.", "PDF 共12页；正文第2—4页（PDF8—10）第6章；图1位于PDF8并已渲染核图": "12-page PDF; Chapter 6 on main-text pages 2–4 (PDF pages 8–10). Figure 1 is on PDF page 8 and was rendered and visually checked.", "船埠涯绿茶具体产品名仍只返回v07茶产业稿；未找到新商品详情或相册，不重抓旧茶园照片。": "The specific Chuanbuya Green Tea product name still returned only the v07 tea-industry report. No new product-detail page or gallery was found; old tea-garden photographs were not fetched again.", "卓绿茶盒装160g具体商品URL返回空字节正文，未取得商品详情图，目录标题也未标银杉。": "The specific URL for boxed Zhuolü Tea, 160 g, returned a zero-byte body. No product-detail images were obtained, and the catalogue title did not identify Yinshan.", "形似兰花初绽，单芽圆直挺秀，色泽绿润显毫、香高味浓纯正、汤色碧绿明亮、叶底嫩绿匀齐。": "Resembling an opening orchid, with single buds round, straight and elegant, lustrous green with visible down; high aroma and strong, clean taste; bright emerald-green liquor; tender-green, even infused leaves.", "属于具名专家的公开讲解；外形句限定高档茶，内质未给正式等级；不是本馆对某批茶的审评。": "A public explanation by a named expert. The appearance statement is limited to high-grade tea, while internal qualities have no formal grade specified; this is not this collection's evaluation of a particular batch.", "干茶：紧细圆直，锋苗挺秀，白毫披露，翠绿；香气：清香馥郁；滋味：浓醇爽口、回味生津。": "Dry-leaf appearance: fine, tightly rolled, round and straight, elegant pointed tips, visible white down, emerald green; aroma: rich fresh fragrance; taste: strong, mellow and refreshing, with a salivating finish.", "福建武夷山的乌龙茶区域系列，包括不同品种、山场与焙火风格，不能与单个茶树品种画等号。": "A regional oolong series from Wuyishan, Fujian, encompassing different cultivars, sites and roasting styles; it cannot be equated with one tea cultivar.", "本条编目以白鸡冠名丛原料制成的武夷岩茶；名丛茶树资源、原生植株及市场成品是不同对象。": "This entry catalogues Wuyi Rock Tea made from the Baijiguan famous-bush material. The named tea-plant resource, original plant and commercial finished product are different entities.", "白、绿、黄、红、褐相间，形似花朵；高级者带白毫；橙红；天然蜜糖香或熟果味；圆柔醇厚。": "White, green, yellow, red and brown intermingled, flower-like; high grades bear white down; orange-red liquor; natural honey or ripe-fruit aroma; rounded, soft and full-bodied taste.", "DB52/T 1000—2018为可定位的现代产品标准记录；它的年份并非茶叶始创年。": "DB52/T 1000—2018 is a locatable modern product-standard record; its year is not the tea's year of invention.", "DB45/T 2606—2022规定“横县茉莉花茶生产技术规程”，是现行标准化记录。": "DB45/T 2606—2022 specifies the Technical Procedure for Hengxian Jasmine Tea Production and is a current standardisation record.", "干茶外形：扁平光直，色绿；汤色：嫩绿明亮；香气：栗香馥郁；滋味：浓醇；叶底：肥厚绿亮": "Dry-leaf appearance: flat, smooth and straight, green; liquor colour: bright tender green; aroma: rich chestnut fragrance; taste: strong and mellow; infused leaves: thick, green and bright.", "茶名以雪水岭与青山云色相联，文化表达重在针形单芽入水浮沉的观赏以及桐庐山水茶乡意象。": "The tea name links Xueshui Ridge with green mountains and cloud colours. Its cultural expression centres on watching needle-shaped single buds rise and sink in water and the imagery of Tonglu's mountain-and-water tea country.", "90～105℃，时间2-3小时，焙至茶梗可折断，含水量5%～6%，烘干后再摊凉散热。": "90–105°C for 2–3 hours, baking until stems snap and moisture reaches 5%–6%; spread to cool and release heat after drying.", "\"九宫山茶\" \"茶场\" -site:thetea.app -filetype:pdf": "\"Jiugongshan Tea\" \"tea farm\" -site:thetea.app -filetype:pdf", "按2025年曲溪绿茶地理标志产品保护要求，包装和贮藏环境应清洁、干燥、阴凉、无异味。": "Under the 2025 geographical-indication protection requirements for Quxi Green Tea, packaging and storage environments should be clean, dry, cool and free from odours.", "聚茗缘商家销售的保靖黄金茶8号明前精品样本；不推断8号是茶树品种，不代表全产区等级。": "A premium pre-Qingming Baojing Huangjin Tea No. 8 sample sold by Jumingyuan. No inference is made that No. 8 is a tea cultivar, nor that it represents grades across the whole area.", "适宜选择微酸性pH值4.5～6.5，土层深厚，疏松透气，排水好，有机质含量多的土壤。": "Choose slightly acidic soil with pH 4.5–6.5, deep, loose and well-aerated, well-drained and rich in organic matter.", "萎凋时间按具体情况而定约3-8小时，直至茶叶变软，失水率达20%～25%，萎凋完成。": "Wither for approximately 3–8 hours depending on conditions, until the leaves soften and water loss reaches 20%–25%, completing withering.", "历史文化资料检索时同时查找叙事线索；六款未发现可可靠独立收录的神异故事，不创造故事。": "Narrative leads were sought alongside historical and cultural research. No supernatural stories suitable for reliable standalone inclusion were found for the six teas; none were invented.", "手工搓球、师徒传习与交腊苗寨的非遗就业工坊联系紧密，表现为当地社区生活中的制作知识。": "Hand-rolling tea balls, master–apprentice transmission and the heritage employment workshop in Jiaola Miao village are closely connected, expressing production knowledge within local community life.", "这里的易贡红指资料明确命名的茶场产品，按红茶归类；茶场同时生产的绿茶、黑茶另行区分。": "Here Yigong Hong refers to the tea-farm product explicitly named in the material and is classified as black tea. Green and dark teas also produced by the farm are distinguished separately.", "弯眉显毫，条索秀丽带锋苗；黄绿明亮；嫩香持久，带自然花香；醇厚鲜爽，回甘；嫩绿匀净。": "Curved-brow-shaped and downy, with elegant strips and pointed tips; bright yellow-green liquor; lasting tender-leaf fragrance with natural floral notes; full-bodied, fresh and brisk, with a sweet aftertaste; tender-green, even and clean infused leaves.", "温度220—310℃、2—4分钟；原条还要求吹冷风摊凉回潮20分钟。失水率约20%。": "220–310°C for 2–4 minutes; the same clause also requires cooling with cold air and 20 minutes of moisture equilibration. Water loss is about 20%.", "source_scoped_variant；乳山市2024年第一茬露天春茶的扁形加工": "source_scoped_variant; flat-tea processing for Rushan's first outdoor spring harvest of 2024.", "要求手工采摘，保持芽叶完整、新鲜、匀净，不夹带鳞片、鱼叶、茶果与老叶，不宜捋采和抓采": "Hand-picking is required. Keep buds and leaves intact, fresh, even and clean, without scales, fish leaves, tea fruit or old leaves; stripping and grabbing are unsuitable.", "旧摘要的初制四步与本来源相容；旧文筛拣等精制未由本章初制原文核定，暂不纳入新步骤。 ": "The four primary-processing steps in the old summary are compatible with this source. Refining steps such as sieving and sorting in the old text are not verified by this chapter's primary-processing text and are not yet included in the new steps.", "煎、点、煮、泡之间有长期演变。按朝代划分是理解线索，不表示某一年全国同时弃用旧方法。": "Decocting, whisking, boiling and steeping evolved over a long period. Dynasty-based divisions help understanding but do not mean the whole country abandoned an older method in the same year.", "气温影响茶芽发育，同一产区不同年份、不同品种的开采期也会变化，不能只凭日历判定品质。": "Temperature affects bud development. Harvest dates vary between years and cultivars even within one production area, so quality cannot be judged by the calendar alone.", "已核名丛身份和区域代表流程；未取得该名丛专属批次工艺，不推定固定焙火度或发酵百分比。": "The famous-bush identity and representative regional process are verified. No batch-specific process for this named bush was obtained, so no fixed roasting level or oxidation percentage is inferred.", "茶、咖啡等苦味饮料的流行扩大了糖需求，也使欧洲茶桌与加勒比种植园的奴隶劳动发生联系。": "The popularity of bitter drinks such as tea and coffee increased demand for sugar, linking European tea tables with enslaved labour on Caribbean plantations.", "展品分类为砚滴、瓷像，不能仅凭蟾蜍外形改称茶宠。传说中的吐钱属于寓意，不是事实功效。": "The exhibits are classified as a water-dropper and a porcelain figure; a toad shape alone cannot make them tea pets. Money-spitting in the legend is symbolic, not a factual effect.", "现代来源所述；人物口述、引述旧志与原件查读有别。未据本文采用疗效、排名和宣传性夸大。": "As described by a modern source; oral accounts, quotations from old gazetteers and direct reading of originals are distinct. Therapeutic claims, rankings and promotional exaggerations are not adopted.", "仅采用肉桂、水仙等茶树品种及品种—风味—加工的区分；不用宣传性风味评价充当成分检测。": "Uses only the distinction between cultivars such as Rougui and Shuixian and between cultivar, flavour and processing. Promotional flavour evaluations are not treated as compositional tests.", "陆羽文本及其转引古籍：制茶、煎茶、早期食饮和礼仪。古籍转引须与其声称的事件年代分开。": "Lu Yu's text and its quotations from earlier works: tea making, decocting, early eating and drinking, and rituals. A later quotation of an ancient work must be distinguished from the date of the event it describes.", "博山雨点釉工作室灌浆修坯、彩色釉与茶宠等产品创新；不据此断定全国销量或古代茶宠起源。": "Slip casting and body trimming at a Boshan raindrop-glaze studio, coloured glazes and innovations including tea pets; this does not establish national sales or the ancient origins of tea pets.", "本轮逐项读取具名公开预览并映射明确感官维度或流程；没有把此前图片核验扩大成全书核验。": "Named public previews were read individually this round and explicit sensory dimensions or processes mapped. Earlier image checks were not expanded into a claim of checking the whole book.", "2022-12-05，Part.3主要流派及文化传承；末张鹤山剑毫干茶与杯中茶汤照片": "2022-12-05, Part 3: Main Schools and Cultural Transmission; final photograph of Heshan Jianhao dry tea and tea liquor in a cup.", "第3—5条、第10.1条表1—2；规范性附录C，正文9—10页（PDF12—13页）": "Clauses 3–5, Tables 1–2 in clause 10.1; normative Appendix C, main-text pages 9–10 (PDF pages 12–13).", "正文第96—115行“在大益庄园体验手工制茶”；第40、44、128行原载与授权说明": "Main-text lines 96–115, 'Experience Handmade Tea at Dayi Manor'; lines 40, 44 and 128 for original publication and authorisation notes.", "董少兵检索返回茶厂水土治理文字报道；本轮未读取版面像素，不把同版其他图片算董河实物。": "The Dong Shaobing search returned a text report on soil and water management at a tea factory. Page pixels were not read this round; other pictures on the same page are not counted as Donghe tea photographs.", "另3条长清将军山/马图龙丰/老姆登碧罗的查询已执行，工具返回未落盘；不虚构原页读取。": "Three further queries for Changqing Jiangjunshan, Matu Longfeng and Laomudeng Biluo were executed, but their tool returns were not saved. No original-page reading is fabricated.", "黄山毛峰的近代茶行史与谢氏家族技艺传承相连，商品流通和家族制茶共同构成其文化背景。": "Huangshan Maofeng's modern tea-firm history is linked to the Xie family's transmission of craft. Commercial circulation and family tea making together form its cultural background.", "干茶：扁平，墨润，尚匀整尚洁净；汤色：绿黄；香气：纯正；滋味：尚醇正；叶底：暗绿。": "Dry-leaf appearance: flat, lustrous dark green, reasonably even and clean; liquor colour: greenish yellow; aroma: clean and characteristic; taste: reasonably mellow and clean; infused leaves: dark green.", "旧文准确注明研究制样，保持此限定。可收录步骤，但不计为产业标准或传统工艺全面核验。": "The old text correctly identifies research sample preparation, and that limitation is retained. Steps may be included, but they do not count as comprehensive verification of an industrial standard or traditional craft.", "喊山、斗茶与茶艺活动让生产之外的公共茶事可见；其具体活动应结合时代与地方版本介绍。": "Mountain-calling, tea contests and tea-art activities make public tea practices beyond production visible. Specific activities should be introduced in their historical and local versions.", "香型名录仅表明单丛多样性，不写成每款同时具备黄枝、蜜兰等所有香气；无明确叶底描述。": "The aroma list demonstrates Dancong's diversity; it does not mean every product simultaneously has gardenia, honey-orchid and all other aromas. No explicit infused-leaf description is provided.", "分品种、分鲜叶状态处理，经萎凋、揉捻、发酵和干燥，再筛分、风选、拣剔、拼配及补火。": "Handle separately by cultivar and fresh-leaf condition, then wither, roll, oxidise and dry, followed by sieving, air separation, hand sorting, blending and finishing firing.", "干茶：外形秀丽，色泽乌润，毫峰显露；汤色：红艳；香气：香高；滋味：味醇；叶底：红匀": "Dry-leaf appearance: elegant, lustrous black, with visible downy tips; liquor colour: vivid red; aroma: high; taste: mellow; infused leaves: evenly red.", "100g珠兰幽香花茶礼盒 - 花茶 - 吴裕泰茶业官网 - 百年吴裕泰 持久茉莉香": "100 g Zhulan Delicate-Fragrance Scented Tea Gift Box — Scented Tea — Wuyutai Official Website — A Century of Wuyutai, Lasting Jasmine Fragrance", "原文路线列明的“杀青”环节。具体操作未在本步骤逐项转录，请参阅所引原文与版本说明。": "The 'heat-fixing' stage listed in the original route. Individual operations are not transcribed here; see the cited original and version notes.", "原文路线列明的“揉捻”环节。具体操作未在本步骤逐项转录，请参阅所引原文与版本说明。": "The 'rolling' stage listed in the original route. Individual operations are not transcribed here; see the cited original and version notes.", "原文路线列明的“复烘”环节。具体操作未在本步骤逐项转录，请参阅所引原文与版本说明。": "The 'second baking' stage listed in the original route. Individual operations are not transcribed here; see the cited original and version notes.", "原文路线列明的“烘干”环节。具体操作未在本步骤逐项转录，请参阅所引原文与版本说明。": "The 'baking dry' stage listed in the original route. Individual operations are not transcribed here; see the cited original and version notes.", "取得从业者回忆与品牌范围资料；没有把乌牛早茶树品种传说扩为整个温州早茶的共同起源。": "Practitioners' recollections and brand-scope material were obtained. Legends of the Wuniuzao cultivar were not expanded into a shared origin for all Wenzhou Early Tea.", "原文路线列明的“青锅”环节。具体操作未在本步骤逐项转录，请参阅所引原文与版本说明。": "The 'initial pan-firing' stage listed in the original route. Individual operations are not transcribed here; see the cited original and version notes.", "检得现代品牌年鉴，未找到可靠专属传奇；1993与1998等网络创制年份未纳入定论。": "A modern brand yearbook was found, but no reliable dedicated legend. Online creation dates such as 1993 and 1998 were not adopted as settled conclusions.", "杀青温度控制在120～170℃，杀青叶含水量控制在58%～60%。杀青后及时摊凉。": "Keep heat-fixing at 120–170°C and the heat-fixed leaves at 58%–60% moisture. Promptly spread to cool afterwards.", "本次只补具名2019版本或区域参照，不覆盖现有GI保护要求，不新增完整主流程计数。": "This round adds only the named 2019 version or a regional reference. It does not override existing GI protection requirements or increase the count of complete main processes.", "土层深厚，可耕土壤厚度在50cm以上，耕层有机质含量＞1%，pH值4.7～6.0。": "Deep soil, with cultivable depth at least 50 cm, organic matter in the cultivated layer >1%, and pH 4.7–6.0.", "湖北省孝感市区域内孝南区、双峰山管理区、孝昌县、大悟县4个县（区）的所有产茶乡镇。": "All tea-producing townships and towns in four county-level areas within Xiaogan, Hubei: Xiaonan District, Shuangfengshan Management Area, Xiaochang County and Dawu County.", "找到湖南林业部门刊载的道台赏金故事版本，已按地方传说收录；没有把故事当作最早史证。": "A version of the circuit official's gold reward story published by Hunan's forestry department was found and recorded as a local legend, not treated as the earliest historical evidence.", "该商品页所售100克罐装一芽一叶牡丹样本，不表示全部汝城白毛茶都采用此等级或形态。": "The 100 g canned, one-bud-one-leaf Mudan sample sold on that product page; it does not mean all Rucheng Baimao Tea uses this grade or form.", "用滚筒式杀青机杀青，锅温控制在200～240℃，投叶量控制在每小时25～30kg。": "Use a drum heat-fixing machine, keeping pan temperature at 200–240°C and leaf feed at 25–30 kg per hour.", "龙王垭品牌龙峰王样本；实物仅占画面右下较小范围，不能当作全部龙峰茶等级的外观标准。": "A Longwangya-brand Longfengwang sample. The actual tea occupies only a small area at the lower right of the image and cannot be an appearance standard for every Longfeng Tea grade.", "明确创制与题咏史；未找到需单列为起源传说的可信版本，不把献礼或题诗改写为神异故事。": "Creation and commemorative-verse history are explicit. No credible version warranting a separate origin legend was found; tribute presentations and poems are not rewritten as supernatural stories.", "浉河港茶商周开启监制“轻柔浓厚信阳红茶100g”具名样品，不代表所有信阳红茶等级。": "The named 'Light and Rich Xinyang Black Tea, 100 g' sample supervised by Shihegang tea merchant Zhou Kaiqi; it does not represent all Xinyang Black Tea grades.", "鲜叶分级 → 摊晾 → 杀青 → 做形 → 毛火烘焙 → 摊晾 → 足火 → 拣剔": "Fresh-leaf grading → spreading and airing → heat-fixing → shaping → initial baking → spreading and airing → final baking → sorting.", "凤冈地域绿茶中的扁形茶样；等级、年份、生产者未说明，不据该形状概括所有凤冈锌硒茶。": "A flat-tea sample within Fenggang regional green tea. Grade, year and producer are unspecified; this shape is not generalised to all Fenggang Zinc-Selenium Tea.", "本轮只核验现行地标产品保护要求；该规范未记载最早创制史或专属故事，历史文化暂留空。": "Only current GI product protection requirements were verified this round. The specification records neither the earliest development history nor a dedicated story, so history and culture remain blank.", "干茶外形：条索卷曲紧结，色泽绿润；汤色：小米汤色；香气：板栗香；滋味：味醇，耐冲泡": "Dry-leaf appearance: tightly rolled, curled strips, lustrous green; liquor colour: millet-soup colour; aroma: chestnut fragrance; taste: mellow, enduring repeated infusions.", "原文路线列明的“冷却”环节。具体操作未在本步骤逐项转录，请参阅所引原文与版本说明。": "The 'cooling' stage listed in the original route. Individual operations are not transcribed here; see the cited original and version notes.", "第646号公告：邛崃文君茶（原文未分等级）：条索紧细微曲，色泽黄绿，白毫显露，匀整": "Announcement No. 646: Qionglai Wenjun Tea, with no grades distinguished in the original: fine, tightly rolled, slightly curved strips, yellow-green, with visible white down, even.", "干茶外形：条索紧实，紧卷多毫，整碎匀齐纯净，有锋苗，嫩绿匀润、油润；香气：芳香浓郁": "Dry-leaf appearance: tightly formed strips, tightly curled and downy, even in size and clean, with pointed tips, tender green, evenly coloured and lustrous; aroma: rich fragrance.", "成都博物馆的研究呈现茶馆在会友、休憩、谋生和行业交往中的作用，其客群跨越不同职业。": "Chengdu Museum research presents teahouses' roles in meeting friends, resting, earning a living and occupational interaction, serving customers from many professions.", "兰花形、较挺直显毫，较嫩绿润；黄而明亮；清香；尚浓醇；细嫩显芽、匀齐，较嫩绿明亮。": "Orchid-shaped, fairly straight and downy, fairly tender green and lustrous; bright yellow liquor; fresh fragrance; reasonably strong and mellow taste; fine, tender, visible buds, even, fairly tender green and bright.", "长安出土鎏金银茶托中有大中十四年铭文，国博将这组器物联系到860年前后的茶库用具。": "Gilt-silver tea saucers excavated in Chang'an include an inscription for the fourteenth year of Dazhong. The National Museum connects this group with tea-storehouse utensils from around 860.", "福建省农业厅关于“政和工夫”红茶地理标志商标证明的函（闽农函〔2007〕233号）": "Letter from the Fujian Department of Agriculture Certifying the Geographical-Indication Trademark 'Zhenghe Gongfu' Black Tea (Min Nong Han [2007] No. 233)", "白叶1号为安吉地方群体品种白化变异选育的茶树品种；不把品种种植地等同地理标志产地。": "Baiye No. 1 is a tea cultivar selected from an albino mutation in Anji's local population. A place where the cultivar is grown is not equated with the geographical-indication production area.", "传统手工和机械工艺参考，本文仅摘要手工主链；原文强调参数需因原料、环境、设备调整。": "A reference for traditional manual and mechanical processing. This text summarises only the main manual chain; the original stresses adjusting parameters for raw materials, environment and equipment.", "1958年9月建所及现代种质、栽培、加工、质量检测等研究范围；不采用机构自述排名。": "Establishment in September 1958 and modern research areas including germplasm, cultivation, processing and quality testing; institutional self-reported rankings are not adopted.", "2026-08-20饶平浮山法庭报道：茶文化进入社区调解；文中晒青比喻不作技术资料": "2026-08-20 report from Fushan Court, Raoping: tea culture in community mediation. The sun-withering metaphor in the text is not used as technical material.", "明末迁居种茶为地方现代调查转述；不把《茶经》关于象州的一般记载直接等同古琶茶起源。": "Migration and tea planting in the late Ming are retold by a modern local investigation. The Classic of Tea's general reference to Xiangzhou is not directly equated with Gupa Tea's origin.", "已读全文，支持传习与现场炒茶活动，未借此将海阳单独宣称为联合国教科文组织名录项目。": "The full text was read and supports transmission and on-site pan-firing activities. It is not used to claim Haiyang separately as a UNESCO-listed element.", "ICR-27453；中文Description引《中国茶树品种资源志》中卷116页": "ICR-27453; Chinese Description cites Chinese Tea Cultivar Resources, middle volume, page 116.", "厂家对正山堂金骏眉的自述，仅用于该品牌样本，不作为金骏眉全类或鉴定真伪的独立标准。": "The manufacturer's account of Zhengshantang Jinjunmei, used only for that brand's sample, not as an independent standard for the whole Jinjunmei category or authenticity assessment.", "仁化绿茶新商品页实际读取，但图片HTTP420；金砂红原页无白毛茶身份，均未批准。": "A new Renhua Green Tea product page was actually read, but its image returned HTTP 420. The original Jinsha Hong page did not establish Baimao Tea identity. Neither was approved.", "原发布方公开配图，未见独立开放许可；保留原图、署名来源与样本说明供私有资料参照。": "A public image from the original publisher, with no separate open licence found. The original image, attributed source and sample description are retained for private research reference.", "摊放 → 杀青 → 理条 → 揉捻 → 干燥。适用版本：第450项径山茶GI流程": "Spreading → heat-fixing → strip-shaping → rolling → drying. Applicable version: item 450, Jingshan Tea GI process.", "工艺展示以一芽四至五叶作例，项目介绍说以夏茶为主；不推广成全部黄大茶的唯一原料。": "The process demonstration uses one bud with four to five leaves as an example, and the project introduction says summer tea predominates. This is not extended into the only raw material for all Huangdacha.", "名丛资源属于从武夷菜茶群体选优的传统体系；名称不能证明某批商品直接采自原生植株。": "The famous-bush resource belongs to the traditional system of selecting superior plants from the Wuyi Caicha population. A name does not prove that a commercial batch was picked directly from the original plant.", "农业推广资料以鹿谷为起源产区；产品形制和焙火风格在现代比赛、加工技术中持续变化。": "Agricultural extension material identifies Lugu as the origin area. Product shape and roasting styles continue to change through modern competitions and processing technology.", "国家非遗资料将其发展置于清代，并记录19世纪外销；2021年列入国家级扩展项目。": "National heritage material places its development in the Qing period and records 19th-century exports; it entered the national extended list in 2021.", "传统技艺包含杀青、揉捻、蒸沤、烘晾和陈化；现代工厂的渥堆、精制另按产品工艺记录。": "The traditional craft includes heat-fixing, rolling, steaming and moist piling, baking and airing, and ageing. Modern factories' pile fermentation and refining are recorded separately by product process.", "“香气独特”缺乏可识别香型，因此不当作实质香气补齐；历史贸易、药效段不用于五维。": "'Distinctive aroma' lacks an identifiable aroma type and is therefore not counted as a substantive completion of aroma. Historical trade and medicinal claims are not used for the five sensory dimensions.", "该品牌珠兰幽香的干茶及包装合照；包装居主体，茶叶本体位于前方茶则，原图完整保留。": "A joint photograph of this brand's Zhulan Youxiang dry tea and packaging. Packaging dominates, with the actual tea on a scoop in front; the complete original image is retained.", "杀青简温200～250℃，晴天杀青温度稍低，雨水天杀青温度稍高，历时4-5分钟。": "Heat-fixing drum temperature 200–250°C, slightly lower in sunny weather and slightly higher in rainy weather, for 4–5 minutes.", "2008年该项目列入国家级非遗。历史建厂日期与后来品牌建立日期应分开，不能混写。": "The project entered the national intangible cultural heritage list in 2008. The historical factory-establishment date and later brand-establishment date must be recorded separately.", "木禾、鸠坑等本地群体种及龙井43、乌牛早、龙井长叶、浙农117等无性系茶树良种。": "Local population cultivars such as Muhe and Jiukeng, and improved clonal cultivars including Longjing 43, Wuniuzao, Longjing Changye and Zhenong 117.", "外形金毫披露，条索紧实、匀整，色泽乌润；汤色红浓、清澈；香气甜香高长；滋味醇厚。": "Visible golden down, tightly formed and even strips, lustrous black; deep red, clear liquor; high, lasting sweet aroma; full-bodied taste.", "“四.宜红生产线是中国茶叶精制加工的活态遗产”中“一是研究提出宜红传统生产工艺”": "'First, research and propose the traditional Yihong production process' in 'IV. The Yihong production line is a living heritage of Chinese tea refining'.", "干茶外形：条索紧结曲卷、显毫，绿润；汤色：黄绿明亮；香气：尚高长；滋味：浓厚尚爽": "Dry-leaf appearance: tightly rolled, curled, downy strips, lustrous green; liquor colour: bright yellow-green; aroma: reasonably high and lasting; taste: strong and reasonably refreshing.", "采用柜式烘干机，毛火烘2次，初烘温度110～120℃，失水率达到80%～90%。": "Use a cabinet dryer for two initial baking rounds, with the first at 110–120°C and water loss reaching 80%–90%.", "品种为融水地方群体种，主要是从野生境古茶树和老茶树中筛选、繁育的优良单株和品系。": "Rongshui local population cultivars, mainly superior individual plants and lines selected and propagated from ancient and old tea trees in wild habitats.", "本轮Web全文153行，第69行米砖茶感官句；本机HTML为412阻断页，非正文": "This round's web full text has 153 lines; line 69 contains the Mizhuan Tea sensory sentence. The local HTML is a 412 blocking page, not the article text.", "T/HNTI 025—2020 正文第2页，第4.1条；原料见正文第1—2页表1": "T/HNTI 025—2020, main-text page 2, clause 4.1; raw materials in Table 1 on main-text pages 1–2.", "地方传统茶名，兼含绿茶与红茶；绿茶为目录导航归组，不能视作所有水满茶的工艺分类。": "A traditional local tea name covering both green and black tea. Green tea is the catalogue navigation grouping, not a process classification for every Shuiman Tea.", "排除同页“乌牛早”茶树品种的叶形、叶色和芽叶性状；仅采用明确成茶外形和内质部分。": "Excludes the leaf shape, colour and bud-and-leaf traits of the Wuniuzao cultivar on the same page. Uses only explicit finished-tea appearance and internal-quality descriptions.", "2022试验：无性系福鼎大白茶原料：栗香显；2022试验：中茶108原料：嫩香显": "2022 experiment: clonal Fuding Dabai material: distinct chestnut fragrance; 2022 experiment: Zhongcha 108 material: distinct tender-leaf fragrance.", "条索紧细匀整，乌润、带金毫；橘红、明亮；果蜜香浓郁、持久；醇爽；细嫩匀整、红亮。": "Fine, tightly rolled, even strips, lustrous black with golden down; bright orange-red liquor; rich, lasting fruit-and-honey aroma; mellow and refreshing taste; fine, tender, even and bright-red infused leaves.", "在良好土肥条件下，通过合理的修剪，结合按标准、分批、及时采摘，培养优质稳产型树冠": "Under good soil and fertility conditions, develop a high-quality, stable-yield canopy through appropriate pruning combined with timely, staged harvesting to the required standard.", "地标目录展示样本，未标女娲银峰、等级、厂商、采制年份；不据图推定具体分型或认证。": "A sample displayed in the GI catalogue, with no Nüwa Yinfeng subtype, grade, manufacturer or harvest/production year identified. No specific subtype or certification is inferred from the image.", "该Cochrane综述观察到的减重很小，未显示有临床重要性的减重或维持体重益处。": "The weight loss observed in this Cochrane review was very small and did not show clinically important benefits for weight loss or weight maintenance.", "近代俄商发展经海参崴或印度洋等方向的海运，说明交通技术和通商条件改变了茶叶流向。": "Modern Russian merchants developed sea routes via Vladivostok, the Indian Ocean and other directions, showing how transport technology and trading conditions changed tea flows.", "清明、谷雨是春茶叙述的重要节气坐标；实际茶芽生长与采期还受到天气和产地环境影响。": "Qingming and Guyu are important seasonal markers in spring-tea narratives. Actual bud growth and harvest timing also depend on weather and the production environment.", "由铁观音自然杂交后代经单株系统选育，研究院列国家鉴定编号国品鉴茶2010020。": "Selected through individual-plant breeding from naturally crossed Tieguanyin offspring. The institute lists national appraisal number Guo Pin Jian Cha 2010020.", "博物馆展览把茶馆呈现为旅人停歇和文人、官员相聚的空间，茶并非只存在于寺庙与宫廷。": "The museum exhibition presents teahouses as spaces where travellers rested and literati and officials gathered; tea was not confined to monasteries and courts.", "这是有限范围的研究观察，不能证明最早传入美国的年份，也不涵盖所有地区的茶席习惯。": "This is a research observation of limited scope. It cannot establish the earliest year of introduction to the United States or cover tea-table practices in every region.", "关于清代文献、赐名说证据限制及碧螺与阿祥传说的讲座记录；传说只证明此版本被记录。": "A lecture record discussing Qing documents, evidentiary limits of the imperial-naming account, and the Bilu and Axiang legend. The legend proves only that this version was recorded.", "杀青揉晒、蒸压；该传承项目不含1970年代人工后发酵工艺，不能用于证明熟茶古史。": "Heat-fixing, rolling, sun-drying and steam-pressing. This heritage project does not include the artificial post-fermentation process of the 1970s and cannot establish an ancient history for ripe tea.", "国家级代表性传承人介绍，博物馆、技艺和公司＋农户＋基地模式；不外推为全产业现状。": "An introduction to a national representative inheritor, the museum, craft and company-plus-farmers-plus-base model; not extrapolated to the entire industry's current situation.", "1866年萎凋试验、咖啡病害后的茶业转向；1867商业节点另见锡兰茶博物馆年表。": "Withering experiments in 1866 and the shift to tea after coffee disease; see the Ceylon Tea Museum chronology separately for the commercial milestone in 1867.", "第59页茶宠段（PDF第64页）；第63—64页传播讨论（PDF第68—69页）": "Tea-pet paragraph on page 59 (PDF page 64); dissemination discussion on pages 63–64 (PDF pages 68–69).", "同页关于明代创制和同治已产的口径不同；采用清代已产与现代恢复，不拼造唯一创始年。": "The same page gives differing accounts of creation in the Ming and production by the Tongzhi era. Production in the Qing and modern revival are adopted without constructing a single founding year.", "第107—114行米砖红茶属性及工序，第155行博物馆藏俄文米砖；健康宣传不采用": "Lines 107–114: Mizhuan's black-tea identity and processing; line 155: a museum-held Mizhuan brick with Russian text. Health promotion is not adopted.", "云龙茶和大栗树茶的现代产业记述；盐马古道和诺邓千年盐井历史不能移作云龙茶的起源。": "Accounts of the modern Yunlong Tea and Dalishu Tea industries. The Salt–Horse Road and Nuodeng's thousand-year salt-well history cannot be transferred to Yunlong Tea's origin.", "只使用实际读取的两品种条文；2014年推广文件不作为2026年全部登记品种清单。": "Uses only the two cultivar provisions actually read. A 2014 extension document is not treated as a complete list of registered cultivars in 2026.", "网页正文“大红袍—中国茶叶博物馆—产地—品质特征”；Web全文第140—146行": "Webpage text, 'Dahongpao—China National Tea Museum—Origin—Quality Characteristics'; web full-text lines 140–146.", "新增转载没有规范原件；高校培训报道只有当地红茶通用工序，不能视为孝感红技术规范。": "The new reprint does not supply the original specification. The university training report gives only generic local black-tea stages and cannot be treated as a Xiaogan Hong technical specification.", "南丹党校2022年3月28日其它茶叶采购详情公开请求失败；索引无法推出干茶原图。": "The public request for Nandan Party School's other-tea procurement details dated 28 March 2022 failed. The index cannot establish an original dry-tea photograph.", "采自“白叶一号”茶树的鲜叶；采摘期应在春季。采摘标准为一芽一叶初展至一芽三叶。": "Fresh leaves picked from Baiye No. 1 tea plants in spring. The picking standard runs from one bud with one newly opening leaf to one bud with three leaves.", "只整理该茶原文指定版本的工序次序；未转抄疑似异常参数，不作为完整生产操作规程。": "Organises only the sequence in the version specified by the tea's original source. Suspected anomalous parameters are not copied, and this is not a complete operating procedure.", "杀青、揉捻后低温慢炒，并有并锅、筛分等步骤；现代工艺对温度和加工时长有所调整。": "After heat-fixing and rolling, pan-fire slowly at low temperature, with steps including combining pans and sieving. Modern methods adjust temperature and processing time.", "修订材料列政和大白茶、福安大白茶、福建水仙及相应群体种原料；具体花色要求不同。": "Revision material lists Zhenghe Dabai, Fu'an Dabai, Fujian Shuixian and corresponding population cultivars as raw materials; requirements differ by product style.", "此处为岩茶共用流程，不把“水仙”当作一套固定时温；条形成品与漳平模压水仙分开。": "This is the shared rock-tea process, not a fixed time-and-temperature recipe for Shuixian. Strip-shaped finished tea is distinguished from mould-pressed Zhangping Shuixian.", "坪林等地的山村生产和焙茶经验形成文山风格；“包种”是历史商品名称，不是植物种。": "Mountain-village production and roasting experience in Pinglin and elsewhere formed the Wenshan style. Baozhong is a historical commercial name, not a botanical species.", "“稍浅”是原文相对于大茶的描述，不推定为橙黄或金黄；不把大茶肥壮叶底套给小茶。": "'Slightly lighter' is the original's comparison with large-leaf tea; it is not inferred to mean orange-yellow or golden. Plump infused leaves described for large tea are not transferred to small tea.", "同一地域品牌允许不同外形，资料库应同时记录形制和加工规格，避免把形状当成茶类。": "The same regional brand permits different shapes. The library should record both form and processing specifications, avoiding treating shape as a tea category.", "黑毛茶经筛制拼配、汽蒸渥堆、压制、发花及干燥加工，地域保护要求还涉及生产用水。": "Primary dark tea undergoes sieving and blending, steaming and pile fermentation, pressing, golden-flower development and drying. Regional protection requirements also cover production water.", "紧直挺秀；嫩绿润，匀齐、洁净；嫩绿明亮清澈；清香持久；鲜爽醇厚；嫩绿明亮匀齐。": "Tightly rolled, straight and elegant; lustrous tender green, even and clean; clear, bright tender-green liquor; lasting fresh fragrance; fresh, brisk and full-bodied taste; tender-green, bright and even infused leaves.", "鲜叶杀青、揉捻、厌氧发酵后，舂制或捣碎、成形、干燥；湿茶不走完整干燥饮茶路径。": "Fresh leaves are heat-fixed, rolled and anaerobically fermented, then pounded or crushed, shaped and dried. Wet tea does not follow the complete drying route for a brewed-tea product.", "在炒锅或烘培机上整形干燥。温度70～80℃，时间5-8分钟，含水量15%下机。": "Shape and dry in a pan or baking machine at 70–80°C for 5–8 minutes, removing at 15% moisture.", "采用高温快烘法，风温130～150℃，摊叶厚度＜2cm，时间8-12分钟为宜。": "Use rapid high-temperature baking, with air at 130–150°C, leaf thickness <2 cm, and approximately 8–12 minutes.", "外形蟠曲肥壮、绿润显毫，清香持久，滋味鲜醇回甘，汤色绿明，叶底成朵、嫩绿明亮。": "Curled and plump, lustrous green with visible down; lasting fresh fragrance; fresh, mellow taste with a sweet aftertaste; bright green liquor; tender-green, bright infused leaves in intact bud-and-leaf sets.", "4月-6月，一芽一叶、一芽二叶，无老叶、无鱼叶、无老梗、无病虫叶、无紫色芽叶。": "April–June; one bud with one leaf or one bud with two leaves, without old leaves, fish leaves, old stems, pest- or disease-damaged leaves, or purple buds and leaves.", "条索紧细、金毫显露、色泽乌润；甜香馥郁，滋味浓醇爽滑；汤色红艳明亮；叶底红嫩。": "Fine, tightly rolled strips with visible golden down and lustrous black colour; rich sweet aroma; strong, mellow and smooth taste; vivid bright-red liquor; tender-red infused leaves.", "悟道明前经典招牌口粮龙剑绿茶2026新茶高山绿茶大悟三里炒青茶叶-特色谷特产网": "Wudao Pre-Qingming Classic Everyday Longjian Green Tea, 2026 New High-Mountain Tea, Dawu Sanli Pan-Fired Tea — Tesegu Specialities", "神农奇峰_绿茶_茗茶_食品饮料_怀工科技 - Powered by Locke": "Shennong Qifeng — Green Tea — Fine Tea — Food and Beverages — Huaigong Technology — Powered by Locke", "柏泉绿茶制茶工艺，以“农业+科技+文创”赋能老茶园焕发新生机-武汉市农业农村局": "Baiquan Green Tea Craft: Agriculture, Technology and Creative Culture Bring New Life to Old Tea Gardens — Wuhan Agriculture and Rural Affairs Bureau", "将茶叶均匀放在“茶炕”上，温度控制在90～100℃，每5-8分钟轻翻茶叶一次。": "Spread the tea evenly on the tea-drying bed, maintain 90–100°C, and gently turn it every 5–8 minutes.", "外形条索紧结，色泽乌润；汤色红亮，香气甜香持久；滋味甜醇、鲜爽；叶底红、明亮。": "Tightly rolled strips, lustrous black; bright red liquor and lasting sweet aroma; sweet, mellow, fresh and brisk taste; bright-red infused leaves.", "茶条卷曲而细紧，翠色露毫、形似凤爪；汤清亮，香气清雅，滋味醇甘。原段未记叶底。": "Fine, tightly rolled, curled strips, emerald with visible down, resembling phoenix claws; clear, bright liquor, delicate fresh fragrance and a mellow, sweet taste. The original paragraph gives no infused-leaf description.", "地方报道常以豆香描述扁形，以栗香描述卷曲形；具体香气依原料、加工及保存而变化。": "Local reports often describe the flat form as bean-scented and the curled form as chestnut-scented. Specific aromas vary with raw materials, processing and storage.", "舒展呈兰花形，翠绿；嫩绿明亮；清鲜持久，带兰花香；鲜醇，回甘；嫩匀，绿色明亮。": "Open orchid shape, emerald green; bright tender-green liquor; fresh, lasting aroma with orchid notes; fresh and mellow taste with returning sweetness; tender, even, green and bright infused leaves.", "第1835页烘坯段“茶叶水份在70%左右”与前段数值关系可疑，未当作操作参数。": "The statement 'tea moisture around 70%' in the tea-base baking paragraph on page 1835 has a questionable relationship to the preceding values and was not adopted as an operating parameter.", "紧直挺秀似针，匀整匀净，有毫；嫩绿、明亮；高、嫩、持久；鲜醇爽口；多芽、嫩绿。": "Tightly rolled, straight and elegant like needles, even, clean and downy; bright tender-green liquor; high, tender and lasting aroma; fresh, mellow and refreshing taste; many buds, tender-green infused leaves.", "原文列碧湘早、槠叶齐和黄金茶；保留文件品种字形，不擅自统一为另一个登记品种名。": "The original lists Bixiangzao, Zhuyeqi and Huangjin Tea. The cultivar spelling in the document is retained and not silently normalised to another registered cultivar name.", "第646号公告：平利女娲茶（原文未分等级）：翠绿纤毫；冲泡时芽尖向上、呈花簇状": "Announcement No. 646: Pingli Nüwa Tea, with no grades distinguished in the original: emerald green with fine down; bud tips point upward during brewing, forming flower-like clusters.", "所读报道描述先将紧压茶掰碎或捣碎，加水熬出茶汁，再入茶桶，与酥油和盐搅拌混合。": "The report read describes first breaking or pounding compressed tea, boiling it in water to extract the liquor, then placing it in a tea churn and mixing with butter and salt.", "梅山茶俗资料记录新婚家庭以擂茶等接待邻里亲友；大理白族三道茶亦可出现在婚礼中。": "Meishan tea-custom material records newly married households serving leicha and other refreshments to neighbours, friends and relatives. The Dali Bai Three-Course Tea may also appear at weddings.", "协会调查口径的茶园总面积，不是当年实际采摘面积；不能据此直接推算产量或销售额。": "Total tea-garden area under the association's survey definition, not the area actually harvested that year. It cannot directly establish output or sales revenue.", "茶在南北传播，与僧侣活动、城镇供饮和政府财政日益相连，逐渐超出少数士人的雅好。": "As tea spread north and south, it became increasingly connected with monastic activity, urban beverage provision and government finance, extending beyond the refined interest of a small literati group.", "米砖名称源于茶末、1949年后合并茶厂、师徒传承；大项目类别不替代米砖产品分类": "The Mizhuan name derives from tea fines; tea factories merged after 1949; master–apprentice transmission. The broader project's category does not replace Mizhuan's product classification.", "仅采用茶叶防潮、防异味、避光及依品类区分保存的消费提示，不据此设定专属保质期。": "Uses only consumer advice on protecting tea from moisture, odours and light, and storing different categories appropriately. It does not establish a tea-specific shelf life.", "不采用文中药用、长寿及成分倍数宣传；碑文年号与干支存在疑点，不转录其精确纪年。": "Medicinal, longevity and comparative-composition promotional claims are not adopted. The inscription's reign title and cyclical date appear questionable, so its precise date is not transcribed.", "印刷页7：高山茶园；页35：通山红茶基地；页53：品牌规划（规划不是实施结果）": "Printed page 7: high-mountain tea gardens; page 35: Tongshan Black Tea base; page 53: brand planning, which is not an implemented outcome.", "仅采用研究所自身沿革与茶事记录；页面直开未成功，所读为检索工具提供的公开正文。": "Uses only the institute's own history and tea-related records. Direct opening failed; the text read was public content supplied by the search tool.", "官方阅读器10页；第4页正文第2页第3章和4.1条；第5页正文第3页第5.3条": "Official reader, 10 pages; page 4 / main-text page 2, Chapter 3 and clause 4.1; page 5 / main-text page 3, clause 5.3.", "原页全文下载已读；土家罐罐茶和待客习惯为印江地方文化背景，不等同翠峰独有泡法。": "The original page's full text was downloaded and read. Tujia pot tea and hospitality customs provide Yinjiang's local cultural context, not a brewing method exclusive to Cuifeng.", "公开产品资料页品质特征；平台描述，不等同于2025年第646号公告的法定要求。": "Quality characteristics on a public product-information page; a platform description, not equivalent to the legal requirements of 2025 Announcement No. 646.", "2018-09-12刊页：青心乌龙、黑森林、梨山乌龙与36小时制程段；制程链接": "Page dated 2018-09-12: paragraphs on Qingxin Oolong, Black Forest, Lishan Oolong and the 36-hour process; process link.", "2020年3月27日原创报道，记录名山区区长直播介绍的两个具体茶款；未分等级。": "An original report dated 27 March 2020, recording two specific teas introduced by the Mingshan district head in a livestream; no grades specified.", "报道宜昌宜红加工技术比武，列四个环节，没有给出五峰产品各版本的完整初精制规范。": "A report on a Yichang Yihong processing-skills contest listing four stages, without complete primary-processing and refining specifications for each Wufeng product version.", "2021-11-21正文第二段，定义后列九县市区，明确五峰土家族自治县与宜都市": "2021-11-21, second paragraph: nine counties, cities and districts listed after the definition, explicitly including Wufeng Tujia Autonomous County and Yidu.", "品质感官栏目已覆盖所有茶名；未取得的五项证据、实测审评分数与最早史料保持未知。": "Sensory-quality sections now cover every tea name. Unobtained evidence for the five dimensions, measured tasting scores and the earliest historical sources remain unknown.", "地方新闻原图、具体电商SKU及行业原始材料交叉；继续追踪名称不匹配和失效索引。": "Cross-check original local-news photographs, specific e-commerce SKUs and original industry material; continue following name mismatches and defunct indexes.", "县级传承人名录保留午子仙毫制作技艺名称，地方茶史和技艺名称仍有单独检索价值。": "The county-level inheritor list preserves the name Wuzi Xianhao Making Craft; local tea history and the craft name remain independently useful search terms.", "干茶外形：纯毫芽、不带梗蒂，肥壮如针、银白；汤色：浅杏黄；香气：清鲜、毫香浓": "Dry-leaf appearance: pure downy buds without stalks or bases, plump and needle-like, silvery white; liquor colour: pale apricot yellow; aroma: fresh and clean, with strong downy-bud fragrance.", "按2017年介绍的“一等”叙述保留，不等同于现行标准中的任意级别或全部香型。": "Retained as the 'first class' description in the 2017 introduction, not equated with any current standard grade or every aroma type.", "名丛选育保存了武夷菜茶群体中的个体差异，也形成围绕岩壑和茶树命名的地方传统。": "Selection of famous bushes preserved individual differences within the Wuyi Caicha population and formed local traditions of naming tea trees after rocky ravines and other features.", "本页简介同时涉及红碎茶，此记录只适用明确写成滇红工夫的段落，不推广到红碎茶。": "The page introduction also covers broken black tea. This record applies only to the paragraph explicitly identified as Dianhong Gongfu and is not extended to broken black tea.", "鱼池乡农会原页先介绍日月潭红茶条型茶乾，再展示该图，同页明确鱼池日月潭产区。": "The Yuchi Township Farmers' Association page introduces the strip-shaped dry tea of Sun Moon Lake Black Tea before showing this image, and explicitly identifies the Yuchi–Sun Moon Lake area on the same page.", "博物馆标示为陕西泾阳产的茯砖茶样品，保留完整展板；生产者、年份与等级未核定。": "A Fuzhuan Tea sample labelled by the museum as produced in Jingyang, Shaanxi; the full display board is retained. Producer, year and grade are unverified.", "本次采用歙县珠兰花茶GI实例，花料为金粟兰，不能据此统一所有产地的珠兰花茶。": "This round uses the She County Zhulan scented-tea GI example, with Chloranthus flowers. It cannot establish a uniform process for Zhulan scented tea from all origins.", "锅温90～100℃，炒至条索紧结，足干（即含水率5%～6%），出锅及时摊凉。": "Pan temperature 90–100°C; pan-fire until the strips tighten and are fully dry, at 5%–6% moisture, then promptly spread to cool after removal.", "新增叶底来自公开作者的单款个人品饮范围；未据此升级为厂家规范或整类品质要求。": "The added infused-leaf description is limited to one product tasted by a public author. It is not upgraded to a manufacturer specification or whole-category quality requirement.", "2021年德昂族酸茶制作技艺进入国家级非遗；现代田野研究记录了其制作和文化。": "De'ang Sour Tea Making Craft entered the national intangible cultural heritage list in 2021. Modern field research records its production and culture.", "发现干将莫邪山地传说的旅游关联，但不是该茶的专属起源故事，不移植成茶叶传奇。": "A tourism connection with the Gan Jiang and Mo Ye mountain legend was found, but it is not an origin story specific to this tea and is not transferred into a tea legend.", "采摘期在每年3月-5月中旬前，按照标准采摘一芽一叶初展至一芽二叶的新鲜芽叶。": "Pick each year from March to before mid-May, selecting fresh buds and leaves from one bud with one newly opening leaf to one bud with two leaves according to the standard.", "采用烘干或炒干方式，温度90～100℃，时间3-5分钟，至含水量达6%以下。": "Bake or pan-dry at 90–100°C for 3–5 minutes until moisture is at most 6%.", "湖北地理标志资料所展示的磨坪贡茶干茶样本；照片未注明摄影者、采制批次和等级。": "A Moping Tribute Tea dry sample shown in Hubei GI material; photographer, harvest/production batch and grade are unspecified.", "条索纤细，色泽绿润，叶底嫩绿，白毫显露，品质特优。一芽一叶百芽重约8.5g。": "Slender strips, lustrous green, tender-green infused leaves and visible white down, described as exceptionally high quality. One hundred one-bud-one-leaf shoots weigh about 8.5 g.", "适时采摘，边采摘边用清洁的篾制篓、篮等运输到指定地点，检验合格后用竹垫摊青。": "Pick at the appropriate time and transport during harvesting to the designated site in clean woven bamboo containers or baskets. After passing inspection, spread on bamboo mats.", "原文将“打包进库冷藏”列为本版本第14道工序；具体操作按该版本加工章节阅读。": "The original lists 'packing and refrigerated storage' as this version's fourteenth stage; consult that version's processing chapter for specific operations.", "重庆特产传说（545） | 4克南川金佛玉翠茶，便让你尝到春的美妙滋味_茶叶": "Chongqing Speciality Legends (545) | Just 4 g of Nanchuan Jinfo Yucui Tea Brings You Spring's Wonderful Flavour — Tea", "官方二级叶底原文作“少明亮”，已对原页图核实并保留，不擅自改写为“尚明亮”。": "The official grade-two infused-leaf wording is 'little brightness'. It was checked against the original page image and retained, not silently changed to 'reasonably bright'.", "易贡茶场具名红茶产品；不将所有易贡产红茶或雪域红等其他名号自动合并为其别名。": "A named black-tea product of Yigong Tea Farm. Not all black tea from Yigong or other names such as Xueyu Hong are automatically merged as aliases.", "鲜叶摊放 → 杀青 → 理条 → 初烘 → 摊凉回潮 → 复烘 → 整理入库": "Fresh-leaf spreading → heat-fixing → strip-shaping → initial baking → cooling and moisture equilibration → second baking → sorting and storage.", "地标页冲泡实物样本，来源未标金韵、雪韵、针形或龙珠系列，不能据照片指定系列。": "A physical brewed sample on the GI page. The source does not identify the Jinyun, Xueyun, needle-shaped or Dragon Pearl series; no series is assigned from the photograph.", "山东济南长清区万德街道马套村所报道茶厂的春季绿茶，非全产区所有茶类的统一规范": "Spring green tea at the reported factory in Matao Village, Wande Subdistrict, Changqing District, Jinan, Shandong; not a unified specification for every tea category across the production area.", "干茶：匀齐，翠绿；汤色：清亮；香气：高长；滋味：醇厚；叶底：匀整、嫩绿明亮。": "Dry-leaf appearance: even, emerald green; liquor colour: clear and bright; aroma: high and lasting; taste: full-bodied; infused leaves: even, tender green and bright.", "已核对地方志PDF第262页、书页1834页的实际像素，纠正旧搜索节选误识。": "Actual pixels on PDF page 262 / printed page 1834 of the local gazetteer were checked, correcting the old search excerpt's misrecognition.", "川藏、滇藏等道路及其支线共同构成网络，运输借助驮畜与人力，流通物不止茶和马。": "The Sichuan–Tibet and Yunnan–Tibet routes and their branches formed a network, using pack animals and human labour. Goods traded included more than tea and horses.", "故宫展览以cha、te两组常见发音概括茶名随贸易传播、与不同语言相遇的现象。": "The Palace Museum exhibition uses the two common pronunciation groups, cha and te, to illustrate tea names spreading through trade and encountering different languages.", "故宫飞鸿延年壶是杨彭年、陈曼生合作的例子，器上铭文和造型共同构成其观赏意义。": "The Palace Museum's Feihong Yannian teapot exemplifies collaboration between Yang Pengnian and Chen Mansheng; its inscription and form together create its aesthetic significance.", "直接打开题录核到标准名、现行状态、发布日期及实施日期；题录不作工序正文证据。": "The catalogue record was opened directly to verify the standard title, current status, publication date and effective date. Metadata is not evidence of the process text.", "明代散茶瀹泡传统与紫砂壶兴起、康熙御用宜兴胎珐琅壶；不涉及吴经墓断代或茶宠。": "The Ming tradition of steeping loose tea and the rise of Yixing teapots, and a Kangxi imperial enamelled Yixing-bodied pot; does not cover the dating of Wu Jing's tomb or tea pets.", "公开简介毛茶拼配与蒸压工序、感官；不使用“最好”、保健说法或过时行政区数据。": "Public introduction covering primary-tea blending, steam-pressing and sensory qualities; claims of being 'best', health claims and outdated administrative-area data are not used.", "实际公开中文全文已保存；网站文献发布2024与品种登记2019不是同一时间。": "The actual public Chinese full text was saved. The website's 2024 document publication and the cultivar's 2019 registration are different dates.", "本稿明确展示晾青、杀青；未把记者未给出的整套生产参数补入。古史起始说未使用。": "This report explicitly shows leaf airing and heat-fixing; no complete production parameters absent from the reporter's account are added. Ancient-origin claims are not used.", "协会刊登文章的精品叶底描述；未取得所引团体标准PDF，不声称读取了标准原表。": "A premium-product infused-leaf description in an article published by the association. The cited association-standard PDF was not obtained; no claim is made to have read its original table.", "2019-11-16；“东白山茶的历史”第2—3段（网页正文第54—55行）": "2019-11-16; paragraphs 2–3 of 'History of Dongbaishan Tea' (webpage text lines 54–55).", "沿溪山白毛尖具名商品样本干茶图与企业归属核对；仁化绿茶候选图片420未采用。": "The named Yanxishan Baimaojian product's dry-tea photograph and company attribution were checked. A Renhua Green Tea candidate image returning 420 was not adopted.", "双上绿芽 商城 -site:coop168.com -site:jd.com": "Shuangshang Lüya online store -site:coop168.com -site:jd.com", "隐藏浏览器导航超时，随后Accessibility读取超时；未取得可用画面。": "Hidden-browser navigation timed out, followed by an accessibility-reading timeout; no usable view was obtained.", "非遗项目援引地方志、碑记等说明地方茶业历史；2014年技艺列入国家级非遗。": "The heritage project cites local gazetteers and inscriptions to describe local tea history. The craft entered the national heritage list in 2014.", "余杭径山茶地域绿茶；本条工序来自行政保护要求，不把径山茶宴程序当生产步骤。": "A regional green tea from Jingshan, Yuhang. This entry's stages come from administrative protection requirements; Jingshan Tea Banquet procedures are not treated as production steps.", "以2025加工规程定义为准的遵义相关六县扁形绿茶；机械和手工工艺分别建模。": "A flat green tea from six Zunyi-related counties as defined by the 2025 processing procedure; mechanical and manual processes are modelled separately.", "传统木栅版本重视包布焙与焙火形成的风味；不能用安溪现代清香型流程直接替代。": "The traditional Muzha version emphasises flavours developed through cloth-wrapped baking and roasting. It cannot be replaced directly with a modern light-aroma Anxi process.", "修水宁红茶的保护要求；宁红另有铜鼓等产区，分开陈列，不合并为一个统一等级。": "Protection requirements for Xiushui Ninghong Tea. Ninghong also has other production areas, including Tonggu; these are presented separately, not merged into a single grade.", "外形规范，色泽油润齐整，茶体紧结匀实；明净，色似桐油；醇厚圆润；舒展活泛。": "Regular form, evenly lustrous colour, tightly and uniformly compressed; clear and bright, tung-oil coloured liquor; full-bodied and rounded taste; opened-out, lively infused leaves.", "装竹篮紧压后陈化发酵，形成该历史企业版本六安篮茶；未列陈化时长或环境数值。": "After packing and compressing in bamboo baskets, ageing and fermentation form this historical company's version of Lu'an Basket Tea. No ageing duration or environmental values are stated.", "苏州市农业农村局记录传统苏窨工艺恢复，并于2020年4月列入市级非遗名录。": "The Suzhou Agriculture and Rural Affairs Bureau records the revival of traditional Suzhou scenting and its addition to the municipal heritage list in April 2020.", "专题未提供等级、批次或统一审评条件；茶汤只写清澈透明，未据此推断具体颜色。": "The feature provides no grade, batch or uniform tasting conditions. The liquor is described only as clear and transparent; no particular colour is inferred.", "遵义毛峰团标感官表原版面仍未取得；v20的HTML转录候选保持未批准状态。": "The original layout of the Zunyi Maofeng association-standard sensory table remains unobtained. The v20 HTML transcription candidate remains unapproved.", "青锅叶簸去片末后，及时匀摊在竹匾上，厚度不超过2cm，摊放时间1-2小时。": "After winnowing fragments and fines from initial-pan-fired leaves, promptly spread evenly on bamboo trays no more than 2 cm thick, for 1–2 hours.", "原文将“造型（小锅）”列为本版本第6道工序；具体操作按该版本加工章节阅读。": "The original lists 'shaping in a small pan' as this version's sixth stage; consult that version's processing chapter for specific operations.", "原文将“鲜叶（摊青）”列为本版本第1道工序；具体操作按该版本加工章节阅读。": "The original lists 'fresh leaves: spreading' as this version's first stage; consult that version's processing chapter for specific operations.", "原文将“烘焙（提香）”列为本版本第9道工序；具体操作按该版本加工章节阅读。": "The original lists 'baking to develop aroma' as this version's ninth stage; consult that version's processing chapter for specific operations.", "采用烘笼干燥或烘干机干燥，毛火温度110～120℃、足火温度70～80℃。": "Dry with a baking basket or dryer, using 110–120°C for initial baking and 70–80°C for final baking.", "江西省靖安县中源乡、罗湾乡、璪都镇、三爪仑乡、宝峰镇5个乡镇现辖行政区域。": "The current administrative areas of five townships and towns in Jing'an County, Jiangxi: Zhongyuan, Luowan, Zaodu, Sanzhualun and Baofeng.", "原文将“蒸青（搧凉）”列为本版本第1道工序；具体操作按该版本加工章节阅读。": "The original lists 'steam heat-fixing and fanning to cool' as this version's first stage; consult that version's processing chapter for specific operations.", "原文将“鲜叶摊放管理”列为本版本第1道工序；具体操作按该版本加工章节阅读。": "The original lists 'management of fresh-leaf spreading' as this version's first stage; consult that version's processing chapter for specific operations.", "\"通山红茶\" \"品牌\" site:gov.cn -filetype:pdf": "\"Tongshan Black Tea\" \"brand\" site:gov.cn -filetype:pdf", "土层深厚、疏松、肥沃、土壤pH值5～6的平地或坡度＜25°的低山丘陵坡地。": "Level land or low-mountain and hilly slopes <25°, with deep, loose, fertile soil and pH 5–6.", "外形肥壮，色泽深绿，品种香浓郁，汤色黄绿明亮，滋味鲜醇回甘，叶底黄绿匀亮。": "Plump appearance, dark green, rich cultivar aroma, bright yellow-green liquor, fresh and mellow taste with returning sweetness, and yellow-green, even, bright infused leaves.", "已检索历史与名称材料；没有取得可独立复述的可靠民间传奇版本，不据茶名编造。": "Historical and naming material was searched. No reliable folklore version suitable for independent retelling was obtained; none is invented from the tea name.", "来源明确以安化工夫为代表，不将样本表现当成全部湖南工夫红茶的统一等级标准。": "The source explicitly uses Anhua Gongfu as its representative. Sample characteristics are not treated as a uniform grade standard for all Hunan gongfu black tea.", "本轮核实了现代产业与传习记载，未取得可建立独立传奇故事条目的可靠原始版本。": "Modern industry and transmission records were verified this round, but no reliable original version suitable for a standalone legend entry was obtained.", "收鲜 → 摊晾 → 杀青 → 揉捻 → 造型 → 烘干 → 提香 → 包装": "Fresh-leaf intake → spreading and airing → heat-fixing → rolling → shaping → baking dry → aroma finishing → packaging.", "2023团标的特级/一级感官分行保存，不与2025地标总述合并成统一等级。": "The 2023 association standard's special- and first-grade sensory descriptions are retained separately, not merged with the 2025 GI overview into a unified grade.", "source_scoped_variant；青岛黄岛区海青镇海北春系列绿茶": "source_scoped_variant; Haibeichun-series green tea from Haiqing Town, Huangdao District, Qingdao.", "先炙烤、冷却、碾碎、过罗，再候水投入茶末，以炉、鍑、茶碾、罗与盏协同操作。": "First roast, cool, grind and sieve; then wait for the water and add tea powder, coordinating the stove, cauldron, tea mill, sieve and bowls.", "植株较开张、分枝较密；长椭圆深绿叶，叶面微隆、叶身内折。适制乌龙茶和红茶。": "A fairly spreading plant with dense branching; long-oval dark-green leaves, slightly raised surfaces and inward-folded blades. Suitable for oolong and black tea.", "成立茶具博物馆不等于这一年开始收藏或普及茶宠；本页也未把全部藏品归为茶宠。": "Establishing a teaware museum does not mean tea-pet collecting or popularisation began that year. This page also does not classify the entire collection as tea pets.", "品茶知文化丨“中国传统制茶技艺及其相关习俗”相关国家级非遗代表性项目（下）": "Learn Culture through Tea | National Representative Heritage Projects Related to 'Traditional Tea Processing Techniques and Associated Social Practices in China' (Part Two)", "采用品种、地域和感官材料；僧人移植说只作为地方文化叙述，不确定为始创史实。": "Uses cultivar, regional and sensory material. The account of a monk transplanting tea is only a local cultural narrative, not an established founding fact.", "福鼎大白茶—International Camellia Register": "Fuding Dabai — International Camellia Register", "用于补充具体制作工艺及适用范围；不引用该网页可能包含的未经验证的健康宣传。": "Used to supplement specific production techniques and scope; any unverified health promotion on the webpage is not cited.", "台茶12号（金萱）及其他品种的特征、别名与适制性；已核验官方网页检索正文。": "Traits, aliases and processing suitability of TTES No. 12 (Jinxuan) and other cultivars; the official webpage text returned by search was verified.", "宋代点茶步骤、蔡襄、建盏与青白瓷并存；宋代“白茶”不等于现代白茶工艺类别。": "Song tea-whisking steps, Cai Xiang, and the coexistence of Jian bowls and qingbai porcelain. Song 'white tea' is not equivalent to the modern white-tea processing category.", "具名实物照片及其发布上下文；样本范围另行标注，不据照片推断全部批次或等级。": "Named physical-product photographs and their publication context; sample scope is marked separately, with no inference about all batches or grades from photographs.", "International Camellia Register：云抗10号": "International Camellia Register: Yunkang No. 10", "PDF第10页（印刷第4页），6.2.2表2、6.2.3表3；封面版本信息": "PDF page 10 (printed page 4), Table 2 in 6.2.2 and Table 3 in 6.2.3; cover version information.", "Q/FJRC 0011S—2026 特种绿茶：表25遵义毛峰茶感官品质要求": "Q/FJRC 0011S—2026 Special Green Tea: Table 25, Sensory Quality Requirements for Zunyi Maofeng Tea", "同名曲溪茶厂在广东潮州凤凰镇，产品为凤凰单丛；与湖北曲溪绿茶不对应，排除。": "The same-named Quxi Tea Factory is in Fenghuang Town, Chaozhou, Guangdong, and produces Fenghuang Dancong. It does not match Hubei Quxi Green Tea and is excluded.", "不同茶形和等级逐项记录；未列出的维度仍为空，不从相邻等级或其他茶类挪用。": "Different tea shapes and grades are recorded individually. Unlisted dimensions remain blank and are not borrowed from adjacent grades or other tea categories.", "地方茶艺示范以3克茶配150毫升水，先少水润茶再注足；可按个人口味调整。": "A local tea-art demonstration uses 3 g of tea with 150 ml of water, first moistening with a little water before filling. Adjust to personal taste.", "山村茶农的锅炒经验通过传习延续，不能用现代商品外观完全代替传统工艺特征。": "Mountain-village farmers' pan-firing experience continues through transmission. Modern product appearance cannot wholly replace traditional craft characteristics.", "商务部老字号档案记录了当地杨氏白茶制作的近现代传承；这属于家族沿革证据。": "The Ministry of Commerce's time-honoured-brand record documents modern and recent transmission of the local Yang family's white-tea craft; this is evidence of family history.", "Yellow Tea 黄茶 · All the Tea in China": "Yellow Tea · All the Tea in China", "农业推广资料记述安溪品种及技艺向木栅传播；品种身份与制造风格需分别判断。": "Agricultural extension material describes the spread of Anxi cultivars and techniques to Muzha. Cultivar identity and manufacturing style require separate assessment.", "是传统产区制茶技术在现代市场中创新的案例；企业叙事与独立历史考证需区分。": "An example of traditional-area tea-making techniques innovating in a modern market. Company narratives must be distinguished from independent historical research.", "干茶：条索紧细有毫，乌润；汤色：红艳；香气：甜纯；滋味：鲜醇；叶底：红亮": "Dry-leaf appearance: fine, tightly rolled, downy strips, lustrous black; liquor colour: vivid red; aroma: sweet and clean; taste: fresh and mellow; infused leaves: bright red.", "精选茶坯与成熟鲜花，在夜间吐香时拼和窨制，通过反复管理实现花香进入茶叶。": "Carefully selected tea base and mature fresh flowers are mixed for scenting when the flowers release aroma at night. Repeated management transfers floral fragrance into the tea.", "条索尚紧结卷曲；深绿，较匀整、较洁净；黄绿；纯和；醇正；黄绿明亮，较匀。": "Reasonably tightly rolled, curled strips; dark green, fairly even and clean; yellow-green liquor; clean, mild aroma; mellow, clean taste; yellow-green, bright and fairly even infused leaves.", "德凤茶业延续德昂族工艺制作的现代条状酸茶样本，不作为传统湿食酸茶的外形。": "A modern strip-shaped sour-tea sample made by Defeng Tea following De'ang craft; it does not represent the appearance of traditional wet sour tea eaten as food.", "选用名优茶烘干机烘干，温度70～80℃，时间10-15分钟，干茶含水量在": "Dry in a premium-tea dryer at 70–80°C for 10–15 minutes, with dry-tea moisture content at", "已读官方刊载的宋滨授茶传说，单列民间版本；未采用另一页面错误的唐代年号。": "The officially published legend of Song Bin teaching tea making was read and recorded separately as a folk version. An erroneous Tang reign title on another page was not adopted.", "原文将“再干与烘焙”列为本版本第8道工序；具体操作按该版本加工章节阅读。": "The original lists 'further drying and baking' as this version's eighth stage; consult that version's processing chapter for specific operations.", "黄龙柏园孝感龙剑X-1、X-2研究样本（2018年春茶，2022年论文）": "Huanglong Baiyuan Xiaogan Longjian X-1 and X-2 research samples (spring tea from 2018, paper published in 2022)", "论文材料段明确作为所列研究样品加工流程的第3阶段；不另补论文未给的参数。": "The paper's materials section explicitly identifies this as the third stage of the listed research samples' process; parameters not given in the paper are not added.", "干茶外形：小砖型，质地坚硬，色泽青褐；汤色：红亮；香气：纯正；滋味：浓纯": "Dry-leaf appearance: small brick form, hard texture, greenish brown; liquor colour: bright red; aroma: clean and characteristic; taste: strong and clean.", "根据鲜叶嫩度人工分批采、留叶采。采摘不应捋采和抓采，保持芽叶完整，匀净。": "Hand-pick in separate rounds according to leaf tenderness, leaving leaves on the plant. Do not strip or grab; keep buds and leaves intact, even and clean.", "杀青叶经快速摊凉后，用30型或40型揉捻机轻压或无压揉捻10-15分钟。": "After rapidly spreading heat-fixed leaves to cool, roll for 10–15 minutes in a model 30 or 40 machine with light or no pressure.", "仅收录草案次序。可疑杀青温度不转作生产指导；与已有品牌加工报道分别阅读。": "Only the draft sequence is included. The questionable heat-fixing temperature is not made into production guidance; read this separately from the existing brand-processing report.", "区分现代机构记录、标准事实与古代原始文献；本轮未把地方传闻列为历史事实。": "Distinguishes modern institutional records, standard-related facts and ancient primary texts. Local hearsay was not listed as historical fact this round.", "【巴南银针特级100g】2026新茶/绿茶/精致罐装 - 重茶官方旗舰店": "[Banan Yinzhen Special Grade 100 g] 2026 New Tea / Green Tea / Fine Tin Packaging — Chongcha Official Flagship Store", "与四明十二雷同属余姚相关茶区，地标章节未将二者定义为完全同义，故不合并。": "Like Siming Shierlei, it belongs to Yuyao-related tea districts. The GI chapter does not define the two as exact synonyms, so they are not merged.", "宽扁平直、两头尖削，碧绿；嫩绿、明亮；清香、持久；鲜爽回甘；绿亮、匀齐。": "Broad, flat and straight, tapered at both ends, emerald green; bright tender-green liquor; lasting fresh fragrance; fresh and brisk with a sweet aftertaste; green, bright and even infused leaves.", "干茶外形：油润，金黄显毫；汤色：浓艳；香气：高鲜；滋味：浓烈；叶底：红亮": "Dry-leaf appearance: lustrous, golden with visible down; liquor colour: deep and vivid; aroma: high and fresh; taste: strong and brisk; infused leaves: bright red.", "手工杀青，锅温达180℃投叶；至叶软、折梗不断并有栗清香，出锅晾至常温。": "Heat-fix by hand, adding leaves when the pan reaches 180°C. Remove when leaves soften, stems bend without breaking and a fresh chestnut fragrance emerges, then cool to room temperature.", "短期健康受试者研究；未检验骨折或其他长期临床结局，不能据此自行调整剂量。": "A short-term study in healthy participants; fractures and other long-term clinical outcomes were not tested. It does not justify independently changing dosage.", "广府“一盅两件”把饮茶与点心连在一起，茶楼也是街坊会友和日常进食的场所。": "Cantonese 'one pot, two dishes' connects tea drinking with dim sum. Teahouses are also places where neighbours meet friends and eat everyday meals.", "适制品质：庐云2号制庐山云雾茶的品种说明（原文品种适制描述，非商品等级）": "Processing suitability: cultivar description of Luyun No. 2 made into Lushan Yunwu Tea (the original cultivar-suitability description, not a commercial grade)", "没有神农时代的同时代记录可以核实此事；不能据传说认定茶能解毒或治疗疾病。": "No contemporary record from Shennong's supposed era verifies this event. The legend cannot establish that tea detoxifies or treats disease.", "本次读到现代讲座及古籍转引，未直接核对古籍版本；部分人名书名需原书校勘。": "Modern lectures and quotations from ancient works were read this round, without directly checking ancient editions. Some personal names and book titles require comparison with the originals.", "仅把具体投茶量、水量和冲泡顺序作为一种参考配方，不代表所有龙井均须遵循。": "The specified tea quantity, water volume and brewing order are used only as one reference recipe, not a requirement for every Longjing tea.", "第62—66行初制精制；作为宜红工夫共同工艺，不把单企业等同全部地标产品": "Lines 62–66, primary processing and refining; used as a shared Yihong Gongfu process, without equating one company with all GI products.", "区分制饮、比赛、造型三个概念。 晚唐五代至宋元的点茶、斗茶和茶百戏概述。": "Distinguishes preparation and drinking, competition, and decorative pattern-making. An overview of whisked tea, tea contests and tea-pattern performances from the late Tang and Five Dynasties through the Song and Yuan.", "福建水仙—International Camellia Register": "Fujian Shuixian — International Camellia Register", "黄茶湿热闷黄中非酶促反应及平阳黄汤技术研究；不是给出通用时温的操作标准。": "Research into non-enzymatic reactions during moist-heat yellowing and Pingyang Huangtang techniques; not an operating standard specifying universal temperatures and times.", "2023年开园活动的当代文化实践记录；祭祀对象的生平传说不因此成为史实。": "A record of contemporary cultural practice at a 2023 tea-garden opening event. Legends about the figure worshipped do not thereby become historical facts.", "1773年茶法、波士顿毁茶及其争议；不是“茶饮导致独立战争”的单因果论。": "The 1773 Tea Act, destruction of tea in Boston and related controversies; not a single-cause argument that drinking tea caused the War of Independence.", "第105—115行：2003公司合并、三代茶人；不是全产区茶款首次创制史": "Lines 105–115: a company merger in 2003 and three generations of tea makers; not the first-creation history of teas across the whole area.", "2011-01-19公开；说明书比较试验中叙府龙芽扁形样及A/B/C处理": "Published 2011-01-19; flat Xufu Longya samples and treatments A/B/C in the specification's comparative experiment.", "只支持所标茶款的来源配图身份；照片不能独立证明所有批次、产地真伪或等级。": "Supports only the source-image identity of the named tea. A photograph cannot independently establish all batches, authenticity of origin or grade.", "现代地方文史走访叙述；不将所引茶经地域解释认定为具体现代茶名的古代记载。": "A modern local cultural-history field-visit narrative. Its interpretation of regions in the Classic of Tea is not treated as an ancient record of a specific modern tea name.", "正文第3段“其渫峰名茶公司……PLC智能化自动控制茶叶生产线”及文末署名": "Third paragraph, 'its Xiefeng Famous Tea Company…PLC intelligent automatic tea production line', and the attribution at the end.", "第127项；PDF第384—386页，四（五）加工工艺、四（六）质量特色": "Item 127; PDF pages 384–386, IV(5) processing and IV(6) quality characteristics.", "采用本份产地证明标章规范书所载品质要求；不自动认定任一商品已通过该标章。": "Uses the quality requirements in this origin-certification-mark specification. It does not automatically establish that any particular commercial product has passed certification.", "T/ZYCX 003—2020 遵义毛峰茶（公开转载原页及HTML转录）": "T/ZYCX 003—2020 Zunyi Maofeng Tea (publicly reprinted original pages and HTML transcription)", "T/YCCY 002—2019 宜昌宜红加工技术规程（九页原件公开镜像）": "T/YCCY 002—2019 Technical Procedure for Yichang Yihong Processing (public mirror of the nine-page original)", "厂家胡方本关键词再次返回旧楚茶杯视频，本轮未重试已阻断的播放器或MP4。": "The manufacturer keyword Hu Fangben again returned the old Chucha Cup video. The previously blocked player and MP4 were not retried this round.", "\"六龙红韵\" -site:jd.com -site:thetea.app": "\"Liulong Hongyun\" -site:jd.com -site:thetea.app", "庐山及相关九江产区的绿茶；本条使用2025年行政保护要求的简明加工链。": "A green tea from Lushan and related Jiujiang areas. This entry uses the concise processing chain in the 2025 administrative protection requirements.", "径山有长期茶寺交往传统；“当地曾产茶”与现代径山茶产品范围要分别辨认。": "Jingshan has a long tradition of interaction between tea and monasteries. Historical tea production there must be distinguished from the scope of the modern Jingshan Tea product.", "报道对象是具体茶厂，未交代所有细工序和参数，不能称全产区统一完整工艺。": "The report concerns a specific factory and does not explain every detailed operation or parameter; it cannot be called a complete, unified process for the whole area.", "现代白茶分类按原料和工艺区分产品；不能把所有古籍“银针”直接视作本品。": "Modern white-tea classification distinguishes products by raw materials and processing. Not every ancient reference to 'silver needles' can be identified directly as this product.", "湖南官方发布会转述《宁乡县志》中的远销及寺院茶记载，原志版本仍需区分。": "An official Hunan press conference retells distant-trade and monastery-tea records from the Ningxiang County Gazetteer. The original gazetteer edition still needs to be distinguished.", "武夷岩茶是地域与传统技艺共同限定的乌龙茶系列；本条列区域代表工艺节点。": "Wuyi Rock Tea is an oolong series defined jointly by region and traditional craft. This entry lists representative regional processing stages.", "遵从产品标签，保持干燥、避光、隔绝异味；不能仅凭茶名或年份推定保质期。": "Follow the product label, keep dry, protect from light and isolate from odours. A tea name or year alone cannot establish shelf life.", "传统流程为萎凋、揉捻、发酵、复揉、熏焙及复火；青楼将松火热气用于加工。": "The traditional sequence is withering, rolling, oxidation, re-rolling, smoke-baking and finishing firing. The qinglou drying building uses heat from pine fires in processing.", "研究团队记录了红碎茶、红条茶及清洁连续化加工的发展；这里选红条茶主链。": "The research team records developments in broken black tea, strip-shaped black tea and clean continuous processing. The strip-shaped black-tea main chain is selected here.", "三尖指天尖、贡尖、生尖；三砖指茯砖、黑砖、花砖；花卷包括千两、百两等。": "The Three Tips are Tianjian, Gongjian and Shengjian; the Three Bricks are Fuzhuan, Heizhuan and Huazhuan; Huajuan includes Qianliang, Bailiang and others.", "现代工厂发酵与拼配经验使熟茶获得稳定风格，也形成与生茶不同的品饮传统。": "Modern factory fermentation and blending experience gives ripe tea a stable style and has formed drinking traditions distinct from raw tea.", "这是苏州本地项目证据，不借用福州流程；原页未提供时温、窨次数或配花量。": "This is evidence for the local Suzhou project, without borrowing Fuzhou's process. The original page gives no times, temperatures, scenting-round count or flower ratio.", "原文将“鲜叶摊放”列为本版本第1道工序；具体操作按该版本加工章节阅读。": "The original lists 'fresh-leaf spreading' as this version's first stage; consult that version's processing chapter for specific operations.", "遵义毛峰：团标引用的直条形不揉捻路线（DB52/T 635—2023）": "Zunyi Maofeng: straight-strip route without rolling cited by the association standard (DB52/T 635—2023)", "原文将“分筛精制”列为本版本第6道工序；具体操作按该版本加工章节阅读。": "The original lists 'sieving and refining' as this version's sixth stage; consult that version's processing chapter for specific operations.", "原文将“产品分级”列为本版本第7道工序；具体操作按该版本加工章节阅读。": "The original lists 'product grading' as this version's seventh stage; consult that version's processing chapter for specific operations.", "原文将“摊晾回潮”列为本版本第6道工序；具体操作按该版本加工章节阅读。": "The original lists 'airing and moisture equilibration' as this version's sixth stage; consult that version's processing chapter for specific operations.", "原文将“摊晾回潮”列为本版本第5道工序；具体操作按该版本加工章节阅读。": "The original lists 'airing and moisture equilibration' as this version's fifth stage; consult that version's processing chapter for specific operations.", "原文将“鲜叶摊青”列为本版本第1道工序；具体操作按该版本加工章节阅读。": "The original lists 'fresh-leaf spreading' as this version's first stage; consult that version's processing chapter for specific operations.", "原文将“干茶整理”列为本版本第7道工序；具体操作按该版本加工章节阅读。": "The original lists 'dry-tea sorting' as this version's seventh stage; consult that version's processing chapter for specific operations.", "原文将“复烘提香”列为本版本第5道工序；具体操作按该版本加工章节阅读。": "The original lists 'second baking for aroma development' as this version's fifth stage; consult that version's processing chapter for specific operations.", "原文将“筛分整理”列为本版本第7道工序；具体操作按该版本加工章节阅读。": "The original lists 'sieving and sorting' as this version's seventh stage; consult that version's processing chapter for specific operations.", "工艺来自绿色食品团体标准的资料性附录；不扩大为所有遂昌产茶的统一工艺。": "The process comes from an informative appendix to a green-food association standard; it is not extended into a uniform process for all tea produced in Suichang.", "原文将“理条成形”列为本版本第3道工序；具体操作按该版本加工章节阅读。": "The original lists 'strip-shaping' as this version's third stage; consult that version's processing chapter for specific operations.", "原文将“过筛摊凉”列为本版本第6道工序；具体操作按该版本加工章节阅读。": "The original lists 'sieving and cooling' as this version's sixth stage; consult that version's processing chapter for specific operations.", "原文将“日光萎凋”列为本版本第1道工序；具体操作按该版本加工章节阅读。": "The original lists 'sun-withering' as this version's first stage; consult that version's processing chapter for specific operations.", "原文将“分拣包装”列为本版本第8道工序；具体操作按该版本加工章节阅读。": "The original lists 'sorting and packaging' as this version's eighth stage; consult that version's processing chapter for specific operations.", "（1）手揉。双手握叶成团，顺时针方向旋转团揉，先轻后重，揉至叶卷成条。": "(1) Hand rolling. Hold the leaves in a ball with both hands and rotate clockwise, applying light pressure first and then heavier pressure, until the leaves curl into strips.", "原文将“增香提毫”列为本版本第4道工序；具体操作按该版本加工章节阅读。": "The original lists 'aroma enhancement and down-raising' as this version's fourth stage; consult that version's processing chapter for specific operations.", "原文将“多次烘干”列为本版本第4道工序；具体操作按该版本加工章节阅读。": "The original lists 'repeated drying' as this version's fourth stage; consult that version's processing chapter for specific operations.", "原文将“归堆装箱”列为本版本第8道工序；具体操作按该版本加工章节阅读。": "The original lists 'combining batches and boxing' as this version's eighth stage; consult that version's processing chapter for specific operations.", "原文将“产品贮藏”列为本版本第6道工序；具体操作按该版本加工章节阅读。": "The original lists 'product storage' as this version's sixth stage; consult that version's processing chapter for specific operations.", "原文将“提毫收锅”列为本版本第8道工序；具体操作按该版本加工章节阅读。": "The original lists 'down-raising and removal from the pan' as this version's eighth stage; consult that version's processing chapter for specific operations.", "原文将“二次窨花”列为本版本第5道工序；具体操作按该版本加工章节阅读。": "The original lists 'second flower-scenting' as this version's fifth stage; consult that version's processing chapter for specific operations.", "揉捻叶经摊凉解块后，用条机进行理条，其温度控制在80～100℃，投叶量": "After spreading rolled leaves to cool and breaking up clumps, use a strip-shaping machine at 80–100°C, with a leaf load of", "东阳城市广播吕琴节目文稿：明确包括东白春芽的东白茶共同品质（2019）": "Lü Qin's Dongyang City Radio programme script: shared qualities of Dongbai Tea, explicitly including Dongbai Chunya (2019)", "企业历史文章描述越红干茶挺直、显锋苗，乌润；茶香较浓，汤与叶底呈红色。": "The company's history article describes Yuehong dry tea as straight, with pointed tips and lustrous black colour; fairly strong tea aroma, with red liquor and infused leaves.", "本轮未核得针对该具名产品的人体临床功效证据，健康功效不作产品专属结论。": "No human clinical evidence of benefits specific to this named product was verified this round; health effects are not presented as product-specific conclusions.", "介绍中的干茶纤细紧结，带显露的金黄色茸毫；汤色红亮，冲泡后叶片偏铜色。": "The introduction describes slender, tightly rolled dry tea with visible golden-yellow down, bright red liquor and somewhat copper-coloured leaves after brewing.", "646号扁形茶：扁平匀齐，嫩绿有毫；646号针形茶：紧细挺直，嫩绿有毫": "Announcement No. 646, flat tea: flat and even, tender green with down; Announcement No. 646, needle-shaped tea: fine, tightly rolled and straight, tender green with down.", "省政府茶文化文章所述典型品质（未分等级）：芽壮叶肥，毫尖显露，色泽金黄": "Typical quality described in the provincial government's tea-culture article, without grades: robust buds and plump leaves, visible downy tips, golden colour.", "室内约20—25℃摊青，或适时薄晒20—25分钟，叶层不超过10厘米。": "Spread indoors at about 20–25°C, or briefly sun in a thin layer for 20–25 minutes at an appropriate time, with leaf depth no more than 10 cm.", "第646号公告：胶南绿茶（原文未分等级）：较南茶硕壮重实，色泽墨绿油润": "Announcement No. 646: Jiaonan Green Tea, with no grades distinguished in the original: larger, more robust and heavier than southern tea, lustrous dark green.", "条索紧实，紧卷多毫，整碎匀齐纯净，芽叶纯整，有锋苗，嫩绿匀润、光泽油润": "Tightly formed strips, tightly curled and downy, even in size and clean; pure, intact buds and leaves with pointed tips, tender green, evenly coloured and lustrous.", "无性系，早生种，适制绿茶。营养芽物候期在原试验中较龙井长叶早5–8天。": "A clonal, early-sprouting cultivar suitable for green tea. In the original trial, vegetative bud development occurred 5–8 days earlier than Longjing Changye.", "灌木型、小叶、早生种；树姿半开张，芽叶黄绿、茸毛较少。适制绿茶和红茶。": "Shrub-type, small-leaf and early-sprouting; semi-spreading habit, yellow-green buds and leaves with relatively little down. Suitable for green and black tea.", "需另核过红锅版本及现代无烟版；生产者所提2004联合标准本轮没有原件。": "The red-pan version and modern unsmoked version need separate verification. The 2004 joint standard mentioned by the producer was not obtained this round.", "核验标准号、题名、2014年发布实施与现行状态；未把题录当作标准全文。": "Verified the standard number, title, 2014 publication and implementation, and current status. The catalogue record was not treated as full text.", "古白茶地名解释有争议；旧文将贡眉寿眉并写，不能据此当作现代标准同义词。": "The place-name interpretation of ancient white tea is disputed. The old text groups Gongmei and Shoumei together; this does not make them synonyms under modern standards.", "作者参与名丛调查的回忆；商家承载的第一人称材料，不能当作古代原始文献。": "The author's recollection of participating in famous-bush investigations; first-person material hosted by a merchant, not an ancient primary text.", "铁观音—International Camellia Register": "Tieguanyin — International Camellia Register", "品茶知文化：中国传统制茶技艺及其相关习俗相关国家级非遗代表性项目（上）": "Learn Culture through Tea: National Representative Heritage Projects Related to Traditional Tea Processing Techniques and Associated Social Practices in China (Part One)", "清代贡茶地点及茶名，巴陵县君山茶等；不能把旧茶名直接等同现代工艺成品。": "Qing tribute-tea places and tea names, including Junshan Tea in Baling County; old tea names cannot be directly equated with finished products made by modern processes.", "附件《北苑贡茶 乌龙茶加工技术规范》征求意见稿，5.1、5.2、6.1": "Attachment: consultation draft of 'Beiyuan Tribute Tea — Technical Specification for Oolong Processing', 5.1, 5.2 and 6.1.", "一片“大树叶”长成了年产值1.5亿元的“大产业”——他发现了南川大树茶": "A 'Large Leaf' Grew into a Major Industry Worth 150 Million Yuan a Year — He Discovered Nanchuan Big-Tree Tea", "颜泽文／申请人四川省叙府茶业有限公司；Google Patents镜像": "Yan Zewen / applicant: Sichuan Xufu Tea Industry Co., Ltd.; Google Patents mirror", "张豫青、李思敏、池福敏、李梁；现代食品2021年第7期，参考网公开转载": "Zhang Yuqing, Li Simin, Chi Fumin and Li Liang; Modern Food, issue 7, 2021; public reprint on Cankaowang", "第435项（页1246–1248）；第628项（页1845–1847）": "Item 435 (pages 1246–1248); item 628 (pages 1845–1847)", "2022年10月25日石门产业采访，对石门银峰成茶的描述；非等级标准。": "A Shimen industry interview dated 25 October 2022 describing finished Shimen Yinfeng Tea; not a grading standard.", "印刷第316页，§1.1材料与仪器、表1；PDF第3页（含封前信息页）": "Printed page 316, §1.1 Materials and Instruments, Table 1; PDF page 3, including front-cover information pages.", "福建日春实业有限公司（文件发布者）；食品伙伴网（公开PDF镜像提供者）": "Fujian Richun Industrial Co., Ltd. (document publisher); Foodmate (public PDF mirror provider)", "秦岭泉茗现代春茶节文化补证；年鉴及编制说明未取得全文，日期冲突不采纳。": "Additional evidence of the modern Qinling Quanming spring-tea festival. Full yearbook and drafting-explanation texts were not obtained; conflicting dates are not adopted.", "公开页面展示，未见开放转载许可；保留来源与署名，私有资料库研究参考。": "Displayed on a public page, with no open republication licence found. Source and attribution are retained for private-library research reference.", "高温杀青后，随芽叶含水与火候变化，以揉、抛等手势完成形态与干燥控制。": "After high-temperature heat-fixing, rolling, tossing and other hand movements control shape and drying as bud-and-leaf moisture and heat change.", "项目援引《茶经》说明婺源山谷产茶，制作技艺2014年列入国家级非遗。": "The project cites the Classic of Tea for tea production in Wuyuan's valleys. The making craft entered the national heritage list in 2014.", "白茶伴随地方人生礼俗与畲族歌俗：嫁女送茶、会客煮茶，采茶时也唱茶歌。": "White tea accompanies local life-cycle rituals and She singing customs: tea is given when daughters marry, boiled for guests, and celebrated in songs during picking.", "通用描述与福鼎、政和产区描述分别保存，不将通用色香强加到各产区记录。": "General descriptions and descriptions for Fuding and Zhenghe are stored separately; general colour and aroma are not imposed on each regional record.", "制茶讲究随天气与鲜叶状态调整；师徒传艺、敬茶待客与安溪地方生活相连。": "Tea making adjusts to weather and fresh-leaf condition. Master–apprentice transmission and serving tea to guests are connected with local Anxi life.", "因鲜叶较薄且易变化，制法强调轻晒轻摇、及时杀青、轻揉和适当低温烘焙。": "Because the fresh leaves are relatively thin and change easily, processing emphasises light sunning and shaking, timely heat-fixing, light rolling and suitably low-temperature baking.", "条索肥壮紧结、重实均整，乌润带红褐，茸毫多且毫色可呈淡黄、菊黄或金黄": "Plump, tightly rolled strips, heavy and evenly formed, lustrous black with reddish brown, abundant down that may be pale yellow, chrysanthemum yellow or golden.", "地方志强调福鼎大白原料；大白是茶树品种名，制成白茶或红茶取决于加工。": "The local gazetteer emphasises Fuding Dabai material. Dabai is a cultivar name; whether it becomes white or black tea depends on processing.", "黑茶地域系列，南路边茶为重要传统称谓；藏茶并不自动表示原料产于西藏。": "A regional dark-tea series, with Southern Route Border Tea an important traditional name. Tibetan tea does not automatically mean its raw materials originate in Tibet.", "桂花窨制茶中的桂林漓江春桂花雀舌绿茶样本，不代表桂花红茶或桂花乌龙。": "A Guilin Lijiangchun Osmanthus Que She green-tea sample within osmanthus-scented tea; it does not represent osmanthus black tea or oolong.", "原文将“滚二青”列为本版本第5道工序；具体操作按该版本加工章节阅读。": "The original lists 'second drum-firing' as this version's fifth stage; consult that version's processing chapter for specific operations.", "仅采用简介同一风味段；另一条目写花香和滋味鲜醇，不与之混成统一香型。": "Uses only one flavour paragraph in the introduction. Another entry describes floral aroma and a fresh, mellow taste; the two are not merged into a unified aroma type.", "原文将“炒二青”列为本版本第3道工序；具体操作按该版本加工章节阅读。": "The original lists 'second pan-firing' as this version's third stage; consult that version's processing chapter for specific operations.", "遵义毛峰：团标引用的直条形揉捻路线（DB52/T 635—2023）": "Zunyi Maofeng: straight-strip route with rolling cited by the association standard (DB52/T 635—2023)", "工厂技师的经验传授、拼配方法和发酵管理体现传统知识与现代生产的衔接。": "Factory technicians' transmission of experience, blending methods and fermentation management show the connection between traditional knowledge and modern production.", " 适用范围：T/ZLX 093—2024资料性附录B.1.2及B.3": "Scope: T/ZLX 093—2024, informative Appendices B.1.2 and B.3.", "大田高山茶中的美人茶花色，不代表大田高山铁观音、高山红茶等其它产品。": "The Beauty Tea style within Datian High-Mountain Tea, not other products such as Datian High-Mountain Tieguanyin or high-mountain black tea.", "原文将“足干”列为本版本第10道工序；具体操作按该版本加工章节阅读。": "The original lists 'full drying' as this version's tenth stage; consult that version's processing chapter for specific operations.", "原文将“热团揉”列为本版本第5道工序；具体操作按该版本加工章节阅读。": "The original lists 'hot ball-rolling' as this version's fifth stage; consult that version's processing chapter for specific operations.", "现代官方、机构或现场采访资料；古籍内容均为转述，未建立最早原始史证。": "Modern official, institutional or on-site interview material. Ancient texts are retold rather than directly examined; the earliest primary historical evidence has not been established.", "每年3月中下旬至4月中旬，按照标准采摘一芽至一芽二叶初展的新鲜芽叶。": "From mid-to-late March to mid-April each year, pick fresh shoots from a single bud to one bud with two newly opening leaves, according to the standard.", "原文将“入库”列为本版本第11道工序；具体操作按该版本加工章节阅读。": "The original lists 'storage' as this version's eleventh stage; consult that version's processing chapter for specific operations.", "原文将“长摊青”列为本版本第1道工序；具体操作按该版本加工章节阅读。": "The original lists 'extended fresh-leaf spreading' as this version's first stage; consult that version's processing chapter for specific operations.", "原文将“检验”列为本版本第12道工序；具体操作按该版本加工章节阅读。": "The original lists 'inspection' as this version's twelfth stage; consult that version's processing chapter for specific operations.", "初烘温度为90℃，七八成干；足火低温慢烘，温度为60～70℃至足干。": "Initially bake at 90°C until 70%–80% dry; then bake slowly at 60–70°C until fully dry.", "原文将“过筛”列为本版本第13道工序；具体操作按该版本加工章节阅读。": "The original lists 'sieving' as stage 13 of this version; consult that version's processing chapter for specific operations.", "在锅温60～70℃的电炒锅内手工反复搓揉、理条做形达9成干起锅摊凉。": "Repeatedly hand-rub, roll and shape strips in an electric pan at 60–70°C until 90% dry, then remove and spread to cool.", "现代机构资料、现场报道及明确标识的文件转载；不声称已核最早起源档案。": "Modern institutional material, on-site reports and explicitly identified document reprints; no claim to have verified the earliest origin archive.", "\"重庆沱茶\" \"1953\" site:nyncw.cq.gov.cn": "\"Chongqing Tuocha\" \"1953\" site:nyncw.cq.gov.cn", "按级别需求选择车色、分筛、色选、拼堆，草案允许自行选择这些精制环节。": "Choose polishing, sieving, colour sorting and blending according to grade requirements; the draft allows these refining operations to be selected as needed.", "海阳绿茶中的步鹤山品牌鹤山剑毫样品；不代表当地全部厂家、形态与等级。": "A Buhe Mountain-brand Heshan Jianhao sample within Haiyang Green Tea; it does not represent every local manufacturer, shape or grade.", "条索壮实匀直，绿润、多白毫；明亮，原条未限定色相；清高；鲜浓；嫩绿。": "Robust, evenly straight strips, lustrous green with abundant white down; bright liquor, with no hue specified in the original; clear, high aroma; fresh, strong taste; tender-green infused leaves.", "选择适合本地环境条件的福鼎大白、福选九号、名选131、平阳特早等良种": "Select improved cultivars suited to local conditions, including Fuding Dabai, Fuxuan No. 9, Mingxuan 131 and Pingyang Tezao.", "鲜叶薄摊，雨露水叶加强通风；以芽叶柔软、色泽暗绿、清香显露为观察点。": "Spread fresh leaves thinly, increasing ventilation for rain- or dew-wet leaves. Observe softening buds and leaves, dark-green colour and the emergence of fresh fragrance.", "PDF第11—12页（正文第5—6页）7.2；第15页9.1—9.2": "PDF pages 11–12 (main-text pages 5–6), 7.2; page 15, 9.1–9.2.", "由仁化白毛茶群体选育，编号粤审茶2011002；与丹霞1号分别登记。": "Selected from the Renhua Baimao population, approval number Yue Shen Cha 2011002; registered separately from Danxia No. 1.", "本条为远距离背景，没有证据把史前陶塑与现代茶宠连接成不中断的传承链。": "This entry provides distant background. No evidence connects prehistoric ceramic figures with modern tea pets in an uninterrupted transmission chain.", "网页指向1998年制茶技术推广手册；人名在版本间有异写，原手册未核。": "The webpage points to a 1998 tea-making extension manual. Personal names differ between versions; the original manual was not checked.", "风味属于论文样品，不宣称所有商品批次相同；不据成分变化推导健康功效。": "Flavour belongs to the paper's samples, not necessarily every commercial batch. Health benefits are not inferred from compositional changes.", "市级优秀博士创新站负责人康华靖：把论文写在茶园上，让共富路上茶色生香": "Kang Huajing, Head of an Outstanding Municipal Doctoral Innovation Station: Bringing Research into Tea Gardens and Tea Fragrance to Shared Prosperity", "DBS 45/057—2018 食品安全地方标准 六堡茶（传统工艺）": "DBS 45/057—2018 Local Food Safety Standard: Liubao Tea (Traditional Processing)", "陆羽在湖州与皎然交往及撰写《茶经》背景；本文不采用有不同说法的生年。": "Lu Yu's friendship with Jiaoran in Huzhou and the background to writing the Classic of Tea; this text does not adopt the disputed birth year.", "传承人口述及项目介绍；历史上贡年代与其他转载不一致，本库不武断合并。": "An inheritor's oral account and project introduction. The historical tribute date differs from other reprints; the library does not arbitrarily merge them.", "第34—42行采花毛尖产地、风味与非遗；不采用未经核实的古代历史归属": "Lines 34–42: origin, flavour and heritage of Caihua Maojian; unverified attribution to ancient history is not adopted.", "《茶业通报》2010年第2期／修水县茶叶办公室程修江、李桂花、张冬燕": "Tea Industry Bulletin, issue 2, 2010 / Cheng Xiujiang, Li Guihua and Zhang Dongyan, Xiushui County Tea Office", "已读索引节选；直接PDF因文件超过工具大小限制失败，页码待原件核对。": "The indexed excerpt was read. Direct PDF retrieval failed because the file exceeded the tool's size limit; page numbers await checking against the original.", "实际读全文；白象山茶园列出巴南银针与定心绿茶两个产品名，不互设别名。": "The full text was actually read. Baixiangshan Tea Garden lists Banan Yinzhen and Dingxin Green Tea as two product names; they are not made aliases of one another.", "Web正文L21–45：名称、平台、品类、品牌、2580g及非遗系列": "Web text lines 21–45: name, platform, category, brand, 2,580 g and heritage series.", "预览第3—5页（印刷页1—3），第1、3.1、7.1—7.3条与表2": "Preview pages 3–5 (printed pages 1–3), clauses 1, 3.1 and 7.1–7.3, and Table 2.", "站内目录返回的2021-04-19培训原稿404，未取得全文或图片。": "The original training article dated 2021-04-19 returned by the site catalogue was 404; no full text or images were obtained.", "站内目录返回的2020品质鉴评会V20路径404，未取得全文或图片。": "The V20 path for the 2020 quality-appraisal event returned by the site catalogue was 404; no full text or images were obtained.", "立泰山山东济南长清特产立泰山 灵岩绿茶180g/提 礼盒装 团购礼盒": "Litai Mountain Lingyan Green Tea, 180 g per pack, Gift Box — Changqing Speciality, Jinan, Shandong — Group-Purchase Gift Box", "鲜叶采摘、摊放、杀青、揉捻、毛火、整形（搓条）、足火、精制、包装。": "Fresh-leaf picking, spreading, heat-fixing, rolling, initial baking, shaping by strip-rubbing, final baking, refining and packaging.", "苗品记120克八宝盒永川秀芽大道知竹商品样本，原图为三段组成展板。": "Miaopinji's 120 g Eight-Treasure Box Yongchuan Xiuya Dadao Zhizhu product sample; the original image is a three-part display board.", "参数来自这一保护要求；手工锅温与机械设定温度不能当成同一种测温值。": "Parameters come from these protection requirements. Manual pan temperature and machine set temperature must not be treated as the same kind of temperature measurement.", "官方项目或专业出版物的现代整理；涉及古代记载的内容未冒充已核原典。": "Modern compilations from official projects or professional publications. References to ancient records are not presented as verified readings of the originals.", "以乌龙茶做青与焙制工艺成茶；鲜叶黄化是品种性状，不能替代工艺分类。": "Made through oolong leaf bruising and resting and roasting. Yellowing of fresh leaves is a cultivar trait and does not replace classification by processing.", "国家非遗资料收录祁门红茶制作技艺；本条的制作史据现代非遗档案整理。": "National heritage material includes Qimen Black Tea Making Craft. This entry's production history is compiled from modern heritage records.", "地域产品名与“宜红”企业品牌分开；该工艺原文未限定一份穷尽品种表。": "The regional product name is separate from the Yihong company brand. The original process text does not specify an exhaustive cultivar list.", "多人协作踩茶、竹篾包装与茶商长途运输，是这项技艺最鲜明的文化内容。": "Cooperative tea-treading by several people, bamboo-strip packaging and merchants' long-distance transport are the craft's most distinctive cultural elements.", "§5.2表1，正文第2页（PDF物理第4页），未分等级的唯一品质行": "§5.2, Table 1, main-text page 2 (physical PDF page 4), the sole quality row, without grading.", "原文将“摊青”列为本版本第1道工序；具体操作按该版本加工章节阅读。": "The original lists 'fresh-leaf spreading' as stage 1 of this version; consult that version's processing chapter for specific operations.", "原文将“揉捻”列为本版本第4道工序；具体操作按该版本加工章节阅读。": "The original lists 'rolling' as stage 4 of this version; consult that version's processing chapter for specific operations.", "原文将“摊凉”列为本版本第8道工序；具体操作按该版本加工章节阅读。": "The original lists 'cooling' as stage 8 of this version; consult that version's processing chapter for specific operations.", "原文将“揉捻”列为本版本第2道工序；具体操作按该版本加工章节阅读。": "The original lists 'rolling' as stage 2 of this version; consult that version's processing chapter for specific operations.", "原文将“筛分”列为本版本第1道工序；具体操作按该版本加工章节阅读。": "The original lists 'sieving' as stage 1 of this version; consult that version's processing chapter for specific operations.", "原文将“装箱”列为本版本第4道工序；具体操作按该版本加工章节阅读。": "The original lists 'boxing' as stage 4 of this version; consult that version's processing chapter for specific operations.", "原文将“揉捻”列为本版本第6道工序；具体操作按该版本加工章节阅读。": "The original lists 'rolling' as stage 6 of this version; consult that version's processing chapter for specific operations.", "已核对地理标志保护要求及近年地方茶业报道，未据宣传推算古代创制年。": "GI protection requirements and recent local tea-industry reports were checked. No ancient creation year was calculated from promotional material.", "无锡市农业农村局春茶图文中的太湖翠竹样品；不推断等级、茶企及年份。": "A Taihu Cuizhu sample in the Wuxi Agriculture and Rural Affairs Bureau's spring-tea feature; no grade, company or year is inferred.", "开汤品评L117–201；取第三泡描述，干茶与末端叶底同一联合记录": "Brewing review, lines 117–201; uses the third-infusion description, with dry tea and final infused leaves from the same joint record.", "无锡市农业农村局春茶图文中的无锡毫茶样品；不推断等级、茶企及年份。": "A Wuxi Haocha sample in the Wuxi Agriculture and Rural Affairs Bureau's spring-tea feature; no grade, company or year is inferred.", "原文将“摊放”列为本版本第1道工序；具体操作按该版本加工章节阅读。": "The original lists 'spreading' as stage 1 of this version; consult that version's processing chapter for specific operations.", "原文将“筛分”列为本版本第6道工序；具体操作按该版本加工章节阅读。": "The original lists 'sieving' as stage 6 of this version; consult that version's processing chapter for specific operations.", "原文将“复烘”列为本版本第5道工序；具体操作按该版本加工章节阅读。": "The original lists 'second baking' as stage 5 of this version; consult that version's processing chapter for specific operations.", "原文将“复烘”列为本版本第7道工序；具体操作按该版本加工章节阅读。": "The original lists 'second baking' as stage 7 of this version; consult that version's processing chapter for specific operations.", "原文将“做形”列为本版本第6道工序；具体操作按该版本加工章节阅读。": "The original lists 'shaping' as stage 6 of this version; consult that version's processing chapter for specific operations.", "原文将“足干”列为本版本第6道工序；具体操作按该版本加工章节阅读。": "The original lists 'full drying' as stage 6 of this version; consult that version's processing chapter for specific operations.", "原文将“辉锅”列为本版本第4道工序；具体操作按该版本加工章节阅读。": "The original lists 'final pan-firing' as stage 4 of this version; consult that version's processing chapter for specific operations.", "原文将“整理”列为本版本第7道工序；具体操作按该版本加工章节阅读。": "The original lists 'sorting' as stage 7 of this version; consult that version's processing chapter for specific operations.", "一芽一叶初展，挺直紧秀略扁，嫩绿鲜润，银毫显露，大小匀齐重实、匀净": "One bud with one newly opening leaf; straight, tightly formed, elegant and slightly flat, fresh-looking lustrous tender green with visible silver down, evenly sized, heavy and clean.", "原文将“成型”列为本版本第5道工序；具体操作按该版本加工章节阅读。": "The original lists 'shaping' as stage 5 of this version; consult that version's processing chapter for specific operations.", "原文将“晒青”列为本版本第1道工序；具体操作按该版本加工章节阅读。": "The original lists 'sun-withering' as stage 1 of this version; consult that version's processing chapter for specific operations.", "原文将“烘干”列为本版本第5道工序；具体操作按该版本加工章节阅读。": "The original lists 'baking dry' as stage 5 of this version; consult that version's processing chapter for specific operations.", "原文将“烘干”列为本版本第4道工序；具体操作按该版本加工章节阅读。": "The original lists 'baking dry' as stage 4 of this version; consult that version's processing chapter for specific operations.", "原文将“烘焙”列为本版本第6道工序；具体操作按该版本加工章节阅读。": "The original lists 'baking' as stage 6 of this version; consult that version's processing chapter for specific operations.", "原文将“贮青”列为本版本第1道工序；具体操作按该版本加工章节阅读。": "The original lists 'fresh-leaf holding' as stage 1 of this version; consult that version's processing chapter for specific operations.", "原文将“杀青”列为本版本第4道工序；具体操作按该版本加工章节阅读。": "The original lists 'heat-fixing' as stage 4 of this version; consult that version's processing chapter for specific operations.", "原文将“复烘”列为本版本第8道工序；具体操作按该版本加工章节阅读。": "The original lists 'second baking' as stage 8 of this version; consult that version's processing chapter for specific operations.", "原文将“风选”列为本版本第3道工序；具体操作按该版本加工章节阅读。": "The original lists 'air separation' as stage 3 of this version; consult that version's processing chapter for specific operations.", "原文将“装箱”列为本版本第8道工序；具体操作按该版本加工章节阅读。": "The original lists 'boxing' as stage 8 of this version; consult that version's processing chapter for specific operations.", "原文将“初炒”列为本版本第3道工序；具体操作按该版本加工章节阅读。": "The original lists 'initial pan-firing' as stage 3 of this version; consult that version's processing chapter for specific operations.", "原文将“过筛”列为本版本第6道工序；具体操作按该版本加工章节阅读。": "The original lists 'sieving' as stage 6 of this version; consult that version's processing chapter for specific operations.", "原文将“晒青”列为本版本第2道工序；具体操作按该版本加工章节阅读。": "The original lists 'sun-withering' as stage 2 of this version; consult that version's processing chapter for specific operations.", "原文将“复焙”列为本版本第7道工序；具体操作按该版本加工章节阅读。": "The original lists 'second baking' as stage 7 of this version; consult that version's processing chapter for specific operations.", "原文将“拣剔”列为本版本第6道工序；具体操作按该版本加工章节阅读。": "The original lists 'sorting' as stage 6 of this version; consult that version's processing chapter for specific operations.", "黎川县文化广电旅游局「黎川文旅」供稿；搜狐号「东南沿海消息通」转载": "Provided by Lichuan Culture, Broadcasting and Tourism Bureau's 'Lichuan Culture and Tourism'; reprinted by the Sohu account 'Southeast Coast News'", "原文将“回潮”列为本版本第4道工序；具体操作按该版本加工章节阅读。": "The original lists 'moisture equilibration' as stage 4 of this version; consult that version's processing chapter for specific operations.", "原文将“回溯”列为本版本第9道工序；具体操作按该版本加工章节阅读。": "The original lists 'traceback' as stage 9 of this version; consult that version's processing chapter for specific operations.", "周末哪里玩，悠然来竹山！这些伴手礼很难不动心_时光_文章_竹山文旅": "Where to Go This Weekend? Relax in Zhushan! These Souvenirs Are Hard to Resist — Time — Articles — Zhushan Culture and Tourism", "原文将“提毫”列为本版本第6道工序；具体操作按该版本加工章节阅读。": "The original lists 'down-raising' as stage 6 of this version; consult that version's processing chapter for specific operations.", "原文将“二青”列为本版本第6道工序；具体操作按该版本加工章节阅读。": "The original lists 'second firing' as stage 6 of this version; consult that version's processing chapter for specific operations.", "原文将“精选”列为本版本第9道工序；具体操作按该版本加工章节阅读。": "The original lists 'careful sorting' as stage 9 of this version; consult that version's processing chapter for specific operations.", "原文将“做形”列为本版本第3道工序；具体操作按该版本加工章节阅读。": "The original lists 'shaping' as stage 3 of this version; consult that version's processing chapter for specific operations.", "茶树蓬面每平方米达到15～20个标准芽时采收。选择天气晴朗的早上。": "Harvest when the tea canopy has 15–20 standard shoots per square metre, choosing a clear morning.", "原文将“晒干”列为本版本第3道工序；具体操作按该版本加工章节阅读。": "The original lists 'sun-drying' as stage 3 of this version; consult that version's processing chapter for specific operations.", "原文将“拼配”列为本版本第3道工序；具体操作按该版本加工章节阅读。": "The original lists 'blending' as stage 3 of this version; consult that version's processing chapter for specific operations.", "原文将“闷堆”列为本版本第4道工序；具体操作按该版本加工章节阅读。": "The original lists 'covered piling' as stage 4 of this version; consult that version's processing chapter for specific operations.", "原文将“精选”列为本版本第7道工序；具体操作按该版本加工章节阅读。": "The original lists 'careful sorting' as stage 7 of this version; consult that version's processing chapter for specific operations.", "原文将“压扁”列为本版本第5道工序；具体操作按该版本加工章节阅读。": "The original lists 'flattening' as stage 5 of this version; consult that version's processing chapter for specific operations.", "原文将“回潮”列为本版本第6道工序；具体操作按该版本加工章节阅读。": "The original lists 'moisture equilibration' as stage 6 of this version; consult that version's processing chapter for specific operations.", "原文将“包装”列为本版本第6道工序；具体操作按该版本加工章节阅读。": "The original lists 'packaging' as stage 6 of this version; consult that version's processing chapter for specific operations.", "原文将“提香”列为本版本第6道工序；具体操作按该版本加工章节阅读。": "The original lists 'aroma finishing' as stage 6 of this version; consult that version's processing chapter for specific operations.", "原文将“检验”列为本版本第6道工序；具体操作按该版本加工章节阅读。": "The original lists 'inspection' as stage 6 of this version; consult that version's processing chapter for specific operations.", "原文将“入库”列为本版本第9道工序；具体操作按该版本加工章节阅读。": "The original lists 'storage' as stage 9 of this version; consult that version's processing chapter for specific operations.", "原文将“风选”列为本版本第4道工序；具体操作按该版本加工章节阅读。": "The original lists 'air separation' as stage 4 of this version; consult that version's processing chapter for specific operations.", "原文将“解块”列为本版本第4道工序；具体操作按该版本加工章节阅读。": "The original lists 'breaking up clumps' as stage 4 of this version; consult that version's processing chapter for specific operations.", "原文将“清风”列为本版本第4道工序；具体操作按该版本加工章节阅读。": "The original lists 'air cleaning' as stage 4 of this version; consult that version's processing chapter for specific operations.", "原文将“初揉”列为本版本第3道工序；具体操作按该版本加工章节阅读。": "The original lists 'initial rolling' as stage 3 of this version; consult that version's processing chapter for specific operations.", "汝城县 木草人茶叶 汝城白毛茶100克/罐 春茶一芽一叶牡丹": "Rucheng County — Mucaoren Tea — Rucheng Baimao Tea, 100 g per Tin — Spring One-Bud-One-Leaf Mudan", "原文将“清风”列为本版本第3道工序；具体操作按该版本加工章节阅读。": "The original lists 'air cleaning' as stage 3 of this version; consult that version's processing chapter for specific operations.", "原文将“筛选”列为本版本第7道工序；具体操作按该版本加工章节阅读。": "The original lists 'screening and sorting' as stage 7 of this version; consult that version's processing chapter for specific operations.", "宜清明前谷雨后按需分季、分批采收。“开面采”或按茶树品种特性采摘。": "Harvest in seasonal batches as needed, from before Qingming to after Guyu. Use open-face picking or pick according to cultivar characteristics.", "原文将“摊晾”列为本版本第1道工序；具体操作按该版本加工章节阅读。": "The original lists 'spreading and airing' as stage 1 of this version; consult that version's processing chapter for specific operations.", "均匀薄摊，厚度不超过2厘米，约6—12小时，至芽质变软、清香显露。": "Spread evenly and thinly, no more than 2 cm deep, for about 6–12 hours until buds soften and fresh fragrance emerges.", "原文以解块、布揉等分项呈现，实际有循环，不意味着只能单次顺序操作。": "The original presents clump-breaking, cloth rolling and other operations separately, but they are cyclic in practice; it does not imply a single pass in sequence.", "PDF第6页表1“红茶样1”行；原料、制样过程见第4页[0016]": "PDF page 6, Table 1, 'Black Tea Sample 1' row; raw materials and preparation on page 4, [0016].", "芽壮叶肥，毫尖显露，色泽金黄；橙黄；清高；醇厚；肥嫩，黄色，形如朵": "Robust buds and plump leaves, visible downy tips, golden colour; orange-yellow liquor; clear, high aroma; full-bodied taste; plump, tender, yellow infused leaves in flower-like sets.", "莒南绿茶的产地选择旱能浇、涝能排，土壤、灌溉水无污染，远离厂矿企业": "Select Junan Green Tea sites that can be irrigated during drought and drained during flooding, with unpolluted soil and irrigation water, away from factories and mines.", "原文将“造型”列为本版本第5道工序；具体操作按该版本加工章节阅读。": "The original lists 'shaping' as stage 5 of this version; consult that version's processing chapter for specific operations.", "原文将“晒干”列为本版本第4道工序；具体操作按该版本加工章节阅读。": "The original lists 'sun-drying' as stage 4 of this version; consult that version's processing chapter for specific operations.", "原文将“蒸压”列为本版本第4道工序；具体操作按该版本加工章节阅读。": "The original lists 'steam-pressing' as stage 4 of this version; consult that version's processing chapter for specific operations.", "酥油茶把熬煮茶汁与酥油、盐结合，是特定地方饮食与家庭交往的一部分。": "Butter tea combines boiled tea liquor with butter and salt, forming part of particular local diets and household social interaction.", "品种资料中的成茶表现，适用所述原料和工艺；不是本馆实测。庐云1号段": "Finished-tea characteristics in the cultivar material, applicable to the raw materials and process described; not measured by this collection. Luyun No. 1 paragraph.", "一个名称可能指植物材料、地方产品或制作技艺，百科采用不同实体记录。": "One name may refer to plant material, a local product or a making craft; the encyclopaedia records these as different entities.", "已核闽东共用初制；白琳工夫专属精制规程及不同原料的当代参数仍待核。": "The shared eastern-Fujian primary process is verified. Bailin Gongfu's specific refining procedure and contemporary parameters for different raw materials remain pending.", "信阳产区、采摘、生熟锅与烘烤；不将特定传承版本时温推广为通用参数。": "Xinyang origin, picking, initial and finishing pans, and baking; times and temperatures from one transmission version are not generalised.", "横州地名与标准仍用“横县”的名称区分；不以元数据代替完整工艺条文。": "Distinguishes the place name Hengzhou from the standard's retained name Hengxian. Metadata does not replace complete processing provisions.", "仅采用掌故栏明确标为传说的丁显红袍版本；不采用同页养胃等药效表述。": "Uses only the Ding Xian red-robe version explicitly labelled a legend in the anecdotes section. Stomach-nourishing and other medicinal claims on the page are not adopted.", "直接打开现行题录，核标准发布日期、实施日期及范围；仅支持版本信息。": "The current catalogue record was opened directly to verify publication date, effective date and scope; it supports version information only.", "是非遗 也是国潮｜守正创新 “90后”青年为千年雨点釉注入青春活力": "Heritage and Contemporary Chinese Style | Young Makers Born in the 1990s Bring Fresh Energy to Thousand-Year-Old Raindrop Glaze", "福建省人民政府关于公布第八批省级非物质文化遗产代表性项目名录的通知": "Notice of the Fujian Provincial People's Government Publishing the Eighth Batch of Provincial Representative Intangible Cultural Heritage Projects", "公开专题简介与条目预览；本地publisher-1397.html": "Public feature introduction and entry preview; local publisher-1397.html.", "公开专题简介与条目预览；本地publisher-1422.html": "Public feature introduction and entry preview; local publisher-1422.html.", "关于批准对龙峰茶实施地理标志产品保护的公告（2006年第176号）": "Announcement Approving Geographical-Indication Product Protection for Longfeng Tea (No. 176 of 2006)", "2022-08-29；王桂珍引种、王春銮手工绿茶与王桂珍家红茶制作": "2022-08-29; Wang Guizhen's introduction of tea, Wang Chunluan's handmade green tea and black-tea production at Wang Guizhen's home.", "非遗 | 山东省文化馆：增强基层非遗项目持续发展的后劲儿-文旅中国": "Heritage | Shandong Provincial Cultural Centre: Strengthening the Long-Term Development of Grassroots Heritage Projects — Culture and Tourism China", "只用于地理标志产品名称和地方品牌治理线索，不据此推填保护技术要求。": "Used only as a lead for GI product names and local brand governance, not to infer protection-related technical requirements.", "2026-08-31草案；第7.4条制作工艺、第8.1条表2与表3": "Draft dated 2026-08-31; clause 7.4 production process, Tables 2 and 3 in clause 8.1.", "明确限定“制成的绿茶”的感官介绍；同树种红白黄黑青产品不套用本段。": "Sensory introduction explicitly limited to the 'green tea produced'. This paragraph is not applied to black, white, yellow, dark or oolong products from the same tea-plant resource.", "第二节 红茶 > 工夫红茶 > 精制首段；HTML与纯文本同名存档": "Section Two, Black Tea > Gongfu Black Tea > first paragraph on refining; HTML and plain-text archives share the same name.", "崇州枇杷茶：泡出一杯四川名茶（上）丨60余载，从“出山”到“出海”": "Chongzhou Pipa Tea: Brewing a Sichuan Famous Tea (Part One) | More Than 60 Years, from Leaving the Mountains to Going Overseas", "站内目录返回的2020品质鉴评会新版路径404，未取得全文或图片。": "The new path for the 2020 quality-appraisal event returned by the site catalogue was 404; no full text or images were obtained.", "茶园全景，非成茶；即使具名小节对应，仍不满足本百科成品实物图要求。": "A tea-garden panorama, not finished tea. Even though it matches the named section, it does not meet this encyclopaedia's requirement for a physical finished-product photograph.", "摊放、杀青、理条、初烘、摊凉、复烘，并以收灰等方法控制干燥保存。": "Spreading, heat-fixing, strip-shaping, initial baking, cooling and second baking, with methods such as lime-assisted storage to keep the tea dry.", "属烘青绿茶；“毛峰”也可用于其他产品名称，不能一概视作黄山产地。": "A baked green tea. Maofeng also occurs in other product names and does not invariably indicate a Huangshan origin.", "鸠坑群体种、鸠坑、白叶一号、龙井43、浙农系列等中小叶茶树良种。": "Improved medium- and small-leaf cultivars including the Jiukeng population cultivar, Jiukeng, Baiye No. 1, Longjing 43 and the Zhenong series.", "嫩芽叶经摊放、杀青、揉捻、理条、烘焙及提香；传统制作有茶帚操作。": "Tender buds and leaves undergo spreading, heat-fixing, rolling, strip-shaping, baking and aroma finishing; traditional production includes use of a tea broom.", "非遗项目梳理唐宋以后地方茶史，制作技艺2008年列入国家级名录。": "The heritage project reviews local tea history from the Tang and Song onward. The craft entered the national list in 2008.", "水仙是茶树品种名；武夷水仙与漳平水仙的产地、形制和工艺记录分开。": "Shuixian is a cultivar name. Wuyi Shuixian and Zhangping Shuixian are recorded separately by origin, form and process.", "同简介又将茶汤概括为亮丽绿黄，此处并列为相近色泽描述；未给叶底。": "The same introduction also summarises the liquor as bright greenish yellow; the similar colour descriptions are presented together here. No infused-leaf description is given.", "武夷山桐木相关产区的小种红茶；本档仅记录生产者公开的青楼烟熏版。": "A xiaozhong black tea from Tongmu-related areas of Wuyishan. This record covers only the producer's publicly described qinglou-smoked version.", "按红茶路线经萎凋、揉捻、发酵、干燥加工，成形方式随产品类型调整。": "Processed by the black-tea route of withering, rolling, oxidation and drying, with shaping adjusted to the product type.", "青山茶厂六安篮茶·Q/LYQC 0001S—2019历史企业版本": "Qingshan Tea Factory Lu'an Basket Tea · Historical Company Version Q/LYQC 0001S—2019", "国家知识产权局地方产品资料与地方调研记录相互印证近现代创制背景。": "CNIPA local-product material and local investigation records corroborate the modern and recent development background.", "可采用竹制烘笼和烘干机复烘，烘至手捻茶叶成粉末，折梗即断时起笼。": "A bamboo baking basket or dryer may be used for second baking. Remove when leaves crumble to powder between the fingers and stems snap.", "紧直；绿润，匀整、洁净；嫩绿明亮；清高；清爽醇厚；嫩绿明亮匀整。": "Tightly rolled and straight; lustrous green, even and clean; bright tender-green liquor; clear, high aroma; refreshing, full-bodied taste; tender-green, bright and even infused leaves.", "来源为采访列举的主要工序，未公开十几道细分工序的全部名称及参数。": "The source lists major operations in an interview, without disclosing the names and parameters of all the dozen-plus detailed stages.", "下关技术中心 · 2004年10月甲沱陈放样本（2020年品鉴）": "Xiaguan Technical Centre · Aged October 2004 Jia Tuo Sample (Tasted in 2020)", "取得名称意象与现代恢复记录；不把文中的诗意解释写成历史人物赐名。": "Name imagery and modern revival records were obtained. The text's poetic interpretation is not rewritten as a name bestowed by a historical figure.", "在衢州这座山水之城，复刻一场古人的春日雅集_大自然_海棠_杜鹃花": "Recreate an Ancient Spring Gathering in Quzhou, a City of Mountains and Water — Nature — Begonias — Azaleas", "八仙茶有现代选育与青年茶人叙事；未读到可核对的八仙神话传茶原文。": "Baxian Tea has narratives of modern breeding and young tea makers. No verifiable original text of an Eight Immortals tea-transmission myth was read.", "湖北省武汉市江夏区山坡街光明村、光星村、光华村、尚桥村共4个村。": "Four villages in Shanpo Subdistrict, Jiangxia District, Wuhan, Hubei: Guangming, Guangxing, Guanghua and Shangqiao.", "干茶外形：外形优美，色泽乌润；汤色：浅红；香气：高纯；叶底：稍暗": "Dry-leaf appearance: attractive form, lustrous black; liquor colour: light red; aroma: high and clean; infused leaves: slightly dark.", "无锡市农业农村局春茶图文中的宜兴红样品；不推断等级、茶企及年份。": "A Yixing Hong sample in the Wuxi Agriculture and Rural Affairs Bureau's spring-tea feature; no grade, company or year is inferred.", "仅桃源红茶红工夫版本，非全部湖红共用等级标准；不是本馆实物审评。": "Only the gongfu black-tea version of Taoyuan Black Tea, not a shared grading standard for all Huhong; not this collection's physical tasting assessment.", "把原locator“图1”从工艺定位中移除，图1只用于芽叶分级。": "Removes the original locator 'Figure 1' from the process reference; Figure 1 is used only for bud-and-leaf grading.", "南岳云雾茶：毛尖路线（T/HNTI 025—2020第4.2条）": "Nanyue Yunwu Tea: Maojian Route (T/HNTI 025—2020, clause 4.2)", "干茶：盘花卷曲；汤色：黄绿明亮；香气：栗香持久；滋味：浓醇回甘。": "Dry-leaf appearance: curled flower-like form; liquor colour: bright yellow-green; aroma: lasting chestnut fragrance; taste: strong and mellow with returning sweetness.", "646号保护要求的扁平形感官描述：芽头肥壮，扁平较匀直，黄绿油润": "Flat-form sensory description in Announcement No. 646 protection requirements: plump buds, flat and fairly evenly straight, lustrous yellow-green.", "云龙茶具名商品样本：大栗树曲毫绿茶一级150克包装与杯中干茶同框": "Named Yunlong Tea product sample: first-grade Dalishu Quhao Green Tea, 150 g packaging shown with dry tea in a cup.", "一芽二叶或一芽三叶初展，较紧结，金毫略显；红亮；纯正；浓醇；红亮": "One bud with two leaves or one bud with three newly opening leaves, fairly tightly rolled, with slight golden down; bright red liquor; clean, characteristic aroma; strong, mellow taste; bright-red infused leaves.", "按设备均匀投叶，观察叶质柔软，无生青、焦边或红梗红叶，并有茶香。": "Feed leaves evenly according to the equipment. Look for soft leaves without raw green character, scorched edges or red stems and leaves, and with tea aroma.", "所引保护要求中本产品版本的第5道环节：初烘、理条或做形（毛火）。": "Fifth stage for this product version in the cited protection requirements: initial baking, strip-shaping or shaping (initial firing).", "按所列现代机构、地方文史或规范记载的范围理解，未把传说当作史实。": "Understood within the scope of the listed modern institutional, local historical or normative records; legends are not treated as historical facts.", "张茶榜、击鼓请客、礼佛、煎汤点茶、分盏、说偈和谢茶构成连续仪程。": "Posting a tea notice, drumming to invite guests, paying respects to the Buddha, boiling water and whisking tea, distributing bowls, reciting verses and thanking for tea form a continuous ritual.", "地方报道的品种写法与起源年份叙述存在疑点，未据其建立栽培品种档。": "The cultivar spelling and origin year in local reports raise questions; no cultivated-variety record was established from them.", "到2010年，茶宠已在城市茶坊与家庭茶盘中成为可观察的玩赏用品。": "By 2010, tea pets were observable objects of enjoyment in urban tea houses and on household tea trays.", "项目页的采摘、七道工序和炒焙关系；未采用页中医疗或古代起源说法。": "Picking, seven stages and the relationship between pan-firing and baking on the project page; medical and ancient-origin claims on the page were not adopted.", "索引可读毛火—堆积—烘焙及焦香；未将细胞/化学实验外推人体疗效。": "The index provides initial baking, piling, further baking and toasted aroma. Cellular or chemical experiments are not extrapolated to human therapeutic effects.", "受访制茶人的初制与精制主链；按个案工艺记录，不声称覆盖所有单丛。": "The interviewed tea maker's main primary-processing and refining chain, recorded as a case process, not claimed to cover every Dancong.", "DB5203/T 43—2025 遵义红茶（遵义红）加工技术规程": "DB5203/T 43—2025 Technical Procedure for Processing Zunyi Black Tea (Zunyi Hong)", "摘要、结论、讨论末段；DOI 10.1038/srep28609": "Abstract, conclusion and final discussion paragraph; DOI 10.1038/srep28609.", "参与团队记录2022年8月7日现场培训，2023年2月8日发布。": "The participating team records on-site training on 7 August 2022, published on 8 February 2023.", "2025-06-24；宁昆返乡创业、奶茶研发和茶饮嘉年华现场采访": "2025-06-24; on-site interview on Ning Kun's return-home entrepreneurship, milk-tea development and a tea-drink carnival.", "GB/T 20360—2006地理标志产品乌牛早茶（转载PDF）": "GB/T 20360—2006 Geographical Indication Product: Wuniuzao Tea (reprinted PDF)", "只概括来源和形态，避免将品种登记、品种权授权与条目出版日期混用。": "Summarises only origin and form, avoiding confusion between cultivar registration, plant-variety-rights grant and entry publication dates.", "核查时现行；2020-11-26发布，2020-12-26实施。": "Current when checked; published 2020-11-26, effective 2020-12-26.", "分析测试百科公开预览；原发布临海市茶叶产业农民合作经济组织联合会": "Public preview on Analysis and Testing Encyclopaedia; originally published by the Linhai Tea Industry Federation of Farmer Cooperative Economic Organisations", "2022年第38卷第17期82—89页；表1及表2的样本9、10": "2022, volume 38, issue 17, pages 82–89; samples 9 and 10 in Tables 1 and 2.", "2015-03-25公开；发明内容、具体实施方式及权利要求1—2": "Published 2015-03-25; invention summary, detailed embodiments and claims 1–2.", "GB/T 9833.8—2002 紧压茶 米砖茶（公开镜像节选）": "GB/T 9833.8—2002 Compressed Tea: Mizhuan Tea (public mirror excerpt)", "“母子品牌”闯市场 夏秋鲜叶增效益——一片通城茶叶的“强县”突围": "'Parent and Sub-Brands' Enter the Market, Summer and Autumn Leaves Add Value — Tongcheng Tea's Path to Strengthening the County", "苏州茉莉花茶具名媒体介绍及南山寿眉图片核验；图像证据不足者不收。": "Named media introduction to Suzhou Jasmine Tea and verification of Nanshan Shoumei images; images with insufficient evidence are not included.", "采制围绕短暂的春季白化期展开，芽叶选择和干燥火候影响鲜味保存。": "Harvesting and production centre on the brief spring albino period. Bud-and-leaf selection and drying heat affect preservation of fresh taste.", "非遗资料列有适制的鄂茶14；不意味着全部恩施玉露只用这个品种。": "Heritage material lists Echa 14 as suitable; it does not mean every Enshi Yulu uses only that cultivar.", "玻璃杯观茶、少水润茶和凤凰三点头注水构成当地展示茶艺的一部分。": "Watching tea through a glass, moistening it with a little water and the Phoenix Three Nods pouring gesture form part of local tea-art presentations.", "芽毫显露，原料不同而有针形、芽叶连枝与叶片形态；常见茶汤黄亮。": "Visible bud down, with needle-shaped, attached bud-and-leaf, and leafy forms depending on raw material; bright yellow liquor is common.", "属于白茶产品名称而非植物“牡丹”；本批未据传说指定唯一发明人。": "A white-tea product name, not the peony plant. No single inventor was assigned from legend in this batch.", "按武夷岩茶做青、炒揉、烘焙制成；商品还可能经拼配形成稳定风格。": "Made through Wuyi Rock Tea leaf bruising and resting, pan-firing and rolling, and roasting. Commercial products may also be blended for a consistent style.", "干茶外形：紧结、暗沙绿色；汤色：清澈透亮；香气：浓郁、带淡花香": "Dry-leaf appearance: tightly rolled, dark sandy green; liquor colour: clear and transparent; aroma: rich, with slight floral notes.", "轻做青与轻揉是该来源给出的差异；没有把铁观音所有包揉次数套入。": "The source identifies light leaf bruising and resting and light rolling as distinctions. It does not transfer all Tieguanyin cloth-rolling repetitions to this tea.", "地域传播、师徒传承与小块包装方式共同构成漳平水仙的地方辨识度。": "Regional dissemination, master–apprentice transmission and small-block packaging together give Zhangping Shuixian its local recognisability.", "滇红制作技艺于2014年进入国家级非遗名录；凤庆是主要传承地。": "Dianhong Making Craft entered the national heritage list in 2014; Fengqing is a principal transmission area.", "与杭州绿茶传统并行，展示同一地区鲜叶通过不同制法形成不同茶类。": "Alongside Hangzhou's green-tea tradition, it shows how fresh leaves from one region become different tea categories through different methods.", "日月潭红茶系列介绍图，具体品系和年份未标明，不自行指定为红玉。": "An illustration of the Sun Moon Lake Black Tea series. Specific cultivar and year are unspecified; it is not arbitrarily identified as Hongyu.", "先制晒青毛茶，再蒸压为生茶；陈放不是把生茶变成熟茶的同义过程。": "Sun-dried primary tea is first made, then steam-pressed into raw tea. Ageing is not synonymous with converting raw tea into ripe tea.", "花材与不同基础茶结合，体现“茶类”和“窨花方法”两个分类维度。": "Combining flowers with different base teas illustrates two classification dimensions: tea category and flower-scenting method.", "文旅部日铸茶文化线路所示茶样，保留原图，不推断等级或采制年份。": "A tea sample on the Ministry of Culture and Tourism's Rizhu Tea cultural route. The original image is retained without inferring grade or harvest/production year.", "5.3.23；表25；正文第10页（PDF物理第12页）特级行": "5.3.23; Table 25; main-text page 10 (physical PDF page 12), special-grade row.", "长盛川龙纹青砖实物样本，未推断生产年份；未混用同文赵李桥茶砖。": "A physical Changshengchuan dragon-pattern green-brick sample, with no production year inferred; not confused with Zhaoliqiao bricks in the same article.", "已取得现代联合研制经过，可建科研茶史条目；未确认专属民间传说。": "A modern joint-development account was obtained and can support a research-history entry. No dedicated folk legend was confirmed.", "来过这9个打卡点的游客，都爱上了日峰镇！_黎川县_张恨水_景区": "Visitors to These Nine Attractions All Fall in Love with Rifeng Town! — Lichuan County — Zhang Henshui — Scenic Areas", "2025地理标志保护要求 / 成品品质（鲜叶拉丝性状另读原文）": "2025 GI protection requirements / finished-product quality (read the original separately for fresh-leaf stringiness)", "保留来源所列历史工序名；原文未提供本步骤温度、时长或操作定义。": "Retains the historical operation name listed by the source. The original gives no temperature, duration or operational definition for this step.", "汤色和干茶仍空；不把“茶汤清爽”归入颜色；鲜叶细嫩不等于叶底。": "Liquor colour and dry-leaf appearance remain blank. 'Refreshing liquor' is not assigned to colour, and tender fresh leaves are not infused leaves.", "平江谷雨烟茶冲泡样本；未使用同文后续平江黄茶、红茶或绿茶图片。": "A brewed Pingjiang Guyu Smoked Tea sample; later images of Pingjiang yellow, black or green tea in the same article were not used.", "PDF第3508—3510页，南川金佛玉翠茶质量特色／感官特色": "PDF pages 3508–3510, Nanchuan Jinfo Yucui Tea quality / sensory characteristics.", "梨山茶 半球形 包种茶 加工 site:tbrs.gov.tw": "Lishan Tea semi-ball-shaped Baozhong processing site:tbrs.gov.tw", "沅陵县文旅局2022年推介的碣滩绿茶样本；具体采收等级未给出。": "A Jietan Green Tea sample promoted by the Yuanling Culture and Tourism Bureau in 2022; specific picking grade is not given.", "本轮所读资料提供发展史或制茶传承记录，未据此另外编写神异传说。": "Material read this round provides development history or craft-transmission records; no supernatural legend was additionally invented from it.", "以信阳当地茶青资源研发的红茶，与同产区信阳毛尖的绿茶工艺不同。": "A black tea developed using local Xinyang fresh-leaf resources, with a process distinct from the same area's Xinyang Maojian green tea.", "三个花色共用地标总述，非单一等级样：条索壮实匀直，绿润、多白毫": "GI overview shared by three styles, not a single-grade sample: robust, evenly straight strips, lustrous green with abundant white down.", "方志四川政务号／四川省地方志工作办公室；供稿大竹县地方志办公室": "Fangzhi Sichuan government account / Sichuan Provincial Local Chronicles Office; contributed by Dazhu County Local Chronicles Office", "沿溪山茶业自动化生产线试生产结果（2020论文，作者判为一级）": "Trial-production results from Yanxishan Tea's automated line (2020 paper; graded first by the authors)", "4月上旬至5月下旬，采单芽、一芽一叶、一芽二叶或一芽三、四叶。": "From early April to late May, pick single buds, one bud with one leaf, one bud with two leaves, or one bud with three or four leaves.", "清明前采摘，特级以单芽或一芽一叶初展、一级以一芽一叶开展为主。": "Pick before Qingming. Special grade mainly uses single buds or one bud with one newly opening leaf; first grade mainly uses one bud with one open leaf.", "不同癌种、设计和人群的结果不一致，不能确立饮绿茶能够预防癌症。": "Results differ by cancer type, design and population and do not establish that drinking green tea prevents cancer.", "兰花形、嫩黄润；浅黄明亮；清高；鲜醇甘爽；细嫩显芽、匀齐嫩黄。": "Orchid-shaped, lustrous tender yellow; bright pale-yellow liquor; clear, high aroma; fresh, mellow, sweet and refreshing taste; fine, tender, visible buds, even and tender yellow.", "报告口径的已开采面积，是茶园总面积的一部分，不能与总面积相加。": "Harvested area under the report's definition is part of total tea-garden area and must not be added to it.", "本次核对标准题录及现行状态，未把题录当成已逐条阅读的标准全文。": "The standard's catalogue record and current status were checked this round; metadata was not treated as a full standard read clause by clause.", "仅收录农科院茶叶研究所专家的冲泡建议；文中疾病功效表述不入库。": "Includes only brewing advice from an expert at the agricultural academy's tea research institute; disease-benefit claims in the article are not entered.", "家族、师徒、社区及学校教育等传承渠道；不将项目数等同茶品种数。": "Transmission through families, master–apprentice relationships, communities and schools; project counts are not equated with tea-variety counts.", "T/ZLX 093—2024 绿色食品 遂昌龙谷茶生产技术规程": "T/ZLX 093—2024 Green Food: Technical Procedure for Suichang Longgu Tea Production", "第52—64行邱建红与黄坤、师徒和现代研发；不采用夸大价格增值": "Lines 52–64: Qiu Jianhong and Huang Kun, master–apprentice relationships and modern development; exaggerated price-appreciation claims are not adopted.", "元数据：2023-05-01实施、替代2014版；未读标准全文": "Metadata: effective 2023-05-01, replacing the 2014 edition; the standard's full text was not read.", "2021-05-16；张铭慧、王孝文整理的古琶村迁居与种茶历史": "2021-05-16; migration and tea-growing history of Gupa Village compiled by Zhang Minghui and Wang Xiaowen.", "2023-01-15；蓝利丽自述、2012年非遗入选及家族传习": "2023-01-15; Lan Lili's account, heritage listing in 2012 and family transmission.", "2021-04-27，留格望海茶叶合作社采访，扁形与卷曲形描述": "2021-04-27, interview with Liuge Wanghai Tea Cooperative, descriptions of flat and curled forms.", "PDF第5页第1章适用范围；PDF第7页第5.4.2条加工工艺": "PDF page 5, Chapter 1 scope; PDF page 7, clause 5.4.2 processing.", "ICR-23038；引2014《中国无性系茶树品种志》第55页": "ICR-23038; cites Chinese Clonal Tea Cultivars (2014), page 55.", "印刷页226—227（PDF第258—259页）黄玫瑰、金牡丹": "Printed pages 226–227 (PDF pages 258–259), Huangmeigui and Jinmudan.", "崇明白山羊等224个地理标志产品保护要求：第127项岭头单丛茶": "Protection Requirements for 224 Geographical-Indication Products Including Chongming White Goat: Item 127, Lingtou Dancong Tea", "非遗赋能 茶香致远——维吾尔族桃源青年跻身世界人类非遗研修平台": "Heritage Empowers Lasting Tea Fragrance — A Young Uyghur from Taoyuan Joins a Global Intangible-Heritage Training Platform", "南阳发布（中共南阳市委宣传部官方澎湃号）；文末注明来源南阳日报": "Nanyang Fabu, official The Paper account of the CPC Nanyang Municipal Publicity Department; Nanyang Daily credited at the end", "茶树命名、钟渭基调查及1959年论文回溯；后半段多茶类开发采访": "Tea-plant naming, Zhong Weiji's investigation and retrospective discussion of a 1959 paper; later interviews on developing multiple tea categories.", "立泰山山东省济南市长清茶立泰山绿茶红茶200克盒装山东特产茶叶": "Litai Mountain Changqing Tea, Jinan, Shandong — Green and Black Tea, 200 g Box — Shandong Speciality Tea", "扳片分叶，炒生锅与熟锅，再经毛火、小火及反复短时烘焙的老火。": "Separate individual leaves, pan-fire in initial and finishing pans, then undergo initial baking, gentle baking and repeated brief final high-heat baking.", "保护要求允许群体种或适生中、小叶品种，并非“云雾”单一品种。": "The protection requirements permit population cultivars or suitable medium- and small-leaf cultivars; Yunwu is not a single cultivar.", "上梅洲、鄣科1号、婺茶1号、2号、34号、43号、上溪早等。": "Shangmeizhou, Zhangke No. 1, Wucha Nos. 1, 2, 34 and 43, Shangxizao and others.", "泾县涌溪的珠形绿茶；传统慢炒并锅与现代缩时机械版应分别记录。": "A pearl-shaped green tea from Yongxi, Jing County. Traditional slow pan-firing with combined pans and the modern shortened machine version should be recorded separately.", "仅列公开文字确认的两段，不把原料鲜叶和同页寿眉龙芽绿茶混入。": "Lists only two stages confirmed in public text, without mixing in fresh raw leaves or the Shoumei Longya green tea on the same page.", "手工继续锅中整形；机械可轻揉后理条，也可直接理条，随后摊凉。": "Continue shaping in the pan by hand. Machine processing may use light rolling before strip-shaping or proceed directly to strip-shaping, followed by cooling.", "肉桂品种用于武夷岩茶；品种特征须与山场、做青、焙火共同记录。": "The Rougui cultivar used for Wuyi Rock Tea; cultivar characteristics should be recorded together with site, leaf bruising and resting, and roasting.", "紧细匀整，乌黑油润；红艳明亮；高锐幽远；鲜爽醇厚；软嫩红亮。": "Fine, tightly rolled and even, lustrous black; vivid bright-red liquor; high, sharp yet lingering aroma; fresh, brisk and full-bodied taste; soft, tender, bright-red infused leaves.", "砖面平整、棱角清楚、厚薄一致，松紧适合，色黑褐，发花普遍茂盛": "Flat brick surface, clear edges, uniform thickness, appropriate compression, dark brown, with widespread abundant golden-flower growth.", "PDF第1544—1546页，福州茉莉花茶质量特色／感官特色": "PDF pages 1544–1546, Fuzhou Jasmine Tea quality / sensory characteristics.", "鲜叶→摊放→杀青→整形→摊凉→初烘→摊凉→复烘→摊凉→包装。": "Fresh leaves → spreading → heat-fixing → shaping → cooling → initial baking → cooling → second baking → cooling → packaging.", "较紧直；尚绿，尚匀整、净；黄绿尚明亮；清香；醇厚；绿明匀整。": "Fairly tightly rolled and straight; reasonably green, even and clean; reasonably bright yellow-green liquor; fresh fragrance; full-bodied taste; green, bright and even infused leaves.", "祭茶神、择时采选、作坊家传和师徒传授，是这一项目的文化核心。": "Worship of the tea deity, timely picking and sorting, family workshop transmission and master–apprentice teaching form the project's cultural core.", "嫩绿完整，冲泡后于杯中婷婷玉立，具有独特的内在品质与观赏美感": "Tender green and intact, standing gracefully in the cup after brewing, with distinctive internal qualities and visual appeal.", "2025地理标志保护要求 / 成品品质（不混入茶树叶片性状）": "2025 GI protection requirements / finished-product quality (without mixing in tea-plant leaf traits)", "T/WFCYXH 001—2018 表2：五峰宜红芽茶／特级": "T/WFCYXH 001—2018, Table 2: Wufeng Yihong Bud Tea / Special Grade", "\"木鱼绿茶\" \"杀青\" -site:cnipa.gov.cn": "\"Muyu Green Tea\" \"heat-fixing\" -site:cnipa.gov.cn", "湖北省农业品牌研究中心主任程军受邀赴兴山为昭君白茶作品牌推介": "Cheng Jun, Director of the Hubei Agricultural Brand Research Centre, Invited to Xingshan to Promote Zhaojun White Tea", "记者描述从鲜叶到成品的次序，文中合称玉露、雀舌、毛峰等产品。": "The reporter describes the sequence from fresh leaves to finished tea, collectively referring to products including Yulu, Que She and Maofeng.", "湖南省保靖县葫芦镇、夯沙乡、水田河镇等3个乡镇现辖行政区域。": "The current administrative areas of three townships and towns in Baojing County, Hunan: Hulu Town, Hangsha Township and Shuitianhe Town.", "土层深厚，矿物质含量高、疏松肥沃、土壤酸碱度的平地或山丘地。": "Level or hilly land with deep, mineral-rich, loose and fertile soil, and soil acidity/alkalinity.", "龙峰茶 特一级（DB4203/T72 PDF2024版表2）": "Longfeng Tea, Special Grade One (DB4203/T 72, 2024 PDF edition, Table 2)", "site:tbrs.gov.tw \"梨山茶區\" \"民國68\"": "site:tbrs.gov.tw \"Lishan tea area\" \"Republic of China year 68\"", "南岳云雾茶 历史 茶场 site:nanyue.gov.cn": "Nanyue Yunwu Tea history tea farm site:nanyue.gov.cn", "来源显式第2节点；按原文次序保留，未给温度、时长或设备参数。": "Explicit stage 2 in the source, retained in the original order; no temperature, duration or equipment parameters are given.", "来源显式第5节点；按原文次序保留，未给温度、时长或设备参数。": "Explicit stage 5 in the source, retained in the original order; no temperature, duration or equipment parameters are given.", "来源显式第8节点；按原文次序保留，未给温度、时长或设备参数。": "Explicit stage 8 in the source, retained in the original order; no temperature, duration or equipment parameters are given.", "干茶金黄中透绿，茶汤清澈、鹅黄带绿；原料黄化程度随季节变化。": "Dry tea is golden with a green tint; liquor is clear, pale yellow with green. The degree of yellowing in the raw material varies by season.", "品牌档案传统小布岩绿茶总述（未分等级）：嫩香持久，带自然花香": "Brand record's overview of traditional Xiaobu Yanlü Tea, without grades: lasting tender-leaf fragrance with natural floral notes.", "鲜叶摊放 → 杀青 → 做形 → 烘坯 → 提香 → 精加工": "Fresh-leaf spreading → heat-fixing → shaping → tea-base baking → aroma finishing → refining.", "宜昌宜红地标感官特色（未分等级）：条索紧细匀整，乌润、带金毫": "Yichang Yihong GI sensory characteristics, without grades: fine, tightly rolled, even strips, lustrous black with golden down.", "“02 桐柏玉叶 地理标志产品”节，嘉木加工车间后的生产线段": "Section '02 Tongbai Yuye Geographical-Indication Product', production-line paragraph after Jiamu's processing workshop.", "已核官方产品正文五道主工序及原料，阶段时温与设备待专门规范。": "The official product text's five main operations and raw materials are verified. Stage-specific times, temperatures and equipment await a dedicated specification.", "基础信息：2014-03-27发布，2014-10-27实施": "Basic information: published 2014-03-27, effective 2014-10-27.", "参与企业的现代产品史叙述；不据此裁定商标权或“唯一创制者”。": "A participating company's account of modern product history; not a ruling on trademark rights or the 'sole creator'.", "这是对《茶经》法的现代展览解说，不代表唐代所有人的饮茶方式。": "A modern exhibition explanation of the Classic of Tea method, not representative of how everyone in the Tang drank tea.", "以研究样品说明产区内差异，不能将海拔单独解释为全部品质原因。": "Research samples illustrate variation within a production area; elevation alone cannot explain all quality differences.", "只取婺源绿茶专段的传统工序及江西产地；同页其他茶不重复扩写。": "Uses only traditional operations and Jiangxi origin in the dedicated Wuyuan Green Tea paragraph; other teas on the same page are not redundantly expanded.", "T/HNTI 067—2024 茯砖茶智能发花及干燥技术规程": "T/HNTI 067—2024 Technical Procedure for Intelligent Golden-Flower Development and Drying of Fuzhuan Tea", "T/RZCX 006—2022 日照绿茶加工技术规程：第5章": "T/RZCX 006—2022 Technical Procedure for Rizhao Green Tea Processing: Chapter 5", "DB3301/T 1122—2023 九曲红梅茶加工技术规程": "DB3301/T 1122—2023 Technical Procedure for Jiuqu Hongmei Tea Processing", "藏品号新00121032；清嘉庆断代与杨彭年、陈曼生合作说明": "Collection number Xin00121032; Jiaqing-period dating and explanation of Yang Pengnian and Chen Mansheng's collaboration.", "张云金；《中国茶叶》2014年第8期14—15页；期刊界索引": "Zhang Yunjin; China Tea, issue 8, 2014, pages 14–15; journal index on Qikanjie", "2016-01-04正文：2006年福良山创业、龙剑工艺研发": "Text dated 2016-01-04: establishment of the Fuliangshan business in 2006 and development of Longjian processing.", "公开简介：安化、新化、涟源等产区及外形香味；未读取付费全文。": "Public introduction: production areas including Anhua, Xinhua and Lianyuan, and appearance, aroma and taste; paid full text was not read.", "2025-09-20；合作社、2024年授权及苗族茶文化体验": "2025-09-20; cooperative, 2024 authorisation and Miao tea-culture experiences.", "仅读取公开简介；宣传性功效及未溯及原始史料的贡茶断言未采纳。": "Only the public introduction was read. Promotional benefits and tribute-tea assertions not traced to primary historical sources were not adopted.", "2009-10-20人物报道，茶业协会、技术推广与加工厂段落": "Profile dated 2009-10-20, paragraphs on the tea association, technical extension and processing factory.", "2024-04-17正文：何运新讲习所、制作过程、红军茶称呼": "Text dated 2024-04-17: He Yunxin's teaching centre, production process and the name Red Army Tea.", "DB3709/T 189—2019 泰山茶 绿茶等级评定标准": "DB3709/T 189—2019 Taishan Tea: Green Tea Grading Standard", "2026-03-27正文太湖翠竹茶叶有限公司负责人陆明采访段": "Text dated 2026-03-27, interview with Lu Ming, head of Taihu Cuizhu Tea Co., Ltd.", "3.2、7.2及8.2表2，PDF第6–8页、印刷第2–4页": "3.2, 7.2 and Table 2 in 8.2, PDF pages 6–8, printed pages 2–4.", "T/GXAS 311—2022《地理标志农产品 广西六堡茶》": "T/GXAS 311—2022 Geographical-Indication Agricultural Product: Guangxi Liubao Tea", "东白山茶炒制技艺东阳市级非遗传承人吕琴：与茶叶的“灵魂对话”": "Lü Qin, Dongyang Municipal Inheritor of Dongbaishan Tea Pan-Firing Craft: A 'Conversation with Tea's Soul'", "未核实图片或全文转载授权；本轮仅保留研究证据和必要事实摘要。": "Permission to reproduce images or full text has not been verified. This round retains only research evidence and necessary factual summaries.", "公开文件可读；未核实再分发许可。原件仅作证据，不作茶实物图。": "The public document is readable; redistribution permission is unverified. The original is evidence, not a photograph of physical tea.", "\"磨坪贡茶\" 加工 site:nanzhang.gov.cn": "\"Moping Tribute Tea\" processing site:nanzhang.gov.cn", "\"葵峰红\" 茶 图片 产品 -site:thetea.app": "\"Kuifeng Hong\" tea images product -site:thetea.app", "不由“龙井”茶名直接推定某一栽培品种；具体批次原料需核验。": "The name Longjing does not directly establish a cultivated variety. Raw materials for specific batches require verification.", "PDF第1845—1847页，都匀毛尖茶质量特色／感官特色": "PDF pages 1845–1847, Duyun Maojian Tea quality / sensory characteristics.", "PDF第1998—1999页，庐山云雾茶质量特色／感官特色": "PDF pages 1998–1999, Lushan Yunwu Tea quality / sensory characteristics.", "摊放后经头青、揉捻、二青、三青及干燥，揉炒配合并控制轻重。": "After spreading, perform first firing, rolling, second firing, third firing and drying, coordinating rolling and pan-firing with controlled pressure.", "茶指南所展示的崂山绿茶样品，生产者、采制年份与等级未核定。": "A Laoshan Green Tea sample shown by Tea Guide; producer, harvest/production year and grade are unverified.", "Q/LCC 0001S-2021 历史企业版／卷曲形·合格": "Q/LCC 0001S-2021 Historical Company Version / Curled Form · Qualified", "重庆永川的细秀条形绿茶，原料及工艺资料与单个企业牌号分开。": "A fine, elegant strip-shaped green tea from Yongchuan, Chongqing. Raw-material and process information is kept separate from an individual company's brand.", "拣草摊青、青锅、揉捻、二锅、做坯整形、烘焙，最后精选储藏。": "Remove extraneous material and spread fresh leaves, then initial pan-firing, rolling, second pan-firing, intermediate shaping and baking, followed by careful sorting and storage.", "杀青后通过闷黄、干燥形成黄茶品质；具体火候随工艺版本变化。": "After heat-fixing, yellowing and drying form yellow-tea quality; the precise heat regime varies by process version.", "以醇厚回甘的岩茶风格理解，不能仅凭品名保证某一种特殊口味。": "Understood as a full-bodied rock-tea style with returning sweetness; the product name alone cannot guarantee a particular special flavour.", "红茶萎凋、揉捻、发酵、干燥制成，原料品种决定部分香味差异。": "Made through black-tea withering, rolling, oxidation and drying, with raw-material cultivars accounting for some aroma and taste differences.", "长方砖形，砖面黄褐；红黄尚明；纯正；醇和、尚浓；黑褐粗老。": "Rectangular brick, yellow-brown surface; reasonably bright red-yellow liquor; clean, characteristic aroma; mellow and reasonably strong taste; coarse, mature, dark-brown infused leaves.", "这里选长盛川传承作为青砖制作实例，其他赵李桥等版本需另档。": "Changshengchuan transmission is selected here as a green-brick production example. Zhaoliqiao and other versions require separate records.", "花农采花、夜间窨花和鲜花市场衔接，构成横州的地域生产文化。": "Flower picking, nighttime scenting and links with fresh-flower markets form Hengzhou's regional production culture.", "公司生产线环节罗列，不能视为每批石门银峰均采用的固定次序。": "A list of operations on a company's production line, not a fixed sequence used for every Shimen Yinfeng batch.", "茶指南所展示的鸠坑毛尖样品，生产者、采制年份与等级未核定。": "A Jiukeng Maojian sample shown by Tea Guide; producer, harvest/production year and grade are unverified.", "DB3311/T 241—2023规范性附录C.2、C.4": "DB3311/T 241—2023, normative Appendices C.2 and C.4.", "国家非遗湖北篇记述其由咸宁向宜昌的传播及武陵山区原料利用。": "The Hubei chapter of national heritage material describes its spread from Xianning to Yichang and use of Wuling Mountain raw materials.", "天目湖白茶 1999 site:liyang.gov.cn": "Tianmuhu White Tea 1999 site:liyang.gov.cn", "517农家乐特产页所示龙谷茶样品；标签所称等级未独立认证。": "A Longgu Tea sample shown on 517 Farmstay's speciality page; the grade claimed on the label has not been independently certified.", "PDF第1600—1602页，大田高山茶质量特色／感官特色": "PDF pages 1600–1602, Datian High-Mountain Tea quality / sensory characteristics.", "PDF第1772—1774页，邵武碎铜茶质量特色／感官特色": "PDF pages 1772–1774, Shaowu Suitong Tea quality / sensory characteristics.", "PDF第1942—1944页，修水宁红茶质量特色／感官特色": "PDF pages 1942–1944, Xiushui Ninghong Tea quality / sensory characteristics.", "PDF第2175—2177页，屈乡丝绵茶质量特色／感官特色": "PDF pages 2175–2177, Quxiang Simian Tea quality / sensory characteristics.", "建始马坡茶：地标之美 “十株”十美 - 湖北日报新闻客户端": "Jianshi Mapo Tea: The Beauty of Geographical Indications, Perfection in 'Ten Plants' — Hubei Daily News App", "PDF第2241—2243页，宜都宜红茶质量特色／感官特色": "PDF pages 2241–2243, Yidu Yihong Tea quality / sensory characteristics.", "通山 红茶 历史 九宫山 -site:thetea.app": "Tongshan black tea history Jiugongshan -site:thetea.app", "PDF第2530—2532页，罗田香露茶质量特色／感官特色": "PDF pages 2530–2532, Luotian Xianglu Tea quality / sensory characteristics.", "原文列出的第12项主要环节；没有为此步给出温度或时长参数。": "The twelfth main operation listed in the original; no temperature or duration is specified for this step.", "报道明确列出的第3道绿茶工序，未给统一温度、时长或投叶量。": "The third green-tea stage explicitly listed in the report, without a uniform temperature, duration or leaf load.", "太青双上绿芽 茶歌 site:changde.gov.cn": "Taiqing Shuangshang Lüya tea songs site:changde.gov.cn", "广西壮族自治区市辖秀峰、象山、七星、叠彩、雁山、临桂六城区": "The six urban districts of Xiufeng, Xiangshan, Qixing, Diecai, Yanshan and Lingui in Guangxi Zhuang Autonomous Region.", "带外套来！在来宾这个地方旅游极度舒适_金秀县_圣堂山_瀑布": "Bring a Jacket! This Place in Laibin Is Exceptionally Comfortable for Travel — Jinxiu County — Shengtang Mountain — Waterfalls", "2025地理标志保护要求 / 原文流程（复香解释存在疑点）": "2025 GI protection requirements / original process (the explanation of aroma restoration is questionable)", "2016-08-16《“宜兴红”冲刺地理标志证明商标》末段": "Final paragraph of 'Yixing Hong Pursues Geographical-Indication Certification Trademark', 2016-08-16.", "龙峰茶 一级（DB4203/T72 PDF2024版表2）": "Longfeng Tea, First Grade (DB4203/T 72, 2024 PDF edition, Table 2)", "优质茶滋味鲜爽，汤色嫩绿清澈；较粗原料可呈醇厚或醇和风格。": "High-quality tea tastes fresh and brisk, with clear tender-green liquor. Coarser raw materials may give a full-bodied or mellow style.", "保留七步概述，但明确引言与样品九道流程并非同一份完整工艺。": "The seven-step overview is retained, while making clear that the introduction and the nine-stage sample process are not one complete process.", "分散鲜叶并适度翻动，以叶质柔软、显露清香为草案所述观察点。": "Separate the fresh leaves and turn moderately. The draft's observation points are soft leaves and emerging fresh fragrance.", "屯溪绿茶干茶（Curious Tea 滴水香品种商品样本）": "Tunxi Green Tea, dry leaves (Curious Tea Dishuixiang-cultivar commercial sample)", "仅阅读公开索引摘要/综述对应片段；研究材料未指名易贡红商品": "Only the relevant public indexed abstract/review excerpt was read; the research material does not name a Yigong Hong commercial product.", "鲜叶拣选 → 杀青 → 摊凉 → 揉捻 → 烘干 → 包装": "Fresh-leaf sorting → heat-fixing → cooling → rolling → baking dry → packaging.", "金色比例大于70%，抱折卷曲如钩、匀整匀净，金色满披、亮绿": "Golden proportion greater than 70%, folded and curled like hooks, even and clean, covered in gold, bright green.", "江夏碧舫地标感官特色（未分等级）：宽扁平直、两头尖削，碧绿": "Jiangxia Bifang GI sensory characteristics, without grades: broad, flat and straight, tapered at both ends, emerald green.", "按设备要求烘至足干，结合手捻可成末、梗折即断等观察点判断。": "Bake fully dry according to equipment requirements, judging by observations such as crumbling into fines between the fingers and stems snapping.", "条索紧结纤细卷曲、显毫；橙红明亮；甜香浓郁持久；醇厚；匀亮": "Tightly rolled, slender, curled strips with visible down; bright orange-red liquor; rich, lasting sweet aroma; full-bodied taste; even, bright infused leaves.", "DB53/T1265.4—2024／老姆登绿茶／烘青初加工": "DB53/T 1265.4—2024 / Laomudeng Green Tea / Primary Baked-Green-Tea Processing", "旧文与此版本相容；本轮补足步骤，不扩大原来源的适用范围。 ": "The earlier text is compatible with this version. This round completes the steps without expanding the original source's scope.", "吴经墓提梁壶能支持明代紫砂茶器的存在，却不是茶宠起源物证。": "The overhead-handled pot from Wu Jing's tomb supports the existence of Ming Yixing teaware, but is not physical evidence of tea pets' origins.", "绿茶身份与手工流程；不以宋代白茶记载证明现代安吉白茶起源。": "Green-tea identity and manual process; Song white-tea records are not used to establish modern Anji White Tea's origin.", "国家级非遗代表性项目｜绿茶制作技艺（赣南客家擂茶制作技艺）": "National Representative Heritage Project | Green Tea Making Craft: Southern Jiangxi Hakka Leicha Making Craft", "明代中期流行的直接冲泡散茶方式；不解释为所有地区同时改制。": "Direct steeping of loose tea became popular in the mid-Ming; this does not mean every region changed methods simultaneously.", "DB5203/T 43—2025 遵义红茶（遵义红）：题录": "DB5203/T 43—2025 Zunyi Black Tea (Zunyi Hong): Catalogue Record", "采用规划中的已发生品牌发展史，不把规划愿景当成已实现成效。": "Uses brand-development history that had already occurred as recorded in the plan; planning aspirations are not treated as achieved results.", "检索正文：1950—1987年232卷档案、厂名与经营范围": "Search-returned text: 232 archival volumes from 1950–1987, factory names and business scope.", "2017-03-28；姚根富从安吉引苗、首批采收与合作社段": "2017-03-28; paragraphs on Yao Genfu bringing seedlings from Anji, the first harvest and the cooperative.", "行业标准信息、相关地方标准DB45/T 1416—2016": "Industry-standard information; related local standard DB45/T 1416—2016.", "2025-05-23；三茶统筹、开采仪式和茶文化展示中心段": "2025-05-23; paragraphs on coordinated tea culture, industry and technology, the harvest-opening ceremony and tea-culture exhibition centre.", "DBS61/0001—2023 食品安全地方标准 秦岭泉茗": "DBS61/0001—2023 Local Food Safety Standard: Qinling Quanming", "绿树开红花 一叶富万民——印江“红绿”驱动茶产业高质量发展": "Green Trees Yield Black Tea, One Leaf Enriches Thousands — Yinjiang Drives High-Quality Tea Development with Green and Black Tea", "品种适制性与研究院观察范围；不代表所有厂家批次成品的审评。": "Cultivar suitability and the research institute's observations; not an evaluation of every manufacturer's finished batches.", "仅作技术事实引证；原文件权利归原发布者，不作为茶叶实物图。": "Used only to cite technical facts. Rights in the original document belong to its publisher; it is not a physical-tea photograph.", "2023-05-17第10版，记者周珂、通讯员关雪具名报道": "2023-05-17, page 10; named report by journalist Zhou Ke and correspondent Guan Xue.", "2026-04-16“凌云：白毫茶原产地 中国名茶之乡”段": "2026-04-16, 'Lingyun: Origin of Baihao Tea, Home of China's Famous Teas' paragraph.", "《现代农业装备》2020年第41卷第1期；刘庚强、胡光华等": "Modern Agricultural Equipment, volume 41, issue 1, 2020; Liu Gengqiang, Hu Guanghua and others", "PDF第5—6页（印刷第2—3页），表1、表2及5.2.3": "PDF pages 5–6 (printed pages 2–3), Tables 1 and 2 and 5.2.3.", "品牌归属、历史渊源1956／1993／2005条及制作工艺": "Brand ownership, historical entries for 1956 / 1993 / 2005, and production process.", "具名区域样本标注具体商品范围；不推断全部等级、年份或认证。": "Named regional samples specify the particular commercial-product scope; no inference about all grades, years or certifications.", "\"董河碧珍茶\" site:mp.weixin.qq.com": "\"Donghe Bizhen Tea\" site:mp.weixin.qq.com", "厂家目录第3页为故乡昭平绿、故乡红韵、故乡翠芽，未标银杉。": "Page 3 of the manufacturer's catalogue lists Guxiang Zhaoping Lü, Guxiang Hongyun and Guxiang Cuiya, with no Yinshan identification.", "扁平，光滑，挺直，尖削，嫩绿显玉色，匀整，无梗、朴、黄片": "Flat, smooth, straight and tapered, tender green with a jade-like colour, even, without stems, coarse leaves or yellow leaves.", "两人协作抬烘笼、把握老火火候，是地方制茶技艺的重要表现。": "Two people cooperating to lift the baking basket and control final high heat is an important expression of local tea-making craft.", "本次核实到工艺主链及核心手法，未核实各次炒揉的定量时温。": "The main process and core hand techniques were verified this round, but not quantitative times and temperatures for each pan-firing and rolling cycle.", "可作为区域茶系列入口；下列只记录非遗资料概述的传统制作。": "May serve as an entry point to a regional tea series. The following records only the traditional production outlined in heritage material.", "投叶量、锅底温度与时间是成套条件，不能单独抽一个数通用。": "Leaf load, pan-bottom temperature and time form a set of conditions; no single number can be extracted for universal use.", "日照绿茶是地域绿茶系列，形制和机械化程度不同应各有流程。": "Rizhao Green Tea is a regional green-tea series. Different shapes and degrees of mechanisation need their own processes.", "Q/LCC 0001S-2021 历史企业版／扁形·合格": "Q/LCC 0001S-2021 Historical Company Version / Flat Form · Qualified", "传统手工杀青，随后初烘、复烘和壮火；现代生产也使用机械。": "Traditional manual heat-fixing, followed by initial baking, second baking and strong firing; modern production also uses machinery.", "以单芽为原料的白茶产品；不能把“银针”一词一概归作白茶。": "A white-tea product made from single buds. The words Silver Needle do not invariably indicate white tea.", "与水仙并列讨论时，常以香气和茶汤厚度比较各自的品种特色。": "When discussed alongside Shuixian, aroma and liquor body are often compared to explain their cultivar characteristics.", "同段红茶的红匀叶底已经排除；本条仅补简介没有的叶底维度。": "The evenly red infused leaves of black tea in the same paragraph have been excluded. This entry adds only the infused-leaf dimension absent from the introduction.", "将茶坯置青楼下层，利用松木热气干燥；筛去粗老部分后复火。": "Place the tea base on the lower floor of the qinglou building and dry using heat from pinewood. Sieve out coarse, mature portions, then finish with further firing.", "轻萎凋、重揉捻、较充分发酵，之后干燥、筛选、复火、匀堆。": "Light withering, heavy rolling and relatively thorough oxidation, followed by drying, sorting, finishing firing and batch blending.", "长期作为边销茶进入西北饮茶生活，茶砖形态适合运输与储存。": "Long supplied to northwestern drinking cultures as border tea; brick form suits transport and storage.", "非遗记载原料包括湖南、陕南黑毛茶；茯茶不是茶树栽培品种。": "Heritage records include primary dark tea from Hunan and southern Shaanxi among the raw materials. Fu tea is not a cultivated tea variety.", "以吸香性能适宜的茶坯与茉莉鲜花窨制，兼顾茶味和鲜花香气。": "Scent tea base with suitable aroma-absorption properties using fresh jasmine flowers, balancing tea taste and fresh floral fragrance.", "2005年CN1593172A具体专利方案／分级鲜叶分支": "Specific 2005 Patent CN1593172A Method / Graded Fresh-Leaf Branches", "PDF第1154—1156页，三杯香茶质量特色／感官特色": "PDF pages 1154–1156, Sanbeixiang Tea quality / sensory characteristics.", "惠明茶·螺形·一级（DB3311/T 241—2023）": "Huiming Tea · Spiral Form · First Grade (DB3311/T 241—2023)", "惠明茶·扁形·特级（DB3311/T 241—2023）": "Huiming Tea · Flat Form · Special Grade (DB3311/T 241—2023)", "叶底取明确标为叶底的句子，未将采摘标准中的嫩度自动映射。": "The infused-leaf description comes from sentences explicitly labelled as such; tenderness in the picking standard is not automatically mapped.", "鲜叶分拣后杀青、揉捻、晒青，传统七子饼等产品再蒸压成形。": "After sorting fresh leaves, heat-fix, roll and sun-dry; traditional Qizi cakes and similar products are then steam-pressed.", "干茶冲泡后汤色可随陈放呈黄绿、金黄或红色；湿茶作为食物。": "Liquor brewed from dry tea may be yellow-green, golden or red depending on ageing; wet tea is eaten as food.", "PDF第1359—1362页，磐安云峰质量特色／感官特色": "PDF pages 1359–1362, Pan'an Yunfeng quality / sensory characteristics.", "PDF第1399—1403页，青田御茶质量特色／感官特色": "PDF pages 1399–1403, Qingtian Yucha quality / sensory characteristics.", "T/ZLX 093—2024资料性附录B.1.3及B.4": "T/ZLX 093—2024, informative Appendices B.1.3 and B.4.", "PDF第1425—1428页，建德苞茶质量特色／感官特色": "PDF pages 1425–1428, Jiande Baocha quality / sensory characteristics.", "按设备型号与叶质调整投叶；观察梗柔、无生青气，出料散热。": "Adjust the leaf load to equipment model and leaf condition. Look for soft stems and no raw green smell, then discharge and release heat.", "保护要求中明确列出的第2道加工环节；原文未给温度与时长。": "The second processing stage explicitly listed in the protection requirements; the original gives no temperature or duration.", "保护要求中明确列出的第5道加工环节；原文未给温度与时长。": "The fifth processing stage explicitly listed in the protection requirements; the original gives no temperature or duration.", "仙姑泉散茶产品的原发布照片，不代表全部宁红茶产区或等级。": "The originally published photograph of Xianguquan loose tea, not representative of all Ninghong production areas or grades.", "PDF第2056—2058页，资溪白茶质量特色／感官特色": "PDF pages 2056–2058, Zixi White Tea quality / sensory characteristics.", "小叶群体种、鄂茶系列、福鼎系列、福云系列、乌龙茶系列等。": "Small-leaf population cultivars and Echa, Fuding, Fuyun and oolong series, among others.", "五峰特产馆118g南曲联名款商品样本，来源为商家销售页。": "A 118 g Nanqu collaboration sample from Wufeng Speciality Hall, sourced from the merchant's sales page.", "2025地理标志保护要求 / 扁形茶（色泽栏原文作争泽）": "2025 GI protection requirements / flat tea (the original colour heading contains a typo)", "PDF第2283—2284页，磨坪贡茶质量特色／感官特色": "PDF pages 2283–2284, Moping Tribute Tea quality / sensory characteristics.", "2025地理标志保护要求 / 砖茶加工（以老青茶为原料）": "2025 GI protection requirements / brick-tea processing (using Laoqing Tea as raw material)", "PDF第2474—2476页，九宫山茶质量特色／感官特色": "PDF pages 2474–2476, Jiugongshan Tea quality / sensory characteristics.", "PDF第2576—2578页，通山红茶质量特色／感官特色": "PDF pages 2576–2578, Tongshan Black Tea quality / sensory characteristics.", "原文列出的第3项主要环节；没有为此步给出温度或时长参数。": "The third main operation listed in the original; no temperature or duration is specified for this step.", "原文列出的第6项主要环节；没有为此步给出温度或时长参数。": "The sixth main operation listed in the original; no temperature or duration is specified for this step.", "原文列出的第9项主要环节；没有为此步给出温度或时长参数。": "The ninth main operation listed in the original; no temperature or duration is specified for this step.", "PDF第2735—2737页，桃源红茶质量特色／感官特色": "PDF pages 2735–2737, Taoyuan Black Tea quality / sensory characteristics.", "PDF第2855—2858页，常德红茶质量特色／感官特色": "PDF pages 2855–2858, Changde Black Tea quality / sensory characteristics.", "待茶叶烘至九成干时，用文火烘至茶叶用手捏成灰末即为足干。": "When the tea is 90% dry, use gentle heat until it crumbles into fine powder between the fingers, indicating full dryness.", "条索紧结粗壮匀整，螺形茶壮实；色泽乌黑油润，显毫，色金黄": "Tightly rolled, robust, even strips; spiral tea is sturdy; lustrous black, with visible golden down.", "PDF第3872—3875页，陇南绿茶质量特色／感官特色": "PDF pages 3872–3875, Longnan Green Tea quality / sensory characteristics.", "条形紧细、显毫而秀美，形态匀整，嫩绿光润，允许稍有嫩茎。": "Fine, tightly rolled, elegant downy strips, even in shape, tender green and lustrous; a few tender stems are permitted.", "\"湖红工夫\" \"萎凋\" -site:thetea.app": "\"Huhong Gongfu\" \"withering\" -site:thetea.app", "出锅摊开散部分热气、水气，趁温揉捻；解块后理成较直条索。": "After removal from the pan, spread to release some heat and moisture, then roll while warm. Break up clumps and straighten into fairly straight strips.", "2025第632号公告第186项／五指山红茶保护要求主链": "2025 Announcement No. 632, Item 186 / Main Chain in Wuzhishan Black Tea Protection Requirements", "山东省诸城市桃林乡、皇华镇、林家村镇3个乡镇现辖行政区域": "The current administrative areas of three townships and towns in Zhucheng, Shandong: Taolin Township, Huanghua Town and Linjiacun Town.", "646号扁平款感官描述：芽头秀雅匀整，扁平光直，色泽润绿": "Announcement No. 646, flat-form sensory description: elegant, even buds, flat, smooth and straight, lustrous green.", "按来源实际表述记录，温度参数不自动推广到不同设备与原料。": "Recorded as actually stated by the source; temperature parameters are not automatically extended to different equipment or raw materials.", "金色比例30%–70%，抱折卷曲如钩、匀整匀净，绿翠镶金": "Golden proportion 30%–70%, folded and curled like hooks, even and clean, emerald green edged with gold.", "宜昌大叶种、宜红早（鄂茶4号）、五峰212、鄂茶7号等。": "Yichang large-leaf cultivar, Yihongzao (Echa No. 4), Wufeng 212, Echa No. 7 and others.", "回潮后的杀青叶装入揉桶，以轻揉为主；原文记5—10分钟。": "Load moisture-equilibrated, heat-fixed leaves into the rolling drum and roll mainly with light pressure; the original specifies 5–10 minutes.", "第646号公告：复立茶（原文未分等级）：鲜醇味甘，耐冲泡": "Announcement No. 646: Fuli Tea, with no grades distinguished in the original: fresh, mellow and sweet, enduring repeated infusions.", "PDF第2087—2092页，老姆登茶质量特色／感官特色": "PDF pages 2087–2092, Laomudeng Tea quality / sensory characteristics.", "传统茶书和地方传说体现过去如何认识茶，可作为文化史记录。": "Traditional tea books and local legends reflect past understandings of tea and may be recorded as cultural history.", "江西九江庐山云雾茶区；中国农科院茶研所与当地专家合作选育": "Lushan Yunwu tea district, Jiujiang, Jiangxi; jointly selected by the Tea Research Institute of the Chinese Academy of Agricultural Sciences and local experts.", "“摆在茶席、在饮茶间隙互动”成为公众理解茶宠的直观方式。": "'Placed on a tea table and interacted with between sips' became an intuitive public understanding of tea pets.", "传统和现代工艺仍需分版本；不沿用未附临床证据的养生结论。": "Traditional and modern processes still require separate versions. Wellness conclusions without clinical evidence are not retained.", "史年按现代项目介绍标注；不把千两折成不同时期相同公斤数。": "Historical years are marked as stated in the modern project introduction. A thousand liang is not converted into the same kilogram weight across different periods.", "只用于古今地名范围差别，不采纳未核对原典的远古起源断言。": "Used only for differences between ancient and modern geographical scope, not unverified ancient-origin assertions lacking checks against original texts.", "旧资料中的寿眉贡眉并称保留历史语境，不用来覆盖现代分类。": "The combined Shoumei–Gongmei terminology in old material retains its historical context and does not override modern classification.", "千两茶与百两茶运输背景、协作制作；茶山号子、采茶灯民俗。": "Transport background and collaborative making of Qianliang and Bailiang tea; tea-mountain work songs and tea-picking lantern customs.", "DB3415/T 80—2024 霍山黄芽茶加工技术规程": "DB3415/T 80—2024 Technical Procedure for Huoshan Huangya Tea Processing", "正文发布日期；2022职业体验活动；温感材料和捏制工序段": "Article publication date; 2022 vocational-experience activity; paragraphs on temperature-sensitive materials and hand modelling.", "第49—54行20世纪70年代作坊、县情与2006年协会": "Lines 49–54: workshops in the 1970s, county context and the association established in 2006.", "DB42/T 210-2022 地理标志产品 英山云雾茶": "DB42/T 210-2022 Geographical Indication Product: Yingshan Yunwu Tea", "2022年4月；秀山负责人介绍清末民初地方茶名与产业基础": "April 2022; Xiushan official's account of local tea names in the late Qing and early Republic and the industry's foundations.", "DB3707/T 045-2022 诸城绿茶生产技术规程": "DB3707/T 045-2022 Technical Procedure for Zhucheng Green Tea Production", "江西上饶：“四个100”文化导师下乡计划赋能乡村全面振兴": "Shangrao, Jiangxi: 'Four Hundreds' Rural Cultural Mentoring Programme Supports Comprehensive Rural Revitalisation", "DB4414/T 15—2022 地理标志产品 马图绿茶": "DB4414/T 15—2022 Geographical Indication Product: Matu Green Tea", "摘要页：研究对象、春夏比较结论；原PDF方法及感官表未得": "Abstract page: research subjects and spring–summer comparison conclusions; original PDF methods and sensory tables were not obtained.", "古邁茶園转载Taiwan Design Center采访": "Gumai Tea Garden reprint of a Taiwan Design Center interview", "2024-04-20；“优质信阳毛尖茶的感官品质特征”段": "2024-04-20; paragraph 'Sensory Quality Characteristics of High-Quality Xinyang Maojian Tea'.", "未确认转载授权；仅用于有来源的短文转述，不新增媒体授权。": "Republication permission is unconfirmed. Used only for short, attributed paraphrases; no new media permission is established.", "国家质量监督检验检疫总局发布；分析测试百科网提供扫描镜像": "Published by the General Administration of Quality Supervision, Inspection and Quarantine; scanned mirror supplied by Analysis and Testing Encyclopaedia", "孝感龙剑 site:wanfangdata.com.cn": "Xiaogan Longjian site:wanfangdata.com.cn", "\"百丈潭茶\" site:mp.weixin.qq.com": "\"Baizhangtan Tea\" site:mp.weixin.qq.com", "绿茶加工类别；勿与白叶一号茶树品种条目或白茶类别合并。": "Green-tea processing category; do not merge with the Baiye No. 1 cultivar entry or the white-tea category.", "PDF第1299—1301页，径山茶质量特色／感官特色": "PDF pages 1299–1301, Jingshan Tea quality / sensory characteristics.", "A12版张健青回答“紫笋、汉中仙毫……有何特色”第二段": "Page A12, second paragraph of Zhang Jianqing's answer to 'What distinguishes Zisun, Hanzhong Xianhao…?'", "2025年地理标志保护要求：手工流程为主，机械流程另列": "2025 GI protection requirements: main manual route, with the mechanical route listed separately", "观芽形、辨茸毫是其品鉴内容，亦能与牡丹的芽叶造型对照。": "Observing bud shape and distinguishing down are part of its appreciation, allowing comparison with Bai Mudan's bud-and-leaf form.", "剔除色泽不一致的茶叶、漂叶及非茶杂物，再进行最终烘焙。": "Remove inconsistently coloured tea, floating leaves and non-tea foreign matter, then carry out final baking.", "政协文史访谈解释了早期单株采制、分株销售与名称的关系。": "The CPPCC cultural-history interview explains the relationship between early single-tree picking and making, separate sales by tree, and the name.", "日光及室内萎凋配合搅拌，杀青后揉捻、解块、初干和足干。": "Sun and indoor withering combined with agitation, followed by heat-fixing, rolling, clump-breaking, initial drying and full drying.", "经商路远销南洋，与侨乡、矿工及当地日常饮茶文化相联系。": "Traded to Southeast Asia, with links to overseas Chinese communities, miners and local everyday tea-drinking culture.", "陈化环境和微生物控制未核，不能等于越湿越好或无限保质。": "Ageing conditions and microbial controls are unverified. This does not mean wetter is better or shelf life is unlimited.", "茶坯形制决定成茶外形，不能按统一芽形概括全部苏州花茶。": "The tea base determines the finished shape; one uniform bud shape cannot describe all Suzhou scented teas.", "GH/T1309—2020／10.1.1.1 蒙顶石花": "GH/T 1309—2020 / 10.1.1.1 Mengding Shihua", "报道将足干列为第11项主要工序；未给出该步温度或时长。": "The report lists full drying as the eleventh main stage, without a temperature or duration.", "摊青厚度不超过20cm，摊青叶失水率在10%～15%。": "Spread fresh leaves no more than 20 cm deep, to a water-loss rate of 10%–15%.", "地方报刊对科研人员与创制过程的介绍，未读取原试验档案。": "A local newspaper introduction to researchers and the development process; original experimental records were not read.", "起源原始文献、地方文化与故事版本须以独立历史来源补证。": "Primary origin texts, local culture and story versions require corroboration from independent historical sources.", "鸠坑群体种和浙农117、迎霜、中茶108等无性系良种。": "The Jiukeng population cultivar and improved clones such as Zhenong 117, Yingshuang and Zhongcha 108.", "继续收紧条索，保持稍弯曲与油绿微灰的特征，出机前提香。": "Continue tightening the strips while retaining slight curvature and a lustrous green, faintly grey appearance; finish for aroma before discharge.", "诏安八仙 - 300g质感型商用茶 - Bujizan": "Zhao'an Baxian — 300 g Premium-Texture Commercial Tea — Bujizan", "PDF第2108—2111页，鹤峰茶质量特色／感官特色": "PDF pages 2108–2111, Hefeng Tea quality / sensory characteristics.", "\"磨坪贡茶\" site:nanzhang.gov.cn": "\"Moping Tribute Tea\" site:nanzhang.gov.cn", "春茶每隔1-2天采一批次，夏、秋茶每隔3-5天采1次。": "Pick spring tea every 1–2 days, and summer and autumn tea every 3–5 days.", "PDF第2556—2558页，利川红质量特色／感官特色": "PDF pages 2556–2558, Lichuan Hong quality / sensory characteristics.", "白沙溪“安化红针”新品上市啦_白沙溪茶厂_安化黑茶频道": "Baishaxi's New Anhua Hongzhen Is Here — Baishaxi Tea Factory — Anhua Dark Tea Channel", "中国新闻网／中新社；翟李强、张广权、苏玺婧广西来宾报道": "China News Service / Chinanews.com; report from Laibin, Guangxi by Zhai Liqiang, Zhang Guangquan and Su Xijing", "PDF第3416—3418页，兴业茶质量特色／感官特色": "PDF pages 3416–3418, Xingye Tea quality / sensory characteristics.", "回潮叶筛分后分档继续炒制，形成色泽、形态、香气和干度。": "After moisture equilibration, sieve and continue pan-firing in separate fractions to develop colour, shape, aroma and dryness.", "以纯正风味和较浅而明亮的红色茶汤为特色，叶底颜色较暗。": "Characterised by a clean flavour and relatively light but bright red liquor; infused leaves are darker.", "本轮来源未提供足以独立核实的起源传说，未补写神异情节。": "This round's sources did not provide an origin legend sufficiently supported for independent verification; no supernatural episodes were added.", "2020中茶所专利申请／水满乡原料红茶样1（一芽二叶）": "2020 Tea Research Institute Patent Application / Shuiman Township Black Tea Sample 1 (One Bud, Two Leaves)", "近似球形，表面较粗糙；每颗直径约2厘米、重约2.5克。": "Approximately spherical with a fairly rough surface; each ball about 2 cm in diameter and 2.5 g.", "典型为扁平而整齐、嫩绿光润的干茶，芽锋较显，茶汤清亮。": "Typically flat, even, lustrous tender-green dry tea with fairly prominent pointed buds and clear, bright liquor.", "品牌档案传统小布岩绿茶总述（未分等级）：醇厚鲜爽，回甘": "Brand record's overview of traditional Xiaobu Yanlü Tea, without grades: full-bodied, fresh and brisk, with returning sweetness.", "万源富硒茶：蜀韵巴山早毛峰商品干茶样本（与原包装同幅）": "Wanyuan Selenium-Rich Tea: Shuyun Bashanzao Maofeng commercial dry-tea sample, pictured with original packaging.", "一芽二叶或一芽三叶初展，黄绿嫩；黄绿；清纯；醇和；黄绿": "One bud with two leaves or one bud with three newly opening leaves, tender yellow-green; yellow-green liquor; clean fresh aroma; mellow taste; yellow-green infused leaves.", "五峰宜红茶是另立的地标条目，不自动合并或互用产品要求。": "Wufeng Yihong Tea is a separate GI entry. Entries are not automatically merged, nor are their product requirements interchangeable.", "第646号公告：胶南绿茶（原文未分等级）：栗香浓郁高长": "Announcement No. 646: Jiaonan Green Tea, with no grades distinguished in the original: rich, high and lasting chestnut fragrance.", "2025地理标志保护要求 / 原文流程（杀青释义冲突）": "2025 GI protection requirements / original process (conflicting definition of heat-fixing)", "按9.1检验合格后包装；不同茶类、等级的毛茶分开贮存。": "Package after passing inspection under 9.1. Store primary teas of different categories and grades separately.", "点茶是制饮方法，斗茶是评比活动，茶百戏则重在汤面造型。": "Whisked tea is a preparation method, tea contests are comparative events, and tea-pattern performances focus on designs on the liquor surface.", "属行业转载；创制年份保留为来源说法，未做原始档案核验。": "An industry reprint. The creation year remains the source's claim, without verification against primary archives.", "三杯香茶质量特色；西山茶加工及质量特色（书页3005）": "Sanbeixiang Tea quality characteristics; Xishan Tea processing and quality characteristics (printed page 3005).", "只用于产品名称和标准化时间，不将元数据页当成标准全文。": "Used only for the product name and standardisation date, not treating the metadata page as the full standard.", "千年相依，一脉相承——历史上六安茶与霍山黄芽的渊源流变": "A Thousand Years of Connection and Continuity — The Historical Relationship between Lu'an Tea and Huoshan Huangya", "国际山茶属植物品种登录数据库／中国科学院昆明植物研究所": "International Camellia Register / Kunming Institute of Botany, Chinese Academy of Sciences", "采用杯泡品评方法，不采用同页未经临床评价的养胃等宣传。": "Uses the cup-brewing assessment method, not stomach-nourishing and other claims on the same page that lack clinical evaluation.", "原料著蜒、青心大冇、重萎凋搅拌、炒菁后回润及主要产区。": "Leafhopper-affected raw material, Qingxin Damao, heavy withering and agitation, moisture equilibration after pan-firing, and major production areas.", "GH/T 1118—2015 金骏眉：行业标准备案题录": "GH/T 1118—2015 Jinjunmei: Industry-Standard Filing Record", "支持宜兴红成品、现代红茶发展与品质；区别湖北宜红工夫。": "Supports finished Yixing Hong, modern black-tea development and quality, distinguished from Hubei Yihong Gongfu.", "临海市茶叶产业农民合作经济组织联合会；公开标准文本镜像": "Linhai Tea Industry Federation of Farmer Cooperative Economic Organisations; public standard-text mirror", "鄂农函〔2019〕278号附件：通山县九宫山茶业产业园": "Attachment to E Nong Han [2019] No. 278: Jiugongshan Tea Industry Park, Tongshan County.", "DB4203/T 72-2023 地理标志产品 龙峰茶": "DB4203/T 72-2023 Geographical Indication Product: Longfeng Tea", "2023-08-29；汤伯玲传承、绿茶制作与茶园体验段": "2023-08-29; paragraphs on Tang Boling's transmission, green-tea making and tea-garden experiences.", "2014-04-18；产地命名、工艺、品质及皇妃故事段": "2014-04-18; origin-based naming, processing, quality and the imperial-consort story.", "茶叶研究所现场调研；邓国清介绍工艺、高香味鲜与种质资源": "Tea Research Institute field investigation; Deng Guoqing's explanation of processing, high aroma and fresh taste, and germplasm resources.", "报道的手工流程，无统一温度与时长，不替代团体标准全文。": "The reported manual route gives no uniform temperatures or durations and does not replace the full association standard.", "青岛市精神文明建设办公室，来源江西省文明办、江西文明网": "Qingdao Office for Spiritual Civilisation; sourced from the Jiangxi Provincial Civilisation Office and Jiangxi Civilisation Network", "2026-02-01正文，坪山乡古树挂牌与红绿茶加工段": "Text dated 2026-02-01: paragraphs on old-tree identification plates in Pingshan Township and black- and green-tea processing.", "印刷页10—11：专栏3传统优势茶产区和地方特色茶产业": "Printed pages 10–11: Box 3, Traditional Strong Tea Districts and Local Speciality Tea Industries.", "web工具已读全页名录；本地requests连接关闭。": "The web tool read the full-page list; the local requests connection closed.", "十堰市市场监督管理局；国家标准信息公共服务平台公开下载": "Shiyan Administration for Market Regulation; public download on the National Public Service Platform for Standards Information", "DB42/T 351—2025 地理标志产品 恩施玉露": "DB42/T 351—2025 Geographical Indication Product: Enshi Yulu", "2025-09-16；东方茶韵碧螺春茶礼盒介绍的感官段": "2025-09-16; sensory paragraph in the Dongfang Chayun Biluochun tea gift-box introduction.", "人民日报海外版广告专版；数据来源标注湖北省文化和旅游厅": "People's Daily Overseas Edition advertising supplement; data attributed to the Hubei Department of Culture and Tourism", "未核实转载授权；仅保存研究证据，网站不发布全文或图片。": "Republication permission is unverified. Saved only as research evidence; the website does not publish full text or images.", "东阳城市广播 FM100.2 官方搜狐号；节目嘉宾吕琴": "Dongyang City Radio FM100.2 official Sohu account; programme guest Lü Qin", "未核实图片或全文展示授权；仅供研究留证及必要事实摘要。": "Permission to display images or full text is unverified; retained only as research evidence and for necessary factual summaries.", "PDF第5—6页，3、4、5.2条与表1；完整文件9页": "PDF pages 5–6, clauses 3, 4 and 5.2 and Table 1; complete document has 9 pages.", "苏州东山茶厂东方茶韵碧螺春茶礼盒／2025年报道产品": "Suzhou Dongshan Tea Factory Dongfang Chayun Biluochun Gift Box / Product Reported in 2025", "蒙顶甘露是成品茶名，非单一茶树品种名；品种范围待核。": "Mengding Ganlu is a finished-tea name, not a single cultivar name; cultivar scope remains to be verified.", "不把开头茶树品种的绿色芽叶、茸毛性状当作干茶或叶底。": "The opening cultivar description's green buds and leaves and down traits are not treated as dry tea or infused leaves.", "所引保护要求中本产品版本的第4道环节：做形（压扁）。": "Fourth stage of this product version in the cited protection requirements: shaping by flattening.", "制茶随春季芽叶与山地火候调整，体现金华北山茶事传统。": "Tea making adjusts to spring buds and leaves and mountain conditions, reflecting northern Jinhua's tea traditions.", "该规程要求足火后含水率低于6%，并规定成品质量管理。": "The procedure requires moisture below 6% after final baking and specifies finished-product quality management.", "常见条索状，青褐至乌褐色；因品种、级别和火功有差别。": "Usually strip-shaped, from greenish brown to dark brown, varying by cultivar, grade and roasting.", "具体晒、摇、凉安排须参照专属规程，未由定义补出次数。": "Specific sunning, shaking and cooling arrangements require the dedicated procedure; no repetition count is invented from the definition.", "包布焙与单独成品复焙不是同一阶段；水分和火候需配合。": "Cloth-wrapped baking and separate re-baking of finished tea are different stages; moisture and heat must be coordinated.", "紧秀重实，略弯似海马，锋苗显；油润有光泽，金黄黑相间": "Tightly formed, elegant and heavy, slightly curved like seahorses, with prominent tips; glossy and lustrous, gold and black intermingled.", "第698节，PDF第2047—2049页，四（五）1": "Section 698, PDF pages 2047–2049, IV(5)1.", "叶质柔软、青气减退后再揉；有表面水的鲜叶先冷风处理。": "Roll after leaves soften and the green smell subsides. Fresh leaves with surface water receive cold-air treatment first.", "按批次监测温湿和砖内状态，肉眼金花不能替代安全检测。": "Monitor temperature, humidity and internal brick condition by batch. Visible golden flowers do not replace safety testing.", "三鹤新品 | 六堡团茶2022 香气纯正，滋味淳甜！": "Sanhe New Product | Liubao Round Tea 2022: Clean Aroma, Mellow Sweet Taste!", "采用地方茶原料，“青砖”描述成茶产品而不是茶树品种。": "Uses local tea raw material. Green Brick describes the finished product, not a tea cultivar.", "摊凉后筛分，本茶对应8号筛上物再过6号筛后的筛下物。": "After cooling, sieve. This tea uses material retained on a No. 8 sieve and then passing through a No. 6 sieve.", "报道将杀青列为第2项主要工序；未给出该步温度或时长。": "The report lists heat-fixing as the second main stage, without a temperature or duration.", "报道将摊凉列为第6项主要工序；未给出该步温度或时长。": "The report lists cooling as the sixth main stage, without a temperature or duration.", "报道将做形列为第9项主要工序；未给出该步温度或时长。": "The report lists shaping as the ninth main stage, without a temperature or duration.", "研发吸收龙井、雀舌等传统炒制方法，形成扁形做形工艺。": "Development incorporated traditional pan-firing methods from Longjing, Que She and others to create a flat-shaping process.", "可见七子饼、圆茶等紧压形制，不同村寨原料外形有差异。": "Compressed forms include Qizi cakes and round tea; raw-material appearance varies among villages.", "PDF第828—830页，阳羡雪芽质量特色／感官特色": "PDF pages 828–830, Yangxian Xueya quality / sensory characteristics.", "查得品牌保护及手工茶传承记录，未得可核对的专属传说。": "Brand-protection and handmade-tea transmission records were found, but no verifiable dedicated legend.", "品牌整合不是“1+1”，浙江茶叶进入新一轮品牌升级战": "Brand Integration Is More Than '1+1': Zhejiang Tea Enters a New Round of Brand Upgrades", "金观音、铁观音、悦茗香、丹桂、台茶12号等新优良种。": "New improved cultivars including Jinguanyin, Tieguanyin, Yuemingxiang, Dangui and TTES No. 12.", "遵循“轻—重—轻”的原则，揉捻时间60-90min。": "Follow the light–heavy–light pressure principle, rolling for 60–90 minutes.", "\"铜鼓宁红\" 历史 茶 传说 site:gov.cn": "\"Tonggu Ninghong\" history tea legend site:gov.cn", "屈乡丝绵茶 历史 屈原 工艺 site:gov.cn": "Quxiang Simian Tea history Qu Yuan processing site:gov.cn", "依本标准第4章，宜昌境内适制茶树鲜叶按等级分批加工。": "Under Chapter 4 of this standard, fresh leaves from suitable tea cultivars within Yichang are processed in separate grade-based batches.", "远安黄茶专题展示样本，保留原图茶名标签；未推断等级。": "A sample displayed in the Yuan'an Yellow Tea feature, retaining the original tea-name label; no grade is inferred.", "2025通山红茶保护要求／质量特色第2项中的滋味描述": "2025 Tongshan Black Tea Protection Requirements / Taste Description in Quality Characteristics, Item 2", "初干至含水率25%～30%。足干至含水率5%～7%。": "Initially dry to 25%–30% moisture; fully dry to 5%–7%.", "覃塘毛尖干茶：茶文化学校具名图集中展示的条索状样本。": "Qintang Maojian dry tea: a strip-shaped sample in the tea-culture school's named gallery.", "GH/T 1392—2022 所定义的望海茶加工流程": "Wanghai Tea Processing Flow Defined by GH/T 1392—2022", "“冲泡后青翠”未明确是茶汤还是叶片，不填汤色或叶底。": "'Emerald green after brewing' does not specify liquor or leaves, so neither liquor colour nor infused leaves is filled.", "岭头单丛 茶 制作 1961 site:gov.cn": "Lingtou Dancong tea production 1961 site:gov.cn", "找到官方特产介绍刊载的皇妃贡茶版本，按地方传说收录。": "An imperial-consort tribute-tea version was found in an official speciality introduction and recorded as local legend.", "正式地方标准具名加工流程；作为2024版独立路线保留": "Named processing flow in a formal local standard, retained as an independent 2024 route.", "滋味有回甘，来源称汤感醇厚；是感官描述而非功效证明。": "The taste has returning sweetness, and the source describes full-bodied mouthfeel. This is a sensory description, not proof of benefits.", "球形浑圆、不开裂不破损，绿润显毫；直径18–20mm": "Round spheres without cracks or damage, lustrous green with visible down; diameter 18–20 mm.", "PDF第928—930页，诸城绿茶质量特色／感官特色": "PDF pages 928–930, Zhucheng Green Tea quality / sensory characteristics.", "具名地标资料页展示样本，等级、品种和生产批次未披露。": "A sample shown on a named GI information page; grade, cultivar and production batch are undisclosed.", "来源对应关系与实际像素已复核；只标注来源所述样本范围": "Source correspondence and actual pixels were rechecked; only the sample scope stated by the source is labelled.", "加工流程在本次保护要求中缺项，仍需其他一手技术规范。": "The process is absent from these protection requirements; another primary technical specification is still needed.", "原文旧岳阳县康王乡行政称谓不直接转写为现行行政范围。": "The original's old administrative name Kangwang Township, Yueyang County is not directly rewritten as the current administrative area.", "常规良种、珍稀白色系白化茶良种与黄色系白化茶良种等。": "Conventional improved cultivars, rare white-series albino cultivars and yellow-series albino cultivars, among others.", "2025地理标志保护要求 / 扁形（原文作光扇平直）": "2025 GI protection requirements / flat form (the original wording for smooth, flat and straight contains a typo)", "PDF第526—528页，乳山绿茶质量特色／感官特色": "PDF pages 526–528, Rushan Green Tea quality / sensory characteristics.", "T/YTTSS 002—2020公开范围中的制造环节": "Manufacturing stages within the public scope of T/YTTSS 002—2020", "第646号公告：桐柏玉叶茶（原文未分等级）：香高持久": "Announcement No. 646: Tongbai Yuye Tea, with no grades distinguished in the original: high and lasting aroma.", "第646号公告：邛崃文君茶（原文未分等级）：浓郁持久": "Announcement No. 646: Qionglai Wenjun Tea, with no grades distinguished in the original: rich and lasting aroma.", "第646号公告：镇安象园茶（原文未分等级）：栗香浓郁": "Announcement No. 646: Zhen'an Xiangyuan Tea, with no grades distinguished in the original: rich chestnut fragrance.", "与用水相比，研究条件下雷洛昔芬的血药暴露约降低四成。": "Compared with water, raloxifene exposure in the blood was reduced by about 40% under the study conditions.", "节气是理解春茶采期的文化坐标，实际萌芽仍受环境影响。": "Solar terms are cultural markers for understanding spring-tea harvest timing; actual bud emergence still depends on the environment.", "筛分拣剔、拼配、窨花或紧压，依产品类型选择相应环节。": "Sieving and sorting, blending, flower-scenting or compression, selecting the appropriate stages for each product type.", "本条为审美语境，不把文人壶史硬接成茶宠的连续使用史。": "This entry provides aesthetic context, without forcing literati teapot history into a continuous history of tea-pet use.", "仅收录来源链接；网页图片未取得转载授权，不用于图库。": "Only the source link is included. Webpage images lack republication permission and are not used in the gallery.", "丽水国家气象公园规划（2020—2030）：名茶介绍": "Lishui National Meteorological Park Plan (2020–2030): Famous Tea Introductions", "正山堂茶业；据邹新球《正山小种红茶》、江元勋编委资料": "Zhengshantang Tea; based on Zou Xinqiu's Lapsang Souchong Black Tea and editorial material by Jiang Yuanxun", "标准元数据只支持标准身份和状态；制法采用农业厅正文。": "Standard metadata supports only identity and status; the production method uses the agriculture department's text.", "用于社会层次差异的学术观点；不是全民饮茶的统计调查。": "Used for scholarly views on differences between social groups, not as a statistical survey of tea drinking across the whole population.", "专利申请人原始公开文本／Google Patents": "Patent applicant's original public text / Google Patents", "从高山嫩芽到国际金奖：一个中国茶品牌的“守真”三重奏": "From High-Mountain Tender Buds to International Gold: A Chinese Tea Brand's Threefold Commitment to Authenticity", "上海交通大学校史博物馆；文字、图片资料注明上海博物馆": "Shanghai Jiao Tong University History Museum; text and image material credited to Shanghai Museum", "只读公开预览，不将需要购买权限的延伸内容声称为已读。": "Only the public preview was read. Further content requiring purchase is not claimed as read.", "5.5加工；版式为质量控制规范转载，原始登记文本待核": "5.5 processing; formatted as a reprint of a quality-control specification, with the original registration text pending verification.", "《食品科学》2025年第46卷第7期195—205页": "Food Science, volume 46, issue 7, 2025, pages 195–205", "2024-01-31；黄金村古茶树保护与田园综合体段": "2024-01-31; paragraphs on Huangjin Village old-tree protection and the integrated rural development complex.", "2022-10-26；开山白毛茶非遗与东南村加工厂段": "2022-10-26; paragraphs on Kaishan Baimao Tea heritage and the Dongnan Village processing factory.", "按本轮所读机构资料归纳；现代转述不等同古籍原始证据。": "Summarised from institutional material read this round. Modern retellings are not equivalent to primary evidence from ancient texts.", "未取得图片独立再传播许可；正文仅作有出处的简要整理。": "Separate image-redistribution permission was not obtained. The text is only briefly organised with attribution.", "本页项目名称用于查漏线索，未据此推导茶品类别及品质。": "Project names on this page are leads for finding omissions, not grounds to infer tea category or quality.", "GH/T 1392—2022 望海茶：官方全文阅读器": "GH/T 1392—2022 Wanghai Tea: Official Full-Text Reader", "国家知识产权局第646号公告附件：紫阳富硒茶保护要求": "Attachment to CNIPA Announcement No. 646: Protection Requirements for Ziyang Selenium-Rich Tea", "附表1，PDF第29—30页左栏2006版表4、表5": "Appendix Table 1, left columns on PDF pages 29–30, Tables 4 and 5 from the 2006 edition.", "未获整版图片再发布授权；仅用于本地证据核验和事实摘录": "No permission to republish the full-page image was obtained; used only for local evidence checking and factual extraction.", "台東縣鹿野鄉公所「鹿野紅烏龍茶」產地證明標章使用規範": "Luye Township Office, Taitung County: Rules for Use of the 'Luye Red Oolong Tea' Origin Certification Mark", "浙茶非遗项目，远远不止入选“人类非遗代表作”这6个！": "Zhejiang Tea Heritage Goes Far Beyond These Six Elements Inscribed on the Representative List of Humanity!", "绍兴县年鉴：2011年十佳品牌农产品及十佳农产品包装": "Shaoxing County Yearbook: Top Ten Branded Agricultural Products and Top Ten Agricultural Product Packages of 2011", "正文“1号茶样”段；Web lines 99—122": "Main text, 'Tea Sample No. 1'; web lines 99–122.", "按制法归绿茶。“西湖”产区限定不可由扁形外观代替。": "Classified as green tea by processing. Flat appearance cannot substitute for the West Lake origin restriction.", "扁展挺直、顶尖尾削，两叶抱一芽，色泽苍绿、茸毫紧披": "Flat-spread and straight, tapered at tip and tail, two leaves enclosing one bud, deep green with closely covering down.", "第646号公告（2025年）；PDF第1845页起": "Announcement No. 646 (2025); from PDF page 1845.", "2/2 顧渚紫笋茶 [中国茶] All About": "2/2 Guzhu Zisun Tea [Chinese Tea] All About", "4月上旬至4月下旬人工采摘。采1芽1叶和1芽2叶。": "Hand-picked from early to late April, selecting one bud with one leaf or one bud with two leaves.", "Q/LCC 0001S-2021历史企业版／卷曲形": "Q/LCC 0001S-2021 Historical Company Version / Curled Form", "随原料和萎凋方式变化，不能给整个产区指定唯一香型。": "Varies with raw material and withering method; one aroma type cannot be assigned to the entire production area.", "喊山、斗茶和岩茶品饮连接山场、茶农及城镇茶业生活。": "Mountain-calling, tea contests and rock-tea drinking connect growing sites, farmers and urban tea-industry life.", "新梢可呈黄白至金黄色；鲜叶颜色不等于干茶固定颜色。": "New shoots may range from yellow-white to golden. Fresh-leaf colour does not establish a fixed dry-tea colour.", "干茶外形：肥壮紧结、乌润显毫；叶底：红软、均匀明亮": "Dry-leaf appearance: plump and tightly rolled, lustrous black with visible down; infused leaves: red, soft, evenly bright.", "黑茶类茯茶地域产品；泾阳产地不等于鲜叶都产自泾阳。": "A regional Fu tea within dark tea. Jingyang as the processing origin does not mean all fresh leaves are grown there.", "墨绿色泽；绿黄清亮；清纯持久；浓厚回甘；肥厚黄绿。": "Dark green; clear, bright green-yellow liquor; clean, lasting aroma; strong taste with returning sweetness; thick, yellow-green infused leaves.", "《武义县志》记1994年试制、鉴定的现代创制过程。": "The Wuyi County Gazetteer records trial production and appraisal in 1994 as the modern development process.", "2025地理标志保护要求 / 鸠坑茶保护要求／扁形": "2025 GI protection requirements / Jiukeng Tea protection requirements / flat form", "团标正文第2页3.1；公开HTML第4页5.7.2": "Association standard, main-text page 2, 3.1; public HTML page 4, 5.7.2.", "2020-07-28品鉴记录：干茶/初中末段/叶底": "Tasting record dated 2020-07-28: dry tea / early, middle and final infusions / infused leaves.", "雪水云绿 历史 创制 传说 site:gov.cn": "Xueshui Yunlü history development legend site:gov.cn", "上虞觉农翠茗 历史 吴觉农 site:gov.cn": "Shangyu Juenong Cuiming history Wu Juenong site:gov.cn", "依成品要求配合同品类不同品种、季节、批次的半成品。": "Blend semi-finished teas of the same category from different cultivars, seasons and batches according to finished-product requirements.", "锅温200～230℃，时间5-6分钟，杀青要匀透。": "Pan temperature 200–230°C for 5–6 minutes; heat-fix evenly and thoroughly.", "PDF第2080—2082页，宜丰盈科泉茶加工章节": "PDF pages 2080–2082, Yifeng Yingkequan Tea processing chapter.", "武当道茶 历史 形成 道教 site:gov.cn": "Wudang Dao Tea history formation Daoism site:gov.cn", "按轻、重、轻加压原则揉捻，依嫩度调节；团块宜解散。": "Roll with light–heavy–light pressure, adjusting to tenderness; break up clumps.", "柏泉绿茶——老字号数字博物馆手工为主、机械为辅版本": "Baiquan Green Tea — Time-Honoured Brands Digital Museum Version, Mainly Handmade with Machine Assistance", "京东公开商品列表／狗脑贡商品；产区关联佐证为新湖南": "JD public product listing / Gounaogong product; regional connection corroborated by New Hunan", "2023-05-17第10版“覃塘毛尖茶榜上有名”": "2023-05-17, page 10, 'Qintang Maojian Tea Makes the List'.", "湖红工夫 制作 工艺 萎凋 site:gov.cn": "Huhong Gongfu production processing withering site:gov.cn", "较弱日光下15—20分钟，至叶转暗绿无光、叶质软。": "Under relatively weak sunlight for 15–20 minutes, until leaves become dark green and dull and their texture softens.", "旧概述遗漏二青后的再次冷却，需在对应试验流程保留。": "The old overview omitted cooling again after second firing; retain it in the corresponding experimental route.", "乌黑；橙红或深红；熟果香；滑润甘甜，不应有青味苦涩": "Black; orange-red or deep red liquor; ripe-fruit aroma; smooth and sweet, without green taste, bitterness or astringency.", "诸城绿茶 起源 历史 非遗 site:gov.cn": "Zhucheng Green Tea origin history intangible heritage site:gov.cn", "海阳绿茶 起源 历史 非遗 site:gov.cn": "Haiyang Green Tea origin history intangible heritage site:gov.cn", "第646号公告（2025年）；PDF第2305页起": "Announcement No. 646 (2025); from PDF page 2305.", "第640号公告（2025年）；PDF第1246页起": "Announcement No. 640 (2025); from PDF page 1246.", "第646号公告（2025年）；PDF第1499页起": "Announcement No. 646 (2025); from PDF page 1499.", "第646号公告（2025年）；PDF第1503页起": "Announcement No. 646 (2025); from PDF page 1503.", "第646号公告（2025年）；PDF第1799页起": "Announcement No. 646 (2025); from PDF page 1799.", "80—100℃，50—60分钟，至含水率低于6%。": "80–100°C for 50–60 minutes, until moisture is below 6%.", "90—95℃再干15—20分钟，水分低于6.5%。": "Dry again at 90–95°C for 15–20 minutes, to moisture below 6.5%.", "自动上料、分配、称重及揉捻；论文没有统一揉捻时长。": "Automatic feeding, distribution, weighing and rolling; the paper gives no uniform rolling duration.", "桃江竹叶地标感官特色（三种加工方式共用总述）：鲜醇": "Taojiang Zhuye GI sensory characteristics, shared overview for three processing methods: fresh and mellow.", "DB3709/T 188—2019 / 揉捻型条形": "DB3709/T 188—2019 / Rolled Strip Form", "第646号公告（2025年）；PDF第1225页起": "Announcement No. 646 (2025); from PDF page 1225.", "第646号公告（2025年）；PDF第1857页起": "Announcement No. 646 (2025); from PDF page 1857.", "第646号公告（2025年）；PDF第2043页起": "Announcement No. 646 (2025); from PDF page 2043.", "第646号公告（2025年）；PDF第2120页起": "Announcement No. 646 (2025); from PDF page 2120.", "茶在部分地方婚礼中承担迎亲、敬长和亲友交往的意义。": "In some local weddings, tea signifies welcoming the bridal party, honouring elders and social ties with relatives and friends.", "形态特征和适制性定量试验待取得全文或品种登记资料。": "Full text or cultivar-registration material is still needed for morphological traits and quantitative processing-suitability trials.", "喷水茶宠的互动来自器物结构，不需要赋予超自然原因。": "Water-spraying tea pets interact through their physical structure, without requiring a supernatural explanation.", "不采用全球唯一、千年定年等缺少直接证据的绝对表述。": "Absolute claims such as globally unique or precisely a thousand years old are not adopted without direct evidence.", "人民网广西频道；材料来源广西农业部门市场与信息化处": "People.cn Guangxi Channel; material from the Market and Information Division of Guangxi's agricultural department", "记录西线、运河线及后来海运，避免唯一“起点”叙事。": "Records western, canal and later sea routes, avoiding a single 'starting point' narrative.", "陶瓷盖碗茶具形式对茶性发挥之影响——以茉莉花茶为例": "The Influence of Ceramic Gaiwan Form on Tea Expression: Jasmine Tea as an Example", "第883项通山红茶，PDF第2577页，四（五）2": "Item 883, Tongshan Black Tea, PDF page 2577, IV(5)2.", "不同控温除湿萎凋环境对白茶风味品质和化学轮廓的影响": "Effects of Different Temperature- and Humidity-Controlled Withering Environments on White Tea Flavour Quality and Chemical Profiles", "32份茶树地方群体种资源的遗传多样性和群体结构分析": "Genetic Diversity and Population Structure Analysis of 32 Local Tea-Plant Population Resources", "DB5203/T 44—2025：地方标准备案题录": "DB5203/T 44—2025: Local-Standard Filing Record", "江苏句容“茅山长青”地理标志保护与茶业协会年会报道": "Report on Maoshan Changqing GI Protection and the Tea Association Annual Meeting in Jurong, Jiangsu", "2023-04-03第56行九宫山茶业红茶展览记录": "2023-04-03, line 56, record of a Jiugongshan Tea Industry black-tea exhibition.", "2021-04-19；周芳山返乡、2007年创业段": "2021-04-19; paragraphs on Zhou Fangshan's return home and starting a business in 2007.", "民革百色市委员会：关于加快我市茶产业发展的几点建议": "Baise Municipal Committee of the Revolutionary Committee of the Chinese Kuomintang: Suggestions for Accelerating the City's Tea Industry", "公开专题简介；茶名、海南大叶原料及绿茶红茶两种形态": "Public feature introduction: tea name, Hainan large-leaf material, and green- and black-tea forms.", "湖北省质量技术监督局；全国标准信息公共服务平台公开": "Hubei Bureau of Quality and Technical Supervision; publicly available through the National Public Service Platform for Standards Information", "2020-10-18，“品云龙美味”与现场体验时间": "2020-10-18, 'Taste Yunlong Flavours' and the on-site experience time.", "2024-01-23正文与长图PART01品质说明": "Text dated 2024-01-23 and quality explanation in long image, PART01.", "读取登录数据库转录，未查纸本原页；旧名华茶36号。": "Read the registration database transcription, not original printed pages; former name Huacha No. 36.", "只摘录短篇事实性描述并保留出处；不含图片转载授权。": "Only short factual descriptions are extracted with attribution; no permission to reproduce images is included.", "2022年官方产品推介的描述，不是逐等级技术限值。": "Description from an official 2022 product promotion, not grade-by-grade technical limits.", "中国非物质文化遗产网（原稿：中国手艺网微信公众号）": "China Intangible Cultural Heritage Network (original: China Crafts WeChat public account)", "洪山菜薹、江夏光明茶成功入选全国名特优新农产品名录": "Hongshan Caitai and Jiangxia Guangming Tea Selected for the National Catalogue of Famous, Special, High-Quality and New Agricultural Products", "未见开放许可；短篇事实转述并保留来源，不转载图文。": "No open licence found; short factual paraphrases with attribution, without reproducing text or images.", "“兴业茶”进京产销对接暨招商推介会在京举办_央广网": "Xingye Tea Production–Sales Matching and Investment Promotion Event Held in Beijing — CNR", "锅中烘焙后完成干燥；来源另记陶缸吸湿的传统版本。": "Complete drying after pan-baking; the source separately records a traditional moisture-absorbing earthenware-jar version.", "精选、选别和金属杂物剔除后提香烘焙，再计量包装。": "After careful sorting, selection and removal of metal foreign matter, bake for aroma, then weigh and package.", "调研强调按叶态分阶段改火，不把单一锅温当全过程。": "The investigation stresses changing heat in stages according to leaf condition, not using one pan temperature for the entire process.", "所引保护要求中本产品版本的第5道环节：做形烘干。": "Fifth stage of this product version in the cited protection requirements: shaping and drying.", "第646号公告（2025年）；PDF第898页起": "Announcement No. 646 (2025); from PDF page 898.", "投叶稳定，温度先高后低，叶质变软、无生青或焦边。": "Maintain a steady leaf feed and reduce temperature from high to low, achieving soft leaves without raw green character or scorched edges.", "政和白茶干茶（Yoshi en 政和白牡丹样本）": "Zhenghe White Tea, dry leaves (Yoshi en Zhenghe Bai Mudan sample)", "以黄汤的醇和风格辨识，按茶芽、茶叶原料级别比较。": "Recognised through Huangtang's mellow style, compared by grades of bud and leaf raw materials.", "均匀散开叶子并防止结团，炒制程度随原料老嫩掌握。": "Disperse leaves evenly and prevent clumping; adjust pan-firing to raw-material maturity.", "依武夷岩茶工艺制成，名丛资源可通过无性繁殖保存。": "Made by Wuyi Rock Tea methods; famous-bush resources can be preserved through clonal propagation.", "白毫显露，可见白、绿、黄、红、褐等色；汤色橙红。": "Visible white down, with white, green, yellow, red and brown colours; orange-red liquor.", "GH/T1118—2015第3.1条产品定义主链": "GH/T 1118—2015, clause 3.1, main chain in the product definition", "宁红与修水采茶戏、茶歌、茶诗及茶商往来相互关联。": "Ninghong is connected with Xiushui tea-picking opera, tea songs, tea poetry and merchant exchanges.", "2017杭州茶文化博览会专题／九曲红梅，未分等级": "2017 Hangzhou Tea Culture Expo Feature / Jiuqu Hongmei, Without Grades", "2016渤海交易所交收标准品／手工泾阳茯砖特一级": "2016 Bohai Commodity Exchange Delivery Standard / Handmade Jingyang Fuzhuan, Special Grade One", "六安地区装篮陈放的后发酵茶；与绿茶六安瓜片分列。": "A post-fermented tea basket-packed and aged in the Lu'an area, recorded separately from the green tea Lu'an Guapian.", "六窨碧螺茉莉花茶(2025年・江蘇蘇州) 50g": "Six-Times-Scented Biluo Jasmine Tea (2025 · Suzhou, Jiangsu), 50 g", "PDF第1293—1295页，平水日铸茶加工章节": "PDF pages 1293–1295, Pingshui Rizhu Tea processing chapter.", "通过理条机、揉捻机、辉锅机根据不同形状要求操作。": "Operate strip-shaping, rolling and final-pan-firing machines according to the required shape.", "晒青原料筛拣、拼配、称量、蒸揉后压制成形、干燥。": "Sieve and sort, blend and weigh sun-dried material, then steam and roll, press into shape and dry.", "按本来源明确列示的顺序保留此工序；未补通用参数。": "This operation is retained in the sequence explicitly listed by the source; no generic parameters are added.", "控制温度和时间，叶色由鲜绿转为暗绿，青草气消失。": "Control temperature and time until leaves change from fresh green to dark green and the grassy smell disappears.", "鸠坑群体种、迎霜种、白叶茶、乌牛早、龙井43等。": "The Jiukeng population cultivar, Yingshuang, Baiye Tea, Wuniuzao, Longjing 43 and others.", "PDF第1600—1602页，大田高山茶加工章节": "PDF pages 1600–1602, Datian High-Mountain Tea processing chapter.", "PDF第1720—1723页，龙岩斜背茶加工章节": "PDF pages 1720–1723, Longyan Xiebei Tea processing chapter.", "PDF第1821—1824页，诏安八仙茶加工章节": "PDF pages 1821–1824, Zhao'an Baxian Tea processing chapter.", "2020中国食品安全网铅山采访／未标批次品茶叙述": "2020 China Food Safety Network Interview in Yanshan / Tasting Account without a Stated Batch", "\"盈科泉\" site:mofcom.gov.cn": "\"Yingkequan\" site:mofcom.gov.cn", "鄂茶7号、五峰212、五峰310、五峰群体种等。": "Echa No. 7, Wufeng 212, Wufeng 310, Wufeng population cultivars and others.", "PDF第2428—2429页，江夏光明茶加工章节": "PDF pages 2428–2429, Jiangxia Guangming Tea processing chapter.", "PDF第2657—2659页，保靖黄金茶加工章节": "PDF pages 2657–2659, Baojing Huangjin Tea processing chapter.", "PDF第2983—2986页，昭平银杉茶加工章节": "PDF pages 2983–2986, Zhaoping Yinshan Tea processing chapter.", "灵山绿茶干茶（Orijin Tea明前商品样本）": "Lingshan Green Tea, dry leaves (Orijin Tea pre-Qingming commercial sample)", "南丹六龙茶 历史 莫树杰 site:gov.cn": "Nandan Liulong Tea history Mo Shujie site:gov.cn", "陇南 茶 1958 引种 site:gov.cn": "Longnan tea 1958 introduction site:gov.cn", "按草案所示设备组合执行；是否重复取决于设备路径。": "Follow the equipment combination shown in the draft; repetition depends on the equipment route.", "2022“国际茶日”|茶故事·随州芽茶和采花毛尖": "2022 International Tea Day | Tea Stories: Suizhou Bud Tea and Caihua Maojian", "\"英山云雾茶\" \"紧细\" site:gov.cn": "\"Yingshan Yunwu Tea\" \"fine tightly rolled\" site:gov.cn", "砖面平整，棱角清楚、厚薄一致且图案清晰，乌黑油润": "Flat brick surface, clear edges, uniform thickness and clear patterns, lustrous black.", "Web全文第87行，制作介绍后的现代双井绿总结段": "Web full text, line 87, modern Shuangjing Green Tea summary after the production introduction.", "手作绿茶案例有轻微柴火气；红茶可呈甜香、花果香。": "The handmade green-tea case has a slight wood-fire note; black tea may show sweet, floral and fruity aromas.", "扁平，叶片肥厚；光滑到尚平；嫩绿到深绿；匀整洁净": "Flat, with thick leaves; smooth to reasonably flat; tender green to dark green; even and clean.", "产品介绍未细分等级，不作全产区所有批次统一指标。": "The product introduction does not distinguish grades and is not a uniform indicator for all batches across the production area.", "单芽或一芽一叶；原文另有疑似错字规格，暂不采用。": "Single buds or one bud with one leaf. Another specification in the original appears to contain a typo and is not adopted.", "646号绿茶保护要求：紧结匀整、显锋苗，灰绿油润": "Announcement No. 646 green-tea protection requirements: tightly rolled and even, with pointed tips, lustrous grey-green.", "地理标志标准中的现代制度记录；不是原始古籍史证。": "A modern institutional record in a GI standard, not primary historical evidence from an ancient text.", "完整初制工序参数尚未取得；不以其他绿茶规程补齐。": "Complete primary-processing parameters have not been obtained; procedures for other green teas are not used to fill them.", "T/HNTI 057—2023 定义所列工序摘要": "Summary of Operations Listed in the Definition in T/HNTI 057—2023", "本版定义列示的第3环节；原文未在此展开操作条件。": "The third stage in this version's definition; the original does not detail operating conditions here.", "本版定义列示的第6环节；原文未在此展开操作条件。": "The sixth stage in this version's definition; the original does not detail operating conditions here.", "所引保护要求中本产品版本的第5道环节：辉锅干燥。": "Fifth stage of this product version in the cited protection requirements: final pan-firing and drying.", "条索卷曲、紧结、匀整；翠绿到墨绿，不得枯黄、断碎": "Curled, tightly rolled, even strips; emerald green to dark green, without withered yellowing or broken fragments.", "2025地理标志保护要求 / 卷曲形（未给香气）": "2025 GI protection requirements / curled form (no aroma given)", "长清马套村春季绿茶（2022年记者现场冲泡记录）": "Spring Green Tea from Matao Village, Changqing (Reporter's On-Site Brewing Record, 2022)", "第646号公告（2025年）；PDF第752页起": "Announcement No. 646 (2025); from PDF page 752.", "第646号公告（2025年）；PDF第995页起": "Announcement No. 646 (2025); from PDF page 995.", "PDF第1857—1859页，坡柳娘娘茶加工章节": "PDF pages 1857–1859, Poliu Niangniang Tea processing chapter.", "所引保护要求中本产品版本的第5道环节：日光干燥。": "Fifth stage of this product version in the cited protection requirements: sun-drying.", "所引保护要求中本产品版本的第1道环节：鲜叶摊放。": "First stage of this product version in the cited protection requirements: fresh-leaf spreading.", "所引保护要求中本产品版本的第4道环节：解块筛分。": "Fourth stage of this product version in the cited protection requirements: clump-breaking and sieving.", "当代茶文化同时存在职业茶艺与现场调制的茶饮产品。": "Contemporary tea culture includes both professional tea art and freshly prepared tea-drink products.", "茶园投入、生态管理和按原料要求采摘决定鲜叶基础。": "Tea-garden inputs, ecological management and picking to raw-material requirements determine the fresh-leaf foundation.", "2024年资料为主；更新截点2026-10-12": "Mainly 2024 material; updated through 2026-10-12", "茶宠可以成为观察造型、练习手艺与学习材料的入口。": "Tea pets can offer an entry point to observing form, practising crafts and learning about materials.", "锡山区人才活动官方报道对太湖翠竹的未分等级描述。": "Ungraded description of Taihu Cuizhu in an official report on a Xishan District talent event.", "粤茗承千年，玉露香天下：英德红茶与潮州单丛的故事": "A Thousand Years of Guangdong Tea, Fragrance around the World: Stories of Yingde Black Tea and Chaozhou Dancong", "用于六安地方工艺；不采纳文中降血糖医疗功效宣传。": "Used for local Lu'an processing; the text's blood-glucose-lowering medical promotion is not adopted.", "非遗项目对历史的整理；跨国传播不解读为单一路径。": "The heritage project's historical synthesis; international transmission is not interpreted as a single route.", "中国非物质文化遗产网·中国非物质文化遗产保护中心": "China Intangible Cultural Heritage Network · China National Centre for the Safeguarding of Intangible Cultural Heritage", "PDF第2076—2079、3135—3137页": "PDF pages 2076–2079 and 3135–3137.", "“何谓茶宠”“内有奥秘”“养宠有道”中的现场采访": "On-site interviews in 'What Is a Tea Pet?', 'Secrets Inside' and 'Ways to Care for Tea Pets'.", "咸宁市茶产业发展领导小组办公室／咸宁市农业农村局": "Xianning Tea Industry Development Leading Group Office / Xianning Agriculture and Rural Affairs Bureau", "第227—231行古茶园、守护者王长权及土家民歌": "Lines 227–231: ancient tea gardens, guardian Wang Changquan and Tujia folk songs.", "2022“国际茶日”｜茶故事·随州芽茶和采花毛尖": "2022 International Tea Day | Tea Stories: Suizhou Bud Tea and Caihua Maojian", "2009-06-03；科研培育、苗木与示范基地段": "2009-06-03; paragraphs on research breeding, seedlings and demonstration bases.", "图书馆开展“桂林桂花茶非遗技法传承之路”主题讲座": "Library Hosts 'The Heritage Transmission Journey of Guilin Osmanthus Tea Techniques' Lecture", "公开专题简介；20世纪50年代创制与六道加工流程": "Public feature introduction; development in the 1950s and a six-stage process.", "搜索可读引言及1.1材料：红茶来源于西藏易贡茶场": "Search-readable introduction and 1.1 Materials: black tea sourced from Yigong Tea Farm, Tibet.", "横县南山白毛茶制作技艺、扶绥姑辽茶制作技艺等条目": "Entries including Hengxian Nanshan Baimao Tea Making Craft and Fusui Guliao Tea Making Craft.", "未核实开放转载许可；仅记录少量品质事实与原页链接": "Open republication permission is unverified; only a few quality facts and original-page links are recorded.", "第627、832项；PDF第1843、2429页": "Items 627 and 832; PDF pages 1843 and 2429.", "2021-08-03；末段鉴评意见中“黄茶”分句": "2021-08-03; 'yellow tea' clause in the final appraisal paragraph.", "2020-08-20“精心呵护黄金叶”第5—7段": "2020-08-20, paragraphs 5–7 of 'Carefully Tending Golden Leaves'.", "国家知识产权局第640号公告附件：浮梁茶保护要求": "Attachment to CNIPA Announcement No. 640: Fuliang Tea Protection Requirements", "未确认再利用授权；仅有来源短文转述，无新增图片。": "Reuse permission is unconfirmed; only short attributed paraphrases, with no new images.", "中国非物质文化遗产网；来源“浙江非遗”微信公众号": "China Intangible Cultural Heritage Network; sourced from the Zhejiang Intangible Heritage WeChat account", "原页版权归报社；短篇转述并链接，不转载茶园照片。": "Copyright in the original page belongs to the newspaper; brief paraphrases and links, without reproducing tea-garden photographs.", "龙峰茶 加工 site:cnipa.gov.cn": "Longfeng Tea processing site:cnipa.gov.cn", "对既定品牌和具名SKU定向查厂家销售/相册入口。": "Targeted searches for manufacturer sales and gallery pages for established brands and named SKUs.", "现代机构整理的地方茶史；未核对其所引古籍原件。": "Local tea history compiled by a modern institution; cited ancient originals were not checked.", "以嫩芽叶为料，锅中杀青、揉捻、搓团提毫、烘焙。": "Tender buds and leaves are heat-fixed in a pan, rolled, rubbed into balls to raise down, and baked.", "这是另一段外形描述，不与简介紧卷拼成统一外形。": "This is a separate appearance description, not combined with the introduction's tightly curled form into one uniform appearance.", "特意保留GI的先理条后揉捻顺序，不套通用模板。": "Deliberately preserves the GI sequence of strip-shaping before rolling, without applying a generic template.", "历史批量、时间依原料积累，不作为现代统一要求。": "Historical batch size and timing depended on accumulated raw material and are not modern uniform requirements.", "来源仅给工序名称，足干判定不能由收锅二字推算。": "The source gives only the operation name. Full-drying criteria cannot be inferred from 'removing from the pan'.", "两次包闷穿插烘焙，形成君山银针的黄茶工艺特点。": "Two wrapped-yellowing stages interspersed with baking form Junshan Yinzhen's distinctive yellow-tea process.", "复烘继续降水，随后在室内自然复闷，可覆盖棉布。": "Second baking further reduces moisture, followed by natural indoor yellowing again, optionally covered with cotton cloth.", "黄大茶干茶（中国茶叶博物馆所示霍山黄大茶样本）": "Huangdacha, dry leaves (Huoshan Huangdacha sample shown by China National Tea Museum)", "武夷水仙特级：2006版条文（官方对照表引文）": "Wuyi Shuixian, Special Grade: 2006 Provisions (Quoted in an Official Comparison Table)", "官方条目强调适当高温、轻炒嫩杀；未给通用数值。": "The official entry emphasises suitably high temperature, gentle pan work and light heat-fixing; no universal numerical values are given.", "非遗汇总为15道初制工序，本条不补造未列细目。": "The heritage summary gives 15 primary-processing stages. This entry does not invent unlisted details.", "2024金寨采风／六安篮茶茶业有限公司成茶描述": "2024 Jinzhai Field Visit / Finished-Tea Description from Lu'an Basket Tea Co., Ltd.", "红褐色泽；红浓明亮；独特陈香；醇厚回甘；红褐。": "Reddish brown; deep, bright red liquor; distinctive aged aroma; full-bodied taste with returning sweetness; reddish-brown infused leaves.", "DB45/T 2606—2022 地方标准流程": "Local-Standard Process, DB45/T 2606—2022", "PDF第2946—2948页，安化松针加工章节": "PDF pages 2946–2948, Anhua Songzhen processing chapter.", "2025地理标志保护要求 / 具名产品加工要求": "2025 GI protection requirements / named-product processing requirements", "PDF第1154—1156页，三杯香茶加工章节": "PDF pages 1154–1156, Sanbeixiang Tea processing chapter.", "茶叶详情：产品参数；“遵义毛峰茶的主要特点”段": "Tea details: product specifications; 'Main Characteristics of Zunyi Maofeng Tea' paragraph.", "不揉捻路线宜采用理条杀青，具体设备按对应分条。": "The route without rolling should use strip-shaping heat-fixing; specific equipment follows the corresponding subclauses.", "宁洱普洱贡茶金瓜成品（李兴昌皇室龙团商品样本）": "Ning'er Pu'er Tribute Tea, Golden Melon Finished Form (Li Xingchang Huangshi Longtuan Commercial Sample)", "天目湖白茶 创制 加工 site:gov.cn": "Tianmuhu White Tea development processing site:gov.cn", "PDF第1359—1362页，磐安云峰加工章节": "PDF pages 1359–1362, Pan'an Yunfeng processing chapter.", "PDF第1399—1403页，青田御茶加工章节": "PDF pages 1399–1403, Qingtian Yucha processing chapter.", "PDF第1417—1420页，箬阳龙珍加工章节": "PDF pages 1417–1420, Ruoyang Longzhen processing chapter.", "大田高山茶干茶（茶道传媒展示的大田美人茶样本）": "Datian High-Mountain Tea, Dry Leaves (Datian Beauty Tea Sample Shown by Tea Media)", "PDF第1675—1677页，永泰绿茶加工章节": "PDF pages 1675–1677, Yongtai Green Tea processing chapter.", "\"碎铜茶\" \"张三丰\" site:gov.cn": "\"Suitong Tea\" \"Zhang Sanfeng\" site:gov.cn", "三清山白茶 历史 起源 site.gov.cn": "Sanqingshan White Tea history origin site.gov.cn", "采用自然萎凋辅以加温萎凋，萎凋时间5-12h。": "Use natural withering supplemented by heated withering, for 5–12 hours.", "\"麻姑茶\" 历史 传说 site:gov.cn": "\"Magu Tea\" history legend site:gov.cn", "2025地理标志保护要求 / 绿茶产品加工要求": "2025 GI protection requirements / green-tea product processing requirements", "靖安白茶冲泡茶汤及叶底（茗悦天下半茶半器样本）": "Jing'an White Tea Liquor and Infused Leaves (Mingyue Tianxia Bancha Banqi Sample)", "当地群体种以及适宜加工鹤峰茶的其他中小叶树种。": "Local population cultivars and other medium- and small-leaf cultivars suitable for Hefeng Tea.", "孝感龙剑茶 加工 site:hbnyw.com": "Xiaogan Longjian Tea processing site:hbnyw.com", "PDF第7页，6.2.4.1—6.2.4.2条": "PDF page 7, clauses 6.2.4.1–6.2.4.2.", "湖北省南漳县李庙镇磨坪寺、全家湾、刘坪3个村。": "The three villages of Mopingsi, Quanjiawan and Liuping in Limiao Town, Nanzhang County, Hubei.", "PDF第2403—2405页，远安黄茶加工章节": "PDF pages 2403–2405, Yuan'an Yellow Tea processing chapter.", "按标准分批、多次、留叶采、采尽同等嫩度对夹叶。": "Pick repeatedly in batches to the standard, leaving leaves on the plant and harvesting all paired dormant shoots of the same tenderness.", "地理标志原产地特产信息共享平台（SINOGI）": "Geographical Indication Origin Speciality Information-Sharing Platform (SINOGI)", "梦九里产品原始对照展板：中部为桃源红茶四款干茶": "Mengjiuli Original Product Comparison Board: Four Taoyuan Black Tea Dry Samples in the Centre", "PDF第2787—2792页，长沙绿茶加工章节": "PDF pages 2787–2792, Changsha Green Tea processing chapter.", "PDF第2896—2900页，平江烟茶加工章节": "PDF pages 2896–2900, Pingjiang Smoked Tea processing chapter.", "2025地理标志保护要求 / 白茶产品保护要求": "2025 GI protection requirements / white-tea product protection requirements", "桂林桂花茶 起源 历史 site:gov.cn": "Guilin Osmanthus Tea origin history site:gov.cn", "PDF第3144—3146页，金秀红茶加工章节": "PDF pages 3144–3146, Jinxiu Black Tea processing chapter.", "2025地理标志保护要求 / 红茶产品加工要求": "2025 GI protection requirements / black-tea product processing requirements", "大苗山红茶 历史 传说 site:gov.cn": "Damiaoshan Black Tea history legend site:gov.cn", "南丹六龙茶 历史 传说 site:gov.cn": "Nandan Liulong Tea history legend site:gov.cn", "PDF第3872—3875页，陇南绿茶加工章节": "PDF pages 3872–3875, Longnan Green Tea processing chapter.", "东白春芽 茶文化 site:zj.gov.cn": "Dongbai Chunya tea culture site:zj.gov.cn", "条形紧细并显毫，尚匀整，尚绿稍润，允许有嫩茎。": "Fine, tightly rolled, downy strips, reasonably even, reasonably green and slightly lustrous; tender stems are permitted.", "邓村绿茶 茶博馆 茶旅 site:gov.cn": "Dengcun Green Tea tea museum tea tourism site:gov.cn", "室内竹帘或竹筛摊凉1.5—2小时，厚约3厘米。": "Spread indoors on bamboo curtains or sieves for 1.5–2 hours, about 3 cm thick.", "条索紧细卷曲，状若环钩匀整，隐翠油润，银毫显露": "Fine, tightly rolled, curled strips, evenly hook-like, lustrous with concealed emerald tones and visible silver down.", "DB36/T 752—2024／婺源茗眉·珍品": "DB36/T 752—2024 / Wuyuan Mingmei · Treasure Grade", "2026征求意见稿 / 整茶二级（未发布标准）": "2026 Consultation Draft / Whole Tea, Grade Two (Unissued Standard)", "流程末端为包装成品，包装条件另见草案第12章。": "The process ends with packaging the finished product; packaging conditions are in Chapter 12 of the draft.", "资料描述偏熟果香特征；不同季节和原料存在差异。": "The material describes a predominantly ripe-fruit aroma; season and raw materials cause variation.", "扁平光滑、挺秀匀齐，芽锋明显、微显毫，嫩绿光润": "Flat and smooth, elegant and even, with prominent pointed buds and slight down, lustrous tender green.", "仅标准版本提示，不构成林芝春绿的加工步骤证据。": "A standard-version lead only, not evidence of Linzhi Chunlü processing steps.", "置清洁、阴凉、干燥、无异味专用仓库并及时包装。": "Place in a dedicated clean, cool, dry, odour-free warehouse and package promptly.", "省政府茶文化文章所述典型品质（未分等级）：清高": "Typical quality in the provincial-government tea-culture article, without grades: clear, high aroma.", "地标加工主链：摊青→杀青→揉捻→炒干→分拣包装": "GI main chain: fresh-leaf spreading → heat-fixing → rolling → pan-drying → sorting and packaging.", "条索卷曲、紧结、匀整；翠绿到墨绿，不枯黄、断碎": "Curled, tightly rolled and even strips; emerald green to dark green, without withered yellowing or broken fragments.", "冲泡后芽叶展开，呈嫩绿色；原料标准为一芽一叶。": "Buds and leaves unfold after brewing and are tender green; the raw-material standard is one bud with one leaf.", "原文将理条与整形合写为一个环节，位于杀青之后。": "The original combines strip-shaping and shaping as one stage after heat-fixing.", "综述纳入142项已完成研究，兼有实验与观察研究": "The review included 142 completed studies, both experimental and observational.", "质量控制和可追溯记录贯穿上游生产、加工与销售。": "Quality control and traceable records run through upstream production, processing and sales.", "地区茶事、岩茶工艺与大红袍茶名的形成时间分开。": "Regional tea activities, rock-tea processing and the formation of the Dahongpao name are dated separately.", "仅工艺和文化。排除治病、唯一能长期保存等宣传。": "Craft and culture only; excludes disease-treatment claims and promotion such as being the only tea that stores long-term.", "省级非遗之陆河擂茶制作技艺、陆丰海马酒酿造技艺": "Provincial Heritage: Luhe Leicha Making and Lufeng Seahorse Wine Brewing", "行业团体标准的发布者说明，不冒充国家强制标准。": "The industry association standard publisher's explanation, not presented as a mandatory national standard.", "陕西省非物质文化遗产网；文章来源：陕西省艺术馆": "Shaanxi Intangible Cultural Heritage Network; article from Shaanxi Arts Centre", "坦洋菜茶、复式萎凋、揉茶与精制筛分的传承资料。": "Transmission material on Tanyang Caicha, combined withering, tea rolling and refining by sieving.", "国家知识产权局；湖南省人民政府门户网站公开附件": "China National Intellectual Property Administration; public attachment on the Hunan Provincial Government portal", "全国标准信息公共服务平台；中华全国供销合作总社": "National Public Service Platform for Standards Information; All-China Federation of Supply and Marketing Cooperatives", "溧政发〔2009〕88号；2009年8月26日": "Li Zheng Fa [2009] No. 88; 26 August 2009.", "第七批浦江县非物质文化遗产项目代表性传承人名单": "Seventh Batch of Representative Inheritors of Pujiang County Intangible Cultural Heritage Projects", "江西省商务厅关于认定第五批“江西老字号”的通知": "Notice from Jiangxi Department of Commerce Recognising the Fifth Batch of Jiangxi Time-Honoured Brands", "桂花茶 GH/T 1117—2015 标准信息": "Osmanthus Tea, GH/T 1117—2015: Standard Information", "文旅周刊丨南岳区龙池村：高山云雾间 踏春问茶去": "Culture and Tourism Weekly | Longchi Village, Nanyue: Seek Spring Tea among High-Mountain Clouds", "原图片版权归原权利人；图片须另作逐项对应核验。": "Original image copyright belongs to the rights holders; images require separate item-by-item correspondence checks.", "东坡韵·传非遗：2025年暑假三下乡活动系列五": "Dongpo Spirit, Heritage Transmission: 2025 Summer Rural Outreach Series Five", "茶科普｜一“紫”成名，云南特有茶树品种“紫娟”": "Tea Science | Famous in Purple: Zijuan, a Tea Cultivar Unique to Yunnan", "未取得独立再传播授权；记录来源供私有资料查证。": "Separate redistribution permission was not obtained; sources are recorded for private research verification.", "仅状态及编号；未取得规程正文，不支持制造步骤。": "Status and number only; the procedure text was not obtained and does not support manufacturing steps.", "江苏创新网；受访者江苏松岭头生态茶业公司卞永前": "Jiangsu Innovation Network; interviewee Bian Yongqian of Jiangsu Songlingtou Ecological Tea Co., Ltd.", "湖南省人民政府（资料：湖南省非物质文化遗产网）": "Hunan Provincial People's Government (material: Hunan Intangible Cultural Heritage Network)", "凤凰单丛茶：中欧地理标志协定产品推介（四十四）": "Fenghuang Dancong Tea: China–EU Geographical Indications Agreement Product Promotion (44)", "雅安市茶叶学会（文件署名）；启信宝公开镜像承载": "Ya'an Tea Society (document attribution); public mirror hosted by Qixinbao", "和平—老字号数字博物馆／紫阳县和平茶厂品牌档案": "Heping — Time-Honoured Brands Digital Museum / Ziyang County Heping Tea Factory Brand Record", "\"北苑贡茶\" \"乌龙茶加工技术规程\" 0005": "\"Beiyuan Tribute Tea\" \"technical procedure for oolong processing\" 0005", "\"资丘\" \"茶\" site:cnhnb.com": "\"Ziqiu\" \"tea\" site:cnhnb.com", "去掉筛选参数后没有目标商品；不能绑定其通用图。": "Removing the filter parameters yielded no target product; its generic image cannot be assigned.", "条索细而紧，卷曲成螺；白毫丰富，呈银绿隐翠色": "Fine, tightly rolled strips curled like snails; abundant white down, silvery green with concealed emerald tones.", "地理标志产品感官要求（等级、形态以原文为准）": "GI product sensory requirements (grades and shapes follow the original)", "扁平光润、挺直、两端尖细，形似竹叶，黄绿油润": "Flat, smooth, lustrous and straight, tapered at both ends like bamboo leaves, lustrous yellow-green.", "圆、紧、细、直，形似松针、白毫隐露；色泽绿润": "Round, tightly rolled, fine and straight, like pine needles with subtly visible white down; lustrous green.", "杀匀杀透；具体机器的温度、投量只能成套使用。": "Heat-fix evenly and thoroughly. A specific machine's temperature and leaf load must be used as a coordinated set.", "所引保护要求中本产品版本的第3道环节：揉捻。": "Stage 3 of this product version in the cited protection requirements: rolling.", "所引保护要求中本产品版本的第7道环节：包装。": "Stage 7 of this product version in the cited protection requirements: packaging.", "所引保护要求中本产品版本的第5道环节：辉干。": "Stage 5 of this product version in the cited protection requirements: final pan-drying.", "崂山緑茶　ロウザンリョクチャ – しのわずり": "Laoshan Green Tea — Chinoiserie", "以嫩芽叶经杀青、揉捻、抖水、做条和烘干制成。": "Made from tender buds and leaves through heat-fixing, rolling, shaking off moisture, strip-forming and drying.", "保留流程所列拣剔环节；不另编揉捻或闷黄步骤。": "Retains the sorting step listed in the route; no rolling or yellowing step is invented.", "醇爽清甜；不同原料与存放条件会改变具体风格。": "Mellow, refreshing and delicately sweet; raw materials and storage conditions change the specific style.", "DB3415/T 80—2024专属加工规程": "Dedicated Processing Procedure, DB3415/T 80—2024", "此条采用出版社百科中的传统块形熏烟黄茶版本。": "This entry uses the traditional block-shaped smoked yellow-tea version in the publisher's encyclopaedia.", "福建茶叶：中欧地理标志协定产品推介（二十五）": "Fujian Tea: China–EU Geographical Indications Agreement Product Promotion (25)", "花香与火功香并存，不能仅凭名称限定唯一香型。": "Floral and roast aromas coexist; the name alone cannot restrict it to a single aroma type.", "2024年茶改场教材：木栅等地台湾铁观音制法": "2024 Tea Research Station Teaching Material: Taiwanese Tieguanyin Processing in Muzha and Other Areas", "生产者以香气融入茶汤、甜感中透香描述其风格。": "The producer describes its style as aroma integrated into the liquor, emerging through sweetness.", "单芽、一芽一叶及部分一芽二叶原料应分别把握。": "Single-bud, one-bud-one-leaf and some one-bud-two-leaf materials require separate handling.", "研究样品呈较高的鲜甜香，工艺改变会影响香气。": "The research samples show relatively high fresh, sweet aroma; process changes affect aroma.", "干茶外形：紧细秀丽；香气：浓郁花果香或橘糖香": "Dry-leaf appearance: fine, tightly rolled and elegant; aroma: rich floral-fruity or orange-candy fragrance.", "以黑毛茶为原料，不是名叫“茯砖”的茶树品种。": "Uses primary dark tea, not a tea cultivar named Fuzhuan.", "2024雅安藏茶团标镜像／袋泡藏茶·未分等级": "2024 Ya'an Tibetan Tea Association-Standard Mirror / Tibetan Tea Bags · Ungraded", "渥堆后干燥；该流程未给干燥设备、温度和时间。": "Dry after pile fermentation; this route gives no drying equipment, temperature or time.", "不同茶坯形成不同外形，不能只看是否留花判别。": "Different tea bases produce different shapes; identification cannot depend only on whether flowers remain.", "使用专利所述微波装置；不推广其灭菌保证声明。": "Uses the microwave device described in the patent; its sterilisation guarantee is not promoted.", "PDF第1242—1245页，鸠坑茶加工章节": "PDF pages 1242–1245, Jiukeng Tea processing chapter.", "2025地理标志保护要求 / 西山茶保护要求": "2025 GI protection requirements / Xishan Tea protection requirements", "下关沱茶制作技艺于2011年列入国家级非遗。": "Xiaguan Tuocha Making Craft entered the national intangible cultural heritage list in 2011.", "易武贡茶：2026斗茶大会鲜叶至毛茶展示版本": "Yiwu Tribute Tea: Fresh-Leaf-to-Primary-Tea Demonstration at the 2026 Tea Contest", "无锡毫茶 历史 研制 site:gov.cn": "Wuxi Haocha history development site:gov.cn", "天目青顶 历史 传说 site:gov.cn": "Tianmu Qingding history legend site:gov.cn", "青田御茶 历史 传说 site:gov.cn": "Qingtian Yucha history legend site:gov.cn", "论文材料章节未给本工序参数，不从其他茶推填。": "The paper's materials section gives no parameters for this operation; none are borrowed from other teas.", "补火达到规定干度后摊凉装箱，并保留加工批号。": "After finishing firing reaches the required dryness, cool and box, retaining the processing batch number.", "2025地理标志保护要求 / 原文主工序摘要": "2025 GI protection requirements / summary of original main operations", "PDF第1697—1699页，孔坑茶加工章节": "PDF pages 1697–1699, Kongkeng Tea processing chapter.", "条索紧卷圆结，呈球型或半球型，色泽翠润；内质": "Tightly curled, round-formed strips, spherical or semi-spherical, lustrous emerald green; internal quality", "宜春茶印象：一个“美”字里的观、闻、品、触！": "Impressions of Yichun Tea: Seeing, Smelling, Tasting and Touching Beauty!", "武当道茶·太极峰毫一级明前茶干茶（试饮实拍）": "Wudang Dao Tea · Taiji Fenghao First-Grade Pre-Qingming Tea, Dry Leaves (Tasting Photograph)", "PDF第2212页，（六）质量特色第1、2项": "PDF page 2212, VI Quality Characteristics, items 1 and 2.", "PDF第2226—2228页，马坡茶加工章节": "PDF pages 2226–2228, Mapo Tea processing chapter.", "咸安砖茶 历史 制作 site:gov.cn": "Xian'an Brick Tea history production site:gov.cn", "董河碧珍茶 site:hbkx.org.cn": "Donghe Bizhen Tea site:hbkx.org.cn", "利川红 历史 冷后浑 site:gov.cn": "Lichuan Hong history cream-down on cooling site:gov.cn", "桃源红茶 历史 传说 site:gov.cn": "Taoyuan Black Tea history legend site:gov.cn", "温度60～70℃，锅内做形至茶叶八成干左右。": "Shape in the pan at 60–70°C until the tea is about 80% dry.", "安化红茶 历史 传说 site:gov.cn": "Anhua Black Tea history legend site:gov.cn", "金秀红茶 历史 传说 site:gov.cn": "Jinxiu Black Tea history legend site:gov.cn", "百色红茶 历史 传说 site:gov.cn": "Baise Black Tea history legend site:gov.cn", "灵山绿茶 历史 传说 site:gov.cn": "Lingshan Green Tea history legend site:gov.cn", "陇南绿茶 历史 传说 site:gov.cn": "Longnan Green Tea history legend site:gov.cn", "临海蟠毫 制作 工艺 site:gov.cn": "Linhai Panhao production processing site:gov.cn", "采花毛尖 制作 历史 site:gov.cn": "Caihua Maojian production history site:gov.cn", "PDF第5页／印刷页3，7.2表2，特二级列": "PDF page 5 / printed page 3, 7.2 Table 2, special-grade-two column.", "英山云雾茶春茗／2022标准资料性附录B.3": "Yingshan Yunwu Tea Chunming / Informative Appendix B.3 of the 2022 Standard", "湖红工夫 制作 历史 site:gov.cn": "Huhong Gongfu production history site:gov.cn", "颗粒呈半球形，成茶色泽翠绿，原料芽叶较肥厚。": "Semi-spherical pellets, emerald-green finished tea, with relatively thick buds and leaves as raw material.", "条索卷曲紧细，翠绿多毫，形似凤爪；汤色明亮。": "Fine, tightly rolled, curled strips, emerald green with abundant down, like phoenix claws; bright liquor.", "2022海南日报水满红茶品茶描述／六泡后叶底": "2022 Hainan Daily Shuiman Black Tea Tasting Description / Infused Leaves after Six Infusions", "草案第7.4条列出的环节：鲜叶摊放（摊青）。": "Stage listed in draft clause 7.4: fresh-leaf spreading.", "海阳步鹤山茶业供图；烟台文旅内容经搜狐号转载": "Images supplied by Haiyang Buhe Mountain Tea; Yantai Culture and Tourism content reprinted through a Sohu account", "2023年海阳茶叶加工职业技能竞赛：工艺片段": "2023 Haiyang Tea Processing Vocational Skills Competition: Process Fragment", "地标感官特色（未分等级）：舒展呈兰花形，翠绿": "GI sensory characteristics, without grades: open orchid shape, emerald green.", "非遗美食.中国（绵阳市叁吉网络科技有限公司）": "HeritageFood.China (Mianyang Sanji Network Technology Co., Ltd.)", "选择新鲜、完整、匀净芽叶，去除老叶和夹杂物。": "Select fresh, intact, even and clean buds and leaves, removing old leaves and foreign matter.", "摊放、滚筒杀青、揉捻、毛火、摊凉回潮、足火。": "Spreading, drum heat-fixing, rolling, initial baking, cooling and moisture equilibration, and final baking.", "蟠曲紧结，匀整、尚净，稍有细嫩梗，绿润有砂绿": "Curled and tightly rolled, even and reasonably clean, with a few fine tender stems, lustrous green with sandy-green tones.", "桃江竹叶地标感官特色（三种加工方式共用总述）": "Taojiang Zhuye GI Sensory Characteristics (Shared Overview for Three Processing Methods)", "光扁平直，从光滑到扁平；嫩绿到黄绿，匀整洁净": "Smooth, flat and straight, ranging from smooth to flat; tender green to yellow-green, even and clean.", "2019等级评定 / 非揉捻型条形 / 精品": "2019 Grading / Unrolled Strip Form / Premium", "第646号附件PDF第1089页起，质量特色": "Announcement No. 646 attachment, from PDF page 1089, quality characteristics.", "第646号附件PDF第1810页起，质量特色": "Announcement No. 646 attachment, from PDF page 1810, quality characteristics.", "第646号附件PDF第2043页起，质量特色": "Announcement No. 646 attachment, from PDF page 2043, quality characteristics.", "第646号附件PDF第2087页起，质量特色": "Announcement No. 646 attachment, from PDF page 2087, quality characteristics.", "所引保护要求中本产品版本的第3道环节：清风。": "Stage 3 of this product version in the cited protection requirements: air cleaning.", "所引保护要求中本产品版本的第6道环节：做形。": "Stage 6 of this product version in the cited protection requirements: shaping.", "所引保护要求中本产品版本的第4道环节：做形。": "Stage 4 of this product version in the cited protection requirements: shaping.", "所引保护要求中本产品版本的第1道环节：鲜叶。": "Stage 1 of this product version in the cited protection requirements: fresh leaves.", "所引保护要求中本产品版本的第6道环节：初烘。": "Stage 6 of this product version in the cited protection requirements: initial baking.", "第646号附件PDF第2128页起，质量特色": "Announcement No. 646 attachment, from PDF page 2128, quality characteristics.", "第871项；PDF第2542页（四）1.采摘": "Item 871; PDF page 2542, IV.1 Picking.", "31项随机试验，含正常体重及超重/肥胖成年人": "31 randomised trials, including adults of normal weight and adults with overweight or obesity", "分地区与家庭实践，记录原料、制作与生活语境。": "Record raw materials, preparation and everyday context separately by region and household practice.", "世界各语言的茶名保留了贸易与语言接触的痕迹。": "Tea names in the world's languages retain traces of trade and language contact.", "现代茶宠借用的瑞兽语言，并非为茶席专门发明。": "The auspicious-animal imagery borrowed by modern tea pets was not invented specifically for tea tables.", "茶宠成为英文工夫茶讨论中可识别的一类小物件。": "Tea pets became a recognisable category of small objects in English-language gongfu-tea discussions.", "1989年第9卷第2期151—154页；摘要": "1989, volume 9, issue 2, pages 151–154; abstract.", "2013年公告附件：泾阳茯茶原料、加工与品质": "2013 announcement appendix: Jingyang Fu Tea raw materials, processing and quality.", "项目序号351；公布时间；技艺、原料与装饰段": "Project number 351; announcement date; paragraphs on craft, raw materials and decoration.", "用于当代职业实践而非所有传统仪轨的统一版本。": "Applies to contemporary professional practice, not a unified version of all traditional rituals.", "中国四大茶区三产融合时空分异特征及其影响因素": "Spatiotemporal Differences and Influencing Factors in the Integration of Three Industries across China's Four Major Tea Regions", "2016-08-16末段茶果站负责人品质介绍": "2016-08-16, final paragraph's quality introduction by the head of the tea-and-fruit station.", "贡茶历史是编制说明追述，未直接核验古籍原件。": "Tribute-tea history is retrospectively described in the drafting explanation; ancient originals were not directly verified.", "舟山市志（1989—2005）中卷·普陀佛茶": "Zhoushan Gazetteer (1989–2005), Middle Volume · Putuo Focha", "荆楚优品闪亮合肥，湖北展团三品一标再创辉煌！": "Jingchu Premium Products Shine in Hefei: Hubei Delegation's Three Products and One Mark Achieve New Success!", "出谋划策！以茶为笔绘就乡村振兴经济增长新画卷": "Offering Ideas: Tea Paints a New Picture of Economic Growth for Rural Revitalisation", "八步区开山镇：抢抓农时不负春 春耕生产正当时": "Kaishan Town, Babu District: Make the Most of Spring's Farming Season", "2024-03-07；碧口茶马文化与诗会活动": "2024-03-07; Bikou tea–horse culture and poetry event.", "2024年；水满乡村落、生态保护及茶文化旅游": "2024; Shuiman Township villages, ecological protection and tea-culture tourism.", "现代食品2021,27(7):217—220": "Modern Food 2021, 27(7):217–220", "庐山云雾茶三个专用品种通过农业农村部品种登记": "Three Dedicated Lushan Yunwu Tea Cultivars Registered by the Ministry of Agriculture and Rural Affairs", "第3.1、7.1—7.3条，PDF第4—8页": "Clauses 3.1 and 7.1–7.3, PDF pages 4–8.", "仅采用具名成品茶感官段；不采用原页保健断言。": "Uses only the sensory paragraph for the named finished tea; health assertions on the original page are not adopted.", "首页“海北春系列绿茶”完整段及公司名称、地址": "The full 'Haibeichun Series Green Tea' paragraph on the homepage, plus company name and address.", "好品山东丨黄金海岸出好茶 “海阳绿茶”香飘远": "Quality Shandong | Fine Tea from the Golden Coast: Haiyang Green Tea's Fragrance Travels Far", "你可知武夷“花名”？一次品鉴十八名丛！嗝……": "Do You Know Wuyi's Fancy Names? Tasting Eighteen Famous Bushes at Once!", "中国茶叶学会（红网湘茶频道转载，编辑宋沛珊）": "China Tea Science Society (reprinted by Rednet's Hunan Tea Channel, editor Song Peishan)", "正文第34—39行；第49—51行来源与记者": "Main-text lines 34–39; source and reporter in lines 49–51.", "石门银峰系列“太青茶”启动设备智能化自主改造": "Shimen Yinfeng Series 'Taiqing Tea' Begins Independent Intelligent-Equipment Upgrading", "最早原始文献尚未取得，不断言唯一创制年份。": "The earliest primary text has not been obtained; no sole creation year is asserted.", "条直有芽，较匀整，色嫩绿润，略有梗、朴、片": "Straight strips with buds, fairly even, lustrous tender green, with a few stems, coarse leaves and fragments.", "DB42/T 351—2025／翠玉／特级": "DB42/T 351—2025 / Cuiyu / Special Grade", "DB42/T 351—2025／翠玉／三级": "DB42/T 351—2025 / Cuiyu / Grade Three", "DB42/T 351—2025／白玉／一级": "DB42/T 351—2025 / Baiyu / Grade One", "DB42/T 351—2025／白玉／四级": "DB42/T 351—2025 / Baiyu / Grade Four", "茶场生产和手工做形传习连接南京近现代茶业。": "Tea-farm production and transmission of hand-shaping connect with Nanjing's modern and recent tea industry.", "平水珠茶　ヘイスイジュチャ – しのわずり": "Pingshui Gunpowder Tea — Chinoiserie", "2026茶企介绍／西牛春·汉中仙毫（头采）": "2026 Tea-Company Introduction / Xiniuchun Hanzhong Xianhao (First Picking)", "与毛尖类“提毫”目标不同；不能将术语互换。": "The goal differs from down-raising in Maojian teas; the terms are not interchangeable.", "执行具体产品水分要求，本文不是生产SOP。": "Follow the specific product's moisture requirements. This text is not a production SOP.", "兰形、兰色、兰香的审美与山地茶乡传习相连。": "Appreciation of orchid shape, colour and fragrance is linked to transmission in mountain tea communities.", "国家级非遗项目记录的金华北山婺州举岩绿茶。": "Wuzhou Juyan green tea from northern Jinhua, recorded in a national heritage project.", "地域白茶系列，包含多个原料类型及成品花色。": "A regional white-tea series covering multiple raw-material types and finished styles.", "萎凋、干燥；散茶和后续紧压形态应另行记录。": "Withering and drying; loose tea and subsequently compressed forms should be recorded separately.", "六安地方有老火茶称法；不把焦香推断为药效。": "Locally in Lu'an it is also called strongly fired tea. Toasted aroma is not evidence of medicinal effects.", "桂皮样辛锐香是常见辨识描述，也可呈花果香。": "A sharp cinnamon-like aroma is a common identifying description; floral and fruity notes may also occur.", "公开百科“黄旦”中“生产的名牌黄金桂”专句": "The specific sentence 'the famous Huangjingui produced' in the public encyclopaedia's Huangdan entry.", "这里主要指酶促氧化，不能写成普洱熟茶渥堆。": "Here this mainly means enzymatic oxidation, not ripe Pu'er's pile fermentation.", "设备不同不可互套时温；初烘与足火间须摊凉。": "Times and temperatures are not interchangeable between equipment types; cooling is required between initial and final baking.", "摊层随原料、环境调整，综合叶色和香气判定。": "Adjust spreading depth to raw materials and environment, judging leaf colour and aroma together.", "茶改场台湾条形红茶共用路线，映射日月潭系列": "Tea Research Station's Shared Taiwanese Strip-Shaped Black Tea Route, Mapped to the Sun Moon Lake Series", "2022广西六堡茶团标／现代工艺散茶·特级": "2022 Guangxi Liubao Tea Association Standard / Modern-Process Loose Tea · Special Grade", "以竹篮包装具有代表性；成茶颜色随陈化变化。": "Bamboo-basket packaging is representative; finished-tea colour changes with ageing.", "正文“从手编的小竹篮中”段，Web L17": "Main-text paragraph 'From a Small Handwoven Bamboo Basket', web line 17.", "兼具茶味与花香，具体等级依茶坯和加工而异。": "Combines tea taste and floral fragrance; specific grades vary with tea base and processing.", "茅山山地环境与地方制茶活动构成其地域背景。": "Maoshan's mountain environment and local tea-making activities form its regional background.", "运用拉、捉、推、压、理等手法形成直扁外形。": "Use pulling, grasping, pushing, pressing and straightening movements to form a straight, flat shape.", "PDF第809—812页，金山翠芽加工章节": "PDF pages 809–812, Jinshan Cuiya processing chapter.", "PDF第948—950页，无锡毫茶加工章节": "PDF pages 948–950, Wuxi Haocha processing chapter.", "主栽品种有：鸠坑、浙农117、龙井长叶等。": "Main cultivars include Jiukeng, Zhenong 117 and Longjing Changye.", "\"衢州玉露\" 创制 site:gov.cn": "\"Quzhou Yulu\" development site:gov.cn", "紧结弯曲，爆点较显；绿较灰尚润，较匀整、净": "Tightly rolled and curved, with fairly visible blister points; fairly grey-green and reasonably lustrous, fairly even and clean.", "永泰绿茶干茶（永泰同安占柄村茶园采访样本）": "Yongtai Green Tea, Dry Leaves (Sample from a Tea-Garden Interview in Zhanbing Village, Tong'an, Yongtai)", "浮梁茶 历史 传说 site.gov.cn": "Fuliang Tea history legend site.gov.cn", "茶条直显芽，壮实匀整，茶芽茶叶肥厚，无杂质": "Straight strips with visible buds, robust and even, thick buds and leaves, without impurities.", "\"靖安白茶\" 历史 site:gov.cn": "\"Jing'an White Tea\" history site:gov.cn", "\"磨坪贡茶\" site:sinogi.cn": "\"Moping Tribute Tea\" site:sinogi.cn", "\"曲溪绿茶\" site:sinogi.cn": "\"Quxi Green Tea\" site:sinogi.cn", "大悟茶 历史 制作 site:gov.cn": "Dawu Tea history production site:gov.cn", "古琶茶 历史 传说 site:gov.cn": "Gupa Tea history legend site:gov.cn", "2025地理标志保护要求 / 红茶产品流程": "2025 GI protection requirements / black-tea product process", "原文作“9锅”，继续炒至光滑、扁平、匀直。": "The original says '9 pans'; continue pan-firing until smooth, flat and evenly straight.", "香气较高，工艺重视炒制和炕茶时的香气形成。": "Relatively high aroma; processing emphasises aroma development during pan-firing and bed-drying.", "龙峰茶 揉捻 理条 site:gov.cn": "Longfeng Tea rolling strip-shaping site:gov.cn", "DB42/T 210—2022／春笋／特级": "DB42/T 210—2022 / Chunsun / Special Grade", "PDF第4页2.2.3 红工夫产品感观品质": "PDF page 4, 2.2.3 Sensory Quality of Gongfu Black Tea Products.", "梨山茶 歷史 製作 site:gov.tw": "Lishan Tea history production site:gov.tw", "PDF第2页／印刷页200，3.2特级条款": "PDF page 2 / printed page 200, 3.2 special-grade provision.", "双井绿 历史 传说 site:gov.cn": "Shuangjing Green Tea history legend site:gov.cn", "三青之后足干并提香，为该条主链的最后阶段。": "After third firing, dry fully and develop aroma, the final stage in this main chain.", "论文的背景品质描述；未说明等级和成品批次。": "The paper's background quality description, without grade or finished-product batch identified.", "条索紧细，芽叶较肥嫩，绿润；汤色嫩绿明亮。": "Fine, tightly rolled strips, relatively plump and tender buds and leaves, lustrous green; bright tender-green liquor.", "和平牌紫阳毛尖／老字号品牌档案中的绿茶样本": "Heping-Brand Ziyang Maojian / Green-Tea Sample in a Time-Honoured Brand Record", "官方加工流程中的第 3 道工序：摊凉回潮。": "Third stage in the official process: cooling and moisture equilibration.", "海阳绿茶干茶与茶汤（步鹤山·鹤山剑毫样品）": "Haiyang Green Tea, Dry Leaves and Liquor (Buhe Mountain Heshan Jianhao Sample)", "646号保护要求的扁平形感官描述：鲜醇爽口": "Flat-form sensory description in Announcement No. 646 protection requirements: fresh, mellow and refreshing.", "芽叶转白时采收，完整鲜净；鲜叶薄摊至柔软。": "Pick when buds and leaves turn white, keeping them intact, fresh and clean; spread thinly until soft.", "主栽品种为石阡苔茶、福鼎、名山、龙井系列等": "Main cultivars include Shiqian Taicha and the Fuding, Mingshan and Longjing series.", "单芽或一芽一叶初展，条索紧细，金毫满披润亮": "Single buds or one bud with one newly opening leaf, fine and tightly rolled, fully covered with golden down, lustrous and bright.", "原料匀齐，不采红变、紫色、病虫或雨水芽叶。": "Raw material must be even; do not pick reddened, purple, pest- or disease-damaged, or rain-wet buds and leaves.", "T/HNTI 057—2023 表1／特级": "T/HNTI 057—2023, Table 1 / Special Grade", "较南茶硕壮重实，色泽墨绿油润；栗香浓郁高长": "Larger, more robust and heavier than southern tea, lustrous dark green; rich, high and lasting chestnut fragrance.", "第646号附件PDF第750页起，质量特色": "Announcement No. 646 attachment, from PDF page 750, quality characteristics.", "2019等级评定 / 揉捻型条形 / 特级": "2019 Grading / Rolled Strip Form / Special Grade", "第646号附件PDF第995页起，质量特色": "Announcement No. 646 attachment, from PDF page 995, quality characteristics.", "第646号公告：邛崃文君茶（原文未分等级）": "Announcement No. 646: Qionglai Wenjun Tea (no grades distinguished in the original)", "第646号公告：独山高寨茶（原文未分等级）": "Announcement No. 646: Dushan Gaozhai Tea (no grades distinguished in the original)", "第646号公告：平利女娲茶（原文未分等级）": "Announcement No. 646: Pingli Nüwa Tea (no grades distinguished in the original)", "第1013项；PDF第2983—2986页": "Item 1013; PDF pages 2983–2986.", "第1066项；PDF第3144—3146页": "Item 1066; PDF pages 3144–3146.", "第1087项；PDF第3209—3211页": "Item 1087; PDF pages 3209–3211.", "第1145项；PDF第3381—3384页": "Item 1145; PDF pages 3381–3384.", "第1157项；PDF第3419—3421页": "Item 1157; PDF pages 3419–3421.", "第1203项；PDF第3554—3557页": "Item 1203; PDF pages 3554–3557.", "一次摄入阶段及先连续饮4天后第5天给药阶段": "A single-intake phase and a phase with four consecutive days of drinking followed by medication on day five", "分别研究不同地区和传承群体的制作饮用方式。": "Study preparation and drinking methods separately across regions and transmission communities.", "明确地域、时代及家庭差异，不泛称全国一致。": "Specify regional, historical and household differences rather than claiming nationwide uniformity.", "更早文献、地域差异和当代实践仍需继续考证。": "Earlier texts, regional differences and contemporary practices still need further investigation.", "产区与原料→工艺与风味→历史材料→当地文化": "Origin and raw materials → processing and flavour → historical material → local culture", "当代茶世界：规模、多样消费与可持续难题并存": "The Contemporary Tea World: Scale, Diverse Consumption and Sustainability Challenges Coexist", "本批仅极简摘述四项习俗，控制同页派生总量。": "This batch gives only very brief summaries of four customs, limiting the total derived from the same page.", "非遗美食·中国；绵阳市叁吉网络科技有限公司": "Heritage Food · China; Mianyang Sanji Network Technology Co., Ltd.", "三条摘述总量控制；贡茶、大益另用独立来源。": "The total length of three summaries is controlled; tribute tea and Dayi use separate sources.", "金寨县人民政府；六安新闻网记者张瑞、储著坤": "Jinzhai County People's Government; Lu'an News reporters Zhang Rui and Chu Zhukun", "只采集公开简介；详细页未返回可读工艺全文。": "Only the public introduction was collected; the detail page did not return readable full process text.", "已读论文摘要；茶器、审美与斗茶技术的研究。": "The paper's abstract was read; research on teaware, aesthetics and tea-contest techniques.", "仅采用工艺分类与产品例子，不采用功效宣传。": "Uses only processing classification and product examples, not promotional benefit claims.", "第一批福建省省级非遗与旅游融合发展推荐目录": "First Recommended Catalogue of Fujian Provincial Heritage and Tourism Integration", "客家情美人心：东方美人茶（茶业专讯76期）": "Hakka Affection, a Beauty's Heart: Oriental Beauty Tea (Tea Industry Newsletter, Issue 76)", "国家文化记忆库；建档单位国立台湾历史博物馆": "National Cultural Memory Bank; record created by National Museum of Taiwan History", "浙江省地方志工作办公室；青田县志编纂委员会": "Zhejiang Provincial Local Chronicles Office; Qingtian County Gazetteer Editorial Committee", "规范库；标准发布机构为中华全国供销合作总社": "Specification Library; standard issued by the All-China Federation of Supply and Marketing Cooperatives", "五峰渔洋关 万里茶道车痕在 千年古镇茶飘香": "Yuyangguan, Wufeng: Wagon Tracks on the Ten-Thousand-Li Tea Road, Tea Fragrance in an Ancient Town", "第48—60行组织沿革、茶祖博物馆与产业园": "Lines 48–60: organisational history, tea-ancestor museum and industrial park.", "2022-12-19；展销与农民丰收节活动": "2022-12-19; exhibitions, sales and Farmers' Harvest Festival activities.", "2025-01-09；八步非遗文化进校园段": "2025-01-09; paragraph on Babu heritage culture entering schools.", "只读取无需登录的公开内容；未读取付费全文。": "Only public content accessible without login was read; paid full text was not read.", "未取得独立转载图片许可；文字为事实性摘要。": "Separate image-republication permission was not obtained; the text is a factual summary.", "2023-04-02正文“4月1日上午”段": "Text dated 2023-04-02, paragraph beginning 'On the morning of 1 April'.", "尚未取得标准正文；不据此填感官、工艺条文。": "The standard text has not been obtained; it is not used to fill sensory or process provisions.", "湖北省市场监督管理局／地方标准信息服务平台": "Hubei Administration for Market Regulation / Local Standards Information Service Platform", "3.1、3.2；PDF第4页（印刷第1页）": "3.1 and 3.2; PDF page 4 (printed page 1).", "未见开放转载许可；事实性短摘要与原件定位。": "No open republication licence found; short factual summaries with original-document locations.", "大益生茶/大益熟茶两节（网页72–84行）": "Sections on Dayi raw and ripe tea (webpage lines 72–84).", "遵义市茶叶流通行业协会；标准下载网公开转载": "Zunyi Tea Circulation Industry Association; public reprint on Standards Download Network", "湖南省农业农村厅；编写单位桃源县经济作物站": "Hunan Department of Agriculture and Rural Affairs; drafted by Taoyuan County Cash Crop Station", "逐款核对茶名、产地、原始图片及页面上下文。": "Check tea name, origin, original image and page context for each product.", "公开请求有限重试；仅HTTP200正文可读": "Limited retries of public requests; only HTTP 200 body text was readable.", "安吉白茶：中欧地理标志协定产品推介（四）": "Anji White Tea: China–EU Geographical Indications Agreement Product Promotion (4)", "2025地理标志保护要求 / 特级／龙形": "2025 GI protection requirements / special grade / dragon form", "2025地理标志保护要求 / 一级／凤形": "2025 GI protection requirements / first grade / phoenix form", "叶白脉翠，一芽一叶，芽长于叶，成朵、匀整": "White leaves with emerald veins, one bud and one leaf, bud longer than leaf, intact bud-and-leaf sets, even.", "传统“几成干”是经验语，不是检测含水率。": "Traditional descriptions of the degree of dryness are experiential expressions, not measured moisture content.", "不能因传统细目更多而任意调换基本链顺序。": "More traditional detail does not justify arbitrarily reordering the basic chain.", "报道以单芽或一芽一叶为主；分批先发先采。": "The report mainly specifies single buds or one bud with one leaf; pick early-emerging shoots first in separate batches.", "先紧条，后结合抖、抓、搓、捞边炒边做形。": "First tighten the strips, then shape while pan-firing using shaking, grasping, rubbing and scooping.", "后续选别是有条件分支，不是全部等级必经。": "Subsequent selection is a conditional branch, not mandatory for every grade.", "不得省略成只做条烘干，也不编造具体设备。": "Do not reduce the process to strip-forming and drying, or invent specific equipment.", "2025年地理标志保护要求：手工制茶流程": "2025 GI protection requirements: manual tea-making process", "包括芽形、芽叶相连及叶片为主的不同产品。": "Includes bud-shaped, attached bud-and-leaf and mainly leafy products.", "保持芽体完整，剔除不符原料要求的混杂物。": "Keep buds intact and remove mixed material that fails raw-material requirements.", "杀青与多次包闷、炒制交替，再整形、干燥。": "Heat-fixing alternates with repeated wrapped yellowing and pan-firing, followed by shaping and drying.", "观察叶茎微黄、花香或清香显露的适度状态。": "Judge readiness by slightly yellow leaves and stems and emerging floral or fresh fragrance.", "初烘茶坯趁热堆放，在烘房环境中形成黄变。": "Pile the initially baked tea base while hot to develop yellowing in the drying-room environment.", "条索粗壮、匀整挺直，黄褐油润并见朱砂红点": "Robust, even, straight strips, lustrous yellow-brown with cinnabar-red spots.", "2013年文山包种茶产地证明标章品质要求": "2013 Wenshan Baozhong Origin Certification Mark Quality Requirements", "条索紧细、锋苗秀丽，金毫显露，乌润有光泽": "Fine, tightly rolled strips, elegant pointed tips, visible golden down, glossy lustrous black.", "通过自然、日光与室内组合，或萎凋槽失水。": "Remove moisture through natural, combined sun-and-indoor, or trough withering.", "加压由轻到重再轻，随嫩度及萎凋程度调整。": "Increase pressure from light to heavy, then reduce it, adjusting to tenderness and degree of withering.", "以宜宾等地加工传统为代表的四川工夫红茶。": "A Sichuan gongfu black tea represented by processing traditions in Yibin and elsewhere.", "公开条目“遵义红 Zunyi Hong”": "Public entry 'Zunyi Hong'.", "2024雅安藏茶团标镜像／紧压藏茶·毛尖": "2024 Ya'an Tibetan Tea Association-Standard Mirror / Compressed Tibetan Tea · Maojian", "代表性为陈香，发酵与储存条件会影响气味。": "Aged fragrance is representative; fermentation and storage conditions influence aroma.", "避免热茶坯直接付窨，雨水花先散去表面水。": "Avoid scenting tea base while hot; first remove surface water from rain-wet flowers.", "苏州茉莉花茶干茶（六窨碧螺茉莉茶商样本）": "Suzhou Jasmine Tea, Dry Leaves (Merchant Sample of Six-Times-Scented Biluo Jasmine)", "明确为桂林地域红茶坯，和绿茶坯分开展示。": "Explicitly a Guilin regional black-tea base, displayed separately from green-tea base.", "2019年金坛年鉴将其作为当地特产记录。": "The 2019 Jintan Yearbook records it as a local speciality.", "条索尚紧细、松针状、有毫、绿显翠、较匀整": "Reasonably fine and tightly rolled, pine-needle-shaped, downy, green with emerald tones, fairly even.", "第10.1条表2，正文3页（PDF6页）": "Clause 10.1, Table 2, main-text page 3 (PDF page 6).", "杀青叶吹冷后覆盖湿纱布，使水分重新分布。": "After blowing heat-fixed leaves cool, cover with damp gauze to redistribute moisture.", "北苑贡茶干茶（建瓯东峰矮脚乌龙商品样本）": "Beiyuan Tribute Tea, Dry Leaves (Dongfeng Aijiao Oolong Commercial Sample, Jian'ou)", "南雅水仙乌龙散茶：2021年研究样品流程": "Nanya Shuixian Loose Oolong: 2021 Research Sample Process", "2025地理标志保护要求 / 精制商品茶": "2025 GI protection requirements / refined commercial tea", "诏安八仙茶干茶（补给赞原叶乌龙商品样本）": "Zhao'an Baxian Tea, Dry Leaves (Bujizan Whole-Leaf Oolong Commercial Sample)", "南城麻姑茶地理标志证明商标报道／单项补证": "Report on Nancheng Magu Tea GI Certification Trademark / Single-Dimension Corroboration", "2025地理标志保护要求 / 针形茶特级": "2025 GI protection requirements / needle-shaped tea, special grade", "2025地理标志保护要求 / 老青茶初制": "2025 GI protection requirements / Laoqing Tea primary processing", "公共品牌地标委／郧西官方微信／荆楚号转载": "Public Brand GI Committee / Yunxi Official WeChat / Jingchu Account Reprint", "\"孝感红\" site:sinogi.cn": "\"Xiaogan Hong\" site:sinogi.cn", "2025地理标志保护要求 / 半机械加工": "2025 GI protection requirements / semi-mechanical processing", "安顶云雾茶 杀青 site:gov.cn": "Anding Yunwu Tea heat-fixing site:gov.cn", " 仅为公开草案。 第6.4条；正文第3页": "Public draft only. Clause 6.4; main-text page 3.", "官方加工流程中的第 11 道工序：精拣。": "Eleventh stage in the official process: fine sorting.", "去梗、黄片、小茶果及非茶杂物，筛除末碎。": "Remove stems, yellow leaves, small tea fruit and non-tea foreign matter, and sieve out fines and fragments.", "红网2022现场报道／南岳云雾茶展示样本": "Rednet 2022 On-Site Report / Nanyue Yunwu Tea Display Sample", "用冷却输送带或风扇吹冷风，及时降低叶温。": "Promptly lower leaf temperature using a cooling conveyor or a fan blowing cold air.", "公开条目“高桥银峰 卷曲形炒青绿茶之一”": "Public entry 'Gaoqiao Yinfeng, One of the Curled Pan-Fired Green Teas'.", "T/GZTPA 0022-2025／特级": "T/GZTPA 0022-2025 / Special Grade", "典型描述为细长略弯、绿润，汤色黄绿明亮。": "Typically long and fine, slightly curved and lustrous green, with bright yellow-green liquor.", "2025年同场春季生产报道；未指名此商品": "2025 report on spring production at the same farm; this product is not named", "保留报道顺序；不同生产者的参数差异未核。": "Preserves the reported sequence; parameter differences between producers are unverified.", "汀溪兰香地方样式（县政协原文，未分等级）": "Tingxi Lanxiang Local Style (County CPPCC Original Text, Ungraded)", "上饶白眉干茶与冲泡茶汤（地标资料页样本）": "Shangrao Baimei, Dry Leaves and Brewed Liquor (GI Information-Page Sample)", "省政府茶文化文章所述典型品质（未分等级）": "Typical Quality in a Provincial-Government Tea-Culture Article (Ungraded)", "DB4402/T10—2021 绿茶二级": "DB4402/T 10—2021, Green Tea, Grade Two", "一芽二叶或一芽三叶初展，较紧结，金毫略显": "One bud with two leaves or one bud with three newly opening leaves, fairly tightly rolled, with slight golden down.", "当地制茶报道图片及图注明确展示鲜叶晾青。": "The local production report's image and caption explicitly show fresh-leaf airing.", "第404项（五）2，页1144–1145": "Item 404, V.2, pages 1144–1145.", "鲜叶送入茶厂后继续摊晾，再进入机器加工。": "Fresh leaves continue airing after arriving at the factory, then enter machine processing.", "鲜叶要求应新鲜、洁净、无杂质、无病虫危害": "Fresh leaves must be fresh, clean, free from impurities and unaffected by pests or disease.", "鲜叶进入原文所称“萎调”环节；未给时长。": "Fresh leaves enter the stage the original calls withering, using an atypical spelling; no duration is given.", "按春季或夏秋季厚度分摊，摊放4—6小时。": "Spread at the depth specified for spring or summer/autumn leaves, for 4–6 hours.", "第414项；PDF第1179—1181页": "Item 414; PDF pages 1179–1181.", "第469项；PDF第1363—1368页": "Item 469; PDF pages 1363–1368.", "第485项；PDF第1417—1420页": "Item 485; PDF pages 1417–1420.", "第488项；PDF第1429—1431页": "Item 488; PDF pages 1429–1431.", "第548项；PDF第1605—1607页": "Item 548; PDF pages 1605–1607.", "第569项；PDF第1665—1667页": "Item 569; PDF pages 1665–1667.", "第587项；PDF第1720—1723页": "Item 587; PDF pages 1720–1723.", "第620项；PDF第1821—1824页": "Item 620; PDF pages 1821–1824.", "第662项；PDF第1942—1944页": "Item 662; PDF pages 1942–1944.", "第698项；PDF第2047—2049页": "Item 698; PDF pages 2047–2049.", "第709项；PDF第2080—2082页": "Item 709; PDF pages 2080–2082.", "第726项；PDF第2130—2135页": "Item 726; PDF pages 2130–2135.", "第742项；PDF第2175—2177页": "Item 742; PDF pages 2175–2177.", "第760项；PDF第2226—2228页": "Item 760; PDF pages 2226–2228.", "第780项；PDF第2283—2284页": "Item 780; PDF pages 2283–2284.", "第796项；PDF第2328—2330页": "Item 796; PDF pages 2328–2330.", "第832项；PDF第2428—2429页": "Item 832; PDF pages 2428–2429.", "第862项；PDF第2515—2517页": "Item 862; PDF pages 2515–2517.", "第871项；PDF第2541—2543页": "Item 871; PDF pages 2541–2543.", "第883项；PDF第2576—2578页": "Item 883; PDF pages 2576–2578.", "第911项；PDF第2657—2659页": "Item 911; PDF pages 2657–2659.", "第939项；PDF第2742—2745页": "Item 939; PDF pages 2742–2745.", "第984项；PDF第2890—2892页": "Item 984; PDF pages 2890–2892.", "连接产茶区与高原、边地的交通和贸易网络。": "A transport and trading network connecting tea-producing areas with plateaus and borderlands.", "建窑黑釉盏与宋代点茶、斗茶的审美相联系。": "Jian kiln black-glazed bowls are linked to the aesthetics of Song tea whisking and contests.", "福建安溪西坪松尧；福建、广东等适宜生态区": "Songyao, Xiping, Anxi, Fujian; suitable ecological areas in Fujian, Guangdong and elsewhere", "茶树资源、选育繁苗与产区适应性构成上游。": "Tea-plant resources, breeding, seedling propagation and regional adaptation form the upstream sector.", "清初陈鸣远：自然形象、紫砂和文人赏玩相遇": "Early-Qing Chen Mingyuan: Natural Forms, Yixing Clay and Literati Appreciation Meet", "历史六安茶或片茶与现代瓜片应进一步核对。": "Historical Lu'an Tea or leaf tea requires further comparison with modern Guapian.", "公共健康证据摘要；区分茶饮与浓缩提取物。": "Public-health evidence summary, distinguishing tea drinks from concentrated extracts.", "鸠坑毛尖成“贡茶” 靠的是代代相传的技艺": "Jiukeng Maojian Became 'Tribute Tea' through Craft Passed Down the Generations", "DB52/T 1000—2018 遵义红": "DB52/T 1000—2018 Zunyi Hong", "湖南省新获国家地理标志产品保护新闻发布会": "Hunan Press Conference on Newly Protected National GI Products", "此为江华版本，不能冒充全部瑶族油茶配方。": "The Jianghua version, not a recipe for all Yao oil tea.", "农业农村部国际茶日专题 / 农民日报国际": "Ministry of Agriculture and Rural Affairs International Tea Day Feature / Farmers' Daily International", "已核报告干毛茶产量图页；本次网页发布日期": "The report's dry primary-tea output chart page was checked; this webpage's publication date.", "农业部茶及饮料作物改良场中部分场（台湾）": "Central Branch, Tea and Beverage Research Station, Ministry of Agriculture (Taiwan)", "看展｜财神很忙：原来神仙们也在做“兼职”": "Exhibition | The God of Wealth Is Busy: Even Immortals Have Side Jobs", "万里茶道｜检行襄助茶香远 法韵长萦古道新": "Ten-Thousand-Li Tea Road | Procuratorial Support Carries Tea Fragrance Far and Renews an Ancient Route", "湖北省农业农村厅、湖北省发展和改革委员会": "Hubei Department of Agriculture and Rural Affairs; Hubei Development and Reform Commission", "老字号推“黑金”新品 湖北咸安砖茶谋升级": "A Time-Honoured Brand Launches 'Black Gold': Xian'an Brick Tea Seeks an Upgrade", "2022年4月；产地、县志和农政全书转述": "April 2022; origin and retellings of the county gazetteer and Complete Treatise on Agricultural Administration.", "2022常德旅游发展大会暨常德红茶文化节": "2022 Changde Tourism Development Conference and Changde Black Tea Culture Festival", "国家税务总局河池市税务局／新华网广西频道": "State Taxation Administration, Hechi Tax Bureau / Xinhua Guangxi Channel", "湖南省人民政府台湾事务办公室／湖南政府网": "Taiwan Affairs Office of the Hunan Provincial People's Government / Hunan Government Website", "缙云县轩辕黄贡星创天地通过科技部首批备案": "Jinyun Xuanyuan Huanggong Innovation Space Enters the Ministry of Science and Technology's First Filing Batch", "崇明白山羊等224个地理标志产品保护要求": "Protection Requirements for 224 GI Products Including Chongming White Goat", "印刷页1定义、2地域及原料、3工艺与表2": "Printed page 1: definition; page 2: area and raw materials; page 3: process and Table 2.", "2014年连片特困地区农业适用品种和技术": "Suitable Agricultural Cultivars and Technologies for Contiguous Areas of Extreme Poverty, 2014", "TGA品牌好農行銷台灣—梨山黑森林泰雅茶": "TGA Brand Marketing Taiwan — Lishan Black Forest Atayal Tea", "2022国际茶日云推介：茶故事·祁门红茶": "2022 International Tea Day Online Promotion: Tea Stories · Qimen Black Tea", "unknown; 仅文字取证，未新增图片": "Unknown; text evidence only, no new images.", "湖南省茶叶学会；弗戈工业媒体公开文件镜像": "Hunan Tea Society; public document mirror from Vogel Industrial Media", "木鱼绿茶 规范 site:agri.cn": "Muyu Green Tea specification site:agri.cn", "\"百丈潭\" site:cnhnb.com": "\"Baizhangtan\" site:cnhnb.com", "收灰是历史工艺，不等于把灰直接拌入茶。": "Lime-assisted storage is a historical practice; it does not mean mixing lime directly into tea.", "分段处理水分，不能以外表干燥代替足干。": "Manage moisture in stages; a dry-looking surface does not establish full dryness.", "2025地理标志保护要求 / 保护要求": "2025 GI protection requirements / protection requirements", "平水集散与海外贸易共同塑造其茶业传统。": "Pingshui distribution and overseas trade jointly shaped its tea-industry tradition.", "揉至略有茶汁并成条，避免照搬机械长揉。": "Roll until a little tea juice emerges and strips form; do not copy prolonged machine rolling.", "扁平，光滑到尚平；嫩绿到深绿；匀整洁净": "Flat, smooth to reasonably flat; tender green to dark green; even and clean.", "汉中仙毫干茶（中国茶叶博物馆展示茶样）": "Hanzhong Xianhao, Dry Leaves (China National Tea Museum Display Sample)", "此为手工路线；机械路线分列杀青和理条。": "This is the manual route; the mechanical route lists heat-fixing and strip-shaping separately.", "保护要求未展开此步骤的设备或具体火候。": "The protection requirements do not detail equipment or heat control for this step.", "政和白毫银针散茶／2022年论文样本9": "Zhenghe Baihao Yinzhen Loose Tea / Sample 9 in the 2022 Paper", "芽头茁壮而挺直，白毫似羽，芽身金黄发亮": "Strong, straight buds, feather-like white down, bright golden bud bodies.", "干茶外形：显黄；汤色：杏黄；叶底：嫩黄": "Dry-leaf appearance: yellow; liquor colour: apricot yellow; infused leaves: tender yellow.", "不同香型不能只靠此传统版反推全部参数。": "This traditional version alone cannot establish all parameters for different aroma styles.", "属条形岩茶；成品外观受原料与火功影响。": "A strip-shaped rock tea; finished appearance is influenced by raw materials and roasting.", "出版社公开专题／半天妖（半天腰）主工序": "Publisher's Public Feature / Main Operations for Bantianyao (Also Written with the Character for 'Waist')", "2017-03-29正文“一早二奇”段": "Text dated 2017-03-29, 'One Early, Two Unusual' paragraph.", "条索自然弯曲，干茶墨绿，汤色蜜黄带绿。": "Naturally curved strips, dark-green dry tea and honey-yellow liquor with green.", "白毫与花杂叶色是外观，不替代质量检测。": "White down and mixed leaf colours are appearance traits, not substitutes for quality testing.", "地方志记述的闽东工夫红茶现代初制共用版": "Shared Modern Primary-Processing Version for Eastern Fujian Gongfu Black Tea, as Described in a Local Gazetteer", "揉破细胞，再在适宜条件下发展酶促氧化。": "Roll to rupture cells, then develop enzymatic oxidation under suitable conditions.", "可选布袋、自然、发酵室或自动设备方式。": "Options include cloth bags, natural conditions, an oxidation room or automatic equipment.", "按轻重轻加压，是否复揉由条索状态决定。": "Apply light–heavy–light pressure; whether to roll again depends on strip condition.", "日月潭红茶产地证明标章规范书：品质特征": "Sun Moon Lake Black Tea Origin Certification Mark Specification: Quality Characteristics", "黑茶类花卷紧压茶；形制不等于茶树品种。": "A compressed Huajuan tea within dark tea; form does not equal cultivar.", "梧州六堡茶地标平台／未分等级的品质描述": "Wuzhou Liubao Tea GI Platform / Ungraded Quality Description", "2024雅安藏茶团标镜像／散藏茶·芽细": "2024 Ya'an Tibetan Tea Association-Standard Mirror / Loose Tibetan Tea · Yaxi", "2024传承人采访所述现代恢复生产主链": "Main Chain of Modern Revived Production Described in a 2024 Inheritor Interview", "云南省农业农村厅2025年普洱生茶介绍": "Yunnan Department of Agriculture and Rural Affairs, 2025 Introduction to Raw Pu'er", "2023年第546号公告：歙县珠兰花茶": "2023 Announcement No. 546: She County Zhulan Scented Tea", "蒙顶石花干茶（2025年春茶商品样本）": "Mengding Shihua, Dry Leaves (Spring 2025 Commercial Sample)", "DB34/T431—2017／手工制作": "DB34/T 431—2017 / Handmade Production", "体现安化除黑茶之外的名优绿茶制作传统。": "Reflects Anhua's premium-green-tea tradition alongside its dark teas.", "2025地理标志保护要求 / 卷曲形茶": "2025 GI protection requirements / curled tea", "茶条直似花瓣，形态自然、白毫显露，翠绿": "Straight strips like petals, naturally shaped, visible white down, emerald green.", "条索紧细、圆直，白毫可见，墨绿色而油润": "Fine, tightly rolled, round and straight strips, visible white down, lustrous dark green.", "晒青及陈放形成的茶香，随产品状态变化。": "Tea aroma formed by sun-drying and ageing, varying with product condition.", "2025地理标志保护要求 / 手工加工": "2025 GI protection requirements / manual processing", "2025地理标志保护要求 / 现代工艺": "2025 GI protection requirements / modern process", "2025地理标志保护要求 / 传统工艺": "2025 GI protection requirements / traditional process", "紧结弯曲，爆点显；绿稍灰、润，匀整、净": "Tightly rolled and curved, with visible blister points; slightly grey-green, lustrous, even and clean.", "选用诏安县自主选育的乌龙茶国家级良种。": "Uses a nationally recognised improved oolong cultivar independently selected in Zhao'an County.", "2025年第640号公告浮梁茶保护要求": "2025 Announcement No. 640: Fuliang Tea Protection Requirements", "条索紧直，形如凤羽，色如玉霜，油润光亮": "Tightly rolled, straight strips, shaped like phoenix feathers, jade-frost coloured, glossy and lustrous.", "2025地理标志保护要求 / 贡芽特级": "2025 GI protection requirements / Gongya special grade", "条索紧秀均匀，锋苗挺秀，翠绿，白毫显露": "Tightly rolled, elegant and even strips, straight elegant tips, emerald green with visible white down.", "原文列明的核心环节；未提供本环节参数。": "A core operation explicitly listed in the original; no parameters are supplied.", "咸宁生甡川青砖：裸砖与原包装同框资料照": "Xianning Shengshenchuan Green Brick: Reference Photograph of a Bare Brick with Original Packaging", "干茶：条索纤细，色泽绿润；叶底：嫩绿。": "Dry-leaf appearance: slender strips, lustrous green; infused leaves: tender green.", "茶条紧秀略弯，色泽翠绿，白毫显露；内质": "Tightly rolled, elegant, slightly curved strips, emerald green with visible white down; internal quality", "嫩绿鲜亮，芽头饱满、完整、匀齐，弹性强": "Fresh, bright tender green, plump, intact and even buds, highly resilient.", "2025地理标志保护要求 / 手工炒制": "2025 GI protection requirements / manual pan-firing", "2025地理标志保护要求 / 红茶茶坯": "2025 GI protection requirements / black-tea base", "龙脊红茶干茶及茶汤（漓江春云鼎龙脊红）": "Longji Black Tea, Dry Leaves and Liquor (Lijiangchun Yunding Longji Hong)", "大苗山红茶叶底与茶汤（融水品鉴报道图）": "Damiaoshan Black Tea, Infused Leaves and Liquor (Rongshui Tasting-Report Image)", "南川大树茶 刘勤晋 1979 1982": "Nanchuan Big-Tree Tea Liu Qinjin 1979 1982", "GH/T 1392—2022 · 特级": "GH/T 1392—2022 · Special Grade", "滋味较浓厚而回甘，汤绿明亮，叶底嫩绿。": "Fairly strong and full-bodied with returning sweetness, bright green liquor and tender-green infused leaves.", "明亮（原文色词另作“娕绿”，用字待核）": "Bright (the original colour word uses a questionable spelling of tender green, pending verification)", "机械按轻、重、轻加压，也列有手工揉法。": "Machine rolling uses light–heavy–light pressure; a manual method is also listed.", "官方加工流程中的第 2 道工序：杀青。": "Second stage in the official process: heat-fixing.", "官方加工流程中的第 5 道工序：揉捻。": "Fifth stage in the official process: rolling.", "官方加工流程中的第 8 道工序：滚炒。": "Eighth stage in the official process: drum-frying.", "茶条紧结而较肥实，冲泡后叶底红而略暗。": "Tightly rolled and fairly plump strips; infused leaves are red and slightly dark.", "形似碗臼，色泽乌黑油润，叶底较嫩而匀。": "Bowl- or mortar-shaped, lustrous black, with fairly tender and even infused leaves.", "条索紧圆、形似眉状，润绿多毫，锋苗挺秀": "Tightly rolled, round, eyebrow-like strips, lustrous green and downy, with elegant pointed tips.", "锅中翻炒，继以抖闷结合，观察叶片柔软。": "Turn and fry in the pan, then combine shaking and covered heating, observing leaf softness.", "公开百科“婺源茗眉 条形炒青绿茶之一”": "Public encyclopaedia entry 'Wuyuan Mingmei, One of the Strip-Shaped Pan-Fired Green Teas'.", "资料以奶蜜香及较持久的香气概括其特色。": "The material summarises its characteristics as milky-honeyed and relatively lasting aroma.", "仅对应银球绿茶，不能用于雷公山红球茶。": "Applies only to Yinqiu green tea, not Leigongshan Hongqiu Tea.", "官方加工流程中的第 4 道工序：辉锅。": "Fourth stage in the official process: final pan-firing.", "品牌档案传统小布岩绿茶总述（未分等级）": "Brand Record Overview of Traditional Xiaobu Yanlü Tea (Ungraded)", "具体工艺原文未取得，暂不填通用绿茶步骤": "The specific original process text has not been obtained; generic green-tea steps are not filled in.", "阴凉干燥通风处回凉0.5—1.5小时。": "Cool for 0.5–1.5 hours in a cool, dry, ventilated place.", "分级鲜叶入锅翻炒，锅温由较高逐步调低。": "Pan-fire graded fresh leaves, gradually reducing the pan temperature from a higher starting point.", "揉捻60—90分钟，成条率大于90%。": "Roll for 60–90 minutes, achieving a strip-formation rate greater than 90%.", "摊叶厚度不超过15厘米，8—12小时。": "Spread leaves no more than 15 cm thick for 8–12 hours.", "宜昌市茶产业协会／宜昌市农业科学研究院": "Yichang Tea Industry Association / Yichang Academy of Agricultural Sciences", "绿芽春 - 青岛海青海北春茶业有限公司": "Lüyachun — Qingdao Haiqing Haibeichun Tea Co., Ltd.", "使用理条设备整理芽叶，保持自然直条形。": "Use strip-shaping equipment to arrange buds and leaves, retaining a natural straight-strip form.", "2019等级评定 / 卷曲形 / 精品": "2019 Grading / Curled Form / Premium", "第646号公告：海青茶（原文未分等级）": "Announcement No. 646: Haiqing Tea (no grades distinguished in the original)", "条索紧细微曲，色泽黄绿，白毫显露，匀整": "Fine, tightly rolled, slightly curved strips, yellow-green with visible white down, even.", "第646号公告：勐库大叶种茶 / 绿茶": "Announcement No. 646: Mengku Large-Leaf Tea / Green Tea", "本段按检索节选整理，仍需核对对应原文。": "This paragraph is compiled from a search excerpt; the corresponding original still needs checking.", "以饼茶加工成末、在鍑中煎煮的备茶方法。": "A preparation method in which cake tea is reduced to powder and decocted in a cauldron.", "荣西与《吃茶养生记》：日本茶知识再组织": "Eisai and Kissa Yōjōki: Reorganising Tea Knowledge in Japan", "明嘉靖的紫砂壶：一个需要纠正的年代锚点": "A Jiajing-Era Yixing Teapot: A Chronological Reference Point Requiring Correction", "2016年：喷水童子的趣味可由物理解释": "2016: The Appeal of a Water-Spraying Boy Can Be Explained by Physics", "宋代白茶记载不自动等同于现代安吉白茶。": "Song white-tea records do not automatically equate to modern Anji White Tea.", "全省茶产业高质量发展工作会在西乡县召开": "Provincial Meeting on High-Quality Tea Industry Development Held in Xixiang County", "湖南省人民政府；湖南省非物质文化遗产网": "Hunan Provincial People's Government; Hunan Intangible Cultural Heritage Network", "GH/T 1118—2015 金骏眉茶": "GH/T 1118—2015 Jinjunmei Tea", "“中国传统制茶技艺及其相关习俗”湖北篇": "Traditional Tea Processing Techniques and Associated Social Practices in China: Hubei Chapter", "2025-07-01，品质及制茶技艺段": "2025-07-01, paragraphs on quality and tea-making craft.", "宋代分茶、斗茶技艺与建窑黑釉瓷茶盏研究": "Research on Song Tea-Pattern Making, Tea Contests and Jian Kiln Black-Glazed Tea Bowls", "名优绿茶冲泡水温及时间对感官品质的影响": "Effects of Brewing Water Temperature and Time on the Sensory Quality of Premium Green Tea", "“中国传统制茶技艺及其相关习俗”的传承": "Transmission of Traditional Tea Processing Techniques and Associated Social Practices in China", "正文三段，尤其末段2006、2011年": "Three main-text paragraphs, especially the final paragraph's references to 2006 and 2011.", "市政府关于划定天目湖白茶产地范围的通知": "Municipal Government Notice Defining the Tianmuhu White Tea Production Area", "建瓯市北苑贡茶协会；食品伙伴网保存附件": "Jian'ou Beiyuan Tribute Tea Association; attachment preserved by Foodmate", "第18项，书页50—53；加工见51页": "Item 18, printed pages 50–53; processing on page 51.", "春日观“茶”室：远安黄茶茶香更需品牌香": "Spring Tea Observation: Yuan'an Yellow Tea Needs Brand Recognition as Well as Fragrance", "平江茶产业崛起！这些本土好茶你喝过吗？": "Pingjiang's Tea Industry Is Rising! Have You Tried These Local Teas?", "2022国际茶日：大使们将品尝哪些茶品": "2022 International Tea Day: Which Teas Will the Ambassadors Taste?", "2023-09-20，末段南江县金碑村": "2023-09-20, final paragraph on Jinbei Village, Nanjiang County.", "中国食品安全网；原稿红网宁乡站，李先强": "China Food Safety Network; original report from Rednet Ningxiang, Li Xianqiang", "2024-05-06正文第3段制茶车间": "2024-05-06, third main-text paragraph on the tea-making workshop.", "“跋山涉水、一路前行”是宜红古茶道精神": "'Crossing Mountains and Rivers, Moving Ever Forward': The Spirit of the Ancient Yihong Tea Road", "都市时报搜狐号转载云南日报；记者戴振华": "Metropolis Times Sohu account reprinting Yunnan Daily; reporter Dai Zhenhua", "T/BYGC 0006-2023 加工": "T/BYGC 0006-2023 processing", "v13已核原页，非新渠道，未下载新图。": "The original page was checked in v13; not a new channel, and no new image was downloaded.", "叶尚白脉翠，一芽二、三叶，成朵、匀整": "Leaves reasonably white with emerald veins, one bud with two or three leaves, intact bud-and-leaf sets, even.", "紧细圆直，形似松针，翠绿润，匀齐、净": "Fine, tightly rolled, round and straight, pine-needle-like, lustrous emerald green, even and clean.", "第640号公告；PDF第1998页起": "Announcement No. 640; from PDF page 1998.", "第640号公告；PDF第1022页起": "Announcement No. 640; from PDF page 1022.", "本次县志只给主链，未提供可复现参数。": "The county gazetteer used this round gives only the main chain, without reproducible parameters.", "紧直秀丽，干茶、茶汤与叶底呈绿色系。": "Tightly rolled, straight and elegant; dry tea, liquor and infused leaves are shades of green.", "第470项大佛龙井GI青锅—辉锅流程": "Item 470, Dafo Longjing GI Initial-Pan-to-Final-Pan Process", "轻翻均匀，观察叶质柔软和青草气散失。": "Turn gently and evenly, observing leaf softness and loss of grassy odour.", "政府对近现代区域品牌整合的明确记录。": "An explicit government record of modern and recent regional brand integration.", "按嫩梢规格采收，摊凉后分级进入制作。": "Pick to tender-shoot specifications, cool, then grade before processing.", "不将地方描述的香型差异写成另一茶类。": "Local descriptions of different aromas are not rewritten as another tea category.", "公开条目预览“婺州举岩茶／产品特性”": "Public entry preview 'Wuzhou Juyan Tea / Product Characteristics'.", "设备设定230℃、5分钟，不是叶温。": "Equipment setting of 230°C for 5 minutes, not leaf temperature.", "大白茶或水仙茶树品种的一芽一、二叶。": "One bud with one or two leaves from Dabai or Shuixian cultivars.", "采用炭火烘笼或烘干机，先作部分干燥。": "Initially dry partially using a charcoal baking basket or dryer.", "地域成品名；本次未核验全部允许品种。": "A regional finished-product name; all permitted cultivars were not verified this round.", "卷曲紧结、身骨重，鲜润砂绿，匀整洁净": "Curled, tightly rolled and heavy, fresh-looking lustrous sandy green, even and clean.", "常用兰花香形容，兼有焙火形成的香气。": "Often described as orchid-scented, alongside aromas formed by roasting.", "奇苑 BJG · 白鸡冠商品审评样本": "Qiyuan BJG · Baijiguan Commercial Tasting Sample", "半天妖小节“外形—内质—入叶底”三段": "Three paragraphs in the Bantianyao section: appearance, internal quality and infused leaves.", "因叶质较薄，采用轻晒轻摇、注意保青。": "Because leaves are relatively thin, use light sunning and shaking and preserve their green character.", "乌龙茶；紧压是形制，不因此转为黑茶。": "Oolong tea; compression is a form and does not make it dark tea.", "筛分、切断、风选、拣剔、复火、匀堆。": "Sieving, cutting, air separation, sorting, finishing firing and blending.", "未从所核章节得到独立压力或机械参数。": "No separate pressure or machine parameters were obtained from the checked section.", "条索细长略曲，乌润并显毫，汤色红明。": "Long, fine, slightly curved strips, lustrous black with down; bright red liquor.", "不可省去筛拣即将毛茶当统一等级成品。": "Do not omit sieving and sorting and treat primary tea as uniformly graded finished tea.", "机械揉成条，解块筛面仍松的茶可复揉。": "Machine-roll into strips; tea still loose after clump-breaking and sieving may be rolled again.", "黑茶；品种、产区与成品名称分层记录。": "Dark tea; cultivar, production area and finished-product name are recorded at separate levels.", "砖形，内部可见发花形成的金黄色颗粒。": "Brick-shaped, with golden granules from golden-flower development visible inside.", "PDF第5页／印刷第2页，表1毛尖行": "PDF page 5 / printed page 2, Table 1, Maojian row.", "PDF第6页／印刷第3页，表2毛尖行": "PDF page 6 / printed page 3, Table 2, Maojian row.", "PDF第6页／印刷第3页，5.2.3": "PDF page 6 / printed page 3, 5.2.3.", "黑褐，压制紧密，无蜂窝巢状，条索紧结": "Dark brown, tightly compressed without honeycomb-like voids, tightly rolled strips.", "可做散茶，或再蒸压、干燥成为紧压茶。": "May be made into loose tea or further steam-pressed and dried as compressed tea.", "第640号公告；PDF第1544页起": "Announcement No. 640; from PDF page 1544.", "与特种茶坯版独立，未把两种颜色合并。": "Separate from the special-tea-base version; the two colours are not merged.", "杀青后摊凉，经整形理条、初烘和足火。": "Cool after heat-fixing, then shape and straighten, initially bake and finally bake.", "安化松针干茶：2022年专业茶商样本": "Anhua Songzhen, Dry Leaves: 2022 Specialist Tea-Merchant Sample", "2025地理标志保护要求 / 针形茶": "2025 GI protection requirements / needle-shaped tea", "第640号公告；PDF第1242页起": "Announcement No. 640; from PDF page 1242.", "炒至含水率在20%左右时，出锅回潮。": "Pan-fire to about 20% moisture, then remove for moisture equilibration.", "云禄牌江山绿牡丹（花山茶场公开路线）": "Yunlu-Brand Jiangshan Green Peony (Huashan Tea Farm's Public Route)", "斗山太湖翠竹：官方报道列举的主要工序": "Doushan Taihu Cuizhu: Main Operations Listed in an Official Report", "控制热风温度在60～80℃，厚度1～": "Keep hot-air temperature at 60–80°C, thickness 1–", "第640号公告；PDF第1239页起": "Announcement No. 640; from PDF page 1239.", "磐安云峰干茶（农民日报具名报道配图）": "Pan'an Yunfeng, Dry Leaves (Image in a Named Farmers' Daily Report)", "第640号公告；PDF第1363页起": "Announcement No. 640; from PDF page 1363.", "第640号公告；PDF第1404页起": "Announcement No. 640; from PDF page 1404.", "第640号公告；PDF第1421页起": "Announcement No. 640; from PDF page 1421.", "第640号公告；PDF第1511页起": "Announcement No. 640; from PDF page 1511.", "第640号公告；PDF第1605页起": "Announcement No. 640; from PDF page 1605.", "第640号公告；PDF第1651页起": "Announcement No. 640; from PDF page 1651.", "第640号公告；PDF第1697页起": "Announcement No. 640; from PDF page 1697.", "第640号公告；PDF第1772页起": "Announcement No. 640; from PDF page 1772.", "用手工或色选机去除黄片、茶梗、筛末。": "Remove yellow leaves, stems and sieve fines by hand or colour sorter.", "第640号公告；PDF第1942页起": "Announcement No. 640; from PDF page 1942.", "第640号公告；PDF第2006页起": "Announcement No. 640; from PDF page 2006.", "第640号公告；PDF第2053页起": "Announcement No. 640; from PDF page 2053.", "第640号公告；PDF第2080页起": "Announcement No. 640; from PDF page 2080.", "第640号公告；PDF第2108页起": "Announcement No. 640; from PDF page 2108.", "第640号公告；PDF第2143页起": "Announcement No. 640; from PDF page 2143.", "第640号公告；PDF第2211页起": "Announcement No. 640; from PDF page 2211.", "2025地理标志保护要求 / 名优茶": "2025 GI protection requirements / premium tea", "磨坪贡茶干茶（湖北地理标志展示资料）": "Moping Tribute Tea, Dry Leaves (Hubei GI Display Material)", "第640号公告；PDF第2325页起": "Announcement No. 640; from PDF page 2325.", "第640号公告；PDF第2403页起": "Announcement No. 640; from PDF page 2403.", "第640号公告；PDF第2428页起": "Announcement No. 640; from PDF page 2428.", "第640号公告；PDF第2474页起": "Announcement No. 640; from PDF page 2474.", "百丈潭 茶叶 site:gov.cn": "Baizhangtan tea site:gov.cn", "第640号公告；PDF第2541页起": "Announcement No. 640; from PDF page 2541.", "第640号公告；PDF第2556页起": "Announcement No. 640; from PDF page 2556.", "特色谷特产网公开商品资料／悟道茶商品": "Tesegu Specialities Public Product Information / Wudao Tea Product", "第640号公告；PDF第2657页起": "Announcement No. 640; from PDF page 2657", "第640号公告；PDF第2735页起": "Announcement No. 640; from PDF page 2735", "第640号公告；PDF第2855页起": "Announcement No. 640; from PDF page 2855", "2025地理标志保护要求 / 初加工": "2025 geographical indication protection requirements / primary processing", "第640号公告；PDF第2949页起": "Announcement No. 640; from PDF page 2949", "条形或颗粒紧结、匀整，乌润，缀有金花": "Tight, even strands or pellets, lustrous dark, dotted with golden fungal growth", "第640号公告；PDF第3138页起": "Announcement No. 640; from PDF page 3138", "第640号公告；PDF第3150页起": "Announcement No. 640; from PDF page 3150", "第640号公告；PDF第3209页起": "Announcement No. 640; from PDF page 3209", "第640号公告；PDF第3378页起": "Announcement No. 640; from PDF page 3378", "“兴业茶”入选全国名特优新农产品名录": "Xingye Tea enters the national catalogue of famous, distinctive, premium and new agricultural products", "第640号公告；PDF第3419页起": "Announcement No. 640; from PDF page 3419", "第640号公告；PDF第3508页起": "Announcement No. 640; from PDF page 3508", "滋味醇爽，汤黄绿明亮，叶底嫩匀成朵。": "Mellow and brisk taste, bright yellow-green liquor, tender and even infused leaves in intact sets.", "滋味鲜爽甘醇，汤碧亮，叶底嫩绿匀净。": "Fresh, brisk, sweet and mellow taste, bright jade-green liquor, tender-green, even and clean infused leaves.", "杀青叶摊凉后炒二青，搓条后出锅摊凉。": "After cooling the fixed leaves, carry out second pan-firing, rub into strands, then remove and spread to cool.", "DB42/T 323—2011／一级": "DB42/T 323–2011 / Grade 1", "岭头单丛保护要求：初制六步、精制五步": "Lingtou Dancong protection requirements: six primary-processing steps and five refining steps", "玲珑茶 杀青 site:gov.cn": "Linglong Tea fixation site:gov.cn", "对应专利处理路线所列的鲜叶摊放环节。": "The fresh-leaf spreading operation listed in the corresponding patented processing route.", "白沙牌企业公开工艺／老字号数字博物馆": "Baisha brand's publicly described production process / Time-Honored Brands Digital Museum", "中国非物质文化遗产网；来源中国手艺网": "China Intangible Cultural Heritage website; source: China Handicraft Network", "诸城市文化和旅游局供稿；文旅中国发布": "Submitted by Zhucheng Bureau of Culture and Tourism; published by China Culture and Tourism", "标准定义列出摊凉、杀青、做形和干燥。": "The standard's definition lists cooling, fixation, shaping and drying.", "地标感官特色（未分等级）：鲜醇，回甘": "GI sensory characteristics (ungraded): fresh and mellow, with a sweet aftertaste", "泾县兰香与汀溪兰香保护范围不自动等同": "The protection areas of Jingxian Lanxiang and Tingxi Lanxiang are not automatically equivalent", "古代贡茶叙事、确切创制年待原始文献。": "Ancient tribute-tea narratives and the exact creation year require original documents.", "去碎片暗条，使净度、匀度及色泽协调。": "Remove fragments and dark strands to harmonize cleanliness, evenness and color.", "茶油润锅后翻炒；原报道未给准确锅温。": "Oil the pan with tea-seed oil before stir-firing; the original report gives no precise pan temperature.", "110—115℃初干10—15分钟。": "Initial drying at 110–115°C for 10–15 minutes.", "DB4402/T01—2020 一级": "DB4402/T01–2020, Grade 1", "DB4414/T15—2022 特级": "DB4414/T15–2022, special grade", "芽叶蟠曲如螺、匀整匀净，绿翠偶见金色": "Snail-like coiled buds and leaves, even and clean, emerald green with occasional gold", "地标共用感官特色（七等级未分别给表）": "Shared GI sensory characteristics (no separate tables for the seven grades)", "PDF第6页（印刷页2）表1 一级行": "PDF page 6 (printed page 2), Table 1, Grade 1 row", "清香；报道沿用当地板栗香的品饮表述。": "Fresh fragrance; the report retains the local tasting description of chestnut aroma.", "原文为“香浓郁高长”，未明确具体香型": "The original says “rich, high and lasting aroma” without identifying a specific aroma type", "将揉捻叶及时解散后进入烘青干燥环节。": "Promptly loosen rolled leaves, then proceed to hot-air drying for baked green tea.", "第293项；PDF第831—832页": "Item 293; PDF pages 831–832", "仅部分工艺特征，未提供完整有序流程。": "Only some processing features are provided, not a complete ordered sequence.", "核对茶经版本、篇章、原文和现代解释。": "Check the edition, chapter, original wording and modern interpretation of the Classic of Tea.", "把节气叙事、产区气候及实际采期分开。": "Separate solar-term narratives, regional climate and actual picking dates.", "从茶名或工艺问题切入，以可查来源解释": "Start with a tea name or processing question and explain it using traceable sources", "传统纪年：前2737年；并非实证日期": "Traditional chronology: 2737 BCE; not an empirically established date", "8世纪后期—9世纪；793年茶税节点": "Late 8th–9th centuries; tea-tax milestone in 793", "鸦片战争：茶贸易处于更大的帝国冲突中": "The Opium Wars: tea trade within a wider imperial conflict", "国际茶日：把种茶人的生计带入全球议程": "International Tea Day: bringing tea growers' livelihoods onto the global agenda", "2025年：德化陶瓷企业开发创意茶宠": "2025: Dehua ceramic enterprises develop creative tea pets", "Ⅷ-63；复式萎凋、做青与焙制技艺段": "VIII-63; sections on combined withering, leaf agitation and resting, and roasting techniques", "松阳新闻网（中共松阳县委宣传部主管）": "Songyang News Network (supervised by the Publicity Department of the CPC Songyang County Committee)", "黄山市人民政府；休宁县市场监督管理局": "Huangshan Municipal People's Government; Xiuning County Administration for Market Regulation", "品种／制法名称区别及中氧化重焙火工艺": "Distinction between cultivar and processing-method names, and medium-oxidation, heavy-roasting processing", "黑毛茶、装篓踩压、日晒夜露和形制沿革": "Primary dark tea, basket filling and trampling, daytime sun and nighttime dew, and changes in form", "黄公望命名说在原文为传说，单独记录。": "The original labels the Huang Gongwang naming account a legend; record it separately.", "2025-01-27；第二段感官说明": "2025-01-27; sensory description in the second paragraph", "GB/T 22291—2017 白茶": "GB/T 22291–2017 White Tea", "跃上千亿产值 云茶如何进一步做精做强": "After output value exceeds 100 billion yuan, how can Yunnan tea become more refined and competitive?", "黑茶制作技艺（长盛川青砖茶制作技艺）": "Dark tea-making techniques (Changshengchuan Qingzhuan Tea-making techniques)", "福建省委台港澳办网站（《海峡瞭望》）": "Website of the Taiwan, Hong Kong and Macao Affairs Office of the CPC Fujian Provincial Committee (Strait Outlook)", "中华全国供销合作总社；食品伙伴网镜像": "All China Federation of Supply and Marketing Cooperatives; Foodmate mirror", "藏品说明：器形、出土语境与早期陶塑段": "Collection note: vessel form, excavation context and early pottery sculpture", "遂昌县志1991—2010·茶叶品牌": "Suichang County Gazetteer 1991–2010 · Tea Brands", "宜居环境建设简报第100期·和平古镇": "Livable Environment Development Bulletin, No. 100 · Heping Ancient Town", "2022年8月31日函，附件下载链接": "Letter dated August 31, 2022, with annex download link", "秭归县果茶发展中心／湖北省农业农村厅": "Zigui County Fruit and Tea Development Center / Hubei Provincial Department of Agriculture and Rural Affairs", "农民日报·中国农网／湖北省农业农村厅": "Farmers' Daily · China Agriculture Network / Hubei Provincial Department of Agriculture and Rural Affairs", "一片“金叶子”背后的江西茶业振兴密码": "The key to Jiangxi tea-industry revitalization behind a “golden leaf”", "湖南省市场监督管理局／中国知识产权报": "Hunan Administration for Market Regulation / China Intellectual Property News", "贺州市八步区：“土”文化助力乡村振兴": "Babu District, Hezhou: local culture supports rural revitalization", "桂林市纪委监委／龙胜县纪委监委秦文婕": "Guilin Discipline Inspection and Supervision Commission / Qin Wenjie, Longsheng County Discipline Inspection and Supervision Commission", "只读取公开专题简介，未访问收费正文。": "Only the public feature introduction was read; paid full text was not accessed.", "所引古籍为出版社转述，未读古籍原件。": "The cited ancient book is retold by the publisher; its original was not read.", "中共拉萨市委网站转载西藏日报；刘枫等": "CPC Lhasa Municipal Committee website republication of Tibet Daily; Liu Feng et al.", "2020-10-18刊载；产业造血段": "Published 2020-10-18; section on building the industry's self-sustaining capacity", "农业部科技发展中心编／中国政府网公开": "Compiled by the Science and Technology Development Center, Ministry of Agriculture / published on the Chinese Government website", "文字事实转述；原件未声明开放媒体许可": "Textual facts paraphrased; the original does not declare an open media license", "桂西秘境藏茶香！广西三月三，来喝好茶": "Tea fragrance hidden in western Guangxi! Enjoy good tea during Guangxi's Sanyuesan festival", "商务部老字号数字博物馆／永泰福企业馆": "Ministry of Commerce Time-Honored Brands Digital Museum / Yongtaifu Enterprise Gallery", "2017年介绍文“一等铁观音”品质段": "Quality paragraph for “first-grade Tieguanyin” in the 2017 introduction", "齐鲁网·闪电新闻；记者单大伟、陶晓东": "Qilu.com · Lightning News; reporters Shan Dawei and Tao Xiaodong", "故宫博物院官网，页面署中国茶叶博物馆": "Palace Museum official website, page credited to China National Tea Museum", "宜昌市茶产业协会；启信宝公开文件镜像": "Yichang Tea Industry Association; public-document mirror on Qixinbao", "北苑贡茶 公用标识使用管理规程 三项": "Beiyuan Tribute Tea public-logo use and management regulations, three items", "广西 兴业 葵峰红 茶业 官网 产品": "Guangxi Xingye Kuifenghong tea company official website products", "\"南川大树茶\" \"绿茶\" \"合作社\"": "\"Nanchuan Dashu Tea\" \"green tea\" \"cooperative\"", "出版社公开专题／未分等级的成茶描述": "Publisher's public feature / ungraded finished-tea description", "加热制止持续酶促氧化，并理顺条形。": "Heat to stop continued enzymatic oxidation and align the strands.", "第83项，PDF第253页（五）1": "Item 83, PDF page 253, (V) 1", "本次未把地方经验嫩度写作强制标准。": "Local practical descriptions of tenderness were not presented as mandatory standards.", "2020年蒙顶山云端茶会／甘露介绍": "2020 Mengdingshan online tea gathering / introduction to Ganlu", "婺源丛林雾玉叶茶—婺源县峡谷春茶厂": "Wuyuan Conglin Wuyuye Tea — Wuyuan Xiaguchun Tea Factory", "2025地理标志保护要求 / 特级": "2025 geographical indication protection requirements / special grade", "初理与复理分段保留，不合写成揉捻。": "Retain initial and repeat strand alignment as separate stages; do not combine them under rolling.", "之后摊凉，不把提毫理解成机械去毫。": "Then spread to cool; bringing out the hairs does not mean mechanically removing them.", "可炒二青或烘二青，然后冷却至室温。": "The second drying may use pan-firing or baking, followed by cooling to room temperature.", "比赛总限时不能充当真实生产总周期。": "The competition's total time limit must not be treated as an actual production cycle.", "第44项，PDF第135页（六）1": "Item 44, PDF page 135, (VI) 1", "LAPSANGSTORE（零售商）": "LAPSANGSTORE (retailer)", "来源记有堆积步骤，不等同熟普渥堆。": "The source records a piling step, which is not equivalent to ripe Pu'er wet-piling.", "不成条索，形似花瓣，灰绿或暗青苔色": "Not strand-shaped; petal-like, gray-green or dark moss-colored", "鲜叶及时置于阴凉处摊放，可通微风。": "Promptly spread fresh leaves in a cool place, with gentle airflow if needed.", "地方地理标志资料描述为醇厚、耐泡。": "Local GI materials describe it as mellow, full and suitable for repeated infusions.", "条索较紧，黄绿与砂绿相间，可见红点": "Fairly tight strands, alternating yellow-green and sandy-green hues, with visible red spots", "初制干燥后归堆、筛拣、拼堆及复焙。": "After primary drying, gather, sieve and sort, blend, and re-roast.", "永春县地方名产介绍：永春佛手成品茶": "Yongchun County local-specialty introduction: finished Yongchun Foshou tea", "王德传／鹿谷青心乌龙·中火冻顶商品": "Wang De Chuan / Lugu Qingxin Oolong · medium-roast Dongding product", "木栅铁观音／重试成功的公开条目预览": "Muzha Tieguanyin / public entry preview successfully accessed on retry", "管理温湿与通气，不等同微生物渥堆。": "Manage temperature, humidity and ventilation; this is not microbial wet-piling.", "公开条目“滇红工夫茶”六项品质描述": "Six quality descriptions in the public Dianhong Gongfu Tea entry", "条索肥壮紧结、乌润显毫，茶汤红艳。": "Plump, tight strands, lustrous dark with visible hairs; vivid red liquor.", "公开条目“政和工夫红茶”首段小茶句": "Sentence on “small tea” in the first paragraph of the public Zhenghe Gongfu Black Tea entry", "地域红茶系列，有红碎茶及红条茶等。": "A regional black-tea series, including broken black tea and strip black tea.", "以醇厚为类型取向，具体随制品变化。": "Aims for a mellow, full character, varying with the specific product.", "紧细圆直，匀整，黑褐或黑，油润，净": "Fine, tight, round and straight, even, black-brown or black, lustrous and clean", "2020-08-12“洞茶今昔”段": "2020-08-12, “Dong Tea, Past and Present” section", "晒青原料→人工后发酵→散茶或紧压茶": "Sun-dried green raw material → artificial post-fermentation → loose or compressed tea", "新浪福建专题／苏州茶厂茉莉花茶概述": "Sina Fujian feature / overview of Suzhou Tea Factory jasmine tea", "桂花窨制绿茶干茶（漓江春桂花雀舌）": "Osmanthus-scented green-tea dry leaves (Lijiangchun Osmanthus Queshe)", "第1063项，第3136页（四）1": "Item 1063, page 3136, (IV) 1", "所选为一至三级鲜叶的专利实施分支。": "The selected patent implementation branch uses Grade 1–3 fresh leaves.", "第640号公告：安化松针 / 一级": "Announcement No. 640: Anhua Songzhen / Grade 1", "现代产区介绍；未取得起源年代材料。": "Modern production-area introduction; material on the origin date has not been obtained.", "博物馆世界／中茶博绿叶子志愿服务队": "Museum World / Green Leaf Volunteer Team, China National Tea Museum", "薄摊并辅助通风，将杀青叶降至室温。": "Spread thinly with assisted ventilation to cool fixed leaves to room temperature.", "德昂酸茶：德宏味凝固的山泉_古茶居": "De'ang Sour Tea: Mountain Spring Water Condensed in Dehong Flavor — Guchaju", "第640号公告；PDF第831页起": "Announcement No. 640; from PDF page 831", "2025地理标志保护要求 / 黄茶": "2025 geographical indication protection requirements / yellow tea", "2025地理标志保护要求 / 条形": "2025 geographical indication protection requirements / strand-shaped", "对筛面茶再次整形，按辉锅方法操作。": "Reshape the tea retained on the sieve using the finishing pan-firing method.", "上虞觉农翠茗茶（全国品鉴活动茶样）": "Shangyu Juenong Cuiming Tea (sample from a national tasting event)", "该研究水仙散茶的第1道工序为采叶。": "Stage 1 for loose Shuixian tea in this study is leaf picking.", "该研究水仙散茶的第4道工序为杀青。": "Stage 4 for loose Shuixian tea in this study is fixation.", "2023规程资料性附录A / 特级": "2023 regulations, informative Annex A / special grade", "2023规程资料性附录A / 三级": "2023 regulations, informative Annex A / Grade 3", "2025地理标志保护要求 / 机械": "2025 geographical indication protection requirements / mechanical processing", "具有抗病虫害、抗冻害的无性系良种。": "Improved clonal cultivars resistant to diseases, pests and frost damage.", "2025地理标志保护要求 / 炒青": "2025 geographical indication protection requirements / pan-fired green tea", "细嫩紧秀，匀齐、净，乌黑油润显金毫": "Fine, tender and tightly formed, even and clean, lustrous black with visible golden hairs", "福鼎大白茶、金观音、鄂茶10号等。": "Fuding Dabai, Jinguanyin, Echa No. 10 and others.", "2025地理标志保护要求 / 精制": "2025 geographical indication protection requirements / refining", "条索紧细显锋苗，乌润、显金毫、匀净": "Fine, tight strands with visible pointed tips, lustrous dark with golden hairs, even and clean", "听装桂花红茶-桂林漓江茶厂有限公司": "Tinned Osmanthus Black Tea — Guilin Lijiang Tea Factory Co., Ltd.", "运通·省心安选（有赞公开商品店铺）": "Yuntong · Worry-Free Selections (public Youzan product store)", "勾曲腰圆，条索紧实、绿润，白毫显露": "Hook-curled and oval, with tight, lustrous-green strands and visible white hairs", "扁平光滑，芽尖可见，色泽绿或黄绿。": "Flat and smooth, with visible bud tips, green or yellow-green.", "似圆非圆，盘花紧结，色灰白而隐绿。": "Almost round, with tightly coiled flower-like forms, grayish white with an underlying green hue.", " 第18项四（五），书页51—52": "Item 18, IV (V), printed pages 51–52", "茶汤碧绿，滋味醇而较浓，回味甘爽。": "Jade-green liquor, mellow and fairly rich taste, with a sweet, brisk aftertaste.", "尚紧实，灰绿尚润，尚匀整，稍有嫩茎": "Reasonably firm, gray-green and reasonably lustrous, reasonably even, with a few tender stems", "按级别、外形、色泽及色型分别归堆。": "Group separately by grade, shape, color and color style.", "茶条细紧，绿润显毫；茶汤黄绿清亮。": "Fine, tight strands, lustrous green with visible hairs; clear, bright yellow-green liquor.", "条索紧细而卷曲，冲泡后呈绿茶色泽。": "Fine, tight and curled strands, showing green-tea coloration after infusion.", "2022学位论文／高桥银峰背景描述": "2022 degree thesis / background description of Gaoqiao Yinfeng", "PDF第562页，四（三）加工工艺": "PDF page 562, IV (III), processing techniques", "绿茶通用基本工序，不是商品专属规范": "General basic green-tea operations, not product-specific specifications", "薄摊→杀青→做形→初烘→摊凉、复烘": "Thin spreading → fixation → shaping → initial baking → cooling and final baking", "地标感官特色（未分等级）：兰香带甜": "GI sensory characteristics (ungraded): orchid aroma with sweetness", "制成扁形；附件未给统一温度或手法。": "Make into a flat shape; the annex gives no uniform temperature or hand technique.", "高温起步、先高后低，至青气转清香。": "Start at high temperature and reduce it, until grassy odor turns into fresh fragrance.", "紧结重实，卷曲成螺，光滑匀整，绿润": "Tight and weighty, snail-like curls, smooth and even, lustrous green", "巴南非遗页面代表性品质（未给等级）": "Representative quality on the Banan intangible heritage page (no grade given)", "风口115—125℃，约20分钟。": "Air inlet at 115–125°C, approximately 20 minutes.", "条索扁平、形似竹叶，色泽绿润、隐毫": "Flat strands resembling bamboo leaves, lustrous green, with concealed hairs", "卷曲较紧实，较匀整、较匀净、墨绿润": "Fairly tight curls, fairly even and clean, lustrous dark green", "第646号公告：泰山红茶 / 一级": "Announcement No. 646: Taishan Black Tea / Grade 1", "第646号公告：烟台茶 / 卷曲形": "Announcement No. 646: Yantai Tea / curled", "机揉后发酵；未列发酵温湿度和时长。": "Oxidize after machine rolling; oxidation temperature, humidity and duration are not listed.", "以地域实践、器具和非遗档案为入口。": "Start with regional practices, utensils and intangible heritage records.", "中文Description特征特性": "Chinese “Description” field: characteristics", "GPD茶树（2020）530006": "Registration no. GPD茶树（2020）530006", "身份产地、制作、历史文化和证据来源": "Identity and origin, production, history and culture, and evidence sources", "宋代茶马贸易：需求、军备与边地联系": "Song-dynasty tea-horse trade: demand, military provisioning and frontier connections", "16世纪日本茶会：从唐物珍玩到侘茶": "16th-century Japanese tea gatherings: from treasured Chinese objects to wabi-cha", "运茶船竞速到蒸汽航运：速度改变市场": "From tea-clipper races to steam shipping: speed changes the market", "2006年；2011年后续保护节点": "2006; subsequent protection milestone in 2011", "2026年：博山雨点釉走向萌趣小品": "2026: Boshan raindrop glaze takes the form of playful small objects", "不据此认定所有乌龙茶的唯一发源地。": "This does not establish a single birthplace for all oolong tea.", "绿茶制作技艺（信阳毛尖茶制作技艺）": "Green tea-making techniques (Xinyang Maojian tea-making techniques)", "市茶业协会跨区打击假冒“汉中仙毫”": "Municipal tea association combats counterfeit Hanzhong Xianhao across regions", "红茶制作技艺（坦洋工夫茶制作技艺）": "Black tea-making techniques (Tanyang Gongfu tea-making techniques)", "贵州省农业农村厅（标准发布页附件）": "Guizhou Provincial Department of Agriculture and Rural Affairs (attachment on the standard-release page)", "关于普洱茶定义及相关建议的办理答复": "Reply on the definition of Pu'er tea and related proposals", "未核验；本批仅摘述事实，不复制图片": "Not verified; this batch excerpts facts only and does not reproduce images", "不把多条交通网压缩成唯一固定路线。": "Do not compress multiple transport networks into one fixed route.", "常德市人大常委会／石门县人大常委会": "Standing Committee of Changde Municipal People's Congress / Standing Committee of Shimen County People's Congress", "峨眉山市“十四五”文旅融合发展规划": "Emeishan Cultural and Tourism Integration Development Plan for the 14th Five-Year Plan Period", "故宫文物月刊第422期，第126页": "National Palace Museum Monthly of Chinese Art, No. 422, page 126", "《天目湖白茶质量分级》标准发布实施": "Quality Grading of Tianmuhu White Tea standard issued and implemented", "公开预览，未使用登录后的付费条目。": "Public preview; paid entries behind login were not used.", "东白茶（《茶叶》2014年第4期）": "Dongbai Tea (Tea, 2014, Issue 4)", "董河碧珍茶：生产技术及加工规程转载": "Donghe Bizhen Tea: republication of production techniques and processing regulations", "中国文化报／湖北省非物质文化遗产网": "China Culture Daily / Hubei Intangible Cultural Heritage website", "书内第1834页：雁荡毛峰制作技艺": "Printed page 1834: Yandang Maofeng Processing Techniques", "烟台市农业农村局；海阳市农广校供稿": "Yantai Municipal Bureau of Agriculture and Rural Affairs; submitted by Haiyang Agricultural Broadcasting School", "茶业兴隆之路（《汉中文史》第9辑）": "The Road to a Thriving Tea Industry (Hanzhong Historical and Cultural Materials, Volume 9)", "品牌介绍、文化传承、制作工艺1–8": "Brand introduction, cultural transmission and processing steps 1–8", "文学与传播学院党委开展主题党日活动": "Party committee of the School of Literature and Communication holds a themed Party-day activity", "茶树新品种桂绿1号光合特性初步研究": "Preliminary study of photosynthetic characteristics of the new tea cultivar Guilü No. 1", "五峰宜红，以“技艺”传承“记忆”！": "Wufeng Yihong: passing on memory through craftsmanship!", "普洱茶生茶、熟茶的加工与品质特征段": "Sections on processing and quality characteristics of raw and ripe Pu'er tea", "2025-06-13正文第1、3段": "2025-06-13, main-text paragraphs 1 and 3", "“制作工艺”段，Web行76—78": "“Processing Techniques” section, web lines 76–78", "鐵觀音茶75g/150g｜合記茶行": "Tieguanyin Tea 75g/150g | Heji Tea Shop", "九曲红梅—2017杭州茶文化博览会": "Jiuqu Hongmei — 2017 Hangzhou Tea Culture Expo", "木鱼绿茶 质量控制技术规范 农业部": "Muyu Green Tea Technical Specifications for Quality Control Ministry of Agriculture", "盈科泉 site:spzs.com": "Yingkequan site:spzs.com", "生态茗茶价格报价行情 - 京东": "Ecological Tea Prices and Quotations — JD.com", "\"将军峰银杉\" \"product\"": "\"Jiangjunfeng Yinshan\" \"product\"", "\"南川大树茶\" \"绿茶\" \"淘宝\"": "\"Nanchuan Dashu Tea\" \"green tea\" \"Taobao\"", "公开条目预览“（一）西湖龙井茶”": "Public entry preview: “(I) Xihu Longjing Tea”", "复烘后以传统收灰方法进一步干燥。": "After final baking, dry further with the traditional ash-storage drying method.", "揉与抖散交替，避免结团失水不匀。": "Alternate rolling with shaking apart to avoid clumping and uneven moisture loss.", "尚紧细、挺直，绿较润，较匀齐、净": "Reasonably fine, tight and straight, fairly lustrous green, fairly even and clean", "清香或嫩（栗）香、花香，高、持久": "Fresh or tender chestnut fragrance, floral aroma, high and lasting", "茶百科·峨眉竹叶青：公开图集预览": "Tea Encyclopedia · Emei Zhuyeqing: public photo-gallery preview", "经杀青、揉捻与炒制干燥形成珠状。": "Form into beads through fixation, rolling and pan-firing to dry.", "以叶态及含水共同判定，不只计时。": "Judge by both leaf condition and moisture content, not time alone.", "嫩叶轻压短揉，老叶可加重、延长。": "Roll tender leaves briefly under light pressure; older leaves may need heavier, longer rolling.", "肥嫩紧结、显锋苗，绿润，匀整匀净": "Plump, tender and tight, with visible pointed tips, lustrous green, even and clean", "继续制成扁平直的条形，下机摊凉。": "Continue shaping into flat, straight strands, then remove from the machine and spread to cool.", "初烘、复烘在手工流程中分别列出。": "Initial and final baking are listed separately in the manual sequence.", "条索紧细圆直，锋苗显，翠绿披毫。": "Fine, tight, round and straight strands with distinct pointed tips, emerald green and down-covered.", "不可只用产地判断白毫银针或贡眉。": "Origin alone cannot distinguish Baihao Yinzhen from Gongmei.", "公开条目“寿眉主产于福建福鼎”段": "Public entry paragraph beginning “Shoumei is mainly produced in Fuding, Fujian”", "条直微展，近雀舌形，微黄而显毫。": "Straight and slightly open, nearly sparrow-tongue-shaped, slightly yellow with visible hairs.", "叶缘略卷，呈松散块状，色泽黄亮。": "Slightly curled leaf edges, forming loose pieces, bright yellow.", "颗粒卷曲紧实，传统成品色泽乌润。": "Tightly curled pellets; traditional finished products are lustrous dark.", "大红袍、名枞、肉桂、水仙、奇种。": "Dahongpao, famous cultivars, Rougui, Shuixian and Qizhong.", "奇苑 SJG · 九龙窠轻火样本": "Qiyuan SJG · lightly roasted Jiulongke sample", "条索紧结卷曲、肥壮重实，沙绿油润": "Tight, curled, plump and weighty strands, lustrous sandy green", "茶百科·木栅铁观音：公开图集预览": "Tea Encyclopedia · Muzha Tieguanyin: public photo-gallery preview", "前后相衔接，发酵不是接种微生物。": "The stages connect in sequence; “fermentation” here is not microbial inoculation.", "浙江非遗科普／九曲红梅，未分等级": "Zhejiang intangible heritage educational material / Jiuqu Hongmei, ungraded", "不是红茶先萎凋后充分氧化的路线。": "This is not the black-tea route of withering followed by full oxidation.", "黑毛茶初制与砖茶精制分阶段记录。": "Record primary dark-tea processing and brick-tea refining as separate stages.", "醇厚，适合按地方习惯冲泡或煮饮。": "Mellow and full, suitable for brewing or boiling according to local practice.", "不把本段解释为普洱晒青毛茶身份。": "Do not interpret this section as identifying Pu'er sun-dried primary green tea.", "管理温湿与供氧，微生物参与转化。": "Manage temperature, humidity and oxygen supply; microorganisms participate in transformation.", "尚紧结、有锋苗，尚匀整，允许嫩茎": "Reasonably tight, with pointed tips, reasonably even; tender stems permitted", "出版社公开百科／休宁松萝基本工序": "Publisher's public encyclopedia / basic Xiuning Songluo operations", "国家知识产权局产品介绍／未分等级": "CNIPA product introduction / not divided into grades", "渫峰名茶公司生产线报道（不定序）": "Report on Xiefeng Famous Tea Company's production line (not ordered)", "茶百科·金奖惠明茶：公开图集预览": "Tea Encyclopedia · Gold-Award Huiming Tea: public photo-gallery preview", "采用手工搓条做形，制作细圆茶条。": "Rub and shape by hand to produce fine, round strands.", "上部隆起、底部内凹，类似厚壁碗。": "Raised upper surface and concave bottom, resembling a thick-walled bowl.", "易武贡茶传统品牌车顺号的生茶茶汤": "Raw-tea liquor from Cheshunhao, a traditional Yiwu tribute-tea brand", "色泽红褐，形状匀称端正，松紧适度": "Reddish brown, evenly proportioned and well-shaped, with moderate tightness", "扁直挺秀匀整，芽长约2cm，翠绿": "Flat, straight, elegant and even, with buds approximately 2 cm long, emerald green", "她，纯纯的蜜蜜的，第一眼就爱了！": "So pure and honey-sweet — love at first sight!", "既然下雨，那就在集装箱里喝茶吧！": "Since It's Raining, Let's Have Tea in a Shipping Container!", "福建省南平市邵武市现辖行政区域。": "The current administrative area of Shaowu, Nanping, Fujian.", "透明杯中的真实冲泡茶汤与展开芽叶": "Actual brewed liquor and unfurled buds and leaves in a transparent cup", "按第6.2条列示次序保留此工序。": "Retain this operation in the sequence listed in clause 6.2.", "木鱼绿茶 神农架 历史 工艺 茶": "Muyu Green Tea Shennongjia history processing tea", "香气：幽香；滋味：清爽，回味悠长": "Aroma: delicate fragrance; taste: refreshing, with a long aftertaste", "狗脑贡价格报价行情 - 京东": "Gounaogong prices and quotations — JD.com", "安化红茶：白沙溪安化红针商品样本": "Anhua Black Tea: Baishaxi Anhua Hongzhen product sample", "将军峰银杉 昭平银杉 改名 文化": "Jiangjunfeng Yinshan Zhaoping Yinshan renaming culture", "大苗山红茶 盘秋杰 中国农业大学": "Damiaoshan Black Tea Pan Qiujie China Agricultural University", "抖、带等手法兼顾杀青与初步整形。": "Shaking, drawing and other hand movements combine fixation with initial shaping.", "常山银毫茶品牌整合现状和发展思路": "Current brand integration and development ideas for Changshan Yinhao Tea", "第18项四（五），书页51—52": "Item 18, IV (V), printed pages 51–52", "Web完整正文L28，开篇前两句": "Complete web text, line 28, first two opening sentences", "\"邓村绿茶\" \"加工\" \"公告\"": "\"Dengcun Green Tea\" \"processing\" \"announcement\"", "\"湖红工夫\" \"萎凋\" \"湖南\"": "\"Huhong Gongfu\" \"withering\" \"Hunan\"", "可用竹焙笼、热风焙茶橱或烘干机。": "Bamboo baking baskets, hot-air tea-baking cabinets or dryers may be used.", "对应专利处理路线所列的初干环节。": "The initial-drying operation listed in the corresponding patented processing route.", "茶百科·黎族水满茶：公开图集预览": "Tea Encyclopedia · Li People's Shuiman Tea: public photo-gallery preview", "按第7.2条列明的鲜叶加工次序。": "Follow the fresh-leaf processing sequence specified in clause 7.2.", "草案第7.4条列出的环节：揉捻。": "Operation listed in clause 7.4 of the draft: rolling.", "草案第7.4条列出的环节：包装。": "Operation listed in clause 7.4 of the draft: packaging.", "肥嫩挺直，翠绿色，有油润感并显毫": "Plump, tender and straight, emerald green, lustrous with visible hairs", "信阳红干茶（周开启监制商品样品）": "Xinyang Hong dry leaves (product sample supervised by Zhou Kaiqi)", "书1834页“雁荡毛峰制作技艺”": "Printed page 1834, “Yandang Maofeng Processing Techniques”", "该来源未列本步骤的统一操作参数。": "This source does not specify uniform operating parameters for this step.", "地方产品样式，非直接认定完全同义": "A local product style, not directly established as a complete synonym", "芽头秀雅匀整，扁平光直，色泽润绿": "Elegant, even buds, flat, smooth and straight, lustrous green", "646号扁平款感官描述：鲜醇爽口": "Sensory description of the flat variant in No. 646: fresh, mellow and refreshing", "自然芽状、稍扁、有毫，绿润，匀整": "Natural bud shape, slightly flat, with hairs, lustrous green and even", "PDF第5—6页，第6.2.6条": "PDF pages 5–6, clause 6.2.6", "风口90—100℃，约30分钟。": "Air inlet at 90–100°C, approximately 30 minutes.", "江夏碧舫地标感官特色（未分等级）": "Sensory characteristics of the Jiangxia Bifang geographical indication (not divided into grades)", "经过干燥形成具有清香的成品干茶。": "Drying produces finished dry tea with a fresh fragrance.", "国家标准馆条目“本标准适用于”段": "Paragraph beginning “This standard applies to” in the National Library of Standards entry", "扁平光滑、芽毫隐藏，色泽翠绿油润": "Flat and smooth, with concealed bud hairs, lustrous emerald green", "第646号公告：商南茶 / 红茶": "Announcement No. 646: Shangnan Tea / black tea", "绿茶与雷洛昔芬：一项人体药代试验": "Green tea and raloxifene: a human pharmacokinetic study", "从典籍、图像和出土器物交叉研究。": "Cross-examine classical texts, images and excavated utensils.", "标准要求、来源描述与实测记录分开": "Keep standard requirements, source descriptions and actual measurement records separate", "波士顿毁茶：茶卷入税权与殖民政治": "The Boston Tea Party: tea becomes entangled with taxation and colonial politics", "2006年：保护的是紫砂制作技艺": "2006: the protected heritage is the craft of making Yixing zisha pottery", "绿茶制作技艺（安吉白茶制作技艺）": "Green tea-making techniques (Anji White Tea-making techniques)", "苍梧六堡产地、传统制法和南洋传播": "Liubao origin in Cangwu, traditional methods and spread to Southeast Asia", "绿茶制作技艺（恩施玉露制作技艺）": "Green tea-making techniques (Enshi Yulu tea-making techniques)", "浙江省地方志工作办公室·绍兴县志": "Zhejiang Provincial Local Gazetteers Office · Shaoxing County Gazetteer", "重庆市发展改革委转载；青岛新闻网": "Republished by Chongqing Development and Reform Commission; Qingdao News Network", "陕西省志·供销合作社志：陕西名茶": "Shaanxi Provincial Gazetteer · Supply and Marketing Cooperatives: famous Shaanxi teas", "锡山区工商联；锡山商务、锡北商会": "Xishan District Federation of Industry and Commerce; Xishan Commerce and Xibei Chamber of Commerce", "农业部茶及饮料作物改良场（台湾）": "Tea and Beverage Research Station, Ministry of Agriculture (Taiwan)", "普洱茶制作技艺（大益茶制作技艺）": "Pu'er tea-making techniques (TAETEA tea-making techniques)", "宜兴紫砂陶制作技艺（项目Ⅷ-1）": "Yixing zisha pottery-making techniques (Project VIII-1)", "全国农业展览馆（中国农业博物馆）": "National Agricultural Exhibition Center (China Agricultural Museum)", "黑茶制作技艺（咸阳茯茶制作技艺）": "Dark tea-making techniques (Xianyang Fu Tea-making techniques)", "吴文化博物馆（澎湃号机构自发文）": "Wu Culture Museum (institution-authored post on The Paper)", "「啜茶未？」——康熙皇帝的紫砂壶": "“Have You Had Tea?” — The Kangxi Emperor's Zisha Teapot", "故宫博物院《故宫学刊》；作者邵磊": "Journal of the Palace Museum; author Shao Lei", "罗源七境茶制作技艺及品牌保护报道": "Report on Luoyuan Qijing Tea-making techniques and brand protection", "图释世界；李海良、韩燕君、傅晓蓓": "Illustrating the World; Li Hailiang, Han Yanjun and Fu Xiaobei", "中国地理标志网转载原质检总局公告": "China Geographical Indication Network republication of a former AQSIQ announcement", "中国文化报／中国非物质文化遗产网": "China Culture Daily / China Intangible Cultural Heritage website", "黎川：唱响特色农业品牌“金名片”": "Lichuan: promoting the signature brands of distinctive agriculture", "【数说甘味】陇翠香茗——陇南绿茶": "Gansu Flavors in Numbers: fragrant Longcui — Longnan Green Tea", "中国茶叶百科·黎族水满茶专题简介": "Chinese Tea Encyclopedia · introductory feature on Li People's Shuiman Tea", "松溪绿茶分节的身份、加工与发展史": "Identity, processing and development history in the Songxi Green Tea subsection", "茶叶及其相关制品生产许可审查细则": "Detailed Rules for Production Licensing Review of Tea and Related Products", "桐城市地理标志农产品保护工程报道": "Report on Tongcheng's geographical indication agricultural-product protection project", "中国农业科学院茶叶研究所改良中心": "Improvement Center, Tea Research Institute, Chinese Academy of Agricultural Sciences", "福建日报原稿／福建省人民政府转载": "Original Fujian Daily article / republished by Fujian Provincial People's Government", "PDF第10页，正文第4页，表2": "PDF page 10, main-text page 4, Table 2", "峡州碧峰—老字号数字博物馆企业馆": "Xiazhou Bifeng — Enterprise Gallery of the Time-Honored Brands Digital Museum", "六堡茶：梧州六堡茶加工工艺与品质": "Liubao Tea: processing and quality of Wuzhou Liubao Tea", "四川农村日报／川观新闻；记者苏杭": "Sichuan Rural Daily / Chuanguan News; reporter Su Hang", "\"木鱼绿茶\" \"杀青\" \"青天\"": "\"Muyu Green Tea\" \"fixation\" \"Qingtian\"", "新展会、比赛报道无完整工艺原文。": "Recent exhibition and competition reports contain no complete original processing text.", "\"农茗园\" \"田科平\" 茶 图片": "\"Nongmingyuan\" \"Tian Keping\" tea images", "下载失败，未据缺失图片作通过判断": "Download failed; no acceptance decision was made without the image", "茶百科·西湖龙井：公开图集预览": "Tea Encyclopedia · Xihu Longjing: public photo-gallery preview", "叶白脉翠，一芽二叶，成朵、匀整": "White leaves with emerald veins, one bud and two leaves, intact and even sets", "茶百科·太平猴魁：公开图集预览": "Tea Encyclopedia · Taiping Houkui: public photo-gallery preview", "水沸后铺叶蒸制，抑制酶促氧化。": "Once the water boils, spread the leaves for steaming to inhibit enzymatic oxidation.", "茶百科·庐山云雾：公开图集预览": "Tea Encyclopedia · Lushan Yunwu: public photo-gallery preview", "非遗美食平台所述现代自动化初制": "Modern automated primary processing described by the intangible heritage food platform", "紧细圆直是目标，避免过度破碎。": "Aim for fine, tight, round and straight leaves; avoid excessive breakage.", "来源给出顺序，但没有逐步参数。": "The source gives a sequence but no parameters for individual steps.", "茶百科·松阳银猴：公开图集预览": "Tea Encyclopedia · Songyang Yinhou: public photo-gallery preview", "设备示例不是所有机型通用参数。": "The equipment example does not provide parameters applicable to every model.", "微扁，挺秀匀齐，绿润、嫩绿显毫": "Slightly flat, elegant, straight and even, lustrous tender green with visible hairs", "茶百科·午子仙毫：公开图集预览": "Tea Encyclopedia · Wuzi Xianhao: public photo-gallery preview", "包装牢固、整洁、防潮、无异味。": "Packaging must be secure, clean, moisture-proof and free of foreign odors.", "茶百科·敬亭绿雪：公开图集预览": "Tea Encyclopedia · Jingting Lüxue: public photo-gallery preview", "地方农业部门所记传统手工慢炒版": "Traditional slow hand-pan-firing variant recorded by the local agricultural department", "细紧略扁，茸毫可见，银翠相映。": "Fine, tight and slightly flat, with visible down, silver and emerald hues complementing each other.", "鲜叶摊放失水并发生内含物转化。": "Spread fresh leaves to lose moisture while their internal constituents change.", "公开条目“白牡丹的品质特点是”": "Public entry beginning “The quality characteristics of White Peony are”", "茶百科·蒙顶黄芽：公开图集预览": "Tea Encyclopedia · Mengding Huangya: public photo-gallery preview", "茶坯润湿后用传统香材暗火熏焙。": "After moistening the tea base, smoke-bake it over a low fire using traditional aromatic materials.", "“铁观音毛茶分为十等...”段": "Paragraph beginning “Tieguanyin primary tea is divided into ten grades...”", "茶百科·武夷水仙：公开图集预览": "Tea Encyclopedia · Wuyi Shuixian: public photo-gallery preview", "柔软、较匀齐，炭焙后红边仍明显": "Soft and fairly even; red edges remain distinct after charcoal roasting", "采下后轻放，保持芽叶完整鲜活。": "Handle gently after picking to keep buds and leaves intact and fresh.", "茶百科·漳平水仙：公开图集预览": "Tea Encyclopedia · Zhangping Shuixian: public photo-gallery preview", "肥厚黄亮，红边显；品质特征显著": "Thick, bright yellow, with distinct red edges; pronounced quality characteristics", "冻顶代表风格＋球形乌龙类级主链": "Representative Dongding style + main category-level sequence for ball-shaped oolong", "加热抑制酶活后揉条并解散团块。": "After heating to inhibit enzyme activity, roll into strands and break apart clumps.", "醇浓，传统风格可有微弱果酸感。": "Mellow and rich; traditional styles may have a slight fruity acidity.", "茶百科·正山小种：公开图集预览": "Tea Encyclopedia · Zhengshan Xiaozhong: public photo-gallery preview", "白琳工夫／2021福鼎参展介绍": "Bailin Gongfu / Fuding's 2021 exhibition introduction", "避免鲜叶堆压和混匀前处理差异。": "Avoid compressing fresh leaves in piles and differences in treatment before mixing.", "按芽叶嫩度和匀整程度整理鲜叶。": "Sort fresh leaves by bud-and-leaf tenderness and evenness.", "条索紧细、乌润有毫，汤色红亮。": "Fine, tight strands, lustrous dark with hairs; bright red liquor.", "英德红茶／简介所述金毫外观版本": "Yingde Black Tea / variant with golden hairs described in the introduction", "去黄片碎末后，按等级组织拼配。": "After removing yellow leaves and fines, blend according to grade.", "芽叶等级和原料匀度应分别记录。": "Record bud-and-leaf grade and raw-material evenness separately.", "与碎形红茶切碎揉碎的路径分开。": "Keep this separate from the cutting and crushing route used for broken black tea.", "具有发花和陈化相关的特色香气。": "Has distinctive aromas associated with fungal flowering and aging.", "杀青、揉捻、渥堆、复揉、烘焙。": "Fixation, rolling, wet-piling, re-rolling and baking.", "不与红茶先揉后氧化的主链混用。": "Do not interchange this with the main black-tea sequence of rolling before oxidation.", "醇爽或醇厚，随茶坯类型而不同。": "Mellow and brisk or mellow and full, depending on the tea-base type.", "茶百科·金坛雀舌：公开图集预览": "Tea Encyclopedia · Jintan Queshe: public photo-gallery preview", "针形带花果香，扁形常见嫩栗香。": "The needle-shaped variant has floral and fruity fragrance; the flat variant commonly has tender chestnut fragrance.", "杀青程度以减重率控制在40%。": "Control the degree of fixation at a weight-loss rate of 40%.", "无锡春茶地图，看看你知道几种？": "Wuxi spring-tea map: how many do you know?", "原文合称烘包，涵盖烘制与包装。": "The original combines baking and packaging under the term hongbao.", "德凤德昂酸茶条状成品与冲泡茶汤": "Defeng De'ang Sour Tea finished strands and infused liquor", "松岭头天目湖白茶：理条压扁路线": "Songlingtou Tianmuhu White Tea: a strand-aligning and flattening route", "茶百科·天目青顶：公开图集预览": "Tea Encyclopedia · Tianmu Qingding: public photo-gallery preview", "茶百科·建德苞茶：公开图集预览": "Tea Encyclopedia · Jiande Baocha: public photo-gallery preview", "附录A表A.1，PDF第10页": "Annex A, Table A.1, PDF page 10", "条索细紧卷曲，色泽灰绿润；内质": "Fine, tight, curled strands, lustrous gray-green; internal quality", "关键控制点，晾青至下午四点左右": "Key control point: spread to cool until around 4 p.m.", "摊青→杀青→理条→干燥→成品。": "Fresh-leaf spreading → fixation → strand alignment → drying → finished product.", "圣水翠峰干茶与圣水1号包装展示": "Shengshui Cuifeng dry leaves and Shengshui No. 1 packaging display", "武当道茶 品牌 整合 2008": "Wudang Daocha brand integration 2008", "五峰宜红茶联名南曲款干茶与茶汤": "Wufeng Yihong Tea, Nanqu collaboration edition: dry leaves and liquor", "尚紧结，尚匀整、尚净，乌黑尚润": "Reasonably tight, even and clean, black and reasonably lustrous", "散热后在水浴导热平台搓揉理条。": "After heat dissipates, rub and align strands on a water-bath-heated platform.", "扁平光直，芽头肥而短，苍翠绿润": "Flat, smooth and straight, with plump, short buds, deep lustrous green", "高鲜持久，有特殊栗香，回味悠长": "High, fresh and lasting, with a distinctive chestnut fragrance and a lingering aftertaste", "条索紧细弯曲，绿较润，匀整有毫": "Fine, tight, curved strands, fairly lustrous green, even with hairs", "乌褐尚亮，条索紧实，匀整有嫩梗": "Black-brown and reasonably bright, tightly formed strands, even with tender stems", "开山白毛茶干茶（地标介绍样本）": "Kaishan Baimao Tea dry leaves (geographical indication introduction sample)", "覃塘毛尖 1970 广西 政协": "Qintang Maojian 1970 Guangxi CPPCC", "茶百科·羊岩勾青：公开图集预览": "Tea Encyclopedia · Yangyan Gouqing: public photo-gallery preview", "香气：略带兰花清香；滋味：鲜醇": "Aroma: a slight fresh orchid fragrance; taste: fresh and mellow", "茶百科·常山银毫：公开图集预览": "Tea Encyclopedia · Changshan Yinhao: public photo-gallery preview", "芽叶蟠曲，银毫显露，绿中隐翠。": "Coiled buds and leaves, with visible silver hairs and an emerald undertone within the green.", "地理标志保护要求 · 特级一等": "Geographical indication protection requirements · Special grade, first class", "芽叶肥壮，芽毫显露，色泽嫩翠。": "Plump buds and leaves, with visible bud hairs, tender emerald green.", "回锅完成足干；具体参数未公开。": "Return to the pan to dry thoroughly; specific parameters are not public.", "风选并人工拣去非茶杂物和茶梗。": "Use air classification and manual sorting to remove foreign material and tea stems.", "条索紧结，乌黑油润，金毫可见。": "Tightly formed strands, lustrous black, with visible golden hairs.", "茶百科·梨山乌龙：公开图集预览": "Tea Encyclopedia · Lishan Oolong: public photo-gallery preview", "通过筛分和风选去除砂石等杂质。": "Remove sand, stones and other impurities by sieving and air classification.", "沅陵县文化旅游广电体育局／红网": "Yuanling County Bureau of Culture, Tourism, Radio, Television and Sports / Rednet", "茶百科·叙府龙芽：公开图集预览": "Tea Encyclopedia · Xufu Longya: public photo-gallery preview", "匀净紧细、略卷，披茸毛，色翠绿": "Even, clean, fine and tight, slightly curled, covered with down, emerald green", "微弯、细紧、显毫，嫩绿润，匀净": "Slightly curved, fine and tight, with visible hairs, lustrous tender green, even and clean", "雷公山红球茶 起源 历史 故事": "Leigongshan Hongqiu Tea origins history stories", "茶百科·缙云黄茶：公开图集预览": "Tea Encyclopedia · Jinyun Yellow Tea: public photo-gallery preview", "林芝区域绿茶规范的版本状态核查": "Verification of the version status of Nyingchi regional green-tea specifications", "PDF第4页，表2卷曲形特级行": "PDF page 4, Table 2, curled, special-grade row", "桐城小花干茶（地标资料页样本）": "Tongcheng Xiaohua dry leaves (sample from a geographical indication information page)", "绣剪形，肥嫩挺直，翠绿匀润显毫": "Embroidery-scissor-shaped, plump, tender and straight, evenly lustrous emerald green with visible hairs", "上饶大面白、赣茶2号等适制品种": "Suitable cultivars such as Shangrao Damianbai and Gancha No. 2", "第435项（六）1，页1247": "Item 435, (VI) 1, page 1247", "第1501页（五）2及（六）1": "Page 1501, (V) 2 and (VI) 1", "嫩叶宜冷揉、轻揉；老叶宜热揉。": "Tender leaves are preferably rolled cool and lightly; older leaves are preferably rolled warm.", "646号绿茶保护要求：栗香高长": "Green-tea protection requirements in No. 646: high and lasting chestnut fragrance", "控制火候烘干，原报道未列温度。": "Control heat during baking; the original report gives no temperature.", "初创年份和历史原始档案仍待核。": "The initial creation year and original historical archives remain to be verified.", "一芽二叶或一芽三叶初展，黄绿嫩": "One bud with two leaves or three newly unfolded leaves, tender yellow-green", "第一次烘干后冷却，再进入复烘。": "Cool after the first drying, then proceed to final baking.", "天山绿茶干茶（地标资料页样本）": "Tianshan Green Tea dry leaves (sample from a geographical indication information page)", "直略扁，尚匀齐、尚匀净，绿尚润": "Straight and slightly flat, reasonably even and clean, green and reasonably lustrous", "第404项（五）1，页1144": "Item 404, (V) 1, page 1144", "第665项（七）1，页1952": "Item 665, (VII) 1, page 1952", "武汉市江夏区农业技术推广中心。": "Jiangxia District Agricultural Technology Extension Center, Wuhan.", "第985项（六）1，页2894": "Item 985, (VI) 1, page 2894", "第985项（五）3，页2894": "Item 985, (V) 3, page 2894", "海青茶：海北春系列绿茶厂家路线": "Haiqing Tea: producer's route for the Haibeichun green-tea series", "烟台茶·绿茶版（标准公开范围）": "Yantai Tea · green-tea version (scope publicly disclosed in the standard)", "继续烘至干茶含水量6%及以下。": "Continue baking until the dry tea's moisture content is 6% or below.", "商南茶具名地标页冲泡茶汤与叶片": "Infused liquor and leaves on a geographical indication page specifically naming Shangnan Tea", "原产福建福鼎点头柏柳；多省引种": "Originated in Bailiu, Diantou, Fuding, Fujian; introduced into multiple provinces", "福建省农业科学院茶叶研究所选育": "Bred by the Tea Research Institute, Fujian Academy of Agricultural Sciences", "苏州茉莉花茶的产地、工艺与文化": "The origin, processing and culture of Suzhou Jasmine Tea", "桐庐雪水云绿茶的产地与制作资料": "Origin and production information for Tonglu Xueshui Yunlü Tea", "太青双上绿芽茶的产地与制作资料": "Origin and production information for Taiqing Shuangshang Lüya Tea", "雷公山红球茶的产地、工艺与文化": "The origin, processing and culture of Leigongshan Hongqiu Tea", "田螺山：早期茶树利用的考古线索": "Tianluoshan: archaeological clues to early use of tea plants", "茶袋专利：单杯冲泡进入工业设计": "Tea-bag patents: single-cup brewing enters industrial design", "活态技艺与文化景观获得国际承认": "Living skills and cultural landscapes gain international recognition", "1954—1995年的可证节点": "Verifiable milestones from 1954 to 1995", "黑茶制作技艺（六堡茶制作技艺）": "Dark tea-making techniques (Liubao tea-making techniques)", "绿茶制作技艺（紫笋茶制作技艺）": "Green tea-making techniques (Zisun tea-making techniques)", "泾县文化和旅游局；泾县人民政府": "Jing County Bureau of Culture and Tourism; Jing County People's Government", "数字页408，武阳春雨创制介绍": "Digital page 408, introduction to the creation of Wuyang Chunyu", "小绿叶蝉、客家茶业与膨风茶叙事": "Tea green leafhoppers, Hakka tea production and narratives of Pengfeng Tea", "黑茶制作技艺（千两茶制作技艺）": "Dark tea-making techniques (Qianliang tea-making techniques)", "六安市金安区人民政府／东河口镇": "Jin'an District People's Government, Lu'an / Donghekou Township", "王问、丁云鹏《煮茶图》作品清单": "List of works titled “Preparing Tea” by Wang Wen and Ding Yunpeng", "上海市奉贤区政府 / 科普中国": "Shanghai Fengxian District Government / Science Popularization China", "衢州市科学技术协会 / 质监局": "Quzhou Association for Science and Technology / Quality Supervision Bureau", "广东省农业科学院·广东农业科学": "Guangdong Academy of Agricultural Sciences · Guangdong Agricultural Sciences", "雅安市人民政府网站（市国资委）": "Ya'an Municipal People's Government website (Municipal State-owned Assets Commission)", "中国传统制茶技艺述略与价值阐释": "An overview and interpretation of the value of traditional Chinese tea-making techniques", "藏品说明：西汉玉辟邪与辟邪图像": "Collection note: Western Han jade bixie and imagery of the mythical creature", "“宜兴红”冲刺地理标志证明商标": "“Yixing Hong” seeks a geographical indication certification trademark", "大田公社拍摄团队；东方远安集团": "Datian Commune filming team; Dongfang Yuan'an Group", "咸宁市茶产业发展“十四五”规划": "Xianning Tea Industry Development Plan for the 14th Five-Year Plan Period", "地理标志原产地特产信息共享平台": "Geographical Indication Origin Specialty Information-Sharing Platform", "茶产业、品牌发展和茶文化活动段": "Sections on the tea industry, brand development and tea-culture activities", "非遗文化进校园 绽放民族团结花": "Intangible cultural heritage enters schools and fosters ethnic solidarity", "中国茶叶百科·叙府龙芽专题简介": "Chinese Tea Encyclopedia · introductory feature on Xufu Longya", "紫阳富硒茶叶的资源、生产和经营": "Resources, production and business operations of Ziyang Selenium-Rich Tea", "乐清县志·卷十二林业特产畜牧业": "Yueqing County Gazetteer · Volume 12: Forestry, Specialty Products and Animal Husbandry", "2024-05-29，起源一节": "2024-05-29, section on origins", "全国乡村特色产品目录第693项": "Item 693 in the National Directory of Distinctive Rural Products", "中国茶叶／湖南省茶叶研究所作者": "China Tea / authors from Hunan Tea Research Institute", "江山市花山茶场；丰收购商户主页": "Huashan Tea Farm, Jiangshan; Fengshougou merchant homepage", "附件9第六部分1“感官特色”表": "Annex 9, Part VI, item 1, “Sensory Characteristics” table", "仅摘取文本事实；未获得图片授权": "Only textual facts excerpted; image authorization has not been obtained", "六堡茶国家地理标志服务管理平台": "Liubao Tea National Geographical Indication Service and Management Platform", "沿溪山｜老字号数字博物馆企业馆": "Yanxishan | Enterprise Gallery of the Time-Honored Brands Digital Museum", "\"九宫山\" \"剑春\" \"商店\"": "\"Jiugongshan\" \"Jianchun\" \"shop\"", "稀有礼物_多彩_文章_云游浠水": "Rare Gifts_Colorful_Articles_Virtual Tour of Xishui", "\"三峡白毫\" \"茶\" \"购买\"": "\"Sanxia Baihao\" \"tea\" \"buy\"", "\"龙蝉香\" \"绿茶\" \"商城\"": "\"Longchanxiang\" \"green tea\" \"mall\"", "叶底：幼嫩成朵、匀齐、鲜亮。": "Infused leaves: tender, intact bud-and-leaf sets, even, fresh and bright.", "选嫩芽叶，在阴凉通风处薄摊。": "Select tender buds and leaves, and spread thinly in a cool, ventilated place.", "按品种、级别、采摘批次摊放。": "Spread separately by cultivar, grade and picking batch.", "正文第3页，表1，翠玉／一级": "Main-text page 3, Table 1, Cuiyu / Grade 1", "正文第3页，表1，翠玉／四级": "Main-text page 3, Table 1, Cuiyu / Grade 4", "正文第3页，表2，白玉／二级": "Main-text page 3, Table 2, Baiyu / Grade 2", "群体种或适生的中、小叶品种。": "Local seed-grown populations or suitable medium- and small-leaf cultivars.", "已读取《绍兴县志》数字书页。": "Digital pages of the Shaoxing County Gazetteer have been read.", "茶百科·径山茶：公开图集预览": "Tea Encyclopedia · Jingshan Tea: public photo-gallery preview", "采用龙井类扁形炒青制作体系。": "Uses the Longjing-type flat, pan-fired green-tea processing system.", "紧结有锋苗，尚绿润，匀整洁净": "Tightly formed with pointed tips, reasonably lustrous green, even and clean", "汉中市市场监管报道／未分等级": "Hanzhong market-regulation report / not divided into grades", "来源没有提供固定时温或压力。": "The source does not provide fixed time, temperature or pressure values.", "本简表不混列机械与炒锅温度。": "This brief table does not mix equipment temperatures with pan temperatures.", "芽叶相连，形似兰花，呈兰草色": "Connected buds and leaves, orchid-shaped and orchid-leaf-colored", "湖南省非遗项目介绍／未分等级": "Introduction to a Hunan intangible heritage project / not divided into grades", "拣剔、匀堆与复焙，最后装箱。": "Sort, blend evenly and re-roast, then pack into boxes.", "白毫银针特级／农业厅科普描述": "Special-grade Baihao Yinzhen / agriculture department's educational description", "双式闷黄不是两次微生物接种。": "Two-stage yellowing does not mean two microbial inoculations.", "挺直而略微舒展，黄绿色并披毫": "Straight but slightly open, yellow-green and covered with hairs", "用竹把翻动锅中鲜叶进行杀青。": "Turn fresh leaves in the pan with a bamboo implement to carry out fixation.", "条索紧细、整齐而重实，色乌润": "Fine, tight, even and weighty strands, lustrous dark", "以岩茶的醇厚回甘为类型特征。": "Characterized by the mellow, full taste and sweet aftertaste of rock tea.", "茶百科·半天腰：公开图集预览": "Tea Encyclopedia · Bantianyao: public photo-gallery preview", "较透亮，部分叶色深黑，红边足": "Fairly translucent, with some dark-black leaves and pronounced red edges", "单株制作与商品拼配不能混称。": "Do not conflate single-plant production with commercial blending.", "先失水，再于室内静置与搅拌。": "First lose moisture, then rest and agitate indoors.", "紧结球形，茶汤琥珀色而略红。": "Tightly formed balls, with amber liquor that is slightly reddish.", "促进多酚酶促氧化及相关反应。": "Promote enzymatic oxidation of polyphenols and related reactions.", "使发酵后松开的条索重新紧结。": "Tighten strands that loosened during oxidation.", "正山堂·金骏眉：厂家样本描述": "Zheng Shan Tang · Jin Jun Mei: producer's sample description", "两阶段热处理目的及强度有别。": "The two heat-treatment stages differ in purpose and intensity.", "九曲红梅红茶制作技艺小节末句": "Last sentence of the subsection on Jiuqu Hongmei black tea-making techniques", "外形秀丽，色泽乌润，毫峰显露": "Elegant appearance, lustrous dark, with visible hairy tips", "日月潭红茶干茶（鱼池乡农会）": "Sun Moon Lake Black Tea dry leaves (Yuchi Township Farmers' Association)", "砖体含水、松紧影响后续发花。": "The brick's moisture content and degree of compression affect subsequent fungal flowering.", "渥堆与后段踩压不是同一工序。": "Wet-piling and later trampling and pressing are different operations.", "黑毛茶混配、剁碎、润水堆置。": "Blend primary dark tea, chop it, moisten it and pile it.", "本初制版本在揉捻后堆积转化。": "In this primary-processing variant, transformation through piling follows rolling.", "表面平整、棱角分明，棕褐较润": "Even surface, clearly defined edges and corners, fairly lustrous brown", "横州市茉莉花发展集团有限公司": "Hengzhou Jasmine Development Group Co., Ltd.", "绿茶型偏醇厚，红茶型偏醇和。": "The green-tea type tends to be mellow and full; the black-tea type tends to be mellow and smooth.", "7.2.3.1，PDF第6页": "7.2.3.1, PDF page 6", "匀整、如雀舌，绿润、扁平挺直": "Even, sparrow-tongue-shaped, lustrous green, flat and straight", "地方志明确记载现代创制过程。": "The local gazetteer explicitly records the modern creation process.", "充分冷却后装袋、标识、入库。": "After cooling completely, bag, label and store.", "砖面较平整、棱角清楚，紧实。": "Fairly even brick surface, clear edges and corners, tightly compressed.", "将茶做形、干燥成为饮用干茶。": "Shape and dry the tea into dry tea for drinking.", "形似兰花，叶质肥厚，色泽翠绿": "Orchid-shaped, with thick leaves and an emerald-green color", "二青叶出锅后摊凉约60分钟。": "After the second pan-firing, spread the leaves to cool for approximately 60 minutes.", "\"北苑茶\" 制作 工艺 晒青": "\"Beiyuan Tea\" production processing sun-drying", "罗源七境茶制作技艺｜闽都文化": "Luoyuan Qijing Tea-making Techniques | Mindu Culture", "条索紧结、匀整，色泽绿润毫显": "Tightly formed, even strands, lustrous green with visible hairs", "浮梁茶／浮瑶仙芝具名绿茶版本": "Fuliang Tea / explicitly named Fuyao Xianzhi green-tea variant", "宁州群体种等中小叶茶树品种。": "Medium- and small-leaf tea cultivars such as the Ningzhou seed-grown population.", "当地宁州群体种、宁州2号等。": "Local Ningzhou seed-grown population, Ningzhou No. 2 and others.", "\"孝感龙剑茶\" \"1990\"": "\"Xiaogan Longjian Tea\" \"1990\"", "宜昌市市场监督管理局／荆楚网": "Yichang Administration for Market Regulation / Cnhubei.com", "\"董河碧珍\" 工艺 1985": "\"Donghe Bizhen\" processing 1985", "条索紧细，白毫显露，均匀一致": "Fine, tight strands, with visible white hairs, uniformly even", "东江湖茶 起源 传说 楚云仙": "Dongjianghu tea origins legends Chu Yunxian", "以抖炒为主，炒至茶条不沾手。": "Mainly shake and pan-fire until the strands no longer stick to the hands.", "云台大叶、槠叶齐、碧香早等。": "Yuntai Daye, Zhuyeqi, Bixiangzao and others.", "紧细、匀整，有锋苗，白毫显露": "Tight, fine and even, with pointed tips and visible white down", "2023年广西日报／未分等级": "Guangxi Daily, 2023 / not separated by grade", "条索紧细，金毫显露，色泽油润": "Tight, fine strands with visible golden down and an oily lustre", "完成干燥；报道未给设备参数。": "Complete drying; the report gives no equipment parameters.", "细嫩挺秀，嫩绿鲜润，匀整匀净": "Fine, tender and elegant, fresh lustrous tender green, even and clean", "出版社公开预览／七道炒制工序": "Publisher's public preview / seven pan-processing steps", "似螺似眉，茸毫披露，匀净嫩绿": "Resembling spirals and brows, down-covered, even, clean and tender green", "滋味鲜醇甘爽，茶汤嫩绿明亮。": "Fresh, mellow, sweet and brisk, with a bright tender-green liquor.", "分初烘、复烘和足干三次完成。": "Complete in three rounds: initial drying, re-drying and final drying.", "茶汤蜜绿带黄，滋味清醇鲜爽。": "Honey-green liquor tinged with yellow, clean, mellow, fresh and brisk taste.", "汤色澄黄明亮，滋味醇厚甘和。": "Clear, bright yellow liquor, full-bodied, sweet and mellow taste.", "2024传承人江秋桂示范记录": "2024 demonstration record by inheritor Jiang Qiugui", "海南日报／王桂珍家人红茶实例": "Hainan Daily / black-tea example from Wang Guizhen's family", "紧结，匀整、稍有嫩茎、尚绿润": "Tightly formed and even, with a few tender stems, reasonably lustrous green", "紫阳富硒茶 起源 历史 故事": "Ziyang selenium-rich tea origins history stories", "河南农业农村厅／研制工艺记述": "Henan Department of Agriculture and Rural Affairs / account of process development", "入口浓醇、过喉鲜爽，回味甘甜": "Rich and mellow on entry, fresh and brisk through the throat, with a sweet aftertaste", "醇厚圆滑、甘醇耐泡，喉韵持久": "Full-bodied and rounded, sweet and mellow through repeated infusions, with a lasting throat sensation", "诸城绿茶干茶（颖青扁形样品）": "Dry leaves of Zhucheng green tea (Yingqing flat sample)", "资料描述入口鲜醇，饮后回甘。": "The material describes freshness and mellowness on entry, with a sweet aftertaste.", "扁平形／特级／2023版标准": "Flat type / Special grade / 2023 standard", "原文所列第10道工序：摊晾。": "Tenth process listed in the original: spreading to cool.", "泾县兰香茶-地理标志特产大全": "Jing County Lanxiang tea — Compendium of Geographical-Indication Specialities", "创制史目前仅地方媒体检索节选": "Creation history currently supported only by a local-media search excerpt", "古籍引文仅核到现代史志整理。": "The ancient-text quotation has only been checked in a modern historical compilation.", "PDF第5页，第6.2.1条": "PDF page 5, clause 6.2.1", "PDF第5页，第6.2.4条": "PDF page 5, clause 6.2.4", "2022试验：中茶108原料": "2022 experiment: Zhongcha 108 raw material", "第665项（六），页1952": "Item 665 (VI), page 1952", "本工艺链第3步：杀二青做形。": "Step 3 in this process sequence: second heat-fixing and shaping.", "较南茶硕壮重实，色泽墨绿油润": "More robust and substantial than southern tea, dark green with an oily lustre", "条索紧较直，匀整匀净、绿尚润": "Tight, fairly straight strands, even, clean and reasonably lustrous green", "烟台茶干茶（地标资料页样本）": "Dry leaves of Yantai tea (sample on the GI information page)", "邛崃文君茶－地理标志特产大全": "Qionglai Wenjun tea — Compendium of Geographical-Indication Specialities", "平利女娲茶具名地标页干茶样本": "Dry-leaf sample on the named GI page for Pingli Nüwa tea", "第646号公告 / 扁形绿茶": "Announcement No. 646 / flat green tea", "兰花形、较挺直显毫，较嫩绿润": "Orchid-shaped, fairly straight and downy, relatively tender green and lustrous", "安溪铁观音的产地、工艺与文化": "Anxi Tieguanyin: origins, processing and culture", "凌云白毫茶的产地、工艺与文化": "Lingyun Baihao tea: origins, processing and culture", "桂花窨制茶的产地、工艺与文化": "Osmanthus-scented tea: origins, processing and culture", "桂平西山茶的产地、工艺与文化": "Guiping Xishan tea: origins, processing and culture", "宜丰盈科泉茶的产地与制作资料": "Yifeng Yingkequan tea: production areas and processing materials", "安顶云雾茶的产地、工艺与文化": "Anding Yunwu tea: origins, processing and culture", "南岳云雾茶的产地、工艺与文化": "Nanyue Yunwu tea: origins, processing and culture", "五指山红茶的产地、工艺与文化": "Wuzhishan black tea: origins, processing and culture", "《僮约》：茶的购买与家内劳作": "Contract with a Servant: buying tea and domestic labour", "明清至近代：地方工艺逐渐分化": "Ming–Qing to modern times: gradual differentiation of local techniques", "1930年前后至20世纪中叶": "Around 1930 to the mid-20th century", "唐大中十四年前后，约860年": "Around the 14th year of Dazhong, Tang dynasty, approximately 860", "美国；中国茶文化海外传播网络": "United States; overseas networks transmitting Chinese tea culture", "项目Ⅷ-203；历史与工艺段": "Project VIII-203; history and processing passages", "农业农村部网站；农民日报国际": "Ministry of Agriculture and Rural Affairs website; Farmers' Daily International", "产地特色全都有 湖南春茶地图": "Hunan spring-tea map, covering local characteristics", "1979年名丛调查与题刻回忆": "Recollections of the 1979 named-cultivar survey and inscriptions", "地方标准产品定义及感官要求表": "Product definition and sensory-requirements table in the local standard", "标准状态与2025年复审信息": "Standard status and 2025 review information", "《中国名茶丛书 金骏眉》出版": "Publication of Chinese Famous Tea Series: Jin Jun Mei", "《陶瓷学报》；赵兰涛、袁艺珂": "Journal of Ceramics; Zhao Lantao and Yuan Yike", "霍山黄芽入选“全国十大名茶”": "Huoshan Huangya selected among the “Ten Famous Teas of China”", "广西壮族自治区卫生健康委员会": "Health Commission of Guangxi Zhuang Autonomous Region", "省级名单公示！吴中3家入选！": "Provincial list announced: three Wuzhong entries selected", "宜兴窑陈鸣远制紫砂四足方执壶": "Four-footed square zisha ewer by Chen Mingyuan, Yixing ware", "工作室观察及茶宠、盲盒产品段": "Studio observations and passages on tea-pet and blind-box products", "国家级生态农场的农旅融合实践": "Agriculture-tourism integration at a national ecological farm", "浙江在线；衢州晚报；单一迪等": "Zhejiang Online; Quzhou Evening News; Shan Yidi and others", "盘点三家龙头企业的“尖板眼”": "Examining the special strengths of three leading enterprises", "新平冶陶、浮梁买茶等茶宴篇章": "Tea-banquet sections on pottery making in Xinping, buying tea in Fuliang and related topics", "江西：便民办税“春风”拂茶园": "Jiangxi: convenient tax services bring a “spring breeze” to tea gardens", "广西政协网／民革百色市委员会": "Guangxi CPPCC website / Baise Municipal Committee of the Revolutionary Committee of the Chinese Kuomintang", "制作、传承人口述及主推产品段": "Passages on production, the inheritor's oral account and featured products", "科学技术部；来源浙江省科技厅": "Ministry of Science and Technology; sourced from Zhejiang Provincial Department of Science and Technology", "中国茶叶学会官方账号；吕才有": "Official account of the China Tea Science Society; Lü Caiyou", "济南日报／舜网，邵明红、王静": "Jinan Daily / E23.cn, Shao Minghong and Wang Jing", "武汉市农业农村局转载极目新闻": "Wuhan Municipal Bureau of Agriculture and Rural Affairs, republishing Jimu News", "湖北省赵李桥茶厂有限责任公司": "Hubei Zhaoliqiao Tea Factory Co., Ltd.", "湖北省农业农村厅；来源垄上行": "Hubei Provincial Department of Agriculture and Rural Affairs; source: Longshangxing", "黄山一品有机茶业有限公司官网": "Official website of Huangshan Yipin Organic Tea Co., Ltd.", "\"九宫山茶业\" \"官方网站\"": "\"Jiugongshan Tea\" \"official website\"", "\"董河碧珍\" \"供销\" 商品": "\"Donghe Bizhen\" \"supply and marketing\" product", "\"陈家坪\" \"三峡白毫\" 茶": "\"Chenjiaping\" \"Sanxia Baihao\" tea", "湖南太青山茶业有限公司 石门": "Hunan Taiqingshan Tea Co., Ltd. Shimen", "德诚和茶业 港南红茶 旗舰店": "Dechenghe Tea Gangnan black tea flagship store", "\"雾生\" \"红球\" \"商城\"": "\"Wusheng\" \"Hongqiu\" \"online store\"", "最早原始史料与争议交叉核验": "Cross-checking the earliest primary records and disputed claims", "浙江省安吉县现辖行政区域。": "The current administrative area of Anji County, Zhejiang.", "以条索圆直紧细为整形目标。": "Aim for rounded, straight, tight and fine strands when shaping.", "掌间搓团，使茶条卷曲显毫。": "Rub into balls between the palms to curl the strands and reveal down.", "具体时温随叶质与设备核验。": "Verify specific time and temperature against leaf condition and equipment.", "结合搓、抓、理条形成针形。": "Combine rubbing, grasping and straightening to form needles.", "江西省婺源县现辖行政区域。": "The current administrative area of Wuyuan County, Jiangxi.", "工艺前后段火候与手法不同。": "Heat levels and hand techniques differ between earlier and later stages.", "第646号公告 / 卷曲形": "Announcement No. 646 / curled type", "微扁挺秀，匀齐，嫩绿显毫。": "Slightly flat and elegant, even, tender green with visible down.", "要求芽叶完整、新鲜、洁净。": "Buds and leaves must be intact, fresh and clean.", "安徽省消费者权益保护委员会": "Anhui Provincial Consumer Rights Protection Committee", "摊青后的芽叶进入杀青环节。": "After spreading, the buds and leaves enter heat-fixing.", "适度终点随芽叶与环境调整。": "Adjust the appropriate endpoint to the buds, leaves and environment.", "白牡丹白茶／公开条目品质段": "Bai Mudan white tea / quality passage in the public entry", "茶百科·寿眉：公开图集预览": "Tea Encyclopedia · Shoumei: public photo-gallery preview", "君山银针／非遗项目成品描述": "Junshan Yinzhen / finished-tea description in the heritage project", "闷黄6—8小时，中间翻动。": "Yellow for 6–8 hours, turning partway through.", "杀青叶先散热，再揉成条形。": "First dissipate heat from the heat-fixed leaves, then roll into strands.", "浓郁甘鲜，具音韵、喉底回甘": "Rich, sweet and fresh, with Tieguanyin character and sweetness returning in the throat", "火候随原料和目标风格调整。": "Adjust firing to raw material and the intended style.", "茶百科·肉桂：公开图集预览": "Tea Encyclopedia · Rougui: public photo-gallery preview", "武夷岩茶类级流程＋肉桂品种": "Wuyi rock-tea category process plus the Rougui cultivar", "第三泡呈深橙红，杯缘见金圈": "Deep orange red on the third infusion, with a golden ring at the cup's edge", "甘滑清爽，报道认为喉韵较显": "Sweet, smooth and refreshing; the report considers the throat sensation fairly distinct", "具体时温依设备和叶态另核。": "Verify specific times and temperatures separately against equipment and leaf condition.", "根据叶色、香气、天气调整。": "Adjust according to leaf colour, aroma and weather.", "商品参数“香气”至“叶底”": "Product specifications from “aroma” to “infused leaves”", "日光萎凋后室内静置和搅拌。": "After sun-withering, rest and stir indoors.", "以叶态及香气变化判断适度。": "Judge the appropriate degree by changes in leaf condition and aroma.", "以日光或青楼加温方式失水。": "Remove moisture by sunlight or by heating in the traditional qinglou processing building.", "花、果、蜜综合香，清高持久": "Combined floral, fruity and honey aroma, clean, high and lasting", "政和工夫／小叶种制“小茶”": "Zhenghe Gongfu / “small tea” made from small-leaf cultivars", "国家非遗宁红初制与精制主链": "Main primary-processing and refining sequence in the national Ninghong heritage project", "条索圆紧，金毫多，金黄润亮": "Rounded, tight strands with abundant golden down, golden yellow, lustrous and bright", "初制后按级整理、组合批次。": "After primary processing, sort by grade and combine batches.", "以热停止酶活，再完成干燥。": "Use heat to stop enzyme activity, then complete drying.", "干茶黑褐有光泽，汤色红浓。": "Glossy dark-brown dry leaves, with a rich red liquor.", "“梧州六堡茶加工工艺”段末": "End of the passage on “Wuzhou Liubao Tea Processing Techniques”", "条索紧结，黑褐较润，较匀整": "Tight strands, fairly lustrous dark brown and fairly even", "蒸压是成形，不是人工渥堆。": "Steam-pressing is shaping, not artificial pile fermentation.", "发酵适度后干燥、分级整理。": "At the appropriate fermentation endpoint, dry, grade and sort.", "北白川糕糰店（茶商商品页）": "Kitashirakawa Rice Cake Shop (tea-merchant product page)", "合格鲜桂花与茶坯拼堆吸香。": "Combine qualifying fresh osmanthus flowers with the tea base for aroma absorption.", "日铸茶干茶（平水日铸茶样）": "Dry leaves of Rizhu tea (Pingshui Rizhu sample)", "筛选所得初制品进入理条机。": "The selected primary-processed tea enters the straightening machine.", "浙江省泰顺县现辖行政区域。": "The current administrative area of Taishun County, Zhejiang.", "将鄂西南茶叶加工为原料茶。": "Process southwestern Hubei tea into base tea material.", "第三泡花香清高；首泡花蜜香": "Clean, high floral aroma on the third infusion; floral-honey aroma on the first", "新闻详情 | 大益集团官网": "News details | Dayi Group official website", "大益官网 · 熟茶系列描述": "Dayi official website · description of the ripe pu'er series", "手工路线（高档、尤其特级）": "Manual process (high grades, especially Special grade)", "条索紧结重实，色泽青褐油润": "Tight, substantial strands, greenish brown with an oily lustre", "资溪白茶-地理标志特产大全": "Zixi Baicha — Compendium of Geographical-Indication Specialities", "\"伍家台贡茶\" \"伍昌臣\"": "\"Wujiatai tribute tea\" \"Wu Changchen\"", "\"孝感龙剑茶\" 工艺 研究": "\"Xiaogan Longjian tea\" process research", "PDF第6页，6.2.1条": "PDF page 6, clause 6.2.1", "磨坪贡茶 历史 南漳 制作": "Moping tribute tea history Nanzhang production", "筛分拣剔，审评定级后包装。": "Sieve and sort, evaluate and grade, then package.", "罗田香露茶条目中的冲泡样本": "Brewed sample in the Luotian Xianglu tea entry", "通山红茶-地理标志特产大全": "Tongshan black tea — Compendium of Geographical-Indication Specialities", "木梓阿婆茶 阿婆 茶 来源": "Muzi Apo tea grandmother tea source", "灵山县 名茶之乡 2017": "Lingshan County homeland of famous tea 2017", "秀山 猛洞茶 平邑茶 历史": "Xiushan Mengdong tea Pingyi tea history", "细嫩紧直，嫩绿润，匀整匀净": "Fine, tender, tight and straight, lustrous tender green, even and clean", "条形卷曲、显毫、尚匀、绿翠": "Curled strands, downy, reasonably even and emerald green", "书页52，四（六）1（1）": "Book page 52, IV (6) 1 (1)", "鲜爽、甘醇或清润，回味甘润": "Fresh and brisk, sweet and mellow or clean and smooth, with a sweet, smooth aftertaste", "理直茶条、提毫，起锅摊凉。": "Straighten the strands and bring out the down, then remove and cool.", "条索较紧细挺直，干茶乌润。": "Fairly tight, fine and straight strands; dark, lustrous dry tea.", "PDF第4页2.2.2.2": "PDF page 4, 2.2.2.2", "附件1五、分级表，一号毛尖": "Annex 1, V, grading table, No. 1 Maojian", "本比较路线采用滚筒杀青机。": "This comparative process uses a rotary-drum heat-fixing machine.", "取出放凉后，再次烘炒提香。": "Remove and cool, then roast and pan-fire again to enhance aroma.", "案例产品说明为鲜爽、回甘。": "The example product is described as fresh and brisk, with a sweet aftertaste.", "资料概括栗香、花香类特征。": "The material summarizes chestnut and floral aroma characteristics.", "屯绿品牌企业公开流程／精制": "Public process from the Tunlü brand enterprise / refining", "乌牛早茶 起源 历史 故事": "Wuniuzao tea origins history stories", "驻欧盟使团产品推介／主工序": "Product promotion by the Mission to the EU / principal processes", "原文所列第2道工序：杀青。": "Second process listed in the original: heat-fixing.", "紧秀显毫，嫩绿油润，匀齐净": "Tight, elegant and downy, tender green with an oily lustre, even and clean", "原文所列第4道工序：摊晾。": "Fourth process listed in the original: spreading to cool.", "原文所列第8道工序：摊晾。": "Eighth process listed in the original: spreading to cool.", "让芽梗与叶片水分重新均衡。": "Re-equilibrate moisture between bud stems and leaf blades.", "上饶白眉-地理标志特产大全": "Shangrao Baimei — Compendium of Geographical-Indication Specialities", "646号保护要求：嫩香馥郁": "Protection requirements in Announcement No. 646: rich tender aroma", "646号保护要求：浓郁持久": "Protection requirements in Announcement No. 646: rich and lasting", "电炒锅手工炒制并初步作扁。": "Hand-process in an electric pan, initially flattening the leaves.", "轻揉搓条约40—50分钟。": "Gently roll and rub into strands for about 40–50 minutes.", "杀青温度260—280℃。": "Heat-fixing temperature: 260–280°C.", "条索紧细匀整，乌润、带金毫": "Tight, fine, evenly formed strands, dark and lustrous with golden down", "本工艺链第2步：杀青做形。": "Step 2 in this process sequence: heat-fixing and shaping.", "本工艺链第2步：机械杀青。": "Step 2 in this process sequence: mechanical heat-fixing.", "PDF第5页，3术语和定义": "PDF page 5, section 3, Terms and definitions", "卷曲紧细，匀整匀净、绿较润": "Tight, fine curls, even, clean and fairly lustrous green", "产地范围内的桐柏玉叶茶品种": "Tongbai Yuye tea cultivars within the production area", "超重或肥胖成年人的体重管理": "Weight management in overweight or obese adults", "福建武夷山，闽北等乌龙茶区": "Wuyishan, Fujian, and other northern Fujian oolong regions", "云南选育，后有其他茶区引种": "Selected in Yunnan, later introduced into other tea regions", "六安瓜片的产地、工艺与文化": "Lu'an Guapian: origins, processing and culture", "君山银针的产地、工艺与文化": "Junshan Yinzhen: origins, processing and culture", "普洱生茶的产地、工艺与文化": "Raw pu'er: origins, processing and culture", "恩施玉露的产地、工艺与文化": "Enshi Yulu: origins, processing and culture", "顾渚紫笋的产地、工艺与文化": "Guzhu Zisun: origins, processing and culture", "开化龙顶的产地、工艺与文化": "Kaihua Longding: origins, processing and culture", "日照绿茶的产地、工艺与文化": "Rizhao green tea: origins, processing and culture", "午子仙毫的产地、工艺与文化": "Wuzi Xianhao: origins, processing and culture", "敬亭绿雪的产地、工艺与文化": "Jingting Lüxue: origins, processing and culture", "古丈毛尖的产地、工艺与文化": "Guzhang Maojian: origins, processing and culture", "蒙顶黄芽的产地、工艺与文化": "Mengding Huangya: origins, processing and culture", "沩山毛尖的产地、工艺与文化": "Weishan Maojian: origins, processing and culture", "凤凰单丛的产地、工艺与文化": "Fenghuang Dancong: origins, processing and culture", "冻顶乌龙的产地、工艺与文化": "Dongding oolong: origins, processing and culture", "正山小种的产地、工艺与文化": "Zhengshan Xiaozhong: origins, processing and culture", "政和工夫的产地、工艺与文化": "Zhenghe Gongfu: origins, processing and culture", "安化黑茶的产地、工艺与文化": "Anhua dark tea: origins, processing and culture", "六安篮茶的产地、工艺与文化": "Lu'an basket tea: origins, processing and culture", "蒙顶石花的产地、工艺与文化": "Mengding Shihua: origins, processing and culture", "金坛雀舌的产地、工艺与文化": "Jintan Queshe: origins, processing and culture", "石门银峰的产地、工艺与文化": "Shimen Yinfeng: origins, processing and culture", "太湖翠竹的产地、工艺与文化": "Taihu Cuizhu: origins, processing and culture", "易武贡茶的产地、工艺与文化": "Yiwu tribute tea: origins, processing and culture", "衢州玉露茶的产地与制作资料": "Quzhou Yulu tea: production areas and processing materials", "龙岩斜背茶的产地与制作资料": "Longyan Xiebei tea: production areas and processing materials", "诏安八仙茶的产地与制作资料": "Zhao'an Baxian tea: production areas and processing materials", "铅山河红茶的产地与制作资料": "Yanshan Hehong tea: production areas and processing materials", "孝感龙剑茶的产地与制作资料": "Xiaogan Longjian tea: production areas and processing materials", "江夏光明茶的产地与制作资料": "Jiangxia Guangming tea: production areas and processing materials", "保靖黄金茶的产地与制作资料": "Baojing Huangjin tea: production areas and processing materials", "桂林桂花茶的产地与制作资料": "Guilin osmanthus tea: production areas and processing materials", "木梓阿婆茶的产地与制作资料": "Muzi Apo tea: production areas and processing materials", "南川大树茶的产地与制作资料": "Nanchuan Dashu tea: production areas and processing materials", "羊岩勾青的产地、工艺与文化": "Yangyan Gouqing: origins, processing and culture", "临海蟠毫的产地、工艺与文化": "Linhai Panhao: origins, processing and culture", "浦江春毫的产地、工艺与文化": "Pujiang Chunhao: origins, processing and culture", "越红工夫的产地、工艺与文化": "Yuehong Gongfu: origins, processing and culture", "梨山乌龙的产地、工艺与文化": "Lishan oolong: origins, processing and culture", "高桥银峰的产地、工艺与文化": "Gaoqiao Yinfeng: origins, processing and culture", "屯溪绿茶的产地、工艺与文化": "Tunxi green tea: origins, processing and culture", "乌牛早茶的产地、工艺与文化": "Wuniuzao tea: origins, processing and culture", "海阳绿茶的产地、工艺与文化": "Haiyang green tea: origins, processing and culture", "七、科研、标准与新饮茶场景": "VII. Research, standards and new tea-drinking settings", "战国早期，约前5—前4世纪": "Early Warring States period, approximately 5th–4th centuries BCE", "高丽：茶礼、青瓷与茶馆生活": "Goryeo: tea etiquette, celadon and teahouse life", "1980年代—2000年代": "1980s–2000s", "明嘉靖；1544年卒葬之前": "Jiajing reign, Ming dynasty; before the death and burial in 1544", "美国研究团队；宜兴紫砂制品": "US research team; Yixing zisha products", "项目Ⅷ-267，成品品质段": "Project VIII-267, finished-tea quality passage", "龙井茶十八棵御茶传说及来历": "Legend and origins of the eighteen imperial Longjing tea trees", "国家标准馆·国家数字标准馆": "National Standards Library · National Digital Standards Library", "市委调研组赴岳西县调研纪实": "Account of the municipal Party committee research group's visit to Yuexi County", "农业农村部网站；中国农村网": "Ministry of Agriculture and Rural Affairs website; China Rural Network", "农业知识入口网／茶叶主题馆": "Agricultural Knowledge Portal / Tea Theme Pavilion", "杭州非遗文化故事：九曲红梅": "Hangzhou intangible-heritage stories: Jiuqu Hongmei", "产区、清代历史、品质、工艺": "Production areas, Qing-dynasty history, quality and processing", "品种来源、形态、适制性全文": "Full text on cultivar origins, morphology and processing suitability", "国家茶树种质资源圃（杭州）": "National Tea Germplasm Repository (Hangzhou)", "广东省农业科学院茶叶研究所": "Tea Research Institute, Guangdong Academy of Agricultural Sciences", "玉山古茶场与磐安茶文化介绍": "Introduction to Yushan Ancient Tea Market and Pan'an tea culture", "甬有银力·奉化曲毫研制回忆": "Ningbo's Silver Strength · recollections of developing Fenghua Quhao", "谢东庆在永福种茶的创业历程": "Xie Dongqing's entrepreneurial journey growing tea in Yongfu", "湖北日报／湖北省农业农村厅": "Hubei Daily / Hubei Provincial Department of Agriculture and Rural Affairs", "建始县工商联／湖北省工商联": "Jianshi County Federation of Industry and Commerce / Hubei Provincial Federation of Industry and Commerce", "重庆市农业农村委员会，丁新": "Chongqing Municipal Commission of Agriculture and Rural Affairs, Ding Xin", "宜丰茶叶科技小院工艺改良段": "Passage on process improvements at the Yifeng Tea Science and Technology Courtyard", "长沙市博物馆茶文化活动报道": "Report on tea-culture activities at Changsha Museum", "南川：一片叶子激活一方山水": "Nanchuan: one leaf revitalizes a landscape", "茶场、加工企业与产业现状段": "Passages on tea farms, processing enterprises and the current industry", "湖南省农业科学院机构知识库": "Institutional repository of the Hunan Academy of Agricultural Sciences", "茶百科·乌牛早（公开预览）": "Tea Encyclopedia · Wuniuzao (public preview)", "原标准发布机构；茶百科转载": "Original standard-issuing body; republished by Tea Encyclopedia", "二（一）1 从鲜叶加工流程": "II (1) 1, processing sequence from fresh leaves", "兰溪毛峰和栀子绿茶斩获金奖": "Lanxi Maofeng and gardenia green tea win gold awards", "湖南省人民政府公开文件附件": "Annex to a public document of the Hunan Provincial People's Government", "中国保护知识产权网／商务部": "China IPR Protection website / Ministry of Commerce", "五峰：春茶开园“云”端飘香": "Wufeng: spring tea season opens with fragrance shared online", "奇苑商城：铁罗汉（TLH）": "Qiyuan online store: Tie Luo Han (TLH)", "奇苑商城：半天腰（BTY）": "Qiyuan online store: Bantianyao (BTY)", "作者自称星月／知乎公开文章": "Public Zhihu article by an author identifying as Xingyue", "\"孝感龙剑\" \"研究\" 张": "\"Xiaogan Longjian\" \"research\" Zhang", "\"九宫山茶\" \"咸宁日报\"": "\"Jiugongshan tea\" \"Xianning Daily\"", "\"刘双\" \"长阳\" \"茶\"": "\"Liu Shuang\" \"Changyang\" \"tea\"", "\"双魁峰\" \"红茶\" 图片": "\"Shuangkuifeng\" \"black tea\" images", "六龙红韵 红茶 南丹 供销": "Liulong Hongyun black tea Nandan supply and marketing", "出锅摊放，均衡叶内水分。": "Remove from the pan and spread to equalize leaf moisture.", "观察叶质柔软与青气变化。": "Observe leaf softness and changes in green odour.", "中华人民共和国驻欧盟使团": "Mission of the People's Republic of China to the European Union", "黄山毛峰，产于安徽黄山。": "Huangshan Maofeng, produced in Huangshan, Anhui.", "手工形态是重要识别线索。": "The hand-shaped form is an important identification clue.", "湖北省知识产权局／荆楚网": "Hubei Provincial Intellectual Property Administration / Cnhubei.com", "二青阶段包含理条和提毫。": "The second firing includes straightening and bringing out the down.", "筛分整理后进行微波缓苏。": "After sieving and sorting, carry out microwave tempering.", "国家非遗现代散茶炒烘主链": "Main pan-firing and drying sequence for modern loose tea in the national heritage project", "条索紧结锋苗尚显，翠绿润": "Tight strands with reasonably visible pointed tips, lustrous emerald green", "醇厚甘爽，汤色碧绿明亮。": "Full-bodied, sweet and brisk, with a bright emerald-green liquor.", "目标芽叶挺直，色泽一致。": "Aim for straight buds and leaves of consistent colour.", "壮实卷曲、多毫，色泽翠润": "Robust curls, abundant down, lustrous emerald green", "紧实，墨润，尚匀整尚洁净": "Firm, dark and lustrous, reasonably even and clean", "选早春一芽一叶初展鲜叶。": "Select early-spring fresh shoots with one bud and one just-unfolding leaf.", "成茶水分不高于6.5%。": "Finished-tea moisture no higher than 6.5%.", "整体以焙为主、炒焙结合。": "Primarily roasting, combined with pan-firing.", "摊放失水，形成白茶风味。": "Spread for moisture loss and development of white-tea flavour.", "较柔软，嫩度均匀，夹红叶": "Fairly soft, evenly tender, with some red leaves", "较高等级可有嫩香、毫香。": "Higher grades may have tender and downy-bud aromas.", "关注叶中水分与包闷环境。": "Monitor leaf moisture and the wrapped-yellowing environment.", "下焙后拣去单片、鱼叶等。": "After roasting, remove loose single leaves, fish leaves and similar material.", "为后续包揉保留适宜状态。": "Retain a suitable condition for subsequent cloth-wrapped rolling.", "肥厚软亮、匀齐，红边明显": "Thick, soft, bright and even, with distinct red edges", "武夷岩茶区域代表工艺映射": "Mapping to a representative regional Wuyi rock-tea process", "条索粗壮紧实，乌黑带砂绿": "Thick, robust, firm strands, black with sandy-green tones", "晒青、凉青、摇青相配合。": "Combine sun-withering, cooling and shaking.", "醇厚甘鲜，回甘及喉韵明显": "Full-bodied, sweet and fresh, with distinct returning sweetness and throat sensation", "紧细乌润，茶汤红艳清亮。": "Tight, fine and lustrous dark leaves, with a vivid, clear red liquor.", "揉捻后形成红茶氧化品质。": "Develop black-tea oxidation characteristics after rolling.", "组织成品批次后补火包装。": "Form finished-product batches, then apply supplementary firing and package.", "条索紧细、金毫显露，乌润": "Tight, fine strands with visible golden down and a dark lustre", "先初步干燥，再完成足干。": "First carry out initial drying, then dry thoroughly.", "遵义红／公开条目品质描述": "Zunyi Hong / quality description in the public entry", "检测终水分，不只看外表。": "Test final moisture rather than judging appearance alone.", "软化程度与装填量相匹配。": "Match the degree of softening to the filling amount.", "控制松紧，利于内外转化。": "Control tightness to support transformation inside and outside.", "尚软，褐色、尚亮，较匀整": "Fairly soft, brown, reasonably bright and fairly even", "明艳亮丽，略显深琥珀红色": "Vivid and bright, with a somewhat deep amber-red colour", "紧压不是熟茶的必要条件。": "Compression is not a necessary condition for ripe pu'er.", "筛开茶花，烘除吸入水分。": "Sieve apart tea and flowers, then dry off absorbed moisture.", "干燥后降温、匀堆和装箱。": "After drying, cool, blend evenly and box.", "扁直匀整，芽锋银亮挺锐。": "Flat, straight and even, with silvery, sharp, upright bud tips.", "鲜爽回甘或鲜醇，汤绿亮。": "Fresh and brisk with a sweet aftertaste, or fresh and mellow, with bright green liquor.", "冷却后包装、标识、入库。": "After cooling, package, label and store.", "正文“炒制工艺主要分”句": "Main-text sentence beginning “the pan-processing techniques are mainly divided into”", "用解块设备松散揉捻团块。": "Use de-clumping equipment to loosen rolled clumps.", "非遗网／长盛川六项主工序": "Intangible Heritage website / six principal Changshengchuan processes", "易武车顺号 · 瑞贡天朝": "Yiwu Cheshunhao · Ruigong Tianchao", "细秀略扁，绿润、透显金黄": "Fine, elegant and slightly flat, lustrous green with golden-yellow highlights", "扁平，挺削匀齐，翠绿光润": "Flat, straight, tapered and even, glossy emerald green", "麻姑茶-地理标志特产大全": "Magu tea — Compendium of Geographical-Indication Specialities", "铜鼓 宁红茶 非遗 历史": "Tonggu Ninghong tea intangible cultural heritage history", "细嫩多芽、嫩绿明亮、匀齐": "Fine, tender and bud-rich, bright tender green and even", "\"孝感龙剑\" 制作 工艺": "\"Xiaogan Longjian\" production techniques", "条索紧细有金毫，色泽乌润": "Tight, fine strands with golden down and a dark lustre", "扁形，干叶白毫附体，翠绿": "Flat, emerald-green dry leaves with white down attached", "嫩绿，白毫显露，品质特优": "Tender green with visible white down, of exceptional quality", "\"董河碧珍茶\" \"汽热\"": "\"Donghe Bizhen tea\" \"steam heat\"", "中茶108、鄂茶1号等。": "Zhongcha 108, Echa No. 1 and others.", "长沙绿茶：茶样与具名礼盒": "Changsha green tea: tea sample and labelled gift box", "\"开山白毛茶\" \"杀青\"": "\"Kaishan Baimao tea\" \"heat-fixing\"", "宜兴阳羡茶非遗／红茶支线": "Yixing Yangxian tea heritage / black-tea branch", "茶条细嫩挺秀，翠绿显毫。": "Fine, tender and elegant strands, emerald green with visible down.", "公开征求意见稿 · 一级": "Public consultation draft · Grade 1", "征求意见稿 · 手工炒制": "Consultation draft · manual pan-processing", "出版社公开专题／三次理条": "Publisher's public topic introduction / three straightening stages", "幼嫩成朵，嫩绿明亮，匀齐": "Young, tender, intact shoots, bright tender green and even", "地理标志保护要求加工流程": "Processing sequence in the geographical-indication protection requirements", "东白春芽 历史 1980": "Dongbai Chunya history 1980", "出版社公开专题／锅炒版本": "Publisher's public topic introduction / pan-fired version", "细秀、匀直，翠绿色而油润": "Fine, elegant, evenly straight, emerald green with an oily lustre", "ESGREEN 专业茶商": "ESGREEN specialist tea merchant", "较浓（原文未给具体色相）": "Relatively deep (the original gives no specific hue)", "包布揉压与解块反复进行。": "Repeat cloth-wrapped rolling and pressing, alternating with de-clumping.", "条索紧结、微曲，墨绿有毫": "Tight, slightly curved strands, dark green with down", "锅炒至黏性减少后转做形。": "Pan-fire until stickiness decreases, then proceed to shaping.", "紧细、芽头肥壮，嫩绿油润": "Tight and fine, with plump buds, tender green with an oily lustre", "农业贸易促进中心／主工序": "Agricultural Trade Promotion Centre / principal processes", "信阳红 起源 历史 故事": "Xinyang Hong origins history stories", "滑润甘甜，不应有青味苦涩": "Smooth and sweet, without green flavours, bitterness or astringency", "肥壮、匀齐成朵，嫩绿明亮": "Plump, evenly formed intact shoots, bright tender green", "海阳绿茶 制作技艺 传承": "Haiyang green tea production techniques transmission", "高鲜甜香馥郁，偶有淡花香": "High, fresh, sweet and rich aroma, occasionally with faint floral notes", "地标感官特色（未分等级）": "GI sensory characteristics (not separated by grade)", "炭火烘焙并避免破坏形状。": "Roast over charcoal while preserving the shape.", "先轻后重再轻，间歇解块。": "Apply light, then heavy, then light pressure, de-clumping intermittently.", "杀透杀匀，避免红梗红叶。": "Heat-fix thoroughly and evenly, avoiding red stems and leaves.", "揉捻加压采用轻—重—轻。": "Use light–heavy–light pressure during rolling.", "摊凉回潮30—50分钟。": "Spread to cool and redistribute moisture for 30–50 minutes.", "紧直挺秀，匀整匀净，绿润": "Tight, straight and elegant, evenly formed, clean and lustrous green", "叶面显白、绿脉，嫩匀明亮": "Whitish leaf surfaces with green veins, tender, even and bright", "本工艺链第10步：提香。": "Step 10 in this process sequence: aroma enhancement.", "蟠曲茶：一级、二级绿叶茶": "Coiled tea: Grade 1 and Grade 2 green-leaf tea", "条索紧细，匀整匀净、绿润": "Tight, fine strands, even, clean and lustrous green", "烟台茶-地理标志特产大全": "Yantai tea — Compendium of Geographical-Indication Specialities", "坡柳娘娘茶笔头状捆扎成茶": "Poliu Niangniang tea tied into brush-tip-shaped bundles", "第646号公告 / 烘青": "Announcement No. 646 / hot-air-dried green tea", "紧结显毫，匀整，翠绿，净": "Tightly formed and downy, even, emerald green and clean", "商南茶－地理标志特产大全": "Shangnan tea — Compendium of Geographical-Indication Specialities", "日常饮茶及其他咖啡因来源": "Everyday tea drinking and other caffeine sources", "临床药代动力学与官方摘要": "Clinical pharmacokinetics and official summaries", "核对寺院茶事与非遗资料。": "Check monastery tea practices and intangible-heritage materials.", "相应产区与茶品的真实影像": "Authentic images of the corresponding production areas and teas", "狗牯脑的产地、工艺与文化": "Gougunao: origins, processing and culture", "铁罗汉的产地、工艺与文化": "Tie Luo Han: origins, processing and culture", "半天妖的产地、工艺与文化": "Ban Tian Yao: origins, processing and culture", "遵义红的产地、工艺与文化": "Zunyi Hong: origins, processing and culture", "青砖茶的产地、工艺与文化": "Green-brick tea: origins, processing and culture", "金山翠芽的产地与制作资料": "Jinshan Cuiya: production areas and processing materials", "无锡毫茶的产地与制作资料": "Wuxi Haocha: production areas and processing materials", "莫干黄芽的产地与制作资料": "Mogan Huangya: production areas and processing materials", "青田御茶的产地与制作资料": "Qingtian Yucha: production areas and processing materials", "北苑贡茶的产地与制作资料": "Beiyuan tribute tea: production areas and processing materials", "黎川白茶的产地与制作资料": "Lichuan Baicha: production areas and processing materials", "圣水绿茶的产地与制作资料": "Shengshui green tea: production areas and processing materials", "磨坪贡茶的产地与制作资料": "Moping tribute tea: production areas and processing materials", "峡州碧峰的产地与制作资料": "Xiazhou Bifeng: production areas and processing materials", "百丈潭茶的产地与制作资料": "Baizhangtan tea: production areas and processing materials", "柏泉绿茶的产地与制作资料": "Baiquan green tea: production areas and processing materials", "长沙绿茶的产地与制作资料": "Changsha green tea: production areas and processing materials", "平江烟茶的产地与制作资料": "Pingjiang smoked tea: production areas and processing materials", "灵山绿茶的产地与制作资料": "Lingshan green tea: production areas and processing materials", "宜兴红的产地、工艺与文化": "Yixing Hong: origins, processing and culture", "米砖茶的产地、工艺与文化": "Mi brick tea: origins, processing and culture", "信阳红的产地、工艺与文化": "Xinyang Hong: origins, processing and culture", "茶名、茶树品种与商品名称": "Tea names, tea-plant cultivars and commercial product names", "三、唐宋知识化与东亚交流": "III. Tang–Song knowledge formation and East Asian exchange", "神农尝茶：文化起源的传说": "Shennong tastes tea: a legend of cultural origins", "16—19世纪，持续演变": "16th–19th centuries, with continuing evolution", "1869年—19世纪后期": "1869–late 19th century", "宋元至明代；官方项目概述": "Song and Yuan through Ming; official project overview", "绿茶制作技艺（黄山毛峰）": "Green-tea making techniques (Huangshan Maofeng)", "話說鐵關觀音什麼事(二)": "What has Tieguanyin to do with Guanyin? (Part 2)", "绿茶制作技艺（婺州举岩）": "Green-tea making techniques (Wuzhou Juyan)", "松阳银猴国内名茶中的珍品": "Songyang Yinhou, a treasure among China's famous teas", "山东·自在山海 食在日照": "Shandong: free among mountains and sea, dining in Rizhao", "国家税务总局浙江省税务局": "Zhejiang Provincial Tax Service, State Taxation Administration", "茶叶科学；姚月明、陈永霖": "Journal of Tea Science; Yao Yueming and Chen Yonglin", "福建正山堂茶业（生产者）": "Fujian Zhengshantang Tea (producer)", "非遗入选年份及干茶形色段": "Passages on heritage-listing year and dry-leaf shape and colour", "云南省民族宗教事务委员会": "Yunnan Provincial Ethnic and Religious Affairs Commission", "陆河擂茶制作工具与茶料段": "Passages on Luhe ground-tea tools and ingredients", "杭州政协网 / 杭州日报": "Hangzhou CPPCC website / Hangzhou Daily", "中国农业科学院茶叶研究所": "Tea Research Institute, Chinese Academy of Agricultural Sciences", "茶树科研机构公开产区资料": "Public production-area materials from a tea-plant research institution", "育种研究机构一手品种成果": "First-hand cultivar results from the breeding research institution", "紫砂御题诗句烹茶图六方壶": "Hexagonal zisha teapot with imperial poem and tea-brewing scene", "第7版，《阿唐奇遇》报道": "Page 7, report on Tea Pets", "商务部中国保护知识产权网": "China IPR Protection website, Ministry of Commerce", "宁化非物质文化遗产数据库": "Ninghua Intangible Cultural Heritage Database", "茶百科数据库·四明十二雷": "Tea Encyclopedia database · Siming Shierlei", "江夏报／武汉市农业农村局": "Jiangxia News / Wuhan Municipal Bureau of Agriculture and Rural Affairs", "孝感红：制作方法（转载）": "Xiaogan Hong: production method (reprint)", "湖红工夫（公开专题简介）": "Huhong Gongfu (public topic introduction)", "茶乡里的“七步”解纷密码": "The “seven-step” dispute-resolution method in tea country", "常德市人民政府／常德日报": "Changde Municipal People's Government / Changde Daily", "钦州日报／广西县域经济网": "Qinzhou Daily / Guangxi County Economy website", "国家林业和草原局／新华社": "National Forestry and Grassland Administration / Xinhua News Agency", "白沙牌—老字号数字博物馆": "Baisha brand — Digital Museum of Time-Honoured Brands", "西北农林科技大学教学平台": "Northwest A&F University teaching platform", "国际山茶属植物品种登录库": "International Camellia Register", "2025-06-30正文": "Main text dated 2025-06-30", "澎湃号·政务／通讯员王欢": "The Paper government account / correspondent Wang Huan", "\"孝感龙剑茶\" \"专利\"": "\"Xiaogan Longjian tea\" \"patent\"", "\"孝感红贡茶\" \"萎凋\"": "\"Xiaogan Hong tribute tea\" \"withering\"", "\"九宫山\" \"贡天\" 茶": "\"Jiugongshan\" \"Gongtian\" tea", "双上绿芽 名特优新 图片": "Shuangshang Lüya famous, special, high-quality and new products images", "\"六龙茶\" \"120g\"": "\"Liulong tea\" \"120g\"", "冲泡条件实测与样品差异": "Measured brewing conditions and sample differences", "抛闷配合，均匀热处理。": "Combine tossing and covered heating for even heat treatment.", "“国字号”，荣耀继续！": "National recognition: the honour continues!", "各段不省略为一次炒干。": "Do not collapse the separate stages into a single pan-drying step.", "随叶质、湿度调整火候。": "Adjust heat according to leaf condition and humidity.", "以嫩香、栗香、清香为主": "Mainly tender, chestnut and clean aromas", "以杀青开启基本加工链。": "Begin the basic processing sequence with heat-fixing.", "自动压扁形成产品外形。": "Automatic flattening creates the product's appearance.", "炒制控制叶内持续氧化。": "Pan-processing controls continued oxidation within the leaves.", "按芽叶等级采收后摊青。": "Harvest by bud-and-leaf grade, then spread.", "未报道分段温度或水分。": "No stage-specific temperatures or moisture levels were reported.", "清雅高长，幽兰与嫩栗香": "Elegant, high and lasting, with subtle orchid and tender chestnut notes", "杀青叶降温散水后冷揉。": "Cool and release moisture from the heat-fixed leaves, then roll cold.", "条索紧结秀丽，嫩绿油润": "Tight, elegant strands, tender green with an oily lustre", "做形后进行第一轮烘焙。": "Perform the first roasting round after shaping.", "按项目页次序进行青锅。": "Carry out initial pan-firing in the sequence given on the project page.", "再烘、提毫后摊凉装袋。": "Re-dry, bring out the down, then cool and bag.", "柔软、匀嫩，灰绿而明亮": "Soft, evenly tender, bright grey green", "按该产品原料条件验收。": "Accept the raw material according to this product's requirements.", "白毫银针／政和所产版本": "Baihao Yinzhen / Zhenghe-produced version", "初烘后包闷，促使黄变。": "After initial drying, wrap for yellowing.", "嫩叶入锅，以抛炒为主。": "Put tender leaves in the pan, primarily using tossing motions.", "叶大、梗长，条形较粗。": "Large leaves and long stems, with relatively coarse strands.", "观察叶态、香气及失水。": "Observe leaf condition, aroma and moisture loss.", "软亮、尚匀齐，可见红点": "Soft and bright, fairly even, with visible red spots", "用木模整理、压制成形。": "Shape and press using wooden moulds.", "清香，无严重陈味与杂味": "Clean aroma, without pronounced stale or extraneous notes", "产品的精制分级需另列。": "The product's refining and grading require a separate account.", "首页 - 更香宁红集团": "Home — Gengxiang Ninghong Group", "在清洁通风设施中失水。": "Allow moisture loss in clean, ventilated facilities.", "鲜叶采收后经萎凋失水。": "After harvest, the fresh leaves lose moisture through withering.", "处理后的原料筑成茶砖。": "Compress the treated raw material into tea bricks.", "按原料质量整理、组合。": "Sort and combine according to raw-material quality.", "茶砖排列、阴干并发花。": "Arrange the tea bricks, shade-dry and allow fungal flowering.", "开汤评级后按品质组合。": "Brew for grading, then combine according to quality.", "装入篮具后按工艺陈放。": "After basket-packing, age according to the process.", "不据此杜撰提花后操作。": "Do not invent operations after final fresh-flower scenting from this account.", "待窨茶坯32—35℃。": "Tea base awaiting scenting: 32–35°C.", "原要求未另列起花步骤。": "The original requirements do not separately list flower separation.", "单页PDF中文版品质段": "Quality passage in the Chinese version of the single-page PDF", "春雨一号、春雨二号等。": "Chunyu No. 1, Chunyu No. 2 and others.", "紧直；绿润，匀整、洁净": "Tight and straight; lustrous green, even and clean", "条索紧结匀称、苗锋显露": "Tight, balanced strands with visible pointed tips", "制成相应成品茶后包装。": "Package after making the corresponding finished tea.", "处理发酵叶，进入做形。": "Treat the fermented leaves, then begin shaping.", "冲泡中的茶叶与茶汤实物": "Actual leaves and liquor during brewing", "机手结合路线（中高档）": "Combined machine-and-hand process (medium and high grades)", "呈花卷形、色泽翠绿油润": "Flower-roll-shaped, emerald green with an oily lustre", "紧结、重实；乌绿、油润": "Tightly formed and substantial; dark green with an oily lustre", "条细秀，绿润、匀整洁净": "Fine, elegant strands, lustrous green, even and clean", "企业现场四环节具名路线": "Named four-stage process observed at the company", "芽叶色如玉霜，形似玉兰": "Jade-frost-coloured buds and leaves, shaped like magnolia blossoms", "九畹丝绵茶冲泡叶与汤色": "Infused leaves and liquor colour of Jiuwan Simian tea", "\"磨坪贡茶\" \"杀青\"": "\"Moping tribute tea\" \"heat-fixing\"", "鄂茶8、五峰212等。": "Echa 8, Wufeng 212 and others.", "针状细紧如眉，翠绿匀净": "Fine, tight, needle-like brows, emerald green, even and clean", "\"罗田香露\" \"邱华\"": "\"Luotian Xianglu\" \"Qiu Hua\"", "保靖黄金茶8号干茶样本": "Dry-leaf sample of Baojing Huangjin tea No. 8", "地理标志原产地信息平台": "Geographical-Indication Origin Information Platform", "木梓阿婆茶 历史 传说": "Muzi Apo tea history legends", "用手工捡除杂物并除末。": "Remove impurities and fines by hand.", "具名公开资料／品质描述": "Named public material / quality description", "第3.1条；正文第2页": "Clause 3.1; main text page 2", "第二次摊凉回潮（可选）": "Second cooling and moisture-redistribution stage (optional)", "四明十二雷 滋味 色泽": "Siming Shierlei taste colour", "湖北龙王垭茶业有限公司": "Hubei Longwangya Tea Co., Ltd.", "使用茶叶专用杀青机械。": "Use dedicated tea heat-fixing machinery.", "风选，再拣杂物和茶梗。": "Winnow, then remove impurities and stems.", "退热至室温后密封封存。": "Cool to room temperature, then seal for storage.", "附件1五、分级表，银针": "Annex 1, V, grading table, Silver Needle", "湖南日报·新湖南客户端": "Hunan Daily · New Hunan app", "以手工或机器揉成条状。": "Roll into strands by hand or machine.", "鉴评记录为醇厚而甘爽。": "The appraisal records a full-bodied, sweet and brisk taste.", "红乌龙重萎凋与烘焙说明": "Explanation of heavy withering and roasting for red oolong", "公开条目描述香气高鲜。": "The public entry describes a high, fresh aroma.", "具名产品2017年介绍": "2017 introduction to the named product", "初烘后摊凉再烘至足干。": "After initial drying, cool, then re-dry thoroughly.", "646号扁平款感官描述": "Sensory description of the flat product under Announcement No. 646", "“一芽一叶揉于一条”段": "Passage on “rolling one bud and one leaf into a single strand”", "646号扁形绿茶：鲜爽": "Flat green tea under Announcement No. 646: fresh and brisk", "分毛火、足火两次完成。": "Complete in two stages: preliminary firing and final firing.", "本工艺链第1步：摊青。": "Step 1 in this process sequence: leaf spreading.", "本工艺链第4步：理条。": "Step 4 in this process sequence: straightening.", "本工艺链第7步：提香。": "Step 7 in this process sequence: aroma enhancement.", "本工艺链第4步：揉捻。": "Step 4 in this process sequence: rolling.", "本工艺链第7步：理条。": "Step 7 in this process sequence: straightening.", "蟠曲茶：白叶茶、黄叶茶": "Coiled tea: white-leaf tea and yellow-leaf tea", "本工艺链第7步：初焙。": "Step 7 in this process sequence: initial roasting.", "本工艺链第5步：小锅。": "Step 5 in this process sequence: small-pan processing.", "历史文化原始文献未采集": "Original historical and cultural documents not yet collected", "本工艺链第4步：炒干。": "Step 4 in this process sequence: pan-drying.", "本工艺链第2步：揉捻。": "Step 2 in this process sequence: rolling.", "本工艺链第5步：提香。": "Step 5 in this process sequence: aroma enhancement.", "本工艺链第5步：理条。": "Step 5 in this process sequence: straightening.", "本工艺链第9步：辉干。": "Step 9 in this process sequence: finishing pan-drying.", "栗香浓郁，从嫩香到纯正": "Rich chestnut aroma, ranging from tender notes to pure", "条索紧结纤细卷曲、显毫": "Tight, slender, curled strands with visible down", "第2183页四（五）1": "Page 2183, IV (5) 1", "一个概念，多种研究口径": "One concept, several research definitions", "广东仁化白毛茶资源选育": "Selection and breeding of Renhua Baimao tea resources in Guangdong", "贡眉的产地、工艺与文化": "Gongmei: origins, processing and culture", "宜红的产地、工艺与文化": "Yihong: origins, processing and culture", "孔坑茶的产地与制作资料": "Kongkeng tea: production areas and processing materials", "鹤峰茶的产地与制作资料": "Hefeng tea: production areas and processing materials", "孝感红的产地与制作资料": "Xiaogan Hong: production areas and processing materials", "龙脊茶的产地与制作资料": "Longji tea: production areas and processing materials", "本茶准确对应的实物照片": "An accurately matched photograph of this tea", "2024年全国茶园面积": "China's total tea-garden area in 2024", "六、殖民产业与工业技术": "VI. Colonial industries and industrial technology", "18世纪—19世纪前期": "18th–early 19th centuries", "江苏南京；宜兴紫砂语境": "Nanjing, Jiangsu; Yixing zisha context", "项目资料及西湖龙井专段": "Project materials and the dedicated Xihu Longjing passage", "匠心守非遗 茶香助共富": "Preserving heritage through craftsmanship, promoting shared prosperity through tea", "舒城风物篇：舒城小兰花": "Shucheng local features: Shucheng Xiaolanhua", "浙江省地方志工作办公室": "Zhejiang Provincial Local Gazetteer Office", "贵州到底哪里的茶最好喝": "Where in Guizhou is the best-tasting tea?", "陈德华——与大红袍同行": "Chen Dehua — a life alongside Dahongpao", "历史悠久的四川川红工夫": "The long history of Sichuan Chuanhong Gongfu", "隆合—老字号数字博物馆": "Longhe — Digital Museum of Time-Honoured Brands", "阅读链接：现代六大茶类": "Further reading: the six modern tea categories", "故宫博物院·故宫名画记": "Palace Museum · Famous Paintings of the Palace Museum", "各茶类冲泡器具、水温段": "Passages on brewing vessels and water temperatures for each tea category", "茶树品种简介：白叶1号": "Tea cultivar introduction: Baiye No. 1", "花果香坦洋工夫 闽科红": "Floral-fruity Tanyang Gongfu, Minkehong", "岳阳市人民政府门户网站": "Yueyang Municipal People's Government portal", "鼓楼区志：二、工商各税": "Gulou District Gazetteer: II. Industrial and commercial taxes", "国立故宫博物院；王亮钧": "National Palace Museum; Wang Liangjun", "茶宠：茶人之宠藏友之痴": "Tea pets: beloved by tea drinkers, treasured by collectors", "做强一片叶 做活一杯茶": "Strengthening the leaf, bringing the cup to life", "福建省住房和城乡建设厅": "Fujian Provincial Department of Housing and Urban-Rural Development", "茶百科数据库·泉岗辉白": "Tea Encyclopedia database · Quangang Huibai", "茶百科数据库·临海蟠毫": "Tea Encyclopedia database · Linhai Panhao", "茶百科数据库·浦江春毫": "Tea Encyclopedia database · Pujiang Chunhao", "竹山硒茶的焕新“密码”": "The key to revitalizing Zhushan selenium tea", "品牌兴茶 “龙峰”富民": "Brands strengthen tea: “Longfeng” enriches local people", "米砖茶（公开专题简介）": "Mi brick tea (public topic introduction)", "“太青茶歌”唱响卸甲坪": "“Taiqing Tea Songs” ring out in Xiejiaping", "传统茶业如何圈粉年轻人": "How traditional tea businesses win over young people", "湖南师范大学学生工作部": "Student Affairs Department, Hunan Normal University", "屯绿—老字号数字博物馆": "Tunlü — Digital Museum of Time-Honoured Brands", "产业与茶文化体验园规划": "Industry and tea-culture experience-park planning", "传统技艺第5项溧阳绿茶": "Traditional techniques, item 5: Liyang green tea", "重庆市规划和自然资源局": "Chongqing Municipal Bureau of Planning and Natural Resources", "未取得独立再传播授权。": "Independent redistribution permission has not been obtained.", "中央电视台《每日农经》": "CCTV's Daily Agricultural Economy", "制作工艺栏目，九道工序": "Production techniques section: nine processes", "董河碧珍茶 加工 茶厂": "Donghe Bizhen tea processing tea factory", "盈科泉 有限公司 官网": "Yingkequan company official website", "\"云游浠水\" \"文旅\"": "\"Yunyou Xishui\" \"culture and tourism\"", "\"昭平银杉\" \"京东\"": "\"Zhaoping Yinshan\" \"JD.com\"", "\"港南红茶\" \"商品\"": "\"Gangnan black tea\" \"product\"", "\"双魁峰\" 茶叶 购买": "\"Shuangkuifeng\" tea purchase", "完整公开HTML和正文": "Complete publicly available HTML and main text", "六龙 红茶 画眉 红韵": "Liulong black tea Huamei Hongyun", "按等级选择嫩匀芽叶。": "Select tender, even buds and leaves by grade.", "鲜爽带甜，汤色碧绿。": "Fresh and brisk with sweetness, emerald-green liquor.", "芽尖显毫，形似小峰。": "Downy bud tips, shaped like small peaks.", "分取单片叶，去芽梗。": "Separate individual leaves and remove buds and stems.", "浓高持久、略带兰花香": "Rich, high and lasting, with slight orchid notes", "热锅投叶、迅速抛炒。": "Add leaves to a hot pan and toss rapidly.", "兼顾均匀失水与条形。": "Balance even moisture loss with strand formation.", "卷曲披毫，嫩绿油润。": "Curled and downy, tender green with an oily lustre.", "烘炒结合并分段干燥。": "Combine hot-air drying and pan-firing in stages.", "香气高，从鲜嫩到尚纯": "Pronounced aroma, ranging from fresh and tender to reasonably pure", "摊晾后由杀青机加工。": "After spreading, process in a heat-fixing machine.", "按现场报道顺序保留。": "Retain the sequence in the on-site report.", "鲜爽或鲜醇，汤嫩绿。": "Fresh and brisk or fresh and mellow, with a tender-green liquor.", "细直秀丽，翠绿显毫。": "Fine, straight and elegant, emerald green with visible down.", "以多数叶片成条为度。": "Continue until most leaves have formed strands.", "复烘形成成品后包装。": "Re-dry to obtain the finished tea, then package.", "该试验1小时至回软。": "In this experiment, soften for 1 hour.", "90℃，水分约5%。": "90°C, with moisture content around 5%.", "完成干燥并整理成品。": "Complete drying and finish the product.", "橙黄色，清澈且较明亮": "Orange yellow, clear and fairly bright", "鲜醇甜爽，汤呈杏黄。": "Fresh, mellow, sweet and brisk, with an apricot-yellow liquor.", "鲜叶摊放后炒制杀青。": "Spread the fresh leaves, then pan-fix.", "多次包揉和烘焙塑形。": "Shape through repeated cloth-wrapped rolling and roasting.", "武夷岩茶区域代表流程": "Representative regional process for Wuyi rock tea", "壮结、油润，匀整洁净": "Robustly formed, oily and lustrous, even and clean", "香气浓郁，茶汤带熟香": "Rich aroma, with mature notes in the liquor", "淡黄至黄绿，红边鲜明": "Pale yellow to yellow green, with vivid red edges", "条形乌龙茶地域系列。": "Regional series of strip-shaped oolong tea.", "用力均匀，减少碎叶。": "Apply force evenly to reduce broken leaves.", "按产品形制整理叶条。": "Arrange the strands according to the product form.", "饼心与表面都需足干。": "Both the cake's centre and surface must be thoroughly dry.", "蜜绿至蜜黄，澄清明亮": "Honey green to honey yellow, clear and bright", "醇和，注重香味协调。": "Mellow, emphasizing harmony between aroma and taste.", "条形与碎型不可混同。": "Do not confuse strip-shaped and broken-leaf types.", "按级整理外形与净度。": "Refine appearance and cleanliness according to grade.", "近祁红香、但较欠持久": "Resembling Qimen black-tea aroma, but less lasting", "研究样品以甘醇描述。": "The research sample is described as sweet and mellow.", "安化黑茶的天尖茶样本": "Sample of Tianjian within Anhua dark tea", "蒸软后装入内衬竹篓。": "Steam until soft, then pack into lined bamboo baskets.", "茶釉润锅后炒制原料。": "Coat the pan with tea glaze, then pan-process the material.", "长盛川青砖茶代表版本": "Representative version of Changshengchuan green-brick tea", "按产品做精制与成形。": "Refine and shape according to the product.", "鲜花和茶坯接触传香。": "Fresh flowers transfer aroma through contact with the tea base.", "按目标产品完成末段。": "Complete the final stages for the intended product.", "茶坯与鲜花拌和窨制。": "Mix the tea base with fresh flowers for scenting.", "花穗去杂后薄摊养护。": "Remove impurities from the flower clusters, then spread thinly for conditioning.", "降温后收堆继续吸香。": "After cooling, regather the pile to continue aroma absorption.", "桂林漓江茶厂有限公司": "Guilin Lijiang Tea Factory Co., Ltd.", "烘温不高于100℃。": "Drying temperature no higher than 100°C.", "条索紧卷匀壮，绿润。": "Tight curls, evenly robust strands, lustrous green.", "清洗后摊置于阴凉处。": "After washing, spread in a cool, shaded place.", "翠绿光润，银毫可见。": "Emerald green and glossy, with visible silvery down.", "以醇厚、协调为风格。": "Full-bodied and harmonious in style.", "压成中间下凹的沱形。": "Compress into a tuo shape with a central hollow.", "非遗网／贡茶制作技艺": "Intangible Heritage website / tribute-tea making techniques", "扁平形如舟，色绿鲜活": "Flat and boat-shaped, fresh green", "肥厚软亮，绿叶红镶边": "Thick, soft and bright, green leaves edged in red", "浓厚，回甘如新鲜橄榄": "Rich, with a sweet aftertaste like fresh olives", "紧细、嫩绿、白毫显露": "Tight and fine, tender green with visible white down", "\"三清山白茶\" 传说": "\"Sanqingshan Baicha\" legends", "干茶、茶汤与冲泡叶片": "Dry leaves, liquor and infused leaves", "清香或豆香、栗香高长": "High, lasting clean, bean-like or chestnut aroma", "磨坪贡茶 炒制 历史": "Moping tribute tea pan-processing history", "宜茶峡州碧峰干茶样本": "Dry-leaf sample of Yicha Xiazhou Bifeng", "长沙五峰茶业有限公司": "Changsha Wufeng Tea Co., Ltd.", "在摊凉回潮之后进行。": "Carry out after cooling and moisture redistribution.", "利川工夫红茶_荆楚网": "Lichuan Gongfu black tea — Cnhubei.com", "平江烟茶 制作 茶椒": "Pingjiang smoked tea production chajiao", "条形或颗粒匀整，乌润": "Even strands or granules, with a dark lustre", "陇南绿茶 历史 甘肃": "Longnan green tea history Gansu", "羊岩勾青 名称 由来": "Yangyan Gouqing origin of the name", "泉岗辉白 历史 工艺": "Quangang Huibai history processing", "普陀佛茶 历史 传说": "Putuo Focha history legends", "碧绿（原文“汤碧”）": "Emerald green (the original says “汤碧”, green liquor)", "可选机械或手工方式。": "Either mechanical or manual methods may be used.", "正文第4页表2，二级": "Main text page 4, Table 2, Grade 2", "第386页四（六）1": "Page 386, IV (6) 1", "非遗网／赵李桥米砖茶": "Intangible Heritage website / Zhaoliqiao mi brick tea", "双井绿 黄庭坚 起源": "Shuangjing Lü Huang Tingjian origins", "做形提毫后足干提香。": "After shaping and bringing out the down, dry thoroughly and enhance aroma.", "卷结紧实，乌润，带毫": "Tightly curled, dark and lustrous, with down", "嫩匀芽叶拣选后摊放。": "Select tender, even buds and leaves, then spread.", "五指山红茶干茶与茶汤": "Dry leaves and liquor of Wuzhishan black tea", "萎凋后揉捻形成条形。": "After withering, roll into strands.", "3.1，PDF第4页": "3.1, PDF page 4", "叶质柔软，呈咖啡黑色": "Soft leaves, coffee black in colour", "“在创新中传承”末段": "Final paragraph of “Transmission through Innovation”", "明亮，原条未限定色相": "Bright; the original entry does not specify a hue", "品牌档案传统绿茶工艺": "Traditional green-tea process in the brand profile", "附件规定鲜叶为单芽。": "The annex specifies single buds as the fresh-leaf material.", "第1505页（五）1": "Page 1505, V.1", "鲜叶适度失水、软化。": "Allow suitable moisture loss and softening of fresh leaves.", "先行烘干至茶梗略硬。": "First dry until the stems are slightly firm.", "第1837页（五）1": "Page 1837, V.1", "短时复烘后再次摊凉。": "After brief re-drying, spread to cool again.", "杀青后进入青锅理条。": "After heat-fixing, straighten in the initial pan.", "将揉后成团茶叶解散。": "Break apart the tea clumps formed during rolling.", "揉捻后及时打散茶团。": "Promptly break up clumps after rolling.", "小叶或中叶种茶树鲜叶": "Fresh leaves from small-leaf or medium-leaf tea plants", "绿茶饮料或提取物胶囊": "Green-tea beverages or extract capsules", "实际采期仍受条件影响": "Actual picking dates remain subject to conditions", "兰花形、显毫，嫩黄润": "Orchid-shaped and downy, lustrous tender yellow", "用产地和工艺解释茶名": "Explaining tea names through origin and processing", "怎样读品质与感官审评": "How to read quality and sensory evaluations", "绿茶提取物与肝脏风险": "Green-tea extracts and liver risks", "14世纪末—19世纪": "Late 14th–19th centuries", "一｜器物与图像的前史": "I | The prehistory of objects and images", "中国非物质文化遗产网": "China Intangible Cultural Heritage website", "一片叶子富裕一方百姓": "One leaf brings prosperity to a community", "岳西翠兰地理标志介绍": "Introduction to the Yuexi Cuilan geographical indication", "书页287，研制过程": "Book page 287, development process", "唇齿间的“非遗”茶香": "The fragrance of intangible-heritage tea on the palate", "钟维标演示九烘九闷段": "Passage on Zhong Weibiao demonstrating nine roastings and nine covered-yellowing rounds", "水温试验及感官品评段": "Passages on water-temperature experiments and sensory evaluation", "农业农村部种业管理司": "Seed Industry Management Department, Ministry of Agriculture and Rural Affairs", "研究实施机构一手报道": "First-hand report from the research-performing institution", "湖南安化黑茶文化系统": "Hunan Anhua dark-tea cultural system", "代表性传承人生平正文": "Main biographical text on the representative inheritor", "溧阳市市场监督管理局": "Liyang Municipal Administration for Market Regulation", "遂昌县地方志编纂机构": "Suichang County local-gazetteer compilation body", "竹管垅茶园与乡村旅游": "Zhuguanlong tea gardens and rural tourism", "我市新增4项省级非遗": "Four new provincial intangible-heritage items in the city", "舟山市地方志编纂机构": "Zhoushan local-gazetteer compilation body", "“江夏光明茶”上新了": "A new release of “Jiangxia Guangming Tea”", "长阳：溪水河畔茶飘香": "Changyang: tea fragrance by the stream", "资溪白茶创业采访报道": "Interview report on entrepreneurship in Zixi Baicha", "广西日报／广西政协网": "Guangxi Daily / Guangxi CPPCC website", "海南日报／陈耿、龚梓": "Hainan Daily / Chen Geng and Gong Zi", "国家标准全文公开系统": "National Standards Full-Text Disclosure System", "沿溪山白毛尖标准状态": "Status of the Yanxishan Baimaojian standard", "无锡市锡山区人民政府": "Xishan District People's Government, Wuxi", "永春概况—永春佛手茶": "Yongchun overview — Yongchun Foshou tea", "产业升级助力茶香致远": "Industrial upgrading helps tea fragrance travel farther", "江西盈科泉茶业 商城": "Jiangxi Yingkequan Tea online store", "\"农茗园\" \"毛尖\"": "\"Nongmingyuan\" \"Maojian\"", "完整公开HTML正文": "Complete publicly available HTML main text", "嫩黄绿色，清澈明亮": "Tender yellow green, clear and bright", "以锅炒完成热处理。": "Complete heat treatment by pan-firing.", "嫩匀成朵，绿色明亮": "Tender, even, intact shoots, bright green", "醇浓鲜爽、回味甘甜": "Rich, mellow, fresh and brisk, with a sweet aftertaste", "农业农村部国际茶日": "Ministry of Agriculture and Rural Affairs — International Tea Day", "碧清微黄、清澈明亮": "Clear green with a slight yellow tint, clear and bright", "揉成条后初步烘干。": "Roll into strands, then carry out initial drying.", "条索紧细，翠绿油润": "Tight, fine strands, emerald green with an oily lustre", "紧直挺秀、芽叶成朵": "Tight, straight and elegant, with intact bud-and-leaf shoots", "肥嫩成朵、匀齐明亮": "Plump, tender, intact shoots, even and bright", "未报道时间、压力。": "Time and pressure were not reported.", "匀齐鲜活、嫩绿明亮": "Even and lively, bright tender green", "不同等级分别处理。": "Handle different grades separately.", "鲜醇甘美，汤嫩绿。": "Fresh, mellow, sweet and pleasing, with a tender-green liquor.", "浓醇爽口、回味生津": "Rich, mellow and refreshing, with a salivating aftertaste", "浓醇鲜爽，回甘绵长": "Rich, mellow, fresh and brisk, with a lasting sweet aftertaste", "表1、表2样本10": "Tables 1 and 2, sample 10", "烘至足干，再分选。": "Dry thoroughly, then sort.", "继续形成黄茶品质。": "Continue developing yellow-tea characteristics.", "传统产品有松烟香。": "Traditional products have pine-smoke notes.", "控制不把叶条翻卷。": "Control the process so the leaf strands do not curl over.", "初成条并降低水分。": "Initially form strands and reduce moisture.", "澳洲华人历史博物馆": "Museum of Chinese Australian History", "肉桂干茶茶汤及叶底": "Dry leaves, liquor and infused leaves of Rougui", "炒青和揉捻相衔接。": "Pan-fixing is followed by rolling.", "优雅清高的自然花香": "Elegant, clean and pronounced natural floral fragrance", "较快、较轻地揉捻。": "Roll relatively quickly and gently.", "黄亮柔软，红边明显": "Yellow, bright and soft, with distinct red edges", "紧结壮实，色泽乌润": "Tightly formed and robust, with a dark lustre", "紧结球形，墨绿油润": "Tight balls, dark green with an oily lustre", "蜜糖、熟果样香气。": "Honey-like and ripe-fruit aromas.", "天然蜜糖香或熟果味": "Natural honey aroma or ripe-fruit flavour", "氧化（传统称发酵）": "Oxidation (traditionally called fermentation)", "筛风拣、烘焙、匀堆": "Sieving, winnowing and sorting, roasting and uniform blending", "分阶段干燥成毛茶。": "Dry in stages to produce crude tea.", "适度失水软化鲜叶。": "Allow suitable moisture loss to soften the fresh leaves.", "英德红条茶加工主链": "Main processing sequence for Yingde strip-shaped black tea", "卷曲细紧如钩，乌润": "Fine, tight, hook-like curls, with a dark lustre", "茶菁适度失水软化。": "Allow fresh tea leaves to lose a suitable amount of moisture and soften.", "长方砖形，砖面黄褐": "Rectangular brick, with a yellow-brown surface", "不同等级分开记录。": "Record different grades separately.", "嫩、褐色、亮，匀整": "Tender, brown, bright and evenly formed", "晒青毛茶→蒸压生茶": "Sun-dried crude tea → steam-pressed raw pu'er", "先准备、处理茶坯。": "First prepare and treat the tea base.", "32—35℃收堆。": "Regather the pile at 32–35°C.", "窨后烘焙控制水分。": "Control moisture by roasting after scenting.", "鲜爽醇厚，汤绿明。": "Fresh, brisk and full-bodied, with a bright green liquor.", "清高馥郁，带花果香": "Clean, high and rich, with floral-fruity notes", "兰花、果香样香气。": "Orchid-like and fruity aromas.", "醇厚，汤碧绿明亮。": "Full-bodied, with a bright emerald-green liquor.", "鲜醇，汤清澈明亮。": "Fresh and mellow, with a clear, bright liquor.", "原料进入发酵阶段。": "The raw material enters the fermentation stage.", "黄绿柔嫩，润亮匀活": "Yellow green and tender, lustrous, bright, even and lively", "轻柔爽口、回味甘甜": "Gentle and refreshing, with a sweet aftertaste", "天目湖白茶干茶样品": "Dry-leaf sample of Tianmuhu Baicha", "单芽针形，色泽嫩绿": "Needle-shaped single buds, tender green", "清高持久略带兰花香": "Clean, high and lasting, with slight orchid notes", "嫩绿成朵、匀齐明亮": "Tender-green intact shoots, even and bright", "条索紧结，灰绿带黄": "Tightly formed strands, grey green with a yellow tint", "醇厚鲜爽，喉韵甘甜": "Full-bodied, fresh and brisk, with sweetness lingering in the throat", "形如凤羽，色如翠玉": "Shaped like phoenix feathers, coloured like green jade", "\"黎川白茶\" 历史": "\"Lichuan Baicha\" history", "进口鲜爽，回味甘甜": "Fresh and brisk on entry, with a sweet aftertaste", "高香持久、清香纯正": "Pronounced, lasting aroma, clean and pure", "小雨筛筛（第二次）": "Xiaoyu Shaishai (second round; light-rain sieving motion)", "搜狐号“黑茶小意”": "Sohu account “Heicha Xiaoyi”", "按轻、重、轻加压。": "Apply light, then heavy, then light pressure.", "栗香持久、清香四溢": "Lasting chestnut aroma, with abundant clean fragrance", "完整绿亮，显芽均匀": "Intact and bright green, with evenly distributed visible buds", "扁平光润，挺直尖削": "Flat and glossy, straight with tapered tips", "浓郁，突显蜜韵花香": "Rich, with pronounced honey character and floral notes", "古琶茶地方群体种。": "Local population variety of Gupa tea.", "紧结有毫，绿润匀整": "Tightly formed with down, lustrous green and even", "外形肥壮，色泽深绿": "Plump appearance, dark green colour", "继续进行红茶发酵。": "Continue black-tea fermentation.", "细嫩挺秀、翠绿显毫": "Fine, tender, straight and elegant, emerald green with visible down", "香气清纯、较持久。": "Clean, pure aroma, fairly lasting.", "细嫩匀整、嫩绿明亮": "Fine, tender and evenly formed, bright tender green", "英山云雾茶干茶样本": "Dry-leaf sample of Yingshan Yunwu tea", "不同鲜叶分批摊放。": "Spread different fresh-leaf lots separately.", "微花浓蜜、清高持久": "Slight floral notes and rich honey aroma, clean, high and lasting", "紧实匀整，墨绿油润": "Firm and even, dark green with an oily lustre", "形似碗臼，乌黑油润": "Bowl-shaped, glossy black", "挺直匀齐，墨绿有毫": "Straight and even, dark green with down", "桂东玲珑茶干茶样本": "Dry-leaf sample of Guidong Linglong tea", "水满茶 历史 古老": "Shuiman tea history antiquity", "肥嫩壮实，色泽翠绿": "Plump, tender and robust, emerald green", "依原文次序先做型。": "Shape first, following the source's sequence.", "厚重浓郁，具熟果香": "Substantial and rich, with ripe-fruit aroma", "清鲜柔和、爽口甘醇": "Clean, fresh and gentle, refreshing, sweet and mellow", "完整成朵，黄绿明亮": "Intact shoots, bright yellow green", "黄绿色，匀而明亮。": "Yellow green, even and bright.", "壮实紧结、绿润显毫": "Robust and tightly formed, lustrous green with visible down", "最早创制史料未核得": "The earliest creation records have not been verified", "炒干同时搓条整形。": "Rub into strands and shape while pan-drying.", "在做型后单列提毫。": "List bringing out the down as a separate step after shaping.", "扁平匀直，绿润带毫": "Flat, even and straight, lustrous green with down", "揉捻（按茶型选用）": "Rolling (selected according to tea shape)", "紧实匀整，灰绿上霜": "Firm and even, frosted grey green", "所引来源的工艺记录": "Process record in the cited source", "条索壮实，色泽翠绿": "Robust strands, emerald green", "细紧微卷、绿润显毫": "Fine, tight and slightly curled, lustrous green with visible down", "条索卷曲紧结，绿润": "Curled, tightly formed strands, lustrous green", "鲜爽醇厚，香高持久": "Fresh, brisk and full-bodied, with a pronounced, lasting aroma", "嫩绿明亮，芽叶完整": "Bright tender green, with intact buds and leaves", "色泽翠绿，翠绿纤毫": "Emerald green, with fine down", "细紧多锋、色泽油润": "Fine, tight and pointed, with a lustrous colour", "来源见各条访问状态": "See the access status of each entry for sources", "绿茶与药物相互作用": "Green tea and drug interactions", "一盅两件的生活场景": "Everyday life around a pot of tea and two dim sum dishes", "细嫩显芽、匀齐嫩黄": "Fine, tender, visibly bud-bearing, even and tender yellow", "熟普是怎样做出来的": "How ripe pu'er is made", "茶叶保存的共同原则": "Shared principles for tea storage", "贯穿全程的质量管理": "Quality management throughout the process", "科学怎样连接茶文化": "How science connects with tea culture", "中国；动画电影传播": "China; dissemination through animated film", "窨制访谈与申遗事件": "Scenting interviews and the heritage-nomination event", "西乡县文化和旅游局": "Xixiang County Bureau of Culture and Tourism", "浙江在线·茶和天下": "Zhejiang Online — Tea and the World", "永春概况：永春佛手": "Yongchun overview: Yongchun Foshou", "日月潭红茶文化资料": "Sun Moon Lake black-tea cultural materials", "项目名称及历史渊源": "Project name and historical origins", "茶及饮料作物改良场": "Tea and Beverage Research Station", "关于茶叶的消费提示": "Consumer guidance on tea", "浙江省经济信息中心": "Zhejiang Provincial Economic Information Centre", "安化千两茶制作技艺": "Anhua Qianliang tea-making techniques", "台湾红茶故乡的起源": "Origins of Taiwan's black-tea homeland", "正文第46—49行": "Main text, lines 46–49", "宜兴紫砂陶制作技艺": "Yixing zisha pottery-making techniques", "浙江省政协；联谊报": "Zhejiang Provincial CPPCC; Lianyi News", "钱家大院茶香书屋段": "Passage on the Qian Family Courtyard's tea-scented reading room", "宜都红茶厂旧址揭牌": "Plaque unveiled at the former Yidu Black Tea Factory", "咸宁市水利和湖泊局": "Xianning Municipal Bureau of Water Resources and Lakes", "江西新闻网／大江网": "Jiangxi News / Dajiang.com", "金秀红茶的破茧之路": "Jinxiu black tea's path to emergence", "红茶—五指山红茶段": "Black tea — Wuzhishan black tea passage", "泾县人民政府办公室": "Office of the Jing County People's Government", "田坝社区致富三部曲": "Three steps to prosperity in Tianba Community", "基础信息／标准状态": "Basic information / standard status", "公开标准范围第二段": "Second paragraph of the publicly available standard's scope", "柏泉茶厂：制作工艺": "Baiquan Tea Factory: production techniques", "生产厂家及协会官网": "Manufacturer and association official websites", "会稽牌 龙井 礼盒": "Kuaiji-brand Longjing gift box", "昭平银杉 茶 干茶": "Zhaoping Yinshan tea dry leaves", "兴业茶 茗韵 红茶": "Xingye tea Mingyun black tea", "千里马公开采购公告": "Qianlima public procurement notice", "第二届茶茗大奖回顾": "Review of the second tea awards", "与采后摊青分开。": "Separate this from post-harvest leaf spreading.", "带热揉转并解块。": "Roll while warm and break up clumps.", "香气清高而持久。": "Clean, pronounced and lasting aroma.", "依次炒片和成形。": "Pan-fire the leaf pieces, then shape in sequence.", "嫩绿、匀整而明亮": "Tender green, evenly formed and bright", "恩施玉露_荆楚网": "Enshi Yulu — Cnhubei.com", "清香较高、尚持久": "Fairly pronounced clean aroma, reasonably lasting", "绿、较亮，较匀齐": "Green, fairly bright and fairly even", "略曲、紧细、多毫": "Slightly curved, tight, fine and downy", "保留嫩叶完整性。": "Keep the tender leaves intact.", "加热杀青后散热。": "Heat-fix, then dissipate heat.", "鲜叶经加热处理。": "Heat-treat the fresh leaves.", "鲜叶先摊放失水。": "First spread the fresh leaves to lose moisture.", "摊凉后手工轻揉。": "After cooling, roll gently by hand.", "杀青后整理条形。": "Straighten the strands after heat-fixing.", "再揉并增加解块。": "Re-roll and add a de-clumping step.", "鲜叶杀青后揉捻。": "Heat-fix the fresh leaves, then roll.", "揉捻后进入二锅。": "Move to the second pan after rolling.", "成茶精选后储存。": "Select the finished tea, then store.", "整理成紧细条索。": "Form tight, fine strands.", "该试验20分钟。": "20 minutes in this experiment.", "清香纯正，较淡雅": "Pure clean aroma, relatively delicate", "肥壮、柔嫩、明亮": "Plump, tender and bright", "摊晾、杀青、摊凉": "Spreading, heat-fixing and cooling", "浓厚、鲜醇，回甘": "Rich, fresh and mellow, with a sweet aftertaste", "晒、晾配合失水。": "Combine sun-withering and shade-resting for moisture loss.", "浓郁，汤中香明显": "Rich, with a pronounced aroma in the liquor", "青蒂绿腹、红镶边": "Green stems and centres, red edges", "模压后干燥成茶。": "Mould-press, then dry to produce finished tea.", "按成茶情况整理。": "Sort according to the condition of the finished tea.", "入口甘甜、细醇。": "Sweet on entry, delicate and mellow.", "以干燥完成成茶。": "Finish the tea by drying.", "初烘、摊凉、足火": "Initial drying, cooling and final firing", "鲜叶摊放后杀青。": "Spread the fresh leaves, then heat-fix.", "加热后初步揉捻。": "Heat, then perform initial rolling.", "鲜叶加热并揉制。": "Heat and roll the fresh leaves.", "茶树鲜叶和嫩梢。": "Fresh leaves and tender shoots of the tea plant.", "压制后完成干燥。": "Complete drying after compression.", "依原文次序列示。": "Listed in the source's original sequence.", "当日采、当日窨。": "Pick and scent on the same day.", "整形后再次摊凉。": "Spread to cool again after shaping.", "鸠坑毛尖干茶样品": "Dry-leaf sample of Jiukeng Maojian", "杀青后薄摊散热。": "After heat-fixing, spread thinly to dissipate heat.", "花香柔和，带甜香": "Gentle floral aroma, with sweet notes", "斜锅竹丝炒手杀青": "Heat-fixing in a slanted pan with a bamboo-strip stirring implement", "细嫩成朵，绿明亮": "Fine, tender, intact shoots, bright green", "鲜浓、带有花果香": "Fresh and rich, with floral-fruity notes", "\"孔坑茶\" 历史": "\"Kongkeng tea\" history", "白化茶系列品种。": "Albino tea cultivar series.", "整形提毫（烘青）": "Shaping and bringing out the down (hot-air-dried green tea)", "产地范围内绿茶。": "Green tea from within the production area.", "嫩绿、匀净、成朵": "Tender green, even, clean and forming intact shoots", "复干机高温杀青。": "High-temperature heat-fixing in a re-drying machine.", "汤色：澄清明亮。": "Liquor colour: clear and bright.", "在摊凉之后进行。": "Carry out after spreading to cool.", "红艳（金黄）明亮": "Vivid red (golden yellow) and bright", "柏泉绿茶制成茶样": "Finished sample of Baiquan green tea", "具名干茶对照展板": "Display board comparing named dry-leaf samples", "带花蜜香、尚高长": "Floral-honey aroma, reasonably pronounced and lasting", "金秀旅游报道转载": "Republished Jinxiu tourism report", "醇厚回甘，耐冲泡": "Full-bodied with a sweet aftertaste, enduring repeated infusions", "栗香或嫩香、清香": "Chestnut, tender or clean aroma", "千岛玉叶干茶样品": "Dry-leaf sample of Qiandao Yuye", "嫩匀成朵，绿明亮": "Tender, even, intact shoots, bright green", "采花毛尖干茶样本": "Dry-leaf sample of Caihua Maojian", "较嫩匀、黄绿尚亮": "Fairly tender and even, fairly bright yellow green", "完整采下嫩芽叶。": "Pick the tender buds and leaves intact.", "打散团块并散热。": "Break up clumps and dissipate heat.", "从鲜叶摊青开始。": "Begin by spreading the fresh leaves.", "摊凉后再次揉捻。": "Roll again after spreading to cool.", "桂东玲珑茶 传说": "Guidong Linglong tea legend", "香气较浓而持久。": "Fairly rich, lasting aroma.", "尚嫩匀、黄绿尚亮": "Reasonably tender and even, fairly bright yellow green", "芽叶呈朵状，明亮": "Buds and leaves form bright, intact shoots", "覆炒后进行团揉。": "After repeat pan-firing, perform ball-rolling.", "冷却后密封防潮。": "After cooling, seal against moisture.", "地标手工加工主链": "Main manual process in the GI requirements", "646号保护要求": "Protection requirements in Announcement No. 646", "646号扁形绿茶": "Flat green tea under Announcement No. 646", "646号加工主链": "Main process sequence in Announcement No. 646", "芽较完整，绿较亮": "Buds fairly intact, fairly bright green", "冷却、筛分及贮存": "Cooling, sieving and storage", "松针系列单芽精品": "Premium single-bud product, pine-needle series", "果蜜香浓郁、持久": "Rich, lasting fruity-honey aroma", "板栗香或花香持久": "Lasting chestnut or floral aroma", "鲜爽，耐泡、回甜": "Fresh and brisk, enduring repeated infusions, with returning sweetness", "咖啡因与个体反应": "Caffeine and individual responses", "随机试验系统综述": "Systematic review of randomized trials", "点茶如何形成泡沫": "How whisked tea forms foam", "诗意如何成为画题": "How poetic imagery becomes a painting subject", "台湾茶与制茶交流": "Taiwanese tea and exchanges in tea making", "广府“一盅两件”": "Cantonese “one pot, two dishes” tea culture", "普洱茶冲泡与保存": "Brewing and storing pu'er tea", "缺铁或缺铁性贫血": "Iron deficiency or iron-deficiency anaemia", "自然史与史前线索": "Natural history and prehistoric clues", "约公元2—3世纪": "Approximately the 2nd–3rd centuries CE", "怎样理解六大茶类": "Understanding the six basic tea categories", "一个可核实的例子": "A verifiable example", "研究没有证明什么": "What the research has not established", "养护只取稳妥原则": "Use only conservative care principles", "青岛市农业农村局": "Qingdao Municipal Bureau of Agriculture and Rural Affairs", "日照绿茶产品介绍": "Rizhao green-tea product introduction", "宜红（茶叶加工）": "Yihong (tea processing)", "云南农业大学学报": "Journal of Yunnan Agricultural University", "食品科学；潘大钓": "Food Science; Pan Dadiao", "茶俗（径山茶宴）": "Tea customs (Jingshan tea banquet)", "中国连锁经营协会": "China Chain Store & Franchise Association", "邓金记：制作工艺": "Deng Jin Ji: production techniques", "宋代茶盞特展簡介": "Introduction to the special exhibition of Song-dynasty tea bowls", "我在大田邂逅美人": "Encountering a “Beauty” in Datian", "新创绿茶千岛玉叶": "Qiandao Yuye, a newly created green tea", "赵伟伦；岁月余姚": "Zhao Weilun; Suiyue Yuyao", "走进浮梁：茶产业": "Exploring Fuliang: the tea industry", "认定名单第21项": "Item 21 in the recognition list", "镇巴县农业农村局": "Zhenba County Bureau of Agriculture and Rural Affairs", "巴南茶叶制作技艺": "Banan tea-making techniques", "斗山太湖翠竹开采": "Picking begins for Doushan Taihu Cuizhu", "臺中市和平區公所": "Heping District Office, Taichung City", "一撇茶（搜狐号）": "Yipie Cha (Sohu account)", "乐子华 茶 专利": "Le Zihua tea patent", "茶园全景，非成茶": "Tea-garden panorama, not finished tea", "茗韵 云顶山红茶": "Mingyun Yundingshan black tea", "雷公山 红球 茶": "Leigongshan Hongqiu tea", "图片与素材授权": "Image and asset permissions", "加压由轻转重。": "Increase pressure from light to heavy.", "轻缓滚揉芽叶。": "Gently roll the buds and leaves.", "绿色、嫩而明亮": "Green, tender and bright", "生锅杀青、初揉": "Heat-fixing in the first pan and initial rolling", "茶品级产业资料": "Tea-specific industry materials", "嫩绿明亮，匀齐": "Tender green, bright and even", "完成最终干燥。": "Complete final drying.", "黄碧、清澈明亮": "Yellowish green, clear and bright", "峨眉竹叶青干茶": "Dry leaves of Emei Zhuyeqing", "分级采摘、摊青": "Graded picking and leaf spreading", "鲜叶整理、摊放": "Sorting and spreading fresh leaves", "提香与可选选别": "Aroma enhancement and optional sorting", "采摘与摊凉分级": "Picking, spreading to cool and grading", "分级采摘与摊青": "Graded picking and leaf spreading", "嫩黄、整齐成朵": "Tender yellow, neatly formed into intact shoots", "黄绿明亮，清澈": "Yellow green, bright and clear", "新工艺白茶分段": "Section on new-process white tea", "再包闷、再炒。": "Wrap for yellowing again, then pan-fire again.", "芽形、嫩黄匀齐": "Bud-shaped, tender yellow and even", "拉小火与拉老火": "Low-temperature and high-temperature basket firing", "金黄明亮、清澈": "Golden yellow, bright and clear", "紧结、暗沙绿色": "Tightly formed, dark sandy green", "条索紧细，乌润": "Tight, fine strands with a dark lustre", "采摘、鲜叶保护": "Picking and protecting fresh leaves", "金黄、清澄明亮": "Golden yellow, clear and bright", "日光及室内萎凋": "Sunlight and indoor withering", "鲜叶逐步失水。": "The fresh leaves gradually lose moisture.", "避免嫩叶破碎。": "Avoid breaking tender leaves.", "干茶外形：球形": "Dry-leaf appearance: spherical", "将萎凋叶揉制。": "Roll the withered leaves.", "醇厚、似桂圆汤": "Full-bodied, resembling longan soup", "醇和、带甜感。": "Mellow, with sweetness.", "鲜醇、带甜感。": "Fresh and mellow, with sweetness.", "复火提香、装箱": "Re-fire to enhance aroma, then pack into boxes", "分批记录原料。": "Record raw materials by batch.", "均匀，黑褐油亮": "Uniform, dark brown with an oily sheen", "浓郁，显菌花香": "Rich, with distinct fungal-floral notes", "方正砖形、棕色": "Square brick shape, brown", "装竹篮（紧压）": "Pack into bamboo baskets (compress)", "揉捻、日光干燥": "Rolling and sun-drying", "熟茶品质特征段": "Passage on the quality characteristics of ripe pu'er", "嫩绿或黄绿明亮": "Bright tender green or yellow green", "限此项目版本。": "Limited to this project version.", "兰香幽雅而持久": "Elegant and lasting orchid aroma", "红色均匀，明亮": "Uniform, bright red", "鲜爽，汤明亮。": "Fresh and brisk, with a bright liquor.", "条形细直似针。": "Fine, straight, needle-like strands.", "扁平光直，色绿": "Flat, smooth and straight, green", "江山绿牡丹干茶": "Dry leaves of Jiangshan Lü Mudan", "成品茶色泽青褐": "Finished tea is greenish brown", "顺滑、清甜回甘": "Smooth, clean and sweet, with a sweet aftertaste", "微酸，回甘生津": "Slightly tart, with a sweet, salivating aftertaste", "紧细、翠绿显毫": "Tight and fine, emerald green with visible down", "成朵、嫩绿明亮": "Intact shoots, bright tender green", "20分钟左右。": "Around 20 minutes.", "热风循环干燥。": "Dry with circulating hot air.", "\"盈科泉\" 茶": "\"Yingkequan\" tea", "清香或栗香高长": "High, lasting clean or chestnut aroma", "甜香浓郁尚持久": "Rich sweet aroma, reasonably lasting", "取鲜叶并筛选。": "Collect and select the fresh leaves.", "毛茶拼配辅付制": "Blend crude tea and allocate it for processing", "高锐持久、栗香": "High, sharp and lasting, with chestnut notes", "干茶与包装同框": "Dry leaves and packaging in the same frame", "较嫩匀、较红亮": "Fairly tender and even, fairly bright red", "花果香浓郁持久": "Rich, lasting floral-fruity aroma", "条索紧结，乌润": "Tight strands with a dark lustre", "绿亮或黄绿明亮": "Bright green or bright yellow green", "清绿、清澈明亮": "Clear green, clear and bright", "尚绿润，较扁平": "Fairly lustrous green, relatively flat", "常山银毫 创制": "Creation of Changshan Yinhao", "碧绿、清澈明亮": "Emerald green, clear and bright", "末段烘干成茶。": "Final drying produces the finished tea.", "分初烘、复烘。": "Divided into initial drying and re-drying.", "花蜜香高锐持久": "High, sharp and lasting floral-honey aroma", "梨山高山乌龙茶": "Lishan high-mountain oolong tea", "机器均匀搅动。": "Agitate evenly by machine.", "摊青后列杀青。": "Heat-fixing is listed after leaf spreading.", "南岳云雾茶干茶": "Dry leaves of Nanyue Yunwu tea", "清风之后揉捻。": "Roll after air treatment (qingfeng).", "“品茶”末两段": "Final two paragraphs of “Tea Tasting”", "条索紧结、显毫": "Tight strands, visible down", "嫩匀鲜活，显芽": "Tender, even and lively, with visible buds", "炒三青（造型）": "Third pan-firing (shaping)", "精选后为成品。": "The selected tea is the finished product.", "纯正，略带花香": "Pure, with slight floral notes", "发酵之后炒菁。": "Pan-fix after fermentation.", "正文开篇第1段": "First paragraph at the start of the main text", "西藏农垦易贡茶": "Tibet State Farms Yigong tea", "炒毛胚（毛火）": "Pan-firing the crude material (initial firing)", "嫩绿、清澈鲜亮": "Tender green, clear, fresh and bright", "鲜爽醇厚，回甘": "Fresh, brisk and full-bodied, with a sweet aftertaste", "醇厚鲜爽，回甘": "Full-bodied, fresh and brisk, with a sweet aftertaste", "嫩匀成朵，绿亮": "Tender, even, intact shoots, bright green", "646号扁形茶": "Flat tea under Announcement No. 646", "除碎末与杂质。": "Remove fines and impurities.", "整理成品形态。": "Refine the finished product's form.", "646号螺形茶": "Spiral-shaped tea under Announcement No. 646", "进行初步理条。": "Perform initial straightening.", "形成条索基础。": "Establish the basic strand shape.", "高、尚郁、持久": "High, reasonably rich and lasting", "嫩绿明亮到黄亮": "Bright tender green to bright yellow", "嫩绿明亮尚匀整": "Bright tender green, reasonably even", "摊放回潮、筛分": "Spreading for moisture redistribution, then sieving", "匀整、嫩绿明亮": "Evenly formed, bright tender green", "柔嫩，栗香浓郁": "Soft and tender, with a rich chestnut aroma", "茶饮或绿茶制剂": "Tea beverages or green-tea preparations", "品饮审美的变化": "Changes in the aesthetics of tea appreciation", "万里茶道与外销": "The Great Tea Road and exports", "茶汁与配料混合": "Mixing tea liquor with other ingredients", "为何黑釉受重视": "Why black glaze was valued", "术语所指的时间": "The period to which the term refers", "原料与成品关系": "Relationship between raw materials and finished products", "尚高爽，带嫩香": "Fairly high and brisk, with tender notes", "花茶与再加工茶": "Scented and reprocessed teas", "黄茶冲泡与保存": "Brewing and storing yellow tea", "怎样读冲泡参数": "How to read brewing parameters", "保留等级和版本": "Preserve distinctions between grades and versions", "综合利用与服务": "Comprehensive utilization and services", "西汉，前2世纪": "Western Han dynasty, 2nd century BCE", "15—17世纪": "15th–17th centuries", "17—19世纪": "17th–19th centuries", "生产者怎样改变": "How producers changed", "汉代及后续传统": "Han-dynasty and later traditions", "江苏宜兴；江南": "Yixing, Jiangsu; Jiangnan", "2017年7月": "July 2017", "有名有年的合作": "A collaboration with identified names and dates", "江苏无锡、宜兴": "Wuxi and Yixing, Jiangsu", "尚待补齐的历史": "History still to be filled in", "西乡县人民政府": "Xixiang County People's Government", "国家知识产权局": "China National Intellectual Property Administration", "广东政协文史网": "Guangdong CPPCC Literature and History website", "永春佛手特产段": "Passage on Yongchun Foshou as a local speciality", "长盛川青砖茶段": "Passage on Changshengchuan green-brick tea", "霍山县人民政府": "Huoshan County People's Government", "读懂西藏茶文化": "Understanding Tibetan tea culture", "全南县人民政府": "Quannan County People's Government", "青岛市人民政府": "Qingdao Municipal People's Government", "青岛日报；衣涛": "Qingdao Daily; Yi Tao", "东洋文库博物馆": "Toyo Bunko Museum", "人民日报海外版": "People's Daily Overseas Edition", "春山半是茶的茶": "Tea in the spring hills, half covered with tea", "一片绿叶富一方": "A green leaf brings prosperity to a region", "东南大学校友会": "Southeast University Alumni Association", "第5条论文摘要": "Abstract of the fifth paper", "退役军人事务部": "Ministry of Veterans Affairs", "挑挑礼特产频道": "Tiaotiaoli local-specialities channel", "常德市人民政府": "Changde Municipal People's Government", "重庆市人民政府": "Chongqing Municipal People's Government", "沅陵县人民政府": "Yuanling County People's Government", "波密县人民政府": "Bomi County People's Government", "PDF1—2页": "PDF pages 1–2", "坦洋工夫第二段": "Tanyang Gongfu, second paragraph", "渤海商品交易所": "Bohai Commodity Exchange", "1 材料与方法": "1 Materials and methods", "\"长阳农茗园\"": "\"Changyang Nongmingyuan\"", "干茶实物照片": "Photograph of actual dry tea", "传统制作工艺": "Traditional production techniques", "再进入烘焙。": "Then proceed to roasting.", "以烘焙收干。": "Finish drying by roasting.", "保持薄、匀。": "Keep the layer thin and even.", "清香高、持久": "Pronounced, lasting clean aroma", "庐山云雾干茶": "Dry leaves of Lushan Yunwu", "定量装箱入库": "Pack measured quantities into boxes and store", "理条后摊凉。": "Spread to cool after straightening.", "嫩香鲜爽持久": "Tender, fresh, brisk and lasting aroma", "嫩匀肥厚明亮": "Tender, even, thick and bright", "摊青后杀青。": "Heat-fix after leaf spreading.", "摊放后杀青。": "Heat-fix after spreading.", "做形（压扁）": "Shaping (flattening)", "嫩绿清澈透亮": "Tender green, clear and luminous", "湄潭翠芽干茶": "Dry leaves of Meitan Cuiya", "初揉后再炒。": "Pan-fire again after initial rolling.", "婺州举岩干茶": "Dry leaves of Wuzhou Juyan", "向勇平采访段": "Passage from the interview with Xiang Yongping", "杏黄色，较深": "Apricot yellow, relatively deep", "清鲜、毫香浓": "Clean and fresh, with rich downy-bud aroma", "特级贡眉分段": "Section on special-grade Gongmei", "蒙顶黄芽干茶": "Dry leaves of Mengding Huangya", "初烘（毛火）": "Initial drying (preliminary firing)", "再转入熏烟。": "Then proceed to smoking.", "做青后杀青。": "Heat-fix after agitation and resting.", "拣剔后筛分。": "Sieve after sorting.", "橙黄清澈明亮": "Orange yellow, clear and bright", "做青后炒青。": "Pan-fix after agitation and resting.", "漳平水仙干茶": "Dry leaves of Zhangping Shuixian", "醇厚而甘润。": "Full-bodied, sweet and smooth.", "清扬鲜花香。": "Light, clear fresh-flower aroma.", "东方美人干茶": "Dry leaves of Oriental Beauty", "公开条目首句": "First sentence of the public entry", "正山小种干茶": "Dry leaves of Zhengshan Xiaozhong", "白琳工夫干茶": "Dry leaves of Bailin Gongfu", "足发酵、烘干": "Full fermentation and drying", "甜香较明显。": "Fairly pronounced sweet aroma.", "川红工夫干茶": "Dry leaves of Chuanhong Gongfu", "湘丰茶业集团": "Xiangfeng Tea Group", "可选后续处理": "Optional subsequent treatment", "将茶坯干燥。": "Dry the tea base.", "普洱熟茶干茶": "Dry ripe pu'er tea", "横县茉莉花茶": "Hengxian jasmine tea", "鲜、醇、纯正": "Fresh, mellow and pure", "嫩黄色，清亮": "Tender yellow, clear and bright", "栗香馥郁持久": "Rich, lasting chestnut aroma", "嫩香或栗香。": "Tender or chestnut aroma.", "嫩绿明亮匀整": "Tender green, bright and evenly formed", "嫩香香高持久": "Pronounced, lasting tender aroma", "雪水云绿干茶": "Dry leaves of Xueshui Yunlü", "芽叶匀齐成朵": "Evenly formed intact bud-and-leaf shoots", "嫩匀成朵绿亮": "Tender, even, intact shoots, bright green", "清高带箬叶香": "Clean and high, with bamboo-leaf notes", "造型（小锅）": "Shaping (small pan)", "栗香显带花香": "Distinct chestnut aroma with floral notes", "浓郁、栗香显": "Rich, with distinct chestnut notes", "龙岩斜背茶。": "Longyan Xiebei tea.", "麻姑茶品种。": "Magu tea cultivar.", "清香持久高长": "Clean, high and lasting aroma", "蒸青（搧凉）": "Steam-fixing (fanning to cool)", "复干机炒制。": "Pan-process in a re-drying machine.", "醇厚甘凉绵长": "Full-bodied, sweet, cooling and lingering", "鲜醇爽口回甘": "Fresh, mellow and refreshing, with a sweet aftertaste", "打包进库冷藏": "Package and place in cold storage", "熏香浓郁持久": "Rich, lasting smoked aroma", "汝城白毛茶。": "Rucheng Baimao tea.", "浓厚鲜醇回甘": "Rich, fresh and mellow, with a sweet aftertaste", "小叶群体种。": "Small-leaf population variety.", "平锅杀青整形": "Heat-fixing and shaping in a flat pan", "尚嫩匀，绿亮": "Fairly tender and even, bright green", "略带兰花清香": "Slight clean orchid fragrance", "泉岗辉白干茶": "Dry leaves of Quangang Huibai", "临海蟠毫干茶": "Dry leaves of Linhai Panhao", "东白春芽干茶": "Dry leaves of Dongbai Chunya", "锅炒杀青做形": "Pan-fixing and shaping", "芽叶细嫩明亮": "Fine, tender and bright buds and leaves", "越红工夫干茶": "Dry leaves of Yuehong Gongfu", "甜醇而鲜爽。": "Sweet and mellow, fresh and brisk.", "梨山乌龙干茶": "Dry leaves of Lishan oolong", "茶百科原发布": "Originally published by Tea Encyclopedia", "炒（烘）三青": "Third pan-firing (or hot-air drying)", "高桥银锋干茶": "Dry leaves of Gaoqiao Yinfeng", "肥嫩，红明亮": "Plump and tender, bright red", "烘（炒）足干": "Dry thoroughly by hot air (or pan-firing)", "雁荡毛峰干茶": "Dry leaves of Yandang Maofeng", "地标加工流程": "GI processing sequence", "精选后包装。": "Select, then package.", "地标机制工艺": "GI machine-processing method", "初烘后摊晾。": "Spread to cool after initial drying.", "熟板栗香浓郁": "Rich cooked-chestnut aroma", "第二次回潮。": "Second moisture-redistribution stage.", "印刷页3表1": "Printed page 3, Table 1", "印刷页3表2": "Printed page 3, Table 2", "馥郁，山韵味": "Rich, with mountain character", "松针系列一级": "Grade 1, pine-needle series", "醇鲜、尚回甘": "Mellow and fresh, with some sweet aftertaste", "全程机械炒制": "Machine pan-processing throughout", "栗香高而持久": "Pronounced, lasting chestnut aroma", "栗香浓郁高长": "Rich, high and lasting chestnut aroma", "匀嫩有芽红亮": "Even, tender and bud-bearing, bright red", "开汤清香持久": "Lasting clean aroma when brewed", "不同研究人群": "Different study populations", "癌症发生风险": "Risk of developing cancer", "茶与诗词书画": "Tea in poetry, calligraphy and painting", "如何理解茶礼": "Understanding tea etiquette", "茶与祭祀信仰": "Tea in rituals and beliefs", "醇和、较甘滑": "Mellow, fairly sweet and smooth", "冷藏后先回温": "Allow refrigerated tea to warm before opening", "儿童与青少年": "Children and adolescents", "8—14世纪": "8th–14th centuries", "谁支撑了产量": "Who sustained production?", "全球共同议题": "Shared global concerns", "对茶宠的意义": "Significance for tea pets", "含义如何变化": "How meanings changed", "正式发布记录": "Official publication record", "文化和旅游部": "Ministry of Culture and Tourism", "福建省农业厅": "Fujian Provincial Department of Agriculture", "云南省民政厅": "Yunnan Provincial Department of Civil Affairs", "绘画中的竹炉": "Bamboo stoves in paintings", "藏品介绍正文": "Main text introducing the collection object", "人民政协报网": "People's Political Consultative Conference Daily website", "中国茶叶百科": "Encyclopedia of Chinese Tea", "甘肃省文物局": "Gansu Provincial Cultural Heritage Administration", "紅烏龍這樣作": "How red oolong is made", "双魁峰 红茶": "Shuangkuifeng black tea", "甜润、饱满": "Sweet, smooth, and full", "初烘与摊凉": "Initial baking and cooling", "嫩绿、清亮": "Tender-green, clear, and bright", "采片与扳片": "Picking leaves and separating leaf blades", "毛火、小火": "Initial firing and gentle firing", "开篇第二段": "Second introductory paragraph", "条形绿茶。": "Strip-shaped green tea.", "香高且持久": "Pronounced, lasting aroma", "焙火、拣选": "Roasting and sorting", "鲜醇、回甜": "Fresh and mellow, with a sweet finish", "鲜爽持久。": "Lasting freshness and briskness.", "做形与烘焙": "Shaping and baking", "馥郁、鲜嫩": "Richly aromatic, fresh, and tender", "理条与脱毫": "Straightening and removing down", "针形绿茶。": "Needle-shaped green tea.", "烘焙与包装": "Baking and packaging", "采摘、摊青": "Picking and spreading fresh leaves", "鲜爽而浓。": "Fresh, brisk, and strong.", "整理条索。": "Finishing the strands.", "初理、复理": "Initial and repeat straightening", "栗香持久。": "Lasting chestnut aroma.", "揉捻、解块": "Rolling and breaking up clumps", "茶汤嫩亮。": "Tender-toned, bright liquor.", "鲜醇回甘。": "Fresh and mellow, with returning sweetness.", "鲜嫩而高。": "Fresh, tender, and pronounced.", "浓醇回甘。": "Strong and mellow, with returning sweetness.", "绿亮，成朵": "Bright green, with intact bud-leaf units", "复烘与包装": "Repeat baking and packaging", "拣剔、摊凉": "Sorting and cooling", "清香馥郁。": "Rich, fresh aroma.", "干燥与拣剔": "Drying and sorting", "白牡丹干茶": "Dry Bai Mudan tea", "醇爽、清甜": "Mellow, brisk, and lightly sweet", "足火、精选": "Final firing and fine selection", "成品品质段": "Finished-product quality section", "复包、三炒": "Repeat wrapping and third pan-firing", "拣剔与足火": "Sorting and final firing", "黄色、明亮": "Yellow and bright", "揉捻、初烘": "Rolling and initial baking", "做青、走水": "Bruising and resting, with moisture redistribution", "白鸡冠干茶": "Dry Baijiguan tea", "晒青、晾青": "Sunning and airing fresh leaves", "揉捻或包揉": "Rolling or cloth-wrapped rolling", "炒青、揉捻": "Pan-firing and rolling", "足干与烘焙": "Final drying and baking", "文山包种茶": "Wenshan Baozhong Tea", "弯曲条索状": "Curved strands", "拉普山小种": "Lapushan Xiaozhong", "金骏眉干茶": "Dry Jinjunmei tea", "肥壮、尚红": "Plump and robust; fairly red", "香气鲜纯。": "Fresh, clean aroma.", "初烘、摊凉": "Initial baking and cooling", "持久甜香。": "Lasting sweet aroma.", "复揉、干燥": "Repeat rolling and drying", "紧压茶本体": "The compressed tea itself", "软化、装篓": "Softening and filling baskets", "堆闷、复揉": "Covered piling and repeat rolling", "黑褐，软亮": "Blackish-brown, soft, and bright", "浓并带陈香": "Strong, with aged aroma", "蒸压、烘焙": "Steam-pressing and baking", "醇厚、回甘": "Full-bodied with returning sweetness", "干燥、整理": "Drying and finishing", "末段提花。": "Final fragrance lift at the last stage.", "红色，明亮": "Red and bright", "理（压）条": "Straightening (pressing) the strands", "嫩绿较匀亮": "Tender-green, relatively even and bright", "嫩栗香持久": "Lasting tender chestnut aroma", "紧秀、翠绿": "Tightly formed, elegant, and emerald-green", "金奖惠明茶": "Gold-medal Huiming Tea", "醇厚、耐泡": "Full-bodied and suited to repeated infusions", "清香尚持久": "Fairly lasting fresh aroma", "半成品拼配": "Blending semi-finished tea", "肥厚、黄绿": "Plump, thick, and yellow-green", "去布袋晾干": "Removing the cloth bag and air-drying", "独特的酸香": "Distinctive tart aroma", "理条和压扁": "Straightening and flattening", "嫩香尚持久": "Fairly lasting tender-leaf aroma", "揉捻与解块": "Rolling and breaking up clumps", "温控杀青。": "Temperature-controlled heat-fixing.", "醇厚尚鲜爽": "Full-bodied and fairly fresh and brisk", "正文第二段": "Second paragraph of the main text", "茶砖与茶汤": "Tea brick and tea liquor", "清香较持久": "Relatively lasting fresh aroma", "醇和、尚爽": "Mellow and fairly brisk", "包装、贮存": "Packaging and storage", "望海茶干茶": "Dry Wanghai tea", "第一次理条": "First straightening", "临海蟠毫茶": "Linhai Panhao Tea", "香气高爽。": "Pronounced, brisk aroma.", "醇，汤感浓": "Mellow, with a full liquor texture", "干茶与包装": "Dry tea and packaging", "香高尚持久": "Pronounced and fairly lasting aroma", "岭头单丛茶": "Lingtou Dancong Tea", "初制·做青": "Primary processing · bruising and resting", "初制·烘焙": "Primary processing · baking", "精制·包装": "Refining · packaging", "香气纯和。": "Clean, gentle aroma.", "栗香、高长": "Pronounced, lasting chestnut aroma", "黄绿、尚亮": "Yellow-green and fairly bright", "鲜浓、甜润": "Fresh, strong, sweet, and smooth", "滋味鲜爽。": "Fresh, brisk taste.", "嫩鲜或花香": "Fresh tender-leaf or floral aroma", "鲜爽并回甜": "Fresh and brisk, with a sweet finish", "烘（炒）坯": "Baking (pan-firing) the tea base", "橙红或深红": "Orange-red or deep red", "雁荡毛峰茶": "Yandang Maofeng Tea", "鲜醇，回甘": "Fresh and mellow, with returning sweetness", "鲜叶摊放。": "Spread the fresh leaves.", "烘至成茶。": "Bake into finished tea.", "烘至足干。": "Bake until fully dry.", "初次烘干。": "Initial drying.", "嫩绿、完整": "Tender-green and intact", "成品包装。": "Package the finished product.", "再炒整形。": "Pan-fire again to shape.", "干燥茶叶。": "Dry the leaves.", "绿润显毫。": "Lustrous green with visible down.", "金韵24K": "Jinyun 24K", "雪韵500": "Xueyun 500", "翠绿、柔亮": "Emerald-green, soft, and bright", "绿色、明亮": "Green and bright", "嫩香、持久": "Lasting tender-leaf aroma", "尚醇、爽口": "Fairly mellow and refreshing", "绿亮、匀齐": "Bright green and even", "板栗香持久": "Lasting chestnut aroma", "清澈、绿亮": "Clear, bright green", "嫩绿而厚实": "Tender-green and substantial", "绿茶与体重": "Green tea and body weight", "茶经与陆羽": "The Classic of Tea and Lu Yu", "器具与步骤": "Utensils and steps", "线路与运输": "Routes and transport", "手艺与分茶": "Craft and sharing tea", "藏族酥油茶": "Tibetan butter tea", "行业与劳务": "Industry and labour", "婚俗与敬茶": "Marriage customs and serving tea", "建盏与点茶": "Jian ware and whisked tea", "术语与产区": "Terminology and growing regions", "福鼎大白茶": "Fuding Dabaicha", "紫阳槠叶种": "Ziyang Zhuye Zhong", "庐云2号段": "Luyun No. 2 section", "云抗10号": "Yunkang No. 10", "华茶36号": "Huacha No. 36", "种质与育苗": "Germplasm and seedling propagation", "饮法与检测": "Drinking practices and testing", "3—6世纪": "3rd–6th centuries", "传播与日用": "Dissemination and everyday use", "饮法与器物": "Drinking practices and utensils", "制度与日常": "Institutions and everyday life", "消费与文化": "Consumption and culture", "加勒比地区": "The Caribbean", "劳工与制度": "Labour and institutions", "包装与加工": "Packaging and processing", "可断代证据": "Datable evidence", "1984年": "1984", "当时的实践": "Practices of the time", "角色与器物": "Characters and objects", "工作室记录": "Studio records", "惠明茶介绍": "Introduction to Huiming Tea", "全国政协网": "National CPPCC website", "武汉市政协": "Wuhan Municipal CPPCC", "资源圃介绍": "Introduction to the germplasm collection", "普洱圆茶饼": "Round Pu'er tea cake", "日本嬉野市": "Ureshino City, Japan", "无锡博物院": "Wuxi Museum", "书页238": "Book page 238", "杭州政协网": "Hangzhou CPPCC website", "淳安新闻网": "Chun'an News Network", "春山问茶去": "Into the spring mountains to explore tea", "广西新闻网": "Guangxi News Network", "王德傳茶莊": "Wang De Chuan Tea House", "清澈明亮": "Clear and bright", "文火干燥": "Drying over gentle heat", "采摘要求": "Plucking requirements", "杀青理条": "Heat-fixing and straightening", "鲜醇甘爽": "Fresh, mellow, sweet, and brisk", "清澈透亮": "Clear and transparent", "历史线索": "Historical leads", "黄绿明亮": "Bright yellow-green", "整形上光": "Shaping and polishing", "绿、尚明": "Green and fairly bright", "三炒三揉": "Three pan-firings and three rollings", "专题简介": "Introduction to the topic", "鲜醇爽口": "Fresh, mellow, and refreshing", "压扁做形": "Flattening and shaping", "清香高雅": "Fresh, elegant aroma", "鲜爽甘醇": "Fresh, brisk, sweet, and mellow", "绿嫩明亮": "Tender-green and bright", "醇厚甘爽": "Full-bodied, sweet, and brisk", "绿而明亮": "Green and bright", "做型干燥": "Shaping and drying", "干燥提香": "Drying to develop aroma", "清绿明亮": "Clear green and bright", "鲜爽回甘": "Fresh and brisk, with returning sweetness", "清香持久": "Lasting fresh aroma", "鲜嫩高长": "Fresh, tender, pronounced, and lasting", "狗牯脑茶": "Gougunao Tea", "杏绿明亮": "Bright apricot-green", "炭火初烘": "Initial baking over charcoal", "干茶筛分": "Sieving the dry tea", "做坯整形": "Preparing and shaping the tea base", "嫩绿匀整": "Tender-green and even", "高长持久": "Pronounced and long-lasting", "正文末段": "Final paragraph of the main text", "嫩绿透亮": "Clear, bright tender green", "清鲜爽口": "Clean, fresh, and refreshing", "贡眉干茶": "Dry Gongmei tea", "橙黄明亮": "Bright orange-yellow", "甜香浓郁": "Rich sweet aroma", "炒茶杀青": "Pan-firing to heat-fix the leaves", "复式萎凋": "Combined withering methods", "高而浓郁": "Pronounced and rich", "金黄清澈": "Clear golden yellow", "模压造型": "Mould-pressing into shape", "醇厚丰美": "Full-bodied and rich", "日光萎凋": "Sun withering", "白毫乌龙": "Baihao Oolong", "醇柔滑顺": "Mellow, soft, and smooth", "肥厚明亮": "Plump, thick, and bright", "红艳明亮": "Vivid, bright red", "云南红茶": "Yunnan black tea", "鲜爽醇厚": "Fresh, brisk, and full-bodied", "甜浓鲜爽": "Sweet, strong, fresh, and brisk", "高而香甜": "Pronounced, fragrant, and sweet", "甜香馥郁": "Rich sweet aroma", "槽式萎凋": "Trough withering", "柔软红亮": "Soft and bright red", "川红工夫": "Chuanhong Gongfu", "嫩匀红亮": "Tender, even, and bright red", "原料处理": "Raw-material treatment", "红黄尚明": "Reddish yellow and fairly bright", "橙红明亮": "Bright orange-red", "陈、醇厚": "Aged and full-bodied", "煮熬茶釉": "Boiling and reducing tea coating", "自然发花": "Natural fungal flowering", "烘干包装": "Drying and packaging", "暗褐完整": "Dark brown and intact", "新浪商业": "Sina Business", "红浓明亮": "Deep, bright red", "六安老茶": "Lu'an aged tea", "绿黄清亮": "Clear, bright greenish yellow", "肥厚黄绿": "Plump, thick, and yellow-green", "独特陈香": "Distinctive aged aroma", "鲜爽浓醇": "Fresh, brisk, strong, and mellow", "鲜花培养": "Conditioning fresh flowers", "清澈透明": "Clear and transparent", "鲜花处理": "Preparing fresh flowers", "匀堆装箱": "Blending batches and packing into boxes", "分等采叶": "Picking leaves by grade", "微波干燥": "Microwave drying", "清香高长": "Pronounced, lasting fresh aroma", "甘醇鲜爽": "Sweet, mellow, fresh, and brisk", "栗香馥郁": "Rich chestnut aroma", "栗香尚久": "Fairly lasting chestnut aroma", "绿明匀整": "Green, bright, and even", "理条做形": "Straightening and shaping", "干燥包装": "Drying and packaging", "杀青揉晒": "Heat-fixing, rolling, and sun-drying", "团揉成型": "Ball-rolling into shape", "微酸香。": "Slightly tart aroma.", "厌氧发酵": "Anaerobic fermentation", "翠绿明亮": "Bright emerald green", "鲜叶处理": "Fresh-leaf treatment", "手工精制": "Manual refining", "整形干燥": "Shaping and drying", "成品包装": "Packaging the finished product", "匀整肥嫩": "Even, plump, and tender", "初烘理条": "Initial baking and straightening", "手工杀青": "Manual heat-fixing", "初次理条": "Initial straightening", "嫩黄明亮": "Bright tender yellow", "复烘提香": "Repeat baking to develop aroma", "干茶分筛": "Sieving dry tea into grades", "机械辉锅": "Mechanical finishing pan-firing", "理条成形": "Straightening into shape", "栗香高长": "Pronounced, lasting chestnut aroma", "毛茶筛分": "Sieving unfinished tea", "甘甜鲜爽": "Sweet, fresh, and brisk", "栗香尚纯": "Fairly clean chestnut aroma", "孔坑茶。": "Kongkeng Cha.", "味鲜浓醇": "Fresh, strong, and mellow taste", "浓郁幽长": "Rich, subtle, and lingering", "鲜爽醇正": "Fresh, brisk, mellow, and clean", "甘醇生津": "Sweet and mellow, stimulating salivation", "明亮清澈": "Bright and clear", "高香持久": "Pronounced, lasting aroma", "色泽翠绿": "Emerald-green colour", "甜纯高长": "Sweet, clean, pronounced, and lasting", "红亮柔软": "Bright red and soft", "风车扇清": "Cleaning with a winnowing fan", "平筛分筛": "Flat-sieve grading", "成箱包装": "Packing into cases", "绿且明亮": "Green and bright", "浓郁持久": "Rich and lasting", "浓郁回甘": "Rich, with returning sweetness", "轻炒轻揉": "Light pan-firing and light rolling", "足干提毫": "Drying fully and bringing out down", "黄净明亮": "Clean, bright yellow", "无压空揉": "Rolling without applied pressure", "持久清香": "Lasting fresh aroma", "匀整明亮": "Even and bright", "足干提香": "Drying fully and developing aroma", "嫩软红匀": "Tender, soft, and evenly red", "成型炒干": "Shaping and pan-drying", "甘鲜醇厚": "Sweet, fresh, and full-bodied", "二次解块": "Second breaking-up of clumps", "绿亮匀整": "Bright green and even", "二次窨花": "Second flower-scenting cycle", "黄红明亮": "Bright yellowish red", "红亮匀整": "Bright red and even", "醇厚甜爽": "Full-bodied, sweet, and brisk", "摊凉萎凋": "Cooling and withering", "浓醇爽口": "Strong, mellow, and refreshing", "黄绿柔软": "Yellow-green and soft", "再次锅炒": "Further pan-firing", "细嫩成朵": "Fine, tender, intact bud-leaf units", "鲜嫩爽口": "Fresh, tender, and refreshing", "前岗辉白": "Qiangang Huibai", "泉冈辉白": "Quangang Huibai", "浦江毛峰": "Pujiang Maofeng", "颜色较暗": "Relatively dark colour", "人工采茶": "Picking tea by hand", "蒸制压形": "Steaming and pressing into shape", "澄黄明亮": "Clear, bright yellow", "揉袋压形": "Rolling in a bag and pressing into shape", "定型烘干": "Setting the shape and baking dry", "浓郁清香": "Rich, fresh aroma", "选芽摊放": "Selecting buds and spreading them", "高雅持久": "Elegant and lasting", "明亮嫩绿": "Bright tender green", "水满峒茶": "Shuimandong Cha", "摊凉提香": "Cooling and developing aroma", "浓厚甘醇": "Strong, full-bodied, sweet, and mellow", "细嫩匀齐": "Fine, tender, and even", "肥软红亮": "Plump, soft, and bright red", "足干焙香": "Drying fully and baking to develop aroma", "光电拣梗": "Optical stem sorting", "盘花卷曲": "Curled into flower-like clusters", "鲜爽醇甜": "Fresh, brisk, mellow, and sweet", "烘干提香": "Drying to develop aroma", "汀溪兰香": "Tingxi Lanxiang", "精选包装": "Fine selection and packaging", "初干理条": "Initial drying and straightening", "毛火烘焙": "Initial firing by baking", "选叶采摘": "Selecting and picking leaves", "烘焙足干": "Baking until fully dry", "二炒整形": "Second pan-firing and shaping", "嫩绿披毫": "Tender-green with down", "自然摊青": "Natural spreading of fresh leaves", "揉捻成条": "Rolling into strands", "冷却缓苏": "Cooling and tempering", "雪韵普级": "Xueyun, regular grade", "高郁持久": "Pronounced, rich, and lasting", "足干固形": "Drying fully to set the shape", "辉锅干燥": "Finishing pan-firing and drying", "板栗香高": "Pronounced chestnut aroma", "鲜嫩甜香": "Fresh, tender, sweet aroma", "杏绿清澈": "Clear apricot-green", "乌润多毫": "Lustrous dark colour with abundant down", "日光干燥": "Sun-drying", "芳香浓郁": "Rich fragrance", "品质特征": "Quality characteristics", "解块筛分": "Breaking up clumps and sieving", "传统记载": "Traditional records", "径山茶宴": "Jingshan Tea Banquet", "使用场合": "Occasions of use", "地方差异": "Local differences", "地域例证": "Regional examples", "技术流动": "Movement of techniques", "现制茶饮": "Freshly prepared tea beverages", "英红9号": "Yinghong No. 9", "陕茶1号": "Shancha No. 1", "浅黄明亮": "Bright pale yellow", "庐云3号": "Luyun No. 3", "乌叶单丛": "Wuye Dancong", "江北茶区": "Jiangbei tea region", "华南茶区": "South China tea region", "文化变化": "Cultural change", "蒙古高原": "Mongolian Plateau", "产业转向": "Industrial change", "用途边界": "Limits of use", "阅读提醒": "Reading note", "器物分类": "Classification of objects", "保留边界": "Retaining qualifications", "实物身份": "Identity of the physical object", "有据可查": "Supported by traceable evidence", "馆藏个案": "Individual museum collection example", "师徒教育": "Master-apprentice education", "收藏研究": "Research on collections", "制作工艺": "Processing", "消费理解": "Understanding consumption", "收藏市场": "Collectibles market", "传播语境": "Context of dissemination", "实验发现": "Experimental finding", "手作体验": "Hands-on craft experience", "活动证据": "Evidence of an activity", "现代定义": "Modern definition", "福建德化": "Dehua, Fujian", "创意摆件": "Creative decorative object", "体育文创": "Sports-themed cultural merchandise", "文化含义": "Cultural meaning", "西乡绿茶": "Xixiang green tea", "安溪黄旦": "Anxi Huangdan", "煎茶浮珠": "Pearl-like foam on simmered tea", "茶树品种": "Tea-plant cultivar", "武夷学院": "Wuyi University", "本所简介": "Introduction to this institute", "书页50": "Book page 50", "百度百科": "Baidu Baike", "桂林学院": "Guilin University", "兰江导报": "Lanjiang Herald", "大益集团": "Dayi Group", "国际在线": "CRI Online", "品质段": "Quality section", "尚清香": "Fairly fresh aroma", "醇香。": "Mellow aroma.", "绿尚明": "Green and fairly bright", "尚浓醇": "Fairly strong and mellow", "雨花茶": "Yuhua Cha", "紫笋茶": "Zisun Cha", "醇厚。": "Full-bodied.", "浓醇。": "Strong and mellow.", "尚醇正": "Fairly mellow and clean", "兰花香": "Orchid aroma", "甜香。": "Sweet aroma.", "淡黄色": "Pale yellow", "半天腰": "Bantianyao", "佛手茶": "Foshou Cha", "椪风茶": "Pengfeng Cha", "炒、闷": "Pan-firing and covered resting", "古铜色": "Bronze colour", "重揉捻": "Heavy rolling", "新湖南": "New Hunan", "珠兰茶": "Zhulan Cha", "日注茶": "Rizhu Cha", "松萝茶": "Songluo Cha", "甜醇。": "Sweet and mellow.", "鸠坑茶": "Jiukeng Cha", "西山茶": "Xishan Cha", "挺长头": "Tingchangtou", "尚绿亮": "Fairly green and bright", "热团揉": "Hot ball-rolling", "红尚亮": "Red and fairly bright", "烘二青": "Second-stage baking", "鸠坑。": "Jiukeng.", "烘三青": "Third-stage baking", "尚鲜爽": "Fairly fresh and brisk", "凤尾茶": "Fengwei Cha", "碧明亮": "Bright jade green", "梨山茶": "Lishan Cha", "玲珑茶": "Linglong Cha", "尚清高": "Fairly fresh and pronounced", "紫阳茶": "Ziyang Cha", "乌牛早": "Wuniuzao", "嫩绿亮": "Bright tender green", "嫩香显": "Distinct tender-leaf aroma", "黄绿嫩": "Tender yellow-green", "嫩甜香": "Tender, sweet aroma", "茶窝网": "Chawo Network", "黄玫瑰": "Huangmeigui", "碧香早": "Bixiangzao", "俄罗斯": "Russia", "茶器史": "History of tea utensils", "博物馆": "Museum", "角色化": "Characterisation", "方继凡": "Fang Jifan", "阳羡茶": "Yangxian Cha", "特色谷": "Tesegu", "钱丽丽": "Qian Lili", "刘宏艳": "Liu Hongyan", "内蒙古": "Inner Mongolia", "搜狐号": "Sohu account", "青锅": "Initial pan-firing", "甘鲜": "Sweet and fresh", "醇厚": "Full-bodied", "足火": "Final firing", "烘焙": "Baking", "蒸青": "Steam heat-fixing", "烘干": "Drying by baking", "分选": "Sorting", "抖水": "Shaking off moisture", "压扁": "Flattening", "鲜爽": "Fresh and brisk", "鲜浓": "Fresh and strong", "浓鲜": "Strong and fresh", "包装": "Packaging", "摊晾": "Spreading to air", "做形": "Shaping", "暗绿": "Dark green", "足干": "Final drying", "清碧": "Clear jade green", "嫩绿": "Tender green", "精制": "Refining", "灰绿": "Grey-green", "初炒": "Initial pan-firing", "堆黄": "Piled yellowing", "闷堆": "Covered piling", "杏黄": "Apricot-yellow", "黄色": "Yellow", "肉桂": "Rougui", "黄旦": "Huangdan", "橙黄": "Orange-yellow", "红浓": "Deep red", "浅红": "Pale red", "红艳": "Vivid red", "复烘": "Repeat baking", "香高": "Pronounced aroma", "乌润": "Lustrous dark colour", "棕红": "Brownish red", "纯和": "Clean and gentle", "红褐": "Reddish brown", "转窨": "Turning during scenting", "通花": "Aerating the flower-tea mixture", "绿嫩": "Tender green", "绿明": "Green and bright", "装箱": "Packing into boxes", "炒坯": "Pan-firing the tea base", "三青": "Third heating", "醇正": "Mellow and clean", "初干": "Initial drying", "脱水": "Dehydrating", "烘包": "Baking and wrapping", "清纯": "Clean and pure", "酸茶": "Sour tea", "清甜": "Lightly sweet", "成型": "Forming", "晒青": "Sunning fresh leaves", "浓纯": "Strong and clean", "贮青": "Holding fresh leaves", "过筛": "Sieving", "晾青": "Airing fresh leaves", "鲜活": "Fresh and lively", "二烘": "Second baking", "踹条": "Treading into strands", "匀堆": "Blending batches", "炒干": "Pan-drying", "归堆": "Combining into batches", "分拣": "Sorting", "毛茶": "Unfinished tea", "匀整": "Even", "初熏": "Initial smoking", "三熏": "Third smoking", "复香": "Restoring aroma", "造型": "Shaping", "炒揉": "Pan-firing and rolling", "去杂": "Removing extraneous material", "割末": "Separating fines", "炒菁": "Pan-fixing", "深红": "Deep red", "选料": "Selecting material", "称料": "Weighing material", "鲜绿": "Fresh green", "分筛": "Sieving into grades", "烘坯": "Baking the tea base", "车色": "Polishing the colour", "屯绿": "Tunlü", "抖筛": "Shaking the sieve", "覆炒": "Repeat pan-firing", "薄摊": "Thin spreading", "采收": "Harvesting", "打筛": "Sieving", "锅揉": "Rolling in the pan", "高醇": "Pronounced and mellow", "催色": "Developing colour", "小锅": "Small pan", "磨光": "Polishing", "微香": "Faint aroma", "蒸压": "Steam-pressing", "高长": "Pronounced and lasting", "嫩甜": "Tender and sweet", "一烘": "First baking", "紫娟": "Zijuan", "中国": "China", "栽培": "Cultivation", "传说": "Legend", "饮法": "Drinking method", "消费": "Consumption", "工艺": "Processing", "茶类": "Tea category", "荷兰": "The Netherlands", "劳工": "Labour", "运输": "Transport", "科学": "Science", "瑞兽": "Auspicious beast", "材料": "Material", "金蟾": "Golden toad", "上海": "Shanghai", "釉陶": "Glazed pottery", "采花": "Picking flowers", "茶叶": "Tea leaves", "浙江": "Zhejiang", "湖北": "Hubei", "重庆": "Chongqing", "河南": "Henan", "四川": "Sichuan", "广东": "Guangdong", "台湾": "Taiwan", "河北": "Hebei", "吉林": "Jilin", "青海": "Qinghai", "高": "Pronounced", "浓": "Strong", "红": "Red", "分为手工炒制和机械加工两种方式。1.手工炒制工艺流程。摊青→杀青→初揉→炒二青→复揉→炒三青→整形→提毫收锅。加工要点：（1）摊青。鲜叶摊放厚度4～6cm，摊放时间6-8小时，至叶质变软，清香显，含水率70%左右（失重率15%～20%）。（2）杀青。温度200～220℃，鲜叶下锅后双手翻斗，至颜色呈暗绿，叶质柔软，散发清香。（3）初揉。采取“轻-重-轻”的方式，中途解块1～2次，初揉5-8分钟，揉至茶叶初步成条。（4）炒二青。以抖炒为主，锅温150～180℃，时间4-6分钟，炒至四成干即可出锅。出锅后，茶坯及时摊凉散热。（5）复揉。用力较初揉重，中途解块1～2次，揉捻6-8分钟，揉至茶条紧结。（6）炒三青。以抖炒为主，炒至茶条不沾手。（7）整形。温度60～70℃，锅内做形至茶叶八成干左右。（8）提毫出锅。温度70～80℃，至白毫充分显露。增温炒至茶叶足干（含水量低于7.0%）时出锅。2.机械炒制工艺流程。摊青→杀青→初揉→解块→烘二青、摊凉→复揉→烘三青→成型炒干→提香足干。加工要点：（1）摊青。鲜叶摊放厚度4～6cm，摊放时间6-8小时，至叶质变软，清香显，含水率70%左右（失重率15%～20%）。（2）杀青。采用滚筒杀青机杀青，温度280～320℃，时间2分钟左右，至叶色暗绿，叶质柔软，嫩茎折而不断，手握成团，松手不易散开，青草气散失，略显清香，无红梗红叶，无焦边、鱼眼泡，杀青叶含水量62%左右。（3）初揉。采用揉捻机揉捻，揉捻叶成条率达到80%左右时下机。（4）解块。揉捻中产生的团块用解块分筛机进行解块分筛，对筛面上条索粗松的揉捻叶，再进行揉捻或单独付制。（5）烘二青。采用五斗烘焙机或平台烘干机、自动烘干机进行，温度110～120℃，时间5-8分钟，烘至茶叶不黏手，握能成团，松能散开，稍感刺手，青草气散失，茶叶含水量45%左右。（6）摊凉。烘二青后的茶叶立即置于摊凉平台进行冷却，厚度3～5cm，时间30-40分钟。（7）复揉。采用揉捻机进行复揉，加压比初揉重，采用“轻-重-轻”原则，揉捻6-8分钟，揉至茶条紧结。（8）烘三青。采用五斗烘焙机或平台烘干机、自动烘干机进行，温度90～100℃，烘至茶叶有刺手感，含水量12%～15%为宜。（9）成型炒干。采用筒式炒干机，筒温100～110℃，时间10-12分钟，炒至含水量8%左右，茶叶条索收紧，发硬，茶条可折断，手捏不会断碎。（10）提香足干。采用烘焙机进行提香足干，温度90～95℃，时间40分钟左右，烘至含水量≤7%。": "Two methods are used: hand pan-firing and mechanical processing. 1. Hand-processing sequence: spreading → heat-fixing → initial rolling → second pan-firing → re-rolling → third pan-firing → shaping → raising the down and removing from the pan. Key processing points: (1) Spreading. Spread fresh leaves 4–6 cm deep for 6–8 hours, until they soften and develop a fresh aroma, with a moisture content of about 70% (15%–20% weight loss). (2) Heat-fixing. At 200–220°C, turn and toss the fresh leaves with both hands after adding them to the pan, until they become dark green and soft and give off a fresh aroma. (3) Initial rolling. Apply light–heavy–light pressure, breaking up clumps 1–2 times during rolling. Roll for 5–8 minutes until the leaves begin to form strips. (4) Second pan-firing. Mainly shake and toss the leaves at a pan temperature of 150–180°C for 4–6 minutes; remove when about 40% dry. Immediately spread the partly processed leaves to cool and release heat. (5) Re-rolling. Use greater pressure than in the initial rolling, breaking up clumps 1–2 times. Roll for 6–8 minutes until the strips are tightly formed. (6) Third pan-firing. Mainly shake and toss until the strips no longer stick to the hands. (7) Shaping. Shape in the pan at 60–70°C until about 80% dry. (8) Raising the down and removing from the pan. Work at 70–80°C until the white down is fully visible. Raise the temperature and pan-fire until fully dry (moisture content below 7.0%), then remove. 2. Mechanical pan-processing sequence: spreading → heat-fixing → initial rolling → breaking up clumps → second drying and cooling → re-rolling → third drying → shaping and pan-drying → final drying and aroma enhancement. Key processing points: (1) Spreading. Spread fresh leaves 4–6 cm deep for 6–8 hours, until they soften and develop a fresh aroma, with a moisture content of about 70% (15%–20% weight loss). (2) Heat-fixing. Use a rotary-drum heat-fixing machine at 280–320°C for about 2 minutes, until the leaves turn dark green and soft; tender stems bend without breaking, and leaves squeezed into a ball do not readily fall apart when released. The grassy odor should dissipate and a slight fresh aroma should emerge, with no red stems or leaves, scorched edges, or blistering. The fixed leaves should have a moisture content of about 62%. (3) Initial rolling. Use a rolling machine and remove the leaves when about 80% have formed strips. (4) Breaking up clumps. Use a clump-breaking and screening machine to separate and grade clumps formed during rolling. Re-roll, or process separately, the coarse, loosely formed leaves retained on the screen. (5) Second drying. Use a five-compartment dryer, flatbed dryer, or automatic dryer at 110–120°C for 5–8 minutes, until the leaves no longer stick to the hands, form a ball when squeezed but fall apart when released, and feel slightly prickly. The grassy odor should dissipate and moisture content should be about 45%. (6) Cooling. Immediately place the leaves on a cooling platform after the second drying, spread 3–5 cm deep, and cool for 30–40 minutes. (7) Re-rolling. Use a rolling machine with greater pressure than in the initial rolling, following the light–heavy–light principle. Roll for 6–8 minutes until the strips are tightly formed. (8) Third drying. Use a five-compartment dryer, flatbed dryer, or automatic dryer at 90–100°C, until the leaves feel prickly; a moisture content of 12%–15% is appropriate. (9) Shaping and pan-drying. Use a drum pan-dryer at a drum temperature of 100–110°C for 10–12 minutes, until moisture content is about 8%, the strips tighten and harden, and they can be snapped but do not crumble when pinched. (10) Final drying and aroma enhancement. Use a dryer at 90–95°C for about 40 minutes, until moisture content is ≤7%.", "加工工艺流程为：鲜叶→摊青→杀青→初焙理条→整形→复焙→辉锅提香→产品分级→成品。1.摊青。清洁的圆匾或篾垫；室内应清洁卫生，空气流通，相对湿度稳定，无异味；进入加工车间的鲜叶应立即摊青，摊青厚度不超过2cm。不同等级、不同品种的鲜叶要分别摊青、上、下午鲜叶要分开摊放，分别付制。摊青程度：摊青时间为6-12小时（视天气情况掌握）。摊青过程中要适当翻叶散热，轻翻、匀翻、避免芽损伤。至茶芽发软，光泽渐失转暗，散发清香。2.杀青。选用名优茶滚筒杀青机。先预热滚筒，待滚筒杀青机筒体温度达到250℃时，手伸进投叶口处，手心发烫即可杀青。开始试投3-4大把青叶，然后每次投入约40g。在筒口处用风扇吹凉，使杀青叶尽快散发热气，保持绿色，吹去片末。杀青叶色泽由翠绿转为暗绿，青草气散失，散发清香，芽软略有粘性，稍有弹性，折梗不断，杀青叶及时摊凉，使水分分布均匀。切忌堆压，否则茶叶闷黄变味。3.初烘理条。选用名茶烘理两用机，热风温度125～150℃。杀青叶上机初烘理条，杀青叶不宜投放太多，机械运转由快转慢调节，烘干时间一般8-10分钟，失重率掌握在30%左右。程度在6成干左右，茶芽互不粘连，青气散失，稍有弹性，条索紧直，色泽绿润。4.整形。名优茶多功能整形机。槽温90℃左右，每槽的投叶量约50～70g，时间为4-5分钟，理条过程中手轻翻槽内芽叶，使之均匀理条，待芽头挺直即可出锅。下锅后要及时摊凉，使之水份分布均匀。程度在七成半左右，手摸茶条紧直，硬滑，色泽亮绿即可。5.复烘。名优茶烘干机。烘干机热风温度掌握在85～90℃左右，整形叶均匀摊放在烘干机方篇上，中间翻动1～2次，手势宜轻，受热要均匀低温慢焙，时间为20分钟左右，烘至九成干左右。6.辉锅提香。电炒锅或手工炒茶锅。温度60～70℃左右。投叶量一般为250g。手势以抓、扣、荡为主。手势宜轻、理直茶条，待条索挺直光滑，时间约10分钟左右。起锅前应适当提高锅温（85℃），使之茶毫显露，香气提高。茶叶水分含量达6%以下，茶条紧直光滑，色泽嫩绿、明亮。": "Processing sequence: fresh leaves → spreading → heat-fixing → initial drying and strip straightening → shaping → secondary drying → finishing pan-firing and aroma enhancement → grading → finished product. 1. Spreading. Use clean round bamboo trays or woven bamboo mats. The room should be clean and sanitary, well ventilated, free of off-odors, and at a stable relative humidity. Spread fresh leaves immediately upon entering the processing workshop, in a layer no thicker than 2 cm. Spread and process leaves of different grades and cultivars separately; keep morning and afternoon harvests separate as well. Spreading endpoint: spread for 6–12 hours, adjusted to the weather. Turn the leaves gently and evenly as needed to release heat and avoid damaging the buds. Continue until the buds soften, lose their gloss and darken, and give off a fresh aroma. 2. Heat-fixing. Use a rotary-drum heat-fixing machine for fine specialty tea. Preheat the drum; when its body reaches 250°C and a hand held at the leaf inlet feels hot, heat-fixing can begin. First test with 3–4 large handfuls of fresh leaves, then add about 40 g at a time. Use a fan at the outlet to cool the leaves so they release heat quickly, retain their green color, and shed leaf fragments. The fixed leaves should change from emerald to dark green, lose their grassy odor, and develop a fresh aroma. The buds should be soft and slightly sticky, with some elasticity, and the stems should bend without breaking. Spread the fixed leaves promptly to cool and distribute moisture evenly. Never pile or compress them, as this can cause enclosed yellowing and off-flavors. 3. Initial drying and strip straightening. Use a combined drying and straightening machine for specialty tea, with hot air at 125–150°C. Do not overload it with fixed leaves. Adjust the machine from a faster to a slower speed. Drying generally takes 8–10 minutes, with weight loss controlled at about 30%. The leaves should be about 60% dry, with buds that do not stick together, no grassy odor, slight elasticity, tightly formed straight strips, and a lustrous green color. 4. Shaping. Use a multifunction shaping machine for fine specialty tea. Keep the trough temperature at about 90°C and load about 50–70 g per trough for 4–5 minutes. Gently turn the buds and leaves by hand in the troughs to straighten them evenly, and remove when the buds stand straight. Spread promptly to cool and distribute moisture evenly. The endpoint is about 75% dry, with tight, straight strips that feel firm and smooth and appear bright green. 5. Secondary drying. Use a dryer for fine specialty tea, with hot air at about 85–90°C. Spread the shaped leaves evenly on the dryer’s square trays and turn gently 1–2 times. Heat evenly and dry slowly at low temperature for about 20 minutes, until about 90% dry. 6. Finishing pan-firing and aroma enhancement. Use an electric pan or a manual tea-firing pan at about 60–70°C. The usual load is 250 g. The main hand movements are grasping, pressing, and swinging. Work gently to straighten the strips until upright and smooth, for about 10 minutes. Before removing the tea, raise the pan temperature appropriately to 85°C to bring out the down and enhance the aroma. Moisture content should fall no more than 6%; the strips should be tight, straight, and smooth, with a bright tender-green color.", "水洗→摊青→杀青（炒青、捞青、机械杀青）→初揉→解块→初熏→复揉→二次解块→复熏→闷黄→三揉→三次解块→三熏→足干。加工要点：1.水洗。将鲜叶用山泉水冲洗干净后放入摊青槽。2.摊青。采用贮青槽进行摊青，摊叶厚度为5cm左右，温度控制在28℃以下，时间为6-12小时。摊青程度以叶质由硬变软，叶色由鲜绿转暗绿，青气消失，清香显露，失水率达10%～20%为适度。3.杀青。可用铁锅炒青、铁锅捞青或机械杀青三种方式。铁锅炒青：用牛五铁锅，炒制时将锅烧温度为160～200℃，将1～1.5kg鲜叶倒入锅中，双手迅速翻炒5-12分钟，炒至青气散发，叶色变暗，叶质柔软粘手，梗折而不断即可。铁锅捞青：将水注入牛五铁锅至八成满，加热至水沸腾。倒入1.5～2.5kg鲜叶，用滤勺翻动鲜叶，至叶色由鲜绿转黄绿、梗折而不断后捞出并将水沥干。机械杀青：选用滚筒杀青机，筒壁温度180～260℃。投叶量20～50kg/小时为宜（根据筒体大小调整），杀青至叶色转暗绿，叶质柔软，梗折而不断即可。4.初揉。采用人工揉捻或机器揉捻，至茶汁外溢，茶叶紧卷成条，手捏粘手即可。5.解块。使用手工或机械将结块茶叶解散。6.初熏。将茶叶均匀放在“茶炕”（一种形似古代官帽的竹制烘茶用具）上。选用茶籽壳、扁担藤、松木炭、枫树球、陈皮等为熏料，控制温度为60～80℃，根据火温大小，每5-8分钟轻翻茶叶一次，时间为15-20分钟。7.复揉。方法同初揉。8.二次解块。方法同解块。9.复熏。将茶叶均匀放在“茶炕”上，温度控制在70～90℃，每5-8分钟轻翻茶叶一次，时间为15-20分钟。10.闷黄。将茶叶聚拢成20～25cm山丘状，置于干燥通风、无阳光直射处，静置1-4小时。11.三揉。方法同初揉。12.三次解块。方法同解块。13.三熏。将茶叶均匀放在“茶炕”上，温度控制在90～100℃，每5-8分钟轻翻茶叶一次。14.足干。待茶叶烘至九成干时，用文火烘至茶叶用手捏成灰末即为足干。": "Washing → spreading → heat-fixing (pan-firing, hot-water blanching, or mechanical heat-fixing) → initial rolling → breaking up clumps → initial smoking → re-rolling → second clump-breaking → second smoking → yellowing → third rolling → third clump-breaking → third smoking → final drying. Key processing points: 1. Washing. Rinse fresh leaves clean with mountain spring water, then place them in a spreading trough. 2. Spreading. Use a fresh-leaf holding trough, spreading the leaves about 5 cm deep at no more than 28°C for 6–12 hours. The appropriate endpoint is when the leaves change from firm to soft and from fresh green to dark green, the grassy odor disappears, a fresh aroma emerges, and water loss reaches 10%–20%. 3. Heat-fixing. Three methods may be used: iron-pan firing, iron-pan hot-water blanching, or mechanical heat-fixing. Iron-pan firing: use a Niuwu iron pan heated to 160–200°C; add 1–1.5 kg of fresh leaves and stir-fry rapidly with both hands for 5–12 minutes, until the grassy odor dissipates, the leaves darken and become soft and sticky, and the stems bend without breaking. Iron-pan hot-water blanching: fill a Niuwu iron pan 80% full with water and bring to a boil. Add 1.5–2.5 kg of fresh leaves and turn them with a strainer spoon. When the leaves change from fresh green to yellow-green and the stems bend without breaking, remove and drain them. Mechanical heat-fixing: use a rotary-drum heat-fixing machine with a drum-wall temperature of 180–260°C. A feed rate of 20–50 kg/hour is appropriate, adjusted to drum size. Continue until the leaves turn dark green and soft and the stems bend without breaking. 4. Initial rolling. Roll by hand or machine until tea juice emerges, the leaves curl tightly into strips, and they feel sticky when pinched. 5. Breaking up clumps. Separate clumped leaves by hand or machine. 6. Initial smoking. Spread the leaves evenly on a “chakang,” a bamboo tea-drying implement shaped like an ancient official’s hat. Use smoking materials such as tea-seed shells, biandan vine, pine charcoal, sweetgum fruit balls, and dried citrus peel. Maintain 60–80°C; depending on the heat, turn the leaves gently every 5–8 minutes for a total of 15–20 minutes. 7. Re-rolling. Use the same method as for initial rolling. 8. Second clump-breaking. Use the same method as before. 9. Second smoking. Spread the leaves evenly on the chakang at 70–90°C; turn gently every 5–8 minutes for 15–20 minutes. 10. Yellowing. Gather the leaves into a mound 20–25 cm high and leave undisturbed for 1–4 hours in a dry, ventilated place away from direct sunlight. 11. Third rolling. Use the same method as for initial rolling. 12. Third clump-breaking. Use the same method as before. 13. Third smoking. Spread the leaves evenly on the chakang at 90–100°C and turn gently every 5–8 minutes. 14. Final drying. When the leaves are about 90% dry, finish over a gentle heat until they can be crushed into fine powder between the fingers.", "加工流程：鲜叶摊放→杀青→清风、摊凉→初干→提毫→手工辅助整形、提毫→摊凉→足干提香。1.鲜叶摊放。一般春茶摊放时间为6-8小时，秋茶2-3小时。将鲜叶摊于篾盘、竹晒垫上，厚度不超过3cm。摊于摊青痿调槽内，厚度不超过5cm。中途翻叶1～2次。经摊放的鲜叶含水量控制在70%～72%，无损伤、堆沤、红变等现象。2.杀青。杀青机投叶端20cm处内壁温度控制在230℃左右，出口端10～20cm处筒内空气温度90℃以上。出叶时间为90秒左右。火温基本稳定开始投叶，投叶速度和投叶量要求均匀。每分钟投叶45～50次。杀青叶含水量程度保持在62%左右。叶色暗绿，叶边缘略卷缩，透发清香。3.清风、摊凉。杀青叶均匀薄摊于小篾盘或晒垫上散热，厚度不超过1cm，降温15分钟左右后除掉单叶片木梗和其它杂质。4.初干。温度控制在110～130℃，时间约5-8分钟。摊叶要求均匀，厚度不超过1cm。程度掌握在：手握茶坯不粘手、略有刺手感，茶叶含水量45%～50%。5.提毫。温度约60～80℃。时间约10-15分钟。当温度达到80℃左右时投放茶叶，理条、做条、整形。待茶叶七至八成干时，开始提毫。用活力使茶叶相互摩擦，促使茶叶白毫显露。茶叶外形条索紧结卷曲、匀整，色泽翠绿，白毫显露，香气透发。6.手工辅助整形、提毫。理条、做条、整形，促使茶叶白毫显露。程度：茶叶外形条索紧结扁直、匀整，色泽翠绿，白毫显露，香气透发。7.摊凉。时间约30-40分钟。技术要点：茶叶均匀薄摊于中性篾盘中，厚度不超过2cm。8.足干提香。摊凉的茶叶逐层放入提香机，足干至茶叶含水量5%以内，下机摊凉至室温时，初大袋包装密封入库贮藏。": "Processing sequence: spreading fresh leaves → heat-fixing → air cleaning and cooling → initial drying → raising the down → assisted hand shaping and down-raising → cooling → final drying and aroma enhancement. 1. Spreading fresh leaves. Usually spread spring tea for 6–8 hours and autumn tea for 2–3 hours. Spread fresh leaves on woven bamboo trays or drying mats no more than 3 cm deep; in spreading/withering troughs, no more than 5 cm deep. Turn 1–2 times during spreading. Keep the spread leaves’ moisture content at 70%–72%, with no damage, pile deterioration, or reddening. 2. Heat-fixing. Control the inner-wall temperature about 20 cm from the feed end of the heat-fixing machine at around 230°C; air temperature inside the drum 10–20 cm from the outlet should be at least 90°C. Leaf transit time is about 90 seconds. Begin feeding when the heat is broadly stable, keeping both the feeding rate and amount even. Feed leaves 45–50 times per minute. Fixed-leaf moisture content should remain at about 62%. The leaves should be dark green, with slightly curled edges and an emerging fresh aroma. 3. Air cleaning and cooling. Spread fixed leaves evenly and thinly on small woven bamboo trays or drying mats to release heat, no more than 1 cm deep. After cooling for about 15 minutes, remove loose single leaves, woody stems, and other foreign matter. 4. Initial drying. Maintain 110–130°C for about 5–8 minutes. Spread evenly, no more than 1 cm deep. The endpoint is when the partly processed leaves do not stick to the hand when squeezed, feel slightly prickly, and have a moisture content of 45%–50%. 5. Raising the down. Work at about 60–80°C for about 10–15 minutes. Add the leaves when the temperature reaches about 80°C, then straighten, form, and shape the strips. When the leaves are 70%–80% dry, begin raising the down. Use flexible force so the leaves rub against one another and expose their white down. The strips should be tightly formed, curled, and even, with an emerald-green color, visible white down, and an emerging aroma. 6. Assisted hand shaping and down-raising. Straighten, form, and shape the strips to reveal their white down. Endpoint: tight, flat, straight, and even strips, emerald green in color, with visible white down and an emerging aroma. 7. Cooling. Cool for about 30–40 minutes. Key point: spread the leaves evenly and thinly in neutral woven bamboo trays, no more than 2 cm deep. 8. Final drying and aroma enhancement. Place the cooled leaves layer by layer in an aroma-enhancement machine, and dry to a moisture content no more than 5%. Remove and spread to cool to room temperature, then pack in large bags, seal, and store.", "雷山县是一块美丽而又神秘的地方，它位于贵州省黔东南苗族侗族自治州西南部，因苗岭主峰雷公山在境内而得名，素有“苗疆圣地”之称和“茶乡”之誉。 雷公山自然保护区，享有国家级森林公园的美誉。千百年来，洒落在雷公山高山深涧的野生古茶，见证了雷公山茶的历史，为雷公山系列红绿茶提供了最优质的原料，茶香馥郁、鲜爽回甘，在茶界赢得了很好的声誉。 雷山银球茶 “交腊茶乡”牌雷山银球茶就“成长”于此。交腊苗寨，是一个深居雷公山腹地的苗族村寨，山水相依，悬瀑飞舞，流水如帛，鸟语花香，环境优雅，常年云雾缭绕，无工业污染，是出好茶的地方。 明末清初，苗族同胞为了躲避战争隐居于此，种下了许多茶树遗留至今，雷公山野生红茶、雷公山绿茶传统加工技艺世代传承。 雷山银球茶制作技艺，是雷公山绿茶传统制作技艺之一，始创于1980年，发展至今奖项众多，声誉满堂。 余大春采茶 “银球茶是雷山县特产，也是中国国家地理标志产品。其制作需要经过摊凉、杀青、分选、揉捻、手工造型、烘干、精选、提香等工序。”传承人余大春，自幼跟随大舅杨玉勇到雷山云雾茶场学习制茶技艺，有缘得到银球茶创始人毛克翕的指导，为她后期制茶技能打下了坚实基础。 搓球 为了将茶做得更好，她继续向交腊村寨老杨昌福等艺人学习雷公山红茶制作技艺，并陆续参加政府相关部门组织的各种制茶技能培训。 现在，雷公山红（绿）茶传统加工技艺她能娴熟驾驭。2020年春，余大春结合雷山银球": "Leishan County is a beautiful and mysterious place in the southwest of Qiandongnan Miao and Dong Autonomous Prefecture, Guizhou Province. Named for Leigong Mountain, the main peak of the Miaoling range within its borders, it is known as a “sacred land of the Miao” and a “tea country.” Leigong Mountain Nature Reserve also enjoys the distinction of being a national forest park. For hundreds and thousands of years, wild ancient tea trees scattered across its high mountains and deep ravines have witnessed the history of Leigong Mountain tea and supplied the finest raw material for its range of black and green teas. Their rich aroma, fresh taste, and returning sweetness have earned them a strong reputation in the tea world. Leishan Yinqiu Tea. “Jiaola Chaxiang” brand Leishan Yinqiu Tea “grows up” here. Jiaola is a Miao village deep within Leigong Mountain, amid mountains and water, cascading waterfalls and silk-like streams, birdsong and flowers. Its tranquil environment is shrouded in mist throughout the year and free of industrial pollution: a place suited to fine tea. In the late Ming and early Qing periods, Miao people withdrew here to escape warfare and planted many tea trees that survive today. Traditional processing skills for Leigong Mountain wild black tea and green tea have been passed down through the generations. Leishan Yinqiu Tea making is one of the traditional Leigong Mountain green-tea techniques. It began in 1980 and has since won numerous awards and a strong reputation. Yu Dachun picking tea. “Yinqiu Tea is a Leishan County specialty and a Chinese national geographical indication product. Its manufacture requires spreading and cooling, heat-fixing, sorting, rolling, hand shaping, drying, fine selection, and aroma enhancement.” The inheritor Yu Dachun followed her eldest maternal uncle, Yang Yuyong, to Leishan Yunwu Tea Farm to learn tea making from childhood. She also had the opportunity to receive guidance from Mao Kexi, the creator of Yinqiu Tea, laying a solid foundation for her later skills. Rolling the balls. To improve her tea further, she continued learning Leigong Mountain black-tea making from artisans such as the village elder Yang Changfu of Jiaola, and successively attended various tea-making training courses organized by government departments. She is now proficient in traditional Leigong Mountain black- and green-tea processing. In spring 2020, Yu Dachun combined Leishan Yinqiu", "鲜叶→原料分级→萎凋→揉捻→解块→发酵→干燥。加工要点：1.原料分级。分为特级至四级5个等级。特级：一芽一叶初展≥85%，一芽一叶全展比例≤15%。一级：一芽一叶≥80%，一芽二叶比例≤20%。二级：一芽二叶初展≥80%，一芽二叶全展比例≤20%。三级：一芽三叶初展≥80%，一芽四叶初展比例≤20%。四级：一芽四叶≥80%，一芽五叶≤20%。2.萎凋。室内温度应控制在18～30℃，春季萎凋14-16h，夏季12-16h。萎凋叶含水量降至60%～65%为宜度180～220℃。3.揉捻。宜采用揉捻机，揉捻时间60-90min，揉捻叶芽叶80%以上成条、茶汁溢出黏附在叶表面为适度。4.解块。采用解块机解块或人工解块，至茶叶团块解散，互不粘结。5.发酵。放置发酵室内或发酵机发酵，温度25～30℃，湿度≥90%，春季6-8h，夏、秋季4-6h，1-1.5h翻堆一次，以发酵叶青草气消除，透出甜香，叶面积的80%～85%的色泽呈红黄色为适度。6.干燥。初烘。特级、一级、二级原料烘干机进风温度110±5℃，三级、四级原料烘干机进风温度120±5℃，烘培20-25min，茶叶的含水量降至30%～35%。足火。特级、一级、二级原料烘干机进风温度90±5℃，三级以上原料烘干机进风温度100±5℃，烘至茶叶含水量5.0%～6.5%。": "Fresh leaves → raw-material grading → withering → rolling → breaking up clumps → oxidation → drying. Key processing points: 1. Raw-material grading. There are 5 grades, from Special Grade to Grade 4. Special Grade: one bud with one newly unfolding leaf ≥85%; one bud with one fully expanded leaf ≤15%. Grade 1: one bud with one leaf ≥80%; one bud with two leaves ≤20%. Grade 2: one bud with two newly unfolding leaves ≥80%; one bud with two fully expanded leaves ≤20%. Grade 3: one bud with three newly unfolding leaves ≥80%; one bud with four newly unfolding leaves ≤20%. Grade 4: one bud with four leaves ≥80%; one bud with five leaves ≤20%. 2. Withering. Keep the indoor temperature at 18–30°C. Wither for 14–16 h in spring and 12–16 h in summer. An appropriate moisture content for withered leaves is 60%–65%; the source then appends “180–220°C.” 3. Rolling. A rolling machine is recommended. Roll for 60–90 min, until at least 80% of the buds and leaves form strips and expressed tea juice adheres to their surfaces. 4. Breaking up clumps. Use a machine or work by hand until the clumps separate and no longer stick together. 5. Oxidation. Place in an oxidation room or machine at 25–30°C and humidity ≥90%, for 6–8 h in spring or 4–6 h in summer and autumn. Turn the pile every 1–1.5 h. The endpoint is reached when the grassy odor disappears, a sweet aroma emerges, and 80%–85% of the leaf surface becomes reddish yellow. 6. Drying. Initial drying: for Special Grade, Grade 1, and Grade 2 material, set the dryer inlet air at 110±5°C; for Grades 3 and 4, at 120±5°C. Dry for 20–25 min to reduce moisture content to 30%–35%. Final drying: for Special Grade, Grade 1, and Grade 2 material, set the inlet air at 90±5°C; for “Grade 3 and above,” at 100±5°C. Dry to a moisture content of 5.0%–6.5%.", "制作工艺：晾青→晒青→手工做青→摇青→杀青→揉捻→烘干→剔除黄片、茶梗、筛末→烘焙（提香）→复焙→包装。1.晾青。关键控制点，晾青至下午四点左右2.晒青。适度晒青，以叶面光泽消失，叶色由鲜绿转为暗绿，叶尖下垂，手感柔软，青草气味消失为准，失水率在6%～10%。3.手工做青。碰三次，动作轻柔。第一次手碰1.5～2次，静置90分钟；第二次手碰3～4次，静置90分钟；第三次手碰5～6次，静置120分钟。4.摇青。四次，第一次摇青80～100次，静置120分钟；第二次摇青120～160次，静置120分钟；第三次摇青200～250次，静置120分钟；第四次摇青320～400次，静置200分钟左右至香气微显。5.杀青。锅温200～230℃，时间5-6分钟，杀青要匀透。6.揉捻。时间5-10分钟，适度加压，先轻，中期重，后期轻。7.烘干。90～105℃，时间2-3小时，焙至茶梗可折断，含水量5%～6%，烘干后再摊凉散热。8.剔除黄片、茶梗、筛末。用手工或色选机去除黄片、茶梗、筛末。9.一个月后复焙。80～100℃，时间3小时左右，再提温到105～120℃，时间30分钟左右。": "Making sequence: shade withering → sun withering → hand bruising → shaking → heat-fixing → rolling → drying → removing yellow leaves, stems, and sifted fines → roasting (aroma enhancement) → re-roasting → packaging. 1. Shade withering. A critical control point: shade-wither until about 4 p.m. 2. Sun withering. The appropriate endpoint is when leaf-surface gloss disappears, the leaves change from fresh green to dark green, the tips droop, the leaves feel soft, and the grassy odor disappears. Water loss should be 6%–10%. 3. Hand bruising. Perform three gentle rounds. In the first round, touch/toss by hand 1.5–2 times, then rest for 90 minutes; in the second, 3–4 times, then rest for 90 minutes; in the third, 5–6 times, then rest for 120 minutes. 4. Shaking. Perform four rounds. First: 80–100 shakes, then rest for 120 minutes. Second: 120–160 shakes, then rest for 120 minutes. Third: 200–250 shakes, then rest for 120 minutes. Fourth: 320–400 shakes, then rest for about 200 minutes until a slight aroma emerges. 5. Heat-fixing. Set the pan at 200–230°C for 5–6 minutes, ensuring even and thorough heat-fixing. 6. Rolling. Roll for 5–10 minutes with appropriate pressure: light at first, heavy in the middle, then light again. 7. Drying. Dry at 90–105°C for 2–3 hours, until stems snap and moisture content reaches 5%–6%. Spread to cool and release heat afterward. 8. Removing yellow leaves, stems, and sifted fines. Remove them by hand or with a color sorter. 9. Re-roasting after one month. Roast at 80–100°C for about 3 hours, then raise the temperature to 105–120°C for about 30 minutes.", "工艺流程：摊放、杀青、轻度揉捻、初烘、复揉、理条、整形干燥、足干。1.摊放。鲜叶及时分级摊放在洁净的贮叶槽、竹匾或竹帘上，摊放时间4-6小时，以鲜叶散发出清香为宜。2.杀青。使用滚筒杀青机，芽叶要杀匀、杀透，含水量56%～58%为杀青适度。杀青结束后用风扇吹凉，散发水分、降低叶温。3.轻度揉捻。杀青叶冷却后使用揉捻机初揉，初揉时需空揉3-5分钟，然后加压3-5分钟，再松压空揉2分钟。4.初烘。初揉叶及时解块后进行初烘，初烘温度掌握在90～110℃，时间5分钟，含水量45%，手握茶叶不易成团，松手茶叶自然散开有弹性为初烘适度。5.复揉。先空揉2-3分钟，逐渐加压4-5分钟，再空揉2-3分钟。反复二次后出桶下机。6.理条。选用振动理条机，槽锅温度80～100℃，时间5-8分钟，茶条紧直、香气外溢，含水量30%出锅摊凉。7.整形干燥。在炒锅或烘培机上整形干燥。温度70～80℃，时间5-8分钟，含水量15%下机。8.足干。选用名优茶烘干机烘干，温度70～80℃，时间10-15分钟，干茶含水量在6.5%以下。": "Processing sequence: spreading, heat-fixing, light rolling, initial drying, re-rolling, strip straightening, shaping and drying, final drying. 1. Spreading. Promptly grade and spread fresh leaves in clean leaf-holding troughs or on bamboo trays or curtains for 4–6 hours, until they give off a fresh aroma. 2. Heat-fixing. Use a rotary-drum heat-fixing machine, treating the buds and leaves evenly and thoroughly. A moisture content of 56%–58% marks the appropriate endpoint. After heat-fixing, use a fan to cool the leaves, release moisture, and lower leaf temperature. 3. Light rolling. After cooling, initially roll the heat-fixed leaves in a rolling machine without pressure for 3–5 minutes, then under pressure for 3–5 minutes, then release the pressure and roll for another 2 minutes. 4. Initial drying. Promptly break up the initially rolled leaves and dry at 90–110°C for 5 minutes to 45% moisture content. The appropriate endpoint is when the leaves do not readily form a ball when squeezed, naturally separate when released, and retain elasticity. 5. Re-rolling. Roll without pressure for 2–3 minutes, gradually apply pressure for 4–5 minutes, then roll without pressure for 2–3 minutes. Repeat twice, then remove from the rolling drum. 6. Strip straightening. Use a vibrating straightening machine at a trough temperature of 80–100°C for 5–8 minutes. When the strips are tight and straight, aroma emerges, and moisture content reaches 30%, remove and spread to cool. 7. Shaping and drying. Shape and dry in a pan or dryer at 70–80°C for 5–8 minutes, removing at 15% moisture content. 8. Final drying. Use a dryer for fine specialty tea at 70–80°C for 10–15 minutes, until dry-tea moisture content is no more than 6.5%.", "1.工艺流程。鲜叶采摘→摊青→杀青→揉捻→烘焙→精选。2.工艺要求。（1）摊青。竹制水筛摊晾，摊放厚度不超过5cm，叶质由硬开始变软，叶色失去光泽，青色渐失，清香初显。（2）杀青。采用滚筒式杀青机。温度控制在100～200℃，时间为1-2分钟。待到由鲜绿转为翠绿，叶面失光泽，手握成团，稍有弹性，叶质较柔软，折梗不断，清香显露时，起锅、摊晾。（3）揉捻。揉捻以加压“轻—重—轻”交替进行，以轻揉为主。嫩叶揉捻20-25分钟。（4）烘焙。烘二青：使用翻板式烘干机进行，以手捏茶叶有弹性，略有刺手感，叶色绿，无水闷味，含水量40%～45%为适度。及时摊凉，时间为30-40分钟。烘三青：采用翻板式烘干机进行，以烘坯含水量18%～20%，条索收紧，有较强刺手感，手捻成片为适度。及时摊凉，时间为1-2小时。足干：采用烘干机进行，茶叶含水量低于7%，手捻成末为适度，及时摊凉。（5）精选。除去片、末、梗，使成品茶粉末不超过1.3%，拣去非茶类夹杂物。": "1. Processing sequence. Fresh-leaf picking → spreading → heat-fixing → rolling → drying → fine selection. 2. Processing requirements. (1) Spreading. Spread on bamboo sieves, no more than 5 cm deep, until the leaves begin to soften, lose their gloss and grassy character, and develop an initial fresh aroma. (2) Heat-fixing. Use a rotary-drum heat-fixing machine at 100–200°C for 1–2 minutes. When the leaves change from fresh green to emerald green and lose surface gloss, form a slightly elastic ball when squeezed, feel fairly soft, and have stems that bend without breaking, with a fresh aroma emerging, remove and spread to cool. (3) Rolling. Alternate light–heavy–light pressure, mainly using light rolling. Roll tender leaves for 20–25 minutes. (4) Drying. Second drying: use a flap-type dryer until the leaves feel elastic and slightly prickly when pinched, remain green, have no stewed-water odor, and reach 40%–45% moisture content. Promptly spread to cool for 30–40 minutes. Third drying: use a flap-type dryer until moisture content is 18%–20%, the strips tighten, feel distinctly prickly, and can be rubbed into flakes. Promptly spread to cool for 1–2 hours. Final drying: use a dryer until moisture content is below 7% and leaves can be rubbed into powder; promptly spread to cool. (5) Fine selection. Remove flakes, fines, and stems so that powder accounts for no more than 1.3% of the finished tea; pick out non-tea foreign matter.", "（1）精品。龙形：扁平，光滑，挺直，尖削，嫩绿显玉色，匀整，无梗、朴、黄片，凤形：条直显芽，芽壮实匀整，嫩绿，鲜活泛金边，无梗、朴、黄片；汤色：嫩绿明亮；香气：嫩香持久；滋味：鲜醇甘爽；叶底：叶白脉翠，一芽一叶，芽长于叶，成朵、匀整。（2）特级。龙形：扁平，光滑，挺直，嫩绿带玉色，匀整，无梗、朴、黄片，凤形：条直有芽，匀整，色嫩绿泛玉色，无梗、朴、黄片；汤色：嫩绿明亮；香气：嫩香持久；滋味：鲜醇；叶底：叶白脉翠，一芽一叶，成朵、匀整。（3）一级。龙形：扁平，尚光滑，尚挺直，嫩绿油润，尚匀整，略有梗、朴、黄片，凤形：条直有芽，较匀整，色嫩绿润，略有梗、朴、片；汤色：尚嫩绿明亮；香气：清香；滋味：醇厚；叶底：叶白脉翠，一芽二叶，成朵、匀整。（4）二级龙形。尚扁平，尚光滑，嫩绿尚油润，尚匀，略有梗、朴、黄片，凤形：条直尚匀整，色绿润，略有梗、朴、片；汤色：绿明亮；香气：尚清香；滋味：尚醇厚；叶底：叶尚白脉翠，一芽二、三叶，成朵、匀整。": "(1) Premium. Dragon form: flat, smooth, upright, and pointed, tender green with a jade-like hue, even, and free of stems, coarse leaves, and yellow leaves. Phoenix form: straight strips with visible buds; buds are robust and even, tender green, fresh-looking with golden edges, and free of stems, coarse leaves, and yellow leaves. Liquor colour: bright tender green. Aroma: lasting tender-leaf fragrance. Taste: fresh, mellow, sweet, and brisk. Infused leaves: white leaves with emerald veins, one bud with one leaf, the bud longer than the leaf, intact shoots, and even. (2) Special Grade. Dragon form: flat, smooth, upright, tender green with a jade hue, even, and free of stems, coarse leaves, and yellow leaves. Phoenix form: straight strips with buds, even, tender green with a jade hue, and free of stems, coarse leaves, and yellow leaves. Liquor colour: bright tender green. Aroma: lasting tender-leaf fragrance. Taste: fresh and mellow. Infused leaves: white leaves with emerald veins, one bud with one leaf, intact shoots, and even. (3) Grade 1. Dragon form: flat, fairly smooth and upright, lustrous tender green, fairly even, with a few stems, coarse leaves, and yellow leaves. Phoenix form: straight strips with buds, relatively even, lustrous tender green, with a few stems, coarse leaves, and flakes. Liquor colour: fairly bright tender green. Aroma: fresh fragrance. Taste: mellow and full. Infused leaves: white leaves with emerald veins, one bud with two leaves, intact shoots, and even. (4) Grade 2. Dragon form: fairly flat and smooth, tender green with some luster, fairly even, with a few stems, coarse leaves, and yellow leaves. Phoenix form: straight, fairly even strips, lustrous green, with a few stems, coarse leaves, and flakes. Liquor colour: bright green. Aroma: fairly fresh fragrance. Taste: fairly mellow and full. Infused leaves: fairly white leaves with emerald veins, one bud with two or three leaves, intact shoots, and even.", "流程：摊青→杀青→揉捻→初烘→复烘。1.摊青。用专门摊放器具摊放，摊叶厚度3～5cm，摊放时间4-6小时，翻叶1～2次。当叶片柔软，失水率达20%～25%时停止摊青。2.杀青。用滚筒杀青机杀青，匀速投叶，筒内出茶口杀青气流温度达到100～110℃时为宜，杀青时间3-6分钟。当叶色暗绿，失去光泽，叶质柔软，手握略有黏性，青草气消失，茶香显露时杀青完成。3.揉捻。用揉捻机揉捻，揉捻时间为25-40分钟，加轻压为主。叶细胞破碎率在50%～60%，成条率达80%以上时停止揉捻。4.初烘。烘干机热风温度100～110℃，摊叶厚度1.5～2cm，烘干时间10-15分钟，烘至七成干出茶。5.复烘。烘干机热风温度90～100℃，摊叶厚度2～2.5cm，烘干时间10-15分钟，烘至足干（茶叶含水量4.5%～5%，手捏茶即成粉末），下机摊凉。": "Sequence: spreading → heat-fixing → rolling → initial drying → secondary drying. 1. Spreading. Use dedicated spreading equipment, with a leaf layer 3–5 cm deep, for 4–6 hours; turn 1–2 times. Stop when the leaves soften and water loss reaches 20%–25%. 2. Heat-fixing. Feed leaves evenly into a rotary-drum heat-fixing machine. An airflow temperature of 100–110°C at the drum’s tea outlet is appropriate. Heat-fix for 3–6 minutes, until the leaves are dark green, dull, and soft, feel slightly sticky when squeezed, lose their grassy odor, and develop a tea aroma. 3. Rolling. Use a rolling machine for 25–40 minutes, mainly with light pressure. Stop when leaf-cell breakage reaches 50%–60% and at least 80% of leaves have formed strips. 4. Initial drying. Use hot air at 100–110°C, with leaves spread 1.5–2 cm deep, for 10–15 minutes. Remove when about 70% dry. 5. Secondary drying. Use hot air at 90–100°C, with leaves spread 2–2.5 cm deep, for 10–15 minutes. Dry fully to 4.5%–5% moisture content, when the leaves turn to powder when pinched, then remove and spread to cool.", "鲜叶→杀青→摊凉→揉捻→烘干→包装。加工要点：鲜叶：新鲜、完整、匀净，不带马蹄、茶果、老叶和非茶叶夹杂物。杀青：分别用铁锅杀青和滚筒杀青机杀青。铁锅锅壁温度200～260℃，时间8-10分钟，滚筒杀青机锅壁温度260～300℃，时间4-6分钟。摊凉：摊叶厚度在10～15cm。春茶摊晾2-3小时，夏秋茶摊晾3-5小时，含水率70%～74%。揉捻：分别用手揉和机揉。手揉一般“一锅一揉”，机揉每筒25～30kg杀青叶。特级叶揉捻5-6分钟，一二级叶揉捻10-15分钟。揉捻成条率60%～80%。烘干：烘干分为毛火和足火。毛火进风温度为110～125℃，摊叶厚度约1cm，全程约12分钟左右，毛火茶含水率为20%～25%。足火进风温度为90～100℃，摊叶厚度1～2cm，足火茶含水率4%～6%，手捏叶即成粉末为适度": "Fresh leaves → heat-fixing → cooling → rolling → drying → packaging. Key processing points: Fresh leaves: fresh, intact, even, and clean, without horseshoe-shaped stalk bases, tea fruit, old leaves, or non-tea foreign matter. Heat-fixing: use either an iron pan or a rotary-drum heat-fixing machine. For the iron pan, maintain a wall temperature of 200–260°C for 8–10 minutes; for the drum machine, a wall temperature of 260–300°C for 4–6 minutes. Cooling: spread leaves 10–15 cm deep. Cool spring tea for 2–3 hours and summer/autumn tea for 3–5 hours, with moisture content at 70%–74%. Rolling: either hand-roll or machine-roll. Hand rolling generally uses one panful per rolling batch; machine rolling uses 25–30 kg of heat-fixed leaves per drum. Roll Special Grade leaves for 5–6 minutes and Grades 1 and 2 for 10–15 minutes. The proportion formed into strips should reach 60%–80%. Drying: carried out in initial and final stages. Initial drying uses inlet air at 110–125°C, a leaf layer about 1 cm deep, and a total time of about 12 minutes, reaching 20%–25% moisture content. Final drying uses inlet air at 90–100°C and a leaf layer 1–2 cm deep, reaching 4%–6% moisture content. The appropriate endpoint is when leaves turn to powder when pinched.", "金韵24K：紧卷如螺、匀整匀净，明绿镶金或金色；金韵18K：卷曲如螺、匀整匀净，泛金显绿、亮泽；雪韵700：金色比例大于70%，抱折卷曲如钩、匀整匀净，金色满披、亮绿；雪韵500：金色比例30%–70%，抱折卷曲如钩、匀整匀净，绿翠镶金；雪韵300：金色比例小于30%，抱折卷曲如钩、匀整匀净，绿翠偶见金色；雪韵普级：芽叶蟠曲如螺、匀整匀净，绿翠偶见金色；松针系列单芽精品：紧挺似笋、浑圆，匀整匀净，嫩绿；松针系列早芽精品：紧直挺秀似针，匀整匀净，有毫；松针系列特级：紧直挺秀，匀整匀净，绿润；松针系列一级：紧直略扁，匀齐匀净，绿润；松针系列二级：直略扁，尚匀齐、尚匀净，绿尚润；龙珠1号：蟠曲紧结，匀整、尚净，稍有细嫩梗，绿润有砂绿；龙珠2号：蟠曲尚紧结、尚匀整，稍有细嫩梗，砂绿油润": "Jinyun 24K: tightly curled like snails, even and clean, bright green edged with gold or golden. Jinyun 18K: curled like snails, even and clean, green with golden tones and a bright luster. Xueyun 700: more than 70% golden, folded and hook-shaped, even and clean, covered in gold with bright green. Xueyun 500: 30%–70% golden, folded and hook-shaped, even and clean, emerald green edged with gold. Xueyun 300: less than 30% golden, folded and hook-shaped, even and clean, emerald green with occasional gold. Xueyun Regular Grade: buds and leaves coiled like snails, even and clean, emerald green with occasional gold. Pine Needle Series, Premium Single Bud: tight and upright like bamboo shoots, rounded, even and clean, tender green. Pine Needle Series, Premium Early Bud: tight, straight, elegant, and needle-like, even and clean, with down. Pine Needle Series, Special Grade: tight, straight, and elegant, even and clean, lustrous green. Pine Needle Series, Grade 1: tight, straight, and slightly flat, uniform and clean, lustrous green. Pine Needle Series, Grade 2: straight and slightly flat, fairly uniform and clean, green with some luster. Longzhu No. 1: tightly coiled, even and fairly clean, with a few fine tender stems, lustrous green with a sandy-green hue. Longzhu No. 2: coiled and fairly tight and even, with a few fine tender stems, lustrous sandy green.", "报告封面标2025年4月，网页发布2025-10-31；核读报告图页1—3。协会调查口径，非国家统计局统计。原图：https://ctma.oss-cn-beijing.aliyuncs.com/uploads/20251031/5b8d55663989e4ccadd43756cbc027f1.jpg；产量图：https://ctma.oss-cn-beijing.aliyuncs.com/uploads/20251031/4b2ee2da87fb4118583e2b5896088db7.jpg。 2024年协会调查口径干毛茶总产量349.91万吨；本次重核页面元数据，数值复用既有资料库已核报告图页，不能称2026年产量。": "The report cover is dated April 2025; the webpage was published on 2025-10-31. Report image pages 1–3 were checked. These are association survey figures, not National Bureau of Statistics statistics. Original image: https://ctma.oss-cn-beijing.aliyuncs.com/uploads/20251031/5b8d55663989e4ccadd43756cbc027f1.jpg; production chart: https://ctma.oss-cn-beijing.aliyuncs.com/uploads/20251031/4b2ee2da87fb4118583e2b5896088db7.jpg. The association’s survey reports total dry, unrefined tea production in 2024 as 3.4991 million tonnes (349.91 × 10,000 tonnes). This review rechecked the webpage metadata; the figure was reused from report image pages already verified in the library. It must not be described as 2026 production.", "鲜叶摊放→杀青→初揉→理条→做形提毫→足干→整理去杂。加工要点：1.鲜叶摊放。用摊凉床或摊凉槽摊凉，厚度5cm左右，室温下摊凉4-6小时。2.杀青。用滚筒式杀青机杀青，锅温控制在200～240℃，投叶量控制在每小时25～30kg。3.初揉。杀青叶经快速摊凉后，用30型或40型揉捻机轻压或无压揉捻10-15分钟。4.理条。揉捻叶经摊凉解块后，用条机进行理条，其温度控制在80～100℃，投叶量0.5～1kg，达7～8成干下机摊凉。5.做形提毫。在锅温60～70℃的电炒锅内手工反复搓揉、理条做形达9成干起锅摊凉。6.足干。用烘干机足火干燥，温度60～80℃，达9成半干，手捻成末即下机摊凉。7.整理去杂。用手工捡除杂物并除末。": "Spreading fresh leaves → heat-fixing → initial rolling → strip straightening → shaping and raising the down → final drying → sorting and removing foreign matter. Key processing points: 1. Spreading fresh leaves. Use cooling beds or troughs, spreading about 5 cm deep at room temperature for 4–6 hours. 2. Heat-fixing. Use a rotary-drum heat-fixing machine at 200–240°C, with a feed rate of 25–30 kg per hour. 3. Initial rolling. After rapidly spreading the heat-fixed leaves to cool, use a Model 30 or 40 rolling machine with light or no pressure for 10–15 minutes. 4. Strip straightening. After cooling and breaking up the rolled leaves, use a strip-straightening machine at 80–100°C with a load of 0.5–1 kg. Remove and spread to cool when 70%–80% dry. 5. Shaping and raising the down. In an electric pan at 60–70°C, repeatedly rub, roll, straighten, and shape by hand until 90% dry, then remove and spread to cool. 6. Final drying. Use a dryer at 60–80°C until 95% dry and the leaves can be rubbed into powder, then remove and spread to cool. 7. Sorting and removing foreign matter. Pick out foreign matter by hand and remove fines.", "鲜叶→萎凋→揉捻→发酵→干燥。加工要点：1.鲜叶。芽叶肥壮、完整、色泽鲜绿、匀净。2.萎凋。萎凋方法目前主要有日光萎凋、室内萎凋、萎凋槽萎凋等。3.揉捻。揉捻时间一般为1小时。不加压10分钟→轻压15分钟→松压5分钟→中压10分钟→重压15分钟→松压5分钟→出茶。4.发酵。一般发酵室温度以24～25℃，叶温28～30℃为宜。相对湿度保持在90%以上。打开门窗或安装排气扇使空气流通，保证有充足的氧气参与发酵。春季发酵时间一般4-6小时，夏季一般3～5小时。5.干燥。分毛火、足火两次干燥，毛火温度110℃，摊叶厚度1～2cm，烘至八成干，再以95℃足火，摊叶厚度2～3cm，足火叶含水量4%～6%，手碾茶条成茶粉为宜。": "Fresh leaves → withering → rolling → oxidation → drying. Key processing points: 1. Fresh leaves. Buds and leaves should be plump, robust, intact, fresh green, even, and clean. 2. Withering. The main current methods are sun withering, indoor withering, and withering in troughs. 3. Rolling. Rolling generally takes 1 hour: no pressure for 10 minutes → light pressure for 15 minutes → release pressure for 5 minutes → medium pressure for 10 minutes → heavy pressure for 15 minutes → release pressure for 5 minutes → remove the tea. 4. Oxidation. Generally, a room temperature of 24–25°C and leaf temperature of 28–30°C are appropriate. Keep relative humidity at least 90%. Open doors and windows or install exhaust fans for airflow, ensuring adequate oxygen for oxidation. Oxidation generally takes 4–6 hours in spring and 3–5 hours in summer. 5. Drying. Dry in two stages, initial and final. Initial drying is at 110°C, with a leaf layer 1–2 cm deep, until 80% dry. Final drying is at 95°C, with a leaf layer 2–3 cm deep, until moisture content reaches 4%–6% and the strips can be rubbed into tea powder by hand.", "工艺流程：萎凋→揉捻→发酵→干燥→整形→拼配→成品。1.萎凋。采用萎凋槽萎凋、室内自然萎凋和综合萎凋等方式。叶面失去光泽，叶色转为暗绿，青草气减退；叶形皱缩、叶质柔软、折梗不断、紧握成团，松手可缓慢散开；含水率以60%～62%时为适度。2.揉捻。时间为60～90分钟，成条率90%以上，茶条紧卷，茶汁外溢，粘附于茶条表面。3.发酵。采用发酵机或发酵室发酵，待色泽介于红橙色至橙红之间，红中带橙黄，呈现清香或花果香即可。4.干燥。初干至含水率25%～30%。足干至含水率5%～7%。5.整形。通过拣梗、色选、风选、筛选，实现规格匀整。6.拼配。按常德红茶各等级的品质要求进行匀堆拼配。": "Processing sequence: withering → rolling → oxidation → drying → shaping → blending → finished product. 1. Withering. Methods include trough withering, natural indoor withering, and combined withering. The leaf surface loses its gloss, the colour turns dark green, and the grassy odor fades; leaves become wrinkled and soft, stems bend without breaking, and leaves squeezed tightly into a ball slowly separate when released. An appropriate moisture content is 60%–62%. 2. Rolling. Roll for 60–90 minutes until at least 90% form strips; the strips should be tightly curled, with expressed tea juice adhering to their surfaces. 3. Oxidation. Use an oxidation machine or room until the colour is between reddish orange and orange-red, with orange-yellow within the red, and a fresh or floral-fruity aroma emerges. 4. Drying. Initially dry to 25%–30% moisture content, then finish to 5%–7%. 5. Shaping. Remove stems, colour-sort, winnow, and sieve to achieve uniform specifications. 6. Blending. Mix and blend evenly to meet the quality requirements of each Changde Black Tea grade.", "鲜叶摊放→杀青→清风→揉捻→理条→烘干→筛选→复香。加工要点：1.鲜叶摊放。摊放在阴凉、通风、卫生、干净处，厚度约10cm左右，摊放时间≤8小时。2.杀青。大多数使用的是滚筒杀青机，采用柴火加热。鲜叶经过滚筒后，高温杀青，仍保持着茶叶的绿色。3.清风。进一步去除茶叶表面的杂质和多余的水分。4.揉捻。摊凉后的杀青叶放入揉捻机中进行揉捻。5.理条。通过手法使茶叶条索紧实，形状美观。6.烘干。将捻揉解块的茶叶放在筛网上进行烘干，便于茶叶的存放。7.筛选。确保茶叶质量，去除不符合标准的茶叶碎片或者杂质。8.复香。在茶叶烘干后，通过再次捻揉和发酵，增加茶叶的香气层次。": "Spreading fresh leaves → heat-fixing → air cleaning → rolling → strip straightening → drying → sorting → aroma restoration. Key processing points: 1. Spreading fresh leaves. Spread in a cool, ventilated, sanitary, clean place, about 10 cm deep, for ≤8 hours. 2. Heat-fixing. Most producers use a rotary-drum heat-fixing machine heated with firewood. The fresh leaves retain their green colour after passing through the drum for high-temperature heat-fixing. 3. Air cleaning. Further remove foreign matter and excess moisture from the leaf surfaces. 4. Rolling. Place the cooled, heat-fixed leaves in a rolling machine. 5. Strip straightening. Use hand techniques to make the strips compact and attractive. 6. Drying. Place the rolled and separated leaves on mesh screens for drying to facilitate storage. 7. Sorting. Ensure tea quality by removing substandard fragments or foreign matter. 8. Aroma restoration. After drying, further rolling and fermentation increase the layers of aroma.", "1.鲜叶摊放。不同等级、不同品种、不同时间采摘鲜叶分别摊青，摊青过程中要适当翻叶散热，轻翻、翻匀，减少机械损伤。2.杀青。可用40～90型滚筒连续杀青机杀青，投叶量根据设备要求而定。炉温达到150～200℃时投放鲜叶，鲜叶按量连续均匀投放，一般掌握杀青叶失重率35%～40%。3.做形。通过理条机、揉捻机、辉锅机根据不同形状要求操作。4.初烘。可用竹制烘笼和烘干机烘焙，以初烘叶能折断叶片为度。5.复烘。可采用竹制烘笼和烘干机复烘，烘至手捻茶叶成粉末，折梗即断时起笼。6.精制。用相应的号筛进行筛分，并结合簸、拣等方法割去碎末，簸去黄片，拣梗剔杂，分级归堆。": "1. Spreading fresh leaves. Spread leaves of different grades, cultivars, and picking times separately. Turn appropriately during spreading to release heat; turn gently and evenly to reduce mechanical damage. 2. Heat-fixing. A Model 40–90 continuous rotary-drum heat-fixing machine may be used; set the feed rate according to the equipment requirements. Begin feeding at a furnace temperature of 150–200°C, adding the set quantity continuously and evenly. Generally, control weight loss in the heat-fixed leaves at 35%–40%. 3. Shaping. Use strip-straightening, rolling, and finishing-pan machines according to the required shape. 4. Initial drying. Bamboo drying baskets or mechanical dryers may be used; continue until leaf blades snap. 5. Secondary drying. Bamboo drying baskets or mechanical dryers may be used; remove when the leaves can be rubbed into powder and stems snap. 6. Refining. Sieve with the appropriate mesh sizes, combining winnowing, picking, and other methods to remove fines, yellow leaves, stems, and foreign matter; grade and gather into separate batches.", "湖南省长沙市的长沙县、望城区、浏阳市、宁乡市域内的33个镇、5个乡、1个街道。其中长沙县（12个镇）：金井镇（含双江镇）、高桥镇、路口镇、春华镇、果园镇、北山镇、福临镇、开慧镇（含白沙乡）、青山铺镇、安沙镇、江背镇、黄花镇；望城区（3个镇，1个街道）：靖港镇（含格塘镇）、乌山街道、茶亭镇、白箬铺镇；浏阳市（10个镇，2个乡）：淳口镇、大围山乡、官渡镇、大瑶镇、社港镇、太平桥镇、沙市、蕉溪乡、北盛镇、官桥镇、镇头镇，永安镇；宁乡市（8个镇，3个乡）：沩山乡、花明楼镇、巷子口镇、横市镇、黄材镇、回龙铺镇、历经铺乡、双江口镇、大屯营镇、喻家坳乡、金洲镇。": "33 towns, 5 townships, and 1 subdistrict within Changsha County, Wangcheng District, Liuyang City, and Ningxiang City, Changsha, Hunan Province. Changsha County (12 towns): Jinjing (including Shuangjiang), Gaoqiao, Lukou, Chunhua, Guoyuan, Beishan, Fulin, Kaihui (including Baisha Township), Qingshanpu, Ansha, Jiangbei, and Huanghua. Wangcheng District (3 towns and 1 subdistrict): Jinggang (including Getang), Wushan Subdistrict, Chating, and Bairuopu. Liuyang City (10 towns and 2 townships): Chunkou, Daweishan Township, Guandu, Dayao, Shegang, Taipingqiao, Shashi, Jiaoxi Township, Beisheng, Guanqiao, Zhentou, and Yongan. Ningxiang City (8 towns and 3 townships): Weishan Township, Huaminglou, Xiangzikou, Hengshi, Huangcai, Huilongpu, Lijingpu Township, Shuangjiangkou, Datunying, Yujiaao Township, and Jinzhou.", "报告封面标2025年4月，网页发布2025-10-31；核读报告图页1—3。协会调查口径，非国家统计局统计。原图：https://ctma.oss-cn-beijing.aliyuncs.com/uploads/20251031/5b8d55663989e4ccadd43756cbc027f1.jpg；产量图：https://ctma.oss-cn-beijing.aliyuncs.com/uploads/20251031/4b2ee2da87fb4118583e2b5896088db7.jpg。": "The report cover is dated April 2025; the webpage was published on 2025-10-31. Report image pages 1–3 were checked. These are association survey figures, not National Bureau of Statistics statistics. Original image: https://ctma.oss-cn-beijing.aliyuncs.com/uploads/20251031/5b8d55663989e4ccadd43756cbc027f1.jpg; production chart: https://ctma.oss-cn-beijing.aliyuncs.com/uploads/20251031/4b2ee2da87fb4118583e2b5896088db7.jpg.", "（1）卷曲形茶。外形：条索卷曲、紧结、匀整；不同级别茶叶色泽从翠绿到墨绿，但不得枯黄、断碎。内质：香气高，从嫩栗香到纯正；汤色从嫩绿明亮到黄绿明亮，但不得浑浊；滋味浓醇、无异味；叶底从嫩绿明亮到黄绿明亮。（2）扁形茶。外形：光扁平直，不同级别茶叶从光滑到扁平；色泽从嫩绿到黄绿，匀整洁净。内质：栗香浓郁，从嫩香到纯正；滋味醇厚，无异味；汤色从嫩绿明亮到黄绿明亮；叶底从嫩绿明亮到黄亮。（3）针形茶。外形：扁平挺直，绿润匀齐。内质：栗香高而持久，汤色嫩绿清澈；滋味鲜醇爽口；叶底嫩绿明亮均匀": "(1) Curled tea. Dry-leaf appearance: curled, tightly formed, even strips; colour ranges from emerald green to dark green by grade, but must not be withered yellow or broken. Internal qualities: pronounced aroma, ranging from tender chestnut fragrance to clean and characteristic; liquor colour ranges from bright tender green to bright yellow-green, but must not be cloudy; taste is rich and mellow, without off-flavors; infused leaves range from bright tender green to bright yellow-green. (2) Flat tea. Dry-leaf appearance: smooth, flat, and straight, ranging from smooth to flat by grade; colour ranges from tender green to yellow-green, even and clean. Internal qualities: rich chestnut aroma, ranging from tender-leaf fragrance to clean and characteristic; taste is mellow and full, without off-flavors; liquor colour ranges from bright tender green to bright yellow-green; infused leaves range from bright tender green to bright yellow. (3) Needle-shaped tea. Dry-leaf appearance: flat and upright, lustrous green and uniform. Internal qualities: pronounced, lasting chestnut aroma; clear tender-green liquor colour; fresh, mellow, refreshing taste; bright, even, tender-green infused leaves.", "乳山绿茶叶片肥厚，色泽翠绿，所制绿茶其干茶色泽、汤色和叶底均绿亮。高档春茶冲泡后形似兰花，芽叶完整，具有很高的观赏价值。卷曲形茶条索卷曲、紧结、匀整；不同级别茶叶色泽从翠绿到墨绿，汤色从嫩绿明亮到黄绿明亮，不浑浊，滋味浓醇，叶底从嫩绿明亮到黄绿明亮。扁形茶光扁平直，不同级别茶叶从光滑到扁平，色泽从嫩绿到黄绿，匀整洁净，栗香浓郁，滋味醇厚，汤色从嫩绿明亮到黄绿明亮，叶底从嫩绿明亮到黄亮。针形茶扁平挺直，绿润匀齐，栗香高而持久，汤色嫩绿清澈滋味鲜醇爽口，叶底嫩绿明亮均匀": "Rushan Green Tea has thick, plump leaves and an emerald-green colour; the dry tea, liquor colour, and infused leaves are all bright green. High-grade spring tea resembles orchids after brewing, with intact buds and leaves and strong visual appeal. Curled tea has curled, tightly formed, even strips. Across grades, its colour ranges from emerald green to dark green, liquor colour from bright tender green to bright yellow-green without cloudiness, taste is rich and mellow, and infused leaves range from bright tender green to bright yellow-green. Flat tea is smooth, flat, and straight; across grades, it ranges from smooth to flat, with colour from tender green to yellow-green, even and clean. It has a rich chestnut aroma and a mellow, full taste; liquor colour ranges from bright tender green to bright yellow-green, and infused leaves from bright tender green to bright yellow. Needle-shaped tea is flat and upright, lustrous green and uniform, with a pronounced, lasting chestnut aroma, clear tender-green liquor colour, fresh, mellow, refreshing taste, and bright, even, tender-green infused leaves.", "1.采摘条件。顶叶小开面至中开面，以中开面最适宜，2～4叶嫩稍及采摘层上的幼嫩对夹叶。2.开采期。春茶在谷雨前后开采；夏茶在小满前后开采；秋茶在立秋以后开采。3.采摘方法。每季萌发的新梢，确定合理的留养高度为采摘面高度，并以此为水准从树冠中往外采。高于额定采摘面以上的新梢芽叶应全部采摘；低于额定采摘面以下的新梢芽应全部留养。投采茶园一般控制树冠高度为80～120cm。严格留养采摘面以下的侧枝、低梢及树冠稀疏处的芽梢，待每季采摘后，再轻度摘去留养新梢的顶芽。": "1. Picking conditions. The top leaf should be at the small- to medium-open-face stage, preferably medium-open-face. Pick tender shoots with 2–4 leaves and tender paired leaves on the plucking surface. 2. Start of harvest. Spring tea picking begins around Grain Rain; summer tea around Lesser Fullness; autumn tea after the Start of Autumn. 3. Picking method. For each season’s new shoots, determine an appropriate retention height as the plucking surface, then pick outward from the interior of the canopy using that height as the reference. Pick all new buds and leaves above the designated surface; retain all new shoot buds below it. Productive tea gardens generally keep the canopy at 80–120 cm. Strictly retain side branches, low shoots, and shoots in sparse canopy areas below the plucking surface. After each seasonal harvest, lightly pinch off the terminal buds of the retained new shoots.", "云南省怒江傈僳族自治州所辖的福贡县、泸水市、贡山县和兰坪县的21个乡（镇、街道）171个行政村。涉及福贡县的上帕镇、匹河怒族乡、子里甲乡、架科底乡、鹿马登乡、石月亮乡、马吉乡7个乡（镇）；泸水市的六库街道、大连地街道、上江镇、老窝镇、鲁掌镇、片马镇、大兴地镇、称杆乡、古登乡、洛本卓白族乡10个乡（镇、街道）；贡山县的茨开镇、独龙江乡2个乡（镇）；兰坪县兔峨乡、营盘镇2个乡（镇）。地理坐标：东经98°09′～99°39′，北纬25°33′～28°23′": "171 administrative villages in 21 townships, towns, and subdistricts within Fugong County, Lushui City, Gongshan County, and Lanping County, Nujiang Lisu Autonomous Prefecture, Yunnan Province. These comprise 7 towns/townships in Fugong County: Shangpa Town, Pihe Nu Ethnic Township, Zilijia Township, Jiakedi Township, Lumadeng Township, Shiyueliang Township, and Maji Township; 10 towns/townships/subdistricts in Lushui City: Liuku Subdistrict, Daliandi Subdistrict, Shangjiang Town, Laowo Town, Luzhang Town, Pianma Town, Daxingdi Town, Chenggan Township, Gudeng Township, and Luobenzhuo Bai Ethnic Township; 2 towns/townships in Gongshan County: Cikai Town and Dulongjiang Township; and 2 towns/townships in Lanping County: Tue Township and Yingpan Town. Geographic coordinates: 98°09′–99°39′ E, 25°33′–28°23′ N.", "已确认地方标准由商洛市茶叶协会提出，多家当地科研、监管和生产单位参与起草；尚未取得可直接核验的起源传说原件。 2023年4月的陕西网报道（凤凰网转载）记录，第二届“秦岭泉茗”春茶节在西安启动，活动由商洛市人民政府主办，并现场宣读省级区域公用品牌认定通知。报道将秦岭泉茗定位为商洛名优绿茶的统一品牌，展示了以春茶节、茶旅活动和品牌推广使地方茶进入城市消费市场的现代实践。这属于2023年活动记述，不作为茶名古代起源的证据；转载所述种茶年限未据此采纳。": "The local standard is confirmed to have been proposed by the Shangluo Tea Association, with several local research, regulatory, and production bodies participating in drafting. No directly verifiable original source for an origin legend has yet been obtained. An April 2023 Shaanxi Wang report, republished by Phoenix, records the launch in Xi’an of the second “Qinling Quanming” Spring Tea Festival, hosted by the Shangluo Municipal People’s Government. A notice recognizing the provincial regional public brand was read at the event. The report presents Qinling Quanming as a unified brand for Shangluo’s fine green teas and illustrates contemporary efforts to bring local tea to urban consumers through spring tea festivals, tea tourism, and brand promotion. This is an account of a 2023 event, not evidence of an ancient origin for the tea name. The republished account’s claimed history of tea cultivation was not adopted on this basis.", "京东此商品卡独立标题明确“湖南郴州特产资兴狗脑贡茶250g”，包装可读“狗脑贡”“大叶绿茶”；原图左下白碗有卷曲带毫干茶，已看像素。新湖南2022《资兴市：茶旅融合香更远》https://m.voc.com.cn/xhn/news/202209/16999739.html 在东江湖茶产业报道中明确狗脑贡位于资兴汤溪。公开卡链接为 https://item.jd.com/10222272128875.html 。": "This JD product card has the explicit individual title “Hunan Chenzhou Specialty Zixing Gounaogong Tea 250g”; the packaging visibly reads “Gounaogong” and “large-leaf green tea.” The white bowl at the lower left of the original image contains curled, downy dry tea; the pixels were inspected. New Hunan’s 2022 article “Zixing: Tea and Tourism Integration Carries the Fragrance Further,” https://m.voc.com.cn/xhn/news/202209/16999739.html, explicitly locates Gounaogong in Tangxi, Zixing, in its coverage of the Dongjiang Lake tea industry. The public product-card link is https://item.jd.com/10222272128875.html.", "在传统的绿茶加工工艺的基础上加以改进，形成了特有的加工方法。根据制作工艺不同分为炒青、晒青、烘青。根据干茶外形不同，主要产品有毛峰型、曲毫型。老姆登晒青茶加工工艺：摊青→杀青→揉捻→解块（或理条）→日光干燥→包装；老姆登烘青绿茶加工工艺：摊青→杀青→揉捻→解块→初烘、理条或做形（毛火）→毛茶摊凉→烘干（足火）→包装；老姆登炒青绿茶加工工艺：摊青→杀青→揉捻→解块→炒干、做形（毛火）→毛茶摊凉→炒干（足火）→包装": "A distinctive method was developed by improving traditional green-tea processing. By processing method, the teas are divided into pan-fired, sun-dried, and baked types. By dry-leaf shape, the main products are Maofeng and Quhao types. Laomudeng sun-dried tea sequence: spreading → heat-fixing → rolling → breaking up clumps (or strip straightening) → sun drying → packaging. Laomudeng baked green tea sequence: spreading → heat-fixing → rolling → breaking up clumps → initial drying and strip straightening or shaping (initial firing) → cooling the unrefined tea → drying (final firing) → packaging. Laomudeng pan-fired green tea sequence: spreading → heat-fixing → rolling → breaking up clumps → pan-drying and shaping (initial firing) → cooling the unrefined tea → pan-drying (final firing) → packaging.", "农业农村部2020年全国乡村特色产品目录已列崇庆枇杷茶；2025年646号公告给出产区、工序和品质要求。地方旧称与贡茶传说尚未取得古籍原件核实，不据名称补入贡茶故事。 2024年四川农村日报采访回溯钟渭基在万家、苟家一带的调查；《茶叶科学》2012年论文参考文献列其《崇庆枇杷茶》发表于《茶叶》1959年第5期31—32页。这是已核书目与现代回溯，1959年全文及古代贡茶原件仍未取得。": "The Ministry of Agriculture and Rural Affairs’ 2020 National Catalogue of Distinctive Rural Products already lists Chongqing Pipa Tea; Announcement No. 646 of 2025 specifies its production area, processing steps, and quality requirements. Original historical texts verifying former local names and tribute-tea legends have not yet been obtained, so no tribute story is added merely on the basis of the name. A 2024 Sichuan Rural Daily interview looks back at Zhong Weiji’s investigations around Wanjia and Goujia. The references of a 2012 paper in the Journal of Tea Science list his “Chongqing Pipa Tea” in Tea, 1959, Issue 5, pages 31–32. This is a verified bibliographic record and a modern retrospective; the full 1959 text and original records of ancient tribute tea have still not been obtained.", "HTTP正常请求TLS EOF失败；另以web.open成功读取完整正文，标题《通城县百丈潭茶业有限责任公司专家工作站》，2025-01-21，来源省科协计财部、院士中心、咸宁市科协。文中讨论企业与通城毫绿品牌，不能自动将企业任意照片认作百丈潭扁形茶。3个正文图片公开链接web点击均Cache miss；正常原URL下载2个超时、1个TLS EOF，尚无像素，不能判定照片内容。": "A normal HTTP request failed with a TLS EOF error. The full text was nevertheless successfully read through web.open: “Expert Workstation of Tongcheng County Baizhangtan Tea Industry Co., Ltd.,” dated 2025-01-21, sourced from the Provincial Association for Science and Technology’s Planning and Finance Department, Academician Center, and Xianning Association for Science and Technology. The article discusses the company and the Tongcheng Haolü brand; this does not automatically make any company photo a photo of Baizhangtan flat tea. All 3 public in-text image links returned Cache miss when clicked through the web tool. Direct downloads from the original URLs produced 2 timeouts and 1 TLS EOF error. No image pixels have been obtained, so their content cannot be determined.", "江西省吉安市遂川县泉江镇、珠田乡、草林镇、南江乡、左安镇、汤湖镇、高坪镇、堆子前镇、西溪乡、大汾镇、戴家埔乡、营盘圩乡、枚江镇、碧洲镇、于田镇、衙前乡、双桥乡、新江乡、五斗江乡、巾石乡、禾源乡、大坑乡、黄坑乡、五指峰林场、云岭林场、龙泉林场等26个乡、镇、场现辖行政区域，地理坐标：东经113°56′51″～114°45′45″，北纬25°28′32″～26°42′55″。": "The current administrative areas of 26 townships, towns, and forest farms in Suichuan County, Ji’an, Jiangxi Province: Quanjiang Town, Zhutian Township, Caolin Town, Nanjiang Township, Zuo’an Town, Tanghu Town, Gaoping Town, Duiziqian Town, Xixi Township, Dafen Town, Daijiapu Township, Yingpanwei Township, Meijiang Town, Bizhou Town, Yutian Town, Yaqian Township, Shuangqiao Township, Xinjiang Township, Wudoujiang Township, Jinshi Township, Heyuan Township, Dakeng Township, Huangkeng Township, Wuzhifeng Forest Farm, Yunling Forest Farm, and Longquan Forest Farm. Geographic coordinates: 113°56′51″–114°45′45″ E, 25°28′32″–26°42′55″ N.", "江苏省镇江市润州区、京口区、镇江新区、丹徒区、丹阳市、句容市，包括润州区蒋桥镇、七里甸街道办事处，京口区谏壁镇、象山街道办事处，镇江新区丁岗镇、大路镇、大港街道办事处、丁卯街道办事处，丹徒区谷阳镇、上党镇、高资镇、宝堰镇、辛丰镇，丹阳市司徒镇、云阳镇、埤城镇、后巷镇、延陵镇，句容市下蜀镇、边城镇、白兔镇、华阳镇、黄梅镇、后白镇、茅山镇、天王镇、郭庄镇等27个镇（街办）。": "Runzhou District, Jingkou District, Zhenjiang New Area, Dantu District, Danyang City, and Jurong City in Zhenjiang, Jiangsu Province, covering 27 towns/subdistricts: Jiangqiao Town and Qilidian Subdistrict in Runzhou; Jianbi Town and Xiangshan Subdistrict in Jingkou; Dinggang Town, Dalu Town, Dagang Subdistrict, and Dingmao Subdistrict in Zhenjiang New Area; Guyang, Shangdang, Gaozi, Baoyan, and Xinfeng towns in Dantu; Situ, Yunyang, Picheng, Houxiang, and Yanling towns in Danyang; and Xiashu, Biancheng, Baitu, Huayang, Huangmei, Houbai, Maoshan, Tianwang, and Guozhuang towns in Jurong.", "（1）卷曲形。外形：条索细紧、卷曲、匀整；不同级别茶叶色泽从翠绿到墨绿，但不得枯黄、断碎；内质：香气高，从鲜嫩到尚纯；汤色从嫩绿明亮到黄尚亮，但不得浑浊；滋味醇，无异味；叶底从明亮到尚亮，但不得花杂。（2）扁形。外形：外形扁平，不同级别茶叶从光滑到尚平；色泽从嫩绿到深绿；匀整洁净。内质：香气高，从栗香到纯正；滋味醇，无异味；汤色从黄绿明亮到黄绿尚亮；叶底从明亮到绿欠匀": "(1) Curled form. Dry-leaf appearance: fine, tight, curled, even strips; colour ranges from emerald green to dark green by grade, but must not be withered yellow or broken. Internal qualities: pronounced aroma, ranging from fresh and tender to fairly clean; liquor colour ranges from bright tender green to fairly bright yellow, but must not be cloudy; taste is mellow, without off-flavors; infused leaves range from bright to fairly bright, but must not be mottled. (2) Flat form. Dry-leaf appearance: flat, ranging from smooth to fairly flat by grade; colour ranges from tender green to deep green; even and clean. Internal qualities: pronounced aroma, ranging from chestnut fragrance to clean and characteristic; taste is mellow, without off-flavors; liquor colour ranges from bright yellow-green to fairly bright yellow-green; infused leaves range from bright to green with some unevenness.", "茗眉：条索紧细芽头肥壮；色泽嫩绿油润。香气高浓持久；滋味鲜爽回味甘醇；汤色嫩绿清澈明亮；叶底嫩绿匀整明亮。特级：条索紧结重实显锋苗，色泽绿润。香气嫩香鲜爽持久；滋味鲜醇甘爽；汤色嫩绿清澈；叶底嫩匀肥厚明亮。一级：条索紧结锋苗尚显，色泽翠绿润。香气清香；滋味鲜醇；汤色黄绿明亮；叶底黄绿明亮。珍眉：条索紧细，色泽翠绿油润。香气嫩香；滋味鲜浓；汤色绿艳；叶底绿嫩明亮。": "Mingmei: fine, tight strips with plump, robust buds; lustrous tender-green colour. Aroma is pronounced, rich, and lasting; taste is fresh and brisk with a sweet, mellow aftertaste; liquor colour is clear, bright tender green; infused leaves are tender green, even, and bright. Special Grade: tightly formed, weighty strips with visible pointed tips, lustrous green. Aroma is tender, fresh, brisk, and lasting; taste is fresh, mellow, sweet, and brisk; liquor colour is clear tender green; infused leaves are tender, even, thick, and bright. Grade 1: tightly formed strips with fairly visible pointed tips, lustrous emerald green. Aroma is fresh; taste is fresh and mellow; liquor colour is bright yellow-green; infused leaves are bright yellow-green. Zhenmei: fine, tight strips, lustrous emerald green. Aroma is tender; taste is fresh and rich; liquor colour is vivid green; infused leaves are green, tender, and bright.", "（1）卷曲形。外形：条索细紧、卷曲、匀整、叶片肥厚；不同级别茶叶色泽从翠绿到墨绿，但不得枯黄、断碎；内质：栗香浓郁而清爽，从鲜嫩到尚纯；汤色从嫩绿明亮到黄尚亮，但不得浑浊；滋味醇；叶底从明亮到尚亮，但不得花杂。（2）扁形。外形：外形扁平，叶片肥厚，不同级别茶叶从光滑到尚平；色泽从嫩绿到深绿；匀整洁净。内质：栗香浓郁而清爽，从栗香到清香；汤色从黄绿明亮到黄绿尚亮": "(1) Curled form. Dry-leaf appearance: fine, tight, curled, even strips with thick leaves; colour ranges from emerald green to dark green by grade, but must not be withered yellow or broken. Internal qualities: rich yet fresh chestnut aroma, ranging from fresh and tender to fairly clean; liquor colour ranges from bright tender green to fairly bright yellow, but must not be cloudy; taste is mellow; infused leaves range from bright to fairly bright, but must not be mottled. (2) Flat form. Dry-leaf appearance: flat, with thick leaves, ranging from smooth to fairly flat by grade; colour ranges from tender green to deep green; even and clean. Internal qualities: rich yet fresh chestnut aroma, ranging from chestnut fragrance to fresh fragrance; liquor colour ranges from bright yellow-green to fairly bright yellow-green.", "六安市裕安区青山茶厂Q/LYQC 0001S—2019历史企业产品版本，表1未分等级。封面标2019-09-23备案、有效期3年，至2022年届满；镜像目录标废止日期2022-09-22。仅作历史文献中的企业要求，不代表现行全产区标准或实物审评，也不用于祁门安茶。 文件原版来自第三方公开镜像；未取得安徽备案平台同文件直链，不宣称官方平台当前备案查询已核。": "Historical enterprise product version under Q/LYQC 0001S—2019 of Qingshan Tea Factory, Yu’an District, Lu’an. Table 1 does not distinguish grades. The cover records filing on 2019-09-23 and a validity period of 3 years, expiring in 2022; the mirror catalogue gives the withdrawal date as 2022-09-22. Used only as an enterprise requirement in a historical document, not as a current standard for the entire production area or an assessment of a physical sample, and not applied to Qimen Ancha. The original-format document was obtained from a third-party public mirror; no direct link to the same file on the Anhui filing platform was obtained, and current filing status on the official platform is not claimed to have been verified.", "针形茶：早芽精品、单芽精品、特级绿叶茶：摊青→杀青→摊凉→理条→回潮→整形→提香→筛分 / 针形茶：一级、二级绿叶茶：摊青→杀青→回潮→揉捻→初烘→摊凉→理条→回潮→整形→提香→筛分 / 蟠曲茶：白叶茶、黄叶茶：摊青→杀青→摊凉→催色→回潮→揉捻→初焙→做形→焙香→筛分 / 蟠曲茶：一级、二级绿叶茶：摊青→杀青→回潮→揉捻→小锅→大锅→焙香→筛分": "Needle-shaped tea, Premium Early Bud, Premium Single Bud, and Special Grade green-leaf tea: spreading → heat-fixing → cooling → strip straightening → moisture redistribution → shaping → aroma enhancement → sieving. / Needle-shaped tea, Grade 1 and Grade 2 green-leaf tea: spreading → heat-fixing → moisture redistribution → rolling → initial drying → cooling → strip straightening → moisture redistribution → shaping → aroma enhancement → sieving. / Coiled tea, white-leaf and yellow-leaf tea: spreading → heat-fixing → cooling → colour development → moisture redistribution → rolling → initial roasting → shaping → aroma roasting → sieving. / Coiled tea, Grade 1 and Grade 2 green-leaf tea: spreading → heat-fixing → moisture redistribution → rolling → small-pan processing → large-pan processing → aroma roasting → sieving.", "8页公开PDF已完整下载，重点阅读印刷第315—316页摘要、材料方法与表1，并渲染核对第316页原版像素；没有把理化表格转为感官数据。论文发表于2022-08-15，样品采于2018年3—4月；不是2025年研究。表1指明X-1/X-2为湖北大悟黄龙柏园的孝感龙剑，材料段将4步路线用于所列全部样品。仅记录这一采样版本，不推导全产区加工细节。": "The complete 8-page public PDF was downloaded. The abstract, materials and methods, and Table 1 on printed pages 315–316 were examined, and page 316 was rendered to verify the original pixels. Physicochemical tables were not converted into sensory data. The paper was published on 2022-08-15, and samples were collected in March–April 2018; it is not a 2025 study. Table 1 identifies X-1/X-2 as Xiaogan Longjian from Huanglong Baiyuan, Dawu, Hubei. The materials section applies the 4-step route to all listed samples. Only this sampled version is recorded; no processing details for the entire production area are inferred.", "1.采摘时间。每年4月10日至9月30日为采摘期。2.采摘标准。特级茶要求一芽一叶初展为主，一芽一叶在10%以下；一级茶要求一芽一叶至一芽二叶初展为主，含一芽二叶在20%以下；二级茶要求一芽二叶至一芽三叶初展为主，含一芽三叶在30%以下；不同级别茶叶均需按标准分批及时采、合理采。3.采摘方法。提手采，不应捋采和抓采，保持芽叶完整、新鲜、匀净": "1. Picking season. From April 10 to September 30 each year. 2. Picking standards. Special Grade mainly requires one bud with one newly unfolding leaf, with one bud and one leaf making up no more than 10%. Grade 1 mainly requires one bud with one leaf to one bud with two newly unfolding leaves, with one bud and two leaves making up no more than 20%. Grade 2 mainly requires one bud with two leaves to one bud with three newly unfolding leaves, with one bud and three leaves making up no more than 30%. All grades must be picked promptly and appropriately in separate batches according to the standards. 3. Picking method. Pick by lifting the shoot; do not strip or grab the leaves. Keep buds and leaves intact, fresh, even, and clean.", "江西省九江市修水县白岭镇、全丰镇、黄龙乡、路口乡、古市镇、水源乡、大桥镇、上衫乡、余段乡、渣津镇、石坳乡、东港乡、马坳镇、杭口镇、西港镇、上杭乡、新湾乡、溪口镇、大椿乡、港口镇、布甲乡、竹坪乡、征村乡、山口镇、漫江乡、复原乡、庙岭乡、黄沙镇、黄港镇、何市镇、上奉镇、黄坳乡、太阳升镇、四都镇、宁州镇、义宁镇等36个乡（镇）现辖行政区域。": "The current administrative areas of 36 townships/towns in Xiushui County, Jiujiang, Jiangxi Province: Bailing Town, Quanfeng Town, Huanglong Township, Lukou Township, Gushi Town, Shuiyuan Township, Daqiao Town, Shangshan Township, Yuduan Township, Zhajin Town, Shi’ao Township, Donggang Township, Ma’ao Town, Hangkou Town, Xigang Town, Shanghang Township, Xinwan Township, Xikou Town, Dachun Township, Gangkou Town, Bujia Township, Zhuping Township, Zhengcun Township, Shankou Town, Manjiang Township, Fuyuan Township, Miaoling Township, Huangsha Town, Huanggang Town, Heshi Town, Shangfeng Town, Huang’ao Township, Taiyangsheng Town, Sidu Town, Ningzhou Town, and Yining Town.", "烘二青：使用翻板式烘干机进行，以手捏茶叶有弹性，略有刺手感，叶色绿，无水闷味，含水量40%～45%为适度。及时摊凉，时间为30-40分钟。烘三青：采用翻板式烘干机进行，以烘坯含水量18%～20%，条索收紧，有较强刺手感，手捻成片为适度。及时摊凉，时间为1-2小时。足干：采用烘干机进行，茶叶含水量低于7%，手捻成末为适度，及时摊凉。": "Second drying: use a flap-type dryer until the leaves feel elastic and slightly prickly when pinched, remain green, have no stewed-water odor, and reach 40%–45% moisture content. Promptly spread to cool for 30–40 minutes. Third drying: use a flap-type dryer until moisture content is 18%–20%, the strips tighten, feel distinctly prickly, and can be rubbed into flakes. Promptly spread to cool for 1–2 hours. Final drying: use a dryer until moisture content is below 7% and leaves can be rubbed into powder; promptly spread to cool.", "广西标准化协会发布的T/GXAS 311—2022原版，2022-05-21发布、2022-05-27实施。本轮读取PDF与表格像素，采用表2、表3特级散茶；传统与现代工艺分别列示，不拼混。该标准的“广西六堡茶”农产品地理标志覆盖范围广于梧州市，作为有关版本记录，不修改现档案梧州地理标志的范围。未独立核实截至查询日的现行状态。": "Original T/GXAS 311—2022 issued by the Guangxi Association for Standardization, published on 2022-05-21 and implemented on 2022-05-27. The PDF and table pixels were read in this round. Special Grade loose tea in Tables 2 and 3 is used; traditional and modern processes are listed separately, not combined. The standard’s “Guangxi Liubao Tea” agricultural geographical indication covers a wider area than Wuzhou City. It is recorded as a relevant version without changing the Wuzhou geographical indication scope in the existing record. Its current status as of the search date was not independently verified.", "此茶的地方名称兼见于保护要求的原料品种栏和成品名称栏；单芽扁形款、提毫毛峰款、揉捻大宗款反映同一地方茶名下的多种制茶取向。 枇杷茶也指当地茶树资源。2012年期刊摘要将研究植株分成A—F六类，报告E类较适制红茶、F类较适制绿茶；此为该研究样本结论。2024年地方采访又记录多茶类开发，不能把同名红茶、乌龙茶图片套到本条地标绿茶。": "This tea’s local name appears both in the raw-material cultivar field and in the finished-product name field of the protection requirements. Single-bud flat tea, down-raised Maofeng, and rolled bulk tea reflect several processing approaches under the same local tea name. Pipa Tea also refers to local tea-plant resources. A 2012 journal abstract divides the studied plants into six groups, A–F, reporting that Group E was more suitable for black tea and Group F for green tea; these are conclusions about that study’s samples. A 2024 local interview also records development of several tea categories. Images of black or oolong tea with the same name must not be applied to this geographical indication green-tea entry.", "安化县烟溪镇、奎溪镇、平口镇、渠江镇、古楼乡、南金乡、马路镇、柘溪镇、东坪镇、江南镇、小淹镇、滔溪镇、长塘镇、羊角塘镇、大福镇、冷市镇、仙溪镇、梅城镇、清塘铺镇、高明乡、乐安镇、龙塘乡、田庄乡，共23个乡镇391个行政村。地理坐标：东经110°43′07″～111°58′51″，北纬27°58′54″～28°38′37″": "391 administrative villages in 23 townships/towns of Anhua County: Yanxi, Kuixi, Pingkou, Qujiang, Gulou Township, Nanjin Township, Malu, Zhexi, Dongping, Jiangnan, Xiaoyan, Taoxi, Changtang, Yangjiaotang, Dafu, Lengshi, Xianxi, Meicheng, Qingtangpu, Gaoming Township, Le’an, Longtang Township, and Tianzhuang Township. Geographic coordinates: 110°43′07″–111°58′51″ E, 27°58′54″–28°38′37″ N.", "浙江省丽水市青田县瓯南街道、油竹街道、鹤城街道、三溪口街道、阜山乡、章旦乡、仁宫乡、北山镇、巨浦乡、万阜乡、温溪镇、贵岙乡、小舟山乡、吴坑乡、船寮镇、高市乡、海口镇、海溪乡、黄垟乡、东源镇、高湖镇、季宅乡、万山乡、舒桥乡、腊口镇、章村乡、祯旺乡、祯埠镇、方山乡、仁庄镇、山口镇、汤垟乡共32个乡镇（街道）414个行政村。": "414 administrative villages in 32 townships, towns, and subdistricts of Qingtian County, Lishui, Zhejiang Province: Ounan, Youzhu, Hecheng, and Sanxikou subdistricts; Fushan, Zhangdan, and Rengong townships; Beishan Town; Jupu and Wanfu townships; Wenxi Town; Gui’ao, Xiaozhoushan, and Wukeng townships; Chuanliao Town; Gaoshi Township; Haikou Town; Haixi and Huangyang townships; Dongyuan and Gaohu towns; Jizhai, Wanshan, and Shuqiao townships; Lakou Town; Zhangcun and Zhenwang townships; Zhenbu Town; Fangshan Township; Renzhuang and Shankou towns; and Tangyang Township.", "陕西省商洛市商南县城关街道办（原城关镇、党马乡合并）、富水镇、青山镇（原青山乡）、试马镇、清油河镇、过风楼镇、十里坪镇（原水沟乡）、金丝峡镇（原太吉河镇、梁家湾镇合并）、湘河镇（原湘河镇、白浪镇合并）、赵川镇等10个镇办，93个行政村（社区）。地理坐标：东经110°24′～111°01′，北纬33°06′～33°44′": "93 administrative villages/communities in 10 towns/subdistricts of Shangnan County, Shangluo, Shaanxi Province: Chengguan Subdistrict (merger of the former Chengguan Town and Dangma Township), Fushui Town, Qingshan Town (formerly Qingshan Township), Shima Town, Qingyouhe Town, Guofenglou Town, Shiliping Town (formerly Shuigou Township), Jinsixia Town (merger of the former Taijihe and Liangjiawan towns), Xianghe Town (merger of the former Xianghe and Bailang towns), and Zhaochuan Town. Geographic coordinates: 110°24′–111°01′ E, 33°06′–33°44′ N.", "大悟县境全域，所辖区域包括三里城镇、大新镇、东新乡、高店乡、丰店镇、宣化店镇、黄站镇、吕王镇、河口镇、四姑镇、彭店乡、刘集镇、夏店镇、新城镇、阳平镇、芳畈镇、城关镇、高铁试验区、县经济开发区、悟峰山度假区共计3乡14镇3区，268个行政村。地理坐标：东经114°02′～114°35′，北纬31°18′～31°52′。": "The entire territory of Dawu County: Sanlicheng Town, Daxin Town, Dongxin Township, Gaodian Township, Fengdian Town, Xuanhuadian Town, Huangzhan Town, Lüwang Town, Hekou Town, Sigu Town, Pengdian Township, Liuji Town, Xiadian Town, Xincheng Town, Yangping Town, Fangfan Town, Chengguan Town, High-Speed Rail Experimental Zone, County Economic Development Zone, and Wufengshan Resort Zone. In total: 3 townships, 14 towns, 3 zones, and 268 administrative villages. Geographic coordinates: 114°02′–114°35′ E, 31°18′–31°52′ N.", "1.采收。分批按标准及时人工采取。鲜叶采摘采用提手采，保持芽叶完整、新鲜、匀净。2.加工。黄茶类加工流程：鲜叶摊青→杀青→揉捻→加温闷黄→初烘→做形→足干→干茶整理。其独特的加工工艺是“边烘边闷、固质挥香”。绿茶类加工流程：鲜叶摊青→杀青→揉捻→初烘→做形→足干→干茶整理。其独特的加工工艺是“火里抢金、定色挥香”。": "1. Harvesting. Pick by hand promptly in separate batches according to the standards. Lift the shoots when picking, keeping buds and leaves intact, fresh, even, and clean. 2. Processing. Yellow-tea sequence: spreading fresh leaves → heat-fixing → rolling → heated yellowing → initial drying → shaping → final drying → dry-tea sorting. Its distinctive technique is “drying and yellowing together, setting quality and releasing aroma.” Green-tea sequence: spreading fresh leaves → heat-fixing → rolling → initial drying → shaping → final drying → dry-tea sorting. Its distinctive technique is “capturing gold in the fire, setting colour and releasing aroma.”", "可用手工或机器整形。手工整形。整形温度90～170℃，时间15-30min；机械做形：温度为120～150℃，每槽投叶量适宜，做形时间20min左右，在做形后期将做形叶在整形台上的加工整形，或做形结束后进行手中夹条，利用理条搓条的手法进一步理直茶叶，固定形状，确保做形叶含水量约15%，做好后，迅速用方筛除去茶末。": "Shaping may be done by hand or machine. Hand shaping: work at 90–170°C for 15–30 min. Machine shaping: work at 120–150°C, with an appropriate load per trough, for about 20 min. Toward the end, process and shape the leaves on the shaping table, or pinch the strips between the hands after machine shaping. Use straightening and rubbing techniques to further straighten the leaves and fix their shape, ensuring a moisture content of about 15%. After shaping, promptly remove tea fines with a square sieve.", "原条列鲜叶→萎调→机揉→发酵→干燥，随即写125—145℃、均匀投叶不叠层、12—15分钟；未另标设备或阶段名，故不把这些参数归到发酵。其后足火提香90—110℃、30分钟；若仍带青气，可隔天90—100℃、15分钟提香。仅此保护要求版本。 适用范围：official_product_requirement": "The original provision lists fresh leaves → withering → machine rolling → oxidation → drying, immediately followed by 125–145°C, even feeding without overlapping layers, and 12–15 minutes. No separate equipment or stage name is given, so these parameters are not assigned to oxidation. Final drying and aroma enhancement then use 90–110°C for 30 minutes; if a grassy odor remains, aroma enhancement may be repeated the next day at 90–100°C for 15 minutes. Limited to this version of the protection requirements. Scope: official_product_requirement", "工艺流程：鲜叶摊放→杀青→揉捻→解块→初烘→曲毫→复烘→成品。鲜叶摊放厚度2～5cm。杀青机投叶端20cm处筒内温度130℃左右，出筒温度90℃以上，直至杀透杀匀。揉捻掌握轻—重—轻揉捻原则，揉至茶叶成条，茶汁溢出。干燥：初烘炒至六成干，出锅摊凉。足干滚（烘）炒至手捏成粉，香气盛发，使其含水量5%以下。": "Processing sequence: spreading fresh leaves → heat-fixing → rolling → breaking up clumps → initial drying → curling the downy strips → secondary drying → finished product. Spread fresh leaves 2–5 cm deep. The temperature inside the heat-fixing drum about 20 cm from the feed end is around 130°C, with an outlet temperature at least 90°C; heat-fix evenly and thoroughly. Roll using light–heavy–light pressure until the leaves form strips and tea juice emerges. Drying: initially dry/pan-fire until 60% dry, then remove and spread to cool. Finish by drum-drying, baking, or pan-firing until the leaves turn to powder when pinched and aroma is strong, reaching moisture content no more than 5%.", "原料采用单芽或一芽一、二叶，产品芽叶重实、内含丰富、高香耐泡。外形以扁形和卷曲形为主；扁形茶芽叶扁平，挺直光滑，呈翠绿色或黄绿色，汤色绿亮或黄绿明亮，栗香或嫩香、清香，滋味鲜爽浓醇，叶底黄绿成朵。卷曲形茶外形紧结卷曲，色泽绿润，汤色嫩绿明亮，香气高长，栗香或清香，个别有天然花香，滋味爽醇，叶底黄绿柔软。": "The raw material is single buds or one bud with one or two leaves. The product’s buds and leaves are weighty, rich in internal constituents, highly aromatic, and durable over repeated infusions. The main shapes are flat and curled. Flat tea has flat, upright, smooth buds and leaves, emerald green or yellow-green in colour; liquor colour is bright green or bright yellow-green; aroma is chestnut-like, tender, or fresh; taste is fresh, brisk, rich, and mellow; infused leaves are yellow-green intact shoots. Curled tea is tightly formed and curled, lustrous green, with bright tender-green liquor colour, a pronounced and lasting chestnut or fresh aroma, sometimes natural floral notes, a brisk, mellow taste, and soft yellow-green infused leaves.", "金韵24K：高郁持久；金韵18K：高、尚郁、持久；雪韵700：郁鲜、持久；雪韵500：高鲜、持久；雪韵300：高鲜、持久；雪韵普级：高鲜、持久；松针系列单芽精品：嫩香、持久；松针系列早芽精品：高、嫩、持久；松针系列特级：高香、持久；松针系列一级：高醇；松针系列二级：纯正；龙珠1号：高香；龙珠2号：高香": "Jinyun 24K: pronounced, rich, and lasting. Jinyun 18K: pronounced, fairly rich, and lasting. Xueyun 700: rich, fresh, and lasting. Xueyun 500: pronounced, fresh, and lasting. Xueyun 300: pronounced, fresh, and lasting. Xueyun Regular Grade: pronounced, fresh, and lasting. Pine Needle Series, Premium Single Bud: tender and lasting. Pine Needle Series, Premium Early Bud: pronounced, tender, and lasting. Pine Needle Series, Special Grade: pronounced and lasting. Pine Needle Series, Grade 1: pronounced and mellow. Pine Needle Series, Grade 2: clean and characteristic. Longzhu No. 1: pronounced aroma. Longzhu No. 2: pronounced aroma.", "山高林密，云雾缭绕，水系充足，雨量充沛，森林覆盖率85%以上。土壤类型为黄壤或黄红壤，土壤pH值4.3～5.6。土壤有机质含量高，天然形成较厚的腐殖质，质地疏松，透气性强。气候适宜，属亚热带季风气候，温暖湿润，雨量充沛，光照充足，平均年降水量1600mm以上，平均气温16℃，无霜期248天以上。": "High mountains and dense forests are surrounded by mist, with abundant waterways and rainfall and forest coverage at least 85%. Soils are yellow or yellow-red, with pH 4.3–5.6. They have high organic-matter content, naturally thick humus, a loose texture, and strong aeration. The suitable subtropical monsoon climate is warm and humid, with abundant rainfall and sunshine. Average annual rainfall is at least 1600 mm, average temperature is 16°C, and the frost-free period is at least 248 days.", "限该实验样1：水满乡本地群体种一芽二叶，经萎凋、揉捻、发酵、毛火/足火组合干燥、4℃密封冷藏7天及90℃复火提香180分钟制得。原件载5人参照GB/T23776—2018评审并取平均值；属专利申请人报告，不能据此认定本馆实测、全产区等级标准或传统民族制法。未混用红茶样2、3、4或发明概述的描述。": "Limited to experimental Sample 1: one bud with two leaves from the local seed-propagated population of Shuiman Township, processed by withering, rolling, oxidation, combined initial/final drying, sealed refrigeration at 4°C for 7 days, and re-firing for aroma enhancement at 90°C for 180 minutes. The original states that 5 assessors followed GB/T23776—2018 and their scores were averaged. This is a patent applicant’s report, not an in-house test by this library, a grading standard for the entire production area, or a traditional ethnic method. Descriptions of black-tea Samples 2, 3, and 4 or of the general invention have not been mixed in.", "严格保留第6.1条七个工序名。杀青条内冷风回潮、独立摊凉、做形条内两次摊凉分别按原文保存，不合计为推算总时长。原文“茶坯失水率在80%左右”照其指标含义记录，未改写为含水率。仅此扁形绿茶标准主链，不覆盖已有毛峰与专利变体。 适用范围：named_product_standard_version": "The seven process names in Clause 6.1 are strictly retained. Cold-air moisture redistribution within heat-fixing, the separate cooling stage, and the two cooling periods within shaping are preserved as stated, not added into an inferred total duration. The original “water-loss rate of the partly processed leaves is about 80%” is recorded with its stated meaning, not rewritten as moisture content. This covers only the main sequence in this flat green-tea standard, not the existing Maofeng or patent variants. Scope: named_product_standard_version", "1.手工加工技术。鲜叶摊放、电炒锅或柴锅手工杀青、出锅摊晾、电炒锅或柴锅手工理条、烘笼炭火初烘、摊晾回潮、烘笼炭火复烘至足干。2.机械加工技术。鲜叶摊放、杀青、摊晾回潮、初次理条、摊晾回潮、再次理条、初烘、摊晾回潮、复烘。杀青宜用滚筒杀青机、理条宜用往复式理条机、烘干宜用箱式或链式烘干机。": "1. Hand-processing technique. Spread fresh leaves; heat-fix by hand in an electric or wood-fired pan; remove and spread to cool; straighten by hand in an electric or wood-fired pan; initially dry over charcoal in a drying basket; spread to cool and redistribute moisture; dry again over charcoal in a basket until fully dry. 2. Mechanical processing technique. Spread fresh leaves; heat-fix; spread to cool and redistribute moisture; straighten for the first time; spread to cool and redistribute moisture; straighten again; initially dry; spread to cool and redistribute moisture; dry again. A rotary-drum machine is recommended for heat-fixing, a reciprocating machine for strip straightening, and a cabinet or chain-type dryer for drying.", "罗田县胜利镇西北部，包括香炉观茶场及周边十六个村，分别为涂家铺村、陈家山村、畈里边村、高山村、甘家冲村、瓦学村、梅花坳村、杨家畈村、松子关村、脱甲岭村、黄泥畈村、洗儿岭村、汪家冲村、翁家垸村、大刘垸村、黄泥岗村。地理坐标：东经31°13′～31°27′，北纬115°42′～115°53′。": "The northwest of Shengli Town, Luotian County, including Xiangluguan Tea Farm and sixteen surrounding villages: Tujiapu, Chenjiashan, Fanlibian, Gaoshan, Ganjiachong, Waxue, Meihua’ao, Yangjiafan, Songziguan, Tuojialing, Huangnifan, Xi’erling, Wangjiachong, Wengjiawan, Daliuwan, and Huangnigang. Geographic coordinates as stated: 31°13′–31°27′ E, 115°42′–115°53′ N.", "三市镇、安定镇、加义镇、福寿山镇、石牛寨镇、伍市镇、余坪镇、瓮江镇、长寿镇、南江镇、上塔市镇、虹桥镇、梅仙镇、童市镇、龙门镇、浯口镇、大洲乡、三墩乡、木金乡，共19个乡镇447个行政村。地理坐标：东经113°15′30″～114°15′17″，北纬28°29′24″～29°10′16″。": "447 administrative villages in 19 townships/towns: Sanshi, Anding, Jiayi, Fushoushan, Shiniuzhai, Wushi, Yuping, Wengjiang, Changshou, Nanjiang, Shangtashi, Hongqiao, Meixian, Tongshi, Longmen, and Wukou towns, plus Dazhou, Sandun, and Mujin townships. Geographic coordinates: 113°15′30″–114°15′17″ E, 28°29′24″–29°10′16″ N.", "9个镇、12个乡，即：樟城镇、城峰镇、葛岭镇、清凉镇、梧桐镇、嵩口镇、大洋镇、同安镇与长庆镇9个镇；塘前乡、丹云乡、白云乡、红星乡、盘谷乡、霞拔乡、东洋乡、盖洋乡、洑口乡、富泉乡、赤锡乡与岭路乡12个乡。地理坐标：东经118°23′～119°12′，北纬25°39′～26°05′。": "9 towns and 12 townships: the 9 towns of Zhangcheng, Chengfeng, Geling, Qingliang, Wutong, Songkou, Dayang, Tong’an, and Changqing; and the 12 townships of Tangqian, Danyun, Baiyun, Hongxing, Pangu, Xiaba, Dongyang, Gaiyang, Fukou, Fuquan, Chixi, and Linglu. Geographic coordinates: 118°23′–119°12′ E, 25°39′–26°05′ N.", "专利申请公布文本的申请人实验样品和申请人组织的感官评审，不是国家产品标准、独立复现实验或本馆实测。红茶样1明确采用五指山市水满乡本地群体种一芽二叶鲜叶，使用组合干燥、冷藏和复火提香；仅作为水满原料红茶的现代科研样本，不能称为黎族传统手作版本或全部水满茶品质。不判断当前专利法律状态。": "Experimental samples and sensory assessments organized by the applicant in a published patent application, not a national product standard, an independently reproduced experiment, or testing performed by this library. Black-tea Sample 1 explicitly uses one bud with two leaves from the local seed-propagated population of Shuiman Township, Wuzhishan, with combined drying, cold storage, and re-firing for aroma enhancement. It is only a modern research sample of black tea made from Shuiman material, not a traditional Li hand-made version or the quality of all Shuiman tea. No judgment is made on the patent’s current legal status.", "广西玉林市兴业县所辖山心镇、高峰镇，石南镇、蒲塘镇、沙塘镇、洛阳镇、卖酒镇、小平山镇、北市镇、城隍镇、葵阳镇、大平山镇、龙安镇，共计13个镇，210个行政村，4个社区（居委）。地理坐标：东经109°42′31″～110°01′05″，北纬22°38′11″～22°54′23″。": "13 towns, 210 administrative villages, and 4 communities/neighborhood committees in Xingye County, Yulin, Guangxi: Shanxin, Gaofeng, Shinan, Putang, Shatang, Luoyang, Maijiu, Xiaopingshan, Beishi, Chenghuang, Kuiyang, Dapingshan, and Long’an. Geographic coordinates: 109°42′31″–110°01′05″ E, 22°38′11″–22°54′23″ N.", "昭平县昭平镇、文竹镇、仙回乡、走马乡、五将镇、马江镇、木格乡、黄姚镇、富罗镇、北陀镇、樟木林乡和凤凰乡12个乡镇128个村，东到凤凰乡营盘村，南到木格乡楠鹿坡村，西到仙回乡茅坪村，北到文竹镇七冲村。地理坐标：东经110°30′～111°19′，北纬23°39′～24°24′。": "128 villages in 12 townships/towns of Zhaoping County: Zhaoping Town, Wenzhu Town, Xianhui Township, Zouma Township, Wujiang Town, Majiang Town, Muge Township, Huangyao Town, Fuluo Town, Beituo Town, Zhangmulin Township, and Fenghuang Township. The area extends east to Yingpan Village in Fenghuang, south to Nanlupo Village in Muge, west to Maoping Village in Xianhui, and north to Qichong Village in Wenzhu. Geographic coordinates: 110°30′–111°19′ E, 23°39′–24°24′ N.", "湖北地理标志线上展茶叶目录链接到磨坪贡茶专属页，页面来源标为湖北省知识产权局，明确南漳县磨坪贡茶种植专业协会及商标45860369，产地为南漳李庙磨坪寺；主文第一张即白色茶荷中的条索干茶，随后两张为具名磨坪贡茶包装。已查看1080×1440原图，未采用茶园、鲜叶或包装替代。": "The tea catalogue of the Hubei Geographical Indication Online Exhibition links to a dedicated Moping Tribute Tea page, credited to the Hubei Intellectual Property Administration. It explicitly identifies the Nanzhang County Moping Tribute Tea Growers’ Professional Association and trademark 45860369, with origin at Mopingsi, Limiao, Nanzhang. The first image in the main text shows dry tea strips in a white tea presentation vessel, followed by two images of packaging named Moping Tribute Tea. The 1080×1440 original image was inspected; no tea garden, fresh leaves, or packaging was used as a substitute.", "“完整”指连续解释从起源问题到当代的主要变迁，不声称囊括所有地区与茶品。最早发现不等于真正起点；自然史、栽培、食药与饮茶不可互相替代。世纪范围用于展示阶段，不能当作每项技艺的创制区间。早期文本的成书、流传和所述事件年代须分开；现代科学和非遗认定不会替古代故事提供追溯性证明。": "“Complete” means a continuous account of the main changes from questions of origin to the present; it does not claim to cover every region and tea. The earliest discovery is not necessarily the true beginning. Natural history, cultivation, food or medicinal use, and tea drinking cannot stand in for one another. Century ranges indicate stages, not the invention period of every technique. The dates when early texts were written, transmitted, and the events they describe must be distinguished. Modern science and intangible cultural heritage recognition do not retrospectively prove ancient stories.", "文县碧口镇、中庙乡、范坝乡、刘家坪乡，武都区洛塘镇、裕河乡、枫相乡、五马乡，康县阳坝镇、两河镇、铜钱乡、白杨乡、三河乡等三县（区）的13个乡（镇）、158个行政村、755个社，1.93万户农户。地理坐标：东经104°41′～106°08′，北纬32°42′～33°48′。": "13 townships/towns, 158 administrative villages, 755 village groups, and 19,300 farming households across three counties/districts: Bikou Town, Zhongmiao Township, Fanba Township, and Liujiaping Township in Wen County; Luotang Town, Yuhe Township, Fengxiang Township, and Wuma Township in Wudu District; and Yangba Town, Lianghe Town, Tongqian Township, Baiyang Township, and Sanhe Township in Kang County. Geographic coordinates: 104°41′–106°08′ E, 32°42′–33°48′ N.", "选择背风向阳的半山坡或丘陵地，坡度以不超过25°为宜。土壤质地要求呈酸性或微酸性，pH值4.5～6.5，最高不超过6.5，土质以肥沃的砂质壤土为宜。土层结构要求深80～100cm以上，底土不具硬盘层，活土层厚度在40cm以上。茶地要求有水源条件，地下水位应在100cm以下": "Choose a sunny, sheltered mid-slope or hilly site, preferably with a gradient no greater than 25°. The soil should be acidic or slightly acidic, with pH 4.5–6.5 and no higher than 6.5; fertile sandy loam is preferred. The soil profile should be at least 80–100 cm deep, with no hardpan in the subsoil and an active topsoil layer at least 40 cm thick. The tea garden must have access to water, with the groundwater table below 100 cm.", "仅把正文工艺证据切换为2025官方原文；不把原农业规范全部标成已查。原始gi_record.sections可保留全文摘录，因该官方章节本名为“采收贮藏”，确实包含采摘、加工、包装。建议将该摘录显示标题由“采摘要求”改成“采收贮藏要求”，或拆为有相同页码来源的三个子节。": "Only the processing evidence in the main text is switched to the 2025 official original; the earlier agricultural specification is not marked as fully checked. The original gi_record.sections may retain the full excerpt, since the official section is titled “Harvesting and Storage” and does include picking, processing, and packaging. It is recommended that the displayed excerpt heading be changed from “Picking Requirements” to “Harvesting and Storage Requirements,” or split into three subsections sharing the same page source.", "1.采收。早熟品种一般在3月20日以后开始采摘，其他小叶群体种在4月1日以后开始采摘。一般全年采摘7个轮次左右，在9月初封园。2.加工。进厂的鲜叶需在贮青车间摊放，一般3-8个小时。鲜叶厚不超过15cm，摊放时间最长不能超过12小时。加工基本工艺流程：杀青→揉捻→干燥。": "1. Harvesting. Early-maturing cultivars generally begin picking after March 20; other small-leaf seed-propagated populations begin after April 1. There are generally about 7 picking rounds a year, with harvesting closed in early September. 2. Processing. Fresh leaves arriving at the factory must be spread in a fresh-leaf holding workshop, generally for 3–8 hours. The layer must not exceed 15 cm, and spreading must not exceed 12 hours. Basic processing sequence: heat-fixing → rolling → drying.", "现代乌龙茶初制包括鲜叶萎凋、做青、杀青、揉捻、烘焙；烘焙分初焙、摊凉、复焙。毛茶再经分级归堆、拣剔、筛分、风选、拼配、匀堆、复焙与冷却包装。此流程据北苑贡茶协会2022年公开技术草案整理；2025年产区现场报道也记录做青、杀青、揉捻等操作。古代蒸青研膏团茶另属历史制法。": "Modern primary oolong processing includes fresh-leaf withering, bruising and resting, heat-fixing, rolling, and roasting; roasting comprises initial roasting, cooling, and re-roasting. The unrefined tea is then graded and grouped, hand-sorted, sieved, winnowed, blended, evenly mixed, re-roasted, cooled, and packaged. This sequence is compiled from the Beiyuan Tribute Tea Association’s publicly released 2022 technical draft. A 2025 field report from the production area also records bruising and resting, heat-fixing, rolling, and other operations. Ancient steamed, ground-paste compressed tea belongs to a separate historical method.", "从v07已存SKU4071213的真实href追到刘双公开店铺主页，本轮只读主页HTML成功，内容为店名、导航、评分等，所在地字段未填具体位置、未提供曲溪保护18村的样品来源。没有把空主页当作全店无照片；店铺其他标签动态内容未完成读取。既有商品页仅长阳县产地不足以补证。": "Following the genuine href from SKU4071213 saved in v07 led to Liu Shuang’s public shop homepage. Only the homepage HTML was successfully read in this round; it contained the shop name, navigation, ratings, and similar information. The location field did not give a specific place, and no sample provenance from the 18 protected Quxi villages was provided. The empty homepage was not treated as evidence that the whole shop has no photos; dynamic content in other shop tabs was not fully read. The existing product page’s Changyang County origin alone is insufficient additional evidence.", "六安市裕安区青山茶厂Q/LYQC 0001S—2019历史企业产品版本，表1未分等级。封面标2019-09-23备案、有效期3年，至2022年届满；镜像目录标废止日期2022-09-22。仅作历史文献中的企业要求，不代表现行全产区标准或实物审评，也不用于祁门安茶。": "Historical enterprise product version under Q/LYQC 0001S—2019 of Qingshan Tea Factory, Yu’an District, Lu’an. Table 1 does not distinguish grades. The cover records filing on 2019-09-23 and a validity period of 3 years, expiring in 2022; the mirror catalogue gives the withdrawal date as 2022-09-22. Used only as an enterprise requirement in a historical document, not as a current standard for the entire production area or an assessment of a physical sample, and not applied to Qimen Ancha.", "胶南市海青镇、大场镇、张家楼镇、藏南镇、大村镇、六汪镇、宝山镇、理务关镇、王台镇、铁山街道办、隐珠街道办、灵山卫街道办一带的珠山山脉、铁山山脉和藏马山山脉，辖14个镇（办、区）的163村。地理坐标：东经119°30′～120°11′，北纬35°35′～36°08′": "The Zhushan, Tieshan, and Zangmashan mountain ranges around Haiqing, Dachang, Zhangjialou, Zangnan, Dacun, Liuwang, Baoshan, Liwuguan, and Wangtai towns, and Tieshan, Yinzhu, and Lingshanwei subdistricts in Jiaonan City, covering 163 villages in 14 towns, subdistricts, and zones. Geographic coordinates: 119°30′–120°11′ E, 35°35′–36°08′ N.", "本次读取公开镜像展示的五张原版图片：封面、目录、前言及正文第1—2页。图中具有全国团体标准信息平台水印，编号和发布主体清晰；正文第4章三条链均完整可见。正文第3页及之后未取得，未宣称标准全文已读。仅按2020版本记载，不把镜像“现行”标签当独立完成的官方效力核验。": "Five original-page images displayed by a public mirror were read in this round: the cover, contents, foreword, and main-text pages 1–2. The images bear the National Group Standards Information Platform watermark, with a clear standard number and issuing body. All three sequences in Chapter 4 are fully visible. Main-text page 3 onward was not obtained, and the entire standard is not claimed to have been read. Recorded only as the 2020 version; the mirror’s “current” label is not treated as an independently completed official validity check.", "只用于原料及生熟工艺差异；不采纳文中的减肥、价格上涨或固定陈放年限说法。 只取20世纪70年代现代熟茶人工渥堆背景与生熟工艺差别，不取减肥、适饮年限或升值表述。 仅采用20世纪70年代现代熟茶人工渥堆背景和生熟工艺差别；不采用减肥、固定适饮年限、长期升值等说法。": "Used only for raw materials and differences between raw and ripe processing; claims about weight loss, price increases, or fixed aging periods are not adopted. Only the background of modern artificial pile fermentation for ripe tea in the 1970s and the differences between raw and ripe processing are used; statements on weight loss, drinking age, or appreciation in value are excluded. Only the background of modern artificial pile fermentation for ripe tea in the 1970s and the raw/ripe processing differences are adopted; claims about weight loss, fixed optimum drinking ages, or long-term appreciation are not adopted.", "长兴县水口乡、夹浦镇、小浦镇、煤山镇、白岘乡、龙山街道、雉城镇、林城镇、泗安镇、二界岭乡、吴山乡、和平镇、李家巷镇、洪桥镇及国营场站等地的天目山余脉山区，辖15个乡镇92个村（场）。地理坐标：东经119°33′～120°06′，北纬30°43′～31°11′。": "The mountainous foothills of the Tianmu range in Shuikou Township, Jiapu Town, Xiaopu Town, Meishan Town, Baixian Township, Longshan Subdistrict, Zhicheng Town, Lincheng Town, Si’an Town, Erjieling Township, Wushan Township, Heping Town, Lijiaxiang Town, Hongqiao Town, and state-owned farms and stations in Changxing County, covering 92 villages/farms in 15 townships/towns. Geographic coordinates: 119°33′–120°06′ E, 30°43′–31°11′ N.", "依据实际返回的网页文字摘录要点；搜索返回文字与直接打开网页的访问状态分别记录。宣传性医学功效未采纳。 已从官方地址下载14页PDF并读取正文；附录A的工艺用于特级地理标志产品，不自动覆盖全部级别。标准主文另引用加工规程；本轮新档主要采用2025年专属加工规程。": "Key points were extracted from the webpage text actually returned; text returned by search and the access status of directly opened pages are recorded separately. Promotional medical claims were not adopted. A 14-page PDF was downloaded from the official address and its main text read. Appendix A’s process applies to Special Grade geographical indication products and does not automatically cover every grade. The main standard also references a processing code; the new record in this round primarily uses the dedicated 2025 processing code.", "桂林桂花茶产自广西壮族自治区市辖秀峰、象山、七星、叠彩、雁山、临桂六城区，本条记录地理标志保护范围内的产品。保护要求记述其感官特征为：桂林桂花茶（绿茶）外形（条形、颗粒）紧结、匀整，色泽墨绿，缀有金花，汤色黄绿明亮，桂花香气浓郁持久，滋味醇厚，叶底黄绿明亮。": "Guilin Osmanthus Tea comes from the six urban districts of Xiufeng, Xiangshan, Qixing, Diecai, Yanshan, and Lingui in Guangxi Zhuang Autonomous Region. This entry records products within the geographical indication protection area. The protection requirements describe its sensory characteristics as follows: Guilin Osmanthus Tea (green tea) has tightly formed, even strips or granules, dark green with golden flowers; bright yellow-green liquor colour; a rich, lasting osmanthus aroma; mellow, full taste; and bright yellow-green infused leaves.", "古白茶地名解释有争议；旧文将贡眉寿眉并写，不能据此当作现代标准同义词。 传统萎凋、干燥主线。旧文把贡眉和寿眉并写，不采用该同义关系，也不采用未经证实的起源或健康论断。 核读项目简介；非遗登记及该项目工艺、地方传承。历史起源按该页记述表达，不作同时代档案结论。": "The interpretation of the ancient white-tea place name is disputed. The older text treats Gongmei and Shoumei together, which does not make them synonyms under modern standards. The traditional main sequence is withering and drying. The older text’s equation of Gongmei and Shoumei is not adopted, nor are unverified claims about origins or health. The project introduction was checked, covering intangible cultural heritage registration, the project’s process, and local transmission. Historical origins are expressed as the page’s account, not as conclusions from contemporary archival records.", "桃源县西安镇、太平铺乡、牯牛山乡、茶庵铺镇、杨溪桥乡、沙坪镇、寺坪乡、芦花潭乡、郑家驿乡、兴隆街乡、凌津滩镇、桃花源镇、漳江镇13个乡镇。地理坐标：东经110°51′14.8″～111°31′44.1″，北纬28°24′29.7″～28°56′18.7″。": "13 townships/towns in Taoyuan County: Xi’an Town, Taipingpu Township, Guniushan Township, Cha’anpu Town, Yangxiqiao Township, Shaping Town, Siping Township, Luhuatan Township, Zhengjiayi Township, Xinglongjie Township, Lingjintan Town, Taohuayuan Town, and Zhangjiang Town. Geographic coordinates: 110°51′14.8″–111°31′44.1″ E, 28°24′29.7″–28°56′18.7″ N.", "已核对GB/T 20360—2006官方全文第5.3条：鲜叶分级摊青后进入青锅，再摊凉回潮、辉锅，随后拣梗剔杂并包装。该标准允许传统炒茶锅或电热炒茶机等加工方式；本段仅适用于浙江永嘉保护范围内、以本地嘉茗1号鲜叶制成的乌牛早茶，不把异地产同品种茶一概等同。": "Clause 5.3 of the official full text of GB/T 20360—2006 has been checked: fresh leaves are graded and spread, then undergo initial pan-firing, cooling and moisture redistribution, finishing pan-firing, stem and foreign-matter removal, and packaging. The standard permits traditional tea-firing pans, electrically heated tea-firing machines, and other processing methods. This paragraph applies only to Wuniuzao Tea made from fresh leaves of the local Jiaming No. 1 cultivar within the protected area in Yongjia, Zhejiang; tea from the same cultivar grown elsewhere is not automatically equated with it.", "下关技术中心署名、下关沱茶订阅号供稿，爱普茶网明确标示获授权转载。本次读取转载全文，未取得公众号原稿；source_supported。样本生产于2004年10月，2020-07-28品鉴，记录广东仓储10年、大理仓储5年；不代表新制甲沱或其他仓储批次。": "Authored by the Xiaguan Technical Center and supplied by the Xiaguan Tuocha subscription account; Aipu Tea explicitly labels the article as an authorized republication. The full republished text was read in this round, but the original public-account article was not obtained; source_supported. The sample was produced in October 2004 and tasted on 2020-07-28, with 10 years of storage in Guangdong and 5 years in Dali recorded. It does not represent newly made Jia Tuo or other storage batches.", "商品标题和正文明确北港毛尖黄茶，Tea Farm Location 为 Yue Yang, Hunan, China；主商品图片及其链接同时带 Bei Gang Mao Jian，像素为白底干茶。浏览器实际读取并下载商品主图，未使用JING访谈的茶园图。": "The product title and body explicitly identify Beigang Maojian yellow tea, and Tea Farm Location is given as Yue Yang, Hunan, China. Both the main product image and its link contain Bei Gang Mao Jian; the pixels show dry tea against a white background. The product page was actually read in the browser and its main image downloaded. The tea-garden image from the JING interview was not used.", "这是具名企业在2021年报道中的完整主要加工链，保留来源年代与企业范围，不宣称为所有桐柏玉叶的唯一或现行标准路线。未添加后文桐柏毛尖的揉捻、炒制、炭火提香，也未据通用绿茶工艺补步骤。 适用范围：source_scoped_producer_process": "This is the complete principal processing sequence of a named company in a 2021 report. The source date and company scope are retained; it is not claimed to be the sole or current standard route for all Tongbai Yuye. Rolling, pan-firing, and charcoal aroma enhancement from the later Tongbai Maojian section were not added, nor were steps supplied from generic green-tea processing. Scope: source_scoped_producer_process", "此版本仅提取第4.2条完整链，详细毛尖参数所在后续页未取得。 三种产品路线分开保存，不合并揉捻、整形或烘次。完整主链在已核原版第2页可见，但标准其余正文未读取，未给出的参数不补写。 适用范围：named_product_standard_version": "This version extracts only the complete sequence in Clause 4.2; later pages containing detailed Maojian parameters were not obtained. The three product routes are saved separately, without merging rolling, shaping, or drying rounds. The complete main sequence is visible on original page 2, which was checked, but the rest of the standard’s main text was not read. Unstated parameters are not supplied. Scope: named_product_standard_version", "云游浠水2024-02-28《稀有礼物》正文可读，董河碧珍茶小节明确青狮山和周边水域。下载4图并查看联系表：03为前节芝麻湖藕；05为采茶者与茶园；06为茶园；07为枝上鲜叶。后三张位于董河小节，但都不是成茶，拒绝。其余站点原图未成功下载，不计已看。": "The full text of Yunyou Xishui’s 2024-02-28 “A Rare Gift” was readable; the Donghe Bizhen Tea subsection explicitly identifies Qingshi Mountain and the surrounding waters. Four images were downloaded and viewed as a contact sheet: 03 shows sesame-lake lotus root from the preceding section; 05 shows tea pickers and a tea garden; 06 shows a tea garden; 07 shows fresh leaves on a branch. The last three are in the Donghe subsection but none shows finished tea, so they were rejected. Original images from the other sites were not successfully downloaded and are not counted as viewed.", "1.采摘。采面养底、采中养侧、采高养低、采密养稀、采大养小。2.加工。初制：按萎凋、揉捻、发酵、干燥、毛茶、检验、称量、包装、入库顺序加工。精制：按毛茶、毛茶拼配辅付制、筛制、风选、拣剔、检验、成品拼配、匀堆、补火、称量、包装、检验、入库顺序加工。": "1. Picking. Pick the surface while nurturing the base, the center while nurturing the sides, high shoots while nurturing low ones, dense growth while nurturing sparse areas, and large shoots while nurturing small ones. 2. Processing. Primary processing follows: withering, rolling, oxidation, drying, unrefined tea, inspection, weighing, packaging, and storage. Refining follows: unrefined tea, raw-tea blending and allocation for processing, sieving, winnowing, picking, inspection, finished-product blending, even mixing, supplementary firing, weighing, packaging, inspection, and storage.", "原页第1条限定五峰县境内生产加工的红茶；第7.1条明确五峰宜红芽茶、五峰宜红毛尖茶及五峰宜红工夫茶三类。表2只给芽茶/毛尖四等级，本次分别采纳，不外推七级工夫茶。已看封面、范围和表格原页；附录C/D只有镜像转写，未取得对应原页，不将其写为已核工艺。": "Clause 1 of the original page limits the scope to black tea produced and processed within Wufeng County; Clause 7.1 explicitly identifies Wufeng Yihong Bud Tea, Wufeng Yihong Maojian Tea, and Wufeng Yihong Gongfu Tea. Table 2 gives only four grades for bud tea/Maojian, adopted separately here without extrapolation to the seven grades of Gongfu tea. The cover, scope, and original table page were viewed. Appendices C/D were available only as mirror transcriptions; their corresponding original pages were not obtained and are not described as verified processing evidence.", "杨汛桥镇、夏履镇、漓渚镇、兰亭镇、福全镇、平水镇、稽东镇、王坛镇、湖塘街道8个镇，1个街道，93个行政村和越城区富盛镇12个行政村、绍兴市茶场。地理坐标：东经120°17′45″～120°43′09″，北纬29°42′13″～30°08′16″。": "93 administrative villages in 8 towns and 1 subdistrict—Yangxunqiao, Xialü, Lizhu, Lanting, Fuquan, Pingshui, Jidong, and Wangtan towns, plus Hutang Subdistrict—together with 12 administrative villages in Fusheng Town, Yuecheng District, and Shaoxing Municipal Tea Farm. Geographic coordinates: 120°17′45″–120°43′09″ E, 29°42′13″–30°08′16″ N.", "“北苑贡茶”产于福建省建瓯市，包含了14个乡镇及4个街道办事处，即徐墩镇、吉阳镇、房道镇、南雅镇、迪口镇、小桥镇、玉山镇、东峰镇、东游镇、小松镇、顺阳乡、川石乡、龙村乡、水源乡，以及建安街道办事处、通济街道办事处、瓯宁街道办事处和芝山街道办事处。": "“Beiyuan Tribute Tea” is produced in Jian’ou, Fujian Province, covering 14 townships/towns and 4 subdistricts: Xudun, Jiyang, Fangdao, Nanya, Dikou, Xiaoqiao, Yushan, Dongfeng, Dongyou, and Xiaosong towns; Shunyang, Chuanshi, Longcun, and Shuiyuan townships; and Jian’an, Tongji, Ouning, and Zhishan subdistricts.", "原文写作“汉中仙毫（午子仙毫）”，本次只保留该报道使用此名称时的感官描述，不据此建立两名在全部产地/历史/产品上的同义关系。没有样品批次、具体级别或标准试验报告。Web正文已读；requests直连TLS失败，未声称取得本地HTML或纸版PDF。": "The original uses “Hanzhong Xianhao (Wuzi Xianhao).” Only the sensory description attached to that name in this report is retained; it does not establish that the two names are synonymous across all origins, histories, or products. No sample batch, specific grade, or standard test report is given. The web text was read; a direct requests connection failed with TLS, and no local HTML or print PDF is claimed to have been obtained.", "桂林桂花茶（绿茶）外形（条形、颗粒）紧结、匀整，色泽墨绿，缀有金花，汤色黄绿明亮，桂花香气浓郁持久，滋味醇厚，叶底黄绿明亮。桂林桂花茶（红茶）外形（条形、颗粒）紧结、匀整，色泽乌润，缀有金花，汤色红亮，桂花香气浓郁持久，滋味醇和，叶底红匀明亮。": "Guilin Osmanthus Tea (green tea) has tightly formed, even strips or granules, dark green with golden flowers; bright yellow-green liquor colour; a rich, lasting osmanthus aroma; mellow, full taste; and bright yellow-green infused leaves. Guilin Osmanthus Tea (black tea) has tightly formed, even strips or granules, lustrous dark colour with golden flowers; bright red liquor colour; a rich, lasting osmanthus aroma; mellow, gentle taste; and evenly red, bright infused leaves.", "会稽牌/茶业合作社产品与图册查询未发现新的可识别实物 SKU。新地方年鉴公开 PDF 在网页工具中只返回 15 页元信息、零文本行，截图有抓取错误；直接下载发生 TLS EOF，不能据此确认图片。未采用以前只有绍兴产地但没有会稽龙井名称的茶图。": "Searches for Kuaiji-brand/tea-cooperative products and catalogues found no new identifiable specimen SKU. A newly found public PDF of a local yearbook returned only 15-page metadata and zero text lines in the web tool; screenshots produced a fetch error. Direct downloading failed with TLS EOF, so no image could be confirmed from it. Earlier tea images showing only a Shaoxing origin without the Kuaiji Longjing name were not used.", "据DB42/T 323—2011第5.4.2条：鲜叶先摊青、杀青、摊凉并去杂，随后揉捻、初烘；再摊凉、滚炒、摊凉和提香，最后精拣与割末（去除茶末）。本段已核对官方公开标准原页，适用范围限于该标准所述的邓村绿茶；不外推未经文件列出的时间与温度。": "According to Clause 5.4.2 of DB42/T 323—2011: fresh leaves are first spread, heat-fixed, cooled, and cleaned of foreign matter, then rolled and initially dried. They are then cooled, drum-fired, cooled again, and treated for aroma enhancement, followed by fine picking and removal of tea fines. This paragraph was checked against the officially published original standard page and is limited to Dengcun Green Tea as defined by that standard. Times and temperatures not given in the document are not extrapolated.", "鲜叶整理、摊放 → 头青：杀青 → 揉捻 → 二青造型 → 三青定形提毫 → 初烘、足干。机械版另为杀青→揉捻→烘二青→手工造型→烘干→提香，不能把两版拼成一道超长流程。报道非正式标准；文中时温是特定锅具、投量情境，本档不推广成所有设备参数。": "Fresh-leaf sorting and spreading → first firing: heat-fixing → rolling → second firing and shaping → third firing to set shape and raise the down → initial and final drying. The mechanical version instead follows heat-fixing → rolling → second drying → hand shaping → drying → aroma enhancement; the two versions must not be combined into one extra-long process. The report is not a formal standard. Its times and temperatures relate to particular pans and leaf loads and are not generalized here as parameters for all equipment.", "《跟着非遗游六安｜篮藏岁月 茶续春秋》专题首图展示六安篮茶干茶入壶，全文专指金寨、霍山、裕安的六安篮茶及当地非遗传承企业；另以金寨县政府转载六安新闻网报道核对产地与当地企业，避免混入祁门产安茶。本图可见茶则中的黑褐叶片，非茶篮包装或示意图。": "The lead image in “Touring Lu’an through Intangible Heritage | Years Held in Baskets, Tea through the Seasons” shows dry Lu’an Basket Tea being put into a pot. The full article specifically concerns Lu’an Basket Tea from Jinzhai, Huoshan, and Yu’an and local heritage-inheriting companies. A Lu’an News report republished by the Jinzhai County Government was also used to check the origin and local companies, avoiding confusion with Ancha produced in Qimen. Dark-brown leaves are visible in the tea scoop; this is not basket packaging or an illustration.", "外形条索紧卷圆结，呈球型或半球型，色泽翠润；内质汤色蜜绿黄亮，香气浓郁幽长，滋味醇厚鲜爽，喉韵甘甜，叶底芽叶连枝完整，柔软明亮，叶缘锯齿呈红点状。产品独具“花果香、高山韵”。2.安全及其他质量要求。产品安全及其他质量要求应符合国家相关规定。": "The dry leaves form tightly curled, rounded strips, spherical or hemispherical, with a lustrous emerald colour. Internal qualities: bright honey-green/yellow liquor colour; rich, subtle, lasting aroma; mellow, full, fresh, brisk taste; a sweet finish in the throat; and soft, bright infused leaves with intact buds and leaves attached to stems and red dots along the serrated leaf edges. The product is distinguished by “floral-fruity aroma and high-mountain character.” 2. Safety and other quality requirements. Product safety and other quality requirements must comply with relevant national regulations.", "据济南日报2021年采访记述，董庆国约1998年在原长清县崮山镇魏庄试种，约2008年在万德马套村建设规模茶园与加工厂。秦旭昌2007年在张夏试种后，2008年转往万德坡里庄发展茶园。上述是现代产业发展记述，不能据此确定长清最早种茶年代。": "According to Jinan Daily interviews in 2021, Dong Qingguo trial-planted tea around 1998 in Weizhuang, Gushan Town, then Changqing County, and built a larger tea garden and processing factory around 2008 in Matao Village, Wande. After trial planting in Zhangxia in 2007, Qin Xuchang moved to Polizhuang, Wande, in 2008 to develop tea gardens. These are accounts of modern industrial development, not evidence establishing the earliest tea cultivation in Changqing.", "已下载官方4176页PDF，本轮仅逐页核读第402项1137—1139页、第450项1299—1301页、第470项1369—1371页、第681项1998—1999页；各条工序只用于各自产品。长兴紫笋项没有制造链，不能替代非遗工艺证据。": "The official 4176-page PDF was downloaded. This round checked only Item 402 on pages 1137–1139, Item 450 on pages 1299–1301, Item 470 on pages 1369–1371, and Item 681 on pages 1998–1999, page by page. Each process applies only to its own product. The Changxing Zisun entry has no manufacturing sequence and cannot replace evidence for the heritage technique.", "已读取黄峭故里原文《央视“记住乡愁”带你游和平古镇》：图片紧接“古镇特产·碎铜茶”小标题，下一段明确产于邵武市和平镇武阳峰、留仙峰山脉。原图带《记住乡愁》标识与和平产茶字幕，已逐张查看1080×598像素，盖碗中茶汤和舒展绿叶清楚可见。": "The original Huang Qiao’s Hometown article, “CCTV’s Remembering Nostalgia Takes You to Heping Ancient Town,” was read. The image immediately follows the subheading “Ancient Town Specialty · Suitong Tea”; the following paragraph explicitly places its origin in the Wuyangfeng and Liuxianfeng ranges of Heping Town, Shaowu. The original image bears the Remembering Nostalgia logo and a caption about tea production in Heping. The 1080×598 pixels were inspected individually, clearly showing tea liquor and unfurled green leaves in a gaiwan.", "现有tea_id仍为“大悟茶”；这里只替换原本已限定为“大悟绿茶”参照的工艺段。不改title、gi_record、raw_material、harvest、quality、region及其2025来源，不将三形态写入新登记的分类字段。": "The existing tea_id remains “Dawu Tea”; only the processing paragraph, already limited to “Dawu Green Tea” as a reference, is replaced here. The title, gi_record, raw_material, harvest, quality, region, and their 2025 sources are unchanged. The three shapes are not entered into the newly registered classification field.", "幼龄茶树的采摘要坚持“以养为主，以采为辅，打顶护边，采高养低，多留少采，轻采养蓬”的原则，以保护茶蓬加速生长，提早成园。投产茶园要根据茶树生产特性和桐柏玉叶茶加工对鲜叶原料的要求，遵循采养结合，量质兼顾，因园制宜的原则，按照标准适时采摘": "Picking young tea plants should follow the principles of nurturing first and picking second, pinching the top while protecting the sides, picking high shoots while retaining low ones, retaining more and picking less, and light picking to develop the canopy, thereby accelerating growth and bringing the garden into production earlier. Productive gardens should combine picking with nurturing, balance quantity and quality, and adapt to each garden, based on the plants’ growth characteristics and Tongbai Yuye’s fresh-leaf requirements, picking at the proper time according to the standard.", "云南省大理白族自治州云龙县境内，涉及诺邓镇、功果桥镇、漕涧镇、白石镇、宝丰乡、苗尾乡、检槽乡、长新乡、关坪乡、团结乡、民建乡共11个乡镇。地理坐标：东经98°52′00″～99°46′00″，北纬25°28′00″～26°23′00″": "Within Yunlong County, Dali Bai Autonomous Prefecture, Yunnan Province, covering 11 townships/towns: Nuodeng, Gongguoqiao, Caojian, and Baishi towns, and Baofeng, Miaowei, Jiancao, Changxin, Guanping, Tuanjie, and Minjian townships. Geographic coordinates: 98°52′00″–99°46′00″ E, 25°28′00″–26°23′00″ N.", "浙江省杭州市淳安县千岛湖镇、文昌镇、石林镇、富文乡、左口乡、里商乡、金峰乡、临岐镇、屏门乡、瑶山乡、威坪镇、鸠坑乡、王阜乡、宋村乡、姜家镇、梓桐镇、浪川乡、界首乡、汾口镇、中洲镇、大墅镇、枫树岭镇、安阳乡共23个乡镇425个行政村。": "425 administrative villages in 23 townships/towns of Chun’an County, Hangzhou, Zhejiang Province: Qiandaohu Town, Wenchang Town, Shilin Town, Fuwen Township, Zuokou Township, Lishang Township, Jinfeng Township, Linqi Town, Pingmen Township, Yaoshan Township, Weiping Town, Jiukeng Township, Wangfu Township, Songcun Township, Jiangjia Town, Zitong Town, Langchuan Township, Jieshou Township, Fenkou Town, Zhongzhou Town, Dashu Town, Fengshuling Town, and Anyang Township.", "外形条索紧秀均匀，锋苗挺秀，色泽翠绿，白毫显露，鲜叶柔软、持嫩性特强；用手拉断叶面，断面银丝万缕银光闪闪；其内质则更为佳品，高香持久、清香纯正、汤色清澈明亮、滋味鲜爽，回味绵长，叶底明亮悦目，色、香、味、形四佳，有机内质，品质上乘。": "The dry leaves have tight, elegant, even strips and upright, slender tips, emerald green with visible white down. The fresh leaves are soft and retain tenderness exceptionally well; when a leaf blade is torn by hand, countless silvery strands glisten along the break. Its internal qualities are described as outstanding: pronounced, lasting aroma, clean fresh fragrance, clear bright liquor colour, fresh brisk taste, a long aftertaste, and bright, attractive infused leaves. With excellent colour, aroma, taste, and shape, and organic internal qualities, it is described as superior in quality.", "主要在背风向阳的半山坡和丘陵平地种植，坡度以不超过25°为宜。土壤质地要求呈酸性或微酸性，pH值4.5～6.5，最高不超过6.5，土质以肥沃的砂质壤土为宜。土层结构要求深80～100cm以上，底土不具硬盘层，活土层厚度在40cm以上": "Mainly planted on sunny, sheltered mid-slopes or flat hilly land, preferably with a gradient no greater than 25°. The soil should be acidic or slightly acidic, pH 4.5–6.5 and no higher than 6.5; fertile sandy loam is preferred. The soil profile should be at least 80–100 cm deep, with no hardpan in the subsoil and an active topsoil layer at least 40 cm thick.", "原始PDF和公开HTML均取得，已看PDF第6、8页像素。A/B/C是以叙府龙芽（扁形）、叙府春芽（卷曲形）、叙府春露（条形）为对象的设备组合比较，不是叙府龙芽所有时期/所有厂家唯一工艺。申请公开不等于授权，未评价专利当前法律状态。": "Both the original PDF and public HTML were obtained; PDF pages 6 and 8 were visually inspected. A/B/C compare equipment combinations for Xufu Longya (flat), Xufu Chunya (curled), and Xufu Chunlu (strip-shaped). They are not the sole process for Xufu Longya across all periods or manufacturers. Publication of an application does not equal grant of a patent; its current legal status was not assessed.", "已读取惠农网具体单品页，标题为“秀山毛尖绿茶”，正文写明产自重庆市秀山土家族苗族自治县，店铺地址为秀山县隘口镇屯堡村茶叶加工厂；实际查看该商品视频封面，包装上有“秀山毛尖”字样，前景为已制干茶。保留整张原图，不以包装单独充当实物。": "A specific Huinong product page titled “Xiushan Maojian Green Tea” was read. Its text states that the tea comes from Xiushan Tujia and Miao Autonomous County, Chongqing; the shop address is a tea-processing factory in Tunbao Village, Aikou Town, Xiushan County. The product video’s cover image was inspected: the packaging reads “Xiushan Maojian,” with finished dry tea in the foreground. The entire original image is retained; packaging alone is not used as the specimen.", "权威研究综述性科普，不是单项临床试验；每条应用需保留茶汤与提取物的区别。 绿茶饮料与提取物的研究局限、安全性、肝损伤及药物相互作用。正文最近更新为2025年2月；全站页脚更新时间不作为本文发表日期。不能外推为各产地名茶的治疗证据。": "Authoritative research-review-based public information, not an individual clinical trial. Every use must retain the distinction between brewed tea and extracts. Covers research limitations, safety, liver injury, and drug interactions for green-tea beverages and extracts. The main text was last updated in February 2025; the sitewide footer update is not treated as the article’s publication date. It cannot be extrapolated into therapeutic evidence for individual regional teas.", "精一：一芽一叶至一芽二叶初展为主，一芽二叶开展鲜叶少于15%；精二：一芽一叶至一芽二叶初展为主，一芽二叶开展鲜叶少于30%；特一：一芽二叶开展为主，一芽三叶开展鲜叶少于15%；特二：一芽二叶开展为主，一芽三叶开展鲜叶少于30%。": "Premium 1: mainly one bud with one leaf to one bud with two newly unfolding leaves; fully expanded one-bud-two-leaf shoots below 15%. Premium 2: mainly one bud with one leaf to one bud with two newly unfolding leaves; fully expanded one-bud-two-leaf shoots below 30%. Special 1: mainly fully expanded one-bud-two-leaf shoots; fully expanded one-bud-three-leaf shoots below 15%. Special 2: mainly fully expanded one-bud-two-leaf shoots; fully expanded one-bud-three-leaf shoots below 30%.", "湖南省安化县烟溪镇、奎溪镇、平口镇、渠江镇、古楼乡、南金乡、马路镇、柘溪镇、东坪镇、江南镇、小淹镇、滔溪镇、长塘镇、羊角塘镇、大福镇、冷市镇、仙溪镇、梅城镇、清塘铺镇、高明乡、乐安镇、龙塘乡、田庄乡，共23个乡镇391个行政村。": "391 administrative villages in 23 townships/towns of Anhua County, Hunan Province: Yanxi, Kuixi, Pingkou, Qujiang, Gulou Township, Nanjin Township, Malu, Zhexi, Dongping, Jiangnan, Xiaoyan, Taoxi, Changtang, Yangjiaotang, Dafu, Lengshi, Xianxi, Meicheng, Qingtangpu, Gaoming Township, Le’an, Longtang Township, and Tianzhuang Township.", "茶百科2018年3月16日原账号发布的修水双井绿介绍，明确现代绿茶身份。感官取全文末段自己的茶品概述；未披露审评批次、等级和条件，不称统一标准或本馆实测，不把历史引文和相邻工艺叶片状态当叶底。既有实物图来源身份及许可说明保留。": "An introduction to Xiushui Shuangjing Green Tea published by the original Chabaike account on March 16, 2018, explicitly identifying it as modern green tea. The sensory description comes from the account’s own product overview in the final paragraph. No assessment batch, grade, or conditions are disclosed; it is not presented as a unified standard or testing by this library. Historical quotations and leaf states in adjacent processing descriptions are not treated as infused-leaf descriptions. Existing specimen-image source identification and permission notes are retained.", "摊青 → 杀青、摊凉回潮 → 揉捻、解块 → 二青、摊凉 → 做型干燥 → 提香与可选选别。仅核定卷曲形机械化主链；规程另有半机械半手工、扁形路线。本条不能覆盖全部日照绿茶，且正文为官方平台检索返回章节，未成功打开PDF全文。": "Spreading → heat-fixing, cooling and moisture redistribution → rolling and clump-breaking → second drying and cooling → shaping and drying → aroma enhancement and optional sorting. Only the mechanized main sequence for curled tea is verified. The code also contains partly mechanized/partly manual and flat-tea routes. This entry does not cover all Rizhao Green Tea; the text consists of sections returned by an official-platform search, and the full PDF was not successfully opened.", "海拔高度200m以上、地势背风的山坡或丘陵地，坡度在25°以下，排、蓄水性能良好，土壤为质地良好的酸性土壤（红壤或黄壤），pH值4.0～6.0、土壤中含活性钙不超过0.5%、土层厚度50cm以上、地下水层深度在80cm以上。": "Sheltered slopes or hilly land at least 200 m elevation, with gradients no more than 25° and good drainage and water retention. Soil should be well-textured acidic red or yellow soil, pH 4.0–6.0, active calcium no more than 0.5%, soil depth at least 50 cm, and groundwater at least 80 cm.", "资兴市白廊镇、滁口镇、黄草镇、兴宁镇、清江镇、汤溪镇、州门司镇、三都镇、回龙山瑶族乡和八面山瑶族乡共10个乡镇现辖行政区。地理坐标：东经113°13'52\"～113°44'19\"，北纬25°33'45\"～26°17'12\"。": "The current administrative areas of 10 townships/towns in Zixing City: Bailang, Chukou, Huangcao, Xingning, Qingjiang, Tangxi, Zhoumensi, and Sandu towns, and Huilongshan and Bamianshan Yao Ethnic Townships. Geographic coordinates: 113°13′52″–113°44′19″ E, 25°33′45″–26°17′12″ N.", "仅阅读搜索索引中对应工序样本段及参考文献片段；web原PDF超时，直接下载403，未读PDF全文。二级研究综述，限说明易贡红茶地区样本经历的阶段，不等同易贡红商品配方。 论文标题、作者和页码293—301另经期刊摘要页核定。": "Only the corresponding sample-processing passage and reference fragments in the search index were read. Opening the original PDF through the web tool timed out, and direct downloading returned 403; the full PDF was not read. This secondary research review is limited to the stages undergone by regional Yigong black-tea samples, not the recipe for the named Yigong Hong product. The paper’s title, authors, and pages 293–301 were separately verified through the journal abstract page.", "从师傅预先挑拣干净的晒青毛茶开始，200克为本次体验规格。此前摘叶、炒青未被报道为同批原料完成初制，不补揉捻晒青；此体验不覆盖大益发酵及量产拼配。 适用范围：source_scoped_experience_variant": "Begins with sun-dried unrefined tea already sorted clean by the instructor; 200 g is the specification for this experience. Earlier picking and pan-firing were not reported as primary processing of the same batch, so rolling and sun-drying are not added. This experience does not cover Dayi fermentation or production-scale blending. Scope: source_scoped_experience_variant", "已通读原页“江夏光明茶匠心出品”小节，报道江夏区山坡街韩家湾的光明茶及制茶传承，照片独立图注明确“江夏光明茶”；逐张查看1200×800原图，三个敞口陶罐内条状干茶清晰可见，另有一杯黄绿茶汤。图像形态与该绿茶条状型不冲突。": "The original page’s “Jiangxia Guangming Tea, Made with Craftsmanship” subsection was read in full. It discusses Guangming Tea and tea-making transmission in Hanjiawan, Shanpo Subdistrict, Jiangxia District. The photograph’s separate caption explicitly reads “Jiangxia Guangming Tea.” Each 1200×800 original was inspected: strip-shaped dry tea is clearly visible in three open ceramic jars, alongside a cup of yellow-green tea liquor. The image’s form is consistent with this green tea’s strip-shaped type.", "采摘与摊放 → 炒茶杀青 → 做条 → 初烘 → 堆积黄变 → 拉小火与拉老火。主线据金安区东河口镇的项目介绍，细节参照同站工艺展示。此为具体地方技艺，不是全部黄大茶的统一生产标准；网页的医疗功效及未经核典的起源说不采用。": "Picking and spreading → pan heat-fixing → strip forming → initial drying → piled yellowing → gentle firing and strong finishing firing. The main sequence follows the project introduction from Donghekou Town, Jin’an District; details refer to the same site’s process display. This is a specific local technique, not a unified production standard for all Huangdacha. The webpage’s medical claims and origins not checked against original historical texts are excluded.", "六页官方原件全部提取阅读；PDF第4—6页逐页看过像素。第3.1条明确石阡县原料制成的扁形绿茶，第6.1条给完整七步主链，第6.2条提供相应参数。现有毛峰采访和手工扁茶专利变体保持各自范围。本标准不是红茶、珠茶或毛峰版本。": "All six pages of the official original were extracted and read; PDF pages 4–6 were visually inspected individually. Clause 3.1 explicitly defines flat green tea made from Shiqian County material; Clause 6.1 provides a complete seven-step main sequence, and Clause 6.2 gives corresponding parameters. Existing Maofeng interviews and hand-made flat-tea patent variants retain their own scopes. This standard is not a black-tea, pearl-tea, or Maofeng version.", "土壤类型为粒质页岩黄壤土、碳酸盐黄壤土为主，土质疏松，透气性好，土壤pH值4.0～6.5，有机质含量1.5%以上，碱解氮和速效钾含量丰富，速效磷中等。地下水位1m以下，生物活性较强，营养丰富均衡，耕层有机质1.5%以上。": "The main soils are granular-shale yellow soil and carbonate yellow soil, loose and well aerated, with pH 4.0–6.5 and organic matter at least 1.5%. They are rich in alkali-hydrolyzable nitrogen and available potassium, with moderate available phosphorus. The groundwater table is below 1 m; biological activity is relatively strong, nutrients are abundant and balanced, and cultivated-layer organic matter is at least 1.5%.", "旧文称初烘、复烘、壮火；2025GI手工版采用初烘、拣剔、摊凉、足烘。未证实“壮火”与GI各步一一对应，故作为不同资料的叫法差异保留，不擅加一道壮火。 当前字段仅能追溯到检索节选；同一来源后续读取其他页不自动核验本字段。": "The older text names initial drying, secondary drying, and strong firing; the 2025 GI hand-processing version uses initial drying, picking, cooling, and final drying. A one-to-one correspondence between “strong firing” and the GI steps has not been verified, so the different terminology is retained without adding an extra strong-firing stage. The current field is traceable only to a search excerpt; later reading of other pages from the same source does not automatically verify this field.", "福建省龙岩市新罗区辖区内的江山镇山塘村、铜砵村、村美村、科山村、前村村、新田村、林祠村、上挖村、下挖村、老寨村、新寨村、山头村、福坑村、双车村、背洋村、梅溪村等16个村，东到前村村，西到福坑村，南到山塘村，北到梅溪村。": "16 villages in Jiangshan Town, Xinluo District, Longyan, Fujian Province: Shantang, Tongbo, Cunmei, Keshan, Qiancun, Xintian, Linci, Shangwa, Xiawa, Laozhai, Xinzhai, Shantou, Fukeng, Shuangche, Beiyang, and Meixi. The area extends east to Qiancun, west to Fukeng, south to Shantang, and north to Meixi.", "九宫山茶的现代发展与通山高山茶园建设相连。2019年，通山县九宫山茶业产业园列入湖北省级现代农业产业园创建名单；咸宁“十四五”茶产业规划又记录九宫山镇、洪港镇太平山等高山基地，体现当地从山地茶园向规模化产业发展的过程。": "Jiugongshan Tea’s modern development is linked to high-mountain tea-garden development in Tongshan. In 2019, Tongshan County’s Jiugongshan Tea Industrial Park was listed for development as a Hubei provincial modern agricultural industrial park. Xianning’s 14th Five-Year tea-industry plan also records high-mountain bases in Jiugongshan Town and Taipingshan in Honggang Town, reflecting the local transition from mountain tea gardens to a larger-scale industry.", "萎凋叶装桶后先空揉5分钟再加轻压，待萎凋叶完全柔软后再适当加重压，至揉盘中有茶汁溢出，茶条紧卷后，进行松压、解块摊晾。将解块摊晾叶重新装桶揉捻。复揉加压原则为“轻重轻”逐渐变化，重萎重揉，轻萎轻揉，嫩叶轻揉，老叶重揉。": "After loading the withered leaves into the drum, roll without pressure for 5 minutes, then apply light pressure. Once the leaves are fully soft, increase pressure appropriately. When tea juice emerges in the rolling tray and the strips curl tightly, release pressure, break up clumps, and spread to cool. Reload the separated, cooled leaves for re-rolling. Change pressure gradually from light to heavy to light: heavily withered leaves receive heavy rolling, lightly withered leaves light rolling, tender leaves light rolling, and mature leaves heavy rolling.", "PDF第1171—1176页，桐庐雪水云绿茶加工章节。仅把原文明确列出的流程结构化；流程节点不等于完整设备参数或生产SOP。原文总流程作“初焙理条、复焙”，分项标题作“初烘理条、复烘”；步骤采用分项标题并保留此差异。": "PDF pages 1171–1176, the Tonglu Xueshui Yunlü Tea processing section. Only explicitly listed processes are structured; process nodes do not constitute complete equipment parameters or a production SOP. The overall sequence uses “initial roasting and strip straightening, secondary roasting,” while the individual headings use “initial drying and strip straightening, secondary drying.” The steps follow the individual headings, retaining this distinction.", "孔坑茶又称延祥贡茶，源自宁化泉上镇延祥村。宁化非遗项目资料记录杨氏家族传习及当地茶农组织合作社；2010年种质保护、2017年地标登记是可明确的现代节点。项目对宋代起源的追述尚未见对应原件，不能当作已核验的连续世系。": "Kongkeng Tea, also called Yanxiang Tribute Tea, originates in Yanxiang Village, Quanshang Town, Ninghua. Ninghua’s intangible heritage project materials record transmission within the Yang family and local tea growers forming a cooperative. Germplasm protection in 2010 and geographical indication registration in 2017 are clear modern milestones. The project’s retrospective account of a Song-dynasty origin has not been matched to original records and cannot be treated as a verified continuous lineage.", "特级碧峰紧秀显毫，翠绿油润，黄绿明亮，香高持久，鲜爽回甘，嫩绿匀整。一级碧峰紧细，翠绿显毫，黄绿明亮，清香醇和，嫩绿匀整。二级碧峰紧结，翠绿，黄绿明亮，清香醇和，嫩绿。三级碧峰尚紧结，翠绿，黄绿明亮，清香醇和，嫩绿。": "Special Grade Bifeng: tight, elegant, visibly downy, lustrous emerald green; bright yellow-green liquor colour; pronounced, lasting aroma; fresh, brisk taste with returning sweetness; tender-green, even infused leaves. Grade 1 Bifeng: fine, tight, emerald green with visible down; bright yellow-green liquor colour; fresh aroma and mellow, gentle taste; tender-green, even infused leaves. Grade 2 Bifeng: tightly formed, emerald green; bright yellow-green liquor colour; fresh aroma and mellow, gentle taste; tender-green infused leaves. Grade 3 Bifeng: fairly tightly formed, emerald green; bright yellow-green liquor colour; fresh aroma and mellow, gentle taste; tender-green infused leaves.", "龙峰茶官方目录为DB4203/T72-2023，所下载PDF封面和正文为DB4203/T72—2024；按实际PDF表2分级记录。其引用的加工规程DB42/T516-2008已废止且本轮未读到正文，工艺仍待原件核验。": "The official Longfeng Tea catalogue lists DB4203/T72-2023, while the downloaded PDF’s cover and text read DB4203/T72—2024. Grades are recorded according to Table 2 in the actual PDF. Its referenced processing code DB42/T516-2008 has been withdrawn, and its text was not read in this round; processing still awaits verification against an original document.", "2024年论文引言归纳现代双井绿的七个环节：摊青、杀青、揉捻、初烘、做形、定型烘干、提香干燥。论文所检样品来自修水县大椿茶厂，材料段另记九道加工工序但没有逐一列出；七步仅作引言概述，不冒充该厂试验样品的九步完整配方。": "The introduction to a 2024 paper summarizes seven stages of modern Shuangjing Green Tea: spreading, heat-fixing, rolling, initial drying, shaping, shape-setting drying, and aroma-enhancing drying. The tested samples came from Dachun Tea Factory, Xiushui County. The materials section separately mentions nine processing steps without listing them individually. The seven steps are only the introduction’s overview, not the factory’s complete nine-step recipe for the experimental samples.", "新读江西新闻网 2025-03-04 稿涉及宜丰茶叶科技小院、珠兰花茶和黄金茶改进，配图说明为研究生入驻科技小院，并非本条 GI 绿茶干茶。玉芽/旗舰商品查询落回旧斗茶稿或不相关电商汇总，未取得可绑定本条绿茶的实物。": "A newly read Jiangxi News article dated 2025-03-04 concerns the Yifeng Tea Science and Technology Backyard and improvements to chloranthus-scented tea and Huangjin Tea. Its image caption describes graduate students joining the research station, not dry tea for this GI green-tea entry. Searches for Yuya/flagship products returned an old tea-competition report or unrelated e-commerce compilations; no specimen bound to this green tea was obtained.", "（1）手工杀青。用斜锅或电炒锅杀青，投叶时锅温掌握在160～170℃，每锅投叶量200～250g。鲜叶下锅后，抛炒炒至热气上升时采用抖闷结合的手法，多抖少闷。当叶质含水量50%～60%时起锅，及时将杀青叶抖散冷却。": "(1) Hand heat-fixing. Use a slanted pan or electric pan, at 160–170°C when adding the leaves, with 200–250 g per pan. Toss and pan-fire the fresh leaves; when steam rises, combine shaking with covered heating, emphasizing shaking. Remove at 50%–60% leaf moisture content, promptly shake the heat-fixed leaves apart, and cool.", "诸城产区形成的地域绿茶产品系列，保护要求同时覆盖卷曲形与扁形。名称指向产地及成品体系，不是单一茶树品种。 产地：山东省潍坊市诸城市。地理标志保护要求列桃林乡、皇华镇、林家村镇3个乡镇辖域；桃林名称按该保护文本保留。": "A regional green-tea product series developed in the Zhucheng production area; the protection requirements cover both curled and flat forms. The name denotes the origin and finished-product system, not a single tea cultivar. Origin: Zhucheng, Weifang, Shandong Province. The geographical indication protection requirements list the territories of Taolin Township, Huanghua Town, and Linjiacun Town; “Taolin” is retained as named in that protection text.", "依据实际返回的网页文字摘录要点；搜索返回文字与直接打开网页的访问状态分别记录。宣传性医学功效未采纳。 直接打开正文，核得杀青、初揉、炒二青、复揉、炒三青、做条、提毫收锅七道；页面未载各阶段时温，历史上溯叙述未采纳。": "Key points were extracted from the webpage text actually returned; search-returned text and the access status of directly opened pages are recorded separately. Promotional medical claims were excluded. The main text was opened directly and confirmed seven stages: heat-fixing, initial rolling, second pan-firing, re-rolling, third pan-firing, strip forming, and raising the down before removal. The page gives no stage-specific times or temperatures; its retrospective historical claims were not adopted.", "针对六龙红韵、画眉红茶商品规格/官网/图片检索，结果为监管表或采购文字清单，未取得新的厂家相册。另检索到六龙红韵隐茶杯 40g 采购清单，文字同时罗列红茶20只与绿茶10只，没有公开成茶图片，不能作为本条红茶样本。": "Searches for Liulong Hongyun and Huamei Black Tea product specifications, official websites, and images returned regulatory tables or written procurement lists, with no new manufacturer album. A procurement list for Liulong Hongyun tea-integrated cups, 40 g, was also found; it lists both 20 black-tea cups and 10 green-tea cups, with no public image of finished tea. It cannot serve as a sample for this black-tea entry.", "《青田县志1988—2007》记载，1999年县质监局制定《青田御茶综合标准》，开展名茶标准化；2000年前后推进良种基地、老茶园改造及名茶采制培训。这些是可核对的现代发展节点，御茶之名不足以证明具体朝代曾列贡。": "The Qingtian County Gazetteer 1988–2007 records that the county quality supervision bureau formulated the Comprehensive Standard for Qingtian Imperial Tea in 1999 to standardize specialty tea. Around 2000, it promoted improved-cultivar bases, renovation of old gardens, and specialty-tea picking and processing training. These are verifiable modern milestones; the name “Imperial Tea” does not prove tribute status in a particular dynasty.", "下述工序以2012年“大悟绿茶”保护公告的转载为当地绿茶参照，原件待核，不覆盖全县其他茶类：扁形茶杀青后做形、辉锅；毛尖茶杀青揉捻后初烘、理条、干燥提香；寿眉形绿茶则搓揉、辉锅再烘焙。三路均先摊青并在成茶后精选。": "The following processes use a republication of the 2012 Dawu Green Tea protection announcement as a reference for local green tea; the original remains to be checked. They do not cover other tea categories across the county. Flat tea is shaped and finish-pan-fired after heat-fixing; Maojian is initially dried, straightened, and dried for aroma enhancement after heat-fixing and rolling; Shoumei-shaped green tea is rubbed/rolled, finish-pan-fired, then baked. All three routes begin with spreading and end with fine selection.", "福建省9个镇、12个乡，即：樟城镇、城峰镇、葛岭镇、清凉镇、梧桐镇、嵩口镇、大洋镇、同安镇与长庆镇9个镇；塘前乡、丹云乡、白云乡、红星乡、盘谷乡、霞拔乡、东洋乡、盖洋乡、洑口乡、富泉乡、赤锡乡与岭路乡12个乡。": "9 towns and 12 townships in Fujian Province: Zhangcheng, Chengfeng, Geling, Qingliang, Wutong, Songkou, Dayang, Tong’an, and Changqing towns; Tangqian, Danyun, Baiyun, Hongxing, Pangu, Xiaba, Dongyang, Gaiyang, Fukou, Fuquan, Chixi, and Linglu townships.", "1.采摘。一般在3月10日至4月30日，及时、分批、多次、多轮采摘。2.加工。长摊青，轻炒轻揉，低温长烘，多次烘干。3.包装贮藏。轻便简洁、无异味，放入以木炭粉为原料的干燥剂，密封完全，常温或5℃恒温避光贮藏。": "1. Picking. Generally from March 10 to April 30, picking promptly in separate batches, repeatedly and over multiple rounds. 2. Processing. Prolonged spreading, light pan-firing and rolling, long low-temperature drying, and repeated drying. 3. Packaging and storage. Use light, simple, odor-free packaging, add a charcoal-powder desiccant, seal completely, and store away from light at room temperature or a constant 5°C.", "选择海拔高度220～800m山腰或半山腰的山地或缓坡地种植。坡度在25°以下，土层深厚，质地疏松，通气性良好，土壤类型为腐植质含量高的红、黄壤土，活土层在80cm以上，地下水位在1m以下，pH值4.5～6.5。": "Plant on mountain or gentle-slope land at mid-slope, 220–800 m above sea level, with gradients no more than 25°, deep loose soil, and good aeration. Soil should be humus-rich red or yellow soil, with an active layer at least 80 cm deep, groundwater below 1 m, and pH 4.5–6.5.", "波密县政府的现代沿革介绍把茶场前身追溯至1960年建立的军垦农场，并记述20世纪60年代从四川引种的经历。林芝春绿这一具体产品名至少见于已读取的2017年中国农垦专题；本轮没有找到产品命名或初次投产的原始档案。": "Bomi County Government’s modern history traces the tea farm’s predecessor to a military reclamation farm established in 1960 and records introductions from Sichuan during the 1960s. The specific product name Linzhi Chunlü appears at least in the 2017 China State Farms feature that was read. No original record of its naming or first production was found in this round.", "具体碧玉龙芽 L256/金佛山商品检索仍回旧厂家失败目录。新南川媒体川渝名茶获奖稿 URL 请求 TLS EOF；其华龙网副本已查故跳过。仅获奖名称不能证明任何具体裸茶图是本条 GI 绿茶，未使用非遗红茶替代。": "Specific searches for Biyu Longya L256/Jinfoshan products still returned the old manufacturer catalogue that had failed. A new Nanchuan media URL about Sichuan–Chongqing tea awards failed with TLS EOF; its Hualong copy had already been checked and was skipped. An award name alone cannot establish that a particular loose-tea image represents this GI green tea. Heritage black tea was not used as a substitute.", "春茶上市｜【保靖黄金茶8号】（明前精品），号称绿茶界的天花板，干茶外形娇美可爱，茸毫满披，花香果香甜香馥郁，“四高四绝”品质特点闻名遐迩，“三鲜”“三香”“三嫩”欲罢不能，净重：125g*1盒 - 聚茗缘茶业": "Spring Tea Release | Baojing Huangjin Tea No. 8 (Premium Pre-Qingming), described as the pinnacle of green tea: delicate, attractive dry leaves covered in down, richly aromatic with floral, fruity, and sweet notes. Renowned for its “four highs and four outstanding qualities,” with irresistible “three fresh qualities,” “three aromas,” and “three tender qualities.” Net weight: 125g*1 box — Jumingyuan Tea.", "旧链与2025机械路线相容，但不是2025手工路线；新档补上机械/手工差异，并以2025专属规程替代用2018特级附录覆盖全部等级的风险。 当前字段仅能追溯到检索节选；同一来源后续读取其他页不自动核验本字段。": "The old sequence is compatible with the 2025 mechanical route, but not the 2025 manual route. The new record adds the mechanical/manual distinction and uses the dedicated 2025 code to avoid applying the 2018 Special Grade appendix to every grade. The current field is traceable only to a search excerpt; later reading of other pages from the same source does not automatically verify it.", "PDF第1293—1295页，平水日铸茶加工章节。仅把原文明确列出的流程结构化；流程节点不等于完整设备参数或生产SOP。原件初炒温度写作“15～180℃”，该数值疑点未获勘误；结构化步骤不采用它作操作参数。": "PDF pages 1293–1295, the Pingshui Rizhu Tea processing section. Only explicitly listed processes are structured; process nodes are not complete equipment parameters or a production SOP. The original gives the initial pan-firing temperature as “15–180°C.” No correction of this questionable value was obtained, so it is not adopted as an operating parameter in the structured steps.", "浙江省宁波市奉化区锦屏街道、岳林街道、尚田街道、西坞街道、大堰镇、莼湖街道、裘村镇、松岙镇、溪口镇和萧王庙街道等10个镇（街道）325个村。东经121°03′～121°46′，北纬29°25′～29°47。": "325 villages in 10 towns/subdistricts of Fenghua District, Ningbo, Zhejiang Province: Jinping, Yuelin, Shangtian, and Xiwu subdistricts; Dayan Town; Chunhu Subdistrict; Qiucun, Song’ao, and Xikou towns; and Xiaowangmiao Subdistrict. 121°03′–121°46′ E, 29°25′–29°47 N.", "磨坪贡茶在2014年11月18日获农业部登记，保护范围为南漳李庙镇磨坪寺、全家湾和刘坪三村。其产区所在李庙镇保存清代古驿道和山西会馆，反映南漳茶叶经襄阳转销的历史背景；“贡茶”名称本身不能证明具体入贡年代。": "Moping Tribute Tea was registered by the Ministry of Agriculture on November 18, 2014. Its protected area comprises Mopingsi, Quanjiawan, and Liuping villages in Limiao Town, Nanzhang. Limiao retains a Qing-dynasty post road and Shanxi guild hall, reflecting the historical background of Nanzhang tea trading onward through Xiangyang. The name “Tribute Tea” alone cannot prove a specific date of tribute presentation.", "农科院资料记述，1961年岭头村从1957年种植的凤凰水仙群体茶园发现特早、黄绿芽叶单株，经连续试制评定，1981年命名为岭头单丛，1988年审定为省级良种。这是可核的现代选育过程，不等同所有潮州茶的历史。": "Agricultural academy materials record that in 1961, Lingtou Village identified an exceptionally early plant with yellow-green buds and leaves in a Fenghuang Shuixian seed-propagated garden planted in 1957. After successive trial production and assessment, it was named Lingtou Dancong in 1981 and approved as a provincial improved cultivar in 1988. This is a verifiable modern selection process, not the history of all Chaozhou tea.", "采摘与摊凉分级 → 锅炒杀青、做形 → 炭火初烘 → 拣剔与摊凉 → 足烘。下列主线采用该附件的传统手工版本。机械版为采摘、摊凉分级后依次杀青、理条成形、初烘、足烘；机械理条不是在手工主线中追加的一道工序。": "Picking, cooling, and grading → pan heat-fixing and shaping → initial charcoal drying → picking and cooling → final drying. The following main sequence uses the appendix’s traditional hand-processing version. In the mechanical version, picking, cooling, and grading are followed by heat-fixing, straightening/shaping, initial drying, and final drying. Mechanical straightening is not an extra step appended to the manual sequence.", "全文已读。2026-05-15大悟日日香种植有限公司、芳畈镇新建村众品香合作社现场，明确实操的是绿茶5步与红茶4步。本增量只取绿茶路线；培训样本未披露品种、认证、批次、等级和参数，不宣称其满足地标全部要求。": "The full text was read. The 2026-05-15 on-site report at Dawu Ririxiang Planting Co., Ltd. and Zhongpinxiang Cooperative in Xinjian Village, Fangfan Town, explicitly describes practical training in a 5-step green-tea process and a 4-step black-tea process. Only the green-tea route is used here. The training samples disclose no cultivar, certification, batch, grade, or parameters, and are not claimed to meet all geographical indication requirements.", "2016年农工党孝感市委会的企业人物报道记述：乐子华2006年返乡经营福良山茶业，随后建设良种繁育基地、开展孝感龙剑茶工艺研究，并生产“感天龙剑”等产品。这是当代研发和产业史实例，不据此认定全产区首创者。": "A 2016 company/person profile by the Xiaogan Municipal Committee of the Chinese Peasants and Workers Democratic Party records that Le Zihua returned home in 2006 to run Fuliangshan Tea, then established an improved-cultivar propagation base, researched Xiaogan Longjian processing, and produced products including “Gantian Longjian.” This is an example of contemporary research and industrial history, not evidence naming the originator for the entire production area.", "PDF第15—17页B.2，手工与机械是同一环节的可选方案，未串接为同时执行。 适用范围：DB42/T210—2022资料性附录B，非全等级单一路线。鲜叶管理另见7.3；主展示选春笋，另外两版本保留分支。": "PDF pages 15–17, B.2: manual and mechanical methods are alternatives within the same stage, not joined as simultaneous requirements. Scope: informative Appendix B of DB42/T210—2022, not one route for every grade. Fresh-leaf management is separately covered in 7.3. Chunsun is selected for the main display; the other two versions remain as branches.", "全国标准信息公共服务平台将DB5404/T 0015-2024《林芝绿茶加工技术规范》标记为废止，日期为2026年3月24日。本轮只读到题录与状态，未获得规范正文，也未确认其与林芝春绿商品的具体适用关系。": "The National Public Service Platform for Standards Information marks DB5404/T 0015-2024, Technical Specification for Processing Linzhi Green Tea, as withdrawn on March 24, 2026. Only the bibliographic record and status were read in this round. The text was not obtained, and its specific applicability to the Linzhi Chunlü product was not confirmed.", "萎凋 → 揉捻、解块 → 发酵（酶促氧化） → 毛火、摊凉 → 颗粒形做形 → 足火、整理包装。规程总链明确毛火→做形→足火；卷曲形仅给原则，直条形条款另称发酵叶直接理条，不强行把三种形态拼成一个SOP。": "Withering → rolling and clump-breaking → fermentation (enzymatic oxidation) → initial firing and cooling → granular shaping → final firing, sorting, and packaging. The code’s overall sequence explicitly states initial firing → shaping → final firing. It gives only principles for the curled form, while the straight-strip provision separately states that oxidized leaves are directly straightened. The three forms are not forcibly combined into one SOP.", "1.传统手工加工工艺。摊青→斜锅竹丝炒手杀青→平锅做形→初烘做形→复烘提香→拼配收藏。2.扁形加工工序。摊青→青锅→回潮→辉锅→筛分整理。3.条形加工工序。摊青→杀青→揉捻→理条→初烘→复烘→筛分整理。": "1. Traditional hand-processing method. Spreading → heat-fixing in a slanted pan with a bamboo-strip stirrer → shaping in a flat pan → initial drying and shaping → secondary drying for aroma enhancement → blending and storage. 2. Flat-form process. Spreading → initial pan-firing → moisture redistribution → finishing pan-firing → sieving and sorting. 3. Strip-form process. Spreading → heat-fixing → rolling → strip straightening → initial drying → secondary drying → sieving and sorting.", "产区为海拔1400米以下的山地，主要是酸性砂壤土、黄棕壤和棕壤，分布区pH值在4.6～6.5之间。产区内日照长、辐射强度大，温度日差较大，云雾漂浮，散射光资源丰富，有利于作物干物质的积累，水利资源丰富。": "The production area consists of mountains no more than 1400 m elevation, mainly with acidic sandy loam, yellow-brown soil, and brown soil, pH 4.6–6.5. Long sunshine hours, strong solar radiation, large daily temperature differences, drifting mist, and abundant diffuse light favor accumulation of plant dry matter. Water resources are abundant.", "新湖南石门县融媒体原稿明确湖南太青山茶业有限公司基地在石门县子良镇，太青茶为石门银峰系列；此入口用来排除同名混淆，不把其茶品作澧县双上样本。图注是合影、茶园、车间、研讨会，无须将这些错地域图下载作候选。": "The original New Hunan/Shimen County integrated-media report explicitly locates Hunan Taiqingshan Tea Co., Ltd.’s base in Ziliang Town, Shimen County, and identifies Taiqing Tea as part of the Shimen Yinfeng series. This source is used to rule out name confusion, not to supply a Li County Shuangshang sample. Captions identify group photos, gardens, workshops, and a seminar; these wrong-region images need not be downloaded as candidates.", "贵州省黔南州都匀市、贵定县、瓮安县、平塘县、惠水县、独山县、福泉市、荔波县、罗甸县、长顺县、龙里县、三都县等12个县（市）。地理坐标：东经106°12′～108°18′，北纬25°04′～27°29′": "12 counties/cities in Qiannan Prefecture, Guizhou Province: Duyun City, Guiding County, Weng’an County, Pingtang County, Huishui County, Dushan County, Fuquan City, Libo County, Luodian County, Changshun County, Longli County, and Sandu County. Geographic coordinates: 106°12′–108°18′ E, 25°04′–27°29′ N.", "研究介绍惠明茶以景宁当地群体种、景白1号、景白2号等适制鲜叶为原料，经过摊放、杀青、揉捻、做形与提香加工，产品形态包括卷曲形和直条形。此处整理的是论文引用的工艺范围，未将引用团体标准标为已读标准全文。": "The study describes Huiming Tea as using suitable fresh leaves from Jingning’s local seed-propagated populations, Jingbai No. 1, Jingbai No. 2, and others, processed by spreading, heat-fixing, rolling, shaping, and aroma enhancement. Product forms include curled and straight strips. This summarizes the processing scope cited by the paper; the cited group standard is not marked as having been read in full.", "建始县工商联2021年活动报道将马坡茶与当地古茶园、村民守护茶树的经历相联系，记述茶园历经毁坏和复种，近年又与华中农业大学合作。报道中的“三百多年”为地方栽培史陈述，本条不把它换算为已证实的单株树龄。": "A 2021 activity report by the Jianshi County Federation of Industry and Commerce connects Mapo Tea with local ancient gardens and villagers’ protection of tea trees, describing destruction and replanting of gardens and recent cooperation with Huazhong Agricultural University. “More than three hundred years” is a statement about local cultivation history, not a verified age for an individual tree.", "甘肃省文县碧口镇、中庙乡、范坝乡、刘家坪乡，武都区洛塘镇、裕河乡、枫相乡、五马乡，康县阳坝镇、两河镇、铜钱乡、白杨乡、三河乡等三县（区）的13个乡（镇）、158个行政村、755个社，1.93万户农户。": "13 townships/towns, 158 administrative villages, 755 village groups, and 19,300 farming households across three counties/districts in Gansu: Bikou Town, Zhongmiao Township, Fanba Township, and Liujiaping Township in Wen County; Luotang Town, Yuhe Township, Fengxiang Township, and Wuma Township in Wudu District; and Yangba Town, Lianghe Town, Tongqian Township, Baiyang Township, and Sanhe Township in Kang County.", "新世界绿茶协会 2007 年原始获奖档案两图为文字表格；世界茶节同年报告 12 张原图已经实际查看，是评审、展台和颁奖场景。成茶只以多种展品出现，标签无法辨认，不能将任一样本归为将军峰银杉；无图通过。": "The two images in the World Green Tea Association’s original 2007 award archive are text tables. All 12 original images in that year’s World Tea Festival report were actually inspected; they show judging, displays, and award ceremonies. Finished teas appear only among multiple exhibits, with unreadable labels. No sample can be identified as Jiangjunfeng Yinshan; no image passed.", "常德红茶的历史由多个县域茶区共同构成。石门农业部门记录，1884年广东茶商在宜沙古镇（今壶瓶山一带）设泰和合茶庄、引进制茶师，成茶经津市、汉口外销；这是石门茶区的沿革，不是所有常德红茶的统一发明年。": "Changde Black Tea’s history is formed by several county tea regions. Shimen’s agricultural authorities record that in 1884, Guangdong tea merchants established Taihehe Tea House in Yisha Ancient Town, around present-day Hupingshan, and brought in tea makers. Finished tea was exported via Jinshi and Hankou. This is Shimen’s regional history, not a single invention year for all Changde Black Tea.", "港南地方采访回顾木格、木梓在20世纪六七十年代的种茶发展，并记录黄敬新2011年返乡办茶厂与合作社、参与木梓阿婆茶地标建设。这些是可追踪的现代生产史，茶名中的“阿婆”不被自动扩写为某位创始人的传说。": "A Gangnan local interview recalls tea-growing development in Muge and Muzi in the 1960s and 1970s, and records Huang Jingxin’s return in 2011 to establish a factory and cooperative and participate in the Muzi Apo Tea geographical indication project. These are traceable modern production histories. “Apo,” or grandmother, in the tea name is not automatically expanded into a legend about a founder.", "依据实际返回的网页文字摘录要点；搜索返回文字与直接打开网页的访问状态分别记录。宣传性医学功效未采纳。 直接打开正文，只用于产地、绿茶身份、采摘与珠形外观；本页没有详细制造链，不让其单独承担工序引用。": "Key points were extracted from the webpage text actually returned; search-returned text and the access status of directly opened pages are recorded separately. Promotional medical claims were excluded. The main text was opened directly and used only for origin, green-tea identity, picking, and pearl-shaped appearance. This page has no detailed manufacturing sequence and is not made the sole citation for processing steps.", "商务部老字号数字博物馆江西地方馆名录第127项明确江西盈科泉茶业有限公司和盈科泉字号。完整名录为企业表格，没有该企业产品图片、单项产品馆链接。普通下载 TLS EOF；不把下载失败说成网页全文未读。": "Item 127 in the Jiangxi regional catalogue of the Ministry of Commerce’s Time-Honored Brands Digital Museum explicitly lists Jiangxi Yingkequan Tea Co., Ltd. and the Yingkequan trade name. The full catalogue is a company table, without product images or a link to an individual product exhibit for that company. A normal download failed with TLS EOF; this download failure is not described as failure to read the full webpage.", "楠溪江账号报道“链接：温州茶叶／特色早茶／永嘉乌牛早”独立小节配图，正文明确温州永嘉乌牛镇产地；原图为从白色茶则中倾出的扁形干茶，已查看完整像素。使用独立原图替代此前与乌牛早条目重复的出版社照片。": "An image accompanies the independent subsection “Link: Wenzhou Tea / Specialty Early Tea / Yongjia Wuniuzao” in a Nanxijiang account report. The text explicitly locates the tea in Wuniu Town, Yongjia, Wenzhou. The original shows flat dry tea pouring from a white tea scoop; all pixels were inspected. This independent original replaces the publisher photo previously duplicated with the Wuniuzao entry.", "圣水绿茶所在的竹山茶区，在现代经历分散品牌向县域“竹山硒茶”品牌整合。2025年十堰日报报道记录了当地标准化车间、合作社和茶产品开发；这属于当代产业史，不等于圣水绿茶在唐代已经具有今日名称及工艺。": "The Zhushan tea region, where Shengshui Green Tea is produced, has undergone a modern consolidation of separate brands under the countywide “Zhushan Selenium Tea” brand. A 2025 Shiyan Daily report records local standardized workshops, cooperatives, and tea-product development. This is contemporary industrial history, not evidence that Shengshui Green Tea already had its current name and process in the Tang dynasty.", "将茶叶均匀放在“茶炕”（一种形似古代官帽的竹制烘茶用具）上。选用茶籽壳、扁担藤、松木炭、枫树球、陈皮等为熏料，控制温度为60～80℃，根据火温大小，每5-8分钟轻翻茶叶一次，时间为15-20分钟。": "Spread the leaves evenly on a “chakang,” a bamboo tea-drying implement shaped like an ancient official’s hat. Use tea-seed shells, biandan vine, pine charcoal, sweetgum fruit balls, dried citrus peel, and similar materials for smoking. Maintain 60–80°C; depending on the heat, gently turn the leaves every 5–8 minutes for 15–20 minutes.", "人工采摘，当茶树蓬面每平方米有10～15个茶芽符合采摘标准时为开采适期，以清明前后为最宜采摘期。按产品分级要求对鲜叶规格相应分级，采摘标准为一芽一叶，芽叶大小匀称整齐，无病虫害芽叶、紫芽、空心芽。": "Pick by hand. Harvesting may begin when each square meter of canopy has 10–15 buds meeting the picking standard; around Qingming is the preferred season. Grade fresh leaves according to the product’s grading requirements. The picking standard is one bud with one leaf, with buds and leaves uniform in size and free of pest/disease damage, purple buds, and hollow buds.", "标准分别规定手工与机械方式。手工炒制温度50—60℃，双手合拢旋转揉搓、锅中定形，反复至约八九成干出锅；机械按曲炒或滚筒方式，温度100—120℃，毛火含水率约25%—30%。两条分支不混作一套。": "The standard specifies manual and mechanical methods separately. Hand pan-firing uses 50–60°C: rotate and rub with both hands together and set the shape in the pan, repeating until about 80%–90% dry before removing. Mechanical processing uses curling-pan or rotary-drum methods at 100–120°C, with moisture content after initial firing of about 25%–30%. The two branches are not mixed into one method.", "原店铺经微信认证，产品页面明确六安瓜片潜香600，干茶图属于该单品主图组并非关联推荐；已查看原图为完整单叶干茶。安徽省消保委地标伴手礼介绍亦将徽六列为六安瓜片厂家，原产地列六安裕安、金寨、霍山。": "The original shop is WeChat-verified. Its product page explicitly identifies Lu’an Guapian Qianxiang 600; the dry-tea image belongs to that product’s main image set, not related recommendations. The original was viewed and shows intact individual dry leaves. The Anhui Consumer Council’s geographical indication gift guide also lists Huiliu as a Lu’an Guapian manufacturer, with origins in Yu’an, Jinzhai, and Huoshan, Lu’an.", "本条主线据2024年规程。2025年地标保护要求另以采摘、杀青做形、毛火、摊放、足火、拣剔、复火列出概要，未将闷黄单列；两份文件用语及颗粒度不同，不合并成唯一古法，也不由未单列推断完全没有闷黄。": "This entry’s main sequence follows the 2024 code. The 2025 geographical indication protection requirements separately summarize picking, heat-fixing/shaping, initial firing, spreading, final firing, picking, and re-firing, without listing yellowing separately. The documents differ in wording and detail; they are not combined into a single ancient method, nor does omission of a separate yellowing stage prove its complete absence.", "四次，第一次摇青80～100次，静置120分钟；第二次摇青120～160次，静置120分钟；第三次摇青200～250次，静置120分钟；第四次摇青320～400次，静置200分钟左右至香气微显。": "Four rounds: first, 80–100 shakes followed by 120 minutes of rest; second, 120–160 shakes followed by 120 minutes of rest; third, 200–250 shakes followed by 120 minutes of rest; fourth, 320–400 shakes followed by about 200 minutes of rest, until a slight aroma emerges.", "李白《答族侄僧中孚赠玉泉山仙人掌茶》保存了古代同名茶的文学记录。2004年《中华合作时报·茶周刊》作者介绍当阳于1981年恢复试制成功；这是现代茶业文章的追述，不说明今日加工方式与唐代完全相同。": "Li Bai’s “Reply to My Clansman and Nephew, the Monk Zhongfu, Who Gave Me Xianrenzhang Tea from Yuquan Mountain” preserves a literary record of an ancient tea with the same name. A 2004 article in China Cooperative Times · Tea Weekly recounts successful revival trials in Dangyang in 1981. This is a retrospective modern tea-industry account, not evidence that today’s processing is identical to Tang-dynasty practice.", "以下据加工规程转载，待核原件：鲜叶薄摊后以蒸汽和热风配合杀青，及时冷却散热，再揉捻、理条、烘焙和提香；足干后精选分装。汽热处理与快速冷却是该版本强调的保绿环节，具体温度和时长不作为已核参数提供。": "The following follows a republication of the processing code; the original remains to be checked. Fresh leaves are spread thinly, heat-fixed with combined steam and hot air, promptly cooled to release heat, then rolled, straightened, dried, and treated for aroma enhancement. After final drying, they are finely selected and packed separately. Steam/heat treatment and rapid cooling are the green-colour-preserving stages emphasized by this version. Specific temperatures and durations are not supplied as verified parameters.", "鲜叶先摊放，再杀青、冷却、二青、做形、初干，之后风选分筛、干燥提香。2011年公开专利以扁形叙府龙芽为试验对象，对比滚筒、蒸汽、微波等设备组合；这属于现代工艺实例，具体传统手工批次做法有所不同。": "Fresh leaves are first spread, then heat-fixed, cooled, second-dried, shaped, and initially dried, followed by winnowing/sieving and drying for aroma enhancement. A public 2011 patent uses flat Xufu Longya as its experimental subject and compares equipment combinations including drums, steam, and microwaves. This is a modern processing example; specific traditional hand-made batches differ.", "商品标题明确临沧勐库、早春东半山、纯料散茶；详情厂名云南双江县勐库丰华茶厂、临沧产区，并说明东半山适宜大叶种茶树与本商品早春毛茶未经压饼直接散售。选图为该商品主图，已逐像素检查为条索状成品干茶。": "The product title explicitly states Lincang Mengku, early-spring Eastern Half-Mountain, single-origin loose tea. Details identify the manufacturer as Mengku Fenghua Tea Factory, Shuangjiang County, Yunnan, and the Lincang production area. The text explains that Eastern Half-Mountain suits large-leaf tea plants and that this early-spring unrefined tea is sold loose without cake pressing. The selected main product image was inspected at pixel level and shows finished dry tea strips.", "从官方登记链接进入在线文本、下载9页PDF，逐页提取读取，并渲染第6页核对流程图。采用第5、6章原料、主链及控制；正文自然萎凋温度一处印为20℃～3℃，视为疑似排印问题，不抄录或擅自补成30℃。": "The official registration link led to the online text. A 9-page PDF was downloaded and extracted page by page; page 6 was rendered to check the flowchart. Chapters 5 and 6 supply raw materials, the main sequence, and controls. One natural-withering temperature is printed as 20°C–3°C, treated as a suspected typographical error and neither copied nor silently corrected to 30°C.", "以生态环境良好、土壤质地为酸性的砂质黄壤和香灰土山地为主，土壤松软透气性好。茶树喜光耐阴，忌强光直射，最适合温度为20～25℃，活动积温在5200～5800℃，年平均降雨量在1500mm左右。": "Mainly mountainous land with a good ecological environment and acidic sandy yellow soil or ash-like soil, loose and well aerated. Tea plants like light, tolerate shade, and avoid strong direct sunlight. The most suitable temperature is 20–25°C, active accumulated temperature 5200–5800°C, and average annual rainfall about 1500 mm.", "商品标题明示龙剑绿茶、大悟三里，发货地湖北孝感。原图可读“湖北·大悟”“湖北悟道茶业有限公司”“明前经典 招牌口粮龙剑”，并可见白碟扁形干茶、玻璃杯茶汤和叶片；大悟属于孝感，名称与区域均对应。": "The product title explicitly identifies Longjian green tea from Sanli, Dawu, shipped from Xiaogan, Hubei. The original image visibly reads “Hubei · Dawu,” “Hubei Wudao Tea Co., Ltd.,” and “Classic Pre-Qingming, Signature Everyday Longjian.” It also shows flat dry tea on a white plate and tea liquor and leaves in a glass. Dawu belongs to Xiaogan, so both name and region correspond.", "远安县所辖鸣凤镇、花林寺镇、旧县镇、嫘祖镇、洋坪镇、河口乡、茅坪场镇共7个乡镇102个村。地理坐标：东经111°14′12″～111°52′25″，北纬30°53′15″～31°22′13″。": "102 villages in 7 townships/towns of Yuan’an County: Mingfeng, Hualinsi, Jiuxian, Leizu, Yangping, and Maopingchang towns, and Hekou Township. Geographic coordinates: 111°14′12″–111°52′25″ E, 30°53′15″–31°22′13″ N.", "咸宁“十四五”规划明确以通山杨芳林瑶山建设红茶基地，并改造九宫山、闯王等地老茶园，借同太和、瑶红等品牌发展名优红茶。2023年九宫山茶业的红茶参加合肥绿博会获奖，是当地现代红茶发展的可核节点。": "Xianning’s 14th Five-Year Plan explicitly calls for a black-tea base at Yaoshan, Yangfanglin, Tongshan, and renovation of old gardens in Jiugongshan, Chuangwang, and elsewhere, developing fine black tea through brands such as Tongtaihe and Yaohong. In 2023, Jiugongshan Tea Industry’s black tea won an award at the Hefei Green Expo, a verifiable milestone in local modern black-tea development.", "发布机构原站T/GXAS 1211—2025，2025-12-26发布、2026-01-01实施；与2025地标保护要求作为不同版本并列。仅摘要工序；不据加工中芽叶红变或原料分级推断成品叶底。": "T/GXAS 1211—2025 from the issuing body’s original website, published on 2025-12-26 and implemented on 2026-01-01, is presented alongside the 2025 geographical indication protection requirements as a separate version. Only processing steps are summarized. Reddening during processing or raw-material grading is not used to infer finished infused-leaf characteristics.", "PDF第6页/说明书4/7页[0096]；原PDF第6页像素已核。不与权利要求或其他章节参数拼接。 同一专利比较叙府龙芽扁形、叙府春芽卷曲形、叙府春露条形的三路线之一，不代表全部传统手工批次。": "PDF page 6 / specification page 4/7, paragraph [0096]; the original PDF page 6 pixels were checked. Parameters are not combined with the claims or other sections. This is one of three routes in the same patent comparing flat Xufu Longya, curled Xufu Chunya, and strip-shaped Xufu Chunlu, not all traditional hand-made batches.", "第646号公告：烟台茶 / 扁形：扁平挺直、光滑鲜润、翠绿；第646号公告：烟台茶 / 卷曲形：条索紧细或紧结，匀整壮实，灰绿起霜；第646号公告：烟台茶 / 针形：紧、细、圆、直、绿，有白毫": "Announcement No. 646: Yantai Tea / flat form: flat, upright, smooth, fresh-looking and lustrous, emerald green. Announcement No. 646: Yantai Tea / curled form: fine and tight or tightly formed strips, even and robust, gray-green with a frosted appearance. Announcement No. 646: Yantai Tea / needle form: tight, fine, round, straight, green, with white down.", "体外或动物实验只能按其研究类型呈现；人群观察关联不写成因果；成分含量不写成临床获益；提取物、胶囊或特定药品研究不改写成日常茶饮功效。对绿茶的多项常见健康用途，NCCIH仍认为无法得出确定结论。": "In-vitro and animal findings must be presented as those study types; observational associations in humans must not be stated as causation. Constituent levels are not clinical benefits. Research on extracts, capsules, or specific medicines must not be rewritten as benefits of everyday tea drinking. NCCIH still considers the evidence insufficient for firm conclusions on several common health uses of green tea.", "2022年列入人类非物质文化遗产代表作名录，制茶与分享茶的相关社会实践；不是对每个商品品牌的认证。 2022年列入名录；现有六类传统制茶及饮用分享实践。六类是当前归纳，不提供各茶类单一创制年。": "Inscribed on the Representative List of the Intangible Cultural Heritage of Humanity in 2022, covering tea making and associated social practices of sharing tea, not certification of each commercial brand. Inscribed in 2022; includes the six currently recognized traditional tea-processing categories and drinking/sharing practices. The six categories are a present-day grouping, not a single invention year for each category.", "曲溪产品及清江阁具体品牌查询只返回既查政府产业稿、综合特产简介；湖北农业厅 2025-04-17 页面匹配旧审计 URL 后跳过。未发现新厂家 SKU；长阳发货或清江泛称无法单独证明曲溪绿茶。": "Searches for Quxi products and the specific Qingjiangge brand returned only previously checked government industry reports and general specialty introductions. A Hubei Agriculture Department page dated 2025-04-17 matched an old audit URL and was skipped. No new manufacturer SKU was found; Changyang shipping or the generic Qingjiang name alone cannot prove Quxi Green Tea identity.", "复核第640号公告附件第883项通山红茶。原文件将这句滋味描述放在四（五）2“理化指标”的前半段；本轮依原句补回滋味，不把同段红亮与上一段浅红汤色拼为同一等级。行政保护要求不是独立茶样实测。": "Item 883, Tongshan Black Tea, in the attachment to Announcement No. 640 was rechecked. The original places this taste description in the first half of section IV(V)2, “Physicochemical Indicators.” The taste is restored from the original sentence; the bright-red description in the same paragraph is not combined with the preceding paragraph’s light-red liquor into one grade. Administrative protection requirements are not independent sample testing.", "广西日报现场采访记录了兴业茶从传统种植加工向新消费延伸的阶段：宁昆2023年返乡办茶企，2024年开始研发以本地茶为原料的新式茶饮。报道转述的宋代茶史尚未核见原典，现代创业节点更可直接追踪。": "An on-site Guangxi Daily interview records Xingye Tea’s move from traditional cultivation and processing toward new consumption: Ning Kun returned home to establish a tea business in 2023 and began developing new-style drinks using local tea in 2024. The report’s retold Song-dynasty tea history has not been checked against original texts; the modern entrepreneurial milestones are more directly traceable.", "当地通过合作社授徒、炒茶技能比赛和采制体验传播技艺。2023年山东省文化馆活动中，海阳绿茶制茶人员现场演示炒制过程，呈现了地方茶手艺走入公共文化空间的方式；茶园游与茶事体验也是报道中的实践。": "Local skills are shared through cooperative apprenticeships, tea-firing competitions, and picking/processing experiences. At a 2023 Shandong Provincial Cultural Center event, Haiyang Green Tea makers demonstrated pan-firing, showing how local tea craft enters public cultural spaces. Tea-garden visits and tea experiences are also documented practices.", "2019版泰山茶区域公用品牌规程的具名版本，不替换2025地标要求；不同形态分开记录，完整设备参数见原件。 原文7.3.1流程称“初烘”，7.3.2.6分项标题为“二青”，保留这一术语差异。": "A named version of the 2019 Taishan Tea regional public-brand code, not a replacement for the 2025 geographical indication requirements. Different forms are recorded separately; complete equipment parameters are in the original. The sequence in 7.3.1 says “initial drying,” while the subsection heading in 7.3.2.6 says “second firing”; this terminology difference is retained.", "用于六安地方工艺；不采纳文中降血糖医疗功效宣传。 已读正文；用于成熟芽叶、手工炒揉与炭火复焙、老火茶称法。页面工序和数字不是通用于全部黄大茶的标准，未采纳医疗功效、古称年代或宣传性产销结论。": "Used for local Lu’an techniques; promotional blood-glucose-lowering claims are excluded. The main text was read and used for mature buds/leaves, hand pan-firing and rolling, charcoal re-roasting, and the name “Laohuo Tea.” The page’s steps and figures are not standards for all Huangdacha. Medical claims, dates assigned to old names, and promotional production/sales conclusions are excluded.", "主管部门2026-09-03征求意见通知附件；已读原DOCX正文及分级表XML单元格。编号和发布日期仍为占位符，不是已发布或已生效标准。杀青出口气温400–450℃存在疑点，未转作生产参数。": "An attachment to the competent authority’s 2026-09-03 consultation notice. The original DOCX text and XML cells of the grading table were read. The number and publication date remain placeholders; this is not a published or effective standard. The stated heat-fixing outlet air temperature of 400–450°C is questionable and was not converted into a production parameter.", "利川红的当代发展由多代茶师推动。2025年人社部门记述邱建红在萎凋、揉捻、发酵、干燥基础上发展“四粗八精”，并研究“冷后浑”品质；青年茶师继续研发产品，形成传统手艺与技术创新相接的现代史。": "Contemporary Lichuan Hong development has been advanced by generations of tea makers. A 2025 human-resources authority account describes Qiu Jianhong developing “four primary and eight refining stages” from withering, rolling, oxidation, and drying, and studying quality associated with “cream down” on cooling. Younger tea makers continue product research, forming a modern history connecting traditional skill and technical innovation.", "方志四川2026年的地方史整理引用《元丰九域志》和嘉庆《洪雅县志》，讨论洪雅买茶场、花溪产茶及茶叶外销。本轮读到的是现代整理全文，未见所引古籍影印页，不能由此确认今日产品规格在宋代已存在。": "A 2026 local-history compilation by Sichuan Local Chronicles cites Yuanfeng Jiuyu Zhi and the Jiaqing-era Hongya County Gazetteer in discussing Hongya’s tea-purchasing station, Huaxi tea production, and outward tea trade. The modern compilation was read in full, but facsimile pages of the cited historical books were not seen. It therefore cannot confirm that today’s product specifications existed in the Song dynasty.", "产地选择远离城镇及交通要道，隔离条件好，海拔800m以上、坡度45°以上的高山，土壤多为中至微酸性黄棕砂壤土，pH值4.5～6.0，腐殖质含量高，富含硒、锌等微量元素，开垦深度50cm以上": "Choose well-isolated high-mountain sites away from towns and major roads, at least 800 m elevation and with slopes at least 45°. Soils are mainly moderately to slightly acidic yellow-brown sandy loam, pH 4.5–6.0, high in humus and trace elements such as selenium and zinc. Cultivation depth should be at least 50 cm.", "已实际读取2018年原网站全文。文中转述1950年五峰收购处对渔洋关张协壹的调查，列早期毛红茶和手工精制环节。本次未取得1950年档案原件；不能宣称读过档案原件，也不替代现行五峰宜红标准。": "The full original website text from 2018 was actually read. It recounts a 1950 investigation by the Wufeng purchasing office involving Zhang Xieyi of Yuyangguan, listing early unrefined black-tea and hand-refining stages. The original 1950 archive was not obtained; it cannot be claimed to have been read and does not replace the current Wufeng Yihong standard.", "茶商商品原页标题为“六窨碧螺茉莉花茶(2025年・江蘇蘇州)”，正文明确江苏苏州产地、以碧螺春为茶坯且六次窨花；原页图集中的茶荷干茶照片已下载同文件原尺寸并逐张看像素，真实卷曲茶芽清楚。": "The tea merchant’s original product page is titled “Six-Times-Scented Biluo Jasmine Tea (2025 · Suzhou, Jiangsu).” The text explicitly states Suzhou, Jiangsu origin, a Biluochun tea base, and six scenting rounds. Dry-tea photographs in a tea presentation vessel were downloaded from the original page’s gallery at their original dimensions and inspected individually; curled tea buds are clearly visible.", "以偏酸性土壤，坡度25°以下、土层厚度80cm以上、地下水位1米以下，土质疏松肥沃、保水保肥能力较好的壤土、砂粘性壤土为主的山地、丘陵、滩涂或经改良后的山垅田为宜。pH值4.9～6.5。": "Suitable sites include mountains, hills, tidal flats, or improved valley fields with slightly acidic, loose, fertile loam or sandy-clay loam, good water and nutrient retention, slopes no more than 25°, soil depth at least 80 cm, and groundwater below 1 meter. Soil pH should be 4.9–6.5.", "湖南日报2018年报道援引同治《安化县志》所述商人到安化倡制红茶外销，说明近代贸易背景；本轮未查旧志原件。报道还记安化第一茶厂1955年颁发《红茶技术规程》，为现代规范化生产的重要节点。": "A 2018 Hunan Daily report cites the Tongzhi-era Anhua County Gazetteer’s account of merchants coming to Anhua to promote black tea for export, outlining the modern-era trade background. The original gazetteer was not checked in this round. The report also records Anhua First Tea Factory issuing Black Tea Technical Procedures in 1955, an important milestone in standardized modern production.", "萎凋 → 揉捻、解块 → 发酵（酶促氧化） → 初烘、摊凉 → 复烘 → 筛分拣剔、拼配匀堆。布袋发酵只是四种可选方式之一。本档不采用把萎凋称“刹青”或把成品绿茶再加工为本茶的科普误述。": "Withering → rolling and clump-breaking → fermentation (enzymatic oxidation) → initial drying and cooling → secondary drying → sieving/picking, blending, and even mixing. Cloth-bag fermentation is only one of four alternatives. This record excludes popular accounts that incorrectly call withering “heat-fixing” or describe reprocessing finished green tea into this tea.", "茶坯、鲜花、窨制、通花、起花、复火与提花；窨次和配花依茶坯、鲜花与目标品质，不作一套固定数值。 核读项目简介；非遗登记及该项目工艺、地方传承。历史起源按该页记述表达，不作同时代档案结论。": "Tea base, fresh flowers, scenting, airing the flowers, flower removal, re-drying, and final flower finishing. Scenting rounds and flower proportions depend on the tea base, flowers, and target quality, rather than one fixed set of figures. The project introduction was checked for heritage registration, process, and local transmission. Historical origins follow the page’s account, not conclusions from contemporary archival records.", "当前记录text已明确写出滋味、汤色或叶底，却整句归入taste。仅按已保存的明确字义纠正结构字段归属，保留原text、来源、证据等级及范围；本次未重新访问这些旧来源，不升级来源状态。": "The current record’s text explicitly describes taste, liquor colour, or infused leaves, but the whole sentence was assigned to taste. Structured field assignments are corrected only from the clear wording already saved, preserving the original text, sources, evidence level, and scope. These old sources were not revisited in this round, and their status is not upgraded.", "坡度＜25°，土壤类型为红壤、黄壤、紫色土、沙壤土、棕色森林土；要求保水性，通气性良好；土层有效土层＞80cm；pH值4.5～6.5；相对含水量25%～28%；地下水位在地表1m以下。": "Slope <25°; soil types include red soil, yellow soil, purple soil, sandy loam, and brown forest soil. Good water retention and aeration are required; effective soil depth >80 cm; pH 4.5–6.5; relative moisture content 25%–28%; groundwater at least 1 m below the surface.", "1.采摘。采留结合、量质兼顾和因园制宜的原则，按照标准，适时采摘。2.加工。老青茶加工基本工艺流程：鲜叶→杀青→揉捻→晒干。砖茶加工基本工艺流程：老青茶→渥堆→复制→拼配→压制→干燥。": "1. Picking. Pick at the proper time according to standards, combining picking with retention, balancing quantity and quality, and adapting to each garden. 2. Processing. Basic Laoqing Tea sequence: fresh leaves → heat-fixing → rolling → sun drying. Basic brick-tea sequence: Laoqing Tea → pile fermentation → reprocessing → blending → pressing → drying.", "一般发酵室温度以24～25℃，叶温28～30℃为宜。相对湿度保持在90%以上。打开门窗或安装排气扇使空气流通，保证有充足的氧气参与发酵。春季发酵时间一般4-6小时，夏季一般3～5小时。": "An oxidation-room temperature of 24–25°C and leaf temperature of 28–30°C are generally appropriate. Maintain relative humidity at least 90%. Open doors and windows or install exhaust fans for airflow and sufficient oxygen. Oxidation generally takes 4–6 hours in spring and 3–5 hours in summer.", "企业介绍手工与机械相结合；结构化其实际列出的工序，未推定缺省的揉捻环节，不推广到海青红茶或全产区。 适用范围：source_scoped_variant；青岛黄岛区海青镇海北春系列绿茶": "The company describes combined hand and machine processing. Only the steps it actually lists are structured; an omitted rolling stage is not inferred, and the process is not extended to Haiqing Black Tea or the entire production area. Scope: source_scoped_variant; Haibeichun-series green tea from Haiqing Town, Huangdao District, Qingdao.", "不据此认定所有乌龙茶的唯一发源地。 初制10环节、精制6环节，以及随季节气候叶质调整的原则。 核读项目简介；非遗登记及该项目工艺、地方传承。历史起源按该页记述表达，不作同时代档案结论。": "This does not establish a sole birthplace for all oolong tea. Covers 10 primary-processing stages, 6 refining stages, and adjustment to season, climate, and leaf condition. The project introduction was checked for heritage registration, process, and local transmission. Historical origins follow the page’s account, not conclusions from contemporary archival records.", "谢裕大官网文章围绕黄山毛峰获评与该茶品质展开，原图紧接黄山毛峰外形、汤色、滋味说明；已查看原图，右上为碗中干茶、右下为冲泡实物，左侧为产地风景。该图为原页面完整组合图，未裁切或生成。": "The Xieyuda official article concerns Huangshan Maofeng’s recognition and quality. The original image immediately follows descriptions of its appearance, liquor colour, and taste. It was inspected: dry tea in a bowl appears at upper right, brewed tea at lower right, and production-area scenery on the left. This is the original page’s complete composite image, without cropping or generation.", "3月-8月，春季采收单芽、一芽一叶、一芽二叶、一芽三叶、鲜嫩叶，无老叶、无鱼叶、无老梗、无病虫叶、无紫色芽叶。春季后按大宗茶标准采收。加工：摊青—杀青—揉捻—做形—初干—再干—成品。": "March–August. In spring, harvest single buds, one bud with one leaf, two leaves, or three leaves, and fresh tender leaves, without old leaves, fish leaves, old stems, pest/disease-damaged leaves, or purple buds/leaves. After spring, harvest to bulk-tea standards. Processing: spreading — heat-fixing — rolling — shaping — initial drying — further drying — finished product.", "2020年大悟茶农产品地理标志现场审定，专家审阅当地生产和品质资料。农业部门记述当时以鄂茶1号等原料生产优质绿茶，同时开发红茶、白茶，说明“大悟茶”地域产业与某一种成茶工艺需要区分。": "During Dawu Tea’s on-site agricultural geographical indication assessment in 2020, experts reviewed local production and quality materials. Agricultural authorities recorded high-quality green tea made from materials including Echa No. 1, alongside development of black and white tea. This shows the need to distinguish the regional “Dawu Tea” industry from any one finished-tea process.", "农业主管部门2025年报道记述重庆茶厂1953年开始生产重庆沱茶，1983年在罗马世界食品博览会获金质奖。其发展可定位于20世纪50年代，不能把巴渝更早的饮茶史直接当作此款产品起源。": "A 2025 agricultural authority report states that Chongqing Tea Factory began producing Chongqing Tuocha in 1953 and won a gold medal at the World Food Expo in Rome in 1983. Its development can be placed in the 1950s; the earlier tea-drinking history of the Ba–Yu region cannot be treated directly as this product’s origin.", "2026年新华社在石阡采访报道古茶树普查、挂牌和管护，并记录古树原料用于红茶与绿茶的生产。该报道与2025年保护要求可证明当代延续与产品使用，不能据古树年龄推出某一成茶配方的创制年。": "A 2026 Xinhua report from Shiqian covers surveys, labeling, and protection of ancient tea trees, and records their material being used for black and green tea. Together with the 2025 protection requirements, it supports contemporary continuity and product use. Ancient-tree ages cannot establish the invention year of a finished-tea recipe.", "茶坯复火摊凉 → 窨花 → 通花散热 → 烘焙 → 按版本复窨 → 提花与匀堆。茶坯可为绿茶或红茶。此流程与参数只归桂林地域产品，不代表所有桂花窨制茶，也不适用于单纯混花或调味饮品。": "Re-drying and cooling the tea base → flower scenting → airing to release heat → drying → repeat scenting according to version → final flower finishing and even mixing. The base may be green or black tea. This process and its parameters apply only to the Guilin regional product, not all osmanthus-scented teas, simple flower blends, or flavored drinks.", "沿国家标准平台正文按钮进入官方10页阅读器，像素核对第4页范围和第5页加工。2006版已于2025年复审继续有效。历史DB33/T404.5-2003目录标废止且无全文入口，未借用。": "The full-text button on the national standards platform led to an official 10-page reader. Page 4’s scope and page 5’s processing were visually checked. The 2006 version was reviewed in 2025 and remains effective. The historical DB33/T404.5-2003 catalogue marks it withdrawn and offers no full-text entry; it was not borrowed.", "原零售商单品页标题 Bai Mu Dan White Tea, Zheng He，Terroir栏明确中国福建政和；图片属于该单品主图并带商家水印，已目视核验为带芽叶的白牡丹干茶。": "The original retailer’s product page is titled Bai Mu Dan White Tea, Zheng He; the Terroir field explicitly gives Zhenghe, Fujian, China. The image is the main image for that product, with the merchant’s watermark, and was visually verified as dry White Peony tea containing buds and leaves.", "浙江省杭州市临安区天目山区的太湖源镇、西天目乡、高虹镇、於潜镇、藻溪镇、太阳镇、潜川镇、乐平乡、昌化镇、河桥镇、湍口镇、龙岗镇、清凉峰镇、大峡谷镇、岛石镇共16个乡镇78个行政村。": "78 administrative villages in 16 townships/towns in the Tianmu Mountain area of Lin’an District, Hangzhou, Zhejiang Province: Taihuyuan Town, West Tianmu Township, Gaohong Town, Yuqian Town, Zaoxi Town, Taiyang Town, Qianchuan Town, Leping Township, Changhua Town, Heqiao Town, Tuankou Town, Longgang Town, Qingliangfeng Town, Daxiagu Town, and Daoshi Town.", "SINOGI03843 专属铅山河红茶条目的实况图片，页面明确原产地域为江西省铅山县，非页面顶部广告；已查看原图包含黑褐干茶、红橙汤色和展开叶底。原图归档地址和该具名条目同时保留。": "A documentary image from the dedicated SINOGI03843 Yanshan Hehong Tea entry. The page explicitly identifies Yanshan County, Jiangxi Province as its origin; it is not the page’s top advertisement. The original was inspected and contains dark-brown dry tea, red-orange liquor colour, and unfolded infused leaves. Both the original image archive address and the named entry are retained.", "秀山地方负责人在2022年新闻发布会上回顾清末民初洪安猛洞茶、钟灵平邑茶、海洋尖山茶等地方茶名。这表明县域茶业由多个茶区传统汇成，现代“秀山茶叶”区域产品不宜设定唯一的古代创制者。": "At a 2022 press conference, a Xiushan local official recalled late-Qing/early-Republican tea names including Hong’an Mengdong Tea, Zhongling Pingyi Tea, and Haiyang Jianshan Tea. This shows that the county’s tea industry draws on several regional traditions; a single ancient inventor should not be assigned to the modern regional product “Xiushan Tea.”", "采摘、杀青、揉捻 → 晒坯、干燥 → 筛分、露茶 → 蒸压、烘焙 → 装篮、陈放。采访称20余工序，本档只列实际写明的主干，不宣称已恢复全部历史细目。露茶与陈放的关键控制仍为缺口。": "Picking, heat-fixing, and rolling → sun exposure and drying → sieving and dew exposure → steaming/pressing and roasting → basket packing and aging. The interview mentions more than 20 stages; only the explicitly described main stages are listed here, without claiming to have reconstructed every historical detail. Key controls for dew exposure and aging remain missing.", "仅支持本条目所列事实，不等于对整篇材料或营销说法背书。 直接打开并核读署名现场踏访文章；仅核半天腰/半天妖/半天夭等名称关系及作者现场所见，鸟衔种等内容明确属传说且未用于品种谱系。": "Supports only the facts listed in this entry, not endorsement of the entire material or its marketing claims. The signed field-visit article was directly opened and checked, only for relationships among the names Bantianyao and their written variants and for the author’s observations. Stories of birds carrying seeds are explicitly legends and were not used in cultivar genealogy.", "红球厂家/购买/相册方向未取得新产品相册；新读人民论坛转载贵州日报 2026-05-22 黔茶北京推介稿，正文实际列雷山银球、未列红球，现场图无红球身份绑定，因此不下载当红球样本。": "New searches for Hongqiu manufacturers, purchasing, and albums produced no new product album. A newly read People’s Tribune republication of a Guizhou Daily article dated 2026-05-22 on promoting Guizhou tea in Beijing actually lists Leishan Yinqiu, not Hongqiu. The event image cannot be tied to Hongqiu, so it was not downloaded as a Hongqiu sample.", "寿宁地方资料引《寿宁待志》关于细茶与产茶乡里的记述，并介绍后来红茶贸易发展；现代寿宁高山茶涵盖绿茶、红茶及乌龙茶。竹管垅报道记1958年茶场建立，见证了集体茶业与现代经营的衔接。": "Shouning local materials cite Shouning Daizhi on fine tea and tea-producing localities, and describe later black-tea trade. Modern Shouning High-Mountain Tea includes green, black, and oolong tea. A Zhuguanlong report records establishment of its tea farm in 1958, documenting the connection between collective tea production and modern management.", "鲜叶摊放后依次杀青、摊凉、揉捻和初烘，再经摊凉回潮、复烘提香。国家知识产权局2025年保护要求明确列出这七道工序；本条限于该文件所述曲溪绿茶产品，不额外推定杀青方式或各工序参数。": "After spreading, fresh leaves are heat-fixed, cooled, rolled, and initially dried, then cooled for moisture redistribution and dried again for aroma enhancement. The China National Intellectual Property Administration’s 2025 protection requirements explicitly list these seven stages. This entry is limited to the Quxi Green Tea product in that document; no heat-fixing method or stage parameters are additionally inferred.", "汝城白毛茶依托九龙江原始次生林及三江口镇兰洞村一带的地方茶树资源。林业部门整理了当地长期栽培和近现代资源开发的脉络；“数百年”的沿革为现代报道转述，尚未建立逐年可核的早期档案链。": "Rucheng Baimao Tea draws on local tea-plant resources around Jiulongjiang’s primary/secondary forest and Landong Village, Sanjiangkou Town. Forestry authorities summarize long-standing local cultivation and modern resource development. The “several hundred years” history is retold in modern reporting; a year-by-year verifiable early archival chain has not been established.", "同名档案明确江西上饶县华坛山、五府山、董团、上泸、尊桥等产区，并明确为绿茶；正文图 alt 为上饶白眉。像素可见盘中干茶和玻璃杯冲泡茶汤，两个源 URL 实为相同画面，只收一图。": "The same-name record explicitly identifies production areas including Huatanshan, Wufushan, Dongtuan, Shanglu, and Zunqiao in Shangrao County, Jiangxi, and identifies the tea as green tea. The in-text image alt is Shangrao Baimei. Its pixels show dry tea on a plate and brewed tea in a glass. The two source URLs show the same scene, so only one image is included.", "印象茂商品8462所展示的极北天香乳山绿茶样本，商品标题标250g×2。采制年份和批次未核实；相册上传路径为2020/09/29，不作为生产日期；不代表乳山全部品牌、等级和形态。": "A Jibei Tianxiang Rushan Green Tea sample shown in Yinxiangmao product 8462, whose title specifies 250g×2. Harvest/processing year and batch are unverified. The album upload path is 2020/09/29, not a production date. It does not represent every Rushan brand, grade, or shape.", "web打开8页PDF，检索返回第3.1定义和第4章产品不设等级；本档只采用这些已返回正文。镜像不是官方全文入口，本地下载未完成，不称逐页全文核读；标准号、日期与官方题录交叉核对。": "The web tool opened an 8-page PDF; search returned the definition in 3.1 and Chapter 4’s statement that the product has no grades. Only this returned text is used. The mirror is not an official full-text entry, and local downloading did not complete, so page-by-page full reading is not claimed. The standard number and date were cross-checked against the official catalogue.", "浙江省绍兴市新昌县现辖行政区域，包括儒岙镇、镜岭镇、回山镇、东茗乡、城南乡、澄潭街道、沃洲镇、小将镇、羽林街道、七星街道、南明街道、沙溪镇共计12个乡镇（街道）253个行政村。": "The current administrative area of Xinchang County, Shaoxing, Zhejiang Province, comprising 253 administrative villages in 12 townships/towns/subdistricts: Ru’ao Town, Jingling Town, Huishan Town, Dongming Township, Chengnan Township, Chengtan Subdistrict, Wozhou Town, Xiaojiang Town, Yulin Subdistrict, Qixing Subdistrict, Nanming Subdistrict, and Shaxi Town.", "外形：条索紧而较细，大小略不齐，色近黑铁；汤色：第三泡呈深橙红，杯缘见金圈；香气：香气浓郁，茶汤带熟香；滋味：醇厚微甜，回甘快，饱满而爽；叶底：柔软、较匀齐，炭焙后红边仍明显。": "Dry-leaf appearance: tight, relatively fine strips, slightly uneven in size, near iron-black. Liquor colour: deep orange-red in the third infusion, with a golden ring at the cup’s edge. Aroma: rich, with a mature aroma in the liquor. Taste: mellow, full, slightly sweet, with quick returning sweetness; rounded yet brisk. Infused leaves: soft and relatively uniform, with red edges still evident after charcoal roasting.", "T/ZLX 093—2024将遂昌龙谷茶定义为当地适制中小叶种鲜叶经摊青、杀青、做形、干燥制成的扁形绿茶。做形与干燥组织依该类产品的生产规程执行；不采用宋代蒸团或白茶萎凋工艺。": "T/ZLX 093—2024 defines Suichang Longgu Tea as flat green tea made from suitable local medium- and small-leaf fresh material by spreading, heat-fixing, shaping, and drying. Shaping and drying follow the production code for this product category; Song-dynasty steamed compressed-tea or white-tea withering processes are not used.", "湖北省孝感市所辖的大悟、孝昌、孝南、应城、安陆、双峰6个县（市、区）的三里城、大新、宣化、吕王、周巷、丰山、小悟、王店、田店、杨河、三合、王义贞、木梓、杨店、西河、邹岗等乡镇。": "Townships/towns including Sanlicheng, Daxin, Xuanhua, Lüwang, Zhouxiang, Fengshan, Xiaowu, Wangdian, Tiandian, Yanghe, Sanhe, Wangyizhen, Muzi, Yangdian, Xihe, and Zougang in the 6 counties/cities/districts of Dawu, Xiaochang, Xiaonan, Yingcheng, Anlu, and Shuangfeng, administered by Xiaogan, Hubei Province.", "远安黄茶承接鹿苑茶制作传统。湖北卫视报道明确记述，2017年开始以鹿苑村为核心建设黄茶产业带并发展“远安黄茶”区域公用品牌，同年取得农产品地理标志登记；这不是当地黄茶始制年份。": "Yuan’an Yellow Tea continues the Luyuan tea-making tradition. Hubei Satellite TV explicitly reports that a yellow-tea industrial belt centered on Luyuan Village and the “Yuan’an Yellow Tea” regional public brand began development in 2017, with agricultural geographical indication registration the same year. This is not the year yellow tea was first made locally.", "采用贮青槽进行摊青，摊叶厚度为5cm左右，温度控制在28℃以下，时间为6-12小时。摊青程度以叶质由硬变软，叶色由鲜绿转暗绿，青气消失，清香显露，失水率达10%～20%为适度。": "Spread in a fresh-leaf holding trough about 5 cm deep, no more than 28°C, for 6–12 hours. The appropriate endpoint is when leaves soften, change from fresh green to dark green, lose their grassy odor, develop a fresh aroma, and reach 10%–20% water loss.", "设置专门发酵室，在温度22～26℃，相对湿度（95±1）%条件下，发酵时间为5-8小时；中间茶坯应翻动2～3次。待茶坯呈现均匀古铜色，青气消失，发出浓郁的熟苹果香即可终止发酵。": "Use a dedicated oxidation room at 22–26°C and relative humidity (95±1)% for 5–8 hours, turning the leaves 2–3 times. Stop oxidation when the leaves are evenly bronze, the grassy odor disappears, and a rich ripe-apple aroma emerges.", "用滚筒杀青机杀青，匀速投叶，筒内出茶口杀青气流温度达到100～110℃时为宜，杀青时间3-6分钟。当叶色暗绿，失去光泽，叶质柔软，手握略有黏性，青草气消失，茶香显露时杀青完成。": "Use a rotary-drum heat-fixing machine with even feeding. An airflow temperature of 100–110°C at the drum outlet is appropriate; heat-fix for 3–6 minutes. Finish when leaves are dark green, dull, and soft, feel slightly sticky when squeezed, lose their grassy odor, and develop a tea aroma.", "原文为当地文旅局供稿的赵永青及颖青茶专题，明确诸城产地；干茶图片位于“茶二代”王荣回乡经营颖青茶的段落与诸城绿茶品质描述之间。已逐图查看1080×608原图，确为扁平干燥茶叶。": "The original is a Zhao Yongqing/Yingqing Tea feature supplied by the local culture and tourism bureau, explicitly identifying Zhucheng origin. The dry-tea image appears between the paragraph about second-generation tea grower Wang Rong returning to manage Yingqing Tea and the description of Zhucheng Green Tea quality. The 1080×608 original was inspected individually and clearly shows flat dried tea leaves.", "第三方产品图集所示125克包装对应的具名样本；保留完整画面含茶样和包装，不是纯包装替代图。等级、生产批次和拍摄年份不明，不推定为标准茶样或当前在售状态；厂家未独立确认摄影来源。": "A named sample corresponding to 125 g packaging in a third-party product gallery. The entire image, including tea and packaging, is retained; it is not a packaging-only substitute. Grade, production batch, and photography year are unknown, and neither standard-sample status nor current availability is inferred. The manufacturer has not independently confirmed the photographic source.", "摊放、杀青 → 初揉 → 渥堆 → 复揉、干燥。千两分支另经汽蒸、装篓、压制和日晒干燥；茯砖另经筛拼、渥堆、压制、发花干燥等。发花不是所有安化黑茶的必经工序，本主线止于黑毛茶。": "Spreading and heat-fixing → initial rolling → pile fermentation → re-rolling and drying. The Qianliang branch additionally undergoes steaming, basket filling, pressing, and sun drying; the Fuzhuan branch includes sieving/blending, pile fermentation, pressing, and fungal-flowering drying. Fungal flowering is not required for all Anhua Dark Tea. This main sequence ends at unrefined dark tea.", "搜索缓存含太青绿芽一级装250g，但当前活页是猴魁、竹叶青等其他绿茶商品列表，找不到该候选具体 SKU。不得使用当前其他茶图。另独立核查太青牌生产者位于石门县，与澧县双上不同。": "Search cache mentions Taiqing Lüya Grade 1, 250 g, but the current live page lists other green teas such as Houkui and Zhuyeqing, with no identifiable candidate SKU. Images of those other teas must not be used. A separate check also places the Taiqing-brand producer in Shimen County, distinct from Shuangshang in Li County.", "觉农翠茗是以上虞籍茶学家吴觉农姓名命名的区域茶品牌。浙江政协文章追述吴觉农1922年在上虞岭南泰岳寺建茶场、办茶业公司；这些人物实践是品牌纪念背景，并非现代同名产品的创制年。": "Juenong Cuiming is a regional tea brand named after Shangyu-born tea scholar Wu Juenong. A Zhejiang CPPCC article recalls his establishment of a tea farm and company at Taiyue Temple, Lingnan, Shangyu, in 1922. These personal activities are the brand’s commemorative background, not the invention date of the modern same-name product.", "新华网宜昌2020端午云上展销会在“仙人掌茶制作技艺”项下配此原图，alt亦同名；原图右侧标湖北·当阳市仙人掌茶厂出品，玻璃杯内茶汤与芽叶以及下方干茶清晰可见，核对当阳产地。": "Xinhua Yichang’s 2020 Dragon Boat Festival online trade fair places this original image under “Xianrenzhang Tea-Making Technique,” with the same alt text. The image’s right side identifies production by Xianrenzhang Tea Factory, Dangyang, Hubei. Tea liquor and buds/leaves in a glass, and dry tea below, are clearly visible, confirming the Dangyang origin.", "PDF第15页B.1；投制前另按7.3分级摊放。 适用范围：DB42/T210—2022资料性附录B，非全等级单一路线。鲜叶管理另见7.3；主展示选春笋，另外两版本保留分支。": "PDF page 15, B.1; fresh leaves are separately graded and spread before processing under 7.3. Scope: informative Appendix B of DB42/T210—2022, not one route for every grade. Fresh-leaf management is separately covered in 7.3. Chunsun is selected for the main display; the other two versions remain as branches.", "每杯含量会随产品、杯量、茶的类型和浸泡时间变化。资料库不把通用平均值写成某款茶的实测值，也不凭茶汤颜色或加工类别给出固定的咖啡因高低排序；有检测值时应同时列明份量和冲泡条件。": "Content per cup varies with the product, cup size, tea type, and steeping time. The library does not present general averages as measurements of a specific tea, or rank caffeine at fixed levels from liquor colour or processing category alone. When measured values are available, serving size and brewing conditions should also be stated.", "从2025公告标准清单进入登记与在线文本，下载12页PDF逐页读取。核第3.1产地、第6章主链及颗粒形做形控制；直条形细则称直接取发酵叶理条，与总流程毛火后做形的衔接须另核。": "The 2025 announcement’s standards list led to registration and online text; a 12-page PDF was downloaded and read page by page. Origin in 3.1, the main sequence in Chapter 6, and granular shaping controls were checked. The straight-strip details call for directly straightening oxidized leaves; their relationship to the overall sequence’s shaping after initial firing still needs checking.", "手工版另为摊青→杀青→整形→脱毫→辉锅→筛选，理条动作融合在手工杀青/整形中；不把两版串成统一流程。2018产品标准附录A仅规定特级GI产品，本档不把其范围误写为所有等级。": "The manual version instead follows spreading → heat-fixing → shaping → down removal → finishing pan-firing → sorting. Straightening movements are integrated into manual heat-fixing/shaping; the two versions are not joined into one sequence. Appendix A of the 2018 product standard applies only to Special Grade GI products, not all grades.", "旧摘要将杀青、闷黄、干燥线性简写，依据仅为六类资料。2024专属规程明确做形摊凉、初烘后才初闷，再复烘复闷与足火；本版本的有序流程应以新档替代，旧摘要不能继续充当详细顺序。": "The old summary simplified heat-fixing, yellowing, and drying into a linear sequence, based only on general six-category material. The dedicated 2024 code places initial yellowing after shaping/cooling and initial drying, followed by repeated drying/yellowing and final firing. This version’s ordered process should replace the old record; the old summary cannot continue to serve as the detailed sequence.", "黔茶壹佰42396号商品页对遵义毛峰的商家描述；参数为湄潭县、春季特级、散装，未提供生产批次。汤色原文并列碧绿/黄绿，保留范围，未据其宣称统一标准；无叶底文字，不补第五项。": "A merchant description of Zunyi Maofeng on Qiancha Yibai product page 42396. Parameters specify Meitan County, spring Special Grade, sold loose; no production batch is supplied. The original gives both emerald-green and yellow-green liquor colours, retained as a range without claiming a unified standard. No infused-leaf text is provided, so the fifth dimension is not supplied.", "顶芽小开面至中开面，以中开面最适宜，2～4叶嫩梢及幼嫩对夹叶；根据新梢生长程度及时分批采。以留采结合的原则，确定合理的留养度为采摘面高度，并以此高度为水准，从树冠中往外采。": "Terminal growth should be at the small- to medium-open-face stage, preferably medium-open-face, with tender shoots of 2–4 leaves and tender paired leaves. Pick promptly in batches according to shoot growth. Combine retention with picking, set a suitable retained height as the plucking surface, and pick outward from the canopy interior using that height as the reference.", "排灌条件好、土层深厚、疏松肥沃、通透性好的地块，可耕土壤厚度在50cm以上，排水和透气性能良好，生物活性较强，营养丰富，耕层有机质含量＞1%，pH值4.5～6.5的沙壤土。": "Sites with good irrigation and drainage, deep, loose, fertile, well-aerated soil, cultivable depth at least 50 cm, strong biological activity, abundant nutrients, cultivated-layer organic matter >1%, and sandy-loam pH 4.5–6.5.", "根据茶树生长特性和常德红茶对加工原料的要求，遵循采留结合、量质兼顾和因园制宜的原则，按照标准适时采摘。手工采摘不宜捋采和抓采。应保持鲜叶完整、匀净。机械采茶应保证采摘质量。": "Based on tea-plant growth characteristics and Changde Black Tea’s raw-material needs, combine picking with retention, balance quantity and quality, adapt to each garden, and pick at the proper time according to standards. Hand picking should not strip or grab leaves. Keep fresh leaves intact, even, and clean. Machine picking must ensure picking quality.", "连续保留三次加热与对应摊凉，不把毛火、二烘、足火压缩成一次干燥；作为具名保护要求版本增补，原农业贸易促进中心概括流程保留。 适用范围：product_requirement": "Retains all three heating stages and their corresponding cooling periods; initial firing, second drying, and final firing are not compressed into one drying stage. Added as a named protection-requirement version, while retaining the earlier Agricultural Trade Promotion Center overview. Scope: product_requirement", "云龙县大栗树品牌曲毫绿茶一级150克具体商品样本；保留完整画面，不是纯包装替代图。该商品形态、等级不代表全部云龙茶；未独立核验生产批次、拍摄日期或地标用标资格，不称标准样。": "A specific Grade 1, 150 g Dalishu-brand Quhao green-tea product sample from Yunlong County. The full image is retained, not a packaging-only substitute. Its form and grade do not represent all Yunlong Tea. Production batch, photography date, and eligibility to use the geographical indication mark were not independently verified; it is not called a standard sample.", "旧process属于相容的简述；本档增补有来源的步骤、适用版本与未核参数，不自动升级旧来源的所有字段。 当前字段仅能追溯到检索节选；同一来源后续读取其他页不自动核验本字段。": "The old process is a compatible summary. This record adds sourced steps, the applicable version, and unverified parameters without automatically upgrading every field of the old source. The current field is traceable only to a search excerpt; later reading of other pages from the same source does not automatically verify it.", "生产者/老字号档案型材料，品牌建厂史不等于茶类起源。 直接打开并阅读“制作工艺”全文；这是企业提交的宜红技艺记录，可作为该实践第一方资料，不把企业品牌沿革等同整个地域茶史。": "Producer/time-honored-brand archival material; a brand’s factory history is not the tea category’s origin. The complete “Making Process” text was directly opened and read. This enterprise-submitted record of Yihong techniques is first-party evidence for that practice, not grounds to equate the company’s brand history with the whole region’s tea history.", "2002版历史标准，已由2013版全部替代。镜像仅2页，并非全标准；本次读取并逐像素复核完整3.2感官段。特级与普通分开。不能称现行官方原件，不能向青砖茶或所有紧压茶外推。": "A historical 2002 standard, wholly replaced by the 2013 version. The mirror contains only 2 pages, not the entire standard. The complete sensory passage in 3.2 was read and visually checked in this round. Special Grade and Regular Grade are separate. This is not a current official original and must not be extrapolated to Qingzhuan Tea or all compressed teas.", "公开专题名称为云南熟普洱茶；图集标题明确标注“普洱熟茶干茶”。已查看图像，确认实际展示茶叶样品，而非茶园、茶具或外包装。来源页面与图集明确标为普洱熟茶，不分配给普洱生茶。": "The public feature is named Yunnan Ripe Pu’er Tea; the gallery title explicitly says “Dry Ripe Pu’er Tea.” The image was inspected and shows an actual tea sample, not a garden, utensils, or outer packaging. Both the source page and gallery identify ripe Pu’er, so it is not assigned to raw Pu’er.", "宋代龙凤团茶、点茶和御焙遗迹属于历史文化；现代北苑贡茶的代表原料含矮脚乌龙、水仙。福建北苑与台湾青心乌龙的交流可讲述为种质与茶人往来的故事，不能据此断言每一批成品的血缘。": "Song-dynasty dragon-and-phoenix compressed tea, whisked tea, and imperial roasting remains belong to historical culture. Representative raw materials for modern Beiyuan Tribute Tea include Aijiao Wulong and Shuixian. Exchanges between Fujian’s Beiyuan and Taiwan’s Qingxin Wulong can be told as a story of germplasm and tea people, but cannot establish the lineage of every finished batch.", "保靖黄金茶与吕洞山一带的古茶树资源、黄金村种植传统相连。地方资料保存道台赏金的命名故事；现代产业则通过古茶树保护、地理标志与品牌经营继续发展，传说年代不作为确定创制时间。": "Baojing Huangjin Tea is linked to ancient tea-tree resources around Lüdong Mountain and the planting tradition of Huangjin Village. Local materials preserve a naming story about a circuit intendant awarding gold. The modern industry continues through ancient-tree protection, geographical indications, and brand management; legendary dates are not treated as a confirmed invention date.", "茶花拼和后静置窨花4-5小时，在窨品堆温升到45℃时，翻动并移动在窨品位置。通花时间为30-60分钟，摊凉厚度为8～10cm，待在窨品温度下降至25～30℃即可收堆续窨。": "After mixing tea and flowers, leave to scent for 4–5 hours. When the pile reaches 45°C, turn and relocate the scenting mixture. Air for 30–60 minutes in a layer 8–10 cm deep; when it cools to 25–30°C, regather the pile and continue scenting.", "原稿整体明确贵州石阡县；原图紧邻图注“石阡苔茶绿茶一芽一叶原料”，下一图另外标明红茶，已明确区分；实际像素为白背景盘中干茶及玻璃杯和小盘冲泡叶底，不是上一轮微制作合成图。": "The original article clearly concerns Shiqian County, Guizhou. The image is adjacent to the caption “Shiqian Taicha green tea, one-bud-one-leaf material”; the next image is separately labeled black tea, making the distinction explicit. Actual pixels show dry tea on a plate against white, plus brewed leaves in a glass and small dish, not the composite from the previous round.", "商家标示的禺峰二级桐柏玉叶250克商品样本；只用于该品牌等级外观，不代表所有等级。商品标题含龙井作为营销词，不将其归为龙井茶；当前采集页为公开同步详情，非登录后天猫原站。": "A merchant-labeled Yufeng Grade 2 Tongbai Yuye 250 g product sample, used only for that brand and grade’s appearance, not every grade. “Longjing” appears as a marketing term in the title, but the tea is not classified as Longjing. The collected page is a publicly synchronized detail page, not the logged-in original Tmall site.", "绿茶胶囊、片剂和减重补充剂不能当成普通茶水的等价替代品。NCCIH记录的肝损伤报告主要涉及提取物；一些健康研究使用的也是提取物，不能把结果直接套到日常泡茶或某一款名茶上。": "Green-tea capsules, tablets, and weight-loss supplements are not equivalent substitutes for ordinary brewed tea. The liver-injury reports recorded by NCCIH mainly concern extracts. Some health studies also use extracts; their results cannot be applied directly to everyday brewed tea or a particular famous tea.", "依据实际返回的网页文字摘录要点；搜索返回文字与直接打开网页的访问状态分别记录。宣传性医学功效未采纳。 仅采用平水珠茶产区、珠形及杀青揉捻干燥主链；OCR年份有误，不采用。": "Key points were extracted from webpage text actually returned; search-returned text and direct-page access status are recorded separately. Promotional medical claims were excluded. Only Pingshui Pearl Tea’s origin, pearl shape, and main heat-fixing/rolling/drying sequence are used. An OCR error in the year is not adopted.", "用于核实五项感官因子及需记录审评方法、时间、人员。袋泡茶表头与末行系数不一致，未转录任何评分权重，也不将空白表格当样品审评结果。本地直接抓取失败，已通过网页工具读取正文。": "Used to verify the five sensory factors and the need to record assessment method, time, and assessors. The tea-bag table’s header and final-row coefficients disagree, so no scoring weights were transcribed. Blank forms are not sample assessment results. Direct local retrieval failed, but the body text was read through the web tool.", "1.工艺流程。摊放→杀青→理条→揉捻→干燥。2.加工要点。（1）摊青：摊放时间一般为6-12小时。（2）理条：采用斜锅，锅温80～90℃，手工操作，先抛后理，抛理结合。": "1. Processing sequence. Spreading → heat-fixing → strip straightening → rolling → drying. 2. Key processing points. (1) Spreading generally takes 6–12 hours. (2) Strip straightening uses a slanted pan at 80–90°C, worked by hand: toss first, then straighten, combining the two movements.", "寿宁县行政区域南阳、竹管垅、清源等14个乡镇所辖海拔500m以上的190个行政村（社区）。地理坐标：东经119°22′～119°73′，北纬27°16′～27°65′。": "190 administrative villages/communities at least 500 m elevation within 14 townships/towns of Shouning County, including Nanyang, Zhuguanlong, and Qingyuan. Geographic coordinates as stated: 119°22′–119°73′ E, 27°16′–27°65′ N.", "湖北省宜昌市夷陵区现辖行政区域内的茶叶核心产区，主要涵盖太平溪、乐天溪、邓村及三斗坪计4个乡镇。东起乐天溪镇，南至长江对岸的夷陵区三斗坪镇，北贯整个太平溪镇直抵邓村乡。": "Core tea-producing areas within the current administrative area of Yiling District, Yichang, Hubei Province, mainly covering the 4 townships/towns of Taipingxi, Letianxi, Dengcun, and Sandouping. Extending east from Letianxi, south to Sandouping in Yiling across the Yangtze, and north through all of Taipingxi to Dengcun Township.", "太青双上绿芽茶的手工技艺依托澧县太青山茶区传承。常德市2024年非遗项目汇总明确收录省级“绿茶制作技艺（太青双上绿芽茶手工制作技艺）”，为当代保护与传习提供可核查记录。": "The hand-making technique of Taiqing Shuangshang Lüya Tea is transmitted in the Taiqing Mountain tea area of Li County. Changde’s 2024 heritage project summary explicitly includes the provincial project “Green Tea Making (Taiqing Shuangshang Lüya Tea Hand-Making Technique),” providing a verifiable record of contemporary protection and teaching.", "云筑惠农商品页明确名称“陇尚皇－阳坝翠竹－500g”，供应方为甘肃陇南康县梅子园种植农民专业合作社；大图来自原页 bigimg 链接，已核验可见敞口木盒和茶则中的干茶。": "The Yunzhu Huinong product page explicitly names “Longshanghuang — Yangba Cuizhu — 500g,” supplied by Meiziyuan Planting Farmers’ Professional Cooperative, Kang County, Longnan, Gansu. The large image comes from the original page’s bigimg link and was verified to show dry tea in an open wooden box and tea scoop.", "鲜叶摊放 → 青锅 → 摊凉回潮 → 辉锅 → 分筛归堆。PDF1369—1371页；只写有原文的五阶段。青锅、辉锅不等于西湖地理身份，不能把大佛龙井自动改名西湖龙井。": "Spreading fresh leaves → initial pan-firing → cooling and moisture redistribution → finishing pan-firing → sieving and batch grouping. PDF pages 1369–1371; only the five stages present in the original are stated. Initial and finishing pan-firing do not confer Xihu geographical identity; Dafo Longjing must not automatically be renamed Xihu Longjing.", "400 mg/日和200 mg/日都不是人人适用的安全保证，也不是建议喝满的目标；它们所属的人群、摄入方式和来源必须一并说明。即使低于一般参考量，敏感者仍可能出现不适。": "Neither 400 mg/day nor 200 mg/day guarantees safety for everyone or is a target to reach. The relevant population, intake pattern, and source must be stated together. Sensitive people may still experience discomfort below general reference amounts.", "原材料中将1933—1936称为十九世纪中叶的笔误不采用。 直接打开正式函件全文，采用鲜叶分类、初制和精制段落；函件落款2007-12-11，网页URL为后续发布路径。": "The source’s error describing 1933–1936 as the mid-nineteenth century is not adopted. The complete formal letter was directly opened; its fresh-leaf classification, primary-processing, and refining sections are used. The letter is signed 2007-12-11; the webpage URL reflects later publication.", "research-archive:/中国茶文化库/research/images-v09/southwest/specimens/5a11ed7d3f38-16.jpg": "research-archive:/中国茶文化库/research/images-v09/southwest/specimens/5a11ed7d3f38-16.jpg", "research-archive:/中国茶文化库/research/images-v09/southwest/specimens/5a11ed7d3f38-19.jpg": "research-archive:/中国茶文化库/research/images-v09/southwest/specimens/5a11ed7d3f38-19.jpg", "原文称“等10多道炒制工序”；此处结构化实际列出的11项，不扩写未列工序，不将2011报道当作现行规范。 适用范围：石门县壶瓶山及周边石门银峰；公开报道的主要工序顺序": "The original says “more than 10 pan-processing stages, including…” The 11 actually listed items are structured here; unlisted stages are not expanded, and a 2011 report is not treated as a current code. Scope: Shimen Yinfeng from Hupingshan and surrounding areas in Shimen County; principal process order in a public report.", "平均海拔应高于500m，坡度在25°以下的向阳坡面，选择土壤pH值4.5～6.5的结构的红黄壤，以表层为黑土，中层为红黄土，含有硃沙，土层深厚且营养丰富的土壤为上好。": "Average elevation should exceed 500 m, on sunny slopes no more than 25°. Choose structured red-yellow soil with pH 4.5–6.5; the preferred profile has black topsoil, red-yellow middle soil containing cinnabar, and deep, nutrient-rich soil.", "海拔600～1800m山地，森林覆盖率约75%，工矿企业较少。土壤类型主要为砂页岩红壤、黄红壤、黄壤等。质地以壤土为主，疏松深厚，透气保水，可以满足茶树生长发育所需。": "Mountain land at 600–1800 m elevation, with about 75% forest coverage and few industrial or mining enterprises. Main soils include sandstone/shale-derived red soil, yellow-red soil, and yellow soil. Mostly loamy, loose, deep, aerated, and water-retentive, meeting tea plants’ growth needs.", "出版社与湖南省茶叶研究所沿革均将创制时间记为1959年。研究所回顾资料保存其作为新中国成立十周年献礼茶及被文人题咏的经历；这种现代创制史应与高桥更早的产茶史分别叙述。": "Both the publisher and the Hunan Tea Research Institute’s history date its creation to 1959. The institute’s retrospective records its role as a tea offered for the tenth anniversary of the People’s Republic of China and its celebration by writers. This modern creation history should be narrated separately from Gaoqiao’s earlier tea production.", "干茶外形：条索卷曲、紧结、匀整；翠绿到墨绿，不枯黄、断碎；汤色：嫩绿明亮到黄绿明亮，不浑浊；香气：香气高，从嫩栗香到纯正；滋味：浓醇，无异味；叶底：嫩绿明亮到黄绿明亮": "Dry-leaf appearance: curled, tightly formed, even strips, emerald green to dark green, without withered yellow colour or breakage. Liquor colour: bright tender green to bright yellow-green, not cloudy. Aroma: pronounced, from tender chestnut fragrance to clean and characteristic. Taste: rich and mellow, without off-flavors. Infused leaves: bright tender green to bright yellow-green.", "旧摘要同时提传统和现代调整，概念相容；新档主线限定为传统慢炒并锅版，现代机械细则未全核，不串联。 当前字段仅能追溯到检索节选；同一来源后续读取其他页不自动核验本字段。": "The old summary mentions both traditional practice and modern adjustments; the concepts are compatible. The new main sequence is limited to the traditional slow-pan-firing version with combined pan batches. Modern mechanical details are not fully verified and are not joined to it. This field is traceable only to a search excerpt; later reading of other pages from the same source does not automatically verify it.", "只使用搜索实际返回的三杯香与西山茶条款；两条合计控制摘要长度，未把同一大型PDF拆成多个来源重复利用。 后续读取事件仅适用于其所列页码/产品，不自动提升全部历史主张。": "Only the Sanbeixiang and Xishan Tea provisions actually returned by search are used. Their combined summary length is controlled; the same large PDF is not split into multiple sources to reuse its allowance. Later reading events apply only to the listed pages/products and do not automatically upgrade all historical claims.", "从官方登记页进入查看文本及下载，已下载并阅读全文，第6章分别规定机械、手工主链，第7章载控制要点。仅以机械版为本档主线，手工版在note单列；未把机型示例参数通用化。": "The official registration page led to the text viewer and download. The document was downloaded and read in full. Chapter 6 separately specifies mechanical and manual main sequences, and Chapter 7 gives controls. Only the mechanical version forms this record’s main sequence; the manual version is separately noted. Example parameters for particular machine models are not generalized.", "报道记述陈荣冰带领品鉴《武夷岩茶名丛十八锦》，原料为武夷山各名丛首春芽叶；这里只收该套装半天妖样本。报道日期不等于生产年份，未见批次等级或厂家标识。非本百科实物审评。": "The report describes Chen Rongbing leading a tasting of “Eighteen Famous Wuyi Rock Tea Cultivars,” made from the first spring shoots of Wuyishan’s named cultivars. Only the Bantianyao sample in that set is included here. The report date is not the production year; no batch grade or manufacturer label was seen. This is not a physical assessment conducted by this encyclopedia.", "research-archive:/中国茶文化库/research/images-v09/southwest/specimens/f9bd1d1e4458-2.jpg": "research-archive:/中国茶文化库/research/images-v09/southwest/specimens/f9bd1d1e4458-2.jpg", "research-archive:/中国茶文化库/research/images-v09/southwest/specimens/3d9ac3879139-2.png": "research-archive:/中国茶文化库/research/images-v09/southwest/specimens/3d9ac3879139-2.png", "research-archive:/中国茶文化库/research/images-v09/southwest/specimens/6c4cce125c27-3.jpg": "research-archive:/中国茶文化库/research/images-v09/southwest/specimens/6c4cce125c27-3.jpg", "research-archive:/中国茶文化库/research/images-v09/southwest/specimens/6c4cce125c27-6.jpg": "research-archive:/中国茶文化库/research/images-v09/southwest/specimens/6c4cce125c27-6.jpg", "research-archive:/中国茶文化库/research/images-v09/southwest/specimens/5a11ed7d3f38-2.jpg": "research-archive:/中国茶文化库/research/images-v09/southwest/specimens/5a11ed7d3f38-2.jpg", "research-archive:/中国茶文化库/research/images-v09/southwest/specimens/5a11ed7d3f38-5.jpg": "research-archive:/中国茶文化库/research/images-v09/southwest/specimens/5a11ed7d3f38-5.jpg", "按标准适时采摘。当茶树蓬面每平方米有10～15个茶芽符合标准即可开采。鲜叶要求芽叶完整，色泽鲜绿，新鲜匀净，不带茶蒂，不含鳞片、鱼叶，无劣变或异味，无非茶类夹杂物。": "Pick at the proper time according to the standard. Harvest may begin when 10–15 buds per square meter of canopy meet it. Fresh buds and leaves should be intact, fresh green, fresh, even, and clean, without stalk bases, scales, fish leaves, deterioration, off-odors, or non-tea foreign matter.", "江苏省句容市现辖行政区域，包括天王镇、茅山镇、后白镇、郭庄镇、白兔镇、边城镇、华阳镇、宝华镇、下蜀镇等9个镇，以及茅山风景区、赤山湖风景区和句容经济开发区3个区块。": "The current administrative area of Jurong, Jiangsu Province, including 9 towns—Tianwang, Maoshan, Houbai, Guozhuang, Baitu, Biancheng, Huayang, Baohua, and Xiashu—and 3 zones: Maoshan Scenic Area, Chishan Lake Scenic Area, and Jurong Economic Development Zone.", "采用60型及以上滚筒杀青机，筒壁内侧温度约180～200℃，100-120秒左右，至叶质柔软、叶缘微卷、折梗不断、叶色转深绿、无青气、无焦边、无红梗红叶、茶香透露。": "Use a Model 60 or larger rotary-drum heat-fixing machine, with an inner drum-wall temperature of about 180–200°C for around 100–120 seconds, until leaves soften, edges curl slightly, stems bend without breaking, and colour turns deep green, with no grassy odor, scorched edges, red stems, or red leaves, and tea aroma emerging.", "盈科泉茶号在现代复兴中重新整理传统手艺。2025年采访记述王建光于2016年返乡发展茶业；商务部门名录确认盈科泉列入第五批江西老字号，二者分别是经营沿革与认定记录。": "The Yingkequan tea house reorganized traditional skills during its modern revival. A 2025 interview records Wang Jianguang returning home to develop tea in 2016. Commerce-authority lists confirm Yingkequan’s inclusion in the fifth batch of Jiangxi time-honored brands. These are, respectively, a business-history account and a recognition record.", "南漳将磨坪贡茶等地方品牌与古道、会馆保护相联系。李庙赵店的青石古道和会馆见证茶商往来，是了解本地茶乡商贸文化的实物线索；不把邻近遗迹直接认定为某一茶款专属运输设施。": "Nanzhang connects local brands such as Moping Tribute Tea with protection of old roads and guild halls. The stone road and guild hall in Zhaodian, Limiao, witness tea-merchant travel and provide physical clues to local tea-trade culture. Nearby remains are not directly identified as transport facilities exclusive to one tea.", "香炉观周边山水和兰花香的品饮描述，构成罗田香露的地方形象。当地还流传一位王妃离宫到香炉观种茶的故事；此版本作为民间叙事收录，不用王妃身份或宫廷茶种为品质和起源背书。": "The landscape around Xiangluguan and descriptions of an orchid-like drinking aroma form Luotian Xianglu’s local image. A story also circulates of a princess consort leaving the palace to grow tea at Xiangluguan. This version is included as folklore, without using royal identity or palace tea stock to endorse quality or origin.", "通山红茶连接高山茶园、地方经营者与异地品茶交流。合肥绿博会的展示体现其现代传播；通山的山乡产茶传统可以作为背景，但不能把所有旧志中的“茶”自动解释为今天的通山红茶。": "Tongshan Black Tea connects high-mountain gardens, local operators, and tea-tasting exchanges elsewhere. Its display at the Hefei Green Expo reflects modern dissemination. Mountain communities’ tea-growing traditions provide context, but every mention of “tea” in old gazetteers cannot automatically be read as today’s Tongshan Black Tea.", "六龙茶依托南丹六寨镇龙马群山茶区，逐步形成企业连接农户的生产体系。现代部门资料与文化旅游线路能够确认其区域品牌和茶旅发展；本轮未找到足以核对早期创制年份的原始记录。": "Liulong Tea draws on the Longma mountain tea area of Liuzhai Town, Nandan, gradually forming a production system linking companies and farmers. Modern departmental materials and cultural-tourism routes confirm its regional brand and tea-tourism development. No original record sufficient to verify an early creation year was found in this round.", "干茶外形：扁形、卷曲形或直条形，金黄透绿、光润匀净、芽叶完整；汤色：鹅黄隐绿、清澈明亮；香气：清香高锐、独特持久；滋味：清鲜柔和、爽口甘醇；叶底：玉黄含绿、鲜亮舒展": "Dry-leaf appearance: flat, curled, or straight strips, golden with green showing through, lustrous, even, clean, with intact buds and leaves. Liquor colour: pale yellow with a hint of green, clear and bright. Aroma: fresh, pronounced, sharp, distinctive, and lasting. Taste: fresh, gentle, refreshing, sweet, and mellow. Infused leaves: jade-yellow with green, fresh, bright, and unfurled.", "摊放、杀青 → 初包、二炒 → 复包、三炒 → 摊放闷黄 → 整形提毫、烘焙干燥。本条记录来源所述工艺版本；设备、季节、原料及企业工艺可能不同，不作为生产操作规程。": "Spreading and heat-fixing → first wrapping and second pan-firing → re-wrapping and third pan-firing → spreading for yellowing → shaping, raising the down, and roasting/drying. This records the process version described by the source. Equipment, season, material, and enterprise practice may differ; it is not an operating procedure.", "配料渥堆 → 煮熬茶釉 → 茶釉炒茶 → 灌封、筑茶 → 扎封锥封 → 自然发花。七道传统工序合并展示为六段；不意味着所有现代泾阳产品都沿用茶釉或相同自然发花条件。": "Ingredient mixing and pile fermentation → boiling tea glaze → pan-firing tea with the glaze → filling/sealing and tamping → tying/sealing and awl sealing → natural fungal flowering. Seven traditional operations are displayed in six segments. This does not imply that all modern Jingyang products use tea glaze or identical natural flowering conditions.", "广东省农业科学院茶叶研究所列出的省级茶树品种，审定编号为粤审茶1988010。本条记录植物品种身份；不能仅凭产品使用“英红九号”字样，就验证其原料、地理来源或品质。": "A provincial tea cultivar listed by the Tea Research Institute, Guangdong Academy of Agricultural Sciences, with approval number 粤审茶1988010. This entry records botanical cultivar identity. “Yinghong No. 9” on a product alone cannot verify its raw material, geographic origin, or quality.", "依据实际返回的网页文字摘录要点；搜索返回文字与直接打开网页的访问状态分别记录。宣传性医学功效未采纳。 后续读取事件仅适用于其所列页码/产品，不自动提升全部历史主张。": "Key points were extracted from webpage text actually returned; search-returned text and direct-page access status are recorded separately. Promotional medical claims were excluded. Later reading events apply only to their listed pages/products and do not automatically upgrade all historical claims.", "饮茶与点心的地方生活传统，不是六大茶类之外的新茶类。 原站正文已读；只取当代早茶场景、点心及续水礼俗，不把报道中的最早茶楼、起源年代等故事未经互证写成唯一历史结论。": "A local everyday tradition of tea and snacks, not a new category beyond the six major tea types. The original site’s text was read. Only contemporary morning-tea scenes, dim sum, and water-refill etiquette are used. Stories about the earliest teahouse or origin dates are not turned into a sole historical conclusion without corroboration.", "干茶外形：扁平，光滑，挺直，尖削，嫩绿显玉色，匀整，无梗、朴、黄片；汤色：嫩绿明亮；香气：嫩香持久；滋味：鲜醇甘爽；叶底：叶白脉翠，一芽一叶，芽长于叶，成朵、匀整": "Dry-leaf appearance: flat, smooth, upright, pointed, tender green with a jade-like hue, even, and free of stems, coarse leaves, and yellow leaves. Liquor colour: bright tender green. Aroma: lasting tender-leaf fragrance. Taste: fresh, mellow, sweet, and brisk. Infused leaves: white leaves with emerald veins, one bud with one leaf, the bud longer than the leaf, intact shoots, and even.", "1.采摘的时间。为2月中旬至5月中旬。2.采摘标准。特级采摘标准为：一芽一叶初展至一芽一叶一级采摘标准为：一芽一叶至一芽二叶二级采摘标准为：一芽二叶至一芽三叶初展": "1. Picking season. Mid-February to mid-May. 2. Picking standards. Special Grade: one bud with one newly unfolding leaf to one bud with one leaf. Grade 1: one bud with one leaf to one bud with two leaves. Grade 2: one bud with two leaves to one bud with three newly unfolding leaves.", "采用滚筒式杀青机。温度控制在100～200℃，时间为1-2分钟。待到由鲜绿转为翠绿，叶面失光泽，手握成团，稍有弹性，叶质较柔软，折梗不断，清香显露时，起锅、摊晾。": "Use a rotary-drum heat-fixing machine at 100–200°C for 1–2 minutes. Remove and spread to cool when leaves change from fresh green to emerald green and lose their gloss, form a slightly elastic ball when squeezed, feel fairly soft, have stems that bend without breaking, and release a fresh aroma.", "2009年农业信息报道已记录靖安农业科研人员经过多年培育，建立白茶苗木基地、示范基地并扩大种植。这支持现代白叶茶产业的形成，不支持把当地古代产茶史直接等同现产品。": "A 2009 agricultural information report already records Jing’an agricultural researchers establishing white-tea seedling and demonstration bases and expanding cultivation after years of breeding. This supports formation of the modern white-leaf tea industry, not direct equivalence between local ancient tea history and the current product.", "适用2026年5月15日具名合作社实操绿茶。芳畈镇位于现有大悟茶保护范围内，但原页没有原料品种或认证信息，不据此宣称地标合格认证，也不涵盖文内红茶及全县所有茶型。": "Applies to the named cooperative’s practical green-tea processing on May 15, 2026. Fangfan Town lies within the existing Dawu Tea protection area, but the original page provides no raw-material cultivar or certification information. It does not establish GI conformity certification or cover the article’s black tea and all tea forms across the county.", "条形茶外形条索紧结粗壮匀整，螺形茶壮实；色泽乌黑油润，显毫，色金黄；汤色黄红明亮；香气馥郁，有特殊果香；滋味浓厚鲜爽，略带甜味，饮后回甘，耐冲泡；叶底明亮、柔软。": "Strip-shaped tea has tightly formed, thick, robust, even strips; snail-shaped tea is sturdy and full. Colour is lustrous black with visible down of golden colour. Liquor colour is bright yellow-red; aroma is rich with distinctive fruit notes; taste is rich, full, fresh, brisk, and slightly sweet, with returning sweetness and durability over repeated infusions. Infused leaves are bright and soft.", "官方地方介绍把玲珑茶联系到清泉镇玲珑村。传承人蓝利丽的亲述记录家族学艺，以及2012年制作技艺进入湖南省非遗名录的现代保护节点；山母仙传授茶法的故事另按传说处理。": "An official local introduction links Linglong Tea to Linglong Village, Qingquan Town. Inheritor Lan Lili’s own account records learning within her family and the technique’s entry into Hunan’s provincial heritage list in 2012, a modern protection milestone. The story of the Mountain Mother Immortal teaching tea making is treated separately as a legend.", "本次收录的2019版泰山茶加工及分级规范适用于其区域公用品牌定义；未据此断言2026年现行有效，不能替代具体商品检测。卷曲形工序原文“初烘／二青”的术语差异保留。": "The included 2019 Taishan Tea processing and grading specifications apply within their regional public-brand definition. They are not thereby asserted to remain effective in 2026 or to replace testing of a specific product. The original curled-tea terminology difference, “initial drying/second firing,” is retained.", "分级采摘、摊青 → 杀青 → 轻揉 → 初理、复理 → 提香、焙干。取直接报道的制作主链，并非全套标准。地方志PDF本轮访问403，未声称已核到旧志完整研制过程。": "Graded picking and spreading → heat-fixing → light rolling → initial and secondary straightening → aroma enhancement and drying. This is the directly reported main sequence, not a complete standard. The local gazetteer PDF returned 403 this round; its complete development account is not claimed to have been verified.", "国家级非遗项目资料。项目列入名录的年份与茶名创制年代分开处理；溯源叙述属于项目资料的历史归纳。 信阳产区、采摘、生熟锅与烘烤；不将特定传承版本时温推广为通用参数。": "National intangible cultural heritage project material. The listing year is distinguished from the tea name’s creation date; origin narratives are historical summaries in the project material. Covers the Xinyang area, picking, initial and finishing pans, and roasting; times and temperatures in a particular transmitted version are not generalized.", "2025年主管机关发布的保护要求原文，可直接支持曲溪绿茶7步工序；不是声称已取得2020年农业登记完整技术规范。只核对该版本明示条款，不扩展温度、揉捻力度或时长。": "Original protection requirements issued by the competent authority in 2025, directly supporting Quxi Green Tea’s 7-step process. This is not a claim to have obtained the complete 2020 agricultural registration technical specification. Only explicit provisions in this version are checked; temperatures, rolling pressure, and durations are not expanded.", "已通过网页工具读完整正文，直接下载403未获HTML；本地保存读取记录而非伪称保存原页。报道明确从鲜叶到毛茶，限2026易武斗茶大会制茶展示，不是紧压贡茶全过程。": "The full text was read through the web tool; direct downloading returned 403 and no HTML was obtained. A reading record was saved locally, not falsely labeled as the original page. The report explicitly covers fresh leaves to unrefined tea, limited to the 2026 Yiwu Tea Competition processing demonstration, not the entire compressed tribute-tea process.", "干茶外形：条直显芽，芽壮实匀整，嫩绿，鲜活泛金边，无梗、朴、黄片；汤色：嫩绿明亮；香气：嫩香持久；滋味：鲜醇甘爽；叶底：叶白脉翠，一芽一叶，芽长于叶，成朵、匀整": "Dry-leaf appearance: straight strips with visible, robust, even buds, tender green, fresh-looking with golden edges, and free of stems, coarse leaves, and yellow leaves. Liquor colour: bright tender green. Aroma: lasting tender-leaf fragrance. Taste: fresh, mellow, sweet, and brisk. Infused leaves: white leaves with emerald veins, one bud with one leaf, the bud longer than the leaf, intact shoots, and even.", "2024论文引言转述的品质描述，原文引参考文献[8]；不作为本论文七个样品各自的五项实测结果，不收录香气得分为本馆评分。PDF由Web全文读得，本机TLS失败。": "A quality description retold in the introduction to the 2024 paper, citing reference [8]. It is not the five-factor measured result for each of the paper’s seven samples. Aroma scores are not included as this library’s scores. The full PDF was read through the web tool; local access failed with TLS.", "河红的历史与河口镇红茶加工、集散及外销相连。非遗项目介绍强调河口是制茶技术传播的重要节点，“河帮茶师”把经验传到其他茶区；不能仅凭“鼻祖”等称号断定唯一发明地。": "Hehong’s history is linked to Hekou Town’s black-tea processing, distribution, and export. The heritage introduction emphasizes Hekou as an important node in spreading tea-making techniques, with “He-bang tea masters” carrying experience to other regions. Titles such as “progenitor” alone cannot establish a sole place of invention.", "已读竹山融媒旅游伴手礼原文，绿茶栏目列湖北圣水茶场及竹山县宝丰镇地址；原图左侧罐身明确“圣水翠峰”，盘中干茶清晰可见，右侧为同公司的圣水1号包装，已看完整原图。": "The original Zhushan integrated-media tourism-gift article was read. Its green-tea section lists Hubei Shengshui Tea Farm and a Baofeng Town, Zhushan County address. The original image’s left-hand tin explicitly reads “Shengshui Cuifeng,” with dry tea clearly visible on a plate. Packaging for the same company’s Shengshui No. 1 is on the right. The full original was inspected.", "宜都承担宜红毛茶收购与精制。宜红初制由萎凋、揉捻、发酵、干燥组成；精制再以筛分、拣剔、拼配整理不同级别茶料。旧址中的筛制、风选设备帮助说明成茶匀整化的加工环节。": "Yidu handles purchasing and refining of unrefined Yihong. Primary Yihong processing comprises withering, rolling, oxidation, and drying; refining then sorts different grades through sieving, picking, and blending. Sieving and winnowing equipment at the historic site helps explain how processing makes the finished tea uniform.", "百丈潭位于隽水上游青龙山脚，潭、水库和山村构成当地人的乡土记忆。以百丈潭命名的茶承载这一地域身份；水利部门收录的镇龙故事属于地名传说，需与茶叶生产事实分别阅读。": "Baizhangtan lies below Qinglong Mountain in the upper Juanshui basin; the pool, reservoir, and mountain villages form local memories of place. Tea named after Baizhangtan carries this regional identity. The dragon-subduing story recorded by water authorities is a place-name legend and should be read separately from tea-production facts.", "修水县茶叶办公室研究文章指出，双井绿是恢复发展的历史名茶，古称双井茶；文章转引毛文锡《茶谱》和欧阳修《归田录》，说明五代宋代名声。现代工艺另有茶厂样品研究记录。": "A research article by the Xiushui County Tea Office describes Shuangjing Green Tea as a revived historical tea, formerly called Shuangjing Tea. It quotes Mao Wenxi’s Tea Manual and Ouyang Xiu’s Returning to the Fields to illustrate its Five Dynasties/Song reputation. Modern processing is separately documented in a study of tea-factory samples.", "桃江县桃花江镇、浮邱山乡、高桥乡、沾溪镇、修山镇、三堂街镇、鸬鹚渡镇、大栗港镇、鲊埠回族乡、武潭镇、马迹塘镇、石牛江镇、牛田镇、松木塘镇、灰山港镇等15个乡镇。": "15 townships/towns in Taojiang County: Taohuajiang Town, Fuqiushan Township, Gaoqiao Township, Zhanxi Town, Xiushan Town, Santangjie Town, Lucidu Town, Daligang Town, Zhabu Hui Ethnic Township, Wutan Town, Majitang Town, Shiniujiang Town, Niutian Town, Songmutang Town, and Huishangang Town.", "2023年蒙顶山惊蛰开园活动把祭祖、茶技表演、甘露冲泡和现场炒茶放在同一场合。它可说明地方怎样重现和组织茶文化，但活动的举行本身不能证明祖师传说中的年代和神迹。": "The 2023 Mengdingshan garden-opening event at Awakening of Insects brought together ancestor rites, tea-skill performances, Ganlu brewing, and live pan-firing. It illustrates how local tea culture is reenacted and organized, but the event itself does not prove the dates or miracles in the founding-master legend.", "国家级非遗项目资料。项目列入名录的年份与茶名创制年代分开处理；溯源叙述属于项目资料的历史归纳。 项目页的采摘、七道工序和炒焙关系；未采用页中医疗或古代起源说法。": "National intangible cultural heritage project material. The listing year is distinguished from the tea name’s creation date; origin narratives are historical summaries in the project material. Covers the project page’s picking, seven stages, and relationship between pan-firing and baking; medical claims and ancient-origin assertions on the page are excluded.", "2023年景迈山古茶林文化景观列入世界遗产决定；仅指该文化景观，不能外推所有普洱茶。 2023年景迈山古茶林文化景观列入世界遗产；林下种茶、社区和文化景观价值。": "The 2023 decision inscribing the Cultural Landscape of Old Tea Forests of Jingmai Mountain on the World Heritage List refers only to that cultural landscape, not all Pu’er tea. The 2023 inscription recognizes the landscape, tea cultivation beneath forest cover, communities, and cultural-landscape values.", "中国驻欧盟使团“安吉白茶：中欧地理标志协定产品推介（四）”专文配图。已读取原文并逐张查看原图，图中为白底青花茶则旁的细长黄绿色干茶，紧邻安吉白茶采摘加工说明。": "An image in the Chinese Mission to the EU’s dedicated article “Anji White Tea: China–EU Geographical Indications Agreement Product Introduction (IV).” The original text and each original image were read/viewed. The image shows slender yellow-green dry tea beside a blue-and-white tea scoop on a white background, adjacent to the explanation of Anji White Tea picking and processing.", "央广网原文标题、首图图注均为茅山长青，正文定位江苏句容；原图题字“茅山长青”“句容市茅山茶场出品”，可见前方茶荷内干茶及玻璃杯中冲泡茶叶，已逐张查看原始像素。": "The CNR article title and first-image caption both identify Maoshan Changqing; the text locates it in Jurong, Jiangsu. The original image reads “Maoshan Changqing” and “Produced by Jurong Maoshan Tea Farm,” with dry tea in a presentation vessel in front and brewing leaves in a glass. The original pixels were inspected individually.", "龙剑茶把扁平挺直的外形作为识别要素，地方研发人员、茶场和农户共同参与名优茶生产。福良山的技术培训、品种繁育与评茶活动，体现现代孝感茶文化中重视制茶技艺的一面。": "Longjian Tea uses its flat, upright shape as an identifying feature. Local researchers, tea farms, and growers jointly produce fine specialty tea. Fuliangshan’s technical training, cultivar propagation, and tea-assessment activities show the emphasis on tea-making skill in contemporary Xiaogan tea culture.", "郧西官方微信转载公共品牌地标委的湖北19项地标介绍，照片位于“罗田香露茶”标题之后和明确罗田县胜利镇产区段之前；原图带公共品牌地标委水印，可见三杯茶汤及芽叶。": "Yunxi’s official WeChat account republishes the Public Brand Geographical Indication Committee’s introduction to 19 Hubei geographical indications. The photograph appears after the “Luotian Xianglu Tea” heading and before the paragraph specifying Shengli Town, Luotian County. The original bears the committee’s watermark and shows three cups of tea liquor with buds and leaves.", "县政府资料记1953年设茶叶指导所和瓦房店试验站，20世纪70年代扩大茶园建设；1986年在当地考察中使用紫阳富硒茶名称。古代贡茶说为该文转述，尚未核对原件。": "County-government material records establishment of a tea guidance office and Wafangdian experimental station in 1953, expansion of tea gardens in the 1970s, and use of the name Ziyang Selenium-Rich Tea during a local visit in 1986. The article’s ancient tribute-tea account is a retelling; the original has not been checked.", "洪雅柳江商家自述自产明前绿茶的冲泡样本。说明另列碧螺春、竹叶青等可咨询产品，但图片并无相应独立品名，因此不替其指定子类、茶树品种或等级，亦不推定地理标志认证。": "A brewed sample described by a Liujiang, Hongya merchant as self-produced pre-Qingming green tea. The description also lists Biluochun, Zhuyeqing, and other products available for inquiry, but the image has no separate corresponding product name. No subtype, cultivar, grade, or geographical indication certification is assigned by inference.", "DB4402/T10—2021 红茶特级：浓醇鲜爽，甜韵显；DB4402/T10—2021 红茶一级：醇厚鲜爽；DB4402/T10—2021 红茶二级：浓醇": "DB4402/T10—2021 Black Tea Special Grade: rich, mellow, fresh, and brisk, with pronounced sweetness. DB4402/T10—2021 Black Tea Grade 1: mellow, full, fresh, and brisk. DB4402/T10—2021 Black Tea Grade 2: rich and mellow.", "采摘、摊青 → 杀青 → 理条、摊凉 → 初烘、复烘。非遗项目主链为本条主来源。第402项GI用于品种/产地补充，没有制造链；古法蒸、捣、拍饼版不拼接进本条。": "Picking and spreading → heat-fixing → strip straightening and cooling → initial and secondary drying. The heritage project’s main sequence is the principal source. GI Item 402 supplements cultivar/origin information but has no manufacturing sequence. Ancient steaming, pounding, and cake-forming are not joined to this route.", "以品牌德诚和及具体电商店查询，结果仍为既查北一茶厂绿茶生产报道或不相关淘宝汇总；厂商同时生产绿、红、六堡茶，未获得明确木梓阿婆红茶的裸茶图。旧页面未重复请求。": "Searches for the Dechenghe brand and specific online shops still returned the previously checked Beiyi Tea Factory green-tea production report or unrelated Taobao compilations. The manufacturer produces green, black, and Liubao teas; no loose-tea image explicitly identifying Muzi Apo black tea was obtained. Old pages were not requested again.", "干茶外形：条索肥壮紧结、重实均整，乌润带红褐，茸毫多且毫色可呈淡黄、菊黄或金黄；汤色：红艳明亮；香气：高长、带花香；滋味：甘鲜醇厚、刺激性强；叶底：红亮肥厚": "Dry-leaf appearance: plump, tightly formed, weighty, even strips, lustrous dark with reddish brown, abundant down that may be pale yellow, chrysanthemum yellow, or golden. Liquor colour: vivid bright red. Aroma: pronounced and lasting, with floral notes. Taste: sweet, fresh, mellow, full, and strongly brisk. Infused leaves: bright red and thick.", "原流程终点为“成品”，不将它重复算作加工操作。本规范流程针对该登记产品，不包含浮梁红茶。 适用范围：official_product_requirement": "The original sequence ends at “finished product,” which is not counted again as a processing operation. This specification’s sequence applies to the registered product and does not include Fuliang Black Tea. Scope: official_product_requirement", "已读宜茶集团具体峡州碧峰绿茶SKU页；原始商品图03展示干茶，详情22说明长江三峡西陵峡畔原产生态茶园，与宜昌产区对应，产品参数图18—19标宜茶峡州碧峰。": "The Yicha Group’s specific Xiazhou Bifeng green-tea SKU page was read. Original product image 03 shows dry tea; detail image 22 states an original ecological garden beside Xiling Gorge in the Yangtze Three Gorges, corresponding to Yichang. Product-parameter images 18–19 identify Yicha Xiazhou Bifeng.", "土壤呈微酸性，pH值4.5～6.0，土层深厚松软，有机质含量≥1.5%。坡度应小于25°，开垦深度在60cm以上，破除土壤中埂隔层、网纹层和犁底层等障碍层。": "Soil is slightly acidic, pH 4.5–6.0, deep and loose, with organic matter ≥1.5%. Slopes should be below 25°, cultivation depth at least 60 cm, and obstructive compacted, reticulate, or plow-pan layers broken up.", "选红茶原料后复制，利用筛分、风选去除杂质，面茶与里茶按比例配置，再蒸软并紧压成砖。成形后烘干，砖间垫草纸低温处理，最后包装；与青砖茶毛茶渥堆的路线分别说明。": "Select black-tea material and reprocess it, removing foreign matter through sieving and winnowing. Proportion surface and inner tea, then steam-soften and firmly press into bricks. Dry after shaping, interleave bricks with straw paper for low-temperature treatment, then package. This is explained separately from Qingzhuan Tea’s unrefined-tea pile-fermentation route.", "同名天山绿茶 SINOGI01250 产品页明确福建宁德蕉城区产区、传统烘青绿茶工艺及其系列；该原图同页主图及相册均标天山绿茶。像素为白底细小条索加工干茶。": "The same-name Tianshan Green Tea product page SINOGI01250 explicitly identifies Jiaocheng District, Ningde, Fujian, traditional baked-green-tea processing, and its series. Both the main image and album on that page label the original Tianshan Green Tea. The pixels show fine, processed dry tea strips against white.", "群体种原料分选 → 萎凋 → 干燥、拣剔。原料定义由标准草案中明确标注的国标引文核对，并核对国标题录；尚未逐页核验国标原版。萎凋的具体设备及时温不强行统一。": "Sorting seed-propagated population material → withering → drying and picking. The raw-material definition was checked against an explicitly labeled national-standard quotation in a draft standard and against the national-standard catalogue; the original national standard has not been visually checked page by page. Withering equipment, times, and temperatures are not forced into one uniform prescription.", "鲜叶分类与摊放 → 萎凋 → 揉捻、发酵 → 干燥 → 筛分、风选、拣剔 → 拼配匀堆、补火、包装。采用公文明确的主链；未把历史背景和荣誉当作加工控制证据。": "Fresh-leaf classification and spreading → withering → rolling and oxidation → drying → sieving, winnowing, and picking → blending/even mixing, supplementary firing, and packaging. Uses the main sequence explicitly stated in the official document; historical background and awards are not treated as processing-control evidence.", "现代“茶宠”一词的早期连续用例、把摆件淋养成为习惯的准确时间、各地传播路径及可比市场统计，仍缺足够专门证据。本库不以传说、今日商品名或零散报道填补这些空白。": "Sufficient specialist evidence is still lacking for early continuous uses of the modern term “tea pet,” the precise onset of habitually pouring tea over ornaments, regional transmission routes, and comparable market statistics. The library does not fill these gaps with legends, current product names, or scattered reports.", "取部分氧化茶的萎凋、搅拌、炒菁、揉捻、干燥，以及球形茶团揉；不采用固定发酵百分比，也不把该页白茶揉捻版本覆盖大陆白茶。网页直接打开超时，检索返回了相应正文。": "Uses the partially oxidized tea sequence of withering, agitation, heat-fixing, rolling, and drying, plus cloth-ball rolling for spherical tea. No fixed oxidation percentage is adopted, and the page’s rolled white-tea version is not applied to mainland white tea. Direct opening timed out; search returned the relevant text.", "research-archive:/中国茶文化库/research/images-v10/southwest/pages/b1dcfc9e4c1e.html": "research-archive:/中国茶文化库/research/images-v10/southwest/pages/b1dcfc9e4c1e.html", "research-archive:/中国茶文化库/research/images-v10/southwest/pages/bb6d773dfa1d.html": "research-archive:/中国茶文化库/research/images-v10/southwest/pages/bb6d773dfa1d.html", "research-archive:/中国茶文化库/research/images-v10/southwest/pages/7a7d749198f4.html": "research-archive:/中国茶文化库/research/images-v10/southwest/pages/7a7d749198f4.html", "research-archive:/中国茶文化库/research/images-v09/southwest/pages/f9bd1d1e4458.html": "research-archive:/中国茶文化库/research/images-v09/southwest/pages/f9bd1d1e4458.html", "research-archive:/中国茶文化库/research/images-v09/southwest/pages/5a11ed7d3f38.html": "research-archive:/中国茶文化库/research/images-v09/southwest/pages/5a11ed7d3f38.html", "现代改革另采用较高干燥温度、较小投量、较短炒干时间和机械操作，旨在改善旧式久摊造成的黄褐、暗黄问题。本条不将传统20小时、数次并锅固化为今天所有产品要求。": "Modern reforms also use higher drying temperatures, smaller loads, shorter pan-drying times, and mechanical operation to reduce the yellow-brown and dull-yellow effects of prolonged traditional spreading. This entry does not make traditional 20-hour treatment and repeated pan-batch combining requirements for every current product.", "另一地方官方记录将干燥置于毛茶渥堆之前，并列精制、拼配、蒸压；可能处于不同阶段/版本，尚未据生产规范逐一对齐，故本条只明确本来源顺序，不拼接成假完整流程。": "Another local official record puts drying before pile fermentation of unrefined tea and also lists refining, blending, and steam pressing. It may describe a different stage/version; these have not been aligned against production specifications. This entry therefore states only this source’s order, without constructing a falsely complete combined process.", "大益集团官网分别介绍自有“大益生茶”“大益熟茶”系列的品质；非独立实测，也不等同于页上列举的7542或7572任一年批次。不外推其他勐海厂家和全部普洱茶。": "Dayi Group’s official website separately describes the qualities of its own “Dayi Raw Tea” and “Dayi Ripe Tea” series. These are not independent tests or necessarily any particular annual batch of the listed 7542 or 7572 products. They are not extended to other Menghai manufacturers or all Pu’er tea.", "产地范围内海拔300～800米、坡度＜25°、pH值4.5～6.5，有机质含量≥2%，土层深厚的红壤、红黄壤、黄壤，生态条件良好，远离污染源的低山或高丘。": "Low mountains or high hills within the origin area at 300–800 m elevation, slope <25°, pH 4.5–6.5, organic matter ≥2%, with deep red, yellow-red, or yellow soils, good ecological conditions, and distance from pollution sources.", "海拔40～2056m，土壤类型多属砂壤土、紫色页岩土或泥质岩土，土壤质地良好，有机质含量在1.5%以上，土层深厚，活土层60cm以上，地下水位1mm以下。": "Elevation 40–2056 m. Soils are mostly sandy loam, purple shale soil, or mudstone-derived soil, with good texture, organic matter at least 1.5%, deep profiles, an active layer at least 60 cm, and groundwater below 1 mm, as stated in the source.", "成品茶外形扁平光直，芽头肥而短；色泽苍翠绿润；汤色黄绿明亮；甘醇爽口，回甘持久，有板栗香；叶底黄绿匀整。具有色绿、香高、味浓、耐泡、回甘、形美的独特品质。": "Finished dry tea is flat, smooth, and straight, with plump, short buds and a deep, lustrous green colour. Liquor colour is bright yellow-green; taste is sweet, mellow, refreshing, with lasting returning sweetness and chestnut aroma. Infused leaves are yellow-green and even. Distinctive qualities include green colour, pronounced aroma, rich taste, repeated-infusion durability, returning sweetness, and an attractive shape.", "羊岩茶场自述记20世纪80年代市场转型中试制名优茶，在临海蟠毫经验基础上探索新形，后来形成羊岩勾青。当地早期产茶史是背景，现代产品不能直接认作古代同名茶。": "Yangyan Tea Farm’s own account records trial production of fine specialty tea during the market transition of the 1980s, exploring a new shape based on experience with Linhai Panhao and later forming Yangyan Gouqing. Earlier local tea production provides background; the modern product cannot directly be identified as an ancient same-name tea.", "原页Part.3图源标为海阳步鹤山茶业，正文明确鹤山剑毫是绿茶。原图背景清晰写海阳步鹤山茶业、鹤山剑毫，已独立查看1080×808像素确认真实干茶和茶汤。": "Part.3 of the original page credits the image to Haiyang Buheshan Tea and explicitly identifies Heshan Jianhao as green tea. The image’s background clearly reads Haiyang Buheshan Tea and Heshan Jianhao. Its 1080×808 pixels were independently inspected, confirming real dry tea and tea liquor.", "萎凋 → 揉捻 → 发酵（酶促氧化） → 初烘、摊凉、足火。地方志另记早期日晒、手脚揉与火焙方式，本档不把历史人工版叠加进现代机械初制。精制另需专门原文。": "Withering → rolling → fermentation (enzymatic oxidation) → initial drying, cooling, and final firing. Local gazetteers separately record earlier sun exposure, hand/foot rolling, and fire drying. The historical manual version is not layered onto modern mechanical primary processing; refining requires a separate original source.", "以茉莉花茶为例，来源给出的杯泡品评法为3克茶配150毫升开水，首泡3分钟、再泡5分钟后滤出茶汤。其他花茶按茶坯和实际产品调整，不等同所有花茶的唯一饮用法。": "For jasmine tea, the source’s cup-tasting method uses 3 g of tea with 150 ml of boiling water, steeping 3 minutes for the first infusion and 5 minutes for the second before straining. Other scented teas should be adjusted to their base and actual product; this is not the sole drinking method for all scented tea.", "IARC将饮用非常热饮料列为第2A组，即很可能对人类致癌，与食管癌有关。该分类表示证据强度，不提供个人患癌概率、多少杯会致癌或65°C以下绝对安全的保证。": "IARC classifies drinking very hot beverages as Group 2A, meaning probably carcinogenic to humans, associated with esophageal cancer. The classification expresses strength of evidence; it does not give an individual cancer probability, a number of cups that causes cancer, or a guarantee of absolute safety below 65°C.", "主管部门原PDF，2019-11-10发布、2019-12-01实施；记录2019版本，未据此断言2026年现行有效。区域公用品牌范围与地标记录分别阅读。": "The competent authority’s original PDF, published on 2019-11-10 and implemented on 2019-12-01. Recorded as the 2019 version, without asserting that it remains effective in 2026. The regional public-brand scope and geographical indication record should be read separately.", "research-archive:/中国茶文化库/research/images-v09/southwest/pages/f9bd1d1e4458.txt": "research-archive:/中国茶文化库/research/images-v09/southwest/pages/f9bd1d1e4458.txt", "research-archive:/中国茶文化库/research/images-v09/southwest/pages/5a11ed7d3f38.txt": "research-archive:/中国茶文化库/research/images-v09/southwest/pages/5a11ed7d3f38.txt", "公开专题名称为武阳春雨茶；图集标题明确标注“武阳春雨干茶”。已查看图像，确认实际展示茶叶样品，而非茶园、茶具或外包装。图集与茶名相同，仅有茶字后缀差别。": "The public feature is named Wuyang Chunyu Tea; the gallery explicitly says “Wuyang Chunyu Dry Tea.” The image was inspected and shows an actual tea sample, not a garden, utensils, or outer packaging. The gallery and tea names match apart from the “Tea” suffix.", "分毛火、足火两次干燥，毛火温度110℃，摊叶厚度1～2cm，烘至八成干，再以95℃足火，摊叶厚度2～3cm，足火叶含水量4%～6%，手碾茶条成茶粉为宜。": "Dry in initial and final stages. Initially dry at 110°C, with leaves 1–2 cm deep, until 80% dry. Then finish at 95°C, with leaves 2–3 cm deep, to 4%–6% moisture content, when the strips can be rubbed into tea powder.", "张云金2014年《中国茶叶》论文摘要记，常山银毫在20世纪80年代名优茶发展中开发，1991年获浙江名茶证书，2009年建立茶叶产业协会并开展品牌整合。": "The abstract of Zhang Yunjin’s 2014 paper in China Tea records that Changshan Yinhao was developed during the specialty-tea expansion of the 1980s, received a Zhejiang Famous Tea certificate in 1991, and formed a tea-industry association and began brand consolidation in 2009.", "基地土壤应土层深厚，土壤耕层50cm以上，土质疏松，结构和理化性状好，pH值应在4～6.5之间，海拔1800m以下的山地黄壤、台地小土黄泥、黄紫色冲积土": "Base soils should be deep, with a cultivated layer at least 50 cm, loose texture, good structure and physicochemical properties, and pH 4–6.5. Suitable types no more than 1800 m elevation include mountain yellow soil, fine yellow clay on terraces, and yellow-purple alluvial soil.", "干茶外形：光扇平直，从光滑到扁平；嫩绿到黄绿，匀整洁净；汤色：嫩绿明亮到黄绿明亮；香气：栗香浓郁，从嫩香到纯正；滋味：醇厚，无异味；叶底：嫩绿明亮到黄亮": "Dry-leaf appearance: smooth, flat, and straight, ranging from smooth to flat; tender green to yellow-green, even and clean. Liquor colour: bright tender green to bright yellow-green. Aroma: rich chestnut fragrance, ranging from tender to clean and characteristic. Taste: mellow and full, without off-flavors. Infused leaves: bright tender green to bright yellow.", "research-archive:/中国茶文化库/research/images-v09/primary/wuniu-process-page5.jpg": "research-archive:/中国茶文化库/research/images-v09/primary/wuniu-process-page5.jpg", "记者铅山采访报道中的品茶叙述，未指定厂家、年份或批次。只采明确汤色与叶底；网络配图没有原摄影出处，不作实物图片证据。历史首创、绝对零农残及健康说法未采。": "A tasting narrative in a reporter’s Yanshan interview, with no manufacturer, year, or batch specified. Only explicit liquor colour and infused-leaf descriptions are adopted. The online illustration lacks an original photographic source and is not specimen-image evidence. Claims of historical primacy, absolutely zero pesticide residues, and health benefits are excluded.", "research-archive:/中国茶文化库/research/images-v10/hubei/pages/601910cdf026/07.jpg": "research-archive:/中国茶文化库/research/images-v10/hubei/pages/601910cdf026/07.jpg", "旧文称初烘、复烘、壮火；2025GI手工版采用初烘、拣剔、摊凉、足烘。未证实“壮火”与GI各步一一对应，故作为不同资料的叫法差异保留，不擅加一道壮火。": "The older text names initial drying, secondary drying, and strong firing; the 2025 GI manual version uses initial drying, picking, cooling, and final drying. A one-to-one correspondence between “strong firing” and the GI steps is unverified, so the different source terminology is retained without adding another strong-firing stage.", "公开专题名称为宜红工夫；图集标题明确标注“宜红工夫干茶”。已查看图像，确认实际展示茶叶样品，而非茶园、茶具或外包装。本库已记录该来源名称为宜红的别名。": "The public feature is named Yihong Gongfu; the gallery explicitly says “Yihong Gongfu Dry Tea.” The image was inspected and shows an actual tea sample, not a garden, utensils, or packaging. This source name is already recorded as an alias of Yihong in the library.", "岳西大别山茶叶土特产店的岳西翠兰单品主图，照片背景为同款岳西翠兰金桂兰包装，前景为白盘干茶；店铺企业介绍明确岳西县碧涛农林有限公司的茶园、生产和地址。": "The main Yuexi Cuilan product image from the Yuexi Dabieshan Tea and Local Specialties shop. Matching Yuexi Cuilan Jinguilan packaging is in the background, with dry tea on a white plate in front. The shop’s company introduction explicitly identifies the gardens, production, and address of Yuexi Bitao Agriculture and Forestry Co., Ltd.", "加工工艺分为传统工艺和现代工艺。1.传统工艺。鲜叶摊放→青锅→回潮→辉锅→干茶分筛→成品。2.现代工艺。鲜叶摊青→杀青→揉捻→初烘→成型→焙干→成品。": "Processing is divided into traditional and modern methods. 1. Traditional: spreading fresh leaves → initial pan-firing → moisture redistribution → finishing pan-firing → dry-tea sieving → finished product. 2. Modern: spreading fresh leaves → heat-fixing → rolling → initial drying → shaping → roasting dry → finished product.", "江西省景德镇市浮梁县瑶里镇、鹅湖镇、庄湾乡、王港乡、湘湖镇、西湖乡、勒功乡、江村乡、经公桥镇、峙滩乡、兴田乡、蛟潭镇、黄坛乡等13个乡镇现辖行政区域。": "The current administrative areas of 13 townships/towns in Fuliang County, Jingdezhen, Jiangxi Province: Yaoli Town, Ehu Town, Zhuangwan Township, Wanggang Township, Xianghu Town, Xihu Township, Legong Township, Jiangcun Township, Jinggongqiao Town, Zhitan Township, Xingtian Township, Jiaotan Town, and Huangtan Township.", "干茶外形：细嫩，造型美且有特色，翠嫩绿、油润、匀整、净度好；汤色：嫩绿明亮；香气：带有花香；滋味：鲜醇、甘鲜、醇厚鲜爽；叶底：细嫩多芽、嫩绿明亮、匀齐": "Dry-leaf appearance: fine and tender, attractively and distinctively shaped, tender emerald green, lustrous, even, and clean. Liquor colour: bright tender green. Aroma: floral notes. Taste: fresh and mellow, sweet and fresh, mellow, full, and brisk. Infused leaves: fine, tender, bud-rich, bright tender green, and uniform.", "茗悦天下认证商城单品题名为特级靖安白茶；原商品详情展板标品名靖安白茶、产地江西靖安县，实物图为玻璃壶中的浅黄色茶汤和舒展芽叶，已与同页其他茶推荐区分。": "The verified Mingyue Tianxia shop’s product is titled Special Grade Jing’an White Tea. Its original detail panel names Jing’an White Tea and Jing’an County, Jiangxi origin. The specimen image shows pale-yellow liquor and unfurled buds/leaves in a glass pot, distinguished from other recommended teas on the page.", "生产者产品页明确茶庵铺镇新店驿村及桃源红茶核心产区；原图中部桃红栏目明确桃源红茶，并分别呈现红金芽9、野放6+、红工夫6和乌龙红3茶则干茶，已看原图。": "The producer’s product page explicitly identifies Xindianyi Village, Cha’anpu Town, and the core Taoyuan Black Tea area. The original image’s central Taohong section names Taoyuan Black Tea and separately shows dry tea in presentation vessels for Hongjinya 9, Yefang 6+, Honggongfu 6, and Wulonghong 3. The original was viewed.", "岭头单丛深入饶平社区生活。2026年浮山法庭借采青、晒青等七道工序设计茶文化调解方式，在茶园开展普法；这说明制茶经验已成为当地居民共同理解的文化语言。": "Lingtou Dancong is deeply embedded in Raoping community life. In 2026, Fushan Court used seven tea-making stages, including picking and sun withering, to design a tea-culture mediation approach and conduct legal education in gardens. This shows tea-making experience becoming a shared local cultural language.", "2015年采访回顾20世纪80年代永嘉发展早茶、1990年作为良种推广及1999年地方收购商标等阶段，说明现代区域品牌的形成并非仅有一个古老起源日期。": "A 2015 interview recalls Yongjia’s development of early tea in the 1980s, promotion as an improved cultivar in 1990, and local acquisition of the trademark in 1999, showing that the modern regional brand’s formation involves more than one ancient origin date.", "DB4402/T10—2021 绿茶特级：清香馥郁持久；DB4402/T10—2021 绿茶一级：清高；DB4402/T10—2021 绿茶二级：清纯": "DB4402/T10—2021 Green Tea Special Grade: fresh, rich, lasting aroma. DB4402/T10—2021 Green Tea Grade 1: fresh and pronounced. DB4402/T10—2021 Green Tea Grade 2: fresh and clean.", "芽叶分选 → 萎凋 → 干燥、拣剔。原料定义由标准草案中明确标注的国标引文核对，并核对国标题录；尚未逐页核验国标原版。萎凋的具体设备及时温不强行统一。": "Bud/leaf sorting → withering → drying and picking. The raw-material definition was checked against an explicitly labeled national-standard quotation in a draft standard and against the national-standard catalogue; the original national standard has not been verified page by page. Withering equipment, times, and temperatures are not forced into one uniform prescription.", "大理白族三道茶把不同次序的茶用于待客、节庆等场合，并以先苦、后甜、再回味寄寓生活经验。应说明具体社区和场景，不能推定每位白族居民日常都照同一仪式饮茶。": "The Dali Bai Three-Course Tea serves successive teas for hospitality, festivals, and other occasions, expressing life experience through bitterness, sweetness, then lingering aftertaste. The particular community and setting should be specified; not every Bai resident can be assumed to follow the same daily ritual.", "只记录太母以绿雪芽救孩童的传说版本；该页历史与药效描述不用于事实、健康结论。 已核读检索工具返回的原站第二页全文段落及发布日期；直接打开原站发生超时。": "Only the legend version in which Lady Taimu saves children with Lüxueya is recorded. The page’s historical and medicinal descriptions are not used for factual or health conclusions. The full passages and publication date from the original site’s second page returned by search were checked; direct access timed out.", "沿港南红茶和德诚和商品/店铺路径检索，苏宁索引的店铺线索在实时页为0结果；其他结果回到既有合作社/茶厂报道或外地同音品牌。未发现新的准确红茶成品原页。": "Searches followed Gangnan black-tea and Dechenghe product/shop routes. A shop lead in Suning’s index yielded 0 results on the live page; other results returned existing cooperative/factory reports or similarly pronounced brands elsewhere. No new original page showing accurately identified finished black tea was found.", "公开专题名称为半天腰；图集标题明确标注“半天腰茶样”。已查看图像，确认实际展示茶叶样品，而非茶园、茶具或外包装。本库已记录该来源名称为半天妖的别名。": "The public feature is named Bantianyao; the gallery explicitly says “Bantianyao Tea Sample.” The image was inspected and shows actual tea, not a garden, utensils, or packaging. The library already records this source’s written name as an alias of Bantianyao.", "无锡资料将现行阳羡雪芽的研制置于20世纪80年代，记茶学家张志澄利用宜兴种开展恢复创新。古阳羡贡茶曾是蒸制饼茶，与今天散形绿茶的制作和饮用方式有别。": "Wuxi materials place development of current Yangxian Xueya in the 1980s, recording tea scholar Zhang Zhicheng’s revival and innovation using Yixing material. Ancient Yangxian tribute tea was steamed cake tea, different in manufacture and drinking from today’s loose green tea.", "采用链板式自动烘干机，摊叶厚度1.5～2.5cm，烘8-12分钟至较卷曲、手捏成团、松手散开，略有触手感、折梗不断，香气显露，含水量38%～42%。": "Use a chain-plate automatic dryer, with leaves 1.5–2.5 cm deep, for 8–12 minutes, until relatively curled, forming a ball when squeezed but separating when released, slightly prickly, with stems bending without breaking, aroma emerging, and moisture content 38%–42%.", "1.采摘。鲜叶采摘分为春茶和秋茶。统一采用“提手采”的手工采茶技术。2.贮藏。使用清洁、通风性好的竹编、网眼茶篮盛装鲜叶，并及时运送至茶厂贮藏处理。": "1. Picking. Fresh-leaf harvests are divided into spring and autumn tea. All use the hand-picking technique of lifting the shoot. 2. Storage. Carry fresh leaves in clean, well-ventilated woven-bamboo or mesh baskets and promptly transport them to the factory for storage and handling.", "开山白毛茶（绿茶）外形紧细、匀整，有锋苗，白毫显露；香气清香、浓郁，苹果香突显；汤色清绿明亮；滋味醇厚甘爽。开山白毛茶属广西地方历史名茶，品质优异。": "Kaishan Baimao Tea (green tea) has fine, tightly formed, even dry leaves with pointed tips and visible white down; fresh, rich aroma with pronounced apple notes; clear bright green liquor colour; and mellow, full, sweet, brisk taste. It is a historical local tea of Guangxi, described as excellent in quality.", "越红通过博物馆与体验课堂传播。2013—2017年杨思班团队建设诸暨越红博物馆，后来参与绍兴非遗活化馆，把制茶体验带入面向学生与居民的公共文化活动。": "Yuehong is shared through museums and experience classes. From 2013–2017, Yang Siban’s team developed the Zhuji Yuehong Museum, later joining the Shaoxing Intangible Heritage Activation Museum and bringing tea-making experiences into public cultural activities for students and residents.", "茶场的发展连接了军垦建设、跨地区种茶制茶技术交流与当代茶旅活动。2025年的采茶报道记录公众参与春茶采摘，体现当地把生产劳动转化为茶文化体验的实践。": "The farm’s development connects military reclamation, interregional exchanges in growing and processing techniques, and contemporary tea tourism. A 2025 tea-picking report records public participation in spring harvesting, illustrating local efforts to turn production work into cultural experiences.", "仅指万源市蜀韵生态的巴山早毛峰商品照片；不代表所有万源富硒茶形态、等级或GI认证。图中包装250g与页面下单规格100g不一致，不作为现售规格佐证。": "Only a product photograph of Bashan Early Maofeng from Shuyun Ecological in Wanyuan; it does not represent every Wanyuan Selenium-Rich Tea shape, grade, or GI certification. The image’s 250 g packaging conflicts with the page’s 100 g order specification and is not evidence of the current sale specification.", "宜昌市茶产业协会具名文章介绍市农科院茶叶研究所按宜昌红茶联盟标准加工的获奖宜昌宜红；正文附干茶照片带宜昌农业水印。像素为白底弯曲深色条索和金毫干茶。": "A named Yichang Tea Industry Association article introduces award-winning Yichang Yihong processed by the municipal agricultural academy’s Tea Research Institute under the Yichang Black Tea Alliance standard. Its dry-tea photo bears a Yichang Agriculture watermark. The pixels show curved dark strips and golden down against white.", "选叶摊放 → 杀青 → 揉捻 → 搓团提毫 → 烘焙、进一步干燥。本条记录来源所述工艺版本；设备、季节、原料及企业工艺可能不同，不作为生产操作规程。": "Leaf selection and spreading → heat-fixing → rolling → ball rubbing to raise the down → roasting and further drying. This records the source’s process version; equipment, season, material, and enterprise practice may differ. It is not an operating procedure.", "点茶把茶末调膏、注水并击拂成汤沫；相关斗茶比较点茶表现，茶百戏还追求汤面图样。点茶见于晚唐五代，至宋元流行，不应把当代任意泡茶比赛一概叫作宋式斗茶。": "Diancha mixes powdered tea into a paste, adds water, and whisks it into a frothy drink. Related tea contests compare this performance, while chabaixi also seeks patterns on the surface. Diancha appears in the late Tang/Five Dynasties and became popular in the Song/Yuan; arbitrary modern brewing contests should not all be called Song-style tea contests.", "湖南辰溪等地茶山号子以领唱、应和协调劳动；龙岩采茶灯则把茶公、茶婆等角色纳入歌舞表演。两者表现茶与集体生活的联系，来源、功能与地方版本仍应分别说明。": "Tea-mountain work songs in Chenxi, Hunan, and elsewhere coordinate labor through lead singing and responses; Longyan’s tea-picking lantern dance incorporates roles such as Tea Grandfather and Tea Grandmother. Both express tea’s connection with collective life, but their origins, functions, and local versions should remain distinct.", "传统和现代工艺仍需分版本；不沿用未附临床证据的养生结论。 核读项目简介；非遗登记及该项目工艺、地方传承。历史起源按该页记述表达，不作同时代档案结论。": "Traditional and modern processes still require separate versions; health conclusions lacking clinical evidence are not retained. The project introduction was checked for heritage registration, process, and local transmission. Historical origins follow the page’s account, not conclusions from contemporary archival records.", "第3.2.1—3.2.4条明确转引GB/T 22291—2017第3.1—3.4条，区分四类白茶原料；封面日期仍为XX，不当成已发布标准或国标原版。": "Clauses 3.2.1–3.2.4 explicitly quote Clauses 3.1–3.4 of GB/T 22291—2017, distinguishing four white-tea raw-material categories. The cover date remains XX; it is not treated as a published standard or the original national standard.", "research-archive:/中国茶文化库/research/images-v09/primary/wuniu-scope-page4.jpg": "research-archive:/中国茶文化库/research/images-v09/primary/wuniu-scope-page4.jpg", "公开采购索引能读到六龙红韵隐茶杯40g商品名称，红茶20只与绿茶10只混列。进一步提取2022年南丹党校采购具体公告链接；索引无可确定的红茶成品图。": "The public procurement index gives Liulong Hongyun tea-integrated cups, 40 g, listing 20 black-tea cups together with 10 green-tea cups. A specific 2022 Nandan Party School procurement announcement link was extracted for follow-up. The index has no identifiable finished black-tea image.", "干茶外形：尚扁平，尚光滑，嫩绿尚油润，尚匀，略有梗、朴、黄片；汤色：绿明亮；香气：尚清香；滋味：尚醇厚；叶底：叶尚白脉翠，一芽二、三叶，成朵、匀整": "Dry-leaf appearance: fairly flat and smooth, tender green with some luster, fairly even, with a few stems, coarse leaves, and yellow leaves. Liquor colour: bright green. Aroma: fairly fresh. Taste: fairly mellow and full. Infused leaves: fairly white leaves with emerald veins, one bud with two or three leaves, intact shoots, and even.", "摊青 → 杀青 → 做形与摊凉 → 初烘（毛火） → 初闷 → 复烘与复闷 → 拣剔与足火。适用版本：DB3415/T 80—2024专属加工规程": "Spreading → heat-fixing → shaping and cooling → initial drying (initial firing) → initial yellowing → secondary drying and repeated yellowing → picking and final firing. Applicable version: dedicated processing code DB3415/T 80—2024.", "和平古镇将碎铜茶制作列为传统技艺展示内容，并有《碎铜茶与张三丰》电视专题。名称和人物传说属于地方文化记忆，不能解释为茶能够溶解铜钱或治疗误吞异物。": "Heping Ancient Town presents Suitong Tea making as a traditional skill and has a television feature, Suitong Tea and Zhang Sanfeng. The name and character legend are local cultural memories, not claims that tea dissolves copper coins or treats swallowed foreign objects.", "锅温控制在200～230℃，杀青时间4-6分钟。当叶子颜色变深，萎蔫，手握柔软松散，折梗不断，青气消失，茶香散出，失重率约15%～20%时停杀青。": "Keep the pan at 200–230°C and heat-fix for 4–6 minutes. Stop when leaves darken and wilt, feel soft and loose when squeezed, have stems that bend without breaking, lose grassy odor, release tea aroma, and reach about 15%–20% weight loss.", "海拔高度300～800m。土壤为板页岩、砾质岩和紫色砂页岩等风化物发育的酸性红、黄棕壤土，植被覆盖度大，土质疏松，土层深厚，pH值4.5～6.5。": "Elevation 300–800 m. Acidic red and yellow-brown soils developed from weathered slate/shale, gravelly rock, and purple sandstone/shale, with extensive vegetation cover, loose deep soil, and pH 4.5–6.5.", "DB4402/T01—2020 特级：清香馥郁持久；DB4402/T01—2020 一级：栗香持久；DB4402/T01—2020 二级：茶香纯正": "DB4402/T01—2020 Special Grade: fresh, rich, lasting aroma. DB4402/T01—2020 Grade 1: lasting chestnut aroma. DB4402/T01—2020 Grade 2: clean, characteristic tea aroma.", "采摘与拣剔 → 摊放 → 杀青 → 热揉成形 → 搓团显毫 → 文火干燥。所列为来源中的代表性主链；未给出统一生产参数，设备和鲜叶差异需另外核验。": "Picking and sorting → spreading → heat-fixing → hot rolling and shaping → ball rubbing to reveal down → gentle drying. This is the source’s representative main sequence, without uniform production parameters; equipment and fresh-leaf differences require separate verification.", "网页指向1998年制茶技术推广手册；人名在版本间有异写，原手册未核。 转述1998年制茶技术推广手册所载魏蔭、王士諒两个得名版本；不证明情节发生。": "The webpage points to a 1998 tea-making extension handbook. Personal names have variant spellings across versions; the original handbook was not checked. It retells two naming accounts involving Wei Yin (魏蔭) and Wang Shiliang (王士諒) attributed to that handbook, without proving the events occurred.", "用于手工技艺；不推出紫砂壶一定提升品质或具有健康作用。 2006年项目登记、工艺与原料；宋元产生、明代成熟是项目简介的历史归纳，不是茶宠首创年代。": "Used for handcraft techniques, without claiming that purple-clay pots necessarily improve quality or have health effects. Covers the 2006 project registration, process, and materials. Origin in the Song/Yuan and maturity in the Ming are the project introduction’s historical summary, not a date for the invention of tea pets.", "商品编号42396；茶叶详情参数与其后“遵义毛峰茶的主要特点”段；Web正文L288—296、L490—521、L588—594、L666—670": "Product number 42396; tea-detail parameters and the subsequent “Main Characteristics of Zunyi Maofeng Tea” section; web text L288–296, L490–521, L588–594, L666–670.", "官方年鉴搜索节选列会稽牌龙井茶及礼盒包装。web 打开失败；curl 原文件 SSL_ERROR_SYSCALL，未取得PDF，没有声称看过插图。": "An official yearbook search excerpt lists Kuaiji-brand Longjing and gift-box packaging. Web opening failed; curl returned SSL_ERROR_SYSCALL for the original file. No PDF was obtained, and its illustrations are not claimed to have been viewed.", "research-archive:/中国茶文化库/research/images-v10/east/pages/917e9a34dd4c.json": "research-archive:/中国茶文化库/research/images-v10/east/pages/917e9a34dd4c.json", "research-archive:/中国茶文化库/research/images-v10/east/pages/a5858312303d.json": "research-archive:/中国茶文化库/research/images-v10/east/pages/a5858312303d.json", "research-archive:/中国茶文化库/research/images-v10/east/pages/ef475bf113d1.json": "research-archive:/中国茶文化库/research/images-v10/east/pages/ef475bf113d1.json", "research-archive:/中国茶文化库/research/images-v10/east/pages/bf4d93f1e045.json": "research-archive:/中国茶文化库/research/images-v10/east/pages/bf4d93f1e045.json", "品牌官网单品名为100g珠兰幽香花茶礼盒，正文明确珠兰花茶及安徽歙县传统背景；原主图中可见茶则上的干茶与同名单品包装，未将同页其他热销茶图混入。": "The brand’s official product is named “100 g Chloranthus Delicate-Fragrance Scented Tea Gift Box.” The text explicitly identifies chloranthus-scented tea and its traditional She County, Anhui background. The original main image shows dry tea on a tea scoop with the same product’s packaging; other popular teas on the page were not mixed in.", "农民日报澎湃号2021年报道在磐安云峰段落后，直接以“磐安云峰茶”为该图图注；原图已逐张查看，实物为盘与茶则中条形干茶。浙江磐安产地上下文明确。": "A 2021 Farmers’ Daily Pengpai account report directly captions the image “Pan’an Yunfeng Tea” after its Pan’an Yunfeng paragraph. The original was inspected individually and shows strip-shaped dry tea on a plate and in a tea scoop. The context clearly establishes Pan’an, Zhejiang origin.", "七境茶得名于罗源西兰一带传统七境地域。近年保护以地方茶园、炒青手艺及区域品牌延续为主，福州市场监管部门2025年报道确认其制作技艺列入省级非遗。": "Qijing Tea takes its name from the traditional seven-locality area around Xilan, Luoyuan. Recent protection focuses on local gardens, pan-fired tea skills, and continuity of the regional brand. A 2025 Fuzhou market-regulation report confirms provincial intangible heritage listing of its making technique.", "报道没有把各形态各级别逐一分开，因此保留生产者系列变体，不设统一主流程。 适用范围：记者描述从鲜叶到成品的次序，文中合称玉露、雀舌、毛峰等产品。": "The report does not separate every shape and grade, so producer-series variants are retained without setting a unified main sequence. Scope: the reporter’s fresh-leaf-to-finished-product order, collectively covering Yulu, Queshe, Maofeng, and other products.", "湖南省桃源县西安镇、太平铺乡、牯牛山乡、茶庵铺镇、杨溪桥乡、沙坪镇、寺坪乡、芦花潭乡、郑家驿乡、兴隆街乡、凌津滩镇、桃花源镇、漳江镇13个乡镇。": "13 townships/towns in Taoyuan County, Hunan Province: Xi’an Town, Taipingpu Township, Guniushan Township, Cha’anpu Town, Yangxiqiao Township, Shaping Town, Siping Township, Luhuatan Township, Zhengjiayi Township, Xinglongjie Township, Lingjintan Town, Taohuayuan Town, and Zhangjiang Town.", "海拔450～1300m之间的山区地带。土壤以红壤、黄壤为主，pH值在4.5～6.5之间，土壤腐殖质含量高，土层深厚、土质疏松，通气及透水性良好。": "Mountain areas at 450–1300 m elevation, mainly with red and yellow soils, pH 4.5–6.5, high humus content, deep loose profiles, and good aeration and permeability.", "周开启 监制 | 红茶·轻柔浓厚信阳红茶100g_『浉河港官网』-信阳毛尖_产地批发价格_信阳白茶_信阳红_手工茶_茶文化知识_乡村振兴助农平台": "Supervised by Zhou Kaiqi | Black Tea · Gentle and Full Xinyang Black Tea 100g — Shihegang Official Website | Xinyang Maojian | Origin Wholesale Prices | Xinyang White Tea | Xinyang Hong | Handmade Tea | Tea-Culture Knowledge | Rural Revitalization and Farmer-Support Platform", "原页公开可读并可下载原图，未取得独立再传播许可；摄影者与单图许可未披露。保留完整原图和出处，仅作为私有百科资料参照；不能据公开访问推定开放授权。": "The original page is publicly readable and the original image downloadable, but no separate redistribution permission was obtained. Photographer and image-specific license are undisclosed. The complete original and source are retained only as references for the private encyclopedia; public access does not imply an open license.", "第646号公告：勐库大叶种茶 / 晒青毛茶：清香持久；第646号公告：勐库大叶种茶 / 绿茶：清高；第646号公告：勐库大叶种茶 / 红茶：高鲜": "Announcement No. 646: Mengku Large-Leaf Tea / sun-dried unrefined tea: lasting fresh aroma. Announcement No. 646: Mengku Large-Leaf Tea / green tea: fresh and pronounced. Announcement No. 646: Mengku Large-Leaf Tea / black tea: pronounced and fresh.", "径山茶宴是寺院接待中的仪式实践，包括张榜、击鼓、礼佛、点茶、行盏及说偈等环节。茶并非单独的饮品展示，而与宾主共同参与的问答、礼仪和寺院空间相连。": "The Jingshan Tea Banquet is a temple hospitality ritual involving posting a notice, drumming, honoring the Buddha, whisking tea, serving bowls, and reciting verses. Tea is not an isolated beverage display; it connects hosts and guests through shared dialogue, etiquette, and temple space.", "GB/T 30766—2014《茶叶分类》于2014年发布、实施，当前标准平台标为现行。标准年份是技术文件的时间，不能被当作六大茶类的发明年份。": "GB/T 30766—2014, Classification of Tea, was published and implemented in 2014 and is currently marked effective on the standards platform. The standard’s year dates a technical document, not the invention of the six major tea categories.", "实际阅读对应产品完整条款，非整部2647页全文。记录产区、适制品种、两类工艺和感官范围；未沿用原文疑似异常种植密度或将设备温度作为家庭冲泡建议。": "The complete provisions for the corresponding product were actually read, not all 2647 pages of the volume. Origin, suitable cultivars, two process types, and sensory ranges are recorded. Suspect planting-density figures were not retained, and equipment temperatures were not converted into household brewing advice.", "未取得可与兴业红茶样本绑定的成品图。厂家/地方媒体报道标明产区品牌但未有成品配图，山心红茶图库只有包装和未标图源茶汤，大学生产者稿是人物/鲜叶。": "No finished-tea image could be tied to an Xingye Black Tea sample. Manufacturer/local-media reports identify the area and brand but lack finished-tea images. Shanxin Black Tea galleries contain only packaging and tea liquor with no image source; the university’s producer article shows people/fresh leaves.", "主线据金安区东河口镇的项目介绍，细节参照同站工艺展示。此为具体地方技艺，不是全部黄大茶的统一生产标准；网页的医疗功效及未经核典的起源说不采用。": "The main sequence follows the project introduction from Donghekou Town, Jin’an District, with details from the same site’s process display. This is a specific local technique, not a unified standard for all Huangdacha. The webpage’s medical claims and origins not checked against original historical texts are excluded.", "条索精细紧结匀整、重实有光泽；紫黑至紫红色；鲜明艳红，澄清明亮；清高而长，具有花香、熟果香；味浓不涩，纯而不淡，甘清甜爽；叶质柔软，呈红铜色。": "Fine, tightly formed, even, weighty, glossy strips; purple-black to purple-red. Liquor colour is vivid red, clear and bright. Aroma is fresh, pronounced, and lasting, with floral and ripe-fruit notes. Taste is rich without astringency, clean without being thin, sweet, clear, and brisk. Infused leaves are soft and copper-red.", "桐庐政协茶史文章记，20世纪80年代恢复、创新相关制法，形成雪水云绿名称；1988年已参加杭州名茶评比。现代研制与地方早期谷芽茶传统分开表述。": "A Tonglu CPPCC tea-history article records revival and innovation of related methods in the 1980s, forming the Xueshui Yunlü name; it had entered Hangzhou specialty-tea judging by 1988. Modern development is distinguished from the earlier local Guya Tea tradition.", "黄峭故里公开转载的《记住乡愁》节目画面，保留节目标識和原始字幕。未见开放转载许可，版权归原节目及相应权利人；仅作私有资料库来源可追溯研究参考。": "Remembering Nostalgia program footage publicly republished by Huang Qiao’s Hometown, retaining the program logo and original subtitles. No open republication license was seen; copyright belongs to the original program and relevant rights holders. Used only as a traceable research reference in the private library.", "宜丰茶叶科技小院将传统经验与高校研究结合，改进黄金茶外形、红茶发酵，并恢复珠兰花茶窨制。茶号所经营多类茶与本条受保护绿茶产品不能混为同一工艺。": "The Yifeng Tea Science and Technology Backyard combines traditional experience with university research, improving Huangjin Tea appearance and black-tea oxidation, and reviving chloranthus scenting. The many teas sold by the tea house must not be treated as sharing the same process as this protected green-tea product.", "炒青类扁形绿茶，干茶外形扁平挺直，身骨重实，色绿有白毫；内质香高持久，滋味醇厚回甘，汤色绿亮，叶底匀整明亮，耐冲泡。其显著特征为“扁平显毫”。": "A pan-fired flat green tea with flat, upright, weighty dry leaves, green with white down; pronounced, lasting aroma; mellow, full taste with returning sweetness; bright green liquor colour; even, bright infused leaves; and durability over repeated infusions. Its distinguishing feature is “flat with visible down.”", "当地家庭采茶、用简易工具炒茶的生活经验，通过茶厂、手工制茶指导和技能比赛延续。木梓阿婆茶的文化也包括村民参与茶园托管与共同加工形成的乡土合作。": "Local families’ experience of picking tea and pan-firing with simple tools continues through factories, hand-processing instruction, and skill competitions. Muzi Apo Tea culture also includes community cooperation through villagers’ participation in managed tea gardens and shared processing.", "已读商品详情，产品中英名称为邓村绿茶开园芽毛尖，产地段明确湖北宜昌夷陵区邓村；原图与同商品干茶、茶汤组图对应，已看图中细嫩条形带毫的实物干茶。": "The product details were read. Its Chinese and English name identifies Dengcun Green Tea, Opening-Harvest Bud Maojian; the origin section specifies Dengcun, Yiling District, Yichang, Hubei. The original corresponds to the same product’s dry-tea/liquor image set, and fine, tender, downy dry strips were visually checked.", "历史标准GB/T 9833.8—2002第3.2条的等级要求；已被2013版替代。仅有公开镜像，非本次取得官方原件；不宣称当前产品均符合此值。": "Grading requirements in Clause 3.2 of historical standard GB/T 9833.8—2002, replaced by the 2013 version. Only a public mirror was available, not an official original obtained this round. No claim is made that all current products meet these values.", "婺源茗眉通过品鉴会、茶艺展示和产销交流进入当代茶文化生活。2024年上海品鉴活动把婺源茶业与长三角饮茶市场相连，是地方茶名持续传播的具体记录。": "Wuyuan Mingmei enters contemporary tea culture through tastings, tea-art displays, and production/sales exchanges. A 2024 Shanghai tasting linked Wuyuan’s tea industry to the Yangtze Delta drinking market, a concrete record of the local tea name’s continuing dissemination.", "易贡红的传播与农垦产品推广和广东援藏中的技术、市场协作有关。茶场生产多类成茶，红茶、绿茶及砖茶分别介绍；农垦沿革和茶旅活动构成其产地文化背景。": "Yigong Hong’s dissemination is linked to state-farm product promotion and technical/market cooperation in Guangdong’s assistance to Tibet. The farm makes several tea categories; black, green, and brick teas are introduced separately. State-farm history and tea tourism form the cultural background of its origin.", "旧文采用武夷岩茶共用工艺，与本档相容；本档明确只是区域核心映射，不能展示为该名丛已独立核验的专属全工序。 旧文无性繁殖主张本轮没有独立核验。 ": "The older text uses the shared Wuyi Rock Tea process and is compatible with this record. This record explicitly provides only a regional core mapping, not an independently verified complete process exclusive to this named cultivar. The older text’s vegetative-propagation claim was not independently verified this round.", "萎凋 → 揉捻 → 氧化（传统称发酵） → 干燥 → 精制。本条记录来源所述工艺版本；设备、季节、原料及企业工艺可能不同，不作为生产操作规程。": "Withering → rolling → oxidation (traditionally called fermentation) → drying → refining. This records the source’s process version; equipment, season, material, and enterprise practice may differ. It is not an operating procedure.", "国家级非遗项目资料。项目列入名录的年份与茶名创制年代分开处理；溯源叙述属于项目资料的历史归纳。 针形工艺主链、搓抓理条、分级筛法与斗笠形烘笼。": "National intangible cultural heritage project material. The listing year is distinguished from the tea name’s creation date; origin narratives are historical summaries in the project material. Covers the needle-shaped main sequence, rubbing/grasping/straightening, graded sieving, and conical-hat-shaped drying baskets.", "仅读搜索索引可见引言和材料开头；原页HTTPS/HTTP下载均403。未读完整方法或结果，不采用其中健康推论，不把研究材料认作易贡红具体商品。": "Only the introduction and beginning of the materials section visible in the search index were read; both HTTPS and HTTP downloads returned 403. Complete methods and results were not read, health inferences are not adopted, and the research material is not identified as the specific Yigong Hong commercial product.", "已核厂家/协会、新闻图集和两个真实商品页。曲溪具名报道所配为茶园或鲜叶；商品页虽有干茶照片，产地仅写长阳县，未证明来自曲溪保护范围的18个村。": "Manufacturer/association material, news galleries, and two actual product pages were checked. Named Quxi reports show gardens or fresh leaves. Although product pages have dry-tea photos, origin is only stated as Changyang County, not demonstrated to be among the 18 protected Quxi villages.", "原厂单品页标题为婺源丛林雾玉叶茶，厂址及专卖店位于婺源县思口镇西源村；原始单品主图为两杯绿茶叶底和茶汤，已目视核验，不使用页中茶园和鲜叶图。": "The original manufacturer’s product page is titled Wuyuan Conglin Wuyu Leaf Tea; factory and shop addresses are in Xiyuan Village, Sikou Town, Wuyuan County. The original main product image shows two cups of green-tea infused leaves and liquor and was visually verified. Garden and fresh-leaf images on the page are not used.", "旧文采用武夷岩茶共用工艺，与本档相容；本档明确只是区域核心映射，不能展示为该名丛已独立核验的专属全工序。 旧文无性繁殖主张本轮没有独立核验。": "The older text uses the shared Wuyi Rock Tea process and is compatible with this record. This record explicitly provides only a regional core mapping, not an independently verified complete process exclusive to this named cultivar. The older text’s vegetative-propagation claim was not independently verified this round.", "地质以变质岩和石灰岩构造为主，海拔高度500～1200m，土壤大部属黄棕土和沙质土，土壤有机质含量1.0%～2%，土壤pH值4.0～6.5。": "Geology is mainly metamorphic rock and limestone, at 500–1200 m elevation. Soils are mostly yellow-brown and sandy, with organic matter 1.0%–2% and pH 4.0–6.5.", "地方介绍将传统工序概括为摘、摊、洗、炒、揉、摔、熏、窖；谷雨前后选采适嫩鲜叶，经炒揉、烟熏和窖藏形成风味。具体地理标志工艺仍以保护要求为准。": "A local introduction summarizes the traditional operations as picking, spreading, washing, pan-firing, rolling, striking, smoking, and cellar storage. Suitably tender fresh leaves are picked around Grain Rain and develop flavor through pan-firing/rolling, smoking, and cellaring. Specific geographical indication processing remains governed by the protection requirements.", "村民曾把大树茶煮成俗称“干劲汤”的日常饮品。今天德隆茶树村的历史文化馆保存调查资料，制茶师徒传习和开采活动让山村生活记忆与科学研究共同展示。": "Villagers once boiled large-tree tea into an everyday drink commonly called “Ganjin Tang,” or energy broth. Today, the history and culture museum in Chashu Village, Delong, preserves survey materials, while master-apprentice teaching and harvest-opening events jointly present village memories and scientific research.", "毛茶按品质搭配，经筛分、整形与拼堆后称料、蒸软，装袋揉制并压形。原料拼配与揉袋成形共同决定风味和外观；不能由“沱”形推断为普洱茶或经过渥堆。": "Unrefined teas are combined by quality, sieved, shaped, and blended, then weighed, steam-softened, put into bags for rolling, and pressed into shape. Raw-material blending and bag shaping jointly determine flavor and appearance. A tuo shape does not imply Pu’er tea or pile fermentation.", "浉河港商品页标题为周开启监制信阳红茶，正文明确原料来自河南信阳浉河港高海拔茶园；干茶章节紧邻此原图，图中可见金毫与乌润条形干茶，已核验像素。": "The Shihegang product page is titled Xinyang Black Tea Supervised by Zhou Kaiqi. Its text explicitly sources material from high-elevation gardens in Shihegang, Xinyang, Henan. The dry-tea section sits beside this original image, showing golden down and lustrous dark dry strips; the pixels were verified.", "原图在具名大竹白茶文章内，紧邻“巴蜀玉叶白茶（图片来自网络）”图注，正文明确该白化品种产品属于绿茶；实际像素为木桌玻璃杯中的茶汤和细长芽叶。": "The original image is in a named Dazhu White Tea article, beside the caption “Bashu Yuye White Tea (image from the internet).” The text explicitly identifies the product from this albino cultivar as green tea. The pixels show liquor and slender buds/leaves in a glass on a wooden table.", "DB5206/T 168—2023第6.2.3条以“杀青时”起句，虽小节题为摊凉且主链位于杀青之后，本库保留原件用词异常，不擅改其技术时序。": "Clause 6.2.3 of DB5206/T 168—2023 begins “during heat-fixing,” although the subsection is titled cooling and its main-sequence position follows heat-fixing. The library retains this wording anomaly rather than silently changing the technical order.", "原页标题江夏碧舫，图片紧接茶艺师介绍刚刚所泡为江夏碧舫，采访鑫碧舫公司明确炒青绿茶及江夏乌龙泉产区；像素为透明杯中的实际冲泡茶汤及展开嫩叶。": "The original page is titled Jiangxia Bifang. The image directly follows the tea artist’s explanation that the tea just brewed is Jiangxia Bifang; the Xinbifang company interview identifies pan-fired green tea and Wulongquan, Jiangxia origin. The pixels show actual brewed liquor and unfolded tender leaves in a transparent cup.", "采摘与摊放 → 杀青理条 → 初烘与摊凉 → 复烘与收灰。本条记录来源所述工艺版本；设备、季节、原料及企业工艺可能不同，不作为生产操作规程。": "Picking and spreading → heat-fixing/straightening → initial drying and cooling → secondary drying and ash storage. This records the source’s process version; equipment, season, material, and enterprise practice may differ. It is not an operating procedure.", "2006版标准转载文本的加工段列分级摊青、青锅、摊凉回潮、辉锅、拣梗剔杂与包装。原件仍待复核，不将此转载文本视为当前所有加工要求的完整汇总。": "The processing section of a republished 2006 standard lists graded spreading, initial pan-firing, cooling/moisture redistribution, finishing pan-firing, stem/foreign-matter removal, and packaging. The original still awaits rechecking; the republication is not a complete summary of all current processing requirements.", "已核DB3415/T 80—2024全文与2025地标附件，但未做全部历史版本或市场各企业的工艺调查；不能声称所有霍山黄芽都用同样闷黄安排。": "The full DB3415/T 80—2024 and 2025 GI appendix were checked, but not every historical version or market producer’s process. It cannot be claimed that all Huoshan Huangya uses the same yellowing arrangement.", "仅支持本条目所列事实，不等于对整篇材料或营销说法背书。 另一地方记录为杀青揉捻干燥后再渥堆精制拼配蒸压；仅用于披露版本差异，不合并两条流程。": "Supports only the facts listed in this entry, not endorsement of the entire material or marketing claims. Another local record puts pile fermentation, refining, blending, and steam pressing after heat-fixing, rolling, and drying. It is used only to disclose version differences, not to combine the two sequences.", "石碧滢等，2023，44(14)：313—325；表2感官审评；DOI:10.7506/spkx1002-6630-20220913-111": "Shi Biying et al., 2023, 44(14): 313–325; Table 2, sensory assessment; DOI:10.7506/spkx1002-6630-20220913-111", "标准原件6页已读、表格像素已核。文件前言规定自发布日起有效3年；本轮未证实现行替代版，只作为2021历史企业版本，不视为全国或现行统一标准。": "The six-page original standard was read and its table pixels checked. The foreword specifies validity for 3 years from publication. No current replacement was confirmed this round; it is used only as a historical 2021 enterprise version, not a national or current uniform standard.", "本轮仍未取得六龙红茶实物图。新增六龙画眉红茶150g及六龙红韵红茶120g线索，但监管表无图，电商索引与实时页面不一致；没有将六龙绿茶误配。": "No Liulong Black Tea specimen image was obtained this round. New leads were Liulong Huamei Black Tea 150 g and Liulong Hongyun Black Tea 120 g, but the regulatory table has no images and e-commerce indexes differ from live pages. Liulong green tea was not mismatched to this entry.", "该页明确产地为福建福鼎且萎凋后轻揉；这是具体新工艺版本，不作为全部福鼎白茶或传统白毫银针的统一特征。省政府镜像有失效标记，作历史科普描述。": "The page explicitly gives Fuding, Fujian origin and light rolling after withering. This is a specific new-process version, not a uniform feature of all Fuding White Tea or traditional Baihao Yinzhen. The provincial-government mirror carries an invalid-status label and is used as historical public information.", "日月潭不是一个茶树品种；阿萨姆资源与台茶18号（红玉）等应分别记录。红玉是缅甸大叶种与台湾山茶杂交育成资源，不能把全部日月潭红茶改名红玉。": "Sun Moon Lake is not a tea cultivar. Assam resources and TTES No. 18 (Hongyu/Ruby), among others, should be recorded separately. Hongyu was bred by crossing a Myanmar large-leaf type with Taiwan’s native tea; all Sun Moon Lake black tea cannot be renamed Hongyu.", "浙江政协文章记莫干黄芽1982年列入浙江首批名茶，2017年取得地理标志登记保护。地方早期产茶史与现代品牌及两种工艺产品的形成应分别叙述。": "A Zhejiang CPPCC article records Mogan Huangya joining Zhejiang’s first group of famous teas in 1982 and obtaining geographical indication registration protection in 2017. Earlier local tea history should be narrated separately from the modern brand and the formation of its two processing-type products.", "衢州玉露茶外形条索卷曲紧结、色泽翠绿；汤色嫩绿明亮；香气栗香高长；滋味醇厚甘爽；叶底嫩匀成朵绿亮。其独特的品质特征“栗香高长、回味甘纯”。": "Quzhou Yulu Tea has curled, tightly formed dry strips, emerald green; bright tender-green liquor colour; pronounced, lasting chestnut aroma; mellow, full, sweet, brisk taste; and tender, even, intact shoots with bright green infused leaves. Its distinctive quality is “lasting chestnut aroma and a sweet, clean aftertaste.”", "宜都红茶厂旧址保存木结构生产线及风选、筛制设备，成为展示宜红工业史的文化空间。品茶、看机器与了解沿江出口运输，构成当地红茶记忆的具体载体。": "The former Yidu Black Tea Factory retains a timber production line and winnowing/sieving equipment, becoming a cultural space for Yihong’s industrial history. Tasting tea, viewing machinery, and learning about river export transport give tangible form to local black-tea memories.", "湖北省咸宁市通城县所辖马港镇、五里镇、隽水镇、关刀镇、沙堆镇、麦市镇、塘湖镇、四庄乡、大坪乡、石南镇、北港镇共计11个乡镇165个行政村。": "165 administrative villages in 11 townships/towns of Tongcheng County, Xianning, Hubei Province: Magang, Wuli, Juanshui, Guandao, Shadui, Maishi, Tanghu, Shinan, and Beigang towns, and Sizhuang and Daping townships.", "土壤表层是20cm以上的腐殖质壤，下层为红壤及火成岩发育而来的成土母质；有机质含量在3%～4.5%之间，pH值5.5左右，硒元素含量较高。": "The topsoil is a humus-rich loam at least 20 cm deep, over red soil and parent material developed from igneous rock. Organic matter is 3%–4.5%, pH about 5.5, and selenium content relatively high.", "黄冈村的凰岗茶文化创意园延续采茶与地方产品展示。记者2026年现场记录春茶采摘，反映茶叶生产、茶园参观与地方公共品牌相联系的当代茶乡生活。": "The Huanggang Tea Culture Creative Park in Huanggang Village continues tea picking and local-product displays. A reporter’s 2026 on-site spring-harvest account reflects contemporary tea-community life linking production, garden visits, and a local public brand.", "按湖红所属工夫红茶体系，鲜叶萎凋后揉捻、发酵，再干燥固定品质。不同原料、产季及香型会影响操作；本条不以某家创新产品的摇青方法概括全部湖红。": "Within the Gongfu black-tea system to which Huhong belongs, fresh leaves are withered, rolled, oxidized, and dried to set quality. Material, season, and aroma type affect operations. One company’s innovative shaking method is not used to summarize all Huhong.", "重茶官方旗舰店巴南银针特级100g具体商品样本。页面当前销售标题写2026新茶，但素材上传路径为2020年，不能当作2026实拍批次证明。": "A specific Special Grade Banan Yinzhen 100 g product sample from Chongcha’s official flagship shop. The current sale title says 2026 new tea, but the asset upload path is from 2020; it cannot prove a photograph of a 2026 batch.", "初制 → 渥堆发酵 → 精制 → 拼配 → 蒸茶、紧压 → 烘干包装。六段概括非遗所列77道工序；未核到全部77细目，不能称完整操作规程。": "Primary processing → pile fermentation → refining → blending → steaming and compression → drying and packaging. Six segments summarize the heritage project’s 77 operations. All 77 details have not been verified, so this is not a complete operating procedure.", "2018年遗传研究提出中国小叶型、中国阿萨姆型和印度阿萨姆型的多个驯化中心假说，并发现长期杂交。它描述的是种质历史，不是某人某年发明饮茶。": "A 2018 genetic study proposed multiple domestication centers for China small-leaf, China Assam-type, and India Assam-type tea, and found long-term hybridization. It describes germplasm history, not a person inventing tea drinking in a particular year.", "坦洋菜茶、复式萎凋、揉茶与精制筛分的传承资料。 核读项目简介；非遗登记及该项目工艺、地方传承。历史起源按该页记述表达，不作同时代档案结论。": "Transmission material covering Tanyang Caicha, combined withering, rolling, and refining/sieving. The project introduction was checked for heritage registration, process, and local transmission. Historical origins follow the page’s account, not conclusions from contemporary archival records.", "发布机关：湖北省质量技术监督局；公开平台：国家标准化管理委员会主管、国家市场监督管理总局国家标准技术审评中心主办的全国标准信息公共服务平台": "Issuing authority: Hubei Provincial Bureau of Quality and Technical Supervision. Public platform: National Public Service Platform for Standards Information, supervised by the Standardization Administration of China and operated by the National Center of Standards Evaluation of the State Administration for Market Regulation.", "厂家旧有机茶产品页有公开画册原图，已下载看像素。整张为礼盒、袋装、旅游手信包装陈列，未看到可供核验的裸露银杉干茶；不能以品牌一致替代茶名。": "The manufacturer’s old organic-tea product page has a public original catalogue image, downloaded and visually inspected. It shows gift boxes, bags, and tourist-souvenir packaging throughout, with no exposed Yinshan dry tea suitable for verification. A matching brand cannot substitute for a matching tea name.", "干茶外形：紧直挺秀、芽叶成朵；汤色：杏绿、清澈明亮；香气：馥郁持久，可呈兰花香或板栗香；滋味：鲜醇爽口、回味甘甜；叶底：肥嫩、匀齐、成朵": "Dry-leaf appearance: tight, straight, elegant, with buds and leaves forming intact shoots. Liquor colour: apricot-green, clear and bright. Aroma: rich and lasting, possibly orchid or chestnut. Taste: fresh, mellow, refreshing, with a sweet aftertaste. Infused leaves: plump, tender, uniform, and in intact shoots.", "乌龙茶类级工艺概述：做青、杀青、揉捻与焙火等环节帮助理解其加工。当前县级概况来源未列永春佛手的完整工序，地方步骤与控制点待专门原文复核。": "Category-level oolong processing overview: bruising/resting, heat-fixing, rolling, and roasting help explain its manufacture. The current county overview does not list Yongchun Foshou’s complete process; local steps and controls await a dedicated original source.", "横州市茉莉花发展集团商品原页明确茶名、烘青绿茶与横州茉莉配料、广西横州产地及清雷茶业受托生产，原图可见干茶及玻璃杯中浸泡叶底，非纯包装。": "Hengzhou Jasmine Development Group’s original product page identifies the tea, baked-green-tea and Hengzhou-jasmine ingredients, Hengzhou, Guangxi origin, and commissioned production by Qinglei Tea. The original shows dry tea and infused leaves in a glass, not packaging alone.", "江苏省无锡市滨湖区荣巷街道、雪浪街道、蠡园街道、马山街道、胡埭镇、锡山区锡北镇和惠山区钱桥街道，共计7个街道（镇）32个社区（行政村）。": "32 communities/administrative villages in 7 subdistricts/towns of Wuxi, Jiangsu: Rongxiang, Xuelang, Liyuan, and Mashan subdistricts and Hudai Town in Binhu District; Xibei Town in Xishan District; and Qianqiao Subdistrict in Huishan District.", "干茶外形：一芽一叶开展、二叶初展，挺秀略扁，黄绿润，尚匀整、尚洁净；汤色：绿明亮；香气：嫩香尚持久；滋味：醇厚；叶底：细嫩成朵，黄绿明亮": "Dry-leaf appearance: one bud with one expanded leaf or two newly unfolding leaves, elegant and slightly flat, lustrous yellow-green, fairly even and clean. Liquor colour: bright green. Aroma: fairly lasting tender fragrance. Taste: mellow and full. Infused leaves: fine, tender, intact shoots, bright yellow-green.", "土壤pH值4.0～6.5之间，最适为4.5～5.5，土层厚度1m以上，有效土层在60cm以上，地下水位1m以下，耕层有机质1.5%以上。": "Soil pH 4.0–6.5, ideally 4.5–5.5; soil depth at least 1 m, effective layer at least 60 cm, groundwater below 1 m, and cultivated-layer organic matter at least 1.5%.", "茶青覆湿布，入发酵室，温控25～28℃，湿控90%，叶温控30℃。每30-40分钟翻动，发酵2-3小时至青草味消，花果香浓，叶色转深红。": "Cover the leaves with a damp cloth and place in an oxidation room at 25–28°C, 90% humidity, and a leaf temperature of 30°C. Turn every 30–40 minutes; oxidize for 2–3 hours until grassy odor disappears, floral-fruity aroma is strong, and leaves turn deep red.", "怀化地方介绍转述《辰州府志》对碣滩茶的评价，并说明明清时期“辰州碣滩茶”的称名。相关唐代皇妃贡茶情节属于传说，不能据此确认最初栽培年代。": "A Huaihua local introduction retells the Chenzhou Prefectural Gazetteer’s evaluation of Jietan Tea and explains the Ming/Qing name “Chenzhou Jietan Tea.” Tang imperial-consort tribute episodes are legends and cannot establish the earliest cultivation date.", "原页名凤冈锌硒茶，编号SINOGI00611；原产地贵州遵义凤冈县，页面有地理标志范围和绿茶品质说明。照片为该页实况相册的扁形绿色干茶。": "The original page is named Fenggang Zinc-Selenium Tea, SINOGI00611, with origin in Fenggang County, Zunyi, Guizhou. It gives the geographical indication area and green-tea quality description. The photograph is flat green dry tea from that page’s documentary album.", "第646号公告：烟台茶 / 扁形：浓郁悠长、持久；第646号公告：烟台茶 / 卷曲形：清高而持久；第646号公告：烟台茶 / 针形：清高": "Announcement No. 646: Yantai Tea / flat form: rich, lingering, and lasting. Announcement No. 646: Yantai Tea / curled form: fresh, pronounced, and lasting. Announcement No. 646: Yantai Tea / needle form: fresh and pronounced.", "玻璃杯或白瓷盖碗便于观察和出汤。80—90℃是常见品饮参考；不同试验也有高温、短时或高温审评方法，不能将“绿茶一律不能用沸水”写成定律。": "A glass or white porcelain gaiwan helps observation and decanting. 80–90°C is a common drinking reference; different experiments also use high-temperature short infusions or high-temperature assessment. “Green tea must never use boiling water” is not a universal rule.", "若饮茶后出现心悸、焦虑或睡眠问题，应减少相关咖啡因摄入并向医疗专业人员咨询；不要把这些症状一概归因于茶，也不要仅凭未到参考量而忽略不适。": "If palpitations, anxiety, or sleep problems occur after drinking tea, reduce the relevant caffeine intake and consult a healthcare professional. Do not attribute all such symptoms to tea, or ignore discomfort merely because intake is below a reference amount.", "《茶经》转引《广雅》等材料，记录采叶作饼、炙烤、捣末和加香料的方式。不同食饮法同时存在，不能排成人人都经历过的“先药后食再饮”单线阶段。": "The Classic of Tea quotes Guangya and other materials describing leaf picking, cake making, roasting, grinding, and adding spices. Different eating and drinking methods coexisted; they cannot be arranged into a universal linear sequence of “medicine, then food, then drink.”", "仅支持本条目所列事实，不等于对整篇材料或营销说法背书。 杀青揉晒、蒸压；该传承项目不含1970年代人工后发酵工艺，不能用于证明熟茶古史。": "Supports only the listed facts, not endorsement of the entire material or marketing claims. Covers heat-fixing, rolling, sun drying, and steam pressing. This transmitted heritage practice does not include the artificial post-fermentation process of the 1970s and cannot prove an ancient history for ripe tea.", "适用于2006年第121号公告批准保护范围内生产的邓村绿茶。平台标注现行。本轮核对2011年正式标准全文，不声称取得2006年公告原件。": "Applies to Dengcun Green Tea produced within the protection area approved by Announcement No. 121 of 2006. The platform marks it current. This round checked the full formal 2011 standard, not an original copy of the 2006 announcement.", "research-archive:/中国茶文化库/research/images-v10/east/image-reviews.json": "research-archive:/中国茶文化库/research/images-v10/east/image-reviews.json", "旧摘要先揉捻后理条；第640号第450项明确先理条后揉捻。就本GI版本而言，以新结构化顺序替代；旧文保留为来源版本待核，不把二者拼接。": "The old summary puts rolling before straightening; Item 450 of Announcement No. 640 explicitly puts straightening before rolling. For this GI version, the new structured order replaces it. The old text remains a source version awaiting verification; the two are not joined.", "要求地块背风向阳，坡度在25o以下，土壤pH值4.5～6.5，有机质含量大于1.0%，土层厚度不低于60cm，地下水位在100cm以下": "The plot should be sunny and sheltered, with slope no more than 25°, soil pH 4.5–6.5, organic matter above 1.0%, soil depth at least 60 cm, and groundwater below 100 cm.", "初揉叶及时解块后进行初烘，初烘温度掌握在90～110℃，时间5分钟，含水量45%，手握茶叶不易成团，松手茶叶自然散开有弹性为初烘适度。": "Promptly break up the initially rolled leaves, then dry at 90–110°C for 5 minutes to 45% moisture content. The appropriate endpoint is when leaves do not readily form a ball when squeezed, naturally separate when released, and retain elasticity.", "地方文化报道记七境堂祭祀和宋滨教民种茶的传说；当代茶园发展制茶体验、茶文化展示等活动。故事作为民间记忆保存，与可考的产业保护记录分开。": "Local cultural reporting records Qijing Hall rituals and the legend of Song Bin teaching people to grow tea. Contemporary gardens offer tea-making experiences and cultural displays. The story is preserved as folk memory, separate from verifiable industrial-protection records.", "干茶外形：茶条直显芽，壮实匀整，茶芽茶叶肥厚，无杂质；香气：清香高扬且持久；滋味：清淡鲜爽，回味甘而生津；叶底：嫩绿明亮，芽叶朵朵可辨": "Dry-leaf appearance: straight strips with visible, robust, even buds, thick buds/leaves, and no foreign matter. Aroma: fresh, pronounced, and lasting. Taste: light, fresh, and brisk, with a sweet, salivating aftertaste. Infused leaves: bright tender green, with distinct intact shoots.", "1.加工流程。鲜叶验收→摊晾→杀青→摊晾→揉捻→二青→整形→烘干→精选→检验→入库→包装。2.贮存。5℃以下冷藏保鲜，湿度50%以下。": "1. Processing sequence. Fresh-leaf acceptance → spreading/cooling → heat-fixing → spreading/cooling → rolling → second firing → shaping → drying → fine selection → inspection → storage → packaging. 2. Storage. Refrigerate no more than 5°C for freshness, at humidity no more than 50%.", "湖北省利川市辖的毛坝镇、忠路镇、柏杨镇、建南镇、文斗乡、沙溪乡、团堡镇、凉雾乡、谋道镇和东城街道共10个乡（镇、街道）共计141个村。": "141 villages in 10 townships/towns/subdistricts of Lichuan, Hubei: Maoba, Zhonglu, Baiyang, Jiannan, Tuanbao, and Moudao towns; Wendou, Shaxi, and Liangwu townships; and Dongcheng Subdistrict.", "广西壮族自治区百色市行政区域内的右江、平果、德保、靖西、那坡、凌云、乐业、田林、隆林、西林10个县（区）的39个乡镇，118个行政村。": "118 administrative villages in 39 townships/towns across 10 counties/districts in Baise, Guangxi Zhuang Autonomous Region: Youjiang, Pingguo, Debao, Jingxi, Napo, Lingyun, Leye, Tianlin, Longlin, and Xilin.", "碧口等地的茶马文化与诗会、茶乡活动相联系，现代茶农的育苗、采摘、炒制又使绿茶成为陇南山区生活的重要内容。贸易遗迹与当代生产应分别讲述。": "Tea-horse culture in Bikou and elsewhere connects with poetry gatherings and tea-country events. Modern growers’ seedling propagation, picking, and pan-firing also make green tea central to life in Longnan’s mountains. Trade remains and contemporary production should be narrated separately.", "米砖与湖北茶叶外销和师带徒制茶传统相连。传统砖面图案兼有产品识别与工艺审美功能；博物馆保存的俄文米砖，也呈现面向异地消费者的商品文化。": "Mizhuan Tea is linked to Hubei’s tea exports and master-apprentice traditions. Traditional brick-face patterns serve product identification and craft aesthetics; Russian-inscribed tea bricks preserved in museums also reveal a product culture aimed at distant consumers.", "机构介绍列采摘、摊青、杀青、摊凉、揉捻、初烘做形、干燥和精制；同时说明当地发展蒸青绿茶与抹茶相关加工，但不能把全部松溪绿茶都当成抹茶。": "The institution lists picking, spreading, heat-fixing, cooling, rolling, initial drying/shaping, drying, and refining. It also describes local development of steamed green tea and matcha-related processing, but not all Songxi Green Tea can be treated as matcha.", "云龙茶汤色和叶底黄绿明亮，芽叶嫩匀完整，其形状为螺形和条形，螺形茶紧结重实，卷曲成螺显亮，光滑匀整，色泽绿润；条形茶紧实匀整，灰绿上霜": "Yunlong Tea has bright yellow-green liquor and infused leaves, with tender, even, intact buds/leaves. Shapes include snail-like and strip forms. Snail-shaped tea is tightly formed, weighty, curled and bright, smooth and even, lustrous green. Strip tea is compact and even, gray-green with a frosted appearance.", "仅指胶南海青镇海北春厂家展示的绿芽春产品样本，未披露采收年、等级或批次。不代表胶南绿茶所有产品，不主张该照片具有独立GI专用标志授权。": "Only the Lüya Chun sample displayed by Haibeichun, a manufacturer in Haiqing Town, Jiaonan. Harvest year, grade, and batch are undisclosed. It does not represent all Jiaonan Green Tea products, nor is the photograph claimed to carry separate authorization for a GI special mark.", "标准规定杀青叶面温度80—85℃，3—15分钟；手摸叶质柔软并散失青草气后及时散热摊凉5—15分钟。这里是叶面温度，不是设备设定温度。": "The standard specifies a heat-fixing leaf-surface temperature of 80–85°C for 3–15 minutes. Once leaves feel soft and grassy odor dissipates, promptly release heat and spread to cool for 5–15 minutes. This is leaf-surface temperature, not an equipment setting.", "FDA以每天400 mg咖啡因为多数成人通常不伴负面影响的一般参考。不要将其当成个人上限保证；身体状况、药物和敏感程度都可能改变耐受。": "FDA uses 400 mg caffeine per day as a general reference usually not associated with negative effects for most adults. It is not a guaranteed personal limit; health conditions, medicines, and sensitivity can change tolerance.", "成都博物馆的材料显示，20世纪初茶馆已深嵌当地商业与日常生活，既能休憩聊天，也能洽谈交易、获取消息。茶史同样属于这些普通人的公共空间。": "Chengdu Museum materials show teahouses deeply embedded in local commerce and daily life by the early twentieth century, offering rest and conversation as well as business negotiation and news. Tea history also belongs to these ordinary people’s public spaces.", "本次核对标准题录及现行状态，未把题录当成已逐条阅读的标准全文。 核验标准号、题名、2014年发布实施与现行状态；未把题录当作标准全文。": "The standard’s catalogue record and current status were checked, not treated as the full standard read clause by clause. Verification covers number, title, 2014 publication/implementation, and current status; the catalogue is not the full text.", "仅取Historical Background：1903年引种、1924年商业化、殖民限制与独立后小农扩张。规划目标不当成已发生事实。": "Only Historical Background is used: introduction in 1903, commercialization in 1924, colonial restrictions, and smallholder expansion after independence. Planning targets are not treated as accomplished facts.", "只用于核对标准状态；官方页面显示已于2026-03-24废止。未取得规范正文，且未证明该规范逐项适用于林芝春绿商品，禁止据此添加工序。": "Used only to check standard status; the official page shows withdrawal on 2026-03-24. The text was not obtained, nor was clause-by-clause applicability to Linzhi Chunlü established. No processing stages may be added from it.", "根据茶树生长特性和成品茶对加工原料的要求，遵循采留结合、量质兼顾和因树制宜的原则，按标准适时采摘一芽、一芽一叶、一芽二叶、一芽三叶。": "Based on tea-plant growth and finished-tea raw-material requirements, combine picking with retention, balance quantity and quality, and adapt to each plant. Pick single buds, one bud with one leaf, two leaves, or three leaves at the proper time according to standards.", "原图自身以中英文标注祁门红茶，对应展页的同名小节明确产地为安徽祁门等传统产区；已经查看下载原图并核对小节位置，未使用相邻茶款的图片。": "The original image labels Qimen Black Tea in Chinese and English. The corresponding display section specifies Qimen, Anhui, and other traditional production areas. The downloaded original and section position were checked; no adjacent tea’s image was used.", "外形卷曲呈花蕾状，绿润鲜活；汤色绿明亮；香气栗香馥郁持久；滋味醇厚回甘；叶底嫩匀成朵，匀齐绿亮。其独特的品质特征“花蕾形、栗香郁”。": "Dry leaves curl like flower buds, fresh-looking and lustrous green. Liquor colour is bright green; aroma is rich, lasting chestnut; taste is mellow and full with returning sweetness; infused leaves are tender, even, intact shoots, uniformly bright green. Distinctive qualities: “flower-bud shape and rich chestnut aroma.”", "当鲜叶达到采摘标准时，进行分级分批采摘，鲜叶采摘要求芽叶完整，色泽嫩绿，新鲜、匀净，鲜叶采摘后4小时内要送到茶叶加工厂进行交付加工。": "Pick in separate grades and batches once fresh leaves reach the standard. Buds and leaves must be intact, tender green, fresh, even, and clean, and delivered to the processing factory within 4 hours of picking.", "适制遂昌龙谷茶的茶树品种为本地群体、龙井系列、白化（黄化）系列、嘉茗1号、迎霜及其他经审（认）定适制遂昌龙谷茶的中小叶优良茶树品种。": "Cultivars suitable for Suichang Longgu Tea include local seed-propagated populations, Longjing-series and albino/yellow-leaf-series cultivars, Jiaming No. 1, Yingshuang, and other approved or recognized improved medium-/small-leaf cultivars suitable for this tea.", "SINOGI公开产品页所展示图片，原摄影者与图片授权方式未披露，未发现开放许可；保留原图、产品页和归属记录，仅供私有资料库研究参考。": "An image displayed on a public SINOGI product page. Original photographer and licensing terms are undisclosed, and no open license was found. Original image, product page, and attribution records are retained only for private-library research reference.", "柏泉茶与景德寺、古井和采茶歌相联系，形成当地的禅茶叙事。今天保留手工炒茶，并开展采茶、茶园体验，使城市居民能接触近郊茶农的生产生活。": "Baiquan Tea is associated with Jingde Temple, an ancient well, and tea-picking songs, forming a local Chan-tea narrative. Hand pan-firing continues, with picking and garden experiences enabling urban residents to encounter nearby growers’ work and life.", "“春茶秋香”体现茶与桂花两种季节物产的相遇。讲座中的窨花演示将花茶制作作为地方非遗知识介绍，桂花香与桂林城市意象也由一杯茶连接起来。": "“Spring tea, autumn fragrance” expresses the meeting of seasonal tea and osmanthus. Scenting demonstrations in lectures present scented-tea making as local heritage knowledge, linking osmanthus fragrance and Guilin’s urban identity through a cup of tea.", "古琶村的生产记忆把低处种稻与坡地种茶相联系，茶树随家庭迁居和山地开垦进入村落生活。村名、家族记忆与制茶经验共同构成古琶茶的地方身份。": "Gupa Village’s production memories connect rice in lowlands with tea on slopes; tea trees entered village life through family migration and mountain reclamation. Village name, family memories, and tea-making experience together form Gupa Tea’s local identity.", "PDF第7–8页（印刷第3–4页）；不与旧版六工序报道拼为同一流程。 适用范围：正式地方标准具名加工流程；作为2024版独立路线保留": "PDF pages 7–8 (printed pages 3–4); not combined with an older six-stage report. Scope: the named process in a formal local standard, retained as an independent 2024 route.", "干茶外形：扁平光滑、挺秀匀齐，芽锋明显、微显毫，嫩绿光润；汤色：清澈明亮；香气：高鲜；滋味：甘醇爽口；叶底：肥壮、匀齐成朵，嫩绿明亮": "Dry-leaf appearance: flat, smooth, upright, elegant, uniform, with clear bud tips and slight down, lustrous tender green. Liquor colour: clear and bright. Aroma: pronounced and fresh. Taste: sweet, mellow, refreshing. Infused leaves: plump, robust, uniform intact shoots, bright tender green.", "中国农垦2017年易贡专题所展示的易贡茶场“易贡红”单一成品样本；未披露等级、批次、拍摄日期与摄影者，不代表全部同产区或同茶类外观。": "A single finished “Yigong Hong” sample from Yigong Tea Farm shown in China State Farms’ 2017 Yigong feature. Grade, batch, photography date, and photographer are undisclosed; it does not represent every tea from the same region or category.", "第7.2条原文为“180℃区间±”，没有明确允差数值，本库不补造。 适用范围：第7章完整加工路线；干燥拆为原件7.4的初烘与烘足干。": "Clause 7.2 reads “180°C range ±” without specifying a tolerance; the library does not invent one. Scope: the complete Chapter 7 processing route, with drying divided into initial and final drying as in original Clause 7.4.", "故宫展览以明代中期流行直接冲泡散茶解释饮茶方式的转变。观叶、择壶与品饮方式随之展开，但这一概述不表示全国各地在同一年停止煎茶或点茶。": "A Palace Museum exhibition explains a shift in drinking through the popularity of directly infusing loose tea in the mid-Ming. Leaf observation, pot selection, and tasting practices developed with it, but this overview does not mean every region stopped boiling or whisking tea in the same year.", "茶泡好后先放凉，避免在非常烫的状态下入口。IARC所指的“非常热饮料”为饮用温度高于65°C，关注的是入口温度，不是烧水或冲泡温度。": "Let brewed tea cool before drinking; avoid drinking it while scalding hot. IARC’s “very hot beverages” means a drinking temperature above 65°C. The concern is temperature at consumption, not boiling or brewing temperature.", "国家非遗项目正文核得长兴产地、紫笋/顾渚紫笋关系与采摘—摊青—杀青—理条—摊凉—初烘—复烘主链。直接打开超时；检索返回完整项目正文。": "The national heritage project text confirms Changxing origin, the Zisun/Guzhu Zisun name relationship, and the picking → spreading → heat-fixing → straightening → cooling → initial drying → secondary drying sequence. Direct opening timed out; search returned the complete project text.", "非遗技艺原页全文读得；网页把巴南银针列为代表品牌，工艺和感官为该页代表性叙述，未给具体等级。未采用原始时代和周代追溯为品牌诞生年代。": "The heritage technique’s original page was read in full. It lists Banan Yinzhen as a representative brand; its process and sensory description are representative accounts without a specific grade. References to primitive times or the Zhou dynasty are not adopted as the brand’s birth date.", "红网转载学会科普全文，非学会原站发布地址；工艺为具名大红袍概括主链，没有时温参数，不当成全部工厂操作规程。历史段年代换算疑点未采用。": "Rednet’s full republication of a society’s science article, not the society’s original publishing address. It gives a named Dahongpao processing overview without time/temperature parameters, not an operating procedure for every factory. Questionable date conversions in the historical section were excluded.", "国际在线/兴业融媒茶文化活动报道同时涉及绿茶和红茶。图片为鲜叶制作、舞台、茶艺与机器人泡茶，未单独标注红茶杯样，不能因汤色推断茶类。": "The CRI Online/Xingye integrated-media tea-culture report concerns both green and black tea. Images show fresh-leaf processing, a stage, tea art, and robot brewing; no cup sample is separately labeled black tea. Tea type cannot be inferred from liquor colour alone.", "干茶：挺秀如针，匀齐显毫，翠绿披银霜；汤色：嫩绿清澈透亮；香气：清雅高长，幽兰与嫩栗香；滋味：鲜爽醇和，回甘绵长；叶底：嫩匀鲜活。": "Dry-leaf appearance: upright and needle-like, uniform with visible down, emerald green covered in silvery frost. Liquor colour: clear, transparent tender green. Aroma: elegant, pronounced, lasting orchid and tender chestnut notes. Taste: fresh, brisk, mellow, gentle, with long returning sweetness. Infused leaves: tender, even, and fresh-looking.", "黄茶类级工艺概述：杀青、闷黄与干燥是理解黄茶的基本线索。此来源未逐项核对霍山黄芽的地方步骤、顺序和火候，具体工艺待茶名级原文复核。": "Category-level yellow-tea processing overview: heat-fixing, yellowing, and drying provide basic guidance. This source has not checked Huoshan Huangya’s local steps, order, and heat control individually; detailed processing awaits an original source specific to that tea.", "干茶：条索匀齐紧实，锋苗可见，墨绿色有光泽；汤色：黄绿色，清明；香气：兰香幽雅、高长；滋味：醇厚、爽口；叶底：嫩绿、匀亮，花干完整": "Dry-leaf appearance: uniform compact strips with visible pointed tips, glossy dark green. Liquor colour: clear yellow-green. Aroma: elegant, pronounced, lasting orchid fragrance. Taste: mellow, full, refreshing. Infused leaves: tender green, evenly bright, with intact dried flowers.", "无锡发布原文来源无锡市农业农村局，原页在太湖翠竹段落明确江苏无锡，主产区锡北镇斗山，图片下方明确标注太湖翠竹；核验像素为干茶实物。": "The original Wuxi Fabu article is sourced from Wuxi’s Agriculture and Rural Affairs Bureau. Its Taihu Cuizhu paragraph specifies Wuxi, Jiangsu, principally Doushan in Xibei Town; the image is explicitly labeled Taihu Cuizhu beneath it. The pixels were verified as actual dry tea.", "转载页注明部分图片来自柯城发布，未逐图署名；摄影者及此图原始授权未明确。保留来源链，仅作私有资料库研究样本，不据此主张开放转载权。": "The republication credits some images to Kecheng Fabu without individual attribution. Photographer and original authorization for this image are unclear. The source chain is retained only for a private-library research sample, not as a claim to open republication rights.", "地理标志原产地信息共享平台麻姑茶专页标明江西南城县麻姑山产地，具名实况图显示白瓷碗内嫩绿舒展芽叶及浅色茶汤；本次实际查看下载原图。": "The geographical indication origin-information platform’s Magu Tea page gives Magu Mountain, Nancheng County, Jiangxi origin. Its named documentary image shows unfolded tender-green buds/leaves and pale liquor in a white porcelain bowl. The downloaded original was actually viewed this round.", "湖北悟道茶业的大悟产明前经典龙剑商品样本；商业商品图，并非通用孝感龙剑等级标准照。来源为特产平台商品展示，未把平台转载当官方认证。": "A pre-Qingming Classic Longjian product sample made in Dawu by Hubei Wudao Tea. This is a commercial product image, not a general Xiaogan Longjian grading-standard photograph. It comes from a specialty-product platform display; republication there is not treated as official certification.", "干茶：条索紧圆、形似眉状，润绿多毫，锋苗挺秀；汤色：鲜绿；香气：浓郁清香；滋味：鲜浓、甜润；叶底：叶尖且长似剑，叶瓣斜展如旗，鲜绿": "Dry-leaf appearance: tightly rounded, eyebrow-like strips, lustrous green with abundant down and elegant pointed tips. Liquor colour: fresh green. Aroma: rich fresh fragrance. Taste: fresh, rich, sweet, and smooth. Infused leaves: long pointed leaves like swords, blades angled like flags, fresh green.", "采用农业部门的现代经营者记录、政府网站的商标与省级非遗报道。没有直接读取古代海阳县志原页，故不采用唐代种茶及千年传承作为确定起源。": "Uses agricultural-authority records of modern operators and government reports on trademarks and provincial heritage. Original ancient Haiyang gazetteer pages were not directly read, so Tang tea planting and a thousand-year transmission are not adopted as a confirmed origin.", "Black Dog Teas 在售兰溪毛峰商品样本，产地声明为浙江；具体茶园、生产厂家、采收年份与等级未披露，不代表所有兰溪毛峰。": "A Lanxi Maofeng product sample sold by Black Dog Teas, with origin stated as Zhejiang. Specific garden, manufacturer, harvest year, and grade are undisclosed; it does not represent all Lanxi Maofeng.", "DB4402/T01—2020 特级：鲜爽；DB4402/T01—2020 一级：鲜醇；DB4402/T01—2020 二级：醇和": "DB4402/T01—2020 Special Grade: fresh and brisk. DB4402/T01—2020 Grade 1: fresh and mellow. DB4402/T01—2020 Grade 2: mellow and gentle.", "干茶外形：光扁平直，从光滑到扁平；嫩绿到黄绿，匀整洁净；汤色：嫩绿明亮到黄绿明亮；香气：栗香浓郁；滋味：醇厚；叶底：嫩绿明亮到黄亮": "Dry-leaf appearance: smooth, flat, and straight, ranging from smooth to flat; tender green to yellow-green, even and clean. Liquor colour: bright tender green to bright yellow-green. Aroma: rich chestnut fragrance. Taste: mellow and full. Infused leaves: bright tender green to bright yellow.", "同名SINOGI01912页面明确陕西平利县11乡镇产地和绿色干茶/嫩绿叶底品质；原图为页面具名主图，实际像素为盘中条状显毫干茶。": "The same-name SINOGI01912 page specifies 11 townships/towns in Pingli County, Shaanxi, and green dry-tea/tender-green infused-leaf qualities. The original is the page’s named main image; its pixels show downy dry tea strips on a plate.", "唐代煎茶会先处理饼茶，烘焙后研碾、筛末，再在鍑中煎煮，并讲究水与火候。它与今天把整叶放进杯中浸泡的动作不同，适合用器具和步骤呈现。": "Tang-style tea boiling first prepares cake tea, roasting, grinding, and sieving it before boiling in a fu cauldron, with attention to water and heat. This differs from today’s steeping of whole leaves in a cup and is best explained through utensils and steps.", "六大基本茶类是绿、白、黄、乌龙、红、黑茶；花茶等另列再加工入口。福鼎白茶属于地域茶系列，白牡丹属于产品类型，两者可交叉而不是互斥。": "The six basic tea categories are green, white, yellow, oolong, black, and dark tea; scented teas and others have separate reprocessed-tea entries. Fuding White Tea is a regional series and White Peony a product type; they can overlap rather than exclude one another.", "FAO在2024年茶叶政府间会议中设置小农、贸易质量、农残限量、气候变化和碳足迹议题，显示茶业的未来已与生产者生计及环境治理相连。": "FAO’s 2024 Intergovernmental Group on Tea meeting addressed smallholders, trade quality, pesticide-residue limits, climate change, and carbon footprints, showing tea’s future connection with producer livelihoods and environmental governance.", "检索返回完整产品正文：早白尖、南江茶等原料和杀青—揉捻—抖水—做条—烘干五步；后段另有企业标准描述，不推定为整个产区唯一执行标准。": "Search returned the complete product text: materials including Zaobaijian and Nanjiang Tea, and five stages—heat-fixing, rolling, shaking off moisture, strip forming, and drying. A later section separately describes an enterprise standard; it is not inferred to be the sole standard throughout the area.", "已完整读取记者报道。报道现场乳山白沙滩镇稗子刘家村和当地茶企的第一茬春茶；采用原文实际列出的扁形加工主要环节，不虚构单独烘干阶段。": "The reporter’s account was read in full. It covers the first spring harvest in Baiziliujia Village, Baishatan Town, Rushan, and local tea companies. Only the explicitly listed main flat-tea processing stages are used; no separate drying stage is invented.", "农业信息网公开站内查询盈科泉返回8项记录，取得3条培训原稿链接和2条地标品质鉴评会链接。目录给节选，不是文章全文；目录无实物图片。": "The agricultural information website’s public internal search for Yingkequan returned 8 records, yielding 3 original training-report links and 2 geographical indication quality-assessment meeting links. The catalogue provides excerpts, not full articles, and has no specimen images.", "编辑品饮起点：先依产品标签，以少量试泡观察浓淡，再调整投茶量和浸泡时间；本条未核定专属定量冲泡参数，不是标准方法或安全饮用温度。": "Editorial starting point for tasting: follow the product label first, brew a small trial amount to judge strength, then adjust tea quantity and steeping time. No dedicated quantitative brewing parameters were verified for this entry; this is not a standard method or a safe drinking temperature.", "《开化县志》记1979年由农商两部门在龙顶潭周边试制，以县名和当地地名定名；1980—1985年持续提高采摘标准、改进烘炒工艺。": "The Kaihua County Gazetteer records trial production around Longding Pool by agricultural and commerce departments in 1979, naming the tea after the county and local place. Picking standards and drying/pan-firing methods continued to improve from 1980–1985.", "干茶：芽叶相连且卷紧，匀整；毫尖明显，叶张细嫩，呈灰绿或墨绿；汤色：橙黄色；香气：鲜嫩，带毫香；滋味：清甜、醇爽；叶底：嫩而明亮": "Dry-leaf appearance: attached buds and leaves, tightly curled and even, with prominent downy tips and fine tender blades, gray-green or dark green. Liquor colour: orange-yellow. Aroma: fresh and tender, with down fragrance. Taste: light sweetness, mellow and brisk. Infused leaves: tender and bright.", "生产者官网宁红产品区单品缩图明确为宁红龙须茶，原图可见玻璃器内束形实物与红色茶汤；集团官网企业介绍将宁红产区与茶园定位江西修水。": "The producer’s official Ninghong product section explicitly labels the thumbnail Ninghong Longxu Tea. The original shows bundled tea and red liquor in glassware. The group’s company introduction locates Ninghong’s production area and gardens in Xiushui, Jiangxi.", "以“黄泥沙土”为主，土层深厚，通透性好，土壤酸性，pH值5.5～6.3，土壤肥沃、疏松，有机质含量在2.5%以上，适于茶树生长。": "Mainly deep, permeable, acidic “yellow-clay sandy soil,” pH 5.5–6.3, fertile and loose, with organic matter at least 2.5%, suitable for tea growth.", "春茶开采节、永泰绿茶文化馆及庄寨茶旅展示，把茶农生活、地方古建筑和待客茶礼连接起来。区域传统细茶文化与现代绿茶质量品牌共同传播。": "Spring-harvest opening festivals, the Yongtai Green Tea Culture Museum, and zhuangzhai estate tea-tourism displays connect growers’ lives, local historic architecture, and tea hospitality. Regional fine-tea traditions and modern green-tea quality branding are shared together.", "地理标志原产地信息共享平台资溪白茶专页标明江西资溪县产区，实况相册原图带纯净资溪水印；白色茶荷中的干茶和玻璃杯中舒展芽叶均可见。": "The geographical indication origin-information platform’s Zixi White Tea page identifies Zixi County, Jiangxi. The original documentary-album image bears the “Pure Zixi” watermark; dry tea in a white presentation vessel and unfurled buds/leaves in a glass are both visible.", "干茶外形：条索紧秀均匀，锋苗挺秀，翠绿，白毫显露；汤色：清澈明亮；香气：高香持久、清香纯正；滋味：鲜爽，回味绵长；叶底：明亮悦目": "Dry-leaf appearance: tight, elegant, even strips, upright pointed tips, emerald green with visible white down. Liquor colour: clear and bright. Aroma: pronounced and lasting, clean fresh fragrance. Taste: fresh and brisk, with a long aftertaste. Infused leaves: bright and attractive.", "干茶外形：条索紧细显锋苗，乌润、显金毫、匀净；汤色：红亮、有金圈；香气：鲜嫩甜香、高长；滋味：醇厚、甘鲜；叶底：细嫩显芽、红匀亮": "Dry-leaf appearance: fine, tight strips with pointed tips, lustrous dark colour, visible golden down, even and clean. Liquor colour: bright red with a golden ring. Aroma: fresh, tender, sweet, pronounced, and lasting. Taste: mellow, full, sweet, and fresh. Infused leaves: fine, tender, visibly budded, evenly red and bright.", "出版社公开预览载鲜叶略摊放后杀青、整形、摊凉、足干，通过抛、抖、理、按等手法制形。另有现代卷曲形加工记录，应随具体产品形态区分。": "The publisher’s public preview describes brief fresh-leaf spreading, heat-fixing, shaping, cooling, and final drying, using tossing, shaking, straightening, pressing, and other movements. Modern curled-form processing is also recorded and should be distinguished by the actual product shape.", "干茶外形：紧结壮硕、黄褐油润；汤色：橙黄明亮；香气：花蜜香高锐持久；滋味：浓醇甘爽、回甘明显，具微花浓蜜风味；叶底：黄绿腹、朱边": "Dry-leaf appearance: tightly formed, robust, lustrous yellow-brown. Liquor colour: bright orange-yellow. Aroma: pronounced, sharp, lasting floral-honey fragrance. Taste: rich, mellow, sweet, brisk, with clear returning sweetness and light floral/intense honey character. Infused leaves: yellow-green centers with vermilion edges.", "检索到七仙女赐茶、大孝子求茶等网络故事，但未找到来源链足够明确、可确认地方流传版本的机构原文；不收录治病神话作为实际功效或茶史。": "Online stories about seven fairy maidens granting tea and a filial son seeking tea were found, but no institutional original with a sufficiently clear source chain confirmed a locally transmitted version. Healing myths are not included as actual benefits or tea history.", "满披白毫，外形壮实，外形壮实，条索匀直，白毫特多；色泽绿润，香气清高；汤色明亮，滋味鲜浓，叶底嫩绿。分为银毫，毛尖和翠峰三个花色": "Covered in white down, robust in appearance, robust in appearance, with even straight strips and exceptionally abundant down; lustrous green, with fresh pronounced aroma, bright liquor colour, fresh rich taste, and tender-green infused leaves. Three product styles: Yinhao, Maojian, and Cuifeng.", "金韵24K、18K；雪韵700、500、300、普级；松针单芽精品、早芽精品、特级、一级、二级；龙珠1号、2号，逐项见五维记录。": "Jinyun 24K and 18K; Xueyun 700, 500, 300, and Regular Grade; Pine Needle Premium Single Bud, Premium Early Bud, Special Grade, Grade 1, and Grade 2; Longzhu No. 1 and No. 2. See individual five-dimension records.", "200 mg是NHS孕期一般建议，不证明低于该数值对所有人、所有结局都零风险。花草茶的孕期研究也有限，不能因不叫茶叶就默认安全。": "200 mg is the NHS’s general pregnancy recommendation, not proof that lower intake has zero risk for every person and outcome. Pregnancy research on herbal infusions is also limited; they are not automatically safe because they are not tea leaves.", "Kew记述曼尼拉姆向Bruce介绍本地茶，以及1848年东印度公司雇福琼赴华获取茶种与技术。印度茶业不能只归功于外来“发现者”。": "Kew recounts Maniram introducing Bruce to local tea, and the East India Company employing Fortune in 1848 to obtain tea plants and techniques in China. India’s tea industry cannot be credited solely to foreign “discoverers.”", "基于2015年咖啡因安全性科学意见的公众说明，包括健康成人参考摄入量、睡眠影响和食物含量差异；不同人群与单次/每日条件不能互换。": "Public guidance based on the 2015 scientific opinion on caffeine safety, including reference intake for healthy adults, sleep effects, and variation in food content. Different populations and single-dose/daily conditions are not interchangeable.", "已完整读取公开稿。记者到长清区万德街道马套村记录春茶收制，文本明确所用鲜叶一芽一叶。只采用该茶厂所述四个主要环节及当次冲泡观察。": "The public report was read in full. A reporter documented spring harvesting and processing at Matao Village, Wande Subdistrict, Changqing, explicitly using one bud with one leaf. Only that factory’s four stated main stages and the observed brewing are adopted.", "原产地中国九宫山条目是前轮已检索到但未见原页审核记录的入口。本轮首次正常请求失败，出现证书校验错误；未关闭证书校验，未获取图片。": "The Jiugongshan entry on Origin China was found in an earlier search but lacked an original-page audit record. Its first normal request this round failed certificate verification. Verification was not disabled, and no image was obtained.", "步骤按附件的手工主线记录。机械主线另为摊青、杀青、理条、摊晾、烘干、成品、包装；文件未给这些工序的逐步温度和时长，不补造参数。": "Steps follow the appendix’s manual main sequence. The mechanical route separately lists spreading, heat-fixing, straightening, cooling, drying, finished product, and packaging. Stage-specific temperatures and durations are absent and are not invented.", "车顺号品牌华东代理网站原页在历史影像单元以茶汤微距、一杯茶汤、易武古树生茶的汤色指认此视频封面；原页地址及产区为云南勐腊易武。": "The original eastern-China agent website for Cheshunhao identifies this video cover in its historical-images section as a liquor close-up, a cup of tea, and the liquor colour of Yiwu ancient-tree raw tea. The original page’s address and origin are Yiwu, Mengla, Yunnan.", "章村等山地茶区通过示范园、制茶培训与家庭劳动发展名茶生产；县志同时记载名茶机械加工研究，呈现手工经验与现代技术并行的茶乡生活。": "Mountain tea areas such as Zhangcun develop specialty tea through demonstration gardens, processing training, and family labor. The county gazetteer also records research into mechanized specialty-tea processing, showing hand experience and modern technology coexisting.", "碰三次，动作轻柔。第一次手碰1.5～2次，静置90分钟；第二次手碰3～4次，静置90分钟；第三次手碰5～6次，静置120分钟。": "Three gentle rounds of hand contact/tossing: first 1.5–2 times, then rest 90 minutes; second 3–4 times, then rest 90 minutes; third 5–6 times, then rest 120 minutes.", "湖北省秭归县茅坪镇、归州镇、屈原镇、水田坝乡、泄滩乡、沙镇溪镇、两河口镇、梅家河乡、郭家坝镇、九畹溪镇、杨林桥镇等11个乡镇。": "11 townships/towns in Zigui County, Hubei: Maoping, Guizhou, Quyuan, Shazhenxi, Lianghekou, Guojiaba, Jiuwanxi, and Yanglinqiao towns, and Shuitianba, Xietan, and Meijiahe townships.", "记者原报道为兴山县昭君白茶开园及品牌推介，明确兴山白茶母本树与统一昭君白茶品牌关系；照片位于该茶品质介绍，碗中黄绿卷条茶清晰。": "The original report covers Xingshan’s Zhaojun White Tea harvest opening and brand promotion, explicitly connecting Xingshan white-tea mother trees with the unified Zhaojun White Tea brand. The photo accompanies its quality description and clearly shows yellow-green curled tea in a bowl.", "安化茶庄及晋商经营网络连接山地茶区与远距离市场。商号账簿、茶庄建筑和水陆运输记忆，是理解红茶生产与地方社会关系的重要文化材料。": "Anhua tea houses and Shanxi merchant networks linked mountain tea regions to distant markets. Business ledgers, tea-house architecture, and memories of land/water transport are important materials for understanding black-tea production and local society.", "双井茶的传播与黄庭坚家乡文人之间的赠茶、诗文唱和相联系。茶名、村名和文学交游相互联结，形成修水区别于外销宁红的另一条文化线索。": "Shuangjing Tea’s dissemination connects with tea gifts and exchanges of poems among literati associated with Huang Tingjian’s hometown. Tea name, village name, and literary friendships form a Xiushui cultural strand distinct from export-oriented Ninghong.", "加工全部手工采摘，要求芽叶饱满匀整，不带露水无损伤。加工流程：摊放→杀青→揉捻→解块→初烘→摊晾→复揉→滚炒→足干→精选→包装": "All picking is by hand; buds and leaves must be full, even, free of dew, and undamaged. Processing: spreading → heat-fixing → rolling → clump-breaking → initial drying → cooling → re-rolling → drum pan-firing → final drying → fine selection → packaging.", "页面声明部分图片来自网络，未见开放转载许可，摄影者及授权链未披露；仅作原私有资料库来源明确的研究参考，不宣称已获开放商用授权。": "The page states that some images come from the internet. No open republication license was seen; photographer and authorization chain are undisclosed. Used only as a source-identified research reference in the original private library, not as a claim of open commercial permission.", "研究结合钙植硅体、红外光谱与质谱，并与现代茶及茶渣比较；多项结果共同支持茶渣判断。这比单靠器形猜测“茶具”更接近实际使用证据。": "The study combines calcium phytoliths, infrared spectroscopy, and mass spectrometry, comparing results with modern tea and spent leaves. Multiple findings jointly support identification as tea residue, closer to actual-use evidence than guessing “teaware” from vessel shape alone.", "宜兴的紫砂技艺、德化的陶瓷产品开发、博山的雨点釉创新和海外茶店陈设，是不同的材料与场景案例；它们不足以构成所有地区的统一规则。": "Yixing purple-clay craft, Dehua ceramic-product development, Boshan raindrop-glaze innovation, and overseas tea-shop displays are different material and contextual examples, not enough to establish one rule for every region.", "1938年冯绍裘在凤庆试制红茶的记述；不采用古树年龄与健康宣称。 凤庆技艺流传、原料和四段初制；不把树龄宣传外推为该工艺年代。": "An account of Feng Shaoqiu’s black-tea trials in Fengqing in 1938; ancient-tree ages and health claims are excluded. Covers Fengqing transmission, materials, and four-stage primary processing; tree-age promotion is not extrapolated into the age of the process.", "建瓯市北苑贡茶协会关于批准发布《北苑贡茶 公用标识使用管理规程》等三项 团体标准的公告_标准公告_动态公告_食品伙伴网下载中心": "Jian’ou Beiyuan Tribute Tea Association Announcement Approving Three Group Standards Including Beiyuan Tribute Tea: Management Rules for Use of the Shared Mark — Standards Announcements — News Announcements — Foodmate Download Center", "所读现场报道记录晓望村茶厂的鲜叶摊晾、杀青、揉捻和干燥提香，展现当地绿茶的加工实例；厂家的具体操作不等于全部崂山茶统一参数。": "The field report records spreading/cooling, heat-fixing, rolling, and drying/aroma enhancement at a Xiaowang Village factory, illustrating local green-tea processing. That factory’s operations are not uniform parameters for all Laoshan Tea.", "报道主持品鉴者陈荣冰；具体生产年份、批次、等级未载。只描述这套茶中的半天妖，不推广至所有半天妖，不挪用邻近白鸡冠和状元红段。": "Chen Rongbing leads the reported tasting; production year, batch, and grade are unspecified. Only Bantianyao in this set is described, without extending it to all Bantianyao or borrowing adjacent Baijiguan and Zhuangyuanhong passages.", "福州茉莉花茶非遗简介援引明代徐勃《茗谭》中闽人使用茉莉入茶的记述；这提供历史花茶习惯线索，不等于今天完整窨制流程已全部定型。": "The Fuzhou Jasmine Tea heritage introduction cites Xu Bo’s Ming-dynasty Ming Tan on Fujian people adding jasmine to tea. This offers evidence of historical scented-tea habits, not proof that today’s complete scenting process was already fixed.", "具体商品标题Shi Men Yin Feng，正文明确湖南常德石门县武陵山产区；原图为本商品主图，白盘细条显毫绿茶清楚可见。": "The specific product is titled Shi Men Yin Feng. Its text explicitly gives the Wuling Mountains of Shimen County, Changde, Hunan as origin. The original main product image clearly shows fine, downy green-tea strips on a white plate.", "云南省民族宗教事务委员会2024年介绍将酸茶视为有别于六大茶类的特色工艺；置于民族茶与特殊工艺专题，不增设“第七基本茶类”。": "The Yunnan Ethnic and Religious Affairs Commission’s 2024 introduction treats sour tea as a distinctive process outside the six basic categories. It belongs in the ethnic-tea/special-process feature, not a new “seventh basic tea category.”", "浙江省金华市磐安县安文、新渥等2个街道和尖山、仁川、冷水、玉山、尚湖、大盘、方前、盘峰、双峰、窈川、双溪、九和等12个乡镇。": "Anwen and Xinwo, 2 subdistricts, plus 12 townships/towns—Jianshan, Renchuan, Lengshui, Yushan, Shanghu, Dapan, Fangqian, Panfeng, Shuangfeng, Yaochuan, Shuangxi, and Jiuhe—in Pan’an County, Jinhua, Zhejiang.", "PDF第1511—1513页，奉化曲毫（茶）加工章节。仅把原文明确列出的流程结构化；流程节点不等于完整设备参数或生产SOP。": "PDF pages 1511–1513, the Fenghua Quhao (Tea) processing section. Only explicitly listed processes are structured; process nodes are not complete equipment parameters or a production SOP.", "海拔高度500～1200m，土壤类型为沙壤土、壤土、粘壤土，土壤pH值5.0～6.0，含钙量不超过0.2%，土层厚1m以上。": "Elevation 500–1200 m; sandy loam, loam, or clay loam; soil pH 5.0–6.0; calcium no more than 0.2%; soil depth at least 1 m.", "常德红茶保护地域内石门壶瓶山原料、子良镇生产的雾泉碧100克罐装红茶样本；不表示全部常德红茶等级，未推断该批次专用标志认证。": "A Wuquanbi 100 g canned black-tea sample, made in Ziliang Town from Hupingshan, Shimen material within the Changde Black Tea protected area. It does not represent every Changde Black Tea grade; batch authorization to use the special mark is not inferred.", "鲜桂花：新鲜，无污染，无劣变，香气芬芳，不得含有非桂花类夹杂物，以金桂品种为佳；桂林桂花茶茶叶原料：以绿茶、红茶级型坯为主。": "Fresh osmanthus: fresh, unpolluted, undeteriorated, fragrant, and free of non-osmanthus foreign matter; the Jingui variety is preferred. Guilin Osmanthus Tea base material: mainly graded green- and black-tea bases.", "PDF第3508—3510页，南川金佛玉翠茶加工章节。仅把原文明确列出的流程结构化；流程节点不等于完整设备参数或生产SOP。": "PDF pages 3508–3510, the Nanchuan Jinfo Yucui Tea processing section. Only explicitly listed processes are structured; process nodes are not complete equipment parameters or a production SOP.", "干茶：细秀、匀直，翠绿色而油润；汤色：清澈；香气：高而持久；滋味：鲜爽，回甘；叶底：明亮（原文色词另作“娕绿”，用字待核）。": "Dry-leaf appearance: fine, elegant, even, straight, lustrous emerald green. Liquor colour: clear. Aroma: pronounced and lasting. Taste: fresh and brisk, with returning sweetness. Infused leaves: bright; the original colour term is written “娕绿,” whose character remains to be checked.", "鲜叶通常按一芽二三叶采摘、分级，要求嫩度相对一致。初制先萎凋，再揉捻、发酵和干燥成为越毛红；各工序衔接形成条形红茶的色香味。": "Fresh leaves are generally picked and graded as one bud with two or three leaves, requiring relatively consistent tenderness. Primary processing withers, rolls, oxidizes, and dries them into unrefined Yuehong. The linked stages develop the colour, aroma, and taste of strip-shaped black tea.", "2026-08-31草案本地原DOCX第7.4条重新核读；编号和实施日期仍为占位符。仅可视为草案提出的方法，不宣称现行生效。": "Clause 7.4 of the locally saved original DOCX draft dated 2026-08-31 was reread. Standard number and implementation date remain placeholders. It is only a proposed draft method, not asserted to be currently effective.", "2016年科技部门报道将黄茶种植、品赏、茶文化体验园及乡村游组织为当地创业与文化体验项目，反映现代科研育种和茶乡生活的结合。": "A 2016 science-and-technology authority report presents yellow-tea cultivation, tasting, a cultural experience park, and rural tourism as local entrepreneurship and cultural-experience projects, reflecting links between modern breeding research and tea-community life.", "金色比例大于70%，抱折卷曲如钩、匀整匀净，金色满披、亮绿；翠绿、柔亮；郁鲜、持久；极鲜醇、回甘；玉白、偶现嫩脉，嫩匀明亮。": "More than 70% golden; folded and hook-shaped, even and clean, covered in gold with bright green. Liquor colour: emerald green, softly bright. Aroma: rich, fresh, lasting. Taste: exceptionally fresh and mellow, with returning sweetness. Infused leaves: jade-white, occasionally showing tender veins, tender, even, bright.", "干茶外形：条索紧细微曲，色泽黄绿，白毫显露，匀整；汤色：黄绿明亮；香气：浓郁持久；滋味：醇厚、鲜爽；叶底：嫩绿明亮，芽叶完整": "Dry-leaf appearance: fine, tight, slightly curved strips, yellow-green with visible white down, even. Liquor colour: bright yellow-green. Aroma: rich and lasting. Taste: mellow, full, fresh, brisk. Infused leaves: bright tender green, with intact buds and leaves.", "色泽翠绿，香气浓郁，口味甘醇，翠绿纤毫，口味鲜淳清爽，开汤清香持久，汤色清澈，滋味醇厚显美，冲泡时芽尖向上，立在杯中呈花簇状": "Emerald green, richly aromatic, sweet and mellow; fine emerald-green down, fresh, mellow, refreshing taste, lasting fresh aroma on brewing, clear liquor colour, and a pleasingly full taste. During brewing, bud tips point upward and stand in the cup like flower clusters.", "唐代陆羽在湖州与皎然交往、研究茶事并撰写《茶经》。讲述“茶圣”时可先说明这种整理茶事知识的活动，再把后世尊称与生平传说分开。": "In Tang-dynasty Huzhou, Lu Yu associated with Jiaoran, researched tea, and wrote The Classic of Tea. An account of the “Sage of Tea” can first explain this organization of tea knowledge, then distinguish later honorifics from biographical legends.", "直接打开并核读署名现场踏访文章；仅核半天腰/半天妖/半天夭等名称关系及作者现场所见，鸟衔种等内容明确属传说且未用于品种谱系。": "The signed field-visit article was directly opened and checked only for relationships among Bantianyao’s written names and the author’s observations. Bird-carried-seed accounts are explicitly legends and were not used in cultivar genealogy.", "根据本轮真实检索返回文本整理；search_excerpt不等于直接阅读全文。历史追溯保留其材料性质，不等同于已读古籍原件。": "Compiled from text actually returned by this round’s searches; search_excerpt does not mean direct full-text reading. Historical retrospectives retain their source character and do not imply original historical books were read.", "web工具已读取完整相关PDF章节；本地直取返回资源不存在，未伪称本地保存PDF。适用绿色食品遂昌龙谷茶，三种路线各自独立。": "The web tool read the complete relevant PDF sections. Direct local retrieval said the resource did not exist; no local PDF is falsely claimed. Applies to Green Food-certified Suichang Longgu Tea; the three routes remain separate.", "代表性传承人方继凡介绍记有建设茶文化博物馆、参与标准修订及“公司＋农户＋基地”模式，显示制茶、组织生产和展示教育相互连接。": "The profile of representative inheritor Fang Jifan records building a tea-culture museum, participating in standard revisions, and a company + farmers + base model, showing connections among tea making, production organization, display, and education.", "干茶外形：腰圆、紧结重实，墨绿油润并显毫；汤色：黄绿、清澈明亮；香气：浓郁鲜爽、持久；滋味：醇厚甘爽；叶底：嫩黄、整齐成朵": "Dry-leaf appearance: rounded waist-like shape, tightly formed and weighty, lustrous dark green with visible down. Liquor colour: clear bright yellow-green. Aroma: rich, fresh, brisk, lasting. Taste: mellow, full, sweet, brisk. Infused leaves: tender yellow, uniform intact shoots.", "FAO安溪茶文化系统于2022年获认定，将山顶水源林、坡地茶园村落和低处农田河流联系起来，并涵盖茶机械、电商与茶旅等生计。": "FAO recognized the Anxi tea-culture system in 2022, connecting summit water-source forests, slope gardens and villages, and lower fields and rivers, while encompassing livelihoods in tea machinery, e-commerce, and tea tourism.", "所列四段为国家非遗正文确认的区域核心概括，并非完整十道工序，也不是该名丛独有配方。各名丛的专门时温、摇青和焙火参数仍缺证。": "The four listed stages are a regional core overview confirmed by the national heritage text, not all ten operations or a recipe unique to this named cultivar. Dedicated times, temperatures, shaking, and roasting parameters for each cultivar remain unsupported.", "干茶外形：条索紧结俊秀，白毫披伏，黄绿匀润；汤色：嫩绿或黄绿明亮；香气：鲜灵悠长；滋味：鲜爽浓醇；叶底：嫩肥厚、软亮、匀齐": "Dry-leaf appearance: tight, elegant strips covered in white down, even lustrous yellow-green. Liquor colour: bright tender green or yellow-green. Aroma: fresh, lively, lingering. Taste: fresh, brisk, rich, mellow. Infused leaves: tender, plump, thick, soft, bright, uniform.", "一撇茶发布的产品研发部联合品评，110mL盖碗、8g；仅这两个批次，非全产区实测。中粮官网只核产品身份，不为感官原稿背书。": "A joint product-development-department tasting published by Yipiecha, using a 110 mL gaiwan and 8 g of tea. Limited to these two batches, not testing of the entire production area. COFCO’s official site verifies only product identity, not the original sensory account.", "平和白芽奇兰外形圆结重实，色泽青褐油润，内质香气浓郁细长，品种香突出，汤色金黄明亮，滋味醇厚、鲜爽，叶底柔软明亮，红边明。": "Pinghe Baiya Qilan has rounded, tightly formed, weighty dry leaves, lustrous greenish-brown; rich, refined, lasting aroma with pronounced cultivar character; bright golden liquor colour; mellow, full, fresh, brisk taste; and soft, bright infused leaves with distinct red edges.", "湖北省宜昌市五峰土家族自治县采花乡、五峰镇、渔洋关镇、长乐坪镇、仁和坪镇、湾潭镇、傅家堰乡、牛庄乡等8个乡镇现辖行政区域。": "The current administrative areas of 8 townships/towns in Wufeng Tujia Autonomous County, Yichang, Hubei: Caihua Township, Wufeng Town, Yuyangguan Town, Changleping Town, Renheping Town, Wantan Town, Fujiayan Township, and Niuzhuang Township.", "外形条索细，色泽棕褐显金毫；汤色红亮，香气浓郁，滋味浓醇回甘；叶底匀齐，具有“一泡香，二泡浓，三泡四泡香高味更醇”的特点。": "Fine dry strips, brown with visible golden down; bright red liquor colour; rich aroma; rich, mellow taste with returning sweetness; uniform infused leaves. Described as “fragrant in the first infusion, rich in the second, and more aromatic and mellow in the third and fourth.”", "茶礼、茶宴与瑶绣、黄泥鼓等文化图案共同进入金秀茶事展示；杜鹃花文化旅游节也安排红茶推介，让瑶族山地生活与当代品茶旅游相连。": "Tea gifts and banquets appear alongside Yao embroidery, yellow-mud drums, and other cultural motifs in Jinxiu tea displays. The Azalea Cultural Tourism Festival also promotes black tea, linking Yao mountain life with contemporary tasting and tourism.", "1.优质茶加工流程为：鲜叶→摊放→杀青→揉捻→干燥。2.名茶的加工流程为：鲜叶→摊晾→杀青→揉捻→做形→干燥→筛分→包装。": "1. High-quality tea sequence: fresh leaves → spreading → heat-fixing → rolling → drying. 2. Specialty tea sequence: fresh leaves → spreading/cooling → heat-fixing → rolling → shaping → drying → sieving → packaging.", "干茶：细嫩挺秀，嫩绿鲜润，匀整匀净；汤色：嫩绿清澈明亮；香气：嫩香显，清鲜持久；滋味：甘醇鲜爽；叶底：全芽厚实，嫩绿明亮。": "Dry-leaf appearance: fine, tender, upright, elegant, fresh lustrous tender green, even and clean. Liquor colour: clear bright tender green. Aroma: pronounced tender fragrance, fresh and lasting. Taste: sweet, mellow, fresh, brisk. Infused leaves: entirely full-bodied buds, bright tender green.", "水运销售、地方茶农技艺和苏陕技术交流共同塑造现代紫阳茶文化。名称中的矿物元素反映地域产品定位，具体营养含量仍须看样品检测。": "Waterborne trade, local growers’ skills, and Jiangsu–Shaanxi technical exchanges jointly shape modern Ziyang tea culture. The mineral element in the name reflects regional product positioning; specific nutrient content still requires sample testing.", "2023年县农业农村局发布镇巴毛尖地理标志产品包装标识评审公告；该公告只能证明当时名称及品牌治理活动，不证明茶名始创年代。": "In 2023 the county Agriculture and Rural Affairs Bureau published a review notice for Zhenba Maojian GI product packaging and labels. It proves the name and brand-governance activity at that time, not the tea name’s creation date.", "干茶：紧结重实，卷曲成螺，光滑匀整，绿润；汤色：黄绿明亮；香气：熟板栗香浓郁；滋味：浓醇鲜爽；叶底：黄绿明亮，芽叶嫩匀完整": "Dry-leaf appearance: tightly formed, weighty, snail-curled, smooth, even, lustrous green. Liquor colour: bright yellow-green. Aroma: rich cooked chestnut. Taste: rich, mellow, fresh, brisk. Infused leaves: bright yellow-green, tender, even, intact buds/leaves.", "此茶的地方名称兼见于保护要求的原料品种栏和成品名称栏；单芽扁形款、提毫毛峰款、揉捻大宗款反映同一地方茶名下的多种制茶取向。": "The local tea name appears in both the raw-material cultivar and finished-product fields of the protection requirements. Single-bud flat, down-raised Maofeng, and rolled bulk versions reflect several processing approaches under the same local name.", "无性系，小乔木型、中叶类、早生、二倍体；芽叶黄绿、茸毛少。适制乌龙、绿、红、白茶；来源试制乌龙茶突出花香，滋味醇厚、耐泡。": "A clonal, small-tree, medium-leaf, early-sprouting diploid; buds/leaves are yellow-green with little down. Suitable for oolong, green, black, and white tea. The source’s trial oolong emphasizes floral aroma, mellow full taste, and repeated-infusion durability.", "国际茶日不仅庆祝茶文化，也强调茶的经济意义、农村生计与可持续价值链。杯中饮品与生产者的劳动、收入和发展机会被放在一起讨论。": "International Tea Day celebrates tea culture and also emphasizes economic significance, rural livelihoods, and sustainable value chains. The drink in the cup is discussed alongside producers’ labor, income, and development opportunities.", "咖啡因的成人一般参考量、个体差异、儿童青少年风险、来源合计、低咖啡因产品及不适症状；面向公众的官方说明，不是个体安全保证。": "Official public information on general adult caffeine reference amounts, individual variation, risks for children/adolescents, intake from all sources, low-caffeine products, and adverse symptoms; not a guarantee of individual safety.", "直接打开，核到现行、2025-01-16发布、2025-07-16实施及正文下载链接；题录只负责版本状态，不代替工艺原文。": "Directly opened and verified as current, published 2025-01-16 and implemented 2025-07-16, with a full-text download link. The catalogue verifies version/status, not the original processing text.", "实际观察预览页原链接并下载，文件只有2页，不是完整5页标准。支持文档题名、编号、起草者核对，不支持正文感官或完整工艺细节。": "The preview’s original link was actually inspected and downloaded. The file contains only 2 pages, not the full 5-page standard. It supports checking title, number, and drafters, not main-text sensory or complete processing details.", "厂家用电报道没有茶名级完整工序；野生茶立项材料仅列起草人参与过木鱼标准，不是木鱼工艺全文。味探页获取重定向404，不升级。": "The factory electricity-use report lacks a complete tea-specific process. Wild-tea project material only lists a drafter’s participation in the Muyu standard, not its full processing text. The Weitan page redirected to 404; status is not upgraded.", "雾生/交腊茶乡/余大春品牌及电商新路径未定位可核的裸露红球成品图。现有非遗红球为纸衣包装，商城可见银球为绿茶，均不能替代。": "New Wusheng/Jiaola Chaxiang/Yu Dachun brand and e-commerce routes did not locate verifiable exposed Hongqiu finished tea. Existing heritage Hongqiu is paper-wrapped, while visible shop Yinqiu is green tea; neither can substitute.", "干茶：尚紧细、挺直，墨绿较润，有毫，较匀齐、净；汤色：绿、明；香气：清香或栗香尚高；滋味：醇和、尚鲜；叶底：绿明，较匀齐": "Dry-leaf appearance: fairly fine, tight, upright, somewhat lustrous dark green, downy, relatively uniform and clean. Liquor colour: bright green. Aroma: fresh or chestnut-like, fairly pronounced. Taste: mellow, gentle, fairly fresh. Infused leaves: bright green, relatively uniform.", "Sazen Tea销售的TCH125凌云白毫绿茶样本，商品页保质期标2027年1月，未标采制年份；产地依专业零售商说明。": "A TCH125 Lingyun Baihao green-tea sample sold by Sazen Tea. The product page gives a shelf-life date of January 2027, without a harvest/processing year. Origin follows the specialist retailer’s description.", "厂家商品编号BJG白鸡冠茶样，年份批次未标，页面标示暂时断货。仅采用商品审评段；原文“三绿七绿”疑似笔误，未转写该比例。": "Manufacturer product BJG Baijiguan sample, with no year or batch stated and marked temporarily out of stock. Only the product-assessment paragraph is used. The original “three green, seven green” is a suspected typo; the ratio is not transcribed.", "外形：条索卷曲、壮结重实，色泽鲜润；汤色：琥珀色；香气：浓郁，带焙火香；滋味：醇厚甘鲜，回甘及喉韵明显；叶底：肥厚明亮。": "Dry-leaf appearance: curled, robust, tightly formed, weighty strips, fresh and lustrous. Liquor colour: amber. Aroma: rich, with roasting notes. Taste: mellow, full, sweet, fresh, with clear returning sweetness and throat character. Infused leaves: thick and bright.", "北白川糕糰店所售 2025 年江苏苏州六窨碧螺茉莉花茶样本；属于苏州茉莉花茶的一种现代产品，不代表全部茶坯、窨次或等级。": "A 2025 six-times-scented Biluo jasmine tea sample from Suzhou, Jiangsu, sold by Kitashirakawa Cake and Dumpling Shop. One modern Suzhou jasmine-tea product, not representative of every base, scenting count, or grade.", "扁形使用理条与辉锅，不能把螺形揉捻、干燥步骤接入。 适用范围：DB3311/T 241—2023规范性附录C.2、C.4": "The flat form uses straightening and finishing pan-firing; snail-form rolling/drying steps must not be inserted. Scope: normative Appendices C.2 and C.4 of DB3311/T 241—2023.", "浙江省温州市鹿城区、瓯海区、乐清市、瑞安市、永嘉县、文成县、平阳县、泰顺县、苍南县共计9个县（区、市）118个乡（镇）。": "118 townships/towns in 9 counties/districts/cities of Wenzhou, Zhejiang: Lucheng, Ouhai, Yueqing, Rui’an, Yongjia, Wencheng, Pingyang, Taishun, and Cangnan.", "PDF第1429—1431页，衢州玉露茶加工章节。仅把原文明确列出的流程结构化；流程节点不等于完整设备参数或生产SOP。": "PDF pages 1429–1431, the Quzhou Yulu Tea processing section. Only explicitly listed processes are structured; process nodes are not complete equipment parameters or a production SOP.", "PDF第1648—1650页，寿宁高山茶加工章节。仅把原文明确列出的流程结构化；流程节点不等于完整设备参数或生产SOP。": "PDF pages 1648–1650, the Shouning High-Mountain Tea processing section. Only explicitly listed processes are structured; process nodes are not complete equipment parameters or a production SOP.", "PDF第1821—1824页，诏安八仙茶加工章节。仅把原文明确列出的流程结构化；流程节点不等于完整设备参数或生产SOP。": "PDF pages 1821–1824, the Zhao’an Baxian Tea processing section. Only explicitly listed processes are structured; process nodes are not complete equipment parameters or a production SOP.", "PDF第1954—1956页，铅山河红茶加工章节。仅把原文明确列出的流程结构化；流程节点不等于完整设备参数或生产SOP。": "PDF pages 1954–1956, the Yanshan Hehong Tea processing section. Only explicitly listed processes are structured; process nodes are not complete equipment parameters or a production SOP.", "PDF第2130—2135页，伍家台贡茶加工章节。仅把原文明确列出的流程结构化；流程节点不等于完整设备参数或生产SOP。": "PDF pages 2130–2135, the Wujiatai Tribute Tea processing section. Only explicitly listed processes are structured; process nodes are not complete equipment parameters or a production SOP.", "湖北省咸宁市咸安区所辖的桂花镇、马桥镇、大幕乡、双溪桥镇、贺胜桥镇、汀泗桥镇、横沟桥镇等7个乡镇63个村，1个国有林场。": "63 villages and 1 state-owned forest farm in 7 townships/towns of Xian’an District, Xianning, Hubei: Guihua, Maqiao, Shuangxiqiao, Heshengqiao, Tingsiqiao, and Henggouqiao towns, and Damu Township.", "PDF第2657—2659页，保靖黄金茶加工章节。仅把原文明确列出的流程结构化；流程节点不等于完整设备参数或生产SOP。": "PDF pages 2657–2659, the Baojing Huangjin Tea processing section. Only explicitly listed processes are structured; process nodes are not complete equipment parameters or a production SOP.", "平江饮烟茶常加入茶椒，并有饮汤后食茶叶的习惯。采摘、烟熏和窖藏组成家庭与地方作坊长期积累的手艺，风味与食茶习俗相互依存。": "Pingjiang people often add tea pepper to smoked tea and eat the leaves after drinking the liquor. Picking, smoking, and cellaring are skills accumulated by households and local workshops; flavor and leaf-eating customs are interdependent.", "PDF第3135—3137页，桂林桂花茶加工章节。仅把原文明确列出的流程结构化；流程节点不等于完整设备参数或生产SOP。": "PDF pages 3135–3137, the Guilin Osmanthus Tea processing section. Only explicitly listed processes are structured; process nodes are not complete equipment parameters or a production SOP.", "幼龄茶园：新梢长到20～25cm成熟时采摘；成龄茶园：及时开采、分批采、先发先采、后发后采、萌发一批采一批、采匀采干净。": "Young gardens: pick when shoots mature at 20–25 cm. Mature gardens: begin promptly, pick in batches, earlier shoots first and later shoots later, harvesting each flush as it emerges, evenly and thoroughly.", "条形紧细、显毫而秀美，形态匀整，嫩绿光润，允许稍有嫩茎。茶汤嫩绿明亮，香气清高且持久，滋味鲜醇甘爽，叶底嫩绿明亮而匀齐。": "Fine, tight, elegant, visibly downy strips, even in form, lustrous tender green; a few tender stems are permitted. Liquor colour is bright tender green; aroma fresh, pronounced, lasting; taste fresh, mellow, sweet, brisk; infused leaves bright tender green and uniform.", "独特的加工工艺：斜锅竹丝炒，平锅加温揉。手工制工艺：摊青→杀青→揉捻→初烘→足烘。机制工艺：摊青→杀青→理条→初烘→干燥": "Distinctive processing: pan-fire with a bamboo-strip stirrer in a slanted pan, and roll under heat in a flat pan. Manual sequence: spreading → heat-fixing → rolling → initial drying → final drying. Mechanical sequence: spreading → heat-fixing → straightening → initial drying → drying.", "国博鹰形陶鼎把动物身体与容器结合；馆方同时介绍早期遗址中的猪、羊、人像等小型陶塑。它们提供的是塑形技术和动物审美的前史。": "The National Museum’s eagle-shaped pottery ding combines an animal body with a vessel. The museum also introduces small pig, sheep, and human pottery figures from early sites. These provide a prehistory of shaping techniques and animal aesthetics.", "检索返回完整活动正文，记录2023西乡手工比赛中汉中仙毫杀青、理条、做形、干燥主链；比赛限时不是生产标准。直接打开超时。": "Search returned the complete event text, recording the Hanzhong Xianhao heat-fixing, straightening, shaping, and drying sequence in the 2023 Xixiang hand-processing competition. The competition time limit is not a production standard. Direct opening timed out.", "2024年12月临床文摘，说明草本与药物相互作用的证据局限，列举高剂量绿茶与纳多洛尔、绿茶提取物与阿托伐他汀的相互作用。": "A December 2024 clinical digest on limitations in evidence for herb–drug interactions, including high-dose green tea with nadolol and green-tea extract with atorvastatin.", "原论文公开全文；采用其中高桥银峰的具名背景品质描述，不把实验水分模型当成产品品鉴，也不采用“高桥银峰”为茶树品种的表述。": "The original paper is publicly available in full. Its named background quality description of Gaoqiao Yinfeng is used; experimental moisture modeling is not treated as product tasting, and its description of Gaoqiao Yinfeng as a tea cultivar is not adopted.", "新协会资源库入口HTTPS连接失败、HTTP超时；现代茶谷标准样新闻不能替代木鱼绿茶原规范。未重复旧aqsc和已读公告。": "The new association-resource entry failed over HTTPS and timed out over HTTP. News of modern Tea Valley standard samples cannot replace the original Muyu Green Tea specification. Old aqsc and already-read announcements were not repeated.", "以下是有出处的品质要求或风味描述，不是本馆对实物样品的品鉴报告。不同等级、形态、焙火、季节与存放条件不可混为同一标准。": "The following are sourced quality requirements or flavor descriptions, not this library’s tasting reports on physical samples. Different grades, shapes, roasting, seasons, and storage conditions must not be merged into one standard.", "非遗简介记述谢正安于1875年创设谢裕大茶行，家人精制芽叶，并以白毫与芽尖形貌解释“毛峰”之名；这里采用项目记述口径。": "The heritage introduction records Xie Zhengan founding Xieyuda Tea House in 1875, his family refining buds/leaves, and explains “Maofeng” through white down and pointed buds. This adopts the project’s account.", "PDF1299—1301页。此版本明确摊放→杀青→理条→揉捻→干燥，原库摘要先揉后理需作为另一来源版本另核，不能合并。": "PDF pages 1299–1301. This version explicitly orders spreading → heat-fixing → straightening → rolling → drying. The library’s older roll-before-straighten summary requires separate checking as another source version; they cannot be merged.", "武夷岩茶产品应洁净，不着色，不得混有异种植物，不含非茶叶物质，无异味，无异臭，无霉变，各类产品还应符合相应的感官品质。": "Wuyi Rock Tea products must be clean, uncolored, free of other plant species and non-tea matter, without off-flavors, off-odors, or mold. Each product type must also meet its corresponding sensory qualities.", "非遗专题把安化花卷茶的形成与清道光年间方便运输的百两茶联系起来，后来发展为千两茶；旧制“两”不可直接当成今天的50克。": "The heritage feature connects Anhua Huajuan Tea’s formation with transport-friendly Bailiang Tea during the Qing Daoguang reign, later developing into Qianliang Tea. A historical liang cannot directly be treated as today’s 50 g.", "福建省福州市仓山区、晋安区、马尾区、福清市、长乐市、闽侯县、连江县、闽清县、罗源县、永泰县等10个县区市现辖行政区域。": "The current administrative areas of 10 counties/districts/cities in Fuzhou, Fujian: Cangshan, Jin’an, Mawei, Fuqing, Changle, Minhou, Lianjiang, Minqing, Luoyuan, and Yongtai.", "PDF第1249—1252页，武阳春雨加工章节。仅把原文明确列出的流程结构化；流程节点不等于完整设备参数或生产SOP。": "PDF pages 1249–1252, the Wuyang Chunyu processing section. Only explicitly listed processes are structured; process nodes are not complete equipment parameters or a production SOP.", "营销性产品描述，仅2019年福元昌私享易武生茶饼；原文明确取易武茶区大叶种大树晒青春料，不代表所有易武贡茶或历史贡茶。": "A marketing product description limited to the 2019 Fuyuanchang Private Yiwu raw-tea cake. The original specifies sun-dried spring material from large-leaf tall trees in the Yiwu tea area, not all Yiwu Tribute Tea or historical tribute tea.", "PDF第1359—1362页，磐安云峰加工章节。仅把原文明确列出的流程结构化；流程节点不等于完整设备参数或生产SOP。": "PDF pages 1359–1362, the Pan’an Yunfeng processing section. Only explicitly listed processes are structured; process nodes are not complete equipment parameters or a production SOP.", "PDF第1417—1420页，箬阳龙珍加工章节。仅把原文明确列出的流程结构化；流程节点不等于完整设备参数或生产SOP。": "PDF pages 1417–1420, the Ruoyang Longzhen processing section. Only explicitly listed processes are structured; process nodes are not complete equipment parameters or a production SOP.", "透水性好的红壤、黄红壤、黄壤土质，土层深厚，坡度在25°以下，pH值4.8～6.1，有机质含量0.6%～2.5%之间。": "Deep, permeable red, yellow-red, or yellow soils, with slopes no more than 25°, pH 4.8–6.1, and organic matter 0.6%–2.5%.", "PDF第1675—1677页，永泰绿茶加工章节。仅把原文明确列出的流程结构化；流程节点不等于完整设备参数或生产SOP。": "PDF pages 1675–1677, the Yongtai Green Tea processing section. Only explicitly listed processes are structured; process nodes are not complete equipment parameters or a production SOP.", "PDF第2056—2058页，资溪白茶加工章节。仅把原文明确列出的流程结构化；流程节点不等于完整设备参数或生产SOP。": "PDF pages 2056–2058, the Zixi White Tea processing section. Only explicitly listed processes are structured; process nodes are not complete equipment parameters or a production SOP.", "当地用庐陵王李显在圣水得茶的传说讲述茶乡来历。它是地方文化叙事；报道附带的“返少”等神奇效果不作为饮茶功效或历史事实。": "Locally, the story of Li Xian, Prince of Luling, obtaining tea at Shengshui explains the tea country’s origin. This is a local cultural narrative; miraculous effects such as rejuvenation in the report are not treated as drinking benefits or historical facts.", "干茶外形：扁平挺直似刀剑，翠绿，干净匀齐；汤色：嫩绿清澈明亮；香气：栗香持久；滋味：鲜醇爽口；叶底：嫩绿明亮、芽叶成朵": "Dry-leaf appearance: flat, upright, sword-like, emerald green, clean and uniform. Liquor colour: clear bright tender green. Aroma: lasting chestnut. Taste: fresh, mellow, refreshing. Infused leaves: bright tender green, intact shoots.", "PDF第2328—2330页，咸安砖茶加工章节。仅把原文明确列出的流程结构化；流程节点不等于完整设备参数或生产SOP。": "PDF pages 2328–2330, the Xian’an Brick Tea processing section. Only explicitly listed processes are structured; process nodes are not complete equipment parameters or a production SOP.", "PDF第2527—2529页，百丈潭茶加工章节。仅把原文明确列出的流程结构化；流程节点不等于完整设备参数或生产SOP。": "PDF pages 2527–2529, the Baizhangtan Tea processing section. Only explicitly listed processes are structured; process nodes are not complete equipment parameters or a production SOP.", "PDF第2742—2745页，东江湖茶加工章节。仅把原文明确列出的流程结构化；流程节点不等于完整设备参数或生产SOP。": "PDF pages 2742–2745, the Dongjiang Lake Tea processing section. Only explicitly listed processes are structured; process nodes are not complete equipment parameters or a production SOP.", "PDF第2890—2892页，安化红茶加工章节。仅把原文明确列出的流程结构化；流程节点不等于完整设备参数或生产SOP。": "PDF pages 2890–2892, the Anhua Black Tea processing section. Only explicitly listed processes are structured; process nodes are not complete equipment parameters or a production SOP.", "广西文化和旅游厅来源的金秀旅游介绍中，金秀红茶段列明广西金秀产地、红茶干叶与汤色，紧邻实物图可见干叶和倒入杯中的茶汤。": "A Jinxiu tourism introduction sourced from Guangxi’s Culture and Tourism Department identifies Jinxiu, Guangxi origin and describes dry black-tea leaves and liquor colour. The adjacent specimen image shows dry leaves and tea liquor being poured into a cup.", "干茶外形：乌润，金毫显露，条索紧结肥壮；汤色：红艳明亮；香气：甜香，浓毫香显；滋味：浓强鲜爽，甜醇回甘；叶底：红亮匀整": "Dry-leaf appearance: lustrous dark, visible golden down, tightly formed plump strips. Liquor colour: vivid bright red. Aroma: sweet, with pronounced rich down fragrance. Taste: strong, rich, fresh, brisk, sweet and mellow with returning sweetness. Infused leaves: bright red and even.", "采用揉捻机进行揉捻，揉捻时间15-25分钟。以特级、一级鲜叶80%以上成条，二级鲜叶60%以上成条，能挤出茶汁为适度。": "Roll by machine for 15–25 minutes. The appropriate endpoint is when at least 80% of Special Grade/Grade 1 material and at least 60% of Grade 2 material form strips, and tea juice can be squeezed out.", "以福鼎大白茶、巴渝特早、蒙山9号、名山131、早白尖5号等国家级或省级茶树中、小叶优良品种和当地中、小叶群体品种为主。": "Mainly nationally or provincially approved improved medium-/small-leaf cultivars such as Fuding Dabai, Bayu Tezao, Mengshan No. 9, Mingshan 131, and Zaobaijian No. 5, alongside local medium-/small-leaf seed-propagated populations.", "鲜叶摊青、杀青、揉捻、初烘后进行造型，再复烘和整理。造型环节通过回潮、筛分和曲毫炒制形成蟠花状；不同等级鲜叶分别加工。": "Fresh leaves are spread, heat-fixed, rolled, and initially dried before shaping, then dried again and sorted. Shaping uses moisture redistribution, sieving, and curled-down pan-firing to form coiled flower shapes. Different fresh-leaf grades are processed separately.", "公开专题名称为岭头单丛；图集标题明确标注“岭头单丛茶干茶”。已查看图像，确认实际展示茶叶样品，而非茶园、茶具或外包装。": "The public feature is named Lingtou Dancong; the gallery explicitly says “Lingtou Dancong Dry Tea.” The image was inspected and shows actual tea, not a garden, utensils, or packaging.", "使用滚筒机，温度280—300℃、时间1.5—2 min，杀青叶含水量60%—62%。这些参数仅见银针第5.1.2条。": "Use a rotary-drum machine at 280–300°C for 1.5–2 min, reaching heat-fixed-leaf moisture content of 60%–62%. These parameters appear only in Yinzhen Clause 5.1.2.", "测评原文明确海南白沙县白沙绿茶原产地与海垦白沙春芽产品；图片可见白沙春芽包装和茶荷中的实物干叶，作者署名喝茶改BUG。": "The original review explicitly identifies Baisha County, Hainan as Baisha Green Tea’s origin and the Haiken Baisha Chunya product. The image shows Baisha Chunya packaging and actual dry leaves in a tea vessel. The author is credited as “Drink Tea, Fix BUGs.”", "使团介绍记20世纪80年代松溪因茶叶单产与品质获得茶叶状元县称誉。其宋代贡茶叙述是现代机构转述，最早文献原件尚未核对。": "The mission’s introduction records Songxi being called a champion tea county in the 1980s for yield and quality. Its Song-dynasty tribute-tea account is a modern institutional retelling; the earliest original document has not been checked.", "3月下旬至4月初，芽叶转白，采一芽一叶初展至一芽三叶，保持芽叶完整、新鲜、匀净，不采老叶烂叶、雨水叶、虫伤叶和空心芽叶": "From late March to early April, when buds/leaves turn white, pick one bud with one newly unfolding leaf through one bud with three leaves. Keep them intact, fresh, even, and clean; exclude old, rotten, rain-wet, insect-damaged, and hollow buds/leaves.", "分选鲜叶 → 萎凋 → 干燥与拣剔。本条记录来源所述工艺版本；设备、季节、原料及企业工艺可能不同，不作为生产操作规程。": "Sorting fresh leaves → withering → drying and picking. This records the source’s process version; equipment, season, material, and enterprise practice may differ. It is not an operating procedure.", "本次未重读rc_song_scholar学术论文全文，因此移除对该论文的附带依赖；不简单断言海路必te、陆路必cha。": "The full rc_song_scholar academic paper was not reread this round, so incidental reliance on it is removed. No simplistic claim is made that maritime routes necessarily use te and land routes cha.", "无性系，小乔木型、中叶类；叶色深绿，发芽整齐，茸毛较多。研究院记述适制红茶、白茶；不得把同产区的丹霞1号数据直接复制。": "A clonal, small-tree, medium-leaf type; deep-green leaves, uniform sprouting, and relatively abundant down. The institute records suitability for black and white tea. Data for Danxia No. 1 from the same area must not be copied directly.", "非遗项目涵盖茶园管理、采摘、手工加工、饮用与分享，以及家庭和师徒传承。保护对象是活着的实践与群体，不只是一份茶品清单。": "The heritage project covers garden management, picking, hand processing, drinking/sharing, and transmission within families and apprenticeships. It protects living practices and communities, not merely a list of teas.", "直接打开并阅读“制作工艺”全文；这是企业提交的宜红技艺记录，可作为该实践第一方资料，不把企业品牌沿革等同整个地域茶史。": "The full “Making Process” text was directly opened and read. This enterprise-submitted Yihong technique record is first-party evidence of that practice; company brand history is not equated with the whole region’s tea history.", "公开公告，原平台页面http://www.ttbz.org.cn/Home/Show/43425；由镜像链接保存附件。": "Public announcement; original platform page http://www.ttbz.org.cn/Home/Show/43425. The attachment was saved through a mirror link.", "采访田坝茶农、茶企；20世纪90年代种植叙述仅限田坝，不代表凤冈全县首次种茶。红茶庄园的体验活动不转写为绿茶感官标准。": "Interviews with Tianba growers and companies. The 1990s planting account applies only to Tianba, not the first cultivation in all Fenggang County. Black-tea estate experiences are not rewritten as green-tea sensory standards.", "五项独立字段仅统计明确标注的来源片段；未拆分的等级综合原文另行保留。栏目覆盖不等于五项证据完整，也不等于实际样品审评。": "The five separate fields count only explicitly labeled source passages; unsplit comprehensive grade descriptions are retained separately. Section coverage does not equal complete five-factor evidence or an actual sample assessment.", "安吉白茶制作技艺于2011年进入国家级非遗名录，项目记录的是溪龙乡烘青绿茶传统；名称中的“白”不能据以归入白茶工艺。": "Anji White Tea making entered the national heritage list in 2011. The project records Xilong Township’s baked-green-tea tradition; “white” in the name does not classify it as white-tea processing.", "公开专题名称为庐山云雾；图集标题明确标注“庐山云雾干茶”。已查看图像，确认实际展示茶叶样品，而非茶园、茶具或外包装。": "The public feature is named Lushan Yunwu; the gallery explicitly says “Lushan Yunwu Dry Tea.” The image was inspected and shows an actual tea sample, not a garden, utensils, or outer packaging.", "项目梳理了近代南京植茶和加工发展，2021年制作技艺列入国家级非遗。1907年植茶机构历史不能当作雨花茶茶名创制年。": "The project reviews modern Nanjing tea planting and processing; the technique entered the national heritage list in 2021. A planting institution’s history in 1907 is not the creation year of the Yuhua Tea name.", "公开专题名称为大佛龙井；图集标题明确标注“大佛龙井干茶”。已查看图像，确认实际展示茶叶样品，而非茶园、茶具或外包装。": "The public feature is named Dafo Longjing; the gallery explicitly says “Dafo Longjing Dry Tea.” The image was inspected and shows an actual tea sample, not a garden, utensils, or outer packaging.", "严格限定报道使用的复合名称；不将汉中仙毫全部产品归并为午子仙毫，也未新增全局别名或地理标志身份判断。报道未注明等级。": "Strictly limited to the combined name used in the report. Not all Hanzhong Xianhao products are merged into Wuzi Xianhao, and no global alias or GI identity judgment is added. The report states no grade.", "公开专题名称为涌溪火青；图集标题明确标注“涌溪火青干茶”。已查看图像，确认实际展示茶叶样品，而非茶园、茶具或外包装。": "The public feature is named Yongxi Huoqing; the gallery explicitly says “Yongxi Huoqing Dry Tea.” The image was inspected and shows an actual tea sample, not a garden, utensils, or outer packaging.", "公开专题名称为平阳黄汤；图集标题明确标注“平阳黄茶干茶”。已查看图像，确认实际展示茶叶样品，而非茶园、茶具或外包装。": "The public feature is named Pingyang Huangtang; the gallery explicitly says “Pingyang Yellow Tea Dry Tea.” The image was inspected and shows an actual tea sample, not a garden, utensils, or outer packaging.", "厂家商品编号TLH的悟源涧、较足火铁罗汉茶样；年份批次未标。来自厂家商品页的直接审评描述，非全体铁罗汉统一品质标准。": "Manufacturer product TLH: a more fully roasted Tieluohan sample from Wuyuanjian, with year and batch unspecified. A direct assessment description from the manufacturer’s page, not a uniform quality standard for all Tieluohan.", "公开专题名称为漳平水仙；图集标题明确标注“漳平水仙干茶”。已查看图像，确认实际展示茶叶样品，而非茶园、茶具或外包装。": "The public feature is named Zhangping Shuixian; the gallery explicitly says “Zhangping Shuixian Dry Tea.” The image was inspected and shows an actual tea sample, not a garden, utensils, or outer packaging.", "公开专题名称为东方美人；图集标题明确标注“东方美人干茶”。已查看图像，确认实际展示茶叶样品，而非茶园、茶具或外包装。": "The public feature is named Oriental Beauty; the gallery explicitly says “Oriental Beauty Dry Tea.” The image was inspected and shows an actual tea sample, not a garden, utensils, or outer packaging.", "公开专题名称为白琳工夫；图集标题明确标注“白琳工夫干茶”。已查看图像，确认实际展示茶叶样品，而非茶园、茶具或外包装。": "The public feature is named Bailin Gongfu; the gallery explicitly says “Bailin Gongfu Dry Tea.” The image was inspected and shows an actual tea sample, not a garden, utensils, or outer packaging.", "公开专题名称为九曲红梅；图集标题明确标注“九曲红梅干茶”。已查看图像，确认实际展示茶叶样品，而非茶园、茶具或外包装。": "The public feature is named Jiuqu Hongmei; the gallery explicitly says “Jiuqu Hongmei Dry Tea.” The image was inspected and shows an actual tea sample, not a garden, utensils, or outer packaging.", "农业农村部所属网站的专题介绍把现代普洱熟茶人工渥堆的形成置于20世纪70年代；因此清代贡茶史不能直接写作熟茶创制史。": "A feature on a Ministry of Agriculture and Rural Affairs-affiliated website places the development of modern ripe Pu’er’s artificial pile fermentation in the 1970s. Qing tribute-tea history therefore cannot directly become the invention history of ripe tea.", "公开专题名称为金坛雀舌；图集标题明确标注“金坛雀舌干茶”。已查看图像，确认实际展示茶叶样品，而非茶园、茶具或外包装。": "The public feature is named Jintan Queshe; the gallery explicitly says “Jintan Queshe Dry Tea.” The image was inspected and shows an actual tea sample, not a garden, utensils, or outer packaging.", "PDF第3003—3006页，西山茶加工章节。仅把原文明确列出的流程结构化；流程节点不等于完整设备参数或生产SOP。": "PDF pages 3003–3006, the Xishan Tea processing section. Only explicitly listed processes are structured; process nodes are not complete equipment parameters or a production SOP.", "公开专题名称为天目青顶；图集标题明确标注“天目青顶干茶”。已查看图像，确认实际展示茶叶样品，而非茶园、茶具或外包装。": "The public feature is named Tianmu Qingding; the gallery explicitly says “Tianmu Qingding Dry Tea.” The image was inspected and shows an actual tea sample, not a garden, utensils, or outer packaging.", "公开专题名称为建德苞茶；图集标题明确标注“建德苞茶干茶”。已查看图像，确认实际展示茶叶样品，而非茶园、茶具或外包装。": "The public feature is named Jiande Baocha; the gallery explicitly says “Jiande Baocha Dry Tea.” The image was inspected and shows an actual tea sample, not a garden, utensils, or outer packaging.", "PDF第2006—2007页，麻姑茶加工章节。仅把原文明确列出的流程结构化；流程节点不等于完整设备参数或生产SOP。": "PDF pages 2006–2007, the Magu Tea processing section. Only explicitly listed processes are structured; process nodes are not complete equipment parameters or a production SOP.", "PDF第2108—2111页，鹤峰茶加工章节。仅把原文明确列出的流程结构化；流程节点不等于完整设备参数或生产SOP。": "PDF pages 2108–2111, the Hefeng Tea processing section. Only explicitly listed processes are structured; process nodes are not complete equipment parameters or a production SOP.", "PDF第2226—2228页，马坡茶加工章节。仅把原文明确列出的流程结构化；流程节点不等于完整设备参数或生产SOP。": "PDF pages 2226–2228, the Mapo Tea processing section. Only explicitly listed processes are structured; process nodes are not complete equipment parameters or a production SOP.", "湖北孝感红贡茶有限公司散红商品样本；来源为供应商自述，原页未提供批次、等级或地标用标证书，不把该散红等同好汉坡礼盒。": "A loose black-tea product sample from Hubei Xiaogan Hong Tribute Tea Co., Ltd. The source is the supplier’s own description; no batch, grade, or GI-mark certificate is provided. This loose tea is not equated with the Haohanpo gift box.", "PDF第3378—3380页，古琶茶加工章节。仅把原文明确列出的流程结构化；流程节点不等于完整设备参数或生产SOP。": "PDF pages 3378–3380, the Gupa Tea processing section. Only explicitly listed processes are structured; process nodes are not complete equipment parameters or a production SOP.", "公开专题名称为羊岩勾青；图集标题明确标注“羊岩勾青干茶”。已查看图像，确认实际展示茶叶样品，而非茶园、茶具或外包装。": "The public feature is named Yangyan Gouqing; the gallery explicitly says “Yangyan Gouqing Dry Tea.” The image was inspected and shows an actual tea sample, not a garden, utensils, or outer packaging.", "公开专题名称为临海蟠毫；图集标题明确标注“临海蟠毫干茶”。已查看图像，确认实际展示茶叶样品，而非茶园、茶具或外包装。": "The public feature is named Linhai Panhao; the gallery explicitly says “Linhai Panhao Dry Tea.” The image was inspected and shows an actual tea sample, not a garden, utensils, or outer packaging.", "干茶：似螺似眉，茸毫披露，匀净嫩绿；汤色：嫩绿明亮；香气：清香持久；滋味：鲜嫩爽口；叶底：细嫩成朵，嫩绿明亮，匀净。": "Dry-leaf appearance: snail- or eyebrow-like, visibly downy, even, clean, tender green. Liquor colour: bright tender green. Aroma: lasting fresh fragrance. Taste: fresh, tender, refreshing. Infused leaves: fine, tender intact shoots, bright tender green, even and clean.", "外形：龙井形或抱折卷曲形，翠绿并有金黄色块；汤色：青翠明亮；香气：高爽；滋味：极鲜、回甘（作者表述）；叶底：玉白色。": "Dry-leaf appearance: Longjing-shaped or folded/curled, emerald green with golden patches. Liquor colour: bright emerald green. Aroma: pronounced and brisk. Taste: exceptionally fresh, with returning sweetness, in the author’s wording. Infused leaves: jade-white.", "公开专题名称为湖红工夫；图集标题明确标注“湖红工夫干茶”。已查看图像，确认实际展示茶叶样品，而非茶园、茶具或外包装。": "The public feature is named Huhong Gongfu; the gallery explicitly says “Huhong Gongfu Dry Tea.” The image was inspected and shows an actual tea sample, not a garden, utensils, or outer packaging.", "干茶：条索紧细卷曲，状若环钩匀整，隐翠油润，银毫显露；汤色：杏绿明亮；香气：高锐持久；滋味：醇厚鲜爽；叶底：鲜绿嫩匀": "Dry-leaf appearance: fine, tightly curled, even hook-like strips, lustrous with green beneath visible silver down. Liquor colour: bright apricot-green. Aroma: pronounced, sharp, lasting. Taste: mellow, full, fresh, brisk. Infused leaves: fresh green, tender and even.", "公开专题名称为婺源茗眉；图集标题明确标注“婺源茗眉干茶”。已查看图像，确认实际展示茶叶样品，而非茶园、茶具或外包装。": "The public feature is named Wuyuan Mingmei; the gallery explicitly says “Wuyuan Mingmei Dry Tea.” The image was inspected and shows an actual tea sample, not a garden, utensils, or outer packaging.", "主商品标题明确柳江古镇茶农自家绿茶、明前茶，商家及发货地均为四川眉山洪雅县；所取此SKU详情图为手持杯中叶片与茶汤。": "The main product title explicitly says farmer-produced pre-Qingming green tea from Liujiang Ancient Town; both merchant and shipping location are Hongya County, Meishan, Sichuan. The selected detail image for this SKU shows leaves and liquor in a hand-held cup.", "干茶外形：卷曲紧细，匀整匀净、绿较润；汤色：黄绿明亮；香气：板栗香或花香较持久；滋味：醇爽回甘；叶底：嫩绿较明亮匀整": "Dry-leaf appearance: fine, tightly curled, even and clean, fairly lustrous green. Liquor colour: bright yellow-green. Aroma: fairly lasting chestnut or floral notes. Taste: mellow, brisk, with returning sweetness. Infused leaves: tender green, relatively bright and even.", "《茶经》使制饮知识成体系，宋代点茶与茶器美学进一步发展。寺院、市场和国家制度共同推动传播，高丽、日本形成各自的实践。": "The Classic of Tea systematized making and drinking knowledge; Song whisked tea and teaware aesthetics developed further. Temples, markets, and state institutions helped its spread, while Goryeo and Japan developed their own practices.", "蒙古提交的万里茶道遗产资料呈现了路线上的运输站、用水设施和商贸聚落。茶运输促进商业与文化往来，路线也随交通技术改变。": "Mongolia’s Tea Road heritage submission presents transport stations, water facilities, and trading settlements along the route. Tea transport encouraged commercial and cultural exchange, while routes changed with transport technology.", "Jay Hendren发表于科罗拉多大学期刊的文章，提到茶店销售陶土小物，常取三足蟾等形象，用于吉祥寄托或审美陈设。": "An article by Jay Hendren in a University of Colorado journal mentions small clay objects sold in tea shops, often shaped as three-legged toads and other forms, for auspicious symbolism or decorative appreciation.", "直接打开章节全文；核白琳工夫中心产地和福鼎大白原料，正文详细工夫红茶链为闽东共用历史记录，不专属白琳；只核初制部分。": "The complete chapter was directly opened. Bailin Gongfu’s central production area and Fuding Dabai material were checked. Its detailed Gongfu black-tea sequence is a shared historical record for eastern Fujian, not exclusive to Bailin; only primary processing was verified.", "本轮下载官方原 PDF，读取完整普陀佛茶章节，感官52页亦渲染看图核对；保留特级一等、特级二等、一级、二级分别描述。": "The official original PDF was downloaded this round and the complete Putuo Focha section read. Sensory page 52 was also rendered and visually checked. Special Grade First Class, Special Grade Second Class, Grade 1, and Grade 2 remain separate.", "已完整读取公开正文。采用报道明确归属于石门银峰的工序顺序；不是DB43/T594标准原文，也不据报道作现行标准声明。": "The public text was read in full. Only the process order explicitly assigned to Shimen Yinfeng is used. It is not the original DB43/T594 standard or grounds for a current-standard claim.", "2021-08-14正文：开头2019年私享易武；中国贡茶第一镇段；茶饼打开/冲泡过后连续四段；预售档位357g/饼": "2021-08-14 main text: opening section on the 2019 Private Yiwu; “China’s First Tribute-Tea Town” section; four consecutive paragraphs on opening the cake/after brewing; presale option 357 g/cake.", "未取得明确为木梓阿婆红茶的成品图。北一茶厂当季报道是贵港毛尖绿茶；用户图库深色干茶未区分红/绿茶；包装不能替代实物。": "No finished image explicitly identifying Muzi Apo black tea was obtained. Beiyi Tea Factory’s seasonal report concerns Guigang Maojian green tea; user galleries’ dark dry tea does not distinguish black from green. Packaging cannot substitute for tea.", "公开专题名称为径山茶；图集标题明确标注“径山茶标准样”。已查看图像，确认实际展示茶叶样品，而非茶园、茶具或外包装。": "The public feature is named Jingshan Tea; the gallery explicitly says “Jingshan Tea Standard Sample.” The image was inspected and shows an actual tea sample, not a garden, utensils, or outer packaging.", "福鼎白茶非遗简介将当地白茶制作兴起置于清代，记述种植繁育与推广人物。太姥施茶故事另作民间叙事，不用于推定工艺始年。": "The Fuding White Tea heritage introduction places the rise of local white-tea making in the Qing dynasty and records figures involved in cultivation, propagation, and promotion. Lady Taimu’s tea-giving story remains folklore, not evidence for a process’s first year.", "卷曲紧结、身骨重，鲜润砂绿，匀整洁净；金黄明亮、清澈；清高幽长，近兰花香；浓郁甘鲜，具音韵、喉底回甘；绿叶红镶边。": "Tightly curled and weighty, fresh lustrous sandy green, even and clean; clear bright golden liquor; fresh, pronounced, subtle lasting aroma resembling orchids; rich, sweet, fresh taste with characteristic yinyun and sweetness returning in the throat; green infused leaves with red edges.", "旧文四步与该版定义一致；“在小种技术基础上”涉及创制史，本轮定义并不核定该历史归属。标准范围与市场俗称须分别陈述。": "The older four steps agree with this version’s definition. “Based on Xiaozhong techniques” concerns creation history, which the definition does not verify this round. Standard scope and market usage must be stated separately.", "PDF第809—812页，金山翠芽加工章节。仅把原文明确列出的流程结构化；流程节点不等于完整设备参数或生产SOP。": "PDF pages 809–812, the Jinshan Cuiya processing section. Only explicitly listed processes are structured; process nodes are not complete equipment parameters or a production SOP.", "干茶外形：细秀略扁，绿润、透显金黄；汤色：鹅黄、清澈明亮；香气：栗香馥郁；滋味：鲜爽且醇；叶底：叶张玉白、茎脉翠绿": "Dry-leaf appearance: fine, elegant, slightly flat, lustrous green with golden tones. Liquor colour: pale yellow, clear and bright. Aroma: rich chestnut fragrance. Taste: fresh, brisk, mellow. Infused leaves: jade-white blades, emerald-green stems and veins.", "句容茶农通过协会、师傅传习与标准化合作延续手工茶制作；区域公用品牌与地理标志保护让地方制茶经验进入现代生产和传播。": "Jurong growers sustain hand-making through associations, master-led teaching, and standardization cooperation. Regional public branding and GI protection bring local experience into modern production and dissemination.", "竹管垅茶场、地方茶叶交易与采茶体验共同构成寿宁茶乡记忆。丰收节、山地活动和茶园研学体现茶事在当代社区生活中的延续。": "Zhuguanlong Tea Farm, local tea trading, and picking experiences jointly form Shouning’s tea-country memories. Harvest festivals, mountain activities, and garden study visits show tea’s continuity in contemporary community life.", "官方报道明确顺序，但未列具体成品款式，保留为企业样本变体，不设整个浮梁茶主工艺。 适用范围：企业现场四环节具名路线": "The official report clearly gives the order but no specific finished style. It remains an enterprise sample variant, not the main process for all Fuliang Tea. Scope: a named four-stage route observed at the company.", "原页标题及图片图注明确“利川工夫红茶”，正文写明湖北恩施并采用利川红称呼；已看原图，白盘中为乌润带金毫的条形红茶。": "The original title and image caption explicitly say “Lichuan Gongfu Black Tea”; the text locates it in Enshi, Hubei and uses Lichuan Hong. The original was viewed and shows lustrous dark black-tea strips with golden down on a white plate.", "原件把烘干后“复香”解释为再次捻揉和发酵，与其烘青绿茶定位存在需澄清之处。本条保留流程节点，不据此推荐烘干后发酵。": "The original explains post-drying “aroma restoration” as further rolling and fermentation, requiring clarification against its baked-green-tea identity. This entry retains the process node but does not recommend fermentation after drying.", "海拔高度600～1200m，土壤pH值4.5～6.5，土壤类型为砂、粘适中的紫色土和黄泥土，土层深度35cm以上。": "Elevation 600–1200 m; soil pH 4.5–6.5; purple and yellow-clay soils with balanced sand/clay content, at least 35 cm deep.", "DB42/T210—2022资料性附录B，非全等级单一路线。鲜叶管理另见7.3；主展示选春笋，另外两版本保留分支。": "Informative Appendix B of DB42/T210—2022, not one route for every grade. Fresh-leaf management is separately covered in 7.3. Chunsun is selected for the main display; the other two versions remain as branches.", "茶场建设、国际茶叶贸易及当地黎苗文化交流构成现代传播脉络；2022年国际茶日选茶资料把五指山红茶作为代表产品介绍。": "Farm development, international tea trade, and exchanges with local Li and Miao cultures form the modern dissemination context. Tea-selection materials for International Tea Day 2022 introduce Wuzhishan Black Tea as a representative product.", "干茶：紧细修长，芽锋显露、略弯如眉，绿润起霜；汤色：黄绿明亮；香气：鲜嫩馥郁；滋味：入口浓醇、过喉鲜爽，回味甘甜。": "Dry-leaf appearance: fine, tight, slender, with visible bud tips, slightly eyebrow-curved, lustrous green with a frosted appearance. Liquor colour: bright yellow-green. Aroma: fresh, tender, rich. Taste: rich and mellow on entry, fresh and brisk through the throat, with a sweet aftertaste.", "地方采访将扁形描述为扁平光直、色泽墨绿润亮；卷曲形呈盘花卷曲。这里是所报道产品类型的感官概括，等级及批次仍有差异。": "A local interview describes flat tea as flat, smooth, straight, lustrous dark green, and curled tea as coiled flower-like curls. This is a sensory overview of the reported product types; grades and batches still differ.", "万源富硒茶史馆以图片和茶文化实物讲述地方茶业；高校现场活动同时安排春茶采摘与沏茶体验，使制茶知识进入地方文化教育。": "The Wanyuan Selenium-Rich Tea History Museum uses images and tea-culture objects to tell local industry history. University field activities also include spring picking and brewing, bringing tea-making knowledge into local cultural education.", "同名地标页明确余姚四明山区，正文图片 alt 为余姚瀑布仙茗；像素为玻璃碗中已冲泡芽叶及清浅茶汤，不把它标作干茶。": "The same-name GI page specifies the Siming Mountain area of Yuyao; its image alt reads Yuyao Pubu Xianming. Pixels show brewed buds/leaves and pale clear liquor in a glass bowl, not dry tea.", "干茶外形：条索紧直，匀整匀净、较绿润；汤色：黄绿明亮；香气：板栗香或花香持久；滋味：醇爽回甘；叶底：嫩绿较明亮匀整": "Dry-leaf appearance: tight, straight strips, even and clean, relatively lustrous green. Liquor colour: bright yellow-green. Aroma: lasting chestnut or floral notes. Taste: mellow, brisk, returning sweetness. Infused leaves: tender green, relatively bright and even.", "外形美观，扁平挺直，嫩绿光润，肉厚而鲜，香气怡人。冲泡后，汤色新绿，清澈明亮，叶底柔嫩，栗香浓郁，滋味甘醇，耐冲泡": "Attractive, flat, upright dry leaves, lustrous tender green, thick and fresh, with pleasing aroma. After brewing, liquor is fresh green, clear and bright; infused leaves tender, chestnut aroma rich, taste sweet and mellow, with repeated-infusion durability.", "小乔木型、大叶、中生；新梢有紫芽、紫叶、紫茎，成熟叶可转绿色微紫。可探索多茶类加工，不能把所有紫色芽茶都称为紫娟。": "A small-tree, large-leaf, mid-sprouting type. New shoots have purple buds, leaves, and stems; mature leaves may turn green with a slight purple hue. Several processing categories may be explored, but not every purple-bud tea is Zijuan.", "保存不当会导致吸湿、氧化和吸附异味。判断时结合包装说明与实际状态；有明显霉变、污染的茶不能凭“老茶”称呼忽略问题。": "Poor storage can cause moisture uptake, oxidation, and absorption of odors. Assess both package instructions and actual condition. Clearly moldy or contaminated tea should not have its problems dismissed simply as “aged tea.”", "专利可核验申请人与日期，却不等于商业普及立即完成；1908年商人偶然误用样品袋的流行故事，不能取代更早的专利证据。": "A patent can verify applicant and date, but does not mean immediate commercial adoption. The popular story of a merchant’s accidental sample-bag use in 1908 cannot replace earlier patent evidence.", "仅采用现代摆件定义与避免水煮磕碰、废茶久泡的一般养护。唐宋起源、宋无引诗、固定单一茶养法及神兽谱系不作为可靠结论。": "Only the modern ornament definition and general care—avoiding boiling, impacts, and prolonged soaking in spent tea—are adopted. Tang/Song origins, the Song Wu quotation, a fixed single-tea care method, and mythical-beast genealogies are not treated as reliable conclusions.", "获奖名单含市农科院茶研所及南川天绿园名优茶厂的南川大树茶，但3张原图只是品鉴会和多样本展柜，不能绑定单个绿茶样本。": "The award list includes Nanchuan Dashu Tea from the municipal agricultural academy’s Tea Research Institute and Nanchuan Tianlüyuan Specialty Tea Factory, but the 3 originals show only a tasting and multi-sample cabinets, not one identifiable green-tea sample.", "干茶：尚紧细、挺直，绿较润，较匀齐、净；汤色：绿、明亮；香气：清香尚高；滋味：醇和、尚鲜；叶底：绿、较亮，较匀齐": "Dry-leaf appearance: fairly fine, tight, upright, somewhat lustrous green, relatively uniform and clean. Liquor colour: bright green. Aroma: fairly pronounced fresh fragrance. Taste: mellow, gentle, fairly fresh. Infused leaves: green, fairly bright, relatively uniform.", "干茶外形：条索紧细芽头肥壮；嫩绿油润；汤色：嫩绿清澈明亮；香气：高浓持久；滋味：鲜爽回味甘醇；叶底：嫩绿匀整明亮": "Dry-leaf appearance: fine, tight strips with plump buds, lustrous tender green. Liquor colour: clear bright tender green. Aroma: pronounced, rich, lasting. Taste: fresh and brisk, with a sweet mellow aftertaste. Infused leaves: tender green, even and bright.", "国博介绍同时记述20世纪80年代无性繁殖成功。母树停采与繁育茶园供给须区分，不能把市售大红袍笼统描述成母树采制。": "The National Museum introduction also records successful vegetative propagation in the 1980s. Cessation of mother-tree harvesting must be distinguished from supply from propagated gardens; marketed Dahongpao should not broadly be described as mother-tree tea.", "公开专题名称为水金龟；图集标题明确标注“水金龟干茶”。已查看图像，确认实际展示茶叶样品，而非茶园、茶具或外包装。": "The public feature is named Shuijingui; the gallery explicitly says “Shuijingui Dry Tea.” The image was inspected and shows an actual tea sample, not a garden, utensils, or outer packaging.", "公开专题名称为遵义红；图集标题明确标注“遵义红干茶”。已查看图像，确认实际展示茶叶样品，而非茶园、茶具或外包装。": "The public feature is named Zunyi Hong; the gallery explicitly says “Zunyi Hong Dry Tea.” The image was inspected and shows an actual tea sample, not a garden, utensils, or outer packaging.", "干茶外形：条索紧细、圆直似松针、显毫、翠绿、匀整；汤色：浅绿明亮；香气：嫩香高长；滋味：鲜爽回甘；叶底：嫩绿匀亮": "Dry-leaf appearance: fine, tight, round, straight pine-needle-like strips, downy, emerald green, even. Liquor colour: bright pale green. Aroma: pronounced, lasting tender fragrance. Taste: fresh and brisk, returning sweetness. Infused leaves: tender green, evenly bright.", "干茶外形：茶条直似花瓣，形态自然、白毫显露，翠绿；汤色：嫩绿明亮；香气：清香持久；滋味：鲜醇爽口；叶底：肥厚成朵": "Dry-leaf appearance: straight petal-like strips, naturally shaped, visible white down, emerald green. Liquor colour: bright tender green. Aroma: lasting fresh fragrance. Taste: fresh, mellow, refreshing. Infused leaves: thick intact shoots.", "茶名借阳羡旧地名和苏轼咏茶诗意；古代阳羡贡茶宴、宜兴制茶与现代地方茶文化共同提供背景，须区分古代贡茶和现行产品。": "The tea name draws on the old Yangxian place name and Su Shi’s tea poetry. Ancient Yangxian tribute banquets, Yixing tea making, and modern local culture provide context; ancient tribute tea and the current product must be distinguished.", "奉化曲毫加工工艺分为：摊青—杀青—揉捻—初烘—摊凉—造型（小锅）—造型（大锅）—摊凉—足火烘干—毛茶筛分等工序。": "Fenghua Quhao processing includes spreading — heat-fixing — rolling — initial drying — cooling — small-pan shaping — large-pan shaping — cooling — final drying — sieving unrefined tea.", "干茶外形：紧结弯曲，爆点较显；绿较灰尚润，较匀整、净；汤色：黄绿明亮；香气：栗香；滋味：浓醇；叶底：绿明亮较匀齐": "Dry-leaf appearance: tightly formed, curved, with fairly evident blister points; somewhat grayish-green and lustrous, relatively even and clean. Liquor colour: bright yellow-green. Aroma: chestnut. Taste: rich and mellow. Infused leaves: bright green, relatively uniform.", "干茶外形：扁平光直，芽头肥而短，苍翠绿润；汤色：黄绿明亮；香气：板栗香；滋味：甘醇爽口，回甘持久；叶底：黄绿匀整": "Dry-leaf appearance: flat, smooth, straight, with plump short buds, deep lustrous green. Liquor colour: bright yellow-green. Aroma: chestnut. Taste: sweet, mellow, refreshing, with lasting returning sweetness. Infused leaves: yellow-green and even.", "用揉捻机揉捻，揉捻时间为25-40分钟，加轻压为主。叶细胞破碎率在50%～60%，成条率达80%以上时停止揉捻。": "Roll by machine for 25–40 minutes, mainly with light pressure. Stop at 50%–60% leaf-cell breakage and at least 80% of leaves formed into strips.", "山名、云雾意象与手工锅炒构成安顶茶识别特色。当地通过标准编制整理原料、炒制和质量经验，使地方技艺得以记录和传递。": "The mountain name, mist imagery, and hand pan-firing distinguish Anding Tea. Local standard drafting organizes experience in materials, firing, and quality, enabling the skills to be recorded and transmitted.", "当前仅将既有节选支持的7步结构化；不补工艺参数，不将免费封面预览冒充完整正文。 第4.2节基本流程，搜索索引节选": "Only the 7 steps supported by existing excerpts are structured. No processing parameters are added, and a free cover preview is not passed off as complete text. Section 4.2 basic sequence, search-index excerpt.", "县文旅局供稿专文题名沅陵碣滩茶，正文明确怀化沅陵产区，照片图注“碣滩茶”；已看卷曲型绿茶本体，未混用同文红茶汤。": "The county tourism bureau’s dedicated article is titled Yuanling Jietan Tea, explicitly locating it in Yuanling, Huaihua. The image caption says “Jietan Tea.” The curled green tea itself was viewed; black-tea liquor elsewhere in the article was not mixed in.", "商务部平台刊载的海南农垦白沙茶业企业介绍。明确区分等级、品种和带水鲜叶分别加工，不作为所有白沙茶的统一操作参数。": "A Hainan State Farms Baisha Tea company profile on the Ministry of Commerce platform. It explicitly processes different grades, cultivars, and wet fresh leaves separately; this is not one operating parameter set for all Baisha tea.", "湖北省武汉市江夏区乌龙泉街所辖的群建村、青山村、长岭村、团结村、致富村、建设村、四化村、园艺场共计8个村（场）。": "8 villages/farms under Wulongquan Subdistrict, Jiangxia District, Wuhan, Hubei: Qunjian, Qingshan, Changling, Tuanjie, Zhifu, Jianshe, Sihua, and the Horticultural Farm.", "干茶外形：条直显芽，匀整匀净、嫩绿较油润；汤色：嫩绿明亮；香气：嫩香较持久；滋味：醇爽回甘；叶底：嫩绿明亮尚匀整": "Dry-leaf appearance: straight strips with visible buds, even and clean, fairly lustrous tender green. Liquor colour: bright tender green. Aroma: fairly lasting tender fragrance. Taste: mellow, brisk, returning sweetness. Infused leaves: bright tender green, fairly even.", "同名SINOGI05292页面明确陕西商洛镇安县、嫩绿叶底和清亮茶汤；实际像素为玻璃杯中泡开的绿色茶叶及浅色汤。": "The same-name SINOGI05292 page identifies Zhen’an County, Shangluo, Shaanxi, tender-green infused leaves, and clear bright liquor. Pixels show unfurled green leaves and pale liquor in a glass.", "国家认定编号GS13007-1985，后登记号GPD茶树（2018）350004；茶树品种与同名成品须分开建档。": "National recognition number GS13007-1985, later registration GPD茶树（2018）350004. The tea cultivar and same-name finished product need separate records.", "NHS提示大量茶等饮食因素可影响铁吸收，硫酸亚铁说明也列出与茶的间隔要求。这不能证明某个人的贫血就是喝茶造成的。": "NHS notes that dietary factors such as large quantities of tea can affect iron absorption; ferrous sulfate guidance also specifies spacing from tea. This does not prove that an individual’s anemia was caused by tea.", "不能据此确定每一段运输路线，也不能把这条早期交换线直接等同于后世川藏、滇藏茶马古道；更不能据遗存重建酥油茶配方。": "This cannot establish every transport segment, directly equate the early exchange route with later Sichuan–Tibet or Yunnan–Tibet Tea Horse Roads, or reconstruct a butter-tea recipe from the remains.", "农业农村部门网站的技术介绍将现代熟茶起步置于20世纪70年代：以晒青毛茶为原料，控制湿热、翻堆等条件进行后发酵。": "A technical introduction on an agricultural authority website places modern ripe tea’s beginnings in the 1970s: sun-dried unrefined tea is post-fermented under controlled moist heat and pile-turning conditions.", "景迈山的遗产价值包含布朗族、傣族社区长期维系的林下种茶、村落、信仰和治理关系，说明茶史也写在生态与土地利用之中。": "Jingmai Mountain’s heritage value includes forest-understory tea cultivation, villages, beliefs, and governance sustained by Blang and Dai communities, showing tea history embedded in ecology and land use.", "该项目还记录了设计创作存证。这说明原创和设计归属受到重视；存证不等于器物材料、古代出处、安全性或增值能力的认证。": "The project also records evidence preservation for design creation, showing concern for originality and attribution. Such a record does not certify material, ancient provenance, safety, or investment appreciation.", "只采用2006市级、2009省级非遗记录和外形。文中“刹青也称萎凋”及1886巴拿马获奖说存在明显问题，均排除。": "Only the 2006 municipal and 2009 provincial heritage records and appearance are used. The text’s equation of heat-fixing with withering and its 1886 Panama award claim have clear problems and are excluded.", "直接打开官方登记，核现行状态、2015-12-30发布、2016-06-01实施及起草单位；题录不支持具体工艺。": "The official registration was directly opened, verifying current status, publication on 2015-12-30, implementation on 2016-06-01, and drafting bodies. The catalogue does not support specific processing.", "已读公开全文。仅援引绿茶和红茶基本工序解释茶类加工，不声称其为本轮核定的现行监管要求，也不称作特定茶品专属标准。": "The public full text was read. Only basic green- and black-tea stages are cited to explain processing categories, without claiming current regulatory requirements verified this round or a dedicated standard for a specific tea.", "现行状态另查国家标准平台。表格页已渲染查看。绿茶、红茶与各等级分别记录。附录C发酵时间表述相互矛盾，未采入数值。": "Current status is separately checked on the national standards platform. Table pages were rendered and viewed; green/black tea and each grade remain separate. Appendix C has conflicting oxidation-duration wording, so those figures were excluded.", "2021-04-12 A12版；“紫笋、汉中仙毫这些……有何特色”问答，张健青回答的第二段（网页正文第151行）": "2021-04-12, page A12; the question “What distinguishes Zisun, Hanzhong Xianhao, and these teas?” and the second paragraph of Zhang Jianqing’s answer (web body line 151).", "新增地方报道照片属于赤壁、来凤或鹤峰；2020图集对应百丈潭的是茶园；商城仅历史扁形茶变体索引而无可核商品详情。": "New local-report photographs concern Chibi, Laifeng, or Hefeng. The 2020 gallery image corresponding to Baizhangtan is a garden. The shop has only a historical flat-tea variant index, without verifiable product details.", "生产者黄山毛峰文章配图；同时含产地风景、干茶和冲泡三个画面。若前端仅接收单一干茶照片，应保留为补充图而非主图。": "A producer’s Huangshan Maofeng article image combines origin scenery, dry tea, and brewing. If the frontend accepts only a single dry-tea photograph, retain it as a supplementary image rather than the main image.", "干茶：尚紧结、挺直，黄绿尚润，有毫，尚匀净；汤色：绿、尚明；香气：清香纯正；滋味：尚浓醇；叶底：绿尚明，尚匀齐": "Dry-leaf appearance: fairly tight and upright, somewhat lustrous yellow-green, downy, fairly even and clean. Liquor colour: green, fairly bright. Aroma: clean fresh fragrance. Taste: fairly rich and mellow. Infused leaves: fairly bright green, fairly uniform.", "顾渚紫笋项目承接长兴顾渚的唐代贡茶记忆；现存制作简介描述杀青、理条和烘干，不应与唐代贡茶蒸制成饼混成同一工艺。": "The Guzhu Zisun project carries Changxing Guzhu’s Tang tribute-tea memory. Its current making introduction describes heat-fixing, straightening, and drying, not a single process merged with Tang steamed cake tea.", "干茶：肥嫩紧结、显锋苗，绿润，匀整匀净；汤色：清绿明亮；香气：豌豆香；滋味：鲜醇；叶底：芽叶较完整，嫩绿明亮。": "Dry-leaf appearance: plump, tender, tightly formed, pointed tips visible, lustrous green, even and clean. Liquor colour: clear bright green. Aroma: pea-like. Taste: fresh and mellow. Infused leaves: relatively intact buds/leaves, bright tender green.", "干茶外形：蟠曲紧结、茸毫隐约可见，翠绿油润；汤色：嫩绿清亮；香气：兰花香；滋味：醇厚、鲜爽回甘；叶底：嫩绿匀整": "Dry-leaf appearance: tightly coiled, faintly visible down, lustrous emerald green. Liquor colour: clear bright tender green. Aroma: orchid. Taste: mellow, full, fresh, brisk, returning sweetness. Infused leaves: tender green and even.", "干茶：挺直而略微舒展，黄绿色并披毫；汤色：黄绿，明亮；香气：清香持久；滋味：浓厚、鲜醇，回甘；叶底：微黄而明亮": "Dry-leaf appearance: upright and slightly spread, yellow-green with down. Liquor colour: bright yellow-green. Aroma: lasting fresh fragrance. Taste: rich, full, fresh, mellow, returning sweetness. Infused leaves: slightly yellow and bright.", "漳平水仙茶饼制作工艺流程为：鲜叶→晒青→晾青→做青（摇青与晾青交替）→杀青→揉捻→造型（含造型与定型）→烘焙。": "Zhangping Shuixian cake processing: fresh leaves → sun withering → shade withering → bruising/resting (alternating shaking and shade resting) → heat-fixing → rolling → shaping (forming and setting) → roasting.", "六堡茶国家级项目于2014年入选，传统工艺集中于广西苍梧六堡一带；地方制茶史与面向南方、东南亚的流通背景相连。": "Liubao Tea’s national heritage project was listed in 2014. Traditional processing centers on Liubao, Cangwu, Guangxi; local making history connects with circulation into southern China and Southeast Asia.", "按标准列举顺序结构化；不与另两条路线合并。 适用范围：T/ZLX 093—2024资料性附录B.1.1及B.2": "Structured in the order listed by the standard, without merging the other two routes. Scope: informative Appendices B.1.1 and B.2 of T/ZLX 093—2024.", "具体商品页标题五峰宜红茶联名南曲款，原产品图印五峰宜红茶，详情明确五峰高山原料；已看该商品画廊干茶与茶汤照片。": "The specific product page is titled Wufeng Yihong Tea, Nanqu Collaboration Edition. The original product image reads Wufeng Yihong Tea and details identify Wufeng high-mountain material. Its dry-tea and liquor gallery images were viewed.", "具体商品标题为保靖黄金茶8号，主图与文字属于本商品，品牌具名照片清晰展示卷曲显毫干茶；产区名保靖与该地标吻合。": "The specific product title is Baojing Huangjin Tea No. 8. The main image and text belong to this item; the named-brand photo clearly shows curled, downy dry tea. Baojing origin matches the GI.", "桂林漓江茶厂官网听装桂花红茶商品页，实物盘中有红茶与桂花；官网品牌介绍明确这是以红茶和鲜桂花窨制的桂林桂花茶。": "Guilin Lijiang Tea Factory’s official canned osmanthus black-tea page shows black tea and osmanthus on a plate. The official brand introduction identifies it as Guilin Osmanthus Tea scented with fresh osmanthus on black tea.", "找到村民煮茶习俗和研究者亲历回忆，属于民俗与现代历史资料；未据陆羽《茶经》巴山泛称编造南川单一茶树的起源故事。": "Villagers’ tea-boiling customs and researchers’ personal recollections were found, as folklore and modern history. No origin story for a single Nanchuan tree was invented from the broad Bashan reference in Lu Yu’s Classic of Tea.", "既有来源中此前漏映射的两个维度；本轮Web正文实际复核，本机412不计正文获取。未给出叶底，未借用青砖茶条文。": "Two dimensions previously unmapped from an existing source. The web body was actually rechecked this round; a local 412 response is not counted as text retrieval. No infused-leaf description is given, and Qingzhuan provisions were not borrowed.", "印江报道提到土家罐罐茶及待客饮茶习惯。这是翠峰所在地方的文化背景；本档案未把罐罐茶解释为翠峰唯一或标准冲泡法。": "A Yinjiang report mentions Tujia pot tea and hospitality customs. These are cultural context for Cuifeng’s locality, not its sole or standard brewing method.", "厂家公开原图，摄影者与转载许可未披露；未取得独立再传播许可。保留原图与出处供私有百科资料参照，不推定开放授权。": "A public original manufacturer image; photographer and republication terms are undisclosed, with no separate redistribution permission obtained. Original and source are retained for private-encyclopedia reference, without inferring an open license.", "原料采收 → 红锅杀青 → 三炒三揉 → 做形与烘焙。本次核实到工艺主链及核心手法，未核实各次炒揉的定量时温。": "Raw-material harvesting → hot-pan heat-fixing → three firing/rolling rounds → shaping and roasting. The main sequence and core techniques were verified, not quantitative times/temperatures for every round.", "中国农科院茶研所于1960—1978年从龙井群体单株选育，1987年获国家认定，编号GS13037-1987。": "The Tea Research Institute, Chinese Academy of Agricultural Sciences selected it from an individual in the Longjing population during 1960–1978. National recognition followed in 1987, number GS13037-1987.", "置于清洁、干燥、避光且无异味的环境；防受潮比追求年份更重要。可陈放不等于无限期保质，储存年数本身不能保证品质。": "Store in a clean, dry, dark, odor-free environment. Preventing moisture matters more than pursuing age. Suitability for aging does not mean unlimited shelf life; storage years alone cannot guarantee quality.", "年代来自墓葬文化分期，约数不等于茶叶自身精确测年；无法还原投茶量、调料或饮用频率。早期已知证据不等于真实起点。": "Dating comes from the burial’s cultural period; approximate dates are not precise dating of the tea itself. Tea quantity, seasonings, and drinking frequency cannot be reconstructed. Earliest known evidence is not necessarily the true beginning.", "地方志记录793年按等级估价、十税一的茶税安排。茶已成为可被系统征税的商品，税制与贡茶又是不同层面的国家介入。": "The local chronicle records a tea tax in 793 assessed by grade at one-tenth. Tea had become a systematically taxable commodity; taxation and tribute were different forms of state involvement.", "这里讨论的是英国茶糖消费链，不能把所有茶叶种植制度统称奴隶制；不同地区的奴役、契约劳动与雇佣关系需要分别说明。": "This concerns the British tea-and-sugar consumption chain, not labeling every tea-plantation system slavery. Enslavement, indentured labor, and wage labor in different regions need separate explanation.", "CTC是加工方法，不是一个独立植物种，也不能用颗粒大小直接判断所有茶的品质；发明、改良与广泛采用并非同一时间。": "CTC is a processing method, not a distinct botanical species. Granule size alone cannot determine all tea quality, and invention, improvement, and widespread adoption occurred at different times.", "这个案例把视线从宜兴无釉紫砂扩展到有釉陶瓷。欣赏重点可以是釉色、表情和造型，而非所有作品都追求淋茶后“包浆”。": "This case extends the view from unglazed Yixing purple clay to glazed ceramics. Appreciation may focus on glaze, expression, and shape, rather than every work seeking a tea-pouring patina.", "直接读取登记及查看文本链接，核2025-01-16发布、2025-07-16实施；2025公告清单接口列现行。": "The registration and text-viewing links were directly read, confirming publication on 2025-01-16 and implementation on 2025-07-16. The 2025 announcement-list interface marks it current.", "2023年春茶节现代活动报道。已读转载全文；未取得陕西网原站同稿。古代种茶年限、健康宣传和现时产销数据不采纳。": "A report of a modern 2023 spring-tea festival. The full republication was read; the same article on the original Shaanxi Wang site was not obtained. Ancient cultivation durations, health promotion, and current production/sales figures are excluded.", "央广网兴业茶进京推介会两幅原图均已下载查看，分别为品饮会全景和茶艺师，成品叶形/茶汤不够清晰且无单图茶类身份。": "Both original CNR images from Xingye Tea’s Beijing promotion were downloaded and viewed: an overall tasting scene and a tea artist. Finished-leaf form/liquor are insufficiently clear, and neither image identifies a tea category separately.", "2025年西湖区监管实例同时检查原料收购、购销台账、茶标流转和电商销售，显示产地标识与供应链记录须相互对应。": "A 2025 Xihu District regulatory case checked raw-material purchases, transaction ledgers, tea-label circulation, and e-commerce sales together, showing that origin labels and supply-chain records must correspond.", "公开专题名称为贡眉；图集标题明确标注“贡眉干茶”。已查看图像，确认实际展示茶叶样品，而非茶园、茶具或外包装。": "The public feature is named Gongmei; the gallery explicitly says “Gongmei Dry Tea.” The image was inspected and shows actual tea, not a garden, utensils, or packaging.", "参与企业将研制起点记为2005年；GH/T 1118—2015于2016年实施，表明其后已形成独立产品标准。": "A participating company dates development’s start to 2005. GH/T 1118—2015 took effect in 2016, showing that an independent product standard had subsequently formed.", "文化记忆库资料记录20世纪引种与发展，并记1977年地方命名；不将不同资料中的1920年代引种年份强行合并。": "Cultural-memory-library materials record twentieth-century introduction/development and local naming in 1977. Differing 1920s introduction dates in sources are not forced into agreement.", "茶坯准备与鲜花花期需衔接，窨花、通花、起花和烘焙分工让花香进入茶叶；它是鲜花供应与茶叶加工相互依赖的产业链。": "Tea-base preparation must align with flower availability. Scenting, airing, flower removal, and drying transfer fragrance to tea, creating an industry chain dependent on both flower supply and tea processing.", "T/ZYCX 003—2020 第2页3.1、5.7.2（转录）；DB52/T 635—2023 第6章图1": "T/ZYCX 003—2020 page 2, 3.1 and 5.7.2 (transcription); DB52/T 635—2023 Chapter 6, Figure 1.", "使用滚筒杀青机，芽叶要杀匀、杀透，含水量56%～58%为杀青适度。杀青结束后用风扇吹凉，散发水分、降低叶温。": "Use a rotary-drum heat-fixing machine, treating buds/leaves evenly and thoroughly to 56%–58% moisture. Afterward, fan-cool to release moisture and lower leaf temperature.", "选择生态环境和小气候条件良好，无污染，海拔200～1100m之间，坡度在25°以下的山坡或丘陵地为生产基地。": "Choose unpolluted slopes or hills with good ecological and microclimatic conditions, 200–1100 m elevation and gradients no more than 25°, as production bases.", "透水性好的红、黄壤土质，土层深厚，土壤呈微酸性（pH值4.5～6.5），有机质含量在2.1%～4.7%之间。": "Deep, permeable red/yellow soils, slightly acidic at pH 4.5–6.5, with organic matter 2.1%–4.7%.", "芽叶色如玉霜，形似玉兰。泡制后叶张玉白，茎脉翠绿，汤色鹅黄，清澈明亮。香气清香扑鼻。滋味进口鲜爽，回味甘甜。": "Buds/leaves are jade-frost coloured and magnolia-shaped. After brewing, blades are jade-white with emerald stems/veins; liquor is pale yellow, clear and bright. Aroma is freshly fragrant; taste fresh and brisk on entry with a sweet aftertaste.", "原页为伍家台贡茶地标专题，申请人宣恩县人民政府，照片图注明确“伍家台贡茶贡芽”；已看原图，微扁芽叶置于茶则。": "The original page is a Wujiatai Tribute Tea GI feature, with Xuan’en County Government as applicant. The caption explicitly says “Wujiatai Tribute Tea Gongya.” The original was viewed and shows slightly flat buds/leaves in a tea scoop.", "干茶外形：条索紧结，尚绿润，尚完整、匀净；汤色：绿明；香气：清香或栗香较高长；滋味：浓醇、鲜；叶底：绿且明亮": "Dry-leaf appearance: tight strips, fairly lustrous green, fairly intact, even and clean. Liquor colour: bright green. Aroma: fairly pronounced, lasting fresh or chestnut fragrance. Taste: rich, mellow, fresh. Infused leaves: bright green.", "以扁形茶为主，外形扁平、细紧、光直，色泽翠绿；香气清香持久，汤色嫩绿明亮，滋味鲜爽回甘，叶底嫩绿明亮、匀齐。": "Mainly flat tea: flat, fine, tight, smooth, straight dry leaves, emerald green; lasting fresh aroma; bright tender-green liquor colour; fresh brisk taste with returning sweetness; bright tender-green, uniform infused leaves.", "干茶外形：条索较紧细弯曲，较绿尚润，尚匀整；汤色：黄绿明亮；香气：清香尚持久；滋味：醇和回甘；叶底：黄绿尚匀": "Dry-leaf appearance: relatively fine, tight, curved strips, fairly lustrous green, fairly even. Liquor colour: bright yellow-green. Aroma: fairly lasting fresh fragrance. Taste: mellow, gentle, returning sweetness. Infused leaves: fairly even yellow-green.", "干茶外形：紧结卷曲，绿润；汤色：嫩绿明亮；香气：高长，栗香或清香，个别有天然花香；滋味：爽醇；叶底：黄绿柔软": "Dry-leaf appearance: tightly curled, lustrous green. Liquor colour: bright tender green. Aroma: pronounced and lasting, chestnut or fresh, sometimes naturally floral. Taste: brisk and mellow. Infused leaves: soft yellow-green.", "采用适制茶树的一芽一叶或一芽二叶，经摊放、杀青、揉捻、初烘、造型、复烘、整理制成；造型塑出腰圆、勾曲的条索。": "One bud with one or two leaves from suitable tea plants is spread, heat-fixed, rolled, initially dried, shaped, dried again, and sorted. Shaping creates rounded-waist, hooked strips.", "桃源县君和野茶开发有限公司翦英良所研习的桃源红茶（湖红工夫）传统核心环节；不可外推全部湖红，也未给完整流程。": "Traditional core stages of Taoyuan Black Tea (Huhong Gongfu) practiced by Jian Yingliang of Taoyuan Junhe Wild Tea Development Co., Ltd. Not extendable to all Huhong, and not a complete sequence.", "选芽摊放后进行杀青、清风、揉捻、初干、整形提毫、摊凉回潮和足火；整形与提毫帮助形成紧细弯曲、银毫显露的茶条。": "After bud selection and spreading: heat-fixing, air cleaning, rolling, initial drying, shaping/down-raising, cooling/moisture redistribution, and final firing. Shaping and down-raising create fine curved strips with visible silver down.", "改良场起源说明记2008年为应对鹿野茶区发展困难，利用当地茶青研发并命名红乌龙，属于现代有机构记录的创制史。": "The research station’s origin account records development and naming of Hong Wulong in 2008 using local fresh leaves to address difficulties in Luye’s tea area: a modern creation history with institutional records.", "记者记录该批一芽一叶春茶成品带清香，冲泡后芽叶展开呈嫩绿色，并以当地“小米汤、板栗香”的说法描述其品饮印象。": "The reporter records a fresh aroma in this batch of one-bud-one-leaf spring tea, with buds/leaves unfolding to tender green after brewing, and uses the local phrase “millet soup, chestnut aroma” for the tasting impression.", "旧摘要四步与标准相容但漏解块、两段干燥及精制；通氧发酵比较来自另项研究，本档未将实验条件写成标准必经步骤。 ": "The older four-step summary is compatible with the standard but omits clump-breaking, two-stage drying, and refining. The comparison of oxygen-supplied oxidation comes from another study; its experimental conditions are not made mandatory standard stages.", "语言可能通过中介多次借入；由发音推测传播路线时应结合年代与贸易证据，不能认定所有海路和陆路各只对应一种发音。": "Words may be borrowed repeatedly through intermediaries. Inferring transmission routes from pronunciation requires chronological and trade evidence, not a rule assigning one pronunciation to all sea routes and another to all land routes.", "灌木型、中叶类、晚生，嫩梢绿带紫红、茸毛少，适制乌龙茶。其品种品质常以观音韵表述，但成品仍受环境与制法影响。": "A shrub, medium-leaf, late-sprouting type; tender shoots are green with purplish red and little down, suitable for oolong. Its quality is often described through Guanyin character, but finished tea still depends on environment and processing.", "以已有茶坯再加工的花茶，与直接冲泡花草的代用茶分开。窨花是让茶坯吸附鲜花香气，不能只凭成品里是否有花瓣判断。": "Scented tea reprocessed from an existing tea base is distinguished from herbal/flower infusions brewed directly. Scenting lets the base absorb fresh-flower fragrance; petals’ presence or absence alone cannot identify the process.", "直条形细则与总链的毛火衔接需制定方说明；卷曲形机器/参数及引用DB52/T632精制正文本轮未核，暂不扩写。": "The standard’s issuer needs to clarify how the straight-strip details connect with initial firing in the overall sequence. Curled-form machinery/parameters and the referenced DB52/T632 refining text were not verified this round, so they are not expanded.", "肯尼亚1903年引入茶树，1924年前后发展商业生产；殖民时期的种植限制与独立后的扩张，使产业结构发生变化。": "Tea plants were introduced to Kenya in 1903, with commercial production developing around 1924. Colonial planting restrictions and post-independence expansion changed the industry’s structure.", "“辟邪”是历史名称及信仰寓意，不是可验证的保护功效；也不能把古代所有带翼兽直接等同于今天商家称作貔貅的茶宠。": "“Bixie,” or warding off evil, is a historical name and belief symbolism, not a verifiable protective effect. Nor can every ancient winged beast be equated with tea pets marketed today as pixiu.", "区分文章中的西乡炒青通用描述与午子仙毫具体事实；午子仙毫命名记载可以引用，西乡炒青感官不能全部转填午子仙毫。": "Distinguish the article’s generic Xixiang pan-fired-tea description from specific Wuzi Xianhao facts. Its naming account may be cited, but all Xixiang sensory descriptions cannot be transferred to Wuzi Xianhao.", "直接打开正文后以检索完整返回补核末段，采用产区、初制—精制主链及低温慢焙提示；不采用单一诞生年份或健康宣传。": "The main text was directly opened, with the final paragraph cross-checked through complete search returns. Origin, primary/refining sequence, and slow low-temperature roasting are used; a single birth year and health promotion are excluded.", "2012年英文研究中的茶店茶宠记录，以及工夫茶海外传播语境；属于大学期刊研究，不能代表所有国家或全国消费者。": "Tea-shop tea-pet records in a 2012 English-language study and the context of overseas Gongfu tea transmission. This university-journal research does not represent every country or all consumers nationwide.", "2023-12-27发布、2024-03-27实施的原始公开版本；品质分级是资料性附录，未开展实际样品审评。": "The original public version published on 2023-12-27 and implemented on 2024-03-27. Quality grading is an informative appendix; no actual sample assessment was conducted.", "本次实际读取官方编制说明中引用的2006版条文，仅采用左栏2006版；右栏是修订文本，不当作已实施现行要求。": "The 2006 provisions quoted in the official drafting explanation were actually read. Only the left-hand 2006 text is used; the right-hand revised text is not treated as implemented current requirements.", "原图1160×5555已通过view_image完整查看；厂家画册为包装陈列，未出现可确认为银杉的裸露成品。": "The complete 1160×5555 original was inspected through view_image. The manufacturer catalogue displays packaging, with no exposed finished tea identifiable as Yinshan.", "干茶外形：条索紧细卷曲、白毫显露；汤色：黄绿明亮；香气：以嫩香、栗香、清香为主；滋味：鲜醇；叶底：黄绿明亮": "Dry-leaf appearance: fine, tightly curled strips with visible white down. Liquor colour: bright yellow-green. Aroma: mainly tender, chestnut, and fresh notes. Taste: fresh and mellow. Infused leaves: bright yellow-green.", "干茶：扁平光润挺直，绿润，匀整匀净；汤色：清绿明亮；香气：豌豆香；滋味：鲜醇；叶底：芽叶较完整，嫩绿明亮。": "Dry-leaf appearance: flat, smooth, upright, lustrous green, even and clean. Liquor colour: clear bright green. Aroma: pea-like. Taste: fresh and mellow. Infused leaves: relatively intact buds/leaves, bright tender green.", "所引非遗页称传统流程包含十道工序，但只明确介绍以下关键节点。此处保留关键节点顺序，不虚构完整十道操作规程。": "The cited heritage page says the traditional sequence has ten operations but explicitly describes only the following key nodes. Their order is retained without inventing a complete ten-operation procedure.", "春季当茶蓬上有10%～15%的新梢达到采摘标准，夏秋季有8%～12%左右的新梢达到采摘标准时，即为开采期。": "Harvest begins when 10%–15% of new canopy shoots meet the picking standard in spring, or about 8%–12% in summer/autumn.", "这是科研推广机构的区域代表工艺，不是所有鱼池工厂、所有品种的专属SOP；解块与氧化可交叠，图区分碎形路线。": "A regional representative process from a research/extension institution, not an exclusive SOP for every Yuchi factory or cultivar. Clump-breaking and oxidation may overlap; the diagram distinguishes the broken-tea route.", "Dragon Tea House石门银峰销售样本；未独立认证商家有机、采收年份等声明，不据此代表全部批次。": "A Shimen Yinfeng sales sample from Dragon Tea House. Merchant claims about organic status, harvest year, and similar matters were not independently certified; it does not represent all batches.", "采用高温快烘法，风温95～115℃，摊叶厚度2cm，时间一般8-12分钟，含水率在40%～45%下烘回潮。": "Use rapid high-temperature drying with air at 95–115°C, leaves 2 cm deep, generally for 8–12 minutes. Remove at 40%–45% moisture content for moisture redistribution.", "使用竹制品器具，厚度不超过2cm。在室温20℃左右、相对湿度70%以上的洁净、干燥、通风、阴凉环境中摊放。": "Use bamboo implements, spreading no more than 2 cm deep in a clean, dry, ventilated, shaded environment at about 20°C and relative humidity at least 70%.", "干茶外形：扁直挺秀匀整，芽长约2cm，翠绿；汤色：清澈明亮；香气：清香持久；滋味：鲜爽醇和；叶底：嫩绿明亮": "Dry-leaf appearance: flat, straight, upright, elegant, even, buds about 2 cm long, emerald green. Liquor colour: clear and bright. Aroma: lasting fresh fragrance. Taste: fresh, brisk, mellow, gentle. Infused leaves: bright tender green.", "现代北苑贡茶品牌下的矮脚乌龙样本，不是宋代龙团凤饼实物复原；仅引用产品图片和产地，不采纳商家医疗功效宣传。": "An Aijiao Wulong sample under the modern Beiyuan Tribute Tea brand, not a physical reconstruction of Song dragon/phoenix cakes. Only product image and origin are cited; merchant medical claims are excluded.", "福建省宁化县辖区内的翠江镇、城郊乡、湖村镇、泉上镇、中沙乡、河龙乡、水茜乡、安远镇等8个乡镇、100个村。": "100 villages in 8 townships/towns of Ninghua County, Fujian: Cuijiang Town, Chengjiao Township, Hucun Town, Quanshang Town, Zhongsha Township, Helong Township, Shuiqian Township, and Anyuan Town.", "本轮所查官方报道提供产业史或茶文化记录，未找到能独立核对的专属传奇情节；不据通用茶祖故事或商品名编造传说。": "Official reports checked this round provide industrial-history or tea-culture records, but no independently verifiable tea-specific legendary episode was found. Generic tea-ancestor stories or product names are not used to invent legends.", "海拔高度500～1200m，背风向阳，坡度5～25°，土壤pH值4.5～6.0，有效土层厚度80cm以上。": "Elevation 500–1200 m, sunny and sheltered, slope 5–25°, soil pH 4.5–6.0, effective soil depth at least 80 cm.", "检索中见茶庵铺张果老品茶等故事题名，但未找到足以核对情节、且能明确对应桃源红茶起源的可靠版本，因此不扩写。": "Searches found story titles such as Zhang Guolao tasting tea at Cha’anpu, but no reliable version sufficient to check the plot and specifically connect it to Taoyuan Black Tea’s origin; it is not expanded.", "茶文化学校图集中的广西覃塘毛尖样本；页面未标明生产者、采制年份及等级，不用于代表某一厂牌或全产区统一等级。": "A Guangxi Qintang Maojian sample in a tea-culture school gallery. Producer, harvest/processing year, and grade are unstated; it does not represent a factory brand or a uniform regional grade.", "仅展示广西兴业县茗韵茶业有限公司“茗韵云顶山红茶伴手礼盒”的商家实物样本；不代表所有等级、批次或兴业绿茶。": "Only the merchant’s actual sample of the “Mingyun Yundingshan Black Tea Souvenir Gift Box” from Guangxi Xingye Mingyun Tea Co., Ltd.; not all grades, batches, or Xingye green tea.", "采一芽一叶鲜叶并摊放，杀青后进行三次理条，每次理条与摊凉回潮衔接，最后烘干；反复理条是形成圆直外形的要点。": "Pick and spread one-bud-one-leaf fresh shoots, then heat-fix and straighten three times, each followed by cooling/moisture redistribution, before final drying. Repeated straightening creates the round, straight shape.", "红网记者实地采访南岳区龙池茶场及南岳云雾茶企业，图片原注“锋苗挺秀的南岳云雾茶干茶”；已看卷曲显毫的实物。": "A Rednet reporter visited Longchi Tea Farm and Nanyue Yunwu companies in Nanyue District. The original caption reads “Nanyue Yunwu dry tea with elegant pointed tips.” The curled, downy specimen was viewed.", "主加工链为萎凋、揉捻、发酵、干燥。这里记录的是官方介绍的主工序，不将热带产区环境直接换算为固定时间和温度。": "The main sequence is withering, rolling, oxidation, and drying. These are the principal stages in the official introduction; the tropical environment is not converted directly into fixed times or temperatures.", "京盛宇商品原页明确台东红乌龙及鹿野风土；完整具名展板有真实团揉干茶与茶汤实物照片，图中文字与产品信息相符。": "Jing Sheng Yu’s original product page explicitly identifies Taitung Hong Wulong and Luye terroir. Its complete named display includes actual ball-rolled dry tea and liquor photographs, with wording consistent with the product information.", "地方报纸报道其创制于20世纪70年代初；这项时间只取得原站检索节选。地标全文已核实其现代规范化名称及产区。": "A local newspaper dates its creation to the early 1970s; that date was obtained only from an original-site search excerpt. The full GI text verifies the modern standardized name and production area.", "单芽或一芽一叶初展，条索紧细，金毫满披润亮；橙红清澈明亮；花毫香浓郁持久；浓醇鲜爽，甜韵显；柔软，匀齐红亮": "Single buds or one bud with one newly unfolding leaf; fine, tight strips covered in bright golden down. Clear bright orange-red liquor; rich, lasting floral/down aroma; rich, mellow, fresh, brisk taste with pronounced sweetness; soft, uniform, bright red infused leaves.", "2019版泰山茶区域公用品牌规程的具名版本，不替换2025地标要求；不同形态分开记录，完整设备参数见原件。": "A named version of the 2019 Taishan Tea regional public-brand code, not replacing the 2025 GI requirements. Different forms remain separate; complete equipment parameters are in the original.", "干茶外形：细紧有锋苗、较匀齐、净稍含嫩茎、乌润；汤色：红；香气：嫩甜香；滋味：醇厚爽口；叶底：匀嫩有芽红亮": "Dry-leaf appearance: fine and tight with pointed tips, relatively uniform, clean with a few tender stems, lustrous dark. Liquor colour: red. Aroma: tender and sweet. Taste: mellow, full, refreshing. Infused leaves: evenly tender, budded, bright red.", "按9.1检验合格后包装；标签和储运按9.2及DB53/T1265.5执行，不同茶类、等级的毛茶不混合贮存。": "Package after passing inspection under 9.1. Labeling, storage, and transport follow 9.2 and DB53/T1265.5. Do not mix-store unrefined teas of different categories or grades.", "旧文采用武夷岩茶共用工艺，与本档相容；本档明确只是区域核心映射，不能展示为该名丛已独立核验的专属全工序。 ": "The older text uses the shared Wuyi Rock Tea process and is compatible with this record. This is explicitly only a regional core mapping, not an independently verified complete process exclusive to this named cultivar.", "从紫阳群体中经单株选育形成的茶树品种。政府回顾将其选育过程与王衍成在双龙镇的观测、扦插繁育和试栽联系起来。": "A cultivar developed by individual-plant selection from the Ziyang population. A government retrospective connects its development with Wang Yancheng’s observations, cutting propagation, and trial planting in Shuanglong Town.", "这段带有文学色彩的契约式文字，比把所有“荼”字都认作茶更明确；它呈现的是采购、准备、饮用相连接的生活情境。": "This literary, contract-like passage is more explicit than interpreting every occurrence of the character “荼” as tea. It presents a life setting linking purchase, preparation, and drinking.", "技术改变成本和时效，不等于海路从此没有风险；这里以一艘有完整馆藏研究的船说明趋势，不代表所有商路同时更替。": "Technology changes costs and speed, not the existence of maritime risk. One ship with comprehensive museum research illustrates a trend, not simultaneous replacement of every trade route.", "直接打开后核实页脚为商业公司运营，并非政府或国际非遗节官网；仅作产品展示材料，市级名录年份待政府文件复核。": "Direct opening confirmed a commercial operator in the footer, not a government or international heritage-festival official website. Used only as product-display material; the municipal listing year awaits government-document checking.", "该篇摘要说明明清以芽叶冲泡为主、清代以后闽赣皖山区发酵工艺发展；不据此把所有红茶或乌龙工艺统定为清代首创。": "The abstract describes bud/leaf infusion predominating in the Ming/Qing and development of oxidation/fermentation techniques in Fujian, Jiangxi, and Anhui mountains from the Qing onward. It does not date all black- or oolong-tea invention to the Qing.", "搜索引擎缓存旧目录曾指向盈科泉培训，但当前同页号已变为其他农业文章。已改用站内名称查询，不把旧缓存当原稿。": "An old search-engine catalogue cache pointed to Yingkequan training, but the current page number now hosts another agricultural article. Internal name search was used instead; the old cache is not treated as the original report.", "非遗项目援引明代六安茶、片茶记载；这些旧名提供区域茶史背景，不能直接证明当时已有今天同样工艺的六安瓜片。": "The heritage project cites Ming records of Lu’an Tea and Piancha. These older names provide regional history, not direct proof of Lu’an Guapian made by today’s process.", "非遗项目主链为本条主来源。第402项GI用于品种/产地补充，没有制造链；古法蒸、捣、拍饼版不拼接进本条。": "The heritage project’s main sequence is the principal source. GI Item 402 supplements cultivar/origin information but has no manufacturing chain. Ancient steaming, pounding, and cake-forming are not joined to this entry.", "这是实际活动中的工序记录，不是汉中仙毫全产区工艺规程；鲜叶预处理、阶段控制和机械版仍待取得专属标准正文。": "An event-based process record, not a code for the entire Hanzhong Xianhao area. Fresh-leaf pretreatment, stage controls, and the mechanical version await a dedicated standard’s full text.", "Yellow Tea 黄茶 | Museum of Chinese Australian History": "Yellow Tea | Museum of Chinese Australian History", "国博记录：2007年接受武夷山市政府捐赠的20克母树大红袍，采制于2005年；母树自2006年停采保护。": "The National Museum records receiving 20 g of mother-tree Dahongpao from Wuyishan Government in 2007, harvested/processed in 2005. Mother-tree harvesting ceased for protection in 2006.", "本条来源强调烟香，不覆盖现代无烟版本；“蜜枣味”位于香气栏，依原栏归属记录。简介未证实的医学说法未采用。": "This source emphasizes smoky aroma and does not cover modern unsmoked versions. “Honeyed-date flavor” appears in the aroma field and is recorded there. Unverified medical claims in the introduction are excluded.", "新湖南刊载湘益具名审评文章，明确生产者为湖南省益阳茶厂有限公司，所附图片可见无包装茶砖实物；已查看像素。": "New Hunan publishes a named Xiangyi assessment article identifying Hunan Yiyang Tea Factory Co., Ltd. The attached image shows an unwrapped tea brick; its pixels were inspected.", "专题所述苏州茉莉花茶干茶紧细匀整、有白毫、色泽油润；汤清澈透明，香气鲜美而浓厚清高，入口爽快，叶底幼嫩。": "The feature describes Suzhou Jasmine Tea as fine, tight, even dry leaves with white down and a lustrous colour; clear transparent liquor; fresh, rich, pronounced aroma; brisk taste; and tender infused leaves.", "转载的麻姑茶品质概述；原发布出处未明，非标准表或样品审评。仅补原文明确的汤色，不采纳同段健康和历史推述。": "A republished Magu Tea quality overview with unclear original publisher, not a standard table or sample assessment. Only explicit liquor colour is added; health and historical inferences in the same paragraph are excluded.", "色泽翠绿，汤色嫩绿明亮，香高持久，滋味鲜醇爽口，叶底嫩绿明亮。集高香、有机、醇和为一体，深受消费者青睐。": "Emerald green, with bright tender-green liquor, pronounced lasting aroma, fresh mellow refreshing taste, and bright tender-green infused leaves. Described as combining high aroma, organic qualities, and mellowness, and popular with consumers.", "人工带枝采摘。加工：茶叶制作分鲜叶摊放、杀青、摊凉、初揉、初烘、复揉理条、足干提香、风选定级等8道工序。": "Hand-picked with attached twigs. Eight processing stages: spreading fresh leaves, heat-fixing, cooling, initial rolling, initial drying, re-rolling/straightening, final drying/aroma enhancement, and winnowing/grading.", "原件发酵时间同时写“180-200分钟”与“约4小时”，两者不完全一致；保留原文疑点，不给单一推荐时长。": "The original gives oxidation time as both “180–200 minutes” and “about 4 hours,” which are not fully consistent. This uncertainty is retained without one recommended duration.", "干茶外形：细嫩挺秀、翠绿显毫；汤色：清绿、清澈明亮；香气：高而持久；滋味：鲜爽、回味甜香；叶底：嫩绿成朵": "Dry-leaf appearance: fine, tender, upright, elegant, emerald green with visible down. Liquor colour: clear bright green. Aroma: pronounced and lasting. Taste: fresh and brisk, with a sweet aromatic aftertaste. Infused leaves: tender-green intact shoots.", "本次没有找到全国政协旧来源的原文存档；新增企业来源记录，不将既有record0按数据库摘要冒充原文重读。": "No original archive of the old CPPCC source was found this round. A new enterprise source record is added; existing record0 is not falsely presented as a reread original based on the database summary.", "当地农垦茶文化与来自不同地区的建设者和海南地方生活交融；其文化重点是垦殖、技术传习和茶场社区的共同记忆。": "Local state-farm tea culture blends builders from different regions with Hainan life, emphasizing reclamation, technical transmission, and shared memories of the farm community.", "县政府产品简介（未分等级，节选依据）：嫩香高长；汀溪兰香地方样式（县政协原文，未分等级）：清纯高爽、持久": "County-government product introduction, ungraded and excerpt-based: pronounced, lasting tender aroma. Tingxi Lanxiang local style, county CPPCC original, ungraded: fresh, clean, pronounced, brisk, and lasting.", "2022试验：无性系福鼎大白茶原料：单芽嫩绿，较匀整；2022试验：中茶108原料：单芽略弯，绿润稍带翠": "2022 trial, clonal Fuding Dabai material: single buds, tender green, relatively even. 2022 trial, Zhongcha 108 material: single buds, slightly curved, lustrous green with a slight emerald hue.", "同名地标页列海青镇保护地域和绿茶品质特征；图片 alt 明确为海青茶。像素为白底已加工卷曲干茶，非鲜叶。": "The same-name GI page lists Haiqing Town’s protected area and green-tea qualities; the image alt explicitly says Haiqing Tea. Pixels show processed curled dry tea on white, not fresh leaves.", "2020年乐昌地方标准依照2009年第60号地理标志保护公告制定产品要求，保留特级、一级和二级三个等级。": "The 2020 Lechang local standard sets product requirements under GI protection Announcement No. 60 of 2009, retaining Special Grade, Grade 1, and Grade 2.", "本次原文核验重点是广府茶楼，未据此概括全部中国茶食，也不重新外推到尚未核读原文的陆河擂茶和江华油茶配方。": "This original-text verification focuses on Cantonese teahouses, not all Chinese tea foods, and does not extrapolate again to Luhe Leicha or Jianghua oil-tea recipes whose originals remain unread.", "闷黄是识别工艺的重要线索。按原料嫩度和产品形态可见黄芽茶、黄小茶、黄大茶；茶名中有“黄”不自动属于黄茶。": "Yellowing is an important identifying process. Material tenderness and form distinguish yellow-bud, small-leaf yellow, and large-leaf yellow teas; “yellow” in a name does not automatically make it yellow tea.", "书中代表性的制法是采叶、蒸、捣、压模、焙干等；饮前炙饼、碾筛，再把茶末投入水中煎煮分饮，强调火候与汤花。": "The book’s representative method includes picking, steaming, pounding, molding, and drying. Before drinking, roast the cake, grind and sieve it, then boil the powder in water and serve, emphasizing heat control and surface froth.", "国博介绍西汉玉辟邪与带翼神兽形象，并说明石刻辟邪与镇墓观念相关；这是玉石雕塑、信仰和装饰传统中的一部分。": "The National Museum introduces Western Han jade bixie and winged divine beasts, and explains stone bixie in relation to tomb-protection beliefs: part of jade/stone sculpture, belief, and decoration traditions.", "上海济光职业技术学院在职业体验活动中指导参与者揉泥、塑形、添加五官与四肢、刻画纹理；教学以貔貅形象为例。": "Shanghai Jiguang Polytechnic College guides participants in a career-experience activity through kneading clay, shaping, adding facial features and limbs, and incising texture, using a pixiu as the teaching example.", "直接项目入口仅返回简介；本地址检索返回完整项目正文，核原料分级、初制四步、精制五步及轻萎凋重揉捻足发酵。": "The direct project entry returned only an introduction; search at this address returned the full project text, verifying material grading, four primary stages, five refining stages, and light withering/heavy rolling/full oxidation.", "本时间线限取1391年贡茶转向、清宫奶茶、17世纪日本叶茶与台湾工夫茶传播；不把散茶出现归于1391年。": "This timeline uses only the 1391 tribute-tea shift, Qing court milk tea, seventeenth-century Japanese leaf tea, and Gongfu tea transmission in Taiwan. It does not date the emergence of loose tea to 1391.", "搜索引擎读到公函45项范围；原PDFHTTPS超时、HTTP412，未核读附件45行，不声称已全面对照。": "Search read the official letter’s 45-item scope; original-PDF HTTPS timed out and HTTP returned 412. The attachment’s 45 rows were not checked, and comprehensive comparison is not claimed.", "公开政务稿，有具名现场专家与通讯员；仅把篇首明确的宜昌宜红作为宜红区域版本，不改写为五峰全茶通用等级表。": "A public government report with named on-site experts and correspondents. Only the explicitly identified Yichang Yihong in the opening is used as a regional Yihong version, not rewritten into a universal grading table for all Wufeng tea.", "第3(4)节“产品收获及产后处理的规定”；页面底部标农产品地理标志公告第1478号、2010-11-15": "Section 3(4), “Product Harvesting and Post-Harvest Handling Provisions”; the page bottom gives Agricultural Geographical Indication Announcement No. 1478, 2010-11-15.", "新入口才深入：将军峰厂家三页目录与画册、六龙具体采购公告、德诚和店铺索引；其余命中既有来源则不重复抓取。": "Only new entries were pursued: three Jiangjunfeng manufacturer catalogue pages and a brochure, a specific Liulong procurement notice, and a Dechenghe shop index. Hits on existing sources were not fetched again.", "六安瓜片以单片叶制成，不含芽与梗，采后扳片再炒、烘；它提醒读者，名茶文化并不都以越嫩的芽头越好为准则。": "Lu’an Guapian is made from individual leaves without buds or stems, separating leaf pieces after picking before pan-firing and drying. It reminds readers that famous-tea culture does not universally rank the youngest buds highest.", "婺源绿茶产地海拔百米以上，pH值4.5～6.5之间，土层深度在0.3米以上，有机质含量在1.0%以上。": "Wuyuan Green Tea’s production area is at least 100 m elevation, soil pH 4.5–6.5, depth at least 0.3 m, and organic matter at least 1.0%.", "原图直接位于“福鼎白茶”标题下，后文明确福建福鼎产区及白毫银针等花色；已查看照片，显示芽状干茶与茶汤。": "The original image is directly beneath “Fuding White Tea”; following text specifies Fuding, Fujian and styles including Baihao Yinzhen. The viewed photograph shows bud-shaped dry tea and liquor.", "条索紧结卷曲、肥壮重实，沙绿油润；金黄清澈；馥郁幽长，近似香橼或雪梨香；醇厚回甘；黄亮柔软，红边明显。": "Tightly curled, plump, weighty strips, lustrous sandy green; clear golden liquor; rich, subtle, lingering aroma resembling citron or snow pear; mellow full taste with returning sweetness; soft bright yellow infused leaves with distinct red edges.", "干茶：方正平整，紧结度较传统青砖稍松散；汤色：橙红明亮；香气：陈香纯正；滋味：醇和纯净；叶底：暗褐完整": "Dry-leaf appearance: square and level, slightly less tightly compressed than traditional Qingzhuan. Liquor colour: bright orange-red. Aroma: clean aged fragrance. Taste: mellow, gentle, clean. Infused leaves: dark brown and intact.", "原页福州茉莉花茶章节明确福州地域，图2紧邻该茶介绍；已查看原图，茶叶本体为散放干茶，旁侧筛中有茉莉花。": "The original Fuzhou Jasmine Tea section clearly establishes Fuzhou origin; Figure 2 is adjacent to the introduction. The original was viewed: loose dry tea with jasmine flowers in a sieve beside it.", "茶指南原页为泰顺三杯香独立条目，明确产地为浙江温州泰顺；主图与文内具名图注相同，逐图可见真实盘装干茶。": "The original tea-guide page is a separate Taishun Sanbeixiang entry, explicitly originating in Taishun, Wenzhou, Zhejiang. Main image and named in-text caption match; individual images show real dry tea on plates.", "干茶：条索紧细、圆直，白毫可见，墨绿色而油润；汤色：碧绿或黄绿，明净；香气：栗香持久；滋味：清醇爽口。": "Dry-leaf appearance: fine, tight, round, straight strips with visible white down, lustrous dark green. Liquor colour: emerald or yellow-green, bright and clear. Aroma: lasting chestnut. Taste: clean, mellow, refreshing.", "这是松岭头生产实例，非宣称所有天目湖白茶仅有这一种制作版本。 适用范围：生产者采访所详述的完整加工路线": "A Songlingtou production example, not a claim that all Tianmuhu White Tea has only this version. Scope: the complete route detailed in a producer interview.", "叶层厚度不超过5cm，摊放时间为5-8小时，每2-3小时要翻叶1次。摊放至鲜叶含水量达70%～75%。": "Leaf layer no more than 5 cm; spread for 5–8 hours, turning once every 2–3 hours, until fresh-leaf moisture reaches 70%–75%.", "干茶外形：扁平似掌，翠绿，白毫显露；汤色：清澈明亮；香气：清香持久；滋味：鲜爽；叶底：嫩绿、匀净、成朵": "Dry-leaf appearance: flat and palm-shaped, emerald green with visible white down. Liquor colour: clear and bright. Aroma: lasting fresh fragrance. Taste: fresh and brisk. Infused leaves: tender green, even, clean, intact shoots.", "干茶外形：条索紧细匀整，乌黑油润；汤色：红亮带金圈；香气：甜香浓郁持久；滋味：甜醇鲜爽；叶底：嫩软红匀": "Dry-leaf appearance: fine, tight, even strips, lustrous black. Liquor colour: bright red with a golden ring. Aroma: rich, lasting sweetness. Taste: sweet, mellow, fresh, brisk. Infused leaves: tender, soft, evenly red.", "白沙溪供稿的具体新品安化红针发布页，说明安化高山原料及安化红茶工艺；已看原图干茶碗与安化红针具名包装。": "A specific Anhua Hongzhen new-product launch page supplied by Baishaxi describes Anhua high-mountain material and Anhua black-tea processing. The original image showing a bowl of dry tea and named Anhua Hongzhen packaging was viewed.", "干茶：条形卷曲、略显毫、尚匀、绿润；汤色：绿亮；香气：香高；滋味：醇和；叶底：尚嫩显芽、少明亮、尚匀。": "Dry-leaf appearance: curled strips, slight down, fairly even, lustrous green. Liquor colour: bright green. Aroma: pronounced. Taste: mellow and gentle. Infused leaves: fairly tender with visible buds, somewhat dull, fairly even.", "干茶：紧秀匀齐、略卷曲，翠绿显毫；汤色：嫩绿明亮；香气：栗香、高长；滋味：鲜爽、回甘；叶底：嫩绿、匀亮": "Dry-leaf appearance: tight, elegant, uniform, slightly curled, emerald green with visible down. Liquor colour: bright tender green. Aroma: pronounced, lasting chestnut. Taste: fresh, brisk, returning sweetness. Infused leaves: tender green, evenly bright.", "松溪地域绿茶是当地主要茶业产品之一。地域名下的不同加工花色须另行识别，不能与福鼎白茶或安溪铁观音混用。": "Regional green tea is one of Songxi’s main tea products. Different processing styles under the regional name require separate identification, not interchange with Fuding White Tea or Anxi Tieguanyin.", "外形壮实紧结、色泽绿润显毫，内含物丰富耐冲泡，茶汤嫩绿透亮，滋味醇香回甘，富含氨基酸、锌等多种营养物质": "Robust, tightly formed, lustrous green dry leaves with visible down; rich internal constituents and repeated-infusion durability. Liquor is transparent tender green, taste mellow and aromatic with returning sweetness, described as rich in amino acids, zinc, and other nutrients.", "原文没有加工流程；不以通用绿茶模板伪补杀青/做形参数。采收与感官已核，茶品专属加工步骤待取得技术规范。": "The original has no processing sequence. Generic green-tea templates are not used to fabricate heat-fixing/shaping parameters. Harvesting and sensory qualities are verified; tea-specific stages await a technical specification.", "2018年报道中宜昌市农科院茶叶研究所加工的宜昌宜红高端红茶评比样本；不据图推定地标各等级的统一外观。": "A high-end Yichang Yihong black-tea competition sample processed by Yichang Agricultural Academy’s Tea Research Institute in a 2018 report. The image does not establish a uniform appearance for all GI grades.", "干茶外形：卷曲紧实，较匀整、匀净、绿尚润；汤色：黄绿亮；香气：板栗香较持久；滋味：醇厚；叶底：黄绿明亮": "Dry-leaf appearance: curled, compact, relatively even and clean, somewhat lustrous green. Liquor colour: bright yellow-green. Aroma: fairly lasting chestnut. Taste: mellow and full. Infused leaves: bright yellow-green.", "原文“杀青”步骤下记述室内摊青与日光萎凋，且后续列发酵；流程术语关系待一手补证，不自行纠正或判定茶类。": "The original describes indoor spreading and sun withering under “heat-fixing,” then lists fermentation. The terminology relationship awaits first-party evidence; it is not independently corrected or used to determine tea category.", "其中的择水、候汤和器具讨论属于唐代饮茶经验；“茶经记载”应标明篇章和版本，现代茶类名不宜直接套回唐代。": "Its water selection, heating, and utensil discussions reflect Tang drinking experience. “Recorded in The Classic of Tea” should specify chapter and edition; modern tea-category names should not be directly projected onto the Tang.", "古代道路的使用史与现代概念的命名史分别记录；史前人员迁徙通道不能单凭重合路线就被称为当时已有茶叶贸易。": "Ancient-road use and naming of a modern concept are recorded separately. Overlap with a prehistoric migration route alone does not establish tea trading on that route at the time.", "由镇宁团叶茶与云南大叶种人工杂交后代单株选育，1994年通过国家审定；不是将所有黔湄系列合称一个品种。": "Selected from an individual offspring of an artificial cross between Zhenning Tuanye Tea and Yunnan large-leaf tea, nationally approved in 1994. The entire Qianmei series is not combined into one cultivar.", "玻璃杯、盖碗均可。细嫩黄芽茶可从85℃参考，原料较大的产品可提高至90℃以上；闷泡时间须随投茶量调整。": "Both a glass and gaiwan are suitable. Tender yellow-bud tea may start around 85°C; larger-leaf products may use at least 90°C. Steeping time should be adjusted to tea quantity.", "咖啡因按全天所有来源合计，包括茶、咖啡、能量饮料、巧克力及部分药品或补充剂。低咖啡因茶仍可能含咖啡因。": "Count caffeine from all daily sources, including tea, coffee, energy drinks, chocolate, and some medicines or supplements. Low-caffeine tea may still contain caffeine.", "茶道是多代茶人和社会环境共同形成的传统；不能说千利休独自发明饮茶，或把今天所有流派规矩投射到16世纪。": "The tea ceremony is a tradition shaped by generations of tea practitioners and social conditions. Sen no Rikyū did not single-handedly invent tea drinking, nor should all current school rules be projected onto the sixteenth century.", "宜兴市市场监督管理局记录2026年无锡队“功夫足球·紫砂熊猫”茶宠套组亮相，五款功夫造型对应足球动作。": "Yixing’s Market Regulation Bureau records the 2026 debut of the Wuxi team’s “Kung Fu Football · Purple-Clay Panda” tea-pet set, with five kung-fu poses corresponding to football movements.", "原始数字报全文“多元探索”段：晓望村崂矿尊圃茶园生产车间观察，只核四段主链，不视为崂山茶全域技术规范。": "The original digital newspaper’s “Diverse Exploration” section observes the Laoshan Kuangzunpu garden workshop in Xiaowang Village. Only its four-stage main sequence is checked, not a technical specification for all Laoshan Tea.", "第325项诸城绿茶，PDF第928—930页（零起始927—929）；网页解析行15956—16015": "Item 325, Zhucheng Green Tea, PDF pages 928–930 (zero-based 927–929); parsed web lines 15956–16015.", "原文有“芽叶细嫩，色翠香幽”，芽叶与色翠所指不够明确，本次只映射饮后清爽滋味和幽香，不推断干茶/汤色。": "The original says “tender buds/leaves, emerald colour and subtle aroma,” but the referents of buds/leaves and emerald colour are unclear. Only refreshing aftertaste and subtle aroma are mapped, without inferring dry-leaf or liquor colour.", "现已核到2018年黄龙柏园具名研究样本四步工序；原工艺长摘要及正式规范仍待对应原件，不用样本路线替代。": "The four-stage process of a named 2018 Huanglong Baiyuan research sample is now verified. The old long processing summary and formal code still await corresponding originals; the sample route does not replace them.", "Guizhou III - Jiaoyao Village全文及图注；Web lines 66—107": "Guizhou III - Jiaoyao Village, full text and captions; web lines 66–107.", "顾渚是唐代贡茶文化的重要地点；当代散茶制作不应直接等同于唐代贡茶形制。2011年技艺列入国家级非遗。": "Guzhu is an important site of Tang tribute-tea culture; contemporary loose-tea making is not directly equivalent to Tang tribute-tea forms. The technique entered the national heritage list in 2011.", "茶指南原页为崂山绿茶独立条目，明确产地为山东青岛崂山；主图与文内具名图注相同，逐图可见真实盘装干茶。": "The original tea-guide page is a dedicated Laoshan Green Tea entry, explicitly locating it in Laoshan, Qingdao, Shandong. Main image and named in-text caption match; individual images show actual dry tea on plates.", "干茶外形：细紧；汤色：较大茶稍浅（未给具体色相）；香气：近祁红香、但较欠持久；滋味：醇和；叶底：红匀": "Dry-leaf appearance: fine and tight. Liquor colour: slightly lighter than large-leaf tea, with no specific hue given. Aroma: similar to Qihong but less lasting. Taste: mellow and gentle. Infused leaves: evenly red.", "外形：尚紧结，黑褐尚润，尚匀整；汤色：橙黄明亮；香气：纯正；滋味：纯和；叶底：尚软，棕褐色，尚匀整。": "Dry-leaf appearance: fairly tight, somewhat lustrous dark brown, fairly even. Liquor colour: bright orange-yellow. Aroma: clean and characteristic. Taste: clean and gentle. Infused leaves: fairly soft, brown, fairly even.", "政府保护示范区建设文件显示其作为地方地理标志茶持续受到保护；不以惠明和尚传说直接确定现代产品创制年。": "Government demonstration-zone documents show continued protection as a local GI tea. The monk Huiming legend is not used directly to date the modern product’s creation.", "原页标为莫干黄芽的实物样品；来源对绿茶/闷黄工艺描述混用，不据此判定样品的具体工艺类别、等级或年份。": "A physical sample labeled Mogan Huangya on the original page. The source mixes descriptions of green-tea and yellowing processes, so the sample’s precise process category, grade, or year is not determined from it.", "干茶外形：尚紧结弯曲，有爆点；尚绿、灰，尚匀整、较净；汤色：黄绿；香气：有栗香；滋味：浓；叶底：较绿": "Dry-leaf appearance: fairly tight and curved, with blister points; somewhat green/gray, fairly even and relatively clean. Liquor colour: yellow-green. Aroma: chestnut notes. Taste: rich. Infused leaves: relatively green.", "整形温度80～90℃，采用理条、搓条、抽条方式交替进行，至茶叶含水量15%～20%。整形后及时摊凉。": "Shape at 80–90°C, alternating straightening, rubbing, and drawing out strips, until moisture content is 15%–20%. Promptly spread to cool after shaping.", "干茶外形：扁平挺直，身骨重实，色绿有白毫；汤色：绿亮；香气：香高持久；滋味：醇厚回甘；叶底：匀整明亮": "Dry-leaf appearance: flat, upright, weighty, green with white down. Liquor colour: bright green. Aroma: pronounced and lasting. Taste: mellow, full, returning sweetness. Infused leaves: even and bright.", "海拔高度300～900m，土壤类型为花岗岩发育的灰色砂壤土，土壤有机质含量高，pH值4.5～5.5。": "Elevation 300–900 m; gray sandy loam developed from granite, high in organic matter, pH 4.5–5.5.", "找到妙皇乡政务号整理的迁居种茶线索；按地方历史整理记述，不另添神异起源或把全象州古代产茶等同古琶茶。": "A Miaohuang Township government account provides migration-and-tea-planting leads, treated as local historical compilation. No supernatural origin is added, nor is all ancient Xiangzhou tea equated with Gupa Tea.", "泾县当地以名茶交易会、制茶培训和茶业协会推动兰香系列推广。现代兰香名称与古代白云茶、尖茶史分开说明。": "Jing County promotes the Lanxiang series through specialty-tea fairs, processing training, and its tea association. The modern Lanxiang name is distinguished from ancient Baiyun and Jiancha history.", "同名枇杷茶树资源可制作多类成品；当前条目仍按646号保护要求的绿茶口径，其他茶类照片与感官不可混用。": "The same-name Pipa tea-tree resource can produce several tea categories. This entry retains the green-tea scope of Announcement 646; images and sensory descriptions from other categories must not be mixed in.", "卷曲如螺、匀整匀净，泛金显绿、亮泽；黄色、明亮；高、尚郁、持久；醇鲜、尚回甘；玉黄，细匀成朵、明亮。": "Snail-curled, even and clean, green with golden tones and bright luster; bright yellow liquor; pronounced, fairly rich, lasting aroma; mellow fresh taste with some returning sweetness; jade-yellow, fine even intact shoots, bright.", "感官原文语序含“生卷曲…一级”，未能无歧义拆出等级和五项对应，故完整保留原段，不生成五项评分或推填。": "The sensory original includes the sequence “raw curled…Grade 1,” whose grade and five-factor assignments cannot be separated unambiguously. The full paragraph is retained without creating scores or inferred fields.", "旧文明确标类级概述待核；现可用永春佛手专属团体标准定义取代泛类模板，但细分揉烘循环和时温仍是缺口。 ": "The old text was explicitly a category-level overview awaiting verification. Yongchun Foshou’s dedicated group-standard definition can now replace the generic template, but detailed rolling/drying cycles and times/temperatures remain missing.", "苏祝成的专家解读将明前茶说明为清明前采制，雨前茶为清明到谷雨之间采制；不是泛指两个节气“前后”的茶。": "Expert Su Zhucheng explains pre-Qingming tea as harvested/processed before Qingming, and pre-Grain-Rain tea as made between Qingming and Grain Rain, not loosely any tea “around” those solar terms.", "传统工艺以萎凋、干燥为核心。白毫银针、白牡丹、贡眉、寿眉按原料和产品要求区分；福鼎、政和是地域入口。": "Traditional processing centers on withering and drying. Baihao Yinzhen, White Peony, Gongmei, and Shoumei differ by material and product requirements; Fuding and Zhenghe are regional entries.", "秦占领巴蜀改变了政治与交通联系，常被用来解释茶向外传播。但“秦取蜀后始有茗饮”的说法是后世史家归纳。": "Qin’s conquest of Ba and Shu changed political and transport connections and is often used to explain tea’s outward spread. But “tea drinking began after Qin took Shu” is a later historian’s summary.", "CTC机械加工以破碎、撕裂、卷曲处理叶片，形成较细颗粒，为规模化红茶生产提供了不同于传统揉制的路径。": "CTC mechanically crushes, tears, and curls leaves into finer granules, offering large-scale black-tea production a route different from traditional rolling.", "仅采用20世纪70年代现代熟茶人工渥堆背景和生熟工艺差别；不采用减肥、固定适饮年限、长期升值等说法。": "Only the 1970s background of modern ripe tea’s artificial pile fermentation and raw/ripe processing differences are used. Weight-loss claims, fixed drinking ages, and long-term investment appreciation are excluded.", "仅使用第4—5页关于传说、王褒《僮约》及田螺山证据边界的论述；不沿用新石器时代已广泛饮茶等更强推论。": "Only pages 4–5 on legends, Wang Bao’s Tongyue, and the evidentiary limits of Tianluoshan are used; stronger inferences such as widespread Neolithic tea drinking are not retained.", "东印度公司茶贸易账目、1836年鸦片奏折译件与战争档案。用于多因素关系；不以茶需求免除殖民政策责任。": "East India Company tea-trade accounts, a translation of an 1836 opium memorial, and war archives. Used for multifactor relationships; tea demand does not absolve colonial-policy responsibility.", "本次Web全文L24作者与日期；L30茶名产地与类型；L87末段完整五维。既有干茶配图上下文仍有效。": "This round’s full web text: L24 author/date; L30 tea name, origin, and type; L87 complete five-factor final paragraph. The existing dry-tea image context remains valid.", "PDF第7页（正文第1页）定义；第11—12页（正文第5—6页）7.2；第15页（正文第9页）9.1": "PDF page 7 (main-text page 1), definition; pages 11–12 (main-text pages 5–6), 7.2; page 15 (main-text page 9), 9.1.", "新增搜索出现赣修源武宁野生宁红，虽写九宫山，但属于江西武宁红茶，产区与茶类都不对应，未作为候选下载。": "A new search found Ganxiuyuan Wuning Wild Ninghong. Although it mentions Jiugong Mountain, it is black tea from Wuning, Jiangxi; both origin and category mismatch, so it was not downloaded as a candidate.", "苏州图书馆讲座把洞庭产茶史、碧螺春茶名和康熙赐名说分开讨论；清人笔记中的赐名记述仍需其他材料互证。": "A Suzhou Library lecture separates Dongting tea-growing history, the Biluochun name, and the Kangxi naming story. Qing notebook naming accounts still need corroboration from other materials.", "制作技艺2011年列入国家级非遗。宋代《大观茶论》的白茶记载不能直接证明现代安吉白茶就是同一茶树。": "The making technique entered the national heritage list in 2011. White tea in the Song Treatise on Tea cannot directly prove that modern Anji White Tea is the same plant.", "采摊、杀青、揉捻、解块、烘坯、做形及烘干；传统法吸收松萝技艺，并发展高温杀青、小桶揉捻、低温长烚。": "Picking/spreading, heat-fixing, rolling, clump-breaking, initial drying, shaping, and drying. The traditional method absorbed Songluo skills and developed high-temperature heat-fixing, small-drum rolling, and prolonged low-temperature pan treatment.", "指定论文研究样本“牡丹王”，不是政和白茶全部花色、等级的代表性均值。原文的不利风味如青涩照实保留。": "The designated paper’s “Mudan Wang” research sample, not a representative mean for every Zhenghe White Tea style and grade. Unfavorable notes such as grassy astringency are faithfully retained.", "必须分别记录母树实物、所指茶树品种/无性繁殖材料和商品成茶；商品标“大红袍”不能自动证明来自母树。": "Mother-tree specimens, the cultivar/vegetatively propagated material meant, and commercial finished tea must be recorded separately. “Dahongpao” on a product does not automatically prove mother-tree origin.", "项目简介记述清末刘永发从建瓯水吉引苗到漳平双洋，后经邓观金、张旗生等人传承，形成地方水仙制茶技艺。": "The project introduction records Liu Yongfa bringing seedlings from Shuiji, Jian’ou, to Shuangyang, Zhangping in the late Qing, followed by transmission through Deng Guanjin, Zhang Qisheng, and others, forming local Shuixian techniques.", "初制与精制分工明显：初制形成毛茶，精制再筛分、切细、风选、复火和匀堆。精制复杂度是其产业特色之一。": "Primary processing and refining have distinct roles: primary processing makes unrefined tea; refining sieves, cuts, winnows, re-fires, and evenly mixes it. Refining complexity is one of its industrial characteristics.", "规程要求清洁、干燥、通风良好的场所，不露天存放；不得与有毒、有害或有异味物品同储，另遵从产品标签。": "The code requires a clean, dry, well-ventilated place, not outdoor storage. Do not store with toxic, harmful, or odorous goods; also follow the product label.", "生、熟并行体现传统晒青原料与近现代加工技术的结合；“陈香”等感官描述不自动构成药效或投资回报证据。": "Parallel raw and ripe tea reflect traditional sun-dried material combined with modern processing. Sensory descriptions such as “aged aroma” do not automatically constitute medical or investment-return evidence.", "选用振动理条机，槽锅温度80～100℃，时间5-8分钟，茶条紧直、香气外溢，含水量30%出锅摊凉。": "Use a vibrating straightener at a trough temperature of 80–100°C for 5–8 minutes. When strips are tight and straight, aroma emerges, and moisture reaches 30%, remove and spread to cool.", "干茶外形：条细秀，绿润、匀整洁净；汤色：嫩绿；香气：香鲜爽纯，栗香纯正；滋味：味鲜浓醇；叶底：嫩绿": "Dry-leaf appearance: fine, elegant strips, lustrous green, even and clean. Liquor colour: tender green. Aroma: fresh, brisk, clean, with characteristic chestnut fragrance. Taste: fresh, rich, mellow. Infused leaves: tender green.", "干茶外形：扁形，干叶白毫附体，翠绿；汤色：黄绿明亮；香气：栗香持久；滋味：醇厚回甘；叶底：嫩黄均整": "Dry-leaf appearance: flat, emerald green, with white down on dry leaves. Liquor colour: bright yellow-green. Aroma: lasting chestnut. Taste: mellow, full, returning sweetness. Infused leaves: tender yellow and even.", "武汉市农业农村局柏泉绿茶制茶工艺专文，页面将该照片置于柏泉绿茶制成与拣选的介绍；已看绿色扁条茶样。": "Wuhan’s Agriculture and Rural Affairs Bureau published a dedicated Baiquan Green Tea processing article. The photo accompanies making and selection of Baiquan Green Tea; the green flat-strip sample was viewed.", "常德红茶条索紧细匀整，色泽乌黑油润，金毫显露，甜香高长，汤色红浓明亮，滋味甘鲜醇厚，叶底嫩匀红亮。": "Changde Black Tea has fine, tight, even strips, lustrous black with visible golden down; pronounced lasting sweet aroma; rich bright red liquor; sweet, fresh, mellow, full taste; and tender, even, bright red infused leaves.", "烘干机热风温度90～100℃，摊叶厚度2～2.5cm，烘干时间10-15分钟，烘至足干（茶叶含水量": "Dryer hot air at 90–100°C, leaves 2–2.5 cm deep, drying for 10–15 minutes until fully dry (tea moisture content", "原页面两处出现“9锅”，结合原文语境只能确认是后续锅炒，不默改为已核准的术语；参数不作统一SOP。": "The original page uses “9 pans” twice. Context confirms only subsequent pan-firing; it is not silently corrected into a verified term. Parameters are not a uniform SOP.", "干茶外形：紧细卷曲或显锋苗，匀整、净、绿润；汤色：嫩绿明亮；香气：清香；滋味：鲜醇；叶底：柔嫩明亮": "Dry-leaf appearance: fine, tightly curled or pointed-tip strips, even, clean, lustrous green. Liquor colour: bright tender green. Aroma: fresh. Taste: fresh and mellow. Infused leaves: tender, soft, bright.", "经过萎凋、揉捻、发酵和干燥；研发资料强调发酵时观察叶温、湿度、叶色和香气变化，而不是只按时钟控制。": "Withering, rolling, oxidation, and drying. Development materials emphasize observing leaf temperature, humidity, colour, and aroma during oxidation, rather than controlling by the clock alone.", "特色茶研发、地方茶区转型和冷泡饮用推广是其文化传播脉络；它与传统红水乌龙的名词、制程不能直接等同。": "Specialty-tea development, regional industry transition, and promotion of cold brewing form its cultural dissemination context. Its terminology and process cannot be directly equated with traditional Hongshui Wulong.", "1960年代茶场沿革为2023年政府转述；2017年专题是当时产品已存在的记录，不是首次创制证明。": "The farm’s 1960s history is a 2023 government retelling. The 2017 feature proves that the product existed then, not its first creation.", "PDF第4—6页，第3.1条、第5章、第6.1—6.2.7条；第6.1条完整七步链位于PDF第5页": "PDF pages 4–6, Clause 3.1, Chapter 5, and Clauses 6.1–6.2.7; the full seven-step sequence in 6.1 is on PDF page 5.", "干茶外形：条直，较匀整、较匀净、较绿润；汤色：绿明亮；香气：清香较高；滋味：清醇；叶底：黄绿较明亮": "Dry-leaf appearance: straight strips, relatively even, clean, lustrous green. Liquor colour: bright green. Aroma: fairly pronounced fresh fragrance. Taste: clean and mellow. Infused leaves: relatively bright yellow-green.", "具名地标目录样本，未标品牌系列、等级或拍摄年份；原页描述现辖邛崃，本库保护范围仍以646公告为准。": "A named GI catalogue sample, without brand series, grade, or photography year. The original describes current Qionglai jurisdiction; this library’s protected scope still follows Announcement 646.", "干茶外形：色泽翠绿，翠绿纤毫；汤色：清澈；香气：浓郁，开汤清香持久；滋味：甘醇，鲜淳清爽，醇厚显美": "Dry-leaf appearance: emerald green with fine emerald down. Liquor colour: clear. Aroma: rich, with lasting fresh fragrance on brewing. Taste: sweet, mellow, fresh, clean, refreshing, and pleasingly full.", "陆羽是唐代竟陵人，后世尊称茶圣。故宫展览将《茶经》列为第一部茶学专著，强调其为后世茶书提供了范式。": "Lu Yu was from Jingling in the Tang dynasty and later honored as the Sage of Tea. The Palace Museum exhibition calls The Classic of Tea the first tea monograph and emphasizes its model for later tea books.", "灌木型、中叶、早生；树姿半开张，春梢黄绿，夏秋梢略带紫芽。适制绿茶，品种志特别描述其扁形名茶制样。": "A shrub, medium-leaf, early-sprouting type, semi-spreading, with yellow-green spring shoots and slight purple buds in summer/autumn. Suitable for green tea; the cultivar gazetteer specifically describes flat specialty-tea trial samples.", "适用范围为多数成人；EFSA的每日400 mg评估限定为一般健康成人、分散于全天摄入，并排除孕妇。": "The scope is most adults. EFSA’s 400 mg/day assessment is limited to generally healthy adults, spread through the day, and excludes pregnant women.", "茶树的演化、野生分布、人类栽培与饮茶，是四个不同的问题。不能用古树树龄或遗传分化年代替代饮茶起点。": "Tea-plant evolution, wild distribution, human cultivation, and tea drinking are four separate questions. Ancient-tree ages or genetic divergence dates cannot substitute for the beginning of tea drinking.", "2016年论文据遗存、测年和伴出物，提出约1800年前茶已抵达西藏西部，并讨论横穿高原的丝路支线。": "A 2016 paper uses remains, dating, and associated finds to propose that tea had reached western Tibet about 1800 years ago, discussing a Silk Road branch across the plateau.", "本次核验分类标准的题录与状态，未声称逐条审读全文；科学研究也不能把单一成分机制直接转换成饮茶疗效。": "This round checked the classification standard’s catalogue record and status, not its full text clause by clause. Scientific research also cannot directly turn a single-compound mechanism into a therapeutic effect of tea drinking.", "本条只采用现代描述和保守养护。该课程的古代起源叙述及引诗未经独立专门史料支持，不用于本时间线断代。": "Only modern descriptions and conservative care guidance are used. The course’s ancient-origin account and quoted poem lack independent specialist historical support and are not used to date this timeline.", "“紫砂蟾蜍砚滴 民国 厦门市博物馆”图注；刘海蟾段；展期2021-12-28至2022-03-20": "Caption: “Purple-Clay Toad Water Dropper, Republic of China Period, Xiamen Museum”; Liu Haichan section; exhibition 2021-12-28 to 2022-03-20.", "已读主管部门原PDF并目视核对三个表格；仅用于2019版分级资料，不对当前商品或现行有效性作判断。": "The competent authority’s original PDF was read and all three tables visually checked. Used only as 2019 grading material, without judging current products or current legal effectiveness.", "已取得老姆登DB53/T1265.4—2024官方原PDF，补三条绿茶工艺变体；该文无五项品质表。": "The official original Laomudeng DB53/T1265.4—2024 PDF was obtained, adding three green-tea processing variants. It contains no five-factor quality table.", "六安产茶记载早于现代瓜片工艺；现存介绍对具体创制年代并不完全一致，不能拿六安古茶史代替瓜片起点。": "Lu’an tea-production records predate modern Guapian processing. Existing introductions do not fully agree on a precise creation date; ancient Lu’an tea history cannot replace Guapian’s origin.", "2023年惊蛰开园活动包含祭祖、龙行十八式茶技、新制甘露冲泡和炒茶展示，是可核实的当代地方茶事。": "The 2023 Awakening of Insects garden-opening event included ancestor rites, the Eighteen Dragon Movements tea performance, newly made Ganlu brewing, and pan-firing displays: verifiable contemporary local tea activities.", "干茶：微扁，翠绿鲜润；汤色：清绿明亮；香气：栗香持久；滋味：鲜爽回甘；叶底：匀齐鲜活、嫩绿明亮。": "Dry-leaf appearance: slightly flat, fresh lustrous emerald green. Liquor colour: clear bright green. Aroma: lasting chestnut. Taste: fresh, brisk, returning sweetness. Infused leaves: uniform, fresh-looking, bright tender green.", "来源未区分福鼎、政和，不擅自绑定一地。省政府镜像标失效，作文章所述历史科普品质，不冒称现行标准。": "The source does not distinguish Fuding from Zhenghe, so neither is assigned. The provincial-government mirror is marked invalid; used as historical public-information quality description, not a current standard.", "此为武夷岩茶区域共用模板，非所有大红袍的独占配方；拼配与否、原料品种、山场都须以该批次记录确认。": "A shared regional Wuyi Rock Tea template, not an exclusive recipe for every Dahongpao. Blending status, material cultivar, and mountain site must be confirmed from batch records.", "生产者第一方工艺说明；文中若干句存在简略省步，本档只依明确主链，不据此否定另有过红锅或无烟版本。": "A first-party producer process explanation with several abbreviated/omitted steps. Only the explicit main sequence is followed; it does not disprove other hot-pan treatments or unsmoked versions.", "外形：表面平整、棱角分明，棕褐尚润；汤色：橙黄而亮；香气：纯正；滋味：纯和；叶底：尚软，棕褐色。": "Dry-leaf appearance: level surface, defined edges, somewhat lustrous brown. Liquor colour: bright orange-yellow. Aroma: clean and characteristic. Taste: clean and gentle. Infused leaves: fairly soft, brown.", "MyTeaPal售卖的2025年春季蒙顶石花样本，零售商对产地和制作人的标注，未单独审计供应链。": "A spring 2025 Mengding Shihua sample sold by MyTeaPal. Origin and maker are identified by the retailer; the supply chain was not separately audited.", "外形：色泽红褐，形状匀称端正，松紧适度；汤色：红浓明亮；香气：陈香；滋味：醇厚回甘；叶底：红褐。": "Dry-leaf appearance: reddish brown, evenly proportioned and regular, moderately compressed. Liquor colour: rich bright red. Aroma: aged. Taste: mellow and full with returning sweetness. Infused leaves: reddish brown.", "以含砂砾的红壤和黄壤为主，土质低沉，土层深厚疏松，pH值4.5～6.5，土壤含石灰0.2%以下。": "Mainly gravelly red and yellow soils, described as low-lying, with deep loose profiles, pH 4.5–6.5, and lime no more than 0.2%.", "非遗纪录片中的七境茶干茶样本；从公开视频提取完整单帧，未生成或改变茶叶形态，未知采制批次和等级。": "A Qijing dry-tea sample in a heritage documentary. A complete frame was extracted from the public video without generating or changing leaf form; harvest/processing batch and grade are unknown.", "原报道展示的邵武和平镇碎铜茶冲泡样品；这是茶汤与冲泡叶片照片，不作为干茶形态、等级或年份的证据。": "A brewed Suitong Tea sample from Heping Town, Shaowu, shown in the original report. This liquor/infused-leaf photograph is not evidence of dry-leaf form, grade, or year.", "浮梁把茶与景德镇瓷器共同展示：茶街、买茶节及以瓷为器的茶宴，把采制、贸易记忆和地方饮食联系起来。": "Fuliang displays tea alongside Jingdezhen porcelain. Tea streets, tea-buying festivals, and porcelain tea banquets connect picking/processing, trade memories, and local food culture.", "\"孝感龙剑\" \"青锅\" -site:tesegu.com -site:jendow.com.tw": "\"Xiaogan Longjian\" \"initial pan-firing\" -site:tesegu.com -site:jendow.com.tw", "干茶外形：条索紧细显毫，翠绿；汤色：黄绿明亮；香气：栗香持久；滋味：浓郁回甘；叶底：嫩绿整齐一致": "Dry-leaf appearance: fine, tight, downy strips, emerald green. Liquor colour: bright yellow-green. Aroma: lasting chestnut. Taste: rich, with returning sweetness. Infused leaves: tender green and consistently uniform.", "以抖炒为主，锅温150～180℃，时间4-6分钟，炒至四成干即可出锅。出锅后，茶坯及时摊凉散热。": "Mainly shake and pan-fire at 150–180°C for 4–6 minutes, removing when about 40% dry. Promptly spread the partly processed tea to cool and release heat.", "本条的茶类依据第640号公告所列红茶产品工艺；同名地域或原料可能另有其他茶类产品，不能一概而论。": "The category follows the black-tea product process in Announcement No. 640. The same regional or raw-material name may also yield other categories and must not be generalized.", "宜兴的壶与茶相互联系，紫砂饮茶和阳羡茶制作传习构成文化背景；唐代阳羡贡茶并不等同于今天的宜兴红。": "Yixing pots and tea are connected: purple-clay tea drinking and Yangxian making traditions provide context. Tang Yangxian tribute tea is not equivalent to today’s Yixing Black Tea.", "T/LCL 0003.4—2022 完整工艺正文仍待原件核查。公开原PDF预览仅封面、前言2页。": "The complete processing text of T/LCL 0003.4—2022 still awaits original-document checking. The public original PDF preview has only 2 pages: cover and foreword.", "所列出版社公开简介及官方、研究机构材料；索引摘录与全文访问状态分别记录，未宣称查读古代起源档案。": "The listed publisher public introductions and official/research-institution materials. Index excerpts and full-text access are recorded separately; ancient-origin archives are not claimed to have been read.", "龙池村的春季茶事包括品茶、茶艺、制茶技能活动，茶园游览使采摘与加工成为公众可参与的地方文化体验。": "Longchi Village’s spring tea activities include tasting, tea art, and making-skills events. Garden visits make picking and processing into public local cultural experiences.", "商务部老字号数字博物馆刊载黄山一品有机茶业介绍；初制与精制分开，原文“园筛”照录，未补设备参数。": "The Ministry of Commerce Time-Honored Brands Digital Museum hosts Huangshan Yipin Organic Tea’s introduction. Primary processing and refining are separate; the original “yuan sieve” wording is retained, without added equipment parameters.", "地方手工比赛报道列出采摘、摊放、杀青、摊晾、揉捻、解块、炒毛胚、再次摊晾、复烘、摊晾与烘干提香。": "A local hand-processing competition report lists picking, spreading, heat-fixing, cooling, rolling, clump-breaking, pan-firing the initial tea, cooling again, secondary drying, cooling, and drying for aroma enhancement.", "金碑村村史馆以茶文化为主题设置品茶区，把地方种茶生活与村史展示结合，形成了解南江茶乡的公共空间。": "Jinbei Village’s history museum features tea culture and a tasting area, connecting local growing life with village-history displays as a public space for understanding Nanjiang tea country.", "干茶：紧结匀整、显锋苗，灰绿油润；汤色：黄绿明亮；香气：栗香高长；滋味：鲜爽甘醇；叶底：嫩绿匀整": "Dry-leaf appearance: tightly formed, even, visible pointed tips, lustrous gray-green. Liquor colour: bright yellow-green. Aroma: pronounced, lasting chestnut. Taste: fresh, brisk, sweet, mellow. Infused leaves: tender green and even.", "2021年地方标准承接2014年获批的仁化白毛茶地理标志保护要求；标准将成茶明确分为绿茶与红茶。": "The 2021 local standard follows Renhua Baimao Tea’s GI protection requirements approved in 2014 and explicitly divides finished tea into green and black tea.", "干茶外形：紧、细、圆、直、绿，有白毫；汤色：清澈、绿亮；香气：清高；滋味：醇和；叶底：肥嫩、匀齐": "Dry-leaf appearance: tight, fine, round, straight, green, with white down. Liquor colour: clear bright green. Aroma: fresh and pronounced. Taste: mellow and gentle. Infused leaves: plump, tender, uniform.", "茶叶进入高原后参与当地饮食，贸易也带动人群与文化交流。边茶的包装与运输条件应与制茶工艺一同考察。": "After reaching the plateau, tea entered local diets, while trade encouraged movement of people and cultural exchange. Border-tea packaging and transport conditions should be studied alongside processing.", "明前、雨前常用于江南春茶叙述，与清明、谷雨前后的采制时段相关；不同地方的实际用法应结合产区说明。": "Pre-Qingming and pre-Grain-Rain commonly describe Jiangnan spring tea, relating to harvest/processing periods around Qingming and Grain Rain. Actual local usage should be explained by production area.", "咖啡因可进入乳汁，婴儿反应存在差异；NHS明确指出，尚无足够信息确定对每个婴儿而言多少才算过量。": "Caffeine passes into breast milk and infants’ responses vary. NHS explicitly notes insufficient information to determine how much is excessive for each baby.", "东洋文库说明这部书所谈的主要是粉末茶及其当时被赋予的功效。它让制饮与僧侣修行、身体观念紧密相连。": "Toyo Bunko explains that the book mainly discusses powdered tea and effects attributed to it at the time, closely connecting making/drinking with monastic practice and views of the body.", "国家级非遗项目简介将宜兴手工紫砂陶技艺概括为宋元产生、明代成熟；这是一条关于制陶工艺的历史叙述。": "The national heritage introduction summarizes Yixing hand-made purple-clay pottery as originating in the Song/Yuan and maturing in the Ming: a historical account of pottery-making technique.", "2010年是本次核验的可靠公开记录之一，绝不是茶宠的发明年。采访中的古史推测及价格回报不作结论。": "2010 is one reliable public record verified here, emphatically not the invention year of tea pets. Ancient-history speculation and price-return claims in the interview are not conclusions.", "只取复式萎凋、做青走水、双炒双揉、低温久烘核心；未核完整10道名目，不采用汉代已有现代工艺说法。": "Only combined withering, bruising/resting and moisture movement, double pan-firing/rolling, and prolonged low-temperature drying are used. All 10 operations were not verified; claims of the modern process existing in the Han are excluded.", "仅采用湖南益阳、黑毛茶、筑砖和发花工艺事实；剔除唯一可久存、唯一有益菌和降三高等缺乏证据的结论。": "Only Yiyang, Hunan origin, unrefined dark tea, brick tamping, and fungal flowering are adopted. Unsupported claims of unique storability, exclusive beneficial microbes, or lowering the “three highs” are removed.", "普通请求返回入口HTML；浏览器点击在线预览后正常加载10页正文并核对像素。未声称已下载PDF。": "A normal request returned the entry HTML. Clicking online preview in the browser loaded 10 text pages normally and enabled pixel checks. No PDF download is claimed.", "原论文下载全文、表1像素已查看；制样试验的原料品种分开记录，不把试验评分视为全产区通用质量等级。": "The original paper’s full text was downloaded and Table 1 visually inspected. Trial material cultivars remain separate; experimental scores are not general regional quality grades.", "没有向厂家/第三方发送消息或索取图片；未登录、未购买、未访问非公开内容。结论仅针对本轮公开渠道。": "No manufacturer or third party was messaged or asked for images. No login, purchase, or nonpublic content was accessed. Conclusions concern only this round’s public channels.", "干茶外形：壮实卷曲、多毫，色泽翠润；汤色：绿而明亮；香气：栗香持久；滋味：浓鲜；叶底：嫩绿明亮": "Dry-leaf appearance: robust, curled, abundantly downy, lustrous emerald green. Liquor colour: bright green. Aroma: lasting chestnut. Taste: rich and fresh. Infused leaves: bright tender green.", "2006年武夷岩茶（大红袍）制作技艺进入国家级非遗名录。古代武夷产茶史须与现代乌龙制法史区别。": "Wuyi Rock Tea (Dahongpao) making entered the national heritage list in 2006. Ancient Wuyi tea production must be distinguished from modern oolong-processing history.", "铁观音既指茶树品种，也用于成茶名称；具体产品是否使用铁观音品种须查原料标签，不能只凭茶名判断。": "Tieguanyin names both a cultivar and finished tea. Whether a product uses that cultivar requires its raw-material label, not inference from the tea name alone.", "地方志另记早期日晒、手脚揉与火焙方式，本档不把历史人工版叠加进现代机械初制。精制另需专门原文。": "Local gazetteers separately record earlier sun exposure, hand/foot rolling, and fire drying. The historical manual version is not layered onto modern mechanical primary processing; refining needs a dedicated original source.", "农业部门原页在生茶标题下直接展示此图，正文明确云南大叶种晒青原料；实际图为浅色茶汤及舒展叶底。": "The agricultural authority’s original page displays this image directly under raw tea and specifies Yunnan large-leaf sun-dried material. The actual image shows pale liquor and unfurled infused leaves.", "2017年皇室龙团金瓜贡茶2499克商品样本，按销售原页标注；现代传承商品，不作为清代茶实物。": "A 2017 Imperial Dragon-Ball Golden-Melon Tribute Tea 2499 g product sample, as labeled on the original sales page. A modern heritage-inspired product, not a Qing tea artifact.", "央广网通讯员供图的句容市茅山茶场产品样本，保留包装、干茶与茶汤同框原图；不推断采制年份或等级。": "A Jurong Maoshan Tea Farm product sample photographed by a CNR correspondent. The complete original retains packaging, dry tea, and liquor together; harvest year and grade are not inferred.", "原文路线列明的“机械二青（固形）”环节。具体操作未在本步骤逐项转录，请参阅所引原文与版本说明。": "The “mechanical second firing (shape setting)” stage listed in the original route. Specific operations are not transcribed individually here; consult the cited original and version notes.", "非遗项目与转载的明、清上贡年代不同，不编排为统一皇家故事；保留有明确项目档案的传习与待客文化。": "The heritage project and republications give differing Ming/Qing tribute dates, which are not arranged into a single royal story. Transmission and hospitality culture with clear project records are retained.", "室温控制在20～25℃，时间4-8小时。当叶片柔软，散发青气，含水率60%～65%时停止摊青。": "Keep room temperature at 20–25°C for 4–8 hours. Stop spreading when leaves soften, release grassy odor, and reach 60%–65% moisture.", "宜昌农业部门宜红工夫总述，其生产区域明确包含五峰土家族自治县；不替代五峰宜红产品专属保护要求。": "A general Yihong Gongfu introduction from Yichang’s agricultural authority explicitly includes Wufeng Tujia Autonomous County in the production area. It does not replace Wufeng Yihong’s dedicated protection requirements.", "外形茶条紧秀略弯，色泽翠绿，白毫显露；内质香气清高持久，汤色嫩绿明亮，滋味醇厚，叶底嫩绿匀齐。": "Dry strips are tight, elegant, slightly curved, emerald green with visible white down. Aroma is fresh, pronounced, lasting; liquor colour bright tender green; taste mellow and full; infused leaves tender green and uniform.", "保护地域范围内pH在4.5～6.5的微酸性赤红壤。土层深厚，疏松透气，排水好，有机质含量丰富。": "Slightly acidic lateritic red soil within the protected area, pH 4.5–6.5, deep, loose, aerated, well drained, and rich in organic matter.", "干茶外形：外形肥壮，色泽深绿；汤色：黄绿明亮；香气：品种香浓郁；滋味：鲜醇回甘；叶底：黄绿匀亮": "Dry-leaf appearance: plump and robust, deep green. Liquor colour: bright yellow-green. Aroma: rich cultivar character. Taste: fresh, mellow, returning sweetness. Infused leaves: evenly bright yellow-green.", "该专利研究的多个产品共用比较设计，不把总括的嫩栗香/翠绿等结论扩写为叙府龙芽独立完整五项审评。": "The patent uses a shared comparison design for several products. General conclusions such as tender chestnut aroma or emerald colour are not expanded into an independent complete five-factor assessment of Xufu Longya.", "干茶外形：紧细，匀整、净、绿润有光；汤色：清澈绿亮；香气：清高；滋味：浓厚甘醇；叶底：细嫩匀齐": "Dry-leaf appearance: fine and tight, even, clean, glossy lustrous green. Liquor colour: clear bright green. Aroma: fresh and pronounced. Taste: rich, full, sweet, mellow. Infused leaves: fine, tender, uniform.", "芽头肥壮，外形扁平较匀直，色泽黄绿油润，香气栗香浓郁，汤色黄绿明亮，滋味鲜醇爽口，叶底黄绿匀亮": "Plump buds, flat and fairly even straight shape, lustrous yellow-green; rich chestnut aroma; bright yellow-green liquor; fresh mellow refreshing taste; evenly bright yellow-green infused leaves.", "海拔800～1200m，土壤以壤土为宜，土层深厚≥50cm，矿质养分丰富，pH值4.0～6.5": "Elevation 800–1200 m, preferably loam, soil depth ≥50 cm, rich mineral nutrients, pH 4.0–6.5.", "外形条索紧直成朵，色泽绿黄鲜润带毫，香气浓郁持久，滋味鲜醇爽口回甘，汤色嫩绿明亮，叶底绿黄匀整": "Tight straight strips forming intact shoots, fresh lustrous green-yellow with down; rich lasting aroma; fresh mellow refreshing taste with returning sweetness; bright tender-green liquor; green-yellow even infused leaves.", "鲜叶摊放 → 杀青 → 青锅理条 → 摊凉回潮 → 二炒整形 → 摊凉回潮 → 冷锅 → 烘干": "Spreading fresh leaves → heat-fixing → initial-pan straightening → cooling/moisture redistribution → second pan-firing/shaping → cooling/moisture redistribution → cold-pan treatment → drying.", "干茶外形：条直有芽，匀整匀净、绿润；汤色：尚嫩绿明亮；香气：清香高；滋味：醇爽；叶底：黄绿明亮": "Dry-leaf appearance: straight strips with buds, even and clean, lustrous green. Liquor colour: fairly bright tender green. Aroma: pronounced fresh fragrance. Taste: mellow and brisk. Infused leaves: bright yellow-green.", "该条工艺为先揉后发酵、橙红汤的产品版本，主库当前black分类与此不冲突；不改为独山绿茶流程。": "This process version rolls before oxidation and yields orange-red liquor; the main library’s current black classification is compatible. It is not changed to a Dushan green-tea sequence.", "旧文“炒二青”与此保护要求“杀二青”工序相容；以公告原词展示，不能把两者再增为两个独立工序。 ": "The older “second pan-firing” is compatible with this protection requirement’s “second heat-fixing.” Display the announcement’s wording without adding them as two separate operations.", "咖啡因可能影响睡眠并引起心悸或焦虑；FDA提到多数成人每天总量400毫克通常不与负面作用相关。": "Caffeine may affect sleep and cause palpitations or anxiety. FDA notes that a daily total of 400 mg is usually not associated with negative effects for most adults.", "报道中的受访者在藏族朋友家饮用现做酥油茶，同时描写城市甜茶馆的聊天会友，呈现不止一种饮茶场景。": "The report’s interviewee drinks freshly made butter tea at a Tibetan friend’s home and describes chatting and meeting friends in urban sweet-tea houses, presenting more than one drinking setting.", "茶艺师工作涉及茶叶知识、冲泡、服务和文化表达，职业技能体系分不同等级；其规范面向现代职业实践。": "Tea-art professionals work with tea knowledge, brewing, service, and cultural expression. The occupational skill system has several levels and addresses modern professional practice.", "论文题名定位早生优质绿茶良种。本轮仅取得公开摘要，未补写未读全文中的形态、产量及完整审评指标。": "The paper’s title identifies an early-sprouting, high-quality green-tea cultivar. Only the public abstract was obtained this round; unread full-text morphology, yields, and complete assessment indicators are not supplied.", "露茶、蒸压、陈放的定量控制和微生物安全依据未读到专门规程；不编渥堆，也不提供家庭加湿陈化建议。": "No dedicated code was read for quantitative dew-exposure, steam-pressing, or aging controls and microbial safety. Pile fermentation is not invented, nor is household humid-aging advice given.", "没有可靠证据给茶树物种起源或人类最初利用指定一个公历年份。不同样本与模型可能产生不同驯化解释。": "No reliable evidence assigns a calendar year to the tea species’ origin or humanity’s first use. Different samples and models may yield different domestication explanations.", "茶具与操作不只为解渴服务，也进入文人诗词、鉴赏和竞技。贡茶的精工与普通家庭饮茶，需要分层理解。": "Teaware and operations serve more than thirst, entering literati poetry, appreciation, and competition. Elaborate tribute production and ordinary household drinking need differentiated treatment.", "17世纪赴长崎的商人、隐元等带来福建式叶茶饮法与宜兴茶器，之后发展出不同于抹茶茶会的煎茶文化。": "Seventeenth-century merchants arriving in Nagasaki and figures such as Ingen brought Fujian-style leaf-tea drinking and Yixing teaware, followed by development of sencha culture distinct from powdered-tea gatherings.", "此前已有其他日期和民间倡议的茶日；这里专指联合国决议设立的5月21日，并非所有“茶日”的起点。": "Other dates and grassroots tea-day initiatives existed earlier. This specifically means May 21 established by UN resolution, not the beginning of every “Tea Day.”", "传统萎凋、干燥主线。旧文把贡眉和寿眉并写，不采用该同义关系，也不采用未经证实的起源或健康论断。": "The traditional main sequence is withering and drying. The old text combines Gongmei and Shoumei; that synonymy, unverified origins, and health assertions are not adopted.", "2022年认定的全球重要农业文化遗产系统，景观配置、生计及相关行业；不据其概述判定唯一创制人。": "The Globally Important Agricultural Heritage System recognized in 2022: landscape organization, livelihoods, and related industries. Its overview does not establish a sole inventor.", "原料至烧成的工艺链、雕塑和文房用途、2006年保护及2011年生产性保护基地；非所有茶宠认证。": "The material-to-firing process, sculpture and scholar’s-desk uses, protection in 2006, and a productive-protection base in 2011; not certification of all tea pets.", "本轮读取另一篇具名工艺原页，和此前打不开的千年碣滩介绍页分开；银针与一号/银毫/翠峰分型记录。": "Another named original process page was read this round, separate from the previously inaccessible millennium-old Jietan introduction. Yinzhen and No. 1/Yinhao/Cuifeng are recorded by type.", "厂家集团产品中心仅用于核对产品名称、品牌和规格；此页没有五项感官，不用它替转载品评作一手背书。": "The manufacturer group’s product center is used only to check product name, brand, and specification. It has no five-factor description and cannot provide first-party endorsement of the republished tasting.", "目录第2页本地请求失败，web工具全文已读，列四季、卓、梦境茶园、臻品、自立等绿茶，未标银杉。": "Local retrieval of catalogue page 2 failed, but its full text was read through the web tool. It lists Siji, Zhuo, Dream Garden, Zhenpin, Zili, and other green teas, not Yinshan.", "人民网公开HTTP正文成功下载，证实双魁峰红茶品牌；正文未见茶样照片，页面图片均为UI/导航。": "The public People’s Daily Online HTTP text downloaded successfully, confirming the Shuangkuifeng black-tea brand. No tea-sample photograph appears; page images are UI/navigation.", "澳洲华人历史博物馆 Museum of Chinese Australian History": "Museum of Chinese Australian History", "博物馆原页单独列出信阳毛尖及产地河南省信阳市；原图含中英文茶名，像素可见真实干茶；逐图核验。": "The museum’s original page separately lists Xinyang Maojian and Xinyang, Henan origin. The original includes Chinese/English tea names and visibly actual dry tea; images were checked individually.", "干茶：微扁，挺秀匀齐，绿润、嫩绿显毫；汤色：黄绿、清澈明亮；滋味：鲜爽回甘；叶底：鲜活匀齐。": "Dry-leaf appearance: slightly flat, upright, elegant, uniform, lustrous tender green with visible down. Liquor colour: yellow-green, clear and bright. Taste: fresh, brisk, returning sweetness. Infused leaves: fresh-looking and uniform.", "旧文“炒二青”与此保护要求“杀二青”工序相容；以公告原词展示，不能把两者再增为两个独立工序。": "The older “second pan-firing” is compatible with this protection requirement’s “second heat-fixing.” Display the announcement’s wording without adding them as two separate operations.", "保留博物馆具名实物照片展板完整画面；不推定茶样批次、等级、年份，展板色彩不作为色泽评定标准。": "Retains the museum’s complete named specimen-photo display. Batch, grade, and year are not inferred; display colours are not a colour-assessment standard.", "原下载失败，本轮GET重试200成功；专题简介本身空白。条目后段加工文字截断，不补完整工序。": "The earlier download failed; this round’s GET retry succeeded with 200. The feature introduction itself is blank. Later processing text is truncated and is not completed by invention.", "文史访谈记载1956年引种云南大叶种、1961年开展英红九号选育，1988年获省级良种认定。": "A historical interview records introduction of Yunnan large-leaf tea in 1956, selection of Yinghong No. 9 beginning in 1961, and provincial improved-cultivar recognition in 1988.", "六安篮茶非遗专题中的冲泡投茶样本；拍摄批次、等级及具体厂牌未披露，不以历史叙述推定图中茶龄。": "A brewing-dose sample in a Lu’an Basket Tea heritage feature. Photography batch, grade, and exact brand are undisclosed; tea age is not inferred from the historical narrative.", "土壤类型为红壤、黄壤等，土层厚度≥50cm，有机质含量≥2.0%，土壤pH值4.5～6.5。": "Red, yellow, and similar soils; soil depth ≥50 cm, organic matter ≥2.0%, pH 4.5–6.5.", "土壤以、黄壤为主的丘陵山区，土层厚度≥40cm，pH值5～6.5，有机质2.0%～2.5%。": "Hilly mountain land mainly with yellow soil; soil depth ≥40 cm, pH 5–6.5, organic matter 2.0%–2.5%.", "原文总流程作“初焙理条、复焙”，分项标题作“初烘理条、复烘”；步骤采用分项标题并保留此差异。": "The overall original sequence says “initial roasting/straightening, secondary roasting,” while subsection headings say “initial drying/straightening, secondary drying.” Steps follow the subsection headings while retaining this distinction.", "干茶外形：扁平形如舟，色绿鲜活；汤色：嫩绿明亮；香气：嫩栗香持久；滋味：鲜醇；叶底：嫩匀成朵": "Dry-leaf appearance: flat and boat-shaped, fresh-looking green. Liquor colour: bright tender green. Aroma: lasting tender chestnut. Taste: fresh and mellow. Infused leaves: tender, even, intact shoots.", "海拔高度100～800m，土壤类型为红壤、黄壤两大类，有机质丰富，土壤pH值4.5～5.5。": "Elevation 100–800 m; mainly red and yellow soils, rich in organic matter, pH 4.5–5.5.", "外形紧、细、圆、直；色泽干湿翠绿，湿显金黄，香气板粟、兰花之香，溢味醇爽，回厚，叶底明亮等。": "Tight, fine, round, straight dry leaves; emerald colour dry and wet, golden tones when wet; chestnut and orchid aroma; mellow brisk taste, full aftertaste, and bright infused leaves.", "茗悦天下半茶半器特级靖安白茶2025春茶商品样本；产地依商家公开展板标注，未独立审计供应链。": "A Special Grade Jing’an White Tea spring 2025 sample from Mingyue Tianxia’s Bancha Banqi. Origin follows the merchant’s public panel; supply chain not independently audited.", "鲜叶采摘方法为手采，包括折采或提采。保持芽叶完整、新鲜、匀净，不夹带蒂头、单片、茶果与枝叶。": "Hand picking by snapping or lifting. Keep buds/leaves intact, fresh, even, and clean, without stalk bases, loose single leaves, tea fruit, or twigs/foliage.", "荆楚网茶场采访收录北宋王妃香炉观种茶传说，已单列；报道所引苏诗未核古籍，暂不作为确证起源史。": "Jingchu Net’s tea-farm interview includes a Northern Song princess-consort planting legend at Xiangluguan, recorded separately. Its cited Su poetry was not checked against historical originals and is not confirmed origin history.", "干茶外形：条索紧结，乌润；汤色：红亮；香气：甜香浓郁带花蜜香；滋味：醇厚甜爽；叶底：红匀明亮": "Dry-leaf appearance: tight strips, lustrous dark. Liquor colour: bright red. Aroma: rich sweetness with floral-honey notes. Taste: mellow, full, sweet, brisk. Infused leaves: evenly red and bright.", "鲜叶经过杀青、初揉、初烘、复揉、复烘、炒二青、辉锅。末段手炒使芽叶卷结并形成表面起霜的外观。": "Fresh leaves undergo heat-fixing, initial rolling, initial drying, re-rolling, secondary drying, second pan-firing, and finishing pan-firing. Final hand-firing curls the buds/leaves and creates a frosted surface.", "干茶：挺直显毫，翠绿尚润；汤色：清澈明亮；香气：嫩香持久；滋味：鲜醇爽口；叶底：翠绿明亮匀齐": "Dry-leaf appearance: upright, visibly downy, somewhat lustrous emerald green. Liquor colour: clear and bright. Aroma: lasting tender fragrance. Taste: fresh, mellow, refreshing. Infused leaves: bright emerald green and uniform.", "条索紧结匀整、黄褐油润；橙黄明亮；微花浓蜜、清高持久；醇爽回甘、蜜韵显露；黄腹红边、柔软明亮": "Tight, even strips, lustrous yellow-brown; bright orange-yellow liquor; light floral/intense honey aroma, fresh, pronounced, lasting; mellow brisk taste with returning sweetness and evident honey character; yellow-centered, red-edged, soft bright infused leaves.", "专利不同章节参数存在表述差异；本次不跨章节拼合温度/时间，也不把宣传性“最早/最好”当事实。": "Parameters differ among patent sections. Temperatures/times are not combined across sections, and promotional “earliest/best” claims are not treated as facts.", "本条为永嘉乌牛早成品绿茶；乌牛早也是茶树品种名，异地种植同品种并不自动获得永嘉地理标志身份。": "This entry is the finished Yongjia Wuniuzao green tea. Wuniuzao is also a cultivar name; growing it elsewhere does not automatically confer Yongjia GI identity.", "中国农垦专题把林芝春绿列在易贡茶场的绿茶产品中；名称中的林芝不能被理解为全市绿茶的统一品种。": "The China State Farms feature lists Linzhi Chunlü among Yigong Tea Farm’s green-tea products. “Linzhi” in its name is not a uniform cultivar for all green tea in the city.", "专业地理标志目录所示具名茶样；等级、年份、生产者未说明，不将其视为所有批次或认证状态的证明。": "A named tea sample in a specialist GI catalogue. Grade, year, and producer are unspecified; it does not prove every batch or certification status.", "未取得GH/T 1445—2023标准全文；本次现场报道可说明该企业主链，不能替代行业标准。": "The full GH/T 1445—2023 was not obtained. This field report can describe the company’s main sequence, not replace the industry standard.", "博物馆研究列举马、骡、牦牛等驮运和背夫运输；贸易还包括日用品、皮毛、药材等，并不限于茶和马。": "The museum study lists transport by horses, mules, yaks, and porters. Trade also included daily necessities, furs, and medicinal materials, rather than only tea and horses.", "旧名华茶36号；数据库转录编号GS13036—1987及GPD茶树（2019）430017。": "Formerly Huacha No. 36; the database transcribes the identifiers GS13036—1987 and GPD茶树（2019）430017.", "尚缺各品种、季节与当地厂别独立规程；共用条形红茶路线不能计作红玉、红韵等每个品种的专属工艺。": "Independent protocols for each cultivar, season, and local factory are still missing. A shared strip-shaped black tea process cannot count as the cultivar-specific process for Hongyu, Hongyun, or every other cultivar.", "赴唐僧侣和使节将茶及相关知识带入日本。815年永忠为嵯峨天皇奉茶，是日本早期茶史的著名记载。": "Monks and envoys visiting Tang China brought tea and related knowledge to Japan. Eichū’s serving of tea to Emperor Saga in 815 is a well-known account in early Japanese tea history.", "本节点是跨地区过程的归纳，不设六类共同诞生年；古代同名“白茶”“红茶”未必对应现代工艺类别。": "This milestone summarises a process across regions and assigns no common birth year to the six categories. Ancient teas called “white tea” or “black tea” do not necessarily correspond to modern processing categories.", "综合这些记录，茶宠可以是小雕塑、个人寄托、交流话题或角色纪念物，没有人人必须遵守的单一玩法。": "Taken together, these records show that tea pets can be small sculptures, objects of personal attachment, conversation pieces, or character mementos. There is no single way of enjoying them that everyone must follow.", "传统蒙顶黄芽工艺链：摊放、杀青、初包、二炒、复包、三炒、摊放闷黄、整形提毫、烘焙干燥、包装。": "Traditional Mengding Huangya process: spreading, heat-fixing, first wrapping, second pan-firing, rewrapping, third pan-firing, spreading for yellowing, shaping and raising the down, baking and drying, and packaging.", "仅取勐海人工后发酵与拼配的工艺事实；不把1939建厂等同大益品牌创立，也不采用上溯商周之说。": "Only processing facts about artificial post-fermentation and blending in Menghai are used. The factory’s establishment in 1939 is not equated with the founding of the Dayi brand, and claims tracing it to the Shang and Zhou dynasties are not adopted.", "只用于神农前2737年属于传说、起源研究混合不同证据及驯化未定的提醒；不把文中推测当作定年。": "Used only to note that the Shennong date of 2737 BCE is legendary, that research into origins combines different kinds of evidence, and that domestication remains unsettled. The article’s conjectures are not treated as established dates.", "实际读取的是研究论文索引摘要，不声称读到期刊全文；同页另有同名《福建茶叶》文章，两者不混淆。": "Only the indexed abstract of the research paper was actually read; access to the journal’s full text is not claimed. The page also lists a Fujian Tea article with the same title, which is kept separate.", "机构原页下载全文已读；记录拟展销云龙茶的当代文化交流活动，不能将预告写为事后人数或实际成效。": "The full text downloaded from the institution’s original page was read. It records a contemporary cultural exchange event planning to display and sell Yunlong Tea; the advance notice cannot be presented as confirmed attendance or actual results.", "仅采用分品种感官描述；不采纳同文保健、陈茶不变质等断言。此为历史性科普介绍，非现行分级标准。": "Only cultivar-specific sensory descriptions are used. The same article’s health claims and assertions that aged tea does not spoil are not adopted. This is historical popular-science material, not a current grading standard.", "Web全文第12—16行产品身份；第68—76行该样本冲泡描述；第79—81行作者与编辑日期": "Web full text, lines 12–16: product identity; lines 68–76: brewing description of this sample; lines 79–81: author and editing date.", "南丹党校2022年12月9日采购详情公开请求失败；不登录、不绕过访问限制，无SKU相册可核。": "The public request for the Nandan Party School procurement details dated 9 December 2022 failed. No login or access restriction was bypassed, and no SKU gallery was available for verification.", "非遗专题将近代猴魁的形成置于清光绪年间；猴坑地方与制茶人的命名叙述应与早期太平产茶史区分。": "The intangible heritage feature dates the formation of modern Houkui to the Guangxu reign of the Qing dynasty. Accounts linking the name to Houkeng and local tea makers should be distinguished from the earlier history of tea production in Taiping.", "陕西省知识产权局记载2005年先整合为三个品牌，2007年进一步统一使用汉中仙毫区域品牌。": "The Shaanxi Intellectual Property Administration records consolidation into three brands in 2005, followed by unified use of the Hanzhong Xianhao regional brand in 2007.", "贡品特级产品的冲泡实物与原包装，不代表所有等级的干茶外形；不将网页生产日期推定为拍摄日期。": "A brewed sample of the Gongpin Special Grade product with its original packaging; it does not represent the dry-leaf appearance of all grades. The production date on the webpage is not assumed to be the photography date.", "该页还列同名武夷乌龙茶树品种“白牡丹”，已经排除；叶底浅灰按此来源保留，不改成更常见颜色。": "The page also lists the Wuyi oolong cultivar named “Bai Mudan,” which has been excluded. Pale grey infused leaves are retained as stated in this source, rather than changed to a more common colour.", "干茶：条索紧实，青褐且油润；汤色：橙黄明亮；香气：高而浓郁；滋味：醇和；叶底：绿叶红镶边。": "Dry-leaf appearance: tightly formed strips, greenish brown and lustrous; liquor colour: bright orange-yellow; aroma: high and rich; taste: mellow; infused leaves: green with red edges.", "外形：紧结半球形；汤色：金黄；香气：果香及淡淡甘草甜香；滋味：醇厚丰美；叶底：绿叶镶红边。": "Dry-leaf appearance: tightly formed hemispherical shapes; liquor colour: golden yellow; aroma: fruity with a faint sweet liquorice note; taste: rich and full; infused leaves: green with red edges.", "来源既有初制也有分路精制；本档仅简述关键逻辑，不复制所有机械参数，不升级为全地域强制规程。": "The source covers both primary processing and separate refining routes. This record summarises only their key logic, without reproducing every machine parameter or presenting them as mandatory procedures throughout the region.", "国家非遗资料引用清代《苍梧县志》论六堡产茶；本次未直接核阅该古籍，不能标记为原始文献已读。": "National intangible heritage material quotes the Qing-dynasty Cangwu County Gazetteer on tea production in Liubao. That historical work was not directly examined in this round and cannot be marked as an original document read.", "国家知识产权局保护要求明确桂林桂花茶的产区、原料和加工，不能据此认定所有桂花茶都产于桂林。": "The CNIPA protection requirements specify the origin, raw materials, and processing of Guilin Osmanthus Tea. They do not establish that all osmanthus tea comes from Guilin.", "江山市介绍记民国后中断、1980年重新研制并命名；唐宋贡茶及帝王命名属于较早地方茶史叙述。": "The Jiangshan introduction records an interruption after the start of the Republican period and redevelopment and naming in 1980. Tang–Song tribute tea and imperial naming belong to earlier accounts of local tea history.", "商品文中的茶饼饱满匀称、条索紧结，金毫显；茶汤橙黄，花香柔和，口感顺滑清甜，叶底肥厚柔韧。": "The product text describes a full, even tea cake with tightly formed strips and visible golden down; orange-yellow liquor, gentle floral aroma, a smooth, light, sweet taste, and thick, supple infused leaves.", "外形条索卷曲，肥壮隐翠，白毫披覆；嫩香香高持久，滋味鲜醇浓厚，汤色嫩绿明亮，叶底匀整肥嫩。": "Curled, robust strips with underlying green tones and a covering of white down; a high, lasting tender-leaf aroma, fresh, mellow and rich taste, bright light-green liquor, and even, tender, plump infused leaves.", "采用名茶箱式烘焙机烘干机，温度80～90℃左右，厚度2～3cm，烘培30-40分钟至含水率": "Use a box-type dryer for premium tea at approximately 80–90°C, with a layer 2–3 cm thick, baking for 30–40 minutes until the moisture content", "本轮所读官方、机构及采访来源未找到足够可靠的独立起源传说版本；保留事实性历史，不编写故事。": "The official, institutional, and interview sources read in this round did not yield a sufficiently reliable independent origin legend. Factual history is retained without inventing a story.", "宜都宜红茶所在宜昌产区的区域参照：宜昌宜红 T/YCCY 002—2019 版本：毛茶精制": "Regional reference for the Yichang production area of Yidu Yihong Tea: Yichang Yihong, T/YCCY 002—2019 version: refining of crude tea.", "土壤多为砂页岩、泥质砂岩母质，质地为山地黄壤、黄棕壤、砂质土壤，土壤pH值4.5～6.5。": "Soils mostly derive from sandy shale and argillaceous sandstone, with mountain yellow soils, yellow-brown soils, and sandy soils; soil pH 4.5–6.5.", "揉捻中产生的团块用解块分筛机进行解块分筛，对筛面上条索粗松的揉捻叶，再进行揉捻或单独付制。": "Break up and screen clumps formed during rolling using a deblocking and screening machine. Reroll the coarse, loosely formed rolled leaves left on the screen, or process them separately.", "土壤微酸性，土层深厚，疏松透气，排水好，有机质含量高。保护范围内土壤pH值5.5～6.5。": "The soil is slightly acidic, deep, loose, aerated, well drained, and high in organic matter. Soil pH within the protected area is 5.5–6.5.", "千岛湖山水进入地方茶名，林场试制与茶学家指导呈现20世纪80年代名优茶恢复创新的地方实践。": "The lake and mountain scenery of Qiandao Lake entered a local tea name. Trial production by a forestry farm and guidance from tea specialists illustrate local revival and innovation in premium tea during the 1980s.", "新增记录为水满乡原料的现代科研红茶样本；不能外推绿茶、传统黎族手工制法或任何商业在售批次。": "The added record concerns a modern research black tea sample made from material from Shuiman Township. It cannot be extended to green tea, traditional handmade Li techniques, or any commercial batch currently for sale.", "蒸青出口生产、地方茶乡称誉与跨国地理标志推介，构成松溪茶从地方生活进入海外传播的文化线索。": "Steamed green tea production for export, local recognition as a tea-producing area, and international geographical indication promotion trace Songxi tea’s cultural passage from local life to overseas audiences.", "2023年版本替代2011年《秦岭泉茗》标准；这是标准沿革，不等同于茶名始创于2011年。": "The 2023 version replaces the 2011 Qinling Quanming standard. This is the history of the standard, not evidence that the tea name originated in 2011.", "兰溪把毛峰列为特色茶产业名片，与生态茶园及茶旅活动结合；本轮不采用尚未交叉核实的国礼传说。": "Lanxi presents Maofeng as a distinctive local tea industry product, linking it with ecological tea gardens and tea tourism. This round does not adopt the national-gift legend, which has not been cross-checked.", "独立地理标志产品；与涵盖宜昌、恩施等茶区的广义“宜红”有关联，但名称与保护范围不完全相同。": "An independent geographical indication product related to the broader term “Yihong,” which includes tea areas such as Yichang and Enshi, but with a different name and protected geographical scope.", "旧文正确区分黑毛茶和成品分支；新档补初制有序链，仍不把蒸压、发花套到所有三尖三砖一花卷。 ": "The older text correctly distinguishes crude dark tea from finished-product branches. The new dossier adds an ordered primary-processing sequence, while still not applying steaming and pressing or fungal flowering to every Sanjian, Sanzhuan, and Huajuan product.", "展览把cha联系到中国北方官话，把te联系到闽南等地方言；茶叶出口使相关发音进入不同地区。": "The exhibition associates cha with northern Chinese Mandarin and te with dialects such as Southern Min. Tea exports carried these pronunciations into different regions.", "由仁化白毛茶群体选育，编号粤审茶2011001；是仁化白毛茶地理标志标准所列原料品种之一。": "Selected from the Renhua Baimaocha population, registration number 粤审茶2011001; one of the raw-material cultivars listed in the Renhua Baimaocha geographical indication standard.", "本节点采用地方政府历史概述所据的早期文献事件；不指定所有茶种或所有饮茶人群同时出现的年份。": "This milestone uses an early documentary event cited in a local government historical overview. It does not assign a single year when all kinds of tea or all tea-drinking communities emerged.", "荣西往来宋日后，推动新的饮茶知识传播；1211年《吃茶养生记》把茶纳入当时的身心养生论述。": "After travelling between Song China and Japan, Eisai promoted the spread of new knowledge about tea drinking. His 1211 Kissa Yōjōki placed tea within contemporary discussions of physical and mental health.", "荷兰商人约在1610年前后将茶输入欧洲；17世纪中叶，伦敦咖啡馆和北美殖民地也出现茶消费。": "Dutch merchants brought tea to Europe around 1610. By the mid-17th century, tea was also consumed in London coffeehouses and North American colonies.", "列入名录是当代认可与保护节点，不是技艺诞生时间；非遗代表作名录与世界遗产名录属于不同制度。": "Inscription is a milestone in contemporary recognition and protection, not the date when a technique originated. The intangible heritage representative list and the World Heritage List are different systems.", "1995年创立长乐陶庄，后来成为院校实践基地。其经历显示雕塑、陶刻和制壶之间的交流与传授。": "He founded Changle Pottery Studio in 1995, and it later became a practical training base for colleges. His experience illustrates exchange and teaching across sculpture, ceramic engraving, and teapot making.", "2006年项目登记、工艺与原料；宋元产生、明代成熟是项目简介的历史归纳，不是茶宠首创年代。": "The 2006 project registration, techniques, and raw materials; origins in the Song–Yuan period and maturity in the Ming dynasty are the project introduction’s historical summary, not the date when tea pets were first created.", "约1610年荷兰贸易输入欧洲、17世纪北美消费与器物；不把其前欧洲无人听闻茶写成绝对事实。": "Dutch trade bringing tea to Europe around 1610, and 17th-century North American consumption and utensils; this does not establish as an absolute fact that nobody in Europe had heard of tea before then.", "1981年捐赠与1984年成立；本页最后修改日期2026-05-26，不视为初次发布日期。": "The 1981 donation and establishment in 1984; the page’s last-modified date of 2026-05-26 is not treated as its first publication date.", "8页PDF；第1页封面、第3—4页术语及规范性引用、第5页表1和表2；第5页已渲染逐格核验": "An 8-page PDF: page 1 cover, pages 3–4 terminology and normative references, and page 5 Tables 1 and 2. Page 5 was rendered and checked cell by cell.", "官方全文下载；已对照表格页面像素。翠玉、白玉各五级，不相互挪用。2025版取代2010版。": "The official full text was downloaded and checked against the table-page pixels. Cuiyu and Baiyu each have five grades, which are not interchanged. The 2025 version replaces the 2010 version.", "申请人：芒市四季茶业有限公司；国家知识产权局公布文本／Google Patents公开镜像": "Applicant: Mangshi Siji Tea Co., Ltd.; text published by CNIPA / public mirror on Google Patents.", "人物报道未给专利号；论文是成分差异不是制作规程；新浐川标题线索仅第三方聚合且原页获取失败。": "The profile gives no patent number. The paper concerns compositional differences, not a production protocol. The Xin Chanchuan title lead appears only on a third-party aggregator, and retrieval of the original page failed.", "故乡翠芽100g*2具体商品URL返回空字节正文，未取得商品详情图，不能把翠芽自动当银杉。": "The specific Guxiang Cuiya 100 g × 2 product URL returned a zero-byte body. No product-detail images were obtained, and Cuiya cannot automatically be treated as Yinshan.", "农业部门都匀毛尖专题明确贵州都匀产区，第二张正文照片对应成品外形；实际图为卷曲显毫干茶。": "The agriculture department’s Duyun Maojian feature explicitly identifies Duyun, Guizhou, as the origin. Its second body photograph shows the finished tea: curled dry leaves with visible down.", "恩施玉露项目于2014年进入国家级名录，保护记录集中于恩施芭蕉侗族乡等地的蒸青制茶传统。": "The Enshi Yulu project entered the national list in 2014. Protection records focus on the steamed green tea tradition of Bajiao Dong Township in Enshi and other localities.", "摊放、杀青、揉捻、毛火、整形、足火及精制烘焙；整形综合搓、抓、理条，传统干燥用竹篾烘笼。": "Spreading, heat-fixing, rolling, initial firing, shaping, final firing, and refining by baking. Shaping combines rubbing, grasping, and strip straightening; traditional drying uses woven bamboo drying baskets.", "同页“寿眉龙芽茶”为湖北广水绿茶，不采用其绿汤绿底等信息；简介的品种说法也未用于本记录。": "The “Shoumei Longya Tea” on the same page is a green tea from Guangshui, Hubei. Its green liquor and green infused leaves are not used here, nor is the introduction’s cultivar claim.", "本次实际核验的六安黄大茶以较成熟、叶大梗长的芽叶为原料，地方工艺突出堆积黄变及老火烘焙。": "The Lu’an Huangdacha actually verified in this round uses relatively mature shoots with large leaves and long stems. The local process emphasises heap yellowing and high-fire baking.", "挺直肥硕、油润；橙黄清澈明亮；优雅清高的自然花香；浓郁甘醇、爽口回甘；青蒂绿腹、红镶边。": "Straight, plump, and lustrous; clear, bright orange-yellow liquor; an elegant, high, pure natural floral aroma; rich, mellow sweetness, refreshing with a sweet aftertaste; greenish stalks and green leaf centres with red edges.", "这条师承线跨越客家与闽南文化环境，制法也吸收闽北、闽南乌龙茶经验，是地域交流的具体例子。": "This teaching lineage crossed Hakka and Southern Min cultural settings. Its techniques also incorporated northern and southern Fujian oolong experience, providing a concrete example of regional exchange.", "干茶外形：紧结、肥壮多毫，乌润；汤色：红浓；香气：高而香甜；滋味：浓厚；叶底：肥壮、尚红": "Dry-leaf appearance: tightly formed, plump and downy, glossy dark; liquor colour: deep red; aroma: high and sweet; taste: rich; infused leaves: plump, reasonably red.", "旧文正确区分黑毛茶和成品分支；新档补初制有序链，仍不把蒸压、发花套到所有三尖三砖一花卷。": "The older text correctly distinguishes crude dark tea from finished-product branches. The new dossier adds an ordered primary-processing sequence, while still not applying steaming and pressing or fungal flowering to every Sanjian, Sanzhuan, and Huajuan product.", "原文“冲泡后色泽绿润”对象不清，未擅自补为绿色茶汤；明亮可记透明度，但没有明确汤色色相。": "The referent of “green and lustrous after brewing” in the original is unclear, so green liquor has not been supplied. “Bright” can describe clarity, but no specific liquor hue is stated.", "鲜叶及时分级摊放在洁净的贮叶槽、竹匾或竹帘上，摊放时间4-6小时，以鲜叶散发出清香为宜。": "Promptly grade the fresh leaves and spread them on clean leaf-storage troughs, bamboo trays, or bamboo curtains for 4–6 hours, ideally until they release a fresh aroma.", "干茶外形：紧细、翠绿显毫；汤色：嫩绿明亮；香气：嫩香持久；滋味：嫩鲜甘爽；叶底：嫩匀成朵": "Dry-leaf appearance: tight, fine, emerald green with visible down; liquor colour: bright light green; aroma: lasting tender-leaf fragrance; taste: tender, fresh, sweet, and brisk; infused leaves: tender, even, in intact shoot sets.", "依据正式版本第5章整理；保留各阶段观察点，具体设备参数应查原件。附录A为资料性品质分级。": "Compiled from Chapter 5 of the official version, retaining observation points for each stage. Consult the original for specific equipment parameters. Annex A provides informative quality grading.", "海拔≥500m，pH值4.8～5.5，土层厚度≥50cm，土壤为红壤或黄红壤，疏松肥沃。": "Altitude ≥500 m; pH 4.8–5.5; soil depth ≥50 cm; loose, fertile red or yellow-red soil.", "以抛炒为主并结合抛闷，翻炒至叶质软、叶色稍暗并透豆香，再进入理条做形；原文未给锅温数值。": "Mainly toss-fry, alternating tossing with covered heating, until the leaves soften, darken slightly, and release a bean aroma; then straighten the strips and shape. The original gives no numerical pan temperature.", "干茶外形：条形或颗粒匀整，乌润；汤色：红艳明亮；香气：浓郁，突显蜜韵花香；滋味：醇厚回甜": "Dry-leaf appearance: even strips or granules, glossy dark; liquor colour: vivid, bright red; aroma: rich, with prominent honeyed and floral notes; taste: full and mellow with a sweet aftertaste.", "干茶外形：条索紧结，色绿有毫；汤色：黄绿亮；香气：香气浓、有花香；滋味：甘醇；叶底：黄绿": "Dry-leaf appearance: tightly formed strips, green with down; liquor colour: bright yellow-green; aroma: strong with floral notes; taste: sweet and mellow; infused leaves: yellow-green.", "望海岗可远眺东海，山名转为茶名；宁海通过茶叶协会、品牌统一与茶文化组织推广地方品饮传统。": "Wanghaigang offers distant views of the East China Sea, and the mountain name became the tea name. Ninghai promotes local tea-drinking traditions through a tea association, unified branding, and tea culture organisations.", "厂商回顾的“屯绿”牌茶样外形匀整，汤黄绿而明亮；香气纯正且略有花香，滋味淳厚，叶底柔嫩。": "The manufacturer’s retrospective describes a “Tunlü” brand sample with an even appearance, bright yellow-green liquor, a clean aroma with a slight floral note, a rich, mellow taste, and tender infused leaves.", "本轮未取得该具名商品完整专属加工参数；工艺栏区分产品原料、同场或产区实例及茶类基础流程。": "Complete processing parameters specific to this named product were not obtained in this round. The process field distinguishes product raw materials, examples from the same farm or region, and basic category-level processes.", "名称有“白茶”，但所据加工是杀青绿茶路线；不归萎凋白茶。产区名称与原料品种名称另行区分。": "Although the name contains “white tea,” the documented process follows a heat-fixed green tea route, not withered white tea. The production-area name and raw-material cultivar name are distinguished separately.", "连续滚筒杀青；论文记温度可达300℃，时间3—5分钟。“可达”不是规定必须恒定300℃。": "Continuous drum heat-fixing; the paper states temperatures may reach 300°C for 3–5 minutes. “May reach” does not require a constant 300°C.", "茶树白化、黄化属于原料性状；本条各流程均有杀青，不能因“雪”“金”或叶色改归白茶或黄茶。": "Albino and yellow-leaf traits concern the raw material. Every process recorded here includes heat-fixing; words such as “snow” or “gold,” or leaf colour, do not make the product white or yellow tea.", "外形条索卷曲紧结，色泽绿润，内质香高味醇，具有小米汤色、板栗香、叶肉厚、耐冲泡的品质特征": "Tightly curled strips, lustrous green colour, a high aroma and mellow taste, with a millet-soup-coloured liquor, chestnut aroma, thick leaf tissue, and good endurance through repeated infusions.", "外形扁平光滑、芽毫隐藏，色泽翠绿油润，汤色杏绿清澈，滋味鲜爽醇厚，香高持久，叶底嫩绿明亮": "Flat and smooth, with bud down concealed; lustrous emerald green; clear apricot-green liquor; fresh, brisk, full and mellow taste; high, lasting aroma; bright light-green infused leaves.", "盖碗既可作为直接饮用的器具，也可用来泡茶后分汤；器物史可由具体藏品而非单一起源故事展开。": "A gaiwan can be used for drinking directly or for brewing tea and pouring it into other cups. Its history can be explored through specific surviving objects rather than a single origin story.", "兰花形、显毫，嫩黄润；浅嫩黄、较明亮；尚高爽，带嫩香；醇和、较甘滑；细嫩显芽、匀齐嫩黄。": "Orchid-shaped with visible down, lustrous light yellow; pale light-yellow liquor, reasonably bright; reasonably high and refreshing aroma with tender-leaf notes; mellow, fairly sweet and smooth taste; fine, tender infused leaves with visible buds, even and light yellow.", "汉阳陵外藏坑植物遗存经显微与化学分析被识别为茶，为西汉上层社会使用茶提供了重要实物依据。": "Plant remains from an outer burial pit at the Han Yangling mausoleum were identified as tea through microscopic and chemical analysis, providing important physical evidence of tea use among the Western Han elite.", "为抢运新茶建造的飞剪船，遇到了苏伊士运河与蒸汽船的竞争。茶的全球流通越来越依靠工业运输。": "Tea clippers built to rush new-season tea to market faced competition from the Suez Canal and steamships. Global tea circulation increasingly depended on industrial transport.", "老字号平台品牌介绍；企业谱系、制茶程序按该页面记录，家族起源与传说不升级为独立历史证明。": "A brand introduction on a time-honoured brands platform. The business lineage and tea-making sequence follow that page; family origins and legends are not elevated to independent historical proof.", "仅使用页面明确标作民间传说的张顺、白鹤真人、老渔夫三个版本；排除同页未经核实的药效宣传。": "Only the three versions explicitly labelled folklore on the page—Zhang Shun, White Crane Immortal, and the old fisherman—are used. Unverified medicinal claims on the same page are excluded.", "已直接读取无需登录的公开预览。没有读取购买权限后的完整条目；预览历史追述不等于古籍原件。": "The publicly accessible preview requiring no login was directly read. The full paid-access entry was not read, and historical retrospection in the preview is not the original historical text.", "2004-05-31原文第42行，仅用李白茶诗与1981试制；其健康宣传及其他故事不采用": "Original text dated 2004-05-31, line 42: used only for Li Bai’s tea poem and trial production in 1981; its health promotion and other stories are not adopted.", "食品工业科技，2024，45(10)：273—281；九江学院、修水县茶叶科学研究所作者": "Science and Technology of Food Industry, 2024, 45(10): 273–281; authors from Jiujiang University and the Xiushui County Tea Science Research Institute.", "2024-11-22公布；PDF第8页，说明书5/6页，[0091]；身份见PDF第1页": "Published 2024-11-22; PDF page 8, description page 5/6, [0091]; identity on PDF page 1.", "\"百丈潭\" \"茶\" \"网店\" -site:jd.com -site:thetea.app": "\"Baizhangtan\" \"tea\" \"online shop\" -site:jd.com -site:thetea.app", "\"雷公山红球\" 视频 -site:thetea.app -site:ihchina.cn": "\"Leigongshan Hongqiu\" video -site:thetea.app -site:ihchina.cn", "品牌所展示的潜香600系列干茶，页面年份不作为照片拍摄年份；不代表所有等级和产区样本。": "The brand’s displayed Qianxiang 600 series dry tea. The page year is not treated as the photography year; this does not represent every grade or production area.", "中国茶叶流通协会文章把现代品牌形成置于20世纪90年代；新昌古代茶史与该品牌起点不同。": "The China Tea Marketing Association article dates the modern brand’s formation to the 1990s. Ancient tea history in Xinchang differs from the starting point of this brand.", "重庆档案资料记研究始于1959年，1964年命名永川秀芽；其后持续改进手工和机械加工。": "Chongqing archival material records research beginning in 1959 and the name Yongchuan Xiuya being adopted in 1964, followed by continued improvements in manual and mechanical processing.", "公开产品专段只确认两段主线，不代表完整鲜叶验收和精制操作规程；同名武夷乌龙品种已排除。": "The public product section confirms only two main stages, not a complete protocol for accepting fresh leaves and refining tea. The identically named Wuyi oolong cultivar is excluded.", "区域流程参见武夷岩茶非遗记录。未找到可泛化的肉桂专属时温，因此不将香型反推为固定工艺。": "See the Wuyi Rock Tea intangible heritage record for the regional process. No generally applicable Rougui-specific time and temperature parameters were found, so an aroma type is not used to infer a fixed process.", "生产者技术资料记录了青楼熏焙及标准协作过程；不将未经核对的具体“红茶诞生年”写成定论。": "The producer’s technical material records smoking and baking in the qinglou building and participation in standard development. An unchecked specific “birth year of black tea” is not presented as settled.", "本轮团体标准仅从公开镜像获取；表格已逐项核读，但仍待协会或全国团标平台原文件交叉核证。": "The association standard was obtained only from a public mirror this round. Its tables were read item by item, but cross-verification against the association’s or national association standards platform’s original file remains pending.", "采用名优绿茶或烘青绿茶作坯；这是地域产品版本，原料地域和指标不可外推给整个窨花茶家族。": "Premium green tea or baked green tea is used as the base. This is a regional product version; its raw-material origins and specifications cannot be extended to the entire scented-tea family.", "原文路线列明的“鲜叶摊放”环节。具体操作未在本步骤逐项转录，请参阅所引原文与版本说明。": "The “fresh-leaf spreading” stage listed in the original process. Detailed operations are not transcribed individually here; consult the cited original and version notes.", "工序展示限定DB52/T 635—2023直条形版本，不能作为不同形态毛峰的通用流程。": "The process shown is limited to the straight-strip version in DB52/T 635—2023, not a universal process for differently shaped Maofeng teas.", "原文路线列明的“成品包装”环节。具体操作未在本步骤逐项转录，请参阅所引原文与版本说明。": "The “finished-product packaging” stage listed in the original process. Detailed operations are not transcribed individually here; consult the cited original and version notes.", "原文路线列明的“青锅分筛”环节。具体操作未在本步骤逐项转录，请参阅所引原文与版本说明。": "The “screening after initial pan-firing” stage listed in the original process. Detailed operations are not transcribed individually here; consult the cited original and version notes.", "原文路线列明的“机械辉锅”环节。具体操作未在本步骤逐项转录，请参阅所引原文与版本说明。": "The “mechanical final pan-firing” stage listed in the original process. Detailed operations are not transcribed individually here; consult the cited original and version notes.", "原文路线列明的“手工辉锅”环节。具体操作未在本步骤逐项转录，请参阅所引原文与版本说明。": "The “manual final pan-firing” stage listed in the original process. Detailed operations are not transcribed individually here; consult the cited original and version notes.", "外形条索细紧卷曲，色泽灰绿润；内质香气浓郁、栗香显，滋味醇厚甘爽，汤色黄绿，叶底尚嫩匀": "Fine, tight, curled strips, lustrous grey-green; a rich aroma with prominent chestnut notes; a full, mellow, sweet and refreshing taste; yellow-green liquor; reasonably tender, even infused leaves.", "原始摄影者未披露；公开文旅稿及转载页未见开放许可。保留出处，仅用于私有资料库研究参考。": "The original photographer is undisclosed. No open licence was found in the public tourism article or its republication. Attribution is retained for private-library research reference only.", "九畹丝绵茶品牌样本，作为屈乡丝绵茶地域产品的具体实例；不把九畹企业名等同全部地标产品。": "A Jiuwan Simian Tea brand sample, used as a specific example of the Quxiang Simian Tea regional product; the Jiuwan company name is not equated with all GI products.", "宜都宜红茶所在宜昌产区的区域参照：宜昌宜红 T/YCCY 002—2019 版本：初制": "Regional reference for the Yichang production area of Yidu Yihong Tea: Yichang Yihong, T/YCCY 002—2019 version: primary processing.", "\"通山红茶\" \"同太和\" -site:thetea.app -filetype:pdf": "\"Tongshan black tea\" \"Tongtaihe\" -site:thetea.app -filetype:pdf", "采用发酵机或发酵室发酵，待色泽介于红橙色至橙红之间，红中带橙黄，呈现清香或花果香即可。": "Oxidise in an oxidation machine or room until the colour lies between reddish orange and orange-red, with orange-yellow in the red, and a fresh or floral-fruity aroma develops.", "外形（条形、颗粒）匀整，色泽乌润；香气浓郁，突显蜜韵花香；汤色红艳明亮，滋味醇厚回甜。": "Even appearance, whether strips or granules, glossy dark colour; rich aroma with prominent honeyed floral notes; vivid, bright red liquor; full, mellow taste with a sweet aftertaste.", "适制南丹六龙茶的南丹地方群体种，以及引进的中小叶种及其分离、选育的品种、品系茶树品种。": "Nandan local population cultivars suitable for Nandan Liulong Tea, and introduced small- and medium-leaf cultivars and the cultivars or lines selected from them.", "2018原作者介绍未列审评批次和等级；叶底“嫩绿”为其明确原文，不由既有实物照片推断。": "The original author’s 2018 introduction gives no evaluation batch or grade. “Light green” infused leaves is explicitly stated there, not inferred from existing sample photographs.", "2017年具名产品推介及2022年机构发布为近现代记录；未确认首次创制、命名原始档案。": "The named product promotion in 2017 and institutional publication in 2022 are modern records. Original records of first creation and naming have not been confirmed.", "646号螺形茶：紧结重实，卷曲成螺，光滑匀整，绿润；646号条形茶：紧实匀整，灰绿上霜": "Announcement No. 646 spiral-shaped tea: tightly formed and substantial, curled into spirals, smooth and even, lustrous green; strip-shaped tea: tightly formed and even, frosted grey-green.", "海拔不低于800m；红壤、黄红壤或黄棕壤，pH值4.8–5.5，有机质含量不低于5%。": "Altitude at least 800 m; red, yellow-red, or yellow-brown soil; pH 4.8–5.5; organic matter at least 5%.", "五岳归来看山水，一杯泰山阅清欢 泰山茶|泰山绿茶|泰山红茶-泰安市泰山茶叶协会【官网】": "Return from the Five Sacred Mountains with landscapes in mind; savour quiet delight in a cup of Taishan Tea | Taishan Green Tea | Taishan Black Tea — Tai’an Taishan Tea Association official website.", "第646号公告：商南茶 / 绿茶：栗香浓郁持久；第646号公告：商南茶 / 红茶：嫩甜": "Announcement No. 646: Shangnan Tea / green tea: rich, lasting chestnut aroma; Shangnan Tea / black tea: tender sweetness.", "茶马古道可作为连接川滇产茶区与青藏高原的道路网络来理解，沿途同时流动物品、人员与文化。": "The Tea Horse Road can be understood as a network linking Sichuan and Yunnan tea areas with the Qinghai–Tibet Plateau, carrying goods, people, and culture.", "萎凋、揉捻或揉切、氧化、干燥形成典型品质。工夫红茶、小种红茶、红碎茶是产品与工艺分支。": "Withering, rolling or rolling and cutting, oxidation, and drying create its typical qualities. Gongfu black tea, souchong black tea, and broken black tea are product and processing branches.", "茶税经历尝试、停征和恢复，793年不宜被写成一切茶税的绝对开端；普及也有明显地域差异。": "Tea taxation went through trials, suspension, and restoration. The year 793 should not be called the absolute beginning of all tea taxes; adoption also varied markedly by region.", "陶塑、瑞兽与专用茶器各有其历史。它们为理解茶宠提供资源，但不是茶宠古老起源的直接证明。": "Ceramic sculpture, auspicious beasts, and dedicated tea utensils each have their own history. They inform our understanding of tea pets but do not directly prove an ancient origin for tea pets.", "茶托用来承托茶盏，形制和铭文支持茶具身份。它不能为另一个类别的动物小摆件提供用途证明。": "A tea saucer supports a tea bowl; its form and inscription establish its role as teaware. It cannot prove the use of animal figurines in a separate category.", "分别记录绿茶坯与红茶坯的桂林桂花茶，仅作桂花窨制茶的明确地域样本；不外推至所有桂花茶。": "Guilin Osmanthus Tea with green-tea and black-tea bases is recorded separately, solely as explicit regional examples of osmanthus-scented tea, not generalised to all osmanthus teas.", "用于表明命名叙事存在康熙、王鳌、形色季节等异文；未读取所引《野史大观》《随见录》原件。": "Used to show naming variants involving Kangxi, Wang Ao, shape and colour, and season. The cited Yeshidaguan and Suijianlu originals were not read.", "黑毛茶初制与千两茶蒸软装篓踩压的两阶段；传统日晒夜露天数不当成所有天气下统一干燥时长。": "Two stages: primary processing of crude dark tea, then steaming Qianliang Tea to soften it, loading baskets, and trampling to compress it. Traditional days of sun exposure and night dew are not a universal drying duration for all weather.", "农业农村部 国家市场监督管理总局 中华全国供销合作总社关于促进茶产业健康发展的指导意见": "Guiding Opinions of the Ministry of Agriculture and Rural Affairs, State Administration for Market Regulation, and All China Federation of Supply and Marketing Cooperatives on Promoting Healthy Development of the Tea Industry.", "检索返回品种介绍的阿萨姆及台茶18号段；只采用红玉别名及缅甸大叶种与台湾山茶杂交关系。": "Search returned cultivar-introduction sections on Assam and TTES No. 18. Only the Hongyu alias and its hybrid parentage of Burmese large-leaf tea and Taiwan native mountain tea are used.", "团体标准原文件；所述为绿色食品遂昌龙谷茶定义及适用生产规程，不把团体标准称作国家标准。": "The original association-standard file defines green-food Suichang Longgu Tea and its applicable production procedures. An association standard is not described as a national standard.", "2024-11-01人物采访：1988年起生产湖红及茶园传授；不把寒茶所有工序套到湖红": "Interview dated 2024-11-01: Huhong production from 1988 and teaching in tea gardens; not all Hancha procedures are applied to Huhong.", "2023年第44卷第8期，1723—1733；原站公开全文XML，第1.1节“材料”。": "2023, volume 44, issue 8, pages 1723–1733; public full-text XML on the original site, §1.1 “Materials.”", "ICR-23130；2024品种志592—593页及1990品种集100—101页引文": "ICR-23130; citations to pages 592–593 of the 2024 cultivar compendium and pages 100–101 of the 1990 cultivar collection.", "地理标志产品 龙峰茶（PDF封面DB4203/T72—2024；平台目录标作2023）": "Geographical Indication Product — Longfeng Tea (PDF cover: DB4203/T72—2024; platform catalogue labels it 2023).", "2026-04-06，“陕西天池山生态农业有限公司”及“西牛春·汉中仙毫（头采）”两段": "2026-04-06: the two sections “Shaanxi Tianchishan Ecological Agriculture Co., Ltd.” and “Xiniuchun · Hanzhong Xianhao (First Picking).”", "第650项，PDF/印刷页1908—1910；加工路线在1909页“四（四）采摘”末尾": "Item 650, PDF/printed pages 1908–1910; processing sequence at the end of “IV (IV) Picking” on page 1909.", "2020-04-02；“环境独特，河红茶滋味鲜爽”开头品茶段，Web全文第63—74行": "2020-04-02; the opening tea-tasting passage under “Unique Environment, Fresh and Brisk Hehong Tea,” web full text lines 63–74.", "检索发现百丈潭茶庄及标称企业绿茶抽检记录，但没有图像或具体原料范围，不能作为实物配图。": "Search found Baizhangtan Tea Shop and green-tea inspection records naming the company, but no image or specific raw-material scope; these cannot serve as specimen illustrations.", "按产品标签保存；包装防潮、避光、隔绝异味。不要仅据茶名推断保质期或认为存放越久越好。": "Store according to the product label. Packaging should exclude moisture, light, and foreign odours. Do not infer shelf life from the tea name or assume longer storage is always better.", "其生产以蒸青而非锅炒杀青为关键差异，蒸、搧、揉、整等环节需要相配套的设备和技师经验。": "Steaming rather than pan-firing for heat-fixing is its key production distinction. Steaming, fanning, rolling, and shaping require coordinated equipment and skilled experience.", "蒙山茶传统技艺2021年列入国家级非遗；蒙山古茶史不等于今日甘露工艺未经变化的历史。": "Traditional Mengshan tea techniques entered the national intangible heritage list in 2021. Ancient Mengshan tea history does not mean today’s Ganlu process has remained unchanged.", "径山茶宴、点茶与寺院接待是相关文化主题；茶宴入遗不等于任一茶产品都自动获得非遗认证。": "The Jingshan tea banquet, whisked tea, and monastery hospitality are related cultural topics. Heritage listing of the banquet does not automatically certify every tea product.", "现代茶学介绍引用《水仙母树志》等材料讨论传播，但到武夷山的精确引种年份不能据此确定。": "Modern tea-science introductions cite materials such as the Shuixian Mother Tree Record when discussing its spread, but do not establish the precise year of introduction to Wuyishan.", "本条编目以水金龟名丛原料制成的武夷岩茶；名丛茶树资源、原生植株及市场成品是不同对象。": "This entry catalogues Wuyi Rock Tea made from the Shuijingui named bush. Named-bush germplasm, original plants, and finished commercial teas are distinct objects.", "重焙与包揉的经验是地方制茶传统的重要部分，不能将所有名叫铁观音的产品视作同一种风格。": "Heavy roasting and cloth-wrapped rolling are important local tea-making traditions. Not every product named Tieguanyin should be treated as the same style.", "国家级非遗技艺传承人刘杏益全方面审评【尊享版万里挑一】茯茶 - 湘茶热点 - 新湖南": "National intangible heritage inheritor Liu Xingyi comprehensively evaluates [Exclusive One in Ten Thousand Edition] Fu Tea — Hunan Tea Highlights — New Hunan.", "该生产者金桂兰口粮茶产品主图，不代表全部岳西翠兰等级；未采用页面猜你喜欢的其他茶图。": "The producer’s main image for Jinguilan everyday tea, not representative of every Yuexi Cuilan grade. Other teas in the page’s recommendations were not used.", "干茶外形：细秀、翠绿；汤色：绿、明亮；香气：嫩香持久；滋味：鲜爽回甘；叶底：嫩匀成朵": "Dry-leaf appearance: fine and elegant, emerald green; liquor colour: bright green; aroma: lasting tender-leaf fragrance; taste: fresh and brisk with a sweet aftertaste; infused leaves: tender, even, intact shoot sets.", "茶场祭祀与民俗有具体记载，可作为文化专题；本轮未读到足以单独复述的许逊种茶传说原文。": "Sacrificial rites and customs at the tea farm are specifically documented and may form a cultural topic. This round did not locate enough original text to recount independently a legend of Xu Xun planting tea.", "干茶外形：条形，干叶紧实墨绿；汤色：黄绿；香气：清香；滋味：鲜爽醇厚；叶底：黄绿明亮": "Dry-leaf appearance: tightly formed dark-green strips; liquor colour: yellow-green; aroma: fresh; taste: fresh, brisk, full and mellow; infused leaves: bright yellow-green.", "干茶外形：扁平挺直，嫩绿隐毫；汤色：绿亮；香气：持久；滋味：鲜醇回甘；叶底：嫩绿明亮": "Dry-leaf appearance: flat and straight, light green with concealed down; liquor colour: bright green; aroma: lasting; taste: fresh and mellow with a sweet aftertaste; infused leaves: bright light green.", "大悟茶 制作 绿茶 -site:thetea.app -site:baidu.com": "Dawu Tea production green tea -site:thetea.app -site:baidu.com", "1.初加工工序。原料→萎凋→揉捻→发酵→干燥。2.精制工序。筛分→拣剔→包装→装箱。": "1. Primary processing: raw material → withering → rolling → oxidation → drying. 2. Refining: screening → sorting → packaging → boxing.", "干茶：肥嫩紧结、白毫显露，灰绿光润；汤色：黄绿清澈；香气：清高持久；滋味：浓厚回甘。": "Dry-leaf appearance: plump, tender and tightly formed, visible white down, lustrous grey-green; liquor colour: clear yellow-green; aroma: high, pure and lasting; taste: rich with a sweet aftertaste.", "象州妙皇乡古琶茶干茶展示（中新社现场报道，02:48 完整视频帧；上方另有鲜叶对照）": "Gupa Tea dry-leaf display in Miaohuang Township, Xiangzhou (China News Service on-site report, full video frame at 02:48; fresh leaves also shown above for comparison).", "桂东玲珑茶制作技艺非遗专题配图，正文明确茶名与环钩曲条外形，原图可见碗中卷曲茶本体。": "Image in an intangible heritage feature on Guidong Linglong Tea production. The text names the tea and its hooked, curled strips; the original image shows actual curled tea in a bowl.", "此条为黄山一品官网对2005年参展茶样的历史转述；不把厂家所述专家评价标为独立审评。": "This is Huangshan Yipin’s retrospective account of a sample exhibited in 2005. Expert evaluations reported by the manufacturer are not labelled independent assessments.", "原页具名与产区、商品版本及原始像素二次复核通过；未推断未披露的等级、年份或摄影权利。": "A second review confirmed the original page’s name, origin, product version, and original pixels. Undisclosed grades, years, and photographic rights were not inferred.", "蟠曲紧结，匀整、尚净，稍有细嫩梗，绿润有砂绿；绿色、明亮；高香；鲜醇爽口；匀整明亮。": "Tightly curled, even and reasonably clean, with a few fine tender stems, lustrous green with sandy-green tones; bright green liquor; high aroma; fresh, mellow and refreshing taste; even, bright infused leaves.", "茶叶采摘按不同加工方法，不同等级要求，有不同的嫩度标准。采摘时兼顾茶叶收获与茶树生长": "Picking tenderness standards vary by processing method and grade requirements. Picking balances the tea harvest with tea-plant growth", "干茶外形：呈毛笔形状；汤色：金黄透亮；香气：微香；滋味：入口淡雅回甘，口爽，回味悠远": "Dry-leaf appearance: writing-brush shaped; liquor colour: clear golden yellow; aroma: faint; taste: delicate on entry with a sweet aftertaste, refreshing and lingering.", "旧文准确注明研究制样，保持此限定。可收录步骤，但不计为产业标准或传统工艺全面核验。 ": "The older text accurately identifies a research-prepared sample; that qualification is retained. Steps may be recorded, but do not count as an industry standard or comprehensive verification of traditional techniques.", "论文第一页将其按用途分为主泡与直饮：前者泡好后倒入杯或茶海，后者兼作冲泡和饮用容器。": "The paper’s first page divides them by use into brewing vessels and direct-drinking vessels: the former pour brewed tea into cups or a sharing pitcher, while the latter serve both brewing and drinking.", "登录库记载在陕南用于制作紫阳毛尖、秦巴雾毫等。不能反推所有同名商品都只使用这一品种。": "The registry records its use in southern Shaanxi for Ziyang Maojian, Qinba Wuhao, and other teas. This does not imply that every identically named product uses only this cultivar.", "《茶经》有形成与修订过程；其理想程式不代表所有唐人日常都照做，散茶和其他饮法也存在。": "The Classic of Tea developed through composition and revision. Its ideal procedures do not represent every Tang person’s daily practice; loose tea and other drinking methods also existed.", "不裁定珍珠奶茶首创店家；现制调饮不等于纯茶，也不能从传统饮茶研究直接推导其健康效果。": "No ruling is made on which shop invented pearl milk tea. Freshly mixed tea drinks are not pure tea, and their health effects cannot be directly inferred from research on traditional tea drinking.", "新华网记录福鼎白茶与梦幻西游IP的合作，联名茶礼盒将“超级泡泡”形象制作成茶宠手办。": "Xinhua records cooperation between Fuding White Tea and the Fantasy Westward Journey IP, with co-branded tea gift boxes featuring a Super Bubble character tea-pet figurine.", "另一地方记录为杀青揉捻干燥后再渥堆精制拼配蒸压；仅用于披露版本差异，不合并两条流程。": "Another local record places pile fermentation, refining, blending, and steaming/pressing after heat-fixing, rolling, and drying. Used only to disclose version differences, not to merge the two routes.", "长盛川地方/企业传承版本的六阶段与通风深沟渥堆；不外推所有青砖，不采用保健功效宣传。": "The six stages and ventilated deep-trench pile fermentation of the Changshengchuan local/company lineage version. Not generalised to all Qingzhuan Tea; health-benefit promotion is not adopted.", "据墓志与买地券校正吴经卒葬于1544年；1533年为预营寿藏。只用于紫砂壶断代边界。": "The epitaph and land-purchase deed correct Wu Jing’s death and burial date to 1544; 1533 was the advance preparation of his tomb. Used only to establish dating limits for the zisha teapot.", "T/LCL 0003.4—2022 临海蟠毫茶生产技术规程 第4部分：采摘与加工技术": "T/LCL 0003.4—2022 Technical Code for Linhai Panhao Tea Production, Part 4: Picking and Processing Techniques.", "第44—53行：岭头单丛别称、1961单株选择、1981命名与1988良种审定、品质": "Lines 44–53: Lingtou Dancong aliases, single-plant selection in 1961, naming in 1981, improved-cultivar approval in 1988, and quality.", "广东援藏助力易贡茶场擦亮金字品牌，“易贡红”茶产品获2022年全国名特优新农产品认证": "Guangdong’s assistance to Tibet helps Yigong Tea Farm strengthen its renowned brand; “Yigong Hong” tea received national recognition as a Famous, Special, High-quality and New Agricultural Product in 2022.", "现场报道，配图为南岳云雾茶业茶艺师冲泡；未给等级，不将报道样本概括成全产区产品要求。": "On-site report, with images of a Nanyue Yunwu Tea Industry tea specialist brewing tea. No grade is given; the reported sample is not generalised into requirements for the whole region.", "百科原页可读取但无可追踪的技术规范原件链接；新经营主体名单仅证明主体资格，不含工艺。": "The encyclopedia page is readable but contains no traceable link to the original technical specification. The new list of operators proves only their eligibility, not their processing methods.", "百丈潭茶庄名称追到通城毫绿广告语征集稿，涉及另一茶名，未作为百丈潭具体扁形产品照片。": "The Baizhangtan Tea Shop name led to a slogan solicitation for Tongcheng Haolü, a different tea name. It was not used as a photo of Baizhangtan’s specific flat-shaped product.", "本条记录来源所述工艺版本；设备、季节、原料及企业工艺可能不同，不作为生产操作规程。": "This entry records the process version described by the source. Equipment, season, raw materials, and company processes may vary; it is not a production operating procedure.", "太平茶区的茶亭施茶传统，将茶与公共待客、济行联系起来；猴魁技艺则由地方制茶者延续。": "The Taiping tea area’s tradition of offering tea at roadside pavilions links tea with public hospitality and aid to travellers; local tea makers continue the Houkui technique.", "消保委专题舒城小兰花的冲泡示例，原图分辨率326×260；不推定商标、等级或年份。": "A brewing example of Shucheng Xiaolanhua from the consumer protection committee’s feature, original resolution 326 × 260; no trademark, grade, or year is inferred.", "原文列特一级、特二级、一级、二级，但紧随其后的感官文字是合并总述，未虚构等级差异。": "The original lists Special Grade I, Special Grade II, Grade I, and Grade II, but the sensory text immediately following is a combined overview. No grade differences are invented.", "险崖上的茶树及多种名字衍生了鹞子衔籽故事；故事表达地方想象，不能替代品种起源证据。": "Tea bushes on a steep cliff and several names inspired the story of a hawk carrying seeds. The story expresses local imagination and cannot replace evidence of cultivar origins.", "外形：弯曲条索状；汤色：橙黄；香气：蜂蜜及花果香；滋味：醇柔滑顺；叶底：橙红透亮。": "Dry-leaf appearance: curved strips; liquor colour: orange-yellow; aroma: honey and floral-fruity notes; taste: mellow, soft and smooth; infused leaves: clear orange-red.", "科普描述未标等级或批次；原文未写叶底，继续留空。“条素”“白豪”等编辑疑词未采入。": "The popular-science description gives no grade or batch. It says nothing about infused leaves, which remain blank. Suspected editorial errors such as “tiaosu” and “baihao” were not adopted.", "简介的汤橙红、干茶褐黄为另一表述，未明等级或形态，未与条目红艳和褐色拼成同一标准。": "The introduction’s orange-red liquor and brown-yellow dry tea are another description, with no grade or shape specified. These are not combined with the entry’s vivid red liquor and brown leaves into one standard.", "七道传统工序合并展示为六段；不意味着所有现代泾阳产品都沿用茶釉或相同自然发花条件。": "Seven traditional procedures are displayed in six sections. This does not imply all modern Jingyang products still use tea glaze or the same natural fungal-flowering conditions.", "国家知识产权局资料记20世纪80年代初创制，安庆调研记录提到冯立彬等人的共同研制。": "CNIPA material records creation in the early 1980s; an Anqing research report mentions joint development by Feng Libin and others.", "原文路线列明的“提香”环节。具体操作未在本步骤逐项转录，请参阅所引原文与版本说明。": "The “aroma enhancement” stage listed in the original process. Detailed operations are not transcribed individually here; consult the cited original and version notes.", "原文路线列明的“初烘”环节。具体操作未在本步骤逐项转录，请参阅所引原文与版本说明。": "The “initial baking” stage listed in the original process. Detailed operations are not transcribed individually here; consult the cited original and version notes.", "大藤峡牌桂平西山茶馆藏送样照片，文章图片署名绿叶子志愿者、网络，具体摄影人未细分。": "A museum-submitted sample photograph of Datengxia brand Guiping Xishan Tea. Article image credits name Lüyezi volunteers and the internet without assigning individual photographers.", "原文路线列明的“辉炒”环节。具体操作未在本步骤逐项转录，请参阅所引原文与版本说明。": "The “final pan-frying” stage listed in the original process. Detailed operations are not transcribed individually here; consult the cited original and version notes.", "有性系宜兴群体种、鸠坑种、祁门楮叶种，无性系福鼎大毫茶、福鼎大白茶、浙农139等。": "Seed-propagated Yixing local population, Jiukeng, and Qimen Zhuye cultivars; clonal Fuding Dahaocha, Fuding Dabaicha, Zhenong 139, and others.", "原页标题龙谷茶，正文明确浙江丽水遂昌；图片alt明前特级龙谷茶；逐图可见紧直干茶。": "The original page title is Longgu Tea and the text identifies Suichang, Lishui, Zhejiang. Image alt text says pre-Qingming Special Grade Longgu Tea; individual images show tight, straight dry leaves.", "原文路线列明的“辉锅”环节。具体操作未在本步骤逐项转录，请参阅所引原文与版本说明。": "The “final pan-firing” stage listed in the original process. Detailed operations are not transcribed individually here; consult the cited original and version notes.", "干茶外形：紧结，苗锋修长，乌润；汤色：红亮；香气：甜香高长；滋味：甜醇；叶底：浅红": "Dry-leaf appearance: tightly formed with long, slender tips, glossy dark; liquor colour: bright red; aroma: high, lasting sweetness; taste: sweet and mellow; infused leaves: light red.", "采用烘干或炒干方式，温度60～80℃，时间30～45分钟，足干至含水量6%～7%。": "Dry by baking or pan-frying at 60–80°C for 30–45 minutes, until fully dry with moisture content 6%–7%.", "干茶外形：条索紧细、尚圆直、绿润，带茸毫、尚完整、匀净；香气：清香、豆香或栗香高长": "Dry-leaf appearance: tight, fine strips, reasonably round and straight, lustrous green with down, reasonably intact, even and clean; aroma: fresh, with high, lasting bean or chestnut notes.", "\"九宫山茶\" \"茶\" \"历史\" site:gov.cn -filetype:pdf": "\"Jiugongshan Tea\" \"tea\" \"history\" site:gov.cn -filetype:pdf", "恩施苔子茶系列、地方茶树群体种、鄂茶10号、鄂茶1号、利川红1号（俗称冷后浑）等。": "Enshi Taizicha series, local tea populations, Echa No. 10, Echa No. 1, Lichuanhong No. 1 (commonly called Lenghouhun), and others.", "来源解释“楚云仙”与岛上庵名的关系，但没有足够可靠的仙人种茶情节；仅记录命名线索。": "The source explains the relationship between “Chuyunxian” and a nunnery’s name on the island, but offers no sufficiently reliable episode of an immortal planting tea. Only the naming clue is recorded.", "原件萎凋段末接有“为宜度180～220℃”的异常文字；本条不将该温度归入萎凋参数。": "The original withering paragraph ends with the anomalous wording “appropriate degree 180–220°C.” This temperature is not assigned as a withering parameter here.", "海拔在700m以上，远离污染源，选择土层深厚、土壤肥沃，呈微酸性的黄壤土、红壤土。": "At elevations of 700 m or above, away from pollution sources, select deep, fertile, slightly acidic yellow or red soils.", "按先空揉、轻压、中（重）压、逐渐松压的顺序揉约80分钟，使芽叶紧卷、茶汁附于表面。": "Roll for about 80 minutes in the sequence no pressure, light pressure, medium/heavy pressure, then gradual release, so shoots curl tightly and tea juice adheres to their surface.", "五指山红茶为该区域的红茶产品名称；水满茶范围包含传统绿茶与红茶，两条不是完全同义。": "Wuzhishan Black Tea names the region’s black tea product. Shuiman Tea encompasses traditional green and black teas; the two terms are not completely synonymous.", "京盛宇台东红乌龙200克商品样本，保留原图文展板，品种标注小叶种，未注明采制批次。": "A Jing Sheng Yu Taitung Red Oolong 200 g product sample, retaining the original illustrated panel. The cultivar is labelled small-leaf; no picking or production batch is stated.", "形状扁平匀直，色泽绿润带毫，香气嫩香馥郁，滋味鲜爽回甘，汤色杏绿明亮，叶底黄绿尚亮": "Flat, even and straight, lustrous green with down; rich tender-leaf aroma; fresh, brisk taste with a sweet aftertaste; bright apricot-green liquor; reasonably bright yellow-green infused leaves.", "依空揉、轻揉、重揉、空揉次序加工；观察叶质柔软、稍粘手、成团不弹散和少量茶汁外溢。": "Process in the order no-pressure rolling, light rolling, heavy rolling, and no-pressure rolling. Look for soft, slightly sticky leaves that hold a clump without springing apart, with a little tea juice emerging.", "原文路线列明的“包装”环节。具体操作未在本步骤逐项转录，请参阅所引原文与版本说明。": "The “packaging” stage listed in the original process. Detailed operations are not transcribed individually here; consult the cited original and version notes.", "干茶外形：白毫显露，条索紧结重实，绿而油润；香气：清高；滋味：醇厚；叶底：绿而明亮": "Dry-leaf appearance: visible white down, tightly formed substantial strips, lustrous green; aroma: high and pure; taste: full and mellow; infused leaves: bright green.", "外形紧结显毫、翠绿、匀整洁净；汤色清澈明亮；清香持久；滋味醇厚鲜美；叶底软嫩匀齐。": "Tightly formed with visible down, emerald green, even and clean; clear, bright liquor; lasting fresh aroma; full, mellow and fresh taste; soft, tender and even infused leaves.", "它见于节庆、婚礼和待客，属于有地方与家庭差别的活态茶俗，不应只以旅游表演作为全貌。": "It appears at festivals, weddings, and when receiving guests, as a living tea custom varying by locality and household. Tourist performances alone should not be treated as its full picture.", "故宫专题将常见茶名分为cha和te相关系统，后者与闽南等方言及外销贸易有密切联系。": "The Palace Museum feature groups common tea names into cha- and te-related families; the latter is closely connected with dialects such as Southern Min and export trade.", "不能简化成“因为茶太贵”或“饮茶直接引发独立战争”；它是更长政治对抗中的重要事件。": "It cannot be reduced to “tea was too expensive” or “tea drinking directly caused the War of Independence.” It was an important event within a longer political confrontation.", "本次核验未找到足以确立唐宋现代式淋茶养宠的专门证据，因此不设“唐代茶宠诞生”节点。": "This verification found insufficient specialised evidence for the modern practice of pouring tea over tea pets in the Tang or Song. No “birth of tea pets in the Tang” milestone is assigned.", "只读取到搜索索引中的定义段；PDF跳转失败。属于修订编制材料，不能称为已实施标准。": "Only the definition paragraph in the search index was read; the PDF redirect failed. This is revision-preparation material, not an implemented standard.", "政和白茶条目：政和县、不炒不揉、萎凋和干燥；不沿用“不促进氧化”的绝对化机理描述。": "Zhenghe White Tea entry: Zhenghe County, no pan-firing or rolling, withering and drying. The absolute mechanistic claim “does not promote oxidation” is not retained.", "仅取贞元九年（793）分等估价、十税一的茶税记述；不称这一年为一切茶税的唯一开端。": "Only the account of graded valuation and a one-tenth tea tax in Zhenyuan year 9 (793) is used; that year is not called the sole beginning of all tea taxation.", "仅用于史前陶塑和动物造型前史；馆方关于祭祀、玩具用途均保留可能性，不证明茶宠存在。": "Used only for the prehistory of ceramic sculpture and animal forms. The museum’s proposed ritual and toy uses remain possibilities and do not prove the existence of tea pets.", "第2页问题4，福寿山与武陵试种、生产及茶改场咨询时间；仅阅读该问答索引全文，非整刊": "Page 2, Question 4: trial planting, production, and Tea Research and Extension Station consultations at Fushoushan and Wuling. Only this indexed question-and-answer text was read, not the whole issue.", "不使用未经原始文献核验的古代栽培起点，也不把成分检测换算为人体疾病风险或治疗效果。": "Ancient cultivation starting dates unverified against original documents are not used, nor are compositional tests converted into human disease risks or therapeutic effects.", "全文HTML已读；是机构对2022年名录事件的发布，不将产品名录当医疗或功效认证。": "The full HTML was read. It is an institutional announcement about the 2022 listing event; the product list is not treated as medical or efficacy certification.", "登记证号AGI2010-02-00243；2010年的上饶县行政名与现广信区区分。": "Registration certificate AGI2010-02-00243; the 2010 administrative name Shangrao County is distinguished from today’s Guangxin District.", "PDF第2页（汇编印刷页200），3.1及3.2；下载共2页，仅覆盖前言、正文首页": "PDF page 2 (compilation printed page 200), §§3.1 and 3.2. The download contains only two pages, covering the foreword and first body page.", "\"六龙画眉\" -site:thetea.app -site:sina.com.cn": "\"Liulong Huamei\" -site:thetea.app -site:sina.com.cn", "舒城县的兰香型烘青绿茶，芽叶连枝、形似兰花；保护要求分别规定传统手工及机械加工。": "An orchid-scented baked green tea from Shucheng County, with connected shoots resembling orchids. Protection requirements separately specify traditional manual and mechanical processing.", "国家级项目介绍将形成背景放在清雍正至乾隆时期；2008年制作技艺入选国家级非遗。": "The national project introduction places its formation between the Yongzheng and Qianlong reigns of the Qing. Its production technique entered the national intangible heritage list in 2008.", "《武夷山志》将水金龟与大红袍、铁罗汉、白鸡冠并列；洪水移树与争树故事应另归传说。": "The Wuyishan Gazetteer lists Shuijingui alongside Dahongpao, Tieluohan, and Baijiguan. Stories of flood-displaced bushes and disputes over them should be classified separately as legends.", "茶业改良场资料述及19世纪包种技法传入，以及20世纪初逐步发展不窨花的清香制法。": "Tea Research and Extension Station material discusses the introduction of pouchong techniques in the 19th century and gradual development of an unscented, fresh-aroma method in the early 20th century.", "干茶：卷曲细紧如钩，乌润；汤色：红艳；香气：清香，原文比作红梅；滋味：清鲜爽口。": "Dry-leaf appearance: fine, tight, hook-like curls, glossy dark; liquor colour: vivid red; aroma: fresh, compared in the original to red plum blossom; taste: fresh and refreshing.", "家族、师徒、茶厂与家庭作坊都是传习渠道；社前、清明等采制时序也体现地方生活节律。": "Families, master–apprentice relationships, tea factories, and household workshops all transmit the craft. Picking and processing schedules such as pre-She Day and Qingming reflect local rhythms of life.", "阿夏曼巴云岭藏韵商品宣传样本，来源资讯中国；年份、批次未注明，产地依产品方介绍。": "An Axiamanba Yunling Zangyun promotional product sample, from Zixun China; no year or batch is specified, and origin follows the product supplier’s account.", "2019-04-15报道正文第3段。web全文可读，普通本地下载HTTP403。": "Paragraph 3 of the report dated 2019-04-15. Full text is readable through the web tool; ordinary local downloading returns HTTP 403.", "依鲜叶嫩度采用第6.2.4条相应加压方案；各原料等级分别规定，不能混成一个参数。": "Apply the corresponding pressure schedule in §6.2.4 according to fresh-leaf tenderness. Each raw-material grade has its own requirements, which cannot be combined into one parameter.", "本来源是现代地理标志保护文件，未提供完整起源史；不能把认定年份当作茶的创制年份。": "This source is a modern GI protection document and does not provide a complete origin history. Recognition year cannot be treated as the tea’s creation year.", "婺城发布公开报道，页面摄影署名田双双、童锡麟；未见开放许可，保留署名和原始链接。": "A public Wucheng Release report credits photographers Tian Shuangshuang and Tong Xilin. No open licence was found; credits and original links are retained.", "鲜叶采摘→摊放→杀青→回潮→揉捻→初烘→回溯→二烘→回溯→提香提毫→捡剔→包装。": "Fresh-leaf picking → spreading → heat-fixing → moisture redistribution → rolling → initial baking → “tracing back” (as written) → second baking → “tracing back” → aroma and down enhancement → sorting → packaging.", "原文明示白叶一号芽叶制绿茶；从汤色原句中排除属于滋味的“鲜爽”，不与晒白茶混用。": "The original explicitly describes green tea made from Baiye No. 1 shoots. “Fresh and brisk,” a taste descriptor, is excluded from the liquor-colour sentence, and this is not conflated with sun-dried white tea.", "湖南省汝城县三江口镇、大坪镇、热水镇、卢阳镇、九龙江公园管理处共5个镇、管理处。": "The five towns/administrative offices of Sanjiangkou, Daping, Reshui, Luyang, and Jiulongjiang Park Administration in Rucheng County, Hunan.", "采用烘焙机进行提香足干，温度90℃，时间约40分钟左右，烘至含水量6%以下即可。": "Use a baking machine for aroma enhancement and final drying at 90°C for about 40 minutes, until moisture is no more than 6%.", "干茶：翠绿，扁平光滑；汤色：绿明亮；香气：清香持久；滋味：鲜爽；叶底：黄绿明亮。": "Dry-leaf appearance: emerald green, flat and smooth; liquor colour: bright green; aroma: lasting fresh fragrance; taste: fresh and brisk; infused leaves: bright yellow-green.", "公开专题止于揉袋压形，不将未列明的后续干燥包装补成已核原文；当前是有序部分流程。": "The public feature stops at bag rolling and compression shaping. Unlisted subsequent drying and packaging are not added as verified original content; this is an ordered partial process.", "T/HNTI 025—2020 正文第2页，第4.2条；原料见正文第1—2页表1": "T/HNTI 025—2020, body page 2, §4.2; raw materials in Table 1 on body pages 1–2.", "婺源绿茶中的具体名优产品；与区域总条目采用父子关系，而非两个互不相关的茶区品牌。": "A specific premium product within Wuyuan Green Tea, linked to the regional overview as a child entry rather than two unrelated regional brands.", "诸城绿茶中的颖青扁形样品；不代表卷曲形或所有等级批次，原文未披露茶叶年份、等级。": "A Yingqing flat-shaped sample within Zhucheng Green Tea. It does not represent curled forms or all grades and batches; the original discloses no tea year or grade.", "附录C同时出现发酵2—6小时与生产8—10小时最宜，且湿度词有疑误；未擅自统一。": "Annex C gives both 2–6 hours of oxidation and 8–10 hours as optimal in production, with a suspected humidity wording error. These were not silently harmonised.", "地标加工主链：鲜叶采摘→摊放→杀青→冷却回潮→理条→摊凉→整形→摊凉→辉干→提香": "Main GI processing sequence: fresh-leaf picking → spreading → heat-fixing → cooling and moisture redistribution → strip straightening → cooling → shaping → cooling → final pan-drying → aroma enhancement.", "现场样本观察，不是等级要求；本记录没有单独支持干茶外形、汤色和滋味的标准化条款。": "Observation of an on-site sample, not grade requirements. This record has no separate standardised clauses supporting dry-leaf appearance, liquor colour, or taste.", "不能推定所有药物都受同样影响；用药者可向药师确认具体药品与饮茶量，不能自行停药。": "One cannot assume that all medicines are affected alike. People taking medication may ask a pharmacist about specific drugs and tea quantities, and should not stop medication on their own.", "席间以问答参禅，茶礼兼具待客与修习意义；非遗项目强调其在中日茶文化交流中的影响。": "Questions and answers explore Chan during the gathering; tea ritual serves both hospitality and practice. The heritage project emphasises its influence on Sino-Japanese tea culture exchange.", "福鼎农业文化系统记录太姥祈福等节俗；宁洱普洱贡茶制作传统也有制茶前祭茶神的环节。": "The Fuding agricultural heritage system records festivals and customs such as Taimu blessings; Ning’er’s Pu’er tribute tea tradition also includes worshipping the tea deity before production.", "仅核卷曲形机械化第5章；官方索引返回原文，PDF直接入口失败，其他章节仍待全文。": "Only Chapter 5 on mechanised curled-shape processing was verified. The official index returned original text, while the direct PDF link failed; full text of other chapters remains pending.", "不把宫廷奶茶器直接当作所有家庭习俗的证据，也不将清代奶茶等同于当代含糖奶茶饮料。": "Court milk-tea utensils do not directly prove every household’s customs, and Qing milk tea is not equated with today’s sweetened milk-tea drinks.", "一次活动不代表全国教育普及率；课堂面团或未烧陶泥练习品不能据此当成耐热淋茶成品。": "One event does not establish nationwide educational reach. Classroom models made of dough or unfired clay cannot therefore be treated as heat-resistant finished objects for pouring tea over.", "原文在同一六安瓜片描述中明确给出五项，未分等级；本轮直接读取正文并下载HTML。": "The original explicitly gives all five dimensions in one Lu’an Guapian description, without grades. The body text was directly read and HTML downloaded this round.", "保留技艺事实，不采用将1939建厂与后来的大益品牌混同的表述。品牌不是植物品种。": "Technical facts are retained without conflating the factory’s 1939 founding with the later Dayi brand. A brand is not a plant cultivar.", "高丽时期茶作为礼物、仪式用品，制饮方式及青瓷茶具；不主张高丽是半岛最早饮茶年代。": "Tea as gifts and ritual supplies in Goryeo, preparation and drinking methods, and celadon teaware; this does not claim Goryeo as the peninsula’s earliest tea-drinking period.", "1930年前后CTC机与随后推广，叶片机械破碎及氧化控制；年份为大学技术史归纳。": "The CTC machine around 1930 and subsequent adoption, mechanical leaf crushing, and oxidation control; the date comes from a university’s technological-history summary.", "六件喷水童子实验与气囊热膨胀机理；作者明确未查明发明年代，不能证明其早于伽利略。": "Experiments on six water-spouting boy figurines and the mechanism of thermal expansion in an air chamber. The authors explicitly leave the invention date unresolved; this cannot prove it predates Galileo.", "质检总局关于批准对恩施黄牛肉等实施地理标志产品保护的公告（2012年第209号）": "AQSIQ Announcement Approving Geographical Indication Product Protection for Enshi Yellow Cattle Beef and Other Products (No. 209 of 2012).", "标题为内容描述；该采访支持现代种苗引入过程，不把清代白毫记载直接等同当代白叶茶。": "The title describes the content. This interview supports the modern introduction of planting material; Qing white-down tea records are not directly equated with today’s white-leaf tea.", "ICR-27266中文描述；引2024《中国茶树品种资源志》上卷566—567页": "ICR-27266 Chinese description; cites pages 566–567 of volume 1 of the 2024 Chinese Tea Cultivar Resources Compendium.", "Web工具完整读到正文；本机SSL请求失败不掩盖，不以本机失败否定已读官方网页。": "The web tool read the full body text. The local SSL request failure is disclosed, but does not negate the official webpage already read.", "地理标志原产地特产信息共享平台 SINOGI；正文自称农业部登记质量控制技术规范": "SINOGI Geographical Indication Origin Speciality Information Sharing Platform; the text identifies itself as Ministry of Agriculture registered quality-control technical specifications.", "同一商家另一SKU为长阳绿茶一级散装；搜索正文仅县级发货地，仍无曲溪保护区证据。": "Another SKU from the same seller is Grade I bulk Changyang Green Tea. Search text gives only county-level dispatch location, still without evidence of origin in Quxi’s protected area.", "批量结果保存在原始文件；检索命中不等于访问原页。实际原页访问单列sources。": "Batch results are saved in the raw file. A search hit does not mean the original page was accessed; actual original-page access is listed separately under sources.", "来源标名的实物样品。样品等级、拍摄年份未明确的，不自行推定；保留原图完整画面。": "A specimen named by its source. Unspecified grade and photography year are not inferred; the full original image is retained.", "项目记有家族共同采、拣、制的生产生活方式，以及贡茶吸引官员文人到访的地方记忆。": "The project records families jointly picking, sorting, and making tea, alongside local memories of officials and literati visiting because of tribute tea.", "现场报道没有品种限定，不把“仙毫”理解成单一品种，也不把汉中所有绿茶都称仙毫。": "The on-site report specifies no cultivar. “Xianhao” is not understood as a single cultivar, nor is every Hanzhong green tea called Xianhao.", "白毫资源与桂西山地制茶相结合；用同一茶树制作红茶、白茶等，不会使它们变成绿茶。": "White-down germplasm combines with tea making in western Guangxi’s mountains. Making black or white tea from the same plants does not turn those products into green tea.", "霍山县地理标志产品。专属加工规程同时涵盖手工与机械加工，并明确初闷和复闷环节。": "A GI product from Huoshan County. Its specific processing code covers both manual and mechanical production and explicitly includes first and repeated covered yellowing.", "来源使用半天腰等别称；这里只采用五道工序，不沿用其“四大名丛之一”的争议归类。": "The source uses aliases such as Bantianyao. Only its five processing stages are adopted here, not the disputed classification as “one of the four famous bushes.”", "文化记忆库将其与北部客家茶业及夏季虫害原料利用相连；英女王命名说不作已证历史。": "The cultural memory database links it to northern Hakka tea production and use of summer insect-affected raw material. The British queen naming story is not treated as proven history.", "杭州地方红茶，本档依据2023年专属加工规程，原料为鲜叶而非已制成的龙井绿茶。": "A local Hangzhou black tea. This record follows its specific 2023 processing code, using fresh leaves rather than already-made Longjing green tea.", "2025规程所定义的遵义红茶，包含颗粒、卷曲和直条等形态；本档选择颗粒形路线。": "Zunyi Black Tea as defined in the 2025 code includes granular, curled, and straight-strip forms. This record selects the granular route.", "松萝制作方法对周边茶区的交流具有文化意义；“炒青始祖”等称号属于地方传播用语。": "Songluo production methods have cultural significance in exchange with neighbouring tea areas. Titles such as “ancestor of pan-fired green tea” belong to local promotional language.", "作者描述该次开泡样本：茶汤玫瑰红；入口甘醇饱满；茶香清香；叶底均匀、黑褐油润。": "The author describes the sample brewed on that occasion: rose-red liquor; sweet, mellow and full taste; fresh tea aroma; even, glossy black-brown infused leaves.", "茶参与德昂族食饮、礼俗和族群叙事；创世茶故事是文化表达，不是植物起源科学结论。": "Tea participates in De’ang food, drink, ritual, and ethnic narratives. Creation stories about tea are cultural expression, not scientific conclusions on plant origins.", "江苏省溧阳市溧城镇、天目湖镇、戴埠镇、上黄镇、社渚镇、上兴镇、竹箦镇、南渡镇。": "Licheng, Tianmuhu, Daibu, Shanghuang, Shezhu, Shangxing, Zhuze, and Nandu towns in Liyang, Jiangsu.", "新蓝网公开转载青田传媒集团报道，未见照片独立署名与开放使用许可，保留原页来源。": "Xinlan Net publicly republishes a Qingtian Media Group report. No separate photograph credit or open-use licence was found; the original-page source is retained.", "干茶外形：条索紧结；汤色：金黄明亮；香气：高锐；滋味：甘甜鲜爽；叶底：嫩艳匀红": "Dry-leaf appearance: tightly formed strips; liquor colour: bright golden yellow; aroma: high and sharp; taste: sweet, fresh and brisk; infused leaves: tender, vivid and evenly red.", "发酵室适宜温度24～25℃，相对湿度保持在95%以上，保证空气新鲜，供氧充足。": "A suitable oxidation-room temperature is 24–25°C; maintain relative humidity at 95% or above, with fresh air and sufficient oxygen.", "茶园海拔400～900m，pH值在4.5～6.0，紫色土、砂质壤土和黄棕壤土。": "Tea-garden altitude 400–900 m; pH 4.5–6.0; purple soil, sandy loam, and yellow-brown soil.", "土壤以山地黄棕壤为主，pH值大多在4.5～6.0之间，土层深厚，土质结构疏松。": "Soils are mainly mountain yellow-brown soils, mostly pH 4.5–6.0, deep and loosely structured.", "具名企业现场片段，非统一加工参数或完整顺序；不得生成主流程或提升工序覆盖计数。": "On-site excerpts from a named company, not unified processing parameters or a complete sequence. They must not generate a main process or increase process-coverage counts.", "采用烘焙机进行提香足干，温度90～95℃，时间40分钟左右，烘至含水量≤7%。": "Use a baking machine for aroma enhancement and final drying at 90–95°C for about 40 minutes, to moisture content ≤7%.", "桂林桂花茶中的漓江春桂花红茶商品样本，图保留茶罐及成品盘，不作为桂花绿茶外形。": "A Lijiangchun Osmanthus Black Tea product sample within Guilin Osmanthus Tea. The image retains the tin and finished-tea dish; it does not represent osmanthus green tea appearance.", "先110℃初烘10—15分钟，摊凉匀堆，再以60—70℃慢烘约70分钟至足干。": "First bake at 110°C for 10–15 minutes, cool and mix evenly, then slowly bake at 60–70°C for about 70 minutes until fully dry.", "干茶外形：翠绿；汤色：淡绿清澈；香气：高雅持久；滋味：鲜醇回甘；叶底：嫩绿明亮": "Dry-leaf appearance: emerald green; liquor colour: clear pale green; aroma: elegant and lasting; taste: fresh and mellow with a sweet aftertaste; infused leaves: bright light green.", "主推产品说明呈球形，标示每颗约2.5克、直径约2厘米；该规格属于所载产品实例。": "The main product description specifies a spherical form, approximately 2.5 g per ball and 2 cm in diameter. These dimensions apply to the documented product example.", "扁平形／特级／2023版标准：嫩香高长；卷曲形／特级／2023版标准：嫩香高长": "Flat shape / Special Grade / 2023 standard: high, lasting tender-leaf aroma; curled shape / Special Grade / 2023 standard: high, lasting tender-leaf aroma.", "Yi Commerce Solutions（加拿大进口商及商店）；未具名摄影者": "Yi Commerce Solutions (Canadian importer and shop); photographer unnamed.", "蟠曲尚紧结、尚匀整，稍有细嫩梗，砂绿油润；绿色、明亮；高香；醇爽；尚匀整明亮。": "Curled and reasonably tight and even, with a few fine tender stems, lustrous sandy green; bright green liquor; high aroma; mellow, brisk taste; reasonably even, bright infused leaves.", "本轮仅取得旧农产品地理标志规范转载；不可标官方原件已读，不以此关闭主流程缺口。": "Only a republication of the old agricultural-product GI specification was obtained this round. It cannot be marked as an official original read or used to close the main-process gap.", "具名地标资料页茶汤样本，等级、厂家、批次未披露，不推断认证或样品符合全部规范。": "A liquor sample on a named GI information page. Grade, manufacturer, and batch are undisclosed; neither certification nor compliance with all specifications is inferred.", "陆河擂茶用带纹理的陶钵和木擂棒，靠研磨使茶料细化；用料可随季节与地方习惯变化。": "Luhe Leicha uses a textured ceramic bowl and wooden pestle to grind the ingredients finely. Ingredients may vary with season and local custom.", "婚俗依地区和时代改变，不能把某地的礼物、跪拜或顺序写成全国必须遵守的统一礼制。": "Wedding customs vary by region and period. One locality’s gifts, kneeling, or sequence cannot be presented as a uniform ritual obligatory throughout China.", "陕西非遗资料把午子仙毫列为汉中绿茶产品之一；“汉中绿茶”是更宽的技艺体系范围。": "Shaanxi heritage material lists Wuzi Xianhao among Hanzhong green tea products; “Hanzhong Green Tea” is the broader technical tradition.", "仅用于传说和起源存在不同解释的证据，不用于医疗结论。页面标题日期与发布栏不同。": "Used only as evidence of differing interpretations of legends and origins, not for medical conclusions. The date in the page title differs from its publication field.", "2023年10月7日成文、10月17日网页发布；附件1歙县珠兰花茶原料和加工。": "Dated 7 October 2023, webpage published 17 October; Annex 1, raw materials and processing of Shexian Zhulan Scented Tea.", "2023惊蛰祭茶全球联动暨蒙顶山茶核心区原真性保护春季祭祖开园仪式在蒙顶山举行": "The 2023 Awakening of Insects global tea-worship event and spring ancestor-worship and garden-opening ceremony for authentic protection of the Mengdingshan core tea area took place at Mengdingshan.", "2024年公开征求意见稿，标准号留白；支持所载技术描述，不声称已发布正式标准。": "A 2024 public consultation draft with the standard number blank. It supports the technical description provided, not a claim that a formal standard has been issued.", "2021-03-18；杨思班团队、诸暨越红博物馆及绍兴非遗活化馆的公共教育实践": "2021-03-18; public education by Yang Siban’s team, the Zhuji Yuehong Museum, and the Shaoxing Intangible Heritage Revitalisation Hall.", "未见开放许可；只作必要事实摘述，图片使用情况另见 approved.json。": "No open licence found; only necessary factual summaries are used. See approved.json separately for image usage.", "检索结果返回整段简介，直接访问SSL失败；感官和2022非遗年份仍标节选依据。": "Search results returned the complete introductory paragraph; direct access failed with SSL. Sensory information and the 2022 heritage year remain labelled excerpt-based.", "中文全文已读。湄潭2011观测是具体试验点年份，不作为任何产区的固定发芽日期。": "The Chinese full text was read. Observations in Meitan in 2011 concern a specific trial site and year, not fixed bud-break dates for any production region.", "具名生产者公开说明，原料为春雨二号单芽及一芽一叶初展；仅代表该生产者所述路线。": "A named producer’s public description, using single buds and one bud with one newly unfolding leaf of Chunyu No. 2; represents only that producer’s stated route.", "资料性附录B分别给春笋、春蕊、春茗路线；本轮补工艺，不改变该附录的资料性地位。": "Informative Annex B gives separate Chunsun, Chunrui, and Chunming routes. This round supplements processing without changing the annex’s informative status.", "实际读取现行公开单页PDF；原2019旧地址404，本轮使用新的官方附件地址。": "The current public one-page PDF was actually read. The old 2019 address returned 404; a new official attachment address was used this round.", "《食品工业科技》2022，43(16)：315—321；桂安辉、叶飞、王胜鹏等": "Science and Technology of Food Industry, 2022, 43(16): 315–321; Gui Anhui, Ye Fei, Wang Shengpeng et al.", "原件公开阅读下载；未单独披露二次转载许可，页面图仅作研究证据，不作茶叶实物图。": "The original was publicly read and downloaded. No separate republication licence was disclosed. Page images are research evidence, not tea specimen photographs.", "新查官方地方志 page533 可读内容，但图注明示茶园遮荫大棚；未发现成品。": "Newly checked official local gazetteer page533 was readable, but its image caption explicitly identifies a shaded tea-garden greenhouse; no finished tea was found.", "2017-01-11正文末获奖名单及品鉴会3图；Web lines 60—72": "2017-01-11, award list at the end of the text and three tasting-event images; web lines 60–72.", "该零售商GT09古阳河古丈毛尖商品图。页面年份不作为照片拍摄或采摘年份证明。": "This retailer’s GT09 Guyanghe Guzhang Maojian product image. The webpage year does not prove the photography or picking year.", "干茶外形：灰绿；汤色：橙黄明亮；香气：鲜纯；滋味：醇爽、清甜；叶底：整张如眉": "Dry-leaf appearance: grey-green; liquor colour: bright orange-yellow; aroma: fresh and clean; taste: mellow, brisk and lightly sweet; infused leaves: whole, brow-shaped leaves.", "仅所引博物馆展品说明，未标年份等级；不与现库奇苑足火商品样本拼成同一杯审评。": "Only the cited museum exhibit description, without year or grade. It is not combined with the existing Qiyuan full-roast product sample into one tasting assessment.", "旧摘要与本档主链相容或较简略；本次只核新档引用范围，不升级旧来源的其他主张。": "The older summary is compatible with or briefer than this dossier’s main sequence. Only the new dossier’s citation scope is checked; other claims in older sources are not upgraded.", "以福鼎白琳及太姥山周边为代表的工夫红茶，使用地方志所记闽东工夫红茶初制体系。": "A gongfu black tea represented by Bailin in Fuding and the area around Mount Taimu, using the eastern Fujian gongfu black tea primary-processing system documented in local gazetteers.", "红玉（台茶18号）常以薄荷、肉桂样香描述；红韵（台茶21号）以柑橘花香见长。": "Hongyu (TTES No. 18) is often described with mint- and cinnamon-like aromas; Hongyun (TTES No. 21) is known for citrus-blossom aroma.", "泾阳的价值在于加工技艺、商贸集散与发花经验，体现产茶区和制茶区并不总是重合。": "Jingyang’s significance lies in processing skills, trade distribution, and fungal-flowering expertise, showing that tea-growing and tea-making regions do not always coincide.", "县市场监管部门将其兴盛与明代茶业相联系，并记2012年获得地理标志产品保护。": "The county market regulator links its flourishing to Ming tea production and records GI product protection obtained in 2012.", "条索紧细卷曲显毫；绿润，匀整、洁净；嫩绿明亮；清高；清爽醇厚；嫩绿明亮匀整。": "Fine, tight, curled strips with visible down; lustrous green, even and clean; bright light-green liquor; high, pure aroma; refreshing, full and mellow taste; bright, even light-green infused leaves.", "按国家非遗黑茶技艺项目导航；沱茶是形制，不能由形制推定全部产品采用熟茶渥堆。": "Navigate through the national intangible heritage dark-tea techniques project. Tuocha describes a shape; it does not imply every product uses ripe-tea pile fermentation.", "外形扁平挺削匀整，色翠显毫，滋味鲜浓、汤色翠绿明亮，香高持久、叶底嫩匀肥壮。": "Flat, straight, sharply defined and even, emerald green with visible down; fresh, rich taste; bright emerald-green liquor; high, lasting aroma; tender, even and plump infused leaves.", "选择嘉茗1号、平阳特早、清明早、黄叶早、智仁早等适制温州早茶的优良茶树品种。": "Select improved cultivars suitable for Wenzhou Early Tea, such as Jiaming No. 1, Pingyang Tezao, Qingmingzao, Huangyezao, and Zhirenzao.", "原文将“室内萎凋及搅拌”列为本版本第2道工序；具体操作按该版本加工章节阅读。": "The original lists “indoor withering and agitation” as stage 2 of this version; consult its processing chapter for detailed operations.", "四项内质原文置于“2.理化指标”标题后；冷后浑是冷却条件现象，不是热汤颜色。": "The four internal-quality descriptions appear after the heading “2. Physicochemical indicators.” Creaming on cooling is a cooling-dependent phenomenon, not the colour of hot liquor.", "网页制作工艺栏目；本路线仅作为具名企业工艺版本。 适用范围：企业馆完整九工序": "The webpage’s production-technique section; this route is only the named company’s process version. Scope: the company museum’s complete nine-stage sequence.", "原文将“鲜叶摊放和处理”列为本版本第2道工序；具体操作按该版本加工章节阅读。": "The original lists “fresh-leaf spreading and treatment” as stage 2 of this version; consult its processing chapter for detailed operations.", "时间约30-40分钟。技术要点：茶叶均匀薄摊于中性篾盘中，厚度不超过2cm。": "About 30–40 minutes. Technical point: spread tea evenly and thinly on neutral bamboo trays, no more than 2 cm thick.", "烘二青后的茶叶立即置于摊凉平台进行冷却，厚度3～5cm，时间30-40分钟。": "Immediately cool the leaves after second baking on a cooling platform, 3–5 cm thick, for 30–40 minutes.", "草案列杀青后冷却至常温；出口气温400—450℃有待核疑点，不采作生产参数。": "The draft specifies cooling to room temperature after heat-fixing. The outlet-air temperature of 400–450°C is questionable and is not adopted as a production parameter.", "干茶外形：壮实紧结、绿润显毫；汤色：嫩绿透亮；滋味：原文“醇香回甘”，耐冲泡": "Dry-leaf appearance: robust and tightly formed, lustrous green with down; liquor colour: clear light green; taste: the original says “mellow fragrance with sweet aftertaste,” enduring repeated infusions.", "毛峰与现有扁形保护要求分别展示；报道缺少滋味、叶底的明确审评描述，保持空值。": "Maofeng and the existing flat-shaped protection requirements are shown separately. The report lacks explicit taste and infused-leaf evaluation descriptions, which remain blank.", "\n 江夏碧舫：一方好茶带来一片 “致富” 绿荫-武汉市农业农村局\n ": "Jiangxia Bifang: A fine local tea brings a green canopy of prosperity — Wuhan Municipal Bureau of Agriculture and Rural Affairs.", "第646号公告：海青茶（原文未分等级）：原文为“香浓郁高长”，未明确具体香型": "Announcement No. 646: Haiqing Tea (no grades separated): the original says “rich, high and lasting aroma,” without specifying an aroma type.", "旧文为相容的原理概述，本轮补上苏州项目本身列明的工序；原页疑似错字不采用。 ": "The older text is a compatible overview of principles. This round adds procedures expressly listed by the Suzhou project itself; suspected typographical errors on the original page are not adopted.", "江华的介绍记录洗茶、热锅炒茶、加水煮与捶打等动作，凸显“做茶”兼具烹食性质。": "The Jianghua introduction records washing tea, frying it in a hot pan, adding water to boil it, and pounding it, highlighting the culinary nature of “making tea.”", "干毛茶生产量，不是精制茶销量、内销量或出口量，不同环节不能相加当作产业总量。": "Output of dry crude tea, not refined-tea sales, domestic sales, or exports. Figures from different stages cannot be added together as total industry volume.", "这是具体文创事件，不将它描述为全国茶宠发展的唯一趋势，也不提供法律效力判断。": "A specific cultural-product event, not the sole nationwide trend in tea-pet development; no judgement of legal effect is provided.", "仅采用现代渥堆与传统工艺并存的区别，不采用文中功效、商业统计及未核原档年代。": "Only the distinction between modern pile fermentation and coexisting traditional techniques is adopted, not the article’s health claims, business statistics, or dates unverified against originals.", "德化企业开发创意茶宠摆件；正文“千亿级”指宠物经济，不能移用为茶宠市场规模。": "Dehua companies develop creative tea-pet ornaments. The text’s “hundreds-of-billions scale” refers to the pet economy, not the tea-pet market.", "研究样品及工艺记述具有具体样本范围，香气成分差异不能推为所有批次或医疗效果。": "The research samples and process descriptions have specific sample scopes. Aroma-component differences cannot be extended to all batches or medical effects.", "主办学院记述参观万源富硒茶史馆及采茶、沏茶体验，不据此复述未展示的古代史料。": "The host college records visits to the Wanyuan Selenium-rich Tea History Museum and tea-picking and brewing experiences. Unshown ancient historical sources are not retold on that basis.", "与2022简介个别审定年份存在差异；使用此页完整编号，不武断校正为某年创制。": "Some approval years differ from the 2022 introduction. This page’s complete identifiers are used without arbitrarily assigning a creation year.", "瀑泉茶业采访报道的唐崖茶系列机械生产线；团标正文未提供，不作全产区法定要求。": "The mechanical production line for Puquan Tea Industry’s Tangya tea series, as reported in an interview. The association-standard text was not supplied; this is not a statutory region-wide requirement.", "原件公开可读，未核实转载许可；原页仅存研究证据，网站引用原URL并转述要求。": "The original is publicly readable, but republication rights were not verified. The original page is retained only as research evidence; the website cites its URL and paraphrases requirements.", "海阳、莒南、胶南及泰山新标准/报道线索逐项核查；仅目录和区域相近工艺不套用。": "New standard/report leads for Haiyang, Junan, Jiaonan, and Taishan were checked individually. Catalogue entries or similar regional processes are not substituted.", "将军峰集团现行产品目录第1页：传承绿茶、义绿茶、时雨绿茶等，未出现银杉名称。": "Page 1 of Jiangjunfeng Group’s current product catalogue: Chuancheng Green Tea, Yi Green Tea, Shiyu Green Tea, etc.; no Yinshan name appears.", "以白化茶树鲜叶制成的绿茶；传统手工工艺重点处理薄叶与粗梗失水不同步的问题。": "A green tea made from fresh leaves of albino tea plants. Traditional hand processing addresses the different rates of moisture loss in thin leaves and thick stems.", "庐山云雾景观与茶名相互联系，形成山地茶园、名山旅游和品茶相结合的地方文化。": "The misty Lushan landscape and tea name are linked, creating a local culture combining mountain tea gardens, famous-mountain tourism, and tea tasting.", "干茶外形：紧结匀整绿润；汤色：绿亮；香气：嫩香；滋味：鲜醇；叶底：嫩匀绿亮": "Dry-leaf appearance: tightly formed, even and lustrous green; liquor colour: bright green; aroma: tender-leaf fragrance; taste: fresh and mellow; infused leaves: tender, even and bright green.", "山名、家族制茶和老字号经营共同组成地方记忆；神犬命名故事应单列为民间传说。": "The mountain name, family tea making, and time-honoured businesses together form local memory. The divine-dog naming story should be listed separately as folklore.", "白鸡冠的名字与鲜叶外观相联系，适合展示茶树色彩、品种与制茶类别之间的区别。": "The name Baijiguan relates to the appearance of fresh leaves, making it useful for showing distinctions among plant colour, cultivar, and processing category.", "初制经过萎凋、揉捻、发酵和干燥；精制再筛分、切断、风选、拣剔、复火和匀堆。": "Primary processing comprises withering, rolling, oxidation, and drying; refining then includes screening, cutting, winnowing, sorting, refiring, and batch blending.", "官方介绍涉及当地中小叶原料；“川红”作为地域成品体系，不能当单一栽培品种。": "The official introduction involves local small- and medium-leaf materials. “Chuanhong” is a regional finished-tea tradition, not a single cultivated variety.", "益阳茯砖制作技艺于2008年进入国家级非遗名录；该事件不等于茯砖最初诞生。": "Yiyang Fuzhuan production techniques entered the national intangible heritage list in 2008; this event is not the first creation of Fuzhuan Tea.", "2008年地理标志标准明确生、熟两种类型；云南省农业厅答复说明其定义演变。": "The 2008 GI standard explicitly defines raw and ripe types; a Yunnan Agriculture Department response explains the definition’s evolution.", "它连接苏州花卉栽培、茶厂加工和江南饮茶习惯，现代复兴也包括师徒传承和外销。": "It connects Suzhou flower cultivation, tea-factory processing, and Jiangnan tea-drinking habits. Modern revival also includes master–apprentice transmission and exports.", "茶名借春雨表达武义茶乡意象；刘秀与白毛仙茶的故事不能当作该品牌的诞生记录。": "The tea name uses spring rain to evoke Wuyi’s tea landscape. The story of Liu Xiu and immortal white-down tea cannot be treated as this brand’s founding record.", "采选后杀青、揉晒成晒青茶，再蒸揉、压制定型、干燥包装；可有散茶和紧压茶等。": "After picking and sorting, heat-fix, roll and sun-dry into sun-dried green tea, then steam, roll, press into shape, dry, and package. Products may include loose and compressed tea.", "婺城再添一张“国”字号金名片！“箬阳龙珍”国家地理标志品牌正式发布_搜狐网": "Wucheng gains another national distinction: the Ruoyang Longzhen national GI brand officially launched — Sohu.", "原文将“造型（大锅）”列为本版本第7道工序；具体操作按该版本加工章节阅读。": "The original lists “shaping (large pan)” as stage 7 of this version; consult its processing chapter for detailed operations.", "原文将“揉捻（做形）”列为本版本第3道工序；具体操作按该版本加工章节阅读。": "The original lists “rolling (shaping)” as stage 3 of this version; consult its processing chapter for detailed operations.", "干茶外形：紧细、嫩绿、白毫显露；汤色：清澈；香气：清香持久；滋味：鲜爽醇正": "Dry-leaf appearance: fine and tightly formed, light green with visible white down; liquor colour: clear; aroma: lasting fresh fragrance; taste: fresh, brisk, mellow and clean.", "3月下旬至5月下旬采摘，采摘标准：单芽、一芽一叶、一芽二叶、一芽三、四叶。": "Pick from late March to late May. Picking standards: single buds, one bud with one leaf, two leaves, or three to four leaves.", "原文将“足干（提香）”列为本版本第8道工序；具体操作按该版本加工章节阅读。": "The original lists “final drying (aroma enhancement)” as stage 8 of this version; consult its processing chapter for detailed operations.", "原文将“炒青（做形）”列为本版本第2道工序；具体操作按该版本加工章节阅读。": "The original lists “pan-firing (shaping)” as stage 2 of this version; consult its processing chapter for detailed operations.", "原文将“足干（提香）”列为本版本第6道工序；具体操作按该版本加工章节阅读。": "The original lists “final drying (aroma enhancement)” as stage 6 of this version; consult its processing chapter for detailed operations.", "白沙溪安化红针，为安化红茶的具体产品样本，不能代表安化红茶全部工艺或形态。": "Baishaxi Anhua Hongzhen, a specific Anhua Black Tea product sample, cannot represent all Anhua Black Tea processes or forms.", "转载者为金茂听你说；原图文来源融水好门户，未独立确定样品企业、批次或等级。": "Republished by Jinmao Tingnishuo; original text and images from Rongshui Hao Menhu. Sample company, batch, and grade were not independently established.", "原报道大观金佛玉翠样本；图片来源渝茶网，文章汇集拾令者、重庆茶叶网等资料。": "The Daguan Jinfo Yucui sample in the original report. Image source: Yu Tea Net; the article draws on Shilingzhe, Chongqing Tea Net, and other materials.", "干茶：绿润，扁平；汤色：绿明；香气：清香；滋味：较鲜爽；叶底：黄绿尚明亮。": "Dry-leaf appearance: lustrous green and flat; liquor colour: bright green; aroma: fresh; taste: fairly fresh and brisk; infused leaves: reasonably bright yellow-green.", "室内自然摊放或槽式鼓风，定期轻翻；以失重约42%、叶软并透出花果香判适度。": "Spread naturally indoors or use trough ventilation, turning gently at intervals. Adequacy is judged by about 42% weight loss, softened leaves, and emerging floral-fruity aroma.", "选择保护范围内的天然富硒土壤，经过深耕重施有机肥培土，栽种紫阳群体茶树良种": "Select naturally selenium-rich soils within the protected area, deep-plough and enrich with organic fertiliser, and plant improved Ziyang population tea material", "“中国茶”申遗成功！传承千年的“海阳绿茶”同样韵味悠长~_烟台_技艺_鹤山": "“Chinese Tea” successfully inscribed as intangible heritage! Haiyang Green Tea’s thousand-year tradition has a lasting charm — Yantai / techniques / Heshan.", "单芽或一芽一叶初展，肥壮，嫩绿披毫；嫩绿明亮；清香馥郁持久；鲜爽；嫩绿明亮": "Single buds or one bud with one newly unfolding leaf, plump, light green and downy; bright light-green liquor; rich, lasting fresh aroma; fresh, brisk taste; bright light-green infused leaves.", "土壤以棕壤土为主，土壤有机质含量高，富含锌、铁、硼、钙、镁、钼等中微量元素": "Soils are mainly brown soils, high in organic matter and rich in secondary and trace elements including zinc, iron, boron, calcium, magnesium, and molybdenum", "标准全文未读取；本工艺仅依据权威元数据公开范围，不等于已核查全部操作条款。": "The standard’s full text was not read. This process relies only on the publicly available scope in authoritative metadata, not verification of all operating clauses.", "传统制作使用紫泥、朱泥等泥料；圆器可拍打身筒，方器可镶接，之后修整和烧成。": "Traditional production uses clays such as zini and zhuni. Round forms may be built by paddling a body cylinder, square forms by joining slabs, followed by finishing and firing.", "清香型重保鲜，可密封冷藏；焙火较足的浓香型可在干燥、无异味容器内常温存放。": "Fresh-aroma styles benefit from freshness preservation and may be sealed and refrigerated. More heavily roasted rich-aroma styles may be stored at room temperature in dry, odour-free containers.", "明清沿海移民、商人和僧侣传播叶茶饮法，各地在既有传统上继续改造茶器与茶席。": "Coastal migrants, merchants, and monks in the Ming and Qing spread leaf-tea drinking. Different places continued adapting teaware and tea settings within existing traditions.", "动画不是茶宠历史纪录，也不能用来证明真实器物会获得生命或必然发生某种变化。": "Animation is not a historical documentary about tea pets, nor evidence that actual objects become alive or necessarily undergo a particular change.", "汉中市政府发布市场监管局春茶质量报道；原文该段未写香气，不从滋味回甘推断。": "Hanzhong Municipal Government published the market regulator’s spring-tea quality report. That paragraph does not mention aroma, which is not inferred from a sweet aftertaste.", "只使用生产者自身产品风味和现代研制叙述；不采“此前无高端红茶”等商业夸张。": "Only the producer’s descriptions of its own product flavour and modern development are used, not promotional exaggerations such as “there was previously no premium black tea.”", "已读论文摘要，非全文复核；11只茶样的感官研究不能给所有绿茶确定唯一泡法。": "The paper’s abstract was read, not its full text reviewed. Sensory research on 11 samples cannot establish one brewing method for all green teas.", "生茶的杀青揉捻日晒及蒸压、熟茶以晒青茶后发酵；区分生茶紧压与熟茶散/紧压。": "Raw tea: heat-fixing, rolling, sun-drying, and steaming/pressing; ripe tea: post-fermentation of sun-dried green tea. Raw compressed tea is distinguished from ripe loose/compressed tea.", "2023年景迈山古茶林文化景观列入世界遗产；林下种茶、社区和文化景观价值。": "The Cultural Landscape of Old Tea Forests of Jingmai Mountain entered the World Heritage List in 2023: understory tea cultivation, communities, and cultural-landscape value.", "第34、40、67行：李庙古道会馆和现代磨坪品牌；区域史不能等同茶款始制史": "Lines 34, 40, 67: the Limiao ancient-route guildhall and modern Moping brand; regional history is not the tea product’s creation history.", "只用于2009年时点的产业组织和技术推广，不作为2026年企业数量或规模。": "Used only for industry organisation and technical extension as of 2009, not company numbers or scale in 2026.", "International Camellia Register：黔湄601": "International Camellia Register: Qianmei 601.", "全国标准信息公共服务平台：DB5206/T 168—2023 元数据与状态": "National Public Service Platform for Standards Information: DB5206/T 168—2023 metadata and status.", "当前300条茶档案；24条尚待结构化工序。具名加工摘要不等于完整生产规程。": "Currently 300 tea records; 24 still await structured processing stages. A named processing summary is not a complete production protocol.", "未获得可核对的新准确实物图。未把通用商品索引、其他产地茶及茶园图作为完成。": "No new, verifiable, accurately identified specimen image was obtained. Generic product indexes, teas from other origins, and tea-garden images were not counted as completion.", "所列为来源中的代表性主链；未给出统一生产参数，设备和鲜叶差异需另外核验。": "The listed sequence is the source’s representative main route. No unified production parameters are supplied; equipment and fresh-leaf differences require separate verification.", "分批多次采。春茶3月中旬至4月下旬可开采，秋茶8月下旬至9月下旬可开采。": "Pick repeatedly in batches. Spring harvest can begin from mid-March to late April; autumn harvest from late August to late September.", "这里核验凌云白毫鲜叶制成绿茶的研究样品；原料名称本身不限定所有成品茶类。": "This verifies a research sample of green tea made from Lingyun Baihao fresh leaves. The raw-material name itself does not restrict all finished products to one tea category.", "一芽一叶初展的细嫩芽叶，灰绿色；原表“白毫隐催”疑有排字误差，此词不采纳": "Tender shoots of one bud with one newly unfolding leaf, grey-green. The table’s “white down concealed/urged” wording appears to contain a typographical error and is not adopted.", "蒙山贡茶史与今天的黄芽技艺有关联，但不能把古代贡茶一律认作现代蒙顶黄芽。": "Mengshan tribute-tea history relates to today’s Huangya technique, but ancient tribute teas cannot all be identified as modern Mengding Huangya.", "传统类型归入熏烟黄茶，黄变与烟香是识别要点；现代商品工艺须看其产品说明。": "The traditional type is classified as smoked yellow tea, identified by yellowing and smoky aroma. Modern commercial processes require their own product descriptions.", "当地流传婚嫁陪送茶苗与发现野茶移植两种来历，体现茶苗在家庭生产中的意义。": "Two local origin accounts circulate: tea seedlings given as wedding gifts, and wild tea discovered and transplanted. They reflect the role of seedlings in household production.", "所引凤庆技艺以凤庆大叶种为原料；并不表示所有滇红商品是同一株或同一克隆。": "The cited Fengqing technique uses the Fengqing large-leaf cultivar; this does not mean all Dianhong products come from one plant or clone.", "这是正山堂厂家对自家产品的描述，不外推为全部产区与品牌金骏眉的统一品质。": "This is Zhengshantang’s description of its own product, not a uniform quality specification for Jinjunmei from every region and brand.", "国家非遗介绍将百两向千两的演变放在清代19世纪；具体年份据现代项目说明。": "The national heritage introduction places the transition from Bailiang to Qianliang in the 19th-century Qing. Specific years follow the modern project description.", "山丘茶园与沿河花田相配合，夜间制茶、家庭传艺和日常待客形成地方生活体系。": "Hillside tea gardens and riverside flower fields work together; night-time tea making, family transmission, and everyday hospitality form a local way of life.", "贵州政协报报道记20世纪70年代贵州茶科所汪恒武等以福鼎大白茶嫩叶研制。": "Guizhou CPPCC News reports that Wang Hengwu and colleagues at the Guizhou Tea Research Institute developed it from tender Fuding Dabaicha leaves in the 1970s.", "2024专利申请CN118985725A／实施例1捣碎型德昂酸茶紧压干茶": "2024 patent application CN118985725A / Example 1: crushed-form compressed dry De’ang Sour Tea.", "一杯新茶忆茶圣，“觉农·翠茗”全国品鉴会（线上）举行_上虞_吴觉农_茶叶": "Remembering the tea sage over a new-season cup: nationwide online tasting of “Juenong · Cuiming” — Shangyu / Wu Juenong / tea.", "传统炭焙白芽奇兰单品原图，包含实物与包装；不使用文中柚子茶再加工品替代。": "Original image of the traditional charcoal-roasted Baiya Qilan single product, including actual tea and packaging. The article’s reprocessed pomelo tea is not used instead.", "此图仅展示浮梁茶中的绿茶样本，不代表浮梁红茶。没有推定品牌、等级或年份。": "This image shows only a green-tea sample within Fuliang Tea, not Fuliang Black Tea. No brand, grade, or year is inferred.", "论文材料段明确作为所列研究样品加工流程的第1阶段；不另补论文未给的参数。": "The paper’s materials section explicitly identifies this as stage 1 of the listed research-sample process; no parameters absent from the paper are added.", "论文材料段明确作为所列研究样品加工流程的第4阶段；不另补论文未给的参数。": "The paper’s materials section explicitly identifies this as stage 4 of the listed research-sample process; no parameters absent from the paper are added.", "采用“轻重轻”法加压揉捻，芽叶成条状，条索紧卷，茶汁外溢，粘附表面即可。": "Roll using light–heavy–light pressure until shoots form tightly curled strips and released tea juice adheres to the surface.", "检索历史与工艺材料时同时查找故事，未找到适合独立收录的可核专属故事版本。": "Stories were sought alongside historical and processing materials, but no verifiable, tea-specific version suitable for an independent entry was found.", "没有新增温度、时间和储存建议。材料段−20℃为试验保存，不转作家庭贮藏。": "No new temperature, time, or storage advice is added. The −20°C in the materials section is experimental storage, not household guidance.", "该地方志技艺段未提供干茶、汤色、香气、滋味、叶底五项，不从工艺推演感官。": "The gazetteer’s technique section does not provide the five sensory dimensions; sensory qualities are not inferred from processing.", "挺直显毫、形似兰花，绿润；嫩绿明亮；兰香带甜；鲜爽甘醇；嫩匀成朵、绿亮。": "Straight, downy and orchid-shaped, lustrous green; bright light-green liquor; sweet orchid aroma; fresh, brisk, sweet and mellow taste; tender, even, intact shoot sets, bright green.", "紧挺似笋、浑圆，匀整匀净，嫩绿；嫩绿、明亮；嫩香、持久；鲜醇爽口；全芽。": "Tight, upright, bamboo-shoot-like and round, even and clean, light green; bright light-green liquor; lasting tender-leaf aroma; fresh, mellow and refreshing taste; whole buds.", "第646号公告：桐柏玉叶茶（原文未分等级）：扁平光滑、芽毫隐藏，翠绿油润": "Announcement No. 646: Tongbai Yuye Tea (ungraded original): flat and smooth, bud down concealed, lustrous emerald green.", "用炒青机械设备，温度80—100℃，至手捻成末，干毛茶含水率在7%以下。": "Use pan-firing machinery at 80–100°C until the leaves crumble when rubbed, with crude dry tea moisture no more than 7%.", "以官方公开标准原页替换转载工艺摘要；仅升级加工章节，保留适用地域和版本。": "The official public standard page replaces the republished processing summary. Only the processing chapter is upgraded, retaining geographical and version limits.", "茶末入预热茶盏，先少水调膏，再注水击拂；水、茶末细度和手法共同影响汤面。": "Place tea powder in a preheated bowl, first mix with a little water into a paste, then add water and whisk. Water, powder fineness, and technique jointly affect the surface.", "别称华茶1号、福大，1985年获国家认定，编号GS13001-1985。": "Also called Huacha No. 1 and Fuda; nationally recognised in 1985, identifier GS13001-1985.", "适制品质：庐云3号制庐山云雾茶的品种说明（原文品种适制描述，非商品等级）": "Processing suitability: Luyun No. 3 for Lushan Yunwu Tea (the source’s cultivar-suitability description, not a commercial grade).", "九道工序与双式闷黄；不采纳发酵百分比、久置不变味或起源年代的未证实表述。": "Nine procedures and dual yellowing methods. Unverified claims about fermentation percentages, flavour remaining unchanged in prolonged storage, or origin dates are excluded.", "仅作十八棵御茶及天宫茶杯两个民间故事版本的出处，不是皇帝活动或医学证据。": "Used only as the source of two folk stories—the Eighteen Imperial Tea Bushes and the Heavenly Palace Teacup—not as evidence of imperial activities or medicine.", "依据传承人采访和地方志转述整理；古代制法连续沿用至今的绝对化表达未采纳。": "Compiled from inheritor interviews and paraphrased gazetteer material. Absolute claims that ancient methods have continued unchanged are not adopted.", "DB45/T 2606—2022 地理标志产品 横县茉莉花茶生产技术规程": "DB45/T 2606—2022 Technical Code for Production of the GI Product Hengxian Jasmine Tea.", "龙井43—International Camellia Register": "Longjing 43 — International Camellia Register.", "读取期刊研究摘要与PubMed图示；PMC全文遇验证码，未声称全文审读。": "The journal research abstract and PubMed figures were read. PMC full text encountered a CAPTCHA; full-text review is not claimed.", "我校叶江华博士团队制作的“母树大红袍”鲜叶永久性标本在北京故宫博物院展出": "Permanent fresh-leaf specimens of the “Mother-tree Dahongpao,” made by Dr Ye Jianghua’s university team, exhibited at Beijing’s Palace Museum.", "17世纪以来中俄茶贸易、欧亚水陆交流及茶种技术传播；不同历史路线应分开。": "Sino-Russian tea trade since the 17th century, Eurasian land and water exchanges, and the spread of tea plants and techniques; distinct historical routes should remain separate.", "清康熙断代、陈鸣远象生造型及江南收藏背景；不采用隔夜茶不馊等宣传性表述。": "Qing Kangxi-period dating, Chen Mingyuan’s naturalistic forms, and Jiangnan collecting context; promotional claims such as overnight tea not spoiling are excluded.", "不采用页面互相冲突的商标注册年份、古代茶税数字及未经本批查证的国际奖项。": "The page’s conflicting trademark-registration years, ancient tea-tax figures, and international awards unverified in this batch are not used.", "数学与统计学院“缘逢苗城”暑期社会实践团前往高桥镇茶叶研究所开展实地调研": "The School of Mathematics and Statistics “Yuanfeng Miaocheng” summer fieldwork team visits the tea research institute in Gaoqiao Town.", "2023-11-06，制茶比赛、2017商标及2021省级非遗、茶旅段落": "2023-11-06: tea-making competition, 2017 trademark, 2021 provincial heritage listing, and tea-tourism paragraphs.", "现代育种回顾，非最早原始选育日志；本地抓取403，通过网页工具读取全文。": "A modern breeding retrospective, not the earliest original selection log. Local retrieval returned 403; full text was read through the web tool.", "GH/T1309—2020 蒙顶山茶生产加工技术规程（公开镜像扫描原文）": "GH/T1309—2020 Technical Code for Mengdingshan Tea Production and Processing (original scan from a public mirror).", "用于确认工艺页与梨山黑森林乌龙产品的关联；转载采访不冒充该网站原创新闻。": "Used to establish the link between the processing page and Lishan Black Forest Oolong. A republished interview is not presented as original reporting by that website.", "仅记录该历史介绍的一等茶描述，不替代清香、浓香、陈香等现行分型等级标准。": "Only the first-grade description in this historical introduction is recorded, not a replacement for current fresh-aroma, rich-aroma, aged-aroma, or other classification and grading standards.", "林芝绿茶加工技术规范 DB5404/T 0015-2024：官方标准状态": "Linzhi Green Tea Processing Technical Specification DB5404/T 0015-2024: official standard status.", "PDF第4—7页（印刷页1—4），第1、3.1、4、6.1—6.2.5条": "PDF pages 4–7 (printed pages 1–4), §§1, 3.1, 4, 6.1–6.2.5.", "茶园采摘活动，未见成茶；即使具名小节对应，仍不满足本百科成品实物图要求。": "A tea-garden picking activity with no finished tea visible. Even with a correctly named section, it does not meet this encyclopedia’s finished-tea specimen requirement.", "已完成12条定向查询及新具名入口；没有新的准确样本入口，不循环宽泛检索。": "Twelve directed queries and new named entry points were completed. No new accurately identified sample entry point emerged, so broad searches are not repeated in a loop.", "“齿颊留香”和诗中赞语不推定具体香型或滋味；简介紧卷与百科略曲分记录。": "“Lingering fragrance” and poetic praise do not establish a specific aroma or taste. The introduction’s tight curls and the encyclopedia’s slight curves are recorded separately.", "GI列适宜鸠坑、翠峰、龙井长叶、浙农113等品种；不是唯一“径山种”。": "The GI lists suitable cultivars including Jiukeng, Cuifeng, Longjing Changye, and Zhenong 113, not a sole “Jingshan cultivar.”", "苗品记官网 | 苗品记 | 重庆人的会客厅 | 重庆苗品记茶业有限公司": "Miaopinji official website | Miaopinji | Chongqing’s reception room | Chongqing Miaopinji Tea Co., Ltd.", "研究样品可见花香、毫香；较长贮藏样品也出现蜜香等，不能仅凭香型判年份。": "Research samples show floral and downy aromas; longer-stored samples also show honey notes. Aroma alone cannot determine age.", "本轮未从该工艺来源核定单一限定栽培品种，保留待核验，不用茶名代指品种。": "This processing source did not establish a single restricted cultivar this round. It remains unverified; a tea name is not used as a cultivar name.", "黄旦是品种名；同一品种也可用于其他茶类，黄金桂成品名不能取代品种分类。": "Huangdan is a cultivar name. The same cultivar may make other tea categories; the finished-product name Huangjingui cannot replace cultivar classification.", "精细筛拣和分级拼配体现“工夫”的劳动经验，制茶师通过代际传授保存技艺。": "Careful screening, sorting, grading, and blending embody the skilled labour of “gongfu”; tea makers preserve these skills through generational transmission.", "传统材料称坦洋菜茶；创新花果香版可用其他适制品种，不混为同一原料版本。": "The traditional material is called Tanyang Caicha. Innovative floral-fruity versions may use other suitable cultivars, which are not merged into the same material version.", "产区名、台茶编号和商品名构成不同层次，体现现代育种与地方茶文化的结合。": "Origin names, TTES cultivar numbers, and product names operate at different levels, reflecting modern breeding alongside local tea culture.", "晋商、俄商与万里茶道构成其商贸背景，边疆煮茶、奶茶习惯塑造了消费方式。": "Shanxi merchants, Russian merchants, and the Great Tea Road form its commercial background; frontier tea-boiling and milk-tea habits shaped consumption.", "集团公开展示的2023年7月10日、200克特级横州茉莉花茶商品样本。": "The group’s publicly displayed 200 g Special Grade Hengzhou Jasmine Tea product sample dated 10 July 2023.", "Web全文第72行“苏州茉莉花茶”段；第162—170行编辑及原创归属": "Web full text line 72, “Suzhou Jasmine Tea” section; lines 162–170, editing and original-content attribution.", "原文将“摊凉回潮”列为本版本第5道工序；具体操作按该版本加工章节阅读。": "The original lists “cooling and moisture redistribution” as stage 5 of this version; consult its processing chapter for detailed operations.", "曲毫机、循环炒干机或烘干做形平台为不同可选方法；按各法形成卷曲并显毫。": "A curling machine, circulating pan-dryer, or drying-and-shaping platform are alternative methods, each producing curls and visible down.", "原文将“初烘理条”列为本版本第3道工序；具体操作按该版本加工章节阅读。": "The original lists “initial baking and strip straightening” as stage 3 of this version; consult its processing chapter for detailed operations.", "原文将“手工杀青”列为本版本第2道工序；具体操作按该版本加工章节阅读。": "The original lists “manual heat-fixing” as stage 2 of this version; consult its processing chapter for detailed operations.", "原文将“摊晾回潮”列为本版本第3道工序；具体操作按该版本加工章节阅读。": "The original lists “spreading/cooling and moisture redistribution” as stage 3 of this version; consult its processing chapter for detailed operations.", "原文将“再次理条”列为本版本第6道工序；具体操作按该版本加工章节阅读。": "The original lists “repeat strip straightening” as stage 6 of this version; consult its processing chapter for detailed operations.", "原文将“加温闷黄”列为本版本第4道工序；具体操作按该版本加工章节阅读。": "The original lists “heated yellowing” as stage 4 of this version; consult its processing chapter for detailed operations.", "原文将“平锅做形”列为本版本第3道工序；具体操作按该版本加工章节阅读。": "The original lists “flat-pan shaping” as stage 3 of this version; consult its processing chapter for detailed operations.", "原文将“拼配收藏”列为本版本第6道工序；具体操作按该版本加工章节阅读。": "The original lists “blending and storage” as stage 6 of this version; consult its processing chapter for detailed operations.", "原文将“干茶分筛”列为本版本第5道工序；具体操作按该版本加工章节阅读。": "The original lists “dry-tea screening” as stage 5 of this version; consult its processing chapter for detailed operations.", "原文将“杀青做形”列为本版本第2道工序；具体操作按该版本加工章节阅读。": "The original lists “heat-fixing and shaping” as stage 2 of this version; consult its processing chapter for detailed operations.", "原文将“足火烘干”列为本版本第9道工序；具体操作按该版本加工章节阅读。": "The original lists “final firing and drying” as stage 9 of this version; consult its processing chapter for detailed operations.", "原文将“鲜叶采摘”列为本版本第1道工序；具体操作按该版本加工章节阅读。": "The original lists “fresh-leaf picking” as stage 1 of this version; consult its processing chapter for detailed operations.", "300克商用原叶茶产品的干茶与原包装；不表示其调制奶茶或其它配方饮品。": "Dry tea and original packaging of the 300 g commercial whole-leaf tea product; not its prepared milk tea or other formulated drinks.", "温度60～90℃，时间1.5-2.5小时，当手捏茶条成粉末，含水率低于": "Temperature 60–90°C, time 1.5–2.5 hours, until tea strips crumble to powder when pinched and moisture is below", "原文将“割末打标”列为本版本第9道工序；具体操作按该版本加工章节阅读。": "The original lists “removing fines and marking” as stage 9 of this version; consult its processing chapter for detailed operations.", "原文将“轻炒轻揉”列为本版本第2道工序；具体操作按该版本加工章节阅读。": "The original lists “light pan-firing and light rolling” as stage 2 of this version; consult its processing chapter for detailed operations.", "产地范围内砖茶品种。福鼎大白、白毫早、碧香早、鄂茶8号等优良品种为主。": "Brick-tea cultivars within the production area, mainly improved cultivars such as Fuding Dabaicha, Baihaozao, Bixiangzao, and Echa No. 8.", "鲜叶采摘→鲜叶摊放和处理→机制杀青→整形→辉锅→产品贮藏→包装→出厂。": "Fresh-leaf picking → spreading and treatment → mechanical heat-fixing → shaping → final pan-firing → product storage → packaging → dispatch.", "原文将“成品拼配”列为本版本第7道工序；具体操作按该版本加工章节阅读。": "The original lists “finished-product blending” as stage 7 of this version; consult its processing chapter for detailed operations.", "原文将“理条成形”列为本版本第4道工序；具体操作按该版本加工章节阅读。": "The original lists “strip straightening and shaping” as stage 4 of this version; consult its processing chapter for detailed operations.", "原文将“原料分级”列为本版本第1道工序；具体操作按该版本加工章节阅读。": "The original lists “raw-material grading” as stage 1 of this version; consult its processing chapter for detailed operations.", "农业贸易促进中心2022年专题采花毛尖展示样本；未归入前半篇随州芽茶。": "A Caihua Maojian display sample in the Agricultural Trade Promotion Center’s 2022 feature, not attributed to the Suizhou bud tea in the first half.", "仅对应该报道展示样本；不把茶树鲜叶形态作为叶底。本段明确是冲泡后叶底。": "Applies only to the sample displayed in that report. Fresh leaves on a tea bush are not treated as infused leaves; this passage explicitly describes leaves after brewing.", "红茶与绿茶版本不混用；干茶维度仍缺，不能将发酵后中间状态当成成品干茶。": "Black and green tea versions remain separate. Dry-leaf appearance is still missing; the intermediate state after oxidation cannot stand for finished dry tea.", "已读材料记录近现代农垦与茶产业发展，未据此编造古代贡茶传说或神异故事。": "The materials read document modern state-farm and tea-industry development; ancient tribute legends or supernatural stories are not invented from them.", "一芽一叶或一芽二叶初展，肥嫩，绿润显毫；浅黄绿清澈；清高；甘醇；嫩黄绿": "One bud with one leaf or two newly unfolding leaves, plump and tender, lustrous green with down; clear pale yellow-green liquor; high, pure aroma; sweet, mellow taste; tender yellow-green infused leaves.", "紧直挺秀，匀整匀净，绿润；绿翠、明亮；高香、持久；鲜醇爽口；芽叶完整。": "Tight, straight and elegant, even and clean, lustrous green; bright emerald-green liquor; high, lasting aroma; fresh, mellow and refreshing taste; intact shoots and leaves.", "扁平光滑似剑，色绿似墨玉；黄绿、清澈明亮；栗香浓郁；鲜醇；嫩绿、明亮。": "Flat and smooth like a sword, dark-jade green; clear, bright yellow-green liquor; rich chestnut aroma; fresh, mellow taste; bright light-green infused leaves.", "干茶外形：条索卷曲紧结，绿润；汤色：小米汤色；香气：板栗香；滋味：味醇": "Dry-leaf appearance: tightly curled strips, lustrous green; liquor colour: millet-soup colour; aroma: chestnut; taste: mellow.", "群体种、“龙井43”“安吉白茶”、乌牛早、陕茶1号、中黄2号、金牡丹等": "Local population, Longjing 43, Anji White Tea, Wuniuzao, Shancha No. 1, Zhonghuang No. 2, Jinmudan, and others.", "总胆固醇和LDL平均有小幅下降，HDL和甘油三酯未显示统计学显著改变。": "Total cholesterol and LDL showed small average reductions; HDL and triglycerides showed no statistically significant changes.", "无性系，早生种，适制绿茶。营养芽物候期在原试验中较龙井长叶早7–9天。": "A clonal, early-budding cultivar suitable for green tea. Vegetative bud phenology in the original trial was 7–9 days earlier than Longjing Changye.", "先确认样品、等级、工艺与证据类型，再比较外形、汤色、香气、滋味和叶底。": "First establish the sample, grade, process, and evidence type, then compare dry-leaf appearance, liquor colour, aroma, taste, and infused leaves.", "不把秦取蜀写成饮茶发明日或首次传播日；秦代直接、明确的饮茶资料仍有限。": "The Qin conquest of Shu is not the date tea drinking was invented or first spread; direct, explicit evidence of Qin tea drinking remains limited.", "44项为2022年联合申报涉及的项目，不是中国茶品总数；仅提炼短事实。": "The 44 elements are those involved in the joint 2022 nomination, not the total number of Chinese teas. Only brief facts are extracted.", "采用制法和可核对非遗事件；不采“世界其他国家均不能窨制”一类排他宣传。": "Uses production methods and verifiable heritage events, not exclusionary promotion such as “no other country can scent tea.”", "采用受访者关于现行制法、品种、选育的材料；剔除未核实诗文、抗癌等宣传。": "Uses the interviewee’s material on current techniques, cultivars, and selection, excluding unverified poetry and anticancer promotion.", "摘要已读，142项完成研究包含实验和观察设计；不等于142项随机试验。": "The abstract was read. The 142 completed studies include experimental and observational designs, not 142 randomised trials.", "科研机构自述英红九号品种选育、产品研发；不把英德红茶全体等同英红九号。": "The research institution’s own account of Yinghong No. 9 cultivar selection and product development; all Yingde Black Tea is not equated with Yinghong No. 9.", "珍珠奶茶约于1980年代出现及奶茶加粉圆的形式；不裁定首创店铺或个人。": "Pearl milk tea’s emergence around the 1980s and its combination of milk tea with tapioca pearls; no judgement on the first shop or person.", "2017-05-05地方散文第32—34行；地名传说，不是茶树起源文献": "Local essay dated 2017-05-05, lines 32–34: a place-name legend, not a document on tea-plant origins.", "2023-10-16；刘勤晋1979年考察、1982年鉴定、文化馆采访": "2023-10-16; Liu Qinjin’s 1979 investigation, 1982 appraisal, and cultural-centre interview.", "DB42/T 998—2014 地理标志产品 大悟绿茶（官方公开全文）": "DB42/T 998—2014 GI Product — Dawu Green Tea (official public full text).", "DB42/T 323—2011 地理标志产品 邓村绿茶（官方公开全文）": "DB42/T 323—2011 GI Product — Dengcun Green Tea (official public full text).", "报社公开原版PDF，已提取文本并对照整页像素；地方产品介绍，未分等级。": "The newspaper’s public original-edition PDF; text extracted and checked against whole-page pixels. A local product introduction without grade distinctions.", "从本地已保存官方完整PDF重新读取对应完整章节；只映射明确的成茶词语。": "The complete relevant section was reread from the locally saved full official PDF; only explicit finished-tea terms are mapped.", "标准状态、基础信息、备案信息；查看文本按钮所指向的dbba公开全文入口": "Standard status, basic and filing information; the dbba public full-text entry linked by the View Text button.", "六安市裕安区青山茶厂（文件发布者）；食品伙伴网（公开PDF镜像提供者）": "Qingshan Tea Factory, Yu’an District, Lu’an (document issuer); Foodmate (public PDF mirror provider).", "遵义毛峰新增日春2026企业标准公开镜像的两级感官；仅限企业标准版本。": "Zunyi Maofeng adds two sensory grades from the public mirror of Richun’s 2026 enterprise standard, restricted to that company-standard version.", "五云、两潭等茶山名称和茶社经营史，是理解信阳毛尖地域文化的重要线索。": "Tea-mountain names such as Wuyun and Liangtan, and tea-society business history, are important clues to Xinyang Maojian’s regional culture.", "茶专业作者2009年文章所示顾渚紫笋样品，不等于当前商品或所有级别。": "A Guzhu Zisun sample shown in a tea specialist’s 2009 article, not equivalent to current products or every grade.", "制作技艺2010年列入安徽省非遗；现代生产与传统慢炒法存在演进关系。": "The production technique entered Anhui’s provincial heritage list in 2010. Modern production evolved from traditional slow pan-firing.", "萎凋可采用自然、加温或混合方式，再干燥；地方传承体系保留炭焙和复焙。": "Withering may be natural, heated, or combined, followed by drying; local lineages retain charcoal baking and rebaking.", "玻璃杯中芽体升降形成“三起三落”的观赏说法；技艺通过师徒及家族传授。": "Buds rising and falling in a glass inspire the viewing phrase “three rises and three falls”; techniques are transmitted through apprenticeships and families.", "采用复式萎凋，揉茶掌握轻重、快慢转换，精制以抖分、捞选和簸漂等整理。": "Uses combined withering; rolling alternates pressure and speed, while refining includes shaking/screening, selective lifting, and basket winnowing.", "大茶与小茶的原料分工和精制拼配，是政和工夫区别于只看外形命名的关键。": "The division between large-tea and small-tea materials and refined blending are key to understanding Zhenghe Gongfu beyond appearance-based naming.", "云台大叶种是当地重要资源之一；品种名、黑毛茶原料和各成品形制须分层。": "Yuntai Dayezhong is one important local resource. Cultivar names, crude dark-tea material, and finished-product forms must be distinguished.", "2025地理标志保护要求 / 银毫级、春毫级、香毫级、特级的共同描述": "2025 GI protection requirements / shared description for Yinhao, Chunhao, Xianghao, and Special grades.", "选用龙井43、浙农113、中茶108、鸠坑等国家级良种和本地群体种。": "Use nationally recognised improved cultivars such as Longjing 43, Zhenong 113, Zhongcha 108, and Jiukeng, plus local populations.", "原文将“摊凉”列为本版本第10道工序；具体操作按该版本加工章节阅读。": "The original lists “cooling” as stage 10 of this version; consult its processing chapter for detailed operations.", "分别保留手工与机械路线；此处整理工序链，不将其当作完整生产操作指导。": "Manual and mechanical routes are retained separately. This presents process sequences, not complete production operating guidance.", "土壤为质地良好的酸性土壤（红壤或黄壤）、pH值在4.0～6.0之间。": "Well-textured acidic soil (red or yellow soil), pH 4.0–6.0.", "图1跳过揉捻与解块，直接进入理条做形；附录B为此路线列两次理条参数。": "Figure 1 skips rolling and deblocking and goes directly to strip straightening and shaping; Annex B gives parameters for two straightening stages in this route.", "分类依据本保护文件所载的产品形态与工艺；不按名称中的颜色字直接分类。": "Classification follows the product form and processing in this protection document, not colour words in its name.", " 适用范围：T/ZLX 093—2024资料性附录B.1.3及B.4": "Scope: T/ZLX 093—2024 informative Annexes B.1.3 and B.4.", "原文将“初包揉”列为本版本第7道工序；具体操作按该版本加工章节阅读。": "The original lists “initial cloth-wrapped rolling” as stage 7 of this version; consult its processing chapter for detailed operations.", "于谷雨前后，以“采高留低，采内留外”为原则，采摘一芽二叶至一芽三叶。": "Around Grain Rain, follow “pick high, retain low; pick inside, retain outside,” taking one bud with two to three leaves.", "原文将“复焙”列为本版本第10道工序；具体操作按该版本加工章节阅读。": "The original lists “rebaking” as stage 10 of this version; consult its processing chapter for detailed operations.", "原文将“捡剔”列为本版本第11道工序；具体操作按该版本加工章节阅读。": "The original lists “sorting” as stage 11 of this version; consult its processing chapter for detailed operations.", "原文将“精选”列为本版本第10道工序；具体操作按该版本加工章节阅读。": "The original lists “fine selection” as stage 10 of this version; consult its processing chapter for detailed operations.", "原文将“烘二青”列为本版本第4道工序；具体操作按该版本加工章节阅读。": "The original lists “second baking” as stage 4 of this version; consult its processing chapter for detailed operations.", "原文将“炒二青”列为本版本第5道工序；具体操作按该版本加工章节阅读。": "The original lists “second pan-firing” as stage 5 of this version; consult its processing chapter for detailed operations.", "原文将“入库”列为本版本第13道工序；具体操作按该版本加工章节阅读。": "The original lists “warehouse storage” as stage 13 of this version; consult its processing chapter for detailed operations.", "原文将“做形”列为本版本第11道工序；具体操作按该版本加工章节阅读。": "The original lists “shaping” as stage 11 of this version; consult its processing chapter for detailed operations.", "外形微扁、披毫隐绿，汤色嫩绿明亮，香气清高，滋味醇爽，叶底绿亮匀整。": "Slightly flat, down-covered with underlying green; bright light-green liquor, high pure aroma, mellow brisk taste, and bright, even green infused leaves.", "用烘干机足火干燥，温度60～80℃，达9成半干，手捻成末即下机摊凉。": "Final-fire in a dryer at 60–80°C until about 95% dry and crumbly when rubbed, then remove and spread to cool.", "南岳云雾茶：云雾绿茶路线（T/HNTI 025—2020第4.3条）": "Nanyue Yunwu Tea: Yunwu green-tea route (T/HNTI 025—2020 §4.3).", "干茶：肥嫩壮实，色泽翠绿；香气：栗香浓郁；滋味：浓而不涩，醇厚回甜。": "Dry-leaf appearance: plump, tender and robust, emerald green; aroma: rich chestnut; taste: strong without astringency, full and mellow with a sweet aftertaste.", "仅工艺背景，禁止自动生成process.steps或计入主流程覆盖。": "Processing background only; must not automatically generate process.steps or count towards main-process coverage.", "现行地方标准与2024官方现场报道；未把现代口述直接升格为历史定论。": "The current local standard and a 2024 official on-site report; modern oral accounts are not automatically elevated to settled history.", "第646号公告：海青茶（原文未分等级）：较南茶硕壮重实，色泽墨绿油润": "Announcement No. 646: Haiqing Tea (ungraded original): larger, more robust and substantial than southern tea, lustrous dark green.", "用烘干机械，温度80—100℃，至手捻成末，干毛茶含水率在7%以下。": "Use a dryer at 80–100°C until the leaves crumble when rubbed, with crude dry tea moisture no more than 7%.", "保护要求仅列工序，未列杀青、做形、烘焙的逐步参数；不采用无来源细则。": "The protection requirements list procedures only, not stepwise heat-fixing, shaping, and baking parameters. Unsourced details are not adopted.", "1544是研究所据的入葬边界，非壶的确切制作年，更非现代茶宠发明年。": "1544 is the burial-date boundary used by the research, not the teapot’s exact production year, much less the invention year of modern tea pets.", "仅采用平水珠茶产区、珠形及杀青揉捻干燥主链；OCR年份有误，不采用。": "Only Pingshui Pearl Tea’s origin, pearl shape, and main heat-fixing–rolling–drying sequence are adopted. The erroneous OCR year is excluded.", "关于批准对歙县珠兰花茶等产品实施地理标志产品保护的公告（第546号）": "Announcement Approving GI Product Protection for Shexian Zhulan Scented Tea and Other Products (No. 546).", "母树保护与2006年停采的公开叙述；不采用状元报恩传说作为历史证据。": "Public accounts of mother-tree protection and cessation of picking in 2006; the grateful top scholar legend is not historical evidence.", "渥堆中微生物及温度、湿度、溶氧等环境因子控制的研究记录；不外推功效。": "Research records on controlling microbes and environmental factors such as temperature, humidity, and dissolved oxygen during pile fermentation; no health effects are extrapolated.", "公司化庄园、经纪拍卖、南印度裔契约劳工、茶的全年用工与殖民产业结构。": "Corporate plantations, broker auctions, indentured labourers of South Indian origin, year-round tea labour, and the colonial industry structure.", "所读为标准正文镜像；发布实施元信息另经全国标准信息公共服务平台核对。": "The standard’s body text was read from a mirror; issue and implementation metadata were separately checked on the national standards information platform.", "第69行米砖感官，仅用明确米砖内容；未使用公元10世纪茶马交易等表述": "Line 69, Mizhuan sensory description: only explicit Mizhuan content is used, excluding statements such as 10th-century tea-for-horse trade.", "页面“提杂”疑为提毫误写；具体工序用出版社条目交叉核对，未沿用疑误。": "The page’s “impurity raising” appears to be a typo for down enhancement. Procedures were cross-checked against the publisher entry; the suspected error is not retained.", "未见开放许可；版权归原权利人。用于私有资料核验，保留原图水印与出处。": "No open licence found; copyright remains with the rights holder. Used for private research verification, preserving the watermark and source.", "新北市政府公报102年秋字第8期：文山包种茶产地证明标章使用管理要点": "New Taipei City Government Gazette, year 102, Autumn No. 8: Rules for Use and Management of the Wenshan Baozhong Tea Certification Mark of Origin.", "GB/T 9833.8—2013 紧压茶 第8部分：米砖茶—标准信息": "GB/T 9833.8—2013 Compressed Tea, Part 8: Mizhuan Tea — standard information.", "公开正文用于核对与短篇转述；未核实媒体再分发许可，不取作茶实物图片。": "The public text is used for checking and brief paraphrase. Media redistribution rights are unverified; it is not used as a tea specimen image.", "站内目录返回的2021-04-15培训原稿404，未取得全文或图片。": "The site catalogue’s original training article dated 2021-04-15 returned 404; neither full text nor images were obtained.", "\"木梓阿婆\" \"红茶\" site:detail.youzan.com": "\"Muzi A’po\" \"black tea\" site:detail.youzan.com", "按产品标签保存，保持干燥、避光、隔绝异味；保质期不能仅凭茶名判断。": "Store according to the product label, dry, away from light and foreign odours. Shelf life cannot be determined from the tea name alone.", "以搓条、抓条、理条相结合形成松针形，精制还按粗细、长短、轻重分茶。": "Rubbing, grasping, and strip straightening combine to form pine-needle shapes; refining also separates tea by thickness, length, and weight.", "官方产品文列早白尖、南江茶等为适制原料；没有据此宣称穷尽所有品种。": "The official product text lists Zaobaijian, Nanjiang Tea, and others as suitable materials, without claiming to exhaust all cultivars.", "汤色：黄绿明亮，清澈；香气：高长持久；滋味：醇爽回甘；叶底：嫩绿。": "Liquor colour: bright, clear yellow-green; aroma: high and lasting; taste: mellow and brisk with a sweet aftertaste; infused leaves: light green.", "干茶外形：茶芽瘦长，茸毛略薄、光泽较弱；香气：清芬；滋味：浓厚适口": "Dry-leaf appearance: slender long buds, somewhat thinner down and weaker gloss; aroma: delicate and fresh; taste: rich and agreeable.", "摊晾、杀青、摊凉后，初烘初包、复烘复包，再足火精选；包闷形成黄变。": "After spreading, heat-fixing, and cooling, first bake and wrap, then rebake and rewrap, followed by final firing and fine selection. Covered wrapping produces yellowing.", "晒青、凉青与摇青配合做青，炒揉后反复包揉、烘焙，再经筛拣拼配精制。": "Sun-withering, cooling, and shaking combine in leaf conditioning; after pan-firing and rolling, repeat cloth-wrapped rolling and baking, then refine by screening, sorting, and blending.", "其文化重点是名丛保育及命名传统；名树故事与产品品质评判应分别记录。": "Its cultural focus is named-bush conservation and naming traditions. Stories about famous bushes and product-quality evaluation should be recorded separately.", "筛后风、选后拣；切断及复筛为条件性分路，不画成所有茶必经的一条线。": "Winnow after screening and hand-sort after selection; cutting and rescreening are conditional branches, not one mandatory route for every tea.", "不同制品分别体现陈香、焙香或发花相关香气，不能概括为全部都有金花。": "Different products exhibit aged, roasted, or fungal-flowering-related aromas; they cannot all be described as containing golden flowers.", "原料品种和嫩度依产品版本，不能把康砖、金尖等商品类型当成茶树品种。": "Raw-material cultivar and tenderness depend on the product version. Product types such as Kangzhuan and Jinjian are not tea cultivars.", "保留普洱生茶独立导航，不将未经渥堆的新生茶一律等同于熟茶黑茶工艺。": "Keep an independent route for raw Pu’er; newly made raw tea without pile fermentation is not uniformly equated with ripe-tea dark-tea processing.", "茶坯与鲜花拼和吸香，再分离花渣；成品不需要保留大量花瓣才能有花香。": "Mix the tea base with fresh flowers to absorb fragrance, then separate spent flowers. Finished tea need not retain many petals to smell floral.", "原文将“杀青”列为本版本第2道工序；具体操作按该版本加工章节阅读。": "The original lists “heat-fixing” as stage 2 of this version; consult its processing chapter for detailed operations.", "原文将“摊凉”列为本版本第6道工序；具体操作按该版本加工章节阅读。": "The original lists “cooling” as stage 6 of this version; consult its processing chapter for detailed operations.", "原文将“复炒”列为本版本第9道工序；具体操作按该版本加工章节阅读。": "The original lists “repeat pan-firing” as stage 9 of this version; consult its processing chapter for detailed operations.", "原文将“做形”列为本版本第4道工序；具体操作按该版本加工章节阅读。": "The original lists “shaping” as stage 4 of this version; consult its processing chapter for detailed operations.", "原文将“拣剔”列为本版本第2道工序；具体操作按该版本加工章节阅读。": "The original lists “sorting” as stage 2 of this version; consult its processing chapter for detailed operations.", "原文将“烘干”列为本版本第7道工序；具体操作按该版本加工章节阅读。": "The original lists “drying” as stage 7 of this version; consult its processing chapter for detailed operations.", "条索紧结卷曲；尚绿，尚匀整、净；黄绿尚明亮；清香；醇厚；绿明匀整。": "Tight, curled strips; reasonably green and even, clean; reasonably bright yellow-green liquor; fresh aroma; full, mellow taste; bright, even green infused leaves.", "五十三度茶告诉你：湄潭毛尖与湄潭毛峰有什么区别？_遵义_都匀_原料": "53 Degrees Tea explains: What distinguishes Meitan Maojian from Meitan Maofeng? — Zunyi / Duyun / raw materials.", "2017年大益庄园压饼体验是来源限定样本，不等同大益全部生产工艺。": "The 2017 Dayi Manor cake-pressing experience is a source-limited example, not all Dayi production processes.", "原文将“揉捻”列为本版本第3道工序；具体操作按该版本加工章节阅读。": "The original lists “rolling” as stage 3 of this version; consult its processing chapter for detailed operations.", "原文将“整形”列为本版本第3道工序；具体操作按该版本加工章节阅读。": "The original lists “shaping” as stage 3 of this version; consult its processing chapter for detailed operations.", "原文将“包装”列为本版本第7道工序；具体操作按该版本加工章节阅读。": "The original lists “packaging” as stage 7 of this version; consult its processing chapter for detailed operations.", "原文将“摊晾”列为本版本第3道工序；具体操作按该版本加工章节阅读。": "The original lists “spreading/cooling” as stage 3 of this version; consult its processing chapter for detailed operations.", "原文将“初烘”列为本版本第7道工序；具体操作按该版本加工章节阅读。": "The original lists “initial baking” as stage 7 of this version; consult its processing chapter for detailed operations.", "原文将“足干”列为本版本第7道工序；具体操作按该版本加工章节阅读。": "The original lists “final drying” as stage 7 of this version; consult its processing chapter for detailed operations.", "原文将“青锅”列为本版本第2道工序；具体操作按该版本加工章节阅读。": "The original lists “initial pan-firing” as stage 2 of this version; consult its processing chapter for detailed operations.", "原文将“复烘”列为本版本第6道工序；具体操作按该版本加工章节阅读。": "The original lists “secondary baking” as stage 6 of this version; consult its processing chapter for detailed operations.", "原文将“整理”列为本版本第6道工序；具体操作按该版本加工章节阅读。": "The original lists “finishing” as stage 6 of this version; consult its processing chapter for detailed operations.", "原文将“理条”列为本版本第3道工序；具体操作按该版本加工章节阅读。": "The original lists “strip straightening” as stage 3 of this version; consult its processing chapter for detailed operations.", "原文将“焙干”列为本版本第6道工序；具体操作按该版本加工章节阅读。": "The original lists “baking dry” as stage 6 of this version; consult its processing chapter for detailed operations.", "原文将“做青”列为本版本第2道工序；具体操作按该版本加工章节阅读。": "The original lists “leaf conditioning” as stage 2 of this version; consult its processing chapter for detailed operations.", "原文将“萎凋”列为本版本第1道工序；具体操作按该版本加工章节阅读。": "The original lists “withering” as stage 1 of this version; consult its processing chapter for detailed operations.", "原文将“干燥”列为本版本第4道工序；具体操作按该版本加工章节阅读。": "The original lists “drying” as stage 4 of this version; consult its processing chapter for detailed operations.", "原文将“干燥”列为本版本第3道工序；具体操作按该版本加工章节阅读。": "The original lists “drying” as stage 3 of this version; consult its processing chapter for detailed operations.", "原文将“萎凋”列为本版本第2道工序；具体操作按该版本加工章节阅读。": "The original lists “withering” as stage 2 of this version; consult its processing chapter for detailed operations.", "原文将“揉捻”列为本版本第5道工序；具体操作按该版本加工章节阅读。": "The original lists “rolling” as stage 5 of this version; consult its processing chapter for detailed operations.", "原文将“拼配”列为本版本第1道工序；具体操作按该版本加工章节阅读。": "The original lists “blending” as stage 1 of this version; consult its processing chapter for detailed operations.", "原文将“捡剔”列为本版本第4道工序；具体操作按该版本加工章节阅读。": "The original lists “sorting” as stage 4 of this version; consult its processing chapter for detailed operations.", "原文将“做形”列为本版本第2道工序；具体操作按该版本加工章节阅读。": "The original lists “shaping” as stage 2 of this version; consult its processing chapter for detailed operations.", "原文将“复炒”列为本版本第5道工序；具体操作按该版本加工章节阅读。": "The original lists “repeat pan-firing” as stage 5 of this version; consult its processing chapter for detailed operations.", "原文将“干燥”列为本版本第6道工序；具体操作按该版本加工章节阅读。": "The original lists “drying” as stage 6 of this version; consult its processing chapter for detailed operations.", "原文将“烘焙”列为本版本第4道工序；具体操作按该版本加工章节阅读。": "The original lists “baking” as stage 4 of this version; consult its processing chapter for detailed operations.", "原文将“炒青”列为本版本第3道工序；具体操作按该版本加工章节阅读。": "The original lists “pan-firing” as stage 3 of this version; consult its processing chapter for detailed operations.", "原文将“筛分”列为本版本第7道工序；具体操作按该版本加工章节阅读。": "The original lists “screening” as stage 7 of this version; consult its processing chapter for detailed operations.", "每年3月中下旬至4月中旬按照标准采摘一芽至一芽二叶初展的新鲜芽叶。": "Each year from mid-to-late March to mid-April, pick fresh shoots from a single bud to one bud with two newly unfolding leaves according to the standard.", "原文将“回溯”列为本版本第7道工序；具体操作按该版本加工章节阅读。": "The original lists ““tracing back” (as written)” as stage 7 of this version; consult its processing chapter for detailed operations.", "温度85～95℃，时间30-60分钟，当手捏茶条成粉末，含水率低于": "Temperature 85–95°C, time 30–60 minutes, until tea strips crumble to powder when pinched and moisture is below", "原文将“二青”列为本版本第4道工序；具体操作按该版本加工章节阅读。": "The original lists “second firing” as stage 4 of this version; consult its processing chapter for detailed operations.", "原文将“摊晾”列为本版本第2道工序；具体操作按该版本加工章节阅读。": "The original lists “spreading/cooling” as stage 2 of this version; consult its processing chapter for detailed operations.", "原文将“整形”列为本版本第7道工序；具体操作按该版本加工章节阅读。": "The original lists “shaping” as stage 7 of this version; consult its processing chapter for detailed operations.", "尚细紧，匀整、净，乌润带金毫；红尚亮；甜香纯正；醇厚较鲜爽；红匀。": "Reasonably fine and tight, even and clean, glossy dark with golden down; reasonably bright red liquor; clean sweet aroma; full, mellow and fairly fresh/brisk taste; evenly red infused leaves.", "原文将“增香”列为本版本第5道工序；具体操作按该版本加工章节阅读。": "The original lists “aroma enhancement” as stage 5 of this version; consult its processing chapter for detailed operations.", "宜昌大叶种、宜红早为主要品种，仙人掌茶区本地群体种成龄茶园为补充。": "Yichang Dayezhong and Yihongzao are the main cultivars, supplemented by mature local-population gardens in the Xianrenzhang tea area.", "原文将“渥堆”列为本版本第1道工序；具体操作按该版本加工章节阅读。": "The original lists “pile fermentation” as stage 1 of this version; consult its processing chapter for detailed operations.", "原文将“压制”列为本版本第4道工序；具体操作按该版本加工章节阅读。": "The original lists “pressing” as stage 4 of this version; consult its processing chapter for detailed operations.", "原文将“炒干”列为本版本第6道工序；具体操作按该版本加工章节阅读。": "The original lists “pan-drying” as stage 6 of this version; consult its processing chapter for detailed operations.", "湖北省通山县厦铺镇、闯王镇、九宫山镇、杨芳林乡、洪港镇等五个乡镇。": "The five towns/townships of Xiapu, Chuangwang, Jiugongshan, Yangfanglin, and Honggang in Tongshan County, Hubei.", "原文将“煇锅”列为本版本第6道工序；具体操作按该版本加工章节阅读。": "The original lists “final pan-firing” as stage 6 of this version; consult its processing chapter for detailed operations.", "原文将“炒干”列为本版本第7道工序；具体操作按该版本加工章节阅读。": "The original lists “pan-drying” as stage 7 of this version; consult its processing chapter for detailed operations.", "原文将“辉锅”列为本版本第5道工序；具体操作按该版本加工章节阅读。": "The original lists “final pan-firing” as stage 5 of this version; consult its processing chapter for detailed operations.", "原文将“分拣”列为本版本第7道工序；具体操作按该版本加工章节阅读。": "The original lists “sorting” as stage 7 of this version; consult its processing chapter for detailed operations.", "原文将“称量”列为本版本第7道工序；具体操作按该版本加工章节阅读。": "The original lists “weighing” as stage 7 of this version; consult its processing chapter for detailed operations.", "原文将“毛茶”列为本版本第1道工序；具体操作按该版本加工章节阅读。": "The original lists “crude tea” as stage 1 of this version; consult its processing chapter for detailed operations.", "原文将“匀堆”列为本版本第8道工序；具体操作按该版本加工章节阅读。": "The original lists “batch blending” as stage 8 of this version; consult its processing chapter for detailed operations.", "原文将“曲毫”列为本版本第6道工序；具体操作按该版本加工章节阅读。": "The original lists “curling the downy strips” as stage 6 of this version; consult its processing chapter for detailed operations.", "原文将“初揉”列为本版本第5道工序；具体操作按该版本加工章节阅读。": "The original lists “initial rolling” as stage 5 of this version; consult its processing chapter for detailed operations.", "原文将“复揉”列为本版本第5道工序；具体操作按该版本加工章节阅读。": "The original lists “repeat rolling” as stage 5 of this version; consult its processing chapter for detailed operations.", "原文将“精选”列为本版本第6道工序；具体操作按该版本加工章节阅读。": "The original lists “fine selection” as stage 6 of this version; consult its processing chapter for detailed operations.", "原文将“理条”列为本版本第5道工序；具体操作按该版本加工章节阅读。": "The original lists “strip straightening” as stage 5 of this version; consult its processing chapter for detailed operations.", "原文将“复香”列为本版本第8道工序；具体操作按该版本加工章节阅读。": "The original lists “aroma restoration” as stage 8 of this version; consult its processing chapter for detailed operations.", "适制灵山绿茶的中小叶茶树品种，目前主栽品种为福云六号、灵山群体种。": "Small- and medium-leaf cultivars suitable for Lingshan Green Tea; currently chiefly Fuyun No. 6 and the Lingshan local population.", "斗型或平式烘焙机温度90—100℃，烘至含水量约45%，期间勤翻。": "Basket- or flat-type baking machine at 90–100°C, baking to about 45% moisture with frequent turning.", "干茶外形：条索粗壮紧实；汤色：红亮；香气：高而持久；滋味：入口回甘": "Dry-leaf appearance: coarse, robust and tightly formed strips; liquor colour: bright red; aroma: high and lasting; taste: sweet aftertaste on entry.", "第646号公告：镇巴毛尖（原文未分等级）：原文“醇香回甘”，耐冲泡": "Announcement No. 646: Zhenba Maojian (ungraded original): “mellow fragrance with sweet aftertaste,” enduring repeated infusions.", "福建绿色食品发展中心2024图文：传统天山绿茶，未分等级：鲜香持久": "Fujian Green Food Development Center’s 2024 illustrated article: traditional Tianshan Green Tea, ungraded: fresh, lasting aroma.", "理条叶薄摊烘网上，一般不翻动以保持条形；以茶梗略有刺手感为观察点。": "Spread straightened leaves thinly on drying mesh, generally without turning to preserve strip form; observe when stems feel slightly prickly to the hand.", "第646号公告：独山高寨茶（原文未分等级）：条索紧结纤细卷曲、显毫": "Announcement No. 646: Dushan Gaozhai Tea (ungraded original): tight, fine, curled strips with visible down.", "原文将“发酵”列为本版本第1道工序；具体操作按该版本加工章节阅读。": "The original lists “fermentation” as stage 1 of this version; consult its processing chapter for detailed operations.", "以解块机或手工快速分开紧结茶坯；基本理顺条索后均匀摊到晾晒茶具上。": "Quickly separate tight tea clumps mechanically or by hand. Once strips are broadly aligned, spread them evenly on drying implements.", "温器、冲注、分茶讲究器具配合和节奏；循环分汤使同席茶客共享一轮茶。": "Warming vessels, pouring, and sharing tea require coordinated utensils and rhythm; circular distribution lets everyone share the same round.", "广府茶楼把茶与小份点心结合，虾饺等点心技艺与会友、家庭聚餐相联系。": "Cantonese teahouses combine tea with small portions of dim sum. Skills such as making har gow are linked to meeting friends and family meals.", "品种资料中的成茶表现，适用所述原料和工艺；不是本馆实测。庐云2号段": "Finished-tea performance in cultivar documentation, applicable to the described material and processing; not measured by this library. Luyun No. 2 section.", "地方农业文说明机械化改革方向，但未提供可验证的现代全套顺序和参数。": "The local agricultural text explains the direction of mechanisation but provides no verifiable complete modern sequence and parameters.", "本条未取得各厂商产品材质、工艺和销量明细，不给全国份额或区域排名。": "This entry has no detailed manufacturer data on product materials, processes, or sales; it gives no national market share or regional ranking.", "采用作者感官与工艺比较；起源段年代互相不一致，未采用精确起源年份。": "The author’s sensory and processing comparisons are used. Conflicting dates in the origin section are not adopted as an exact origin year.", "平阳黄汤产区与传承人九烘九焖演示；不用它证明所有生产者固定同次数。": "Pingyang Huangtang’s origin and an inheritor’s nine-baking/nine-covered-yellowing demonstration; not proof that all producers use that fixed number.", "舒城小兰花荣登2023中国地理标志农产品区域公用品牌品牌声誉百强榜": "Shucheng Xiaolanhua enters the 2023 Top 100 Reputation Ranking of Chinese Agricultural GI Regional Public Brands.", "Frontiers in Plant Science；PMC全文库": "Frontiers in Plant Science; PMC full-text archive.", "实地采访生产者的现代口述资料；企业首创与功效宣传不据此作普遍定论。": "Modern oral accounts from on-site producer interviews; company claims of invention and health benefits do not establish universal conclusions.", "仅支持传统技艺展示及电视专题存在；不支持茶能碎铜、解吞异物等疗效。": "Supports only the existence of traditional-technique demonstrations and a television feature, not claims that tea breaks up copper or treats swallowed foreign objects.", "公开专题简介与条目预览；本地publisher-1398.html": "Public feature introduction and entry preview; local publisher-1398.html.", "公开专题简介与条目预览；本地publisher-1423.html": "Public feature introduction and entry preview; local publisher-1423.html.", "2023-06-20；20世纪70年代创制与《魅力覃塘》读书分享段": "2023-06-20; sections on creation in the 1970s and the Charming Qintang reading event.", "只采用产地及感官特征；文中古籍引文和贡茶推断未用于证明最早创制史。": "Only origin and sensory characteristics are used. Ancient quotations and tribute-tea inferences do not prove the earliest creation history.", "官方系统公开阅读；版权归原发布者。仅事实摘要和链接，不再分发全文。": "Public reading in the official system; copyright belongs to the original publisher. Only factual summaries and links, not full-text redistribution.", "2020-09-10正文“汀溪兰香”节及前部1990年代兰香创制段": "2020-09-10, “Tingxi Lanxiang” section and earlier passage on Lanxiang’s creation in the 1990s.", "沅陵县电子商务进农村综合示范项目工作领导小组办公室／沅陵县人民政府": "Office of the Leading Group for Yuanling County’s Comprehensive Rural E-commerce Demonstration Project / Yuanling County People’s Government.", "官方活动页附茶叶知识；分生熟两种品质特征，不外推到具名年份或厂牌。": "An official event page with tea knowledge, distinguishing raw and ripe quality characteristics without extending them to named vintages or brands.", "2022-12-21；九曲红梅红茶制作技艺小节，项目所属地区西湖区": "2022-12-21; Jiuqu Hongmei black tea production subsection; project location: Xihu District.", "2026年4月4日第7版；“2023年，通城确立”及“集团作战”段": "4 April 2026, page 7; paragraphs beginning “In 2023, Tongcheng established” and “group operations.”", "\"九宫山\" \"云雾茶\" \"礼盒\" -site:thetea.app": "\"Jiugongshan\" \"Yunwu Tea\" \"gift box\" -site:thetea.app", "广西top级伴手礼！这几样特产，送礼有面又实用！_壮锦_兴业_主人": "Top Guangxi souvenirs! These specialities make practical and impressive gifts — Zhuang brocade / Xingye / host.", "制作与饮茶流传于苗族、布依族、水族等社区，家族和师徒是传习方式。": "Tea making and drinking circulate among Miao, Bouyei, Shui, and other communities, transmitted through families and apprenticeships.", "家族、村落和师徒群体共同传习制茶经验，体现徽州周边茶业技术交流。": "Families, villages, and master–apprentice groups jointly transmit tea-making experience, reflecting technical exchange around Huizhou.", "地方茶文化资料记录其制作和茶艺，未据这些材料推定更早的创制年份。": "Local tea-culture material records production and tea presentation; no earlier creation year is inferred from it.", "张健青在羊城晚报所称“汉中仙毫（午子仙毫）”（2021报道版本）": "Zhang Jianqing’s “Hanzhong Xianhao (Wuzi Xianhao)” in Yangcheng Evening News (2021 report version).", "当地茶庄与家庭制茶经验共同保存萎凋和火候判断，形成地方白茶手艺。": "Local tea shops and household expertise jointly preserve judgements of withering and firing, forming a local white-tea craft.", "中国茶叶博物馆丨巧学英语（六）·“六茶共舞”之黄茶_让文物活起来": "China National Tea Museum | Learning English (6): Yellow Tea in “Six Teas Dancing Together” — Bringing Cultural Relics to Life.", "冻顶制作吸收条形包种及包巾揉方法；清香与传统焙火风格经历过演变。": "Dong Ding production absorbed strip-shaped pouchong and cloth-wrapped rolling. Fresh-aroma and traditional roasted styles have evolved.", "以青心大冇为主；著蜒指原料受到茶小绿叶蝉刺吸，不是一个茶树品种。": "Mainly Qingxin Damou. Insect-bitten means the raw leaves have been pierced and fed on by tea green leafhoppers; it is not a cultivar.", "白琳集镇的茶行、初制与精制分工，是理解闽东工夫红茶产业史的线索。": "Bailin’s tea firms and division between primary processing and refining illuminate eastern Fujian gongfu black tea’s industrial history.", "以云南大叶种晒青茶为基础原料；不凭树龄、山头或茶饼形状判断生熟。": "Based on Yunnan large-leaf sun-dried green tea; raw versus ripe is not determined by tree age, mountain name, or cake shape.", "绿润、挺秀显锋，披毫，匀整光滑、呈短剑形；绿明；高爽；鲜醇；嫩匀": "Lustrous green, straight and elegant with distinct tips and down, even, smooth and short-sword-shaped; bright green liquor; high, refreshing aroma; fresh, mellow taste; tender, even infused leaves.", "报道援引旧志说明鸠坑产茶传统，但古代贡茶不等于现代毛尖形制未变。": "The report cites old gazetteers for Jiukeng’s tea tradition, but ancient tribute tea does not mean the modern Maojian form is unchanged.", "馆藏茶样科普|大藤峡牌桂平西山茶:西山兰韵悠长_茶叶_茶园_广西": "Museum tea-sample feature | Datengxia Guiping Xishan Tea: lingering Xishan orchid character — tea / tea gardens / Guangxi.", "遵义毛峰：团标引用的卷曲形路线（DB52/T 634—2023）": "Zunyi Maofeng: curled-shape route cited by the association standard (DB52/T 634—2023).", "本条为易武具名赛事初制展示，只到毛茶，非宁洱贡茶国家非遗全流程。": "A named Yiwu competition’s primary-processing demonstration, ending at crude tea; not the full Ning’er national tribute-tea heritage process.", "莫干黄芽（拼音：mo gan huang ya） – しのわずり": "Mogan Huangya (pinyin: mo gan huang ya) — Chinoiserie.", "茶树主栽品种为‘福鼎大白’、‘迎霜’、‘翠峰’等多毫无性系良种。": "Main cultivars are downy improved clones such as Fuding Dabaicha, Yingshuang, and Cuifeng.", "翠泉八号鹤峰烘青绿茶样本；保留原始组合图，不是包装-only图。": "A Cuiquan No. 8 Hefeng baked-green-tea sample; the original composite image is retained and is not packaging-only.", "\"九宫山\" \"茶文化\" site:tongshan.gov.cn": "\"Jiugongshan\" \"tea culture\" site:tongshan.gov.cn", "采用人工揉捻或机器揉捻，至茶汁外溢，茶叶紧卷成条，手捏粘手即可。": "Roll manually or mechanically until juice emerges, leaves form tightly curled strips, and they feel sticky when pinched.", "明确区分古代区域产茶背景、现代恢复或创制；未把传闻写成确证年代。": "Ancient regional tea production is clearly separated from modern revival or creation; hearsay is not written as a confirmed date.", "\"梨山\" \"製茶\" site:fushoushan.com.tw": "\"Lishan\" \"tea making\" site:fushoushan.com.tw", "怀化云端年货展｜ 沅陵碣滩茶：一人品茶满屋香气_新鲜事_旅游频道": "Huaihua Online New Year Goods Exhibition | Yuanling Jietan Tea: one person’s cup fills the room with fragrance — News / Tourism.", "原料新梢黄化导致名称带黄，原文明确属绿茶；未把它改写成闷黄黄茶。": "Yellowing of new shoots explains “yellow” in the name; the original explicitly classifies it as green tea, not yellowed yellow tea.", "产品介绍描述干茶条形细而紧，带锋苗，颜色偏灰绿；茶汤呈明亮嫩绿。": "The product description gives fine, tightly formed strips with pointed tips and a grey-green colour; bright light-green liquor.", "本条是地理标志产品，不作为茶树品种条目。扁形与针形感官各自记录。": "A GI product entry, not a tea-cultivar record. Flat- and needle-shaped sensory descriptions are recorded separately.", "名中“银针”不等于白毫银针；按所据非遗杀青加工及绿润品质归绿茶。": "“Silver Needle” in the name is not Baihao Yinzhen. The cited heritage heat-fixing process and lustrous green qualities place it in green tea.", "发酵室温22—28℃；标准内部时长文字不一致，故不指定统一时长。": "Oxidation-room temperature 22–28°C. Inconsistent duration wording within the standard prevents assignment of one duration.", "按摊青、杀青、揉捻、炒干制法归绿茶；七个等级名不拆成七种独立茶。": "Classified as green tea by spreading, heat-fixing, rolling, and pan-drying. Seven grade names are not split into seven independent teas.", "2025地理标志保护要求 / 普洱熟茶紧压茶（以晒青散茶为原料）": "2025 GI protection requirements / ripe Pu’er compressed tea (made from loose sun-dried green tea).", "回机提香，含水量5%—6%时取出；原文以手揉叶能成碎末辅助判断。": "Return to the machine for aroma enhancement; remove at 5%–6% moisture. The original also judges readiness by leaves crumbling when rubbed.", "皖茶9号制汀溪兰香的品种说明（原文品种适制描述，非地区统一等级）": "Wancha No. 9 for Tingxi Lanxiang: cultivar description (processing suitability, not a uniform regional grade).", "明太祖停造龙团贡茶，改以芽茶进贡，是宫廷取茶方向转变的重要节点。": "The Hongwu Emperor halted dragon-cake tribute tea and required bud tea instead, a major change in court tea procurement.", "研究对象是特定样品；发明年代、不同商品的性能与安全不能一概而论。": "The study concerns specific samples; invention dates and different products’ performance and safety cannot be generalised.", "T/RZCX 006—2022 日照绿茶加工技术规程：标准馆题录": "T/RZCX 006—2022 Technical Code for Rizhao Green Tea Processing: standards-library catalogue record.", "报道支持高水温、快出汤、茶水分离等方法概念；未当作标准全文阅读。": "The report supports concepts such as hot water, rapid decanting, and separating tea from water; it was not read as a full standard.", "广东农业科学2020年第47卷第11期：英德红茶科技创新相关研究": "Guangdong Agricultural Sciences, 2020, volume 47, issue 11: research on technological innovation in Yingde Black Tea.", "16世纪茶会的社会作用、千利休与侘寂审美及中日韩器物的重新评价。": "The social role of 16th-century tea gatherings, Sen no Rikyū and wabi-sabi aesthetics, and reappraisal of Chinese, Japanese, and Korean utensils.", "记者报道茶叶专家陈学林的现场讲述，是现代研发史口述资料，非古籍。": "A journalist reports tea expert Chen Xuelin’s on-site account: oral evidence of modern development history, not an ancient text.", "对乡村茶业发展人物的报道；采用技术指导、鲜叶收购与乌浆茶山事实。": "A profile of rural tea-industry development; uses facts on technical guidance, fresh-leaf purchasing, and Wujiang tea mountain.", "2020-08-04；金佛玉翠质量规范、北部名优绿茶与大树茶布局": "2020-08-04; Jinfo Yucui quality specifications and the northern layout of premium green tea and Dashucha.", "国家知识产权局第640号公告附件2：曲溪绿茶地理标志产品保护要求": "CNIPA Announcement No. 640, Annex 2: GI Product Protection Requirements for Quxi Green Tea.", "印刷第10—12页，1.2.1加工工艺、1.2.2审评方法、表1": "Printed pages 10–12, §1.2.1 processing, §1.2.2 evaluation methods, Table 1.", "核查时现行；2022-12-06发布，2023-01-01实施。": "Current when checked; issued 2022-12-06, effective 2023-01-01.", "第5.1节明确春笋=特级、春蕊=一级、春茗=二级；表格像素已核。": "§5.1 explicitly maps Chunsun to Special Grade, Chunrui to Grade I, and Chunming to Grade II; table pixels checked.", "官方未分等级的成茶概述，不代表每个香型、山场或焙火批次同一风味。": "An official ungraded finished-tea overview, not one flavour shared by every aroma type, mountain site, or roasting batch.", "公开原文供事实核查；未见开放转载许可，正文仅作短摘要与出处定位。": "Public original for fact-checking; no open republication licence found. Only brief summaries and source locations are provided.", "T/WFCYXH 001—2018 五峰红茶：公开原页预览及表2": "T/WFCYXH 001—2018 Wufeng Black Tea: public original-page preview and Table 2.", "官方公开规程，仅作资料核对和事实转述；未将扫描页作为实物茶照片。": "An official public code used only for verification and factual paraphrase; scanned pages are not tea specimen photographs.", "\"六龙茶\" \"红茶\" \"商城\" -site:thetea.app": "\"Liulong Tea\" \"black tea\" \"online mall\" -site:thetea.app", "地方群体种与成品茶名称分开登记，具体原料资格仍需核对适用标准。": "Local population cultivars and finished-tea names are registered separately; specific raw-material eligibility still requires the applicable standard.", "选柿大茶鲜叶，经拣尖、摊放、杀青、整形及烘焙，常拣成一芽二叶。": "Select Shida cultivar fresh leaves, then tip-sort, spread, heat-fix, shape, and bake, commonly sorting to one bud with two leaves.", "绿茶；以该产品制作路线分类，产地、茶树品种与商品名称分别记录。": "Green tea, classified by this product’s process. Origin, cultivar, and commercial name are recorded separately.", "2024年5月中国茶叶博物馆奉茶展示样品，由陕西鹏翔茶业提供。": "A May 2024 tea-serving display sample at the China National Tea Museum, supplied by Shaanxi Pengxiang Tea Industry.", "研究样品可呈清鲜醇爽或较醇厚的滋味，说明同一产区内部仍有差异。": "Research samples may taste fresh, mellow and brisk or fuller and mellower, showing variation within the same production region.", "名称不能自动证明曾入宫进贡；其知识重点是群体种原料与产品分类。": "The name does not automatically prove imperial tribute status. Its main knowledge points are population-cultivar material and product classification.", "采用武夷岩茶代表性制作流程；母树身份与市场商品身份需另行追溯。": "Uses a representative Wuyi Rock Tea process; mother-tree identity and commercial-product identity require separate tracing.", "名称所指黄旦茶树的成品乌龙；不混入同页黄旦制红茶和绿茶的表现。": "The named oolong made from Huangdan plants; the same page’s Huangdan black- and green-tea performance is excluded.", "教材本段未给冻顶乌龙叶底描述，不从成茶照片或其他球形乌龙推填。": "This textbook passage gives no Dong Ding Oolong infused-leaf description. It is not filled from photographs or other ball-shaped oolongs.", "在小种红茶技术基础上对芽头原料进行萎凋、揉捻、发酵和干燥加工。": "Bud material is withered, rolled, oxidised, and dried using souchong black tea technology as its basis.", "杭州网专题介绍，未标等级或批次，不视为茶博会某一获奖样品实测。": "A Hangzhou Net feature, with no grade or batch; not an actual test of a particular prize-winning tea-fair sample.", "毛茶经过整理、渥堆等处理后筑制，并控制条件促进发花，随后干燥。": "After preparation and pile fermentation, crude tea is built into bricks, conditions are controlled to promote fungal flowering, then it is dried.", "杀青、揉捻、晒坯干燥后筛分，经过露茶、蒸压、烘焙、装篮及陈放。": "Heat-fix, roll, sun-dry the base, and screen, followed by dew exposure, steaming/pressing, baking, basket packing, and ageing.", "标准茶坯要求对应绿茶；茉莉、可用的白兰打底原料与茶树品种分栏。": "The standard’s tea-base requirement is green tea. Jasmine and permitted white champaca for base scenting are listed separately from tea cultivars.", "桂花窨制是方法家族；本条用桂林桂花茶保护要求呈现一个地域实例。": "Osmanthus scenting is a family of methods; Guilin Osmanthus Tea protection requirements provide a regional example here.", "惠明寺、畲族三月三、茶禅文化与地方制茶展示共同组成其文化语境。": "Huiming Temple, the She Third Month Third Day festival, tea–Chan culture, and local tea-making displays form its cultural context.", "5.3.23；表25；正文第10页（PDF物理第12页）一级行": "§5.3.23; Table 25; body page 10 (physical PDF page 12), Grade I row.", "古茶山、老茶号、马帮道路和多民族村寨构成易武茶的地方文化网络。": "Old tea mountains, historic tea firms, caravan roads, and multiethnic villages form Yiwu tea’s local cultural network.", "PDF第1511—1513页，奉化曲毫（茶）质量特色／感官特色": "PDF pages 1511–1513, Fenghua Quhao Tea: quality / sensory characteristics.", "资溪白茶地标介绍所收纯净资溪照片，未列生产者、采制年份或等级。": "A Pure Zixi photograph included in the Zixi White Tea GI introduction; no producer, production year, or grade is listed.", "T/WFCYXH 001—2018 表2：五峰宜红毛尖茶／特级": "T/WFCYXH 001—2018 Table 2: Wufeng Yihong Maojian Tea / Special Grade.", "“智能制造赋能 工艺‘功夫’守本味”段（Web第64—67行）": "“Intelligent manufacturing empowers production; skilled craft preserves original flavour” section (web lines 64–67).", "当地群体种及近年引进的鄂茶系列品种，如：鄂茶8、五峰212等。": "Local populations and recently introduced Echa-series cultivars, such as Echa No. 8 and Wufeng 212.", "土壤以沙质壤土和黄壤土为主，土层深厚，土质疏松肥沃，透气性好。": "Mainly sandy loam and yellow soils, deep, loose, fertile, and well aerated.", "此处将原文采收加工与加工工艺两个小节合并摘录，分号为编辑分隔。": "The original’s harvesting/processing and processing-technique subsections are excerpted together here; semicolons are editorial separators.", "公开专题概括为馥郁并带陈香；具体陈香表现受产品和存放状态影响。": "The public feature summarises it as rich with aged aroma; the specific aged character depends on the product and storage condition.", "湖南日报2023年非遗专题中的桂东玲珑茶样本；未推断具体品牌。": "A Guidong Linglong Tea sample in Hunan Daily’s 2023 heritage feature; no specific brand inferred.", "来源显式第10节点；按原文次序保留，未给温度、时长或设备参数。": "Explicit source node 10, retained in the original order; no temperature, duration, or equipment parameters are given.", "绿茶制法；不是因为使用云南大叶种就自动归普洱。螺形和条形分列。": "Green-tea processing; Yunnan large-leaf material does not automatically make it Pu’er. Spiral and strip forms are listed separately.", "紧实匀齐，有嫩茎，灰绿尚润；黄绿明亮；清香；醇厚回甘；黄绿尚亮": "Tightly formed and even, with tender stems, reasonably lustrous grey-green; bright yellow-green liquor; fresh aroma; full, mellow taste with sweet aftertaste; reasonably bright yellow-green infused leaves.", "当茶园新萌发芽叶有5%达到一芽一叶采摘标准时，可开园分批采摘。": "When 5% of newly emerging shoots meet the one-bud-one-leaf standard, the garden may open for batch picking.", "第646号公告：长清茶（原文未分等级）：条索卷曲紧结，色泽绿润": "Announcement No. 646: Changqing Tea (ungraded original): tight, curled strips, lustrous green.", "已有与绿茶提取物相关的肝损伤报告，茶饮与浓缩补充剂应分开评价。": "Liver injury associated with green tea extracts has been reported. Tea beverages and concentrated supplements should be assessed separately.", "庐云2号制庐山云雾茶的品种说明（原文品种适制描述，非商品等级）": "Luyun No. 2 for Lushan Yunwu Tea: cultivar description (processing suitability, not a commercial grade).", "起止年只是汉代范围的阅读定位，不代表瑞兽观念在该年诞生或终止。": "The start and end years locate the Han period for reading; they do not mark the birth or end of beliefs about auspicious beasts.", "明确区分访问者的感官经验与固定品种标准；不把营销故事作为史实。": "Visitors’ sensory experiences are distinguished from fixed cultivar standards; marketing stories are not treated as historical facts.", "2026-10-12核对为现行；仅题录核验，不能代替全文阅读。": "Checked as current on 2026-10-12; catalogue verification only, not a substitute for full-text reading.", "茶树的植物身份、森林生境及现代栽培；不据该页倒推出饮茶起始年。": "The tea plant’s botanical identity, forest habitat, and modern cultivation; the page does not establish the year tea drinking began.", "龙岩市市场监督管理局关于2019年度全市商标发展情况的分析报告": "Longyan Market Regulation Bureau: Analysis of Citywide Trademark Development in 2019.", "茶旅融合发展助力乡村振兴——神农架林区绿水青山茶业合作社联合社": "Integrated tea tourism supports rural revitalisation — Shennongjia Lüshui Qingshan Tea Cooperative Federation.", "基于代谢组学技术分析不同季节茶树鲜叶对湖红工夫茶风味品质的影响": "Metabolomics analysis of how seasonal fresh tea leaves affect Huhong Gongfu tea flavour quality.", "2024-08-20；文县武都康县产区、茶马通道及当代繁育技术": "2024-08-20; Wenxian, Wudu, and Kangxian production areas, tea–horse routes, and modern propagation techniques.", "2022-08-29第016版；“品茶”末两段，六泡后叶底描述": "2022-08-29, page 016; last two paragraphs of “Tea Tasting,” describing infused leaves after six infusions.", "搜狐号中部城市生活指南转载；正文署烟台文旅、图源海阳步鹤山茶业": "Republished by Sohu account Central China City Life Guide; text credits Yantai Culture and Tourism, images Haiyang Buheshan Tea Industry.", "标准版权归原发布者；本库提供事实摘要与原文链接，不再分发全文。": "Standard copyright belongs to its issuer; this library provides factual summaries and original links, not full-text redistribution.", "正文茶类、质量、锅炒/锅揉/拍汗/复炒/烘干及1964评比记述": "Body text: category, quality, pan-firing / pan-rolling / patting off moisture / repeat pan-firing / drying, and the 1964 competition account.", "中华全国供销合作总社；国家标准化管理委员会行业标准备案平台公开": "All China Federation of Supply and Marketing Cooperatives; publicly available on SAC’s industry-standard filing platform.", "《地理标志产品质量要求 武夷岩茶》修订编制说明及新旧条款对照表": "Revision preparation notes and old/new clause comparison for Quality Requirements for GI Products — Wuyi Rock Tea.", "DB52/T 634—2023 贵州绿茶 卷曲形茶加工技术规程": "DB52/T 634—2023 Guizhou Green Tea: Technical Code for Curled Tea Processing.", "一种捣碎型德昂酸茶紧压茶的制备方法（CN118985725A）": "A Preparation Method for Crushed-form Compressed De’ang Sour Tea (CN118985725A).", "茶名总数采用当前收录目录；省级查漏仍持续推进，不宣称全国穷尽。": "The tea-name total follows the current catalogue. Provincial gap checks continue; nationwide exhaustiveness is not claimed.", "京东(JD.COM)-正品低价、品质保障、配送及时、轻松购物！": "JD.COM — authentic goods, low prices, assured quality, timely delivery, and easy shopping!", "瓜子形单片自然平展，叶缘稍翘；莹绿色，大小匀齐，无芽尖和茶梗": "Single melon-seed-shaped leaves lying naturally flat, edges slightly raised; luminous green, even in size, without bud tips or stems.", "茶指南所展示的南京雨花茶样品，生产者、采制年份与等级未核定。": "A Nanjing Yuhua Tea sample displayed by Tea Guide; producer, production year, and grade unverified.", "以珠状外形著称的绍兴传统出口绿茶；不与平水日铸混为同一茶名。": "A traditional Shaoxing export green tea known for pearl-shaped leaves; not the same tea name as Pingshui Rizhu.", "本非遗条目未载限定品种清单；毛尖是成茶名称，非单一茶树品种。": "This heritage entry provides no restricted cultivar list. Maojian is a finished-tea name, not one tea cultivar.", "“银针”为成品形态命名线索，不是栽培品种。具体品种范围待核。": "“Silver Needle” suggests the finished form, not a cultivated variety. The specific cultivar scope remains to be verified.", "只采用简介“三黄”的明确对象；鲜叶营养、民间故事不补充感官。": "Only the clearly identified “three yellows” in the introduction are used; fresh-leaf nutrients and folk stories do not fill sensory fields.", "紧结球形，墨绿油润；金黄明亮；浓郁，具焙火香；醇厚、喉韵佳。": "Tightly formed balls, lustrous dark green; bright golden-yellow liquor; rich aroma with roasted notes; full, mellow taste and pleasing throat resonance.", "鲜叶经红茶萎凋、揉捻、发酵、干燥加工，因品种和产品规格调整。": "Fresh leaves undergo black-tea withering, rolling, oxidation, and drying, adjusted by cultivar and product specification.", "阿夏曼巴三款藏茶解析：藏地茶香中的岁月匠心|雅安市_新浪新闻": "Exploring three Axiamanba Tibetan teas: years of craftsmanship in Tibetan tea fragrance | Ya’an — Sina News.", "原文明确三个主工序，但不是全部设备操作细则；药用说法不采用。": "The original specifies three main procedures, not all equipment operating details; medicinal claims are not adopted.", "茶指南所展示的泰顺三杯香样品，生产者、采制年份与等级未核定。": "A Taishun Sanbeixiang sample displayed by Tea Guide; producer, production year, and grade unverified.", "从滚筒、微波、蒸热、热风方法中选用，达到青气消退、香气显露。": "Select drum, microwave, steam, or hot-air methods until grassy odour subsides and aroma emerges.", "每平方米内达10～15个茶芽，即可开采。采用提手采方式采摘。": "Begin picking when there are 10–15 tea buds per square metre. Pick by lifting the shoot.", "仅适用本条绿茶分支；不适用浮红，亦不从后续浮瑶仙芝段补叶底。": "Applies only to this green-tea branch, not Fuhong; infused leaves are not filled from the later Fuyao Xianzhi section.", "T/WFCYXH 001—2018 表2：五峰宜红芽茶／一级": "T/WFCYXH 001—2018 Table 2: Wufeng Yihong Bud Tea / Grade I.", "当阳市仙人掌茶厂公开展销样本；不推断茶叶等级，保留原图版式。": "A public exhibition/sales sample from Dangyang Xianrenzhang Tea Factory; no grade inferred, original layout retained.", "九宫山 茶叶 合作社 2016 清华 site:gov.cn": "Jiugongshan tea cooperative 2016 Qinghua site:gov.cn", "产地范围内抗逆性、抗病性强，耐寒且优质、高产的本地优良品种。": "Locally improved cultivars within the production area, with strong stress and disease resistance, cold tolerance, high quality, and high yield.", "湖南省农副产品网络销售公共服务平台／石门县庐峰茶叶专业合作社": "Hunan Public Service Platform for Online Agricultural Product Sales / Shimen Lufeng Tea Cooperative.", "用摊凉床或摊凉槽摊凉，厚度5cm左右，室温下摊凉4-6小时。": "Spread on cooling beds or troughs about 5 cm thick, at room temperature for 4–6 hours.", "汤色：碧绿（原文“汤碧”）；香气：香气高；滋味：醇，汤感浓。": "Liquor colour: emerald green (the original says “emerald liquor”); aroma: high; taste: mellow, with a rich body.", "龙峰茶 特二级（DB4203/T72 PDF2024版表2）": "Longfeng Tea, Special Grade II (DB4203/T72, 2024 PDF version, Table 2).", "中国文化报2022年赵李桥米砖茶描述（本轮全文复核，未分级）": "China Culture Daily’s 2022 Zhaoliqiao Mizhuan Tea description (full text rechecked this round, ungraded).", "来源显式第3节点；按原文次序保留，未给温度、时长或设备参数。": "Explicit source node 3, retained in the original order; no temperature, duration, or equipment parameters are given.", "来源显式第6节点；按原文次序保留，未给温度、时长或设备参数。": "Explicit source node 6, retained in the original order; no temperature, duration, or equipment parameters are given.", "来源显式第9节点；按原文次序保留，未给温度、时长或设备参数。": "Explicit source node 9, retained in the original order; no temperature, duration, or equipment parameters are given.", "滋味以醇为主要描述；汤色依形态及等级为嫩绿或黄绿，要求明亮。": "Taste is chiefly described as mellow; liquor varies by shape and grade from light green to yellow-green, with brightness required.", "地域绿茶名称；扁形感官句不代替其他针形或大宗产品的分级品质。": "A regional green-tea name; the flat-shape sensory sentence does not replace graded qualities for needle-shaped or bulk products.", "Da Li Shu Green Tea／大栗树曲毫茶（绿茶）": "Da Li Shu Green Tea / Dalishu Quhao Tea (green tea).", "乳山极北绿茶北方茶叶威海特产绿茶大乳山绿茶250g*2桶包邮": "Rushan Jibei Green Tea, northern tea and Weihai speciality, Darushan Green Tea, 250 g × 2 tubs, free shipping.", "当地多年生茶树扦插苗及龙井43等适宜加工坡柳娘娘茶的茶树品种": "Cuttings from local perennial tea plants and cultivars such as Longjing 43 suitable for Poliuniangniang Tea.", "身份与产地→工艺→风味→历史与故事→文化→健康证据→参考来源": "Identity and origin → processing → flavour → history and stories → culture → health evidence → references.", "紫砂工艺史为茶宠研究提供背景，但两者不能使用同一个起源日期。": "The history of zisha craft provides context for tea-pet research, but the two cannot share one origin date.", "1875年是页面记载的茶行创办及制茶叙事时间，原始商档未核。": "1875 is the page’s date for the tea firm’s founding and tea-making narrative; original business archives are unverified.", "历史“六安茶”不自动等同于今天六安瓜片或篮茶；不采医疗功效。": "Historical “Lu’an Tea” does not automatically mean today’s Lu’an Guapian or basket tea; medical claims are excluded.", "为专业品种数据库转录品种志；未将网页更新年份当品种诞生年份。": "The specialist cultivar database transcribes cultivar compendia; its webpage update year is not the cultivar’s birth year.", "已读取公开全文；用原产地、形态和适制性，不照搬固定生化含量。": "The public full text was read. Origin, form, and processing suitability are used, without copying fixed biochemical contents.", "茶香酩酊 礼仪之邦：潮州凤凰单丛茶制作技艺精品展在恭王府开幕": "Intoxicating Tea Fragrance, a Land of Courtesy: Chaozhou Phoenix Dancong tea-making exhibition opens at Prince Kung’s Mansion.", "鹿谷茶区青心乌龙原料及传统焙火风格；产区与技术风格分开记录。": "Qingxin Oolong material from the Lugu tea area and traditional roasted style; origin and technical style are recorded separately.", "人民日报；浙江农林大学茶学与茶文化学院苏祝成，刘军国采访整理": "People’s Daily; Su Zhucheng, School of Tea Science and Tea Culture, Zhejiang A&F University; interview compiled by Liu Junguo.", "蒙古常驻UNESCO代表团／UNESCO世界遗产中心预备清单": "Mongolia’s Permanent Delegation to UNESCO / UNESCO World Heritage Centre Tentative List.", "“创作即存证”｜区块链存证服务为苏超紫砂文创知识产权保驾护航": "“Creation as Evidence”: blockchain evidence services protect intellectual property in Suzhou Football Super League zisha cultural products.", "2014-11-18公告附表序号50：磨坪贡茶、南漳李庙三村": "Announcement annex dated 2014-11-18, No. 50: Moping Tribute Tea, three villages in Limiao, Nanzhang.", "第51—67行保护区设立后的产业发展、2020地标与村民采访": "Lines 51–67: industry development after establishment of the protected area, 2020 GI, and villager interviews.", "此来源证明该故事在当地培训中的流传，未提供乾隆时期原始档案。": "This source shows the story circulated in local training; it supplies no original Qianlong-period archive.", "2018-05-17；李子坝专业村、品种推广及两项地理标志段": "2018-05-17; sections on Liziba specialised village, cultivar promotion, and two geographical indications.", "已读搜索索引文章正文，直接打开原站失败；不标为原站全文访问。": "The article body was read in a search index; opening the original site failed. Not labelled original-site full-text access.", "2023-06-10，山东省文化馆非遗活动、海阳绿茶展演段落": "2023-06-10; Shandong Provincial Cultural Centre heritage activities and Haiyang Green Tea demonstration paragraphs.", "关于征求《地理标志产品质量要求 白沙绿茶》地方标准意见的通知": "Notice Seeking Comments on the Local Standard Quality Requirements for GI Products — Baisha Green Tea.", "第3.1条、5.2条表1；官方页图索引2—3，正文第1—2页": "§3.1 and §5.2 Table 1; official page-image indexes 2–3, body pages 1–2.", "国家文化记忆库；建档：国立台湾工艺研究发展中心；撰写：余锦安": "National Cultural Memory Bank; record created by National Taiwan Craft Research and Development Institute; author Yu Jin’an.", "采用传统祁门工夫红茶成品描述，不外推到祁红香螺、毛峰等造型。": "Uses traditional Qimen Gongfu finished-tea descriptions, not extended to shaped products such as Qihong Xiangluo or Maofeng.", "正文标准品说明及感官要求表；本地TXT第1197—1216行": "Body text reference-product explanation and sensory requirements table; local TXT lines 1197–1216.", "未核实图片或全文转载授权；仅保存研究证据，展示必要事实摘要。": "Image and full-text republication rights are unverified; only research evidence is saved and necessary factual summaries displayed.", "湖南省茶叶学会（标准发布者）；标准下载网（公开原版预览载体）": "Hunan Tea Society (standard issuer); Standard Download website (public original-version preview host).", "公开预览，未核实二次转载许可；只转述要求，原图仅作研究证据。": "Public preview, with secondary republication rights unverified; requirements are paraphrased, original images retained only as research evidence.", "曹可俊企业线索返回茶叶筛选装置专利，不是茶叶实物或商品相册。": "The Cao Kejun company lead returned a tea-screening equipment patent, not tea specimens or a product gallery.", "\"六龙\" \"红茶\" site:detail.1688.com": "\"Liulong\" \"black tea\" site:detail.1688.com", "仅取同一段成茶描述；“一旗一枪”杯中姿态不改写为叶底等级。": "Only the finished-tea description in the same paragraph is used. “One flag and one spear” posture in a cup is not rewritten as an infused-leaf grade.", "PDF第1137—1139页，长兴紫笋茶质量特色／感官特色": "PDF pages 1137–1139, Changxing Zisun Tea: quality / sensory characteristics.", "茶指南所展示的日照绿茶样品，生产者、等级和采制年份未核定。": "A Rizhao Green Tea sample displayed by Tea Guide; producer, grade, and production year unverified.", "Q/LCC 0001S-2021 历史企业版／卷曲形·特级": "Q/LCC 0001S-2021 historical enterprise version / curled shape · Special Grade.", "历史企业标准版本；有效期原文为发布起3年，未核实现行延续。": "A historical enterprise standard, valid for three years from publication according to its text; current continuation unverified.", "采摘、摊青、杀青、初揉、炒二青、复揉、整形提毫，最后足干。": "Picking, spreading, heat-fixing, initial rolling, second pan-firing, repeat rolling, shaping and down enhancement, then final drying.", "仅对应原文福鼎所产；未给该产区香气和叶底，不由政和段补齐。": "Applies only to the Fuding product in the original. Aroma and infused leaves are not given for that area and are not filled from the Zhenghe section.", "君山银针制作技艺于2021年列入国家级非遗代表性项目名录。": "Junshan Yinzhen production techniques entered the national representative intangible heritage list in 2021.", "专业百科将黄汤的制售历史联系到清代；黄公望命名说另属传说。": "The specialist encyclopedia links Huangtang production and sales to the Qing; the Huang Gongwang naming account is separately a legend.", "水仙茶树品种用于漳平地方工艺；与武夷水仙不是同一地域产品。": "The Shuixian cultivar used in Zhangping’s local process; not the same regional product as Wuyi Shuixian.", "天尖茶 - 安化黑茶传统系列 - 理想华莱科技集团有限公司": "Tianjian Tea — Traditional Anhua Dark Tea Series — Ideal Hualai Technology Group Co., Ltd.", "汤色：明艳亮丽，略显深琥珀红色；滋味：丝滑柔顺，浓醇甘爽。": "Liquor colour: vivid and bright, slightly deep amber-red; taste: silky and smooth, rich, mellow, sweet and brisk.", "在小兰花等传统制法基础上改进，重视保留相连芽叶的自然形态。": "Improved from traditional methods such as Xiaolanhua, emphasising the natural form of connected shoots.", "原文实际还列萎凋；如列引文式环节应保留，不据茶类常识擅删。": "The original also lists withering. It should be retained in quoted process lists, not deleted based on general category knowledge.", "尚紧直；深绿，较匀整、较洁净；黄绿；纯和；醇正；黄绿较匀。": "Reasonably tight and straight; deep green, fairly even and clean; yellow-green liquor; clean, mild aroma; mellow, clean taste; fairly even yellow-green infused leaves.", "初干采用高温快烘，温度为110～120℃，烘至五、六成干。": "Initial drying uses high-temperature rapid baking at 110–120°C until 50%–60% dry.", "实际香气依原料、工艺及陈放而异，不凭“沱”字推断熟茶陈香。": "Actual aroma varies with material, processing, and ageing; “tuo” alone does not imply ripe tea’s aged aroma.", "福鼎大毫茶、福鼎大白茶、苏茶120等多毫型中大叶茶树品种。": "Downy medium- and large-leaf cultivars such as Fuding Dahaocha, Fuding Dabaicha, and Sucha 120.", "PDF第1404—1406页，遂昌龙谷茶质量特色／感官特色": "PDF pages 1404–1406, Suichang Longgu Tea: quality / sensory characteristics.", "PDF第1648—1650页，寿宁高山茶质量特色／感官特色": "PDF pages 1648–1650, Shouning High-mountain Tea: quality / sensory characteristics.", "PDF第1911—1913页，三清山白茶质量特色／感官特色": "PDF pages 1911–1913, Sanqingshan White Tea: quality / sensory characteristics.", "PDF第1954—1956页，铅山河红茶质量特色／感官特色": "PDF pages 1954–1956, Yanshan Hehong Tea: quality / sensory characteristics.", "PDF第2184—2186页，孝感龙剑茶质量特色／感官特色": "PDF pages 2184–2186, Xiaogan Longjian Tea: quality / sensory characteristics.", "报道展示的马坡绿茶冲泡样本；不代表马坡红茶及当地其他茶类。": "The Mapo Green Tea brewing sample shown in the report, not Mapo Black Tea or other local tea categories.", "宜昌大叶种（华茶29号）及其宜红早（鄂茶4号）、鄂茶9号。": "Yichang Dayezhong (Huacha No. 29), and its Yihongzao (Echa No. 4) and Echa No. 9 selections.", "PDF第2515—2517页，董河碧珍茶质量特色／感官特色": "PDF pages 2515–2517, Donghe Bizhen Tea: quality / sensory characteristics.", "原文列出的第10项主要环节；没有为此步给出温度或时长参数。": "Main stage 10 listed in the original; no temperature or duration parameters are given for this step.", "报道明确列出的第1道绿茶工序，未给统一温度、时长或投叶量。": "The report explicitly lists this as green-tea stage 1, without a unified temperature, duration, or leaf load.", "报道明确列出的第4道绿茶工序，未给统一温度、时长或投叶量。": "The report explicitly lists this as green-tea stage 4, without a unified temperature, duration, or leaf load.", "平江茶产业崛起! 这些本土好茶你喝过吗?-平江县政府门户网": "Pingjiang’s tea industry rises! Have you tasted these fine local teas? — Pingjiang Government Portal.", "PDF第3135—3137页，桂林桂花茶质量特色／感官特色": "PDF pages 3135–3137, Guilin Osmanthus Tea: quality / sensory characteristics.", "广西文旅介绍中的金秀红茶样本，未列生产者、等级及采制年份。": "A Jinxiu Black Tea sample in Guangxi tourism material; no producer, grade, or production year listed.", "龙脊茶品种主名为：龙胜龙脊茶。品种别名为：大叶茶、古茶树。": "The main cultivar name for Longji Tea is Longsheng Longji Tea; aliases are Dayecha and Guchashu.", "茶指南所展示的千岛玉叶样品，生产者、采制年份与等级未核定。": "A Qiandao Yuye sample displayed by Tea Guide; producer, production year, and grade unverified.", "龙峰茶 二级（DB4203/T72 PDF2024版表2）": "Longfeng Tea, Grade II (DB4203/T72, 2024 PDF version, Table 2).", "\"湖红工夫\" 安化 历史 -site:thetea.app": "\"Huhong Gongfu\" Anhua history -site:thetea.app", "复揉后进行三青作业，原标准把炒或烘作为同一阶段的可选方式。": "After repeat rolling, conduct third firing. The original standard offers pan-firing or baking as alternatives within this stage.", "草案采用轻—重—轻的加压次序，以揉成条、表面附汁为观察点。": "The draft uses light–heavy–light pressure, judging readiness by strip formation and juice coating the surface.", "易贡红冲泡中的茶汤与叶片（中国农垦2017年产品专题样本）": "Yigong Hong liquor and leaves during brewing (China State Farms’ 2017 product-feature sample).", "受访报道的早期地标月份与其他登记线索不一致，未采用其月份。": "The interview’s early GI month conflicts with other registration leads; its month is not adopted.", "646号螺形茶：熟板栗香浓郁；646号条形茶：熟板栗香浓郁": "No. 646 spiral-shaped tea: rich roasted-chestnut aroma; No. 646 strip-shaped tea: rich roasted-chestnut aroma.", "只列本条保护要求明示的工序；原文未给出的温度与时间不补写。": "Only procedures explicitly stated in this product’s protection requirements are listed; absent temperatures and times are not supplied.", "多毫芽重型品种，黄山群体种，高山茶及福鼎系列茶、久抗等品种": "Downy, heavy-bud cultivars, Huangshan local population, high-mountain tea, Fuding-series teas, Jiukang, and others.", "第646号公告：复立茶（原文未分等级）：扁直匀齐，色泽绿润": "Announcement No. 646: Fuli Tea (ungraded original): flat, straight and even, lustrous green.", "所引保护要求中本产品版本的第5道环节：炒干、做形（毛火）。": "Stage 5 of this product version in the cited protection requirements: pan-drying and shaping (initial firing).", "DB53/T1265.4—2024／老姆登绿茶／炒青初加工": "DB53/T1265.4—2024 / Laomudeng Green Tea / pan-fired primary processing.", "没有器物使用记录时，不把陈鸣远所有小品回溯命名为现代茶宠。": "Without records of use, not all Chen Mingyuan miniatures are retrospectively labelled modern tea pets.", "仅提取惠明茶产品描述；规划中的旅游宣传不作为疾病功效依据。": "Only Huiming Tea product descriptions are extracted; tourism promotion in the plan is not evidence of therapeutic effects.", "职业编码4-03-02-07，主要工作任务1—5及技能等级": "Occupation code 4-03-02-07, main tasks 1–5 and skill levels.", "DB5203/T 44—2025 湄潭翠芽茶 加工技术规程": "DB5203/T 44—2025 Meitan Cuiya Tea — Processing Technical Code.", "Scientific Reports；中国科学院等作者机构": "Scientific Reports; author institutions include the Chinese Academy of Sciences.", "公开简介与条目预览；publisher-1393.html": "Public introduction and entry preview; publisher-1393.html.", "生产情况（4）：汽热杀青、揉捻、理条、烘焙等；原始规程待核": "Production (4): steam heat-fixing, rolling, strip straightening, baking, etc.; original code pending verification.", "2024年名录；绿茶制作技艺（太青双上绿芽茶手工制作技艺）": "2024 list; green tea production techniques (handmaking of Taiqing Shuangshang Lüya Tea).", "2023-03-24；茶场采摘、杀青机揉捻机烘干机现场采访": "2023-03-24; on-site interviews on picking and heat-fixing, rolling, and drying machines at the tea farm.", "仅读取公开专题简介；新创名茶的年代与婺源区域产茶历史分开。": "Only the public feature introduction was read; the new tea’s creation date is separated from Wuyuan’s regional tea history.", "老树新枝探索陕茶发展新路径——“陕茶1号”的前世今生和未来": "Old Trees, New Branches: Exploring New Paths for Shaanxi Tea — the Past, Present and Future of Shancha No. 1.", "DB4402/T 10—2021 地理标志产品 仁化白毛茶": "DB4402/T 10—2021 GI Product — Renhua Baimaocha.", "2015,35(5):443—448，中英文摘要及参考文献": "2015, 35(5): 443–448, Chinese and English abstracts and references.", "PDF第6—8页，7.2加工工艺；流程所在6、7页已看页图": "PDF pages 6–8, §7.2 processing; page images 6 and 7 containing the sequence viewed.", "已下载报纸整版PDF，读取覃塘毛尖专题原文；非产品等级表。": "The full newspaper-page PDF was downloaded and the original Qintang Maojian feature read; not a product-grading table.", "质检总局2013年第166号公告：横县茉莉花茶质量技术要求": "AQSIQ Announcement No. 166 of 2013: Quality and Technical Requirements for Hengxian Jasmine Tea.", "未确认转载授权；本次仅短文转述并保留证据，不新增图片授权。": "Republication permission unconfirmed; only brief paraphrase and retained evidence this round, with no new image licence.", "2017-03-20 17:16:26；品茶栏目正文唯一段": "2017-03-20 17:16:26; the sole body paragraph in the tea-tasting column.", "石阡苔茶官方加工规程扁形绿茶路线新核原件；原12缺图仍待。": "Newly verified original of Shiqian Taicha’s official flat-green-tea processing code; the original 12 images remain outstanding.", "盈科泉 site:lzhbwg.mofcom.gov.cn": "Yingkequan site:lzhbwg.mofcom.gov.cn", "凉水寺/农茗园只找到行业会员名单，未定位具名绿茶产品相册。": "Liangshuisi / Nongmingyuan leads produced only industry membership lists, no named green-tea product gallery.", "web工具打开367页PDF并定位广西文本；未声称逐页目视": "The web tool opened the 367-page PDF and located Guangxi text; no claim of visually inspecting every page.", "扁平，尚光滑，尚挺直，嫩绿油润，尚匀整，略有梗、朴、黄片": "Flat, reasonably smooth and straight, lustrous light green, reasonably even, with a few stems, coarse leaves, and yellow leaves.", "仅适用所注明产品类型与等级；来源品质描述，不是实物评分。": "Applies only to the specified product type and grade; source quality description, not specimen scoring.", "紫笋茶又称顾渚紫笋，现代炒烘版与复原古代蒸青饼茶须分开。": "Zisun Tea is also called Guzhu Zisun. Modern pan-fired/baked versions must be separated from reconstructions of ancient steamed tea cakes.", "PDF第1841—1844页，婺源绿茶质量特色／感官特色": "PDF pages 1841–1844, Wuyuan Green Tea: quality / sensory characteristics.", "松阳的卷曲显毫绿茶，传统五道主工序与机手结合六步版并存。": "A curled, downy green tea from Songyang, with both a traditional five-stage route and a six-step combined machine/manual version.", "Q/LCC 0001S-2021 历史企业版／扁形·特级": "Q/LCC 0001S-2021 historical enterprise version / flat shape · Special Grade.", "陕西西乡巴山春雨企业具名头采产品描述；不泛化到所有等级。": "Description of Bashan Chunyu’s named first-picking product in Xixiang, Shaanxi, not generalised to every grade.", "旧文与此版本相容；本轮补足步骤，不扩大原来源的适用范围。": "The older text is compatible with this version; steps are completed without expanding the original source’s scope.", "萎凋、做青、炒揉和焙火衔接，传统技法重视看青做青和复焙。": "Withering, leaf conditioning, pan-firing/rolling, and roasting are linked. Traditional techniques adapt conditioning to leaf condition and emphasise reroasting.", "日光与室内萎凋、搅拌做青、杀青后团揉成形，再经干燥焙火。": "Sun and indoor withering, agitation for conditioning, heat-fixing, ball rolling, then drying and roasting.", "采用公文明确的主链；未把历史背景和荣誉当作加工控制证据。": "Uses the main sequence explicitly stated in the official document, not historical background or honours as processing-control evidence.", "各路控制不同；综合红匀叶色及甜花香判断，不串联四种设备。": "Routes have different controls. Judge by evenly red leaves and sweet floral aroma; do not join four equipment alternatives in series.", "原料筛拼、蒸软后装篓，协作踩压、扎箍锁口，再经自然干燥。": "Screen and blend materials, steam to soften, load baskets, cooperatively trample, bind hoops and close, then dry naturally.", "天气与砖体状态影响进程，不以固定月数替代含水与安全检测。": "Weather and brick condition affect progress; a fixed number of months does not replace moisture and safety testing.", "地方传承人常用“冰糖甜”形容清甜感，指感官体验而非加糖。": "Local inheritors often say “rock-sugar sweetness” for a clean sweet sensation, describing taste rather than added sugar.", "2025年GI第1063项桂林桂花茶：一窨一提或二窨一提": "2025 GI item 1063, Guilin Osmanthus Tea: one scenting plus one finishing scenting, or two scentings plus one finishing scenting.", "摊放、杀青、做形、初烘、复烘与精制，因造型要求调整操作。": "Spreading, heat-fixing, shaping, initial baking, rebaking, and refining, with operations adjusted to shaping requirements.", "惠明茶·螺形·精品（DB3311/T 241—2023）": "Huiming Tea · spiral shape · Premium (DB3311/T 241—2023).", "惠明茶·螺形·二级（DB3311/T 241—2023）": "Huiming Tea · spiral shape · Grade II (DB3311/T 241—2023).", "惠明茶·扁形·一级（DB3311/T 241—2023）": "Huiming Tea · flat shape · Grade I (DB3311/T 241—2023).", "可采用自然、槽式、架式或程控摊青，使芽叶柔软并适度失水。": "Natural, trough, rack, or programmed spreading may be used to soften shoots and remove moisture moderately.", "2019福元昌私享易武357g生茶饼（2021年销售文）": "2019 Fuyuanchang Private Collection Yiwu 357 g raw tea cake (2021 sales article).", "PDF第1179—1181页，天目青顶质量特色／感官特色": "PDF pages 1179–1181, Tianmu Qingding: quality / sensory characteristics.", "PDF第1363—1368页，温州早茶质量特色／感官特色": "PDF pages 1363–1368, Wenzhou Early Tea: quality / sensory characteristics.", "T/ZLX 093—2024资料性附录B.1.1及B.2": "T/ZLX 093—2024 informative Annexes B.1.1 and B.2.", "一芽一叶开展、二叶初展，挺秀略扁，嫩绿尚鲜润、匀整、洁净": "One bud with one open leaf and a second newly unfolding leaf, elegant and slightly flat, reasonably fresh, lustrous light green, even and clean.", "海拔＞500m，坡度＜25°，交通干线距离500m以外。": "Altitude >500 m, slope <25°, more than 500 m from major transport routes.", "孔坑茶每年只采一季，春茶、于谷雨后立夏前选晴天采摘为佳。": "Kongkeng Tea is picked only once a year, in spring, preferably on sunny days after Grain Rain and before the Start of Summer.", "保护要求中明确列出的第3道加工环节；原文未给温度与时长。": "Processing stage 3 explicitly listed in the protection requirements; no temperature or duration given.", "保护要求中明确列出的第6道加工环节；原文未给温度与时长。": "Processing stage 6 explicitly listed in the protection requirements; no temperature or duration given.", "PDF第2047—2049页，铜鼓宁红质量特色／感官特色": "PDF pages 2047–2049, Tonggu Ninghong: quality / sensory characteristics.", "2025地理标志保护要求 / 手工与机械选项并列的主工序": "2025 GI protection requirements / main stages with manual and mechanical alternatives listed together.", "PDF第2143—2145页，武当道茶质量特色／感官特色": "PDF pages 2143–2145, Wudang Dao Tea: quality / sensory characteristics.", "专用设备内发酵，以青气消失、出现花果香、叶色黄红为适度。": "Oxidise in dedicated equipment until grassy odour disappears, floral-fruity aroma emerges, and leaves turn yellow-red.", "PDF第2229—2231页，木鱼绿茶质量特色／感官特色": "PDF pages 2229–2231, Muyu Green Tea: quality / sensory characteristics.", "PDF第2325—2327页，兴山白茶质量特色／感官特色": "PDF pages 2325–2327, Xingshan White Tea: quality / sensory characteristics.", "PDF第2393—2395页，峡州碧峰质量特色／感官特色": "PDF pages 2393–2395, Xiazhou Bifeng: quality / sensory characteristics.", "PDF第2527—2529页，百丈潭茶质量特色／感官特色": "PDF pages 2527–2529, Baizhangtan Tea: quality / sensory characteristics.", "第883项通山红茶，PDF第2577页，四（五）2前半句": "Item 883 Tongshan Black Tea, PDF page 2577, first half of IV(V)2.", "原文列出的第4项主要环节；没有为此步给出温度或时长参数。": "Main stage 4 listed in the original; no temperature or duration parameters are given for this step.", "原文列出的第7项主要环节；没有为此步给出温度或时长参数。": "Main stage 7 listed in the original; no temperature or duration parameters are given for this step.", "2025地理标志保护要求 / 扁形茶（原文此句仅给外形）": "2025 GI protection requirements / flat tea (this original sentence gives appearance only).", "PDF第2742—2745页，东江湖茶质量特色／感官特色": "PDF pages 2742–2745, Dongjiang Lake Tea: quality / sensory characteristics.", "PDF第2890—2892页，安化红茶质量特色／感官特色": "PDF pages 2890–2892, Anhua Black Tea: quality / sensory characteristics.", "PDF第3209—3211页，百色红茶质量特色／感官特色": "PDF pages 3209–3211, Baise Black Tea: quality / sensory characteristics.", "宜兴红 历史 工艺 site:yixing.gov.cn": "Yixing Black Tea history processing site:yixing.gov.cn", "条形紧细、显毫而秀美，形态匀整，翠绿油润，允许稍有嫩茎。": "Fine, tight strips, downy and elegant, even in shape, lustrous emerald green; a few tender stems permitted.", "桃源红茶·红工夫（HNZ176-2018第2.2.3节）": "Taoyuan Black Tea · Hong Gongfu (HNZ176-2018 §2.2.3).", "红网2022年南岳云雾茶产地报道样本；保留原图新闻水印。": "A sample in Rednet’s 2022 Nanyue Yunwu Tea origin report; original news watermark retained.", "肥嫩壮实、色泽翠绿、栗香浓郁、浓而不涩、醇厚回甜、耐冲泡": "Plump, tender and robust, emerald green, rich chestnut aroma, strong without astringency, full and mellow with a sweet aftertaste, enduring repeated infusions.", "毛峰原料句“一芽二芽初展”疑有文字错误，未改作确定规格。": "The Maofeng material phrase “one bud and two newly unfolding buds” appears erroneous and is not rewritten as a definite specification.", "90—110℃，20—30分钟；香气形成后出锅冷却装袋。": "90–110°C for 20–30 minutes; once aroma develops, remove, cool, and bag.", "流程图列冷却贮存；§2设备路线还明确筛除碎末，得到毛茶。": "The flowchart lists cooling and storage; §2’s equipment route also specifies screening out fines to obtain crude tea.", "金色比例小于30%，抱折卷曲如钩、匀整匀净，绿翠偶见金色": "Gold proportion below 30%; folded, hook-like curls, even and clean, emerald green with occasional gold.", "宜昌宜红 T/YCCY 002—2019 版本：毛茶精制": "Yichang Yihong T/YCCY 002—2019 version: crude-tea refining.", "桐柏玉叶：嘉木茶业清洁化生产线（2021年官方现场报道）": "Tongbai Yuye: Jiamu Tea Industry’s clean production line (2021 official on-site report).", "第646号公告：独山高寨茶（原文未分等级）：甜香浓郁持久": "Announcement No. 646: Dushan Gaozhai Tea (ungraded original): rich, lasting sweet aroma.", "第646号公告：平利女娲茶（原文未分等级）：开汤清香持久": "Announcement No. 646: Pingli Nüwa Tea (ungraded original): lasting fresh aroma when brewed.", "茶既是艺术描绘的日常活动，也是文人交游和意境营造的题材。": "Tea is both an everyday activity depicted in art and a subject for literati friendship and evocative settings.", "唐代饮茶器具的实证，和唐代已经“养茶宠”的证明是两件事。": "Evidence of Tang teaware and proof that Tang people already “nurtured tea pets” are different matters.", "当代茶宠生产并不只在宜兴，也进入其他陶瓷产区的产品开发。": "Contemporary tea-pet production extends beyond Yixing into product development in other ceramic regions.", "仅证明企业网站收录此传说版本，不证明历史事件或治病效果。": "Proves only that the company website includes this legend, not a historical event or therapeutic effect.", "2024-09-18；永安桥碑、老茶号、七子饼和制茶工艺": "2024-09-18; Yong’an Bridge stele, old tea firms, Qizi cakes, and tea-making techniques.", "万里茶道的近代路线研究（武汉文史资料2025年第11期）": "Research on Modern Routes of the Great Tea Road (Wuhan Historical and Cultural Materials, 2025, issue 11).", "馆藏研究用于诗画题材；不把图中想象场景视为唐代实景记录。": "Museum research used for poetic and pictorial subjects; imagined scenes in paintings are not Tang eyewitness records.", "清代圆茶饼实物及七件一组习惯；不能据此判定现代生熟类别。": "Physical Qing round tea cakes and the practice of grouping seven; insufficient to classify them as modern raw or ripe tea.", "公元860年前后的铭文茶具；用于区分专用茶器史与茶宠史。": "Inscribed teaware from around 860 CE, distinguishing dedicated teaware history from tea-pet history.", "校友传记记1983年赴淳安指导并题名，属于现代人物事迹。": "The alumni biography records guidance in Chun’an and naming in 1983, as modern biographical events.", "2025-03-19正文：2017年合作社成立及茶农培训": "2025-03-19 body text: cooperative establishment in 2017 and tea-farmer training.", "2023-05-18；1884年茶商、泰和合与水运贸易段": "2023-05-18; sections on tea merchants in 1884, Taihe He, and river trade.", "2024-04-08；秀山茶文化节、采茶节与全民饮茶活动": "2024-04-08; Xiushan Tea Culture Festival, picking festival, and public tea-drinking activities.", "十九年“匠心”泡一壶好茶——记海阳市高素质农民学员钱振磊": "Nineteen Years of Craftsmanship for a Fine Cup — Qian Zhenlei, Haiyang’s High-quality Farmer Training Participant.", "2026-09-13，二（一）茶业管理、二（二）社会习俗": "2026-09-13, II(I) tea-industry administration and II(II) social customs.", "DB45/T1016—2014 地理标志产品 南山白毛茶": "DB45/T1016—2014 GI Product — Nanshan Baimaocha.", "DB34/T431—2017 岳西翠兰茶生产加工技术规程": "DB34/T431—2017 Technical Code for Yuexi Cuilan Tea Production and Processing.", "DB42/T 210—2022 地理标志产品 英山云雾茶": "DB42/T 210—2022 GI Product — Yingshan Yunwu Tea.", "商务部老字号数字博物馆；具名湖北邓村绿茶集团股份有限公司": "Ministry of Commerce Time-honoured Brands Digital Museum; named Hubei Dengcun Green Tea Group Co., Ltd.", "三、使用证明标章之条件：（一）区域及（二）品质特征1—5": "III. Conditions for use of the certification mark: (I) area and (II) quality characteristics 1–5.", "【产业立市·桃源在行动】湖红功夫——桃源红茶有了加工规程": "[Industry-led City Development: Taoyuan in Action] Huhong Gongfu — Taoyuan Black Tea Gains a Processing Code.", "\"九宫山茶\" \"官网\" -site:thetea.app": "\"Jiugongshan Tea\" \"official website\" -site:thetea.app", "品鉴会人员与茶具近景，没有南川大树茶茶名或绿茶版本绑定。": "Close-ups of tasting attendees and teaware, with no binding to the Nanchuan Dashucha name or green-tea version.", "条直显芽，芽壮实匀整，嫩绿，鲜活泛金边，无梗、朴、黄片": "Straight strips with visible buds, robust and even, light green with lively golden edges, without stems, coarse leaves, or yellow leaves.", "GH/T1309—2020／10.1.1.2 蒙顶甘露": "GH/T1309—2020 / 10.1.1.2 Mengding Ganlu.", "山东省日照市的东港区、岚山区、莒县、五莲县现辖行政区域": "Current administrative areas of Donggang and Lanshan districts, Ju County, and Wulian County, Rizhao, Shandong.", "观察条形、色泽和叶面触感；机型示例参数不能跨设备套用。": "Observe strip form, colour, and leaf-surface feel. Example parameters for one machine cannot be transferred across equipment.", "湖南古丈的毛尖绿茶，传统手制采用炒、揉交替后做条提毫。": "A Maojian green tea from Guzhang, Hunan; traditional handmaking alternates pan-firing and rolling before strip shaping and down enhancement.", "GH/T1309—2020／10.2.1.1 蒙顶黄芽": "GH/T1309—2020 / 10.2.1.1 Mengding Huangya.", "这是安徽霍山黄大茶地域样本，不能套用广东等其他黄大茶。": "A regional Huoshan Huangdacha sample from Anhui, not applicable to Guangdong or other Huangdacha products.", "初制做青、杀青与烘焙相衔接，精制还可分级、拼堆和复焙。": "Primary processing connects leaf conditioning, heat-fixing, and baking; refining may also grade, blend, and rebake.", "轻度部分氧化的条形乌龙；现代版本为不窨花的自然花香型。": "A lightly partially oxidised strip-shaped oolong; the modern version has natural floral aroma without flower scenting.", "鲜叶萎凋、揉捻、发酵、干燥后，经筛分、拼配和复火整理。": "After withering, rolling, oxidation, and drying, fresh-leaf tea is screened, blended, and refired.", "由雅安通往藏区的贸易联系与煮茶、酥油茶等饮用文化相连。": "Trade from Ya’an to Tibetan regions connects with drinking cultures including boiled tea and butter tea.", "正文第1页§1、§3.1（PDF物理第3页）；§3.2": "Body page 1, §§1 and 3.1 (physical PDF page 3); §3.2.", "报道将炒二青列为第5项主要工序；未给出该步温度或时长。": "The report lists second pan-firing as main stage 5, without temperature or duration.", "为淳安县本地的鸠坑群体种及以其为母本选育的无性系良种。": "Chun’an’s local Jiukeng population and improved clones selected using it as the maternal parent.", "PDF第3003—3006页，西山茶质量特色／感官特色": "PDF pages 3003–3006, Xishan Tea: quality / sensory characteristics.", "黔茶壹佰商品42396／湄潭产遵义毛峰，商家标春季特级": "Qiancha Yibai product 42396 / Zunyi Maofeng from Meitan, seller-labelled spring Special Grade.", "控制温度和时间，直至手捻茶叶有少量碎片，失重率65%。": "Control temperature and time until rubbing produces a few leaf fragments, with 65% weight loss.", "锅（风）温120℃为宜，炒（烘）至含水率在20%左右。": "Pan/air temperature around 120°C; pan-fire/bake to approximately 20% moisture.", "福建漳平三泰行茶业有限公司（SIAL西雅食品展展品页）": "Fujian Zhangping Santaihang Tea Co., Ltd. (SIAL food exhibition product page).", "PDF第2006—2007页，麻姑茶质量特色／感官特色": "PDF pages 2006–2007, Magu Tea: quality / sensory characteristics.", "2025地理标志保护要求 / 针形茶一级（未给全五项）": "2025 GI protection requirements / needle-shaped tea Grade I (not all five dimensions supplied).", "玉泉仙人掌茶 历史 李白 工艺 site:gov.cn": "Yuquan Xianrenzhang Tea history Li Bai processing site:gov.cn", "\"罗田香露\" 历史 香炉观 -filetype:pdf": "\"Luotian Xianglu\" history Xianglu Temple -filetype:pdf", "PDF第2617—2619页，大悟茶质量特色／感官特色": "PDF pages 2617–2619, Dawu Tea: quality / sensory characteristics.", "按气温选择自然或发酵间路线，至青草气消退并出现花果香。": "Choose natural or oxidation-room processing according to air temperature, until grassy odour subsides and floral-fruity aroma appears.", "PDF第3378—3380页，古琶茶质量特色／感官特色": "PDF pages 3378–3380, Gupa Tea: quality / sensory characteristics.", "[毛尖茶批发]秀山毛尖绿茶价格138元/袋 - 惠农网": "[Maojian Wholesale] Xiushan Maojian Green Tea, ¥138 per bag — Huinong.", "以手采一心二叶或三叶为原则，叶质厚软、色泽鲜艳、耐冲泡": "Generally hand-pick one bud with two or three leaves; thick, soft leaves, vivid colour, and endurance through repeated infusions.", "摊青之后杀青；本次所读页面未给云雾绿茶版本的温度参数。": "Heat-fix after spreading; the page read this round gives no temperature parameters for the Yunwu green-tea version.", "2026年白沙绿茶征求意见稿／7.4条（尚非正式标准）": "2026 Baisha Green Tea consultation draft / §7.4 (not yet a formal standard).", "官方教材完整箭头流程；未给出各环节温度、时长或循环参数": "The official textbook’s complete arrow sequence; no temperatures, durations, or cycle parameters for individual stages.", "兰溪毛峰干茶（Black Dog Teas 商品样本）": "Lanxi Maofeng dry tea (Black Dog Teas product sample).", "采用原页同一公开资产的HTTPS地址正常证书校验下载。": "Downloaded the same public asset from the original page over HTTPS with normal certificate validation.", "沿溪山白毛尖具名商品样本：干茶、茶汤及125克包装同框": "A named Yanxishan Baimaojian product sample: dry tea, liquor, and 125 g packaging in one frame.", "宜都宜红茶是另立的地标条目，不自动合并或互用产品要求。": "Yidu Yihong Tea is a separate GI entry; product requirements are not automatically merged or interchanged.", "第646号公告：邛崃文君茶（原文未分等级）：醇厚、鲜爽": "Announcement No. 646: Qionglai Wenjun Tea (ungraded original): full and mellow, fresh and brisk.", "发酵后干燥；原文随后列加热及足火提香参数，见版本说明。": "Dry after oxidation; the original then lists heating and final-fire aroma parameters. See version notes.", "第7章完整加工路线；干燥拆为原件7.4的初烘与烘足干。": "Complete Chapter 7 process; drying is split into initial baking and final baking as in original §7.4.", "核对作者、题名、全文语境；不把茶诗自动归到现代同名茶。": "Check author, title, and full context; tea poems are not automatically assigned to modern identically named teas.", "鲜叶按茶类进入杀青或萎凋等工艺，成为可供后续加工的茶。": "Fresh leaves enter heat-fixing, withering, or other category-specific processes to become tea for further processing.", "第二批乡村“土特产”精品培育试点公布——泰顺三杯香入选": "Second Round of Rural Speciality Cultivation Pilots Announced — Taishun Sanbeixiang Selected.", "第1063项，第3135—3137页；感官第3136页": "Item 1063, pages 3135–3137; sensory description on page 3136.", "2003与2008标准定义、晒青及1973人工后发酵段": "2003 and 2008 standard definitions, sun-dried green tea, and the 1973 artificial post-fermentation section.", "从印度的街头茶俗反观宋人茶事——海外考古调查札记（九）": "Reflecting on Song Tea through Indian Street Tea Customs — Overseas Archaeological Field Notes (9).", "2023；16(10):1779—1790；摘要及图示": "2023; 16(10): 1779–1790; abstract and figures.", "市人大代表覃小洪获“中国制茶大师” 带领十万茶农共致富": "Municipal People’s Congress Deputy Qin Xiaohong Named Chinese Tea-making Master, Leading 100,000 Tea Farmers towards Prosperity.", "清代龙井茶展品及乾隆诗作背景。不能证明十八棵御茶传说。": "Qing Longjing tea exhibit and Qianlong poetry context; cannot prove the Eighteen Imperial Tea Bushes legend.", "特色品牌矩阵再扩容 无锡3个农产品获“国字号”地理标志": "Distinctive Brand Portfolio Expands: Three Wuxi Agricultural Products Receive National Geographical Indications.", "第6.4条、7.3条表1；正文3—4页，PDF7—8页": "§6.4 and §7.3 Table 1; body pages 3–4, PDF pages 7–8.", "第18项，书页50—53；加工51—52页，感官52页": "Item 18, book pages 50–53; processing pages 51–52, sensory page 52.", "大力发展农产品地理标志品牌 助力大悟县产业扶贫深入开展": "Developing Agricultural GI Brands to Advance Industry-led Poverty Alleviation in Dawu County.", "公开专题简介及页面已公开的短篇条目预览；非付费图书内页": "Public feature introduction and short entry preview openly available on the page, not paid book pages.", "甘肃省文县推进茶产业村基地建设 拓宽销售市场提高知名度": "Wenxian, Gansu Advances Village Tea Bases, Expanding Markets and Recognition.", "2024-04-22；龙池茶乡品茶、茶艺、制茶比赛活动": "2024-04-22; Longchi tea-town tasting, tea presentation, and tea-making competition activities.", "2022-05-07，钱振磊父子种茶和丹露春合作社案例": "2022-05-07; Qian Zhenlei and son’s tea growing and the Danluchun Cooperative case.", "第65项桐城小花，页195–198；已像素核对页197": "Item 65 Tongcheng Xiaohua, pages 195–198; page 197 visually checked.", "品种试制茶样的描述，不代表所有庐山云雾成品或统一等级。": "A cultivar trial sample description, not all finished Lushan Yunwu products or a uniform grade.", "色泽翠绿 齿颊留芳 天山绿茶｜福建省全国名特优新农产品": "Emerald Leaves and Lingering Fragrance: Tianshan Green Tea | Fujian’s National Famous, Special, High-quality and New Agricultural Products.", "中国科学院昆明植物研究所／国际山茶属植物品种登录数据库": "Kunming Institute of Botany, Chinese Academy of Sciences / International Camellia Register.", "地理标志产品质量要求 白沙绿茶（2026年征求意见稿）": "Quality Requirements for GI Products — Baisha Green Tea (2026 consultation draft).", "临海蟠毫采摘与加工技术公开原PDF预览（仅封面及前言）": "Public original-PDF preview of Linhai Panhao picking and processing techniques (cover and foreword only).", "DB36/T 752—2024 地理标志产品 婺源绿茶": "DB36/T 752—2024 GI Product — Wuyuan Green Tea.", "国标引领 茗香万里——访市茶产业发展中心科技科科长杨洁": "National Standards Guide Tea Fragrance Far and Wide — Interview with Yang Jie, Science and Technology Section Head, Municipal Tea Industry Development Center.", "“上千次的采撷成就一斤干茶”末段，2022-04-25": "Last paragraph of “A Thousand Pickings Make One Jin of Dry Tea,” 2022-04-25.", "T/GXAS 1211—2025 金秀红茶加工技术规程": "T/GXAS 1211—2025 Technical Code for Jinxiu Black Tea Processing.", "2021-04-26报道；开头品鉴说明及“半天妖”小节": "2021-04-26 report; opening tasting explanation and “Bantianyao” subsection.", "铜仁市市场监督管理局；国家标准信息公共服务平台提供原件": "Tongren Market Regulation Bureau; original supplied by the National Standards Information Public Service Platform.", "返回既有地标名单、旧报道或非目标结果；未产生新商品页。": "Returned existing GI lists, old reports, or irrelevant results; no new product page emerged.", "茶行经营与徽州制茶世家的技艺传承构成其近代文化脉络。": "Tea-firm operations and transmission within Huizhou tea-making families form its modern cultural context.", "茶名不是单一茶树品种名；本次未完整核验适制品种清单。": "The tea name is not a single cultivar name; the complete list of suitable cultivars was not verified this round.", "峨眉山茶区的制茶和品饮文化，也是当代品牌传播的内容。": "Tea making and drinking in the Emeishan area also feature in contemporary brand communication.", "T/RZCX006—2022第5章：卷曲形机械化加工": "T/RZCX006—2022 Chapter 5: mechanised curled-shape processing.", "PDF第898—900页，日照绿茶质量特色／感官特色": "PDF pages 898–900, Rizhao Green Tea: quality / sensory characteristics.", "鲜叶在清洁通风设施上摊放，视叶层和叶质调节辅助风量。": "Spread fresh leaves on clean ventilated equipment, adjusting assisted airflow to leaf depth and condition.", "《古丈茶歌》等歌曲把茶山劳动与湘西地域文化传播相连。": "Songs such as Guzhang Tea Song connect tea-mountain labour with the spread of western Hunan culture.", "地域白茶系列；政和白茶不等于“政和大白茶”茶树品种。": "A regional white-tea series; Zhenghe White Tea is not equivalent to the Zhenghe Dabaicha cultivar.", "当地有“老火茶”的称呼，强调焙制经验与日常饮用传统。": "Locally called “high-fire tea,” emphasising baking expertise and everyday drinking traditions.", "九龙窠母树、摩崖题刻和岩茶技艺共同构成其文化知名度。": "Jiulongke mother trees, cliff inscriptions, and rock-tea techniques together form its cultural fame.", "清香、浓香的精制/焙火路线另列，不混为一次固定足火。": "Fresh- and rich-aroma refining/roasting routes are listed separately, not merged into one fixed final firing.", "主要品种有青心乌龙及台茶12号；包种是成茶工艺名称。": "Main cultivars include Qingxin Oolong and TTES No. 12; pouchong names a finished-tea process.", "工夫红茶地域系列；英文black tea指中文红茶。": "A regional gongfu black tea series; English black tea means Chinese hongcha.", "制茶与当地畲汉茶艺、歌舞、斗茶赛及茶叶贸易共同发展。": "Tea making developed alongside local She and Han tea presentation, song and dance, tea contests, and trade.", "鲜叶萎凋、揉捻、发酵、干燥后，按级别筛拣拼配、复火。": "After fresh-leaf withering, rolling, oxidation, and drying, screen, sort, blend by grade, and refire.", "长方砖形，砖面黑褐；红黄明亮；纯正；醇厚；黑褐尚匀。": "Rectangular brick, black-brown surface; bright reddish-yellow liquor; clean aroma; full, mellow taste; reasonably even black-brown infused leaves.", "萎凋后杀青；该处只列工序名称，未列设备、时间和温度。": "Heat-fix after withering; only procedure names are listed here, without equipment, time, or temperature.", "绿茶坯与鲜花拼和、通花、续窨后带花烘焙，再匀堆装箱。": "Mix green-tea base with flowers, ventilate the mixture, continue scenting, then bake with flowers, blend batches, and box.", "2025地理标志保护要求 / 精制（以初制茶为原料）": "2025 GI protection requirements / refining (using primary-processed tea).", "报道将摊凉列为第3项主要工序；未给出该步温度或时长。": "The report lists cooling as main stage 3, without temperature or duration.", "报道将复揉列为第7项主要工序；未给出该步温度或时长。": "The report lists repeat rolling as main stage 7, without temperature or duration.", "不将企业范围报道计为石门银峰全等级详细工序已经齐全。": "A company-scoped report does not establish complete detailed procedures for every Shimen Yinfeng grade.", "日春Q/FJRC 0011S—2026遵义毛峰／特级": "Richun Q/FJRC 0011S—2026 Zunyi Maofeng / Special Grade.", "PDF第809—812页，金山翠芽质量特色／感官特色": "PDF pages 809–812, Jinshan Cuiya: quality / sensory characteristics.", "PDF第948—950页，无锡毫茶质量特色／感官特色": "PDF pages 948–950, Wuxi Haocha: quality / sensory characteristics.", "PDF第957—959页，茅山长青质量特色／感官特色": "PDF pages 957–959, Maoshan Changqing: quality / sensory characteristics.", "PDF第1421—1424页，上虞觉农翠茗茶加工章节": "PDF pages 1421–1424, Shangyu Juenong Cuiming Tea processing chapter.", "北苑贡茶 乌龙茶 加工 工艺 site:gov.cn": "Beiyuan Tribute Tea oolong processing techniques site:gov.cn", "萎凋→揉捻→发酵→烘焙→毛拣→筛分→复焙→分拣包装。": "Withering → rolling → oxidation → baking → preliminary sorting → screening → rebaking → sorting and packaging.", "伍家台贡茶中的贡芽产品，形态不代表全部伍家台茶等级。": "The Gongya product within Wujiatai Tribute Tea; its form does not represent every Wujiatai grade.", "孝感龙剑茶 创制 历史 工艺 site:gov.cn": "Xiaogan Longjian Tea creation history processing site:gov.cn", "宜昌宜红工夫区域核心环节（明列宜都，非宜都GI专规）": "Core regional Yichang Yihong Gongfu stages (Yidu explicitly included, not a specific Yidu GI code).", "\"九宫山\" \"茶\" \"茶寮\" site:gov.cn": "\"Jiugongshan\" \"tea\" \"tea hut\" site:gov.cn", "武汉柏泉茶厂制茶报道展示样本；未推断等级与采收批次。": "A sample displayed in reporting on Wuhan Baiquan Tea Factory’s production; no grade or harvest batch inferred.", "平台介绍性样本，未列生产商、采制年份及图片原摄影者。": "A platform’s introductory sample; no manufacturer, production year, or original photographer listed.", "萎凋方法目前主要有日光萎凋、室内萎凋、萎凋槽萎凋等。": "Current withering methods mainly include sun, indoor, and trough withering.", "\"岭头单丛\" site:raoping.gov.cn": "\"Lingtou Dancong\" site:raoping.gov.cn", "寻味丨徒步八百里南岳，嗅得那壶唐宋贡茗“南岳云雾茶”": "Finding Flavour | Walking Eight Hundred Li through Nanyue for the Fragrance of Tang–Song Tribute “Nanyue Yunwu Tea.”", "具体发展史按机构资料或采访转述；未确认最早古籍原件。": "Specific development history follows institutional material or interviews; the earliest ancient original remains unconfirmed.", "来源中的品质鉴评概括其条索细紧、棕润见毫、汤色红亮。": "The source’s quality assessment summarises fine, tight strips, lustrous brown with down, and bright red liquor.", "球形浑圆、不开裂不破损，墨绿显毫；直径18–20mm": "Round spheres without cracks or damage, dark green with down; diameter 18–20 mm.", "仅此采访中的手工春茶情形，温度不是全程恒温生产规范。": "Only the handmade spring-tea situation in this interview; temperature is not a constant specification for the entire process.", "110—130℃，摊叶厚1—2厘米，10—15分钟。": "110–130°C, leaf layer 1–2 cm, 10–15 minutes.", "以约80—90℃炭火焙至足干，装箱后进一步形成黄色。": "Charcoal-bake at about 80–90°C until fully dry; further yellow colour develops after boxing.", "宜昌宜红 T/YCCY 002—2019 版本：初制": "Yichang Yihong T/YCCY 002—2019 version: primary processing.", "PDF第467—469页，沂水绿茶质量特色／感官特色": "PDF pages 467–469, Yishui Green Tea: quality / sensory characteristics.", "第646号公告：长清茶（原文未分等级）：味醇，耐冲泡": "Announcement No. 646: Changqing Tea (ungraded original): mellow taste, enduring repeated infusions.", "烟台茶地标资料页展示样本，等级、生产者、批次未披露。": "A sample shown on the Yantai Tea GI information page; grade, producer, and batch undisclosed.", "第646号公告：桐柏玉叶茶（原文未分等级）：鲜爽醇厚": "Announcement No. 646: Tongbai Yuye Tea (ungraded original): fresh, brisk, full and mellow.", "所引保护要求中本产品版本的第7道环节：烘干（足火）。": "Stage 7 of this product version in the cited protection requirements: drying (final firing).", "核对器具、流程和不同文献，避免现代复原替代原始证据。": "Cross-check utensils, procedures, and different documents so modern reconstruction does not replace primary evidence.", "陕西安康汉滨区双龙镇选育与推广；亲本来源为紫阳群体种": "Selected and promoted in Shuanglong Town, Hanbin District, Ankang, Shaanxi; parent material from the Ziyang population.", "茶食品、资源综合利用、体验教育与茶旅可形成延伸业务。": "Tea foods, comprehensive resource use, experiential education, and tea tourism can form extended businesses.", "一只紫砂蟾蜍未必就是古茶宠，馆藏名称能帮助避免误认。": "A zisha toad is not necessarily an ancient tea pet; museum object names help prevent misidentification.", "龙顶“绿”开万家红：浙江开化龙顶茶产业迎来新年新气象": "Longding Green Brings Prosperity to Thousands: Kaihua Longding Tea Industry Enters a New Year.", "无锡太湖翠竹茶业有限责任公司上榜第三批“无锡老字号”": "Wuxi Taihu Cuizhu Tea Co., Ltd. joins the third list of Wuxi Time-honoured Brands.", "生产者/老字号档案型材料，品牌建厂史不等于茶类起源。": "Producer/time-honoured-brand archival material; a brand’s factory history is not a tea category’s origin.", "用于地域、感官和保护传承；不把商标认定作为发明年代。": "Used for region, sensory traits, and heritage protection; trademark recognition is not an invention date.", "只采集器具结构与用途，不外推审美实验为统一优劣排名。": "Only vessel structure and use are collected; aesthetic experiments are not generalised into a universal ranking.", "广西壮族自治区供销合作联社；苍梧县六堡茶产业发展中心": "Guangxi Zhuang Autonomous Region Federation of Supply and Marketing Cooperatives; Cangwu Liubao Tea Industry Development Center.", "17世纪50年代伦敦咖啡馆供茶及英国茶器消费的历史。": "History of tea served in London coffeehouses in the 1650s and British teaware consumption.", "清嘉庆器物与文人、艺人合作；不把文人壶直接认作茶宠。": "Qing Jiaqing-period objects and collaboration between literati and artisans; literati teapots are not directly identified as tea pets.", "GH/T 1392—2022 望海茶（标准文本镜像）": "GH/T 1392—2022 Wanghai Tea (standard-text mirror).", "历史渊源、文化传承及制作工艺；企业自述与茶款起源分开": "Historical background, cultural transmission, and production techniques; company accounts separated from tea-product origins.", "知节气 识茶事 和天下丨夏至：林密知夏深 静享茶滋味": "Know the Seasons, Know Tea, Share Harmony | Summer Solstice: Dense Forests Mark Deepening Summer; Quietly Savour Tea.", "2026年；平江烟茶制作八工序、谷雨采摘与食茶习俗段": "2026; passages on Pingjiang smoked tea’s eight procedures, Grain Rain picking, and tea-eating customs.", "2018-05-25；地方自创《采茶调》与舞曲传播段": "2018-05-25; passages on the locally composed Tea-picking Tune and its spread as dance music.", "标准元数据页：发布日期、实施日期、主管部门、起草单位": "Standard metadata page: issue date, implementation date, supervising authority, and drafting bodies.", "2022-06-28，东茶西引、喊山开茶与品牌发展段": "2022-06-28; passages on introducing eastern tea westward, mountain-calling garden-opening rituals, and brand development.", "粤农函〔2018〕1119号：广东百年名茶征集目录表": "粤农函〔2018〕1119号: Catalogue of Guangdong’s Century-old Famous Teas.", "[每日农经]手工炒制的古丈毛尖(2010.5.17)": "[Daily Agricultural Economy] Handmade Guzhang Maojian (2010.5.17).", "信阳日报；受访者为信阳市茶产业发展中心科技科科长杨洁": "Xinyang Daily; interviewee Yang Jie, Science and Technology Section Head, Xinyang Tea Industry Development Center.", "产品751，印刷页2280—2281，四（四）（五）": "Product 751, printed pages 2280–2281, IV(IV) and (V).", "CN104430966A 一种野生苔茶的手工扁茶工艺": "CN104430966A A Handmade Flat-tea Process for Wild Taicha.", "湖北职业技术学院继续教育学院（2026-05-21）": "School of Continuing Education, Hubei Polytechnic Institute (2026-05-21).", "页面注明著作权归作者所有；本轮不批准或复制该页照片。": "The page states copyright belongs to the author; its photographs are not approved or copied this round.", "公开站内目录直接返回的其他原文/镜像链接，不猜测路径": "Other original/mirror links directly returned by the public site catalogue; paths are not guessed.", "扁平，光滑，挺直，嫩绿带玉色，匀整，无梗、朴、黄片": "Flat, smooth, straight, light green with jade tones, even, without stems, coarse leaves, or yellow leaves.", "与简介的产地文字分开；五维均来自这段成茶品质描述。": "Separate from the introduction’s origin text; all five dimensions come from this finished-tea quality paragraph.", "蓝焙品牌恩施玉露实物样本，不能代表所有等级与批次。": "A Lanbei brand Enshi Yulu specimen, not representative of all grades and batches.", "茶指南所展示的平水珠茶样品，采制年份与等级未核定。": "A Pingshui Pearl Tea sample displayed by Tea Guide; production year and grade unverified.", "2025地理标志保护要求 / 卷曲形（跨等级范围）": "2025 GI protection requirements / curled shape (across grades).", "嫩叶摊青、杀青、理条、整形，继而脱毫、提香和筛选。": "Spread tender leaves, heat-fix, straighten strips, and shape, then remove down, enhance aroma, and screen.", "干茶常呈灰绿，叶片较宽；冲泡后叶张舒展，汤色橙黄。": "Dry leaves are often grey-green and relatively broad; after brewing they unfold, with orange-yellow liquor.", "肉桂是茶树品种名；本条成品茶不以加入肉桂香料定义。": "Rougui is a tea-cultivar name; this finished tea is not defined by added cinnamon spice.", "乌龙茶；焙香型球形工艺代表，历史风格并非固定不变。": "Oolong; a representative roasted, ball-shaped process, whose historical style has not remained fixed.", "紧结，苗锋修长，乌润；红亮；甜香高长；甜醇；浅红。": "Tightly formed, long slender tips, glossy dark; bright red liquor; high lasting sweet aroma; sweet mellow taste; light-red infused leaves.", "公开条目“英德红茶 Yingde Hongcha”": "Public entry “Yingde Black Tea — Yingde Hongcha.”", "足火提香达到含水量低于6%；精制另按引用规程执行。": "Final firing for aroma enhancement brings moisture below 6%; refining separately follows the cited code.", "以咸阳茯茶国家非遗中泾阳流布的传统茶釉版本为代表。": "Represented by Jingyang’s traditional tea-glaze version within the national Xianyang Fu Tea heritage project.", "第640号公告（2025年）；PDF第2946页起": "Announcement No. 640 (2025); PDF from page 2946.", "可用竹制烘笼和烘干机烘焙，以初烘叶能折断叶片为度。": "Use bamboo drying baskets or dryers; initial baking ends when leaves can be snapped.", "观赏杯中竹叶般姿态和炒茶体验是当地茶文化活动内容。": "Viewing bamboo-leaf-like forms in a cup and trying pan-firing are local tea-culture activities.", "星月2022年个人品饮／长盛川三年陈巧克力饼青砖茶": "Xingyue’s personal tasting, 2022 / Changshengchuan three-year-aged chocolate-shaped Qingzhuan cake.", "有现代茶科研制历史，不为这一现代名茶套用古代传说。": "It has a modern tea-research development history; ancient legends are not imposed on this modern tea.", "磐安云峰 创制 历史 传说 site:gov.cn": "Pan’an Yunfeng creation history legends site:gov.cn", "寿宁高山红茶的干茶与茶汤（下乡的味道商品展示原图）": "Shouning High-mountain Black Tea dry leaves and liquor (original product display by Xiaxiang de Weidao).", "平和白芽奇兰干茶与茶汤（峰兰茶厂·淘茶集产品样本）": "Pinghe Baiya Qilan dry leaves and liquor (Fenglan Tea Factory · Taochaji product sample).", "时间5-10分钟，适度加压，先轻，中期重，后期轻。": "5–10 minutes, moderate pressure: light first, heavy in the middle, then light.", "鹤峰茶 历史 容美 茶文化 site:gov.cn": "Hefeng Tea history Rongmei tea culture site:gov.cn", "孝感龙剑茶 制作 site:cnki.com.cn": "Xiaogan Longjian Tea production site:cnki.com.cn", "PDF第2319—2321页，玉泉仙人掌茶加工章节": "PDF pages 2319–2321, Yuquan Xianrenzhang Tea processing chapter.", "太青双上绿芽茶 历史 传说 site:gov.cn": "Taiqing Shuangshang Lüya Tea history legends site:gov.cn", "小叶种白毫早、碧香早等，中叶种福鼎大白、楮叶齐等。": "Small-leaf cultivars such as Baihaozao and Bixiangzao; medium-leaf cultivars such as Fuding Dabaicha and Zhuyeqi.", "重庆市南川区金佛山区特有的乔木型野生茶树地方品种。": "A local wild arbor-type tea cultivar unique to the Jinfoshan area, Nanchuan District, Chongqing.", "锅温降至80—90℃，约15—20分钟，使叶成条。": "Lower pan temperature to 80–90°C for about 15–20 minutes, forming strips.", "桃源红茶·红工夫（HNZ176-2018规定版本）": "Taoyuan Black Tea · Hong Gongfu (version specified by HNZ176-2018).", "砖面平整，棱角清楚、厚薄一致且图案清晰，黑褐略泛黄": "Flat brick surface, clear edges, even thickness and distinct pattern, black-brown with slight yellow tones.", "简介所述一芽一叶、原料嫩匀是鲜叶要求，不填入叶底。": "The introduction’s one-bud-one-leaf and tender, even material describe fresh-leaf requirements, not infused leaves.", "扁形、卷曲形或直条形，金黄透绿、光润匀净、芽叶完整": "Flat, curled, or straight strips, golden yellow with underlying green, lustrous, even and clean, intact shoots.", "东亚文化之都 | 潍坊赵永青和她的颖青茶-文旅中国": "East Asian Capital of Culture | Weifang’s Zhao Yongqing and Her Yingqing Tea — China Culture and Tourism.", "浅碟干茶及玻璃杯中茶汤、舒展叶片，具名品牌背景同框": "Dry tea in a shallow dish, liquor and unfurled leaves in a glass, with the named brand backdrop in frame.", "原文所述工艺版本，不扩充未明示的温度、时间或等级。": "The process version described in the original; unspecified temperatures, times, or grades are not added.", "地标感官特色（未分等级）：挺直显毫、形似兰花，绿润": "GI sensory characteristics (ungraded): straight, downy, orchid-shaped, lustrous green.", "扁形用单芽或叶包芽；针形用一芽一叶或一芽二叶初展。": "Flat form uses single buds or leaf-enclosed buds; needle form uses one bud with one leaf or two newly unfolding leaves.", "第646号公告（2025年）；PDF第1598页起": "Announcement No. 646 (2025); PDF from page 1598.", "第646号公告（2025年）；PDF第1833页起": "Announcement No. 646 (2025); PDF from page 1833.", "第646号公告（2025年）；PDF第2056页起": "Announcement No. 646 (2025); PDF from page 2056.", "特色谷特产网；页面发布者Micell，摄影者未注明": "Tese Gu Speciality website; page publisher Micell, photographer unspecified.", "现代官方报道与产品说明；尚未查核所引古代茶史原件。": "Modern official reports and product descriptions; cited ancient tea-history originals remain unchecked.", "第646号公告：胶南绿茶（原文未分等级）：鲜醇爽口": "Announcement No. 646: Jiaonan Green Tea (ungraded original): fresh, mellow and refreshing.", "海青茶地标资料页具名样本，具体等级与生产者未披露。": "A named sample on Haiqing Tea’s GI information page; specific grade and producer undisclosed.", "第646号公告（2025年）；PDF第1538页起": "Announcement No. 646 (2025); PDF from page 1538.", "第646号公告（2025年）；PDF第1863页起": "Announcement No. 646 (2025); PDF from page 1863.", "第646号公告（2025年）；PDF第2087页起": "Announcement No. 646 (2025); PDF from page 2087.", "第646号公告（2025年）；PDF第2128页起": "Announcement No. 646 (2025); PDF from page 2128.", "雷洛昔芬60 mg；绿茶每次240 mL、每日3次": "Raloxifene 60 mg; green tea 240 mL per serving, three times daily.", "台湾茶业在福建传入的技术基础上发展出多种地方特色。": "Taiwan’s tea industry developed diverse local styles from techniques introduced from Fujian.", "身份与产地→工艺→历史→故事→文化→健康证据→来源": "Identity and origin → processing → history → stories → culture → health evidence → sources.", "中国非物质文化遗产网（中国非物质文化遗产保护中心）": "China Intangible Cultural Heritage Website (China Intangible Cultural Heritage Protection Center).", "成人总摄入参考不能机械换算成每个人每天固定几杯茶。": "Adult total-intake guidance cannot mechanically become a fixed number of daily cups for everyone.", "用于农业系统、品种及民俗；神祇治病叙事仅作为传说。": "Used for agricultural systems, cultivars, and customs; divine healing narratives remain legends only.", "来源讲述的地域是梅山；网站所在地不等同习俗流行地。": "The source describes Meishan; the website’s location is not the area where the custom circulates.", "节气术语结合气候环境理解，不把最早采摘一概当最好。": "Understand solar-term terminology with local climate; the earliest picking is not universally the best.", "CN1593172A：一种高清洁扁型绿茶的加工方法": "CN1593172A: A Processing Method for Highly Clean Flat Green Tea.", "var. sinensis 的接受状态与原生分布。": "Accepted status and native distribution of var. sinensis.", "西湖区强化市场监管与服务 信用赋能西湖龙井金字招牌": "Xihu District Strengthens Market Regulation and Services: Credit Supports the West Lake Longjing Brand.", "Scientific Reports；PMC全文库": "Scientific Reports; PMC full-text archive.", "正文第4.2节基本流程；原PDF预览封面与前言另核": "Basic sequence in body §4.2; original PDF preview cover and foreword checked separately.", "荆楚味道 香飘天下——湖北省农产品区域公用品牌展示": "Jingchu Flavours Spread Worldwide — Hubei Agricultural Regional Public Brand Showcase.", "2019-09-18；黄金寨、县志转述与赏金传说段": "2019-09-18; passages on Huangjinzhai, gazetteer paraphrase, and the reward legend.", "2026-04-28；六寨龙马茶区与公司农户合作段": "2026-04-28; Liuzhai Longma tea area and company–farmer cooperation passages.", "全文已读；不采纳文中未核对县志原页的唐代种茶说法。": "Full text read; its Tang tea-planting claim, unchecked against the cited gazetteer page, is excluded.", "2025-12-22“助力产业发展”白眉茶农拍摄段": "2025-12-22, “Supporting Industry Development,” filming of Baimei tea farmers.", "2021-03-17，每周一图第357期；白象山段": "2021-03-17, Weekly Map issue 357; Baixiangshan section.", "茶产业提质升级指导意见（2026—2030年）附件": "Annex to Guiding Opinions on Tea Industry Quality Improvement and Upgrading (2026–2030).", "通知及附件入口已核；意见截止日期不代表标准生效日。": "Notice and attachment entry checked; consultation deadline is not a standard’s effective date.", "汉中时空网搜狐号（文末标来源：汉中市文化和旅游局）": "Hanzhong Shikong Net Sohu account (end credits Hanzhong Culture and Tourism Bureau).", "第646号公告附件：紫阳富硒茶地理标志产品保护要求": "Announcement No. 646 annex: GI Product Protection Requirements for Ziyang Selenium-rich Tea.", "正文第2段，2011-04-28 16:55:42": "Body paragraph 2, 2011-04-28 16:55:42.", "易武斗茶大会16日—17日举行：鲜叶至毛茶体验报道": "Yiwu Tea Competition on the 16th–17th: experience report from fresh leaves to crude tea.", "双井绿等剩余五维的原发布资料追查，不套用通用叶底。": "Tracing original publications for missing sensory dimensions in Shuangjing Green and others, without substituting generic infused leaves.", "\"南川大树茶\" 绿茶 site:cnhnb.com": "\"Nanchuan Dashucha\" green tea site:cnhnb.com", "本条款列明的顺序工序；同名重复环节按原流程保留。": "Sequential procedures listed in this clause; repeated names remain as in the original sequence.", "公开专题明确列出的工序节点；未给出完整设备参数。": "Process nodes explicitly listed in the public feature; complete equipment parameters are not given.", "2025地理标志保护要求 / 长兴紫笋茶保护要求": "2025 GI protection requirements / Changxing Zisun Tea protection requirements.", "条索细紧、卷曲、匀整；翠绿到墨绿，不得枯黄、断碎": "Fine, tight, curled, even strips; emerald to dark green, without dull yellowing or broken fragments.", "Q/LCC 0001S-2021历史企业版／扁形": "Q/LCC 0001S-2021 historical enterprise version / flat shape.", "原料由特级以全芽为主，逐级至三级以一芽二叶为主。": "Raw materials range from mainly whole buds in Special Grade to mainly one bud with two leaves in Grade III.", "传统类型以鲜醇为特色，银针与叶茶的口感仍有差别。": "Traditional types feature freshness and mellowness, though Silver Needle and leaf teas still differ in taste.", "以芽叶嫩梢制成的白茶产品，与植物牡丹无配料关系。": "A white-tea product made from tender shoots; no ingredient connection to the peony plant.", "平阳黄汤的代表性传统版本以反复闷黄、烘焙为特点。": "A representative traditional Pingyang Huangtang version characterised by repeated yellowing and baking.", "传统初制在晒凉摇青后炒青，揉捻后反复包揉、烘焙。": "Traditional primary processing pan-fires after sun-withering, cooling, and shaking; rolling is followed by repeated cloth-wrapped rolling and baking.", "紧卷圆结、肥壮重实，似海蛎干，砂绿油润且整齐匀净": "Tightly curled rounded forms, plump and substantial, like dried oysters, lustrous sandy green, tidy, even and clean.", "传统祁门工夫具有初制和多次筛选、复火的精制两段。": "Traditional Qimen Gongfu has primary processing followed by refining with repeated screening and refiring.", "传统特色包括复式萎凋、分段轻重揉和细致精制筛分。": "Traditional features include combined withering, staged light/heavy rolling, and meticulous refining and screening.", "“轻”是本技艺的相对要求，不转写成统一含水数值。": "“Light” is relative within this technique, not rewritten as a uniform moisture figure.", "报道强调低温慢焙风格，但不是所有设备的固定参数。": "The report emphasises slow low-temperature baking, not fixed parameters for all equipment.", "茯砖制作把毛茶处理、筑砖和受控发花分为不同阶段。": "Fuzhuan production separates crude-tea treatment, brick building, and controlled fungal flowering.", "杀青、揉捻制成毛茶，渥堆陈化后复制、压制和烘干。": "Heat-fix and roll into crude tea, then pile-ferment and age, reprocess, press, and dry.", "2024六安新闻网／陈年篮茶与箬叶共泡的报道样本": "2024 Lu’an News / reported sample of aged basket tea brewed with ruo leaves.", "金坛年鉴与金坛雀舌并列记录其产销和地方名茶地位。": "The Jintan Yearbook records its production, sales, and local premium-tea status alongside Jintan Queshe.", "湖北文旅资料／长盛川青砖茶广告专版描述（未分级）": "Hubei tourism material / Changshengchuan Qingzhuan Tea advertising feature description (ungraded).", "由原料与陈放决定，不把“贡茶”作为固定口感等级。": "Determined by raw material and ageing; “tribute tea” is not a fixed taste grade.", "大益庄园：2017年200克晒青毛茶手工压饼体验": "Dayi Manor: 2017 hand-pressing experience with 200 g of sun-dried crude tea.", "理条机先炒，再用专用压茶棒做扁形，继续炒后摊晾。": "First pan-fire in a straightening machine, then use a special pressing rod to flatten, continue pan-firing, and spread to cool.", "PDF第1429—1431页，衢州玉露茶加工章节": "PDF pages 1429–1431, Quzhou Yulu Tea processing chapter.", "PDF第1648—1650页，寿宁高山茶加工章节": "PDF pages 1648–1650, Shouning High-mountain Tea processing chapter.", "PDF第1772—1774页，邵武碎铜茶加工章节": "PDF pages 1772–1774, Shaowu Suitong Tea processing chapter.", "PDF第1911—1913页，三清山白茶加工章节": "PDF pages 1911–1913, Sanqingshan White Tea processing chapter.", "PDF第1954—1956页，铅山河红茶加工章节": "PDF pages 1954–1956, Yanshan Hehong Tea processing chapter.", "PDF第2130—2135页，伍家台贡茶加工章节": "PDF pages 2130–2135, Wujiatai Tribute Tea processing chapter.", "五峰渔洋关宜红：1950年调查所记毛红茶历史路线": "Wufeng Yuyangguan Yihong: historical crude-black-tea route recorded in a 1950 survey.", "PDF第2530—2532页，罗田香露茶加工章节": "PDF pages 2530–2532, Luotian Xianglu Tea processing chapter.", "碧香早、槠叶齐、湘波绿、白毫早等中小叶适制品种。": "Suitable small- and medium-leaf cultivars such as Bixiangzao, Zhuyeqi, Xiangbolü, and Baihaozao.", "PDF第3135—3137页，桂林桂花茶加工章节": "PDF pages 3135–3137, Guilin Osmanthus Tea processing chapter.", "PDF第3331—3334页，木梓阿婆茶加工章节": "PDF pages 3331–3334, Muzi A’po Tea processing chapter.", "PDF第3397—3400页，大苗山红茶加工章节": "PDF pages 3397–3400, Damiaoshan Black Tea processing chapter.", "PDF第3419—3421页，南丹六龙茶加工章节": "PDF pages 3419–3421, Nandan Liulong Tea processing chapter.", "条索细紧，锋苗可见，色泽乌润，品质较高者显金毫。": "Fine, tightly formed strips with visible tips, glossy dark; higher-quality products show golden down.", "T/LCL 0003.4—2022 索引可读流程": "T/LCL 0003.4—2022 process readable in the index.", "湖北龙王垭茶业 精品绿茶_箭茶_龙峰茶_武当红茶": "Hubei Longwangya Tea Industry: Premium Green Tea / Jiancha / Longfeng Tea / Wudang Black Tea.", "\"英山云雾茶\" \"揉捻\" site:gov.cn": "\"Yingshan Yunwu Tea\" \"rolling\" site:gov.cn", "\"越红工夫\" site:cppcc.gov.cn": "\"Yuehong Gongfu\" site:cppcc.gov.cn", "历史标准2002版／特级米砖茶（镜像，已被替代）": "Historical 2002 standard / Special Grade Mizhuan Tea (mirror, superseded).", "成茶翠绿，汤色淡绿清澈；现代工艺资料记述扁形样。": "Emerald-green finished tea, clear pale-green liquor; modern processing material describes a flat-shaped sample.", "第186项／PDF第562页，四（四）1感官特色": "Item 186 / PDF page 562, IV(IV)1 sensory characteristics.", "2025地理标志保护要求 / 扁形（未给全五项）": "2025 GI protection requirements / flat shape (not all five dimensions supplied).", "标准状态及基础信息：发布日期、实施日期、废止日期": "Standard status and basic information: issue date, implementation date, withdrawal date.", "历史段注明当代记录、地方史整理和未核原件的边界。": "Historical sections distinguish contemporary records, local-history compilations, and unchecked originals.", "646号扁形绿茶：自然芽状、稍扁、有毫，绿润匀整": "No. 646 flat green tea: natural bud shape, slightly flat, downy, lustrous green and even.", "叶层不超过15厘米，8—12小时，每3小时轻翻。": "Leaf layer no more than 15 cm, 8–12 hours, turning gently every 3 hours.", "地标共用感官特色（七等级未分别给表）：清香、持久": "Shared GI sensory characteristics (no separate tables for the seven grades): fresh, lasting aroma.", "本版定义列示的第1环节；原文未在此展开操作条件。": "Stage 1 listed in this version’s definition; operational conditions are not expanded here.", "本版定义列示的第4环节；原文未在此展开操作条件。": "Stage 4 listed in this version’s definition; operational conditions are not expanded here.", "第646号公告 / 原文加工流程（含理条、辉锅）": "Announcement No. 646 / original process sequence (including strip straightening and final pan-firing).", "所引保护要求中本产品版本的第6道环节：手工精制。": "Stage 6 of this product version in the cited protection requirements: manual refining.", "第646号公告（2025年）；PDF第472页起": "Announcement No. 646 (2025); PDF from page 472.", "第646号公告（2025年）；PDF第526页起": "Announcement No. 646 (2025); PDF from page 526.", "第646号公告（2025年）；PDF第750页起": "Announcement No. 646 (2025); PDF from page 750.", "第646号公告（2025年）；PDF第907页起": "Announcement No. 646 (2025); PDF from page 907.", "报道中该清洁化生产线的起始环节，未给出摊晾时长。": "The initial stage of the reported clean production line; spreading/cooling duration not given.", "土壤多为黄壤，土质疏松，土层深厚，有机质含量丰富": "Mostly yellow soils, loose and deep, rich in organic matter.", "所引保护要求中本产品版本的第6道环节：毛茶摊凉。": "Stage 6 of this product version in the cited protection requirements: cooling crude tea.", "所引保护要求中本产品版本的第8道环节：拣剔去末。": "Stage 8 of this product version in the cited protection requirements: sorting and removing fines.", "所引保护要求中本产品版本的第8道环节：足干焙香。": "Stage 8 of this product version in the cited protection requirements: final drying and aroma baking.", "明代茶书与器物呈现对散茶形色、环境和交游的重视。": "Ming tea books and utensils show attention to loose tea’s shape and colour, setting, and social exchange.", "产地背景→制作过程→起源证据→故事版本→今日文化": "Origin context → production → origin evidence → story versions → culture today.", "保鲜仓储、运输、批零及电商需保持批次与购销记录。": "Freshness-preserving storage, transport, wholesale, retail, and e-commerce require batch and transaction records.", "茶器不只承担冲泡，也能呈现题铭、交游与个人趣味。": "Teaware serves brewing while expressing inscriptions, social connections, and personal taste.", "2022-12-01；传承人对窨香与冰糖甜的说明": "2022-12-01; inheritor’s explanation of scenting and rock-sugar sweetness.", "武夷山志：第二篇资源·第四章名优特产·第一节名茶": "Wuyishan Gazetteer: Part II Resources, Chapter IV Famous Specialities, Section I Famous Teas.", "2025-04-20；2005年芽头红茶研制回忆": "2025-04-20; recollections of developing bud black tea in 2005.", "用于文献作者及历史审美，未将传统医说作临床结论。": "Used for documentary authorship and historical aesthetics; traditional medicine is not a clinical conclusion.", "茶业之兴；茶客众生；1909—1910年行业资料": "Rise of the Tea Industry; The Many Tea Drinkers; industry material from 1909–1910.", "Description：中文品种志资料与登记编号": "Description: Chinese cultivar-compendium material and registration number.", "国家知识产权局知识产权保护协调司；中国知识产权报": "CNIPA Intellectual Property Protection Coordination Department; China Intellectual Property News.", "未获转载许可；仅引证文本事实，图片另建候选清单。": "Republication permission not obtained; only textual facts cited, images listed separately as candidates.", "第45—58行2021年审评、丝绵特点与屈原故里": "Lines 45–58: 2021 evaluation, silky characteristics, and Qu Yuan’s hometown.", "湖北孝感：搭乘“一带一路”东风 加快茶叶出口步伐": "Xiaogan, Hubei: Accelerating Tea Exports with the Belt and Road Initiative.", "娄底红茶追梦人③｜王在富：传工匠精神 寻一缕茶香": "Loudi Black Tea Dreamers (3) | Wang Zaifu: Passing on Craftsmanship, Seeking Tea Fragrance.", "非遗赋能乡村振兴丨长沙县金井镇：茶乡小镇点绿成金": "Heritage Empowers Rural Revitalisation | Jinjing Town, Changsha County: Turning Tea-green into Gold.", "“头雁”故事丨盘秋杰：大苗山畔古树茶焕新的引航者": "“Lead Goose” Stories | Pan Qiujie: Revitalising Ancient-tree Tea beside Damiaoshan.", "品牌介绍、历史渊源、文化传承、制作工艺；企业陈述": "Brand introduction, history, cultural transmission, and production; company statements.", "2019-12-24；庐云1/2/3号独立介绍段": "2019-12-24; separate introductions to Luyun Nos. 1, 2, and 3.", "食品科学，2023，44(24)：253—261": "Food Science, 2023, 44(24): 253–261.", "2.2.1 试验材料；PDF第26页、印刷第8页": "2.2.1 Experimental materials; PDF page 26, printed page 8.", "青岛崂陈茶业股份有限公司（公开企业标准原文镜像）": "Qingdao Laochen Tea Co., Ltd. (public mirror of original enterprise standard).", "台湾特色茶：国产农渔畜产品教材（2024年9月）": "Taiwan Speciality Teas: Domestic Agricultural, Fishery and Livestock Products Textbook (September 2024).", "梅州丰顺马图村：一缕高山茶香，绘就老区振兴新画卷": "Matu Village, Fengshun, Meizhou: Mountain Tea Fragrance Paints a New Picture of Revolutionary-area Revitalisation.", "印刷页61—64；§1.1、§1.2、§2、§4": "Printed pages 61–64; §§1.1, 1.2, 2, 4.", "中茶非遗贡技 金瓜贡茶 普洱茶（生茶）紧压茶详情": "China Tea Heritage Tribute Craft: Golden Melon Tribute Pu’er Raw Compressed Tea Details.", "采花毛尖·高山玉茗48g×5盒（实木方盒）商品页": "Caihua Maojian · Gaoshan Yuming 48 g × 5 boxes (solid-wood square box) product page.", "屯溪绿茶具名产品感官核验，限定样本，不外推全类。": "Sensory verification of a named Tunxi Green Tea product, sample-limited, not generalised to the category.", "\"九宫山\" \"茶\" site:cnhnb.com": "\"Jiugongshan\" \"tea\" site:cnhnb.com", "\"六龙\" \"红茶\" site:cnhnb.com": "\"Liulong\" \"black tea\" site:cnhnb.com", "属单片叶绿茶，不能用是否有芽尖给它简单定优劣。": "A single-leaf green tea; presence or absence of bud tips cannot simply determine quality.", "该附件未给具体杀青时温，不由其他绿茶参数填充。": "This annex gives no heat-fixing time or temperature; other green-tea parameters are not substituted.", "日照緑茶　ニッショウリョクチャ – しのわずり": "Rizhao Green Tea — Chinoiserie.", "不把简介引述古籍的“碧乳”直接映射为现代茶汤。": "The introduction’s ancient quotation “emerald milk” is not directly mapped to modern tea liquor.", "凌云白毫绿茶干茶（Sazen Tea商品样本）": "Lingyun Baihao Green Tea dry leaves (Sazen Tea product sample).", "雨水叶、露水叶适度薄摊，至芽叶萎软并出现清香。": "Spread rain- or dew-wet leaves suitably thin until shoots soften and fresh aroma emerges.", "闷、烘结合形成其黄茶风格，强弱受焙制程度影响。": "Covered yellowing and baking form its yellow-tea style; intensity varies with baking degree.", "粗梗肥叶，叶片成条，枝叶相连似钓鱼钩，呈古铜色": "Coarse stems and plump leaves, leaves formed into strips, connected stems and leaves like fishing hooks, bronze-coloured.", "花香与焙香的实际表现随山场、采制及火功而变化。": "Floral and roasted aromas vary with mountain site, picking, processing, and firing.", "经乌龙做青、炒揉及焙制，揉成较紧实卷曲的形态。": "Oolong leaf conditioning, pan-firing/rolling, and baking form relatively tight curls.", "工夫型通常肥壮紧实、显金毫；碎茶形态另有分级。": "Gongfu types are usually plump, tightly formed and golden-downy; broken tea has separate grading.", "黑毛茶是后续产品的原料，不等于一块茯砖已完成。": "Crude dark tea is material for later products, not a completed Fu brick.", "陈香及槟榔样香是代表性描述，不意味着加入槟榔。": "Aged and betel-nut-like aromas are representative descriptions, not added betel nut.", "杀青、揉捻、干燥、渥堆后，精制拼配、蒸压成形。": "After heat-fixing, rolling, drying, and pile fermentation, refine, blend, steam, and press into shape.", "中国常驻联合国粮农机构代表团；来源农民日报国际": "China’s Permanent Representation to the UN Food and Agriculture Agencies; source: Farmers’ Daily International.", "本条以常见绿茶茶坯版本建档，具体产品须核茶坯。": "This entry covers the common green-tea-base version; each specific product’s base needs checking.", "2011年石门县委宣传部报道的石门银峰加工路线": "Shimen Yinfeng processing route reported by Shimen County Publicity Department in 2011.", "PDF第1249—1252页，武阳春雨加工章节": "PDF pages 1249–1252, Wuyang Chunyu processing chapter.", "地方山名和传统做形、烘焙经验共同构成产品识别。": "Local mountain names and traditional shaping/baking expertise jointly identify the product.", "按附录B的揉捻路线分三次理条，每次后及时冷却。": "Under Annex B’s rolling route, straighten strips three times, cooling promptly after each.", "鲜叶初制后发酵、精制、拼配、压制、烘干和包装。": "After primary fresh-leaf processing: fermentation, refining, blending, pressing, drying, and packaging.", "“在大益庄园体验手工制茶”，第110—115行": "“Experiencing Handmade Tea at Dayi Manor,” lines 110–115.", "PDF第1179—1181页，天目青顶加工章节": "PDF pages 1179–1181, Tianmu Qingding processing chapter.", "温州早茶 历史 乌牛早 site:gov.cn": "Wenzhou Early Tea history Wuniuzao site:gov.cn", "遂昌龙谷茶 加工 历史 site:gov.cn": "Suichang Longgu Tea processing history site:gov.cn", "将烘干的茶叶去梗、去末、去黄片，不同批次拼配。": "Remove stems, fines, and yellow leaves from dried tea, then blend batches.", "本公告明确包含乌龙茶、红茶，以地域茶系列记录。": "This announcement explicitly includes oolong and black tea; recorded as a regional tea series.", "龙岩斜背茶 历史 文化 site:gov.cn": "Longyan Xiebei Tea history culture site:gov.cn", "台式乌龙茶-珈玛茶_福建漳平三泰行茶业有限公司": "Taiwan-style Oolong — Jiama Tea, Fujian Zhangping Santaihang Tea Co., Ltd.", "2025地理标志保护要求 / 绿茶产品保护要求": "2025 GI protection requirements / green-tea product requirements.", "铅山河红茶干茶、茶汤与叶底（地理标志资料配图）": "Yanshan Hehong dry tea, liquor, and infused leaves (GI information illustration).", "PDF第2047—2049页，铜鼓宁红加工章节": "PDF pages 2047–2049, Tonggu Ninghong processing chapter.", "PDF第2056—2058页，资溪白茶加工章节": "PDF pages 2056–2058, Zixi White Tea processing chapter.", "适宜制作靖安白茶的当地群体种以及其它茶树良种。": "Local populations and other improved cultivars suitable for Jing’an White Tea.", "PDF第2139—2140页，圣水绿茶加工章节": "PDF pages 2139–2140, Shengshui Green Tea processing chapter.", "\"孝感龙剑\" \"杀青\" site:gov.cn": "\"Xiaogan Longjian\" \"heat-fixing\" site:gov.cn", "\"木鱼绿茶\" \"工艺\" site:gov.cn": "\"Muyu Green Tea\" \"processing\" site:gov.cn", "PDF第2325—2327页，兴山白茶加工章节": "PDF pages 2325–2327, Xingshan White Tea processing chapter.", "江夏光明茶 历史 茶场 site:gov.cn": "Jiangxia Guangming Tea history tea farm site:gov.cn", "PDF第2527—2529页，百丈潭茶加工章节": "PDF pages 2527–2529, Baizhangtan Tea processing chapter.", "PDF第2576—2578页，通山红茶加工章节": "PDF pages 2576–2578, Tongshan Black Tea processing chapter.", "PDF第2735—2737页，桃源红茶加工章节": "PDF pages 2735–2737, Taoyuan Black Tea processing chapter.", "PDF第2855—2858页，常德红茶加工章节": "PDF pages 2855–2858, Changde Black Tea processing chapter.", "湖南省农副产品网络销售公共服务平台／木草人茶叶": "Hunan Public Service Platform for Online Agricultural Product Sales / Mucaoren Tea.", "2025地理标志保护要求 / 白茶产品加工要求": "2025 GI protection requirements / white-tea processing requirements.", "广西壮族自治区开山镇、桂岭镇、大宁镇和黄洞乡。": "Kaishan, Guiling, and Daning towns and Huangdong Township, Guangxi Zhuang Autonomous Region.", "规程引用GB/T 35810，本文未另列细步。": "The code cites GB/T 35810; detailed steps are not separately listed here.", "PDF第3209—3211页，百色红茶加工章节": "PDF pages 3209–3211, Baise Black Tea processing chapter.", "兴业茶（红茶）具名商品样本：茗韵云顶山红茶干茶": "Named Xingye Tea (black tea) product sample: Mingyun Yundingshan Black Tea dry leaves.", "南川大树茶 历史 传说 site:gov.cn": "Nanchuan Dashucha history legends site:gov.cn", "四明十二雷 历史 工艺 site:gov.cn": "Siming Shierlei history processing site:gov.cn", "英山云雾茶 制作 历史 site:gov.cn": "Yingshan Yunwu Tea production history site:gov.cn", "越红工夫 历史 兰花香 site:gov.cn": "Yuehong Gongfu history orchid aroma site:gov.cn", "碣滩茶 制作工艺 历史 site:gov.cn": "Jietan Tea production techniques history site:gov.cn", "红茶实例鲜爽而醇厚；实际滋味随工艺与批次而异。": "The black-tea example is fresh, brisk, full and mellow; actual taste varies with processing and batch.", "2026征求意见稿 / 整茶特级（未发布标准）": "2026 consultation draft / whole tea Special Grade (unpublished standard).", "2026征求意见稿 / 整茶三级（未发布标准）": "2026 consultation draft / whole tea Grade III (unpublished standard).", "2025第632号地理标志保护要求／五指山红茶": "2025 Announcement No. 632 GI protection requirements / Wuzhishan Black Tea.", "PDF第2页中栏上方“紅烏龍茶製程”箭头流程图": "PDF page 2, upper middle column, “Red Oolong Tea Production” arrow diagram.", "林芝春绿茶汤（中国农垦2017年产品专题样本）": "Linzhi Chunlü liquor (China State Farms’ 2017 product-feature sample).", "2017中国农垦CSF／易贡茶场易贡红产品介绍": "2017 China State Farms CSF / Yigong Tea Farm Yigong Hong product introduction.", "选石阡佛顶山野生苔茶新梢，一芽一叶或一芽二叶。": "Select wild Taicha new shoots from Fodingshan, Shiqian, one bud with one or two leaves.", "省政府茶文化文章所述典型品质（未分等级）：醇厚": "Typical quality in the provincial government’s tea-culture article (ungraded): full and mellow.", "地标共用感官特色（七等级未分别给表）：鲜醇甘爽": "Shared GI sensory characteristics (no separate tables for seven grades): fresh, mellow, sweet and brisk.", "作为摊晾后的下一主要环节，报道未给温度和时间。": "The next main stage after spreading/cooling; the report gives no temperature or time.", "第646号公告：长清茶（原文未分等级）：板栗香": "Announcement No. 646: Changqing Tea (ungraded original): chestnut aroma.", "烘干机内轻翻保形，含水量15%时取出晾至常温。": "Turn gently in the dryer to preserve shape; remove at 15% moisture and cool to room temperature.", "与古代实践分别标年代，避免把现代编排说成古制。": "Date separately from ancient practice, avoiding presentation of modern choreography as ancient procedure.", "近现代紫砂雕塑的延续有具体人物与教学节点可追。": "Specific people and teaching milestones trace the continuation of modern zisha sculpture.", "针形工艺主链、搓抓理条、分级筛法与斗笠形烘笼。": "Main needle-shaped process, rubbing/grasping/straightening, graded screening, and conical-hat-shaped drying baskets.", "2015年田野调查摘要；茶史诗、食饮和社会文化": "2015 field-study abstract; tea epics, food and drink, and sociocultural life.", "中国天气网／中国气象报；采访浙江省气象局娄伟平": "China Weather Network / China Meteorological News; interview with Lou Weiping, Zhejiang Meteorological Bureau.", "2021；73(6):2484—2493；摘要": "2021; 73(6): 2484–2493; abstract.", "厦门市食品安全工作联合会；全国团体标准信息平台": "Xiamen Federation of Food Safety Work; National Association Standards Information Platform.", "做好“三茶”统筹大文章：雨城区藏茶产业发展综述": "Coordinating Tea Culture, Industry and Technology: Overview of Yucheng Tibetan Tea Development.", "六安市市场监督管理局；全国标准信息公共服务平台": "Lu’an Market Regulation Bureau; National Standards Information Public Service Platform.", "杭州市市场监督管理局；全国标准信息公共服务平台": "Hangzhou Market Regulation Bureau; National Standards Information Public Service Platform.", "溧阳卞永前：种下天目湖第一株白茶，情系茶叶卅载": "Bian Yongqian of Liyang: Planting Tianmu Lake’s First White Tea Bush, Thirty Years Devoted to Tea.", "中国农民合作社／湖北省农业农村厅（联合社供稿）": "China Farmers’ Cooperatives / Hubei Agriculture and Rural Affairs Department (cooperative federation submission).", "2022年9月；果茶研究所、楚云仙与茶旅节点段": "September 2022; fruit and tea research institute, Chuyunxian, and tea-tourism milestones.", "2022-05-16；红茶推介与瑶族文化活动段": "2022-05-16; black-tea promotion and Yao cultural activities.", "CN101946832A：茶叶保绿增香加工工艺": "CN101946832A: Tea Processing for Green-colour Retention and Aroma Enhancement.", "2023年手工制作技能大赛报道；工序说明及配图": "2023 handmade-tea skills competition report; process explanations and images.", "不同茶树品种加工的梵净山翠峰茶品质品系比较研究": "Comparison of Fanjingshan Cuifeng Tea Quality from Different Tea Cultivars.", "韶关市市场监督管理局／全国地方标准信息服务平台": "Shaoguan Market Regulation Bureau / National Local Standards Information Service Platform.", "梅州市市场监督管理局／全国地方标准信息服务平台": "Meizhou Market Regulation Bureau / National Local Standards Information Service Platform.", "CN101946832A 茶叶保绿增香加工工艺": "CN101946832A Tea Processing for Green-colour Retention and Aroma Enhancement.", "丽水市市场监督管理局；地方标准信息服务平台公开": "Lishui Market Regulation Bureau; public Local Standards Information Service Platform.", "全国名特优新农产品名录公布 覃塘毛尖茶榜上有名": "National Famous, Special, High-quality and New Agricultural Product List Announced: Qintang Maojian Tea Included.", "有机春茶市场异常火爆 标准化生产铸就了有机品牌": "Organic Spring Tea Market Booms; Standardised Production Builds an Organic Brand.", "贵州省市场监督管理局；国家标准信息公共服务平台": "Guizhou Market Regulation Administration; National Standards Information Public Service Platform.", "公开网页不等于开放授权；本轮未批准或复制照片。": "A public webpage is not an open licence; photographs were neither approved nor copied this round.", "已观察公开搜索入口的名称查询，不使用全站旧页号": "Name searches at observed public search entry points; no use of old site-wide page numbers.", "澧县甘溪滩镇：美丽太青山，千载“茶山情”_活动": "Ganxitan Town, Lixian: Beautiful Taiqingshan, a Thousand Years of Tea-mountain Affection — Activities.", "制茶重手上功夫，师徒传习与西湖茶乡生活相连。": "Tea making emphasises manual skill; apprenticeship connects with life in West Lake tea villages.", "白叶1号是茶树品种，安吉白茶是地域成品茶名。": "Baiye No. 1 is a cultivar; Anji White Tea is a regional finished-tea name.", "公开条目预览“产于安徽黄山区（原太平县）”段": "Public entry-preview paragraph beginning “Produced in Huangshan District, Anhui (formerly Taiping County).”", "南京雨花茶　ナンキンウカチャ – しのわずり": "Nanjing Yuhua Tea — Chinoiserie.", "圆珠形；其中高档茶细圆紧结、重实，墨绿油润。": "Pearl-shaped; premium tea is small, round, tightly formed, substantial, and lustrous dark green.", "所引保护要求中本产品版本的第1道环节：摊青。": "Stage 1 of this product version in the cited protection requirements: spreading.", "所引保护要求中本产品版本的第4道环节：二青。": "Stage 4 of this product version in the cited protection requirements: second firing.", "所引保护要求中本产品版本的第8道环节：入库。": "Stage 8 of this product version in the cited protection requirements: warehouse storage.", "所引保护要求中本产品版本的第6道环节：包装。": "Stage 6 of this product version in the cited protection requirements: packaging.", "不同等级控制翻动；特级少翻或不翻以减少损伤。": "Control turning by grade; turn Special Grade little or not at all to reduce damage.", "舒城小兰花茶汤与叶底（安徽省消保委专题配图）": "Shucheng Xiaolanhua liquor and infused leaves (Anhui consumer protection committee feature).", "烘青绿茶；地理标志范围比敬亭山单一山体更广。": "Baked green tea; the GI area extends beyond Jingtingshan itself.", "君山银针干茶（澳大利亚华人历史博物馆茶展图）": "Junshan Yinzhen dry tea (Museum of Chinese Australian History tea-exhibition image).", "干茶偏黄，汤杏黄，叶底嫩黄，是所谓“三黄”。": "Yellowish dry tea, apricot-yellow liquor, tender-yellow infused leaves: the “three yellows.”", "沩山毛尖黄茶／2021年地理标志登记鉴评意见": "Weishan Maojian Yellow Tea / 2021 GI registration evaluation opinion.", "以天然兰花香和观音韵为代表；并非用兰花窨制。": "Known for natural orchid aroma and Guanyin character, not orchid scenting.", "较重部分氧化的乌龙茶，名称不等于全氧化红茶。": "A more heavily partially oxidised oolong; its name does not mean fully oxidised black tea.", "祁门工夫红茶：农业贸易促进中心2022年介绍": "Qimen Gongfu Black Tea: Agricultural Trade Promotion Center’s 2022 introduction.", "第3.1条仅列基本工序，未核定具体含水终点。": "§3.1 lists only basic procedures; no specific moisture endpoint verified.", "福建政和地方工夫红茶；初制和精制应分别记录。": "A local gongfu black tea from Zhenghe, Fujian; primary processing and refining should be recorded separately.", "宁红地域版本：修水宁红茶（2025保护要求）": "Ninghong regional version: Xiushui Ninghong Tea (2025 protection requirements).", "本来源没有叶底描述；不补入推断的红匀或红亮。": "This source gives no infused-leaf description; inferred even or bright red is not added.", "均匀蓬松摊放，轻翻；表面有水时先冷风后热风。": "Spread evenly and loosely, turning gently; when surface water is present, use cool air before warm air.", "以黑毛茶为基础原料，具体品种组合依原料批次。": "Based on crude dark tea; specific cultivar combinations depend on the raw-material batch.", "正文第1页§1、§3.1（PDF物理第3页）": "Body page 1, §§1 and 3.1 (physical PDF page 3).", "原页普洱生茶示例，未注明年份、生产者或等级。": "The original page’s raw Pu’er example, with no year, producer, or grade stated.", "条形或颗粒形紧结且匀整，乌润，缀有金黄色花朵": "Tightly formed, even strips or granules, glossy dark, dotted with golden-yellow flowers.", "说明书背景技术；品质叙述非标准分级与实物审评": "Patent description’s background technology; quality narrative, not standard grading or specimen evaluation.", "茶名与花形审美相连，地方合作社继续传承制茶。": "The tea name connects with flower-form aesthetics; local cooperatives continue tea-making traditions.", "PDF第3003—3006页，西山茶加工章节": "PDF pages 3003–3006, Xishan Tea processing chapter.", "依制品可呈散形或紧压形，不能统一为一种饼茶。": "Products may be loose or compressed, not uniformly one cake-tea form.", "金山翠芽 创制 历史 site:gov.cn": "Jinshan Cuiya creation history site:gov.cn", "茅山长青干茶与冲泡实物（句容市茅山茶场样本）": "Maoshan Changqing dry tea and brewed sample (Jurong Maoshan Tea Farm sample).", "本公告明确包含黄茶、绿茶，以地域茶系列记录。": "This announcement explicitly includes yellow and green tea; recorded as a regional tea series.", "建德苞茶 历史 传说 site:gov.cn": "Jiande Baocha history legends site:gov.cn", "本公告明确包含红茶、绿茶，以地域茶系列记录。": "This announcement explicitly includes black and green tea; recorded as a regional tea series.", "从平和本地白芽奇兰母树选育而成的无性系品种。": "A clonal cultivar selected from the local Baiya Qilan mother tree in Pinghe.", "地理标志原产地特产信息共享平台 SINOGI": "SINOGI Geographical Indication Origin Speciality Information Sharing Platform.", "黄峭故里（搜狐号；转载《记住乡愁》节目画面）": "Huang Qiao’s Hometown (Sohu account; republishes Remembering Nostalgia programme images).", "\"诏安八仙茶\" 历史 site:gov.cn": "\"Zhao’an Baxian Tea\" history site:gov.cn", "名优茶采用单手或双手提采法；大宗茶采用机采。": "Premium tea uses one- or two-handed lift picking; bulk tea is machine harvested.", "适宜制作资溪白茶的当地群种以及其它茶树良种。": "Local populations and other improved cultivars suitable for Zixi White Tea.", "武当道茶太极峰毫一级明前茶，湖北高山出好茶！": "Wudang Dao Tea Taiji Fenghao Grade I pre-Qingming tea: fine tea from Hubei’s high mountains!", "PDF第6页，6.2条；第7页，6.2.5条": "PDF page 6, §6.2; page 7, §6.2.5.", "宜都宜红茶业智能车间：2026年现场操作片段": "Yidu Yihong Tea Industry smart workshop: 2026 on-site operation excerpts.", "峡州碧峰 创制 制作 site:gov.cn": "Xiazhou Bifeng creation production site:gov.cn", "\"董河碧珍茶\" site:sinogi.cn": "\"Donghe Bizhen Tea\" site:sinogi.cn", "PDF第2556—2558页，利川红加工章节": "PDF pages 2556–2558, Lichuan Black Tea processing chapter.", "平江烟茶 历史 传说 site:gov.cn": "Pingjiang Smoked Tea history legends site:gov.cn", "PDF第3169—3172页，龙脊茶加工章节": "PDF pages 3169–3172, Longji Tea processing chapter.", "PDF第3416—3418页，兴业茶加工章节": "PDF pages 3416–3418, Xingye Tea processing chapter.", "千島玉葉　セントウギョクヨウ – しのわずり": "Qiandao Yuye — Chinoiserie.", "普陀佛茶 制作 工艺 site:gov.cn": "Putuo Buddha Tea production techniques site:gov.cn", "浦江春毫 工艺 历史 site:gov.cn": "Pujiang Chunhao processing history site:gov.cn", "\"龙峰茶\" \"二青\" site:gov.cn": "\"Longfeng Tea\" \"second firing\" site:gov.cn", "英山云雾茶春笋／2022标准资料性附录B.1": "Yingshan Yunwu Tea Chunsun / 2022 standard informative Annex B.1.", "邓村绿茶 制作 历史 site:gov.cn": "Dengcun Green Tea production history site:gov.cn", "茶条紧结较壮，黄褐油润；叶底黄绿而叶缘带红。": "Tightly formed, fairly robust strips, lustrous yellow-brown; yellow-green infused leaves with red edges.", "\"梨山茶\" \"揉捻\" site:gov.tw": "\"Lishan Tea\" \"rolling\" site:gov.tw", "润绿多毫挺秀锋 鲜浓滋味甜醉人正文及叶底图注": "Body text and infused-leaf caption of “Lustrous Green, Downy Elegant Tips; Fresh, Rich Sweetness.”", "婺源茗眉 历史 传说 site:gov.cn": "Wuyuan Mingmei history legends site:gov.cn", "2022国际茶日|剧透！大使们将品尝哪些茶品": "International Tea Day 2022 | Preview: Which Teas Will the Ambassadors Taste?", "本版本无叶底原文，不使用扁平版本的叶底替代。": "This version has no original infused-leaf text; the flat version’s infused leaves are not substituted.", "探寻农垦美茗，品味人间四月——西藏农垦易贡茶": "Exploring State-farm Fine Teas, Savouring April — Yigong Tea from Tibet’s State Farms.", "地标感官特色（未分等级）：清鲜持久，带兰花香": "GI sensory characteristics (ungraded): fresh and lasting, with orchid aroma.", "杀青叶入多功能机，逐步加快转速完成初步定型。": "Place heat-fixed leaves in a multifunction machine, gradually increasing speed for initial shaping.", "巴南非遗页面代表性品质（未给等级）：馥郁持久": "Representative quality on the Banan heritage page (ungraded): rich and lasting aroma.", "轻揉搓条40—50分钟，嫩叶冷揉、老叶热揉。": "Gently roll and rub strips for 40–50 minutes; roll tender leaves cool and mature leaves warm.", "余姚瀑布仙茗冲泡茶汤与叶底（地标资料页样本）": "Yuyao Pubu Xianming liquor and infused leaves (GI information-page sample).", "所引保护要求中本产品版本的第4道环节：整形。": "Stage 4 of this product version in the cited protection requirements: shaping.", "长清马套村春季绿茶——2022年记者实地记录": "Spring green tea in Matao Village, Changqing — 2022 journalist’s field record.", "2019等级评定 / 非揉捻型条形 / 特级": "2019 grade evaluation / unrolled strip form / Special Grade.", "第646号附件PDF第1225页起，质量特色": "Announcement No. 646 annex PDF from page 1225, quality characteristics.", "第646号附件PDF第1863页起，质量特色": "Announcement No. 646 annex PDF from page 1863, quality characteristics.", "所引保护要求中本产品版本的第4道环节：解块。": "Stage 4 of this product version in the cited protection requirements: deblocking.", "依产品类别，采用揉捻、压、磨、甩、带的方法。": "Depending on product type, use rolling, pressing, grinding, tossing, and guiding movements.", "所引保护要求中本产品版本的第4道环节：初揉。": "Stage 4 of this product version in the cited protection requirements: initial rolling.", "所引保护要求中本产品版本的第7道环节：起毫。": "Stage 7 of this product version in the cited protection requirements: raising the down.", "所引保护要求中本产品版本的第5道环节：烘焙。": "Stage 5 of this product version in the cited protection requirements: baking.", "所引保护要求中本产品版本的第2道环节：萎凋。": "Stage 2 of this product version in the cited protection requirements: withering.", "所引保护要求中本产品版本的第7道环节：摊晾。": "Stage 7 of this product version in the cited protection requirements: spreading/cooling.", "杀青叶入理条机，形成扁平条索后出机晾至常温。": "Place heat-fixed leaves in a straightening machine; once flat strips form, remove and cool to room temperature.", "系统综述全文已读；所纳入每一项试验未逐篇核验": "The systematic review’s full text was read; each included trial was not individually verified.", "以擂钵和擂棒研磨茶料，再调成茶食的地方传统。": "A local tradition of grinding tea ingredients in a mortar with a pestle, then preparing a tea food.", "一个问题→两条有出处的事实→一个需澄清的误区": "One question → two sourced facts → one misconception to clarify.", "1980年代后：罐装茶与珍珠奶茶扩展饮茶场景": "After the 1980s: canned tea and pearl milk tea expand drinking occasions.", "1984年：茶器进入专门的公共收藏与研究空间": "1984: teaware enters a dedicated public collection and research space.", "不采用其中发酵百分比及久存不变质等笼统宣传。": "General promotional claims about fermentation percentages or indefinite storage without spoilage are excluded.", "叶汉钟、黄华林访谈；英红九号选育和单丛制法段": "Interviews with Ye Hanzhong and Huang Hualin; Yinghong No. 9 breeding and Dancong production sections.", "横州传承人谢大高关于夜间窨花和鲜花吐香的访谈": "Interview with Hengzhou inheritor Xie Dagao on night-time scenting and fragrance released by fresh flowers.", "只取技术源流和本地演变，不采用老茶医疗宣传。": "Only technical origins and local evolution are used, not medicinal promotion for aged tea.", "社团标准《现制茶饮的术语和产品分类》通过评审": "Association Standard Terminology and Product Classification of Freshly Prepared Tea Beverages Passes Review.", "利用物化与逐步判别分析鉴别台湾铁观音茶之特性": "Identifying Characteristics of Taiwan Tieguanyin through Physicochemical and Stepwise Discriminant Analysis.", "行业标准GH/T 1392—2022 望海茶": "Industry standard GH/T 1392—2022 Wanghai Tea.", "浙江绍兴非物质文化遗产 前岗煇白制作技艺独特": "Zhejiang Shaoxing Intangible Heritage: Qiangang Huibai’s Distinctive Production Technique.", "第39—48行交通、1876年告示、近代茶厂": "Lines 39–48: transport, the 1876 notice, and modern tea factories.", "关于批准对邓村绿茶实施地理标志产品保护的公告": "Announcement Approving GI Product Protection for Dengcun Green Tea.", "2025-04-18；王建光返乡与科技小院段": "2025-04-18; Wang Jianguang’s return home and the Science and Technology Backyard section.", "2025年；龙脊四宝、谢福复与古茶资源开发段": "2025; Longji’s four treasures, Xie Fufu, and development of ancient tea resources.", "碣滩茶品牌估价18.96亿元 茶乡唱响新茶歌": "Jietan Tea Brand Valued at ¥1.896 Billion; Tea Country Sings a New Tea Song.", "2021-09-02；南岳云雾茶外形与品质段": "2021-09-02; Nanyue Yunwu Tea appearance and quality paragraphs.", "北苑贡茶品质成分测定及其点茶沫饽物质组成分析": "Determination of Beiyuan Tribute Tea Quality Components and Analysis of Whisked-tea Foam Composition.", "侯彦双、高红；农业技术与装备2022年第6期": "Hou Yanshuang and Gao Hong; Agricultural Technology and Equipment, 2022, issue 6.", "浙江绿色农产品协会；全国团体标准信息平台公开": "Zhejiang Green Agricultural Products Association; public National Association Standards Information Platform.", "2026-03-27，第4正文段（采花茶业）": "2026-03-27, body paragraph 4 (Caihua Tea Industry).", "产地、品种、香气、滋味、茶乾、汤色、叶底七栏": "Seven fields: origin, cultivar, aroma, taste, dry-leaf appearance, liquor colour, infused leaves.", "“一片叶子成就一个产业”段，Web正文L27": "“A Single Leaf Creates an Industry” paragraph, web body line 27.", "茶道传媒；新福建／福建报业新媒体发展有限公司": "Chadao Media; New Fujian / Fujian Newspaper New Media Development Co., Ltd.", "Web全文第31—56行，标准状态与基础信息": "Web full text lines 31–56, standard status and basic information.", "HNZ176-2018 桃源红茶加工技术规程": "HNZ176-2018 Technical Code for Taoyuan Black Tea Processing.", "北京京港环球国际展览有限公司 / 北京茶博会": "Beijing Jinggang Global International Exhibition Co., Ltd. / Beijing Tea Expo.", "v13逐项人工拆分替代旧自动字段；原文保留": "v13 manual item-by-item separation replaces old automated fields; original text retained.", "DB42/T 351—2025／翠玉／一级": "DB42/T 351—2025 / Cuiyu / Grade I.", "DB42/T 351—2025／翠玉／四级": "DB42/T 351—2025 / Cuiyu / Grade IV.", "DB42/T 351—2025／白玉／二级": "DB42/T 351—2025 / Baiyu / Grade II.", "干茶外形：略曲、紧细、多毫；滋味：醇厚回甜": "Dry-leaf appearance: slightly curved, fine, tightly formed and downy; taste: full and mellow with a sweet aftertaste.", "宜鸠坑、翠峰、龙井长叶、浙农113等品种。": "Suitable cultivars include Jiukeng, Cuifeng, Longjing Changye, and Zhenong 113.", "DB5203/T44—2025机械加工路线": "DB5203/T44—2025 mechanical processing route.", "永川秀芽干茶、茶汤与叶底（苗品记商品展板）": "Yongchuan Xiuya dry tea, liquor, and infused leaves (Miaopinji product panel).", "狗牯脑茶冲泡实物（江西狗牯脑贡品特级样本）": "Brewed Gougunao Tea specimen (Jiangxi Gougunao Gongpin Special Grade sample).", "在并连斜锅茶灶中，用竹丝把完成炒制与整形。": "Pan-fire and shape using a bamboo-strip brush in paired sloping tea pans.", "条形为本产品特征，控制力度细节本来源未给。": "Strip form characterises this product; the source gives no detailed force control.", "随天气与叶况管理失水，不能等同于直接晒干。": "Manage moisture loss according to weather and leaf condition; not equivalent to simply sun-drying.", "来源采摘标准有特定传承说法，不跨版本写死。": "The source’s picking standard follows a particular lineage account, not a fixed requirement across versions.", "附表1，PDF第29—30页左栏，表4特级": "Annex Table 1, PDF pages 29–30 left column, Table 4 Special Grade.", "蜜兰、黄枝、芝兰等是命名和描述香型的用语。": "Milan, Huangzhi, and Zhilan are terms used to name and describe aroma types.", "合记／木栅铁观音75g、150g·重焙商品": "Heji / Muzha Tieguanyin 75 g and 150 g · heavily roasted product.", "适度萎凋后揉捻，随后发展内源酶参与的氧化。": "Roll after moderate withering, then develop oxidation involving endogenous enzymes.", "“足”不是100%氧化，也不是微生物发酵。": "“Full” does not mean 100% oxidation or microbial fermentation.", "川红工夫红茶品质背景描述／2024论文引言": "Chuanhong Gongfu Black Tea quality background / introduction to a 2024 paper.", "条索精细紧结匀整、重实有光泽；紫黑至紫红色": "Fine, tightly formed, even and substantial glossy strips; purple-black to purple-red.", "六堡团茶2022干茶（三鹤／广西梧州茶厂）": "2022 Liubao Tuancha dry tea (Sanhe / Guangxi Wuzhou Tea Factory).", "赵李桥茶厂“洞茶今昔”青砖茶／2020新品": "Zhaoliqiao Tea Factory “Dongcha Past and Present” Qingzhuan Tea / 2020 new product.", "正文第1页§1/3.1（PDF物理第3页）": "Body page 1, §§1/3.1 (physical PDF page 3).", "茶味与花香融合；具体浓淡随茶坯和窨次而异。": "Tea flavour and flower fragrance blend; intensity varies with tea base and scenting rounds.", "与茅山东麓丘陵茶园和金坛地方名茶生产相连。": "Linked with eastern Maoshan foothill tea gardens and Jintan’s local premium-tea production.", "地方年鉴记录，不主张更早的未经核查起源年。": "A local yearbook record, without claims of an earlier unchecked origin year.", "2026-03-27正文“从采摘到成茶”段": "2026-03-27, “From Picking to Finished Tea” paragraph.", "风选或手工簸，除去片、断碎茶叶，筛去茶末。": "Winnow mechanically or by hand to remove flakes and broken leaves, and screen out fines.", "2025地理标志保护要求 / 具名产品流程": "2025 GI protection requirements / named product process.", "采用辉干机，不开温度，处理30-60分钟。": "Use a finishing dryer without heating for 30–60 minutes.", "北苑茶 制作 晒青 site:gov.cn": "Beiyuan Tea production sun-withering site:gov.cn", "较紧结弯曲，爆点尚显；绿较灰，尚匀整、尚净": "Fairly tight and curved, blister spots reasonably visible; greyish green, reasonably even and clean.", "孔坑茶 历史 文化 site:gov.cn": "Kongkeng Tea history culture site:gov.cn", "走遍神州大地，最美七彩玉山——洋塘！_香榧": "Across China, the Most Beautiful Colourful Yushan — Yangtang! / Chinese torreya.", "黎川白茶冲泡茶汤与芽叶（黎川文旅展示样品）": "Lichuan White Tea liquor and shoots (Lichuan tourism display sample).", "条索尚紧细圆直，绿润带白毫，尚完整，尚匀净": "Reasonably fine, tight, round and straight strips, lustrous green with white down, reasonably intact, even and clean.", "宜昌非遗展销会中的仙人掌茶：干茶与冲泡样本": "Xianrenzhang Tea at Yichang’s heritage fair: dry tea and brewed samples.", "湖北孝感红贡茶有限公司公开供应的散红茶样本": "A loose black tea sample publicly offered by Hubei Xiaogan Hong Tribute Tea Co., Ltd.", "通过拣梗、色选、风选、筛选，实现规格匀整。": "Achieve even specifications through stem removal, colour sorting, winnowing, and screening.", "【柒】大苗山红茶哪家香？_融水_广西_茶叶": "[Seven] Which Damiaoshan Black Tea Is Fragrant? — Rongshui / Guangxi / tea.", "云筑惠农商城／康县梅子园种植农民专业合作社": "Yunzhu Huinong Mall / Kangxian Meiziyuan Growers’ Cooperative.", "滋味鲜爽、回味带甜，汤清亮，叶底嫩绿成朵。": "Fresh, brisk taste with a sweet finish, clear bright liquor, tender light-green infused shoot sets.", "2022农业贸易促进中心／采花毛尖产地报道": "2022 Agricultural Trade Promotion Center / Caihua Maojian origin report.", "PDF第5页／印刷页3，7.2表2，一级列": "PDF page 5 / printed page 3, §7.2 Table 2, Grade I column.", "DB42/T 210—2022／春蕊／一级": "DB42/T 210—2022 / Chunrui / Grade I.", "桃源红茶（湖红工夫）传承人报道中的核心环节": "Core stages in a report on Taoyuan Black Tea (Huhong Gongfu) inheritors.", "应在流程旁显示“古迈茶园生产者样本”范围。": "Display the scope “Gumai Tea Garden producer sample” alongside the process.", "PDF第2页／印刷页200，3.2普通条款": "PDF page 2 / printed page 200, §3.2 general clauses.", "碣滩茶 传承 茶歌 site:gov.cn": "Jietan Tea heritage tea songs site:gov.cn", "采访记三次入锅杀青与三次出锅揉捻相互衔接。": "The interview records three pan heat-fixing stages alternating with three out-of-pan rolling stages.", "白沙绿茶干茶与包装（海垦白沙春芽测评实拍）": "Baisha Green Tea dry leaves and packaging (Haiken Baisha Chunya review photographs).", "原文转述2010年品质鉴评（并非本馆实测）": "Original text’s account of a 2010 quality assessment (not this library’s measurements).", "官方加工流程中的第 5 道工序：拣梗剔杂。": "Stage 5 in the official process: stem and impurity removal.", "正文“易贡红”分节，成品特征、茶叶品鉴两行": "Body “Yigong Hong” subsection, two lines on finished characteristics and tasting.", "按所引来源整理，不外推为所有厂家唯一流程。": "Compiled from the cited source, not extended as the sole process for all manufacturers.", "南江大叶茶，绿茶，炒青－惠农网元顶云雾茶业": "Nanjiang Large-leaf Tea, green tea, pan-fired — Huinong, Yuanding Yunwu Tea Industry.", "轻重轻用力，炒、凉、揉反复两次，收紧条索。": "Use light–heavy–light force; repeat pan-firing, cooling, and rolling twice to tighten strips.", "现代官方文化文章；古籍引文未经原刻本复核。": "A modern official cultural article; ancient quotations not checked against original editions.", "一芽一叶或一芽二叶初展，紧结肥壮，金毫显露": "One bud with one leaf or two newly unfolding leaves, tight and plump, with visible golden down.", "江夏碧舫地标感官特色（未分等级）：鲜爽回甘": "Jiangxia Bifang GI sensory characteristics (ungraded): fresh and brisk with a sweet aftertaste.", "T/HNTI 057—2023 表1／一级": "T/HNTI 057—2023 Table 1 / Grade I.", "第646号附件PDF第475页起，质量特色": "Announcement No. 646 annex PDF from page 475, quality characteristics.", "2019等级评定 / 揉捻型条形 / 珍品": "2019 grade evaluation / rolled strip form / Treasure Grade.", "2019等级评定 / 揉捻型条形 / 一级": "2019 grade evaluation / rolled strip form / Grade I.", "禺峰野茶园旗舰店商品信息／虎窝淘公开同步页": "Yufeng Wild Tea Garden flagship-store product information / Huwotao public synchronised page.", "贵州黄茶“坡柳娘娘茶”喜获全国“特别金奖”": "Guizhou Yellow Tea “Poliuniangniang Tea” Wins National Special Gold Award.", "第646号公告：勐库大叶种茶 / 晒青毛茶": "Announcement No. 646: Mengku Large-leaf Tea / sun-dried crude tea.", "第646号公告：镇安象园茶（原文未分等级）": "Announcement No. 646: Zhen’an Xiangyuan Tea (ungraded original).", "第1063项；PDF第3135—3137页": "Item 1063; PDF pages 3135–3137.", "第1068项；PDF第3150—3152页": "Item 1068; PDF pages 3150–3152.", "第1128项；PDF第3331—3334页": "Item 1128; PDF pages 3331–3334.", "第1150项；PDF第3397—3400页": "Item 1150; PDF pages 3397–3400.", "第1187项；PDF第3505—3507页": "Item 1187; PDF pages 3505–3507.", "第1308项；PDF第3872—3875页": "Item 1308; PDF pages 3872–3875.", "记录时间、口岸、运输、贸易档案和具体茶种。": "Record dates, ports, transport, trade archives, and specific tea types.", "南岭山区瑶族以茶参与烹煮、待客的饮食传统。": "A Nanling Yao food tradition using tea in cooking and hospitality.", "建立器物产地、年代、作者、用途和实证来源。": "Establish object origin, date, maker, use, and empirical sources.", "贵州育种；适栽范围按所引品种志为西南红茶区": "Bred in Guizhou; suitable range in the cited cultivar compendium: southwestern black-tea region.", "从起源到当代：茶叶与茶文化的四十个关键节点": "From Origins to Today: Forty Key Milestones in Tea and Tea Culture.", "1950年代以后：陶刻、陶塑与传艺网络延续": "After the 1950s: ceramic engraving, sculpture, and teaching networks continue.", "泛论茶史部分不能证明现代龙井茶的首创年代。": "General tea-history discussion cannot prove the first creation date of modern Longjing Tea.", "DB52/T 478—2018 湄潭翠芽茶": "DB52/T 478—2018 Meitan Cuiya Tea.", "Ⅷ-149；命名、工艺、清代发展及采茶歌段": "Ⅷ-149; naming, techniques, Qing development, and tea-picking song sections.", "2008年名录、勐海传承、拼配与人工后发酵": "2008 listing, Menghai transmission, blending, and artificial post-fermentation.", "只采用饮食制作，未采用抗高原病等健康宣传。": "Only food and drink preparation is used, not health claims such as preventing altitude sickness.", "2020；CD005004.pub3；摘要": "2020; CD005004.pub3; abstract.", "仅用于蒙顶甘露红锅杀青、三炒三揉工艺核心。": "Used only for Mengding Ganlu’s hot-pan heat-fixing and three-firing/three-rolling core process.", "全国团体标准信息平台；相关团体标准发布机构": "National Association Standards Information Platform; relevant standard-issuing organisations.", "知节气识茶事和天下丨立秋：夏伏未央茶韵悠长": "Know the Seasons, Know Tea, Share Harmony | Start of Autumn: Summer Heat Lingers, Tea Charm Endures.", "故宫博物院茶文化专题；藏品属南京市博物总馆": "Palace Museum tea-culture feature; the object belongs to Nanjing Museum Administration.", "浙江省绿色农产品协会；全国团体标准信息平台": "Zhejiang Green Agricultural Products Association; National Association Standards Information Platform.", "紫砂岙茶叶精制二厂举办手工制茶技艺传承培训": "Zisha’ao No. 2 Tea Refining Factory Holds Traditional Handmade-tea Training.", "第53—66行鹿苑技艺与2017年区域品牌": "Lines 53–66, Luyuan techniques and the 2017 regional brand.", "江西铅山“三茶”统筹发展加快打造现代茶产业": "Yanshan, Jiangxi Coordinates Tea Culture, Industry and Technology to Accelerate a Modern Tea Industry.", "关于县十八届人大二次会议第27号建议的回复": "Reply to Proposal No. 27 at the Second Session of the 18th County People’s Congress.", "贵港市覃塘区政协助力覃塘毛尖茶产业发展纪实": "How Qintang District CPPCC Supports Qintang Maojian Tea Development in Guigang.", "20051712-T-469计划及起草单位": "Plan 20051712-T-469 and drafting bodies.", "2014-11-19正文“简介、主要产地”": "2014-11-19 body sections “Introduction” and “Main Origins.”", "2022-03-01，产业起步与茶旅融合段": "2022-03-01; industry beginnings and tea-tourism integration paragraphs.", "常德市人大常委会网站；石门县人大常委会稿件": "Changde Municipal People’s Congress Standing Committee website; submission from Shimen County’s Standing Committee.", "杭州市西湖龙井茶管理协会（来源：每日商报）": "Hangzhou West Lake Longjing Tea Management Association (source: Daily Business).", "陕西省市场监督管理局／地方标准信息服务平台": "Shaanxi Market Regulation Administration / Local Standards Information Service Platform.", "商品干茶/火功/山场/内质/叶底第2至5项": "Product dry tea / firing / mountain site / internal qualities / infused leaves, items 2–5.", "北埔东方美人商品参数：产地、品种及五项感官": "Beipu Oriental Beauty product parameters: origin, cultivar, and five sensory dimensions.", "便宜大碗又温暖的冬日好茶——青砖茶巧克力饼": "An Affordable, Generous, Warming Winter Tea — Qingzhuan Chocolate-shaped Cakes.", "北苑贡茶 乌龙茶加工技术规程 pdf 下载": "Beiyuan Tribute Tea oolong processing technical code PDF download.", "宜丰县农业农村局开展制茶技艺及公益茶艺培训": "Yifeng Agriculture and Rural Affairs Bureau Holds Tea-making and Public-benefit Tea-art Training.", "已登记马图检察院旧页误复读，不再算新渠道。": "An accidental reread of the registered old Matu procuratorate page is recorded, not counted as a new channel.", "2025地理标志保护要求 / 精品／龙形": "2025 GI protection requirements / Premium / dragon shape.", "2025地理标志保护要求 / 特级／凤形": "2025 GI protection requirements / Special Grade / phoenix shape.", "2025地理标志保护要求 / 二级／龙形": "2025 GI protection requirements / Grade II / dragon shape.", "蒸青传统、手工揉整和侗乡制茶生活相结合。": "Combines steam-fixing tradition, manual rolling/shaping, and tea-making life in Dong communities.", "形似兰花初绽，单芽圆直挺秀，色泽绿润显毫": "Like an opening orchid; single buds round, straight and elegant, lustrous green with down.", "继续整形、干燥，形成挺直尖削和光滑叶身。": "Continue shaping and drying to produce straight, tapering forms and smooth leaves.", "二青注意排湿，不把两种设备路径串行叠加。": "Release moisture during second firing; do not join two equipment alternatives sequentially.", "2026年6月青岛日报现场观察的简明主链": "A concise main sequence observed on site by Qingdao Daily in June 2026.", "当地茶事把品饮与春茶采制、茶园观赏结合。": "Local tea activities combine drinking with spring picking/processing and tea-garden viewing.", "整形目标与干度协调；量化终点待专门规程。": "Coordinate shaping goals with dryness; quantified endpoints await a dedicated code.", "原文叶底“匀奇”字样不清，不改造为匀齐。": "The original infused-leaf wording “even/odd” is unclear and is not rewritten as “even.”", "感官研究样品呈清纯或花香显露的不同风格。": "Sensory research samples show differing clean, pure or prominent floral styles.", "萎凋、干燥，尽量保留芽叶自然相连的形态。": "Wither and dry while preserving naturally connected shoots as far as possible.", "传统版本以炒与包闷交替，并另设后段闷黄。": "The traditional version alternates pan-firing and covered wrapping, with additional later yellowing.", "此为已记录版本，不把次数当全部黄汤标准。": "This is a recorded version; its repetition count is not a standard for all Huangtang.", "中国茶叶博物馆展品说明／大红袍，未分等级": "China National Tea Museum exhibit description / Dahongpao, ungraded.", "条索肥壮卷曲，色泽沙绿有光泽；汤色金黄。": "Plump curled strips, lustrous sandy green; golden-yellow liquor.", "做青后以布球包揉反复成形，配合较重焙火。": "After leaf conditioning, repeatedly shape by cloth-ball rolling, combined with heavier roasting.", "乌黑油润、条索较壮；传统茶汤带红褐色调。": "Glossy black, fairly robust strips; traditional liquor has reddish-brown tones.", "按品种及晴雨、早晚采状态分类，通风摊放。": "Sort by cultivar and sunny/rainy or morning/evening picking conditions, then spread with ventilation.", "采用自然或槽式萎凋，日光可作条件性补充。": "Use natural or trough withering; sunlight may be a conditional supplement.", "在双锅曲毫机中滚动挤压，经两次并锅调整。": "Roll and compress in a double-pan curling machine, combining pan loads twice.", "原文“酵母”属工艺称谓，未据此认定菌种。": "The original’s “yeast” is a process term here; no microbial strain is inferred.", "2024雅安藏茶团标镜像／紧压藏茶·芽细": "2024 Ya’an Tibetan Tea association-standard mirror / compressed Tibetan tea · Yaxi.", "形态取决于茶坯；传统成品可见茶而不见花。": "Form depends on the tea base; traditional finished tea may show tea but no flowers.", "堆温达到对应窨次要求即摊开散热，再收堆。": "When heap temperature reaches the requirement for that scenting round, spread to release heat, then reheap.", "珠兰花茶干茶与包装（吴裕泰珠兰幽香样本）": "Zhulan Scented Tea dry leaves and packaging (Wuyutai Zhulan Youxiang sample).", "与会稽山区茶事及平水珠茶的技术演变相关。": "Related to Kuaiji mountain tea practices and the technical evolution of Pingshui Pearl Tea.", "该专利在杀青前增加清洗和去除表面水步骤。": "This patent adds washing and surface-water removal before heat-fixing.", "传承人手工制茶与淳安地方贡茶记忆相联系。": "Inheritors’ handmade tea connects with Chun’an’s local tribute-tea memory.", "杀青叶薄摊在透气设施中，辅助通风至室温。": "Spread heat-fixed leaves thinly on permeable equipment and assist ventilation to room temperature.", "非遗网／干酸茶饮用描述（随存放年限有别）": "Heritage website / dry sour-tea drinking description (varying with storage age).", "干茶及冲泡茶叶、茶汤实物，与具名包装同框": "Dry tea, brewed leaves, and liquor, with named packaging in the same frame.", "Wondmama 王玛玛健康科技有限公司": "Wondmama Health Technology Co., Ltd.", "初烘后摊凉，以不粘手、握团能散为观察点。": "Cool after initial baking; readiness: non-sticky, and a squeezed clump disperses.", "水分重新分布，竹笠上平摊，时间30分钟。": "Redistribute moisture, spread flat on a bamboo hat, for 30 minutes.", "当地群体种、水仙、老枞、菜茶等系列品种。": "Local population, Shuixian, Laocong, Caicha, and related cultivar series.", "条索紧细圆直，翠绿，白毫显露，完整，匀净": "Fine, tight, round and straight strips, emerald green with visible white down, intact, even and clean.", "2025地理标志保护要求 / 炒青、烘青": "2025 GI protection requirements / pan-fired and baked green tea.", "董河碧珍茶 制茶 site:gov.cn": "Donghe Bizhen Tea tea making site:gov.cn", "鄂茶13、乌牛早宜昌大叶种、福鼎大白茶。": "Echa No. 13, Wuniuzao Yichang Dayezhong, and Fuding Dabaicha.", "桂林桂花红茶干茶及原装茶罐（漓江春样本）": "Guilin Osmanthus Black Tea dry leaves and original tin (Lijiangchun sample).", "将茶品用抖盘筛选出茶碎，条状干茶为成品。": "Shake-screen out fragments; the strip-shaped dry tea is the finished product.", "加工流程：萎凋→揉捻→发酵→干燥→包装。": "Process: withering → rolling → oxidation → drying → packaging.", "以高温钝化酶活性、散发青草气并初步成型。": "Use high heat to deactivate enzymes, release grassy odour, and begin shaping.", "征求意见稿 · 全自动/手动单槽加辉锅机": "Consultation draft · fully automatic/manual single-trough machine plus final pan-firing machine.", "茶条紧细，白毫可见，色泽嫩绿而有光润感。": "Fine, tightly formed strips, visible white down, lustrous light green.", "官方加工流程中的第 12 道工序：割末。": "Stage 12 in the official process: removing fines.", "香气清扬，体现轻发酵高山乌龙的清香风格。": "Clear, uplifting aroma, reflecting the fresh style of lightly oxidised high-mountain oolong.", "只列摊青、杀青、抖簸等示例，未列全九步。": "Only examples such as spreading, heat-fixing, shaking, and winnowing are listed, not all nine steps.", "采用表1所列云雾绿茶鲜叶原料，先行摊青。": "Use the Yunwu green-tea fresh material in Table 1, beginning with spreading.", "桂东玲珑茶 工艺 site:gov.cn": "Guidong Linglong Tea processing site:gov.cn", "2025年第640号公告／婺源绿茶·茗眉": "2025 Announcement No. 640 / Wuyuan Green Tea · Mingmei.", "T/GZTPA 0022-2025／一级": "T/GZTPA 0022-2025 / Grade I.", "古代县志引文未核原页；不编造传奇或疗效。": "Ancient gazetteer quotations not checked against original pages; no invented legends or efficacy claims.", "细紧挺秀，锋苗显露，乌润，金黄色茸毫明显": "Fine, tight and elegant, visible tips, glossy dark, with prominent golden down.", "第646号公告：镇巴毛尖（原文未分等级）": "Announcement No. 646: Zhenba Maojian (ungraded original).", "三个花色共用地标总述，非单一等级样：清高": "Shared GI overview for three product styles, not a single-grade sample: high, pure aroma.", "大竹巴蜀玉叶白茶绿茶产品的玻璃杯冲泡样本": "A glass-brewed sample of Dazhu Bashu Yuye White Tea, a green-tea product.", "DB4402/T10—2021 绿茶特级": "DB4402/T10—2021 Green Tea Special Grade.", "DB4402/T10—2021 红茶特级": "DB4402/T10—2021 Black Tea Special Grade.", "DB4402/T10—2021 红茶二级": "DB4402/T10—2021 Black Tea Grade II.", "蟠曲尚紧结、尚匀整，稍有细嫩梗，砂绿油润": "Curled and reasonably tight and even, with a few fine tender stems, lustrous sandy green.", "及时薄摊，使茶坯冷却及内部水分均匀分布。": "Promptly spread thinly to cool the tea base and redistribute internal moisture evenly.", "较南茶硕壮重实，色泽墨绿油润；香浓郁高长": "Larger, more robust and substantial than southern tea, lustrous dark green; rich, high, lasting aroma.", "均匀摊凉，厚3—5厘米，15—30分钟。": "Spread evenly to cool, 3–5 cm thick, for 15–30 minutes.", "DB61/T1943—2024／不分等级": "DB61/T1943—2024 / ungraded.", "第433项；PDF第1239—1241页": "Item 433; PDF pages 1239–1241.", "第480项；PDF第1399—1403页": "Item 480; PDF pages 1399–1403.", "第486项；PDF第1421—1424页": "Item 486; PDF pages 1421–1424.", "第515项；PDF第1511—1513页": "Item 515; PDF pages 1511–1513.", "第563项；PDF第1648—1650页": "Item 563; PDF pages 1648–1650.", "第572项；PDF第1675—1677页": "Item 572; PDF pages 1675–1677.", "第605项；PDF第1772—1774页": "Item 605; PDF pages 1772–1774.", "第650项；PDF第1908—1910页": "Item 650; PDF pages 1908–1910.", "第666项；PDF第1954—1956页": "Item 666; PDF pages 1954–1956.", "第700项；PDF第2053—2055页": "Item 700; PDF pages 2053–2055.", "第713项；PDF第2091—2093页": "Item 713; PDF pages 2091–2093.", "第728项；PDF第2139—2140页": "Item 728; PDF pages 2139–2140.", "第745项；PDF第2184—2186页": "Item 745; PDF pages 2184–2186.", "第761项；PDF第2229—2231页": "Item 761; PDF pages 2229–2231.", "第793项；PDF第2319—2321页": "Item 793; PDF pages 2319–2321.", "第819项；PDF第2393—2395页": "Item 819; PDF pages 2393–2395.", "第848项；PDF第2474—2476页": "Item 848; PDF pages 2474–2476.", "第866项；PDF第2527—2529页": "Item 866; PDF pages 2527–2529.", "第875项；PDF第2553—2555页": "Item 875; PDF pages 2553–2555.", "第884项；PDF第2579—2581页": "Item 884; PDF pages 2579–2581.", "第936项；PDF第2731—2734页": "Item 936; PDF pages 2731–2734.", "第953项；PDF第2787—2792页": "Item 953; PDF pages 2787–2792.", "第986项；PDF第2896—2900页": "Item 986; PDF pages 2896–2900.", "研究待客礼仪和一苦二甜三回味的文化表达。": "Study hospitality etiquette and the cultural expression “first bitter, second sweet, third lingering.”", "记录英译异名、术语误译和可追溯历史资料。": "Record alternative English names, mistranslated terms, and traceable historical material.", "安徽泾县汀溪地方群体种选育；适宜安徽茶区": "Selected from the Tingxi local population in Jingxian, Anhui; suitable for Anhui tea regions.", "分等分级、包装和真实标识连接生产与交易。": "Grading, packaging, and truthful labelling connect production with trade.", "茶宠能与釉色实验和年轻化产品设计相结合。": "Tea pets can combine glaze experiments with product design for younger audiences.", "不采用文章中的发酵百分比作为科学测量值。": "The article’s fermentation percentages are not adopted as scientific measurements.", "重庆市档案馆具名专题，品质介绍未分等级。": "A named Chongqing Archives feature; quality description ungraded.", "开化县志·第四编特色产业：龙顶茶研制过程": "Kaihua County Gazetteer, Part IV Distinctive Industries: Longding Tea Development.", "国家标准起草组；全国标准信息公共服务平台": "National standard drafting group; National Standards Information Public Service Platform.", "唐代饼茶加工为茶末、煎茶器具及用水候火。": "Tang cake tea processed into powder, boiling utensils, water selection, and heat control.", "第253页：主泡盖碗、直饮盖碗的功能定义": "Page 253: functional definitions of brewing gaiwan and direct-drinking gaiwan.", "供厦食品 白茶：标准草案中的国标定义引文": "Gongxia Foods White Tea: national-standard definition quoted in a draft standard.", "“明前茶”“雨前茶”，为啥以节气来划分？": "Why Are Pre-Qingming and Pre-Grain Rain Teas Named by Solar Terms?", "中国非物质文化遗产网；转载光明日报，祝勇": "China Intangible Cultural Heritage Website; republishes Guangming Daily, Zhu Yong.", "徐秀棠（宜兴紫砂陶制作技艺代表性传承人）": "Xu Xiutang (representative inheritor of Yixing zisha pottery techniques).", "生产要求（5）产后处理；技术规范原件待核": "Production requirements (5), postharvest treatment; original technical specification pending verification.", "利川市人社局／湖北省人力资源和社会保障厅": "Lichuan Human Resources and Social Security Bureau / Hubei Human Resources and Social Security Department.", "第43—50行生甡川、边销与现代产品创新": "Lines 43–50: Shengshengchuan, frontier sales, and modern product innovation.", "2026-05-19；邱海彬制茶传承采访": "2026-05-19; interview on Qiu Haibin’s tea-making heritage.", "广西龙脊梯田：以稻作为梯，登文旅“龙脊”": "Guangxi Longji Terraces: Rice Steps Lead to a Cultural-tourism “Dragon’s Backbone.”", "开篇及文人传播段；作者为当地茶业管理人员": "Opening and literati-dissemination sections; author is a local tea-industry administrator.", "2024年江西婺源茗眉上海品鉴会成功举办": "2024 Jiangxi Wuyuan Mingmei Shanghai Tasting Successfully Held.", "基本情况、历史沿革、茶場荣誉和旅游规划段": "Basic situation, historical development, tea-farm honours, and tourism planning sections.", "国家林业和草原局转载新华社；汪军、周芷若": "National Forestry and Grassland Administration republishes Xinhua; Wang Jun and Zhou Zhiruo.", "福建省农业农村厅／福建省绿色食品发展中心": "Fujian Agriculture and Rural Affairs Department / Fujian Green Food Development Center.", "江山市花山茶场：云禄牌江山绿牡丹生产介绍": "Jiangshan Huashan Tea Farm: Introduction to Yunlu Brand Jiangshan Green Peony Production.", "附件1《沅陵碣滩茶网销流通标准》五、分级": "Annex 1, Yuanling Jietan Tea Online Sales and Distribution Standard, V. Grading.", "扁形绿茶矿质元素含量与品质成分相关性分析": "Correlation Analysis of Mineral Elements and Quality Components in Flat Green Tea.", "国家市场监督管理总局国家标准技术审评中心": "National Technical Review Center for Standards, State Administration for Market Regulation.", "农村新报／湖北日报农村版；彭翠楠、刘建平": "Rural News / Hubei Daily Rural Edition; Peng Cuinan and Liu Jianping.", "会稽牌 site:cnki.com.cn": "Kuaiji brand site:cnki.com.cn", "刘双的店 - 惠农网基础店铺 - 惠农网": "Liu Shuang’s Shop — Huinong Basic Store — Huinong.", "扁平挺秀、光滑匀齐，芽毫稀见，色泽翠绿": "Flat, straight and elegant, smooth and even, sparse bud down, emerald green.", "黄山毛峰茶／2025年地理标志保护要求": "Huangshan Maofeng Tea / 2025 GI protection requirements.", "原页都匀毛尖成品图，批次和等级未注明。": "Original page’s finished Duyun Maojian image; batch and grade unspecified.", "保护要求禁止加工中着色及添加非茶物质。": "The protection requirements prohibit colouring and addition of non-tea substances during processing.", "本来源未给复烘间隔和含水阈值，不补造。": "This source gives no rebaking interval or moisture threshold; none is invented.", "以香气和干度检验收尾，包装前充分摊凉。": "Finish by checking aroma and dryness; cool thoroughly before packaging.", "报道用语为“摊晾萎凋”，未给失水指标。": "The report calls it “spreading/cooling and withering,” with no moisture-loss target.", "可采用滚筒、光波、热风或合适组合方式。": "Drum, light-wave, hot-air, or suitable combined methods may be used.", "先烘至七八成干，不把初烘当成最终足干。": "First bake until 70%–80% dry; initial baking is not final drying.", "2026百色融媒介绍／凌云白毫茶绿茶版": "2026 Baise Integrated Media introduction / Lingyun Baihao green-tea version.", "公开百科“白茶品质特征”中白毫银针专段": "Baihao Yinzhen subsection in the public encyclopedia’s “White Tea Quality Characteristics.”", "鲜醇而有厚度，饮后回甘；汤色黄绿清亮。": "Fresh and mellow with body and a sweet finish; clear, bright yellow-green liquor.", "沩山茶与密印寺及旧时长途茶贸易相联系。": "Weishan tea connects with Miyin Temple and historical long-distance tea trade.", "“大红袍加工工艺为：鲜叶—萎凋……”段": "Paragraph beginning “Dahongpao processing is: fresh leaves — withering…”", "乌龙茶；品种、产区与成品名称分层记录。": "Oolong; cultivar, origin, and finished-tea name are recorded at separate levels.", "重视浓郁回甘及山韵，品系间风味有差异。": "Emphasises richness, sweet aftertaste, and mountain character; flavour varies among lines.", "特色在于揉捻后模压成茶饼，再完成烘焙。": "Distinctive for mould-pressing rolled leaves into cakes before completing baking.", "条索紧结均匀，鲜艳墨绿，无严重夹杂异物": "Tightly formed, even strips, vivid dark green, without substantial foreign matter.", "本来源主链未明列过红锅，不能自行补入。": "The source’s main sequence does not explicitly list red-hot-pan treatment; it cannot be added independently.", "依据嫩度、萎凋程度调整，按轻重轻施压。": "Adjust to tenderness and withering degree, using light–heavy–light pressure.", "遵循原文单级付制、多级收回的分级思路。": "Follow the original grading logic of processing one grade and recovering several grades.", "规程要求含水量不超过7%，应检测确认。": "The code requires moisture no more than 7%, to be confirmed by testing.", "条形路线不切碎，揉捻与解块可反复进行。": "The strip route does not cut leaves; rolling and deblocking may be repeated.", "永泰福千两茶：安化黑茶中的具名品牌系列": "Yongtaifu Qianliang Tea: a named brand series within Anhua Dark Tea.", "中国茶叶流通协会／广西梧州茶厂有限公司": "China Tea Marketing Association / Guangxi Wuzhou Tea Factory Co., Ltd.", "PDF第10页／印刷第4页，表2特级行": "PDF page 10 / printed page 4, Table 2 Special Grade row.", "不将传统总天数当作所有规模的固定周期。": "Traditional total days are not a fixed cycle for every production scale.", "2024雅安藏茶团标镜像／散藏茶·金玉": "2024 Ya’an Tibetan Tea association-standard mirror / loose Tibetan tea · Jinyu.", "中华人民共和国常驻联合国粮农机构代表团": "Permanent Representation of the People’s Republic of China to the UN Food and Agriculture Agencies.", "云南省农业农村厅2025年普洱熟茶介绍": "Yunnan Agriculture and Rural Affairs Department’s 2025 ripe Pu’er introduction.", "茶坯与花拌和，按坯型箱窨、囤窨或堆窨。": "Mix tea base with flowers, scenting in boxes, bins, or heaps according to base form.", "采用蒙山高温杀青和手工做形、干燥技法。": "Use Mengshan high-temperature heat-fixing, manual shaping, and drying techniques.", "DB34/T431—2017／机械制作": "DB34/T431—2017 / mechanical production.", "条索紧细、圆直似松针、显毫、翠绿、匀整": "Fine, tight, round, straight pine-needle-like strips, downy, emerald green and even.", "成品茶实体；与鸠坑种茶树品种另设关联。": "A finished-tea entity, separately linked to the Jiukeng cultivar.", "揉捻、初干、手工整形、低温足干和提香。": "Rolling, initial drying, manual shaping, low-temperature final drying, and aroma enhancement.", "紧直、白毫显露、有锋苗；匀整；绿润；净": "Tight and straight, visible white down and tips; even; lustrous green; clean.", "有散茶或紧压产品，形态取决于产品规格。": "Loose or compressed products; form depends on product specifications.", "2025地理标志保护要求 / 机械加工": "2025 GI protection requirements / mechanical processing.", "箬阳龙珍 历史 site:gov.cn": "Ruoyang Longzhen history site:gov.cn", "七境茶干茶实拍（福州非遗专题视频画面）": "Qijing Tea dry-leaf photograph (frame from Fuzhou heritage-feature video).", "2025地理标志保护要求 / 初制毛茶": "2025 GI protection requirements / primary crude tea.", "条索扭曲壮结、匀整，色泽乌褐油润间蜜黄": "Twisted, robust, tightly formed and even strips, lustrous dark brown with honey-yellow tones.", "三清山白茶干茶（玉山怀玉产品介绍样本）": "Sanqingshan White Tea dry leaves (Yushan Huaiyu product-introduction sample).", "2025地理标志保护要求 / 绿针特级": "2025 GI protection requirements / Green Needle Special Grade.", "2025地理标志保护要求 / 贡芽一级": "2025 GI protection requirements / Gongya Grade I.", "悟道明前经典龙剑：干茶、茶汤及产地包装": "Wudao Pre-Qingming Classic Longjian: dry tea, liquor, and origin-labelled packaging.", "PDF第6—7页，6.2—6.2.4条": "PDF pages 6–7, §§6.2–6.2.4.", "邓村绿茶集团峡州碧峰／老字号企业馆版本": "Dengcun Green Tea Group Xiazhou Bifeng / Time-honoured Brand Museum version.", "第832项（六）1，PDF第2429页": "Item 832, (VI)1, PDF page 2429.", "乙方宝供应商库／湖北孝感红贡茶有限公司": "Yifangbao supplier database / Hubei Xiaogan Hong Tribute Tea Co., Ltd.", "采用萎凋槽萎凋或室内自然萎凋两种方式。": "Use either trough withering or natural indoor withering.", "昭平银杉 1994 华南农业大学 研制": "Zhaoping Yinshan 1994 South China Agricultural University development.", "2025地理标志保护要求 / 一窨一提": "2025 GI protection requirements / one scenting plus one finishing scenting.", "2025地理标志保护要求 / 机制红茶": "2025 GI protection requirements / machine-made black tea.", "搜索引擎返回全文；用于产地品牌交叉核对": "Search engine returned full text; used to cross-check origin and brand.", "滋味醇而有回甘，汤黄绿明亮，叶底成朵。": "Mellow taste with sweet aftertaste, bright yellow-green liquor, infused leaves in intact shoot sets.", "GH/T 1392—2022 · 一级": "GH/T 1392—2022 · Grade I.", "条形卷曲，较高等级似螺似眉，嫩绿披毫。": "Curled strips, higher grades spiral- or brow-like, light green and downy.", "ESGREEN 邓村绿茶开园芽毛尖干茶": "ESGREEN Dengcun Green Tea first-picking bud Maojian dry leaves.", "官方加工流程中的第 3 道工序：摊凉。": "Stage 3 in the official process: cooling.", "官方加工流程中的第 6 道工序：初烘。": "Stage 6 in the official process: initial baking.", "官方加工流程中的第 9 道工序：摊凉。": "Stage 9 in the official process: cooling.", "PDF第2页适用范围、第3—4页2.2": "PDF page 2 scope; pages 3–4 §2.2.", "圆紧微曲，形如凤爪，锋苗润秀，银毫显露": "Round, tight and slightly curved, like phoenix claws, lustrous elegant tips, visible silver down.", "条索卷曲，白毫显著，银白茸毫间露翠色。": "Curled strips with prominent white down, emerald tones showing among silvery hairs.", "花香、甜香，并有烤红薯与谷物烤香的描述": "Floral and sweet aromas, also described as roasted sweet potato and toasted grain.", "8.2 表2；PDF第8页，印刷第4页": "8.2 Table 2; PDF page 8, printed page 4.", "和平牌翠峰／老字号品牌档案中的绿茶样本": "Heping Brand Cuifeng / green-tea sample in a time-honoured-brand dossier.", "紧细修长，芽锋显露、略弯如眉，绿润起霜": "Fine, tight and slender, visible bud tips, slightly brow-curved, lustrous frosted green.", "官方加工流程中的第 6 道工序：包装。": "Stage 6 in the official process: packaging.", "单芽采选 → 杀青 → 做型 → 干燥": "Single-bud picking and sorting → heat-fixing → shaping → drying.", "第2058—2059页（六）1及2前句": "Pages 2058–2059, (VI)1 and opening sentence of 2.", "一芽一叶或一芽二叶初展，肥嫩，绿润显毫": "One bud with one leaf or two newly unfolding leaves, plump and tender, lustrous green with down.", "沿溪山白毛尖｜特色谷产品条目图集第2图": "Yanxishan Baimaojian | image 2 in Tese Gu’s product-entry gallery.", "针形茶：早芽精品、单芽精品、特级绿叶茶": "Needle-shaped tea: Premium Early Bud, Premium Single Bud, and Special Grade Green Leaf Tea.", "全手工：原文指适用于特一级、特二级鲜叶": "Entirely handmade: the original specifies fresh leaves for Special Grades I and II.", "乳山绿茶干茶与茶汤（极北天香商品样本）": "Rushan Green Tea dry leaves and liquor (Jibei Tianxiang product sample).", "足干阶段提香，达到原文规定干度后取出。": "Enhance aroma during final drying; remove when the original’s specified dryness is reached.", "2019等级评定 / 卷曲形 / 特级": "2019 grade evaluation / curled shape / Special Grade.", "转载规范第3(4)节“一档名优茶加工”": "Republished specification §3(4), “First-tier Premium Tea Processing.”", "萎凋后机械揉捻；未给压力、转速或时长。": "Mechanical rolling after withering; no pressure, speed, or duration given.", "第646号公告：勐库大叶种茶 / 红茶": "Announcement No. 646: Mengku Large-leaf Tea / black tea.", "现代采访原报读；未据引述证明古代起源。": "Original newspaper interview read; cited claims do not prove ancient origins.", "茶可作为祭献、感恩与地方认同的一部分。": "Tea may be part of offerings, gratitude, and local identity.", "12世纪末—13世纪初；1211年成书": "Late 12th–early 13th century; book completed in 1211.", "民国蟾蜍小器：同样的造型，可能用于文房": "Republican-era toad miniature: the same form may have been a scholar’s desk object.", "2022年：博物馆课程中的茶宠日常定义": "2022: everyday definition of tea pets in a museum course.", "浙江农林大学汉语国际推广茶文化传播基地": "Zhejiang A&F University Tea Culture Communication Base for International Chinese Promotion.", "冲泡参数仅适用该文所述湄潭翠芽杯泡法。": "Brewing parameters apply only to the article’s cup-brewing method for Meitan Cuiya.", "携来灵茗之种 植于蒙山五顶——蒙顶山茶": "Bringing Sacred Tea Seeds to Mengshan’s Five Peaks — Mengdingshan Tea.", "福安坦洋；复式萎凋、揉茶、筛选与民俗段": "Tanyang, Fu’an; combined withering, rolling, screening, and customs sections.", "第一批省级地名文化遗产系列宣传——易武": "First Provincial Place-name Cultural Heritage Publicity Series — Yiwu.", "2018年活动报道，用于当代工艺传承。": "2018 event report, used for contemporary craft transmission.", "茶楼文化，广府的“一盅两件”大有来头！": "Teahouse Culture: The Origins of Cantonese “One Pot, Two Dishes.”", "不同季节凌云白毫绿茶的香气成分差异分析": "Analysis of Seasonal Differences in Lingyun Baihao Green Tea Aroma Components.", "中国科学院自然科学史研究所农业史资料站": "Agricultural History Documentation Station, Institute for the History of Natural Sciences, Chinese Academy of Sciences.", "在线微课｜江南茶事美学——茶器荟（一）": "Online Mini-course | Aesthetics of Jiangnan Tea — Teaware Collection (1).", "品牌农业：永泰绿茶，“绿”韵悠长铸茗品": "Brand Agriculture: Yongtai Green Tea’s Lasting Green Character Builds Fine Tea.", "建瓯市14.1万亩春茶采制进入收尾阶段": "Spring Tea Picking and Processing on Jian’ou’s 141,000 Mu Nears Completion.", "扩展项目第26项：四明十二雷茶制作技艺": "Extension project No. 26: Siming Shierlei Tea Production Techniques.", "“南城麻姑茶”地理标志证明商标注册报道": "Report on Registration of the “Nancheng Magu Tea” GI Certification Trademark.", "南丹六龙茶茶旅融合示范区、特色美食线路": "Nandan Liulong Tea Tea-tourism Demonstration Area and Speciality Food Routes.", "品牌介绍、历史渊源、文化传承、制作工艺": "Brand introduction, historical background, cultural transmission, and production techniques.", "泰安市市场监督管理局、泰安市农业农村局": "Tai’an Market Regulation Bureau and Tai’an Agriculture and Rural Affairs Bureau.", "未获重用授权；仅保留事实性摘要与出处。": "Reuse permission not obtained; only factual summaries and sources retained.", "“在创新中传承 烟台茶香远飘全国”末段": "Last paragraph of “Inheriting through Innovation: Yantai Tea Fragrance Reaches Nationwide.”", "垄上行报道：宜红工夫茶 真的好“功夫”": "Longshangxing Report: Yihong Gongfu Tea Truly Takes Skill.", "当前已收录目录；不是各省所有茶名的总数": "The currently included catalogue, not the total of every tea name in each province.", "\"曲溪\" \"绿茶\" \"陈家坪\" 产品图": "\"Quxi\" \"green tea\" \"Chenjiaping\" product image.", "冲泡后可见叶色浅而叶脉绿，茶汤清透。": "After brewing, pale leaves with green veins and clear liquor are visible.", "第640号公告；PDF第1302页起": "Announcement No. 640; PDF from page 1302.", "尚紧结、挺直，黄绿尚润，有毫，尚匀净": "Reasonably tight and straight, reasonably lustrous yellow-green, downy, reasonably even and clean.", "PDF第13页／条款10.1.1.2": "PDF page 13 / clause 10.1.1.2.", "第640号公告；PDF第1137页起": "Announcement No. 640; PDF from page 1137.", "具体设备、力度待原产地技术规程核验。": "Specific equipment and force await verification against origin-area technical codes.", "轻揉是该主链明确动作，不擅改为重揉。": "Light rolling is explicit in this main sequence; it is not changed to heavy rolling.", "鲜叶薄摊均匀，至叶质变软、叶色转暗。": "Spread fresh leaves thinly and evenly until softened and darker.", "4.3表1，PDF第4页、印刷第2页": "4.3 Table 1, PDF page 4, printed page 2.", "清雅，品牌叙述亦以栗香概括部分产品。": "Delicate and elegant; the brand also summarises some products as chestnut-scented.", "该保护要求规定成品含水量不高于6%。": "These protection requirements set finished moisture at no more than 6%.", "传统手工长时间慢炒，并分次合锅整理。": "Traditional hand production uses prolonged slow pan-firing and staged combining of pan loads.", "来源未载定量参数，须依专门规程核验。": "The source gives no quantitative parameters; verify against a dedicated code.", "芽料经萎凋、干燥制成，保持芽体完整。": "Bud material is withered and dried, retaining whole buds.", "出版社公开专题／白牡丹白茶两段主工序": "Publisher’s public feature / two main Bai Mudan White Tea stages.", "复烘和复闷分别记录；复闷至色泽微黄。": "Rebaking and repeated covered yellowing are recorded separately; yellow until slightly yellow in colour.", "沩山毛尖黄茶：2023年春茶干茶样本": "Weishan Maojian Yellow Tea: spring 2023 dry-tea sample.", "第640号公告；PDF第1757页起": "Announcement No. 640; PDF from page 1757.", "附表1，PDF第30页左栏，表5特级": "Annex Table 1, PDF page 30 left column, Table 5 Special Grade.", "成品属条形岩茶，通常呈青褐至乌褐色。": "A strip-shaped finished rock tea, usually greenish brown to dark brown.", "鲜叶经萎凋、做青、杀青、揉捻及烘焙。": "Fresh leaves undergo withering, conditioning, heat-fixing, rolling, and baking.", "公开条目“永春佛手／产品特性”成品段": "Public entry “Yongchun Foshou / Product Characteristics,” finished-tea paragraph.", "第640号公告；PDF第1529页起": "Announcement No. 640; PDF from page 1529.", "筛分风选、拣剔后烘焙，按样匀堆包装。": "After screening, winnowing, and sorting, bake, blend to the reference sample, and package.", "紧细匀直、乌润，汤色红亮，可见金圈。": "Fine, tight, even and straight, glossy dark; bright red liquor with a visible golden rim.", "使叶条成形并破坏细胞，利于后续氧化。": "Shape strips and rupture cells to support subsequent oxidation.", "采用机械，或日光与机械相结合的初烘。": "Initial baking is mechanical or combines sunlight with mechanical drying.", "本段保留做形所需水分，不应误当足干。": "This stage retains moisture for shaping and should not be mistaken for final drying.", "外形规范，色泽油润齐整，茶体紧结匀实": "Regular form, lustrous and even colour, tightly formed, evenly substantial body.", "不能把全部可选工序串成每批必经流程。": "All optional procedures cannot be joined into a mandatory route for every batch.", "PDF第5页／印刷第2页，表1芽细行": "PDF page 5 / printed page 2, Table 1 Yaxi row.", "PDF第6页／印刷第3页，表2芽细行": "PDF page 6 / printed page 3, Table 2 Yaxi row.", "六安篮茶干茶入壶实物（非遗专题配图）": "Lu’an Basket Tea dry leaves placed in a pot (heritage-feature image).", "不得省略原料阶段而写成鲜叶直接渥堆。": "Do not omit the raw-material stage and describe fresh leaves as directly pile-fermented.", "窨次、开放度、堆温与含水随原料调节。": "Scenting rounds, flower opening, heap temperature, and moisture vary with raw material.", "桂花雀舌24g-桂林漓江茶厂有限公司": "Osmanthus Queshe 24 g — Guilin Lijiang Tea Factory Co., Ltd.", "第640号公告；PDF第1293页起": "Announcement No. 640; PDF from page 1293.", "政府春茶专题记1959年经研制创成。": "A government spring-tea feature records successful development in 1959.", "2025地理标志保护要求 / 扁形茶": "2025 GI protection requirements / flat tea.", "三杯香　サンバイコウ – しのわずり": "Sanbeixiang — Chinoiserie.", "条索紧细卷曲显毫；嫩绿润，匀齐、洁净": "Fine, tight, curled strips with down; lustrous light green, even and clean.", "第640号公告；PDF第3003页起": "Announcement No. 640; PDF from page 3003.", "按第6.2.7条进行梯度干燥至足干。": "Use staged drying under §6.2.7 until fully dry.", "常见细腻、醇和或甜润的地方风格描述。": "Common local style descriptions include delicate, mellow, or sweet and smooth.", "第640号公告；PDF第1171页起": "Announcement No. 640; PDF from page 1171.", "2025地理标志保护要求 / 黄茶类": "2025 GI protection requirements / yellow tea.", "第640号公告；PDF第1359页起": "Announcement No. 640; PDF from page 1359.", "第640号公告；PDF第1399页起": "Announcement No. 640; PDF from page 1399.", "箬阳龙珍干茶（婺城品牌发布报道样本）": "Ruoyang Longzhen dry tea (Wucheng brand-launch report sample).", "第640号公告；PDF第1425页起": "Announcement No. 640; PDF from page 1425.", "2025地理标志保护要求 / 乌龙茶": "2025 GI protection requirements / oolong.", "第640号公告；PDF第1648页起": "Announcement No. 640; PDF from page 1648.", "第640号公告；PDF第1665页起": "Announcement No. 640; PDF from page 1665.", "第640号公告；PDF第1720页起": "Announcement No. 640; PDF from page 1720.", "第640号公告；PDF第1775页起": "Announcement No. 640; PDF from page 1775.", "第640号公告；PDF第1908页起": "Announcement No. 640; PDF from page 1908.", "第640号公告；PDF第1954页起": "Announcement No. 640; PDF from page 1954.", "第640号公告；PDF第2047页起": "Announcement No. 640; PDF from page 2047.", "第640号公告；PDF第2056页起": "Announcement No. 640; PDF from page 2056.", "第640号公告；PDF第2091页起": "Announcement No. 640; PDF from page 2091.", "第640号公告；PDF第2130页起": "Announcement No. 640; PDF from page 2130.", "第640号公告；PDF第2175页起": "Announcement No. 640; PDF from page 2175.", "第640号公告；PDF第2226页起": "Announcement No. 640; PDF from page 2226.", "2025地理标志保护要求 / 大宗茶": "2025 GI protection requirements / bulk tea.", "第640号公告；PDF第2283页起": "Announcement No. 640; PDF from page 2283.", "第640号公告；PDF第2328页起": "Announcement No. 640; PDF from page 2328.", "中茶108、福鼎大白茶，鄂茶一号等。": "Zhongcha 108, Fuding Dabaicha, Echa No. 1, and others.", "正文江夏光明茶段，Web全文第46行": "Body Jiangxia Guangming Tea paragraph, web full text line 46.", "第640号公告；PDF第2512页起": "Announcement No. 640; PDF from page 2512.", "第640号公告；PDF第2527页起": "Announcement No. 640; PDF from page 2527.", "第640号公告；PDF第2553页起": "Announcement No. 640; PDF from page 2553.", "第640号公告；PDF第2576页起": "Announcement No. 640; PDF from page 2576.", "\"大悟绿茶\" \"扁形\" \"2012\"": "\"Dawu Green Tea\" \"flat-shaped\" \"2012\"", "第640号公告；PDF第2731页起": "Announcement No. 640; from PDF page 2731", "第640号公告；PDF第2742页起": "Announcement No. 640; from PDF page 2742", "条索紧细有锋苗，乌润、有金毫、较匀齐": "Fine, tight strands with pointed tips, lustrous dark with golden hairs, fairly even", "第640号公告；PDF第2896页起": "Announcement No. 640; from PDF page 2896", "第640号公告；PDF第2983页起": "Announcement No. 640; from PDF page 2983", "第640号公告；PDF第3135页起": "Announcement No. 640; from PDF page 3135", "第640号公告；PDF第3144页起": "Announcement No. 640; from PDF page 3144", "浓厚鲜爽，略带甜味，饮后回甘，耐冲泡": "Rich, fresh and brisk, slightly sweet, with a sweet aftertaste, suitable for repeated infusions", "适制的本地群体种及适制的中小叶品种。": "Suitable local seed-grown populations and medium- and small-leaf cultivars.", "第640号公告；PDF第3381页起": "Announcement No. 640; from PDF page 3381", "本地传统品种当地群体种、云南大叶种。": "Traditional local cultivars, local seed-grown populations and Yunnan large-leaf cultivars.", "第640号公告；PDF第3505页起": "Announcement No. 640; from PDF page 3505", "第640号公告；PDF第3554页起": "Announcement No. 640; from PDF page 3554", "100—120℃均匀薄摊烘约5分钟。": "Spread evenly and thinly, and bake at 100–120°C for approximately 5 minutes.", "滋味醇厚，是英山地方绿茶的品质概括。": "Mellow and full taste, a general quality description of local Yingshan green tea.", "嫩香高爽，等级不同香气持久度有差别。": "High, brisk tender aroma, with persistence varying by grade.", "DB42/T 323—2011／二级": "DB42/T 323–2011 / Grade 2", "\"重庆沱茶\" site:gov.cn": "\"Chongqing Tuocha\" site:gov.cn", "叙府龙芽 制作 2011 四川 文旅": "Xufu Longya production 2011 Sichuan culture tourism", "2011公开专利设备组合试验：处理B": "Equipment-combination trial in the patent published in 2011: Treatment B", "水满茶 传说 site:gov.cn": "Shuiman Tea legend site:gov.cn", "官方专题具名样本，未注明批次或等级。": "Named sample in an official feature, with no batch or grade specified.", "公开条目“乌牛早茶／产品特性”成品段": "Finished-tea paragraph in the public entry “Wuniuzao Tea / Product Characteristics”", "留格望海合作社采访／优质扁平海阳绿茶": "Interview with Liuge Wanghai Cooperative / high-quality flat Haiyang green tea", "镇巴毛尖传统手工：2023年地方报道": "Traditional handmade Zhenba Maojian: 2023 local report", "佩剑形，平直略扁、肥硕匀整，翠绿显毫": "Sword-shaped, straight and slightly flat, plump and even, emerald green with visible hairs", "本地群体种、迎霜、龙井43号和乌牛早": "Local seed-grown populations, Yingshuang, Longjing No. 43 and Wuniuzao", "646号保护要求：扁平匀直，绿润带毫": "Protection requirements in No. 646: flat, even and straight, lustrous green with hairs", "王飞手工毛峰采访描述，非扁形绿茶等级": "Description in Wang Fei's handmade Maofeng interview, not a flat-green-tea grade", "巴南银针特级商品页中的干茶与冲泡叶片": "Dry leaves and infused leaves on a special-grade Banan Yinzhen product page", "DB4402/T01—2020 二级": "DB4402/T01–2020, Grade 2", "DB4414/T15—2022 一级": "DB4414/T15–2022, Grade 1", "第640号公告；PDF第1143页起": "Announcement No. 640; from PDF page 1143", "宜昌宜红干茶（宜昌市农科院评比样本）": "Yichang Yihong dry leaves (sample from a Yichang Academy of Agricultural Sciences competition)", "4月初至谷雨前后，适时嫩采，芽苞肥壮": "From early April to around Grain Rain, pick tender shoots at the right time, with plump buds", "杀青后自然或吹风冷却，及时降低叶温。": "After fixation, cool naturally or with airflow to lower leaf temperature promptly.", "细紧有锋苗、较匀齐、净稍含嫩茎、乌润": "Fine and tight with pointed tips, fairly even, clean with a few tender stems, lustrous dark", "第286项；PDF第809—812页": "Item 286; PDF pages 809–812", "第336项；PDF第948—950页": "Item 336; PDF pages 948–950", "现代产业报道，按报道时间和地域限定。": "Modern industry reporting, limited to the time and region of the report.", "茶汤、酥油和盐相结合的高原饮食形态。": "A highland dietary practice combining tea liquor, butter and salt.", "分别研究茶区、品种、贸易与工艺传播。": "Study tea regions, cultivars, trade and the spread of processing techniques separately.", "以百科档案为正文，保留出处与资料日期": "Use encyclopedia records as the body text, retaining sources and material dates", "魏晋南北朝：食饮、药用观念与待客并行": "Wei, Jin and Northern and Southern Dynasties: food and drink, medicinal ideas and hospitality coexist", "清代至民初：叶茶、奶茶与城市公共空间": "Qing dynasty to early Republican period: loose-leaf tea, milk tea and urban public space", "锡兰转向茶业：庄园、拍卖和南印度劳工": "Ceylon turns to tea: plantations, auctions and South Indian labor", "茶具已有可靠铭文，仍不能补出茶宠起点": "Reliable inscriptions exist on tea utensils, but they still cannot establish the origin of tea pets", "项目Ⅷ-267；分布、九道工序、品质": "Project VIII-267; distribution, nine operations and quality", "中国传统制茶技艺及其相关习俗：安徽篇": "Traditional Chinese Tea-Making Techniques and Their Associated Customs: Anhui", "南茶北引档案曝光 崂山茶老家原在江南": "Archives of introducing southern tea to the north reveal Laoshan tea's origins south of the Yangtze", "乌龙茶制作技艺（漳平水仙茶制作技艺）": "Oolong tea-making techniques (Zhangping Shuixian tea-making techniques)", "白琳工夫产区、福鼎大白原料与初精制段": "Sections on Bailin Gongfu's production area, Fuding Dabai raw material, primary processing and refining", "我市“碧螺牌”茉莉花茶荣获国家级金奖": "Our city's Biluo-brand Jasmine Tea wins a national gold award", "中国就业网／中国就业培训技术指导中心": "China Employment Network / China Employment Training Technical Instruction Center", "崂山湾：秀丽山海演绎精彩“甜蜜故事”": "Laoshan Bay: beautiful mountains and sea tell a captivating “sweet story”", "商务部老字号数字博物馆；企业项目档案": "Ministry of Commerce Time-Honored Brands Digital Museum; enterprise project archive", "花茶制作技艺（福州茉莉花茶窨制工艺）": "Scented tea-making techniques (Fuzhou jasmine-tea scenting techniques)", "国际专业学会命名法规原文（历史版本）": "Original nomenclature rules from an international specialist society (historical version)", "2024年度中国茶叶产销形势分析报告": "2024 Report on China's Tea Production and Sales", "新华网；杨登媛，采访竹叶青茶业刘志林": "Xinhuanet; Yang Dengyuan, interviewing Liu Zhilin of Zhuyeqing Tea", "第一节茶宠定义；第三节前两条养护建议": "Section 1, definition of tea pets; first two care suggestions in section 3", "书页47；方乾勇回忆1996年春试制": "Printed page 47; Fang Qianyong recalls trial production in spring 1996", "杭州网·第二届中国国际茶叶博览会专题": "Hangzhou.com · Second China International Tea Expo feature", "宁波市非物质文化遗产项目名录相关附件": "Relevant annexes to Ningbo's intangible cultural heritage project list", "加工要求d；非主管部门原站，待核原件": "Processing requirement d; not on the competent authority's original site, original verification pending", "乌龙茶制作技艺（潮州单丛茶制作技艺）": "Oolong tea-making techniques (Chaozhou Dancong tea-making techniques)", "商务部老字号数字博物馆／江西省商务厅": "Ministry of Commerce Time-Honored Brands Digital Museum / Jiangxi Provincial Department of Commerce", "2014年；金井采茶与铜官窑茶器活动": "2014; Jinjing tea-picking and Tongguan Kiln tea-utensil activities", "罗海采访、地理标志发展与瑶文化茶旅段": "Luo Hai interview, GI development and Yao-culture tea-tourism sections", "河池税务：聚力种养加工 助力乡村振兴": "Hechi Taxation: supporting cultivation, livestock farming and processing for rural revitalization", "四川人大网／宜宾市人大孙加力、冯岚彬": "Sichuan People's Congress website / Sun Jiali and Feng Lanbin, Yibin People's Congress", "中国供销合作网／中华全国供销合作总社": "China Supply and Marketing Cooperation Network / All China Federation of Supply and Marketing Cooperatives", "中华人民共和国农业部公告第1364号": "Announcement No. 1364 of the Ministry of Agriculture of the People's Republic of China", "央广网｜春山上的宁德天山绿茶制茶技艺": "CNR | Ningde Tianshan Green Tea-making Skills on Spring Mountains", "人民网广西频道／横州市融媒体中心供图": "People's Daily Online Guangxi Channel / images supplied by Hengzhou Integrated Media Center", "岳西翠兰（中英文地理标志产品介绍页）": "Yuexi Cuilan (Chinese–English geographical indication product introduction page)", "火眼金睛辨别高端红茶：正山堂·金骏眉": "Identifying Premium Black Tea with a Discerning Eye: Zheng Shan Tang · Jin Jun Mei", "鱼池乡公所；经济部智慧财产局公开附件": "Yuchi Township Office; public annex from the Intellectual Property Office, Ministry of Economic Affairs", "农业农村部农业贸易促进中心（刘淑慧）": "Agricultural Trade Promotion Center, Ministry of Agriculture and Rural Affairs (Liu Shuhui)", "PDF第1页，表下注1（1）至（5）": "PDF page 1, note 1 (1) through (5) below the table", "遵义毛峰茶叶／黔茶壹佰商品42396": "Zunyi Maofeng Tea / Qiancha Yibai product 42396", "五峰茶业协会；标准下载网公开原页预览": "Wufeng Tea Industry Association; public original-page preview on a standards-download website", "\"木鱼绿茶\" \"制作\" 神农架 茶厂": "\"Muyu Green Tea\" \"production\" Shennongjia tea factory", "河池市六龙茶业 有限公司 官网 产品": "Hechi Liulong Tea Co., Ltd. official website products", "洞庭碧螺春干茶（博物馆具名实物图）": "Dongting Biluochun dry leaves (named museum photograph of actual tea)", "条直尚匀整，色绿润，略有梗、朴、片": "Straight and reasonably even strands, lustrous green, with a few stems, coarse leaves and flakes", "六安瓜片，产于安徽六安大别山北麓。": "Lu'an Guapian, produced on the northern slopes of the Dabie Mountains in Lu'an, Anhui.", "逐段失水成形，不等于连续重揉三次。": "Lose moisture and shape in stages; this does not mean three continuous heavy rollings.", "嫩芽如笋，冲泡展开后呈兰花般形态。": "Tender buds like bamboo shoots, opening into orchid-like forms after infusion.", "各具体花色的细化流程仍须另行核验。": "Detailed sequences for each specific product style still require separate verification.", "2025地理标志保护要求 / 一级": "2025 geographical indication protection requirements / Grade 1", "扁平光滑、肥壮挺直，色泽嫩绿，匀净": "Flat and smooth, plump and straight, tender green, even and clean", "公开条目预览“松阳银猴／产品特性”": "Public entry preview: “Songyang Yinhou / Product Characteristics”", "第4.2条完整具名路线；历史企业版": "Complete named route in clause 4.2; historical enterprise version", "2026茶企介绍／天池山牌汉中仙毫": "2026 tea-enterprise introduction / Tianchishan-brand Hanzhong Xianhao", "机械流程对应为理条，随后另有摊晾。": "The corresponding mechanical operation is strand alignment, followed by a separate cooling stage.", "紧细圆直，锋苗挺秀，白毫披露，翠绿": "Fine, tight, round and straight, with elegant pointed tips and visible white hairs, emerald green", "政和牡丹王／2022年论文样本10": "Zhenghe Mudanwang / sample 10 in the 2022 paper", "芽体饱满挺直，白毫与金黄底色相衬。": "Full, straight buds, with white hairs contrasting with the golden-yellow base color.", "手工以斜锅翻炒，机械宜用滚筒杀青。": "Manual processing uses a tilted pan; a rotary drum is suitable for mechanical fixation.", "条索紧而较细，大小略不齐，色近黑铁": "Tight, fairly fine strands, slightly uneven in size, nearly black-iron-colored", "采用武夷岩茶做青、炒揉与焙制技艺。": "Uses Wuyi Rock Tea techniques of leaf agitation and resting, pan-firing and rolling, and roasting.", "安溪县官方黄旦条目所述黄金桂初制版": "Huangjingui primary-processing variant described in Anxi County's official Huangdan entry", "初干茶包布，反复团揉、解块及复火。": "Wrap initially dried tea in cloth, repeatedly ball-roll, break apart and re-fire.", "PDF第21—22页三（四）1—4": "PDF pages 21–22, III (IV) 1–4", "可见果酸样或烘焙香，如乌梅、炒麦等": "May show fruit-acid-like or roasted aromas, such as smoked plum or roasted wheat", "烟香、桂圆香，带蜜枣风味，高长浓烈": "Smoke and longan aromas, with candied-jujube flavor, high, lasting and intense", "2007农业厅函所载初制—精制路线": "Primary-processing-to-refining route recorded in the 2007 agriculture department letter", "以江西修水及周边为中心的工夫红茶。": "Gongfu black tea centered on Xiushui, Jiangxi, and surrounding areas.", "渥堆后再次揉捻并干燥，形成黑毛茶。": "After wet-piling, roll again and dry to produce primary dark tea.", "泾阳茯茶（博物馆具名茯砖茶实物图）": "Jingyang Fu Tea (named museum photograph of an actual Fu brick tea sample)", "跟着非遗游六安｜篮藏岁月 茶续春秋": "Tour Lu'an through Intangible Heritage | Years Held in Baskets, Seasons Continued in Tea", "由杀青、揉捻、晒干取得原料并整理。": "Obtain and sort raw material through fixation, rolling and sun-drying.", "歙县特种珠兰花茶／地理标志地域样本": "Shexian special Pearl Orchid Scented Tea / geographical indication regional sample", "桂林桂花茶绿茶坯／地理标志地域样本": "Guilin Osmanthus Tea with a green-tea base / geographical indication regional sample", "县志将其列入现代绍兴名茶发展记录。": "The county gazetteer includes it in the record of modern famous-tea development in Shaoxing.", "岳西县碧涛农林有限公司／耳口王店铺": "Yuexi Bitao Agriculture and Forestry Co., Ltd. / Erkou Wang store", "2005年专利背景段／高档茅山青锋": "2005 patent background section / premium Maoshan Qingfeng", "2025地理标志保护要求 / 初制": "2025 geographical indication protection requirements / primary processing", "多家当地茶企共同使用地域名茶品牌。": "Several local tea enterprises share a regional famous-tea brand.", "条索紧细卷曲显毫；绿润，匀整、洁净": "Fine, tight, curled strands with visible hairs; lustrous green, even and clean", "桂平西山茶干茶（大藤峡牌馆藏送样）": "Guiping Xishan Tea dry leaves (Datengxia-brand sample supplied to the museum)", "依第6.2.1条选择相应摊青方式。": "Choose the appropriate fresh-leaf spreading method under clause 6.2.1.", "第640号公告；PDF第809页起": "Announcement No. 640; from PDF page 809", "第640号公告；PDF第948页起": "Announcement No. 640; from PDF page 948", "2025地理标志保护要求 / 绿茶": "2025 geographical indication protection requirements / green tea", "青田御茶冲泡茶叶与茶汤（万春样本）": "Qingtian Imperial Tea infused leaves and liquor (Wanchun sample)", "2025地理标志保护要求 / 手工": "2025 geographical indication protection requirements / handmade", "衢州玉露干茶（具名产品与裸茶同框）": "Quzhou Yulu dry leaves (named product and unpackaged leaves in the same frame)", "该研究水仙散茶的第2道工序为萎凋。": "Stage 2 for loose Shuixian tea in this study is withering.", "该研究水仙散茶的第5道工序为揉捻。": "Stage 5 for loose Shuixian tea in this study is rolling.", "2023规程资料性附录A / 一级": "2023 regulations, informative Annex A / Grade 1", "龙岩斜背茶干茶（地理标志资料配图）": "Longyan Xiebei Tea dry leaves (illustration accompanying GI information)", "除去片、末、梗，使成品茶粉末不超过": "Remove flakes, fines and stems so that powder in the finished tea does not exceed [text ends here]", "宜丰盈科泉茶 靖安白茶 历史 传说": "Yifeng Yingkequan Tea Jing'an White Tea history legends", "\"武当道茶\" 历史 2008 品牌": "\"Wudang Daocha\" history 2008 brand", "条索紧细圆直，翠绿，显毫、完整匀净": "Fine, tight, round and straight strands, emerald green, hairy, intact, even and clean", "2025地理标志保护要求 / 芽茶": "2025 geographical indication protection requirements / bud tea", "2025地理标志保护要求 / 三级": "2025 geographical indication protection requirements / Grade 3", "条索较紧细，乌尚润、带金毫、尚匀齐": "Fairly fine and tight strands, dark and reasonably lustrous, with golden hairs, reasonably even", "SIAL国际食品展／八桂凌云参展商": "SIAL International Food Exhibition / Bagui Lingyun exhibitor", "2025地理标志保护要求 / 名茶": "2025 geographical indication protection requirements / famous tea", "GH/T 1392-2022 摊青": "GH/T 1392-2022, fresh-leaf spreading", "滋味鲜嫩爽口，汤绿明亮，叶底嫩匀。": "Fresh, tender and refreshing taste, bright green liquor, tender and even infused leaves.", "盘花卷曲，紧结匀净，起霜、白中隐绿": "Flower-like coiled curls, tight, even and clean, frosted white with an underlying green hue", "按一芽一叶、芽长于叶标准提手采摘。": "Pick with an upward hand motion to the standard of one bud and one leaf, with the bud longer than the leaf.", "采花茶业智能温控制茶／2026采访": "Caihua Tea intelligent temperature-controlled processing / 2026 interview", "人物介绍第3正文段；Web L85": "Third main-text paragraph of the profile; web line 85", "论文引言的双井绿概述，非等级审评表": "Shuangjing Lü overview in the paper's introduction, not a grading evaluation table", "2020沅陵网销流通标准／一号毛尖": "2020 Yuanling online sales and distribution standard / No. 1 Maojian", "湖南日报2021原版／未分等级描述": "Hunan Daily 2021 original / ungraded description", "最早原始文献与各地方版本继续核查。": "Continue verifying the earliest original documents and local versions.", "肥嫩而卷曲，翠绿色，有油润感并显毫": "Plump, tender and curled, emerald green, lustrous with visible hairs", "中华老字号数字博物馆／屯绿品牌介绍": "Chinese Time-Honored Brands Digital Museum / Tunlü brand introduction", "首次创制及命名的原始档案尚未确认。": "Original records of its first creation and naming have not yet been confirmed.", "壮实，条索匀直，白毫特多；色泽绿润": "Robust, with even straight strands and particularly abundant white hairs; lustrous green", "地标感官特色（未分等级）：鲜爽甘醇": "GI sensory characteristics (ungraded): fresh, brisk, sweet and mellow", "及时地采摘名茶、春、夏、秋的大宗茶": "Harvest premium tea and bulk spring, summer and autumn teas promptly", "凤冈锌硒茶具名目录中的扁形绿茶样本": "Flat green-tea sample in a directory specifically naming Fenggang Zinc- and Selenium-Rich Tea", "手揉或机揉，嫩度等级影响揉捻时间。": "Roll by hand or machine; tenderness grade affects rolling duration.", "品牌初创年份与商品分级标准未取得。": "The brand's founding year and product grading standard have not been obtained.", "紧卷如螺、匀整匀净，明绿镶金或金色": "Tightly curled like snails, even and clean, bright green edged with gold or golden", "条索尚紧结，较匀整、较匀净、墨绿润": "Reasonably tight strands, fairly even and clean, lustrous dark green", "第646号公告：泰山红茶 / 二级": "Announcement No. 646: Taishan Black Tea / Grade 2", "桐柏玉叶茶干茶（禺峰二级商品样本）": "Tongbai Yuye Tea dry leaves (Yufeng Grade 2 product sample)", "翠绿纤毫；冲泡时芽尖向上、呈花簇状": "Emerald green with fine hairs; bud tips point upward during brewing, forming flower-like clusters", "浙江杭州选育；长江南北绿茶区有栽培": "Bred in Hangzhou, Zhejiang; grown in green-tea regions north and south of the Yangtze", "小兰花形、较挺直略有毫，尚嫩绿带翠": "Small-orchid-shaped, fairly straight with slight hairs, reasonably tender green with an emerald hue", "没有花也有花香：窨制怎样改变一杯茶": "Floral fragrance without flowers: how scenting changes a cup of tea", "秦取巴蜀：传播解释与史料年代要分开": "Qin's conquest of Ba and Shu: distinguish explanations of tea's spread from the dates of historical sources", "1391年贡茶改革：由龙团转向芽茶": "The 1391 tribute-tea reform: from dragon cakes to bud tea", "叶茶继续东传：日本煎茶与台湾工夫茶": "Loose-leaf tea continues east: Japanese sencha and Taiwanese gongfu tea", "1958年建所；2014年分类标准": "Institute established in 1958; classification standard in 2014", "2017年：茶宠成为动画故事的主角": "2017: tea pets become protagonists in an animated story", "今天怎样理解茶宠：器物、陪伴与选择": "Understanding tea pets today: objects, companionship and choice", "中国茶叶流通协会，作者标注说茶TV": "China Tea Marketing Association; author credited as Shuocha TV", "绿茶制作技艺（都匀毛尖茶制作技艺）": "Green tea-making techniques (Duyun Maojian tea-making techniques)", "“智汇锡山”高层次人才春季沙龙活动": "“Talent in Xishan” spring salon for high-level professionals", "不同等级新九曲红梅茶的风味化学特征": "Flavor chemistry of freshly produced Jiuqu Hongmei teas of different grades", "三尖、三砖、一花卷及农业文化系统段": "Sections on the three Jian teas, three brick teas, one Huajuan tea and the agricultural heritage system", "德宏首部研究德昂族酸茶专著出版发行": "Dehong's first monograph on De'ang Sour Tea published", "中华全国供销合作总社／中华合作时报": "All China Federation of Supply and Marketing Cooperatives / China Cooperative Times", "公告正文：术语、产品分类及公示阶段": "Announcement text: terminology, product classification and public-notice stage", "中国非物质文化遗产网；朱慧颖、金通": "China Intangible Cultural Heritage website; Zhu Huiying and Jin Tong", "《双城记：成都·宜宾》特展顺利开幕": "“A Tale of Two Cities: Chengdu and Yibin” special exhibition opens successfully", "探营职业体验：用茶水和陶泥捏出茶宠": "Exploring Occupational Experiences: Making Tea Pets with Tea and Clay", "1999年引种记述；第三节制作工艺": "Account of introduction in 1999; section 3, processing techniques", "壮丽70年奋进新时代：从茶叶到茶业": "70 Years of Progress toward a New Era: from Tea Leaves to the Tea Industry", "2014年04期第181页条目摘要": "2014, Issue 04, page 181, entry abstract", "农工党孝感市委会／农工党湖北省委会": "Xiaogan Municipal Committee / Hubei Provincial Committee of the Chinese Peasants and Workers Democratic Party", "湖南省农业农村厅／石门县农业农村局": "Hunan Provincial Department of Agriculture and Rural Affairs / Shimen County Bureau of Agriculture and Rural Affairs", "书1834页；本分册PDF262页": "Printed page 1834; PDF page 262 of this volume", "茶叶感官审评实验：各茶类审评记录表": "Tea Sensory Evaluation Experiment: evaluation record forms for each tea category", "陕茶1号：国际山茶属植物品种登录库": "Shaancha No. 1: International Camellia Register", "2010年公告附件第32项上饶白眉": "Item 32, Shangrao Baimei, in the annex to the 2010 announcement", "2024-05-15曾春姬报道全文": "Complete report by Zeng Chunji dated 2024-05-15", "中华全国供销合作总社；公开标准镜像": "All China Federation of Supply and Marketing Cooperatives; public standard mirror", "地理标志网；转载原国家质检总局公告": "Geographical Indication Network; republication of a former AQSIQ announcement", "PDF第21—22页，三（四）品质": "PDF pages 21–22, III (IV), quality", "济南时报记者邵明红；搜狐同步公开稿": "Jinan Times reporter Shao Minghong; simultaneously published public version on Sohu", "政府规范性文件；事实与路线结构化。": "Government regulatory document; facts and processing routes structured.", "金寨微旅游；金寨县人民政府网站转载": "Jinzhai Micro-Tourism; republished on Jinzhai County People's Government website", "黔茶壹佰／遵义慧承营销服务有限公司": "Qiancha Yibai / Zunyi Huicheng Marketing Services Co., Ltd.", "湖北孝感红贡茶有限公司 官网 工艺": "Hubei Xiaogan Honggong Tea Co., Ltd. official website processing", "\"九宫山茶业\" \"云雾\" \"商城\"": "\"Jiugongshan Tea\" \"Yunwu\" \"mall\"", "【茶史传说】澧县太青茶的传说_雷德": "Tea History and Legends | The Legend of Taiqing Tea in Lixian — Leide", "\"兴业茶\" \"双魁峰\" 红茶 产品": "\"Xingye Tea\" \"Shuangkuifeng\" black tea products", "太平猴魁，产于安徽黄山市黄山区。": "Taiping Houkui, produced in Huangshan District, Huangshan City, Anhui.", "以抓、甩和茶把理条继续收紧条索。": "Continue tightening the strands by grasping, tossing and aligning with a tea whisk.", "紧细挺直，绿润，尚显毫，匀齐、净": "Fine, tight and straight, lustrous green, with reasonably visible hairs, even and clean", "芽叶肥壮，条索紧结，显毫而青翠。": "Plump buds and leaves, tightly formed strands, downy and emerald green.", "卷曲形绿茶；与蒙顶黄芽另立茶目。": "Curled green tea; listed separately from Mengding Huangya.", "干燥后检验，半成品真空包装入库。": "Inspect after drying; vacuum-pack semi-finished products for storage.", "珠形绿茶；不是全部珠茶的同义词。": "Bead-shaped green tea; not a synonym for all gunpowder teas.", "让内外水分重新分布，为辉锅准备。": "Allow moisture to redistribute internally and externally in preparation for finishing pan-firing.", "按原料采用适当做型设备并烘足干。": "Use suitable shaping equipment for the raw material and bake thoroughly dry.", "陕西天池山生态农业有限公司介绍段": "Introduction to Shaanxi Tianchishan Ecological Agriculture Co., Ltd.", "狗牯脑群体种、狗牯脑2号等品种。": "Gougunao seed-grown population, Gougunao No. 2 and other cultivars.", "茶百科·婺州举岩茶：公开图集预览": "Tea Encyclopedia · Wuzhou Juyan Tea: public photo-gallery preview", "不把两次揉捻合写成一次连续重揉。": "Do not merge two rolling stages into one continuous heavy rolling.", "此为类级工序，非某地方独有配方。": "These are category-level operations, not an exclusive local recipe.", "属湿热转化，不能泛称微生物发酵。": "This is moist-heat transformation and must not be generically called microbial fermentation.", "先取得杀青叶，再以湿热条件闷黄。": "First obtain fixed leaves, then yellow them under warm, humid conditions.", "传统六安产品常以锅巴样焦香描述。": "Traditional Lu'an products are often described as having a toasted rice-crust aroma.", "依季节、气候、鲜嫩程度看青操作。": "Adjust operations to leaf condition, considering season, climate and tenderness.", "浓郁持久，似乳香、蜜桃香或桂皮香": "Rich and lasting, reminiscent of milk, peach or cinnamon", "SJG商品图文审评第2、4、5项": "Items 2, 4 and 5 of the illustrated SJG product evaluation", "适度氧化后加热抑制酶活，再揉捻。": "After moderate oxidation, heat to inhibit enzyme activity, then roll.", "保持原料嫩度、匀度和新鲜度相近。": "Keep the raw material similar in tenderness, evenness and freshness.", "保持原文件先拼配匀堆后补火次序。": "Retain the original document's sequence: blend evenly before supplemental firing.", "解块叶均匀入框，维持供氧和温湿。": "Place loosened leaves evenly in trays, maintaining oxygen supply, temperature and humidity.", "茯砖茶样品：湘益“万里挑一”茶砖": "Fu brick tea sample: Xiangyi “One in Ten Thousand” tea brick", "湿砖进入洁净烘房，留间隙并降温。": "Place moist bricks in a clean drying room, leave gaps and reduce temperature.", "方正平整，紧结度较传统青砖稍松散": "Square and even, slightly less tightly compressed than traditional Qingzhuan", "福州茉莉花茶专题中的干茶与茉莉花": "Dry tea and jasmine flowers in the Fuzhou Jasmine Tea feature", "条索紧细匀整，白毫显露，色泽油润": "Fine, tight, even strands, with visible white hairs, lustrous in color", "岳西翠兰干茶（金桂兰口粮茶样本）": "Yuexi Cuilan dry leaves (Jinguilan everyday-tea sample)", "摊凉后筛分，本茶对应8号筛下物。": "Sieve after cooling; this tea corresponds to material passing through a No. 8 sieve.", "茶百科·武阳春雨茶：公开图集预览": "Tea Encyclopedia · Wuyang Chunyu Tea: public photo-gallery preview", "附录C.2及C.3；PDF12页": "Annexes C.2 and C.3; PDF page 12", "做形叶均匀薄摊并通风，降至室温。": "Spread shaped leaves evenly and thinly with ventilation, cooling to room temperature.", "非遗网／下关沱茶（晒青茶为原料）": "Intangible Cultural Heritage website / Xiaguan Tuocha (using sun-dried green tea as raw material)", "饼形匀称饱满，条索紧结，金毫明显": "Even, full cake shape, tightly formed strands, conspicuous golden hairs", "天目湖白茶 加工工艺 摊凉 杀青": "Tianmuhu White Tea processing cooling fixation", "赞赞赞！青田农产品又双叒获奖啦~": "Wonderful! Qingtian Agricultural Products Win Awards Again!", "\"北苑贡茶\" \"加工\" \"做青\"": "\"Beiyuan Tribute Tea\" \"processing\" \"leaf agitation and resting\"", "冲泡茶汤实物照片（具名包装同框）": "Photograph of actual brewed liquor (named packaging in the same frame)", "\"永福高山茶\" 1997 谢东庆": "\"Yongfu High-Mountain Tea\" 1997 Xie Dongqing", "马坡茶 建始 历史 制作 茶文化": "Mapo Tea Jianshi history production tea culture", "条索紧结且匀整，乌黑油润，净度好": "Tightly formed and even strands, lustrous black, with good cleanliness", "咸丰瀑泉茶业生产线／2020采访": "Xianfeng Puquan Tea production line / 2020 interview", "扁直秀丽，色泽翠绿光润、白毫显露": "Flat, straight and elegant, lustrous emerald green, with visible white hairs", "条索较紧细弯曲，较绿尚润，尚匀整": "Fairly fine, tight and curved strands, fairly green and reasonably lustrous, reasonably even", "毫心肥壮、叶背密被茸毛，叶色灰绿": "Plump hairy buds, densely down-covered leaf undersides, gray-green leaves", "桂林桂花茶 非遗 传承 桂林学院": "Guilin Osmanthus Tea intangible heritage transmission Guilin University", "选择福鼎大毫和蜀永1号茶树良种。": "Select improved tea cultivars Fuding Dahao and Shuyong No. 1.", "第4.2节基本流程，搜索索引节选": "Section 4.2, basic process, excerpt from the search index", "茶百科·四明十二雷：公开图集预览": "Tea Encyclopedia · Siming Shi'erlei: public photo-gallery preview", "龙王垭龙峰王：茶则干茶与产品同框": "Longwangya Longfengwang: dry leaves on a tea scoop alongside the product", "紧细锋苗尚显，尚绿润，匀整、洁净": "Fine and tight with reasonably distinct pointed tips, reasonably lustrous green, even and clean", "湖红工夫／以安化工夫为代表的描述": "Huhong Gongfu / description represented by Anhua Gongfu", "PDF第1页，注1（1）至（5）": "PDF page 1, note 1 (1) through (5)", "叶尖且长似剑，叶瓣斜展如旗，鲜绿": "Long, pointed leaves like swords, leaf blades extending obliquely like flags, fresh green", "对应专利处理路线所列的冷却环节。": "The cooling operation listed in the corresponding patented processing route.", "对应专利处理路线所列的风选环节。": "The air-classification operation listed in the corresponding patented processing route.", "采用锅中炭火烘炒或电烤设备烘干。": "Dry by charcoal-heated roasting in a pan or with electric baking equipment.", "紧细卷曲或显锋苗，匀整、净、绿润": "Fine, tight and curled or with visible pointed tips, even, clean and lustrous green", "草案第7.4条列出的环节：干燥。": "Operation listed in clause 7.4 of the draft: drying.", "加工前按等级摊放，不超过8小时。": "Before processing, spread separately by grade for no more than 8 hours.", "未读取统一地方产品工艺标准全文。": "The complete unified local product-processing standard has not been read.", "原文所列第11道工序：烘干提香。": "Operation 11 listed in the original: drying and aroma enhancement.", "646号保护要求的扁平形感官描述": "Sensory description of the flat shape in the protection requirements of No. 646", "洪雅柳江当地绿茶的玻璃杯冲泡样本": "A glass-brewed sample of local green tea from Liujiang, Hongya", "名山131、福选9号、福鼎大白等": "Mingshan 131, Fuxuan No. 9, Fuding Dabai and others", "紧细圆、翠绿显毫；碧绿清澈；持久": "Fine, tight and round, emerald green with visible hairs; clear jade green; lasting", "梵净山翠峰茶具名目录中的盘装干茶": "Dry leaves on a plate in a directory specifically naming Fanjingshan Cuifeng Tea", "90—110℃炒至七成干后摊凉。": "Pan-fire at 90–110°C until about 70% dry, then spread to cool.", "武汉市农业农村局／武汉广播电视台": "Wuhan Municipal Bureau of Agriculture and Rural Affairs / Wuhan Radio and Television", "“上千次的采撷成就一斤干茶”末段": "Final paragraph of “Thousands of pickings produce one jin of dry tea”", "第646号公告：烟台茶 / 扁形": "Announcement No. 646: Yantai Tea / flat-shaped", "白毫显露，条索紧结重实，绿而油润": "Visible white hairs, tight and weighty strands, lustrous green", "茶汤、提取物、单体成分须分别看待": "Tea infusions, extracts and isolated compounds must be considered separately", "三阶段固定顺序交叉药代动力学研究": "A three-phase, fixed-sequence crossover pharmacokinetic study", "成都、北京、广州等各建地域专题。": "Create separate regional topics for Chengdu, Beijing, Guangzhou and other places.", "阿里茶遗存：茶已到达不产茶的高原": "Tea remains in Ngari: tea had reached a plateau where it was not grown", "参考基因组：茶树研究进入分子尺度": "Reference genome: tea-plant research enters the molecular scale", "2023年：游戏形象进入白茶礼盒": "2023: a game character appears on a white-tea gift box", "白茶制作技艺（福鼎白茶制作技艺）": "White tea-making techniques (Fuding white tea-making techniques)", "最古老又最年轻的茶、太姥娘娘传说": "The oldest yet youngest tea, and the legend of Lady Taimu", "绿茶制作技艺（婺源绿茶制作技艺）": "Green tea-making techniques (Wuyuan green tea-making techniques)", "人民政协报浙江记者站；浙江省政协": "Zhejiang bureau of the Chinese People's Political Consultative Conference Daily; Zhejiang CPPCC", "陕西茶区风景秀“汉中仙毫”品质优": "Beautiful tea regions of Shaanxi and high-quality Hanzhong Xianhao", "国家知识产权局；安徽省知识产权局": "China National Intellectual Property Administration; Anhui Intellectual Property Office", "福建省地方志编纂委员会数字方志馆": "Digital Gazetteer Library of the Fujian Provincial Gazetteer Compilation Committee", "文化记忆库；苗栗县政府文化观光局": "Cultural Memory Bank; Miaoli County Government Culture and Tourism Bureau", "白毫银针、白牡丹、贡眉、寿眉各节": "Sections on Baihao Yinzhen, Bai Mudan, Gongmei and Shoumei", "2022-08-26；英红九号段": "2022-08-26; paragraph on Yinghong No. 9", "农业农村部 / 贵州省农业农村厅": "Ministry of Agriculture and Rural Affairs / Guizhou Provincial Department of Agriculture and Rural Affairs", "黑茶制作技艺（南路边茶制作技艺）": "Dark tea-making techniques (Southern Route Border Tea-making techniques)", "茶文化的起源时代，第83—88行": "The origins of tea culture, lines 83–88", "茶饮有道的历史进程：明清工艺论述": "The historical development of tea drinking: discussion of Ming and Qing processing techniques", "浙江·湖州“跟着陆羽去问茶”之旅": "“Follow Lu Yu in Search of Tea” tour in Huzhou, Zhejiang", "优质宜兴红描述；未分级，非实测。": "Description of high-quality Yixing Hong; ungraded, not an actual test.", "鹤峰县：湖北鹤峰茶商大会胜利召开": "Hefeng County: Hubei Hefeng Tea Merchants Conference successfully held", "木鱼绿茶质量控制技术规范（转载）": "Technical Specifications for Quality Control of Muyu Green Tea (republication)", "玉山推动白茶产业发展助力乡村振兴": "Yushan advances the white-tea industry to support rural revitalization", "中国博物馆协会／长沙市博物馆袁英": "Chinese Museums Association / Yuan Ying, Changsha Museum", "湖南省人民政府／湖南日报·新湖南": "Hunan Provincial People's Government / Hunan Daily · New Hunan", "从种子到叶子到杯子：水满茶养成记": "From seed to leaf to cup: the making of Shuiman Tea", "烟台市人民政府网站；转载齐鲁壹点": "Yantai Municipal People's Government website; republished from Qilu Yidian", "红茶加工过程中稳定同位素变化研究": "Study of stable-isotope changes during black-tea processing", "正文标准筑基、双标联动、数字赋能": "Main-text sections on standards as a foundation, dual-standard coordination and digital support", "同济大学精神文明建设委员会办公室": "Office of the Committee for Cultural and Ethical Progress, Tongji University", "早生优质绿茶良种碧香早应用与推广": "Application and promotion of Bixiangzao, an early-budding cultivar for high-quality green tea", "郴州特色农产品知多少：桂东玲珑茶": "Distinctive Chenzhou agricultural products: Guidong Linglong Tea", "山锁茶乡、茶润乡土、打捞记忆各节": "Sections on the mountain tea homeland, tea's local influence and recovering memories", "江西铅山县“双红”迎来发展新生机": "Qianshan County, Jiangxi: the “two reds” gain new opportunities for development", "桃源县新闻中心；视外桃源/新湖南": "Taoyuan County News Center; Shiwai Taoyuan / New Hunan", "\"磨坪贡茶\" \"质量控制\" 规范": "\"Moping Tribute Tea\" \"quality control\" specifications", "厂家系列、具体销售渠道和商家档案": "Producer series, specific sales channels and merchant records", "将军峰 银杉茶 产品图 中国制造": "Jiangjunfeng Yinshan Tea product images Made-in-China", "\"天绿园\" \"南川大树茶\" 产品": "\"Tianlüyuan\" \"Nanchuan Dashu Tea\" products", "2024协会刊文／精品叶底描述": "2024 association article / description of premium infused leaves", "六安瓜片／农民日报未分等级介绍": "Lu'an Guapian / ungraded introduction in Farmers' Daily", "揉成条后，用铲法继续脱水整形。": "After rolling into strands, continue dehydration and shaping with a shoveling motion.", "茶百科·蒙顶甘露：公开图集预览": "Tea Encyclopedia · Mengding Ganlu: public photo-gallery preview", "采用加湿高温热风设备处理鲜叶。": "Treat fresh leaves with humidified high-temperature hot-air equipment.", "B15版“绿茶的品种”圆炒青段": "Page B15, round pan-fired green tea paragraph in “Types of Green Tea”", "茶百科·大佛龙井：公开图集预览": "Tea Encyclopedia · Dafo Longjing: public photo-gallery preview", "鲜爽醇厚，入口绵滑，回甘明显。": "Fresh, brisk and mellow, soft and smooth on entry, with a distinct sweet aftertaste.", "挺秀如针，匀齐显毫，翠绿披银霜": "Elegant and needle-like, even with visible hairs, emerald green covered with silver frost", "茶百科·湄潭翠芽：公开图集预览": "Tea Encyclopedia · Meitan Cuiya: public photo-gallery preview", "“匠心雕琢：半世纪淬炼的茶魂”": "“Crafted with Dedication: a Tea Spirit Refined over Half a Century”", "腰圆、紧结重实，墨绿油润并显毫": "Rounded oval shape, tight and weighty, lustrous dark green with visible hairs", "国家非遗项目页所列七道传统工序": "Seven traditional operations listed on the national intangible heritage project page", "紧压另属后续加工，不替代萎凋。": "Compression is a separate subsequent process and does not replace withering.", "出版社公开条目／寿眉白茶主工序": "Publisher's public entry / main operations for Shoumei white tea", "茶百科·平阳黄汤：公开图集预览": "Tea Encyclopedia · Pingyang Huangtang: public photo-gallery preview", "故宫官网具名展品页“品质特征”": "“Quality Characteristics” on the Palace Museum's page for the specifically named exhibit", "出版社公开条目／武夷水仙主工序": "Publisher's public entry / main operations for Wuyi Shuixian", "茶百科·永春佛手：公开图集预览": "Tea Encyclopedia · Yongchun Foshou: public photo-gallery preview", "适合本地环境条件的漳平水仙茶。": "Zhangping Shuixian tea suited to local environmental conditions.", "茶百科·冻顶乌龙：公开图集预览": "Tea Encyclopedia · Dongding Oolong: public photo-gallery preview", "控制水分与成形，防止外干内湿。": "Control moisture and shaping to prevent a dry exterior with a wet interior.", "茶百科·文山包种：公开图集预览": "Tea Encyclopedia · Wenshan Baozhong: public photo-gallery preview", "茶百科·东方美人：公开图集预览": "Tea Encyclopedia · Oriental Beauty: public photo-gallery preview", "结束主要生化变化，降低含水量。": "End the main biochemical changes and reduce moisture content.", "传统有烟型呈松烟与桂圆干样香。": "The traditional smoked type has pine-smoke and dried-longan-like aromas.", "茶百科·坦洋工夫：公开图集预览": "Tea Encyclopedia · Tanyang Gongfu: public photo-gallery preview", "茶百科·政和工夫：公开图集预览": "Tea Encyclopedia · Zhenghe Gongfu: public photo-gallery preview", "以叶质变化控制，不套绿茶杀青。": "Control according to changes in leaf texture; do not impose green-tea fixation.", "筛分、拣剔后复火，再匀堆装箱。": "After sieving and sorting, re-fire, then blend evenly and box.", "茶百科·英德红茶：公开图集预览": "Tea Encyclopedia · Yingde Black Tea: public photo-gallery preview", "英德红茶／公开条目乌润外观版本": "Yingde Black Tea / lustrous-dark appearance variant in the public entry", "茶百科·川红工夫：公开图集预览": "Tea Encyclopedia · Chuanhong Gongfu: public photo-gallery preview", "来源未给可通用的时温，不补造。": "The source provides no universally applicable times or temperatures; do not invent them.", "有散形、砖形和圆柱花卷等形态。": "Forms include loose tea, bricks and cylindrical huajuan rolls.", "茯砖→“茯砖茶外形为...”段": "Fu brick → paragraph beginning “The shape of Fu brick tea is...”", "不把所有产品强制写成固定窨次。": "Do not impose a fixed number of scenting rounds on all products.", "窨中翻移茶堆散热，再收堆续窨。": "During scenting, turn and move the tea pile to release heat, then gather it again to continue scenting.", "茶百科·休宁松萝：公开图集预览": "Tea Encyclopedia · Xiuning Songluo: public photo-gallery preview", "扁平如剑，挺直光滑，色泽绿润。": "Flat like a sword, straight and smooth, lustrous green.", "甘鲜、甘爽或鲜爽，随类型不同。": "Sweet and fresh, sweet and brisk, or fresh and brisk, depending on type.", "条索紧结卷曲；尚绿，尚匀整、净": "Tight, curled strands; reasonably green, even and clean", "图1在理条做形后另列冷却环节。": "Figure 1 lists a separate cooling operation after strand alignment and shaping.", "对云南大叶种晒青茶筛选、除杂。": "Sieve Yunnan large-leaf sun-dried green tea and remove impurities.", "依年限可呈黄绿色、金黄色或红色": "May be yellow-green, golden yellow or red depending on age", "生产者采访所详述的完整加工路线": "Complete processing route detailed in a producer interview", "磐安云峰 1979 玉山古茶场": "Pan'an Yunfeng 1979 Yushan ancient tea market", "茶百科·奉化曲毫：公开图集预览": "Tea Encyclopedia · Fenghua Quhao: public photo-gallery preview", "福云系列、永泰菜茶等优良品种。": "Improved cultivars such as the Fuyun series and Yongtai Caicha.", "地理标志特产大全 SINOGI": "Geographical Indication Specialty Directory — SINOGI", "中国农业出版社茶百科·浮梁绿茶": "China Agriculture Press Tea Encyclopedia · Fuliang Green Tea", "金毫披露，条索紧实、匀整，乌润": "Visible golden hairs, tight and even strands, lustrous dark", "圆直，锋苗挺秀，翠绿，白毫显露": "Round and straight, with elegant pointed tips, emerald green, with visible white hairs", "“秭归丝绵茶”品牌形象出来了！": "The brand identity for “Zigui Simian Tea” has been unveiled!", "外形条索紧细有金毫，色泽乌润。": "Fine, tight strands with golden hairs, lustrous dark in color.", "条索紧结，尚绿润，尚完整、匀净": "Tightly formed strands, reasonably lustrous green, reasonably intact, even and clean", "龙井43、槠叶齐、白叶一号等。": "Longjing 43, Zhuyeqi, Baiye No. 1 and others.", "2025年保护要求所列加工次序": "Processing sequence listed in the 2025 protection requirements", "3月下旬至9月上旬，进行采摘。": "Harvest from late March to early September.", "条索较紧细弯曲，较绿润，较匀整": "Fairly fine, tight and curved strands, fairly lustrous green and fairly even", "使用手工或机械将结块茶叶解散。": "Break apart clumped tea leaves manually or mechanically.", "分阶段加压揉捻；筛面叶可复揉。": "Apply pressure in stages during rolling; leaves retained on the sieve may be rolled again.", "南川金佛玉翠茶干茶（大观样本）": "Nanchuan Jinfo Yucui Tea dry leaves (Daguan sample)", "茶百科·安顶云雾：公开图集预览": "Tea Encyclopedia · Anding Yunwu: public photo-gallery preview", "第7.3条表1；正文第3—4页": "Clause 7.3, Table 1; main-text pages 3–4", "临海蟠毫／简介三绿及成茶风味段": "Linhai Panhao / introductory section on its three green characteristics and finished-tea flavor", "地理标志保护要求 · 特级二等": "Geographical indication protection requirements · Special grade, second class", "清澈明净；该段未注明具体汤色。": "Clear and bright; this paragraph does not specify the liquor's exact color.", "茶百科·浦江春毫：公开图集预览": "Tea Encyclopedia · Pujiang Chunhao: public photo-gallery preview", "\"邓村绿茶\" \"加工工艺规范\"": "\"Dengcun Green Tea\" \"processing specifications\"", "茶百科·越红工夫：公开图集预览": "Tea Encyclopedia · Yuehong Gongfu: public photo-gallery preview", "茶百科·岭头单丛：公开图集预览": "Tea Encyclopedia · Lingtou Dancong: public photo-gallery preview", "入口滑顺柔软，甘醇清香，喉韵佳": "Smooth and soft on entry, sweet and mellow with fresh fragrance, and a pleasing lingering throat sensation", "茶百科·重庆沱茶：公开图集预览": "Tea Encyclopedia · Chongqing Tuocha: public photo-gallery preview", "2020沅陵网销流通标准／银针": "2020 Yuanling online sales and distribution standard / Yinzhen", "第一次揉捻位于杀青叶摊凉之后。": "The first rolling follows cooling of the fixed leaves.", "茶百科·高桥银峰：公开图集预览": "Tea Encyclopedia · Gaoqiao Yinfeng: public photo-gallery preview", "手掌回转搓揉，并反复抖散茶团。": "Rub with rotating palms and repeatedly shake apart tea clumps.", "紧实，尚匀整、有嫩茎、黄绿稍润": "Firm, reasonably even, with tender stems, slightly lustrous yellow-green", "鹿野红乌龙茶产地标章／品质特征": "Luye Red Oolong origin certification mark / quality characteristics", "茶百科·雁荡毛峰：公开图集预览": "Tea Encyclopedia · Yandang Maofeng: public photo-gallery preview", "扁平挺直，色泽嫩绿润，匀齐洁净": "Flat and straight, lustrous tender green, even and clean", "原文所列第1道工序：鲜叶采摘。": "Operation 1 listed in the original: picking fresh leaves.", "SINOGI 地理标志特产大全": "SINOGI Geographical Indication Specialty Directory", "泾县兰香干茶（地标资料页样本）": "Jingxian Lanxiang dry leaves (sample from a geographical indication information page)", "以斜锅竹丝炒制等传统方法加工。": "Process with traditional methods such as stir-firing in a tilted pan using a bamboo-strip implement.", "抖闷结合，多抖少闷，杀透杀匀。": "Combine shaking and covered heating, with more shaking and less covered heating, to fix thoroughly and evenly.", "条索紧直成朵，色泽绿黄鲜润带毫": "Tight, straight strands in intact sets, fresh lustrous greenish-yellow with hairs", "646号绿茶保护要求：鲜爽甘醇": "Green-tea protection requirements in No. 646: fresh, brisk, sweet and mellow", "新华网（原稿来源：多彩贵州网）": "Xinhuanet (original source: Colorful Guizhou Network)", "未取得等级标准或当季审评样品。": "No grading standard or current-season evaluation sample has been obtained.", "摊至室温，使内部水分趋于均匀。": "Spread until room temperature to make internal moisture more even.", "当地报道明确展示传统杀青操作。": "Local reporting explicitly shows the traditional fixation operation.", "第404项（六）1，页1145": "Item 404, (VI) 1, page 1145", "第404项（五）2，页1144": "Item 404, (V) 2, page 1144", "第856项（五）1，页2498": "Item 856, (V) 1, page 2498", "以福鼎大白茶、中茶108为主。": "Mainly Fuding Dabai and Zhongcha 108.", "第985项（五）1，页2894": "Item 985, (V) 1, page 2894", "卷曲紧实，较匀整、匀净、绿尚润": "Curled and firm, fairly even, clean, green and reasonably lustrous", "细紧多锋苗、匀齐、净、乌黑油润": "Fine and tight with many pointed tips, even, clean and lustrous black", "2025保护要求所载独山高寨茶": "Dushan Gaozhai Tea as described in the 2025 protection requirements", "SINOGI产品介绍／未分等级": "SINOGI product introduction / not divided into grades", "镇安象园茶：先炒后烘、两炒两烘": "Zhen'an Xiangyuan Tea: pan-firing before baking, with two rounds of each", "18项试验，1945人完成研究": "18 trials, with 1,945 participants completing the studies", "原产陕西紫阳县；陕南多县有栽培": "Originated in Ziyang County, Shaanxi; cultivated in several southern Shaanxi counties", "湖南省茶叶研究所从安化群体选育": "Selected by Hunan Tea Research Institute from an Anhua seed-grown population", "长盛川青砖茶的产地、工艺与文化": "The origin, processing and culture of Changshengchuan Qingzhuan Tea", "上虞觉农翠茗茶的产地与制作资料": "Origin and production information for Shangyu Juenong Cuiming Tea", "南川金佛玉翠茶的产地与制作资料": "Origin and production information for Nanchuan Jinfo Yucui Tea", "唐代后期：寺院、市井与茶税相连": "Late Tang dynasty: monasteries, urban life and tea taxation become connected", "1901年申请，1903年授权": "Applied for in 1901, granted in 1903", "2010年可核记录至2026年": "Verifiable records from 2010 to 2026", "绿茶制作技艺（碧螺春制作技艺）": "Green tea-making techniques (Biluochun tea-making techniques)", "有关白茶的非遗 福鼎白茶的特色": "Intangible heritage relating to white tea and the characteristics of Fuding White Tea", "杭州市余杭区人民政府；余杭时报": "Yuhang District People's Government, Hangzhou; Yuhang Times", "汉中市人民政府；汉中市茶业协会": "Hanzhong Municipal People's Government; Hanzhong Tea Industry Association", "“武阳春雨”茶为什么越炒越香？": "Why does Wuyang Chunyu Tea become more fragrant as it is pan-fired?", "红茶制作技艺（宁红茶制作技艺）": "Black tea-making techniques (Ninghong tea-making techniques)", "青砖、米砖原料区别及羊楼洞贸易": "Differences between Qingzhuan and Mizhuan raw materials, and trade in Yangloudong", "陆羽、蔡襄、明代饮茶文化、择水": "Lu Yu, Cai Xiang, Ming-dynasty tea-drinking culture and water selection", "气象条件、茶芽生长和气候变暖段": "Sections on weather conditions, tea-bud growth and climate warming", "储存条件、冷藏分装与回温开封段": "Sections on storage conditions, refrigerated portions, and warming before opening", "英国国家医疗服务体系（NHS）": "UK National Health Service (NHS)", "普洱茶（中英双语地理标志介绍）": "Pu'er Tea (Chinese–English geographical indication introduction)", "红茶制作技艺（滇红茶制作技艺）": "Black tea-making techniques (Dianhong tea-making techniques)", "三之造；五之煮；六之饮；七之事": "Chapter 3: Making; Chapter 5: Boiling; Chapter 6: Drinking; Chapter 7: Historical Accounts", "《阿唐奇遇》：暑期档的一缕茶香": "“Tea Pets”: a Wisp of Tea Fragrance in the Summer Film Season", "杭州市相关标准公开征求意见资料": "Hangzhou's public consultation materials for related standards", "未发现开放图片许可，图片另核。": "No open image license found; images require separate verification.", "浠水县科协／湖北省科学技术协会": "Xishui County Association for Science and Technology / Hubei Association for Science and Technology", "曲溪绿茶：特定生产方式（转载）": "Quxi Green Tea: specific production method (republication)", "以茶入宴，以瓷为器——浮梁茶宴": "Tea in the banquet, porcelain as the vessels — the Fuliang Tea Banquet", "中国名茶之乡灵山茶产业发展纪实": "A record of tea-industry development in Lingshan, a hometown of Chinese famous tea", "中国茶叶百科·婺源茗眉专题简介": "Chinese Tea Encyclopedia · introductory feature on Wuyuan Mingmei", "茶树特异新品种中黄2号通过审定": "Distinctive new tea cultivar Zhonghuang No. 2 passes approval", "烟台海阳：小茶叶撬动富民大产业": "Haiyang, Yantai: small tea leaves drive a large industry that enriches local people", "溧阳市第三批非物质文化遗产名录": "Third list of intangible cultural heritage in Liyang", "眉山职业技术学院旅游与财贸学院": "School of Tourism, Finance and Trade, Meishan Vocational and Technical College", "横州市：茶园吐新绿 茶农制茶忙": "Hengzhou: tea gardens sprout fresh green as farmers get busy making tea", "润绿多毫挺秀锋 鲜浓滋味甜醉人": "Lustrous green, abundant hairs and elegant tips; fresh, rich and delightfully sweet flavor", "“凤凰单丛茶成茶素有...”段": "Paragraph beginning “Finished Fenghuang Dancong tea has long been known for...”", "梅州文明网（注明来源：南方+）": "Meizhou Civilization Network (source stated: Nanfang Plus)", "梧州六堡茶加工工艺节末品质描述": "Quality description at the end of the section on Wuzhou Liubao Tea processing", "启动仪式、统一品牌及品牌推广段": "Sections on the launch ceremony, unified brand and brand promotion", "\"董河\" \"碧珍\" \"832\"": "\"Donghe\" \"Bizhen\" \"832\"", "\"百丈潭\" \"茶叶\" \"相册\"": "\"Baizhangtan\" \"tea\" \"photo album\"", "\"曲溪\" \"陈彩霞\" \"垄上\"": "\"Quxi\" \"Chen Caixia\" \"Longshang\"", "\"雷山\" \"红球茶\" \"礼盒\"": "\"Leishan\" \"Hongqiu Tea\" \"gift box\"", "“白叶一号”无性系茶树良种。": "The improved clonal tea cultivar Baiye No. 1.", "单叶似瓜子，叶缘微翘，色绿。": "Single leaves resembling melon seeds, with slightly raised edges, green in color.", "旺火翻炒后，以茶把团揉成条。": "After stir-firing over strong heat, use a tea whisk to roll the leaves into strands.", "控制力度，兼顾紧条与完整度。": "Control force to balance tight strands with leaf integrity.", "紧结、挺直，深绿尚润，尚匀净": "Tightly formed and straight, dark green and reasonably lustrous, reasonably even and clean", "正文第3页，表1，翠玉／二级": "Main-text page 3, Table 1, Cuiyu / Grade 2", "正文第3页，表2，白玉／特级": "Main-text page 3, Table 2, Baiyu / special grade", "正文第3页，表2，白玉／三级": "Main-text page 3, Table 2, Baiyu / Grade 3", "鲜叶进入自动保鲜与摊凉环节。": "Fresh leaves enter automated freshness preservation and spreading to cool.", "地域产品，茶树品种清单待核。": "A regional product; the list of tea cultivars remains to be verified.", "这是本版本明列的手工控制点。": "This is a manual control point explicitly listed in this version.", "先分级整理，再组合成品批次。": "First grade and sort, then combine into finished-product batches.", "扁平光润挺直，绿润，匀整匀净": "Flat, smooth, lustrous and straight, lustrous green, even and clean", "按品种、采时分摊竹垫或竹盘。": "Spread separately by cultivar and picking time on bamboo mats or trays.", "初烘后安排拣剔，足烘前摊凉。": "Sort after initial baking, and spread to cool before final baking.", "本文未给定量杀青或揉捻参数。": "This article gives no quantitative fixation or rolling parameters.", "2010年央视采访／未分等级": "2010 CCTV interview / not divided into grades", "大白茶或水仙茶树品种的单芽。": "Single buds from Dabai or Shuixian tea cultivars.", "茶百科·白牡丹：公开图集预览": "Tea Encyclopedia · Bai Mudan: public photo-gallery preview", "依据叶态调节，不编固定分钟。": "Adjust according to leaf condition; do not invent a fixed duration in minutes.", "条索紧结，白毫可见，色泽黄润": "Tightly formed strands, visible white hairs, lustrous yellow", "条索状，通常呈青褐或乌褐色。": "Strand-shaped, usually greenish-brown or black-brown.", "干香有火香，开汤后熟果香浓郁": "Roasted fragrance in the dry leaves, with rich ripe-fruit aroma after infusion", "茶百科·白鸡冠：公开图集预览": "Tea Encyclopedia · Baijiguan: public photo-gallery preview", "当地实地记述以清幽香气描述。": "The local on-site account describes a delicate, tranquil fragrance.", "半天腰商品审评第2、4、5项": "Items 2, 4 and 5 in the Bantianyao product evaluation", "黄金桂成茶／黄旦百科制茶表现": "Finished Huangjingui tea / tea-making performance in the Huangdan encyclopedia entry", "完成干燥，并按目标风格焙火。": "Complete drying and roast according to the intended style.", "乌龙类级前段＋传统包布焙版本": "Category-level preliminary oolong operations + traditional cloth-wrapped roasting variant", "祁门红茶干茶（博物馆茶展图）": "Qimen Black Tea dry leaves (photograph from a museum tea exhibition)", "返潮或含水不匀时才补走水焙。": "Only add moisture-removal baking when tea has reabsorbed moisture or its moisture is uneven.", "均匀失水，为揉捻及氧化准备。": "Lose moisture evenly in preparation for rolling and oxidation.", "采用机器烘干或烘焙达到足干。": "Dry thoroughly using a machine dryer or baking.", "花果香、橘糖样香是常见描述。": "Floral-fruity and candied-orange-like aromas are common descriptions.", "茶百科·遵义红：公开图集预览": "Tea Encyclopedia · Zunyi Hong: public photo-gallery preview", "味浓不涩，纯而不淡，甘清甜爽": "Rich without astringency, pure without being weak, sweet, clean and brisk", "调节环境，使特定微生物生长。": "Adjust the environment to encourage the growth of specific microorganisms.", "以菌花香及陈醇香为辨识内容。": "Identified by fungal-flowering fragrance and aged, mellow aroma.", "拼配不等于原料品种完全相同。": "Blending does not mean the raw materials are all from the same cultivar.", "初制完成不等于最终紧压成品。": "Completion of primary processing does not mean the final compressed product is finished.", "表面平整、棱角分明，棕褐尚润": "Even surface, clearly defined edges and corners, brown and reasonably lustrous", "附件1第四部分（四）1（1）": "Annex 1, Part IV, (IV) 1 (1)", "用优质鲜花提花，按批次匀堆。": "Use high-quality fresh flowers for final fragrance enhancement, and blend evenly by batch.", "7.2.4.1，PDF第7页": "7.2.4.1, PDF page 7", "整形机加工，叶片回软后施压。": "Process in a shaping machine, applying pressure after the leaves soften again.", "第640号公告（2025年）": "Announcement No. 640 (2025)", "紧直挺秀；嫩绿润，匀齐、洁净": "Tight, straight and elegant; lustrous tender green, even and clean", "杀青、揉捻、干燥等步骤制成。": "Produced through fixation, rolling, drying and other operations.", "依采地、采期和芽叶要求手摘。": "Hand-pick according to requirements for location, season and buds and leaves.", "金山翠芽干茶（茶商具名样品）": "Jinshan Cuiya dry leaves (named sample from a tea merchant)", "温州早茶：永嘉乌牛早干茶样本": "Wenzhou early tea: Yongjia Wuniuzao dry-leaf sample", "茗边／觉农·翠茗全国品鉴活动": "Mingbian / Juenong · Cuiming national tasting event", "北苑贡茶 乌龙茶加工技术规程": "Beiyuan Tribute Tea — Technical Regulations for Oolong Tea Processing", "一条生活馆（一条官方新浪号）": "Yitiao Lifestyle Store (Yitiao's official Sina account)", "龙岩斜背茶-地理标志特产大全": "Longyan Xiebei Tea — Geographical Indication Specialty Directory", "专题简介“其中，浮瑶仙芝”句": "Sentence beginning “Among them, Fuyao Xianzhi” in the introductory feature", "铅山河红茶-地理标志特产大全": "Qianshan Hehong Tea — Geographical Indication Specialty Directory", "盈科泉 茶 王建光 1917": "Yingkequan tea Wang Jianguang 1917", "尚细紧，匀整、净，乌润带金毫": "Reasonably fine and tight, even and clean, lustrous dark with golden hairs", "外形针状细紧如眉，翠绿匀净。": "Fine, tight, needle-shaped leaves resembling eyebrows, emerald green, even and clean.", "\"董河碧珍茶\" \"质量控制\"": "\"Donghe Bizhen Tea\" \"quality control\"", "悟道明前精品大悟绿茶冲泡样本": "Infused sample of Wudao premium pre-Qingming Dawu Green Tea", "条索紧细卷曲，白毫显露，翠绿": "Tight, fine, curled strands, visible white down, emerald green", "雾泉碧牌石门红茶100克罐装": "Wuquanbi-brand Shimen black tea, 100 g tin", "安化 红茶 行商遗要 长裕川": "Anhua black tea Xingshang Yiyao Changyuchuan", "覃塘毛尖茶 历史 创制 传说": "Qintang Maojian tea history creation legends", "百色红茶 2016 凌云白毫": "Baise black tea 2016 Lingyun Baihao", "南川金佛玉翠 研制 1990": "Nanchuan Jinfo Yucui development 1990", "条索紧实勾曲，色泽绿，显毫。": "Firm, hooked strands, green with visible down.", "尚紧直，较绿润，尚匀整尚匀净": "Fairly tight and straight, fairly lustrous green, reasonably even and clean", "挺直如矛，细紧圆直，翠绿显毫": "Straight like spears, fine, tight and rounded, emerald green with visible down", "条形卷曲、略显毫、尚匀、绿润": "Curled strands, slight down, reasonably even and lustrous green", "英山云雾茶 杀青 揉捻 标准": "Yingshan Yunwu tea heat-fixing rolling standard", "细紧显锋苗，绿润，匀齐、匀净": "Fine and tight with pointed tips, lustrous green, even and clean", "梨山古迈茶园乌龙茶生产者样本": "Producer's sample of oolong from Gumai Tea Garden, Lishan", "细紧卷曲，翠色显毫，形似凤爪": "Fine, tight curls, emerald green with visible down, shaped like phoenix claws", "干茶外形：条索卷曲、银毫满披": "Dry-leaf appearance: curled strands fully covered in silvery down", "茶青摊于簸箕，观察叶质变软。": "Spread the fresh tea leaves in winnowing trays and observe their softening.", "五指山红茶 起源 历史 故事": "Wuzhishan black tea origins history stories", "制作工艺第一段末“产品特征”": "“Product characteristics” at the end of the first processing paragraph", "非遗购物节云探店：雷山银球茶": "Heritage shopping festival online shop visit: Leishan Yinqiu tea", "机构说明成茶球形，茶汤橙红。": "The institution describes spherical finished tea with orange-red liquor.", "出版社公开专题／绿茶制法摘要": "Publisher's public topic introduction / summary of the green-tea method", "栗香浓郁而清爽，从鲜嫩到尚纯": "Rich, refreshing chestnut aroma, ranging from fresh and tender to reasonably pure", "萎凋、揉捻或揉切、发酵、干燥": "Withering, rolling or rolling-and-cutting, fermentation and drying", "卷曲形／特级／2023版标准": "Curled type / Special grade / 2023 standard", "紫阳槠叶群体种、名山131等": "Ziyang Zhuye population variety, Mingshan 131 and others", "挺直显毫，形似兰花，色泽绿润": "Straight and downy, orchid-shaped, lustrous green", "分别按扁形和针形的要求初烘。": "Carry out initial drying separately to flat- and needle-shaped requirements.", "凤冈锌硒茶－地理标志特产大全": "Fenggang zinc- and selenium-rich tea — Compendium of Geographical-Indication Specialities", "PDF第5页，第6.2.2条": "PDF page 5, clause 6.2.2", "PDF第5页，第6.2.5条": "PDF page 5, clause 6.2.5", "芽壮叶肥，毫尖显露，色泽金黄": "Robust buds and plump leaves, visible downy tips, golden yellow", "宜昌宜红斩获“中茶杯”特等奖": "Yichang Yihong wins a special prize at the “China Tea Cup”", "本工艺链第2步：机械炒青锅。": "Step 2 in this process sequence: mechanical initial pan-firing.", "均匀薄摊茶坯，使其冷却回潮。": "Spread the tea base thinly and evenly to cool and redistribute moisture.", "条直，较匀整、较匀净、较绿润": "Straight strands, fairly even, fairly clean and fairly lustrous green", "扁平光滑、芽毫隐藏，翠绿油润": "Flat and smooth, with concealed bud down, emerald green with an oily lustre", "SINOGI地理标志特产大全": "SINOGI Compendium of Geographical-Indication Specialities", "平利女娲茶－地理标志特产大全": "Pingli Nüwa tea — Compendium of Geographical-Indication Specialities", "镇安象园茶具名地标页冲泡样本": "Brewed sample on the named GI page for Zhen'an Xiangyuan tea", "分地域、配料与历史记载建档。": "Create separate records by region, ingredients and historical accounts.", "广东潮州；适宜粤东、粤北茶区": "Chaozhou, Guangdong; suitable for eastern and northern Guangdong tea regions", "南京雨花茶的产地、工艺与文化": "Nanjing Yuhua tea: origins, processing and culture", "木栅铁观音的产地、工艺与文化": "Muzha Tieguanyin: origins, processing and culture", "泰顺三杯香的产地、工艺与文化": "Taishun Sanbeixiang: origins, processing and culture", "德昂族酸茶的产地、工艺与文化": "De'ang sour tea: origins, processing and culture", "玉泉仙人掌茶的产地与制作资料": "Yuquan Xianrenzhang tea: production areas and processing materials", "四明十二雷的产地、工艺与文化": "Siming Shierlei: origins, processing and culture", "桂东玲珑茶的产地、工艺与文化": "Guidong Linglong tea: origins, processing and culture", "紫阳富硒茶的产地、工艺与文化": "Ziyang selenium-rich tea: origins, processing and culture", "2019—2026年资料截点": "Material cut-off dates spanning 2019–2026", "9世纪，以815年记载为代表": "9th century, represented by the record from 815", "肯尼亚：从殖民种植到小农产业": "Kenya: from colonial plantations to a smallholder industry", "2022：保护人的知识与关系": "2022: safeguarding people's knowledge and relationships", "清康熙，1662—1722年": "Kangxi reign, Qing dynasty, 1662–1722", "网页正文，具体适用范围见说明": "Main webpage text; see the note for the specific scope of applicability", "生茶与熟茶外形、汤色、香味段": "Passages on the appearance, liquor colour, aroma and taste of raw and ripe pu'er", "大佛龙井茶冲泡技术规程的示例": "Example from the brewing technical regulations for Dafo Longjing", "江山市特产荟萃：江山绿牡丹茶": "Jiangshan speciality collection: Jiangshan Lü Mudan tea", "来源对人物与年代的现代整理。": "The source's modern compilation of people and dates.", "文化记忆库／茶业改良场出版物": "Cultural-memory archive / Tea Research and Extension Station publication", "德昂族酸茶制作工艺和文化研究": "Study of De'ang sour-tea production techniques and culture", "“茶马古道”器物文化研究报告": "Research report on material culture along the Tea Horse Road", "不同海拔政和白茶品质差异分析": "Analysis of quality differences in Zhenghe white tea at different elevations", "贵州茶叶冲泡品饮指南发布说明": "Announcement of the Guizhou Tea Brewing and Tasting Guide", "浙江省杭州西湖龙井茶文化系统": "Hangzhou Xihu Longjing tea cultural system, Zhejiang", "2023年第9期，第4—5页": "2023, issue 9, pages 4–5", "宜兴窑杨彭年款紫砂飞鸿延年壶": "Yixing zisha “Flying Geese and Longevity” teapot bearing Yang Pengnian's mark", "临安年鉴2010·临安老三宝": "Lin'an Yearbook 2010 · Lin'an's three traditional treasures", "永泰以茶为媒蹚出乡村振兴新路": "Yongtai uses tea to forge a new path for rural revitalization", "武汉市地方金融工作局转载采访": "Interview republished by Wuhan Municipal Financial Affairs Bureau", "绍兴：一座没有围墙的非遗之城": "Shaoxing: a city of intangible heritage without walls", "黎川县人民政府／县融媒体中心": "Lichuan County People's Government / County Integrated Media Centre", "汝城县：白毛茶做成特色产业链": "Rucheng County: building a distinctive Baimao tea industry chain", "重庆第五届斗茶大赛新闻发布会": "Press conference for Chongqing's fifth tea competition", "茶百科·缙云黄茶（公开预览）": "Tea Encyclopedia · Jinyun yellow tea (public preview)", "地理标志产品乌牛早茶标准计划": "Standard project for the GI product Wuniuzao tea", "中国名优茶选集：公开图书目录": "Selected Famous and High-Quality Chinese Teas: public book catalogue", "咸丰县农业农村局／农业农村部": "Xianfeng County Bureau of Agriculture and Rural Affairs / Ministry of Agriculture and Rural Affairs", "广西新闻网／百色市融媒体中心": "Guangxi News / Baise Integrated Media Centre", "金磊、练学燕等／食品工业科技": "Jin Lei, Lian Xueyan and colleagues / Science and Technology of Food Industry", "unknown; 未新增图片": "Unknown; no image added", "\"董河碧珍\" \"工艺\" 制作": "\"Donghe Bizhen\" \"techniques\" production", "地方文旅图文、专业专题及原稿": "Local cultural-tourism illustrated reports, specialist features and original articles", "\"董河\" \"茶叶\" \"专卖\"": "\"Donghe\" \"tea\" \"specialist store\"", "\"凉水寺\" \"茶\" \"淘宝\"": "\"Liangshui Temple\" \"tea\" \"Taobao\"", "\"昭平银杉\" \"茶乡\" 商品": "\"Zhaoping Yinshan\" \"tea country\" product", "六龙画眉 茶 150g 商品": "Liulong Huamei tea 150g product", "茶种级直接人体研究系统检索": "Systematic search for direct human research on the specific tea", "徽六茶业官方旗舰店（有赞）": "Huiliu Tea official flagship store (Youzan)", "烘烤和摊凉交替，完成干燥。": "Alternate roasting and cooling to complete drying.", "紧实挺直，墨绿尚润，尚匀净": "Firm and straight, reasonably lustrous dark green and reasonably clean", "杀青后冷却，接续微波失水。": "Cool after heat-fixing, then remove moisture by microwave.", "粗细、长短、轻重分别控制。": "Control thickness, length and weight separately.", "条索紧细芽头肥壮；嫩绿油润": "Tight, fine strands with plump buds; tender green with an oily lustre", "茶条尖削、挺直，色泽翠绿。": "Tapered, straight strands, emerald green.", "慢速轻炒，固定形状并显毫。": "Pan-fire slowly and gently to set the shape and reveal down.", "嫩绿明亮到黄尚亮，不得浑浊": "Bright tender green to reasonably bright yellow, without cloudiness", "扁平挺直，匀整，黄绿色调。": "Flat, straight and even, with a yellow-green tone.", "重庆市档案馆专题／未分等级": "Chongqing Municipal Archives feature / not separated by grade", "以炭火烘笼进行第一轮干燥。": "Perform the first drying round in a charcoal-heated basket.", "不另套其他绿茶的二青参数。": "Do not import second-firing parameters from other green teas.", "白茶类级主线：足干和整理。": "White-tea category process: thorough drying and sorting.", "茶百科·贡眉：公开图集预览": "Tea Encyclopedia · Gongmei: public photo-gallery preview", "寿眉白茶／公开条目成茶描述": "Shoumei white tea / finished-tea description in the public entry", "本版将熏烟另列于初制之后。": "This version lists smoking separately after primary processing.", "乌龙茶；做青阶段先于杀青。": "Oolong tea; agitation and resting precede heat-fixing.", "武夷岩茶干茶（铁罗汉茶样）": "Dry Wuyi rock tea (Tie Luo Han sample)", "大红袍干茶（博物馆茶展图）": "Dry leaves of Dahongpao (museum tea-exhibition image)", "醇厚而有回甘，香气较鲜明。": "Full-bodied with a sweet aftertaste and a fairly distinct aroma.", "武夷岩茶类级流程＋水仙品种": "Wuyi rock-tea category process plus the Shuixian cultivar", "醇厚微甜，回甘快，饱满而爽": "Full-bodied and slightly sweet, with rapid returning sweetness, full and brisk", "避免仅以时长代替叶态判断。": "Avoid judging the endpoint by time alone instead of leaf condition.", "本条所核定义没有量化终点。": "The definition verified for this entry has no quantified endpoint.", "杀青与后段烘焙是不同任务。": "Heat-fixing and later roasting perform different tasks.", "静置与搅拌交替，形成香气。": "Alternate resting with stirring to develop aroma.", "较重失水与氧化需配合原料。": "Match heavier moisture loss and oxidation to the raw material.", "茶百科·滇红：公开图集预览": "Tea Encyclopedia · Dianhong: public photo-gallery preview", "按等级和拼配需要组织毛茶。": "Organize crude tea according to grade and blending needs.", "抖分、选簸等分路整理成品。": "Finish products along separate paths using shaking separation, winnowing and related methods.", "较大茶稍浅（未给具体色相）": "Slightly paler than large-leaf tea (no specific hue given)", "揉成条索并促进内含物接触。": "Roll into strands and promote contact among leaf constituents.", "细紧卷曲、乌润，茶汤红亮。": "Fine, tight curls, dark and lustrous, with bright red liquor.", "自然、热风或复式萎凋可选。": "Natural, hot-air or combined withering may be used.", "清高而长，具有花香、熟果香": "Clean, high and lasting, with floral and ripe-fruit aromas", "紧细圆，匀整，黑褐油润，净": "Tight, fine and rounded, even, oily dark brown and clean", "通常为砖形，砖内金花可见。": "Usually brick-shaped, with visible golden flowers inside.", "江南水乡生活见闻（搜狐号）": "Life in Jiangnan Water Towns (Sohu account)", "干茶红褐，汤色红亮至红浓。": "Reddish-brown dry leaves, with bright to rich red liquor.", "均匀混合茶坯与养好的鲜花。": "Mix the tea base evenly with conditioned fresh flowers.", "北京吴裕泰茶业股份有限公司": "Beijing Wuyutai Tea Co., Ltd.", "使用新鲜花料，以金桂为佳。": "Use fresh flowers, preferably golden osmanthus.", "按扁形龙井茶制作体系加工。": "Process within the flat Longjing tea-making system.", "冷揉，逐步加压，末段松压。": "Roll cold, gradually increase pressure, then release it in the final stage.", "遵义毛峰团标明确的工艺依据": "Process basis explicitly stated in the Zunyi Maofeng group standard", "茶味随生熟及原料等级变化。": "Tea flavour varies with raw or ripe processing and raw-material grade.", "将晒青茶蒸软、揉压并定型。": "Steam sun-dried green tea until soft, then roll, press and shape.", "拼配重视协调性及批次风格。": "Blending emphasizes harmony and batch style.", "天目湖白茶 1999 创始": "Tianmuhu Baicha 1999 founding", "衢州玉露茶 创制 1987": "Quzhou Yulu tea creation 1987", "条索紧结，色泽绿润，锋毫显": "Tight strands, lustrous green with prominent tips and down", "条索紧直，翠绿，完整，匀净": "Tight, straight strands, emerald green, intact, even and clean", "\"孝感龙剑茶制作工艺研究\"": "\"Research on Xiaogan Longjian tea production techniques\"", "PDF第7页，6.2.2条": "PDF page 7, clause 6.2.2", "\"磨坪贡茶\" \"质量控制\"": "\"Moping tribute tea\" \"quality control\"", "条索细秀圆直，翠绿油润显毫": "Fine, elegant, rounded and straight strands, emerald green, oily and downy", "\"罗田香露茶\" 历史 制作": "\"Luotian Xianglu tea\" history production", "扁平、细紧、光直，色泽翠绿": "Flat, fine, tight, smooth and straight, emerald green", "80—100℃复烘至足干。": "Re-dry at 80–100°C until thoroughly dry.", "将揉捻成块的茶青部分解散。": "Partially loosen the clumped rolled tea leaves.", "陇尚皇-阳坝翠竹-500g": "Longshanghuang — Yangba Cuizhu — 500g", "较紧直，绿润，较匀整较匀净": "Fairly tight and straight, lustrous green, fairly even and fairly clean", "地理标志保护要求 · 一级": "Geographical indication protection requirements · Grade 1", "书页52，四（六）1（2）": "Printed page 52, IV (VI) 1 (2)", "出版社公开专题／主工序摘要": "Publisher's public feature / summary of principal operations", "出筒后散发水汽、摊凉降温。": "Release water vapor after removing the tea from the drum, then spread to cool.", "出版社公开专题／越毛红初制": "Publisher's public feature / primary processing of Yuemaohong", "PDF第4页2.2.2.3": "PDF page 4, 2.2.2.3", "按来源记述的成茶工艺归类。": "Classified according to the finished-tea processing method described by the source.", "附件1五、分级表，二号毛尖": "Annex 1, V, grading table, No. 2 Maojian", "本比较路线采用蒸汽杀青机。": "This comparison route uses a steam-fixation machine.", "新浪转载什么值得买用户测评": "Sina republication of a user review from SMZDM", "非遗网／余大春银球绿茶实例": "Intangible Cultural Heritage website / Yu Dachun Yinqiu green tea example", "屯溪绿茶 起源 历史 故事": "Tunxi green tea origins history stories", "初干后覆炒，名称沿用原图。": "After initial drying, perform fuchao (repeat pan-firing); the term follows the original diagram.", "雁荡毛峰 起源 历史 故事": "Yandang Maofeng origins history stories", "松溪绿茶茶汤与冲泡中的茶叶": "Songxi green tea liquor and leaves during infusion", "摊晾、杀青、冷揉热揉、整形": "Spreading to cool, fixation, cool and warm rolling, shaping", "原文所列第3道工序：做形。": "Operation 3 listed in the original: shaping.", "原文所列第2道工序：摊放。": "Operation 2 listed in the original: spreading.", "原文所列第5道工序：揉捻。": "Operation 5 listed in the original: rolling.", "原文所列第9道工序：复烘。": "Operation 9 listed in the original: final baking.", "桐城小花-地理标志特产大全": "Tongcheng Xiaohua — Geographical Indication Specialty Directory", "传统烘笼或温控烘焙箱足干。": "Dry thoroughly in a traditional baking basket or temperature-controlled baking cabinet.", "646号保护要求：鲜爽回甘": "Protection requirements in Announcement No. 646: fresh and brisk, with a sweet aftertaste", "紧结匀整、显锋苗，灰绿油润": "Tightly formed and even, with visible pointed tips; lustrous gray-green", "筛分后密封放置5—6小时。": "After sieving, keep sealed for 5–6 hours.", "115—125℃初步干燥。": "Perform initial drying at 115–125°C.", "天山绿茶-地理标志特产大全": "Tianshan Green Tea — Geographical Indication Specialty Directory", "本工艺链第1步：鲜叶采摘。": "Step 1 in this processing sequence: picking fresh leaves.", "本工艺链第3步：初干整形。": "Step 3 in this processing sequence: initial drying and shaping.", "本工艺链第4步：手工辉锅。": "Step 4 in this processing sequence: hand finishing in the pan.", "嫩绿明亮到黄绿明亮，不浑浊": "Bright tender green to bright yellow-green, without cloudiness", "条索紧直，匀整匀净、较绿润": "Tight, straight strands, even and clean, fairly lustrous green", "绿茶饮料或提取物与药物同用": "Taking green tea beverages or extracts together with medicines", "细嫩显芽、匀齐，较嫩绿明亮": "Fine and tender, with visible buds; even and fairly bright tender green", "西湖龙井的产地、工艺与文化": "The origin, processing and culture of Xihu Longjing", "太平猴魁的产地、工艺与文化": "The origin, processing and culture of Taiping Houkui", "武夷岩茶的产地、工艺与文化": "The origin, processing and culture of Wuyi Rock Tea", "信阳毛尖的产地、工艺与文化": "The origin, processing and culture of Xinyang Maojian", "庐山云雾的产地、工艺与文化": "The origin, processing and culture of Lushan Yunwu", "婺源绿茶的产地、工艺与文化": "The origin, processing and culture of Wuyuan Green Tea", "大佛龙井的产地、工艺与文化": "The origin, processing and culture of Dafo Longjing", "崂山绿茶的产地、工艺与文化": "The origin, processing and culture of Laoshan Green Tea", "湄潭翠芽的产地、工艺与文化": "The origin, processing and culture of Meitan Cuiya", "涌溪火青的产地、工艺与文化": "The origin, processing and culture of Yongxi Huoqing", "政和白茶的产地、工艺与文化": "The origin, processing and culture of Zhenghe White Tea", "霍山黄芽的产地、工艺与文化": "The origin, processing and culture of Huoshan Huangya", "武夷肉桂的产地、工艺与文化": "The origin, processing and culture of Wuyi Rougui", "永春佛手的产地、工艺与文化": "The origin, processing and culture of Yongchun Foshou", "文山包种的产地、工艺与文化": "The origin, processing and culture of Wenshan Baozhong", "坦洋工夫的产地、工艺与文化": "The origin, processing and culture of Tanyang Gongfu", "英德红茶的产地、工艺与文化": "The origin, processing and culture of Yingde Black Tea", "泾阳茯茶的产地、工艺与文化": "The origin, processing and culture of Jingyang Fu Tea", "珠兰花茶的产地、工艺与文化": "The origin, processing and culture of Pearl Orchid Scented Tea", "休宁松萝的产地、工艺与文化": "The origin, processing and culture of Xiuning Songluo", "茅山青锋的产地、工艺与文化": "The origin, processing and culture of Maoshan Qingfeng", "武阳春雨的产地、工艺与文化": "The origin, processing and culture of Wuyang Chunyu", "遵义毛峰的产地、工艺与文化": "The origin, processing and culture of Zunyi Maofeng", "天目湖白茶的产地与制作资料": "Origin and production information for Tianmuhu White Tea", "大田高山茶的产地与制作资料": "Origin and production information for Datian High-Mountain Tea", "邵武碎铜茶的产地与制作资料": "Origin and production information for Shaowu Suitong Tea", "三清山白茶的产地与制作资料": "Origin and production information for Sanqingshan White Tea", "伍家台贡茶的产地与制作资料": "Origin and production information for Wujiatai Tribute Tea", "五峰宜红茶的产地与制作资料": "Origin and production information for Wufeng Yihong Tea", "董河碧珍茶的产地与制作资料": "Origin and production information for Donghe Bizhen Tea", "汝城白毛茶的产地与制作资料": "Origin and production information for Rucheng Baimao Tea", "开山白毛茶的产地与制作资料": "Origin and production information for Kaishan Baimao Tea", "大苗山红茶的产地与制作资料": "Origin and production information for Damiaoshan Black Tea", "可检索的百科正文和实物图片": "Searchable encyclopedia text and photographs of actual tea", "泉岗辉白的产地、工艺与文化": "The origin, processing and culture of Quangang Huibai", "普陀佛茶的产地、工艺与文化": "The origin, processing and culture of Putuo Focha", "采花毛尖的产地、工艺与文化": "The origin, processing and culture of Caihua Maojian", "湖红工夫的产地、工艺与文化": "The origin, processing and culture of Huhong Gongfu", "重庆沱茶的产地、工艺与文化": "The origin, processing and culture of Chongqing Tuocha", "婺源茗眉的产地、工艺与文化": "The origin, processing and culture of Wuyuan Mingmei", "缙云黄茶的产地、工艺与文化": "The origin, processing and culture of Jinyun Yellow Tea", "松溪绿茶的产地、工艺与文化": "The origin, processing and culture of Songxi Green Tea", "林芝春绿的产地、工艺与文化": "The origin, processing and culture of Nyingchi Chunlü", "20世纪后半叶—2017年": "Second half of the 20th century–2017", "西汉前59年，传世文本所记": "59 BCE, Western Han dynasty, as recorded in the transmitted text", "明洪武二十四年，1391年": "24th year of the Hongwu reign, Ming dynasty, 1391", "新石器时代至宋元、明代背景": "Background from the Neolithic period through the Song, Yuan and Ming dynasties", "民国，1912—1949年": "Republican period, 1912–1949", "多地区；不同茶席与个人实践": "Multiple regions; different tea settings and individual practices", "武夷岩茶（大红袍）制作技艺": "Processing techniques of Wuyi Rock Tea (Dahongpao)", "浙江省茶叶集团股份有限公司": "Zhejiang Tea Group Co., Ltd.", "弘扬工匠精神 传承制茶技艺": "Promoting craftsmanship and passing on tea-making skills", "惠明茶文化品牌与示范区建设": "Huiming tea cultural branding and demonstration-zone development", "武夷名枞“半天腰”题刻可考": "An inscription referring to the Wuyi famous cultivar Bantianyao can be verified", "金骏眉20周年相关活动报道": "Report on events marking the 20th anniversary of Jin Jun Mei", "传承千年非遗 品鉴藏茶醇香": "Passing on a millennium-old intangible heritage and appreciating the mellow aroma of Tibetan tea", "故宫博物院／中国茶叶博物馆": "The Palace Museum / China National Tea Museum", "六大基本茶类与再加工茶各段": "Sections on the six basic tea categories and reprocessed teas", "欧洲食品安全局（EFSA）": "European Food Safety Authority (EFSA)", "国立自然科学博物馆（台湾）": "National Museum of Natural Science (Taiwan)", "江苏创新网；毕庆元、窦汉星": "Jiangsu Innovation Network; Bi Qingyuan and Dou Hanxing", "永泰县人民政府；福州新闻网": "Yongtai County People's Government; Fuzhou News Network", "浙江茶制作技艺非遗项目介绍": "Introduction to Zhejiang tea-making intangible cultural heritage projects", "湖北卫视／湖北省农业农村厅": "Hubei Satellite TV / Hubei Provincial Department of Agriculture and Rural Affairs", "广东省高级人民法院／南方网": "Guangdong High People's Court / Southcn.com", "江西省抚州市文化展在京开幕": "Fuzhou, Jiangxi cultural exhibition opens in Beijing", "白茶——靖安的一颗璀璨明珠": "White Tea — A Shining Pearl of Jing'an", "中国网络电视台广西旅游频道": "CNTV Guangxi Tourism Channel", "关于我区茶叶产业的几点思考": "Some reflections on the tea industry in our region", "宜宾市：以法治激活千年茶韵": "Yibin: revitalizing a millennium of tea culture through the rule of law", "品牌名称“屯绿”及品牌介绍": "Brand name “Tunlü” and brand introduction", "品种与永嘉成品茶的公开介绍": "Public introduction to the cultivar and finished tea from Yongjia", "品种、商标及区域品牌发展段": "Sections on the cultivar, trademark and regional brand development", "《热带作物学报》；何春梅等": "Chinese Journal of Tropical Crops; He Chunmei et al.", "四川文理学院文学与传播学院": "School of Literature and Communication, Sichuan University of Arts and Science", "广东省农业厅／清远政府公开": "Guangdong Provincial Department of Agriculture / Qingyuan government disclosure", "洞庭山碧螺春荣获世界级金奖": "Dongtingshan Biluochun wins a world-class gold award", "浮梁发布；景德镇市人民政府": "Fuliang Release; Jingdezhen Municipal People's Government", "奇苑商城：白鸡冠（BJG）": "Qiyuan Mall: Baijiguan (BJG)", "大益茶：生茶与熟茶系列介绍": "TAETEA: introduction to raw and ripe Pu'er tea series", "陕西网报道／凤凰网陕西转载": "Shaanxi.cn report / republished by Phoenix Shaanxi", "\"九宫山有机茶基地\" 产品": "\"Jiugongshan organic tea base\" products", "\"百丈潭茶业有限责任公司\"": "\"Baizhangtan Tea Co., Ltd.\"", "湖南双上绿芽茶业 产品展示": "Hunan Shuangshang Lüya Tea — product display", "\"六龙\" \"画眉\" \"茶\"": "\"Liulong\" \"Huamei\" \"tea\"", "中国农业出版社·品味三农": "China Agriculture Press · Exploring Agriculture, Rural Areas and Farmers", "“以质量最佳的精品论”段": "Paragraph beginning “Considering premium products of the highest quality”", "手工与机械参数不可混用。": "Do not interchange manual and mechanical processing parameters.", "采早春嫩芽叶，分批薄摊。": "Pick tender early-spring buds and leaves, and spread thinly in separate batches.", "与追求紧卷的重揉法区分。": "Distinguish this from heavy rolling intended to produce tightly curled leaves.", "细分火候因技艺版本而异。": "Specific heat control varies with the technique used.", "紧细挺直，绿润，匀齐、净": "Fine, tight and straight, lustrous green, even and clean", "しのわずり 中国茶茶指南": "Chinoiserie Chinese Tea Guide", "条索紧结匀正，色泽绿润。": "Tightly formed, evenly shaped strands, lustrous green in color.", "芽叶柔软完整，黄绿明亮。": "Soft, intact buds and leaves, bright yellow-green.", "第450项径山茶GI流程": "Item 450: Jingshan Tea GI processing sequence", "青锅叶去片末后及时薄摊。": "After removing flakes and fines from the first pan-firing, promptly spread the leaves thinly.", "第646号公告 / 扁形": "Announcement No. 646 / flat-shaped", "扁平，墨润，尚匀整尚洁净": "Flat, lustrous dark green, reasonably even and clean", "经杀青、做形和烘干制成。": "Produced through fixation, shaping and drying.", "浓醇鲜爽、回甘，汤嫩绿。": "Rich, mellow, fresh and brisk, with a sweet aftertaste; tender-green liquor.", "白茶类级主线：摊放失水。": "Main white-tea category process: spreading to lose moisture.", "保留芽叶相连的自然形态。": "Retain the natural form with buds and leaves attached.", "贡眉特级／农业厅科普描述": "Special-grade Gongmei / agriculture department's educational description", "避免闷黄过度或干燥不足。": "Avoid excessive yellowing or insufficient drying.", "重视醇厚回甘和香味协调。": "Emphasizes a mellow, full taste with a sweet aftertaste and harmonious aroma and flavor.", "通常追求醇厚回甘与岩韵。": "Usually aims for a mellow, full taste, a sweet aftertaste and rock-tea character.", "醇厚滑爽，带甜味、回甘快": "Mellow, full, smooth and sweet, with a quick sweet aftertaste", "终止持续氧化并整理条索。": "Stop continued oxidation and refine the leaf strands.", "黄金桂（黄旦茶）干茶样本": "Huangjingui (Huangdan tea) dry-leaf sample", "汤色：金黄；香气：似桂花": "Liquor color: golden; aroma: reminiscent of osmanthus", "观察叶态，避免日晒过度。": "Observe the condition of the leaves and avoid excessive sun exposure.", "PDF第2页“铁观音茶”": "PDF page 2, “Tieguanyin Tea”", "“祁门红茶，由...”段": "Paragraph beginning “Qimen Black Tea, made from...”", "品种和工艺版本共同记录。": "Record both the cultivar and the processing variant.", "揉捻促成条索并解散团块。": "Roll to form strands and break apart clumps.", "正文九曲红梅产区与品质段": "Main-text section on the production area and quality of Jiuqu Hongmei", "甘浓、甜爽，品种间不同。": "Rich and sweet, or sweet and brisk, depending on the cultivar.", "湘丰安化芙蓉山千两茶切片": "A slice of Xiangfeng Anhua Furongshan Qianliang Tea", "原料嫩度与揉捻程度配合。": "Match the degree of rolling to the tenderness of the raw material.", "散茶不强制套用压制步骤。": "Do not impose pressing steps on loose tea.", "以陈化形成的茶香为特色。": "Characterized by the tea aroma developed during aging.", "饼内外都须达到本品要求。": "Both the interior and exterior of the cake must meet the requirements for this product.", "精制茶坯，养护鲜花吐香。": "Refine the tea base and condition fresh flowers to release their fragrance.", "提花与普通复窨不能混称。": "Do not confuse final fragrance enhancement with ordinary repeat scenting.", "不是所有产品都必须二窨。": "Not every product requires two scenting rounds.", "较紧直；尚绿，尚匀整、净": "Fairly tight and straight; reasonably green, even and clean", "长盛川青砖茶：茶砖与茶汤": "Changshengchuan Qingzhuan Tea: tea brick and liquor", "对发酵后的原料精制整理。": "Refine and sort the fermented material.", "非遗网／饮用干酸茶主工序": "Intangible Cultural Heritage website / main operations for dry sour tea intended for drinking", "龙井长叶、浙农113等。": "Longjing Changye, Zhenong 113 and others.", "杀青→揉捻→炒青→烘干。": "Fixation → rolling → pan-firing → baking.", "条索紧细、金毫显露、乌润": "Fine, tight strands, visible golden hairs, lustrous dark color", "泡制后叶张玉白，茎脉翠绿": "After infusion, the leaf blades are jade white and the stems and veins emerald green", "孝感龙剑 茶 制作 摊放": "Xiaogan Longjian tea production spreading", "马坡茶冲泡样本（梅珂摄）": "An infused Mapo Tea sample (photo by Mei Ke)", "扁平似掌，翠绿，白毫显露": "Flat like a palm, emerald green, with visible white hairs", "九宫山茶 1965 茶场": "Jiugongshan tea 1965 tea farm", "\"百丈潭茶\" 历史 文化": "\"Baizhangtan Tea\" history culture", "\"孝感红\" \"DB42\"": "\"Xiaogan Hong\" \"DB42\"", "平江县人民政府／今日平江": "Pingjiang County People's Government / Today's Pingjiang", "金秀红茶 破茧之路 罗海": "Jinxiu black tea path to emergence Luo Hai", "外形扁平挺直，翠绿露毫。": "Flat and straight, emerald green with visible down.", "安顶云雾茶 DB3301": "Anding Yunwu tea DB3301", "公开征求意见稿 · 二级": "Public consultation draft · Grade 2", "前岗煇白 制作技艺 非遗": "Qiangang Huibai tea-making techniques intangible cultural heritage", "香气浓郁，带花香或嫩香。": "Rich aroma, with floral or tender notes.", "细嫩成朵，嫩绿明亮，匀净": "Fine, tender, intact shoots, bright tender green, even and clean", "茶条壮实较直，翠绿披毫。": "Robust, fairly straight strands, emerald green with down.", "“东白山茶的历史”第2段": "Second paragraph of “The History of Dongbaishan Tea”", "浦江春毫 制作技艺 非遗": "Pujiang Chunhao tea-making techniques intangible cultural heritage", "在企业温控生产环节杀青。": "Heat-fixing in the company's temperature-controlled production stage.", "\"越红工夫\" 非遗 诸暨": "\"Yuehong Gongfu\" intangible cultural heritage Zhuji", "岭头单丛保护要求感官特色": "Sensory characteristics in the Lingtou Dancong protection requirements", "外形色泽乌亮；汤色红浓。": "Glossy dark appearance; rich red liquor.", "杀青后摊凉，再进入初揉。": "After heat-fixing, spread to cool, then begin initial rolling.", "农业出版社百科／传统初制": "China Agriculture Press encyclopedia / traditional primary processing", "茶条相互摩擦至白毫显露。": "Rub the strands against each other until white down becomes visible.", "紧细，匀整、净、绿润有光": "Tight and fine, even, clean, lustrous green and glossy", "2025地理标志保护要求": "2025 geographical-indication protection requirements", "按当地原料特点控制萎凋。": "Control withering according to local raw-material characteristics.", "红乌龙 起源 历史 故事": "Red oolong origins history stories", "最后烘焙，完成图示制程。": "Final roasting completes the illustrated process.", "资料描述香气鲜嫩而持久。": "The material describes a fresh, tender and lasting aroma.", "中国农垦CSF（搜狐号）": "China State Farms CSF (Sohu account)", "镇巴县人民政府／镇巴融媒": "Zhenba County People's Government / Zhenba Integrated Media", "薄摊高温快烘至约七成干。": "Spread thinly and dry rapidly at high temperature until about 70% dry.", "三花色各等级感官表未取得": "Sensory tables for all grades of the three product types have not been obtained", "挺直显毫、形似兰花，绿润": "Straight and downy, orchid-shaped, lustrous green", "醇厚爽口，栗香浓郁带毫香": "Full-bodied and refreshing, with rich chestnut and downy-bud aromas", "附件允许人工或机械采摘。": "The annex permits manual or mechanical picking.", "揉至成条率不低于90%。": "Roll until at least 90% of leaves form strands.", "紧直略扁，匀齐匀净，绿润": "Tight, straight and slightly flat, even, clean and lustrous green", "叶绿、偶现玉白，嫩匀明亮": "Green leaves with occasional jade white, tender, even and bright", "本工艺链第11步：筛分。": "Step 11 in this process sequence: sieving.", "宽扁平直、两头尖削，碧绿": "Broad, flat and straight, tapering at both ends, emerald green", "条直有芽，匀整匀净、绿润": "Straight strands with buds, even, clean and lustrous green", "扁平挺直、光滑鲜润、翠绿": "Flat and straight, smooth, fresh and lustrous, emerald green", "鲜爽、浓烈、回甘，耐冲泡": "Fresh, brisk and intense, with a sweet aftertaste, enduring repeated infusions", "初烘、理条或做形（毛火）": "Initial drying, straightening or shaping (preliminary firing)", "甘醇，鲜淳清爽，醇厚显美": "Sweet and mellow, fresh, clean and refreshing, with pleasing fullness", "DILIN肝损伤病例登记": "DILIN liver-injury case registry", "历史茶饮、食茶及民间使用": "Historical tea drinking, tea eating and folk uses", "大红袍的产地、工艺与文化": "Dahongpao: origins, processing and culture", "竹叶青的产地、工艺与文化": "Zhuyeqing: origins, processing and culture", "白牡丹的产地、工艺与文化": "Bai Mudan: origins, processing and culture", "白鸡冠的产地、工艺与文化": "Bai Ji Guan: origins, processing and culture", "黄金桂的产地、工艺与文化": "Huangjingui: origins, processing and culture", "茯砖茶的产地、工艺与文化": "Fu brick tea: origins, processing and culture", "日铸茶的产地、工艺与文化": "Rizhu tea: origins, processing and culture", "地理标志茶档案及原文页码": "GI tea profiles and original document page numbers", "茅山长青的产地与制作资料": "Maoshan Changqing: production areas and processing materials", "磐安云峰的产地与制作资料": "Pan'an Yunfeng: production areas and processing materials", "箬阳龙珍的产地与制作资料": "Ruoyang Longzhen: production areas and processing materials", "永泰绿茶的产地与制作资料": "Yongtai green tea: production areas and processing materials", "资溪白茶的产地与制作资料": "Zixi Baicha: production areas and processing materials", "武当道茶的产地与制作资料": "Wudang Daocha: production areas and processing materials", "兴山白茶的产地与制作资料": "Xingshan Baicha: production areas and processing materials", "远安黄茶的产地与制作资料": "Yuan'an yellow tea: production areas and processing materials", "曲溪绿茶的产地与制作资料": "Quxi green tea: production areas and processing materials", "桃源红茶的产地与制作资料": "Taoyuan black tea: production areas and processing materials", "常德红茶的产地与制作资料": "Changde black tea: production areas and processing materials", "金秀红茶的产地与制作资料": "Jinxiu black tea: production areas and processing materials", "秀山茶叶的产地与制作资料": "Xiushan tea: production areas and processing materials", "望海茶的产地、工艺与文化": "Wanghai tea: origins, processing and culture", "双井绿的产地、工艺与文化": "Shuangjing Lü: origins, processing and culture", "红乌龙的产地、工艺与文化": "Red oolong: origins, processing and culture", "所有人：避免长期喝烫口茶": "Everyone: avoid routinely drinking scalding-hot tea", "四、明清叶茶与地方茶文化": "IV. Ming–Qing loose-leaf tea and local tea cultures", "汉阳陵：茶进入帝陵随葬品": "Han Yangling: tea among imperial tomb offerings", "17世纪，约1610年起": "17th century, from around 1610", "二｜紫砂、文房与文人赏玩": "II | Zisha, the scholar's studio and literati appreciation", "本库的茶茶 ChaCha": "This library's ChaCha", "绿茶制作技艺（六安瓜片）": "Green-tea making techniques (Lu'an Guapian)", "400 mg及个体差异段": "Passages on 400 mg and individual differences", "最耐“火攻”的绿茶独行侠": "The green-tea maverick most resistant to intense firing", "松阳银猴历史（茶艺程序）": "History of Songyang Yinhou (tea-art procedure)", "针形、扁形及卷曲形茶介绍": "Introduction to needle-shaped, flat and curled teas", "太湖翠竹形香味与炒制体验": "Taihu Cuizhu's form, aroma and taste, and a pan-processing experience", "大红袍网；陈德华口述访谈": "Dahongpao website; oral interview with Chen Dehua", "标准名称、发布和实施日期": "Standard title, publication date and implementation date", "日月潭红茶、红玉与红韵段": "Passages on Sun Moon Lake black tea, Hongyu and Hongyun", "出版介绍及汤色、滋味描述": "Publication introduction and descriptions of liquor colour and taste", "正文cha、te两项说明": "The two explanations of cha and te in the main text", "茶叶小常识：茉莉花茶选购": "Tea basics: choosing jasmine tea", "文化和旅游部恭王府博物馆": "Prince Kung's Palace Museum, Ministry of Culture and Tourism", "茶树科研机构公开品种资料": "Public cultivar information from a tea-plant research institution", "绿茶制作技艺（西湖龙井）": "Green-tea making techniques (Xihu Longjing)", "矾红彩题诗松竹佛手纹盖碗": "Iron-red covered bowl with poem, pine, bamboo and fingered-citron motifs", "镇江报业传媒集团·金山网": "Zhenjiang Newspaper Media Group · Jinshan.com", "3.1定义；生产技术规程": "3.1 Definition; production technical regulations", "福建省委台港澳工作办公室": "Fujian Provincial Party Committee Taiwan, Hong Kong and Macao Affairs Office", "浙江浦江：把奉献当成习惯": "Pujiang, Zhejiang: making dedication a habit", "茶圣家乡 续写新“茶经”": "Writing a new “Classic of Tea” in the tea sage's hometown", "中国质量报陈铁／新浪转载": "Chen Tie, China Quality News / republished by Sina", "红网／湖南省文化和旅游厅": "Rednet / Hunan Provincial Department of Culture and Tourism", "重庆沱茶（公开专题简介）": "Chongqing tuocha (public topic introduction)", "常德市文化旅游广电体育局": "Changde Municipal Bureau of Culture, Tourism, Radio, Television and Sports", "中国农业大学继续教育学院": "School of Continuing Education, China Agricultural University", "南岳山中究竟有哪些珍宝？": "What treasures are hidden in Nanyue's mountains?", "茶叶品种与现代加工发展段": "Passage on tea varieties and modern processing developments", "绿茶、红茶、乌龙茶等表格": "Tables for green, black, oolong and other teas", "农业农村部乡村产业发展司": "Rural Industry Development Department, Ministry of Agriculture and Rural Affairs", "重庆采茶地图（2021）": "Chongqing tea-picking map (2021)", "石门：银峰之上 再攀高峰": "Shimen: climbing beyond Yinfeng to new heights", "\"孝感红\" \"技术规范\"": "\"Xiaogan Hong\" \"technical specifications\"", "会稽龙井 茶叶 产品编号": "Kuaiji Longjing tea product number", "\"曹可俊\" \"茶\" 产品": "\"Cao Kejun\" \"tea\" products", "中国邮政储蓄银行公开附件": "Public annex from Postal Savings Bank of China", "\"龙蝉香\" \"产品展示\"": "\"Longchanxiang\" \"product display\"", "后期减轻力道以少断碎。": "Reduce force later to minimize breakage.", "谢裕大茶叶股份有限公司": "Xieyuda Tea Co., Ltd.", "随气温和叶况调整摊放。": "Adjust spreading according to air temperature and leaf condition.", "以单把揉手法推揉成条。": "Push and roll into strands using the single-handful rolling technique.", "蓝焙·恩施玉露干茶样本": "Lanbei · dry-leaf sample of Enshi Yulu", "选取鲜叶用于绿茶制作。": "Select fresh leaves for green-tea production.", "为整形保留适宜柔软度。": "Retain suitable softness for shaping.", "干茶形似兰花，色泽嫩绿": "Dry leaves shaped like orchids, tender green", "通过后续干燥形成成品。": "Subsequent drying produces the finished tea.", "银毫明显，卷曲似猴爪。": "Conspicuous silvery down, curled like monkey claws.", "鲜爽回甘，汤黄绿清澈。": "Fresh and brisk with a sweet aftertaste, clear yellow-green liquor.", "鲜醇回甜，汤清澈明亮。": "Fresh and mellow with returning sweetness, clear, bright liquor.", "在锅内同向搓揉、滚团。": "Rub and roll into balls in the same direction within the pan.", "鲜爽浓醇，回味甘爽悠长": "Fresh, brisk, rich and mellow, with a long, sweet, refreshing aftertaste", "鲜爽，传统茶汤偏杏黄。": "Fresh and brisk; the traditional liquor tends toward apricot yellow.", "本页没有专属贮藏时温。": "This page gives no specific storage time or temperature.", "按花色及等级分别处理。": "Handle each product type and grade separately.", "以鲜洁毫香为类型特征。": "Fresh, clean downy-bud aroma is characteristic of this type.", "茶芽茸毛厚，白而有光泽": "Buds with thick, white, lustrous down", "专题简介“福鼎所产”句": "Sentence “produced in Fuding” in the topic introduction", "杀青先于主要闷黄阶段。": "Heat-fixing precedes the main yellowing stage.", "至叶色暗绿、梗折不断。": "Until leaves are dark green and stems bend without breaking.", "在竹制烘笼上初步烘焙。": "Carry out initial roasting on a bamboo drying basket.", "以炒青和揉捻衔接定形。": "Link pan-fixing and rolling to set the shape.", "浓郁幽长，似佛手柑果香": "Rich, subtle and lasting, resembling bergamot fruit", "分阶段去水并固定品质。": "Remove moisture in stages and stabilize quality.", "炒菁后覆湿布静置回润。": "After pan-fixing, cover with a damp cloth and rest to regain moisture.", "传统风格带桂圆样香气。": "The traditional style has a longan-like aroma.", "使氧化适度发展后干燥。": "Allow oxidation to develop appropriately, then dry.", "条索细紧、带金毫，乌润": "Fine, tight strands with golden down and a dark lustre", "包装应防止返潮和污染。": "Packaging should prevent moisture regain and contamination.", "湖南黑茶介绍：特制茯砖": "Introduction to Hunan dark tea: special fu brick", "成形后冷却并持续干燥。": "Cool after shaping and continue drying.", "深色砖形，压制较紧实。": "Dark brick shape, fairly tightly compressed.", "雨城区综述所记初制主链": "Main primary-processing sequence recorded in the Yucheng District overview", "普洱生茶冲泡茶汤及叶底": "Brewed liquor and infused leaves of raw pu'er", "幽雅、持久的兰样花香。": "Elegant, lasting orchid-like floral aroma.", "此版没有另列起花步骤。": "This version does not separately list flower separation.", "已读取地方志数字书页。": "Digital pages of the local gazetteer have been read.", "条索细紧略卷，绿翠鲜润": "Fine, tight and slightly curled strands, fresh, lustrous emerald green", "理条机做形至七八成干。": "Shape in a straightening machine until 70–80% dry.", "明亮（原文未注明色相）": "Bright (the original does not specify a hue)", "扁平挺削匀整，色翠显毫": "Flat, straight, tapered and even, emerald green with visible down", "附录B.1.1、B.2": "Appendices B.1.1 and B.2", "附录B.1.3、B.4": "Appendices B.1.3 and B.4", "品种选用鸠坑适制良种。": "Select suitable improved Jiukeng cultivars.", "鲜嫩持久，栗香显带花香": "Fresh, tender and lasting, with distinct chestnut and floral notes", "补给赞 Bujizan": "Bujizan", "清淡鲜爽，回味甘而生津": "Light, fresh and brisk, with a sweet, salivating aftertaste", "桃江、福鼎大白等品种。": "Taojiang and Fuding Dabaicha cultivars, among others.", "屈乡丝绵茶 屈乡 历史": "Quxiang Simian tea Quxiang history", "端午云上展销会_新华网": "Dragon Boat Festival online exhibition and sale — Xinhuanet", "条索紧结重实，色泽油润": "Tightly formed, substantial strands, with an oily lustre", "四、外观特性／唐崖绿茶": "IV. Appearance characteristics / Tangya green tea", "\"曲溪绿茶\" \"加工\"": "\"Quxi green tea\" \"processing\"", "湖南梦九里茶业有限公司": "Hunan Mengjiuli Tea Co., Ltd.", "开山白毛茶 制作 工序": "Kaishan Baimao tea production steps", "条索紧结，色泽乌润显毫": "Tight strands, dark and lustrous with visible down", "红茶支线先使鲜叶萎凋。": "The black-tea branch begins with fresh-leaf withering.", "杭州网2018工艺记述": "2018 process account on Hangzhou.com.cn", "炒制后整理茶叶并归堆。": "After pan-processing, sort the tea and group into lots.", "尚嫩显芽、少明亮、尚匀": "Reasonably tender with visible buds, less bright, reasonably even", "极鲜、回甘（作者表述）": "Exceptionally fresh, with a sweet aftertaste (author's wording)", "\"品牌兴茶\" \"龙峰\"": "\"Brands strengthen tea\" \"Longfeng\"", "按轻、重、轻加压成条。": "Apply light, then heavy, then light pressure to form strands.", "棕红且明亮，金圈明显。": "Bright brownish red, with a distinct golden ring.", "解块初干，再避风静置。": "De-clump and initially dry, then rest away from draughts.", "揉捻之后进行二青烘焙。": "After rolling, carry out the second drying stage.", "本比较路线采用烘干机。": "This comparative process uses a dryer.", "条索紧结肥硕，棕褐油润": "Tight, plump strands, brown with an oily lustre", "典型描述为浓醇、回甘。": "Typically described as rich and mellow, with a sweet aftertaste.", "揉捻之后进入发酵环节。": "After rolling, enter the fermentation stage.", "公开条目描述甘醇爽口。": "The public entry describes a sweet, mellow and refreshing taste.", "镇巴毛尖的成“茗”之路": "Zhenba Maojian's path to becoming a renowned tea", "最早创制原始文献未核得": "Original records of its earliest creation have not been verified", "继续烘至成品含水要求。": "Continue drying to the finished product's required moisture level.", "随操作观察形状并去杂。": "Observe the shape during processing and remove impurities.", "黄绿明亮，芽叶嫩匀完整": "Bright yellow green, with tender, even, intact buds and leaves", "重茶官方旗舰店（有赞）": "Chongcha official flagship store (Youzan)", "本工艺链第2步：杀青。": "Step 2 in this process sequence: heat-fixing.", "本工艺链第5步：回潮。": "Step 5 in this process sequence: moisture redistribution.", "本工艺链第8步：筛分。": "Step 8 in this process sequence: sieving.", "本工艺链第5步：初烘。": "Step 5 in this process sequence: initial drying.", "本工艺链第8步：回潮。": "Step 8 in this process sequence: moisture redistribution.", "本工艺链第4步：催色。": "Step 4 in this process sequence: colour development.", "本工艺链第8步：做形。": "Step 8 in this process sequence: shaping.", "本工艺链第6步：大锅。": "Step 6 in this process sequence: large-pan processing.", "没有核验本茶具体实物图": "No specific photograph of this tea has been verified", "宜昌市农业科学研究院。": "Yichang Academy of Agricultural Sciences.", "本工艺链第3步：发酵。": "Step 3 in this process sequence: fermentation.", "本工艺链第2步：摊放。": "Step 2 in this process sequence: spreading.", "本工艺链第7步：整形。": "Step 7 in this process sequence: shaping.", "机械炒制，辅以手工辉锅": "Mechanical pan-processing, with manual finishing pan-firing", "条索卷曲紧结，色泽绿润": "Curled, tightly formed strands, with a green lustre", "第1864页四（四）1": "Page 1864, IV (4) 1", "病例系列与官方安全综述": "Case series and official safety reviews", "cha与te的来源线索": "Clues to the origins of cha and te", "滇红的产地、工艺与文化": "Dianhong: origins, processing and culture", "寿眉的产地、工艺与文化": "Shoumei: origins, processing and culture", "川红的产地、工艺与文化": "Chuanhong: origins, processing and culture", "浮梁茶的产地与制作资料": "Fuliang tea: production areas and processing materials", "马坡茶的产地与制作资料": "Mapo tea: production areas and processing materials", "利川红的产地与制作资料": "Lichuan Hong: production areas and processing materials", "古琶茶的产地与制作资料": "Gupa tea: production areas and processing materials", "绿茶也可以采用不同温度": "Green tea can also be brewed at different temperatures", "五、全球贸易与消费政治": "V. Global trade and the politics of consumption", "19世纪—20世纪中叶": "19th–mid-20th centuries", "1773年12月16日": "16 December 1773", "福建厦门；德化相关馆藏": "Xiamen, Fujian; Dehua-related collections", "工艺段，第50—51行": "Process passage, lines 50–51", "云贵小江南，湄潭出翠芽": "Meitan produces Cuiya in the “Little Jiangnan” of Yunnan and Guizhou", "湖南省人民政府门户网站": "Hunan Provincial People's Government portal", "丽水市政府公开规划文件": "Public planning document from the Lishui Municipal Government", "武夷肉桂名丛的生化特性": "Biochemical characteristics of the Wuyi Rougui named cultivar", "福建省地方志编纂委员会": "Fujian Provincial Local Gazetteer Compilation Committee", "普洱茶（贡茶）制作技艺": "Pu'er tea (tribute tea) making techniques", "企业沿革、白茶工艺介绍": "Company history and introduction to white-tea processing", "江华瑶族自治县人民政府": "Jianghua Yao Autonomous County People's Government", "六大茶类，1分钟看懂！": "Understanding the six tea categories in one minute", "茶叶科学 / 龚淑英等": "Journal of Tea Science / Gong Shuying and colleagues", "南方有嘉木 非遗爱雅茶": "Fine trees in the south: heritage Aiya tea", "漫谈冻顶乌龙老茶（二）": "A discussion of aged Dongding oolong (Part 2)", "峨眉山市人民政府办公室": "Office of the Emeishan Municipal People's Government", "芳茗遠播—亞洲茶文化展": "Tea Fragrance Travels Far — exhibition on Asian tea culture", "香港艺术馆·茶具文物馆": "Hong Kong Museum of Art · Museum of Tea Ware", "南国早报，新浪财经转载": "Nanguo Morning News, republished by Sina Finance", "衢江年鉴2019·农业": "Qujiang Yearbook 2019 · Agriculture", "茶百科数据库·羊岩勾青": "Tea Encyclopedia database · Yangyan Gouqing", "东南网；林鹤冲、余易坤": "Southeast Net; Lin Hechong and Yu Yikun", "茶百科数据库·普陀佛茶": "Tea Encyclopedia database · Putuo Focha", "书页823，普陀佛茶段": "Book page 823, Putuo Focha passage", "第75—91行品牌演变": "Lines 75–91 on brand evolution", "广东乌龙茶主要品种简介": "Introduction to principal Guangdong oolong cultivars", "中国艺术研究院非遗社区": "Intangible Heritage Community, Chinese National Academy of Arts", "资兴市：茶旅融合香更远": "Zixing: combining tea and tourism carries the fragrance farther", "乡聚过年 民俗文化之旅": "New Year gatherings in the countryside: a folk-culture journey", "金鼎—老字号数字博物馆": "Jinding — Digital Museum of Time-Honoured Brands", "公开专题简介和条目预览": "Public topic introduction and entry preview", "乌牛早，品牌纠结何时解": "Wuniuzao: when will the brand confusion be resolved?", "特色产品和能工巧匠目录": "Catalogue of speciality products and skilled artisans", "央广网原稿／宁德网转载": "Original CNR report / republished by Ningde.com", "怀化市人民政府门户网站": "Huaihua Municipal People's Government portal", "数说春天里的那一片绿叶": "The green leaf of spring in numbers", "诗写梅花月 茶煎谷雨春": "Poems of plum blossoms and moonlight, tea brewed in Guyu spring", "\"浐川龙剑茶加工工艺\"": "\"Chanchuan Longjian tea processing techniques\"", "盈科泉 茶 展商 产品": "Yingkequan tea exhibitor products", "茶园采摘活动，未见成茶": "Tea-garden picking activity; no finished tea visible", "\"昭平银杉\" \"画册\"": "\"Zhaoping Yinshan\" \"brochure\"", "德诚和 港南红茶 购买": "Dechenghe Gangnan black tea purchase", "\"葵峰\" 红茶 旗舰店": "\"Kuifeng\" black tea flagship store", "有赞商家运通·省心安选": "Youzan seller Yuntong · Shengxin Anxuan", "山东临沂特产 - 京东": "Linyi, Shandong specialities — JD.com", "锅炒杀青并初步塑形。": "Pan-fix and form the initial shape.", "选嫩芽叶，剔除杂叶。": "Select tender buds and leaves, removing unwanted leaves.", "芽叶肥壮，嫩绿且显毫": "Plump buds and leaves, tender green with visible down", "本茶成品特色是单叶。": "Single leaves are a defining feature of this finished tea.", "细圆挺直，翠绿多毫。": "Fine, rounded and straight, emerald green and downy.", "细直如针，翠绿油润。": "Fine and straight like needles, emerald green with an oily lustre.", "充分干燥，避免焦味。": "Dry thoroughly while avoiding burnt flavours.", "炒制与揉捻分段交替。": "Alternate pan-processing and rolling in stages.", "茶条紧致，色绿显毫。": "Tight strands, green with visible down.", "香气高，从栗香到纯正": "Pronounced aroma, ranging from chestnut notes to pure", "芽叶较完整，嫩绿明亮": "Fairly intact buds and leaves, bright tender green", "进一步塑造仙毫外观。": "Further develop the Xianhao appearance.", "通过理条使叶条伸直。": "Straighten the leaf strands through the straightening stage.", "揉捻后进入抖水阶段。": "After rolling, enter the moisture-shaking stage.", "与揉捻阶段分别记录。": "Record separately from the rolling stage.", "圆珠状，墨绿间银毫。": "Rounded pearls, dark green interspersed with silvery down.", "120℃至六七成干。": "120°C until 60–70% dry.", "条索较粗松，仍略卷曲": "Relatively coarse, loose strands, still slightly curled", "浅黄色，清澈且较明亮": "Pale yellow, clear and fairly bright", "清甜，茶汤可呈橙黄。": "Clean and sweet; the liquor may be orange yellow.", "再次烘焙，再次包闷。": "Roast again, then wrap for yellowing again.", "传承演示称九烘九焖。": "The heritage demonstration describes nine roastings and nine covered-yellowing rounds.", "形状与干度共同管理。": "Manage shape and dryness together.", "根据鲜叶与天气调整。": "Adjust according to the fresh leaves and weather.", "依据鲜叶及天气调节。": "Regulate according to fresh-leaf condition and weather.", "常以鲜爽、回甘描述。": "Often described as fresh and brisk, with a sweet aftertaste.", "滋味：兼有鲜浓与甘醇": "Taste: both fresh and rich, sweet and mellow", "摇碰与静置分段进行。": "Carry out agitation and resting in separate stages.", "以较低温、慢烘完成。": "Finish by slow drying at a relatively low temperature.", "保持鲜叶完整与新鲜。": "Keep the fresh leaves intact and fresh.", "保持失水与氧化协调。": "Coordinate moisture loss with oxidation.", "清扬、幽雅，明显花香": "Light, clear and elegant, with distinct floral notes", "揉破组织、形成条索。": "Roll to break cell structures and form strands.", "肥壮、紧结圆直，乌润": "Plump, tight, rounded and straight, with a dark lustre", "拼配匀堆、补火、包装": "Blend evenly, apply supplementary firing and package", "紧结，苗锋修长，乌润": "Tightly formed, with long slender tips and a dark lustre", "先初烘，再及时摊凉。": "First dry, then promptly spread to cool.", "揉捻叶进行堆积转化。": "Pile the rolled leaves for transformation.", "协作压实并固定形状。": "Work together to compact and secure the shape.", "入封后在模具中筑实。": "After placing in the wrapper, compact firmly in the mould.", "管理温湿和堆内状态。": "Manage temperature, humidity and conditions within the pile.", "尚软，棕褐色，尚匀整": "Fairly soft, brown and reasonably even", "摊开散热后继续窨制。": "After spreading to dissipate heat, continue scenting.", "附件9第六部分感官表": "Annex 9, Part VI, sensory table", "窨中进行通花、散热。": "Ventilate the flowers and dissipate heat during scenting.", "堆温升高时摊开散热。": "When the pile temperature rises, spread it out to release heat.", "嫩匀且明亮，花干完整": "Tender, even and bright, with intact dried flowers", "茶坯先烘焙，再摊凉。": "First roast the tea base, then spread to cool.", "细紧略钩，银毫可见。": "Fine, tight and slightly hooked, with visible silvery down.", "高爽，可有橄榄样香。": "High and brisk, possibly with olive-like notes.", "薄摊至叶软并显清香。": "Spread thinly until the leaves soften and a clean aroma emerges.", "紧结匀称，苗锋显露。": "Tightly formed and balanced, with visible pointed tips.", "按产品要求组合原料。": "Combine raw materials according to product requirements.", "皇室龙团“金瓜贡茶”": "Imperial dragon tea cake “Golden Melon Tribute Tea”", "将鲜叶加工为晒青茶。": "Process the fresh leaves into sun-dried green tea.", "婺城发布／婺城融媒体": "Wucheng Release / Wucheng Integrated Media", "浓郁细长，品种香突出": "Rich, delicate and lingering, with pronounced cultivar aroma", "\"邵武碎铜茶\" 传说": "\"Shaowu Suitong tea\" legends", "浮梁茶／浮梁绿茶版本": "Fuliang tea / Fuliang green-tea version", "鲜醇、甘鲜、醇厚鲜爽": "Fresh and mellow, sweet and fresh, full-bodied, fresh and brisk", "孝感龙剑茶 加工专利": "Xiaogan Longjian tea processing patent", "清香、豆香或栗香高长": "High, lasting clean, bean-like or chestnut aroma", "兴山白茶无性系良种。": "Improved clonal Xingshan Baicha cultivars.", "炭火文烘，翻散提毫。": "Dry gently over charcoal, turning and loosening to bring out the down.", "外形如兰花，翠绿如玉": "Orchid-shaped, emerald green like jade", "\"孝感红\" \"萎凋\"": "\"Xiaogan Hong\" \"withering\"", "东江湖茶 历史 文化": "Dongjianghu tea history culture", "芽心多、叶张肥嫩明亮": "Numerous bud cores, with plump, tender and bright leaf blades", "图1、5.1—5.8": "Figure 1, 5.1–5.8", "千岛玉叶 加工 工艺": "Qiandao Yuye processing techniques", "安顶云雾 制作 历史": "Anding Yunwu production history", "挺直细紧，翠绿显毫。": "Straight, fine and tight, emerald green with visible down.", "茶条紧卷，翠绿披毫。": "Tightly curled strands, emerald green with down.", "专用锅抖闷结合杀青。": "Heat-fix in a dedicated pan, combining shaking and covered heating.", "正文第4页表2，特级": "Main text page 4, Table 2, Special grade", "正文第4页表2，三级": "Main text page 4, Table 2, Grade 3", "按食品卫生要求包装。": "Package according to food-hygiene requirements.", "蒸匀软化后紧压成砖。": "Steam evenly to soften, then compress tightly into bricks.", "嫩香或栗香，较持久。": "Tender or chestnut aroma, fairly lasting.", "一芽一叶至一芽二叶。": "One bud with one leaf to one bud with two leaves.", "置竹筐中以炭火烘干。": "Place in bamboo baskets and dry over charcoal.", "炒二青（炒坯、理条）": "Second pan-firing (processing the base and straightening)", "烘（炒）坯后再造形。": "After drying or pan-firing the tea base, reshape.", "发酵后干燥固定品质。": "After fermentation, dry to stabilize quality.", "3.2，PDF第4页": "3.2, PDF page 4", "资料概括鲜醇、清甜。": "The material summarizes the taste as fresh, mellow, clean and sweet.", "低温厚摊慢烘至足干。": "Dry slowly in a thick layer at low temperature until thoroughly dry.", "按鲜叶规格分别处理。": "Handle each fresh-leaf specification separately.", "略扁微弯，翠绿披白毫": "Slightly flat and curved, emerald green with white down", "与扁形款的做型不同。": "Different shaping from the flat product.", "按附件所列主链杀青。": "Heat-fix according to the main sequence in the annex.", "杀青后及时摊开冷却。": "Promptly spread to cool after heat-fixing.", "646号绿茶保护要求": "Green-tea protection requirements in Announcement No. 646", "采访称优选一芽一叶。": "The interview says one bud and one leaf are preferred.", "单芽略弯，绿润稍带翠": "Slightly curved single buds, lustrous green with an emerald tint", "论文称辉锅或冷机滚。": "The paper describes finishing pan-firing or rolling in an unheated machine.", "印刷页64，§4结论": "Printed page 64, §4 Conclusions", "玉黄，细嫩成朵、明亮": "Jade yellow, fine, tender, intact shoots, bright", "茗山131、乌牛早等": "Mingshan 131, Wuniuzao and others", "含绿茶提取物的补充剂": "Supplements containing green-tea extract", "使用这张语言图的方法": "How to use this language map", "湖南省茶叶研究所选育": "Selected and bred by the Hunan Tea Research Institute", "一个可查证的杯泡例子": "A verifiable example of cup brewing", "实际审评需要什么记录": "What records practical sensory evaluation requires", "17世纪—20世纪初": "17th–early 20th centuries", "明代至20世纪上半叶": "Ming dynasty–first half of the 20th century", "非遗美食·峨眉竹叶青": "Intangible-heritage food · Emei Zhuyeqing", "重庆市永川区人民政府": "Yongchuan District People's Government, Chongqing", "常州市金坛区人民政府": "Jintan District People's Government, Changzhou", "立地险峻的“半天腰”": "“Bantianyao” growing on steep terrain", "六安茶历史地理范围段": "Passage on the historical geographical extent of Lu'an tea", "中国民族博物馆；舒瑜": "National Museum of Ethnology, China; Shu Yu", "汉中绿茶手工制作技艺": "Manual Hanzhong green-tea making techniques", "六堡茶简史之三：复兴": "A brief history of Liubao tea, Part 3: revival", "茶树资源与育种研究室": "Tea Genetic Resources and Breeding Research Office", "中国国家博物馆；梁丰": "National Museum of China; Liang Feng", "关于茶具文物馆第一段": "First paragraph of “About the Museum of Tea Ware”", "杭州政协网；桐庐政协": "Hangzhou CPPCC website; Tonglu CPPCC", "杭州政协网；杭州日报": "Hangzhou CPPCC website; Hangzhou Daily", "福州市市场监督管理局": "Fuzhou Municipal Administration for Market Regulation", "羊岩勾青茶名称的由来": "Origin of the name Yangyan Gouqing tea", "浙江省纪委省监委网站": "Zhejiang Provincial Commission for Discipline Inspection and Supervisory Commission website", "荆楚网（湖北日报网）": "Cnhubei.com (Hubei Daily website)", "河口贸易、河帮茶师段": "Passages on Hekou trade and Hebang tea masters", "广西壮族自治区农业厅": "Department of Agriculture of Guangxi Zhuang Autonomous Region", "重庆市农业农村委员会": "Chongqing Municipal Commission of Agriculture and Rural Affairs", "信阳红茶发展历程回顾": "Review of the development of Xinyang black tea", "陕西省卫生健康委员会": "Shaanxi Provincial Health Commission", "海南省市场监督管理局": "Hainan Provincial Administration for Market Regulation", "石河子大学学位论文库": "Shihezi University thesis database", "地方名产→永春佛手茶": "Local specialities → Yongchun Foshou tea", "王德傳：北埔東方美人": "Wang De Chuan: Beipu Oriental Beauty", "江西黄博士农业 官网": "Jiangxi Huangboshi Agriculture official website", "曲溪茶 陈彩霞 商品": "Quxi tea Chen Caixia product", "\"碧玉龙芽\" L96": "\"Biyu Longya\" L96", "鲜叶分开薄摊失水。": "Spread the fresh leaves separately in thin layers to lose moisture.", "使内外水分再平衡。": "Allow internal and external moisture to re-equilibrate.", "不套红茶发酵步骤。": "Do not insert black-tea fermentation steps.", "保留完整芽叶外形。": "Preserve intact buds and leaves.", "嫩匀明亮、芽叶成朵": "Tender, even and bright, with intact bud-and-leaf shoots", "随着干度改变手法。": "Change the hand techniques as the leaves dry.", "鲜爽回甘，汤色绿。": "Fresh and brisk with a sweet aftertaste, green liquor.", "翠绿鲜活、匀嫩饱满": "Lively emerald green, evenly tender and full", "圆珠状，色泽绿润。": "Rounded pearls with a green lustre.", "鲜醇爽口、回味甘甜": "Fresh, mellow and refreshing, with a sweet aftertaste", "黄绿明亮到黄绿尚亮": "Bright yellow green to fairly bright yellow green", "比赛中的首段炒制。": "Initial pan-processing stage in the competition.", "形成紧直细秀条形。": "Form tight, straight, fine and elegant strands.", "锅温低于首轮杀青。": "Pan temperature is lower than during the first heat-fixing round.", "原页未给加压制度。": "The source page does not specify the pressure schedule.", "一芽二叶原料摊放。": "Spread raw material consisting of one bud and two leaves.", "福鼎白茶干茶及茶汤": "Dry leaves and liquor of Fuding white tea", "浅杏黄色，清澈明亮": "Pale apricot yellow, clear and bright", "整形提毫、烘焙干燥": "Shaping and bringing out the down, then roasting and drying", "趁热堆积并盖湿布。": "Pile while hot and cover with a damp cloth.", "焦糖香较高浓、清爽": "Fairly high, rich caramel aroma, clean and refreshing", "包揉、复烘、复包揉": "Cloth-wrapped rolling, re-drying and repeat cloth-wrapped rolling", "摇动和静置相配合。": "Combine shaking with periods of resting.", "浓郁鲜锐，特征明显": "Rich, fresh and sharp, with distinct characteristics", "透亮、柔软，呈黄色": "Luminous, soft and yellow", "浓醇鲜爽、润喉回甘": "Rich, mellow, fresh and brisk, soothing the throat with a sweet aftertaste", "安溪黄旦／单项补证": "Anxi Huangdan / supplementary evidence for one item", "浓醇鲜爽或浓醇甘爽": "Rich, mellow, fresh and brisk, or rich, mellow, sweet and brisk", "果香及淡淡甘草甜香": "Fruity aroma with faint, sweet liquorice notes", "柔和醇厚、带甜感。": "Gentle and full-bodied, with sweetness.", "促进红茶品质形成。": "Promote the development of black-tea characteristics.", "紧细匀整，乌黑油润": "Tight, fine and even, glossy black", "果香鲜纯，毫香沁心": "Fresh, pure fruity aroma, with refreshing downy-bud fragrance", "条索紧细有毫，乌润": "Tight, fine, downy strands with a dark lustre", "肥壮紧结、乌润显毫": "Plump and tightly formed, dark and lustrous with visible down", "清香，原文比作红梅": "Clean aroma, likened in the original to red plum blossom", "鲜明艳红，澄清明亮": "Vivid bright red, clear and bright", "烘房清洁且无异味。": "The drying room is clean and free of off-odours.", "以浓醇为主要风格。": "Rich and mellow as the principal style.", "保留传统通气结构。": "Retain the traditional ventilation structure.", "保证砖体结构均匀。": "Ensure a uniform brick structure.", "经过蒸压和再烘焙。": "Steam-press, then roast again.", "茉莉香浓郁、持久。": "Rich, lasting jasmine aroma.", "未核花料具体配比。": "The precise flower-to-tea ratio has not been verified.", "桂花香浓郁、持久。": "Rich, lasting osmanthus aroma.", "岳西翠兰（口粮茶）": "Yuexi Cuilan (everyday tea)", "专利所述末道包装。": "Final packaging step described in the patent.", "肥壮挺直，绿润鲜活": "Plump and straight, lustrous green and lively", "泰顺三杯香干茶样品": "Dry-leaf sample of Taishun Sanbeixiang", "鲜爽甘醇，汤清明。": "Fresh, brisk, sweet and mellow, with a clear, bright liquor.", "花果香气、幽香持久": "Floral-fruity aroma, subtle and lasting", "扁似竹叶，翠绿油润": "Flat like bamboo leaves, emerald green with an oily lustre", "嫩匀柔软，黄而明亮": "Tender, even and soft, bright yellow", "肥厚鲜活，芽嫩柔韧": "Thick and lively, with tender, supple buds", "在厌氧条件下发酵。": "Ferment under anaerobic conditions.", "叶张玉白、茎脉翠绿": "Jade-white leaf blades, emerald-green stems and veins", "天目青顶 茶 历史": "Tianmu Qingding tea history", "扁平光直、嫩绿鲜润": "Flat, smooth and straight, tender green with a fresh lustre", "机械路线（中低档）": "Mechanical process (medium and lower grades)", "细嫩成朵，黄绿明亮": "Fine, tender, intact shoots, bright yellow green", "蟠曲肥壮、绿润显毫": "Coiled and plump, lustrous green with visible down", "\"资溪白茶\" 起源": "\"Zixi Baicha\" origins", "伍家台贡茶_荆楚网": "Wujiatai tribute tea — Cnhubei.com", "嫩绿明亮、芽叶成朵": "Bright tender green, with intact bud-and-leaf shoots", "条形，干叶紧实墨绿": "Strand-shaped, with firm, dark-green dry leaves", "宜茶集团商城／有赞": "Yicha Group online store / Youzan", "条索纤细，色泽绿润": "Slender strands with a green lustre", "细嫩匀齐，翠绿明亮": "Fine, tender and even, bright emerald green", "甘醇爽口，回甘持久": "Sweet, mellow and refreshing, with a lasting sweet aftertaste", "\"太青双上\" 历史": "\"Taiqing Shuangshang\" history", "桃源大叶适制良种。": "Suitable improved large-leaf cultivars from Taoyuan.", "匀净柔软、褐黄明亮": "Even, clean and soft, bright brownish yellow", "浓强鲜爽，甜醇回甘": "Strong, rich, fresh and brisk, sweet and mellow with a sweet aftertaste", "条索紧结，色绿有毫": "Tight strands, green with down", "条索紧结，色泽乌润": "Tight strands with a dark lustre", "惠农网商家佳名苗圃": "Jiaming Nursery, a seller on Huinong.com", "扁平挺直，绿翠露毫": "Flat and straight, emerald green with visible down", "全芽厚实，嫩绿明亮": "Full, substantial buds, bright tender green", "香气较馥郁、持久。": "Fairly rich and lasting aroma.", "清冷、浓郁高扬持久": "Cool, rich, high and lasting", "细嫩匀整、黄绿明亮": "Fine, tender and evenly formed, bright yellow green", "英山云雾茶_荆楚网": "Yingshan Yunwu tea — Cnhubei.com", "细嫩匀齐、嫩绿明亮": "Fine, tender and even, bright tender green", "醇爽回甘、蜜韵显露": "Mellow and brisk with a sweet aftertaste, distinct honey character", "蜜绿金黄，澄清明亮": "Honey green to golden yellow, clear and bright", "在做形后定型烘干。": "After shaping, dry to set the form.", "理条整形之后再烘。": "After straightening and shaping, dry again.", "香气高雅且较持久。": "Elegant and fairly lasting aroma.", "水满茶养成记 发酵": "The making of Shuiman tea — fermentation", "浓而不涩，醇厚回甜": "Strong without astringency, full-bodied with returning sweetness", "做型后烘坯或炒坯。": "After shaping, dry the semi-finished leaves by hot air or pan-firing.", "茶青进行日光萎凋。": "Sun-wither the fresh tea leaves.", "鹅黄隐绿、清澈明亮": "Pale yellow with a hint of green, clear and bright", "玉黄含绿、鲜亮舒展": "Jade yellow tinged with green, fresh, bright and unfurled", "以清香为主要描述。": "Described primarily as having a clean aroma.", "“林芝春绿”产品节": "“Nyingchi Chunlü” product section", "舒展呈兰花形，翠绿": "Unfurled into an orchid-like shape, emerald green", "“汀溪兰香”第二段": "Second paragraph on “Tingxi Lanxiang”", "茶条相互摩擦显毫。": "The strands rub against each other to reveal the down.", "扁平匀齐，嫩绿有毫": "Flat and even, tender green with down", "保护要求的加工主链": "Main processing sequence in the protection requirements", "理条（按茶型选用）": "Straightening (selected according to tea shape)", "挺直匀整，绿润显毫": "Straight and even, lustrous green with visible down", "初干茶坯摊凉回潮。": "Spread the initially dried tea base to cool and redistribute moisture.", "或绿或白，成朵明亮": "Green or white, bright, intact shoots", "嫩绿明亮到黄绿明亮": "Bright tender green to bright yellow green", "泰安市泰山茶叶协会": "Tai'an Taishan Tea Association", "扁直匀齐，色泽绿润": "Flat, straight and even, with a green lustre", "萎凋（原文作萎调）": "Withering (written “萎调” in the original)", "浓郁，开汤清香持久": "Rich, with a lasting clean aroma when brewed", "扁平挺直，嫩绿光润": "Flat and straight, tender green and glossy", "具体茶名的专属功效": "Health effects specific to individual named teas", "传统养生与民间药用": "Traditional health practices and folk medicinal use", "现代茶艺与新式茶饮": "Modern tea art and new-style tea drinks", "嫩、成朵匀齐、绿亮": "Tender, even, intact shoots, bright green", "真实产区与制作过程": "Actual production areas and making processes", "保鲜与陈放分别处理": "Handle freshness preservation and ageing separately", "一、起源的不同层次": "I. Different levels of origin", "中国史前陶器分布区": "Distribution areas of prehistoric Chinese pottery", "项目概况与技艺介绍": "Project overview and introduction to the techniques", "康熙南巡与碧螺春茶": "The Kangxi Emperor's southern tours and Biluochun tea", "岳西翠兰中英文专栏": "Bilingual Chinese–English feature on Yuexi Cuilan", "江山绿牡丹茶表格行": "Table row for Jiangshan Lü Mudan tea", "东方美人茶文化资料": "Cultural materials on Oriental Beauty tea", "白茶种类都有哪些？": "What types of white tea are there?", "梅山地区婚俗茶礼段": "Passage on wedding tea etiquette in the Meishan region", "台湾制茶技术发展史": "History of tea-processing technology in Taiwan", "福建省文化和旅游厅": "Fujian Provincial Department of Culture and Tourism", "打开茶叶的多彩世界": "Opening up the colourful world of tea", "权威植物分类数据库": "Authoritative plant-taxonomy database", "茶香台湾：茶树品种": "Fragrant Tea in Taiwan: tea cultivars", "韩国国立中央博物馆": "National Museum of Korea", "临安地方志编纂机构": "Lin'an local-gazetteer compilation body", "紧盯茶产业 强助推": "Focusing on and supporting the tea industry", "宁波市文化主管部门": "Ningbo cultural authority", "湖北省文化和旅游厅": "Hubei Provincial Department of Culture and Tourism", "湖南日报／华声在线": "Hunan Daily / Voc.com.cn", "保靖黄金茶富了湘村": "Baojing Huangjin tea brings prosperity to Hunan villages", "形秀色美 灵山绿茶": "Elegant form and beautiful colour: Lingshan green tea", "乐清地方志公开资料": "Public local-gazetteer materials from Yueqing", "茶叶种类：南山寿眉": "Tea types: Nanshan Shoumei", "铜仁网转载贵州日报": "Tongren.com, republishing Guizhou Daily", "茶文化之：北港毛尖": "Tea culture: Beigang Maojian", "篇首宜昌宜红品质段": "Opening passage on the quality of Yichang Yihong", "未确认再利用授权。": "Permission for reuse has not been confirmed.", "地方媒体与文旅报道": "Local media and cultural-tourism reports", "双上绿芽 产品中心": "Shuangshang Lüya product centre", "将军峰茶业集团官网": "Jiangjunfeng Tea Group official website", "广西top级伴手礼": "Top-tier gifts from Guangxi", "广西隐茶杯招标采购": "Guangxi Yincha Cup tender and procurement", "西湖龙井标准茶样": "Reference sample of Xihu Longjing", "似兰花的馥郁香气": "Rich, orchid-like aroma", "搓团与解块交替。": "Alternate ball-rubbing with de-clumping.", "初步烘干后摊凉。": "After initial drying, spread to cool.", "嫩老叶分开处理。": "Handle tender and mature leaves separately.", "先散去表面水分。": "First remove surface moisture.", "低温长烘并拣选。": "Dry for a long period at low temperature, then sort.", "嫩绿、鲜亮，匀齐": "Tender green, fresh, bright and even", "绿、尚明，尚匀齐": "Green, fairly bright and fairly even", "鲜嫩，茶汤嫩绿。": "Fresh and tender, with a tender-green liquor.", "顾渚紫笋干茶样品": "Dry-leaf sample of Guzhu Zisun", "烘炒、初干、再干": "Roasting and pan-firing, initial drying and further drying", "分两次理条成形。": "Straighten and shape in two rounds.", "理条后进行揉捻。": "Roll after straightening.", "崂山绿茶干茶样品": "Dry-leaf sample of Laoshan green tea", "先杀青，再揉捻。": "Heat-fix first, then roll.", "兰花样香气持久。": "Lasting orchid-like aroma.", "成形干燥后筛分。": "Sieve after shaping and drying.", "二锅后做坯整形。": "After the second pan, prepare and shape the tea base.", "浓醇爽口，回甘。": "Rich, mellow and refreshing, with a sweet aftertaste.", "最后提毫并收锅。": "Finally bring out the down and remove from the pan.", "初烘后摊凉回软。": "After initial drying, spread to cool and soften.", "较醇厚，带青涩感": "Fairly full-bodied, with a green, astringent sensation", "表1、表2样本9": "Tables 1 and 2, sample 9", "肥厚，均匀而明亮": "Thick, even and bright", "叶面起“蛤蟆背”": "“Toad-back” blistering on the leaf surface", "绵柔顺滑，回甘好": "Soft and smooth, with a good sweet aftertaste", "叶底：黄亮、薄软": "Infused leaves: yellow and bright, thin and soft", "杀菁、揉捻、解块": "Heat-fixing, rolling and de-clumping", "使鲜叶适度失水。": "Allow suitable moisture loss from the fresh leaves.", "单芽原料先萎凋。": "Wither the single-bud material first.", "金黄透亮，有金圈": "Luminous golden yellow, with a golden ring", "筛分、风选、拣剔": "Sieving, winnowing and sorting", "杀青后初步揉捻。": "Perform initial rolling after heat-fixing.", "干燥后分级筛选。": "Grade and sieve after drying.", "尚软，褐色、较亮": "Fairly soft, brown and fairly bright", "外形：色泽黑亮。": "Appearance: glossy black.", "兼顾除湿和保香。": "Balance moisture removal with aroma retention.", "未给烘温和水分。": "No drying temperature or moisture level is given.", "方法依茶坯而异。": "The method varies with the tea base.", "鲜嫩高爽而持久。": "Fresh, tender, high, brisk and lasting.", "太湖翠竹干茶样品": "Dry-leaf sample of Taihu Cuizhu", "青砖茶陈醇香型。": "Aged, mellow aromatic style of green-brick tea.", "无锡毫茶干茶样品": "Dry-leaf sample of Wuxi Haocha", "机械二青（固形）": "Mechanical second firing (setting the shape)", "清高悠长，花香显": "Clean, high and lingering, with distinct floral notes", "浓醇，具有高山韵": "Rich and mellow, with high-mountain character", "嫩黄、明亮、显毫": "Tender yellow, bright and downy", "地理标志特产大全": "Compendium of geographical-indication specialities", "清香或栗香较高长": "Fairly high, lasting clean or chestnut aroma", "兴山昭君白茶茶样": "Sample of Xingshan Zhaojun Baicha", "企业馆完整九工序": "Complete nine-step process in the company's exhibition hall", "筛选后机械杀青。": "Select, then heat-fix mechanically.", "在揉捻之后进行。": "Carry out after rolling.", "嫩匀、柔软、红亮": "Tender and even, soft and bright red", "武汉市农业农村局": "Wuhan Municipal Bureau of Agriculture and Rural Affairs", "白沙溪茶厂／红网": "Baishaxi Tea Factory / Rednet", "细嫩显芽、红匀亮": "Fine, tender and visibly bud-bearing, uniformly bright red", "匀嫩肥厚、黄绿亮": "Even, tender and thick, bright yellow green", "甜香浓郁带花蜜香": "Rich sweet aroma with floral-honey notes", "香气浓郁、持久。": "Rich, lasting aroma.", "嫩香显，清鲜持久": "Distinct tender notes, clean, fresh and lasting", "先摊放采下鲜叶。": "First spread the freshly picked leaves.", "Web全文L38": "Full web text, L38", "有嫩茎、黄绿尚亮": "With tender stems, fairly bright yellow green", "置笳篱继续氧化。": "Place on bamboo trays to continue oxidation.", "分次干燥成毛茶。": "Dry in successive rounds to produce crude tea.", "揉捻后进行初烘。": "Perform initial drying after rolling.", "摊凉后再烘三青。": "After cooling, carry out the third drying stage.", "六泡后柔软、红润": "Soft and lustrous red after six infusions", "锅炒至叶质变软。": "Pan-fire until the leaves soften.", "鲜叶摊放（摊青）": "Fresh-leaf spreading", "“屯绿”品牌介绍": "Introduction to the “Tunlü” brand", "同段曲形绿茶描述": "Description of curled green tea in the same paragraph", "地标通用加工主链": "General main process sequence in the GI requirements", "正文主要产地末段": "Final paragraph on principal production areas in the main text", "附件并列加工环节": "Parallel processing stages listed in the annex", "紧细圆、翠绿显毫": "Tight, fine and rounded, emerald green with visible down", "单芽嫩绿，较匀整": "Single buds, tender green and fairly even", "论文第12页表1": "Paper page 12, Table 1", "嫩绿、肥厚、柔软": "Tender green, thick and soft", "松针系列早芽精品": "Premium early-bud product, pine-needle series", "地标红茶加工主链": "Main black-tea process in the GI requirements", "鲜醇味甘，耐冲泡": "Fresh, mellow and sweet, enduring repeated infusions", "官方公共健康指南": "Official public-health guidance", "主要12—13周": "Mainly 12–13 weeks", "从技艺到社会生活": "From techniques to social life", "消息、曲艺与人情": "News, performing arts and human relationships", "名称不是简单地图": "Names are not a simple map", "与茶叶分类的关系": "Relationship to tea classification", "年份不是品质保证": "Age is no guarantee of quality", "前5世纪—6世纪": "5th century BCE–6th century CE", "唐代8世纪中后期": "Mid-to-late 8th century, Tang dynasty", "日本的另一条路径": "Another path in Japan", "20世纪70年代": "1970s", "2022年11月": "November 2022", "2025年12月": "December 2025", "陕西省知识产权局": "Shaanxi Provincial Intellectual Property Administration", "碧螺春有哪几种？": "What kinds of Biluochun are there?", "Web正文L17": "Main web text, L17", "国家林业和草原局": "National Forestry and Grassland Administration", "福建省农业农村厅": "Fujian Provincial Department of Agriculture and Rural Affairs", "龙井茶与气候环境": "Longjing tea and its climatic environment", "广东省农业科学院": "Guangdong Academy of Agricultural Sciences", "同行评审原始研究": "Peer-reviewed original research", "无锡市档案史志馆": "Wuxi Archives and Local History Museum", "小茶叶能做大文章": "A small tea leaf can have a big impact", "庄晚芳：一代茶人": "Zhuang Wanfang: a tea figure of his generation", "湖北省农业农村厅": "Hubei Provincial Department of Agriculture and Rural Affairs", "景德镇市人民政府": "Jingdezhen Municipal People's Government", "桃源县农业农村局": "Taoyuan County Bureau of Agriculture and Rural Affairs", "政协汉中市委员会": "CPPCC Hanzhong Municipal Committee", "马图绿茶标准状态": "Status of the Matu green-tea standard", "【深度】苔茶之恋": "In depth: a love of Taicha", "王德傳：凍頂烏龍": "Wang De Chuan: Dongding oolong", "宜昌市农业农村局": "Yichang Municipal Bureau of Agriculture and Rural Affairs", "龙峰茶 176号": "Longfeng tea No. 176", "双上 绿芽 购买": "Buy Shuangshang Lüya", "云顶山红茶 小妹": "Yundingshan black tea Xiaomei", "继续炒制定形。": "Continue pan-processing to set the shape.", "花果香浓且高扬": "Rich, high floral-fruity aroma", "进行初段烘焙。": "Carry out the initial roasting stage.", "采后精选芽叶。": "Select buds and leaves after picking.", "感官品质特征段": "Passage on sensory quality characteristics", "清香或栗香尚高": "Reasonably pronounced clean or chestnut aroma", "绿较明，尚匀齐": "Fairly bright green, reasonably even", "热锅完成杀青。": "Complete heat-fixing in a hot pan.", "鲜爽浓郁，回甜": "Fresh, brisk and rich, with returning sweetness", "冷却与微波失水": "Cooling and microwave moisture removal", "杏绿、清澈明亮": "Apricot green, clear and bright", "常见浓郁栗香。": "Commonly a rich chestnut aroma.", "微扁，翠绿鲜润": "Slightly flat, emerald green with a fresh lustre", "锅炒杀青、做形": "Pan-fixing and shaping", "低温慢炒、并锅": "Slow pan-firing at low temperature, combining batches in one pan", "醇厚、鲜爽回甘": "Full-bodied, fresh and brisk, with a sweet aftertaste", "该试验8小时。": "8 hours in this experiment.", "清纯，毫香明显": "Clean and pure, with distinct downy-bud aroma", "群体种原料分选": "Sort raw material from population varieties", "干燥后再包装。": "Package after drying.", "闷黄与烘焙交替": "Alternate yellowing with roasting", "安溪铁观音干茶": "Dry leaves of Anxi Tieguanyin", "缓慢烘焙成茶。": "Roast slowly to produce the finished tea.", "浓郁、带淡花香": "Rich, with a delicate floral aroma", "挺直肥硕、油润": "Straight and plump, with an oily lustre", "避免挤压损伤。": "Avoid crushing damage.", "醇厚、收敛性强": "Full-bodied, with strong astringency", "初干、包巾团揉": "Initial drying and cloth-wrapped ball-rolling", "室内萎凋及搅拌": "Indoor withering and stirring", "木栅铁观音干茶": "Dry leaves of Muzha Tieguanyin", "鲜叶失水软化。": "Fresh leaves lose moisture and soften.", "将加工叶收干。": "Finish drying the processed leaves.", "甘甜、鲜活清爽": "Sweet, lively, clean and refreshing", "鲜叶分类与摊放": "Sorting and spreading fresh leaves", "完成初制干燥。": "Complete drying in primary processing.", "足火、整理包装": "Final firing, sorting and packaging", "保持成形均匀。": "Maintain even shaping.", "黄褐，细嫩柔软": "Yellow brown, fine, tender and soft", "湖北老青砖干茶": "Dry Hubei Lao Qing brick tea", "取得初制茶料。": "Obtain the primary-processed tea material.", "橙黄微红、明亮": "Bright orange yellow with a slight red tint", "蒸软、压制定形": "Steam to soften, then compress into shape", "茶坯与鲜花准备": "Preparing the tea base and fresh flowers", "茶坯处理与养花": "Treating the tea base and conditioning the flowers", "原页未给窨时。": "The source page gives no scenting duration.", "兰香幽雅、高长": "Elegant, high and lasting orchid aroma", "扁形，嫩绿色润": "Flat, tender green and lustrous", "摊凉、分级筛选": "Cooling, grading and sieving", "嫩绿鲜活、完整": "Tender green, lively and intact", "金奖惠明茶干茶": "Dry leaves of Gold Medal Huiming tea", "碧绿清澈、明亮": "Emerald green, clear and bright", "均匀，黑褐油润": "Uniform, dark brown with an oily lustre", "大益茶制作技艺": "Dayi tea-making techniques", "鹅黄、清澈明亮": "Pale yellow, clear and bright", "细紧绿润、显毫": "Fine, tight and lustrous green, with visible down", "复筛及整理归堆": "Re-sieving, sorting and grouping into lots", "嫩绿明亮、清澈": "Tender green, bright and clear", "栗香显、带花香": "Distinct chestnut aroma with floral notes", "柔软、红边鲜亮": "Soft, with fresh, bright red edges", "清香高扬且持久": "High and lasting clean aroma", "鹤峰茶_荆楚网": "Hefeng tea — Cnhubei.com", "醇和、鲜嫩爽口": "Mellow, fresh, tender and refreshing", "中国食品安全网": "China Food Safety Network", "继以轻压揉捻。": "Follow with light-pressure rolling.", "茶汤与冲泡叶片": "Tea liquor and infused leaves", "鲜嫩甜香、高长": "Fresh, tender, sweet aroma, high and lasting", "微扁、披毫隐绿": "Slightly flat, down-covered with green beneath", "香气浓、有花香": "Rich aroma, with floral notes", "宜兴红干茶样品": "Dry-leaf sample of Yixing black tea", "鲜爽、回味甜香": "Fresh and brisk, with a sweet, fragrant aftertaste", "第一次摊凉回潮": "First cooling and moisture-redistribution stage", "临海蟠毫 杀青": "Linhai Panhao heat-fixing", "四明十二雷干茶": "Dry leaves of Siming Shierlei", "嫩绿明亮而匀齐": "Tender green, bright and even", "嫩匀、嫩绿尚亮": "Tender and even, fairly bright tender green", "精制·分级归堆": "Refining: grading and grouping into lots", "室外摊叶失水。": "Spread the leaves outdoors to lose moisture.", "机械揉压茶叶。": "Mechanically roll and press the leaves.", "杀青后列揉捻。": "Rolling is listed after heat-fixing.", "摊青之后杀青。": "Heat-fix after leaf spreading.", "烘二青后摊凉。": "Spread to cool after the second drying stage.", "锅炒与揉捻交替": "Alternate pan-firing with rolling", "嫩香或花香持久": "Lasting tender or floral aroma", "嫩匀鲜活，多芽": "Tender, even and lively, with many buds", "红琥珀色，明亮": "Bright red amber", "雷山银球茶成品": "Finished Leishan Yinqiu tea", "原料拼配、付制": "Blend raw materials and allocate them for processing", "鲜嫩高爽、持久": "Fresh, tender, high, brisk and lasting", "采摘季节及原料": "Picking season and raw materials", "嫩绿色而明亮。": "Bright tender green.", "嫩匀，绿色明亮": "Tender and even, bright green", "嫩绿、清澈明亮": "Tender green, clear and bright", "嫩绿鲜明、匀整": "Fresh, bright tender green, evenly formed", "品牌介绍品质段": "Quality passage in the brand introduction", "嫩匀成朵、绿亮": "Tender, even, intact shoots, bright green", "646号针形茶": "Needle-shaped tea under Announcement No. 646", "人工采摘与拣杂": "Manual picking and impurity removal", "均衡叶内水分。": "Equalize moisture within the leaves.", "646号条形茶": "Strip-shaped tea under Announcement No. 646", "完成试验样品。": "Complete the experimental sample.", "花毫香浓郁持久": "Rich, lasting floral and downy-bud aromas", "细嫩匀整、红亮": "Fine, tender, evenly formed and bright red", "黄绿较南茶明亮": "Yellow green, brighter than southern tea", "细嫩显芽红匀亮": "Fine, tender and visibly bud-bearing, uniformly bright red", "油润，金黄显毫": "Oily lustre, golden yellow with visible down", "新绿，清澈明亮": "Fresh green, clear and bright", "3周—12个月": "3 weeks–12 months", "历史与民俗语境": "Historical and folk-cultural context", "观看作品的方法": "Ways of viewing the works", "汉口与内陆商路": "Hankou and inland trade routes", "家庭与城市生活": "Family and urban life", "盖碗与日常泡茶": "Covered bowls and everyday tea brewing", "传统茶食与茶点": "Traditional tea foods and snacks", "兰花形、嫩黄润": "Orchid-shaped, tender yellow and lustrous", "醇、较甘、微涩": "Mellow, fairly sweet and slightly astringent", "绿茶冲泡与保存": "Brewing and storing green tea", "红茶冲泡与保存": "Brewing and storing black tea", "记录同一组条件": "Record the same set of conditions", "证据能说明什么": "What the evidence can show", "10—13世纪": "10th–13th centuries", "贸易与地方社会": "Trade and local society", "台湾的地方发展": "Local developments in Taiwan", "混合饮品与文化": "Mixed drinks and culture", "中国；关中等地": "China; Guanzhong and other regions", "2010年4月": "April 2010", "2022年6月": "June 2022", "2026年1月": "January 2026", "原创与认证边界": "Boundaries of originality and certification", "陈香浓郁是普洱": "Pu'er is distinguished by its rich aged aroma", "舒城县人民政府": "Shucheng County People's Government", "江山市人民政府": "Jiangshan Municipal People's Government", "安溪县人民政府": "Anxi County People's Government", "台湾茶叶故事馆": "Taiwan Tea Story Museum", "雅安市人民政府": "Ya'an Municipal People's Government", "沩山毛尖说明段": "Explanatory passage on Weishan Maojian", "江华油茶制作段": "Passage on preparing Jianghua oil tea", "天门市人民政府": "Tianmen Municipal People's Government", "奇山秀水一杯茶": "Extraordinary mountains, beautiful waters and a cup of tea", "陆羽与“茶经”": "Lu Yu and The Classic of Tea", "展品名称及出处": "Exhibit name and provenance", "德化县人民政府": "Dehua County People's Government", "温州市人民政府": "Wenzhou Municipal People's Government", "宜兴市人民政府": "Yixing Municipal People's Government", "中国农业出版社": "China Agriculture Press", "春茶吐翠采摘忙": "Fresh green spring tea and a busy harvest", "贡茶一杯香满城": "A cup of tribute tea scents the whole town", "浮梁县人民政府": "Fuliang County People's Government", "平江县人民政府": "Pingjiang County People's Government", "漫话“双井绿”": "A discussion of “Shuangjing Lü”", "中国网商务频道": "China.org.cn business channel", "央视网三农频道": "CCTV.com agriculture channel", "碣滩茶独特工艺": "Jietan tea's distinctive techniques", "品牌介绍第四段": "Fourth paragraph of the brand introduction", "浙江绍兴制茶业": "Tea making in Shaoxing, Zhejiang", "中国农业信息网": "China Agricultural Information Network", "太青绿芽 茶叶": "Taiqing Lüya tea", "香气来源描述": "Source description of aroma", "安吉白茶干茶": "Dry leaves of Anji Baicha", "先形成生坯。": "First form the initial tea base.", "太平猴魁干茶": "Dry leaves of Taiping Houkui", "嫩绿色，明亮": "Tender green and bright", "都匀毛尖干茶": "Dry leaves of Duyun Maojian", "搧凉、头毛火": "Fanning to cool and first preliminary firing", "绿明亮，匀齐": "Bright green and even", "杀青后揉捻。": "Roll after heat-fixing.", "嫩芽秀丽匀整": "Elegant, evenly formed tender buds", "采叶后摊放。": "Spread the leaves after picking.", "鲜爽回味甘醇": "Fresh and brisk, with a sweet, mellow aftertaste", "将叶片揉捻。": "Roll the leaves.", "杀青后轻揉。": "Roll gently after heat-fixing.", "紧结匀整绿润": "Tightly formed, even and lustrous green", "松阳银猴干茶": "Dry leaves of Songyang Yinhou", "明亮到绿欠匀": "Bright to uneven green", "做条后烘干。": "Dry after forming strands.", "敬亭绿雪干茶": "Dry leaves of Jingting Lüxue", "青锅后揉捻。": "Roll after the initial pan-firing.", "初揉、炒二青": "Initial rolling and second pan-firing", "杀青后摊放。": "Spread after heat-fixing.", "白毫银针分段": "Section on Baihao Yinzhen", "嫩香、毫香。": "Tender and downy-bud aromas.", "初包后复炒。": "Pan-fire again after the first wrapping.", "平阳黄茶干茶": "Dry leaves of Pingyang yellow tea", "金黄清澈明亮": "Golden yellow, clear and bright", "揉捻后烘干。": "Dry after rolling.", "武夷水仙干茶": "Dry leaves of Wuyi Shuixian", "成茶色香味段": "Passage on the finished tea's colour, aroma and taste", "永春佛手干茶": "Dry leaves of Yongchun Foshou", "醇厚、回甘。": "Full-bodied, with a sweet aftertaste.", "醇厚、喉韵佳": "Full-bodied, with a pleasing throat sensation", "甘醇、清爽。": "Sweet, mellow and refreshing.", "蜂蜜及花果香": "Honey and floral-fruity aromas", "滇红工夫干茶": "Dry leaves of Dianhong Gongfu", "萎凋后揉捻。": "Roll after withering.", "政和工夫干茶": "Dry leaves of Zhenghe Gongfu", "宜红工夫干茶": "Dry leaves of Yihong Gongfu", "浓醇、甜爽。": "Rich and mellow, sweet and brisk.", "鲜爽、醇厚。": "Fresh, brisk and full-bodied.", "醇厚、甘爽。": "Full-bodied, sweet and brisk.", "较浓，带陈香": "Fairly rich, with aged notes", "黄褐、尚匀整": "Yellow brown, reasonably even", "晒青原料准备": "Preparing sun-dried raw material", "黄绿色，明亮": "Bright yellow green", "柔软，黄绿色": "Soft, yellow green", "通花后起花。": "Separate the flowers after ventilation.", "黄绿色，清明": "Yellow green, clear and bright", "休宁松萝干茶": "Dry leaves of Xiuning Songluo", "武阳春雨干茶": "Dry leaves of Wuyang Chunyu", "嫩绿明亮清澈": "Tender green, bright and clear", "惠明茶·螺形": "Huiming tea — spiral type", "足干（提香）": "Complete drying (aroma enhancement)", "较嫩匀、尚亮": "Fairly tender and even, reasonably bright", "扁平挺直绿润": "Flat and straight, lustrous green", "建德苞茶干茶": "Dry leaves of Jiande Baocha", "造型（大锅）": "Shaping (large pan)", "绿明亮较匀齐": "Bright green, fairly even", "鲜叶（摊青）": "Fresh leaves (spreading)", "高山乌龙茶。": "High-mountain oolong tea.", "茶汤与冲泡叶": "Tea liquor and infused leaves", "甜香浓郁持久": "Rich, lasting sweet aroma", "嫩绿整齐一致": "Tender green, neat and uniform", "炒青（做形）": "Pan-firing (shaping)", "完整、显玉色": "Intact, showing a jade-like colour", "先无压空揉。": "Begin rolling without added pressure.", "鲜叶进厂摊凉": "Spread the fresh leaves to cool on arrival at the factory", "嫩绿鲜活匀齐": "Tender green, lively and even", "方法同初揉。": "Use the same method as initial rolling.", "开山白毛茶。": "Kaishan Baimao tea.", "重庆特产传说": "Legend about a Chongqing speciality", "幼嫩匀整显芽": "Young, tender and evenly formed, with visible buds", "羊岩勾青干茶": "Dry leaves of Yangyan Gouqing", "安顶云雾干茶": "Dry leaves of Anding Yunwu", "第一次炒青锅": "First pan-firing", "常山银毫干茶": "Dry leaves of Changshan Yinhao", "普陀山云雾茶": "Putuoshan Yunwu tea", "整形后摊凉。": "Spread to cool after shaping.", "揉捻后理条。": "Straighten after rolling.", "初烘、复烘。": "Initial drying and re-drying.", "湖红工夫干茶": "Dry leaves of Huhong Gongfu", "红亮，匀齐。": "Bright red and even.", "外形色泽乌亮": "Glossy dark appearance", "初烘后做形。": "Shape after initial drying.", "叙府龙芽干茶": "Dry leaves of Xufu Longya", "水满茶 杀青": "Shuiman tea heat-fixing", "婺源茗眉干茶": "Dry leaves of Wuyuan Mingmei", "条索粗壮紧实": "Thick, robust and firmly formed strands", "金黄且透亮。": "Golden yellow and luminous.", "鲜叶分级摊青": "Grade and spread the fresh leaves", "实物图未采集": "No verified product photograph collected", "锅炒后摊凉。": "Spread to cool after pan-firing.", "制出毛峰形。": "Produce a Maofeng shape.", "整形后提毫。": "Bring out the down after shaping.", "烘干后提香。": "Enhance the aroma after drying.", "橙红清澈明亮": "Orange red, clear and bright", "松针系列二级": "Grade 2, pine-needle series", "极鲜醇、回甘": "Exceptionally fresh and mellow, with a sweet aftertaste", "浓醇，无异味": "Rich and mellow, without off-flavours", "浓醇、无异味": "Rich, mellow and free of off-flavours", "味醇，耐冲泡": "Mellow in taste, enduring repeated infusions", "分级包装入库": "Grade, package and place in storage", "烘干（足火）": "Drying (final firing)", "甘醇，耐冲泡": "Sweet and mellow, enduring repeated infusions", "含咖啡因茶饮": "Caffeinated tea beverages", "不同绿茶制剂": "Different green-tea preparations", "补充核验摘要": "Summary of supplementary verification", "茶事进入绘画": "Tea activities enter painting", "茶与工艺审美": "Tea and the aesthetics of craftsmanship", "两大语音系统": "Two major pronunciation families", "真实产区照片": "Photographs of actual production areas", "本馆收录方法": "This collection's inclusion method", "从遗存看消费": "Consumption as seen through surviving remains", "科研基础设施": "Research infrastructure", "不能据此推断": "This does not support that inference", "关联而非等同": "Related, rather than equivalent", "地方产业个案": "A local industry case study", "重庆市档案馆": "Chongqing Municipal Archives", "贵州省政协报": "Guizhou CPPCC News", "农业部主题馆": "Ministry of Agriculture themed exhibition hall", "条目公开简介": "Public introduction to the entry", "卢仝烹茶图卷": "Handscroll of Lu Tong Brewing Tea", "《茶经》全文": "Full text of The Classic of Tea", "四明十二雷考": "Study of the Twelve Leis of Siming", "国家税务总局": "State Taxation Administration", "黔湄系列品种": "Qianmei cultivar series", "更香宁红集团": "Gengxiang Ninghong Group", "立泰山（;）": "Litaishan (;)", "香气清郁。": "Fresh, rich aroma.", "采摘与拣剔": "Picking and sorting", "原料与品种": "Raw materials & cultivars", "复烘与收灰": "Repeat baking and ash-assisted storage", "鲜醇、甘爽": "Fresh, mellow, sweet, and brisk", "生锅、熟锅": "Initial and finishing pans", "清香、高爽": "Fresh, pronounced, and brisk aroma", "采摘与拣尖": "Picking and selecting tips", "采摘与摊晾": "Picking and air-spreading", "都匀毛尖茶": "Duyun Maojian Tea", "嫩绿、明亮": "Tender-green and bright", "醇和、尚鲜": "Mellow and fairly fresh", "香高、纯正": "Pronounced, clean aroma", "复炒（烘）": "Repeat pan-firing (baking)", "正文品质段": "Quality section in the main text", "筛整与缓苏": "Sieving, finishing, and tempering", "揉捻与毛火": "Rolling and initial firing", "顾渚紫笋茶": "Guzhu Zisun Tea", "理条、摊凉": "Straightening and cooling", "采茶、摊青": "Picking and spreading fresh leaves", "香气较高。": "Relatively pronounced aroma.", "提香、焙干": "Developing aroma and baking dry", "头青：杀青": "First heating: heat-fixing", "二青、摊凉": "Second heating and cooling", "黄绿尚明亮": "Yellow-green and fairly bright", "匀嫩成朵。": "Even, tender, intact bud-leaf units.", "杀青、揉捻": "Heat-fixing and rolling", "拣剔与摊凉": "Sorting and cooling", "嫩香持久。": "Lasting tender-leaf aroma.", "爽口、甘甜": "Refreshing and sweet", "婺州举岩茶": "Wuzhou Juyan Tea", "干燥、拣剔": "Drying and sorting", "杏黄或橙黄": "Apricot-yellow or orange-yellow", "初烘、初包": "Initial baking and initial wrapping", "毫香，鲜嫩": "Downy-leaf aroma, fresh and tender", "摊放、杀青": "Spreading and heat-fixing", "做形与摊凉": "Shaping and cooling", "黄绿，明亮": "Yellow-green and bright", "浓厚，耐泡": "Strong and full-bodied, suited to repeated infusions", "烘干、精制": "Drying and refining", "最后烘焙。": "Final baking.", "水金龟干茶": "Dry Shuijingui tea", "烘焙、精制": "Baking and refining", "漳平水仙茶": "Zhangping Shuixian Tea", "冻顶乌龙茶": "Dongding Oolong Tea", "紧结半球形": "Tightly formed, semi-spherical shape", "初干、足干": "Initial drying and final drying", "揉捻、发酵": "Rolling and oxidation", "鲜爽醇厚。": "Fresh, brisk, and full-bodied.", "浓醇鲜爽。": "Strong, mellow, fresh, and brisk.", "滋味鲜醇。": "Fresh, mellow taste.", "采摘、萎凋": "Picking and withering", "毛火、摊凉": "Initial firing and cooling", "鱼池乡农会": "Yuchi Township Farmers' Association", "进烘、晾置": "Loading for baking and airing", "黑毛茶初制": "Primary processing of unfinished dark tea", "冷却、干燥": "Cooling and drying", "干燥、筛选": "Drying and sorting", "湖北青砖茶": "Hubei Qingzhuan Tea", "晒坯、干燥": "Sunning the tea base and drying", "装篮、陈放": "Basket-packing and ageing", "干燥、包装": "Drying and packaging", "起花、复火": "Removing flowers and refiring", "醇爽、回甘": "Mellow and brisk, with returning sweetness", "按版本复窨": "Repeat scenting according to the version", "平水日铸茶": "Pingshui Rizhu Cha", "清高嫩香。": "Fresh, pronounced tender-leaf aroma.", "嫩香高长。": "Pronounced, lasting tender-leaf aroma.", "紧结、绿润": "Tightly formed and lustrous green", "清高持久。": "Fresh, pronounced, and lasting.", "嫩匀、明亮": "Tender, even, and bright", "称量与蒸揉": "Weighing, steaming, and rolling", "大益生茶节": "Dayi Raw Tea Festival", "舂制或捣碎": "Pounding or crushing", "肥嫩、红亮": "Plump, tender, and bright red", "补火与成品": "Supplementary firing and finished product", "再过筛摊凉": "Further sieving and cooling", "再干与烘焙": "Further drying and baking", "红浓、清澈": "Deep red and clear", "醇厚较鲜爽": "Full-bodied and relatively fresh and brisk", "三把闹筛筛": "Sieving with the Sanba Nao sieve", "分摊鲜叶。": "Spreading fresh leaves separately.", "嫩栗香高长": "Pronounced, lasting tender chestnut aroma", "鄂茶1号。": "Echa No. 1.", "清风、摊凉": "Air-cooling and spreading to cool", "醇厚、甘鲜": "Full-bodied, sweet, and fresh", "茶汤与叶底": "Tea liquor and infused leaves", "红亮有金圈": "Bright red with a golden ring", "品种香浓郁": "Rich cultivar-specific aroma", "较嫩绿明亮": "Relatively tender-green and bright", "绿润，扁平": "Lustrous green and flat", "第二次理条": "Second straightening", "黄嫩匀齐。": "Tender-yellow and even.", "锅内杀青。": "Heat-fix in the pan.", "鲜爽，回甘": "Fresh and brisk, with returning sweetness", "清高且持久": "Fresh, pronounced, and lasting", "越红工夫茶": "Yuehong Gongfu Tea", "初制·晒青": "Primary processing · sunning fresh leaves", "初制·杀青": "Primary processing · heat-fixing", "精制·烘干": "Refining · drying", "冷却待包装": "Cooling before packaging", "辰州碣滩茶": "Chenzhou Jietan Tea", "栗香、较长": "Relatively lasting chestnut aroma", "理条、整形": "Straightening and shaping", "杀青、摊凉": "Heat-fixing and cooling", "紫阳群体种": "Ziyang local population", "鲜嫩并回甜": "Fresh and tender, with a sweet finish", "正文第4段": "Paragraph 4 of the main text", "乌牛早干茶": "Dry Wuniuzao tea", "整理条形。": "Finish the strip shape.", "完成杀青。": "Complete heat-fixing.", "均衡水分。": "Equalise moisture.", "杀青处理。": "Heat-fixing treatment.", "完成干燥。": "Complete drying.", "完整、嫩匀": "Intact, tender, and even", "梵净山翠峰": "Fanjingshan Cuifeng", "收取鲜叶。": "Receive the fresh leaves.", "浅黄绿清澈": "Clear pale yellow-green", "清澈明亮。": "Clear and bright.", "金韵18K": "Jinyun 18K", "雪韵300": "Xueyun 300", "翠绿、明亮": "Emerald-green and bright", "郁鲜、持久": "Rich, fresh, and lasting", "高香、持久": "Pronounced, lasting aroma", "多芽、嫩绿": "Many buds; tender green", "清香、持久": "Lasting fresh aroma", "杀二青做形": "Second heat-fixing and shaping", "嫩香较持久": "Relatively lasting tender-leaf aroma", "清高而持久": "Fresh, pronounced, and lasting", "肥嫩、匀齐": "Plump, tender, and even", "橙红，明亮": "Orange-red and bright", "匀齐，翠绿": "Even and emerald-green", "绿茶与血脂": "Green tea and blood lipids", "作者与著作": "Author and work", "候汤与分饮": "Judging the water and sharing the tea", "饮食与交往": "Food and social interaction", "精神与传播": "Ideas and dissemination", "日常与礼仪": "Everyday life and etiquette", "成都的例子": "The Chengdu example", "紫砂壶与茶": "Zisha teapots and tea", "用途与时代": "Uses and historical periods", "气候与采摘": "Climate and picking", "福鼎大毫茶": "Fuding Dahaocha", "华茶27号": "Huacha No. 27", "庐云3号段": "Luyun No. 3 section", "黔湄601": "Qianmei 601", "普洱生熟茶": "Raw and ripe Pu’er tea", "仓储与流通": "Storage and circulation", "文化与市场": "Culture and markets", "饮法与工艺": "Drinking practices and processing", "制度与产业": "Institutions and industry", "产业与交往": "Industry and exchange", "文化与器物": "Culture and utensils", "传播的节奏": "The pace of dissemination", "消费与伦理": "Consumption and ethics", "工艺与推广": "Processing and promotion", "2017年": "2017", "文房与茶席": "The scholar's desk and the tea setting", "国家级非遗": "National intangible cultural heritage", "2012年": "2012", "博物馆教育": "Museum education", "工艺与风格": "Craft and style", "凍頂烏龍茶": "Dongding Oolong Tea", "引言工艺段": "Processing section of the introduction", "成都与茶馆": "Chengdu and teahouses", "茶叶研究所": "Tea Research Institute", "君山银针茶": "Junshan Yinzhen Tea", "鎏金银茶托": "Gilt-silver tea-cup stand", "忆温州茶事": "Recollections of tea in Wenzhou", "婺城新闻网": "Wucheng News Network", "书页252": "Book page 252", "嵊州新闻网": "Shengzhou News Network", "人民政协网": "People's Political Consultative Conference Network", "正山堂茶业": "Zhengshantang Tea Industry", "宜红工夫茶": "Yihong Gongfu Tea", "热揉成形": "Hot rolling into shape", "加工要求": "Processing requirements", "嫩绿明亮": "Bright tender green", "熟锅理条": "Straightening in the finishing pan", "选叶摊放": "Selecting and spreading leaves", "绿、明亮": "Green and bright", "清香尚高": "Fairly pronounced fresh aroma", "碧绿明亮": "Bright jade green", "原料采收": "Harvesting raw material", "鲜叶摊放": "Spreading fresh leaves", "嫩栗香。": "Tender chestnut aroma.", "保鲜摊凉": "Keeping fresh while spreading to cool", "清风割末": "Air-cooling and separating fines", "嫩匀成朵": "Tender, even, intact bud-leaf units", "嫩绿清澈": "Clear tender green", "嫩匀绿亮": "Tender, even, and bright green", "摊凉回潮": "Cooling and moisture equilibration", "栗香持久": "Lasting chestnut aroma", "做形烘干": "Shaping and baking dry", "鲜叶摊青": "Spreading fresh leaves", "较多绿黄": "Predominantly greenish yellow", "鲜活匀齐": "Fresh, lively, and even", "嫩绿鲜活": "Tender-green, fresh, and lively", "原料验收": "Raw-material acceptance", "鲜醇回甘": "Fresh and mellow, with returning sweetness", "分级采摘": "Picking by grade", "清鲜幽雅": "Clean, fresh, and delicate", "精选储存": "Fine selection and storage", "清香馥郁": "Rich, fresh aroma", "滚筒杀青": "Drum heat-fixing", "青橄榄色": "Green-olive colour", "单芽分选": "Sorting single buds", "浓厚适口": "Strong, full-bodied, and agreeable", "嫩而明亮": "Tender and bright", "整张如眉": "Intact leaves shaped like eyebrows", "摊放闷黄": "Spreading for covered yellowing", "温州黄汤": "Wenzhou Huangtang", "堆积闷黄": "Piled, covered yellowing", "堆积黄变": "Yellowing in a pile", "双炒双揉": "Two pan-firings and two rollings", "深橙黄色": "Deep orange-yellow", "凤凰单枞": "Fenghuang Dancong", "醇厚回甘": "Full-bodied with returning sweetness", "甘醇润滑": "Sweet, mellow, and smooth", "原料选择": "Raw-material selection", "橙红透亮": "Clear, bright orange-red", "鲜醇隽厚": "Fresh, mellow, and richly full-bodied", "红亮肥厚": "Bright red, plump, and thick", "精制筛分": "Refining and sieving", "软嫩红亮": "Soft, tender, and bright red", "红艳匀嫩": "Vivid red, even, and tender", "宁红工夫": "Ninghong Gongfu", "浓醇爽滑": "Strong, mellow, brisk, and smooth", "分路精制": "Refining through separate processing lines", "紧细秀丽": "Tight, fine, and elegant", "补足氧化": "Completing oxidation", "醇厚圆润": "Full-bodied and rounded", "筑制成型": "Compacting into shape", "黑褐尚匀": "Blackish-brown and fairly even", "深红明亮": "Bright deep red", "茶釉炒茶": "Pan-firing tea with a tea coating", "陈醇香。": "Mellow aged aroma.", "浓而回甘": "Strong, with returning sweetness", "红且明亮": "Red and bright", "嫩、褐色": "Tender and brown", "陈化发酵": "Ageing and fermentation", "鲜叶杀青": "Heat-fixing fresh leaves", "清纯持久": "Clean and lasting", "拼和窨花": "Blending and flower scenting", "通花续窨": "Aerating the flower-tea mixture and continuing scenting", "窨花拌和": "Mixing flowers and tea for scenting", "入口爽快": "Brisk on the palate", "窨花拼和": "Blending for flower scenting", "日铸雪芽": "Rizhu Xueya", "香气纯。": "Clean aroma.", "醇浓鲜爽": "Mellow, strong, fresh, and brisk", "阴凉摊放": "Spreading in a cool, shaded place", "真空包装": "Vacuum packaging", "浅黄绿亮": "Bright pale yellow-green", "鲜醇较爽": "Fresh, mellow, and relatively brisk", "回味甘甜": "Sweet aftertaste", "高鲜馥郁": "Pronounced, fresh, and richly aromatic", "细嫩绿亮": "Fine, tender, and bright green", "肥厚绿亮": "Plump, thick, and bright green", "嫩绿尚匀": "Tender-green and fairly even", "黄绿较匀": "Yellow-green and relatively even", "汤色红黄": "Reddish-yellow liquor", "筛分拣剔": "Sieving and sorting", "宁洱贡茶": "Ning'er Gongcha", "石磨压碾": "Pressing and rolling with a stone mill", "嗅之微酸": "Slightly tart on the nose", "做形干燥": "Shaping and drying", "香高持久": "Pronounced, lasting aroma", "理条整形": "Straightening and shaping", "鲜爽且醇": "Fresh, brisk, and mellow", "复烘搓毫": "Repeat baking and rubbing to bring out down", "鲜爽醇和": "Fresh, brisk, and mellow", "辉锅提香": "Finishing pan-firing to develop aroma", "清澈明净": "Clear, bright, and clean", "手工理条": "Manual straightening", "再次理条": "Further straightening", "加温闷黄": "Heated, covered yellowing", "平锅做形": "Shaping in a flat pan", "拼配收藏": "Blending and storing", "嫩鲜甘爽": "Tender, fresh, sweet, and brisk", "青锅分筛": "Sieving leaves from the initial pan", "长头复辉": "Further finishing pan-firing of longer leaves", "杀青做形": "Heat-fixing and shaping", "奉化曲毫": "Fenghua Quhao", "条索紧结": "Tightly formed strands", "肥厚软亮": "Plump, thick, soft, and bright", "清澈橙黄": "Clear orange-yellow", "浓厚鲜爽": "Strong, full-bodied, fresh, and brisk", "绿亮匀齐": "Bright green and even", "过筛摊凉": "Sieving and cooling", "鲜叶采摘": "Picking fresh leaves", "手工做青": "Manual bruising and resting", "清黄明亮": "Clear yellow and bright", "橙黄亮丽": "Bright, attractive orange-yellow", "清香扑鼻": "Fresh aroma rising to the nose", "黄绿匀整": "Yellow-green and even", "浓醇较鲜": "Strong, mellow, and relatively fresh", "割末打标": "Removing fines and marking", "鲜叶验收": "Fresh-leaf acceptance", "甜香纯正": "Clean sweet aroma", "红匀欠亮": "Even red but lacking brightness", "再过风车": "Passing through the winnowing fan again", "正雨筛筛": "Sieving with the Zhengyu sieve", "湖北日报": "Hubei Daily", "嫩匀红明": "Tender, even, and bright red", "增香提毫": "Enhancing aroma and bringing out down", "低温长烘": "Prolonged low-temperature baking", "精制定级": "Refining and assigning grades", "嫩黄匀整": "Tender-yellow and even", "归堆装箱": "Combining batches and packing into boxes", "轻压揉捻": "Rolling with light pressure", "机制杀青": "Mechanical heat-fixing", "浓醇回甘": "Strong and mellow, with returning sweetness", "醇厚爽口": "Full-bodied and refreshing", "冷藏保鲜": "Refrigerating to preserve freshness", "醇和回甘": "Mellow with returning sweetness", "提香足干": "Developing aroma and drying fully", "三次解块": "Third breaking-up of clumps", "红匀明亮": "Evenly red and bright", "原料分级": "Grading raw material", "手工揉捻": "Manual rolling", "甜香持久": "Lasting sweet aroma", "浓厚甜香": "Rich, full sweet aroma", "黄绿匀亮": "Yellow-green, even, and bright", "做形提毫": "Shaping and bringing out down", "宜兴红茶": "Yixing black tea", "浓醇带甘": "Strong and mellow, with sweetness", "安顶云雾": "Anding Yunwu", "整理归堆": "Finishing and combining batches", "前岗煇白": "Qiangang Huibai", "青翠明亮": "Bright emerald green", "匀净嫩绿": "Even, clean, and tender green", "鲜浓爽口": "Fresh, strong, and refreshing", "白叶单丛": "Baiye Dancong", "初干静置": "Initial drying and resting", "烘制包装": "Baking and packaging", "馥郁陈香": "Rich aged aroma", "双井绿茶": "Shuangjing green tea", "提香干燥": "Developing aroma and drying", "高锐持久": "Pronounced, penetrating, and lasting", "清风初揉": "Air-cooling and initial rolling", "炭火烘干": "Drying over charcoal", "浓醇鲜爽": "Strong, mellow, fresh, and brisk", "入口回甘": "Returning sweetness on the palate", "鲜叶萎凋": "Withering fresh leaves", "信阳红茶": "Xinyang black tea", "鲜嫩馥郁": "Fresh, tender, and richly aromatic", "成品装箱": "Packing the finished product into boxes", "清香幽长": "Fresh, delicate, lingering aroma", "拣梗剔杂": "Removing stems and extraneous material", "扁形名茶": "Flat famous tea", "嫩香馥郁": "Rich tender-leaf aroma", "绿黄匀整": "Greenish yellow and even", "碧绿清澈": "Clear jade green", "定型拣剔": "Setting the shape and sorting", "鲜叶拣选": "Selecting fresh leaves", "正文首段": "Opening paragraph of the main text", "绿润显毫": "Lustrous green with visible down", "高温杀青": "High-temperature heat-fixing", "解块打散": "Breaking up and loosening clumps", "二次烘干": "Second drying", "鲜香持久": "Lasting fresh aroma", "龙珠1号": "Longzhu No. 1", "芽叶完整": "Intact buds and leaves", "加工版本": "Processing version", "机械杀青": "Mechanical heat-fixing", "人工采摘": "Picking by hand", "摊凉拼堆": "Cooling and blending batches", "清香较高": "Relatively pronounced fresh aroma", "醇和尚爽": "Mellow and fairly brisk", "淡绿清流": "Pale green and clear-flowing", "嫩匀完整": "Tender, even, and intact", "毛茶摊凉": "Cooling unfinished tea", "醇厚鲜美": "Full-bodied, fresh, and pleasing", "拣剔去末": "Sorting and removing fines", "甘醇甘爽": "Sweet, mellow, and brisk", "唐代煎茶": "Tang-dynasty simmered tea", "仪式安排": "Arrangement of the ritual", "制作方式": "Method of preparation", "客家擂茶": "Hakka pounded tea", "实践观察": "Observation of practice", "本地演变": "Local development", "龙井43": "Longjing 43", "青心乌龙": "Qingxin Oolong", "陕茶一号": "Shancha No. 1", "庐云2号": "Luyun No. 2", "皖茶9号": "Wancha No. 9", "丹霞1号": "Danxia No. 1", "江南茶区": "Jiangnan tea region", "正在服药": "Taking medication", "朝鲜半岛": "Korean Peninsula", "中国台湾": "Taiwan, China", "陶塑前史": "Earlier history of ceramic sculpture", "民俗寓意": "Folk symbolism", "陕西长安": "Chang'an, Shaanxi", "紫砂前史": "Earlier history of zisha", "紫砂茶壶": "Zisha teapot", "紫砂造型": "Zisha forms", "诗书铭刻": "Poetry and calligraphic inscriptions", "器物用途": "Uses of objects", "传承路径": "Paths of transmission", "机构节点": "Institutional milestone", "登记节点": "Registration milestone", "广西南宁": "Nanning, Guangxi", "海外传播": "Overseas dissemination", "互动结构": "Interactive structure", "大众传播": "Mass communication", "陶艺教育": "Ceramic-art education", "材料变化": "Changes in material", "一般养护": "General care", "地域材料": "Regional materials", "统计边界": "Statistical scope", "原创角色": "Original character", "地域差异": "Regional differences", "茶叶之乡": "Home of tea", "鐵觀音茶": "Tieguanyin Tea", "点茶成画": "Creating pictures with whisked tea", "食品科学": "Food Science", "泡茶观叶": "Observing leaves while brewing", "珍珠奶茶": "Bubble tea", "八仙过海": "Eight Immortals Crossing the Sea", "柏泉茶厂": "Baiquan Tea Factory", "广西日报": "Guangxi Daily", "四川在线": "Sichuan Online", "合記茶行": "Heji Tea Shop", "碧螺春": "Biluochun", "鲜爽。": "Fresh and brisk.", "尚醇厚": "Fairly full-bodied", "嫩香。": "Tender-leaf aroma.", "绿、明": "Green and bright", "清雅。": "Delicate.", "甘醇。": "Sweet and mellow.", "黄绿。": "Yellow-green.", "栗香。": "Chestnut aroma.", "橙黄色": "Orange-yellow", "理压条": "Straightening and pressing strands", "深黄色": "Deep yellow", "半天夭": "Bantianyao", "黄旦茶": "Huangdan Cha", "冻顶茶": "Dongding Cha", "五色茶": "Five-colour tea", "揉、烘": "Rolling and baking", "桂花茶": "Osmanthus tea", "滚二青": "Second-stage drum heating", "再摊凉": "Further cooling", "炒二青": "Second pan-firing", "醇和。": "Mellow.", "绿茶。": "Green tea.", "初包揉": "Initial cloth-wrapped rolling", "尚嫩匀": "Fairly tender and even", "纯尚正": "Fairly clean and true to type", "炒三青": "Third pan-firing", "新华网": "Xinhua News Agency website", "板栗香": "Chestnut aroma", "烘足干": "Baking until fully dry", "黄绿亮": "Bright yellow-green", "炒青锅": "Green-tea pan-firing vessel", "清新。": "Fresh.", "香气高": "Pronounced aroma", "较嫩匀": "Relatively tender and even", "有毫香": "With downy-leaf aroma", "水满茶": "Shuiman Cha", "成品茶": "Finished tea", "紅烏龍": "Red Oolong", "整形。": "Shaping.", "醇爽。": "Mellow and brisk.", "清香高": "Pronounced fresh aroma", "金牡丹": "Jinmudan", "哺乳期": "Breastfeeding", "肯尼亚": "Kenya", "文人壶": "Literati teapot", "工夫茶": "Gongfu tea", "泡法段": "Brewing-method section", "茶税段": "Tea-tax section", "东南网": "Southeast Network", "王景昌": "Wang Jingchang", "陈明明": "Chen Mingming", "小布岩": "Xiaobu Yan", "黑龙江": "Heilongjiang", "回潮": "Moisture equilibration", "清香": "Fresh aroma", "轻揉": "Light rolling", "摊凉": "Spreading to cool", "揉捻": "Rolling", "醇和": "Mellow", "初揉": "Initial rolling", "拼配": "Blending", "抓条": "Grasping into strands", "干燥": "Drying", "绿艳": "Vivid green", "理条": "Straightening", "摊青": "Spreading fresh leaves", "入库": "Placing in storage", "冷却": "Cooling", "绿黄": "Greenish yellow", "脱毫": "Removing down", "足烘": "Final baking", "细嫩": "Fine and tender", "回软": "Softening", "清芬": "Delicate fragrance", "拣剔": "Sorting", "鲜纯": "Fresh and clean", "包黄": "Wrapped yellowing", "黄亮": "Bright yellow", "闷烘": "Covered baking", "嫩黄": "Tender yellow", "做青": "Bruising and resting", "水仙": "Shuixian", "金黄": "Golden yellow", "球形": "Spherical", "明亮": "Bright", "浓厚": "Strong and full-bodied", "红亮": "Bright red", "红嫩": "Red and tender", "甜纯": "Sweet and clean", "馥郁": "Richly aromatic", "味醇": "Mellow taste", "黄褐": "Yellowish brown", "洞茶": "Dongcha", "生普": "Raw Pu'er", "起花": "Removing flowers", "提花": "Final fragrance lift", "续窨": "Continuing scenting", "头锅": "First pan", "高爽": "Pronounced and brisk", "亮绿": "Bright green", "提毫": "Bringing out down", "煇锅": "Finishing pan-firing", "成品": "Finished product", "辉炒": "Finishing pan-firing", "发酵": "Fermentation / oxidation", "采摘": "Picking", "陈香": "Aged aroma", "清澈": "Clear", "甘醇": "Sweet and mellow", "焙干": "Baking dry", "采叶": "Picking leaves", "较绿": "Relatively green", "风选": "Air classification", "精选": "Fine selection", "复焙": "Repeat baking", "毛拣": "Preliminary sorting", "增香": "Aroma enhancement", "吐气": "Releasing vapour", "补火": "Supplementary firing", "幽香": "Delicate lingering aroma", "出厂": "Factory release", "高纯": "Pronounced and clean", "称量": "Weighing", "曲毫": "Curled downy form", "复熏": "Repeat smoking", "醇爽": "Mellow and brisk", "萎调": "Withering (source spelling: 萎调)", "黄明": "Yellow and bright", "怡人": "Pleasant", "滚炒": "Drum pan-firing", "尚高": "Fairly pronounced", "布揉": "Cloth-wrapped rolling", "平正": "Balanced and true to type", "搭配": "Combining", "蒸制": "Steaming", "翠绿": "Emerald green", "清亮": "Clear and bright", "锅炒": "Pan-firing", "做型": "Shaping", "淳厚": "Rich and mellow", "园筛": "Round-sieve sorting", "团揉": "Ball-rolling", "毛峰": "Maofeng", "回凉": "Cooling again", "冷锅": "Cool pan", "拍汗": "Patting to release moisture", "高香": "Pronounced aroma", "初焙": "Initial baking", "大锅": "Large pan", "甜香": "Sweet aroma", "机揉": "Mechanical rolling", "浓艳": "Deep and vivid", "起毫": "Raising down", "一炒": "First pan-firing", "万亩": "10,000 mu", "印度": "India", "证据": "Evidence", "文化": "Culture", "传播": "Dissemination", "产业": "Industry", "日本": "Japan", "蒙古": "Mongolia", "英国": "United Kingdom", "政治": "Politics", "美国": "United States", "标准": "Standard", "玉雕": "Jade carving", "象生": "Naturalistic form", "茶盘": "Tea tray", "礼品": "Gift", "正文": "Main text", "宋妍": "Song Yan", "红网": "Rednet", "福建": "Fujian", "湖南": "Hunan", "甘肃": "Gansu", "山东": "Shandong", "贵州": "Guizhou", "海南": "Hainan", "北京": "Beijing", "山西": "Shanxi", "宁夏": "Ningxia", "香港": "Hong Kong", "厚": "Full-bodied" }, "coverage": { "status": "translated", "required": 17608, "preserved_resource_references": 68, "translated": 17608, "remaining": 0, "ui_entries": 857, "tea_core_complete": true, "tea_body_complete": 300, "checked_on": "2026-10-20" } }